I’ve been trying to post this recipe in the notes of Kitchen Kemistry’s Facebook page, but was unsuccessful. I tried doing it in Google chrome and IE. Both didn’t work. Finally, I gave up and decided to post it here. I make these muffins often and have packed for friends. It’s a hit and a treat by itself. This also makes a great party food. Try these when you’re in a mood for pizza but do not want a full on one.
I am often asked to share the recipe for ‘HOME MADE CREAM CHEESE’. Cream cheese is readily available for me. But the same can be pricey and inaccessible for some folks. It’s mostly readers from India who find it hard to lay their hands on cream cheese. So here’s the recipe I experimented just for the heck of it. This one has a slight tang with a creamy texture.
I’ve come across many online recipes that use just whole milk to make cream cheese. I would rightly call it ricotta cheese which has a grainy texture. CREAM CHEESE needs cream and culture and/or rennet. This recipe requires no starter cultures or unpronounceable ingredients. It takes about 5 days! But you can check the consistency mid way and stop the process even on the 3 rd day.
This is a series of smoothies I whip up almost every morning for our breakfast. It happens to be vegan. I don’t prefer adding yogurt or dairy milk to my smoothies as it tends to mask the flavors. As well, I don’t like too many ingredients with clashing flavors. Less is more! I keep it simple by using vegetables or fruits of same color tone. I will update this series as I gather more smoothie recipes. The pics are shot on my mobile just before I consume. Practically it’s not possible to set up a shoot when you’re ready for breakfast. Kindly excuse the quality of the pictures
Wholesome breakfast muffins made with ingredients right from your pantry. Ripe bananas lend sweetness, plain yogurt lends moisture and wheat bran lends texture to these fiber rich nutritious muffins.
Zucchini or courgette, the summer squash is heartier when cooked than eaten raw like it’s counterpart cucumber. It’s nutrient-dense and excellent source of vitamins and minerals. Despite saying all this, I couldn’t convince PR (the husband) to add ‘zucchini’ in our daily cooking. He thinks it’s a flavorless water loaded vegetable. So, I added this low-calorie squash to the bread. Yes! a squash in the bread. This being partly a whole grain bread absorbs the moisture of the zucchini. The apricots and coconut palm sugar adds mild sweetness, orange zest and cardamom adds aromatic flavor and the dark rye and whole wheat adds nutritional goodness to this loaf.
If you’re venturing into baking bread for the first time, I strongly suggest you bake this generic recipe (white sandwich bread) to get the hang of bread baking. You’ll see magic happen when you mix the flour with yeast, water and salt. Initially a shaggy mess will marry in harmony and transform into a beautiful puffy loaf. Baking this loaf as my first yeast bread taught me a great deal about flour, gluten, kneading, yeast, baking temperature and shaping.
Scones! ‘Skon’ that’s how I pronounce it. The origin and who deserves the honor is unclear, but it’s definitely from the UK or Ireland. By the way, who cares about the origin as long as one can bake fresh scones for breakfast. With butter curls, home made bumble berry preserve and a cuppa of tea or coffee, it’s heavenly. Trust me, it’s one heck of a breakfast.