Tag Archives: BBC

Dessert – GBBO week 6

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Well what a fab episode about all things sweet! I really enjoyed watching all the different roulades and Andrew, Selasi and Jane did particularly well on these. I think my favourite flavour Roulade was Andrew’s tropical holiday Roulade as it’s the kind of flavours I would enjoy 🙂 It was the first time I had heard of a ‘Marjolaine’ and these were a toughie for the technical challenge. Precision and the chewiness of the meringue layer were criticised and Andrew’s bake was the obvious first place. The final showstopper challenge was interesting and all the bakers struggled to get their mousse cakes set on time. There was some great flavour combinations but I think my favourite was Selasi’s lemon, raspberry and passion fruit one – the one that saved his place I think!

I am not a sweet tooth, which makes my Dentist happy, but I do really wish I had more cravings for the yummy delights that I often see around me.  I will definitely try any dessert but then the sweetness gets all a bit too much and I have to find someone to finish it off. It’s a ‘Catch 22’ situation at home as I love making desserts and baking cakes, but then I have to hunt down others to eat them as there is only so much my husband can consume …lol  😉

I got thinking after watching the mousse showstopper round and about the kind of desserts I have made which involved setting agents (as I don’t use eggs or gelatin in my baking). So the obvious one for me was Panna Cotta 🙂 It took a while for me to try out this delicious Italian dessert the first time, as it always involved using revolting Gelatin. So it was very exciting when my lovely friend Kavitha told me about a yummy version of Panna cotta which was gelatin free! I tried this at her house and was really amazed by the texture and yummy flavour and it was great to know that you can make this without using Gelatin, phew!

So since then I have tried this recipe out a few times, with some failures (mainly because I didn’t follow the instructions on the setting agent…eeek!) and I can share with you two replacements for the Gelatin; Vege gel and Agar Agar.  If you are a sweet tooth, then I have made some recommendations on how to make it to your taste. I love this recipe as it means you can make it the day before any guests are coming over and it makes a fuss free sweet and relatively light sweet at the end of a lunch or dinner. I also really like the way you can pair it with a coulis or sauce using seasonal ingredients. For example, recently I made a coulis with freshly grown Strawberries and during winter months you can just pour over some store bought Mango Pulp or use frozen Coulis. Easy peasy! 🙂

* Vanilla Panna Cotta *

Makes x12 portions (you’ll want more than one 😉 )

What you need:

  • 500ml Double Cream
  • 150ml Milk
  • 1 vanilla pod – seeds scraped out
  • x2 7g packets of Vege gel OR 2 tsps Agar flakes
  • 50g white granulated sugar
  • x12 silicon muffin moulds or individual ramekins

How to make it:

    1. Heat the cream and milk in a medium sized saucepan (ideally with a spout) until almost at boiling point. Then lower the heat and the sugar and vanilla seeds and mix well.
    2. Prepare your setting agent. I use vege gel most often as it’s more easily available and the instructions on the Vege gel packets I use states to dissolve the packets in cold water) and then add to the simmering cream and milk mixture and mix well. I find it helps using a whisk here to ensure the setting agent is evenly distributed in the liquid.
    3. Take the pan off the flame and keep aside for 2 minutes to cool a little and get your moulds or ramekins. SEE NOTE BELOW.
    4. Pour the mixture into your moulds/ramekins and refrigerate for at least 6 hours or overnight. I honestly think the overnight option is the best, especially when you have guests the following day so it will save you lots of time!

Serve with a refreshing fruit coulis 🙂

      NOTE: Be careful not too cool the mixture too much in your pan as your setting agent (Vege gel or Agar Agar) may start to set the mixture. If you see your mixture starting to set in your pan then pour into the moulds/ramekins immediately.
      If you have a sweet tooth then you could add melted white chocolate for a more decadent flavour, but reduce the sugar to 25g.

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Filed under Baking, dessert, Food, GBBO, recipe, Uncategorized, vegetarian

Pastry & Botanicals! GBBO week 5 & 6

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Ok so I got behind with the GBBO episodes and along with the usual Autumn sniffles, work and the start of our Hindu Festival Navarathri, blogging has had to take a back seat recently. Boooooo!  So to catch up I have a recipe to celebrate the pastry and botanical weeks from The Great British Bake offSquash Tart with Garden Herbs 🙂

I really enjoyed watching the GBBO contestants have fun (and struggle!) with making pastry from scratch and the Botanicals week was a new theme for GBBO this year which I think was a great idea! But I feel that unless you are a GBBO contestant, or have heaps of time on your hands, there’s really no need to make Filo or Puff Pastry from scratch.  So this is a really simple recipe if you are like me and just want to have a yummy lunch or dinner without the drama 🙂

I’m really lucky to have some fresh herbs ready to hand in our garden (they are really easy to maintain even for non-Gardeners like me :-)), but this recipe allows the use of shop bought fresh or dried herbs.  I have tried to embrace the change in season here in the UK by using Butternut Squash and I am looking forward to trying this out with different types of squash as well as pumpkins too!

Squash Tart

Serves 2 – 4

What you need:

  • 1 pack of Puff pastry – I used Jus Roll Puff Pastry (320g sheet)
  • 1 medium sized Butternut Squash – peeled and de-seeded
  • 1 medium red onion – sliced finely into semi circles
  • Sun dried Tomato paste – about 4 heaped tablespoons or enough to cover the pastry base. I used a ready made jar by Sacla.
  • 3 teaspoons of finely chopped herbs of your choice – I used 1 tsp of fresh Rosemary, 1 tsp of fresh Thyme and 1 tsp of fresh Parsley
  • Feta cheese – a handful [You can leave this out if you are Vegan]
  • Olive oil – to drizzle
  • Salt & Pepper, to taste
  • Chilli flakes (optional)

How to make it:

1. Set your oven to 200 deg Celcius (395F) and prepare the Squash. I cut mine into rough crescent shaped wedges, about 1/2 inch in depth.

2.  Spread out the squash pieces on a roasting tray and season with salt and pepper and drizzle over olive oil. Roast in the oven for about 15 minutes or until they are half-cooked and softened. You don’t want to over cook them completely as they are going to cook further on top of the pastry.

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3. While the squash is roasting you can roll out the Puff pastry into a rectangle so that it’s about 1/2 inch in depth (about the depth of a £1 coin) and then place onto your baking tray lined with greaseproof paper. Use a butter knife (or any knife without a sharp edge) to score a 1 inch border around the pastry.

Not sure how to score a border? Lay out your puff pastry sheet and using a ruler measure out 1 inch border around the edge of the puff pastry. Only cut half way into the puff pastry. Do this while trying not to touch the puff pastry with your hands. Puff pastry needs to stay cold to rise. The warmth from your hands will cause the puff pastry to easily tear. If you think your puff pastry is starting to stretch after making your border, place it back in the fridge or freezer for a few minutes.

4.  Use the back of a spoon to spread out the sundried tomato paste onto the pastry as evenly as you can – but remembering not to spread onto the border.

5. Then place the roasted butternut squash pieces on top, followed by the Rosemary, Thyme and sliced onions (I kept the parsley to garnish before serving).  If you like it a little  spicy then you can also add some chilli flakes at this stage as well.

6. Drizzle again with olive oil and then place in the oven for 20 minutes or until the puff pastry is browned. Then leave to rest for about 5 minutes and add more freshly cracked back pepper if you wish.

7. Garnish with chopped parsley and crumbled feta, cut into your desired slices and serve! I like to have this with a nice refreshing salad or Tabbouleh 🙂

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You can use the Squash peel to make a crisps by putting them in a bowl with some oil, salt (and pepper or red chilli powder) and then baking them at 220 Deg C for about 25 minutes  or until they are nice and crisp.

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Filed under Baking, Dinner, Food, GBBO, Lunch, pastry, recipe, Snack, Uncategorized, vegan, vegetarian

GBBO Week 4 – What a load of Batter!

Well this GBBO week really baffled me. It’s great to have new things featured on the programme, but I found all the challenges for Batter week rather boring!  If you want to catch up on the latest episode then click HERE.  Personally, I think you shouldn’t mess around too much with certain traditional recipes like Yorkshire Pudding and Churros, but this is totally my opinion and maybe I haven’t tried enough different types to know for sure.

Pancake? ShPancake! Here’s a different kind of batter recipe I’d like to share – Chilla! This is an Indian recipe which is so much easier than Dosa batter as there is no fermenting and waiting around for 24hours (or more!).  Most Chilla’s I’ve eaten use Chick pea batter (Besan) and sometimes this can feel a bit heavy afterwards. So I love this recipe as it uses a mixture of Daal’s which are also high in Protein but produces are lovely light batter.

You can eat these by themselves as it’s already lightly spiced, but I love eating it with a sweet and spicy combo like Jaggery and a spicy ‘Kara Kuzhambu’…yummm!! But it’s also delish with something like an onion, tomato or coconut chutney. I’d love to know what you end up eating yours with 🙂

Enjoy!

Suji x

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The fenugreek seeds and Asafoetida both help with flatulence and are great for digesting high protein lentils, but these are optional and if you leave them out they won’t affect the overall taste.

If you can’t get the Whole Urad Dal you can use split urad dal which might be easier to obtain in certain locations.

What you need:

  • Masoor Daal (split red lentils) – 1 cup
  • Mung Dal (split yellow gram lentils – not the green!) – 1 cup
  • Whole Urad Dal (black gram lentils without skin)- 1 cup
  • Fenugreek seeds – 1 tsp (optional)
  • Coriander leaves – 1 cup – chopped finely
  • A small onion – chopped finely
  • Cumin seeds – 2 tsp
  • Curry leaves – a spring – finely chopped (these can be difficult to find in certain countries so you can leave these out if you can’t get them)
  • Green chillies – 2 – chopped finely (optional)
  • Asafoetida – a pinch (optional) 
  • Salt, to taste (I add about 1.5 tsp)

How to make it:

1. Soak all the Daal in 5 cups of water for at least 3 hours (it can be more but not any less)

2.  Grind the Daal in a food processor/mixie until it becomes a smooth batter without big lumps of Daal in it.  You can add some of the water if you need to make it into a smoother consistency but don’t add all of it straight away.

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3.  Add all the other ingredients and mix well. Check the seasoning at this point and add more salt or spice if needed.

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4.  Heat a cast iron skillet ,or a non-stick frying pan, with a teaspoon of a flavourless oil like vegetable oil.

5.  Pour on the batter evenly onto the pan with a ladle and spread the batter into a circular disc, resembling a pancake (Chilla) . Do note that these don’t have to be as thin as a European style pancake and not as thick as the North American style ones.

6. After a few minutes you will see some of the Chilla turning brown and at this point you can loosen the sides with a spatula and then turn it over to cook on the other side.

You can definitely make it a more tasty Chilla if you add Ghee/Butter at step 6 or 7 (or Margarine if you want to keep it vegan)

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7.  After about 3 minutes or until the other side is cooked through you can take the Chilla off the pan and serve!  Usually the Chilla is served as a soft pancake but if you like it crispier you can leave it on the pan for longer.

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Serve with a chutney or side dish of your choice! 🙂

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GBBO is back! It’s CAKE WEEK!

Many of you UK peeps who love baking or love watching baking programmes, must be excited that The Great British Bake Off is back!  Yipppeeee!! I am definitely one of those people who have set the whole series on record and has told the whole household that Wednesdays from 8.00 – 9.00pm are booked out for GBBO excitement! 🙂

All the contestants this year look very interesting but I am liking Rav Bansal already how likes Vegan Baking. Yeyyy!

Well the first week’s theme is just simply cakes and this year I thought I would try and bake along and also contribute to the themes with my own versions.  So to start here is my recipe for eggless Lemon Drizzle cakes/muffins. I love this recipe, especially during these summer months as they are light and refreshing and easy to take on days out and picnics.  

Love Suji x

#CookEatInspire #sujiskitchen

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Sometimes it’s just easier making smaller portions to ensure everyone has a piece or if you are short on time (the latter is usually what happens with me!). So muffins are an easy way to make your favourite cake in a cute package and this lemon drizzle flavour is a really simple one!

These can be Vegan if you are using Soya Milk, but you need to keep these in an air tight container to keep them soft and moist.

Makes 10 – 12 standard size muffins

What you need:

  • Plain Flour – 280g  / 2.5 cups (you can use Self raising flour but leave out the baking powder)
  • Baking powder – 2 teaspoons
  • Bicarb of soda – 1/2 teaspoons
  • Salt – 1/4 teaspoon
  • Caster sugar – 110g /1 cup
  • Finely grated zest of 1 large lemon
  • Lemon juice – 2 tablespoons
  • Soya milk (or any other milk you prefer) – 150ml / 3/4 cup
  • Water – 90ml / 1/2 cup water
  • Vegetable oil – 90ml / 1/2 cup

For the drizzle:

  • Icing sugar – 60g / 1/2 cup
  • Lemon juice – 3 teaspoons
  • Grated lemon zest – 1/2 teaspoon

Optional: poppy seeds/chocolate chips

How to make it:

  1. Line your muffin tin with cases or oil & pre-heat oven to 180 C.
  2. Sift all the dry ingredients into a bowl and add the poppy seeds or chocolate chips if using
  3. In a separate bowl whisk together all the wet ingredients adding the lemon juice & zest at the end.
  4. Pour all of the wet ingredients in with the dry and combine well with wooden spoon. The batter should have a loose dropping consistency and you can add more milk if needed and don’t worry about any lumps in the batter.
  5. Fill the muffin cups 3/4’s full and bake for about 20 minutes or until the tops are slightly brown and spring back when pressed gently. Stir glaze ingredients together and drizzle over the hot muffins.

I’m drooling as I type out this recipe…..no joke!

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Next week’s theme is Biscuits, so happy baking until then!

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