Egg-less Date and Walnut Cake

Egg-less Date and Walnut Cake

My younger one is nut outside!

She does not like nuts in her cakes hence nut outside!!

But this is one cake she likes because of the coffee in the cake.

But my husband likes it a lot. In fact I have to stop him many times  from buying dates so that this cake is made again and again.

But inspite of having made it so many times I have not liked the pictures, I think I need suggestions for pictures!

Egg-less Date and Walnut Cake

Egg-less Date and Walnut Cake

Recipe Source:  CoolLassie 

Ingredients:

1 ¼ cup all purpose flour

¾ walnuts, chopped coarsely (80g)

1 cup finely chopped dates

¼ cup + 2 tbsp oil

2 tbsp butter

¾ brown sugar

¼ sugar

¼ cocoa

1 ts[p baking soda

1 tsp vanilla

3 tbsp milk

1 tbsp orange zest

1 cup hot water + 1 ½ tbsp coffee

1 tbsp flax seed

3 tbsp hot water

Method:

Make strong coffee with 1 cup hot water.

Soak the flax seed mix in the 3 tbsp hot water.

Sift the cocoa and flour, add salt.

Chop the dates and add to the hot coffee. Let the dates get mushy in the hot coffee.

Line 8 ½ to 4 ½ inch loaf pan with aluminium foil and grease with butter.

Preheat oven to 176°C.

15-20 minutes later add baking soda + orange zest to the date mix. Let it sit for 5 minutes.

Combine sugar+oil+butter+milk+vanilla essence.

Add the dry mix and the flax seed mix.

Add chopped walnuts.

Bake in the oven for 45-50 minutes.

Day 18

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Plum and Apple Cobbler

Plum and Apple Cobbler

I wanted to make a cobbler for ages. 

But I just could not get the required ingredients the plums were not good enough or the peaches just disappeared in a blink of my eyes. 

 Just as a last try I googled and found this yummy plum and apple cobbler here.

The recipe needed Bramley apples which are cooking apples…hmmm a quick query to Mir,  who is a Chef  by profession and a good friend solved my problem.

Now I do not have self- rising flour at home so I mixed cup maida with 1½ tsp baking powder and skipped adding the ½ tsp salt as I was using salted butter. By the way I forgot to peel the apples but that has not bothered anyone and the cobbler has just disappeared. The girls started on it when it was still warm and out of the oven!!

A good enough reason to “#FireUpYourOven"

Plum and Apple Cobbler

Serves: 4-6      
Preparation time:  15 minutes
Cooking time:  50 minutes

Temperature: 180°C/350 F

Recipe Source: Here 

Ingredients:

• 500g plums, stoned and quartered
• 300g Granny smith apples, peeled, cored and sliced
• 160g / 2/3 cups + 1 tblspn caster sugar
• 2 tbsp water
• 300g/2 ½ cups self raising flour, sifted
• 85g / 6 tblspn unsalted butter, chilled and cubed
• 1 tsp baking powder
• 3 tbsp milk+2 tblspn
• 150g/ 10 tblspn curds

Method:

•  In a kadhai/wok mix the plums, apple slices, 100 grams/ ½ cup  of the sugar and add the water, cook until the plums and apples soften.
• To make the cobbler, add the sifted flour, butter, baking powder and rest of the sugar and using a food processor pulse to get fine crumbs form but if like me you don’t have a food processer don’t fret, add all the ingredients to a big bowl and with your fingertips rub the butter in the flour to get fine crumbs.
• Add the milk and curds and mix to get  a soft dough forms.  I needed the 2 tblspn of milk to get the droppable dough  You may need or need the extra milk.
• Now the choice is yours you can spoon the mixture in scattered clumps over the fruit leave some gaps for the cobble effect. Or add a little more flour and roll the dough.
• Bake the cobbler for 50 minutes until the topping is golden and the fruit is visibly bubbling beneath.

Plum and Apple Cobbler

Day 17

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Empanada Vegetariana (Vegetarian Empanada)

Empanada vegetariana (Vegetarian empanada)

When I "#FireUpYourOven" to make this beautiful  recipe chosen it was the  month of February in baking partners challenge recipe was suggested by Marisa of Thermofan.

Infact I had made it well in advance but somehow by the time I got down to writing it was the month of March. We had the next challenge.... Lazy me postponed again. But now I think its high time we take a look at this delicious pie that can be made egg-less.

Coming to the recipe...

Though we had a free hand in the choice of filling I wanted to stick as close as possible to the original recipe.

I liked the write up that was provided with the recipe so I am leaving it. In fact I did look up Galicia after I read the write up. I was not aware of this place.

“Galicia is an autonomous Community located in the in the northwest of Spain, right on top of Portugal.

The cuisine of Galicia is well known for its variety and quality of its products, shown in many cases by 30 Galician products with designation of origin. Fish and seafood are famous for their quality.

The Galician empanada is a variety of popular stuffed bread in Galician cuisine and is part of its identity. Empanadas first appeared in medieval Iberia during the time of the Moorish invasions. The name comes from the Galician, Portuguese and Spanish verb “empanar”, meaning to wrap or coat in bread.

It is a culinary preparation offered in the municipalities of Galicia on the occasions of celebration. Nowadays it is baked all around Spain.

The dough is thin and made with wheat or corn flour, not cornstarch (similar or the same used for making bread).

It’s usually prepared with the fillings you can imagine: fish, seafood, veggies or meat and a mixture or vegetables called “zaragallada”. It can also be baked with sweet fillings. It’s delicious.

Empanadas can be served as an appetizer, first course or “tapa”; freshly cooked or cold but are best at room temperature. “

We had two choices given by Marissa the  famous, sardine’s empanada (in Galician called, “empanada de xoubas”) and the second one, a veggies empanada, is suitable for vegetarian people (empanada vegetariana). Both the recipes are from Marissa’s friend, Milia, Cousas de Milia.

These were the useful links she has thoughtfully provided.

Empanada vegetariana

Empanada de xoubas and dough

How to close a typical "empanada gallega"

Empanada vegetariana (Vegetarian empanada)

Not wanting to challenge my rolling out skills a lot I decided to go by a round empanada you can of course make it rectangular.

Let’s get the ingredients first for 

Empanada Vegetariana (Vegetarian Empanada)

Ingredients:

Filling (zaragallada):

• 150 ml extra virgin olive oil
• 500 g onions
• 65 g leek
• 3 garlic cloves minced
• 2 green chillies, chopped fine
• 45 g carrots
• 430 g red, green and yellow capsicum
• 120 g broccoli
• 130 g mushrooms
•  350 g ripe tomatoes
• Salt & pepper
• 1 hardboiled egg (optional)
• 1 tsp chilli powder (optional)

For Brushing:

• 1 large egg, lightly beaten
• 1 tbsp of cold water for brushing

Dough (medium size):

• 175 ml lukewarm water
• ½ tsp sugar
• 1 tsp active yeast
• 200 g maida or all-purpose flour
• 50 g whole wheat flour
• 1 tblspn zaragallada’s oil or olive oil (oil from the pan where you have cooked the filling)
• 1 tsp salt

Method:

First make the filling ideally it should be the day or night before. The filling is called the “zaragallada”.

Filling (zaragallada):

• Wash and chop the veggies fine.
• Heat the oil in a kadhai/wok.
• Add the onion, green chillies, garlic and leek. Fry over medium heat until the onion is transparent.
•  Add the capsicums and the carrots and cook at medium heat for 10 minutes, stirring constantly.
• Add the broccoli, mushrooms and tomatoes. Cook for 10 minutes more.
• Add the salt, pepper and red chilli powder (I could not take away the Indian from me)
• Take the pan off the heat. Leave to cool for 20–30 minutes.
• Put the filling in a colander and let drain overnight.
• Do not forget to reserve a little oil for use in preparation of the dough.

Dough:  

• In a bowl dissolve yeast into 100 ml tepid water. Add sugar stir set aside till it proofs. 
• Meanwhile sift the flour and salt in a big bowl.
• Make a well in the center and pour in the mixture of water and yeast, 2 tblspn of oil (zaragallada’s oil or olive oil) and using water as needed mix to make a slightly sticky (but not wet) and elastic dough.
• Turn the dough out onto a lightly floured surface. Knead lightly.
• Gradually, you can handle the dough faster, until the dough is smooth and elastic. This process takes about 15 minutes. Let it rest halfway through, knead lightly about 7 minutes, let it rest 5 minutes and then knead another 7 minutes.
• Form a ball and place on a floured bowl, cover with plastic wrap and let the dough ferment for about 30 to 45 minutes or until doubled in size.

Assembling the empanada:

• As I do not use paper in my baking I greased my mould.
• Degas the fermented dough by pressing it gently and remove it to a lightly-floured work surface.
• Divide dough in roughly ¾ and ¼. Cover ¼ half with a napkin to prevent drying.
• Roll out the other half that is the 3/4th of dough thin the size of a dinner plate and place it aside.  In case your dough shrinks wait 10 minutes to relax and stretch again. The thinness of the dough will depend on your choice.
• I set my oven to preheat at 180°C/350°F.
• You can use a piece of baking paper or a silpat to transfer the dough to the counter (or baking tray) that will be easier but I did not use anything. I directly transferred the dough to the mould. The dough was big enough to overhang.
• Spoon the cooled filling into the center and spread it out towards the edge, leaving a 2cm/1in border all the way around.
• Roll out the remaining dough (slightly smaller than the base) and gently transfer it over the filling. Peel off the baking paper or silpat if using.
• Pinch the edges to seal or use a fork or cutter.
• Watch this video to see how it is done.
• With left-over dough you can decorate the empanada, making some ornaments.

Empanada vegetariana (Vegetarian empanada) Before Baking

• Make a small slit in the top to allow the steam to escape and helps baking without breaking the top layer.
• Brush the empanada with beaten egg mixed a tbsp of cold water. Paint the empanada with a pastry brush.
• Bake for 30 minutes or until golden brown (depending on your oven). Check that the bottom part is perfectly baked; let it cool on a cooling rack and then cut into wedges.

Empanada vegetariana (Vegetarian empanada) Cooling

Tips:

•  Using a hot filling will make the bottom layer of the empanada become soggy.
•  To obtain perfect dough, you may not need all the water depending on the type of flour you are using. The amount of water in dough’s, not always the same. Every flour has different power absorption. Therefore, if the flour is not known, don’t add any water at once ... in this case I reserve one third of the water and add it if necessary.
•  Try to make the filling as “dry” as possible.
•  Empanadas are better eaten the day of baking, but will stay fresh for a day more if stored in a cool place covered with foil. If the weather is hot, you might stick the completely cooled leftovers in the fridge.
•  Empanadas can be re-heated in a hot oven.
•  Empanadas cannot be frozen. Both, dough and filling are not very good after freezing.
•  Use left-over filling in small pizzas, crêpes, and samosa or eat it with a fried egg and a glass of good Spanish wine.

Empanada vegetariana (Vegetarian empanada)

A test to verify weather the yeasts job is done is when the dough is pressed with a fingertip, if the process is complete, the mark made with the finger gradually disappears. If the dough has not finished fermenting, the mark will disappear immediately. If has grown to excess your finger will leave a permanent mark.

Day 16

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!

 

Spinach Cheese Empanadas

Spinach Cheese Empanadas

Popeye and Olive Oyl!!

I am grateful to E.C.Segar, creator of these characters.

Thanks to his Popeye and Olive Oyl, my kids, (when they were younger and did not understand that hubby and I were hoodwinking them) ate greens as they wanted to be like Popeye not Olive Oyl!

Now they will feed me the greens if I try the stunt on them.

It’s difficult to believe my little one is in seventh and is as tall as I am. Must tell her because I fed her Spinach.

Coming to today’s recipe …

I made this long time ago when there is fresh spinach available in the fields. Actually I had made it for International Marathon we had. Never got round to posting it.

 I will love to “ #FireUpYourOven” again for these.

Spinach Cheese Empanadas

Recipe source : here 

Ingredients:

Empanada Dough:

• 2 ¾cups whole wheat flour
• 1 cup water
• ¾ cup salted butter
• 1tsp salt
• Pinch chilli powder
• Spinach Cheese Filling:
• 1 tbsp butter
• 2 tblspn olive oil
• 3 cloves garlic, minced
• 1 tsp chilli powder
• 200 grms fresh spinach stems removed, washed, chiffonade
• 1 cup ricotta cheese
• 225 grms mozzarella cheese, shredded or crumbled
• 2 tblspn Parmesan cheese, grated
• Salt and pepper to taste

Spinach Cheese Empanadas

Method:

Make the dough:

• Heat water and butter in a small bowl over medium heat until butter has melted.
• Mix flour and salt and chilli powder in a large mixing bowl.
• Make a well in the Pour a little of the warm liquid in and stir with fingertips to make a wet paste.
• Pour in remaining liquid and work the flour into the dough with your hand until you get wet, oily dough. 
• Wrap the dough in plastic and refrigerate for at least 2 hours.

Make the filling:

• Heat the butter and olive oil in a medium kadhai/wok and sauté over medium-high heat until melted.
• Add the minced garlic and red chilli powder and sauté until the garlic becomes fragrant.
• Add the spinach and sauté until all the greens are wilted.
• Remove from heat. Stir the ricotta cheese, mozzarella cheese, Parmesan cheese, and cooked spinach together.
• Season with salt and pepper to taste.

Assemble the empanadas:

• Preheat the oven to 190°C/375°F.
• Tear off pieces of dough to roll about 12 large or 24 small balls of dough.
• Using a rolling pin, roll out dough balls on lightly floured surface into circles thick circles as too thin dough because this filling can expand and burst the pastry if the dough is too thin or the empanada is over-stuffed with filling.
• Place 2-3 tbsp of filling in the centre of each dough circle.
• Fold over and press edges firmly to seal.
• Rope, pinch the edges tightly.
•  In this case, a good tight seal will also prevent oozing of cheese during the baking process. Place empanadas on cookie sheet and bake until golden brown, 20-25 minutes.
• Makes 12 large or 24 small empanadas.

Day 15

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!