Showing posts with label oatcakes. Show all posts
Showing posts with label oatcakes. Show all posts

22.3.13

Petite Treats for the Easter Bunny..

I am really excited to share today's recipe with you. The Petite Treats for your Easter Bunny inspired by Starbucks Petites. aren't those miniature treats absolutely adorable. i love them and think they are a smart way to enjoy sweets without over-indulging in them. so the other night when i had planned to cook some Gajar ka Halwa for us, to ration the servings and ease on the sweetness that is customary of all halwas i had decided to serve it in petite oat-cups. but cooked in unsalted butter without a hint of khoya and pistachios, my carrot halwa could not match the deliciousness of the traditional halwais halwa. so on my second attempt, working with the limited list of ingredients at hand, i decided to improvise my recipe as i went along.  and the outcome was this light, slightly spiced and not overwhelmingly sweet carrot dessert that is sure to please your family and friends and specially the carrot-crazed cute Easter bunny. 
now the recipe... 

ingredients
for the oatcups
3/4 cup baby carrots
1/3 cup ground walnuts
2 tablespoons light brown sugar
3/4 cups oatmeal
1/4 cup all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon oil
warm water 

for the carrot filling
1 1/4 cup grated baby carrots
2 tablespoons unsalted butter
1/4 cup light brown sugar
11/2 tablespoons evaporated milk
1/4 heavy whipping cream
1/4 cup walnuts
5 cloves of cardamom
2 teaspoons cinnamon powder
1 teaspoon ginger powder

for garnishing
cashews 
1/4 cup white chocolate chips

what i did

for the oatcups, 
  • first i preheated the oven to 350 degree F
  • then put the baby carrots, walnuts and brown sugar in the blender and grated them together. 
  • next i combined the carrot mixture with the remaining ingredients adding a little water at a time and kneaded the mixture to form a dough soft enough to work with. 
  • after letting the dough rest on the kitchen counter for about 10 minute, i rolled it out on a floured surface, about 1/2-3/4 cm thick. then pressed pieces of the rolled out dough against the walls of a 6 cups of a mini muffin pan and baked them for 18 minutes. 
  • i made oatcakes out of the remaining dough in the same way as the apple-walnut oatcakes.


for the carrot filling, 
  • in a saucepan i melted the butter, added the grated carrots in it and sauteed them till the color  changed. then added in the sugar and evaporated milk and stirred for sometime. 
  • next i ground the walnuts and cardamom together in the coffee grinder and added it to the carrots along with the cinnamon powder and ginger powder. i let the carrots cook in the spices for about 5-7 minutes.
  • at this point i felt that a little more fat was required. so i added in the whipping cream and let the spiced carrots cook in it, until the mixture carrot mixture began to leave the sides of the pan. 

for the garnish,

i melted the white chocolate chips, then piped out the bunny face and feet on a parchment paper as shown in the picture below and let the dry on the kitchen counter overnight....
this picture was taken when i attempted a finer bunny with features. this did not work out too well.  the outline was too delicate to be stable. so on my second attempt i filled out the faces and the feet outline and as you can see that worked out pretty well...
assembling the dessert
  • once the oatcups cooled down i filled them with the carrot filling and just before serving planted the chocolate bunny face and feet on top of the carrot heap.
  • For Mr MN, a piece of roasted cashew was enough. so on 2 of the cups i simply perched pieces of cashew on top of the carrot heap...
and tadaa... dessert is ready to serve..
Happy Cooking and happy Friday and for some more treats check here.

Will be sharing my treat with

Meatless Monday:
Tuesday Food:
Hearth & Soul Blog Hop @ Premeditated Leftovers
Tempt my Tummy @Blessed with GraceTotally Tasty Tuesday @ Mandy's Recipe Box
Tasteful Tuesday Party @ Nap Time Creations, Traditional Tuesdays @ Cooking Traditional FoodsShow Me What You Got @ Our Delightful Home, Tuesday Talent Show @ Chef in Training
Hand Made Tuesday @ Ladybug Blessings, Share it Link Party @ Winthrop Chronicles
Wednesday Food:
What's Cooking Wednesday @ Confessions of Overworked Mom, Cast Party Wednesday @ Lady Behind the Curtain ,  Wednesday Whatsit @White Lights on 
Show and Share @ Semi Homemade Mom, Wonderful Food Wednesdays at @ Home Take 2, Seasonal Celebration @ Natural Mother's Network
Thursday Food:Link it Up Thursday @ Seven Alive, Creative Thursday @ Michelle's Tasty Creations, Fantastic Thursday @ Three Little Chiefs
Thriving on Thursdays @ Domesblissity, Tasty Thursdays @ The Mandatory Mooch, Thursday's Treasures @ Chocolate, Chocolate & more
 The Weekend re-Treat @The Best Blog  Recipes, Fresh Bites Friday @ Real Food,

Heavenly Treats Sunday

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20.3.13

Love my Oatcakes Green and fruity sometimes..

Sometime back I had pinned two recipes from Confessions of an Overworked Mom which i thought would complement each other well for a weekend breakfast. Irish Oatcakes and Strawberry butter. but as i was measuring out the oats for the oatcakes i decided to add in some more flavors to it. so in went some thawed fenugreek leaves and some crushed garlic. sure enough the end result wasn't very Irish but they were so perfect for a light Saturday brunch of fenugreek oatcakes  and yogurt..
in case you are interested, this is how i made these fenugreek oatcakes.....

ingredients
¾ cup oatmeal (not instant)
¼ cup whole wheat flour 
½ cup frozen fenugreek leaves, thawed
1 tablespoon oil
2-3 tablespoons of warm water
¾ tsp salt
what i did
  • i mixed all the ingredients together and kneaded them till they formed a dough soft enough to work with.
  • once the dough was formed, i wrapped it in a cotton cloth and kept it aside to rest for 10-15 minutes.
  • after that i rolled the dough out on a floured cutting board about ¼ inch thick and cut out triangle shaped pieces of the oatcake.
  • i then cooked these triangles on the griddle pan until both sides became golden brown. then served them with a light spread of butter on one side.

next i wanted to bake my oatcakes instead of cooking them on the griddle pan. and that led me to this recipe of Nutty oatcakes. here again i thought it would be nice to add in some grated fruits in the dough. so in went some grated apples. the result was nice. but unlike the oatcakes cooked on griddle, the baked ones had the texture of crackers. they tasted good. and i quite enjoyed them with the peach butter that i had made to go with it. however Mr MN did not like it much. said it was ok and did not go for a second one. and for baby MN these were far too hard. so will i can these again. mostly likely i will .... when i am in the mood for a quick cracker with my afternoon tea...
Recipe for Apple and Walnut Oatcakes
½ cup whole wheat flour
⅓ cup coarsely ground walnuts
½ cup grated apple
¼ teaspoon baking powder
1 tablespoon oil
¼ teaspoon salt
2-3 tablespoons of warm water

what i did
i preheated the oven to 350 degrees F, kept a dry baking sheet ready, then sifted the flour, baking powder and salt together and kept it aside. then i repeated the first three steps of the fenugreek oatcake recipe and finally put the cut out triangles in the prepared baking sheet and baked them for 15-18 minutes.

 while the oatcakes were baking i busied myself into making the peach butter. for this i almost followed the recipe of the Apricot Cashew Butter, except that i substituted the apricots with peaches, cashews with almonds and added a bit of butter and orange zest for smell and flavor. so my end result wasn't vegan. but it did taste good.

 Peach Almond Butter
ingredients
2 fresh peaches, peeled and diced
1 tablespoon sugar
3/4 cup water
½ cup raisins
½ cup almond, ground (i ground them in my coffee grinder)
2 tablespoons unsalted butter
pinch of orange zest

 what i did

 i simmered the diced peaches, along with the sugar in 1/2 cup of the water till almost all the water evaporated. while the peaches were cooking, i covered the raisins in warm water and left them to become plump, about 10-15 minutes. once that was done, i put all the ingredients along with the cooked peaches and plumped raisins into the blender and pureed it till it it attained a smooth butter like consistency. and once the oatcakes were baked and cooled i dipped them in this butter and enjoyed it with my tea.
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