Pineapple Upside Down Cake

I made this last year though with a different type of cake. My hubby wanted butter cake, which surprisingly turned out really well. Unfortunately as I have no personal pictures to prove this!I have yet to try this particular pineapple upside down cake but hoping to do it sometime soon in the near future! Enjoy.

Ingredients:

Pineapple Slices (canned) – 6
Sugar for caramelisation – 5-6 tbsp
Water – 1 tbsppineapple-upside-down-cake
Butter – 100g, softened
Milkmaid (Sweetened Condensed Milk) – 1 tin (400g)
Plain Flour (Maida) – 2 cup
Baking Powder – 1 tsp
Soda Bicarbonate – 1 tsp
Aerated soda – 3/4 cup
Pineapple Essence – ½ tsp

For Garnishing
Cherries – a few

Method:

Preheat the oven at 180º C/ 350 F/ 155º C (for fan assisted oven), 10 mins before baking. Grease a 9” round cake tin with butter. Arrange the pineapple slices at the base of the tin. Add water to sugar & heat it in a pan till it melts and becomes brown. Pour hot caramel onto the pineapple slices and leave aside. Add Milkmaid to the softened butter and beat well. Add pineapple essence to this & mix well. Sieve together flour, baking powder and soda bicarbonate. Keep aside. Add flour & soda to the Milkmaid mixture, alternatively, starting & ending with the flour. Repeat the process till the flour & soda is used completely. Pour batter into the prepared cake tin and bake at 180º C for 35 to 40 minutes in the preheated oven. Remove from oven, loosen sides of cake using a knife and immediately turn onto a plate.

Notes:
Do not allow Pineapple upside-down cake to cool before removing from the tin.The caramelized sugar hardens and results in the cake sticking to the tin . The cake batter should be used for baking immediately after mixing the ingredients. If the batter is allow to stand, it loses its lightness.

Recipe source: Nestle Milkmaid Recipes

Image:http://www.browneyedbaker.com/2009/09/09/pineapple-upside-down-cake-livestrong-with-a-taste-of-yellow-2009/

Oh, Courtney

I’ve been watching way too much Cupcake Wars lately and have had the cupcake itch for days! What cupcakes to bake?! Was the question. I figured, my favorite cake (vanilla), favorite frosting (cream cheese) and favorite fruit (strawberries) would do the trick to kick all my cupcake cravings!
Even more yum on the inside
I started off with the strawberry filling, you will need:

• 2 cups of fresh diced strawberries
• 1/2 cup white sugar
• 2 tablespoons of corn starch

Over medium heat, toss in your diced strawberries into a saucepan. Stirring constantly, you’ll notice the strawberries getting softer and forming their own little sauce at the bottom of the pan. Then add the sugar and corn starch, this will immediately cause the sauce to thicken. Stir until everything is blended completely, remove from heat and place strawberry sauce into a heat safe bowl. Set aside to cool.
Strawberry filling

On to the vanilla cupcakes! You…

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{Ms. Buena Vida}

Presenting! An incredible vegan lunch for one. It’s a chunky, filling salad with a flavor punch, Ka-Pow! It’s ridiculously gooood!!

Salad-

1 avocado, chopped in chunks

1/2 C. tomatoes, diced (or grape tomatoes quartered)

1/2 C. greens (kale, arugula or spinach), chopped

1/2 C. cooked garbanzo beans

S&P to taste

Dressing-

1/2 clove fresh garlic, optional

2 T. raw apple cider vinegar (or any wine vinegar)

1/2 T. dijon mustard

1/2 T. agave nectar

1 T. olive oil

1/2 C. fresh basil

Make it-

In a mini food processor, run the garlic through. Except for the basil, pulse the remaining dressing ingredients until emulsified (kinda creamy looking). Now, add the basil and pulse a few times leaving the basil a little chunky. Like this…

In a medium bowl, lightly toss the the veggies in your delicious dressing, salt and pepper and enjoy!

I have a giveaway going on now! Check it out here.

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Salt and Pepper

a1.jpg

This picture was taken during my last visit to Kerala. Not the best picture but good enough to appreciate the lovely beaded pepper. What made me bring this picture out is the ‘ The Spice is Right’ food event, hosted by Barbara of Tigers and Strawberries. Black pepper needs no introduction. Well known, well loved, black pepper is a regular item in every pantry.

Black pepper is grown as a cash crop in Kerala, my homestate. This was a major source of income for most Kerala farmers. Nowadays, due to the high costs of farming,people have turned to other economical crops or totally given up farming. When my grandfather was alive, he used to be incharge of these peppers that would spread like a vine onto trees..almost everytree in the plot had a blackpepper vine hugging it. When they flower and bear fruit, they are the most beautiful things…

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Fragrant Vegetable & Cashew Biriyani

Hoping to make this for lunch today along with a Spicy chicken dish either Tandoori Chicken or Sweet and sour spicy chicken. In this family lunch isn’t complete if there isn’t a chicken or beef dish! 🙂

Ingredients:

500g basmati rice

2 large onions , halved and thinly sliced

4 tbsp sunflower oil

thumb-size piece fresh root ginger , shredded

50g sachet korma curry paste (Shan Korma curry mix)

2 cinnamon sticks

6 green cardamom pods

3 star anise

250g diced potatoes

1 small cauliflower , cut into small florets

250g Greek yogurt

225g frozen peas

2 good pinches saffron

½ tsp rosewater

butter , for greasing

100g roasted, salted cashews nuts

For Garnishing:

2 onions , halved and very thinly sliced

3 tbsp sunflower oil

good handful coriander

Method:

1. Rinse the rice in several changes of water to remove excess starch, then put in a bowl of cold water and leave to soak for 30 mins.

2. Meanwhile, fry the onions in the oil for 8 mins until soft and starting to colour. Add the ginger, then cook for 2 mins more. Stir in the curry paste followed by the whole spices, cook for 1 min more, then tip in the potatoes and cauliflower. Pour in 300ml water, cover and boil for about 5-7 mins until the veg are just tender, but still have a little resistance. Stir in the yogurt and peas with 1 tsp salt.

3. Mix the saffron, rosewater and 3 tbsp boiling water together and stir well. Drain the rice, tip into a pan of boiling salted water, then cook for 5 mins until almost tender. Drain again. Get out a large ovenproof dish with a lid and butter the base. Tip the curry sauce into the base, scatter over the nuts, then spoon over the rice. Drizzle over the rosewater mixture, then cover with foil followed by the lid. Can be chilled overnight until ready to cook.

4. Heat oven to 180C/fan 160C/gas 4. Put the biryani in the oven for 45 mins-1 hr until thoroughly heated through. To check it’s ready, try a spoonful from the centre of the rice. For the garnish, slowly fry the onions in the oil until really golden and crisp (this can be done in advance). When the biryani is hot and ready to serve, gently toss through the onions and coriander.

Recipe & image from BBC GoodFood

http://www.bbcgoodfood.com/recipes/5083/fragrant-vegetable-and-cashew-biryani