Hi everybody, Oranges and me have a great connection I think you might have noticed I have loads of Orange recipes in my blog, Oranges as we all know is good source of vitamin C, and I think this time of the year we definitely need it, Consuming Vitamin C rich food keep the cold away.., This also helps in the absorbtion of Iron when you are eating Iron rich food as well,  keeps the Haemoglobin content well.
Coming back to this cake, This is suppose to be a  Greek Cake which I got from a cakes and bakes Magazine, People in Greek bake this often and they love and enjoy it.  I searched few websites for this cake but ended up making from this magazine, as I liked the Idea of it.  Hope you like the Idea and enjoy it too.. as my family and friends did...
My Children loved it, they said it was sweet and moist, I made few changes adapting it to my way of baking, I have used silken Tofu in my bakes, but not to this quantity,  I tried and was quite satisfied, This particular cake was more interesting to me as I had  fruit in it and later on I decided to use cocoa powder in it so I could send it to Kalyani's Monthy mingle Chocolate and fruits, which I am posting it a bit late.  Check my notes for the changes I have made in this cake.
This cake stays moist for at least 5 days, no need to refrigerate it either (well I am talking about this climate)

KEIK PORTOKALI - ORANGE SEMOLINA CAKE - EGGLESS
Minimally adapted from Cake & Bake Magazine

INGREDIENTS: 
FOR THE CAKE
2 Medium Organic Oranges well Scrubbed
1/2 cup Olive oil
1and 1/2 Cup soft brown sugar
200 grms fine Semolina
1 Cup + 3 tbsp Mori Nu Silken Tofu ( around 300 gms )
50 grms Almond meal ( Powder )
1/4 tsp salt
1 tsp Baking Soda
1/2 tsp Baking powder
2 tbsp milk

FOR THE GLAZE:
1/2 tbsp Butter / vegan Butter
1/2 cup Icing sugar (confectioner's sugar)
1 tbsp of Milk / soy milk
1 tsp of Orange Blossom water
1 tsp of Orange juice

METHOD:
In a very hot water add two oranges in intervals of 5 minutes for 4 to 5 times keep changing the water that is after every 5 minutes throw away the water, use fresh hot water again and do the same way at least 4 times, this will remove the sourness of the orange skin. (even though not completely )
In a thick bowl boil the whole oranges in plenty of water until softened, almost about 1 hour in a low flame, with a closed lid which had a little hole in it. keep checking that they are well covered and keep adding hot water as needed.
Once it is cooked take out the Oranges, once they are cool, Quarter the oranges to ensure that there are no pips and seeds,  Puree the oranges skin and all in a blender or food processor until you have a smooth orange puree.
Grease a Bundt pan and coat it with flour and set aside.
Preheat the oven to Gas Mark 4 / 180 degree**.
Take all the dry Ingredients and sift them well together except cocoa powder and keep it ready.
Meanwhile Blend Tofu**  in a blender or Mixer until smooth with 2 tbsp of milk (see notes)
In a large bowl, pour this Orange puree into it, to this add oil, sugar and well blended Tofu puree also into it.
blend them all well together.

To this Blended Liquid mixture add the dry Ingredients until well incorporated.
Divide this mixture equally into two bowls to one of this bowl blend cocoa powder to this set aside.
Take your Bundt pan pour one spoonful of the white (not exactly) batter next the cocoa next to it then the white batter and next the cocoa batter on the next step alternate each batter on top of it as the batter is not very stiff but bit liquidy it spreads.
Once all the batter is used up.
Place it on the middle rack and bake it in the oven for 40-45 minutes**.
Once done remove it from the oven and place it on a cooling rack, after 10 minutes, remove it from the tin and allow it to cool.
Then I made the Glazing and poured it on to the top of the cake and leave it cool down.
Slice and enjoy the cake...

NOTES:
Blend Tofu in a blender or a mixer without any lumps, then add 2 tbsp of milk blend again so it is smooth and silky.
I always bake my cakes and other baked products in Gas Mark 3 as my oven has very high temperature, even though I have given the universal cake baking temperature.
You bake with your oven temperature and also check the timings as well.

ORIGINAL RECIPE IF YOU WANT TO TRY OUT:
Original Recipe calls for 5 eggs, 185 ml Olive oil, 140 gms caster sugar, 250 grms fine semolina, 80 grms almonds chopped and few chopped almonds for decoration.
This recipe also uses syrup to pour on to the cake after it is baked. for this syrup 125 grms caster sugar, juice of 1/4 lemon and 1 tsp orange blossom water

This recipe goes to my Bake-a-thon event by Champa and check out Priya, Suman, srivalli and Preethi

Sending this also to Kalyani's Magic Mingle - Chocolate and fruits 

The post Orange Semolina Cake - Keik Portokali - Revani (reh-vah-NEE) - Eggless appeared first on My Veg Fare.

It's Monday Morning, I had Muffins and a Quick Bread to go for a Morning Breakfast, wholewheat and Clementine juice blended in Baked goodies.., what else do you need for a healthy eating... and for cravings too.., Coming to this particular recipe I have to say a few things first - Never compare my blog with hers she is an amazing photographer, with beautiful clicks, mouthwatering recipes.., lovely write ups.., I was mesmirized with those beautiful photos, I jumped from recipe but ended up making these as my girl loves anything citrus, I had a few recipes which caught my  attention were this, as I had only baked with blueberries but not with lemon in it, then these goat cheese biscuits, then this one, with different flavours and a healthy one too.., I have book marked all of these to try out soon...
You must be wondering why so much introduction.., well for two things, always give credit to the blogger who tried and tasted this recipe and blogged about it...., and with lovely clicks made it more interesting for us right ?, so the other reason is it is SRC time..., Yup..., Love The Secret Recipe Club started by Amanda and the other fabulous girls who are with her to help her run this club so smoothly.., Thanks to Amanda, Angela, Jane, Suzanne and Tami.
This month Suzanne paired me with Dash of East - Melissa, Check out her blog.., beautiful girl, wonderful photographer, web and graphic designer... as she says speaks through photographs and her recipes and her lovely write ups..., Here I have adapted the recipe for making it eggless, and made a few changes and I have halved the recipe. Check out the Original recipe here, I am planning to make this again with Eggs, so I would understand the bread more.

EGGLESS CLEMENTINE QUICK BREAD 

Adapted from Dash of East minimally she has in turn adapted from Marta Stewart

INGREDIENTS:
115 gms Plain flour
75 gms Rye flour
60 gms Soya Dairy free butter
1/4 + 2 tbsp Cre'me Fraiche
1/2 tsp Baking powder
1 tsp Baking soda
1 tsp Vanilla extract
1/2 + 2 tbsp Soft Brown Sugar
1/4 cup Silken tofu
1/4 cup milk
2 tbsp zest of Clementines
1/4 cup Juice of Clementine (I used 2 clementines with its segments)
1 whole clementine segments

METHOD:
Preheat the oven 10 minutes before baking to 350 degree F/Gas Mark 4
Juice of two clementines with its segments in a manual juicer
Take both the flours, BP, BS and salt. Sieve everything together 2 to 3 times and keep aside
I took cre'me Fraiche, silken tofu and soya dairy free butter and milk and blended in my mixie (Indian Mixer)
In a large bowl take the blended wet ingredients together to this add Sugar and mix well together.
To this add the extracted juice, segments, zest of the clementines and vanilla extract blend them all together.
Take all the Dry ingredients in a bowl, make a well in the center pour the liquid mixture in parts to the flour until well combined in a circular motion and lifting it from the beneath.
As this is an Eggless one, try not to handle the dough too much.
Bake this for 35 to 40 minutes depending upon your oven temperatures, after 30 minutes check the bread by tester to check if the bread comes out clean, leave an other 10 to 15 minutes (Judge) and again insert a tester to check, if it comes out clean that means your bread is done.
Take it out and leave it on the wire rack for 15 minutes, until it is completely cool.

You can even make a clementine syrupy glaze this is how you need to do it
Take 1/4 cup clementine juice and 1/2 cup of sugar in a sauce pan bring it to boil, in a medium heat, reduce heat and let it simmer for 3 to 4 minutes.

Once the bread comes out of the oven and on to the rack, prick the bread all over, brush this syrup all over the bread, as the bread is still warm it absorb the syrup. Once it is cool, place it on the wire rack top side up and brush the syrup all over the bread and serve it.

My verdict and notes:
I have replaced a few things from the original recipe, as I had no  heavy cream I used Cre'me fraiche, If you plan on making this bread with eggs this recipe calls for 1 Large Egg as I have halved the recipe
The Bread was super soft, It was not very sweet, I loved the crust :), it was very tasty.., May be next time I can make a few changes, I did not do any glazing..,
My kids loved the crust, they wanted me to make it more sweeter, and they told me the bread inside was very soft.
Check out on the other bloggers for the rest of the recipes from our Lovely club:

This recipe is featured on Recipe Lion if you like this post.., click to the page to like the post as this prize is for only US and Canada residents only.., If I win I will send it one of my readers.., just leave me a comment when you have done.., so I would know to whom I should send to...., I will do an random selection....

The post Eggless Clementine Quick Bread with Rye flour appeared first on My Veg Fare.

PERFECT ROAST POTATOES

INGREDIENTS:
1/2 Kg cut into cubes (choose from floour potatoes such as King Edward, Maris piper or Desiree - peeled and cut into even sized chunks.
3 tbsp Olive oil
2 to 3 cloves of Crushed garlic
few sprigs of Thyme leaves
1 tsp of powdered pepper

METHOD
Preheat the oven to 220 degrees/Gas Mark 7, Bring in a large saucepan of salted water to boil, add the potatoes and cover and cook for few (5 to 7 min), they will still  be firm , Remove from the heat.
Meanwhile take oil in a cup nicely mince the garlic, pepper and thyme and mix them well with oil.
Drain the potatoes, On the stove top take a Roasting tin or Sauce pan add the infused oil add the potatoes, mix them well and cover with a lid and shake it now and then so that the surface of the potatoes is roughened, to help give a much crisper texture.
Remove the roasting tin from the oven and carefully tip the potatoes into the hot oil.  Baste to ensure that they are all well coated with the oil.
Roast at he top of the preheated oven for 45-50 minutes until the potatoes are browned all over and thoroughly crisp, turning only once halfway through the cooking time and bastng, otherwise the crunchy edges will be destroyed.
Carefully transfer the potatoes to a warmed serving dish, Sprinkle with a little salt and serve at once.

I was monitoring them as it was involving oil and oven.

This Dessert was created my eldest daughter, she loves to create the desserts and always encourages me to bake and create them, not that I do a lot!.

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The post Perfect Roast Potatoes and a DESSERT, Aishu & Chondu's Creation ! appeared first on My Veg Fare.

INGREDIENTS:
4 Oranges ( I used more than 4 until I got 1 cup of Juice)
Zest of 1 Orange
100 gms of softened butter
100 gms Sugar (I used more sugar)
150 gms Flour
3 Eggs Separated
1 1/2 tsp Baking Powder
1 tsp Orange essence (or Cointreau)
1 Pinch of salt
1 tbsp Rum (I skipped)
Butter to Grease the pan

METHOD:
Preheat the oven to 170 degrees, Grease a 6'' cake pan, and line the bottom with parchment.
In a bowl beat the sugar and butter which is softened together until well blended.
Add the yolks one by one to the this mixture, one by one slowly incorporating each one very well, add each yolk separately one by one carefully until you obtain a smooth batter.
I then added Orange essence but skipped the rhum as she had mentioned.
Then in an other bowl sift Baking powder and flour together and add it to the batter slowly incorporating it into the sugar and butter mixture and mix well.
Cut and juice the oranges, I had around 5 to 6 oranges where in I got 1 cup of juice, make it into two halves pour half of the juice in the batter and add the zest and mix well together.
Separately beat the whites until firm with a pinch of salt, Add them delicately to the batter (So says PAB!!), well I take these instructions very seriously!!.
Pour this batter into the pan and bake for an 45minutes to 1 hour or check by inserting a pick into it and if it comes out clean, then it is done.
You must have noticed that the colour will be dark orange when it is done!!
Take the cake out from the oven and Pour the other half of the juice into the cake while it's still warm!!!.
Take care not to pour it too fast and not to let the cake cool too much before you do it.
It is important to to get the right timing, if you don't get it right your whole cake will not have juice in it!!
Then the cake will have two different textures and will have a visible line halfway down where the juice would have stopped penetrating!!

GATEAU A' L ORANGE

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