summer Archives - Page 16 of 17 - The White Ramekins

Lemon Yogurt Cake With Candied Lemon Slices

October 1, 2013 by TheWhiteRamekins

“When life gives you lemons, make lemonade….”

Things aren’t going pretty good. And I am trying to cope hard with that, I try to boost up my can-do attitude towards all the adversity and misfortune and take all bad things positively. And in this pursuit, I sometimes stand strong and sometimes give up. But that is how life is.

“Life handed him a lemon, As Life sometimes will do.
His friends looked on in pity, Assuming he was through.
They came upon him later, Reclining in the shade
In calm contentment, drinking A glass of lemonade.”

~ Clarence Edwin

I had some lemons in my fridge. Timing was perfect, right when I needed a big slice of homemade cake to cheer up my mood. I made this pretty and delicious lemon yogurt cake and crowned it with sour and slightly bitter candied lemon slices. It came out to be a really moist sweet and buttery lemon cake with a sour and acidic lemon slices and syrup, which cut through the sweetness of cake and balanced out the flavors so well.

I am ecstatic as I am going on a trip to mountains in north for next five days, all away from the current madness and I hope to soak up as much of calmness as I could. So see you until then!

Recipe adapted from David Lebovitz

Ingredients

For Cake

1 1/2 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1 cup whole milk plain yogurt
1/2 cup melted butter
2 large eggs, at room temperature
2 tbsp freshly squeezed lemon juice
zest of 2 lemons

For Candied Lemon Slices

3/4 cup caster(superfine) sugar
1/3 cup water
2 lemons, thinly sliced

Directions

Preheat oven to 180 degree C and grease a 12 cup bundt cake pan.
Use a whisk to mix together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the 1 1/2 cups sugar, yogurt, oil, eggs, lemon juice, and zest until smooth.
Mix about one-third of the dry ingredients into the yogurt mixture, then stir the rest in, in two batches, just until the dry ingredients are completely incorporated. Do not overmix.
Scrape the batter into the prepared cake pan and bake for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cake cool for about 15 minutes in pan and then invert onto wire rack.
While the cake is cooling, to make the candied lemon slices, place the sugar and water in a saucepan over medium heat and stir to dissolve the sugar.
Add the lemon and bring to the boil. Cook for 12–15 minutes or until the syrup has thickened and the lemons are translucent.
Pour the syrup over the cake and top with the lemon.

Tomato Goat Cheese & Basil Pesto Tart

September 27, 2013 by TheWhiteRamekins

Tomatoes and basil together is a classic pair. You just can’t think of tomatoes without fresh basil leaves. And add some wonderful goat cheese to them, it ties up the knot between the two so well that just one slice of this buttery tart loaded with so much of goodness and gorgeousness can ride you straight through heaven.

I often make tomatoes and basil sauce for my pasta and pizza at home. The passata simmering slowly in huge pot with fresh basil leaves, can’t just be replaced by some bottled stuff. The vibrantly red sauce gives the pasta a whole new identity. And I love serving that to my friends quite often too. It’s kinda quick fix for a dinner party at my home.

I used to buy a lot of fresh basil leaves from market, until very recently, when I brought home two pots with tiny basil plants. I saw them flourishing day by day, bearing loads and loads of happy green leaves. Seeing them growing so quick, just makes me happy. I would make a lot of pasta sauce and then I would whiz some leaves into beautiful pesto.

A basil pesto and tomato sandwich is my favorite weekday breakfast. A humble yet generous slather of green summary basil pesto on a slice of wheat bread with freshly sliced tomatoes, has become my favorite breakfast besides granola and fruits. I wouldn’t mind slipping some into my lunch box to be enjoyed in evening, as I have been staying pretty late at work these days. A bite just freshens up my mood.

I know, Italians would scoff me at, hearing that I substitute pine nuts with almonds in my pesto. But truly speaking, almonds are a great addition too. Plus they are budget friendly too, as compared to pine nuts. So that way, I can make basil pesto frequently, and save the pine nuts for some other day.

Okay, so now speaking about the tart, it’s a wonderful, light summery tart recipe, which you would love baking for a Sunday bunch and serve it alongside some fresh greens. It sounds simpler than it’s mouthful name. If you made your tart dough and basil pesto beforehand, you are all sorted.

And did I mention, that it’s a vegetarian’s delight. Yup, it doesn’t even require any eggs to be added. So you could treat a larger group and I am sure non-vegetarians wouldn’t miss the meat.

Basil Pesto

Ingredients

1 1/2 cups fresh basil leaves
1/4 cup almonds
2 cloves garlic, chopped in halves
3 tablespoons olive oil
1/2 cup parmesan cheese

Directions

Place almonds in food processor and whiz them until coarsely processed. Add remaining ingredients and process until all the ingredients are well combined. Store in a glass jar.

Tomato Tart

Ingredients

Tart Crust:

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
85 gm butter
1/4 tsp salt
2 tbsp chilled water

Filling:

3/4 cup goat cheese
1/2 cup ricotta, drained
2 cup sliced cherry tomatoes
1/2 cup basil pesto {recipe above}
2 tbsp olive oil
sea salt to sprinkle
cracked pepper
handful fresh basil leaves

Directions

For the crust, pulse both flours, cornmeal and salt in a food processor. Add chopped butter and pulse 15-20 times, to make fine crumb.
Add the water and pulse for another 10 times to bring the crumbs together.
Place the dough between two large sheets of cling wrap to form a round disc. Roll the dough into a 12 inch circle. Peel one side of cling wrap and invert the rolled pastry loosely onto a 9 inch tart pan. Using your finger tips, gently snug the pastry into the tart pan, peel the other cling wrap. Cover with aluminium foil and bake for 15 minutes in a 190 degree C oven.
Remove the foil and bake for another 10 minutes, until tart becomes golden. Let it cool completely.
For the filling, mix goat cheese, ricotta, cracked pepper in a bowl and set aside.
Spread a thin layer of the pesto over the entire base of cooled tart. Spread the goat cheese and ricotta mixture over it.
Top with cherry tomatoes with halved sides facing upwards, Sprinkle torn basil leaves, drizzle with olive oil and sprinkle some sea salt over it. Bake for 20-25 minutes at 190 degree C oven.
Serve warm with some more fresh basil leaves sprinkled over.

Lemon Rosemary Ricotta Olive Oil Cake…To My Sister

August 21, 2013 by TheWhiteRamekins

For there is no friend like a sister in calm or stormy weather; To cheer one on the tedious way, to fetch one if one goes astray, to lift one if one totters down, to strengthen whilst one stands.

I have known her for 30 years now. And she’s been a constant of my life. However tough the times may have been and however difficult the paths may have been. It’s a bonding which we share, that’s getting stronger and stronger as the days pass by. And everything else is just secondary to that.

No matter how many arguments we had since childhood, she has always loved me from her heart and that love has have the strength of keeping us near, not by the distance, but by the hearts. She’s the one joy, dear God has gifted and I know this blessing will stay for ever.

She’s my best friend, who has helped me through my difficult times. Her comforting words have been my strength and I know, those words were meant to be nothing but the power to battle the tough times. And not just the strength to fight the world, those advises and caring words have filled my life with beautiful and sweetest of memories and those memories will always be eternal.

And when it comes to expressing my silliest of feelings or confessing my blunders or goof-ups, I know she’s the one I don’t have to think twice. Because she’ll keep my secrets and still be there to help me with a smile and no frowning. Almost like a cool shade of a big tree.

Having a sister is like having a best friend for life.

And this Raksha Bandhan festival, I am dedicating this post to my best friend for life, my constant support in life, My Sister! For those who are not aware, what Raksha Bandhan is, it is a festival which celebrates the relationship of brothers and sisters. This pious Indian festival is marked by the tying of a Rakhi, or holy thread, which comes in many colors, by the sister on the wrist of her brother. And brother vows to protect his sister from all the evils and odds in her life.

My sister enjoys a lot of my baking, so I baked her this wonderful moist and light Lemon Rosemary Ricotta Olive Oil cake. Another marvel from Smitten Kitchen. That got my sister completely smitten too! And this made me feel happier that she liked it to the last bit. This airy and light bake got pretty fragrant from the Meyer Lemons and fresh rosemary I got….some special ingredients for the most special person of my life…..happy happy I am!

I added some almonds flakes in addition to Smitten Kitchen’s recipe, which accentuated the flavors of lemon and rosemary and made the cake look all the more prettier! The only sad thing I did was, I halved the recipe. Now I wish I would have made the full recipe. And I know, this cake will definitely be a keeper in our family!

Recipe adapted minimally from Smitten Kitchen Cookbook

Ingredients

1/2 cup full fat fresh ricotta
40 ml olive oil
100 gm sugar
1/2 tsp freshly grated lemon zest
1/2 tsp fresh rosemary, finely chopped
1 large egg
100 gm all purpose flour
1/2 tsp baking powder
1/8 tsp baking soda
pinch of salt
1/2 cup almond flakes
Confectioner sugar for dusting

Instructions

Preheat the oven to 180 degree C and butter an 8 inch spring form pan.
In a bowl, whisk together ricotta, olive oil, sugar, lemon zest and rosemary to make smooth paste.
Beat in egg and combine well.
Sift the salt, baking powder, baking soda and flour right over the wet ingredients and mix with a spoon until just combined.
Pour the batter into prepared pan. Top with almond flakes and bake for 25-30 minutes, until a skewer inserted into the center comes out clean.
Let cake cool in pan for 10 minutes and then loosen the sides of the pan and let cake cool completely on a wire rack with base of pan intact. Dust with confectioner sugar when ready to serve.