Chocolate Coffee Bundt Cake

I love using my bundt cake pan and with all those attractive bundt pans in the market who can blame me? The trick baking with bundt pan lies in the technique of greasing and flouring every nook of the pan well and make sure you dust off the extra flour after flouring your pan. This is very important tips for a perfectly non-stick cake when you transfering to a cooling rack. Ok..ok...thats for the pan. Let's talk about the cake.

Chocolate Coffee Bundt cake as the name describe, this cake contains chocolate and coffee (the perfect combo in the world). This is a kind of heavy and super moist cake with strong flavor of coffee and chocolate. The chocolate-coffee glaze is perfect in cutting down the sweetness in this cake recepi. A slice of this heavenly rich and dense cake is guarantee to satisfy your perfect chocolate and coffee cake craving anytime.

Ingredients

2 1/2 cups all purpose flour
3/4 cup Dutch cocoa powder
1 tsp vanilla extract
2 1/4 cups granulated white sugar
1 1/4 cups brewed coffee
1 tbsp baking powder
1 1/4 cup buttermilk
2 large eggs
1 cup + 2 tbsp canola oil
1 egg yolk
1 tsp salt


For Chocolate Coffee Ganache

1/2 cup dark chocolate chips
1/4 cup brewed coffee
2 tbsp cream cheese
1/4 cup confectioners sugar
1 tbsp butter
1/2 tsp vanilla extract
1/4 cup milk chocolate chip,for sprinkling(optional)

Methods

Preheat oven at 350-'F or 180'C. Grease a 9 inch bundt pan with butter and dust with flour. Remove excess flour and keep aside.

In a large bowl, sift together flour,salt and baking powder. Keep aside.

In a saucepan, boil brewed coffee and cocoa powder. Whisk constantly to avoid the cocoa powder from forming lumps. Remove from heat and let it cool to room temperature.

Using a hand/stand mixer, over a medium speed beat together eggs,egg yolk, sugar and canola oil for about 1 minute.

Add the buttermilk and vanilla extract.and beat for another 1 minute. Reduce speed to low and gradually, add the flour mixture. Increase speed to medium and beat for 2 more minutes. Add the cooled coffee mixture and continue to beat for another 2-3 minutes.

Pour the batter into prepared bundt cake pan and bake on a middle rack of the oven for 1 hour or until a skewer inserted in the middle of the cake comes out clean. Remove from oven and cool the cake in the pan to room temperature. Transfer the cake to a cooling rack.

Methods for Chocolate Coffee Ganache

Melt the chocolate and butter in a double boiler. Add the brewed coffee,vanilla extract,cream cheese and confectioners sugar.

Once the sugar completely dissolve, remove from heat. Cool the ganache to room temperature

Drizzle the cake with the chocolate coffee ganache and sprinkle with chocolate chips

Slice and serve.

Fig And Almond Smoothie

Believe or not smoothies are more nutritious than toast and absolutely easy to whip on in a jiffy. Fig and almond smoothies are rich,creamy and smooth what more this a is a ultimate breakfast on-the-go for kids and adult alike. The fig in the smoothies rich with essential nutrition to treat lower blood pressure,constipation,diabetes and hemorrhoids. On the other hand, almond milk help to improve vision and rich with vitamin E which is known as skin food. Blend the fig and almond smoothie today and have a glowing skin naturally.

Ingredients

1/2 cup plain Greek yogurt
1 cup almond milk
4 large dried figs
1/2 tsp vanilla extract
1 tbsp sunflower seeds


Methods

Place all the ingredients in a blender and pulse until creamy.

Pour into a serving glass and serve chilled

Pastry Cream/Cream Patisserie

Pastry cream or cream patisserie is ubiquitous in baking. This silky,smooth and creamy pastry cream comes handy to fill cream puffs,eclairs,tarts and cakes. Pastry cream stays good up to three days in refrigerator. You can make variation to pastry cream by adding chocolate,vanilla or coffee and i should admit, vanilla is the most popular flavor for pastry cream.

A good pastry chef always strain her pastry cream to get a smooth and silky texture that melt in mouth. I'm filling my eclairs and cream puffs with this rich and thick creamy custard. Will share recipes for eclairs and cream puffs in my next blog ya

Ingredients

1 1/4 cups whole milk
2 tbsp all purpose flour
3 large egg yolks
2 tbsp cornstarch
1/4 cup granulated white sugar
1 tsp vanilla extract


Methods

Sift the all purpose flour and cornstarch. Keep aside

In a heatproof bowl, add the egg yolks and sugar. Stir well.

Add the sifted flour mixture to the egg mixture.

In a saucepan, boil the milk with vanilla extract. Do not let the the milk to over boil just till the milk starts to foam up.

Remove from heat and slowly add the boiled milk to the egg mixture, whisking constantly to avoid the egg from curdling.

Pour the egg mixture to the same saucepan, over a medium heat boil the mixture while whisking constantly. Continue whisking until the mixture thickens. Remove from heat.

Place a strainer over a clean bowl and strain the cooked pastry cream. Place a plastic wrap directly on the top of pastry cream and cover completely to prevent from forming a skin.

Cool to room temperature.

Pastry cream ready to be used to fill up your favorite pastries

Bademli Pilav-Turkish Almond Pilaf

Rice has become the staple for people aboard region especially, in Asian country as well as Middle East. Bademli Pilav or Almond pilaf is a well known Turkish rice recipe. Cooked with long grain rice, flavoured with the rich taste of butter and nutty taste of toasted almond is vegetarian rice dish which you can found in most Turkish households.

This is a simple and easy pilaf recepi and can be served with chicken and meat as a side dish or if you are a vegetarian, the rice goes well with spicy paneer or aubergine gravy. I added 2 buds of cloves and 1 bayleaf for the extra kick even when  the original recepi didn't call for it. Anyway, a little creativity no harm right??

Ingredients

1 cup Basmathi rice,washed and soaked for 20 minutes
2 cups water
1 tsp salt
1/2 cup blanched almonds
1 tbsp butter
2 cloves
1 bayleaf
Caramelized onion,for garnishing



Methods

In a pan, dry roast the almonds till slightly golden

In a medium sized pot, boil water with butter and salt. Add the rice and stir. Reduce heat to low and cover with lid till half covered. Cook till the water fully evaporated.

Remove from heat and stir in the roasted almonds

Garnish with caramelized onion and serve warm

Thai Green Chicken Curry

I'm an ardent fan of Thai food and Thai green chicken curry is my favourite among all. Everytime we dine in Thai restaurant, their green curry is definitely in my to order list. I love the fiery,creamy and fresh flavor of the sauce. The vegetables added are up to our imagination but in most Thai restaurant they keep their vegetables simple. Baby eggplants and Thai eggplants is must vegetables in their preparation. Baby eggplants can be found in most Asian supermarket and you get a nice crunch from those cute little eggplant everytime you bite into it. The baby eggplants explode in your mouth.

If you love your heat just like me go ahead throw bird eyes chillies into the dish but if you prefer a milder taste be cautious with the chillies. Bird eye chillies are extremely hot just like jalapeno peppers. If you can't find bird eye chillies replace them with jalapeno peppers and they work as good as well. The Thai green curry known for their fragrant,green colur and fresh flavor. Serve with white rice and enjoy Thai food at the comfort of your own home.

Ingredients

2 large boneless chicken breast,cut into bite pieces
1/2 cup thick coconut milk
1/2 cup light coconut milk
1/2 cup Thai basil leaves
4 Thai eggplants,cut into fourth
2 kaffir lime leaves,shredded
1/4 cup baby eggplants
1 yellow/green/red capsicum,sliced
1 tbsp palm sugar
1 tsp vegetable oil
1 tbsp fish sauce

Green Curry Paste

3-4 tbsp coconut milk
2 tbsp lime juice
3 tbsp fish sauce
1 tsp brown sugar
1 tsp shrimp paste
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground white pepper
10 fresh basil leaves
1/2 cup fresh coriander leaves with stems
5 cloves garlic
1 inch galangar
1 inch ginger
1 shallot
8-10 Thai green chillies/bird eyes chillies
1 stalk lemongrass
3-4 tbsp water(just enough to grind the ingredients)


Methods

In a blender, grind all the ingredients listed under "green curry paste".

Heat oil n a heavy bottomed pan over a medium heat.

Saute the green curry paste for 2-3 minutes till fragrant. Add the light coconut milk and stir.

Add the chicken pieces,baby eggplants and Thai eggplants,stir. Cook till the vegetables soft and tender

Add the thick coconut milk and stir. Cook for 1 minute.

Add the sugar,kaffir lime leaves,basil leaves and fish sauce. Stir well. Cook for another 2 minutes

 Remove from heat.

Serve with white rice