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Peach-plum jam crumb cake.

One of the things I love to do is make Jam. I mean it’s so much fun and oh so delicious! The best part about home-made jam is that you control the sugars and the other stuff that goes in it and I think that home-made jam tastes better than store bought any day. I know I know this is a cake recipe but I used my own home-made jam in it and hence all the Jam talk.

Clicked by @bakesalotlady

Clicked by @bakesalotlady

Anyway, when it comes to this cake it is simple and quick to put together. I made the batter and crumb topping both in the food processor start to finish. It doesn’t get any easier. I think the best part of this cake is that the sweet base and slightly tart jam and the crumbly topping, all of them complement each other so well that there’s something for everyone. Also you are free to use any jam you like, you need not stick to the one in the recipe. You can also maybe throw in some fresh fruit, the world is your oyster my friend and you can use whatever your heart desires.

Clicked by @bakesalotlady

Do tell me if you want to know the recipe for the jam. Now you can find it here

Let’s make the cake!

You’ll need:

For the crumb topping:

60g plain flour

60g pecans

40g sugar

A pinch of salt

1/2 tsp cinnamon

45g cold butter cubed

For the cake:

50g very soft butter

20ml oil

100ml condensed milk

40g brown sugar

35g ground almonds

60ml yoghurt

120g plain flour

1tsp baking powder

1/4 tsp baking soda

Pinch of Salt

1 tsp Vanilla extract

200g jam of choice to spread on the batter (I used my homemade low sugar peach and plum jam in this recipe)

Method:

  1. Preheat your oven to 170°C and butter and line a 9×9 or 8×10 baking dish. Keep aside.
  2. If you have a food processor then add all the dry ingredients for the crumb topping and pulse once or twice, then add the cold butter and pulse till a sand like consistency is reached. Transfer this mixture into a bowl and put it in the refrigerator. (If you do not have a food processor you can absolutely do this by hand, just make sure you ground your pecans and rub the butter into the dry ingredients with your hands)
  3. Add your butter, oil and sugar into the same food processor and blitz till blended. Now add your condensed milk and blend. Finally add the almonds, sifted flour+baking soda+baking powder+salt, vanilla and yoghurt and blend until just combined. Do not over mix your batter.
  4. Transfer the prepared batter into the greased and lined baking tray, using a spoon or an offset spatula spread the batter evenly into the pan and spoon in your jam evenly all over the cake batter. Now take your crumb topping and pinch it in your hands and sprinkle all of it evenly on top of the jam layer.
  5. Bake at 170°C for 28-30 mins or until a toothpick inserted into the centre of the cake comes out clean. Let the cake cool almost completely before you cut and devour a slice otherwise the cake will fall apart. Enjoy with a hot cup of tea or coffee. This cake stays fresh for a day or two at room temperature. You can refrigerate it to keep it longer.

Let me know if you want a recipe for the jam I used. Make this cake and share it with your family and friends. Also, I’m genuinely grateful for the time you take to read my posts and try my recipes, it means a lot to me. Thank you.

If you like my photography and wonder where I get my inspiration from, you should definitely follow me on Pinterest, I have many inspiration boards there. To see more of my photography work you should check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and have lots of fun with it. Until next time!

Love,

Bakesalotlady💕

Clicked by @bakesalotladyClicked by @bakesalotlady

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Passion Fruit and Malagueta Pepper Ice-cream

I have always loved ice-cream. It’s something that I can have any time and any day. I’ll share an incident with you guys. Once when I had gone to meet my Masi (my mom’s younger sister) she is an amazing chef/cook and she always knows the best places to eat out too, so one night we went to have ice cream and she made me try this really weird flavour, ‘guava and chilli’ believe me it has chilli powder sprinkled on top and I couldn’t be more amused. I said yes instantly and when I tried it oh boy did I fall in love with it!! I absolutely loved the way it tasted and so I decided that I’m going to use this spicy and sweet combo and make more desserts with it! And guess what? When the people over at Sprig sent me their passion fruit and malagueta pepper sauce, the voices in my head screamed only one thing. ICE CREAM!!

Clicked by @bakesalotlady

Clicked by @bakesalotlady

This is an absolute no brainer recipe and you can twist and turn and mould it however you want. I really hope you give it a try, it’s an adventure for the taste buds!

Ingredients:

120 ml full fat coconut cream

100 ml condensed milk

40 ml passion fruit and malagueta pepper sauce by Sprig + more for drizzling on top

Method:

  1. In a food processor, add your chilled coconut cream and condensed milk and blend until smooth. You may even use a hand blender or just a whisk, everything works.
  • Transfer into a freezer safe container and swirl more on sauce on top. (I like a spicy kick in my ice-cream and so I added more and swirled it, I also topped it with more sauce when I served it. You may vary proportions accordingly) freeze the ice-cream for at least 6 hours or overnight and then serve!

Easy and delicious. What more can you ask? Try it and let me know how you like it. Are you a fan of the sweet and spicy combo too?

If you like my photography and wonder where I get my inspiration from, you should definitely follow me on Pinterest, I have many inspiration boards there. To see more of my photography work you should check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and have lots of fun with it. Until next time!

Love,

Bakesalotlady❤️

Clicked by @bakesalotladyClicked by @bakesalotlady

Spicy oven roasted potatoes (with Pudina masala)

I love carbs. In every form. Potatoes are one of the best things ever. Fries are always my favourite thing to eat anytime of the day and I always end up buying them so I decided to try something different this time and tried out roasted potatoes.

Clicked by @bakesalotlady

Clicked by @bakesalotlady

Clicked by @bakesalotlady

Clicked by @bakesalotlady

To be honest, I will have to admit that I have tried roasting potatoes and making fries or anything for that matter and I always somehow end up ruining it. So I read a lot and tried different methods and I ended up taking up the all time famous Laura Vitale’s tip and I got the best roasted potatoes I have ever made. Turns out, the key is you need to microwave the potatoes for a bit just to make them tender like not mushy but tender enough for them to absorb all the seasonings. It works so well I am never trying another recipe again.

Clicked by @bakesalotlady

Clicked by @bakesalotlady

Also, it couldn’t be easier. Let’s start making em

You’ll need:

6 small-medium sized potatoes cut into medium sized wedges (try to make all the pieces roughly of the same size)

3 tbsp olive oil

1 1/2 tbsp garlic paste

2-3 tbsp of dried blend of (pudina/mint powder, black rock salt powder, dried mango powder)

Smoked paprika to taste

Salt and pepper to taste

To season after roasting (Juice of 1 lemon + 1 tbsp white sesame seeds)

Method:

  1. Wash and peel your potatoes and cut them into fairly even sized pieces.
  2. Arrange them in a single layer on a microwave safe plate and microwave them for approximately 5 minutes till they are steaming and very slightly tender.
  3. Take a large baking sheet, line it with parchment paper and put it in the oven while preheating it to 230° C.
  4. While the potatoes are in the microwave, take a large bowl and add the oil, spice blend, garlic paste, salt, pepper and paprika and stir well. Add the potatoes and toss them in this mixture.
  5. Carefully arrange the potatoes in a single layer on the baking sheet and let them roast in the oven for a total of 30-40 minutes or till they are golden brown. Just flip the potatoes once after 20 minutes of roasting.
  6. As soon as they turn golden brown take them out of the oven and sprinkle the white sesame seeds and toss with a spatula. Squeeze some lemon juice on top before serving.

You can add some fresh coriander or mint leaves as garnish and serve them with your favourite dips. Best eaten warm and fresh. ENJOY!

If you like my photography and wonder where I get my inspiration from, you should definitely follow me on Pinterest, I have many inspiration boards there. To see more of my photography work you should check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and have lots of fun with it. Until next time!

Love,

Bakesalotlady

Mediterranean Chicken Fried-rice (Quinoa)

Is it just me or is typing on a big keyboard really annoying? I guess my fingers are used to the keyboard on my phone ahahaha! Anyway, I have been eating a lot these days, yes you heard it right, starting from pizzas to fries to donuts and ice-creams, literally everything. I believe that you should eat everything & anything you want, but in moderation. I mean, yes of course, eating your greens is important, but indulging in a cheesy pizza once a month isn’t so bad in my book, hell I eat cake almost 5 times a week, but I always ensure that I take in enough proteins and fibers and all the good stuff for my body to function well. If I have to be honest, I am very particular about taste and flavour in my food so I always try to make anything I eat or create for the blog as delicious and as flavourful as I can. Be it something as healthy as a green smoothie or a death by chocolate cake. 

Clicked by @bakesalotlady

Clicked by @bakesalotlady

So, since we’re on the subject of health. Let’s talk about Quinoa, recently Quinoa has been everywhere and I couldn’t really get what the hype was about, so of course I decided to do some research and then I bought it and tried it so here is my view/verdict on this so-called superfood. It is actually really delicious! Not that it has a very strong flavour but I would happily use it as a substitute for rice any day. Apparently, Quinoa is not a grain, it is a seed! And although it is a little bit on the expensive side at least where I live, I think it is totally worth the health benefits. You should try it at least once. This recipe here is like an empty canvas, I actually used whatever I had left in the fridge and it was a wonderful lunch. So, you can basically take this recipe as a blue print and make your own version of it. Although I would highly 100% recommend that you do not leave out the Mediterranean spice blend from Sprig cazzz that is a bombshell. I am a huge fan of aromatic, tangy and spicy flavours and this blend has everything that I just mentioned. I also added the smoked paprika from Sprig because who doesn’t love a little heat? The quinoa has a texture that is so interesting that I couldn’t stop eating it. You may use regular rice of choice instead of quinoa in this recipe and you can also substitute vegan chicken or tofu if you are vegetarian.

I was actually going to make this recipe one bowl and after testing it a few times I decided not to go ahead with it because one bowl makes it a little soggy, which isn’t bad, but I prefer a little texture in my fried rice. It’s an extremely easy recipe though and I’m sure you’re really going to like it. 

One of the good things about this recipe is that you can pre-cook the quinoa and keep it ready and you can also precook your chicken and freeze it. So, it’s all a matter of putting it all together when you want to serve. 

Let’s get cookin’

Ingredients: 

450 grams cooked boneless chicken (I cooked it in a pressure cooker with 2 tbsp. of Sprig’s Tangier 

Mediterranean Spice blend and ½ tsp salt) 

1 cup of Cooked Quinoa (Instructions for cooking can be found in the notes)

2 tbsp. Olive oil 

1 medium red onion, diced 

½ cup diced beans 

½ cup diced carrots 

1 tsp garlic paste (or 3-4 cloves of minced garlic) 

2 tsp white sesame seeds

2-3 tbsp. Tangier (Mediterranean Seasoning by Sprig) 

1-2 tsp Smoked Paprika by Sprig (according to your preference of spice) 

Salt to taste 

Pepper to taste 

Method: 

1. In a medium-large saucepan, add your oil, let it heat up and then add the onion and garlic and let it cook in the oil till it is just starting to brown. Then immediately add the carrots, beans and sesame seeds. Put on the lid and let the vegetables cook. Approximately 5-10 minutes 

2. Add the cooked chicken and mix it well, then add the cooked quinoa and all the seasonings, taste and go ahead. Now, put the lid on and let it sit for about a minute. Turn off the heat and serve with your preferred garnishes. I used a few cilantro leaves. Enjoy!! 

Notes: 

1. Cook the chicken first and save the stock. 

2. To cook quinoa: First, rinse 1 cup quinoa thoroughly for a minute under running water. Then, in a saucepan over medium heat, add the quinoa and let it dry and become a little toasted (keep stirring) Now, 1 ½ cups of chicken stock or water and let it come to a boil, after it comes to a boil, lower the heat and cover the saucepan with the lid and let the quinoa cook for 15-20 minutes. The water will be absorbed and the quinoa will look nice and fluffy. Keep the lid on for another 5-10 minutes and then let it come to room temperature if you want to transfer it to an airtight container and refrigerate it to use the next day. Or else you can continue with the making of the fried rice. 

This is a tasty and healthy meal, full of nutrients and protein and fiber all good for your body. Give it a go and tell me how it works. Also, if you’re from Ahmedabad, you can order the baked goods you can see here. Hit me up! 

Don’t forget to follow me on InstagramPinterest and Facebook to join our delicious food journey! 

Love, 

Bakesalotlady ❤

Clicked by @bakesalotlady

Clicked by @bakesalotlady

Crazy Banana Bread!

Hahahahaha! I know I know, you are probably thinking ‘Why is she calling it crazy?’ To tell you the truth, I have made a lot of different banana breads and everytime I try a variation, I think, ‘Hmmm.. yummy! But it lacks something..’ and I would keep wondering as to why I felt that way everytime I made Banana bread. So when I was making this version, I literally put everything that I would enjoy tasting in a banana bread. I know! Crazy right? But I think, this version is by far my favourite version of Banana Bread. It has everything from Tahini, to whole wheat flour, to oat flour, hemp seeds, hazelnuts, pecans, cinnamon, you name it! It was so hard for me when I was photographing this bread because all I wanted was to slice into it and eat it.

Clicked by @bakesalotlady

 

Clicked by @bakesalotlady

 

Clicked by @bakesalotlady

 

One good thing about Banana bread is that it’s not too technical and it is usually very forgiving when you want to play around with it and customize it to your liking. Hence, you can freely modify the add ins in this recipe, and if you have some ideas for more crazy banana breads then do share em in the comments or hit me up here! I would love to hear your thoughts.

Another thing that I would like to say is that, yes you will know this, but I have to reiterate it. Please use the ripest bananas you have because that gives the most wonderful flavour and sweetness. Did I mention that this recipe has honey in it? The best part is, if your bananas are very ripe, you don’t need to use a lot of sugar, that always makes it sort of ‘healthy’ in my book! I am no professional, but I think this recipe has quite less amount of sugar if you compare it to the other traditional recipes. Although there is one thing, I will not recommend storing this banana bread at room temperature if you live in a humid climate, the bread itself has so much moisture that it tends to taste a little weird, I don’t know why, it’s a personal observation, however it tastes fine when refrigerated. I did skip out chocolate chips from this recipe because I felt like it would be too much, so I settled with Nutella in the end, of course that will take away the healthy factor lol. Anyway, I guess I have talked too much and now you and I should make some epic, crazy banana bread.

You like bananas? You may like this too: Apricot and White Chocolate Banana Layer Cake.

Clicked by @bakesalotlady

 

Clicked by @bakesalotlady

 

Clicked by @bakesalotlady

 


You’ll need:

250-280g banana mashed (about three bananas)

1 tsp vanilla extract

100g brown butter

1/4 tsp salt

2 large eggs

2 tbsp tahini (optional)

50 g whole wheat flour

50 g oat flour

130g plain all purpose flour

40g each of chopped hazelnuts, pecans and cashews (or preferred choice of nuts)

1 tsp ground cinnamon

1/4 tsp ground ginger

1 tsp baking powder

1/4 tsp baking soda

75 ml sour cream

10g white sesame seeds

10g black sesame seeds

50 ml honey/maple syrup (use your preferred brand)

50 g dark brown sugar

For cheat streusel topping – 3-4 tbsp dessicated coconut + 2 tbsp brown sugar + 1 tbsp black sesame seeds + 2 tbsp hemp seeds/hearts

Method:

  1. In a large sauce pan, melt your butter and cook it till it is browned, take it off the heat, let it cool to room temperature and then meausure out 100 grams.
  2. Preheat your oven to 180°C. Grease and line a loaf tin (9×5 or I used a 10×4).
  3. In a medium bowl, mash up your bananas with your hands or a fork till they are almost mashed but with a few small chunks. Add the vanilla and tahini, mix and keep aside.
  4. In a large mixing bowl, add your brown butter, honey and sugar and mix until well combined (you may use a whisk or a spatula) then add your eggs one at a time, mixing after each addition.
  5. Now sift all your dry ingredients into a bowl (flours + spices + salt + baking soda and baking powder) then add your nuts & sesame seeds and mix them well.
  6. Now add your flour and banana mixture alternately, starting and ending with the flour. Combine with a spatula. Do not overmix.
  7. Pour the prepared batter into the loaf pan, mix in the ingredients for the streusel topping and sprinkle it on top of the batter.
  8. Bake the banana bread for about 45 minutes or depending on your oven. The banana bread will be ready when a skewer inserted in the middle of the bread comes out clean. Let the banana bread cool down in the loaf pan for about 20 minutes. Then carefully take it out and place it on a wire rack to cool completely.
  9. Once cooled you can slice and serve. This bread is amazing as is and it tastes even better with nutella or some strawberry jam, it would be heavenly if you toast it too! Go ahead try it and create your own new combos!

This bread should last about 3-4 days in the fridge, I never had it for that long. Store it in an air tight container and I will suggest refrigerating it if you live in a hot or humid climate.

I know there are way too many things in this banana bread but they all make it taste so good I love it! Please do try it and let me know how it turns out for you.

Also if you like my photography and wonder where I get my inspiration from you should definitely follow me on Pinterest, I have many inspiration boards there. To see more of my photography work you should check out my Instagram and Facebook. I post everyday on my Instagram so you won’t miss a thing. And one last thing, if you are a resident of Ahmedabad and you want to devour any of my baked goods you can contact me here and we can talk ahead.

I hope you guys try this recipe and have lots of fun with it. Until next time!

Love,

Bakesalotlady❤

Clicked by @bakesalotlady

 

Clicked by @bakesalotlady