tag:blogger.com,1999:blog-6083950334516279252024-03-13T20:35:49.088+05:00Chai + CakeSahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-608395033451627925.post-67426696569018523002017-01-13T11:33:00.000+05:002017-01-13T11:33:27.493+05:00Viennese Whirls<div dir="ltr" style="text-align: left;" trbidi="on">
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I had <a href="http://www.bbc.co.uk/programmes/b013pqnm">Great British Bake Off</a> withdrawals for quite a while after this past series ended. I can't imagine what the <a href="https://www.theguardian.com/tv-and-radio/2016/sep/12/bbc-loses-great-british-bake-off">new version of the show</a> will look like, and I havent made up my mind yet about whether or not I'll watch.<br />
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I don't really bake biscuits and cookies very often, as compared to cakes, but I was particularly inspired by Biscuit Week this time around. These Viennese Whirls were the technical challenge in the second episode, and they seemed like something I could pull off.<br />
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Making the biscuit dough <i>is</i> quite simple. It's the piping that's challenging. The dough is stiff, so it takes a few tries to figure out how much pressure you need to apply, which is quite a bit. It was much easier when I piped out the second batch, as the heat from my hands had softened the dough a bit. So I'd recommend kneading the dough for a while, in the piping bag, before you start. Also, I knew from watching the show that it's best to freeze the whirls (about 20 to 30 mins should do) before baking them so that they don't lose their shape.<br />
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In reality I'm quite sure I wouldn't last a day on the Great British Bake Off, but I was quite proud of myself for successfully making one of the technical challenge recipes from the show. They looked pretty good and tasted even better.<br />
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<a href="http://thegreatbritishbakeoff.co.uk/marys-viennese-whirls/">Click here for Mary Berry's recipe.</a></div>
Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-78815411489714712552016-07-19T13:21:00.000+05:002016-07-19T13:21:13.524+05:00Trail Mix<div dir="ltr" style="text-align: left;" trbidi="on">
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This isn't really a recipe. It's more of a suggestion.<br />
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I suggest that this should become your go-to snack. It's been a lifesaver for me so many times during long work days and when I've been traveling. I'd say keep some handy at all times for hunger emergencies.<br />
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You can buy this stuff too but it's so much simpler (and cheaper) to make it at home. All you need for this trail mix is ½ cup each of almonds, cashew nuts, M&M's, raisins, and peanuts. Mix them all together and store in an airtight jar.<br />
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A ¼ cup serving is approximately 195 calories, is an excellent source of copper, and a good source of protein, magnesium, phosphorus, zinc, vitamin E, riboflavin and niacin.<br />
(Source: https://www.supertracker.usda.gov/)<br />
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-23961814902469290522016-07-06T14:32:00.001+05:002016-07-06T14:35:39.671+05:00Mango Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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(This recipe was originally published on the <a href="http://images.dawn.com/">Images</a> website. Click <a href="http://images.dawn.com/news/1173665/looking-to-change-up-the-eid-menu-try-mango-halwa-and-date-cookies">here</a> for the original article.)<br />
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I created this recipe last year when I was asked to write an Eid-centred piece for <a href="http://images.dawn.com/">Images</a>. I didn't know the first thing about making halwa so I had to ask my grandmother for help, and I went through many iterations before settling on a recipe I was happy with.<br />
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I made some again last night, some for us and some to take to my uncle's house this evening. It's such a festive and special halwa, perfect for the Eid holiday this time of year.<br />
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Eid and mango season won't always coincide, so make this soon while mangos are aplenty.<br />
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Eid Mubarak!<br />
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<div class="MsoNormal">
<span lang="EN-AU"><b>Mango Halwa</b></span></div>
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<span lang="EN-AU"><u><br /></u></span></div>
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<span lang="EN-AU"><u>Ingredients</u><o:p></o:p></span></div>
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<br /></div>
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<span lang="EN-AU">4 tablespoons <i>ghee</i></span></div>
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<span lang="EN-AU">3 cardamom pods</span></div>
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<span lang="EN-AU">½ cup <i>sooji</i> (semolina)</span></div>
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<span lang="EN-AU">1 to 2 cups water</span> </div>
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<span lang="EN-AU">1 cup milk</span></div>
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<span lang="EN-AU">½ cup sugar</span></div>
<div class="MsoNormal">
<span lang="EN-AU">1¼ cups mango puree (2 to 3 <i>Chaunsa</i>
mangoes)</span></div>
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</div>
<ol style="text-align: left;">
<li>In a large cooking pan, heat the <i>ghee</i>.</li>
<li>Add the cardamom pods and fry until
fragrant.</li>
<li>Add the <i>sooji</i> and fry on low heat until it
turns light golden brown.</li>
<li>While the <i>sooji</i> cooks, add the water, milk,
and sugar in another saucepan and heat on medium-low until the sugar has
dissolved and the mixture is just bubbling at the edges.</li>
<li>When the <i>sooji</i> has browned, add the hot
water-milk-sugar mixture while stirring constantly.</li>
<li>Continue to cook the halwa on medium heat
until the liquid is mostly absorbed, 20 to 30 minutes.</li>
<li>Add the mango puree and continue to cook
until you have a soft halwa consistency. Cook the halwa on high heat, until you see the oil
separate from the halwa.</li>
<li>Serve warm or cold, garnished with nuts.</li>
</ol>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-9194590667018058762015-10-19T12:40:00.000+05:002015-10-19T15:55:39.060+05:00Date and Nut Bites<div dir="ltr" style="text-align: left;" trbidi="on">
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(This recipe was first published on the Dawn website. <a href="http://images.dawn.com/news/1173664/craving-healthy-iftar-try-these-date-and-nut-bites-and-baked-chicken-wings">Click here for the original article</a>.)<br />
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I started making these date and nut bites a few months ago when I was struggling a bit health-wise and needed healthy snacks on hand to keep my energy up.<br />
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I've been feeling much better recently but these bitesize snacks have quickly become something I can't do without. I whip up another batch as soon as I run out. They only take a few minutes to make and are full of nutrient-rich ingredients.<br />
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Last week I decided to take them up a notch by coating some of them in dark chocolate and that made them infinitely better.<br />
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When you're craving something chocolaty or sweet, reach for these instead. They're the perfect guilt-free sweet treat and they're good for you too.<br />
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<span style="font-family: inherit;"><b>Date and Nut Bites</b></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><u>Ingredients</u></span><br />
<span style="font-family: inherit;">1 cup dates (175g)</span></div>
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<span style="font-family: inherit;"><o:p></o:p></span></div>
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<span style="font-family: inherit;">⅓ cup unsalted almonds (50g)</span></div>
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<span style="font-family: inherit;"><o:p></o:p></span></div>
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<span style="font-family: inherit;">⅓ cup unsalted cashews (50g)</span></div>
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<span style="font-family: inherit;">1 tablespoon peanut butter</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 tablespoon liquid coconut oil</span><br />
2 tablespoons ground flaxseed</div>
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<span style="font-family: inherit;">1 tablespoon cocoa powder (optional)</span><br />
<span style="font-family: inherit;">50g good-quality dark chocolate, melted (optional)</span></div>
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1. Add the almonds and cashews to your food processor and process until they are coarsely ground, about 15 to 20 seconds.<br />
2. Remove the pits from the dates and add to food processor. Add peanut butter, coconut oil, flaxseed, and cocoa powder (if using).<br />
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3. Process for about 2 minutes, until all ingredients are well combined. (The mixture will look something like this.)<br />
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4. Take tablespoon-sized portions into the palm of your hand and press together to form a ball. Repeat with the remaining mixture.<br />
5. Refrigerate for 15 minutes to set, then store in covered container in the refrigerator for up to 2 weeks.<br />
6. If you are using the dark chocolate, dip half the bites in the melted chocolate, roll around to coat evenly. Use two forks to lift each one out and place on a plate lined with a sheet of wax paper.<br />
8. Refrigerate the bites to allow the chocolate to harden. Store in a covered container in the refrigerator for up to two weeks.<br />
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">Makes approx. 20</span></div>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-13182043376340786252015-09-10T12:24:00.003+05:002015-09-29T14:17:57.488+05:00Birthday Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit; text-align: left;">Whenever there is a birthday in the family, I try to bake the cake myself if I can.</span></div>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I had mine last week and I really wanted to use the vanilla beans I brought back from a recent trip to Sri Lanka in some way.</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">So I decided on a classic chocolate cake and a luscious vanilla bean frosting, with a cheeky Nutella cheesecake filling to sandwich the cake layers together.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I might add that it disappeared very quickly.</span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><b>Chocolate Birthday Cake with Vanilla Bean Frosting</b></span></span></div>
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<b id="docs-internal-guid-895c9f61-a1f9-4194-ca82-c9b0010156d9" style="font-weight: normal;"><span style="font-family: inherit;"><br /></span></b></div>
<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><u>Chocolate Cake</u></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">6 oz unsalted butter, at room temperature</span></span></div>
<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1¼ cups + 2 tablespoons caster sugar</span></span></div>
<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">3 eggs</span></span><br />
<span style="line-height: 22.08px; white-space: pre-wrap;">2¼</span><span style="font-family: inherit; line-height: 1.38; white-space: pre-wrap;"> plain flour</span></div>
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<span id="docs-internal-guid-895c9f61-a1fe-b2f4-b499-b3789a1f3f50"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">¾ cup cocoa powder</span></span></span></div>
<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2½ teaspoons baking powder</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">a pinch of salt</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">¾ cup milk</span></span></div>
<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1½ teaspoons instant coffee granules dissolved in 1 tablespoon boiling water</span></span></div>
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<br /></div>
<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><u>Vanilla Bean Frosting</u></span></span></div>
<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">4 oz unsalted butter, at room temperature</span></span></div>
<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1½ cups icing sugar, sifted </span></span></div>
<div style="line-height: 1.38; margin-bottom: 0pt; margin-top: 0pt; text-align: left;">
<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: 400; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 vanilla bean</span></span></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><u>Nutella Cheesecake Filling</u></span></span></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;">150g cream cheese</span></div>
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<span style="vertical-align: baseline; white-space: pre-wrap;">⅓ cup Nutella</span></div>
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<ol style="text-align: left;">
<li><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">Preheat t<span style="font-family: inherit;">he oven to <span id="docs-internal-guid-895c9f61-a1fb-7930-2efc-42e7ddf62f15"><span style="vertical-align: baseline;">350°F (180°C).</span></span></span></span></li>
<li><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="vertical-align: baseline;">Grease and line three 7-inch round baking tins, and set aside.</span></span></span></li>
<li><span style="vertical-align: baseline;"><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">Sift together the flour, cocoa powder, baking powder, and salt. Set aside.</span></span></span></li>
<li><span style="vertical-align: baseline;"><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">In a large mixing bowl, add butter and sugar and beat with an </span></span><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">electric</span><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"> beater for about 3 minutes, until the mixture </span></span><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">light</span><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"> and creamy.</span></span></span></li>
<li><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="vertical-align: baseline;">Add the eggs, one at a time, beating well after each addition.</span></span></span></li>
<li><span style="vertical-align: baseline;"><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">Add a third of the flour mixture, and mix with the electric beater on low speed. Add half the milk and the coffee, and mix well. Add another third of the flour mixture, and the remaining milk, and mix well. Add the </span></span><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">remaining</span><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"> flour.</span></span></span></li>
<li><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="vertical-align: baseline;">Use a spatula to stir the batter and make sure you get right to the bottom of the bowl.</span></span></span></li>
<li><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="vertical-align: baseline;">Divide the batter equally between the three prepared baking tins, and bake for 15 to 20 mins.</span></span></span></li>
<li><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="vertical-align: baseline;">Remove the cakes from the tins and place on a wire rack to cool completely.</span></span></span></li>
<li><span style="vertical-align: baseline;"><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">To make the frosting: Add the butter to a large mixing bowl and beat with an electric mixer on high for 1 to 2 minutes, until it is light and creamy. Add the icing sugar slowly, a </span></span><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">tablespoon</span><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"> at a time, and mix with the beater on low. When all the icing sugar has been added, spilt the vanilla bean </span></span><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">lengthwise</span><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"> and scrape out the seeds. Add the seeds to the </span></span><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">frosting</span><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"> mixture and beat on high for 3 to 5 minutes, until you have a light smooth frosting. (If it is too thick, add milk half a teaspoon at a time, until you have the desired consistency.)</span></span></span></li>
<li><span style="vertical-align: baseline;"><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">To make the filling: Add the cream cheese to a </span></span><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">mixing</span><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"> bowl and beat with an electric mixer until smooth. Add the Nutella and beat until well combined. Refrigerate until needed.</span></span></span></li>
<li><span style="vertical-align: baseline;"><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">To assemble: Trim the tops of the cakes so that they are level. Place the first layer on a cake stand or serving plate and spread half the Nutella cheesecake mixture on it. Place the second layer on top of that, and spread the </span></span><span style="line-height: 22.0799999237061px; white-space: pre-wrap;">remaining</span><span style="font-family: inherit;"><span style="line-height: 22.0799999237061px; white-space: pre-wrap;"> filling mixture on it. Place the third cake layer on top, and cover the cake with the vanilla bean frosting.</span></span></span></li>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-23799110408336331282015-07-15T14:59:00.000+05:002015-08-19T23:49:20.521+05:00Peach Lemonade<div dir="ltr" style="text-align: left;" trbidi="on">
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In my 3+ years of blogging, I've only posted two drink recipes.<br />
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This one is my fourth this month!<br />
<br />
A refreshing drink is an essential part of the <i>Iftar</i> spread and it was fun this year to try some new drink recipes. Peaches are my favourite fruit so a peach lemonade experiment was bound to happen and I'm happy to report it was a huge success. This lemonade is packed with fresh fruity flavour and though it might a bit of extra work, it beats any packaged drink mix out there.<br />
<br />
This post might just be my favourite because not only was the lemonade delicious, but just look at those sunflowers!<br />
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<b>Peach Lemonade</b><br />
Serves 4 to 6<br />
<b><br /></b>
<u>Ingredients</u><br />
<br />
2 large peaches (approx. 450g)<o:p></o:p></div>
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4 cups water<o:p></o:p></div>
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⅓ to ½ cup lemon juice<o:p></o:p></div>
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½ to ¾ cup <a href="http://www.foodandwine.com/recipes/simple-syrup">simple syrup</a><o:p></o:p></div>
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To serve:</div>
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Ice</div>
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½ peach, cut into four wedges or thinly sliced<br />
<br />
<ol style="text-align: left;">
<li>Peel the peaches, remove the stones, and roughly chop them up.</li>
<li>Add the peaches to a blender with 1 cup water and blend until smooth.</li>
<li>Add the peach puree, 3 cups water, ⅓ cup lemon juice and ½ cup <a href="http://www.foodandwine.com/recipes/simple-syrup">simple syrup</a> to a large jug and stir.</li>
<li>Taste and add more lemon juice and/or simple syrup if you want.</li>
<li>Refrigerate until thoroughly chilled.</li>
<li>Serve with ice and peach wedges/slices.</li>
</ol>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-87559686933311283492015-07-10T13:42:00.001+05:002015-07-10T13:45:27.662+05:00Watermelon Breeze<div dir="ltr" style="text-align: left;" trbidi="on">
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When this drink popped up on my Pinterest feed a few days ago, I wanted to make it immediately. It sounded like the quintessential summer drink and it turned out to to be the perfect way to rehydrate after a particularly trying day of fasting.<br />
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I scooped out some melon balls the night before and put them in the freezer to use along with regular ice.<br />
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<br /></div>
<div>
<b>Watermelon Breeze</b></div>
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<br /></div>
<div>
<u>Ingredients</u></div>
<div>
<br /></div>
<div>
3 cups chopped/cubed watermelon</div>
<div>
1 cup coconut water</div>
<div>
juice of 1 large lemon (2 to 3 tablespoons)<br />
a pinch of salt</div>
<div>
<br /></div>
<div>
To serve:<br />
Frozen melon balls (optional)<br />
Ice<br />
Mint leaves<br />
<ol style="text-align: left;">
<li>Add the watermelon to a blender and blend until smooth. Strain to remove any seeds.</li>
<li>Add the watermelon juice to a jug. Add coconut water, lemon juice, and salt. Stir to mix.</li>
<li>Serve with (frozen) melon balls, ice, and mint leaves.</li>
</ol>
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<i>Serves 4 to 6.</i></div>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-4327695777388703302015-07-06T12:15:00.002+05:002015-07-06T12:15:30.830+05:00Chamus (apricot juice)<div dir="ltr" style="text-align: left;" trbidi="on">
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(This recipe was first published in <a href="http://dawn.com/">Dawn.com</a>.)<br />
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I recently wrote a review for <a href="http://dawn.com/">Dawn.com</a> on a really great <i>dhaba</i> here in Islamabad, called <a href="https://www.facebook.com/Maantugulkitchen">Maantu Gul Kitchen</a>. I had heard about it from a few friends and thought it might be interesting to write about. Then I actually went, and after sampling their amazing <i>parathas</i>, I have become a huge fan.<br />
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During the course of writing up the review I met and spoke with the owner and head chef, Aslam Pervez, multiple times. Aslam has included quite a few items from Hunza (where he is from) on the Maantu Gul Kitchen menu, and he was kind enough to share one of those recipes with me.<br />
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<i>Chamus</i> is a drink made with dried apricots and, although they're in season right now, this is the perfect way to enjoy apricot juice all year round!<br />
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<a href="http://www.dawn.com/news/1185925">Click here to read the full article</a>.<br />
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<b>Chamus (Apricot Juice)</b><br />
<br />
<u>Ingredients</u><br />
<u><br /></u>
500g dried apricots<br />
1 litre boiling water<br />
<ol style="text-align: left;">
<li>In a large glass or ceramic bowl, add the apricots and pour the boiling water over them. Cover the bowl and leave the apricots to soak for 1 hour.</li>
<li>After an hour has passed, squash and mash the apricots with your hands to blend them into the water. (You may use a potato masher for this step but, according to Aslam, the juice is tastier when this is done by hand.) You should end up with a thick pulpy orange-coloured mixture.</li>
<li>Strain the apricot mixture. Store the strained liquid in the refrigerator until the juice is thoroughly chilled.</li>
</ol>
The juice is quite thick, so you can thin it out a bit by adding water, if you prefer.<br />
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-64887297387377100612015-06-24T15:34:00.002+05:002015-07-15T01:56:25.623+05:00Mango Lemonade<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
When life give you mangoes...<br />
<br />
... make mango lemonade!<br />
<b><br /></b>
When Ramzaan and mango season coincide, what better way to put those mangoes to use than by brightening up your Iftaar lemonade with a dose of fresh mango puree. This refreshing drink is bursting with flavour and is the perfect thing to rehydrate yourself with after a long day of fasting.<br />
<b><br /></b>
<b>Mango Lemonade</b><br />
Serves 8 to 10<br />
<br />
<u>Ingredients</u><br />
<br />
For simple syrup:<br />
1 cup sugar<br />
1 cup water<br />
(Makes approx. 1<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">¼ to 1</span><span style="font-family: Calibri, sans-serif; font-size: 14.6666669845581px; line-height: 16.8666667938232px;">½ </span>cups syrup. You will need <span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 16.8666667938232px;">½</span> to ¾ cup for this recipe.)<br />
<br />
For mango puree:<br />
2 large mangoes<br />
1 cup water<br />
<br />
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">½</span> to ¾ cup lemon juice<br />
6 cups water<br />
<span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">½</span> teaspoon salt<br />
<br />
Ice, to serve<br />
<br />
<ol style="text-align: left;">
<li>Make the simple syrup: In a saucepan, combine the sugar and water and heat gently until the sugar has dissolved. Simmer for about 3 minutes, remove from heat and cool.</li>
<li>Peel and chop the mangoes. Add them to a blender with 1 cup water and puree.</li>
<li>In a large jug, add <span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½ cup</span> lemon juice, 6 cups water, mango puree and about <span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½</span> cup simple syrup.</li>
<li>Taste and add more syrup if necessary. If you prefer a more tart lemonade, add more lemon juice.</li>
<li>Add ice and serve.</li>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-75845683359971921452015-06-15T08:51:00.000+05:002015-06-15T08:51:17.945+05:00Pear and Chocolate Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
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When I spotted some beautiful pears at the fruit shop a few days ago, this loaf was the first thing that popped into my head.<br />
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<br />
This is one of my favourite recipes and comes from one of my favourite blogs, <a href="http://www.poiresauchocolat.net/">Poires au Chocolat</a> (French for 'pears and chocolate'). The blog is actually named after this recipe as it was the first one Emma (the woman behind Poires) created from scratch. Emma no longer actively blogs but the website still functions as a recipe book of sorts.<br />
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What I love about Emma's recipes is that it is evident in every step of baking (and eating) that she put in time, effort, and care into making sure the recipe is just right. Pears and chocolate are a classic made-for-each-other combination and they come together perfectly here.<br />
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I baked this loaf twice within the past five days and both cakes are finished, so that should tell you something about how good it is.<br />
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<a href="http://www.poiresauchocolat.net/2012/07/pear-and-chocolate-loaf-20.html">Click here for the recipe</a>.<br />
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<i>Note</i>: The only thing I did differently was<span style="font-family: inherit;"> to bake the loaf at <span style="background-color: white; line-height: 18.2000007629395px;">350⁰F (180⁰C</span>) for 45 to 50 minutes.</span></div>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-12035876054240864582015-06-12T09:54:00.000+05:002015-06-12T09:59:37.583+05:00No-bake Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I recently started writing for </span><a href="http://dawn.com/" style="font-family: inherit;">Dawn.com</a><span style="font-family: inherit;"> and, while it has been a lot of extra work, I'm enjoying the process. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I </span>don't<span style="font-family: inherit;"> keep a </span>regular<span style="font-family: inherit;"> </span>schedule<span style="font-family: inherit;"> for this blog. I've tried to in the past but struggled to keep up with it. So I like that this project has forced me to make time to cook and bake, and to write on a </span>regular<span style="font-family: inherit;"> basis.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">This is the very first piece I wrote and was published a couple of weeks ago. I am posting the recipe here but to view the </span>original<span style="font-family: inherit;"> article in full, click <a href="http://www.dawn.com/news/1184523">here</a>.</span><br />
<span style="font-family: inherit;"><br /></span>
The recipe was born from a desire to create a simple dessert recipe that didn't require the use of an oven. It's a basic cheesecake but requires only four ingredients. I topped mine with <a href="http://www.chaipluscake.com/2015/05/lemon-curd.html">lemon curd</a> but you could use whatever topping you like.<br />
<br />
<b>No-bake Cheesecake.</b><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><u>Ingredients</u></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">150g Digestive biscuits (about 10 biscuits)</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">75 g butter, softened or melted</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">400g cream cheese (see note below)</span></div>
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<span style="font-family: inherit;"><o:p></o:p></span></div>
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<span style="font-family: inherit;">½ cup icing sugar</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 tsp vanilla essence (optional)</span><br />
<span style="font-family: inherit;"><br /></span>
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<ol style="text-align: left;">
<li><span style="font-family: inherit;">Prepare the cake tin (or Pyrex/ceramic serving dish) by greasing it with butter or oil.</span></li>
<li><span style="font-family: inherit;">Add the biscuits to a food processor and process until you have fine crumbs.</span></li>
<li><span style="font-family: inherit;">Add the butter and process again until the butter is evenly mixed into the biscuit crumbs and the mixture begins to clump. (You can do this without a food processor as well; add the biscuits to a plastic/Ziploc bag and crush them with a rolling pin, then mix in the butter with a spoon.)</span></li>
<li><span style="font-family: inherit;">Tip the biscuit mixture into your prepared tin/dish and press evenly into the base, using your fingertips or the back of a spoon.</span></li>
<li><span style="font-family: inherit;">In a separate mixing bowl, combine the cream cheese and icing sugar. Beat with an electric mixer, or by hand, just until the mixture is smooth and no lumps remain. This should only take about a minute with an electric mixer; don’t overbeat.</span></li>
<li><span style="font-family: inherit;">Spread the cream cheese mixture evenly over the biscuit base.</span></li>
<li><span style="font-family: inherit;">Cover with plastic wrap and place in refrigerator to chill overnight, or at least 4 hours.</span></li>
<li><span style="font-family: inherit;">If you have made the cheesecake in a cake tin, then remove it from the tin, add whatever topping(s) you’d like and return to the refrigerator until it is time to serve.</span></li>
<li><span style="font-family: inherit;">Twenty to 30 minutes before serving, place the cheesecake in the freezer to firm up. This will make slicing it easier.</span></li>
</ol>
<br />
<i>Note</i>: I use cream cheese spread for most recipes calling for cream cheese, because the box packages are mostly impossible to get hold of in Pakistan. I use either Philadelphia 200g tubs or Happy Cow 150g tubs</div>
</div>
Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com2tag:blogger.com,1999:blog-608395033451627925.post-24985830480161408912015-06-02T11:40:00.002+05:002015-06-02T11:40:43.510+05:00 A Few Of My Favourite Things<div dir="ltr" style="text-align: left;" trbidi="on">
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I haven't posted a new recipe here in a while. A few other projects are keeping me busy, but I intend to post some new recipes very soon. In the meantime, I'm trying something new. I thought I'd share a few of my favourite things and purchases from last month:</div>
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<a href="http://2.bp.blogspot.com/-orcVgd8JAOc/VWycAAp7VEI/AAAAAAAADbc/fDcWuvo7QwI/s1600/may%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-orcVgd8JAOc/VWycAAp7VEI/AAAAAAAADbc/fDcWuvo7QwI/s640/may%2B%25281%2529.jpg" width="640" /></a></div>
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<b>Left:</b> This <a href="http://www.thebodyshop.com/bath-body/new-fuji-green-tea/fuji-green-tea-body-wash.aspx">Fuji Green Tea shower gel</a> from The Body Shop has a fresh and clean scent. It's almost unisex, a decidedly unfeminine scent in a very good way.</div>
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<b>Centre (top): </b>Watermelon juice and Essie <a href="http://www.essie.com/Colors/Greens/mint-candy-apple.aspx">Mint Candy Apple</a> nail polish.</div>
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<b>Centre (bottom):</b> I have a weakness for prints with birds on them so I had to have this <a href="http://www.khaadionline.com/pk/khaadi-home/cushion-cover/cushion-cover-8416.html">cushion</a> when I spotted it in <a href="http://www.khaadionline.com/">Khaadi</a>. </div>
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<b>Right: </b>I fell in love with this kurta from <a href="http://www.khaadionline.com/">Khaadi</a> as soon as I saw it and I want to wear it ALL the time.</div>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-74264251083567737032015-05-20T08:35:00.000+05:002015-05-20T08:35:09.253+05:00Updates<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-0HaPuWzzmZ8/VTTqp_f116I/AAAAAAAADVk/mR_RXHdx2ew/s1600/apr20_2015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-0HaPuWzzmZ8/VTTqp_f116I/AAAAAAAADVk/mR_RXHdx2ew/s1600/apr20_2015.jpg" width="640" /></a></div>
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<span style="font-size: xx-small;">(Left: Snickerdoodles, Top-right: Victoria Sponge, Bottom-right: Chocolate walnut biscotti)</span></div>
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Recently I've been working on giving some of my favourite recipe posts a bit of a facelift.<br />
<br />
Now I haven't done this for all of my old recipes, because that would take forever! But these three are some my favourite recipes and I've never been quite satisfied with the pictures that went with them.<br />
<br />
Back when I started blogging, I used to take photos with my Nokia cell phone (I've since moved up to a DSLR camera). I think I uploaded them as they were because I used to be so excited to upload the recipe as soon as possible, and having the perfect photograph didn't matter as much, primarily because there was only so much I could do with my cell phone camera given my photography skills at the time.<br />
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I still get excited about new posts and enjoy blogging just as much, but now I'm a bit more mindful of the fact that my blog should 'look' good too. I still try not to let my perfectionism get in the way of uploading a recipe though.<br />
<br />
There's a lot of room for improvement where my photography is concerned, but I'd hate to think somebody was deterred by the not-so-stunning photos that previously accompanied these posts, because these recipes are really quite good (if I do say so myself).<br />
<br />
The updated recipes include:<br />
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<a href="http://www.chaipluscake.com/2012/12/snickerdoodles.html">Snickerdoodles</a><br />
<a href="http://www.chaipluscake.com/2013/06/may-chocolate-walnut-biscotti.html">Chococlate Walnut Biscotti</a><br />
<a href="http://www.chaipluscake.com/2012/02/victoria-sponge-cake.html">Victoria Sponge Cake</a></div>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-61069339576173864642015-05-10T02:05:00.000+05:002015-05-10T02:05:11.670+05:00Lemon Curd<div dir="ltr" style="text-align: left;" trbidi="on">
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Once you've mastered lemon curd (which is not hard to do at all), there are so many things you can do with it. Use it as a filling for cakes, cupcakes, cookies, and trifles; as a topping for cheesecake or ice cream; to spread on pancakes, crepes, scones, or just plain toast</div>
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The first time I made lemon curd, I used <a href="http://www.joyofbaking.com/LemonCurd.html">this recipe</a> from <a href="http://www.joyofbaking.com/">Joy of Baking</a> and I haven't had reason to look for another.<br />
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I will say though that it requires patience because the curd is cooked gently and slowly. It takes at least 10 to 12 minutes before the curd starts to thicken, so don't panic if, five minutes in, your curd hasn't changed in consistency. Don't leave it alone either; you need to constantly whisk it so that no lumps form.<br />
<br />
Having said that, the time put in is absolutely worth it when you have a jar of sunshine-yellow silky smooth lemon curd at the end of it.<br />
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<br />
<b>Note:</b><br />
Lemon curd keeps well for about one week stored in a clean airtight jar in the refrigerator.<br />
<br />
You can also freeze it. I spoon the lemon curd into a Ziploc bag, squeeze the excess air out, and label it with the date it was made. I haven't kept mine frozen for more than two months, but various sources on the Internet tell me it will keep well in the freezer for up to a year.</div>
Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-71395078283168644832015-03-28T10:27:00.003+05:002015-03-28T14:19:25.714+05:00Strawberry Cheesecake Trifle<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-Pbtlsa-5l0U/VQ72W9nqOhI/AAAAAAAADTk/KEwjfZnBruU/s1600/IMG_5290.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Pbtlsa-5l0U/VQ72W9nqOhI/AAAAAAAADTk/KEwjfZnBruU/s1600/IMG_5290.JPG" height="426" width="640" /></a></div>
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I was losing daylight as I started to photograph these trifles and I didn't get a lot of pictures, let alone any good ones.<br />
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But that wasn't going to keep me from posting this recipe, because it is REALLY good.<br />
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Now it's not the best thing for you health-wise, but what good dessert ever is?<br />
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Also, it is stupidly simple to make. You could substitute whatever fruit you like and/or swap the Digestive biscuits for something else, if you prefer.<br />
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I cant wait to try this with peaches!<br />
<b><br /></b>
<b>Strawberry Cheesecake Trifle</b><br />
<b><br /></b>
<u>Ingredients</u><br />
<br />
2 cups crushed Digestive biscuits (about 14 biscuits)<br />
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<o:p></o:p></div>
⅓ cup melted butter<br />
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4 cups sliced strawberries<br />
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<o:p></o:p></div>
¼ water<br />
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<o:p></o:p></div>
¼ cup caster sugar<br />
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200–250g cream cheese (I used Philadelphia)<br />
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<o:p></o:p></div>
1 cup (250 ml) whipping cream<br />
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<o:p></o:p></div>
½ cup icing sugar<br />
2 tablespoons milk<br />
<br />
<ol style="text-align: left;">
<li>Mix together the crushed Digestive biscuits and melted butter. Spread the biscuit mixture evenly in a serving dish (it is best to use a glass bowl/dish so you can see all the layers, but anything will do).</li>
<li>In a small saucepan, add water and caster sugar and cook on low heat until the sugar has dissolved. Bring to the boil and then turn off the heat. Add the sliced strawberries and mix well.</li>
<li>Spoon the strawberries evenly over the biscuit layer.</li>
<li>In a mixing bowl, add the whipped cream and beat with an electric mixer until it doubles in volume and soft peaks form.</li>
<li>In another mixing bowl, beat the cream cheese until smooth. Add the icing sugar and milk and beat again to mix.</li>
<li>Fold the whipped cream into the cream cheese mixture.</li>
<li>Spread the cream cheese and whipped cream mixture over the strawberries.</li>
<li>Decorate with crushed Digestive biscuits.</li>
<li>This trifle is best eaten chilled, so refrigerate at least 4 hours before serving.</li>
</ol>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-46087338611200506772015-03-06T09:08:00.000+05:002015-06-01T23:40:20.391+05:00Carrot Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I almost let winter pass by without baking a carrot cake!<br />
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Not that making carrot cake in summer is forbidden.<br />
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It's just that carrots are at their best in winter and, in my book, a thick slice of carrot cake, spiced with cinnamon and nutmeg, is the perfect accompaniment to your tea or coffee on a cold rainy day.<br />
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This recipe is based on one from Paula Deen and requires minimal effort (after you've peeled and grated your carrots, that is). You can bake it in whatever shape you like, but you'll have to adjust the baking time depending on what cake tin you use. This recipe works great for muffins and cupcakes too.<br />
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<b>Carrot Cake</b><br />
adapted from <a href="http://www.pauladeen.com/grandma-hiers-carrot-cake">Paula Deen</a><br />
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<u>I<span style="font-family: inherit;">ngredients</span></u></div>
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<u><span style="font-family: inherit;"><br /></span></u></div>
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<span style="font-family: inherit;">1 cup plain flour</span></div>
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<span style="font-family: inherit;">1 teaspoon baking soda</span></div>
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<span style="font-family: inherit;">½ cup caster sugar</span></div>
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<span style="font-family: inherit;"><o:p></o:p></span></div>
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<span style="font-family: inherit;">½ soft brown sugar </span></div>
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<span style="font-family: inherit;">1 teaspoon ground cinnamon</span></div>
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<span style="font-family: inherit;">½ teaspoon ground nutmeg <o:p></o:p></span></div>
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<span style="font-family: inherit;">a pinch of salt</span></div>
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<span style="font-family: inherit;">2 eggs</span></div>
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<span style="font-family: inherit;">¾ cup vegetable (or canola) oil</span></div>
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<span style="font-family: inherit;">1½ cups grated carrots</span></div>
<div class="MsoNormal" style="text-align: left;">
<span style="font-family: inherit;">½ cup chopped walnuts or pecans (optional)</span></div>
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</div>
<ol style="text-align: left;">
<li><span style="font-family: inherit;">Preheat the oven to <span style="background-color: white; line-height: 18.2000007629395px;">350⁰F (180⁰C).</span></span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18.2000007629395px;">Grease an 8-inch round cake tin and line the base with parchment paper.</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18.2000007629395px;">In a large mixing bowl, sift in flour and baking soda. Add sugars, cinnamon, nutmeg, and salt, and stir to combine.</span></li>
<li><span style="background-color: white;"><span style="font-family: inherit; line-height: 18.2000007629395px;">Add the eggs and oil and mix well. You can do this by hand or using an electric hand beater.</span></span></li>
<li><span style="background-color: white;"><span style="font-family: inherit; line-height: 18.2000007629395px;">Add the carrots and nuts and stir until combined.</span></span></li>
<li><span style="background-color: white; font-family: inherit;"><span style="line-height: 18.2000007629395px;">Pour the cake batter into the </span><span style="line-height: 18.2000007629395px;">prepared</span><span style="line-height: 18.2000007629395px;"> tin and place in the preheated oven.</span></span></li>
<li><span style="background-color: white; font-family: inherit;"><span style="line-height: 18.2000007629395px;">Bake for about 1 hour (60 minutes) or until </span><span style="line-height: 18.2000007629395px;">a toothpick</span><span style="line-height: 18.2000007629395px;"> inserted in the </span><span style="line-height: 18.2000007629395px;">centre</span><span style="line-height: 18.2000007629395px;"> of the </span><span style="line-height: 18.2000007629395px;">cake</span><span style="line-height: 18.2000007629395px;"> comes out clean.</span></span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18.2000007629395px;">Remove the cake from the oven and leave to cool in the tin for 10 minutes.</span></li>
<li><span style="background-color: white; font-family: inherit; line-height: 18.2000007629395px;">Remove the cake from the cake tin and turn out into a wire rack to cool completely.</span></li>
<li><span style="background-color: white;"><span style="font-family: inherit; line-height: 18.2000007629395px;">Once cooled, frost the cake with Cream Cheese Frosting (recipe below), if desired.</span></span></li>
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<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">Cream Cheese Frosting </span></b><br />
<span style="font-family: inherit;">adapted from <a href="http://bakingbites.com/2011/05/carrot-cake-cupcakes/">Baking Bites</a></span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">2 oz (4 tablespoons) unsalted butter, softened</span><br />
<span style="font-family: inherit;">4 oz cream cheese*, softened (I used Philadelphia)</span><br />
<span style="font-family: inherit;">2½ cups icing sugar, sifted</span><br />
<span style="font-family: inherit;">2 to 4 teaspoons milk</span><br />
<span style="font-family: inherit;">½ teaspoon vanilla</span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: inherit;">Add the butter and cream cheese to a large mixing bowl and beat with an electric mixer until smooth, about 2 minutes.</span></li>
<li><span style="font-family: inherit;">Add the icing sugar, half a cup at a time, beating well after each addition.</span></li>
<li><span style="font-family: inherit;">Add 2 teaspoons of milk halfway through adding the icing sugar.</span></li>
<li><span style="font-family: inherit;">Continue to beat the frosting until it is light and fluffy, about 3 minutes. It should be of a spreadable consistency. If it is too stiff, add more milk, half a teaspoon at a time, until you get the consistency you want.</span></li>
</ol>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"> </span></div>
Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-40996225304689107692014-11-06T09:29:00.000+05:002015-05-19T21:57:43.067+05:00Chocolate Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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Recently, I've been having trouble eating bananas raw.<br />
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I used to love them. But now I can't seem to eat them without gagging. So they need to be baked or blended or caked or cookied or waffled...<br />
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You get the idea...<br />
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I've made banana bread loads of times but I thought I'd try baking a chocolate banana bread this time.<br />
<br />
Adding chocolate can only make things better, right?<br />
<br />
I used a recipe from <a href="http://smittenkitchen.com/">Smitten Kitchen</a> and it was delicious; very chocolaty and very banana-y, both flavours strong but perfectly balanced, neither overshadowing the other.<br />
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And it could not have been easier. Dump everything in a bowl, stir, and stick it in the oven.<br />
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<b>Chocolate Banana Bread</b><br />
adapted from <a href="http://smittenkitchen.com/blog/2014/03/double-chocolate-banana-bread/">Deb Perelman</a><br />
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<u>Ingredients</u><br />
<u><br /></u>
1¼ cup mashed bananas<br />
4 oz butter, melted<br />
<div class="MsoNormal">
<o:p></o:p></div>
¾ cup brown sugar<br />
1 egg<br />
1 tsp vanilla extract<br />
1 tsp baking soda<br />
a pinch of salt<br />
1 cup flour<br />
<div class="MsoNormal">
<o:p></o:p></div>
½ cup cocoa powder<br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: inherit;">Preheat the oven to <span style="background-color: white; line-height: 18.2000007629395px;">350⁰F (180⁰C).</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;">Grease a 9x5 inch loaf tin with cooking oil or butter, and line it with wax paper (parchment paper).</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;">In a large bowl, sift together the flour, cocoa, baking soda, and salt.</span></span></li>
<li><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2000007629395px;">In another large mixing bowl, add the mashed bananas, melted butter, sugar, egg, and vanilla. Mix well.</span></span></li>
<li><span style="background-color: white; line-height: 18.2000007629395px;">Add the dry ingredients to the wet ingredients and stir until well combined.</span></li>
<li><span style="background-color: white; line-height: 18.2000007629395px;">Pour the batter into the prepared loaf tin.</span></li>
<li><span style="background-color: white;"><span style="line-height: 18.2000007629395px;">Place in the oven and bake for about 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean.</span></span></li>
<li><span style="background-color: white;"><span style="line-height: 18.2000007629395px;">Allow the loaf to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.</span></span></li>
</ol>
<div>
<br /></div>
More loaf cake recipes:<br />
<br />
<a href="http://www.chaipluscake.com/2013/09/banana-chocolate-chip-walnut-loaf.html">Banana Chocolate Chip Walnut Loaf</a><br />
<br />
<a href="http://www.chaipluscake.com/2013/03/orange-loaf.html">Orange Loaf</a><br />
<br />
<a href="http://www.chaipluscake.com/2013/01/date-pistachio-and-lemon-loaf.html">Date, Pistachio, and Lemon Loaf</a><br />
<br />
<a href="http://www.chaipluscake.com/2012/09/birthday-presents-chocolate-chip-walnut.html">Chocolate Chip Walnut Loaf</a></div>
Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-35714299630751998062014-10-20T08:21:00.000+05:002015-08-19T23:51:45.659+05:00Cherry Crumb Bars and Snapshots from Skardu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-7Hglwaxnsok/VBXOO7uWL_I/AAAAAAAADJ8/bHu3-FWYYDo/s1600/IMG_4645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-7Hglwaxnsok/VBXOO7uWL_I/AAAAAAAADJ8/bHu3-FWYYDo/s1600/IMG_4645.JPG" width="640" /></a></div>
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How have I let almost a year pass by without posting anything new?! </div>
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I mean, I sort of know how...</div>
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I never thought I'd let this much time go by though.</div>
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I had started to stress and obsess a bit over each post. I love working on this blog but I decided not to let it take over my weekends and my life. There's no point if it's adding to my stress levels instead of reducing them. </div>
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So I decided to dial it down a bit. It was okay if I didn't get a post up every week. But one week passed, then two weeks, then a month, and somehow 10 months without a new post.</div>
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But I miss it. And I'm getting back to it.</div>
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What better way to begin again than with more gorgeous photos from Skardu? </div>
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I was lucky enough to make another trip with my friends this summer (you can read about my trip two years ago <a href="http://www.chaipluscake.com/2012/12/skardu-khaplu-palace-residence.html">here</a> and <a href="http://www.chaipluscake.com/2012/12/skardu-shigar-fort-residence.html">here</a>). We had been trying to plan this trip for a while and I'm glad we went when we did. It was a much needed break and definitely goes down as one of the best holidays ever.</div>
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<a href="http://2.bp.blogspot.com/-0xHeYMkt_Lw/VC6Vs7QMb2I/AAAAAAAADK8/g23X7V6n094/s1600/20140615_175428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-0xHeYMkt_Lw/VC6Vs7QMb2I/AAAAAAAADK8/g23X7V6n094/s1600/20140615_175428.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">Masherbrum Mountains</span></div>
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<a href="http://2.bp.blogspot.com/-M1Yk1cphYMU/VDi6OAUajJI/AAAAAAAADNI/b1Q6XsYvDns/s1600/m1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="http://2.bp.blogspot.com/-M1Yk1cphYMU/VDi6OAUajJI/AAAAAAAADNI/b1Q6XsYvDns/s1600/m1.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/-KDSkgRAJWmc/VDi6OK0ivvI/AAAAAAAADNM/xOpDJEHFo34/s1600/m2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="http://4.bp.blogspot.com/-KDSkgRAJWmc/VDi6OK0ivvI/AAAAAAAADNM/xOpDJEHFo34/s1600/m2.jpg" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-ZqDhCeVu94U/VC6TDi8ayRI/AAAAAAAADKw/RyYlG-RZlcg/s1600/20140616_131744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ZqDhCeVu94U/VC6TDi8ayRI/AAAAAAAADKw/RyYlG-RZlcg/s1600/20140616_131744.jpg" width="480" /></a></div>
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<span style="font-size: x-small;">Fresh cherry juice at Khaplu Palace and Residence</span></div>
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<a href="http://1.bp.blogspot.com/-3J6-BU8w1U4/VC6TDVM_wmI/AAAAAAAADKs/lnHPoGrFbvE/s1600/20140617_162510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-3J6-BU8w1U4/VC6TDVM_wmI/AAAAAAAADKs/lnHPoGrFbvE/s1600/20140617_162510.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">Our hotel room at The Shigar Fort Residence</span></div>
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<a href="http://1.bp.blogspot.com/-wSQ0fe5erUc/VC6S7CLkRRI/AAAAAAAADKg/Njyu8QXbOd8/s1600/skardu_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-wSQ0fe5erUc/VC6S7CLkRRI/AAAAAAAADKg/Njyu8QXbOd8/s1600/skardu_01.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">Clockwise from top-right: tea and <i>Zerchoon</i>, fruit for breakfast, fresh garden salad with local cheese, </span></div>
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<span style="font-size: x-small;">and <i><a href="http://www.chaipluscake.com/2013/01/pharingbath.html">Pharingbath</a></i> for dessert.</span></div>
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We hiked all the way up to the ruins of the old Khaplu fort (pictured below) as well. Now hiking is quite possibly one of my least favourite things to do (I greatly dislike any sort of exercise really) and I gave up at least five times, but it was so worth it in the end because the view from the top was amazing.</div>
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<span style="font-size: x-small;">Ruins of the old Khaplu fort</span></div>
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<a href="http://4.bp.blogspot.com/-BfLUV-CHRnM/VC6d_Sdy7KI/AAAAAAAADLg/JukMIdfAiGo/s1600/IMG_4037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-BfLUV-CHRnM/VC6d_Sdy7KI/AAAAAAAADLg/JukMIdfAiGo/s1600/IMG_4037.JPG" width="640" /></a></div>
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<span style="font-size: x-small;">Khaplu Palace and Residence</span></div>
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I brought back a jar of cherry jam and I know this recipe is very similar to the <a href="http://www.chaipluscake.com/2013/12/apple-crumb-bars.html">last recipe</a> I posted but, as I was looking through old recipes, I thought the jam would be perfect sandwiched between layers of buttery crumble. </div>
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<a href="http://4.bp.blogspot.com/-0KU-yHv0lP4/VBXORKgUKGI/AAAAAAAADKM/1MNrb3QImh4/s1600/IMG_4633.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-0KU-yHv0lP4/VBXORKgUKGI/AAAAAAAADKM/1MNrb3QImh4/s640/IMG_4633.JPG" width="640" /></a></div>
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<b>Cherry Crumb Bars</b></div>
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<u>Ingredients</u></div>
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<span style="font-size: small;">1 cup flour<br />½ tsp baking powder<br />½ cup caster sugar<br />a pinch of salt<br />4 oz cold butter, cut into cubes<br />1 small egg</span></div>
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mso-bidi-font-family:"Times New Roman";
mso-bidi-theme-font:minor-bidi;}
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<![endif]--><span style="font-size: small;"><span style="font-family: "Calibri","sans-serif"; line-height: 115%;">¾</span> cup cherry jam (you could use something else too, like strawberry or raspberry)</span></div>
<div style="text-align: left;">
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<ol style="text-align: left;">
<li><span style="font-size: small;">Preheat the oven to 375⁰F (190⁰C). </span></li>
<li><span style="font-size: small;">In a large bowl, sift in the flour and baking powder. Add sugar and salt and stir to combine.</span></li>
<li><span style="font-size: small;">Add the butter and egg. Using a pastry cutter or a knife, cut the butter and egg into the dry ingredients until the mixture starts to look crumbly and no large pieces of butter remain.</span></li>
<li><span style="font-size: small;">Stir in the rolled oats.</span></li>
<li><span style="font-size: small;">Grease a sheet of foil and press into a 8x8-inch square baking dish or pan. Press half the crumble mixture into the bottom of the prepared pan.</span></li>
<li><span style="font-size: small;">Spread the jam evenly over the crumb base.</span></li>
<li><span style="font-size: small;">Sprinkle the remaining crumble mixture evenly over the jam filling.</span></li>
<li><span style="font-size: small;">Place in the oven and bake for 40 to 50 minutes.</span></li>
<li><span style="font-size: small;">Remove from the oven and allow to cool completely in the pan before cutting into 16 squares.</span></li>
<li><span style="font-size: small;">Store in an airtight container.</span></li>
</ol>
<div style="text-align: left;">
<i>Makes 16.</i></div>
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</div>
<div style="text-align: left;">
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com3tag:blogger.com,1999:blog-608395033451627925.post-37289071350349324642013-12-04T08:31:00.001+05:002015-05-20T10:04:53.234+05:00Apple Crumb Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-kUIe9cFnaPU/UjcyCZ_D9UI/AAAAAAAAC7Q/gaec7UQhJ3k/s1600/IMG_2909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-kUIe9cFnaPU/UjcyCZ_D9UI/AAAAAAAAC7Q/gaec7UQhJ3k/s640/IMG_2909.JPG" width="640" /></a></div>
<br />
After seeing versions of <a href="http://smittenkitchen.com/blog/2008/07/blueberry-crumb-bars/">Smitten Kitchen's </a>Blueberry Crumb Bars on <a href="http://www.browneyedbaker.com/2013/07/23/blueberry-crumb-bars-recipe/">Brown Eyed Baker</a> and <a href="http://www.unegaminedanslacuisine.com/2013/07/blueberry-crumb-bars-with-rosemary-crust.html">Une Gamine Dans La Cuisine</a> in the same week, I was tempted to make them myself. However we don't get blueberries in Pakistan, and as a fan of the classic apple crumble, I decided on good old apples instead.<br />
<br />
These little squares of apple-crumbly goodness are just as good as breakfast, a snack, and even as dessert topped with a scoop of vanilla ice cream. <br />
<br />
<br />
<b>Apple Crumb Bars</b><br />
adapted from <a href="http://smittenkitchen.com/blog/2008/07/blueberry-crumb-bars/">Smitten Kitchen</a><br />
<br />
<u>Ingredients</u><br />
<br />
4 to 5 apples, peeled, cored, and sliced (you should have 4 cups of sliced apple)<br />
1 tbs lemon juice<br />
1 tsp ground cinnamon<br />
<span style="font-family: Calibri;">¼ </span>cup caster sugar<br />
2 tablespoons cornflour<br />
<br />
1<span style="font-family: Calibri;">½ </span>cups flour<br />
<span style="font-family: Calibri;">½ </span>tsp baking powder<br />
<span style="font-family: Calibri;">½ </span>cup sugar<br />
pinch of salt<br />
4 oz cold butter, cut into cubes<br />
1 small egg<br />
<br />
<ol style="text-align: left;">
<li>Preheat the oven to 375<span lang="EN-GB">⁰</span>F (190<span lang="EN-GB">⁰</span>C).</li>
<li>In a mixing bowl, add the sliced apples and lemon juice and toss together. Set aside.</li>
<li>In another large bowl, sift in the flour and baking powder. Add sugar and salt and stir to combine.</li>
<li>Add the butter and egg. Using a pastry cutter or a knife, cut the butter and egg into the dry ingredients until the mixture starts to look crumbly and no large pieces of butter remain.</li>
<li>Grease a sheet of foil and press into a 8x8-inch square baking dish or pan. Press half the crumble mixture into the bottom of the prepared pan.</li>
<li>Add the cinnamon, sugar, and cornstarch to the apples and mix well.</li>
<li>Spread the apple mixture evenly over the crumb base.</li>
<li>Sprinkle the remaining crumble mixture evenly over the apples.</li>
<li>Place in the oven and bake for 45 to 55 minutes.</li>
<li>Remove from the oven and allow to cool completely before cutting into bars.</li>
<li>Store in the refrigerator in an airtight container. </li>
</ol>
<i>Makes 16 bars. </i><br />
<br />
<br /></div>
Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com1tag:blogger.com,1999:blog-608395033451627925.post-47550310291406267432013-11-07T07:30:00.000+05:002013-11-07T21:42:58.710+05:00Chocolate Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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A few years ago I had a disastrous experience baking chocolate cookies, so I had absolutely no intention of baking Double Chocolate Cookies from The Hummingbird Bakery Cookbook. It's heartbreaking when all that good chocolate goes to waste. I was flipping through the book looking for the Chocolate Muffins recipe when my sister persuaded me to bake the cookies instead.<br />
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The first time I baked them the batter looked very runny to me, not at all like cookie dough. So I ended up adding twice the amount of flour mentioned in the recipe. Some googling later revealed that the batter is supposed to be a bit thin, less like stiff cookie dough and more like brownie batter, and that I needn't have been alarmed. Both versions of the recipe turned out great though. The cookies made with more flour spread less during baking and so were slightly fatter.<br />
<br />
Once the cookies came out of the oven and we finally had a taste, I was so glad I baked them. They turned out perfectly; intensely chocolatey, with chewy edges and soft, fudgy centres.<br />
<br />
I have never baked anything that disappeared as quickly as these did.<br />
<br />
<b><span style="font-family: inherit;">Chocolate Cookies</span></b><br />
<span style="font-family: inherit;">adapted from <a href="http://hummingbirdbakery.com/cookbooks/the-hummingbird-bakery-cookbook/">The Hummingbird Bakery cookbook</a></span><br />
<br />
<u><span style="font-family: inherit;">Ingredients</span></u><br />
<span style="font-family: inherit;">50g (1.8 oz) unsalted butter</span><br />
<span style="font-family: inherit;">225g (8 oz) dark chocolate, roughly chopped</span><br />
<span style="font-family: inherit;">2 eggs</span><br />
<span style="font-family: inherit;">170g (6 oz) brown sugar</span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;">¼</span> tsp vanilla extract</span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;">¼</span> tsp instant coffee powder</span><br />
<span style="font-family: inherit;">85g (3 oz) flour</span><br />
<span style="font-family: inherit;"><span style="background-color: white; line-height: 19px;">½</span> tsp baking powder</span><br />
<span style="font-family: inherit;">pinch of salt</span><br />
<span style="font-family: inherit;"><span style="line-height: 19px;">C</span>hocolate chips (optional)</span><br />
<span style="font-family: inherit;"><br /></span>
<br />
<ol style="text-align: left;">
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Pr</span><span style="font-family: inherit;">eheat the oven to 325</span><span style="background-color: white; font-family: inherit; line-height: 18px;">⁰</span><span style="font-family: inherit;">F (165<span style="background-color: white; line-height: 18px;">⁰C</span>).</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Line two baking trays with wax paper and lightly grease the paper. Set aside.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Sift together the flour and baking powder. Stir in the salt, and set aside.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Add the butter and chocolate to a large mixing bowl. Set the bowl over a saucepan of simmering water, making sure the </span>bottom<span style="font-family: inherit;"> of the bowl is not touching the water in the pan.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">When the chocolate has melted, take the bowl off the heat and set aside.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Add the eggs, sugar, vanilla, and coffee to a large mixing bowl and beat with an electric mixer until combined.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Pour in the warm butter-chocolate mixture into the egg mixture and mix well. </span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Stir in the flour mixture.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Using a large cookie scoop* portion out all the batter (the batter will stiffen if it's left to sit, making it harder to scoop it out). Sprinkle a few chocolate chips, if using, on top of each cookie.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Bake for 15 minutes.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Remove from the oven and let the cookies cool on the baking tray for 10 to 15 minutes.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-family: inherit;">Carefully remove the cookies and place on a wire rack to cool completely.</span></span></li>
</ol>
<br />
<span style="font-family: inherit;">*I used a regular ice cream scoop (a <a href="http://www.oxo.com/p-364-large-cookie-scoop.aspx">large cookie scoop</a> will also do the trick) to portion out these cookies. The scoop has a diameter of 2¼ inches and it holds about ¼ cup (approx. 3 oz) of cookie dough, resulting in 3½ inch cookies.</span><br />
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<i><span style="font-family: inherit;">Make 9 cookies.</span></i><br />
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-58706243477285578582013-10-31T08:28:00.001+05:002013-10-31T20:37:51.981+05:00Apple Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Everybody should have a basic crumble recipe in their back pocket.</span></div>
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Once you have that down (and it's not at all hard to master), it can go on top of anything; fruit, muffins, cakes...</div>
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It can also be adapted however you like; add nuts, rolled oats, maybe some dessicated coconut, a hint of your favourite spice(s)...</div>
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I prefer to make my crumble by hand because I like the texture of a handmade crumble better. However, it can also be made in a food processor and that is actually the better approach during very hot weather, when the cold butter that the recipe calls for almost immediately turns to liquid. Or, you know, if you just don't want to get your hands dirty, then you could use a food processor too.</div>
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I've always made a crumble with the proportions given below and they're pretty perfect, so I've no reason to mess with them (I can't remember where I first saw the recipe; must have been one of my cookbooks). However, I haven't made an apple crumble in ages and recently, as I was attempting one for the blog, I couldn't quite get the quantity of apples right. Finally I came across a recipe on <a href="http://www.bonappetit.com/">Bon Appetit</a> which had just the right crumble-to-apple ratio.</div>
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<div style="text-align: left;">
<b>Apple Crumble</b></div>
<div style="text-align: left;">
adapted from <a href="http://www.bonappetit.com/recipe/apple-crumble-with-vanilla-ice-cream">Bon Appetit</a></div>
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<br /></div>
<div style="text-align: left;">
<u><span style="font-family: inherit;">Ingredients</span></u></div>
<div style="text-align: left;">
<span style="font-family: inherit;">2 oz butter, cold and cut into cubes</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span style="background-color: white; font-size: 14px; line-height: 19px;">½</span><span style="background-color: white; font-size: 14px; line-height: 19px;"> </span>cup flour</span></div>
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 14px; line-height: 19px;">½</span><span style="background-color: white; font-size: 14px; line-height: 19px;"> </span>cup brown sugar</span></div>
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<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 lb (450g) apples</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 teaspoon lemon juice</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 teaspoon ground cinnamon</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">1 teaspoon flour</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
1.<span style="font-family: inherit;"> Preheat the oven to <span style="background-color: white; line-height: 18px;">350⁰F (180⁰C).</span></span><br />
<span style="font-family: inherit;">2. Add the flour, sugar, and oats (if using) to a mixing bowl and stir to combine. Add butter.</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">3. With your fingertips, rub the butter into the flour mixture until the mixture looks crumbly. You want to try and get the mixture as fine as you can </span>but it's fine if there are some big bits of butter in there. The topping should look something like the photo below:</div>
<div style="text-align: left;">
(To make the crumble in a food processor: Add the flour and sugar to the food processor. Process for 2 to 3 seconds to combine. Add the butter and process for 2 to 3 seconds at a time until the mixture resembles a crumble.)</div>
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<a href="http://2.bp.blogspot.com/-G3qBlM3R3ic/Um_Z3D1ieQI/AAAAAAAADA8/YUToXsVAZT8/s1600/IMG_3206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-G3qBlM3R3ic/Um_Z3D1ieQI/AAAAAAAADA8/YUToXsVAZT8/s400/IMG_3206.JPG" width="400" /></a></div>
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<div style="text-align: left;">
4. Refrigerate the crumble mixture while you prepare the apples.</div>
<div style="text-align: left;">
5. Peel the apples, halve them, remove the cores, and slice each half into four to six slices.</div>
<div style="text-align: left;">
6. Add the sliced apples to a mixing bowl, add the cinnamon, lemon juice, and flour; mix well.</div>
<div style="text-align: left;">
7. Add the apples to a small baking dish and sprinkle the crumble mixture evenly over the fruit.</div>
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8. Bake for 40 minutes, or until the crumble topping is golden brown.</div>
<div style="text-align: left;">
9. Serve warm with vanilla ice cream, custard, or cream. Store leftovers, covered, in refrigerator.</div>
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<div style="text-align: left;">
<i>Serves 3 to 4.</i></div>
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<i>For 6 to 8 servings, double the recipe and bake in a 8x8-inch square dish for 40 to 50 minutes.</i></div>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com2tag:blogger.com,1999:blog-608395033451627925.post-18032431709429591112013-10-12T09:40:00.001+05:002015-08-19T23:57:05.299+05:00Chocolate Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">I had a pretty brutal wisdom tooth extraction last month. </span><br />
<span style="font-family: inherit;"><br />
I couldn't eat anything hot the first day and couldn't chew for quite a few days after that.</span><br />
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<a href="http://2.bp.blogspot.com/-te0VLD9OCjA/UlRGpoTY3FI/AAAAAAAAC-U/03pGpNS_oVI/s1600/collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://2.bp.blogspot.com/-te0VLD9OCjA/UlRGpoTY3FI/AAAAAAAAC-U/03pGpNS_oVI/s640/collage2.jpg" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">One side of my face was very swollen and I didn't really want to go anywhere out in public with my asymmetrical face. No matter how much I tried to hide it with my hair, it still looked like I had stuffed a golf ball in my mouth.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I had taken time off work so I hadn't much to do. </span><br />
<span style="font-family: inherit;"><br />
The only thing I really could do was get into the kitchen to occupy myself.</span><br />
<span style="font-family: inherit;"><br />
But what was I going to make that I could actually eat at the end too?</span><br />
<span style="font-family: inherit;"><br />Answer: chocolate pudding.</span><br />
<span style="font-family: inherit;"><br /></span>
<b><span style="font-family: inherit;">Chocolate Pudding </span></b><br />
<span style="font-family: inherit;">adapted from <a href="http://smittenkitchen.com/blog/2008/02/best-chocolate-pudding/">Smitten Kitchen</a></span></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><u>Ingredients</u></span><br />
<span style="font-family: inherit;"><u><br /></u></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-family: inherit;">2 tablespoons cornflour </span><br />
<span style="font-family: inherit;">1½ cups full-fat milk</span><br />
<span style="font-family: inherit;">¼ cup caster sugar</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">a pinch of salt</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">½ teaspoons instant coffee powder</span></div>
<div style="text-align: left;">
<span style="font-family: inherit;">4 oz semisweet chocolate (I used Cadbury's Bournville; you can use semisweet chocolate chips as well, or use dark chocolate if that's what you prefer)</span><br />
<span style="font-family: inherit;"><br /></span></div>
<div style="text-align: left;">
<ol style="text-align: left;">
<li><span style="font-family: inherit;">Add 1 cup milk, sugar, salt, and coffee to a saucepan and place on low heat, whisking occasionally.</span></li>
<li><span style="font-family: inherit;">Dissolve the cornflour in the remaining ½ cup of milk.</span></li>
<li><span style="font-family: inherit;">When the milk mixture in the saucepan starts to bubble at the edges, whisk in the cornflour mixture. </span></li>
<li><span style="font-family: inherit;">Add the chocolate and stir until it has melted.</span></li>
<li><span style="font-family: inherit;">Once the pudding comes up to a boil and thickens, remove from heat.</span></li>
<li><span style="font-family: inherit;">Pour the pudding into ramekins or bowls. To prevent a skin forming, cover the pudding surface with cling film.</span></li>
<li><span style="font-family: inherit;">Allow to cool to room temperature, then refrigerate until thoroughly chilled.</span></li>
</ol>
</div>
<div style="text-align: left;">
<span style="font-family: inherit;"><i>Makes 3 servings.</i></span></div>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-80179408242477374832013-09-27T08:20:00.000+05:002015-08-19T23:58:34.766+05:00Banana Chocolate Chip Walnut Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
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I'd been having some trouble getting a banana loaf recipe right, but I've finally got one I'm happy with. Studded with chocolate chips and walnuts, it has a mild banana flavour and it's not very sweet either, so you may want to increase the amount of sugar in the recipe if you want a sweeter cake.</div>
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What's more, I used bananas I had frozen a week ago for this recipe. We had some overripe bananas (which are perfect for baking) but I didn't have time to bake with them so I popped them in the freezer. Saturday night I took them out to thaw and used them up Sunday morning. They will blacken further on freezing so don't let that alarm you, they're perfectly fine to bake with. They're a bit watery once they've thawed though so peel the bananas and place them in a strainer for a while to drain the excess liquid. Then mash them up and into the cake batter they go!</div>
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<u><span style="font-family: inherit;"><span style="font-size: small;">Ingredients</span></span></u></div>
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<span style="font-family: inherit;"><span style="font-size: small;">3 oz butter</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">⅓ cup brown sugar</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">2 eggs</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">1½ cups flour</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">1½ teaspoons baking powder</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">⅓ cup milk</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">½ cup mashed banana</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">⅓ to ½ cup walnuts, chopped</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">3 tablespoons chocolate chips</span></span></div>
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<span style="font-family: inherit;"><span style="font-size: small;">½ tsp vanilla </span></span></div>
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<li><span style="font-family: inherit;"><span style="font-size: small;">Preheat the oven to </span></span><span style="font-family: inherit;"><span style="font-size: small;">350⁰F (180⁰C).</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;">Sift together the flour and baking powder and set aside. </span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;">Add the butter and sugar to a large mixing bowl and, with an electric mixer, beat together until light and creamy (about 2 minutes).</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;">Add the eggs, one at a time, and mix well after adding each one.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;">With the mixer on low speed, alternately add the flour mixture and milk.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;">Stir in the mashed banana, chopped walnuts, chocolate chips, and vanilla.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;">Pour the batter into a greased and lined 8x4-inch loaf pan.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;">Bake for about 50 minutes.</span></span></li>
<li><span style="font-family: inherit;"><span style="font-size: small;">Remove from the oven, allow to cool in the pan for 10 minutes, then turn the loaf out onto a wire rack to cool completely.</span></span></li>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0tag:blogger.com,1999:blog-608395033451627925.post-50916116757839398692013-08-26T10:30:00.000+05:002015-08-20T00:01:44.093+05:00Free-form Peach Tart<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">I try to make a stone fruit tart or pie </span><i style="text-align: left;">at least once</i><span style="text-align: left;"> </span><span style="text-align: left;">each summer. It's hard not to with the variety of fruit available.</span><span style="text-align: left;"> </span></div>
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<span style="text-align: left;">This kind of tart is really quite simple to make, and is a good option when you have little time and a lot of people to feed. You can make it ahead of time; it tastes great at room temperature, and cold from the fridge, and warm from the oven. </span></div>
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<span style="text-align: left;">I made this tart for a family dinner party a couple of weeks ago. We served it with cream and it was a big hit. Only one teeny tiny slice was left over. I hid it in a corner of the fridge and ate it the next day, before dinner, with warm custard. I didn't have any ice-cream but a scoop of vanilla would be have been perfect too.</span></div>
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The best thing about it is that it's no fuss. It definitely doesn't have to be perfect. Roll the pastry out into a circle, a square, an oval, invent your own shape. Whatever.<br />
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<span style="text-align: left;">I didn't bother peeling the peaches. Slice the fruit, toss it with sugar and flour, pile it messily on top of the pastry and bang it in the oven to bake. Easy peasy, lemon squeezy. (Don't think I've used that phrase since I was six years old!)</span></div>
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I made one a while ago with apricots, cherries, peaches, and plums. Despite the tart being some shape that was a cross between a circle and an oval, it was delicious and looked beautiful studded with dark cherries and dusted with icing sugar. I don't have any photos of that tart though because my computer crashed and I lost most of my food photos, so you'll just have to take my word for it...</div>
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And don't be intimated by the pastry; that's easy peasy too.</div>
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<span style="font-size: small;"><u>Shortcrust pastry</u></span><br />
<span style="font-size: small;">4 oz cold butter, cut into cubes</span><br />
<span style="font-size: small;">1</span>¼ cups plain flour<br />
<span style="font-size: small;">2 to 4 tablespoons cold water</span><br />
<span style="font-size: small;">a pinch of salt</span><br />
<span style="font-size: small;">2 tablespoons caster sugar (optional)</span><br />
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<u>Stone fruit filling</u><br />
700g to 750g peaches, white or yellow (or assorted stone fruit such as apricots, cherries, peaches, and plums)<br />
3 tablespoons caster sugar<br />
1 tablespoon flour<br />
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1 egg, beaten (for egg wash)<br />
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1. Preheat the oven to 400<span lang="EN-GB">⁰</span>F (200<span lang="EN-GB">⁰</span>C).<br />
2. In a large bowl, add the flour, salt, butter, and sugar, if using.<br />
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3. With the tips of your fingers, rub the butter into the flour, until it starts to look crumbly.<br />
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4. Add the cold water, a tablespoon at a time, and mix with your hands until the pastry starts to come together. (Don't be tempted to add too much water; 2 to 3 tablespoons should be enough. It may seem like the pastry is too crumbly and dry when you add the water but as you form it into a ball with your hands, your body heat will start to melt the butter and the pastry will eventually come together.) Shape the dough into a ball, wrap it in cling film. Refrigerate the pastry for at least 30 minutes to allow it to rest.<br />
5. Meanwhile, halve the peaches, removes the stones, and slice each half into 6 to 8 slices.<br />
6. Remove the pastry from the refrigerator, unwrap it, and place it on a greased sheet of wax paper. Flatten the pastry with your palm...<br />
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... dust with flour, and then roll it out to any shape you want.<br />
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7. Transfer the wax paper sheet with the rolled-out pastry onto a greased baking tray.<br />
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8. Mix the sliced peaches with the sugar and flour, then pile the fruit into the centre of the pastry, leaving a 2- to 3-inch border.<br />
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9. Fold the edges of the pastry over the fruit.<br />
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10. Brush the beaten egg over the pastry with a pastry brush.<br />
11. Place the tart in the preheated oven and bake for 30 to 40 minutes, until the pastry is cooked through and golden brown.<br />
12. Remove from the oven and allow to cool. Dust with icing sugar before serving.</div>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com1tag:blogger.com,1999:blog-608395033451627925.post-10664088558740022182013-08-13T08:52:00.000+05:002013-08-13T08:52:52.510+05:00[July] Blueberry, Almond, and Poppy Seed Cantuccini<div dir="ltr" style="text-align: left;" trbidi="on">
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First Blogger wasn't working...<br />
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... and then my computer crashed!<br />
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I managed to transfer these photos before it completely died on me, so here's July's biscotti recipe.<br />
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The recipe comes from Leela Cyd's beautiful blog <a href="http://www.teacuptea.com/">tea cup tea</a>; I discovered it through <a href="http://www.saveur.com/">Saveur</a> a few months ago and it instantly became a favourite.<br />
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Recently, I have vicariously been experiencing Europe through her gorgeous photos of Portugal and Italy (browse through her travel posts <a href="http://www.teacuptea.com/p/travel.html">here</a>).<br />
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Another way I benefited from Leela's travels: her recipe for <a href="http://www.teacuptea.com/2013/06/blueberry-almond-ginger-cantuccini-with.html">Blueberry, Almond & Ginger Cantuccini</a>. Cantuccini, I have learned, is similar to biscotti but there's a slightly different technique involved resulting in a bit of a different texture too. The egg whites are beaten with the sugar like meringue and then the yolks and other ingredients are mixed in.<br />
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I've adapted the recipe slightly; mostly by eliminating ingredients I didn't have (agave) or didn't want to use (ginger).<br />
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I sliced mine at a very sharp angle which resulted in jumbo-size biscotti, so I suggest you slice yours at a larger angle if you choose to slice diagonally. Otherwise, just slice straight across.<br />
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<b>Blueberry, Almond, and Poppy Seed Cantuccini</b></div>
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adapted from <a href="http://www.teacuptea.com/2013/06/blueberry-almond-ginger-cantuccini-with.html">Leela Cyd</a><br />
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2 egg whites<br />
200g sugar<br />
2 egg yolks<br />
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½ tsp vanilla<br />
250g flour<br />
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½ tsp baking powder<br />
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¼ tsp salt <br />
75g dried blueberries<br />
100g almonds<br />
3 tbs (blue) poppy seeds<br />
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<li><span style="font-family: inherit;">Preheat the oven to <span style="background-color: white; line-height: 19px;">350</span><span style="background-color: white; line-height: 17px;">⁰</span><span style="background-color: white; line-height: 19px;">F (180</span><span style="background-color: white; line-height: 17px;">⁰</span><span style="background-color: white; line-height: 19px;">C).</span></span></li>
<li><span style="font-family: inherit;">In a large clean bowl, add the egg whites and beat with an electric mixer for about 2 minutes (the whites will form tiny bubbles and increase in volume as you beat them).</span></li>
<li><span style="font-family: inherit;">Add the sugar to the egg whites and beat for another 2 minutes until the mixture is thick and glossy.</span></li>
<li><span style="font-family: inherit;">In a separate small bowl, mix together the yolks and vanilla.</span></li>
<li><span style="font-family: inherit;">Gently fold the yolk mixture into the white mixture.</span></li>
<li><span style="font-family: inherit;">Sift together the flour and baking powder, stir in the salt, and carefully fold the flour mixture into the egg mixture.</span></li>
<li><span style="font-family: inherit;">Add the blueberries, almonds, and poppy seeds and gently fold in.</span></li>
<li><span style="font-family: inherit;">Grease a baking tray with veg table oil and line with wax paper or a Silpat, then lightly grease the wax paper or Silpat.. </span></li>
<li><span style="font-family: inherit;">Divide the dough into two parts and place on the baking tray. Shape each half into a log, about 3 inches wide, 1 inch high and 8 inches long.</span></li>
<li><span style="font-family: inherit;">Bake the logs at <span style="background-color: white; line-height: 19px;">350</span><span style="background-color: white; line-height: 17px;">⁰</span><span style="background-color: white; line-height: 19px;">F </span>for 20 minutes.</span></li>
<li><span style="font-family: inherit;">Remove from the oven and allow to cool. Turn the oven temperature down to 300</span><span style="background-color: white; line-height: 17px;">⁰</span><span style="background-color: white; line-height: 19px;">F (150<span style="line-height: 17px;">⁰</span>C).</span><div class="MsoNormal">
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</li>
<li><span style="font-family: inherit;">When the logs have cooled, cut each log into <span style="font-family: inherit;">¾-</span> to 1-inch slices, either at a slight angle or straight across.</span></li>
<li><span style="font-family: inherit;">Place the cantuccini back on the baking tray, cut side down, and bake for 20 minutes. Turn the cantuccini over onto their other side and bake for another 20 minutes.</span></li>
<li><span style="font-family: inherit;">Remove from the oven and place on a wire rack to cool completely.</span></li>
<li><span style="font-family: inherit;">Store in an airtight jar.</span></li>
</ol>
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Sahar Habibhttp://www.blogger.com/profile/04035506929747127784noreply@blogger.com0