The Weekend Kitchen

Some hits, some misses… my kitchen, over the weekends

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Lemon Yoghurt Pound Cake

Another one from my notebook 🙂
(Would be more than happy to acknowledge the source if only I could remember)

Who can resist the tanginess of lemon when a little sugar is added to it? This cake has lemon zest, lemon juice and if that was not enough, lemon glaze too if you are in the mood. I have tried this with and without the glaze, both are equally good. A word of caution – add the glaze only if patience is one your virtues. It tastes better after a day or two. (Now you know why I didn’t add the glaze this time 😉 )

Flour – 3/4 cup
Unsalted butter – 1/2 cup at room temp
Baking powder – 1/2 tsp
Salt – 1/4 tsp
Sugar – 1/2 cup
Lemon zest – 1 tbsp
Lemon Juice – 2 tS
Eggs – 2
Vanilla – 1 tsp
Yoghurt – 2 tbsp

Sift flour, baking powder and salt
Cream sugar and butter till light and fluffy
Add lemon zest, juice and vanilla and mix well
Add eggs one at a time, beating well after each addition
Add flour mixture alternating with youghurt. Start and end with flour mixture
Beat at low speed until smooth
Bake in a pre heated oven at 350F/180C for 40-45 minutes

Lemon Glaze

Stir 1/4 cup sugar and 2 tsp lime juice till sugar dissolves. Poke the cake with a tooth pick ad spread the sugar – lemon mix over the top and sides of the cake. Sprinkle powdered sugar on top.
Keep for a day before serving if you are adding the glaze.


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Super Moist Chocolate Banana Cake

This one is from my notebook days. Those were the days when we just noted down interesting recipes in a notebook, didn’t bother about sources and acknowledgements, life was so much simpler and so on and so forth. If any of you find the source of this recipe, please let me know, I would really like to thank the person for this super easy, super moist and super yummy chocolate banana cakes.

I have repeated this so many times and each time it turns out just perfect and gets over in half an hour. Here you go….

Flour – 1 3/4 cup
Sugar – 2 cups
Cocoa powder – 3/4 cup
Baking powder – 1 1/2 tsp
Baking soda – 1 1/2 tsp
Salt – 1/4 tsp

Sift alll the above together

Bananas, crushed – 1 cup (robusta is best , 2 medium sized would do. Make sure it is really really ripe, super soft and at that stage where the skin is almost turning black.
Eggs – 2

Beat the above two together

Warm water – 1 cup
Milk – 1/2 cup
Sun flower oil – 1/ cup
Vanilla essence – 1 1/2 tsp

Add these ingredients to the banana egg mix and beat well.

Add the dry ingredients in batches mixing gently

Bake in a pre heated oven at 180C for 30-35 minutes.

Let cool in the pan for 5 minutes, then turn onto a wire rack and cool.

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For the coffee lovers – Mocha Muffins

Ever since I started baking, I’ve been longing to make something for my sister. Something or the other comes up all the time and it never really happened. Didn’t want to miss it yet another time, so planned and started early morning yesterday. You cannot but think of the kids wenever you bake, so had to make something that will appeal to them as well. What else but cup cakes or muffins or whatever you call them!

Chocolate is the ruling favorite, in any form. Wanted to add some twist to it. This book that I so depend on now, came to rescue as always. I am a coffee freak and so is my sister. So here is combining the two all time favorites – chocolate and coffee…

Recipe Source : Cupcakes & Muffins : 100 everyday recipes


Flour – 2 cups
Baking Powder – 1 tsp
Cocoa Powder – 2 tbsp
Butter, melted – 115 g
Sugar – 2/3 cup
1 egg, beaten
Milk – 125 ml
Almond Essence – 1 tsp
Strong cofee – 2 tbsp
Instant coffee powder – 1 tbsp
Plain chocolate chips – 55 g
Raisins / Crushed nuts – 25 g (I used crushed almonds)

Sift flour, baking powder, cocoa and a pinch of salt
Cream butter and sugar till light and fluffy
Add milk, almond essence and coffee. Mix well
Add coffee powder, chcocolate chips and raisins/nuts. Mix together gently
Spoon into lightly greased muffin liners


Sugar – 2 tbsp
Cocoa powder – 1 tbsp
All spice – 1 tsp ( I used a mix of cinnamon, nutmeg and cloves)

Sprinkle this over the muffin batter in the liners.
Bake at 190C / 375F for 15 minutes

Serve warm or cool , it tasted better after cooling 🙂

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Choco Rum Pie

I am a creature of comfort. Get a new dress, like it, you can see me in that almost every other week. It is the same with recipes. Someone tells me a dish is good, it is repeat performance. Tried tarts last week and the crust came out better than my modest expectations. So here it comes again, in another form 🙂

Pie Crust:

Flour – 1 1/3 cup
Butter – 6 tbsp (around 85 g)
Castor sugar – 1/4 cup
2 egg yolks

Freeze butter and cut into small cubes
Mix flour and sugar
Add butter cubes to the flour & sugar mix. Rub with fingers till all the butter cubes are crumbled and coated with flour. The flour will now be slightly moist and cool and will resemble bread crumbs. Make sure no part of the flour mix is dry
Stir in the egg yolks and make a smooth dough
Wrap in cling film and chill for 30 minutes
Flour a flat surface
Knead the chilled flour gently so that it turns soft
Roll it out on the flat surface. Gently lift and place it in the pie pan.
Press it to the bottom and sides of the pan gently. Prick the bottom with a fork
Press a piece of greased foil tightly on to the shell.
Bake at 200C for 20-25 minutes till it turns slightly brown.
Remove the foil and bake for another 7-10 minutes. Take care not to brown too much

Filling 1

Sugar – 1/2 cup
Milk – 1 cup + 3 tbsp
Gelatin – 1 1/2 tbsp
2 eggs, separated
White chocolate pieces – 50 g
Rum – 1/3 cup ( avoid this and you get Choco pie instead of Choco Rum pie 🙂 )

Lightly beat the egg yolks
Sprinkle gelatin over 3 tbsp milk and keep aside
Boil 1 cup milk with sugar. Remove from fire and add to egg yolks, stirring all the time. Return back to the stove, keep stirring on low flame till the mixture thickens. Remove from fire
Add gelatin mix and the chocolate pieces immediately and stir till chocolate melts completely.
Add rum and mix well
Meanwhile, beat egg whites till stiff
Gently fold into the chocolate rum mix
Refrigerate till almost set. Stir in between so that no lumps are formed

Filling 2:

Whipped cream – 1 cup
Chocolate pieces (brown) – 50 g
Icing Sugar – 2 tbsp

Heat the cream. Remove from fire just before boiling
Add chocolate pieces. Mix well till all chocolate melts. Cool
Beat well till stiff adding sugar in two batches.

Spoon the first filling into the pie crust to form a layer. If the filling is watery, chill the filling in the crust till almost set. Now spoon in the second filling over it. Repeat layers and chill the pie for at least 6 hours, preferably overnight.

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Meat Loaf

Meat in the shape of a loaf had fascinated me for a long time. Tried it in a bundt pan sometime back, forgetting that meat shrinks when cooked and I got a broken ring. This time out, tried it in a loaf pan, and turned out just about okay. Whatever the shape, the taste is the same, awesome!

Minced beef – 1/2 kg
Onion – 1 large, chopped fine
Garlic – 4 clooves, minced fine
Mushroom – 1 cup , cut into 1/2″ pieces
Worcestershire Sauce – 1 tbsp
Pepper – freshly ground – 1 tsp
Tomato ketchup – 1/2 cup
Steak Sauce – 1/2 cup
Bacon / Salami – to cover the meat loaf
Breadcrumbs – from 3-4 slices
Egg – 1, lightly beaten
Butter / Oil – 1 tbsp

Heat butter / oil in a non-stick pan (this limits the use of oil). Add chopped garlic and fry till it turns brown and you get a nice smell.
Add onion, suate` till it turns slightly brown
Add the worcestershire sauce, mix well
After 2 minutes, add the mushrooms. Saute` for 3-4 minutes
Add minced beef and saute` till it starts turning brown.
Take off from stove, cool
Add the lightly beaten egg, breadcrumbs and mix well
Tightly pack the mixture into a loaf pan
Mix the tomato ketchup and steak sauce
Pour half the sauce over the mix in the loaf pan
Cover with bacon / salami pieces
Pour the remaining sauce mix over this
Cover with aluminium foil
Bake in a preheated oven at 200C for 50 – 6 minutes

Note: You can use mutton mince instead of beef

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Power Packed Breakfast Muffins

Sneha asked me how much butter I use in a month. Well, felt a just a wee little bit guilty and decided to go healthy, at least for one meal 🙂

Have you ever heard of lentils in a muffin? No? Even I hadn’t before I saw this recipe


1/2 cup flour
1/2 cup whole wheat flour
1 cup lentil (cooked and unsalted)
2 eggs
2 tb honey
1/2 tsp salt
1/2 tsp vanilla
1 tbsp dried ginger
5 tbsp flax seeds
3/4 tsp baking powder
1 1/2 cup dried fruits and nuts chopped coarsely


Blend eggs, lentils, salt, vanilla, sugar and honey till smooth
Mix the dry stuff
Add the liquid ingredients to the dry ones and mix till just combined
Bake in a preheated oven at 180C for 20 minutes

Note: Add little more sugar according to taste.

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Getting Adventurous

Tarts and pies have always scared me. How to make that perfect crust was a question that I’ve been searching the answer for quite some time. Tried it once during the initial days of baking and it was a total disaster. During the weekly grocery shopping sometime back, I cam across this lovely book “Cupcakes and muffins – 100 everyday recipes”. One page looked particularly interesting and after much dilly dallying took the plunge today.

Flour – 1 1/3 cup
Butter – 6 tbsp
Caster Sugar – 1/4 cup
2 egg yolks

Sift the flour into a large bowl
Freeze butter and cut into small cubes
Mix butter into flour gently with fingers, till it resembles breadcrumbs. It will be soft to touch, but not smooth.
Stri in the sugar and then the yolks and make a soft dough. Cover in cling film and chill for about 30 minutes.
Dust a flat surface with flour, roll out the dough into a large circle first. The dough will be a little hard when you take it out of the fridge, just knead it a little gently and it will turn soft. Cut out circles and line tart tins.
Prick the base with a fork, press a piece of foil into each tart
Bake in a preheated oven at 200C for 10-15 minutes.
Take out the foil pieces and bake for another 2-3 minutes

Bittersweet chocolate broken into pieces – 150 g
Butter – 50 g
1 large egg
25 g castor sugar
Cocoa powder and chocolate curls to decorate
Place the chocolate in a pan and place it over a saucepan with simmering water. The chocolate pan should not touch the water
Add butter and cream and stir till completely melted. Mix thoroughly
Beat egg and sugar till light and fluffy
Stir in the chocolate mix.
Pour this into the tart cases till about half filled
Bake for 15 minutes
Cool, dust with cocoa powder and chocolate curls. (My chocolate refused to curl, it just crumbled 😦 )
Sit back and enjoy!

Verdict by the pickiest eater in the family, my daughter – Awesome!