Posts Tagged ‘cheese’

Chocolate Genoise Cake with Coffee Mascarpone Cheese Frosting 

I was in search of most elegant, beautiful and yet deliciously good cake for my hubby birthday. And then I came across this site Passionate About Baking and the moment I visited I was on the cloud nine by just looking at the wonderful recipes. I spent almost an hour there going through each and every recipes posted. They are just awesome. If you have not visited the same, check it out. 

I decided to make a Chocolate Genoise Cake with mascarpone cheese frosting. At first I was little bit nervous how its going to turn out because this is the first time I am going to frost the cake . It turned out awesome.  It was so soft and perfect, also after having one or two slice you will not feel that you had something heavy. It is so light and full of flavor. Just heavenly! 

And about my hubby he was thrilled to see this surprise, I know even if I do not do anything he will be happy but I just wanted to do something special for him. He just loved every slice and could not stop saying how good it turned out. 

So, here is what I did: 

Chocolate Genoise Cake with Coffee Mascarpone Cheese Frosting

Chocolate Genoise Cake with Coffee Mascarpone Cheese Frosting

Ingredients: 

For chocolate Genoise Cake: 

  • 1/3 cup dutch process cocoa powder
  • 1/3 all-purpose flour
  • 4 extra-large eggs
  • 3 tablespoons butter at room temperature
  • 2/3 cup sugar
  • 1 teaspoon pure vanilla extract

Preparation: 

  • Prepare a 9-inch pan by buttering the sides and dusting with flour. Also, place a parchment paper on the bottom of the pan.
  • Preheat the oven to 350 deg fahrenheit.
  • Sift flour and cocoa powder three times together and keep it aside.
  • Heat water in a large pot and bring it to boil, simmer the gas and place a heat-resistant bowl with the eggs and sugar. Keep stirring until the sugar is compelety dissolved and make sure you do not turned the eggs into scrambled eggs. Once done transfer this mixture to the mixer bowl and turn off the gas.
  • In an electric mixer fitted with paddle attachment beat the egg and sugar mixture until fluffy or cream like texture on highest speed of the mixer.
  • Meanwhile place the butter and vanilla on the boiled water and let it get warm.
  • Now add the sifted flour and cocoa powder little at a time to the egg mixture and gently incorporate the same with the mixture by using a rubber spatula. You may have to add in 3 batches.
  • Once the batter and egg mixture incorporated well add the butter and vanilla to this batter and mix gently.
  • Pour the batter in the prepared pan and pat it on the kitchen counter to level the same.
  • Bake at 350 deg fahrenheit for about 35-40 minutes or once the cake tester inserted in middle comes out clean.
  • Cool it on wire rack.
  • Till here I have done the day before and once the cake is cooled off completely, wrapped it in clear foil and kept in fridge overnight.

For frosting: 

  • 12 ounce mascarpone cheese
  • 200 ml low-fat cream
  • 1 teaspoon instant coffee powder
  • 2 teaspoon sugar
  • 1 unsweetened dark chocolate, for garnishing
  • and some coffee beans

Preparation: 

  • Prepare a coffee syrup with 1/4 cup of water and 2 teaspoon of instant coffee powder and cool it before applying to the cake.
  • With a wooden spoon mix mascarpone cheese and cream together until you get a smooth cream. Add coffee powder and sugar and mix well. Frosting is ready to apply on cake.
  • Cut the cake horizontally in two pieces. Place the lower end on pedestal, brush the top with coffee syrup and then frost it with half of the cream.
  • Gently keep the upper end on the cream and then brush on top with coffee syrup and frost with the remaining cream on top and on to the sides of the cake.
  • Grate dark chocolate on top and garnish with some coffee beans.

Cake is ready to Enjoy! 

Chocolate Genoise Cake with Coffee Mascarpone Cheese Frosting

Chocolate Genoise Cake with Coffee Mascarpone Cheese Frosting

Recipe adapted from PassionateAboutBaking.

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Penne Pasta with Parmesan chicken

Posted: July 27, 2010 by incidentalcooksuman in Indian Food
Tags: , , , , ,

Penne Pasta with Parmesan chicken

I always use my leftovers to make a new dish. Its likes who wants to eat the same dish over and over again. So, when I had made chicken parmesan yesterday for dinner we had some leftovers of the same. In the morning I have decided to make this penne for our lunch with some tomato-pepper sauce and serve with the leftover parmesan chicken. so, here goes the simple recipe for the pasta dish:

Penne Pasta with Parmesan chicken

Penne Pasta with Parmesan chicken

Ingredients: 

  • 2 cups whole wheat penne pasta
  • 2 cloves garlic, finely chopped
  • 1 small white onion, chopped
  • 1 green bell pepper, finely chopped
  • 1 cups crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon red chilli flakes
  • 2 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • salt to taste
  • to taste freshly ground black pepper

Directions: 

  • Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
  • Heat oil in a pan over medium high heat, add onions, garlic, red chili flakes, chopped green bell pepper and cook it for 2-3 minutes or until onions are translucent.
  • Now add crushed tomatoes, dried oregano, black pepper, salt to taste and cook for 5 minutes.
  • Now add the cooked penne pasta , grated parmesan cheese to the sauce and mix everything well.
  • Garnish with little of parmesan cheese on top and serve with the sliced parmesan chicken.

Recipe Yields: 4 servings

Meatballs and Macaroni Pasta Soup

I like to make meatballs and serve with spaghetti and sometimes in soup. The only meat we eat is chicken. So, I use ground chicken to make meatballs. This soup is so healthy that you will feel no guilt while having it. In whatever ways soup are always healthy to include in our diet. I have used some veggie and meatballs for this soup. Also, I like to make my meatballs in oven which makes my life easier who is going to stand near the stove to cook all of it. This is the best way to make in my opinion. Anyways coming back to recipe:

Meatballs and Macaroni Pasta Soup

Meatballs and Macaroni Pasta Soup

Ingredients:

For the meatballs

  • 1/3 cup chopped coriander leaves
  • 1/2 pound ground chicken
  • 1 small white onion, chopped
  • 1 green chillies, chopped
  • 1 teaspoon red chilli flakes
  • 1/4 teaspoon turmeric powder
  • 1 Extra large egg, lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup bread crumbs
  • 2 tablespoon hot water
  • salt to taste

For the soup:

  • 1 medium-sized carrots, cut in small pieces
  • 2 celery stalks, cut in small pieces
  • 1 small white onion
  • 3 garlic cloves, sliced
  • 2 tablespoon olive oil
  • 6 ounce baby spinach, washed and trimmed
  • 1/2 cup macaroni pasta/elbow pasta
  • 5 cups chicken stock
  • 1/4 cup grated parmesan cheese

Preparation:

  • Preheat oven to 350 degree fahrenheit.
  • For the meatballs, place the ground chicken, bread crumbs, green chillies, coriander leaves, onions, red chilli flakes, turmeric powder, freshly ground black pepper, egg , salt and water and gently combine all the ingredients with your hand.
  • Make a small ball and place on a baking sheet lined with sliver foil. This will make around 15-17 meatballs depending upon the size. Bake for 30 minutes, until cooked through and lightly golden brown. Keep it aside.
  • Meanwhile, for the soup, heat olive oil in dutch oven over medium high heat, add garlic, onions and for 2-3 minutes.
  • Add carrots, celery and cook until they are slightly tender.
  • Add chicken stock and bring it boil and now add pasta and cook for 10-12 minutes.
  • Add the meatballs and taste the soup, if you need salt add it now. Cook for 2-3 minutes more.
  • Stir in spinach and cook for 2 more minutes.
  • Add half of the cheese to the soup and stir well.
  • Soup is ready to serve. Before serving sprinkle some of the cheese on top and enjoy.

Recipe adapted from Barefoot contenssa Back to basics Book by Ina Garten.

Once again thanking each one of you for visiting my blog and for all your lovely comments out here.

That’s all for now…have a nice 4th of July long weekend!    Tk care Guys!

Spaghetti in tomato sauce

Posted: June 3, 2010 by incidentalcooksuman in Indian Food
Tags: , , , ,

Spaghetti in tomato sauce

This is the easiest tomato sauce I have ever made for pasta, it is very simple yet tastes divine.  As I have already said at my home me and my husband love to have pasta any time. The main ingredient for this recipe as the name suggests is tomatoes. I always like to use crushed tomatoes in my cooking as it give wonderful color to the food and also I do not have to go through the process of washing and chopping them.

Spaghetti in tomato sauce

Spaghetti in tomato sauce

Ingredients:

  • 6 ounces whole wheat or whole grain spaghetti
  • 2 cloves garlic, finely chopped
  • 1 small white onion, chopped
  • 2 cups crushed tomatoes
  • 1 teaspoon dried oregano
  • 1 teaspoon red chilli flakes
  • 2 tablespoon olive oil
  • 1/4 cup grated parmesan cheese
  • salt to taste

Directions:

  • Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside.
  • Heat oil in a pan over medium high heat, add onions, garlic, red chili flakes and cook it for 2-3 minutes or until onions are translucent.
  • Now add crushed tomatoes, dried oregano, salt to taste and cook until oil separates.
  • Now add the cooked spaghetti and grated parmesan cheese to the sauce and mix everything well.
  • Garnish with little of parmesan cheese on top and serve.