Tiramisu This in not the most authentic recipe for tiramisu, but a pretty easy one. This is a pretty easy recipe for "first time tiramisu makers" like me. This recipe makes enough for 4-6 people. Ingredients Lady Fingers All purpose flour - 1 cup less 1 TBS 6 Egg whites 5 Egg yolks Sugar - 10 TBS + 2 TBS Tiramisu Lady Fingers Mascarpone cheese - 8 OZ Heavy whipping cream - 1/2 cup Espresso (cold)- about 1/2 cup Sugar- 1/2 cup (adjust according to taste) Instructions Lady Fingers 1. Preheat oven to 400 2. Whip up egg whites until they form very stiff peaks while gradually adding 10 TBS of sugar. 3. Whisk together egg yolks and the 2 TBS of sugar until well mixed. 4. Gently fold the egg yolk and sugar mixture into the egg whites. 5. Sift the AP flour in 2 or 3 batches onto the egg white mixture and gently fold over. 6. Gently fill up a pastry bag with the mix and pipe them on to a parchment paper or silicone baking mat. Sift some powdered sugar on the cookies. 7. Bake for 12-15 minutes. Let cool before making tiramisu. Filling 1. Mix together mascarpone cheese and sugar until there are no lumps and the cheese is soft. 2. Whip the heavy cream to stiff peaks. 3. Fold in the cheese and sugar mixture into the whipped cream. Assembling the Tiramisu 1. Dip the lady fingers in the espresso and layer them in a serving dish. 2. Use half the cheese and whipped cream mixture and smooth it out with a spatula. 3. Add an other layer of espresso dipped lady fingers. 4. Top it with the remaining cheese and cream mixture and smooth it all out. 5. Let chill for at least 4 hrs before serving. Sift some cocoa powder over the tiramisu before serving. Serving Instructions Eat after dinner or any time you need a "pick me up". Notes: For first timers like myself, I would suggest using store bought lady fingers instead of making your own. Though the lady fingers turned out pretty good they were not thick enough for me(my bad) and my not so steady hands produced some uneven cookies. Using some kind of liquor like marsala wine or amaretto supposedly elevates the flavor to another level. Using a good espresso is important, a lot of cooks on the internet suggested against starbucks espresso because of its bitter taste. You can also use espresso powder mixed with water.
liked you recipes especially the cauliflower and the tofu ones, would surely try them. even i try different cuisines and i do really love baking different cakes,your pistachio cake is really good to see, is that white cake mix equal to angel food cake or can we use butter cake mix as well. lifeisajourney
Hai, We are pure vegeterians. I want to make tea cakes without using egg(with or without using Oven). Please share if you know the receipe. Thanks in advance. Regards Sharu
Hi lifeisajourney, I am glad that you like my recipes... I would suggest using butter cake mix instead of the angel food cake. Its good to have a denser cake for that recipe. -Misc
Hi sharu, I have tried a few vegan cakes, but with little success. I will try to come up with some tried and tested cake recipes that do not use eggs. Also I have heard that flax seed could be a very good substitue for eggs while baking cakes. I think its 1 TBS of ground flax seed mixed with 3 TBS of water. Flax seed is good for you too.... -Misc
Mac n Cheese This is not the healthiest dish but its comfort food and kids adore it. Its also so easy to make and hardly takes any time. Ingredients 2 Tbs Butter 1/4 Cup Heavy Cream 1/4 Cup Mascarpone cheese 1 cups sharp Cheddar cheese (fontina or parmesan can be mixed) 1/2 cup Milk (I used low fat) 2 Tbs All purpose flour 4 Oz elbow macaroni or penne pasta mustard/nutmeg (optional) salt and pepper Instructions 1. Cook the pasta according to the instructions on the package. 2. Melt the butter in a sauce pan. 3. Gradually add all purpose flour while whisking. Make sure there are no lumps remaining. 4. After all the flour is incorporated, slowly add the cream and then the milk (do not stop whisking) and bring to a boil. 5. Start adding the cheeses a little at a time until everything has melted and you have a gooey sauce. 6. Add nutmeg and mustard if using. 7. Taste and season with salt and pepper , add more milk if the sauce is too thick. 8. Add the pasta and mix well. Oven method (optional but definitely more delicious) 1. Heat the oven to 400. 2. Fill an oven safe disk with the mac and cheese (from step 8 above) and sprinkle buttered bread crumbs on the top. 3. Bake for about 20 minutes and serve hot. Serving Instructions The mac n cheese can be served as a meal by itself along with a side of vegetables. It can also be served as a side dish. Notes: I scaled down the recipe as it is just me and my husband, I only made half the quantity and I had some left overs. Spinach or broccoli can be added to the dish. Heavy cream can be used in place of mascarpone cheese. You can use only cheddar cheese or can mix up with other cheese you might have on hand. I made the sauce before hand and refrigerated it until dinner time, just microwaved it a bit before adding it to the pasta. I like my mac and cheese a little less saucy. If you like yours saucy, do add extra sauce before baking because the pasta absorbs considerable amount of sauce. I used penne pasta as I did not have elbow macaroni. I baked them in little ramekins so I only needed 10 minutes in the oven.
Chicken Cutlet This is a simple weekday dinner and kid friendly too. Ingredients Chicken Breast (1 or 2 depending on size) !/4 cup bread crumbs (I used a mix of home made and panko) 2-3 Tbs all purpose flour 1 Egg Herbs (parsley,oregano,rosemary and thyme) salt and pepper olive oil butter(optional) Instructions 1. Trim off any fat on the chicken breast. Clean and pat dry a chicken breast. 2. Chop the herbs finely and mix with the bread crumbs along with salt and pepper. 3. Season the flour with salt and pepper. 4. Beat the egg well and build an assembly line with flour,eggs and bread crumbs. 5. Heat a pan to medium high (cast iron skillet works good) and add some oil and butter if using. 6. Butterfly a chicken breast (Please search in youtube for detailed instructions). 7. Coat the chicken with flour evenly . 8. Dip the flour coated chicken breast in the egg. 9. Press the chicken breast(both sides) firmly into the bread crumbs. 10. Oil should be hot enough that the chicken breast sizzles when placed in the pan. (ensures crispy crust) 11. I cooked the chicken breast for 5 minutes on each side. 12. Let the chicken breast rest for a few minutes before serving. Serving Instructions We had the chicken breast for dinner along with a simple arugula salad with homemade dressing and some mac and cheese. Notes: Cooking time for chicken breasts depends upon the thickness. Do not forget to season the flour and bread crumbs with salt and pepper. Cleaning could get messy, I usually use paper plates so that I can just throw away everything. I used fresh parsley,oregano,rosemary and thyme. Dry herbs can be used too or you can just make the cutlets without herbs.
thanks for the prompt reply misc i will try it next week and let you know how i fared, as of now yesterday itself i baked a big batch of banana cake, so need to wait till it gets finished off, once again thank you for the reply
