Cake House

L amingtons are traditional Australian dessert, made from squares of cake, coated with a layer of chocolate and rolled in desiccated coconut. The thin coating of the chocolate and desiccated coconut is an amazing combination when we bite into the small square pieces of the cake. From the time I started blogging, I wanted to make these little cuties, which I saw in Ria’s collection , but thinking about the sugar used in these, I thought of making for some special occasion and today I am here with these beauties, which I made for my daughter’s school project. They have a project, in which each kid had to choose a country, which they never visited and my daughter chose Australia and she has to study about the country and make a brochure using library books and on the last day of the project they have to take a traditional food of the country. I was searching a lot and then came to know that these little melt in mouth cake pieces are Australia’s traditional dessert. I grabbed the opportuni

Preheat the oven at 200C. Peel some asparagus. Put frozen potatoes croquettes in the oven for 20 mins. Boil some water for the veggies. Get (per 2 pers.):  2 egg yolks, 3 tbsp lemon juice, 5 tbsp water, 100cc chicken stock, 2 full tsps Dyon mustard (at room temperature!) Then its time to boil the carrots and asparagus for 15 mins. In a sauce pan (on a low heat) whisk the egg yolks with the other ingredients till thick and frothy. Add some creme fraiche and whisk again. Turn off the heat and stir in 2 tbsp chopped dille and some pepper. Now it's time to panfry the oiled halibut fillets: skin side down in a dry pan for about 5 mins till the skin it brown and crispy. Flip over and turn off the heat. Serve as shown. I had some left over salmon mousse (recipe .18-3-2017) that went well with the asparagus

N ow whenever your kids demand some snacks to munch, just don’t think too much, cut some sweet potatoes (if you have them) into wedges and throw them in the oven. Within minutes a healthy and nutritious baked fries will be ready, which will be everyone's favorite right from the time they taste these. Sweet potato fries are perfect evening snack which is very addictive once tasted. Orange-fleshed sweet potatoes have one of the nature’s unsurpassed sources of beta-carotene. Not always the sweet potatoes are orange in color, they can be purple and also white fleshed ones. These sweet potatoes are called one of the healthiest foods in the world. Just cut them into thick or thin wedges, toss them with olive oil, sprinkle your favorite spices and bake at the required temperature for some time and these lovely golden fries are ready within minutes. After eating these, you won’t ask for any other snack to munch. Try this out and let me know Ingredients: Sweet Potatoes- about 3 large ones S

H ealthy, flavorful and tastier is what we call this simple and comforting dish which can be prepared within no time on a lazy Sunday. This dish is very filling and which is loaded with colorful veggies and packed with proteins. In this dish, the chicken breasts and our favorite veggies are baked together along with a dash of spices and is fully flavored with the Mediterranean herb of rosemary. Last spring I bought a lovely plant of rosemary and it survived through this winter and as I love the flavor of rosemary in my salads or other dishes, I thought of using the fresh rosemary sprigs to this dish. I usually use the dried leaves of rosemary. The distinctive taste of rosemary has taken this dish to another level. This is an incredibly easy and a satisfying meal, which can be prepared for lunch or dinner. When you feel lazy to cook, try out some of these delicious and healthier one pot baked dishes rather than calling for a take-out. You can have this without chicken, just add all your

A ndhra food is known for its spicy food. It consists of mouthwatering vegetarian and nonvegetarian dishes. The scrumptious cuisine consists of palatable biryanis, rice, tempting gravies, tangy pickles and heavenly desserts. As I grew up in Andhra, I love  Andhra cuisine to the core. My mom prepares different varieties of tasty and spicy pickles, which we all like to have along with our daily rice, roti, dosas, idlis and so on. Every time the glass jars are filled with one or two varieties of pickles. If one pickle gets over she is ready with some different variety of pickle. Always the jars are filled with delicious assortments of pickles. Likewise, I have become like her. I love to prepare and also eat pickles. Whenever I get raw mangoes/ amlas/ lemons, I  grab the bag and prepare pickles and store them in different glass jars. Now my daughter is also a big lover of pickles. She loves to eat the pickle along with rice. I won’t make them spicy, as she loves to eat them. This tomato pi

First we need to cut a big onion, a fennel bulb and 3 garlic cloves and sweat them softly in a bit of oil. In the meantime put 200 gr frozen peas into boiling water and boil for a couple of minutes. Drain. Mix all ingredients and add enough chicken stock to make a nice thick soup, using a blender. Then shred 100 grs smoked salmon pp with creme fraiche and a tbsp mayo. Use the blender to make the mousse. Add some finely chopped celery and chives. Serve as shown at room temperature. Crumble a bit of dried fried onion on top. With some salad leaves or watercress for decoration.. Inspired by Racine Restaurant, Tillac, SW France

T his eggless honey cake I have seen in many blogs and wanted to try the unique taste of honey which in cakes is new to me. I have never tasted a honey cake before, but this cake is most popular in almost all the bakeries across India. Basically, it is a vanilla sponge cake, soaked in honey syrup which is spread with mixed jam with a sprinkle of desiccated coconut. This cake is so moist, juicy, soft and cool. The cake absorbs all the honey syrup and gets soaked well. Though this cake has condensed milk and honey, we won’t feel the cake to be sweeter. It is just perfect. Today for my husband’s birthday I baked this honey cake and as he is not a big coconut lover, instead of desiccated coconut I sprinkled slivered almond, which also tasted yumm. This cake turned out perfectly delicious and so they got finished as soon as the cake is cut. Usually, this cake gets the red color because of the mixed jam, but for my cake, as I didn’t have the jam at home, I prepared the strawberry jam instant