Posts Tagged ‘honey’

We are having one of hottest summer on record this year, every other day there’s heat advisory. With that, my popsicle obsession also continues, only thing I want to eat is these pretty pops. In my opinion slurping on these beauties is best way to beat the scorching heat.

I have three-four different flavors of popsicle sitting in my freezer right now. This time I have experimented with some whole milk yogurt and strawberries.

Again this recipe is super simple to execute, it just blend and freeze..here’s what I did..

Ingredients:

  • 1 1/2 cups strawberries, hulled and cut in half
  • 2 tbsp honey
  • 1 tsp lime juice
  • 1 cup whole milk yogurt
  • 1 tsp vanilla essence
  • 2 tbsp honey
  • pinch of salt

Method:

  • In a blender, combine the strawberries, 2 tbsp of honey , lime juice and salt. Process until well blended and smooth.
  • Whisk honey, vanilla essence and yogurt together and keep it aside.
  • Layer the mixture of strawberry and yogurt in a popsicle molds until the molds are full.
  • Dip a knife into each mold and swirl slightly to combine the flavors together. Insert sticks when partially frozen and freeze until solid, preferably overnight.
  • To remove the popsicle from the mold, just run warm water around the mold and pull on the sticks to remove the pops. OR else Let the mold stand at room temperature for about 2-3 minutes and pull the sticks to unmold.
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Recipes Yields: 12 Cupcakes

Ginger , Zucchini and Lemon Cupcakes

I had some zucchini lying in my fridge for some days and I was wondering what else I can do with this veggies except the regular addition to pasta or noodles.  Fortunately I saw this recipe of the healthiest cupcakes on the wall of wordpress.

So I look it into the recipe and thought of giving this a try. I am not a big fan of frosting or should I say I don’t like to eat the frosting. But this light frosting works very well with this cupcake and it turned out so cute and beautiful.

So, heres goes the recipe.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes

Recipe adapted from here.

Ingredients:

  • 2 cups all purpose flour
  • 2 cups grated zucchini
  • 3/4 cup olive oil
  • 3/4 cup honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp grated ginger
  • 1/2 tsp cinnamon
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1 tsp baking soda

Preparation:

  • Combine all the dry ingredients together and keep it aside.
  • Preheat a oven to 350 deg farhenheit. Prepare a muffins tin by placing liners and brush the outer part of the tray with butter and keep it aside.
  • Take a large bowl, whisk in olive oil, honey, eggs, vanilla extract, cinnamon,grated ginger and lemon zest. Slowly with the help of saptula mix in the grated zucchini with the wet ingredients.
  • Working in batches add the dry ingredients to wet  ingredients and incorporate well.
  • Spoon the batter in the prepared muffins tins with liners and bake .
  • Bake for 20-25 minutes on 350 deg fahrenheit or until a tooth pick inserted come out clean.
  • Cool it on wire rack and meanwhile prepare the frosting.

For frosting:

  • 100 ml heavy cream
  • 1 Tbsp powdered sugar
  • 1/4 tsp vanilla extract
  • 1/2 tsp grated lemon zest, some for garnishing
  • 1 Tbsp butter, at room temperature

In a electric mixer fitted with paddle attachment, beat all the ingredients under frosting until light and fluffy about 3-4 minutes.

Frost the cupcake and garnish with some lemon zest to serve.

Ginger, Zucchini and Lemon Cupcakes

Ginger, Zucchini and Lemon Cupcakes

Honey Lemon and Vanilla Pound Cake

Posted: August 12, 2010 by incidentalcooksuman in Baking, Cake
Tags: , , , , , ,

Honey Lemon and Vanilla Pound Cake

I love pound cake, its has such rich and simple texture which melts in your mouth. Every bite feels like you really having something and you cannot just have one slice. This is the simplest and easiest way to bake a cake and you can add, substitute what all ingredients you want or in hand. You can use cake flour to make this cake but as I said you can easily subsitute the ingredients. So, I have used all purpose flour for the same if you are using cake flour then use two cups of it.

Honey, Lemon and Vanilla Pound Cake

Honey, Lemon and Vanilla Pound Cake

Ingredients:

  • 1  1/2 cups all purpose flour
  • 4 tablespoon corn starch
  • 1 cup sugar
  • 2 sticks unsalted butter, at room temperature
  • 4 extra large eggs, at room temperature
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon lemon zest
  • 2 tablespoon honey

Preparation:

  • Preheat the oven to 350 degree farhenhit.
  • Grease the bottom and side of pan and then keep a parchment paper on the bottom and again grease well. I have used 8 1/2 * 4 1/2 *2  1/2 inch loaf pan.
  • Sift flour and corn starch together and mix with salt, baking powder and keep it aside.
  • In a electric mixer fitted with paddle attachment, beat butter and sugar until light yellow and fluffy about 3-4 minutes.
  • Add one egg at a time and incorporate them well. Now add vanilla extract, lemon zest, honey and combine them together.
  • Add dry ingredients to the batter and slowly incorporate them. Do it in two batches.
  • With the help of rubber saptula bring the batter together and pour it in the prepared pan.
  • Bake for 40-50 minutes and until a tooth pick inserted comes out clean and the top of the cake is golden brown.
  • Take out the pan and cool for 15-20 minutes and then remove the cake from the pan and cool compelety.
  • Slice them and serve.

 

Recipe adapted from Barefoot contessa back to  basis book.

Honey, Lemon and Vanilla Pound Cake

Honey, Lemon and Vanilla Pound Cake

Strawberry-Banana Smoothie

Posted: July 16, 2010 by incidentalcooksuman in Juice/cooler
Tags: , , , ,

Recipe Yields: 2 Servings

Strawberry-Banana Smoothie

This is the most common smoothie you will find in every home, restaurant and places you can think of. Everyone makes this smoothie either with the frozen berries or with the fresh ones. So, there is nothing to share the recipe here but still wanted to post this as the name itself makes me feel like having a glass of this refreshing drink. Also, summer is the time you can have this kind of smoothies, drink or juices to cool off the excessive heat and use those fresh berries.

Last weekend when we were grocery shopping at BJ’s, I saw this beautiful, fresh strawberries on shelf which I could not pass; we grabbed that 2 lb box. But 2 lb is a bit more to just eat it like a fruit. Hence made this smoothie.

Strawberry-Banana Smoothie

Strawberry-Banana Smoothie

For the Smoothie:

  • 10 fresh strawberries
  • 1/2 cup low-fat yogurt
  • 1 ripen banana
  • 1 tablespoon honey
  • water if needed

Grind everything together in a blender and add water if needed to loosen the consistency like smoothie. I have added couple of tablespoon of water to it.

Strawberry-Banana Smoothie

Strawberry-Banana Smoothie

And Enjoy this drink!

Have a lovely weekend guys!

 Arugula Salad   

Before making anything with this beautiful looking greens I have decided to taste and must say Arugula tastes peppery and has a strong flavour for a leafy green. This salad I have adapted from Barefoot Contessa – Back to Basics by Ina Garten which I got on my birthday as a present. As I am showing lots of interest in cooking these days, so my dear hubby gifted me these two cooking books, the other one is Giada’s Family Dinners. After getting this and browsing through the recipes I cannot decide what to make as everything looks delicious to me.  

So, I gave this choice to my hubby to decide what he wants from the book and he said this colorful salad which is so refreshing for this season.   

Arugula Salad

Arugula Salad

 Ingredients:   

  • 5 ounce baby Arugula leaves
  • 2 chicken leg pieces
  • 1 large granny smith apple, peeled and diced
  • 1/4 cup toasted walnuts, coarsely chopped
  • 1/4 dried cranberries

For the dressing:   

  • 1 tablespoon apple sider vinegar
  • 1/2 teaspoon grated orange zest
  • 1 1/2 tablespoon freshly squeezed orange juice
  • 1 teaspoon honey
  • salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoon extra virgin olive oil

 Preparation:  

  • Preheat oven to 400 deg fahrenheit.
  • Coat chicken leg pieces with generous amount of salt, pepper and olive oil and roast in for 40-45 minutes. Cool of completely and take the bones out and cut into small bite sized chunks.
  • In a large mixing bowl, toss together the arugula leaves, chicken pieces,  apple, walnuts and cranberries and keep it aside.
  • Combine everything under dressing except salt and slowly whisk to incorporate well.
  • Toss the salad with just enough dressing to moisten. Sprinkle with pinch of salt and toss well. Serve immediately.

Kiwi Cooler

Posted: June 9, 2010 by incidentalcooksuman in Juice/cooler
Tags: , , , , ,

Recipes Yields: 3 Servings

Kiwi Cooler

As the summer is here we get to treat us with refreshing drinks. I am going to make this juice with 7 up soda as I thought it will give a wonderful refreshness to the juice.

Kiwi fruit is rich in vitamin C, vitamin E and small amount of Vitamin A. When cut open it looks beautiful, sometimes I just scoop out the flesh and eat it but in order to eat that it has to be little ripen so that it tastes sweet.

Coming back to the recipe for the juice:

Kiwi Fruit

Kiwi Fruit

Ingredients:

  • 3 ripen kiwi, scoop out the flesh
  • 1/2 cup freshly squeezed orange juice
  • 1 teaspoon honey
  • 1 can of 7 up soda

Blend Kiwi, orange juice and honey. Fill the serving glass with half of this Juice and top it off with 7-up soda and serve.

Kiwi Cooler

Kiwi Cooler