Gluten free brownies

July 9, 2020 The Food BoutiqueLeave a comment

“A brownie a day keeps the frownies away”
Anonymous

We all love those fudgy brownies. Don’t we? But then we can’t really avoid all those calories that come with the brownies.

Does that mean we shouldn’t indulge into these delectable desserts? Well no, we can, in fact we can eat all these tempting desserts without worrying about our health and the calories only we alter some of the ingredients.

In this recipe I have used a mixture of whole wheat flour, oats flour and ground cashew nuts as a substitute for all purpose flour. I have used this flour mixture as this works well for me. you can make some alterations here as well, like you can substitute cashews with almonds, you can also use either of whole wheat and oats flour. If you try out these combinations once or twice you will realise what suits you the best.

Now since this is a chocolate based dessert, I would recommend using a good quality couverture chocolate. Since we are making a healthier version it is even more important to use the best quality chocolate available. I have used Van Houten Morde , but you can use Amul dark chocolate as well.

For sweetening I have used organic brown sugar. You can use jaggery powder. If you don’t have these at home then you can proceed with normal castor sugar as well.

Now lets have a look at the ingredients and recipe.

Ingredients:

25 grams ground cashew nuts
30 grams whole wheat flour
35 grams oats flour
30 grams cocoa powder
1/4rth tsp baking soda
140 grams brown sugar/ jaggery powder/ castor sugar
90 grams flavourless oil
2 eggs
150 grams melted dark chocolate
1/2 tsp sea salt
1 tsp vanilla
70 grams milk and dark chocolate chunks

Recipe:

Sift all the dry ingredients, baking soda and salt, mix properly and set aside.
In another bowl whisk the sugar and oil till well combined.
Add in the melted chocolate to this and whisk properly.
One by one add in the eggs, beat well after addition of each egg.
Fold in the dry mixture . Make sure that the mixture is lump free.
Add in the vanilla and give it a whisk.
Finally fold 3/4rth of the chocolate chunks into the batter.
Top the batter with the remaining chocolate chunks.
Bake this in a preheated oven at 180 degree C for around 25 minutes.

You can enjoy these brownies with a scoop of icecream or just like that.

You can also check out my instagram page : https://www.instagram.com/ankana_1998/

Uncategorized

Eggless butter cookies

May 14, 2020 The Food Boutique2 Comments

This is by far one of the easiest things I have ever baked. The best part is you require only a handful of basic ingredients and a chilling time of as less as 20 minutes. You can go super creative with the recipe bu using different flavours, nuts or even chocolate chips. These eggless biscuits are perfect for those sudden cravings. So without keeping you waited, I will directly share the recipe.

Ingredients:

100 grams soft salted butter
35 grams castor sugar
60 grams all purpose flour
60 grams whole wheat flour
40 grams ground almonds
1 tsp butterscotch essence / vanilla essence
40 grams nuts/ chocolate chips/ dried berries (optional)

Recipe:

Start by whisking the butter until it becomes pale and smooth.
Then add in the sugar and essence and mix till properly incorporated.
Then gradually add in the ground almonds, flour and fold everything until the mixture comes together.
Do not overwork the dough. Wrap the dough in a plastic wrap and chill for at least 20 minutes.
Then roll the dough and use a cookie cutter or glass to make the round shapes.
Bake in a preheated oven at 160 C for 9-10 minutes or till the sides start to brown.

Notes:

If using unsalted butter, add a pinch of salt.
You can use any 1 kind of flour and if you do not have almonds replace that with same quantity of flour( all purpose/ whole wheat/ oats flour).
Check at the 8th minute. In my oven a batch of 12 cookies took 8 minutes and 45 seconds.
The butter has to be very very soft.

Hope you enjoy this.

Uncategorized

Trilece – milk and caramel cake

May 11, 2020 The Food Boutique1 Comment

Trilece meaning 3-milk cake is traditionally a sponge cake soaked in 3 different kinds of milk – cow’s milk, buffalo’s milk and goat’s milk. There are many theories regarding the origin of this cake, some say it has its origin in South America, while some suggest it comes from Albania. No one knows which theory to believe , but that doesn’t stop us from creating and eating this beautiful dessert.

Over the years there have been many variations and modifications in the recipe of Trilece. In most cases a mixture of cream and milk is used to soak the sponge and then the cake is finished off with a layer of caramel.

We all are in lockdown and I couldn’t find cream anywhere, so had to use some thickened milk and condensed milk to make this. Without wasting much time let’s jump to the recipe.

Ingredients:

All ingredients are at room temperature.

For sponge:

2 eggs ( whites and yolks separated)
100 grams flour
1 tsp vanilla
1 tsp salt
1 tsp baking powder
1-3 tbsp water (if needed)

For milk mixture:

200 ml milk
150 ml cream/ same quantity of reduced and thickened milk
100 ml condensed milk
1 tsp instant coffee( optional)

Caramel sauce

Recipe:

Start by separating the whites and yolks.
Whisk the egg whites along with salt and 20 grams sugar till stiff peaks from.
In a separate bowl whisk together the yolks, remaining sugar till the mixture becomes pale.
Add in the flour, vanilla and baking powder and mix till well combined.
Now fold the whites into the remaining batter slowly in batches. Do not overmix.
Bake at 160 c for 15 to 20 minutes till a skewer inserted comes out clean.
For the milk mixture mix all the ingredients together and give that a quick boil.
Once the cake has cooled down, pierce the cake with a toothpick and then add the milk mixture.
Chill this for around 2 hours and then finally add the caramel sauce.
Chill it for another 30-45 minutes and that’s it.

Hope you enjoy this.

Uncategorized

Brown butter chocolate chunk cookies

May 8, 2020 The Food BoutiqueLeave a comment

A Chocolate chunk cookie is really the best thing ever. Nothing can be more comforting than eating some warm chocolate chunk cookies along with a cup of coffee.

But wait!! There is something even better- Chocolate chunk cookies made with brown butter.

Brown butter has always amazed me. And brown butter is nothing fancy, it’s just the plain butter cooked slowly over low heat to give it that nutty flavour. Sounds simple right? Well it actually is and this 1 extra step can take your baked goods to the next level.

Coming to the recipe, I have used both whole wheat flour and all purpose flour to make the cookies. but if you are making these for the first time, then I think it’s better to go with only all purpose flour.

Ingredients:

80 grams butter
70 grams brown sugar
50 grams castor sugar
1 tsp vanilla
1 egg
1 tsp baking soda
100 grams wheat flour
80 grams all purpose flour
170 grams chopped dark chocolate
1 tsp salt

Recipe:

First you need to prepare the brown butter. For that put the butter in a saucepan and let it cook over medium low heat. Cook till the butter melts, changes to a brown colour and you can smell that nutty aroma.
Let the butter cool for sometimes.
Once the butter has cooled sufficiently whisk together the butter, sugar, vanilla and salt till soft and fluffy.
At this stage add in the egg and whisk carefully.
Then add the flour and baking powder gradually and fold the mixture till everything comes together.
Add in the chocolate chunks.
Cling wrap the dough and let it rest for at least 3-4 hrs. For best results let it rest overnight.
Scoop out the dough on to the baking tray in medium sized rounds.
Chill for another 20 minutes before baking.
Bake these in a preheated oven at 170 degree C for 13-15 minutes.

Notes:

Make sure all the ingredients are at room temperature.
Do not burn the brown butter. Be very careful.
You may use any one kind of sugar.
Do not overbake the cookies. Check at the 13th minute.
If you are making this for the first time then you may use all purpose flour entirely.

Hope you like this.

Uncategorized

Triple Chocolate Tartlets

April 22, 2020 The Food BoutiqueLeave a comment

This recipe is a dream for all chocolate lovers. These tartlets combine the richness of all the 3 types of chocolates- dark, milk and white. The best part is this is a very forgiving recipe. No matter how much you mess up, you cannot get wrong with this one. You can also experiment with the basic recipe by using any 1 type of chocolate or adding some nuts or anything that you like. Without delaying much let’s start with the recipe.

Ingredients:

12 oreo cookies
30 grams melted butter
a pinch of salt
100 ml whipping cream
80 grams cream cheese
75 grams white chocolate
75 grams milk chocolate
2 tbsp cocoa powder
a pinch of salt
some melted dark chocolate

Method:

For the tart base grind the oreo cookies, add melted butter, salt and give it a mix.
Grease the moulds with butter, press the the oreo mix across the base and sides.
Chill this for about 30 minutes.
In the meantime whisk the cream, cream cheese, melted white and milk chocolates, salt and cocoa powder together till fully combined.
Now fill 3/4rth of the prepared moulds with this mixture.
Bake in a preheated oven at 170 degree C for 15 minutes.
Once baked let it chill for some time.
Then covet the tartlets with the melted dark chocolate. Be generous while adding the dark chocolate.

And these tartlets are ready.

Notes:

You can make this with any 1 type of chocolate. Suppose you are using only milk chocolate, then add 150 grams of milk chocolate. Adding the dark chocolate is completely optional.
Omit the cream cheese if you don’t have it at home.
Thanks to the lockdown, I don’t have fresh cream at home, hence I have used whipping cream which is already sweetened. So I haven’t used sugar. But if using fresh cream, add su7gar according to your taste buds.
You can use any biscuit base, totally up to you.

Hope you enjoy this.

Baking · Food · Uncategorized

Rosogolla recipe | How to make Bengali Rasgulla

April 20, 2020 The Food BoutiqueLeave a comment

Rosogolla is a delicacy which I feel defines the taste of West Bengal.

Rosogolla is not just a sweet, it’s an emotion and I can go on and on writing about my favourite sweet ( yes this is the only thing that I love more than chocolates and cheesecakes). My words won’t end but the world limit will. So I will straightaway jump to the recipe.

Rosogolla is nothing but small balls of chena (curdled milk) dipped in sugar syrup. Sounds simple isn’t it. But once you put it inside your mouth it just creates magic.

Ingredients:

1 litre milk
2 lemons or vinegar
1/2 cup sugar
2 cups water
5 pods of cardamom
2 tbsp maida

Method:

In a vessel add the milk and let it boil.
Once the milk boils, switch off the flame.
Wait for a minute and start adding the lemon juice. Add till the milk curdles.
Transfer the curdled milk(chena) in a strainer covered with a muslin cloth or any clean cloth.
Wash the chena in cold water properly so that the flavour of lemon goes away.
Wash and strain the chena for sometimes.
Squeeze the cloth and hang the chena for around 2 to 3 hours till most of the water gets removed.
Transfer the chena in a plate and add the flour.
Now mash the chena thoroughly for 10 to 15 minutes till it becomes completely smooth.
Then make small balls from it.
In a vessel add the sugar, water, cardamom and let it boil.
Once the mixture comes to a boil add the chena balls.
Cover and cook on a high flame for around 10 minutes, then on medium flame for 15 minutes.
Eat it right away or chill before serving.

Notes:

Use full cream milk for best results.
Wash the chena very well and do not rush. It is important for the chena to dry but make sure it doesn’t dry out completely.
The time needed for mashing the chena depends on the quality of milk used. So be patient, very patient.
Add the chena balls in the syrup only after the syrup has boiled.
To check if your rosogollas are done drop them in fresh water. If they sink they are done.

Hope you enjoy making these.

Uncategorized

Red Velvet Thumbprint cookies

April 16, 2020 The Food BoutiqueLeave a comment

Thumbprint cookies also known as hallongrotta are believed to have originated in Sweden. Traditionally these cookies are filled with raspberry jam or any kind of jam.

Today I will be sharing the recipe of red velvet thumbprint cookie, i.e. a red velvet cookie filled with a cream cheese and white chocolate frosting. I have basically tried to transform one of my favourite cakes into bite sized cookies.

Hope you enjoy the recipe.

Ingredients:

100 grams soft unsalted butter
1 egg
90 grams brown sugar/ white sugar
3/4rth tsp salt
1 tsp vanilla extract
100 grams maida or all purpose flour
110 grams atta or whole wheat flour
15 grams cornflour
15 grams cocoa powder
80 grams soft cream cheese(optional)
80 grams melted white chocolate ( or milk chocolate or dark chocolate)
2 tsp red colour

(All ingredients have to be at room temperature)

Method:

Whisk the butter and sugar until well combined.
Add in the egg, vanilla , red colour and salt and mix properly
In a separate bowl sift all the dry ingredients.
Slowly add the dry ingredients to the butter mix and fold till everything comes together. Do not overmix the batter.
wrap the dough and chill for 15 minutes.
Roll the dough into small balls and place 6 balls on the cookie sheet and press a light indentation into the top of each with your finger.
Bake at 180 degree C for 10 minutes.
In the meantime mix together the cream cheese and chocolate to make the filling. If you do not have cream cheese use the melted chocolate as the filling.
Once the cookies have cooled slightly, drop 1/2 tsp of the filling into each indentation.

Ab\nd the cookies are ready.

Baking · Food · Uncategorized

Brownie cream-cheese bars

April 7, 2020 The Food BoutiqueLeave a comment

“A brownie a day keeps the frownies away” – Anonymous

This is one of my most favourite recipes because it brings together 2 of my favourite ingredients – chocolate and cream-cheese.

The brownie cream-cheese bar has 2 parts – the 1st part is a cocoa brownie loaded with chocolates and the 2nd part is a cheesecake layer – basically brownie and cheesecake combined together and this is one such pair which never fails to create magic.

This is a very forgiving recipe also, so make it anytime and enjoy with your friends or just by yourself.

Ingredients:

Brownie:

100 grams unsalted butter melted
50 grams all purpose flour (maida)
75 grams cocoa powder
110 grams castor sugar
100 grams brown sugar
2 eggs
1 tsp salt
1 tsp vanilla essence
80 grams chopped milk chocolate
80 grams chopped dark chocolate

Cheesecake:

175 grams cream cheese at room temperature
4 tbsp condensed milk
1 egg
10 grams cornflour
1/2 tsp vanilla

Method:

Line the baking dish with foil or baking paper and preheat the oven to 180 degrees
In a bowl whisk the eggs, sugar and vanilla till the mixture turns frothy.
In another bowl mix the flour, cocoa powder and salt.
Pour the cooled melted butter in the bowl of dry ingredients and mix thoroughly.
Now combine this mixture with the egg mixture and whisk till combined. Do not overmix.
Finally add in all the chocolate.
For the cheesecake whisk the cream-cheese and condensed milk together till the mixture becomes smooth.
Add the egg, vanilla and corn flour and whisk properly to get a lump free mix.
Now spread 3/4th of the brownie batter evenly in the baking pan, followed by the cheesecake batter.
At the end put the reserved 1/4th brownie batter on the top of the cream-cheese layer to create a marbled effect.
Bake this for 25 to 30 minutes.

And we are done, hope you enjoyed this.

Notes:

Make sure the ingredients are at room temperature.
Cool the melted better before using.
If you don’t have brown sugar, you can use castor sugar ( 220 grams castor sugar in that case)
If using salted butter, omit the salt.
You can also use any 1 type of chocolate and you can increase or decrease the amount depending on your taste.
I personally like the top of the cheesecake browned, but if you don’t like it then bake it for 3 to 4 minutes less.

Baking · Food · Uncategorized

Chocolate Cheesecake cookies

April 5, 2020 The Food Boutique6 Comments

“There is no love sincerer than the love of food” –
George Bernard Shaw

Hi, my name is Ankana. If you are reading this then thanks a lot for dropping by.

A few years ago I wouldn’t have imagined that someday I would be starting my own blog, writing my own recipes. In fact I created this blog around 10 months back, but never really had the courage of writing something. I had doubts, I wasn’t really sure and was not willing to get out of my comfort zone.

Well Better late than never!!

So today I will be sharing the recipe of these delicious chocolate cheesecake cookies. This might sound complicated, but trust me the recipe is really easy and the best part is this is completely egg-less.

Ingredients:

60 grams unsalted butter at room temperature
60 grams cream cheese at room temperature
80 grams castor sugar
1 tsp salt
1 tsp vanilla essence (optional)
70 grams all purpose flour
1/2 tsp baking soda
60 grams chopped dark chocolate or chocolate chips

Recipe:

In a bowl whisk the butter and cream cheese together with a hand whisk/ electric whisk till fully combined.
Add the sugar and combine properly.
In another bowl add the flour, soda and salt and give it a whisk.
Add the flour mix to the butter mixture and fold until fully combined.
Gently fold 3/4th of the chocolate chips into the mixture.
Once the batter is fully mixed wrap the dough and let it chill for at least 2 hours.
Once out of the fridge, roll the batter into small balls and place those in a bling tray lined with parchment paper.
Put the reserved chocolate chips on the top of the cookies and chill those for another 30 mins before baking.
Preheat the oven to 180 degree Celsius .
Bake the cookies for 11 to 13 minutes.

Notes:

You can use regular salted butter, in that case omit the salt.
Please make sure that all the ingredients are at room temperature.
I make a batch of 6 cookies at a time and the time of baking is based on that. If you make more or lesser number of cookies at a time, the time of baking will also change.
At the 11th minute mark check the cookies. Bake until the cookies turn golden brown on the bottom and the sides start to brown. Let the cookies cool for 15 minutes and enjoy.