Cheese Archives - My Veg Fare

Vegetariana Pizza Sandwich

Jayasri Ravi — Mon, 02 Dec 2013 23:53:00 +0000

Hi everybody, it's been a long time I said hello to you all, we are already in December, I have missed you all from almost 2 to 3 months , hoping to be more active in this part of the world, I know I have become dormant but not with cooking or baking they are still doing well, it's just that I haven't shared anything with you at all, I love to thank you my new followers on face book and Google+, I have to say this you are all my inspiration to come back soon and start to share my creations...Well you must be wondering why I am here today, Last year I had a wonderful time with my few blogger friends who was headed by Champa the lady who blogs at the Versatile Kitchen, like every year she does Bake-a-thon, that is baking the whole month of December, and I have enjoyed participating so here is an other year of Bake-a-thon enjoy the bakes you will see three times a week..
Here I go with my first Bake-a-thon..., these are as always for my Monday morning for their Lunch boxes, easy peasy pack them in kitchen foil and they love it.
I got this idea from Gino D' Acampo's, so I have been making different types of these, Long back I had made a Maffuletta bread which my kids loved, I had this in mind and Gino's pizza recipe turned it into these kind of Sandwiches.

VEGETARIANA PIZZA SANDWICH

Recipe : inspired by Gino D' Acampo
Serves: 4 to 6
This makes 2 Pizza bases

INGREDIENTS
200 grms of Strong Whole meal bread flour and extra for dusting
7 grms (2tsp) fast action dried yeast
1/2 tsp salt
3/4th Cup of warm water nearly
of warm water
2tbsp of Extra Virgin Olive Oil
1 tbsp Italian Herbs

FOR THE TOPPING
1 Green Capsicum/Pepper
1 Red Capsicum/ Pepper
1 Large Onion
1/4 cup chopped Kalamata Black Olives
6 to 7 Jalapenos (I used one in Jars)
1 tbsp of Extra Virgin Olive Oil
100 grm Passata
Salt and Pepper to taste
1/4tsp Red Chillies
Mozzarella cheese as much as you need 🙂

METHOD
Prepare the dough first, In a large bowl take warm water add yeast then add salt, Oil, Italian Herbs and flour toss them all together then pour water first 1/2 a cup mix well then start adding water until you make a dough then turn the dough onto a well floured surface and start kneading with your hand until it is smooth and elastic.
Next make your filling, First of all pour 1 tbsp of oil and heat it in a frying pan over a bit high flame, fry the Onions and Capsicums for a few minutes switch off the stove add Jalapenos and Kalamata Olives chopped add salt , Pepper powder & chillies mix well and keep it aside to cool

Place this dough in an oiled bowl then brush the top also with oil and leave it in a warm place with a covered clingfilm for 30 to 40 minutes depending on the temperature.

Preheat the oven to Gas mark 5**/ 180 degrees
As I baked this in a 12" round cake tin I lined the cake tin with Parchment paper
Once the dough is rested and would have swollen up, take it on to the floured surface and divide it into 2 parts.

With the help of your hands push each one out from the centre and make 2 round disc, place one of the disc into the prepared tin to this apply Passata then spread the filling evenly then spread the grated cheese on it, now slowly place the other disc on top of it, and tuck them completely into the other one nicely then brush the top with milk. Bake it in the preheated oven for 20 to 25 minutes until a skewer inserted comes out clean or the bread is browned nicely on top.

Take it out on to cooling rack for few minutes, take it on to a board cut them into how many wedges you want and serve them or like me I packed them in their lunch boxes.

NOTES: I could have used capsicum & onions just like that with other ingredients, but sauteed them as capsicum tends to give out water and the bread becomes gooey and soft, which my kids don't like so fried them both used them in the filling.
Hope you make it love it and enjoy it...
take care
c you soon....

The post Vegetariana Pizza Sandwich appeared first on My Veg Fare.

Eggless strawberry Lime Cheese Cake

Jayasri Ravi — Tue, 07 Aug 2012 21:10:00 +0000

Hi everybody, Hope you are all doing well, Last month I had stepped down in the CCC - that is Crazy Cooking Challenge as it was something Tina asked everybody to cook which was something to do with Non-veg. But this month she asked us to do a Cheese Cake, and I really wouldn't wanted to miss it out. I had completely forgotten all about it, with lots of things going on., when I received mail from Tina I realized I haven't made anything, as I was not at home from past 4 days, and returned yesterday, I made it immediately, everything was done and even photos were done.., only I had to just type and post, which I was not able to do in the morning had to go to work :(.., so here I am a little late but I haven't missed out, hope Tina will forgive me..
This CCC challenge is something different, she asks us to do something from an other blogger who is not too somebody like a pioneer woman / Martha stewart etc. isn't it interesting concept.., and I do love the challenge.

So, for this month's Challenge Cheese Cake I Chose this recipe from Anuradha's Blog , she as you all know who is behind the famous Muffin Monday and blogs at Bakerstreet.tv, she is a wonderful blogger with loads of dessert recipes, and the lovely Muffins which I love to bake, I used to be part of it..., which was a bit difficult for me as every week I couldn't nudge my kids to finish the muffins with other baking stuff, I keep doing.., so I had to sit back on it.., I have book marked a few too.., Her presentation and beautiful photography is amazing. If anybody is interested in Muffin Monday, do write to her. Thanks Anu for this lovely write up of how to bake a perfect Cheese cake 101, check out her blog for a detailed explanation, I again as always just changed them into eggless and still my kids liked it, My daughter who loves cheese cakes said the hint of Lime gave the cheese cake a wonderful touch...
Here is how the recipe goes...

She talks about how to bake a perfect cheese cake - according to her, there are a few things we need to keep in mind while baking a cheese cake so what are they-
1. All the Ingredients should be at room temperature
2. Oven should be preheated
3. Water in the Bain Marie must be warm
4. Using a spring form tin
5. Additional lining of parchment paper so there will be no leakage of the batter and seeping into the Bain Marie

EGGLESS STRAWBERRY LIME CHEESE CAKE
Recipe source : Bakerstreet.tv

INGREDIENTS:
FOR THE CRUST:
1/2 cup digestive biscuits (I used Marie biscuits) ( approx 100 gms but I used around 200 grms*)
2 tbsp Brown sugar
1 tbsp butter ( I used 2 tbsp)
1/4 tsp cinnamon

FILLING:
I have made a few changes - If you would like the original recipe do check the link above

250 gms of Cream Cheese ( I used Philadelphia)
250 gms of Ricotta Cheese
1/2 Cup Sugar
1/4 cup + 2 tbsp Apple sauce
1/4 Cup Condensed milk
1/2 tsp vanilla
1 tsp Lime Juice
1 tbsp - zest of one medium Lime
1/2 Cup fresh strawberries

METHOD:
Heat oven to 180 degree / Gas Mark 4, oven rack in the middle, Lightly grease the sides of your pan.
Line the
Combine biscuits, sugar, cinnamon and melted butter to making into crumbs, Press these crumbs into the bottom of the prepared pan.
Bake the crust in a preheated oven for 10 minutes until the edges are slightly browned.
Now in a large bowl beat the cream cheeses together until its creamy and free of lumps, then add the sugar and beat until it is smooth.
Now and scraping them from the bowl bringing them together.
Blend Apple sauce and condensed milk until well combined and smooth.
Add this to the cheese batter with vanilla, lime juice and zest of lime, beat all of them just until smooth and well combined.
I sprinkled some chopped strawberries which I had hulled and tossed with 2 tbsp of sugar and a tsp of zest orange, which I had kept aside.
Bake to 40 to 45 minutes or until the cake is set and the center still jiggles, She says you have to turn off the oven and let it sit inside the oven for an hour.
Remove the cheesecake from the oven, leave it to cool to room temperature.
Run a metal spatula around the edge to prevent any cracks, Release the sides of the spring form tin and place cheese cake on a plate.
And Refrigerate it for at least 4 hours but I refrigerated the whole night (she says it can be done too).

USING BAIN MARIE
Cover the tin from outside with a Aluminium foil, before pouring the batter into the tin, Once you pour the batter, then keep this in an other container which is filled not completely with warm water, check out her blog or some videos in google on how it works
So why use Bain Marie - They say that while baking a cheese cake baking this way helps in preventing the cake getting cracks in the center.

NOTES:
After beating the cheese until cream and smoothy, she adds Egg at this stage.
She uses Strawberries in the middle of the cheese cake filling and again pours half the batter on top of it, for this she takes few strawberries hulled and which is already tossed with 2 tbsp of sugar and a zest of orange which was kept aside.
you can run a knife or skewer through the batter giving it a swirl effect.
I had very little strawberries so I skipped this step.

Check out all the cheese cake out here and enjoy......
Thanks Tina and Anuradha for this wonderful journey on cheese cake.....

The post Eggless strawberry Lime Cheese Cake appeared first on My Veg Fare.

Paneer and Mint Flavoured Garlic Rolls - Eggless

Jayasri Ravi — Wed, 16 May 2012 16:41:00 +0000

When Kalyani announced Magic Mingle # 5, I was really not into it, as my kids are not a big fan of Paneer, So when I wore my thinking cap, everything seemed alright, put two and two together and I thought it will work..
I get so involved every time she announces that I indulge myself in trying out new ways, techniques and become more creative in thinking what I can do.., this is what I tried and turned out very well, my kids just loved it so much, It's such a keeper recipe, This monthly mingle of Kalyani's is such an enjoyable event as I keep trying new methods of cooking and baking.., here is one such thing.., I took a chance and it really worked out, go and try it out and tell me if you liked it.

Let us go straight to the recipe...

PANEER AND MINT FLAVOURED GARLIC ROLLS -EGGLESS

INGREDIENTS:
75 grms Minted Paneer
300 grms White Bread flour
125 grms Plain flour
2 tbsp oil
1 and 1/2 tsp salt
1 tsp Sugar
2 and 1/2 tsp Active Yeast
100 grms water roux ( Rice flour water roux )
1/4 cup water / or whey water from making paneer
1/2 Cup Milk
Rice flour water roux**
2 tbsp of Chilli flakes

Method for Making Garlic butter
peel and chop around 6 to 7 cloves of garlic
chop 2 to 3 tbsp of coriander leaves / mint leaves
25 gms butter

Method for Mint Paneer
Check out this Link for making fresh Minted Paneer at home.

Method for making Water Roux
Check out this link for making Rice flour Water roux

METHOD:

TO MAKE GARLIC ROLLS
First mix both the flours using a sieve or with hand until well combined.
In a large bowl, take 1 tbsp of warm water ( luke warm ) add yeast and a tsp of sugar, leave it for sometime in a warm place, you will notice the yeast bubbling up, this way we will be sure that the yeast is still active.
Meanwhile, In a mixie / food processor take minted paneer and 1/2 cup of milk, blend them together.
Pour this into the yeast bowl.
Add salt and flours into the bowl of yeast with water using a spatula or using your hand mix them together
to this add Rice flour water roux , mix them well together.
Then start kneading the dough, dust the surface and hand with flour and knead and stretch for 10 minutes, in few minutes you will see that the dough becomes soft and beautiful.
Oil the same bowl and roll this dough in it, and cover it with a cling film and leave it to raise in warm corner for at least 1 and 1/2 hours (depending upon the altitude and temperature of the place you are living ), you can mark the bowl or guess by eyeing that the ball has doubled in shape.
While the dough is rising make Garlic butter, Blend garlic cloves and chopped coriander and Mint leaves into a paste with a tsp of water.
mix this paste with butter and keep aside until needed.
Next punch the dough so the gases are released and spread the dough to a rectangle shape, spread Garlic butter on top of it and some chilli flakes to get a kick out of the rolls when biting into them!!
Now roll out the flattened dough from the longer side when you come to the end pick up the end portion lift it and join it to the top, this way you can be careful that nothing leaks out.
Dust the surface with flour and roll the rolled dough so they are evenly distributed and you would get a perfect log shape, cut them into equal portions.

Preheat the oven to Gas Mark 5/180 degrees, place a bowl of hot water underneath.
Place these portions on a parchment paper giving gaps, and allow it to raise again around 1/2 an hour, you can see that it would have swelled up again.
Brush it with milk and place the tray into the oven and bake for 25 to 30 minutes depending upon the temperature of your oven or insert a skewer which comes out clean telling you that the roll is done.
Take it out of the oven , leave it on the wiring rack for 5 minutes then slide them on to the wiring rack for it cool down, otherwise the bottom will get very soggy. as the bread still cooks because of the heat from the tin.
Serve it warm or cold with a hot cup of soup, or just eat it with sauces..

My verdict : My kids fell in love with these rolls, these rolls stayed soft. Keep it in a airtight container. serve it with soup or with ketchup, They even took it for their lunch boxes!!

Stay tuned I will soon be posting an other recipe with Minted Paneer....., later in the day...

The post Paneer and Mint Flavoured Garlic Rolls - Eggless appeared first on My Veg Fare.

Chocolate, Orange and Dates pudding for Daring Baker's challenge-April 2010

Jayasri Ravi — Wed, 28 Apr 2010 00:09:00 +0000

Hi friends, I know I am a few minutes late for my Daring Baker's challenge posting !! :), that's me always late for everything, But, But, just a second I posted in the forum right on time!! exactly 2 minutes before midnight!!.
This month April 2010 Daring Baker's Challenge was hosted by Esther of The Lilac Kitchen, she challenged everyone to make a traditional British pudding using if possible a very British ingredients Suet!!!.

Well, well, well this was a difficult situation I was in and few more like me who are vegetarians and vegans, as Suet is made from meat!!, Even though here they sell a vegetable suet by Atora, I had never tried it and really did not know how it works, May be someday I might give it a try!!, But then Esther, was a wonderful host who wanted all of us to participate and was she flexible, yes!!, she was very !!!, she wrote that she wanted all of us to bake I mean Steam away or Bake or however you know how to make a pudding!!, and yes here we go we all had free reins so we could just make whatever we wanted!!
If you are interested on how the suet is made check out in Esther's blog or visit the main Kitchen where loads of our Daring bakers have contributed to stuning puddings to feast your eyes!!
I just wanted it to be atleast in something realtively near so I really wanted to Steam and see how the pudding tastes and looks!!, I was so surprised that it turned out very well..., Here is my pudding recipe...
This recipe after searching so many books I found this one, which attracted me for two reasons one by the look of it and the other was it had dates in it!! The most loved dry fruit by me....!!!,This book is a collection of Desserts and doesn't have an author.., whoever found this one won my heart and of course my family and friends who enjoyed it, especially my H who said, it was simply Gorgeous and had a generous second helping !!! as it was quite sweet...
Sorry once again I have to apologise the not-too-tempting-clicks!!, But they were really too yummy!!, you all must give it a try.

CHOCOLATE, ORANGE AND DATES PUDDING

INGREDIENTS:
100 gms Golden Caster Sugar
2-3 Seedless Oranges
200gms Unsalted butter, softened
200 gms Dark Muscovado sugar
Finely grated zest of 1 unwaxed Oranges ( I used 2 tbsp)
3 tbsp of fine-cut Orange Marmalade ( I used home-made Marmalade from my previous recipe)
3 Eggs beaten
1 tbsp Orange-Flower water (Optional)
150 gms Plain Flour (I used 100 gms Plain flour + 50 gms Quinoa Flour)
50 gms Unsweetened Cocoa powder
2 tsp of Baking Powder
150 gms ready-to-eat dates, chopped

Served 7 !!

METHOD:

First make a sugar syrup, pour 150 ml water into a small sauce pan and add the caster sugar. Cook over gentle heat until dissolved.

Slice each Orange thinly into about 6 neat slices. Submerge them in the sugar syrup. set a disc of non-stick grease proof paper on top and simmer gently for 30-40 minutes. Lift the Oranges out with a slotted spoon and drain on a wire rack. Boil the syrup until reduced by half.

Line the base of the pudding basin with a disc of non-stick greaseproof paper. Place the best Orange slice on top of the disc, and use the rest of the slices to line the sides of the basin.

In a large bowl, cream the butter, muscovado sugar and orange zest using an elctric whisk, until light and fluffy.

Beat in the marmalade, then gradually beat in the eggs and orange-flower water, if using, mixing well between each addition. Sift the floour, cocoa and baking powder into the egg mixture and fold in. Finally fold in the dates.

Spoon the mixture into the basin, It should come about three-quarters of the way up the sides. Smoot the surface and cover with a disc of non-stick greaseproof paper. Take a large sheet of aluminium foil and fold it in half. Make a pleat in the centre. Press the foil over the side of the basin with the pleat in the centre. Press the foil over the side of the basin, tie around the top with string and trim away any excess foil.

The pleat will open out and allow the pudding to expand during cooking.

Stand the basin on a trivet in a large, deep pan and add enoough water to come at least 5 cm up the sides. Cover with a lid and simmer gently for 2 hours, topping up the water level from time to time.

Remove the foil and disc and insert a skewer into the centre of the pudding. If it doesn't come out clean, re-cover and steam for a little longer. Run a knife around the sides, turn out onto a dish and brush with syrup. Serve with what ever you enjoy!!!!.

VERDICT: I just loved Steaming this pudding as I had never done this before, Every one loved it!!, I used my pressure cooker to steam this pudding, I did not have a pudding bowl, so I steamed it in a pyrex bowl!!

I served with my Home made Mascarpone cheese, which I had learnt it in previous Tiramisu (which I did not make !!, just made the cheese) Daring Baker's challenge.

Home Made Mascarpone cheese cre'me:

50 gms Mascarpone cheese

150 ml Double cream

50 gms Icing sugar

I softened the cheese, mixed it with Icing sugar and added the creame and thoroughly beat into a soft sweet cream.

Here are some more clicks of my lovely chocolatey, orangy dates pudding....

Digging into my lovely pudding and served with the cre'me, rather poured it on it!!, which was just out of the steamer and was quite warm... Mmm.....

This was one nice click ( :)))) so I say!!, this was really how it looked like... Absolutely Gorgeous and yummy....

My kids were saying it just tasted like the Orange chocolates sold exclusive only in UK, which is just like the orange segments, as if you are peeling an Orange, So if you ever come to UK, do not forget to buy these Orangy chocolates.., as I heard from lot of people that you can get it nowhere!!
Enjoy!!!

The post Chocolate, Orange and Dates pudding for Daring Baker's challenge-April 2010 appeared first on My Veg Fare.

HALLOUMI CHEESE STARTER

Jayasri Ravi — Tue, 13 Jan 2009 21:28:00 +0000

Here I come with a different kind of Starter. I had mentioned about this Recipe in my sister's side dish of Malai Bhendi, where I met a Mallu girl who taught me this, Nithya had made this. I will tell you how it is made, people who don't mind a little bit of salt in their palate may enjoy this, as this is a saltish cheese and it is called Halloumi cheese, it is a Greek cheese, The label says it is great with salad dressings, anyway everybody in the party enjoyed it and here goes how it is made!!

HALLOUMI CHEESE STARTER

Ingredients
2 packets of Halloumi cheese
1 cup extra virgin olive oil
4 to 5 red chillies

METHOD:

Cut the cover & drain out the water in them, Press it with a kitchen towel to remove any moisture. slice them horizontally or as shown in the photo.
Take a pan & heat it nicely, say sizzling hot, place these cheeses on them & roast them as shown in the photo, until the watery thing in them disappears & becomes nice golden brown in colour
In a cup take olive oil to this add the red chillies by deseeding & cutting them into thin slices mix them together.
Now Garnish the cheese with the above-said oil mixture, Basil leaves & serve them hot.

Well, it was quite delicious and I thought the saltiness blended with the spicy chilli I think! I liked it, Try you may like it too.

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