Olive Oil, Sour Cream and Whole Wheat Cake

Olive Oil Sour Cream Whole Wheat Cake (1)

I love to experiment with food. Sometimes they work out, sometimes they are an embarrassment. But they are all a valuable lesson in my food journey.

This is an experiment that was quite good. My strongest critic a.k.a The Wife asked for two extra slices and that means a lot.

There are only portion sizes because I did not measure anything. This is a big issue with baking but sometimes I take the liberty to just eyeball the quantities and it works. Also I would like to emphasize that we should never be afraid of the oven. Its not a big mystery box that punishes any small mistake.

While cakes are best made with Maida, I used Whole Wheat flour. This makes the texture dense but I had no Maida at home and don’t really mind this. If you want a lighter cake use Maida.

Took about 50 grams of sour cream and added 4 tablespoons of extra virgin olive oil. Blended them into a smooth paste:

Olive Oil Sour Cream Whole Wheat Cake (7)

Then added into this two eggs and the juice of one lemon. Blended this into a smooth airy paste.

Meanwhile took about one cup of whole wheat flour, half a cup of icing sugar and a teaspoon of baking powder. Used to whisk to break up lumps and mix them well:

Olive Oil Sour Cream Whole Wheat Cake (6)

Combined both the dry and wet ingredients and it resulted in a slightly thick but smooth paste.

Lay this down into a bread tin lined with butter paper. I was not sure about the cake. There was always the fear that it will not come out smoothly but my fear turned out to be unfounded.

Baked for 30 minutes at 180 degrees Celsius and then brushed milk on the top. Baked another 15 minutes and tested by pricking in a tooth pick.

Some icing on this cake would have made it really standout. A little cinnamon powder would have helped elevate its flavor to a different dimension.

But overall am very happy with the end result.

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Tomato Cucumber Egg Salad

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I cycle to work on a regular basis. The almost 40 kilometer round trip puts my exposure to the sun at an extreme level. With the dirt and grime that rules our streets, I use tomatoes for my protection. The humble tomatoes contain Lycopene. This natural pigment has a very positive effect on dealing with sunburn and protects the skin.

This salad has just chopped de-seeded tomatoes, cucumber for hydration, onion for dealing with inflammation. Flavors come in with coriander, a little finely chopped ginger and a lot of red chilly flakes.

And boiled eggs because…..its eggs. They are good for everyone and taste awesome.

 

Cassava (Tapioca Root) Cake

Cassava is a root that is very popular in Africa and Philippines. In India we usually eat it steamed like a snack.
It is also one of the main ingredients in the Sabudana.

For this recipe you need to scrape the dark skin and then finely grate it. Its slightly tiring work but its a sturdy vegetable so you can do it quite fast.

In a mixie, blend together brown sugar, white sugar, coconut and fresh rosemary leaves.
In this mixture incorporate butter. Once its fully mixed beat in 2 eggs.

Add the grated cassava and after mixing it, let it sit for 5-10 mins.

Then mix it again and add 5 tablespoons of milk powder and little salt.

Blend them before pouring into a buttered dish.
Bake in a preheated oven for 45 mins at 180 degrees Celsius. Check if its done by pricking with a knife.

If it comes clean then let it cook another 5-6 mins at 200 degrees with only the top heater on.

Let it cool outside the oven for 10-15 mins.

The amazing aroma in the house is an added bonus.

Marinara Sauce and Eggs

I have made this sauce before but this time I used a little different ingredients and it was very good.

Finely chopped some shallots.

Melted some butter in oil. Add mustard seeds, dry red chilies and garlic. Added the shallots and cooked till they softened a little.
Added lots of finely chopped ripe tomatoes.
If you don’t like skin then you can blanch them beforehand.
Salt will hasten the softening of the tomatoes.

Once they are really soft add turmeric and red chilly powder.

Spread it on the pan and add eggs. Do it carefully and keep them separate.

Cover and cook on low flame for 8 mins.
Open and add chopped coriander.

Cover and cook for 3-4 mins and then leave it covered.

You can eat this as it is or with roti, dosa or idly.