Chocolate and Almond Torte

A big hello to all my dear readers and a big apology for being out of touch for so long. My weekend Culinary School Baking courses have been really keeping me busy and the baking practice thereafter which leaves me with no time and energy for blogging. To top it all, the blogger app on my phone mysteriously disappeared and I could not find it again on the Apple Store again. Finally, I got my husband to buy a iPhone to laptop connector so that I can access my phone pictures and start blogging again. With this small glitch taken care of, I hope to get back to active blogging now and beginning it with a Superhit Dessert recipe which has got me rave reviews every time I have made it. A simple recipe that it is, the only hard part is baking the meringue and while I am still struggling to bake a clean base meringue, the final dessert does not actually change whether or not you have a perfectly baked meringue.
So go ahead and make this dessert and enjoy the superb compliments that come your way!
Recipe Source: From one of my sessions at the ICCS cook off

Ingredients

6 egg whites

1.5 tbsp cocoa powder, sifted

250 gms fine sugar (can bring it down to 200 gms if you like less sweet)

90 gms ground almonds (almond meal, almond flour)

For the filling and topping

300 ml whipping cream

100 gms dark chocolate, melted

Direction

Pre-heat the oven at 140 degree celcius and keep two oven safe 7" baking plates (I used oven safe ceramic dinner side plates for baking) ready. The plates do not need to be greased or lined. The size is actually not so important. The meringue discs just need to be baked big enough to fit into your final serving dish.

Take the egg whites in the bowl of your stand mixer or hand mixer and add the sugar. Beat the whites to stiff peaks such that when you hold the whisk up the peak should hold its shape and the bowl inverted upside down doesn't drip down. Now fold in the sifted cocoa powder and the ground almonds and take care not to over mix. A few specks of unmixed cocoa powder here and there is fine. You must take care not to deflate the meringue.

Scoop out equal portions of the meringue into the plates and bake at 140 degree Celsius for 40-50 minutes until the top is dry to touch. Now slightly open the oven door and let the meringue discs cool inside the oven until completely cooled.

While the meringue cools in the oven, prepare the cream. Whisk the cream to soft peaks using your hand mixer or stand mixer. Now slowly pour in the chocolate and whip to stiff peaks. Keep aside in the fridge covered until ready to use.

Now, take your preferred serving dish (preferably of the same size as the meringue discs) and place one of the discs carefully on it. It is possible that the discs may break as you try to lift it or it may just stick at the bottom. That is completely fine. The shape of the meringue does not really alter the dish as it will be covered in cream. Scoop out the meringue keeping most of the crunchy part equally spread across the dish. Top it with a generous amount of cream and spread it out evenly. Layer it with the other layer of meringue disc following the same procedure as the previous one. Top it with the remaining cream and smooth out the top. Cover the dish with clingwrap and let it set in the fridge for 2-3 hours.

Garnish with fresh Strawberries or chocolate shards and serve chilled!!

Gluten Free Crunchy Quinoa Thin Crust Pizza Base

Pizza is ideally considered as a junk food considering the ingredients that go into its making. However, modern day homemakers know exactly how to work around the ingredients and still enjoy this Italian hot favorite without compromising on the taste or the crunch. Today's pizza base is a good news for all who crave for a pizza but are either too lazy to knead the dough (like me) or too concsious about the calories (again like me). I am head-over-heels in love with Quinoa and today I got a little more crazy about this wonder grain. It is the simplest pizza base you would have ever made!! Trust me!

Ingredients

3/4 cup quinoa

1 tsp baking powder

1 tsp oregano

1 tsp basil

1 tsp parsley (you can use any spice mix as per your taste)

1 tsp garlic powder

Salt and pepper to taste (be careful while adding salt as the pizza sauce will also have some in it)

Direction

Wash and rinse the quinoa thoroughly 3-4 times. This is important to have a bitterless base as quinoa can sometimes turn quite bitter. Now soak the quinoa in sufficient water either overnight or at least for 5-6 hours. I soaked it in the morning for preparing in the night. 

Now again wash and rinse the soaked quinoa 3-4 times and drain the water. Transfer the quinoa into a grinder and add all other ingredients. Grind to a smooth paste and add water only as required to get it smooth. Excess water might prove difficult to get a crunchy base. 

Pre-heat the oven at 200 degree celsius on toast mode (both rods). Line a pizza pan with parchment paper and gently spray cooking oil or grease it with your hands. Now pour the batter into the prepared plate and spread out evenly to cover the entire plate. The more thinly you spread the thinner base you will get and more crunchier. However take care not to leave any gaps in between. The batter consistency will be the same as South Indian Vada batter. 

Bake in the pre-heated oven for 10-15 minutes till crunchy and golden on top. Remove from oven. You should be able to see that it is starting to curl up from the sides. Now carefully flip it without breaking and bake for another 5-10 minutes on the other side. If you feel that the base is still quite soft at the time of flipping, bake for another 5 minutes till firm and then flip. Also, adjust the temperature of the oven if you see quick browning. 

Once you pizza base is ready and baked on both the sides, spread your favorite pizza sauce and toppings as desired and bake in the oven for another 5-10 minutes till the cheese starts melting or toppings are done. Enjoy your yummy healthy pizza!

Gluten Free Flourless Delicious Quinoa Chocolate Cupcakes

Quinoa is ruling my mind and my kitchen these days. I am loving every bit of it and thoroughly enjoying my experiments with this wonder grain. After a very Indian Breakfast staple dish, Upma, and a western Veggie Bake, it's time for something sweet. What better than a cup cake to enjoy your tea/coffee with and in fact, as a dessert too with some ice cream! As I write this post, my cupcakes are already over and I am looking forward to making them soon again. 

                                 

Ingredients (Makes 8 Cupcakes)

1 cup cooked quinoa

3 tbsp butter softened (you can reduce it to 2 1/2)

2 tbsp oil (I used olive oil)

2 eggs

1/2 cup cocoa powder

3/4 cup brown sugar (add more if you like it more sweet; I like it a bit bitter sweet)

2 tbsp milk

1 tsp vanila essence

1/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt (skip if using salted butter)

Direction

Cook 3/4 cup quinoa in 1 1/2 cup boiling water on a medium flame till all the water is absorbed and the quinoa is transparent with a whitish tail. Cool the quinoa. Measure out 1 cup and keep aside. You can keep leftover quinoa in the refrigerator, covered, for later use. 

In a bowl, beat the eggs, milk, softened butter, and oil till smooth and creamy. Add the sugar and beat further. Now add the cooked and cooled quinoa and mix. Add the essence, cocoa powder, baking powder, baking soda, salt (if using) and beat further. 

Pre heat the oven at 180 degree celsius. Now line a muffin tray with 8 paper liners and spoon out the batter upto 3/4 level of each cup. Bake in the pre heated oven for 20-25 minutes until a toothpick inserted comes out clean and the cupcakes look set. Cool on wire rack and store in air tight container, either at room temperature or in the refrigerator.

                                     

                                     

Quinoa Upma--Gluten Free Diet

The first time I tasted this grain, I did not know what it was and was too shy to ask the hosts. I then assumed it was couscous and went ahead and bought a big pack. I liked couscous but somehow it did not appeal me much. I still could not figure out that which I had and liked so much. Now I know! Quinoa it was! I loved everything about it. The crunchy yet soft texture and the subtle taste. The best part is however its nutrition value and the easy and simple way to make your everyday meal full of health yet so yummy and delicious. So until I finish the pack, stay tuned for more interesting recipes using this wonder grain starting with this oh-so-simple our very own Upma!

                                 

Ingredients (Serves 2)

1 cup quinoa

1 medium onion chopped

1/2" piece ginger chopped

1 cup mixed vegetables finely chopped (I used carrot, frozen peas, bell pepper)

1/2 tsp cumin seeds

1/2 tsp mustard seeds

Few curry leaves

1-2 green chillies chopped

Salt to taste

Coriander leaves for garnishing

1 tbsp olive oil

Direction

Heat oil in a pan. Add the cumin seeds, mustard seeds, and curry leaves. Let it crackle. Now fry the onions till translucent. Add the ginger and the veggies and fry till just cooked. You can add a little salt and cover and cook on a medium flame to speed up the process. Now add the quinoa and fry for 2-3 minutes till mixed well. Add 2 cups of hot water and mix. Cover and cook on a medium flame until the quinoa is cooked (becomes transparent with a small white tail/tag) and the water is absorbed. Check for seasoning and garnish with coriander leaves. Serve hot.