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Am a contradiction of sorts. i love going out and having a good time with friends, and i can also stay home chill out over a book or a movie.. Am very passionate about writing, so give me a topic and watch me float away into wonderland... I Am crazy about music,books,friends and my doggie... :)

Wednesday, May 30, 2012

Mango Delight

Kept some milk to boil, but alas it had split, so decided to go all the way and squeezed in half a lime and waited for the curdling process to complete. Strained the excess water and was just about to place in a muslin cloth when i noticed half a mango in the fridge. There was born a quick dessert idea... 


What i had :

Himapasand Mango- Half [ lovely and ripe]- chopped up
Curdled milk- smooth and light- 1/2cup
Sugar syrup - 1 tsp
Ice cubes- 5-10

Process:

1. In a blender, add all the ingredients and blitz till it becomes smooth
2. Refrigerate/ or enjoy as it is.... It was divine!!!

It is the perfect dessert as Mangos are in season and who would resist a chill dessert on a hot summer day!!

Sunday, May 27, 2012

Pastas con los vehĂ­culos (Pasta with vegetables)

I am not talking about something that is Greek or Latin. It is Spanish, but for an Italian dish! 😃

The dish I am talking about is Pasta with vegetables :-)

It was one of those days when the cook had not turned up and we were in the mood for something other than boring Rice- sambar/rasam- curry etc.. I suggested pasta, had to go buy ingredients. Thank god for Nilgiris being close by home:-)

What you need:

Pasta- any kind- 2tbsp per person( I was using farfelle- bow shaped pasta)

Vegetables- capsicum, carrots, mushroom, broccoli, zucchini, olives

Oil- olive oil
Salt- to taste
Water- enough to boil/cook the pasta in
Herbs- rosemary, thyme,basil,oregano

Sauce base:

Olive oil- 1tsp
Walnuts - handful
Red chili- 2- soaked in hot water
Tomato- 3- soaked in hot water

The procedure:

1. In a big pan, put the pasta to cook ( add some salt and olive oil)
2. To this I add the tomatoes and red chilies( pulling them out after a few mins)
3. In another pan, add some oil and sauté the vegetables. Keep mushrooms for the last as they cook fast and tend to release water. ( I sautéed them separately and kept them aside as dad does not like mushrooms)
4. Put all ingredients for the base incl tomatoes and red chillies and purée in a blender . Add water if required. I also add a spoonful of veggies in this( adds nice texture and volume to the sauce)
5. Add this paste to the vegetables. Add herbs and salt at this stage.
6. Once pasta cooked , drain and tumble into pan with sauce and vegetables .
7. Allow it all to come together and turn off stove.
8. If you like, can add cheese on top before serving ..

Bon apettit!

Wednesday, May 23, 2012

Goanese Potato a la Chellam

Yes, Goanese potato.. Now stop flipping through your cookery books, this is a different recipe[ kinda sorta maybe] and no the Chellam is not Trisha from Gilli or other movies featuring Prakash Raj, what can i do if this lady is called Chellam...

Anyhow, here is the post- go away, stop distracting me already....

Granparents wait for 6pm, for the power to return[ cos we have powercut between 4 & 6pm- yes, daily], and they attack the TV, well, actually the remote. Evening 6pm is time for the cookery show on Jaya TV[the earth may shatter and winds may blow, but if they are home, they are glued].. Everyday there is a different person hosting the show and my gramma's favorites are - Menu Rani Chellam, Anita Kuppuswamy and Revathy Shanmugam [in that order].

So, yesterday it was Chellam's show and she made a Goanese Potato dish, the minute i heard the name, i plonked myself on the sofa out of sheer curiousity. Mom makes a Goanese potato and it is yumm, and spicy and well, yumm..  This one looked different and so i stayed there for about 10mins.

Chellam is revered at home cos they all love her cooking, mom & few aunts have attended cookery classes conducted by her and they believe her recipes will not fail..

Today morning, i woke up and waltzed into the kitchen only to find gramma getting a whole bunch of ingredients ready, and subsequently she ordered[ well, you cant reallly order her anything... more of a request actually] the cook to grind them before she leaves.

And for dinner, without waiting for gramma to come[ she was reading the Bhagawad gita, daily evening ritual] and mainly because i dint want to miss the CSK IPL match against MI, i got about making the dish. Was almost done when she walked in and was surprised... :-) It was delicious and before i could take photograph, well, it was settling down in our tummies... :D

What you need:

Potato - 4 to 5 [ 1 small per person]- peel and slice like you would for French fries
Green chillies- 2
Cloves- 4
Cinnamon- 1 stick
Tamarind- 1 tiny piece
Turmeric powder- 1 tbsp
Red chilli powder- 1 tsp[ optional]
Salt- to taste
Oil- to cook
Water- to cook the potatoes in

For the masala paste*:
Red chillies- 2
Black pepper[whole]- 5 to 10
Fenugreed seeds[ Vendhayam] -1/2 tsp
Coconut- 1/2 cup
Rice- 1 tsp

How to make it:

1. In a pan, add oil, cloves, cinnamon, green chillies and the chopped potatoes.
2. After a few mins, add the Turmeric powder, salt and Red chilli powder
3. Once potatoes have sauted for about 5mins, add enough water to cook them [till they are soft]
4. In another pan, without any oil- saute the ingredients for the *masala paste. Allow to cool.
5. Grind all the ingredients to a paste [add water if reqd]
6.  in a 3rd pan, heat some water and add the tamarind to it - proceed to make a paste [1 tbsp]
7. Once the potatoes have cooked, add the masala paste and tamarind paste/water
8. Add salt if required
9. Allow to boil till flavours come together

I made myself a few rotis, but grandparents ate it with idli... It was yumm, quite spicy but lovely flavours~

Thursday, May 17, 2012

Blur Cafe, Chennai

So, the Best friend is in town and we made plans for Lunch & Movie. There was no confusion in deciding on the movie because we both had decided to watch Hugo together, even before she landed in Chennai. 

Now, the question was "lunch", where? I kept wracking my brains trying to zero in on a place that is close to Sathyam Cinemas and not too far for either of us, she was coming from Ashok nagar and moi from Chetpet. Finally, thought why not head out to Blur Cafe in Sathyam, and have lunch there. I had heard about the place, seen it while spending hours in the bowling arcade, but never eaten there. Trusting my instincts, messaged my friend "Lets meet at Sathyam cinemas around 1.30". 

She was there on the dot, and alas, i was late by a few minutes.. Once i spotted her standing waiting for me in the lobby, ran and gave her a hug, before waiting for the elevator. We went up to the 5th floor, and onto the Cafe that was enveloped in Orange. 

The tables were rounded and orange in colour with thin beaded lights running along the sides. The chairs were funky plastic moulded ones and cutlery was stainless steel on white plates. The place was pretty empty but for another couple. Sat ourselves, got comfortable and started catching up on our lives [ well, not that it had been long since we had last met, or spoken to :-) but still, we seem to never have dearth of topics to talk about]



My friend then looked at me and said "shall we go see whats in the counter?"
Me: Chalo. 
My friend: dang, i have changed, wouldnt have done this few years ago.. now i dont know me
Me: Good for you girl :)

We spent a few minutes oggling at the desserts laid out in the counter- Chocolate crumble, pana cotta and so much more. Right beside this was the ice cream collection- there was fresh coffee ice cream, vanilla bean ice cream among other flavours.

The waiter [sweet chap, forgot his name though] gave us the menu card, a few minutes and then came over to ask if we were ready to order. After a bit of deliberation, we asked him to recommend. Only criteria being vegetarian. He said we could try the Wood fire pizza... Ran my finger through the list of pizzas and chose the Guiso [Pesto with different vegetables- thin crust 9inch pizza] and my friend suggested we order a Vegetable Grilled sandwich as well.



She had a bad cough, and when asked if they served green tea, the waiter recommended the Masala Chai, which landed in our table within a few minutes along with food.

The pizza was thin, light and filled withe flavour. It had a bunch of lightly roasted garlic amidst fresh basil leaves. The pizza toppings were - Olives, Cherry tomatoes, capsicum, and cheese over a pesto sauce. Each bite was sinful, and we polished it off within minutes.



The grilled sandwich looked quite appealing. It was brown bread with mix of colour peppers, tomato served along with a small serving of onions, capsicum and cabbage shredded finely.  It was simple, filling and packed with flavours... Good we dint order too much, there was one slice of pizza that we decided to finish off amidst all our chats. 
 

Seeing the time, i noticed it was close to 3pm and the movie was at 3.30pm. I looked up to catch the gleam in my friend's face.. "Shall we try one of those yummy looking desserts, we will share one, ok?" .. Well, i can never say No to her[she will give me a earful and a lecture to boot, such a mom she is], and we ordered the Panna cotta. The waiter told us it was what he would recommend and that it came with Blueberry Compote.

Alrighty!! [Now i have had Panna cotta in Tuscana couple of times and loved it, so expectations were high] and when this one landed on our table, it looked good. My mind was already doing the "find the 5 differences between the two- this was served in a cup, while the other is on the plate, this looked a little hard, the other looked like jelly or caramel custard.. and so on..." Breaking away from my thoughts, we took a spoon each and went in for it... 

It came away easy on the spoon, and then was the taste test. My friend loved it, it was the 1st time she was eating such a dessert, but i kinda was still playing the 5 differences... :-) It tasted good, but texture was a tad thick. The blueberry compote was gooooood.... But it was sheer joy watching my friend devour the dessert, right down the last drop. All the 5 differences flew out the window and replaced with happiness :)

Phew... what a lunch that had been. The meal worked out to Rs550 [incl tax and Service charges], which i thought was reasonable. We left the place thanking the waiter with a big grin on our faces and all set for the movie!

Ambiance: 8/10 [ It was nice and quiet, but am guessing there are times when the place is buzzing with noise and crowd
Food: 8/10 [ Pizza and Sandwich were yummy, the pannacota was alright]
Price: 8/10 [Meal for 2 came to Rs550]
Overall Rating: 8/10

Address:
Level 5, Sathyam Cinemas
Royapettah
Chennai - 600 014
Tel.: 044 43920341
Open from 11am to 11pm

PS: Please to pardon the quality of photographs, they were taken on my poor Blackberry Curve 8520.

Monday, May 14, 2012

Fresca Pizzaria by Sandy's, KNK Road

Do you want to get a sneak peek into something nobody has seen/experienced till date? That is all it takes for my interest to get piqued and antenna to go up .. So, when i got a text asking if i would like to be a part of the 1st group of people who were going to experience the "yet to be opened" Fresca Pizzeria by Sandy, i jumped right in. Yes, this is same Sandesh Reddy who brought in Sandy's Chocolate Laboratory and Maya to our city... Actually, Fresca is what you will find if you go looking for Maya Restaurant [which is moving to a different location].

A Four Course Neapolitan meal with a price tag of Rs1000/- and let me tell you, it was well worth the money, infact it was a steal. This was part of Chennai Food Guide Diner's club initiative!!

Trivia on Neopolitan Cuisine [a la Wikipedia]
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. The contributions and fantasy of the Neapolitan people has been extremely important in further developing an autonomous culinary culture.
Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, like timballi and the sartĂč di riso, pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain poor but nutritionally healthy ingredients, like pasta e fagioli (pasta with beans) and other pasta dishes with vegetables.


I landed at the venue at 7.45, spotted Shadir on the phone, and went ahead to the basement looking for the others. The place looked pretty much the same as it did when Maya was around, Sandesh mentioned he was getting an artist who would do a mural/art on the ceiling and some of the paintings on the wall would be replaced. We were offered the largest table in the restaurant, that could seat 15.

Dark interiors, Deep red sofas and chairs, White cutlery with Black napkins, a menu sheet rolled up with a pretty ribbon on each place. Not only this, but after every course, the cutlery was replaced, there was someone refilling our water glasses every few seconds.. All this is what you call Attention to detail and it definitely adds to the impression and experience.


The night began with Sandesh giving us a brief on Neopolitan Cuisine, the fresh ingredients he was using, and the process he went through when finalising the menu, the equipments being used and so on. It was quite fascinating listening to him because for many food is just food, well, you order a pizza, dig into it, and once your hunger is satiated, you are done with the meal. Very few relish the ingredients, want to learn about the process of baking, cooking, reduction, and so on. 

Course 1 - Appetizers 

from L to R- Carpaccio, Stewed Figs, Appetite Teaser[ smoked Gorgonzella cheese with Poached Pears]
Ajo Blanco and Bruschetta 

1. Ajo Blanco[ Soup] -
Stewed green grape, gastrique
It was a divine cold soup, that was so rich in flavours, we were all dumb struck.

2. Carpaccio  Non Veg [Salad]
Rocket, Mustard Mango & Parmesan
Well, the guys looked like they had visited heaven and back on tasting this dish

3. Stewed Figs [Salad]
Boccancini, Roasted Zuccini
This was sinful, i love figs, and when  it had been gently stewed and served with zucchini, cheese and greens, it was a delight


Course 2 - Pasta  
 
From L to R- the menu., Spinach Gnocchi, Fromaggio Ravioli, Smoked Chicken Agnoloti and accompaniment herbs
1. The Fromaggio Ravioli
Wine butter, Pickled Vegetables
Oh my, i got no words to describe this dish. It just melted in my mouth, it was orgasmic [yes, stop gasping already, you will understand what i mean when you taste this] and was again so rich in flavours. there were about 3 different kinds of cheese in it, along with Tomatoes and basil. The Ravioli was cooked to perfection, al dente and this dish was a hit, the plates were whizzing from one end of the table to the other, with people polishing it off.

2. Spinach Gnocchi [Made with Spinach, Potato and Semolina]
Butter milk, Gorgonzola
Soft and simple, this gnocchi was nice. It had subtle flavours, and again a bit of cheese in the sauce.

3. Smoked Chicken Agnolotti - Non Veg
Tomato, Basil, Parmesan
Going by the reactions, am guessing this dish was delicious as well.


Course 3 - Pizze

From L to R: Palate Cleanser [Apple & Lime], Pizza:- Pesto & Artichoke , Margharita,Quattro fromaggi  and finally, the trio of Non veg pizza.

What is a Neapolitan Pizza? 
For starts - it is not your regular pizza. The size of a Neapolitan Pizza is around 10-12" ~ about the size of a Frisbee. 1 pizza should fill 1 person. It's a whole pie only, sit down affair. Usually not for a take away/home delivery. Eat if fresh, eat it at table for best results. Your pizza will be soggy as the liquid from the sauce & cheese tend to create a hot, soppy, molten area at the center of the pizza. It takes roughly 2-3 minutes to prepare one Neapolitan Pizza. The pizzas are usually not sliced, will have a charred crust & minimal toppings. Ideally a balance between crust, sauce & cheese. If an Indian were to put in layman terms - it would be an Indian bread (maybe Naan/Roti) with tomato paste, cheese & topping on it! 

Veg - Margharita, Pesto & Artichoke, Quattro fromaggi 
Each of these were lip smackingly good. I personally loved the Pesto & Artichoke , it was oozing with flavour, the crust was thin but not biscuitish, and there was cheese, but nont overpowering.

Non Veg - Grilled Chicken, Pepperoni
These flew like hot cakes. 
There were pizzas being served on our table as if there was going to be dearth for food next day on. That is how amazing these pizzas were. 

The Palate Cleanser was served next, it was a sort of sorbet made with Apple and Lime, and it was a burst of flavour in the mouth. I could taste the apple more than the lime...  And by now, we all knew this meant Dessert was next... ta ta ta daa ...

Course 4 - Dessert 
Top: Bocca Negra and Bottom: Tiramisu 

1. Tiramisu
  Nuttela
I've eaten Tiramisu in plenty of places but this was groovy, and as we got to the bottom of the glass, the liquer took over, it was quite strong. It also has mascarpone and savoiardi biscuits and enough tia maria and dark rum mixed with a lavazza espresso that really kicks in with every bite.
2. Bocca Negra
Vanilla Bean Ice cream 
I ordered this since i thought Bleh, Tiramisu, been there eaten enough.. :-) I got a plate with a scoop of Vanilla ice cream, and a cup with what looked like a molten lava cake.. Well, it was hot, it was gooey and it was chocolate, not over the top, but just right. I loved it from the first spoonful.
Bharat, who dint eat eggs got what looked like Blueberry tart, couldnt get a picture, but he enjoyed it.
The evening began around 8 and went on till 11pm, and it was quite a fun evening. Good company, amazing food, interesting insights, and well, awesome service. What more could we ask for right? Between every course, Sandesh gave us a bit of insight into the dishes, the style of cooking, the battles he fought to keep the item on the menu and how each day would boast a different menu [well as he said not all ingredients will be available all the time]
None of the pizzas or pastas had All purpose flour or Maida in them, he was using a different kind of flour.. How cool is that? And yes, he was here offering people the chance to break away from perceptions, and try new ingredients and dishes!
  
P.S: * I did note that most of the lot on the table, though hard core non vegetarians, enjoyed the veg food immensely.

P.P.S: The Pizzaria should be open in a few weeks time! So keep a look out for the "Now Open" banner when you drive into Khader Nawaz Khan road.

Ambiance - 7/10
Service- 8.10
Food - 9/10
Price - 8/10 [A meal for two will cost about Rs1000- Rs1200/- but remember, it also depends on what and how much you order]

Overall Rating - 8/10

Address:
Fresca Pizzaria
No 32 Platinum Building [Basement],
Khader Nawaz Khan Road
Chennai - 24
It is located in the same building as Benetton, Mehta Jewellery and Cascade.   


Disclaimer:
This was part of a CFG Showcase that I attended and was conducted by Chennai Food Guide.

The reviews posted on this blog are based on my personal experience. Also remember that restaurants and eat outs sometimes change with time, so does their food and service. So, kindly consider these factors while visiting the places. Remember, no two palates are the same. Bon AppĂ©tit  :-)

Tuesday, May 8, 2012

Kryptos by Willi

L-R: salad bar, the long table, the menu, pasta salad and bowl of pitted olives

The last time i was here, the earth shook. No, i am not exaggerating, it was the day we felt the strong tremors in Chennai and pretty much across the country [the quake that occrured in Indonesia]. There we were, a whole bunch of us enjoying a relaxed lunch when i felt the tremor, told those around me who mocked and cracked, but dint believe a word i said , till we walked out and saw the entire city out on the streets..  

And here i was again, at Kryptos by Willi, this time for dinner with another group of lovely friends. Oh yes, the highlight was i finally got to sit at the majestic granite table representing the Greek community concept.

After the initial smiles, Hi, Hello, Hey, long time no see, i got comfortable and before i knew it, time had flown by, the watch showed me 10.00 and this Cindrella had to head home :-)

The menu was new, the menu card, rather book was new, and the surprise was it had all the items on the menu in English and Tamil. Vipin said they are redoing all their menu cards to have both languages and it has been a hit with the customers. I can think of a few who'll be kicked to see tamil names at such restaurants.



The different dips on the table  and the 3 salad dressings[bottom left]

We opened the dinner with a drink, and then the food kept coming, conversation kept flowing, we spoke about everything from the power situation in the city, to the restaurant scene to Frisbee and even Roof top film festival [RTFF]. Of the 15 on the table, there were a few who were hard core foodies, there were the few who were hooked on their cameras, letting the others patiently wait with empty plates before they could sample the delightful looking dishes and there were some who were meat-o-maniacs who actually relished the veg salad and dishes..

Kryptos has quite a Salad spread, which is all veg and quite a treat for the eye and the tummy. Colours catch your eye as you walk down the salad bar, with plates heaped with vegetables, dips (Hummus, Tzatziki) different kinds of olives, and a tasty simple sandwich [zucchini, lettuce, colour capsicums and even aubergine (yes, brinjal,. but it sounds better and exotic when i say it otherwise, right?). Oops, there were also different kinds of cheeses- Mozerella, Feta and few more.  This salad bar is a meal on its own- yes, you read it right and if you dont believe me, go on head over to Kryptos and give it a try!!




L to R- Piperies gemistes,  Pilaf, Jacket potatoes and Mashed potatoes

No sooner had we sat down to enjoy our salads, the staff brought forth a few vegetarian and non vegetarian starters. The table was long, and there were so many of us that there were pockets of conversation happening from one end to the other. The beautiful thing about our group is we connect with each other so well that there are no awkward silences or pauses, wondering what to talk about, and i was meeting a few for the 1st time, but it was chilled out as always. Vipin & his wife Somna joined us along with few others from their team, adding to the evening's charm. 

L- Beef meatballs in tomato sauce & R- Kolios sto fourno [ oven baked mackerel]

Ok, back to food.. like the curtain at a live performance, we noticed dishes appearing slowly, teasing our senses one by one. I saw a bowl of mashed potato appear, following which a plate of Jacket potatos [three giant potatos sitting snug in aluminium foils]. And a plate with a black terracota pot landed in front of me, and i had to see what was inside, it was mackarel [fish]. I did notice the guys devoured the plates of Chicken and beef within minutes asking for refills.. :-)  Vipin & Somna made sure there was not an empty plate on the table and gave us free reign.. yes, that is how amazing they are!

Wait, am not done... We havent even hit the main dishes yet- there was the bowl of hot Pilaf [rice with a tinge of garlic flavour], coloured capsicum stuffed with rice and pine nuts in a tomato sauce [ believe me when i say the rice and capsicum complimented each other beautifully, it was subtle, no sttrong flavours and simple], and aubergine baked dish. Hmm, have i left anything out? I cant remember...

L to R:  Tiropitakia is the phyllo pastries with savoury cheese filling, Papoutsakia [Eggplant /aubergine halves with a mix of onion,garlic and tomoato topped with white sauce and cheese], non veg mezze platter and Gemista [vegetable patties]

Almost done, but but we were all looking forward to the dessert. It was the infamous Baklava and Moist Chocolate pie, i personally prefer the Baklava over the chocolate [not really a chocolate person you see].... Phew, what an evening it had been. While many ordered coffee and tea, i declined the offer knowing i shall get my caffeine kick around midnight before calling it a day.

Baklava and Moist chocolate Pie

Bidding adieu to all,  i left the restaurant with the voices floating in the air. 

Food- 9/10
Ambience- 9/10
Service- 9.5/10
Price- A meal for 2 covering 3 courses will run a bill of about Rs1200 - Rs1300

Address:
Kryptos
#24, Khader nawaz khan road
Nungambakkam
Chennai- 600006
Ph: 044 4503 8001
Its at the basement in the same building as Atmosphere, opp where Mocha used to be.

Tuesday, May 1, 2012

Hunger pangs and an Eggless Strawberry Yogurt Cake


I was feeling like a snack, but it was one where i wanted to eat fruits. I opened and stood in front of the fridge for a few minutes, discovered a box of chopped papaya and a box of fresh strawberries. Had a light bulb moment, why not i make something with the strawberries, milk/yoghurt and maida at home. And for some reason, was in the mood to bake. There flew my urge for a snack. 


I started looking on the net for simple interesting recipes, when i stumbled upon the Eggless Strawberry Yoghurt cake on my friend Saffrontrail’s blog. That was it, it looked mighty easy, and i had all the ingredients, but jam [which i could pick up from the store a minute away from home]

Here is the recipe from her blog:

Ingredients
¾ cup yogurt
¼ cup milk (i used regular milk )
¼ cup rice bran oil ( i used cooking oil, dint have rice bran at home)
¾ cup sugar
2 generous tablespoons of strawberry or mixed fruit jam (mixed fruit jam it was)
1 tsp Strawberry essence or mixed fruit essence (had to settle for vanilla extract 1 tsp)
1.5 cups all purpose flour OR 1 cup AP flour + ½ cup whole wheat flour (atta)
1 tsp baking powder
½ tsp baking soda
Pinch of salt

Roughly 1 cup finely diced strawberries [ I set aside a few berries for decoration but ended up eating them as the cake baked :-) ]
Handful of tutti-frutty (optional- i dint have these either)



Directions
In one bowl, whisk the oil, yogurt, milk, sugar and jam.
In another big bowl, sieve the flour, baking powder, baking soda and salt. Make a well. Add the whisked wet ingredients. Fold until they come together.
*Note: Over enthusiastic beating / whisking is better avoided.
Towards the end, fold in chopped berries and tutti-fruity.

A small variation here:
Saffrontrail recommends baking in oven, now i again had only a microwave and have baked a eggless chocolate cake earlier, which turns out delicious every time. So, going with my gut feel, decided to try the same for this cake as well and must say, not disappointed. The cake was yummy, a tad dry in the middle [wonder why] but otherwise soft and bursting with strawberry flavour….

I used a microwave proof glass bowl, and baked it for 8minutes on high.. :-)

If you have an oven [lucky you, follow the below mentioned steps to bake the cake]
Scrape the batter into the greased tin / silicon mould and bake at 180 C for around 45-55 minutes, checking with a tester if it comes out clean.
After 10 minutes, un-mould and cool on a wire rack.

Finally, cut into wedges, dust with icing sugar and serve with tea/coffee or just devour it as a dessert. 


Bon Apettit... 
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