Add a fresh taste to these whole wheat cookies with a tinge of orange. No one can eat just one.
• 1/2 cup + 2 tablespoons butter
• 1 cup powdered sugar
• 1/2 teaspoon orange essence/extract
• 1 cup whole wheat flour
• 1/2 teaspoon baking powder
• 3-4 teaspoon milk
• 10 halved almonds
Whisk butter and sugar until very light and creamy. Add essence and whisk again. Sieve the flour with baking powder and add to the mix. Add milk if needed to knead the dough gently.
Roll out dough to 1/4 inch thickness between 2 sheets of cling film. Cut the dough in heart shapes using a cookie cutter. Top with halved almonds. Bake on a greased baking tray and bake the cookies at 180C for 20 minutes or till light brown on the edges. Remove from oven and let the cookies cool on a baking tray before serving.
CRISPY CAULIFLOWER ROLLS
Oval balls or rolls, made with finely minced cauliflower and breadcrumbs that are shallow fried till crisp and golden. This is finger licking food and will be polished off within seconds. Serve them with a homemade garlic flavoured Chinese style sauce.
• 2 slices of bread
• 2 cups very finely chopped cauliflower (minced)
• 2 tablespoons of all purpose flour
• 2 tablespoons of corn flour
• 1/2 tablespoon rice flour
• 1 teaspoon chili powder
• 1/2 teaspoon pepper powder
• Pinch of baking soda
• Salt as per taste
• Oil for frying
• 1 tablespoon oil
• 12 flakes garlic, finely chopped (1 tablespoon)
• 1 small onion, finely chopped
•1 small bell pepper, finely chopped
• 1/4 cup tomato sauce
• 1/2 teaspoon soya sauce
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 cup water
Soak the bread slices in water for a second. Squeeze out the water and crumble into a large bowl. Add cauliflower, all purpose flour, corn flour, rice flour, chili powder, pepper, baking soda, and salt into the bowl and mix well. Sprinkle 1-2 teaspoons water if needed to form balls. Make oval balls of about 1 inch length. You will need to press the balls well with the finger so that they bind properly. Heat oil for frying. Fry 2-3 pieces at a time on medium or low heat till crisp and deep brown. Drain on paper napkins.
For the sauce, heat oil in a pan. Reduce heat and add garlic. Stir. Add onion and bell pepper and sauté for 1 min. Add tomato, sauce, soya sauce, sugar, and salt. Add 1/4 cup water. Mix well. Remove from heat. At the time of serving, heat the sauce, drizzle some sauce over the rolls and serve immediately.
COTTAGE CHEESE TYRES
Give a regular stuffed sandwich a makeover and thrill your guests with this delicious pinwheel inspired grilled snack.
• 2 slices of fresh whole wheat bread with sides removed
• 1 teaspoon butter
1/2 cup grated paneer
1/4 cup very finely chopped bell pepper
2 tablespoons grated carrot
½ teaspoon salt
1/4 teaspoon pepper
½ teaspoon roasted cumin powder
1 tablespoon tomato ketchup
Mix all the ingredients of the stuffing together in a bowl.
Roll the bread flat with the help of a rolling pin. Spread the stuffing on each bread. Start rolling to form a tube. Brush the rolls with melted butter. Keep the roll tightly rolled up in a damp cloth for 15 minutes or till serving time.
To serve, cut into 1 inch tyres. Preheat grill for 5 minutes and then grill the tyres for 10-12 minutes till crisp.
This tea cake is a classic cake to have with your afternoon tea or as an after-school snack. Quick to make and bake and then on the table served sliced and hot. The kids like it because it’s ‘just like doughnuts’.
60g unsalted butter
3/4 cup caster sugar
1 1/2 cups self-raising flour
3/4 cup milk
2 teaspoons butter
1 teaspoon cinnamon
1 teaspoon caster sugar
Preheat the oven to 180 degrees C. Butter the base of a 20cm round cake pan. Cream the butter and sugar together using an electric mixer. Add the egg and beat well. Sift the flour and add half to the mixing bowl with half the milk and beat on a low speed until combined. Repeat with remaining flour and milk and beat until just smooth.
Pour the mixture into prepared pan and bake for 20-25 minutes until a toothpick inserted into the centre of the cake comes out clean.
Cool in pan for 5 minutes then turn onto a wire rack and remove paper. Reverse cake so the top is uppermost. While the cake is still hot, spread with butter and sprinkle with cinnamon and sugar.