Friday 30 March 2012

Apple Sharlotka (Russian apple cake)

Tangy caremelised apples baked with a vanilla spongy cake base .


1 granny smith apple
1 teaspoon lemon juice.
2 tablespoons brown sugar
4 oz / 120 grams self raising flour
4 oz / 120 grams  white sugar
2 oz / 60 grams  butter
2 floz  / 60 ml sunflower oil
2 eggs ( or 2 tablespoons apple sauce instead for eggless version)
1 teaspoon vanilla essence
1 teaspoon icing sugar for dusting.


1. Peel the apple and remove the central core using an apple corer.
2. Cut the apple into 5mm thick rings and place in a bowl, Immediately add the lemon juice and mix  to prevent apples browning.
3. Grease a loose bottom cake tin and arrange neatly the apple rings in the base.
4. Sprinkle the brown sugar on top of the apples.
5. In a mixing bowl cream the butter and sugar and the oil.
6. Add the vanilla, the eggs , followed by the flour and make a smooth batter.
7. Pour the batter over the apples and smooth flat with a spoon.
8. Bake the cake in a preheated  175 degrees C / 375 degrees F for 25-30 minutes. Check to see if cake is done by inserting atooth pick in the centre , if it comes out clean cake is ready.
9. Remove from oven and allow to cool slightly.
10. With the help of a knife run it around the cake tin. Place a plate over the cake tin and immediately invert the cake over it. Gently remove the loose base. The cake should be served with the apples on the top.
11.Dust with icing sugar before serving.

You may like:
Russian Salad

Submitting to :
Flavours of Russia, event by  simplyfood guest hosted by Selena of Fruit carving Arrangements and food garnish

Sunday 25 March 2012

Pirojki -Russian vegetables pasties

Pirojkis are a Russian pasty that is filled with either a meat or vegetable filling and baked. This recipe was adapted from Russian Bites

For Pastry
4 tablespoons self raising Flour
1 tablespoon natural yoghurt
1 slice white bread
pinch of salt.

For Filling
120 grams/ 4oz  precooked kidney beans
120 grams/ 4oz precooked mixed vegetables(green beans, sweet corn, carrots)
2 small mushrooms finely chopped
1 small red onion finely diced.
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1/2 teaspoon chilli flakes
1 tablespoon tomato paste


1. Place the self raising flour in a bowl, add the salt and mix.
2. Remove the crusts from the bread and soak it in the yoghurt.
3. Add the yoghurt soaked bread to the flour and make a pliable dough adding a little water.
4. Cover the dough and leave for 3 hours.
5. Heat some oil in a pan and when it is hot add the onions.Fry until onions are translucent.
6. Add the vegetables, mushrooms and beans and cook for 2-3 minutes.
7. Add the tomato puree, salt, pepper and chilli flakes  . Add 2 tablespoons water and cook the filling for 2-3 minutes more. Slightly mash the mixture.
8. Remove from heat and leave to cool.
9. Divide the dough in to 6 equal portions.
10. Roll each portion into a 5inch circle place a generous amount of filing in the centre of the circle and fold over to form a semicircle.
11. Firmly press the edges down around the semi circle  using a fork  to secure  and seal the join.
12. Place the pasty on to a greased baking tray and repeat for remaining circles.
13.Bake in a preheated oven 350 degrees F / 175 degrees F for 20-25 minutes until golden brown.
Serve  warm.

You may like:
Russian Salad

Submitting to :
Flavours of Russia, event by guest hosted by Selena of Fruit carving Arrangements and food garnish

Thursday 22 March 2012

Russian Salad

A refreshing salad thats colourful, tangy and tasty.


2 medium potatoes boiled and diced
240 g / 8 oz  precooked diced  mixed vegetables(green beans, carrots, sweetcorn)
60g / 2 oz  pickled beetroot diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon mayonnaise
1 tablespoon lemon juice


1. In a large bowl add the vegetables and the potatoes and mix well.
2. Add the salt, pepper, mayonnaise and lemon juice and mix well.
3. Fold in the beetroot and transfer to a serving dish.

Serve chilled.

Submitting to :
Flavours of Russia, event by guest hosted by Selena of Fruit carving Arrangements and food garnish

Monday 19 March 2012

Strawberry Truffle Fudge ~ Secret recipe club March 19th 2012

This is my  assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select  a recipe and try  it and blog about it.

My challenge for this month was to cook from Desi's blog SteakNPotatoesKindaGurl. I liked the look of the Fudge recipe and immediately decided to make it. The original recipe can be found here.Changes I made were that I replaced Raspberries with strawberries as  I had the seedless strawberry preserve in my larder.I also decorated the top of my fudge with some strawberry flavoured white chocolate swirls and some chocolate eggs .


Layer 1
300g milk Chocolate coarsely chopped
400 grams can sweetened condensed milk
1 and 1/2 tsp vanilla extract
pinch of salt

Layer 2
60 ml  double cream
120 grams strawberry preserve
300 grams milk chocolate coarsely chopped
2 oz strawberry  flavoured chocolate melts
2 tablespoons double cream
1/2 teaspoon strawberry essence.
handful mini easter eggs


Layer 1
1.In a microwave-safe bowl, combine chocolate  and condensed milk.
2.Heat in microwave until chocolate melts, stirring occasionally. Take care not to burn it.
3.Stir in the vanilla and salt. Spread into a pan that is lined with cling film   and cool to room temperature.

4.In a microwave-safe bowl, heat strawberry  preserves until smooth.
5.Stir in cream and milk chocolate
6.Heat in the microwave until the chocolate melts and stir until smooth.
7.Cool to lukewarm, then pour over the fudge layer.
8.Melt the strawberry chocolate melts in the microwave  with two tablespoons of cream and 1/2 teaspoon strawberry essence . Fill a piping bag with the melted chocolate and pipe lines or swirls on top of the fudge.
9.Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

Notes: The fudge did not set fully and it was very difficult to cut it into bite size pieces.It tasted delicious.
You may like:
Chocolate Balls

Wednesday 14 March 2012

Microwave Chivda (Savoury flaked rice ) Blog Hop March 14th 2012

This is my entry for Blog Hop Wednesday started by Radhika of Tickling Palates. Its a beautiful concept where not only do you get to make new  blogger friends, cook from their blogs but in return they visit your blog and try out your recipes too.

If you are interested in  joining Blog Hop Wednesday here is how it works:

"The plot behind this attempt is to form 2 groups and make pairs with a blogger who will be your partner for that particular month. This happens every 2nd wednesday of the month. You will then go through your partner’s blog, select, choose, cook, click and post the recipe in your blog on Wednesday and vice versa. The following month you will have a new partner. This way not only you tend to your blog at intervals but also learn some new recipes along the way and get to know a lot of bloggers and make friends."

This recipe is from Kaveri's blog of Palakkad Chamayal. The blog has a wonderful collection of traditional
delicious.For blog hop I selected the Microwaved Chivda (Savory flaked rice) recipe as it was simple and easy to make.I  halved the quantity stated  in the original recipe  and  added my  personal touch of adding some chilli powder and some roasted cashew nuts and almonds.

A morish snack, crispy flaked rice and nuts snack  that is so tasty and delicious  you will not be able to stop munching.


8oz/ 240 g Thin beaten rice/poha
1/4 teaspoon
1 teaspoon Roasted channa dhal (Split chickpeas)
3 tablespoons almonds/ peanuts and cashew nuts
1 Green chilly finely sliced
2-3 curry leaves Curry leaves
1/4 teaspoon turmeric powder
1 tablespoon Oil
1/2 teaspoon chilli powder
Spray oil
Salt to taste


1.Place the beaten rice in a shallow microwave safe dish,  and microwave on High for 6 minutes stirring at 1 minute intervals.Remove from microwave and transfer to a large bowl.
2.Place the cashew nuts, almonds and peanuts in the shallow dish and spray with a little oil, cook on high for 6 minutes ,stirring at 1 minute intervals.Add these nuts to the roasted rice flakes.
3.Place the roasted channa dhal in the dish and spray with cooking oil, cook on high for 3 minutes , stirring at 1 minute intervals. Transfer to nut and flaked rice mixture.Mix all the ingredients.
4.In another microwave dish, add the oil and mustard seeds and microwave on high for 2 minutes.
4.To this add the chopped green chilly, curry leaves ,mix well and then microwave on high for another 2 minutes.
5.Add this hot  tempering to the flaked rice mixture together with the salt, chilli powder and turmeric powder.Mix well, when cool  transfer to an air tight container
Serve as required.

NOTES- The cooking times that were stated in the original recipe did not work with my microwave , I found I had to cook everything almost three times longer than the times given.The snack was crispy and crunchy and tasted delicious.

You may like :
Submitting to :
Lets cook Speedy Snacks event by

Thursday 1 March 2012

Savoury Cereal Snack (Chevdo)

Basic cereal  with an idianised twist giving it a spicy kick.


120 grams / 4 oz plain cheerios
120 grams / 4 oz shreddies
120 grams / 4 oz rice crispies
120 grams / 4 oz all bran sticks
120 grams / 4 oz bran flakes

60 grams / 2 oz cashew nuts
60 grams / 2 oz Almonds
2 tablespoons sunflower oil
4 green chillies sliced thin
1 teaspoon salt
1/4 teaspoon citric acid
1/2 teaspoon sugar
1 teaspoon turmeric
1 teaspoon chilli powder
1 cinnamon stick
3-4 cloves
1 red dried chilli
Spray oil


1. Add all the cereal to a large bowl and mix .
2.Spread  the cashewnuts  and almonds on parchment paper and spray with sunflower oil , place the parchment paper on a microwaveable tray and place  in the microwave. Cook  the nuts for 5-6 minutes stirring them at 1 minute intervals.
3.After 6 minutes remove the nuts from microwave and add them to the cereal mixture, add the salt, chilli powder, turmeric and toss the mixture to coat with spices.
4. Place the sugar and citric acid into a coffee grinder and grind the mixture to a powder. Add this to the cereal mixture and mix well.
4. Heat the oil in a pan when it is hot , fry the green chillies in it till they are crispy, remove from oil and add them to the cereal mixture.
5.Using the remaining oil, heat it till it is hot, add the cloves and cinnamon and the red dried chilli. and saute for few seconds to release the spice aroma.
6. Pour this oil with the spice mixture to the cereal mixture.
7. Give the savory cereal mixture a final toss.
Transfer to an air tight container and serve as required.

NB -This recipe works best with plain non sugar coated cereals.

This recipe was shared with me by a non blogger friend Kash Tanna, I have made minor adjustments to the original recipe to suit my taste. Thanks Kash this recipe is awesome and a definate hit.

You may like:

Submitting to :
Lets cook Speedy Snacks event by

Event Round up~ Lets Cook for Valentine Chocolate/hearts event

Thankyou to every one who linked up to this event, the entries were really super and simply delectable.

The event for the month of March is Lets cook speedy snacks. Please click here for more details and to send in your entries.

Announcing Event ~Lets cook Speedy Snacks.

There are times when kids are hungry or we have returned home from shopping spree  or we need a quick snack  for unexpected visitors or  even a midnight feast . This event is all about preparing a speedy snack that can be put together in less than 15 minutes. No elaborate cooking required , post any quick snack, sandwich, microwaved snack  in fact any snack that can made in a jiffy.

To Participate:

1.Prepare a snack vegetarian only (eggs allowed) please link your dish using the linky below by entering your Dish Name and Post URL
2. Please link this event announcement with your entry, this is mandatory.
3. Use of logo is  not mandatory but it helps to spread the word if you can use it.
4. Multiple entries are allowed, archived are only allowed if reposted and updated with this event link.
4. In the event of problem using linky you can email me the entry at

Please use this format
Your Name:
Recipe Name
Recipe URL
Image no larger than 300 pixels.

Add your Lets Cook Speedy Snacks Entries here:
Dish Name and Post URL

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