Herb Cheese fantails

They looked real pretty :) 

Chocochip - Banana Bread

I am so thrilled that I have a good photo of what I have made. I am terrible at photos especially when I try to get shots of food. This one is an exception... and hence I wanted to post it to the blog asap!

Standing here

Standing here, at this juncture, wanting to move ahead, but not sure how to place the step. That is what I am talking about. It is a difficult climb getting back into the work space, and moreover when you seem lost, as to what would I do, what is it that I can do. Just not easy to not know and feel lost. Am not liking this. And as on such occasions, I feel safe in just stepping into the kitchen and working on something wherein I would know I would be occupied away from these thoughts. Not good, but thats how it is at present.

So, whats cooking today?

Oven roasted potatoes
Tomato soup
Pizza

The potatoes finally came out right with the perfect mix of rosemary, paprika and parmesan cheese. Adapted from Rak's Kitchen

The Tomato soup was a little too thick to my liking. I think I should have used way less tomatoes. Next time.. This is something I saw from a Sanjeev Kapoor cooking book series which I have.

Pizza was a grand success, and this was my maiden attempt at making the pizza sauce and base all by myself.

Chocolate Ginger Bundt Cake

I have recently discovered the lovely bundt tin which my mom gave me and baking a cake in that is so wonderful! The slices are so beautiful, perfect for a person to munch on. I felt like a chocolate cake and generally I do NOT like ginger, but when I saw the combination of ginger and chocolate, I thought why not give it a try.

And before you ask why not complete cake picture... it was cut even before I could get the camera !

Chocolate cinnamon cake with rum drizzle

Chocolate cinnamon cake with rum drizzle

Inspired from Martha Stewart

Ingredients

Flour - 1 cup
Light brown sugar - 3/4 cup
Condensed milk - 1/2 cup
Milk - 1/3 cup
Butter - 1/2 cup
Unsweetened cocoa powder - 1/2 cup
Freshly peeled and grated ginger - 2 tsp
Baking Soda - 3/4 tsp
Salt - 1/2 tsp
Ground cinnamon - 1 1/2 tsp

Method

1. Preheat oven to 170 C. Grease a bundt pan and dust with cocoa powder.
2. Put butter, sugar and 1/4 cup water in a saucepan and heat, stirring, to get a viscous mixture.
3. Transfer into a bowl and let it cool for 5 mins. Now add condensed milk, grated ginger and milk to this viscous mixture and mix well.
4. Sift together the flour, cocoa powder, salt, baking soda and ground cinnamon.
5. Fold the flour mixture into the butter mixture and pour into the prepared pan. Do not over mix.
6. Bake the cake for 20-25 mins and check whether it is done. In case the tester comes out not clean, you can proceed for another 5 mins.