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This spectacular fruit salad, from Carl’s Bad Cravings, combines all my favorite seasonal fruits together for a refreshing summer treat. Chunks of chilled watermelon, pineapple and mango, dunked in honey and lime mint dressing, are fabulous on their own though you could add blueberries, strawberries, kiwis or pretty much anything sitting in your fruit bowl that does not look too boring. I do not bother with the grilling process as I do not think it is worth heating up a grill to build a simple fruit salad. But if you already set for a BBQ party, you might as well char your pineapple and watermelon slices for a couple of minutes before adding them to this colourful jumble of chopped fruit.

WATERMELON & PINEAPPLE SALAD

Ingredients:

For the Fruit Salad

1/2 watermelon, sliced into 1″ slices

1 pineapple, sliced into 1″ slices

2 ripe mangoes, peeled and diced

1 pint blueberries or strawberries

For the Honey Lime Mint Dressing

1/4 cup pure honey

1/4 cup lime juice

1 tablespoon lime zest

1/4 cup olive oil

3 tablespoons fresh mint

Method:

  • Whisk together all of the dressing ingredients and chill mixture for at least 20 minutes.

  • Preheat grill to medium high heat. Grill pineapple for 8-10 minutes or until caramelized.

  • Grill watermelon for 4 minutes until grill marks appear, turning once but do not overcook.

  • You can either refrigerate pineapple and watermelon separately or serve fresh off the grill.

  • When ready to serve, chop watermelon and pineapple. Add to a large bowl with other fruit.

  • Pour desired amount of dressing over fruit salad and toss to combine. Serve immediately.

Watermelon & Pineapple Salad

Welcome to our October Bakealong challenge. Each month, we’ll announce a new recipe for you to try, along with helpful tips and step-by-step instructions here on our blog. We invite you to bake this month’s recipe, Rugelach, then share a photo of your creation, tagging it #bakealong. Enjoy!

Is it a pastry or a cookie? Rugelach – buttery, tender dough wrapped around a variety of fillings – perfectly straddles the line. Popping one of these treats into your mouth feels like a bite of pie, an edge piece that is as much crust as filling. Flaky, fruit-filled Danish comes to mind, too. Your overall impression is rich: from its cream cheese pastry to the sweet combination of nuts, fruit or chocolate inside, rugelach is the perfect cookie for a special occasion.

RUGELACH

For the Crust

227g unsalted butter, room temperature

170g cream cheese, room temperature

74g sour cream

1/2 teaspoon salt

241g all purpose flour

For the Filling

106g brown sugar

113g walnuts, chopped

85g dried cranberries

1 tablespoon cinnamon

Water for brushing dough

For the Topping

Coarse white sparkling sugar

Milk or cream

Method:

  • To make the crust, place flour and salt in the bowl of a food processor. Pulse them briefly till combined.
  • Cut butter and cream cheese into chunks and add along with cream. Pulse until dough comes together.

  • Divide dough into three equal portions. Press each gently into a disc making them as round as possible.
  • Wrap the discs of dough in plastic, and chill the dough for about 1 hour, until it is firm but not rock hard.

  • To make the filling, process the sugar, walnuts, dried fruit, and cinnamon in a food processor or blender.
  • Working with one piece of dough at a time, place it on a generously floured surface. Roll into a 10″ circle.

  • Brush lightly with water or a layer of boiled cider, warmed apple or currant jelly or puréed fruit preserves.
  • Spread about 1/3 of the filling on the round, going all the way to the edges and gently pat down the filling.

  • Using a pizza cutter, baker’s bench knife, or sharp knife, divide the dough into 12 equal wedges/triangles.
  • Roll each wedge up, beginning with the wide end. Place the rolls point-side down on a lined baking sheet.

  • Repeat with the remaining two pieces of dough. Brush with milk and sprinkle with coarse sparkling sugar.
  • Preheat oven to 350°F. Refrigerate rugelach while oven is preheating. Bake for 25-30 minutes till golden.

  • Remove from the oven, and cool right on the pan. Serve warm or at room temperature. Makes 36 pieces.
  • Store rugelach in an airtight container at room temperature for several days or freeze for longer storage.

KAF October Bakealong Challenge

Happy Diwali Folks!

It’s that time of the year when you must be fretting over which new mithai you are going to try out to impress your family, neighbors and co-workers. I always advise to stick to try and tested recipes, more so when under pressure to meet a deadline or are cooking for a crowd. Gulab jamun is an Indian milk-based dessert that has maintained its immense popularity as a street side delight or part of an opulent Indian buffet.

In Mauritius, we have been calling rasgulla as gulab jamun and the misnomer has distorted our concept of the original sweet as we developed our own Mauritian style gulab jamun. Though it looks nothing like the spongy North Indian dessert, both are deep fried and dunked in flavoured sugar syrup. While every household must be having its own well guarded recipe, I chose to follow Savita’s instructions from her blog, Chef de Home, only because it looked simple enough not to mess up on a first attempt, especially when it happens to be Diwali eve.

{INDIAN} GULAB JAMUN

Ingredients:

For the Gulab Jamun

2 cups powdered milk

1/2 teaspoon baking powder

1 tablespoon vegetable oil

1 tablespoon ghee

2 tablespoons semolina

1 tablespoon all purpose flour

6-8 tablespoons liquid milk

For the Rose Syrup

1 cup white granulated sugar

2 cups cold water

1 teaspoon lemon juice

1/2 teaspoon rose water

Method:

  • Soak semolina in 3 tablespoons milk and set aside. In a saucepan, combine sugar and water for rose syrup.

  • Add lemon juice and heat until sugar has dissolved. Boil for 3 minutes, then mix rose water and set aside.

  • In a large bowl, add powdered milk, baking powder and ghee. Rub with fingers to distribute fat into milk.

  • Add semolina and flour, stir to combine. Add milk, little by little at a time, until it forms a smooth dough.

  • Do not knead but use gentle pressure to bring together. Cover with a damp towel, set aside for 10 minutes.

  • Divide dough into 20 equal portions and shape each into a smooth ball. Make sure that there are no cracks.

  • Heat oil in a large frying pan. It should not be too hot else gulab jamuns will be undercooked and doughy.

  • Cook for 8 to 10 minutes until deep golden brown and remove them from oil carefully with a slotted spoon.

  • Transfer them to a plate lined with absorbent paper to soak up excess oil. Leave to cool for 1 to 2 minutes.

  • Drop gulab jamuns in hot syrup and leave to soak for 25 to 30 minutes until they have puffed up slightly.

  • Place 2 jamuns in each dessert cup and serve warm with chopped nuts, along with extra syrup. Serves 10.

  • Gulab jamuns will keep in refrigerator for up to 2 weeks. Reheat in microwave with sauce before serving.

Indian Gulab Jamun

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PrerrnaMirchi
Mauritius

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