My sister made this cheesecake. After she had applied a base coat of the whipped cream, I piped some of the cream on the cake and the roses are my first ever, as she magnanimously let me experiment. It turned out pretty good, I had been a bit scared of trying it since it looked too complicated, but it was surprisingly easy!
But because of some funny miscalculation we ended up with a lot of leftover whipped cream with a fair amount of blackcurrant syrup in it, which was the flavour of the cake.
Here's the Recipe of the Mocha Roll from Nidhi's blog.
Friday 22 June 2007
what to do with a lot of leftover whipped cream...
To use up the cream I decided to tweak the recipe of Nidhi's Mocha Roll. The result was pretty good. I guess I can call it Blackcurrant Cream Roll.
My variation was that I added a teaspoon of blackcurrant syrup instead of the coffee in the cake batter, and later used the leftover whipped cream, which was simply cream, sugar and blackcurrant syrup.
Thursday 21 June 2007
Palak Paneer Pie
Okay... let's kick off my blog with my all time favourite dinner dish! This pie is a rich, slightly gooey and absolutely yummy combination of spinach and paneer (indian cheese). My family owes the recipe to my eldest sister's best friend.
Usually I would cover the entire pie with a flat rolled top crust, but this time I tried to get a bit crafty and after rolling out the dough, cut out star shapes using a regular biscuit cutter. I like the effect. For the second one I tried a lattice top I had seen at many places, not very neat though, but hey this was the first time, and I was already running behind schedule, with everyone banging their plates!
The Recipe
Dough
2.5 Cups Flour
1 tsp Salt
4 tbsp Butter
8 tbsp grated Cheese
Filling
2 Onions, chopped
2 Cups Spinach
1 Cup Peas, cooked
2.5 Cup grated Paneer
4 Green Chillies
Coriander, optional
Salt, Amchoor and Garam Masala according to your taste
0.5 Cup Pomegranate (Optional)
Dough
2.5 Cups Flour
1 tsp Salt
4 tbsp Butter
8 tbsp grated Cheese
Make dough with ice cold water and put it in the fridge in a poly bag. If you like your crust crisp, refrigerate all the ingredients beforehand. Even the bowl, if you like. If its not too pliable, you may add a bit of water or butter, a little at a time.
Filling
2 Onions, chopped
2 Cups Spinach
1 Cup Peas, cooked
2.5 Cup grated Paneer
4 Green Chillies
Coriander, optional
Salt, Amchoor and Garam Masala according to your taste
0.5 Cup Pomegranate (Optional)
Just mix all these ingredients, and set aside. Divide the dough into two unequal portions. Use the larger one for the base and roll out according to your pie dish size and fit it in. Evenly spread the filling, and top with the rest of the dough. If you're making a flat topped pie, make steam vents with a fork. Bake at 180C until the crust turns light brown.
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