After I started making cream cakes for my YouTube channel, I get so many queries regarding the cream I use and how I stabilise it so that the flowers stay put on the cake. So to clear all your doubts, I have made this video. Using a good cream is the major factor while decorating cream cakes. When I was a kid, all bakeries would have butter cream cakes, but nowadays, whichever bakery I visit, I see an array of eye catching colourful fresh cream cakes/ pastries as they call it.
I have been so busy with blogging that I completely forgot about my YouTube channel. But even I am not posting regularly, I do interact with my viewers. They keep asking me about recipes and give me some ideas for videos. One idea was the box cake. I made the cakes, ganache, but lost interest and kept in fridge for a week. When my fridge became overcrowded, I had to finish the cake and finally I completed it two days back.
When Cindy announced that this month’s Bread Bakers challenge is nut meal and nut flour inspired, I was so happy. As you know I have been on a low carb high fat diet and am keeping myself away from breads. But making a bread with nut flour/ meal is the best option I can have as I use nuts a lot. I bookmarked a sandwich bun recipe, which I tried in a loaf tin and got good results. But it never made it to the blog. It was time I posted that recipe. As the recipe uses only almond flour, this is a gluten free bread. So if you have gluten allergy, then go for it. It is amazing.
For the second day of vegan sweets, I wanted to make a cake. How can I avoid a cake? Before five months, I was believing that wheat flour is so good for health. But after reading all those problems it creates, and advice from our group to stop feeding kids with wheat, I have stopped making anything with wheat or maida for Sruti. I am not a doctor or a nutritionist, so I couldn’t explain you in detail of what harms come by consuming wheat, but if you search the web, I am sure you will find many articles. I know so many of you will not agree, but it is a fact. I don’t mean to bore you with my diet details, but I feel that whatever I learn I need to pass it on to my readers. May be some of you can change your way of life.
For the second week of this month’s BM, the theme I selected is so interesting. I am sure many of you would love it. When I saw vegan sweets, I chose it immediately. For me being a vegan is impossible as I survive on Paneer and butter. But I can have some recipes which will be useful for readers and even I could give it to Sruti without much guilt. The first sweet that came to my mind was jelly. And as this is the season of mangoes, I went for mango jelly. I had a pack of orange agar agar which I bought a long time back. I thought it was plain agar agar and bought it but only after coming home I realised that it was orange flavoured agar agar. So it just settled happily in my fridge. I decided to use it in this recipe.
Since the mango season started blogosphere is flooded with mango recipes and one of the most posted recipes is the Mango Mastani. Mango Mastani’s origin can be traced back to Pune. It is a mango milkshake usually served with icecream and nuts. But I have made a little different version. As I told you earlier, I am trying to give only healthy foods to Sruti and though she was asking me for a glass of mango mastani for a long time, I was just postponing it. Many recipes I read used icecream in both the milk shake and the topping. I wanted to skip the icecream part but didn’t have a clear idea of what to do instead.
So what is probiotic? Usually we tend to be afraid of bacteria and our body thrives to keep the bad bacteria out. But there are also good bacteria which helps us. Those are called as probiotics and the drinks loaded with such probiotics are called as probiotic drinks. Yogurt is one of the vastly used probiotic drink. While yogurt contains just 2-7 types of probiotics, kefir contains 10-34 types of probiotics. Kefir is nowadays available at some speciality stores. The most common probiotic drink available is Yakult, which I haven’t tried so far. But the problem with store bough ones is the added flavours and preservatives and sugar.
My daughter is a chocoholic and she also loves her coffee. She loves every drink I make based on these two ingredients. So for this summer, I wanted to make her a drink which will awe her. I kept it as a secret from her. I made the mocha and refrigerated it two days back. And on the day of serving, she was so surprised that I took out the cream and was whipping it with some coffee. As she knows that I will never taste that cream, it can mean only one thing, it was for her and she started nagging me with questions. What are you doing? I said surprise!
For the third day of vegetarian grilling I have an extremely delicious paneer cutlet recipe. Usually we use potatoes to bring any cutlet dough together but in paleo potatoes are excluded as they are very starchy. I had to use flax seed to bind the dough. Another option is egg. But if you prefer cutlets without eggs, then try flax seed powder as it works great as a binding agent. To up the flavour I used some home made feta cheese in the dough. We usually use bread crumbs as the crust for cutlets for a nice crispy finish, but as bread is also excluded, I used some coarse almond meal to get a good crunch. It worked so good.
Coming to the second day of vegetarian grilling, I am here with a delicious yet easy breezy recipe. The one thing I love being in paleo is paneer. It is one of the ingredient I have to eat daily and it is nearly five months since I started eating paneer for my dinner. And I still like it so much. It is one of the ingredients which takes care of my protein macros and so I can’t take it off my diet. But when there are so many recipes with paneer, why worry? I love baking paneer, but hubby is not such a huge fan. And he eats paneer only thrice a week, only on his vegetarian diet days. So the other four days, it is only me and I try to make different varieties in oven.