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Sunday, August 31, 2014

Pan seared peaches

Peaches are sweet and tangy, and those who know me, also know that I usually don't understand or like tangy fruit.So unless a peach is rip and sweet, I prefer not to eat it. Peaches need to be cooked or served with something sweet that over powers the tang, some might find this wasting the succulent peaches, but that's how I am. I love sweet things.

I have previously seen a lot of grilled peach recipes, with those beautiful grill sears but never ventured into making those. I don't have a grill pan, and it didn't seem worth of investment if I would make only grilled peaches, once a year (read the statement in one word: Procrastination , haha).


Then I came upon a pan seared peaches recipe, and I didn't have any reason to not make them. And, boy, I am so glad I made it. Peached cooked for acouple of minutes in the pan do not lose their natural sweetness, just become a little bit soft, and the brown sugar caramelizes and complements the tangy taste of the peaches.

It is also a healthy snack when you are alone and do not want to cook up a batch of other snacks resulting in 6 extra servings and throwing you off of your diet plan). These peaches are good on their own, with yogurt or, best of all, with icecream. You can also sprinkle some icing sugar to add some extra sweetness.

The recipe calls for 1 tablespoon each of brown sugar and honey. I eye-balled the amounts, and could have used more than the required amount. I also don't like the taste of cooked honey. Maybe it is because of the honey type, but next time I would try this without honey.


Recipe

Ingredients

2 peaches, peeled and halved
1 tbsp brown sugar
1 tbsp honey
Pistachios, for garnish

Method

Boil the pistachios for 5 - 10 minutes. Peel and slice the pistachios into slivers. Set aside.

Heat a frying pan on medium heat. Place the peaches in the frying pan. Sprinkle some brown sugar over the peaches and turn them over.

Let the peaches cook and release some juice, for around 2 minutes. Sprinkle brown sugar on the peaches and turn over. Cook this side for around 2 minutes too. Drizzle some honey over the peaches and turn over again. Let the sugar and honey caramelize a bit.

Bubbles will form around the peaches in the pan as the sugar cooks. Remove the peaches, garnish with pitachios and serve warm with yogurt or ice cream. Happy cooking!!!


Friday, August 8, 2014

Chocolate Mug cake

I know I have previously denounced mug cakes, and I found they lacked flavor. I retract my statement as I have fallen in love with this very recipe of a mug cake. It was an experiment again. My friend came over and I had just one and a half to prepare something and get ready for her. I reached home from work and came up with a quick menu including this mug cake. There wasn't enough time to bake a proper cake, therefore I made this one on a whim. And oh boy, I am so glad that I did it.


This mug cake was soft, rich and had ooey gooey chocolate beneath it. This cake is supposed to be served warm. I served it at room temperature, which meant that some of the gooey-ness cooked with the heat trapped in the mug by the time I served it. I also recommend serving with some chocolate sauce, which will enhance the flavors and the decadence.


The recipe calls for optional chocolate chips. I don't think they are optional as the richness comes from chocolate chips. Also I didn't use chocolate chips, I just chopped a block of chocolate and just added it. It would be somewhere around 75 gms of chocolate. I always grind the sugar I use, but that's up to you. I also used slightly heaped tbsp of cocoa powder.


The recipe is adapted from Spoon University. The recipe is intended for 1 large mug. I used 2 smaller ones and am pleased with the outcome. You can share it if you like, not that I'll judge you if you had it all alone. It is that good :D.


Recipe

Ingredients

4 tbsp flour
3 tbsp sugar
2 tbsp cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1 egg
3 tbsp cooking oil
3 tbsp milk
Dash vanilla
3 tbsp chocolate chips

Method

Mix all dry ingredients together. Stir to combine. Add all the wet ingredients. Use an egg beater to combine the wet and dry ingredients thoroughly. Make sure there aren't any lumps in the batter. Fold in the chocolate chips. Pour into one large mug or bowl or 2 medium mugs/bowls.

Microwave for 2 minutes at full power. The cake will come out looking slightly wet on the sides. It is ok, as it will keep on cooking with the heat trapped inside. Serve warm with chocolate sauce or icecream. Happy baking!!!