Cook By Book - Page 17 of 26 - Let's cook up a storm!

25
Jul
2013

Microwave Chocolate-Nutella Mug-Cake

categories: Baking, Cakes, Cupcakes & Muffins, Quick Fix

It was a conscious decision to stay-away from this dangerous mug-cake only because of its sheer convenience. I did not need a confirmation that I can make this cake whenever chocolate-cravings hit me.

As all our resolutions come to an end sooner or later, on a particularly depressing morning, I caved in! And it definitely lifted my spirits up instantly! Yaay for broken resolutions! I’m totally hooked to this one and will be definitely trying different versions! 😛

I know there are infinite versions of mug-cakes floating on the web since 2-3 years and I did check out many of them. But I had a few things in mind about how I wanted this cake to be so I ended up making my own version of this sinful dessert. For one wanted this cake to be eggless and a wee-bit healthier so that I don’t feel too much guilty about gobbling it up.

Another criteria was a perfectly soft, moist and fluffy cake. I can’t tolerate dry crumbs. But microwave especially has a tendency to snatch away moisture and make everything dry. So timing here is a key. Do not over-cook it. Check it after 1 minute + 10 seconds. If not done then cook for another 10 to 20 seconds.

It will take you more time to assemble all the ingredients than for it to actually cook! Perfect for unusual cravings or unexpected company! It would be ready in a jiffy! For it to look more posh, make it in a fancy tea-cups/Ramekins and serve it with ice-cream or whipped cream with fresh fruits. Add anything else you want in the batter like chopped nuts, dark/white chocolate chips, butterscotch chips, dried fruits, M & Ms, sprinkles… Tini-tiny pieces of delicious surprise in every bite! Pure happiness!

Mouth-watering? Read on to find out how it’s done. Be warned ~ it’s addictive!

Microwave Chocolate-Nutella Mug-Cake

Serves: 1 | Prep time: 2 minutes | Cook Time: 1 to 1 1/2 minutes

Ingredients:

3 Tbsp whole wheat flour
2 Tbsp powder sugar
2 Tbsp unsweetened cocoa powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbsp extra-virgin olive oil
3 Tbsp milk
1 Tbsp Nutella
1/2 tsp vanilla extract
M & Ms for topping or 1 Tbsp dark chocolate chips

Directions:

In a medium-sized microwave-safe mug/ramekin add flour, sugar, cocoa powder, baking soda and salt. Whisk with fork until combined.
Add oil, milk, Nutella, vanilla extract and mix with a fork until no lumps remain in the batter.
Sprinkle top of batter with M & Ms or chocolate chips. Microwave on high for 1 to 1 1/2 minutes. Mine was done in 1 minute + 10 seconds so check at that mark and if it is not cooked through then let cook for another 10 to 20 seconds. Be careful as you don’t want a dry cake. Sprinkle with powdered sugar and serve immediately.

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23
Jul
2013

Mediterranean Couscous Salad

categories: Dinner, Lunch, Quick Fix, Salads, Sides, Summer

“Simplicity is the ultimate sophistication.” ~ Leonardo da Vinci

This salad is just that. Simple yet flavorful. Hearty yet sophisticated. Perfect lunch/dinner for those lazy, laid back days. Even better when you have only 15-20 minutes to put up a dinner and have scarce produce in your pantry. You just need couscous and throw in as many or as less veggies you have and you’re all set!

You know I’m a sucker for those lazy, quick recipes and this one here ticks all the boxes for me. And ignore my reflection in a spoon in a pic below.. Thank you! 😛

Mediterranean Couscous Salad

Serves: 2 | Prep time: 10 mins | Cook time: 5 mins

Ingredients:

1 cup couscous (I used Barilla Cous Cous)
1 small red onion, finely chopped
1 tomato, finely chopped or 1/2 cup halved cherry tomatoes
1 small English cucumber, finely chopped
2 Tbsp sliced black olives (If using canned, drain and wash)
2 Tbsp grated cottage cheese (can be substituted with Feta)
1 Tbsp chopped fresh cilantro

For dressing:

1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice
1 clove garlic, minced
1 tsp oregano
Salt and pepper, to taste

Directions:

Make couscous according to the package instruction. Transfer the couscous to a large bowl and fluff with a fork. Add onion, tomato, cucumber, olives, cottage cheese and cilantro.
In a small bowl, whisk together all the ingredients for dressing. Season it with salt and pepper.
Pour the dressing over the couscous salad and toss until well combined. Adjust the seasoning and serve.

*This salad can be made in advance and will keep fresh in refrigerator for up to 3 days.
*You can make this salad vegan by replacing cottage cheese with tofu or simply omit it.

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19
Jul
2013

Fresh Peach Fluffy Pancakes Cake

categories: Baking, Cake, Cakes, Summer

Another fruit cake you’ll say, eh? But I just can’t let the amazing plethora of summer fruit pass by just like that. Without a dessert tribute at least!

I was too lazy to bake muffins or flip the pancakes so I went an easier route. My favorite buttermilk cake route. I know I have given you this and this this month but this recipe is different from those. Of course it uses buttermilk but it tastes like a cross between muffins and pancakes without having to actually make them! How do you like that! 😉

Just like my previous recipes, this recipe does not require electric mixer and the batter comes together in like 5 minutes total. Seriously! The result is fluffy and tender cake like a perfect pancake should be!

So how this cake is different from my previous buttermilk cakes? The batter resembles the pancake batter unlike my previous recipes. So no heavy duty mixing for this cake. In fact, you leave the lumps in the batter. Only gentle folding does the job. Another difference is.. Unlike topping the cake with the fruits in our previous recipe, we fold in the fruit in the batter to get peach in every bite! Yum!!

It’s a gorgeous weather in Bangalore today, I’m having a slice of it while writing this and I just can’t tell you how good it tastes the next day too! I had one slice with the dusting of confectioner’s sugar and another with vanilla ice-cream.. Delicious both ways!

You can replace all-purpose flour with whole wheat flour to make it healthier. Rest, you just got to deal with the sugar! 😛

You have to make this!!! Just be sure to use ripe peaches. Peel them, remove the pit, chop in a bite-sized pieces and you’re ready.. Only 2-3 peaches required!

Fresh Peach Fluffy Pancakes Cake

Prep time: 5-10 mins | Baking time: 35-40 mins

Yields: 8 pieces

Ingredients:

1 cup all-purpose flour
1 Tbsp baking powder
½ tsp ground cinnamon
1/4 tsp ground nutmeg
Salt, a pinch
1 large egg
½ cup white granulated sugar
½ cup buttermilk
1/3 cup full-fat yogurt
1 Tbsp vegetable oil
1 tsp vanilla extract
2-3 medium peaches, peeled, thinly sliced (or a combo of stone-fruits)
Confectioner’s sugar, for dusting (optional)

Directions:

Preheat the oven to 180°C/350°F. Line 8×8 inches square baking dish with a foil and grease it.
In a large bowl, sift all-purpose flour, baking powder, cinnamon, nutmeg, salt.
In another bowl, whisk egg and sugar together. Add buttermilk, yogurt, oil, vanilla and whisk.
Add wet ingredients to dry ingredients slowly and fold in gently. If you get lumps in better t is all right.
Gently fold in peach cubes. Bake for 35-40 minutes or till the top and sides are golden and toothpick inserted in the center comes out dry.
Let the cake cool in a baking dish for half hour. Slice it and dust with confectioner’s sugar and serve it plain or along with ice-cream.

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17
Jul
2013

Skinny Mac’n’Cheese

categories: Baking, Dinner, Lunch, Pasta

Oh I love me some mac’n’cheese! It is my no.1 comfort food… I love it on a rainy day, on a bad day, when I’m sad, when I’m happy! I crave for it. I resist few times and sometimes just cave in!

To be honest, I can’t allow myself good-old-over-the-top-cheesy mac’n’cheese everytime I want one! So I gave it a skinny make-over! Of course they are not totally guilt-free but everything in moderation doesn’t hurt right?!

If you are anything like me then you are going to love my version of mac’n’cheese. It has goodness of vegetables too. Yup, I have added some veggie tid-bits to make it little bit nutritious and kid-friendly. Best for those picky-eaters! You can sneak in any vegetable you want.

So wait no more & make it tonight!

Skinny Mac’n’Cheese

Serves: 3

Ingredients:

1 cup broccoli, cut into florets
2 cups macaroni pasta
1 Tbsp butter
2 Tbsp finely chopped red onion
4-5 button mushrooms, finely chopped
1/2 tsp red chili flakes
1 Tbsp whole wheat flour
2/3 cup skim milk
1/3 cup vegetable stock/pasta water
salt & pepper, to taste
1/4 cup Cheddar cheese, grated
2 Tbsp Parmesan cheese
1 Tbsp breadcrumbs
1/4 tsp garlic powder

Directions:

Cook pasta and broccoli together in a large pot of salted water as per the package instructions for al dante (or slightly under-cook for 2 minutes). Keep 1 cup of pasta water aside if you do not have vegetable stock. Drain cooked macaroni-broccoli in a colander. Grease a baking dish with oil and preheat oven to 190°C/375°F.
In a large pan, melt the butter over low heat. Add onion and saute it for about 2 minutes. Then add and saute mushrooms, chili flakes for another 2 minutes.
Add flour and saute for another minute till flour is golden and well-combined. Add milk and vegetable stock/pasta water and whisk raising heat to medium-high. Let it boil for about 3-4 minutes or till the sauce becomes smooth and thick.
Once the sauce is thick, remove from the heat. Season with salt and pepper. Add grated Cheddar and mix well until cheese is melted. Adjust seasoning. Add macaroni and broccoli and mix well.
In a prepared baking dish, pour the mix. Top with grated cheese. Combine breadcrumbs, garlic powder, pepper together and sprinkle over the cheese layer. Spray a little more cooking oil on top. Bake for 15 minutes and broil for 1-2 minutes for golden breadcrumbs.

Dig in!!

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16
Jul
2013

Breakfast just got better! ~ Banana Almond Butterscotch Chip Cookies

categories: Breakfast, Cookies

Oh yes! Your breakfast just got a whole lot better with these cookies in your life! Made with the goodness of almonds, oats and whole wheat. So gooey because of the melted butterscotch chips! Deee-vine!

Banana √ Almonds √ oats √

Cookies taste best with a glass of Milk so √ 😉

What more you need for breakfast!

They are so soft and tender because of bananas, you will hardly notice the cookies are egg-free! Hence perfect for non-egg-eaters too! √ that!

So simple to make that it will be ready in 25 minutes flat! Yes, no need to chill the dough in refrigerator. We are going to use chilled mashed banana for cookie-dough. Just mash the banana nicely with the help of fork and refrigerate for half an hour before using… That’s it! No waiting before baking! It rhymes.. LOL… I know I’m such a crack-pot! 😛

So not that these require any coaxing but promise me you’ll make them!

Banana Almond Butterscotch Chip Cookies

Prep time : 15 mins | Baking time: 10 mins

Yields: 15-16 cookies

Ingredients:

½ cup almonds, ground
½ cup whole wheat flour
¼ cup plus 1 Tbsp soft-rolled oats
½ tsp baking powder
½ tsp baking soda
Pinch of salt
2 Tbsp butter, at room temperature
4 Tbsp light brown sugar
1 banana, mashed and chilled (1/3 cup approx)
½ tsp almond extract
¼ cup butterscotch chips, plus more for topping (optional)

Directions:

Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
In a small bowl, whisk together ground almond, wheat flour, oats, baking powder, baking soda and salt.
In a separate bowl, cream together butter and sugar. Add banana puree and almond extract to it and whisk.
Slowly fold in dry ingredients to wet ingredients and mix till flour pockets have disappeared. Fold in butterscotch chips.
Drop 1 Tbsp of cookie-dough onto a baking sheet at 1-2 inches apart. Bake for 9-10 minutes. Mine were ready in 10 minutes. Let it cool on baking sheet for 2-3 minutes and then transfer on a cooling rack to cool completely. At first, the cookies will be soft in center but will firm up once cool.

*Store them in an air-tight container for 3-4 days at room temperature.
*You can replace butterscotch chips with any other nuts or chocolate chips too!

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