Ingredients-
Butter - 100 g
Granulated sugar (superfine) - 1 cup
Eggs -3
All purpose flour - 1 1/2 cup
Strawberry crush - 4 -5 tbsp
Baking powder - 1 1/3 tsp
For decoration -
cream - 100 g
Icing sugar - 1/2 cup
strawberry flavouring - 2-3 drops
Red colour - a drop
Strawberry jam - 2-3 tbsp
Silver balls or choco chips - to decorate
Icing sugar - to sprinkle
Method -
1. Cream the butter until light, beat in the sugar in two batches until double.
2. Add the eggs, beating after each addition.
3. Sift the flour and baking powder together and mix in the batter thoroughly alternating with the strawberry crush.
4. Spoon into individual grease proof cake tins and bake at 350F for 15-20 minutes or until done.
5. Remove it on to a cooling rack.
For decoration -
1. whip the cream with sugar, strawberry essence and colouring until stiff.
2. Spoon it into a piping bag with a star nozzle.
3. Using a round cutter, remove the centre of each cake and cut the circle in half.
4. Spoon a little jam into each cake and then pipe a swirl of pink icing into it.
5. Arrange the two half circles on the icing, in the shape of butterflie's wings, decorate each cake with a silver ball and choco chips and dredge with icing sugar.
Enjoy this delicious cake on tea parties and on B'days.
Ingredients -
Penne rigate pasta - 1 pac (250 g)
Butter - 3 tbsp
All purpose flour (maida) - 4 tbsp
Milk - 2 cups
Cheddar cheese - 1 cup + Garnishing
Black pepper crushed - 1 1/2 tsp
Olive oil - 2 tsp
Garlic cheese spread - 2 tbsp (optional)
Salt - to taste + for boiling pasta
Dried mixed herbs - 1 tsp
Method -
1. Take a big pan and boil water in it. Add salt to the boiling water to season it.
2. Add pasta to the boiling water, stir occasionally and cook till al- dente.
3. Drain well and refresh it in running water.
For the white sauce -
1. Melt butter and olive oil in a non stick frying pan, add the flour to it.
2. Reduce the heat and fry the flour for few minutes, taking care that it should not change it's colour.
3. Take it off the heat and pour the milk on it stirring continuously to avoid lumps.
4. Put it on the gas and mix grated cheese, pepper, salt , dried herbs
and cheese spread in it.
Now add the boiled pasta into the white sauce, mix it nicely to incorporate all, let it cook for 5 minutes or till the pasta is done.
Take it out on a serving dish, garnish it with grated cheese. Serve it hot with garlic bread.
Note - Fresh vegetables like broccoli, bell peppers, carrot, mushrooms or American corn can be added to the pasta.
Just boil it before or sauté it in butter, taking care not to overcook. Let it be crunchy, add it to the white sauce before adding pasta in the sauce.
So dear friends just relish this hot dripping pasta in white sauce, adding this cheese spread definitelly makes it divine and i will
also suggest that you make either the white sauce before boiling the pasta (milk can be added if it has thikkened) or go making it side
by side bcoz when you add oil (while boiling the pasta
or after you have boiled to prevent sticking) it never marries well with the white sauce. So I avoid putting oil while boiling whether I am making it with tomato or white sauce.
Ingredients -
Quick oats - 1 cup
Milk lukewarm - 1 cup
Wheat flour - 1 cup
Castor or granulated Sugar - 1 cup
Egg - 2
Butter - 75 g
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Vanilla essence - 1/2 tsp
chopped almonds - 3 tbsp
Method -
1. Mix oats and milk together and let it stand for
ten minutes.
2. Beat butter until fluffy, add sugar and keep beating
until double in volume.
3. Add eggs one at a time, mix well.
4. Sift flour and baking powder together and add to
the batter in 3 batches.
4. Add chopped almonds and oatmeal mixture in the
batter nicely until evenly mixed.
5. Line the base of a cake tin with butter paper
or grease it with oil and pour in the mixture (if you
want to make cupcakes only then spoon the mixture
in cupcake molds or paper cups, i made some cupcakes
out of the same batter).
6. Bake in a moderate oven at 180 degree celsius for
30-35 minutes or until cooked when tested with a
knife or skewer.
7. Cool slightly before removing from tin.
8. Serve hot and enjoy this tasty and healthy cake and cupcakes.
It can be stored in an airtight jar for days.
