Satyen's Food Blog: January 2017

Sunday 29 January 2017

Homemade Cream Cheese Recipe | 2 Ingredients | Baking Basics

Description:

Today, we take a look at Cream Cheese.

Cream cheese is a basic ingredient when it comes to baking.

We will show you how to make Cream Cheese using only 2 ingredients.

History:

According to Wikipedia

Early prototypes of cream cheese are mentioned in England as early as 1583 and in France as early as 1651. Recipes are recorded soon after 1754, particularly from Lincolnshire and the southwest of England.

Recipe:

Ingredients

4 cups of Full-fat Milk (the more fat, the better)
3 tbsp. lemon juice OR white, plain vinegar

How to make

First, take a heavy-bottomed saucepan and pour the milk into it.
Put the saucepan upon a medium-high flame and let the milk simmer. Stir from time to time.
Once the Milk comes to a boil (simmers) turn down the heat to a medium flame.
Next take 1 tablespoon of lemon juice and add it to the milk while stirring.
Stir the milk for a minute, then, add another tablespoon of lemon juice, stir for a minute and then add the last ,that is, the third tablespoon of lemon juice to the milk and stir.
Once the milk starts to 'curdle' (small balls start to form in the milk) take the saucepan off the heat.
Next, take a bowl. Place a sieve over it.
Next, you have to place a 'Cheesecloth' over the sieve. If you don't have a cheesecloth, you can use a 'Muslin' cloth.
Then, take your liquid (milk with curds) and pour it into the sieve with the cheesecloth on top.
You will notice that the liquid goes into the bowl and the cheese remains at the top.
Let the cheese sit in the sieve for 15 minutes so that the whey (liquid) drains away.
You do not want to throw away the liquid (whey) because it can be used for marinades and brine (comment for a recipe if you want one).
Next, put the cheese into a food processor and add some salt to it.
Blend the cheese until it becomes creamy and smooth.
This recipe will give you 8 ounces or 1 cup of cream cheese.
This cheese will stay in your fridge for 7 days (trust me, it will be eaten in 2-3 days)
The recipes that use cream cheese will be posted next Sunday.
Enjoy!!!

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Monday 16 January 2017

Turkish Circular Sesame Bread (Simit) | Requested Recipe

Description:

A reader of ours requested a 'Simit' Recipe.

We have tried our best to simplify the recipe.

So, here it is...

History:

According to Wikipedia -

Simit has a long history in Istanbul. Archival sources show that the simit has been produced in Istanbul since 1525. Based on Üsküdar court records (Şer’iyye Sicili) dated 1593, the weight and price of simit was standardized for the first time. The 17th-century traveler Evliya Çelebi wrote that there were 70 simit bakeries in Istanbul during the 1630s.Jean Brindesi's early 19th-century oil paintings about Istanbul daily life show simit sellers on the streets. Warwick Goble, too, made an illustration of these simit sellers of Istanbul in 1906. Simit and its variants became popular across the Ottoman Empire.

Recipe:

Ingredients

3 tsp. instant dried yeast
1 tsp. caster sugar or powdered sugar
500 grams (3 and half cups) of plain flour and some extra for dusting.
185 ml (3/4 cups) of 'pekmez' (a molasses like substance made out of fruit juices)
300 grams (2 cups) of sesame seeds

How to make

Dissolve yeast in 60 ml water in a bowl. Add sugar and stir.
Keep it aside in a warm place for 5 minutes or until the mixture bubbles.
Next, add 310 ml of warm water and stir.
Now, combine flour and 1 and half tsp. of salt in a bowl. Add the yeast mixture and mix till a coarse dough gets formed.
Dust some flour onto the kitchen counter. Place the dough on it and knead for 10 minutes or till the dough becomes elastic and smooth.
Shape the dough into a large ball.
Next, take a bowl and grease/coat the inner surface with oil or butter and place the dough into it.
Cover the bowl with a plastic wrap and set it aside in a warm place for 1 hour or till the dough doubles in size.
Put 2 baking paper onto an oven tray.
Punch the dough onto a floured surface and divide it into 10 equal balls.
Now, combine 'pekmez' and 80 ml water in a bowl.
Place sesame seeds on a large plate.
Then, take a dough-ball and roll it into a rope and connect the two ends as shown below:
Repeat the same process with the other dough-balls.
Preheat an oven to 220℃.
Then, dip each ring into the 'pekmez' mixture, allow the excess mixture to drain off.
Now, put the dipped-rings onto the plate with the sesame seeds.
Transfer the rings onto the prepared oven tray (check step 9) and keep them aside for 20 minutes or until they are slightly puffed.
Bake for 17 minutes or until golden brown.
Let the simit cool on a wire rack.
Simit are best when eaten on the same day!!!

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Sunday 15 January 2017

Healthy & Easy Granola | Requested Recipe | Baking Basics

Description:

This recipe was requested by Saloni Kulkarni, one of our dedicated readers.

Granola is a healthy breakfast recipe.

It contains all the nutrients required to kick-off a day.

History:

According to Wikipedia-

Granula was invented in Dansville, New York, by Dr. James Caleb Jackson at the Jackson Sanitarium in 1863. The Jackson Sanitarium was a prominent health spa that operated into the early 20th century on the hillside overlooking Dansville. It was also known as Our Home on the Hillside; thus the company formed to sell Jackson's cereal was known as the Our Home Granula Company. Granula was composed of Graham flour and was similar to an oversized form of Grape-Nuts.

Recipe:

Ingredients

2 cups raw, whole rolled (old fashion) oats
1/2 raw nuts, chopped
1/4 cup sunflower or pumpkin seeds
2-3 tbsp. honey (more if required)
2 tbsp cooking oil
1/2 tsp vanilla extract
1 large pinch of salt
1 tbsp. ground cinnamon

How to make

Heat your oven to 300℃ (572℉)
Combine oats, nuts, salt, cinnamon and seeds in a large bowl. These are the dry ingredients.
Next, take a smaller bowl and combine oil, honey and vanilla in it. These are the wet ingredients.
Next mix together, the wet and the dry ingredients in the larger bowl.
Then, spread the mixture onto two cookie sheets line with foil or parchment paper.
Bake for 10 minutes. Then remove from the oven and stir.
Bake an additional 10 minutes or until golden brown.
Once baked, remove the granola from the oven and let it cool completely.
Transfer your granola to an airtight container.
Eat your Granola with Milk or as it is.
Enjoy!

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Thursday 12 January 2017

Homemade Sour Cream | Baking Basics

We are extremely sorry for the delay.

We were experiencing some difficulties.

Description:

Today, we start a new series called 'Baking Basics'.

In this series, we show you how to make baking fun as well as easy.

So, let's took at the first recipe, that is, Homemade Sour Cream.

Information:

Sour cream is a 'must' when it comes to baking.

As the name says, it is sour, as well as creamy.

Let's get started...

Recipe:

Ingredients

1 cup of cream.
A lemon sliced in half.
1/2 cups of milk.

How to make

First, take a 'Jar'. Make sure it is clean and dry. You will find the reason to using a jar in the 5th step.
Pour the cream into the jar.
Add a 'bit of lemon juice' to the cream. The more you add the lemon juice, the more sour the sour cream becomes.
Next, add the milk to the cream and lemon juice mixture.
Once you have added the milk, shut the jar with a lid, nice and tight and shake it well, so that the ingredients are mixed properly.
Next, open the lid and cover the mouth of the jar with a paper towel. Secure it with a rubber band.
Let the sour cream settle for 24 hours at room temperature (that's a lot of time, but the results are worth the wait).
If your kitchen is hot for some reason, try to put the jar in a cooler place so that the sour cream doesn't overheat.
After 24 hours, when you open the jar, you will notice that the solid has come to the top and that the liquid has settled in the bottom of the jar.
Give the sour cream a hearty mix.
Your Sour Cream is ready!!!
What do you want us to post next in our latest series of "Baking Basics' ? Put it in the comments section below!!!

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Tuesday 3 January 2017

Sour Candy Recipe | Requested Recipe

Recipe:

The Sour Candy is the a perfect treat for children as well as adults.

This recipe is a little bit tough, but not a challenge for any veterans!

This recipe was requested by one of our dedicated followers, @saloni_kulkarni

So, here it is!

Let's begin...

Recipe:

Ingredients

Sugar, powdered
Citric acid
Food coloring
Butter
Tart jam
Water
Gelatin
Cornstarch

You will also need...

Saucepan
Whisk
Wooden Spoon
Baking pan or Candy Mold
Cooking Thermometer

How to make

Butter an 8-inch square baking pan.
In a saucepan, whisk together, four parts tart jam, three parts sugar and two parts water.
Add one packet of unflavored gelatin for every one cup of jam mixture.
On medium heat, let the mixture in the saucepan come to a boil while you keep stirring.
Once the mixture comes to a boil, continue stirring for 2 minutes.
Remove the sour candy mixture from the heat and insert a cooking thermometer into the mixture.
Wait for the temperature to come down to about 260℉.
At this stage, add a pinch or more of citric acid, depending on how sour you like your candy.
The more the citric acid, the more your candy will get sour.
You can also add a drop or two of food coloring at this stage. Most commonly used colors are Blue or Red.
Pour the sour candy mixture into the buttered pan.
Place the pan into the refrigerator for about 3 hours, or until the mixture firms.
Stir together equal parts cornstarch and powdered sugar and scatter this mixture over a large piece of wax paper.
In a shallow bowl, mix a spoonful or two of granulated sugar, as well as a pinch or two of citric acid.
Remove the sour candy from the refrigerator and use a knife to loosen the sides.
Gently remove the firmed-up block from the pan and place it onto the dusted wax paper.
Turn the block over so that both sides are coated with the cornstarch and powdered sugar mixture.
Cut the block into 1-inch squares, and then dredge each sour candy piece in the bowl of combined granulated sugar and citric acid.
Turn each candy over so that both pieces are covered.
Dry the soft sour candy pieces on a wire rack until they harden, and then store in an airtight container.

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Title Pages

Sunday 29 January 2017

Homemade Cream Cheese Recipe | 2 Ingredients | Baking Basics

Description:

History:

Recipe:

Ingredients

How to make

Social Media:-

Monday 16 January 2017

Turkish Circular Sesame Bread (Simit) | Requested Recipe

Description:

History:

Recipe:

Ingredients

How to make

Social Media:-

Sunday 15 January 2017

Healthy & Easy Granola | Requested Recipe | Baking Basics

Description:

History:

Recipe:

Ingredients

How to make

Social Media:-

Thursday 12 January 2017

Homemade Sour Cream | Baking Basics

Description:

Information:

Recipe:

Ingredients

How to make

Social Media:-

Tuesday 3 January 2017

Sour Candy Recipe | Requested Recipe

Recipe:

Recipe:

Ingredients

How to make

Social Media:-