Spanish caramel custard

Spanish caramel custard

Ingredients:

2 1/2 cups whole milk
1/2 orange with 2 long, thin pieces of rind removed
1/2 teaspoon vanilla extract
1 cup sugar
Butter for greasing the dish
3 large eggs, plus two egg yolks
4 tablespoons of water

 

Preparation:

step 1
Pour the milk into a pan along with orange rind and vanilla extract. Bring to a boil, then remove from heat and stir in half the sugar; set aside for at least 30 minutes to infuse.

step 2
Meanwhile stir the remaining sugar along with water in another saucepan over medium high heat. Once the sugar has melted, let it boil without stirring till it becomes deep golden brown. Immediately remove the pan from heat and squeeze in a few drops of orange juice. Pour into a lightly buttered 1 litre/5-cup soufflé dish and swirl to cover the base; set aside.

step 3
Return the pan of infused milk to the heat and warm it. While it is getting warm, beat the whole eggs and egg yolks together in a heatproof bowl. Pour the warm milk into the eggs, whisking constantly. Strain into the soufflé dish.

step 4
To serve, run a metal spatula round the soufflé, then invert onto a serving plate, shaking firmly to release. 

Meen varathathu - kerala style fried fish

Meen varathathu - kerala style fried fish

Ingredients:

500 grams sardines/mathi
3-4 tablespoons red chili powder (or according to your tolerance level)
1/2 teaspoon turmeric powder
1 teaspoon pepper corns
5 shallots
1 teaspoon each of chopped ginger and garlic
Salt to taste
A sprig of curry leaves
Coconut oil, to shallow fry

 

Preparation:

step 1
Wash the sardines well. To clean, remove the scales by moving your knife from tail to head of the fish repeately. Cut off the fins and tail and make a slit along the side of the fish. Remove the gills and guts. If you wish to, you could cut off the head as well. Wash repeatedly in salted water, changing the water after each wash.

step 2
Make 3-4 shallow slits on both sides of the fish.

step 3
Grind together all the remaining ingredients except oil to a smooth paste. Apply all over the fish, and let it rest for half an hour in the refrigerator.

step 4
Heat oil in a wok or frying pan over a medium flame. Place the fish in the hot oil without overcrowding the pan. After one side is done, flip over the fish and fry the other side. I like my fish to be almost crisp, whereas my dad likes it to be just cooked. Your frying time depends on how you want the fish to be.

step 5
Once done, remove from oil and drain excess oil on an absorbent paper. Enjoy your mathi varathathu with kuthari choru or brown rice. 

Antipasto lasagne stack

Antipasto lasagne stack

Ingredients:

4 fresh lasagne sheets
320g purchased chargrilled capsicum, cut into thick strips
12 slices prosciutto, halved lengthways,
1/2 bunch watercress, sprigs picked
400g fresh ricotta
110ml Neil Perry balsamic dressing

 

Preparation:

step 1
Cut 4 fresh lasagne sheets into thirds crossways. Cook in a large saucepan of boiling water for 2-3 minutes or until al dente. Drain well and set aside.

step 2
Use 320g purchased chargrilled capsicum, cut into thick strips and 12 slices prosciutto, halved lengthways, 1/2 bunch watercress, sprigs picked, 400g fresh ricotta, and 110ml Neil Perry balsamic dressing.

step 3
Place a lasagne sheet on each serving plate. Spread over some ricotta. Top with half of each of the watercress, capsicum and prosciutto. Drizzle with dressing. Repeat, finishing with a layer of pasta.

Lemon tutti frutti cake

Lemon tutti frutti cake

Ingredients:

2 cups of all purpose flour
1/2 cup tutti frutti
4 eggs
1/4 cup lemon juice
Melted butter ? half cup
Powdered Sugar ? 1 cup + 1 tbsp
Baking powder ? 1 tsp
Baking soda ? half tsp
Milk ? 1/4 cup
Salt to taste

 

Preparation:

step 1
Preheat the oven to 350 degrees F and grease the cake pan.

step 2
Sieve the dry ingredients i.e. flour, powdered sugar, baking powder and baking soda. Add salt to taste and keep it aside.

step 3
Melt the butter in microwave and let it cool down completely. Add eggs into mixing bowl and beat them nicely. Add butter and milk to it and again beat this mixture for about 10 minutes.

step 4
Then start adding little quantity of dry ingredients at a time and beat slowly. Now , add lemon juice. Dust the tutti frutti in a 1/4 tsp of flour and add into batter. Mix gently.

step 5
Now, pour batter in a pan and bake the cake for about 30-35 minutes. 

Chicken pot roast recipe (roasted in less oil)

Chicken pot roast recipe (roasted in less oil)

Ingredients:

Chicken(cut in 8 pieces) 900 gms.
Ginger garlic paste 2 tbsps.
Soya sauce 2 tbsps.
Chilli sauce 1 tsp.
Ajinomoto 1/4 tsp.
Vinegar or lemon juice 2 tbsps.
Chilli powder 1/2 tsp.
Worcestershire sauce 2 tbsps.
Tomato sauce 4 tbsps.
Oil 2 tbsps.
Salt and pepper to taste

 

Preparation:

step 1
1.Wash and dry the chicken.

step 2
2.Mix all the ingredients and marinade the chicken in it for 4-6 hours in the refrigerator.

step 3
3.Heat oil in a heavy bottom kadai and cook on low heat till chicken is done and dry.

step 4
4.Garnish with coriander leaves and Serve hot with boiled vegetable and bread rolls. 

Cheese roll ( tortilla roll )

Cheese roll ( tortilla roll )

Ingredients:

8 Burrito style tortilla
8 oz of cream cheese
1 packet of Ranch powder dressing
1 small can of pimentos
8-10 Olives
2-3 green chilies
Small bunch of Cilantro

 

Preparation:

step 1
1. Take out cream cheese in a bowl and let it Soften at room temperature.

step 2
2. Finely chopped pimentos, olives, green chili and cilantro.

step 3
3. Mix ranch dressing and other ingredients in cream cheese blend it very well.

step 4
4. Apply cream cheese mixture on one tortilla and start rolling from one side. Make sure to roll tightly.

step 5
5. Finish applying on all the tortilla. Wrap all the rolls in plastic wrap and keep it in refrigerator for an hour.

step 6
6. Take out from the refrigerator and cut in slight angle and decorate in plate.

step 7
7. Keep it in the refrigerator and take out when its time to serve. 

Tiger cake - lemon and chocolate sponge cake

Tiger cake - lemon and chocolate sponge cake

Ingredients:

200 g butter
2 1/2 dl sugar
3 eggs
4 dl flour
1 tsp baking powder
1 dl milk
2 tbsp cocoa
1 tbsp vanilla powder
zest from 1 lemon

 

Preparation:

step 1
Preheat the oven to 175 degrees C.

step 2
Mix melted butter and sugar add one egg at a time and mix until the batter turns white.

step 3
Blend flour and baking powder in another bowl and add to the batter. Add the milk and combine carefully. Don't mix to much as it will make the cake dense.

step 4
Pour 1/3 of the batter into another bowl, add cocoa and combine carefully.

step 5
Add vanilla powder and the lemon zest in the other batter bowl, combine carefully.

step 6
Pour half of the light batter into a loaf tin, then pour the cocoa batter and finally the rest of the light batter. Use a fork and stroke the batter a little bit to create a marble batter.

step 7
Bake in the oven for about 1 hour. Until the stick comes out clean when picking the cake.

Serve the cake with vanilla custard, ice cream or like I did, with melted dark chocolate, or just the way it is.
Bake in the oven for about 1 hour. Until the stick comes out clean when picking the cake.

Serve the cake with vanilla custard, ice cream or like I did, with melted dark chocolate, or just the way it is.

Kottayam style fish curry - meen curry

Kottayam style fish curry - meen curry

Ingredients:

1 kg fish, sliced and cleaned
2 teaspoons mustard powder
1 teaspoon fenugreek seeds
2 tablespoons ginger, julienned
1 bulb garlic, each garlic pod sliced into two, lengthwise
10 shallots, sliced lengthwise?
?4 pieces kudam pulli/fish tarmarind/gamboge (sun dried and smoked to a black colour)
2 tablespoons red chili powder
2 sprigs curry leaves
To taste, salt
As required, water
2 tablespoons coconut oil

 

Preparation:

step 1
Soak the kudam pulli in a cup of water for atleast 15 minutes.
Add two tablespoons of water to the chili powder, and make a thick paste.

step 2
Heat oil in a mann chatti or earthen pot. (Meen curry is always made in an earthen pot in Kerala, which contributes to the flavour of the dish. But you can use a normal non stick pan if you do not have an earthen pot). When the oil is almost smoking hot, add the mustard seeds, followed by the fenugreek seeds.

Once the mustard seeds have stopped spluttering, add the shallot slices and fry for a minute. Add ginger, and saute till the onions slices are golden brown.

step 3
Add the chili paste and saute on a low flame for a minute. (Expect to sneeze and cough at this point.) Add the kudam pulli along with water, the sliced garlic, curry leaves and one more cup of water. Mix well. Add salt, followed by fish pieces.

step 4
Once the curry comes to boil, reduce heat to a simmer, and cook uncovered till fish pieces are completely cooked.

step 5
Do not use a spoon to stir the curry while it is cooking because the fish is very soft. Instead, you can swirl the pot once in a while.

step 6
The fish curry tastes better the next day, enough time for all the flavours to be absorbed into the fish. Infact, as a rule, fish curry to be served at marriage receptions, is made the previous day itself.

step 7
Enjoy your fish curry with plain rice or brown rice.

Pepper potato

Pepper potato

Ingredients:

Potato 400 gms
Onion chopped 25 gms
Dry Red chilli 1 nos
Pepper 2 tsp
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Garlic 3 - 4 medium flakes
Salt to taste
Oil 1 tbsp

 

Preparation:

step 1
1. Cook potatos in a pressure cooker adding salt to it. Keep aside and let it cool.
2. Peel the skin and cut the potato into small pieces.

step 2
3. Grind pepper, cumin, dry red chilli, garlic into a fine paste.

step 3
4. Heat oil in a thick bottom kadai. Add chopped onions and fry in a slow flame.
5. Add the ground paste, salt and turmeric powder when onion raw smell reduces and continue frying in a slow flame for 2 to 3 minutes.
6. Add potato and fry for 2 minutes. Add some water and cook till it becomes almost dry.

step 4
7. Serve hot with rice, variety rice and any Indian breads. 

Upside down banana bread

Upside down banana bread

Ingredients:

6 tbsp butter
1 cup light brown sugar
1 1/2 bananas, sliced thin
1 cup sugar
1 stick butter
1 egg
1 egg white
2 1/2 very ripe bananas
1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
2/3 cup vanilla silk soy milk creamer

 

Preparation:

step 1
Preheat oven to 350 degrees.

step 2
Cream the butter & brown sugar together until well blended then press along bottom of cake pan. Layer sliced bananas on top.

step 3
For the bread: Mash bananas in a small bowl and set aside. Cream sugar and butter in a stand mixer. Add egg & egg white, mix until fully incorporated, then add bananas.

step 4
Mix dry ingredients together and then add to mixture alternating between flour mixture and vanilla creamer until all ingredients are blended together.

step 5
Pour batter over banana lined cake pan and bake for 50-60 minutes until a taste tester comes out clean. Place a flat plate or platter on top of the cake pan and flip over. Slowly remove cake pan, allowing extra caramel topping to drip down sides of cake.

step 6
Serve & enjoy!

Butternut squash galette

Butternut squash galette

Ingredients:

Pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

Filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter
1 large onion, halved and thinly sliced in half-moons
pinch of salt
1/4 teaspoon cayenne, or to taste
3/4 cup gruyere cheese (about 2 1/2 ounces), grated
2 oz pancetta, cooked and crumbled
1 1/2 teaspoons chopped fresh sage leaves

 

Preparation:

step 1
Prepare Pastry-In a bowl, combine the flour and salt and add the butter, using a pastry blender, cut it in until the mixture resembles coarse meal. Make a well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add this mixture to the well. Stir until dough forms ball. Cover with plastic wrap and refrigerate for 1 hour.

step 2
Preheat oven to 375 degrees F. Peel squash and cut into 1 inch pieces. Toss pieces with olive oil and salt and roast on foil lined (for neatness sake) sheet for 20 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

step 3
While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with pinch of salt, stirring occasionally, until soft and lightly golden brown, about 15-20 minutes. Stir in cayenne.

step 4
Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese, pancetta and sage together in a bowl.

step 5
Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to a baking sheet with parchment paper. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

step 6
Bake until golden brown, about 30 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. 

Malka masoor / split red lentils

Malka masoor / split red lentils

Ingredients:

3/4 cup malka masoor /red lentils
3 1/2 cups water
1 bay leaf (tear)
Ingredients for tempering:
2 tbsp olive oil
1/4 cup chopped onion
2 garlic cloves minced
ginger (about the size of one garlic clove)
1 blanched tomato, chopped
1 tsp turmeric powder
1 tsp red chilly powder
1 tsp cumin seeds
1 tbsp chopped cilantro
1/2 lemon
To serve:
rice or chapatti or dinner rolls
salad
yogurt or sour cream

The above ingredients give a satisfying hot flavour for red lentil soup.
If you are preparing to eat this with rice, you definitely need to spice up with 1 tsp garam masala and little more red chilly powder. Or you can serve with pickle on side.

 

Preparation:

Get your ingredients ready for tempering before you start cooking. Rinse red lentils and place in a medium sauce pan. Add 3 cups of water. Bring it to boil. Reduce heat, partially cover and simmer for 10-15 minutes or until lentils are soft. Skim off any scum that comes on top.

Make sure you do not over cook the lentils. They get mushy in seconds. Remove from flame when they reach this far. This is exactly after 12 minutes.

While the lentils are cooking, heat oil in a small pan. Add cumin when the oil gets hot. After the crackling of cumin, add chopped onion. Cook until translucent. Add minced ginger and garlic. Cook while stirring, making sure that it does not burn. Add turmeric, red chilly powder, salt and tomatoes. Cook this masala with little water and pressing the tomatoes with the back of the ladle. Salt will also help softening the tomatoes. Remove bay leaves Add the cooked onion tomato masala to the lentils.

Gently mix it in the lentil. If the consistency of the lentil look too thick then bring remaining 1/2 cup of water to boil in the same pan which was used for tempering. Add it to the lentil. Check for seasoning. Squeeze juice of 1/2 lemon. Pour the red lentils in a serving bowl. Garnish with chopped cilantro. Serve alongside basmati rice or chapatti. 

Oatmeal and chocolate cookies

Oatmeal and chocolate cookies

Ingredients:

150 g butter
2 dl sugar
3 dl oatmeal
2 dl flour
2 tsp baking powder
100 g chocolate (for all 25 cookies)

 

Preparation:

step 1
Preheat the oven to 175 degrees C.

step 2
Add oatmeal, flour and baking powder and combine.

step 3
Finely chop the chocolate, add it to the dough and combine.

step 4
Shape your dough into small balls and place on a oven paper covered baking plate.

step 5
Bake the cookies for about 20 minutes or until they have obtained a little bit of colour.

step 6
Let the cookies cool down and then eat with a big glass of cold milk!

Easy mac n cheese!

Easy mac n cheese!

Ingredients:

1 lb small shells, cooked & drained
2 tablespoons butter
1 tablespoon minced garlic
1/2 small onion, small diced
2 tablespoons flour
2 cups milk
1 1/2 cup aged cheddar cheese
3/4 cup aged white cheddar cheese
1/4 cup parmesan cheese, plus extra for topping
1/2 cup mozzarella cheese, plus extra for topping
1/2 cup panko bread creams, divided
3 tablespoons arrabiata tomato sauce
salt
white pepper

 

Preparation:

step 1
Preheat the oven to 425 degrees.

step 2
In a large pot melt the butter over medium heat, add the onion, saute for 2 minutes then add garlic & saute for another 1 minute. Add the flour, stirring constantly to create your roux. Slowly whisk in the milk and bring to a simmer, stirring constantly.

step 3
Add the cheeses, one at a time, stirring each until melted and thoroughly combined. Season with salt & pepper.

step 4
Once cheese sauce is seasoned to your liking remove from heat and add the cooked shells, arrabiata sauce and half of the panko bread crumbs.

step 5
Pour into a glass baking dish, sprayed with non stick cooking spray. Sprinkle the top with extra parmesan, mozzarella & remaining panko. Top with a few pats of butter. Cook for about 15 minutes or until top is golden brown.

Crispy fried okra

Crispy fried okra

Ingredients:

350g okra/bendi - slice into thin long stripes with the seeds on
oil for frying

For the batter:
1 tbsp cornflour
1 egg yolk
100ml coconut milk
1 1/2 tsp turmeric/kunyit
salt to taste

 

Preparation:

Add all the ingredients for the batter into a mixing bowl and whisk together to get a thin runny batter.
Dip a few of the sliced okra together into the batter and deep fry for a combination of dark and golden color.
Fry in batches until all done.
Drain over kitchen towel before serving.

Cookie topped choux puffs

Cookie topped choux puffs

Ingredients:

cookie dough:
25 grams plain flour
25 grams unsalted butter
25 grams caster sugar

choux puff:
30g all purpose flour
30g cake flour
40g unsalted butter
100ml water
5g castor sugar
pinch of salt
2 eggs (100g)

vanilla custard cream:
(Note: this is my own recipe, as I didn't have any vanilla pods in the pantry)
1 cup of fresh milk
1/2 cup of thickened cream
2 large eggs
1 egg yolk
2 tablespoons of plain flour
2 teaspoons of vanilla essence

 

Preparation:

step 1
Directions:
cookie dough...

Place the butter in a bowl and use a spoon to mash until slightly softened.
Add in the sugar and mix to combine.
Add the flour and use a spatula to mix till combined. Wrap with cling wrap and roll into a mini cylinder. Place in the freezer to chill for at least half an hour.

step 2
choux puff...

Preheat oven to 200 C.
Place water, butter, sugar, salt in saucepan.Heat the mixture till the butter melts and boils. Remove from heat, add the flour into the saucepan. Using a heatproof spatula, stir the mixture quickly to mix.
Place the saucepan back over medium heat. Stir constantly with the spatula while letting the moisture from the mixture evaporate. The dough should become less watery and be stickier. When a thin layer of skin forms on the base of the saucepan, remove saucepan from heat.
Dump the dough into a mixing bowl, and while the dough is still warm, add in the eggs one at a time. Using the spatula, stir the mixture quickly to mix in the egg. When the mixture is smooth, add in remaining egg bit by bit (you might not need all of it) and repeat quick stirring motions until the eggs are fully mixed in and mixture appears smooth.
Transfer the dough to a piping bag (I used a zip lock bag and snipped the tip off). Line a tray with baking paper. Pipe swirls of the dough onto the tray. You should end up with approximately 10 puffs.
Remove the cookie dough from the freezer, slice into ten (or more) pieces and place on top of the piped puffs. Press down slightly and ensure that the cookie rounds are in the center of the puffs (if not you'll end up with lopsided cookie tops!).
Place in preheated oven and bake for 30 minutes. Cool before filling with desired fillings.

step 3
vanilla custard cream...
Place milk and cream in a bowl and turn the heat on low.
In another bowl whisk the sugar and egg together until the sugar dissolves. Then add the flour and whisk until the mixture turns slighty pale in color.
When the egg mixture is ready, turn the milk mixture on high heat and pour the egg mixture in while stirring. Turn the heat on medium and stir until the mixture thickens slightly (about 3-5 minutes). Adjust the temperature lower if mixture begins to burn slightly.
Stir in vanilla essence. Serve warm or chill. Whisk the mix after chilling mixture before serving.

Blue cheese fettuccine

Blue cheese fettuccine

Ingredients:

Blue cheese to taste
2 cups heavy cream
Fettuccine pasta
Salt for pasta water

 

Preparation:

step 1
Pour cream into a saucepan, add blue cheese and let cheese slowly melt into the cream over medium high heat, stirring on occasion. Do not let mixture boil.

step 2
Heat water for pasta until boiling, add salt. Add pasta and cook until al dente.

step 3
Drain pasta, pour blue cheese sauce over pasta and serve. Delicious served with a crusty bread and side salad. 

Garlic & cheese pull apart bread

Garlic & cheese pull apart bread

Ingredients:

2 packets active dry yeast
1 1/3 cups warm water
2 tablespoons extra-virgin olive oil
2 teaspoons salt
3 1/2 cups bread flour
1/3 cup butter, melted
2 tablespoons dried parsley flakes
2 tablespoons garlic, minced
1/2 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella

 

Preparation:

step 1
Preheat oven to 350 degrees.

step 2
In a large mixing bowl, stir together the yeast and water. Let sit 5 minutes until yeast is foamy. Mix in the olive oil, salt, and flour. If you have a stand mixer, attach the dough hook and knead the dough for 5-6 minutes, or until elastic. Transfer dough to a lightly oiled bowl and cover with a clean kitchen towel. Allow to rise for 1 1/2 to 2 hours, or until dough is doubled in size.

step 3
In a small bowl, combine melted butter, parsley flakes, and minced garlic. Set aside.

step 4
Punch down the dough. Tear off small pieces of dough, roll into a ball, coat in the butter mixture, and place in the bottom of a bundt pan. Repeat this process until you have one layer of dough balls. Sprinkle on 1/3 of the Parmesan & mozzarella cheese.

step 5
Continue layering the dough balls and cheese until you have 3 layers. Cover the pan with a clean towel and allow to sit until dough has doubled in size, 20-30 minutes.

step 6
Bake for 25 to 30 minutes, or until bread is golden brown. Serve hot with a side of marinara or pizza sauce. 

Frozen smores icy cocoa shake

Frozen smores icy cocoa shake

Ingredients:

2 Tbsp cocoa mix
2 cups vanilla soy/hemp/coconut ice cream
1/2 tsp cinnamon
1 cup vanilla soy milk
1/4 cup ice cubes
1 frozen banana (opt'l)

 

Preparation:

Blend until smooth. Pour. Garnish. Serve 

Tomato rice

Tomato rice

Ingredients:

6 cups of rice, cleaned and tossed
1 cinnamon stick
5 cloves
2 star anise
5 cardamon pods
2 screwpine leaves (daun pandan)
6 fresh red tomatoes, finely chopped
1 grated carrot
1 can of evaporated milk
salt, to taste

Blended/Pounded/Chopped Items
4 garlic
2 inch ginger
2 big onions

Garnishing
Raisins
Grated carrots
Fried onions

Preparation:

step 1
1. In a pot, pour some oil until it is heating a bit. Put in cinnamon stick, cardamon pods, cloves, star anise and screwpine leaves. Mix for a few seconds before putting in the blended items. Mix well until all ingredients turn aromatic.

step 2
2. After that, put in the chopped tomatoes and carrot and cook until very tender.

step 3
3. After the tomatoes and carrots are dissolved, add in the rice. Stir well until all ingredients are coated well.

step 4
4. Add in the evaporated milk, salt and water until it is enough to cook the rice (you have to adjust the water according to your type of rice or cups)

step 5
5. Cook the rice until it is done.

step 6
6. When it is ready, serve in a serving plate with some raisins, fried onions and grated carrots. 

Gruyere custard

Gruyere custard

Ingredients:

300 ml cream
300 ml milk
1 cup / 250 grams grated Gruyere cheese
6 egg yolks
1 tablespoon butter to grease the ramekins
50 grams Spanish anchovies, oil drained
White pepper
1 garlic clove
125 grams butter, softened
1 tablespoon of picked thyme leaves
1 lemon, juice only
3 bunches asparagus, wooden stems cut

Preparation:

step 1
Set a bain-marie over gently boiling water. In the bowl the cream, milk and parmesan and mix cooking until the parmesan has dissolved. Pour into a bowl and refrigerate to cool completely.

step 2
Preheat the oven to 120 C.Have 12 small ramekins that will each fit 100ml of liquid ready and greased with the soft butter or an oil spray. Set them in a deep roasting tray.

step 3
Heat up milk and cream, add cheese and let it melt, stir constantly.
Mix the egg yolks with the Gruyere cream. Add a touch of white pepper and mix well. Ladle into the ramekins mixing at all times to ensure the Gruyere is balanced in every ramekin.

step 4
Boil a full kettle of water. Set the roasting tray in the oven shelf and pour enough water to half way up the side of the ramekins, cover the whole dish with aluminum paper and cook for 45 minutes or until the custard has set. Remove form the oven and cool them in their dishes.

step 5
Melt the butter in a large clean frying pan until it foams. Keep mixing the pan to avoid the butter burning in the warm spot. When the butter stops foaming keep a good eye for it to reach a golden color and then add the chopped anchovy and Garlic and mix with a whisk to incorporate. Quickly add the thyme and lemon juice and pour the butter in a small casserole to avoid it burning as the butter will continue cooking in the hot pan.

step 6
Bring a large pot of salted water to the boil and plunge the asparagus in it. In the meantime keep the custard warm in the oven with twelve plates.

step 7
When the asparagus are cooked but still slightly crunchy drain them. Set the warm plates on a bench; turn the Gruyere custard on each of them by carefully inserting a small knife on the side of each custard to liberate them. Garnish with the warm asparagus 

Layered banana and strawberry panna cotta

Layered banana and strawberry panna cotta

Ingredients:

Banana pulp/ Strawberry pulp 

1/4 cup (to make the pulp, pulse the banana / strawberry in a blender until smooth. Do not use water. You will have to use 1 medium sized banana to make the banana pulp and approx 5-6 strawberries for the strawberry pulp)

1 cup Low fat yogurt 
3/4 cup Condensed milk 

2 tsp Gelatine 

Warm Water 

2 tbsp to dissolve the gelatine

 

Preparation:

step 1
Both the banana and strawberry panna cotta follows the same recipe. The only difference will be the fruit used in each.

step 2
Completely dissolve gelatine in warm water and set aside.

step 3
Place condensed milk in a heavy bottomed pan and bring to just boil. Now add the dissolved gelatine, remove from flame and leave to cool for a few minutes.

step 4
Meanwhile, whisk together yogurt and fruit pulp (you may use a blender) to form a smooth mixture.

step 5
Add this to the cooled condensed milk- gelatine mixture and mix well.

You may now pour your panna cotta into dessert bowls or glasses and leave to set in the refrigerator. As simple as that?.
The best part about this dessert is that it requires just 4 hours setting time. So it?s an easy whip up when you have some guests coming over.

step 6
Assembly

Well, I layered the strawberry panna cotta over banana.
For this I poured the banana panna cotta in dessert bowls and left it in the refrigerator for an hour.
Make sure that this layer is nearly semi solid. Now slowly spoon in the strawberry layer as well and return the bowls into the refrigerator and leave to set for 4 hrs.

Please remember to cover your dessert bowls with a cling sheet to avoid a film formation on your dessert.

Pizza dough

Pizza dough

Ingredients:

1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups bread flour, plus more for dusting

 

Preparation:

step 1
In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

step 2
Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.

step 3
Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour.

step 4
Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.

step 5
Preheat oven to 500 degrees F and place rack on the lowest rung in the oven.

step 6
Roll or stretch by hand each piece of dough into a 12" circle and place on baking sheet or pizza stone. Add your favorite toppings! Bake for approximately 10 minutes or until crust is brown and crispy!

Massaged kale salad

Massaged kale salad

Ingredients:

1 bunch kale
2 tbsp pumpkin seeds
1/4 -1/2 cup chopped mango
3 tbsp thinly sliced carrot
1 tsp honey
1 tbsp olive oil
1 tbsp lemon juice
1 avocado sliced
salt and black pepper to taste

 

Preparation:

step 1
Toast the pumpkin seeds in a pan or in oven.Whisk lemon juice, honey and fresh black pepper in a small bowl. Remove stalks from Kale and tear into bite size pieces. Rinse the leaves really well. Quick dry in a salad spinner if you have one or just pat with tea or paper towel. Place kale leaves in a glass bowl. Drizzle olive oil and sprinkle some salt over it. Wash your hands and start massaging the kale leaves. Keep doing this for 2 minutes. The leaves will soften and shrink in volume. Throw away the thin stalks that break while massaging.

Transfer to a serving plate. Add chopped mango and sliced carrot. Pour the dressing over the kale and add the toasted pumpkin seeds. Toss and serve garnished with sliced avocado.

step 2
Cooking time is only for toasting pepitas otherwise salad does not need any cooking. 

Lemon meringue cupcakes

Lemon meringue cupcakes

Ingredients:

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk

 

Preparation:

step 1
Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

step 2
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes.

step 3
When the cupcakes have cooled, spread 1 tablespoon of lemon curd (recipe below) on top or pipe into center of cupcake. Then pipe the seven minute frosting (recipe below) on top and brown the frosting using your hand held kitchen torch or place under broiler briefly to brown tops. Serve immediately!

step 4
Lemon Curd
8 large egg yolks
Finely grated zest of 2 lemons
1/2 cup plus 2 tablespoons freshly squeezed lemon juice (about 3 lemons)
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, cold, cut into pieces

Combine yolks, lemon zest, lemon juice, and sugar in a heavy-bottom saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes. Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set, at least 1 hour or up to 1 day.

step 5
Seven Minute Frosting
1 1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons vanilla extract

Place all ingredients, except vanilla, in top of a double boiler. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Remove from heat and beat in vanilla. 

Chicken kathi rolls

Chicken kathi rolls

Ingredients:

3/4 cup white chapati flour
2 tbsp besan ( chana daal flour)
1 tsp oil
1/4 cup+ milk
salt and red chilly powder for taste
canola oil for stir frying parathas
2 eggs ( I used 2-3 tbsp for my 2 parathas the rest I used for wheat parathas)

Ingredients for sweet chilly chicken( serves 3):
2 butterfly chicken breasts (around 400 gm)
1 green pepper
2 tbsp sweet chilly sauce
2 tsp roasted cumin powder
1 tsp red chilly paste ( sambal olek)
3.5 tbsp oil
salt as per taste
chopped green chillies optional
1/4 onion

To serve:
lettuce and tomato salad
sliced red onion (optional)
soup (optional)

 

Preparation:

Mix both the flours in a medium bowl. Add oil, salt and red chilly powder. Knead dough with milk. Add more milk little by little as required till you get a smooth dough. Cover it and let it sit for a while till you work on the sweet chilly chicken.
Preheat oven to 200 degrees F. Cut chicken breast, green pepper and onion of even size. Heat 2 tbsp oil in a pan. Saute chicken pieces until nicely cooked. Remove in a bowl and reserve. Heat the remaining oil and stir fry onion and green pepper. When soft, add the chicken pieces, salt, red chilly paste, cumin powder and sweet chilly sauce. Remove from heat. Transfer the sweet and spicy chicken to a oven safe bowl and set it in oven to keep warm till you make parathas.
Whisk eggs with 1/4 tsp salt in a bowl. Heat a griddle. Make gluten free chapatti by following the directions here. Cook chapatti on one side on a medium heat. Flip over and cook little bit on the other side. Flip the chapatti again. Put two spoonfuls of whisked egg on the half cooked side of chapatti. Spread the egg with a spoon. Flip the paratha. Drizzle 2 tsp of oil around the paratha. Remove the egg washed paratha in a serving plate. Cook the next one in the same way. Now, in the middle of the paratha put sweet and spicy chicken and some sliced red onion (optional).
Roll and stick it with a toothpick. Serve with salad and soup as a healthy filling brunch. 

Tortilla with meat & chicken fillings

Tortilla with meat & chicken fillings

Ingredients:

4 pieces of instant tortilla (available in supermarkets)
1/4 red capsicum *
1/4 yellow capsicum *
1/4 green capsicum *
2 chicken sausage *
* sliced lengthwise about 1/2 inch
1/2 tomato #
1 onion #
200 gm chicken meat #
# diced
2 cloves garlic - chopped
3 tbs chilli paste
50 gm raisins (Optional)
1 tbs mayonaise
1/2 tbs curry powder
1/2 tbs coriander
1/4 cup water
salt to taste
pinch of sugar
2 tbs olive oil

 

Preparation:

step 1
For Filling
Heat oil in pan add onion and garlic till fragrant. Put in chilli paste, curry & coriander powder. Add water and stir well.

step 2
Add sausage, chicken meat and all vegetables, put in water. Stir well on slow fire.

step 3
Lastly, put in mayonaise and raisins & add salt & sugar.

step 4
Fill tortilla with fillings and roll. The tortilla can be eaten as it is or can be grilled. Can be served with chilli sauce. 

S'mores whoopie pies

S'mores whoopie pies

Ingredients:

Graham Cracker Cookie:
11/2 cups graham flour (can substitute finely crushed graham crackers)
3/4 cup all-purpose flour
11/2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
1 cup (packed) dark brown sugar
2 large eggs
1/2 cup buttermilk
2 tablespoons milk
1 teaspoon baking soda
1 teaspoon white vinegar1 teaspoon vanilla extract

For the Chocolate Ganache Filling:
8 ounces semisweet chocolate chips (or 4 ounces semisweet and 4 ounces milk choc)
1/2 cup heavy cream

Marshmallow filling (7-minute frosting):
1/2 cups sugar
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons vanilla extract

 

Preparation:

step 1
For the graham cracker cookie:
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

In a medium bowl, stir together both flours, baking powder, and salt.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.

In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low speed until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.

Using a small scoop, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 8 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.

step 2
For the ganache filling:
Put the chocolate in a large, heatproof bowl. Heat the cream in a large, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a wooden spoon or spatula until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.

step 3
For the marshmallow filling:
Place all ingredients, except vanilla, in top of a double boiler. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Remove from heat and beat in vanilla.

step 4
Assemble the Whoopie Pies:
Spread a layer of chocolate ganache filling onto the flat side of one of the cakes. Top the ganache with a spoonfull of the marshmallow filling. Top it with another cake, flat-side down.

Lasagna to cry for

Lasagna to cry for

Ingredients:

Sauce:
2 26 oz bottled spaghetti sauce
1/2 onion diced
2 cloves of garlic minced
1/2 red bell pepper diced
1 zucchini diced
1 Tbs oil

Filling:
1 lb x-firm tofu drained and mashed
1 cup frozen spinach thawed
1/2 cup cashew
1 cup water
2 Tbs nutritional yeast flakes
1/2 cup vegan cream cheese
1 Tbs onion
1 tsp salt
1 clove garlic
1 lb lasagna noodle, uncooked (I used DeBoles Organic Jerusalem Artichoke Flour lasagna noodles)
2 cups vegan mozzarella cheese, shredded, optional (I used Daiya vegan cheese)
Dried parsley to garnish

 

Preparation:

step 1
Preheat oven to 375 degrees.

step 2
In a skillet on medium heat sauté onion, garlic, red bell pepper, and zucchini until tender. Add spaghetti sauce and set aside.

step 3
In another bowl place mashed tofu and spinach. Place water, cashew, cream cheese, onion, garlic, salt and nutritional yeast flakes in a blender or food processor and blend until creamy. Mix into tofu and spinach.

step 4
Place a thin layer of spaghetti sauce in the bottom of a casserole dish. Cover sauce with uncooked noodles about 4 leaving space for noodles to expand. Cover noodles with tofu mixture, then dribble a thin layer of sauce over the tofu mixture. Next cover with noodles, then tofu mixtures then place a layer of sauce, then a layer of noodles, then sauce.

step 5
You may place the mozzarella cheese and sprinkle dried parsley to garnish.

step 6
Bake for 45 minutes covered with foil, to make sure noodles are cooked then uncover for 10 minutes. 

Pig ears salad with coriander

Pig ears salad with coriander

Ingredients:

For the broth :
2 pig ears
Thyme, laurel, onion, cloves
Salt and pepper
water

For the meat salad:
4 tbsp white wine vinegar
3 garlic cloves
1 onion
chopped coriander
salt and pepper

 

Preparation:

step 1
The day before start cooking the ears (well cleaned) in a broth made of the ingredients mentioned above, until done (+ - an hour and a half)

step 2
The next day, cut the ears into pieces and put them in a dish.

step 3
Season with white wine vinegar, add the onion, cilantro and chopped garlic.

step 4
Check the seasoning and serve. 

Apple crumble with cardamom yoghurt

Apple crumble with cardamom yoghurt

Ingredients:

A handful of nuts/seeds/rolled oats
Apples
A dollop of butter
A few pinches of raw sugar
Cinnamon
Vanilla yoghurt
Crushed cardamom seeds
Honey

 

Preparation:

step 1
Roughly chop the nuts and roast your nuts and seeds with some rolled oats in a dry frying pan. Set aside.

step 2
Cut your apples into slices. Fry them until soft, with butter and raw sugar in the frying pan, approximately 5 minutes. Sprinkle some cinnamon on top.

step 3
Meanwhile, mix yoghurt with crushed cardamom seeds, add a little bit of honey.

step 4
Place your apples on a plate, sprinkle with your nuts/seeds/oats mix and serve with your cardamom yoghurt. 

Doryfish sandwich

Doryfish sandwich

Ingredients:

For the dory fish
2 pieces (each about 100g) dory fish
Dried rosemary, pepper and salt to taste
1 tbsp olive oil

Other ingredients
6 slices of bread
2 slices of cheese
1 tomato (sliced)
1/4 zucchini/cucumber (sliced)
2-3 handfuls of salad leaves (shredded)

Sauces
Thai chilly sauce
Yellow mustard sauce
yoghurt/sour cream
*** as per taste

 

Preparation:

step 1
Season the dory fish with rosemary, pepper and salt.
On a heated grill, drizzle the oil in.
Place the dory fish and grill on both sides.
Remove and keep aside.
Do the same for the bread slices, that is grill on both sides and remove.

step 2
To assemble:
I used 3 slices of bread for each sandwich, placing the cheese, veges and drizzling in sauces on the bottom layer of the grilled bread.
Another layer of grilled bread on top with veges, sauces and dory fish going in.
Next is finishing off with one more bread on top. 

Ruby spotted broken wheat chick pea salad

Ruby spotted broken wheat chick pea salad

Ingredients:

1/2 cup broken wheat (coarse in texture)
1/2 cup chick peas (canned or freshly boiled, drained)
1 tbsp heaped pomegranate seeds
1/2 tbsp mint leaves, torn
1 tsp fresh cilantro or coriander, finely chopped (parsley can also be added)
1 tbsp cucumber, diced in small pieces
1 tbsp carrot, shredded
1 pinch black pepper, coarsely ground
1 pinch red chilli powder
2 pinch chaat masala (optional) [available at Indian grocery stores]
2 tsp lemon juice (+/- as per your taste)
Salt to taste

 

Preparation:

step 1
Transfer 1/2 cup broken wheat in a bowl and add 350 ml boiling water over it.
Let it soak for 30-35 minutes
Drain and squeeze out excess water from broken wheat

step 2
Transfer to a mixing bowl and add rest of the ingredients except pomegranate
Mix them well and sprinkle with pomegranate before serving.

step 3
Note: The addition of chaat masala peps up the taste of the salad and I would highly recommend it. 

Ginger fruit cake

Ginger fruit cake

Ingredients:

200 gms maida
200 gms brown sugar
100 gms butter
11/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp vanilla essence
2 tbsp dried candied ginger powder
4 eggs
! cup mixed fruit soaked in rum and brandy
1 tsp caramel syrup

 

Preparation:

step 1
Heat oven to 140 C.
Cut a sheet of waxed paper and line a 8 inch square baking tin. Butter the waxed paper and the short ends of the pan; set aside.

step 2
In a medium saucepan, combine the soaked mixed fruit, vanilla essence, half of the brown sugar, caramel syrup and the butter.
Bring to a boil, and simmer for 5 minutes.
Let the mixture cool to room temperature.

step 3
Next mix together the flour, baking powder and baking soda and add it to the liquid fruit mixture.
Make sure that you mix it well so that the flour is evenly distributed - a good way is to rub in the flour with your fingertips. This ensures that the flour is mixed evenly with the fruits.

step 4
Now beat together the eggs and the brown sugar with an electric beater for about 10 minutes till light and frothy.
Fold in the fruits and flour mixture into the eggs.

step 5
Beat well with a hand mixer for 2-3 minutes. Make sure that there are no lumps in the mixture..
Pour cake batter into a prepared pan.

step 6
Bake in the preheated oven for about 50 minutes, then increase the temperature to 170 C, and continue baking the cake for 25 to 30 minutes more, or till a wooden toothpick inserted in the center comes out clean.

step 7
Remove cake from oven and allow to cool completely in the tin before taking it out.

Chicken moilee(cooked with spices and coconut milk)

Chicken moilee(cooked with spices and coconut milk)

Ingredients:

Chicken(cut into small pieces) 500 gm
Onion(chopped) 1 no
Tomato(chopped) 1 no
Coconut 1/2 no
Cumin 1/4 tsp
Turmeric powder 1/4 tsp
Ginger 1/2 inch piece
Garlic 2 flakes
Poppy seeds 1/2 tsp
Cinnamon 1/2 inch piece
Green chillies(chopped) 3 no
Pepper powder 1/2 tsp
Salt to taste
Oil 5 ml

 

Preparation:

step 1
1. Wash and clean chicken. Add salt and mix well. Keep aside.

step 2
2. Grind cumin, turmeric, ginger, garlic and poppy seeds to a fine paste in a mixer grinder. Cashewnuts can be used instead of poppy seeds.
3. Cut coconut into small pieces and grind in a mixer grinder adding little water. Make 3 extractions of coconut milk and keep it separately.

step 3
4. Heat oil in a thick bottomed kadai and fry chopped onion in a medium fire.
5. Add chicken, ground spices, cinnamon, pepper powder, salt, green chillies, chopped tomato,second and third extractions of coconut milk.
6. Cook in a slow fire till chicken is tender and gravy is thick and oil comes out.

step 4
7. Add first extraction of coconut milk and bring to boil and continue to cook in slow fire for 3 to 5 minutes.

step 5
8. Remove from heat and serve hot with rice or any variety rice or biryani.

 

Chicken nuggets

Chicken nuggets

Ingredients:

Chicken breast(cut into small pieces) 500 gm
Corn flour 15 gm
Egg 1 no
White Pepper powder 1 tbsp
Black Pepper powder 1 tbsp
Garam Masala 2 tsp
Green chilli sauce 1 tbsp
Ginger garlic paste 1 tsp
Soy sauce few drops
Bread crumps 1 cup
Lemon juice of 1 no
Salt to taste
Oil to deep fry

 

Preparation:

step 1
1. Mix corn flour, white and black pepper powder, Garam masala and salt.
2. Add green chilli sauce, ginger garlic paste and mix well.
3. Add soy sauce, lemon juice and mix well till it becomes like a jelly paste.
4. Add chicken breast pieces to the above marinade and mix well.
5. Keep the marinated chicken for atleast 48 hrs in a refrigerator.

step 2
6. Beat eggs in a bowl.

step 3
8. Take a piece of marinated chicken, dip in beated egg, coat with bread crumps and deep fry in slow fire till light brown in colour. Repeat the process for all the marinated chicken.

step 4
9. Serve hot with fresh salad, mint chutney and ketchup.

Chocolate cake with truffle icing

Chocolate cake with truffle icing

Ingredients:

For the chocolate cake:
100 gms flour
100 gms sugar
4 Tbsp cocoa
1 tsp coffee powder
4 eggs
1 tsp baking powder
1 tsp baking soda
1/2 cup oil
1 tsp vanilla essence
1/2 cup cold milk
1 tbsp vinegar

For the icing:
2 cups whipped cream
2 cups chocolate Ganache

 

Preparation:

step 1
Sift together all your dry ingredients ? Maida, cocoa, coffee powder, baking powder and baking soda and keep them aside.
Add vinegar to the cold milk and put in the fridge till required.
In a bowl, beat the eggs and sugar really well till the mixture is nice and fluffy and creamy. Use a hand mixer for good results.

step 2
Pour in the oil and the milk and vinegar mixture and mix well.
Add the vanilla essence.
Take a wooden spoon or a wooden spatula and fold in carefully the dry ingredients into the egg mixture till well mixed.

step 3
Pour the batter into a greased microwave dish
Bake in the microwave oven at HIGH for 7 minutes. Insert a toothpick to check if it comes out clean. If not done, bake for one more minute.
The cake should start pulling away from the sides and springs back when touched.
Cover the cake and leave it in the microwave for 5 -10 minutes.
Let it cool nicely before doing the icing.

step 4
To assemble the cake
Before you begin icing, place your cake on a flat surface.
Before splitting your cake, level it. This simply means: trim the top of your cake so it is perfectly flat. The easiest way to do this is to find the lowest part of the cake and hold your knife parallel against the low edge, then begin pulling your knife back and forth as you move it across the surface of the cake. You should be left with both a level cake and a delicious piece of trim.
Now, flip the cake over so the top area you just trimmed is now the bottom, resting on the flat surface you chose and the top is absolutely leveledm

step 5
Now take a long knife and cut the cake horizontally in three equal parts.
Place the first layer onto a plate or stand. Fully frost the top of the first layer with the chocolate ganache.
Place the second layer on top of the first layer. Frost the top of the second layer using another 1/4 of the frosting. Repeat with the third and final layer.

step 6
Once the three layers are stacked up, take the whipped cream and cover the sides and top generously with the icing.
Smoothen the icing on the top and the sides of the cake so that it is evenly spread.
Now take the chocolate ganache frosting (make sure it is a spreadable consistency and not too thick ) and pour it generously on top of the iced cake, letting the extra drip on to the sides.
Smoothen the top of the cake with a spatula or a knife.

step 7
Next, take a cake "comb" -- a metal triangle with teeth on all three edges -- and quickly drag it around the sides of the cake. (Be careful to do it with a light hand and not too many times, otherwise the whipped cream below would start showing as you can see is showing on my cake)
Add garnishes or piping, if desired, and you have a cake that takes the cake