Sugar and Spice

Serves 8 Ingredients: For one 6 inch Sponge Cake: 1/2 C + 3.5 T all purpose flour 30g butter, melted and cooled White mixture: 3 egg whites 1/3 C sugar a pinch of salt Yolk mixture: 3 egg yolks 3 tsp sugar 2 T milk 1 tsp vanilla For  Strawberry Filling: 250 g strawberries, chopped 1/4 C sugar 1/4 C water For Vanilla Buttercream: 100 g unsalted butter, softened 1 tsp vanilla 2.5 C powdered sugar Method: Sponge Cake: Using an electric beater, whip the egg whites until foamy. Add a pinch of salt, mix well. Add sugar little by little and whip until soft peaks are formed (watch video tutorial for reference). Before each addition, make sure the previously added sugar is dissolved. Whip until the whites start to approach stiff peaks - the peaks should hold their shape and should have a slight tilt at the tips. Set aside. Whip the yolks with the sugar until light and airy Add milk and vanilla. Mix well. Mix one third of the

Video Recipe: Serves 2 Ingredients : 3 tomatoes, medium sized 1 onion, medium sized 3 cloves of garlic, medium sized 1 carrot, medium sized 1 inch sized cube of beetroot 1/2 tsp dried Italian herbs 1/2 tsp paprika (optional) 1.5 tsp dried chili flakes 3 tbsp oil 1/2 tbsp butter 2 tbsp milk or cream  2 tbsp parmesan, grated (optional) salt, as required pepper, as required Pasta of any kind, cooked Parsley, chopped (for garnish) Method : Cut vegetables into manageable pieces. Transfer cut vegetables onto an oven tray and drizzle 2 tbsp of oil over them. Sprinkle generously with salt and pepper. Roast the vegetables at 210 C for 30 minutes. Alternatively, you can roast them on stovetop as well until the vegetables are slightly charred. Allow vegetables to cool before grinding to a fine paste. Keep aside. In a pan, heat the butter and 1 tbsp of oil. Add the ground vegetable paste and saute for a couple of minutes. Add the herbs, p

Video Recipe:   Servings: ~20 medium sized rolls Ingredients: Dough: 2.5 cups AP flour 3.5 T sugar 0.5 t salt 2 t active dry yeast 1/4 cup lukewarm water + 1 tsp sugar 1/3 C milk 35g unsalted butter, softened 1 egg Filling: 3 to 4 T butter, softened 1 T cinnamon powder 1/4 cup + 2 T brown sugar Vanilla glaze: 1/2 cup powdered sugar 1 to 2 T milk 1/2 T melted butter 1/2 t vanilla extract Method: Dissolve 1 tsp sugar in 1/4 cup of lukewarm water. Proof yeast in the water for 10 minutes until mixture is frothy. In another bowl, mix 2 cups of flour, salt and sugar. Add the proofed yeast mixture, milk, butter and egg. Mix with a wooden spoon until it forms a single mass. Knead the dough until it is smooth and supple, and it forms a weak windowpane. If kneading by hand, this should take around 15 to 20 minutes. If using an electric mixer, it should take about 10 minutes. Let the dough rise for one hour. For the filling, mix the cinnam

Video Recipe:   Serves 2 Ingredients: Pasta: 1 cup macaroni, dry 1 tsp refined oil 1 tsp salt Masala paste (makes 1/4 cup): 1 big onion 1 big tomato 1 tsp ginger garlic paste 1/2 tsp turmeric powder 1 tsp chili powder 3/4 tsp garam masala 2 tsp oil salt as required Sauce: 1/2 tbsp unsalted butter 1 tbsp oil 1 tbsp flour 3/4 cup milk 1/2 cup reserved pasta water 1/4 cup masala paste 1/4 cup parmesan, grated salt as required  To garnish: chopped coriander Method: 1. Start by making the masala paste. Heat oil in a pan and saute the chopped onions until they are pale, soft and translucent. 2. Add chopped tomato and ginger garlic paste. Saute until tomatoes are soft and mushy, about 4 minutes. 3. Add garam masala, chili powder and turmeric powder. Keep on stove until fully cooked, about 2 to 3 minutes. 4. Allow mixture to cool before grinding to a fine paste. 5. Cook the pasta as per package instructions and

Video Recipe: Makes 8 brownies (2.5" squares) Ingredients: 140 g butter 1/2 c white sugar 1/2 cup brown sugar 1/2 cup cocoa 1 t vanilla extract 2 eggs 1/4 t salt 1/3 C AP flour Steps: 1. Melt the butter in a saucepan. 2. Once it starts to boil, add in the sugars and salt. Heat this until the sugars just start to melt. Remove from heat. 3. Add cocoa and vanilla. Mix well and allow to cool. 4. Once mixture is cool, add in eggs one by one, mixing well after each addition. 5. Fold the flour into the batter. 6. Pour into prepared pans and bake for 30 to 40 minutes at 160 C.