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Friday, December 24, 2010

Guava Jam

In my household, bread , butter and jam are a must at breakfast, otherwise we feel like we haven't had any breakfast. With guavas in season, guava jam is very much in order. The best part with homemade jams is the control over sweetness. If you find store bought jams too sweet for your taste, give this a try.

With my time distributed towards the university, students and lectures, I wish I could find time enough to always make homemade jams. This jam is the right amount of sweet, oozing with guava goodness and is very easy to make.


Recipe:

Ingredients:


500 gm guavas, seeded and sliced thinly
2 1/2 cup water
1 1/3 - 1 1/2 cup sugar
Juice of 1 - 2 lemons

Put guavas and water in a steel saucepan. Boil in low heat until guavas are soft. Break guavas with a wooden spoon or you can use the potato masher to do the same. Put sugar and lemon in the jam. Cook until the jam thickens. Keep stirring constantly. Store in sterilized jars.

Happy cooking!!!

Sunday, December 19, 2010

Cherry cupcakes

Another long break, lots of happenings, lots of food experiments and I am back with cherry cupcakes. Cupcakes are complete mini cakes, with their fair share of everything, the taste, the frosting , the goodness. The following recipe for cupcakes is very adaptable. you can add any seasonal fruit you like. I used cherries. You can go for mango , banana or the likes. The recipe for the basic cupcake is somewhere from internet, I missed the link.


Recipe:

Ingredients:


225 gms flour
210 gms sugar
210 gm butter
4 eggs
2 tbsp baking powder
1 tbsp cornflour
Cherries (pitted) , as required

Frosting:

100 gm butter
100 - 150 gm sugar

Preheat oven at 170 C.

Put all ingredients except cherries in a bowl and beat to mix until lumps are removed. Line your cupcake pan with cupcake liners. Put 3 - 4 pieces of cherry in each cup. Fill 2/3rd of the cups with cake batter. Bake for 18 - 25 minutes or until done. The time depends on the size of cupcake pan, less time for smaller cupcakes, more time for bigger cupcakes. Makes 18 - 24 , again depending on the size of cupcake. Decorate with frosting.

Beat butter and 100 gm sugar together until light and creamy. Add more sugar and beat until desired consistency is reached.

Happy Baking!!!