Wednesday, 28 July 2010

DARING BAKERS CHALLENGE JULY, 2010-Swiss swirl ice cream cake.

Slices of Swiss roll are used to line a bowl and then filled with strawberry ice-cream, fresh strawberries,fudge sauce and topped with vanilla ice cream . A drool worthy ice cream cake that not only tastes good but looks amazing.

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge.
The recipe for this month’s challenge has been adapted from this Swiss swirl ice cream cake from the Taste of Home website.

Adaptions I made were that I made a vanilla swiss roll instead of chocolate as suggested in original recipe and made strawberry  and vanilla flavours of  ice creams.


The Swiss rolls:

6 medium sized eggs
1 C / 225 gms caster sugar /8 oz+ extra for rolling
6 tblsp / 45gms/ a pinch over 1.5 oz of all purpose (plain) flour
2 tblsp /30ml / 1 fl oz of boiling water
a little oil for brushing the pans

For the filling:

2C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 tblsp / 70gms/2.5oz of caster sugar
3 tablespoons strawberry puree mixed with 1 tablespoon icing sugar


For swiss rolls:

1.Pre heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans ( 11 inches by 9 inches ) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.
2.In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.
3.Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.
4.Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.
5.Place a pan in the centre of the pre heated oven and bake for about 10-12 minutes or till the centre is springy to the touch.
6.Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.
7.Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.
8.Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.
9.Repeat the same for the next cake as well.

For Filling:

1.Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.
2.In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.
3.Divide the cream mixture between the completely cooled cakes.
4.Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).Top cream with strawberry puree.
5.Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.

The vanilla ice cream:


2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115gms/ 4 oz of granulated sugar


1.Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla and sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.
2.Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.

The Hot fudge sauce:


1 C / 230gms/ 8 oz of caster sugar
3 tblsp / 24gms/1.5 oz of natural unsweetened cocoa powder
2 tblsp /15gms/ 1 oz of cornflour/cornstarch
1 and ½ C /355ml /12 fl oz of water
1 tblsp /14gms/ 1 oz butter
1 tsp/5 ml / .15 fl oz vanilla extract


1.In a small saucepan, whisk together the sugar, cocoa powder, cornflour and water.
2..Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).
3.Remove from heat and mix in the butter and vanilla. Keep aside to cool .

The strawberry ice cream:


2C/ 500 ml whipping cream
1 C/230gms/8 oz caster sugar
6 strawberries for puree
6 strawberries sliced


1.Puree the 6 strawberries and slice the other six strawberries .
2.In a bowl whip the cream and the caster suger Fold in the strawberry puree..
3.Fold in the strawberry slices.
4.Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.


1. Cut the Swiss rolls into 20 equal slices ( approximately 2 cms each ).
2. Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.
3. Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).
4. Soften the strawberry ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm ( at least 1 hour)
5. Add the fudge sauce over the vanilla ice cream, cover and freeze till firm . ( at least an hour)
6. Soften the vanilla ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set .
7. Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.
8. Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

Serve with fresh strawberries.

You may like:
Daring Bakers challenge- June 2010-Pavlova

Monday, 26 July 2010

Moong bean Salad

Moong bean salad-A healthy and delicious salad full of protein and low in calories.Refreshingly delicious with a spicy tangy dressing.


200 grams dried moong beans
2 inch piece cucumber finely diced
1 small red onion finely diced
1 medium tomato finely diced
1 /2 tablespoon freshly chopped coriander


1 tablespoon lemon juice
1 tablespoon virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh black pepper coarsely ground
1/2 teaspoon red chilli flakes
2 green chillies finely chopped


1. Wash and soak the moong beans over night.
2. Boil the soaked moong beans in little water until tender but  firm, they should not be over cooked and mushy.
3. Drain the moong beans of any cooking water in them and transfer to a bowl.
4. Add the diced cucumber, tomato, onions to the boiled moong beans. Toss the mixture, Add the chopped coriander.Toss again.
5. In a screw top jar add all the dressing ingredients and mix throughly.
6. Pour the dressing over the moong and vegetables.Toss and mix throughly.
Chill salad before serving.

I love this salad because is tasty , healthy and really wonderful  to eat whilst on a calorie controlled diet, unlike plain boring salads I can eat platefuls of this as its tangy, spicy and really satisfies my palate when I want something savory and tasty. Dieting made easy with this salad.

Sending to:
The best 30 recipe 2010

You may like:
Pasta salad

Friday, 23 July 2010

Mutter Paneer

A delicious dish made with paneer (Indian cheese) and mutter (green peas). Green peas and succlent cubes of paneer, crispy on the outside and  delicately soft in the inside. Cooked in an  aromatic spicy and rich creamy gravy. Mutter Paneer is a wonderful accompaniment to rice or roti.


500 grams paneer cubed
200 grams frozen peas
2 medium ripe tomatoes
1 tablespoon tomato puree
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon coriander powder
1 teaspoon cumin powder
2 teaspoons MDH kitchen king masala
1/2 tsp turmeric powder
½ teaspoon mustard seeds
2 green chillies finely chopped
½ teaspoon chilli powder
3 tablespoons oil
1 cup water
1 teaspoon salt
3 tablespoons beaten natural yoghurt
1 tablespoon Fresh Coriander for garnish


1. Chop the tomatoes and grind them in a food processor .Keep aside.
2. Place the paneer cubes in a bowl and pour over 1 tablespoon oil, toss the paneer cubes to coat with oil and place on baking sheet under medium hot grill. (Or can be shallow fried)
3. Brown the paneer, turning it so that all sides brown evenly.
4. Remove from grill and keep aside.
5. In a pan heat 2 tablespoons of oil, when hot add mustard seeds. Add the ginger, garlic paste and fry for one minute .Next add fresh pureed tomatoes, tomato puree and all the spices and salt.
6. Fry until spices blend into the tomatoes and oil begins to separate from the spices mixture. Add the green chillies.
7. Add the frozen peas and let the spice mixture coat the peas.
8. Add the water and bring to boil. Cook for 2-3 minutes (If using fresh peas cook for 5 minutes till peas are tender)
9. Add the pre grilled paneer pieces and simmer, cook for a further 5 minutes on medium heat until gravy thickens.
10. When the gravy is thickened to the desired consistency, turn off the heat and stir in the beaten yoghurt.(To make the dish richer you can add cream instead)
11. Transfer to serving dish, garnish with coriander leaves.

Serve with: Jeera rice , Roti , Naan.

You may like chilli paneer.

Thursday, 22 July 2010

Marcha nu shak-Cayenne green chillies curry.

Marcha nu shak-Cayenne green chillies  are a mild and sweet tasting long chilli,  that have a smooth shiny texture. Simply delicious when  cooked in a sweet and spicy masala made from onions and an array of traditional spices.


12 long green cayenne chillies( very mild in taste)
1 medium red onion finely diced
2 medium tomatoes chopped and pureed.
2 tablespoon fried gram coarsely powdered
1/2 teaspoon garlic paste
1 teaspoon chilli powder
1/2 teaspoon turmeric
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon mustard seeds
1/2 teaspoon salt
1 table spoon olive oil or sun flower oil.
1 tablespoon grated jaggery
1/2 tablespoon fresh chopped coriander for garnish.


1. Wash and slit the chillies on one side only length ways.
2. In a bowl add the fried gram powder,coriander powder, cumin powder, salt, turmeric powder and  chilli powder
3.Mix throughly and add the grated jaggery and chopped coriander.Mix again.
4. Divide the mixture into two and reserve one half for gravy.
5. Fill the slits in the chillies with the mixture.
6. In a pan add the oil, when hot add the mustard seeds, once they splutter add the garlic paste and saute.
7. Add the onions and fry till translucent, add the pureed tomatoes and the reserved spice mixture.Cook tomatoes till spices infuse and tomatoes start to leave oil.
8. Add the prepared chillies and cover with sauce.Add two tablespoons of water cover and cook on low heat till chillies soften and are tender but still holding shape.(Approx 15 minutes)
10 Transfer to serving dish and garnish with fresh chopped coriander.

Serve with hot rotis or parathas

You may like:

Stuffed karela.

Sunday, 11 July 2010

Summer vacation - A blogging break.

Dear blogger friends, is taking a two week blogging break .
We are off to enjoy blue skies , sun, sea and golden sands.
Your visits and comments  are very much appreciated ,
they make my day and give me inspiration.
 During this time I will be unable to visit your blogs but rest assured,
I will try and catch up on my return.

Keep smiling, keep blogging and of course .
Please keep visiting , 
I hope you will take this time to visit any missed posts/archived sections.

~ ~ ~ 0 ~ ~ ~

Saturday, 10 July 2010

Tri colour Capsicum and potato curry

Tri colour capsicum and potato curry- A vibrant curry made with three different colour capsicums and potatoes. Cooked in a blend of spices, this simple curry is pleasing to the eye and it makes a wonderful accompaniment to rotis.


1 red capsicum deseeded and cut into slices
1 yellow capsicum deeseeded and cut into slices
1 green capsicum deseeded and cut into slices
3 medium potatoes peeled and sliced
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmreric owder
1/2 teaspoon mustard seeds
2 tablespoons olive oil
2 medium tomatoes chopped and blended to a paste
1 teaspoon tomato puree.
1 tablespoon fresh coriander finely chopped
1/2 teaspoon MDH kitchen king masala


1. Heat the oil in a pan , when hot add the mustard seeds and wait for them to splutter.
2. Add the garlic and ginger paste and saute till raw taste goes .
3. Add the tomato paste, tomato puree, salt,chilli powder, turmeric,coriander powder, cumin powder and the MDH masala.
4. Cook the tomato gravy till spices fuse in and gravy starts to  separate oil to surface.
5. Add the capsicums and potatoes add 1 cup water.Cover and simmer curry till potatoes are tender.(About 20 minutes.)
6. Transfer to serving dish and garnish with fresh chopped coriander.
Serve with rotis.

You may like;
Stuffed capsicum
Capsicum cooked in besan

Friday, 9 July 2010

Fruit Punch

Fruit Punch- A refreshing and cooling  summer drink, ideal for barbeques and garden parties.Seasonal fresh fruit pieces in a blend of fruit juices laced with cranberry ice cubes


1/2 litre fresh orange juice
1/2 litre pineapple juice
1/4 litre blackcurrent juice
1/4 litre cranbery juice made into ice cubes.
2 cups fresh seasonal fruit diced (strawberries, pineapple and cantaloupe melon)


1.Pour the cranberry juice into ice cube trays and freeze over night.
2. In punch bowl add the orange juice and the pineapple juice and the chopped fruit.
3.Just before serving add the cranberry juice ice cubes and pour in the blackcurrent juice.(To get a nice two tone ripple effect do not stir the juices together.)
Serve in tall champagne flutes.

NB-Using juice ice cubes instead of water ice cubes helps in preventing fruit punch being water down when ice cubes melt.

You may like:
Watermelon smoothie.

Thursday, 8 July 2010

Gujarati Roti

Gujarati roti-A thin , fluffy flatbread, served hot drizzled withghee as an accompaniment with any gujarati shak.(sabji)A must for any gujarati thali.


6 tablespoons whole meal wheat flour(medium or white flour can be used also)
1 tablespoon oil
Water for making dough.
Dry flour for rolling out the roti


1 .In a bowl add flour and oil and make a soft dough using a little water.
2. Lightly oil hands and knead the dough and leave covered for 1 hour or up to 4-5 hours is ok too.
3. When you are ready to make the rotis, knead the dough again and divide the dough into 12 equal parts.
4.Take 1 part dough make a ball and flatten it, dip into some dry flour and roll out the roti approx 6 inches in round.(gujarati rotis are usually rolled thinner and smaller than Punjabi rotis)

5. Heat a tava on medium heat and place the roti on it.
6.As soon as bubbles form turn it over.(1st stage)
7. Cook the roti on this side and then turn it over again(2nd stage)
8.Now cook the roti on this side gently pressing with a tea towel to make it puff up.(3rd stage)
9.Roti is ready, place on a serving dish and spread some butter or ghee on it.
10. Repeat for rest of dough.
Serve rotis with any curry of your choice.

NB –The roti should only be cooked in three stages and do not keep pressing it too much or else they will turn crispy instead of being soft.

You may like :
Gujarati dhal
Gujarati Kadhi

Wednesday, 7 July 2010

Masala mogo ( yucca) in gravy.

Masala mogo in gravy- Spicy succlent mogo pieces cooked in a sweet and sour spicy gravy. A tasty side dish making a wonderful accompaniment to theplas and puris. Perfect brunch or lunch dish.


For gravy:

1 red onion finely diced
3 green chillies finely chopped
1 clove garlic fine ly chopped
1 tablespoon freshly chopped coriander
2 tablespoons tamarind pulp
2 tablespoons tomato puree
1 teaspoon salt
1 teaspoon chilli powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon mustard seeds
2 red dried chillies
2 tablespoons olive oil

For boiling:

1 teaspoon turmeric powder
1 teaspoon salt
400 grams  frozen yucca/ mogo


1. In a large sauce pan boil the mogo/yucca with 1 teaspoon salt and 1 teaspoon turmeric powder until its tender but not mushy.
2. Drain the mogo reserving some of the water mogo was boiled in for gravy and dice the mogo pieces to  1 inch cubes.
3.In a pan add the oil, when hot add the mustard seeds and red chillies when they splutter add the garlic and saute till raw smell goes, add the onions and fry till translucent.
4. Add the tomato puree, salt, chilli powder, turmeric powder, cumin powder, coriander powder and the salt and cook till oil starts to come to surface.
5. Add the pre boiled mogo pieces and the reserved cooking water and bring to a simmer.
6. Cover and simmer for 10 minutes until gravy thickens.Add more water if required
7. After 10 minutes stir in the tamarind pulp, green chillies and half the coriander.
Transfer to serving dish and garnish with  remainder of freshly chopped coriander

Serve with theplas or masala puri.

You may like:
Chilli mogo.
Mogo fries

Sunday, 4 July 2010

Tindora (Ivy gourd) and sweetcorn fry.

Tindora (Ivy gourd) and sweetcorn fry -Tender tindora cooked with sweet corn kernels in a blend of spices.A perfect side dish to accompany any main dish.

200 grams tindora (ivy gourd)washed and quartered
1 bowl sweet corn kernels
1 teaspoon garlic paste
1 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon salt
1 tablespoon tomato puree or paste
½ teaspoon mustard seeds
1/ teaspoon ground coriander powder
½ teaspoon ground cumin powder
1 tablespoon fresh chopped coriander for garnish
1 tablespoon oil
2 tablespoons water


1. Pour oil in a pan and season with mustard seeds.
2. Next add the garlic and sauté till the raw smell is gone.
3. Add the tindora, corn, turmeric, red chilli powder, salt, jeera powder, coriander powder. Mix
4. Add the two tablespoon of water to the tomato puree and add the vegetables. Stir fry till the vegetables are tender but still crisp.
5. Transfer to a serving dish
6. Garnish with fresh coriander.

Serve with rice or roti.

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Friday, 2 July 2010

Eggless white chocolate chip cookies

Eggless white chocolate chip cookies- Delicious, golden brown soft and chewy, the perfect cookie that will leave your tastebuds wanting more.


125 grams butter
350 grams plain flour
1 teaspoon bicarbonate of soda
a pinch salt
200 grams caster sugar
2 tablespoons golden syrup
20 grams of vegan whole egg replacer  
55ml water
1 tablespoon milk
115 grams white chocolate chips or coarsely chopped white chocolate.


1. Preheat oven to 180 degrees centigrade.
2. Sift the flour, bicarbonate of soda ,egg replacer and salt into a bowl.
3. Put the butter and golden syrup into a pan and  heat till butter melts.Approx 2-3 minutes
4. Add the water and milk to the melted butter mixture and pour into the dry ingredients.
5. Add the chocolate chip and using a wooden spoon stir to make a soft dough (don't worry if dough seems soft it will harden up)
6. Divide the mixture into 24 walnut sized balls and place them on a baking tray.
7. Using  a fork or the smooth end of a glass press and  flatten cookies to approx 5mm  thickness.
8. Chill cookies in fridge for 20 minutes (This helps to retain shape and chocolate melting.)
9. After 20 minutes bake cookies in oven for 15-20 minutes until golden brown
10.Once cooked cool on wire rack.
Serve with cup od coffee.

You may like:
Eggless almond-vanilla cookies

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