Cake House

W henever we pass through a "Cinnabon", the inviting scent of cinnamon and freshly baked treats, crave us to try some of their amazingly delicious, gooey delicacies and as a result, we end up buying more than three to four varieties of cinnamon rolls which are not only tasty but very filling with all the frosting and glaze. My kids love cinnamon rolls like crazy but thinking about the amount of sugar and butter in the rolls we buy them once in a while. Dough ready to get baked... Recently my daughter was asking me to bake some cinnamon rolls so that she can have them whenever she wants. Before that, I never thought of making the rolls at home, because of the time and effort it would consume. But then I realized that making the rolls at home is far better than store-bought ones as we can adjust the sugar and butter according to our taste and usage. I made this for the first time and these rolls came out perfectly soft, moist and melt in the mouth kind. The bes

Lightly flour the pieces of an oxtail. Place a pan over a high heat and add olive oil. Once the pan is scorching hot, add the floured oxtail. Cook until evenly browned all over. Remove from the pan and place on absorbent kitchen towel. Add 200 ml red wine and allow to reduce by half. Add 800 ml beef stock and the oxtail pieces. Bring to a gentle simmer, cover and cook until very tender. This should take 3-4 hours Once braised, remove the meat from the liquid and allow to cool. Pass the liquid through a fine sieve and then return to a pan over a high heat. Reduce until you have a thick, gravy like consistency   Reduce the heat slightly to medium and add a dash of fresh olive oil.  Cut 2 large carrots into small cubes, slice 1/2 a cely stick, 1/2 an onion, 1 leek , 1/2 a bulb of garlic.  Add 4 sprigs of thyme. and the vegetables to the pan. Cook gently until soft and then stir through a tbsp tomato purée and some flour Pick the meat from the b

D al gosht is a popular Indian dish which is a medley of mutton, spices, and lentils cooked till perfection. Dal gosht is a recipe I am sure that will be liked by all. This is so delicious and flavorful that it goes well with anything like rice/ rotis/ flavored rice/ naans. Even you can eat this along with brown bread (I like it that way). In this recipe, the lentils play an important role. This recipe can be prepared using any variety of lentils. Some use split Bengal gram, some use split pigeon peas. It all depends upon your taste and choice. As a kid, I used to eat this dal gosht, when we were living in Andhra. Our neighbors often made this and whenever they make, they would share with us. Like all the other Hyderabadi dishes, I loved it at first bite. But as we moved out of Andhra, I completely forgot about this dish. Recently when I ate this at my friends' place, all the memories associated with this dish came through and my liking for this dish once again started.

from Sweet Cake Oats and Peanut Butter Energy Bites Recipe https://sweetteabiscuits.blogspot.com/2019/04/oats-and-peanut-butter-energy-bites.html

Just a presentation suggestion from simple food, looking good Brill fillets, asparagus Recipe from Sweet Cake Brill fillets, asparagus Recipe https://sweetteabiscuits.blogspot.com/2019/04/brill-fillets-asparagus-recipe.html

Bring 400 ml cream to the boil. Add 1 tbsp grated ginger, one and a half tsp garlic, 5 tbsp white wine and 1 tbsp oyster sauce . Reduce till the sauce thickens Panfry scallops. 1 min on each side.   Serve with some sweet peas for color and a crumbled nori sheet. Inspiration by Uri Buri from simple food, looking good Scallops, ginger, seaweed Recipe from Sweet Cake Scallops, ginger, seaweed Recipe https://sweetteabiscuits.blogspot.com/2019/04/scallops-ginger-seaweed-recipe.html