Tuesday, December 29, 2015

Tres Leches cake

This season is all about indulging isn’t it? I have been baking non- stop for almost the whole of the December; making edible gifts for friends, baking workshop, cake orders and also baking for dinner parties. My oven baked many batches of fruits cakes, brownies, apple roses, peanut crunchy bars, vanilla cake, cupcakes etc. Some nights, I used to be up in the kitchen until midnight baking and my legs ached like hell. But I really enjoyed making home-made gifts. This year I took a plunge and also tried my hands on some non - edible DIY gifts which I am really pleased with and can’t wait to share it with you all soon.

Anyway coming back to topic, I always like to try out new dessert recipes when I have friends over and Tre leche cake has been on my list for some time. I made this dessert when we had friends the other day and it was enjoyed by all. To be honest I won’t call this phenomenal, especially when I compare it with my other desserts, but the good thing is, it is so easy to put together and it’s yummy.

Recipe source - here

Plain flour – 1 ½ cup
Butter – ½ cup/ 115 gm ( melted)
Sugar – ¾ cup
Eggs – 5 large
Baking powder – 1 tsp
Salt – pinch
Vanilla extract – 1 tsp
For soaking
Condensed milk – 1 can /390 gm
Evaporated milk – 340 gm can
Milk – 1 cup
For whipping
Whipping cream/double cream – 2 cup
Icing sugar – 3 tbs/ as per taste
Vanilla extract – 1 tsp
Fresh fruits (optional)

  • Sift flour, baking powder, salt and keep it aside.
  • Cream eggs and sugar in an electric mixer for few minutes. The mixture will increase the volume.
  • Add vanilla extract and beat again.
  • Add the dry ingredients and fold in.
  • Finally add melted butter and fold in.
  • Pour the batter in a greased 9 inch cake pan and bake for 30 -35 minutes or until a tooth pick inserted comes out clean.
  • Whisk condensed milk, evaporated milk and milk together in a bowl.
  • Transfer the cake onto a plate and poke holes on the hot cake and pour/spread the milk mixture slowly  on top of the cake with a spoon.
  • Let the cake cool for 1 hour.
  • Whip the cream with icing sugar and vanilla extract and spread it on top of the cake.
  • Decorate with fresh fruits or as you like. 

Monday, December 28, 2015

Prawn Tempura

Hello all,
Hope you all are enjoying the festive time. It’s all about good food and catching up with friends for us this time. I have been looking forward to relax this holiday but bizarrely holidays are busier than usual and time is flying.

We spent our Christmas at G's place and it was an amazing one this year. I feel stuffed even when I think about it.  G did most of the cooking; in fact she cooked up a storm. The only thing I made was this prawn tempura and a banoffee pie.

It was during one of my skype conversation with mother in law that she mentioned about this cookery show she has been watching and about the tempura recipe she was impressed with. I was in luck when I searched for the programme in youtube and got the recipe here.  The tempura tasted great when served hot. Before I took them to the party I quickly took few pictures for the blog just to break the silence. I have many food pictures in my drafts and some of them are really keepers, perhaps my New Year resolution this year should be to update the blog as much as I can. More than anyone I think I refer back to my blog for recipes so it would really help me to save the time when trying to recreate the recipe!

Before I sign off let me wish you all a very Happy New Year!

Prawns (large) -20
For batter
Corn flour – 3 tbs
Plain flour – 5 tbsp
Egg white– from 1 egg
Pepper – ½ tsp
Water – as required

Bread crumbs to coat (optional)
Toothpicks (optional)
Oil  for deep frying

  1. Deshell the prawn leaving the tails and keep it aside.
  2. Insert a toothpick inside the prawn ( this is to keep the prawns straight after  frying as prawns tends to curl when they cook)
  3. Make the batter with the ingredients mentioned under batter and dip the prawns in it and coat them in bread crumbs.
  4. Deep fry the prawns in a low flame for 3-4 minutes or until done.
  5. Remove the toothpicks from the prawns and serve hot with some dipping sauce.

Enjoy !