Cake House

T his easy, simple homemade garlic bread contains tons of garlic, herbs and is perfectly toasted. This is a delightful, mouthwatering garlic bread recipe that I cannot stop making. Whenever I feel like making a snack, I will think of something healthy. I will prefer a baked one instead of fried. These breadsticks are a perfect evening snack for the kids. As my daughter's after swimming snack, mostly I will give her favorite snacks to munch but sometimes I experiment with new things and this is one of the experiments which turned out to be a huge hit. These breadsticks are so tasty, crunchy and crispy even after two days. This is so easy to make, that if we have bread slices and garlic we can make a mouthwatering after school snack which the kids will definitely enjoy.  Just take some slices of bread, smear garlic- herb infused oil on the slices and bake till done. You can add fresh herbs like the rosemary or parsley. Just chop them and sprinkle on top before bakin

P asta soup is a quick twist on a classic chicken noodle soup which is fully loaded with veggies and chicken. Recently when my friend made this delicious, healthy and nutritious noodle soup, I remembered the delicious soup which I had in Banglore. Julinned Veggies I ended up making this dish with pasta instead of noodles. A perfect dish to be enjoyed on a cold winter day. This soup is filled with tons of veggies which are cooked along with required amount of water, spices, sauce of your choice in which the boiled pasta is added and when done, enjoyed warm. The soup can be made in advance and frozen. When needed thaw the soup and add the cooked pasta and serve. We can add any choice of veggies. This will be liked by kids as well as adults. A perfect party hit. Try this out and let me know... Ingredients: Pasta- 2 Cups Carrots- 2 nos Beans- a handful Cabbage- 1 Cup Ginger- 2 tbsp Garlic- 2 tbsp Onions- 1no Chili Flakes- 1/2 tbsp Garlic Powder- 1 Tsp Basil- 1 tbsp Oregano- 1 tbsp Paprika

First get the zest and the juice of a lemon. Slice 2 shallots into very thin rings. Mix 2 tbsp juice with 1/2 tsp sugar, 1/2 tsp sea salt , fresh   pepper and the shallot. Rub the salt and sugar with your fingers in the shallots and reserve. Max a half hour before serving (or the fish will be overcooked by the lemon juice), cut 4 fillets of sea trout (skin removed) in small cubes and mix the lemon zest, another 2 tbsp juice , 1,5 tsp sea salt, fresh pepper and 2 tsp olive oil. After 20 mins heat 20 gr butter with a tsp caraway seeds till frothy, caramelised and with a nutty smell. Plate the fish, pour the brown butter over it, and finish with the sweet&sour shallots, 20 gr of pistachio nuts and tarragon leaves . (Another Ottolengi recipe)

P aneer popcorn is a snack which can be enjoyed by everyone. A very healthy after-school snack for kids. This can make a perfect party appetizer which will be liked by all. This has a crunchy outside and a soft inside with which this becomes an excellent relish. These will remain crispy even after an hour of making this. This can be made ahead and refrigerated. When required, fry them in hot oil. The cubed paneer pieces are dipped in batter, rolled in herbed breadcrumbs and then deep fried. You can increase the spice levels according to your taste buds. For vegetarians, this is a tasty alternative to chicken popcorns. My daughter likes to eat it after her swimming class. A lip-smacking dish will be ready within no time and with very fewer ingredients. Hope you all will try this out and let me know. Ingredients: Paneer (cubed)- 1 Cup Corn Flour- 1/4 Cup All Purpose Flour- 3 tbsp Ginger- Garlic Paste- 1 tbsp Red Chilli Powder- 1 Tsp Salt- as required Turmeric Powder- 1/4 Tsp Bread Crumbs

For the salsa you first need to soak 50 gr black currants in hot water, for 20 minutes. In the meantime slice 2 stems of celery lengthwise in 3 and then cut into small cubes. Boil 50 gr of samphire for 3 mins, rinse under the cold tap to stop the cooking and drain. Zest a lemon . Soak 1/4 tsp of saffron in a tbsp hot water. Weigh 20 gr capers. Finely cut 20 gr of  green olives. Then its time to sweat the celery in 30 cl olive oil in a sauce pan and to roast 15 gr of pine nuts in a DRY pan till nicely golden brown (do not burn) After 6 mins the celery is ready. Take off the heat and mix with the samphire, the olives, the lemon zest, 1 tbsp lemon juice, the capers, the saffron and a pinch of salt. Lightly oil two salmon filets and panfry, skin side down, for about 3 mins. Then kill the heat and turn the fish. This side is ready in 2 mins. Drain the currants and mix with the salsa. Serve as shown, with celery leaves as decoration. <The salmon should be nice and pink inside. (An Ott

Vinegar Cake There are many versions of this traditional cake, some very old and I have tried a few, with disappointing results. I was about to give up and THEN found this recipe! And it is just lovely. So moist with a lovely flavour and texture. Trust me, I never post a recipe until it is tried and tested and passes with flying colours. The recipe does not tell me what vinegar to use, so I plumped for malt. Our forebears would never have had many of the types we use today?  You will need a 7 inch cake tin, well buttered and lined. Pre heat your fan oven to 150C 8 oz SR flour 5 oz caster sugar 3 oz butter 3 oz currants 3 oz raisins 1 oz very finely chopped mixed peel 1 tablespoon vinegar 9 tablespoons whole milk [I used buttermilk] Place the flour and sugar in a bowl and rub in the butter, until it resembles fine breadcrumbs. Mix in the dried fruits. Mix to a soft ish dropping consistency with the vinegar and milk. Tip into your prepared tin and bake for about 1¼ -1½ hours. Mine cooked