CHRISTMAS TREE BROWNIES POPSICLES

Hello everyone , hope you people are having a fantastic holiday weekend, since christmas is around the corner I decided to make the conventional bakes prettier with not having to do too much since I want to spend good quality time with family as well. Hope you enjoy them !!!!!

For the brownies I swear by my recipe which was my first post on the blog , I've tried multiple variations to a brownie recipe but none is as good as this one. It yields the best texture and perfect gooey-ness a brownie is supposed to have. The link to the recipe is attached below:

http://trystwithtaste.blogspot.in/2015/08/mondays-with-sweet-treat-perfect.html

Once you've made the brownies , allow them to cool completely and cut though the brownies using a christmas tree cookie cutter , if you don't have that cut the brownie in a triangular shape.

Insert sturdy skewers through the brownies .

ICING THE BROWNIES:

For icing around 12 trees you would require:

• 1 cup of whipped cream divided into 3 portions 
• 3 piping bags 
• Food colouring : Red and green 

PIPE IN A ZIG-ZAG PATTERN WITH THE GREEN GOOD CLOURING ON THE BROWNIES AND PIPE RED AND WHITE DOTS ON THE EDGES OR THE CENTRE AS YOU LKE THEM.

VOILA YOUR BEAUTIFUL CHRISTMAS TREES ARE READY !!!! IN LESS THAN 5 MINUTES 

MERRY CHRISTMAS!!!!!! 

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LYCHEE PANNA COTTA WITH POMEGRANATE JELLY

For all us  religious Masterchef viewers, Panna cotta is one of the most dreaded dishes, native to north of Italy the dish literally means cooked cream. Its probably the easiest dessert I've ever made but to be honest it is  as easy to go wrong with it as well. Panna cotta is known for its silky smooth texture it is  supposed to be just about firm with a wobble.  My dish here is inspired by the festive colours with the not so wintry flavours its a blend of seasons, the colours on my plate bringing out the festivity and the tropical flavours giving you the comfort of a warm summer day.
My cravings for tropical flavours doesn't seem to end even during peak winter here this time in India, where its almost impossible to get your hands on a bunch of fresh lychees. Casually shopping online for some bake ware I stumbled across this beautiful website delivering a whole new perspective to delectable gourmet flavours and fragrances  http://www.tenderlovingnose.com/gourmet-flavours.html and there ended my craving for biting into a lychee.
 Barely a few drops of the lychee flavouring from tender loving nose in my panna cotta gave my dish a fresh tropical burst without any aftertaste that most artificial flavourings are known for, it rather left a subtle lingering taste as if I bit into a plump lychee only soft and silky instead of juicy.

INGREDIENTS:

FOR THE PANNA COTTA: Serves 4

• 1 cup heavy cream/ whipping cream 
• 24 gms powdered sugar 
• 1/2 cup half and half ( if its not readily available add 2/3 cup of skimmed milk + 1/3 cup of heavy cream , this gives you one cup of half and half.)
• 1.5 leaf of gelatine or 1/2 tablespoon of powdered gelatine
• 1 tbsp cold water  
• 1/4 tsp of lychee flavouring from tender loving nose ( incase you are flavouring with a different brand of flavourings add as per your taste )

FOR THE POMEGRANATE JELLY: Serves 4

• 1/2 cup fresh/canned pomegranate juice 
• 1/4 cup powdered sugar 
• 3/4 th tsp granulated gelatin 
• 1.5 tbsp of cold water 

METHOD:

• Soak the gelatine leaf in a tablespoon of cold water and allow it to stand for about a minute until the gelatine is soft.
• In the mean while add the cream, half and half and sugar in a saucepan and cook on medium flame to just one boil. Remove from the flame.
• Add in the gelatine and mix well until the it is completely  dissolved.
• Mix in the flavouring and stir to combine.
• Pour the mixture in dessert glasses or ramekin moulds and allow them to cool for about 2 hour.
• Prepare the jelly, half an hour before you are about to check on your panna cottas.
• soak the gelatine in 1.5 tbsp of cold water and allow it to bloom, should take about a little more than a minute.
• Heat the pomegranate juice and sugar on low flame, until the sugar is completely dissolved. Remove form flame.
• Add in the gelatine and stir well until the gelatine is well dissolved.
• Pour it over the semi set panna cottas and chill for a minimum of 4 hours. For best results chill overnight.

Since my dish represents a blend of seasons, I incorporated winter and summer elements in my final plating, candied ginger bits giving the vibes of early christmas and lemon jelly bits echoing summer though the plate also balancing the sweetness of the lychee and the spice and pungency of ginger.

Wishing you a lovely weekend :) 

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3 STEP CARROT CAKE

Carrots always remind me of a beautiful memory, as kids, during winter break I would bask in the warm winter sun chomping carrots and not a care in the world. My winter carrot cake is inspired by this memory its a blend of winter and carrots in a cake. Hope you all like it. Happy baking :) 

INGREDIENTS:

• 50 gms Plain flour
• 40 gms Brown sugar 
• 60 gms Carrot, grated 
• 30 gms Vegetable oil 
• 1.5 tsp Baking soda 
• 1 tsp Baking powder 
• 2 tsp Ground cinnamon 
• 1 Egg 
• 25 gms Almonds, chopped roughly
• 12.5 gms Raisins 

METHOD:

• Pre-heat the oven at 160 degrees celsius and grease a small cake tin (I used 3 large christmas muffin tins)
• Mix all the dry ingredients together in a bowl. (flour, sugar, baking soda and baking powder)
• Add in the oil and egg to this mixture to the dry ingredients, use a hand whisk or electric whisk to combine the ingredients until just mixed completely. DO NOT OVER-BEAT.
• Into this mixture, add the carrots, almonds, raisins and cinnamon and combine until mixed properly.
• Bake for 15-18 minutes in the preheated oven at 160 degrees celsius.

• FOR THE ICING:  Place 1/4 cup  cream in a sauce pan and bring it to boil. Remove it from heat, add in 1/2 cup dark chocolate and stir vigorously to melt the chocolate in the cream , keep stirring until the mixture looks glossy and smooth without any chocolate lumps , allow it to cool, not completely as on this cake we have given the dripping effect (about 5-6 minutes )

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DECONSTRUCTED GOAN SAUSAGE PAO

When it comes to costal cuisine Goans know their food the best, having a costal vibe to it, it's rich in spices as well. One of my favourite dish from Goa is the local sausage(choriz) pao and its been my staple mid-meal munchie since the first time I visited Goa, and you find small carts selling them through the entirety of Goa. The Goan sausages don't need any seasoning, except for probably some salt. they are already flavoured with the traditional spices and vinegar which is also a core ingredient of goan cuisine. My version of the dish varies in the look but tastes exactly akin to the street vendor's "choriz pao".

INGREDIENTS:

• 300 gms Goan sausages, diced  
• 1.5 Onion, finely sliced/chopped the way you would prefer them 
• 2 green chillies, slit from the middle 
• 2-3 cloves of garlic 
• 3-4 pairs of pao
• pitch of salt 
• 2 boiled potatoes
• 4 tbsp coconut milk
• 1/4 cup water 
• whole-wheat flour dough (aata) , for the tuile.

METHOD:

• In a frypan, warm up about a teaspoon of olive oil and sauté the garlic and onion.
• Add in the sausages, stit it for about a minute and add the water. Cover it, and let it simmer for about 4-5 minutes.
• Remove the lid and cook it for another minute. Once this is done allow it to cool for sometime.

cooked sausage

• In the meanwhile shred the pao,  mix in the milk and knead it like dough. It won't have a smooth texture so don't get worried.

Shape the pao dough flat with a slightly indented centre.

• Fill the sausage in the pao pocket and gently roll over to form a ball.

Sprinkle it with some bread crumbs or rice flour.

• Deep fry the balls until nice and golden brown and has a slight crust.
• Heat  the coconut milk in the microwave and add a pinch of salt to it.
• Roll out the dough, and wrap it around a bowl and bake it for about 15 minutes to make a tuile.

ASSEMBLING THE DISH: Mash the boiled potato, and place it in the centre of the plating dish, spoon the coconut milk and oil from the sausage pan, place the tuile in the centre of the mash and place the deep fried sausage pao on it . 

Enjoy your meal 

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MOZZARELLA TOFU BALLS

The onset of November marks the beginning of festive season in almost all parts of the world, with that comes the responsibility of not gaining too much weight and staying fit, I have been trying to do the same and my best buy of the festive season was the phillips air-fryer. This is a great recipe extremely healthy and a winner on taste, if you don't have an air fryer you can always deep fry or even shallow fry the balls but that would be on the unhealthy side. We paired the dish with balsamic glazed pineapple, it gives the mozzarella balls a balance of acidity and slight sweetness to the hot dip we served alongside.

INGREDIENTS:

For the mozzarella balls:

• 250 gms Tofu
• 1 small onion chopped finely 
• green chilli , chopped finely
• 70 gms Mozzarella
• Parsley , chopped finely
• bread crumbs, 50-60 gms approximately
• 2 tbsp cournflour
• 4-5 tbsp water

For the dip:

• 1 tomato , finely chopped
• 1/2 onion finely chopped 
• 2 dried red chillies
• 2 cloves of garlic, finely chopped
• few basil leaves , chopped finely
• 1/4 cup cream 

METHOD:

• In a mixing bowl, spread the tofu finely with your hands , add in the onion, green chilli, parsley and salt and pepper as per your taste.
• Cut the mozzarella in small cubes.
• Shape the mixture into balls adding the mozzarella cube in between.
• Mix the cornflour and water.
• Dip the balls in the cornflour mixture and coat them with the breadcrumbs.

• Cook the balls in a preheated air-fryer, for 5-7 minutes, check them around the 3rd minute.
• FOR THE DIP: Sauté the ingredients in a pan and once cooked add in the cream and salt, allow the dip to cool and blitz it in the food processor.

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SIX LAYERED MOSAIC CAKE

This is the first time ever, us, at the tryst kitchen made such a big cake, as usual the creative head behind this one too was my partner and since I have a fractured leg he helped through the entirety of the process to make it look the way it does. This cake seems to be perfect for any celebratory occasion and can cater to a handsome gathering . Preparing the sponge cake and the buttercream is not such a task, only the layering takes a bit of effort but for that I have made it easier for all you bakers to grasp by taking a video of the whole process with a step wise instruction. 

INGREDIENTS:

FOR THE SPONGE CAKE : I'm sharing the basic vanilla sponge Cake recipe here, I made 3 cakes using the same recipe and sliced them into half for a six layered cake, if you wish to you could make a smaller cake following the steps and the recipe. (Proportions are for 1 cake)

• 100 gms flour (maida)
• 110 gms powdered sugar
• 4 free range eggs 
• 1/2 Tsp Baking powder 
• 1/4 Tsp Baking soda
• 1 tsp vanilla extract
• 1/4 tsp Gel food colouring 
• 75 gms butter ( cooking / unsalted butter is a preferred option , if you dont have that readily available normal butter would also do)

FOR THE FRENCH BUTTERCREAM ICING:(proportions are for a 6 layered cake )

• 350 gms Sugar
• 85 ml Water
• 125 gms egg yolk
• 120 gms softened unsalted butter
• 6 ml vanilla extract

METHOD:

CAKE: 

•  Pre-Heat the oven at 180 degrees celsius ( Gas mark 4 and 350 degrees Fahrenheit) and grease a 5" round cake tin.
• In a mixing bowl sift the flour, baking soda, baking powder and keep aside.
• Beat the eggs and sugar until thick and frothy about 4-6 minutes if using an electric beater, it would take about 8-10 minutes if you're whisking the mixture with hand.
• Once the mixture is light and fluffy, add in the sifted flour mixture in 2 halves,  folding the flour into the eggs , you need not whisk/beat at this stage as overbeating would not give you a light and airy cake.
• Once this is done, fold in the butter and vanilla and gel food colouring until its mixed well.
• Spoon the mixture  into the greased tin and bake the cake for about 15-20 minutes or until a skewer comes out clean.

FRENCH BUTTERCREAM:

• Whisk the egg yolks, until pale and fluffy about 5 minutes if using a electric beater on high speed and 7-8 minutes by hand.
• Once the eggs are done,in a saucepan over low flame , mix the sugar and water together and bring it to a boil, keep a thermometer handy and check the temperature it should be 115 degrees celsius.
• Mix the hot sugar mixture very little at a time  in the eggs while whisking on high speed(if you pour a lot of the sugar mixture in the eggs, the eggs would cook and rather than a buttercream you would have a sweet scramble.)
• Whisk until this mix is thick and smooth and add in the butter, little at a time, enough so that it mixes completely into the mixture , keep adding the butter in steps, once its done , whisk the buttercream for about 2 minutes and refrigerate for 10-15 minutes before using it for icing the cake.

ASSEMBLING THE CAKE :

THANK YOU !!!!!

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BOOZY CELEBRATION CAKE

Hello readers , thank you all for the appreciation.  The recipe I'm sharing here is very close to my heart , this cake has been a family tradition at every celebratory occasion, it incorporates the two essential elements of every celebration ,  liquor and sweet , and what's better than having a taste of both in each bite. The cake turns out soft , melting in your mouth leaving a distinct flavour of liquor and the chocolate ganache topping blends in perfectly well with the cinnamon spice and liquor flavour.

INGREDIENTS:

• 295 gms Flour (maida) for a healthier alternative you can replace half the qty of flour with oat meal, almond meal or whole wheat flour , although the texture of the cake may not be as soft.
• 125 gms powdered sugar 
• 125 gms light brown sugar 
• 170 gms butter 
• 120 ml milk 
• 80 ml curd 
• 2 Tbsp Cocoa powder 
• 2.5 Tbsp baking powder 
• 1/4 Tsp baking soda
• 1.5 Tsp cinnamon powder 
• 1.5 Tsp Vanilla extract 
• 80 gms dry fruits ( raisins, walnuts, almonds)
• 1 cup  blended scotch whiskey or rum ( I usually use Johnnie walker black label)  
• 200 ml single / pouring cream 
• 160 gms of  finely chopped dark chocolate 

METHOD:

• Pre-heat the oven at 180 degrees celsius.
• Soak the dry fruits in the liquor and for best results leave overnight, otherwise you can soak it for about 1-2 hours.
• Sieve through the dry ingredients, (flour, cocoa powder, baking soda and cinnamon powder) . Keep aside 
• In a mixing bowl, whisk the butter and sugars , until light and fluffy ( if using electric beater, 2-3 minutes , 5-6 minutes by hand.)
• Add in the eggs, one at a time and whisk until mixed well.
• Add in the vanilla extract and curd and whisk until mixed well , about 4 minutes by hand and 2 minutes if using an electric beater.
• Now to this mixture add in the dry ingredients , a little at a time alternating it with milk starting first with the dry ingredients and ending with it too , this provides the texture to your cake.
• Fold in the soaked dry fruits , DO NOT WHISK/BEAT AT THIS STAGE
• Grease a 8 inch cake dish , and spoon the batter evenly into it and bake it for 35-37 minutes or until cooked through , insert a skewer in the middle of the cake it should come out clean .

• Chocolate ganache: Place the cream in a sauce pan and bring it to boil. Remove it from heat, add in the chocolate and stir vigorously to melt the chocolate in the cream , keep stirring until the mixture looks glossy and smooth without any chocolate lumps , allow it to cool, not completely as on this cake we have given the dripping effect (about 10-15 minutes )

ASSEMBLING:

• Once the cake is baked, allow it to cool for about 30-45 minutes on a wire rack.

The boozy moist cake would hold this appearance before the ganache topping, if you prefer a simple appearance drizzle the cake with powdered sugar

• Use a cake leveller or a sharp knife to even out the surface of the cake , and pour over the ganache working from the centre to the edges, to give the dripping effect use a spoon to pour the ganache on the edges of cake .
• Garnish with sugar pears or confetti.

HAPPY CELEBRATION 

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3 STEP CHICKEN VINDALOO ROULADE WITH QUINOA COOKED IN TENDER COCONUT

Warm mid- week greetings to every one , This post is a recipe adapted from the show twist of taste airing on the channel Fox HD, hosted by chef vikas khanna who happens to be one of the most prominent names in the culinary industry of India and my favourite chef too. The concept behind this dish is conversion of an authentic Indian costal curry into a completely contemporary form , in my understanding its a deconstructed vindaloo . The vindaloo curry is native to  the Goa region of India and is a result of the Portuguese influence in that region , usually the spicy curry is cooked with pork and eaten with pao and its sinfully delicious . This dish is a version of the vindaloo and the fieriness of the  marinade is balanced extreme well with the slight tinge of sweet from the tender coconut, and to make it appealing further its extremely easy to cook and toothsome. 

INGREDIENTS :

• 4 Chicken breasts , flattened 
• 6 Tbsp Quinoa 
• 3/4 cup coconut water 
• 12 dried red chillies 
• 6-8 pippali pepper ( long pepper )
• 8-10 cloves of garlic 
• 3 Tbsp Malt/brown vinegar 
• 2 Tbsp Vinegar
• 100 gms cream cheese 
• 150 gms cottage cheese 
• Salt , as you like it 
• 1 whole garlic pod , halved 
• oil to cook , about 6 Tbsp's 

METHOD:

1) To cook the QUINOA : Halve a tender coconut and place it in a deep dish with water almost till the half of the tender coconut , add in the quinoa in the coconut with salt , as much as you like it and coconut water, scrap the edges of the coconut with a spoon to remove the cream from tender coconut  and cover the coconut with the renaming half  and let it stand on medium heat for about 15 minutes. The illustration is below .

You may also cook the quinoa alternatively , using the regular method to cook it in simmering water in a pan , but rather that water use coconut water and the cream from it for the flavours .

2) MARINADE : In a food processor , add the dried red chillies , pippali pepper , garlic cloves and  vinegars and churn the spices until well combined.

• shred the cottage cheese fine , mix the cream cheese, spice mixture and cottage cheese together to form a grainy paste , add the salt as you like it.

3) ASSEMBLING AND COOKING THE CHICKEN : Apply a thick layer of the marinade onto the flattened chicken breasts , and roll them lengthwise and tie them with a strong thread , on the edges and the centre to secure the wrap . illustrations below 

flattened chicken breasts 

spread a thick layer of marinade evenly onto the flattened breasts 

Roulades , ready to be cooked !!!

• COOKING THE ROULADES: In a pan, add the oil and halved garlic pod, allow it to heat on low flame, when the garlic is fragrant add in the roulades, cook for about 8 minutes or until cooked , turning sided of the roulade at considerable intervals . 

• ASSEMBLING: Slice the roulade and place it neatly on the quinoa bed , use the oil in which the roulades were cooked to garnish and added flavour.

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MIDDLE EASTERN DELIGHT

Hello readers , its the weekend again , its that time of the week for all of us fellow foodies and home cooks that we get some time off from the mundane week's buzz and can relax by prepping up a nice meal for self and loved ones , although this one here is quite complex as there are a lot of components to plating up this dish ,  if you're not in a mood to spending a lot of time in the kitchen you can choose and pick what you want to prepare , so the dish here is pita pockets or pita bread with falafel , 2 dips that is hummus and labaneh ( greek yogurt), and a middle eastern salad tabbouleh , there are multiple variations to this dish , you may just want to do pita and hummus, tabbouleh tastes fantastic and is a very healthy option for all us diet conscious and health freaks and can be enjoyed without any mains, falafel with labaneh is also another variation and definitely all of them together is a "DELIGHT" as the title says it, so you can follow the simple steps for each of these components and sate your appetite this weekend with flavourful middle eastern food. 

INGREDIENTS AND METHOD :

1. PITA POCKETS / PITA BREAD 

• 1 cup whole wheat flour
• 2 cups all purpose flour (maida)
• 2.5 Tsp active dry yeast 
• 1 tsp honey/ sugar
• 1/2 cup warm water , 105-115 degrees Fahrenheit is the ideal temperature for the yeast to mature + 3/4 th cups of warm water to knead the dough 
• 1/2 cup olive oil 
• Salt , as per your liking 

METHOD:

• First we need to proof the yeast , for that mix, in a large mixing bowl the yeast , honey and warm water and stir in the yeast until partially dissolved , cover this with cling film and allow it to froth , its preferable to keep this mixture in a warm place , it was sunny outside so i kept it in the sun for about 7-10 minutes , every yeast has its proofing time so its advisable to read the instruction on the packet you're using .
• Mix the flours together.
• Once the yeast is frothy , add in 1/2 cup of the flour mixture to it and stir it until mixed well , cover this mixture again and leave it for about 30 minutes or until doubled .
• Add in the remaining flour , olive oil and water to this mixture and knead the dough for about 3-4 minutes , place in a lightly oiled bowl , cover it with cling film and keep aside for 45 minutes to an hour or until doubled.
• Once the dough is doubled , punch it to release the air and form 6-8 small balls.
• Roll the dough flat , keep the discs thick about quarter inch to get the best desired consistency , although i rolled them thin as i like them that way .
• There are 2 ways to cook the pita pocket , you could do it on a pan , i used this method its easy , heat a heavy bottomed skillet it should be a non stick one , toss in the rolled pita and cook for  2 minutes on each side or until it puffs up completely , the other way is to cook it in the oven , preheat the oven at 250 degrees Fahrenheit and toss in the rolled pita on a lightly oiled baking tray and bake for about 2 minutes on each side again . VOILA , and your pita is ready .

2. FALAFEL 

• 3 cups soaked chickpeas
• 1 red onion sliced
• 6-7 cloves of garlic 
• 2 Tbsp cilantro
• 2 Tbsp parsley , use fresh preferably , if not available the you may use the dried leaves as a subtitute
• 1 Tbsp crushed dry red chilli , you may use chilli flakes as a substitute 
• Salt , as per your liking.
• 1 tsp baking powder 
• 4 tbsp all purpose flour 
• Oil for deep frying 

METHOD:

• This is super easy , all that needs to be done is put all the ingredients in the food processor and churn it fine , its better to pulse the mixture as you don't want to be extra fine , the mixture once churned should be coarse and grainy. Keep the mixture refrigerated for about 30 minutes before deep frying
• Heat oil in a pan , make small balls of this mixture and deep fry them on low heat until golden brown and drain the excess oil on an absorbent paper.

3.HUMMUS

• 1.5 cups cooked chickpeas , you may use canned chickpeas 
• 8 cloves of garlic 
• 2 Tbsp olive oil
• 2 Tbsp  Tahini 
• 5-6 Tbsp water 
• salt , as per your liking 

METHOD:

• To  cook the chick peas you may put 1.5 cups of soaked chickpeas in a pressure cooker with water just enough to cover the chickpeas and cook it until 5 whistles , or you may used the canned chick peas .
• Add in all the ingredients with water  , and churn well until a thick paste is formed . 
• Serve the hummus with olive oil in the centre , create a crater in the hummus with a spoon and fill it in with olive oil.

4. LABANEH

• 1 Cup hung yogurt 
• 1 Tsp garlic paste 
• 1 Tbsp tahini 
• 1 Tbsp olive oil 
• 1/2 Tsp Vinegar 
• salt , as you like it 

METHOD :

• Mix all the ingredients together and whisk until combined well , this barely takes 2 minutes !!!!!

5. TABBOULEH

• 1/4 cup bulgar wheat (dalia) or you can also use couscous
• 1/2 cup boiling water 
• 1/2 tsp olive oil 
• 1 tomato very finely chopped
• 1 onion very fine chopped 
• 1/3 cup mint leaves finely chopped 
• 1/3 cup cilantro finely chopped
• 2 Tbsp lemon juice
• salt , as you like it

METHOD:

• Toast the bulgar wheat in a pan , for about 2 minutes and add in 1/2 cup of boiling water to the wheat , remove from flame and allow the wheat to absorb the water.
• Add all the ingredients together and toss well , add the olive oil and lemon juice , and your tabbouleh is yummy and ready in a course of 2 minutes !!!! 

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3 STEP MOLTEN CHOCOLATE PUDDING

Hello, to all the weekend bakers , doesn't adding a little chocolate to the weekend sound like afun . This particular chocolate recipe is unbelievably easy and is one of my favourite to serve as a dessert 

and the warm molten chocolate with a soft cake around satisfies the tastes buds overwhelmingly .

INGREDIENTS:

• 150 gms Dark Chocolate , chopped
• 100 gms Butter (salted/unsalted ) , can use any 
• 2 eggs 
• 2 egg yolks
• 1 Tsp vanilla extract
• 1/4 cup powdered sugar
• 2 Tbsp all purpose flour , sifted 

METHOD:

• STEP 1 : Preheat the oven at 180 degree celsius , in a double boiler over low flame mix the chocolate and butter and stir until chocolate is melted and the mixture is smooth .

• STEP 2: Separate the egg yolks , the best method to separate eggs is using hands(illustration below ) . Mix the eggs , yolks , vanilla extract and  sugar in a mixing bowl until pale in colour .

• STEP 3: Fold in the chocolate mixture and flour into the above mixture , and transfer into lightly greased brioches or oven proof moulds , if you wish to serve it in a separate dish than the baking dish , line the birches with baking paper .Bake for 12-15 minutes or until puffed , I usually get mine done in 13 minutes to be exact .

Serve it straight from the oven with a dollop of ice-cream or whipped cream !!!

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