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baking

Spice tea cake made using cinnamon, clove, nutmeg, ginger is so flavourful and moist and tastes perfect to be served with tea and spice butter.

May 1, 2020 Cakes

SPIce Tea Cake

I am more fond of Tea cakes than cakes that have frosting or any kind of sauce. This  Spice tea cake that I had booked marked a couple of years ago from Pretty.Simple.Sweet is my favourite. The Spice tea cake is so flavourful and is extremely moist. You can see the crumbs and you will…

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This is a recipe for the basic Shortcrust pastry that you can use for Tart shells, Quiche or Pies. Shortcrust pastry is one of the basic pastries.

July 26, 2019 Basics

HOW to make Shortcrust Pastry Recipe – Tart Shells

There are 5 basic types of Pastry Shortcrust pastry, Filo pastry, Choux pastry, Flaky pastry and Puff pastry. Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. Shortcrust pastry can be used to make both sweet and savory pies. Shortcrust pastry is made up of flour,…

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French Lemon Cream Curd is buttery, creamy lemon curd unlike the regular lemon curd. This method of making lemon curd results in much creamier curd .

July 22, 2019 Desserts

FREnch Lemon Cream Curd

French Lemon Cream Curd is buttery, creamy lemon curd unlike the regular lemon curd. I have followed this recipe from Edd Kimber’s blog The Boy Who Bakes. Here the butter is incorporated when the custard is cooled, while in the other method  of making lemon curd we cook the butter along with the lemon juice…

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Genoise or Genoese cake or G enovese cake is an Italian sponge cake. This rich, delicate cake forms the basis for many filled, frosted, and glazed cakes.

October 9, 2016 Basics

GENoise – Basic Sponge Cake Recipe

Genoise Cake or Genoese cake or Genovese cake is an Italian basic sponge cake named after the city of Genoa and associated with italian and french cuisine. This  Basic Sponge cake is rich, delicate cake forms the basis for many filled, frosted, and glazed cakes. In a Genoise cake, instead of using chemical leaving, air is suspended in the batter through mixing to give volume to the cake. Genoise cake, this…

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March 1, 2016 Breads

CORnish Saffron Bread

   A saffron bun, Cornish tea treat bun or revel bun, is a rich, traditional, classic spiced yeast-leavened sweet bun from Cornwall that is flavoured with saffron and cinnamon or nutmeg and contains currants or raisins similar to a teacake. Cornish Bread because of the use of saffron is beautiful and golden in colour and has…

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February 13, 2016 Cakes

STIcky Date Pudding

      This is by far the best Sticky Date Pudding that i have had. The best dark and sticky pudding.  I make it in two different ways. I bake the cake and make the sauce to serve over it or i pour it over it and bake to make it more stickier.    Ingredients…

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January 11, 2016 International Cuisine

TOMato Corn Au Gratin 

   Gratin, a creamy, cheesy dish is a French cuisine. Gratin is a technique in which the ingredients are layered along with béchamel sauce and topped with bread crumbs, cheese and herbs.   Tomato Corn Au Gratin is a complete meal by itself. Make them in a shallow wide Gratin Dish or Mini, single portion casseroles. Creamy…

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December 17, 2015 Cakes

MAWa Cake

  Mawa Cake, is a Parsi Cake made using mawa, evaporated milk. Using Mawa in the cake, gives the cake a dense, caramalised flavour and texture. This is one cake that gives a feel of Indian flavour to, because of the use of Cardamom in it.  I first had this cake in Pune in a…

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About Madhuri

An accessory designer,an artist, a mother of a toddler and someone who loves cooking, trying my hand on blogging as well. Cooking for me is no different from painting or designing a lamp. It gives the same joy of playing with taste, texture like i get while playing with colours.

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All content on this blog is copyrighted to Madhuri Aggarwal. It may not be republished in part or whole, edit or otherwise modify without permission and due credit. Please contact me to seek republishing or syndication rights.

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