Espresso Buttercream Frosting

Last week we celebrated D's mom's Birthday. We ( D and me ) were rounding up on what cake to make and we were sure about two things: it had to be a chocolate cake with  lots of nuts ( mentioned earlier, as a family we like dry fruits). After going through various frosting recipes, I remembered the Espresso Buttercream recipe by the browneyedbaker that I had bookmarked a while back. The frosting recipe was simple and was a sure shot winner. I followed the recipe step by step, and everyone loved everything about it: the smooth velvety texture of the butter cream, ganache, the filling between the layers of the chocolate cake, in tandem with the occasional bite into a nut! 

Photo courtesy D

Unfortunately I wasn't able to take the pictures of the cake cut into layers (filled with espresso butter cream). I used Cadburys nutties on the top ( for the dry fruits touch) and piped in some chocolate ganache over the espresso buttercream frosting.

Ingredients 

For the Espresso Buttercream Frosting

Source : brown eyed baker

Butter - 1 cup, 250 ml ( at room temeperature )

Icing sugar - 2 and 1/2 cups

Vanilla essence - 1 and 1/2 tsp

Espresso powder - 1 and 1/2 tsp

                  

Procedure :

For the Espresso buttercream frosting :

Mix the vanilla essence and espresso powder till it dissolves completely.

In a big mixing bowl, start by whisking the butter ( at room temperature ) with a hand mixer for five minutes at medium speed ( Stop in between to scrape the sides ) . Reduce the speed to low and add 1 tbsp of icing sugar and whisk till it gets incorporated into the butter completely. Stop in between to scrape the sides. Repeat the step by adding more sugar and whisking till the sugar gets incorporated and mixed homogeneously . After this stage add the vanilla - espresso mix and again whisk till its gets incorporated into the buttercream fully. The resulting smooth espresso buttercream can be used to spread on cakes/ cupcakes. 

Spread the buttercream on the cake only when its at room temperature . I started by spreading the frosting from the sides to the top and in the end I dipped my spatula in cold water to give the frosting a smooth finish. 

Once you have completed all the decoration on the cake, chill in refrigerator until you plan to serve the same.

Brown Bread Toast with Olive Oil and Flax seed

Preparing a healthy breakfast while preparing lunch can get little challenging. Though I do stick to traditional Idli/ Dosai/ Upma routine, these too get repetitive at times. Recently I realized that I had some significant quantity of unused flaxseeds which I had to put to good use. So what I did was to grind it and use it as a spread on toasted bread, spiced it up with some salt/pepper and olive oil. It turned out to be a great breakfast option which D loved. To make it wholesome I served it with lots of fruits and nuts.

Prep Time : Depending on the heat setting of your toaster

Ingredients :

Brown bread slices 

Flax seed powder - 1 tsp [ Ground flax seeds and store in a air tight container ]

Olive oil - to drizzle 

Salt - as per taste

Pepper - as per taste

Procedure :

Toast your bread and place it in a serving plate. Spread the flax seed powder over the toast , top it up with salt and pepper. Drizzle some olive oil and serve warm with fruits and nuts for a tasty healthy breakfast!

Watermelon Salad with Mint and Feta cheese

Ingredients :

Watermelon - 1/4, cubed and deseeded
Feta Cheese - 1/4 cup, crumbled
Mint - 1/2 bunch
Lime juice - 2 tsp
Olive oil - 1 tsp
Salt - as per taste
Pepper - as per taste

Procedure:

In a bowl , mix lime juice, olive oil, salt and pepper till you get a homogenous mix. Add the cubed watermelon, mint and crumbled cheese and mix slowly. Serve chilled.

Strawberry Parfait

Both me and D have a thing for strawberries, from strawberry milkshakes to cakes ( read cheesecakes) , from smoothies to ice cream,from fruit bowls with a large amount of strawberries to chocolate icecreams with chunks of strawberries embedded , we always find ways to include them. So it was only obvious that I would be making this small discovery while wanting to enjoy the goodness of fresh strawberries. This recipe would go as a perfect dessert when you want to entertain a group of guests. For this I would recommend frozen strawberries,  store bought concentrates are a strict no no.

Prep time - 10 mins

Serves 2 in medium sized cocktail glasses.

Ingredients:

Strawberries - 11 - 12, frozen
Greek Yogurt - 1/2 cup ( or more as per taste),
Oatmeal cookies - 3 - 4
Sugar - 2 tbsp

For Greek yogurt - Strain the yogurt on a muslin cloth to remove the excess water or whey.

Procedure:

Blend the strawberries and sugar till you get a crumbly homogenous mixture.

Whisk the yogurt to a smooth paste.

Crush the oatmeal cookies with your hands into coarse powder.

Assembling:

In your serving glasses layer with  1 -2 tbsp of strawberry puree, top it up with 3 tbsp ( or less ) of yogurt. Refrigerate and chill. Just before serving, sprinkle the oatmeal cookie crumbs.

Enjoy the chiilled dessert as it slowly melts in your mouth!

Masala Toast

Delicious and mouth watering offering which comes to my mind the first thing I get bread.. This takes somewhat a little time to make, and will probably suit you when you have some free time. But certainly compensated for by its taste!

Prep Time : 20 mins
Cooking Time : 20 mins

Ingredients:

Whole wheat brown bread - 8 slices
Green chutney - 5-6 tbsp
Aloo masala - 1 - 1.5 cup
Butter - 1 tbsp
Cucumber - 1, cut into thin slices
Tomato - 1, cut into thin slices
Onion - 1, cut into thin slices
Tomato ketchup - as per taste

For the Green Chutney:

Coriander - 1 cup, roughly chopped
Coconut - 1/4 cup, grated
Garlic - 2-3 pods, roughly chopped
Green chillies - 4-5 or as per taste
Water - as required for grinding
Lemon juice - 1 tsp or as per taste ( optional )

For the Aloo Masala:

Potatoes - 1 cup , boiled and mashed
Ginger - 1/2 inch, roughly chopped
Green chilli - 2 or as per taste , roughly chopped
Cilantro - 1 tbsp , finely chopped
Turmeric powder - 1/2 tsp
Curry leaves - 5-6 leaves
Mustard seeds- 1/2 tsp
Oil - 1tsp

Procedure :

Cut off the edges of the bread and keep aside.

Preparing the Green Chutney:

Grind all the ingredients under the "for the green chutney" section into a smooth paste.

Preparing the Aloo Masala:

Grind ginger and green chillies into a smooth paste.
In a small wok , heat oil . Once hot, add in the mustard seeds and let them splutter. Add in the curry leaves and saute for few seconds and add the mashed potatoes , turmeric, ginger- green chilli paste, coriander and salt and mix properly. Cook for 4-5 mins on medium flame and keep aside.

Assembling the Masala Toast:

Preheat the grill/ toaster.

Take two slices of bread and apply butter on one side of both the slices. Place one slice on a plate and spread green chutney generously on the side that was buttered and place 1-2 tbsp of aloo masala over the chutney . Top it with tomato , cucumber and onion slices and squeeze in some tomato ketchup. Complete it with the other slice of bread.

Place in toaster/ grill and cook till it turns golden brown. Repeat the same for more servings.

Best served when still warm and the bread slices are toasty and tasty!!

Dried Fruits Chocolate Truffles

D and me both are really fond of dry fruits,  we always end up adding more than needed for the recipe. On the side, we recently went to a herb Souk in a certain Middle East city and we got excited at the wide variety, quality and most of all enjoyed the taste. In a recent 'brainwave' abetted by an extreme craving for chocolates and dryfruits, I concocted this recipe of a nutty, smooth chocolatey byte! If you have a sweet tooth, then follow me, and drool at the different pictures and head to the kitchen to make and splurge on this delicious, decadent dessert! 

Prep Time - 25 mins

Ingredients :

Almonds -         1/4 cup, roughly chopped

Cashews -         1/8 cup, roughly chopped

Pistachios -        1/4 cup, roughly chopped

Figs -                 1/8 cup, roughly chopped

Golden raisins -  1/8 cup, roughly chopped

Apricots -           1/8 cup , roughly chopped

Heavy cream - 2- 3 tbsp

Butter  -           1 tbsp

Dark chocolate - 200 grams, roughly chopped

Procedure :

Dry roast the almonds, cashews and pistachios for 2-3 mins or till you get a nice aroma. Cool and ground it to a coarse mixture. Separately grind the figs, apricots and raisins to a coarse paste. 

Take a large pan and add water ( for double boiling method) . When the water starts boiling, place a bowl with cream and butter till you get a homogenous mixture. Add in the chopped chocolate and keep stirring continuously till the chocolate melts. Give it a good mix again and turn off the heat. Transfer all the contents to a big mixing bowl and add the dried fruits. Mix it with your hand till the dried fruits get incorporated into the melted chocolate fully. Take small portions and roll them into truffles. If you find it difficult to roll them , store the mixture in refrigerator for 10 mins and then roll.

Alternatively you can just mix the dried fruit mixture and roll them into small balls ( the figs, apricots and raisins mix will help bind the other dried fruits ) and dip those into the melted chocolate, but I prefer the first method where i get dried fruits and chocolate in every bite.

You can further roll these truffles in cocoa powder. Or one can melt white chocolate and decorate with simple words or just plainly drizzle on them. There are lots of ways to play around and make your truffles a success.

Store in refrigerator and serve. Can even be kept for  a week!

D's Special Dosa

D made an interestingly shaped dosa ! I thought this needed a special mention here ! A few pictures below..