Monday, October 15, 2012

Orange Olive Oil Loaf Cake




Hope you all had good week end. Mine went well. I was little bit busy. Hence I was not able to prepare and shoot any of the recipes that I cooked last weekend.



I have few recipes in drafts and I will be posting them hereafter when I don't get time to shoot new recipes. I want to post this citrus flavoured cake in my blog for a long time and now I am finally doing it. I have adapted this cake from US Masala. Thanks to Puja for the wonderful cake. It came out super soft and moist.



Basic Information:

Preparation Time: 15 minutes

Cooking Time: 35-40 minutes

Serves: 6 people



Ingredients:



All Purpose Flour - 1 cup

Corn starch - 1/2 cup

Baking powder - 2 teaspoon

Baking soda - 1/2 teaspoon

Salt - 1/4 teaspoon

Sugar - 1/2 cup

Yogurt - 1/4 cup

Orange juice - 3/4 cup (Choose fresh juice for best results)

Egg - 1 no, room temperature

Extra virgin olive oil - 4 tablespoon

Orange zest - 1 tablespoon



Method:



1) Preheat the oven to 375F(190.5C) for 15 minutes. Grease the loaf tin (I used 2lb, 25CM X 12CM) pan with butter/spray. Dust it with flour. Keep it aside.

2) In a mixing bowl, mix all the dry ingredients. Keep it aside.

3) In another mixing bowl, add egg and sugar.



4) Beat well for 2 minutes.  Add oil, yogurt and continue beating.

5) Add orange zest . Mix well.

6) Mix the wet ingredients with the dry ingredients and mix it well.

7) Pour the batter into the prepared pan and bake it for 35-40 minutes at 375F(190.5C) or until the toothpick which was inserted into the cake can be pulled out neat & clean.



8) Allow it to cool down for 10 minutes. Transfer it to wiring rock. Cut it into slices and enjoy the cake.




KAARTHIGAI DEEPAM SPECIALS

Stuffed Jalapenos

 A TRIP TO HUNTER VALLEY, FOLLOWED BY A 

VERY "HOT" DINNER!


We are enjoying a good holiday at Sydney with my daughter's family. We are exploring more food and more eateries on our weekend picnics.  Last Saturday our son-in-law took us on a long drive to Hunter valley.

Hunter Valley - A scenic view
The wonderful scenic drive took us through misty hills, lush valleys and brimming rivers. Hunter valley is blanketed in green meadows where healthy cows and horses graze happily. Olive trees, vineyards, blue lakes and sky scraping trees abound the serene valley.

Cheese tasting section
We reached a place with restaurants where they serve food under a canopy of grape vines beside gurgling fountains.The wine centers and cheese centers offer samples for tasting along with bites of crackers. 



Dibs bought lots of goodies and here is what she prepared using the Harrigan's Irish cheddar cheese.

STUFFED JALAPENO PEPPERS

INGREDIENTS

Jalapenos - 6 
Hung curd (or Ricotta cheese) - 2 tbsps 
Grated Irish cheddar cheese - 4  tbsps 
Pepper powder - 1 pinch 
Salt - 1 pinch 
Cumin powder - 1 pinch 
Oil - 1 tsp 

TO PREPARE THE JALAPENO SHELL:

Jalapeno Peppers

1. Wash, wipe and cut the jalapenos lengthwise and scoop out the seeds.

De-seeded jalapenos
2. Grease the halved jalapeno shells using one spoon of oil and keep aside. 

TO PREPARE THE FILLING:

3. Mix the hung curd, grated cheese, pepper powder ( use crushed pepper if you like the spicy crunch), cumin powder,  and salt. 

Cheese stuffing mixture
TO  PREPARE THE STUFFED JALAPENOS:


4. Take a teaspoon of the prepared cheese mixture and press it  into every jalapeno shell.

Stuffed Jalapenos
5. Bake in a pre-heated oven until the jalapenos are cooked (200 degrees centigrade for about  25 minutes) and the cheese starts to form brown and crusty spots. 

 Enjoy the Stuffed Jalapenos straight from the oven!



Our Dinner: Very Hot Stuffed Jalapenos & a Cold Salad!

Subscribe to: Posts (Atom)