Soni's Food

Indian Inspiration!

Greek Yoghurt Panacotta with Blood Orange Sauce

03 | 03 | 2014
By Soni Sinha

I spotted some gorgeous Blood Oranges while grocery shopping the other day and couldn’t resist buying them!I just love the vibrant color and the sweetness and decided to try a dessert.Something I’d never made before.Panacotta.I wanted to somehow incorporate the Blood Orange and decided to make a delicous sauce to go with the Panacotta.

Greek Yoghurt Panacotta with Blood Orange Sauce

So what is Panacotta? Panacotta is an Italian pudding that uses cream,milk, sugar and gelatine that helps it set and you can top it up with any fruits you prefer.I’ve used a combination of Greek Yoghurt,Half and half and Whole Milk and this recipe serves four.The pudding is lighter than usual because of the Greek Yoghurt and sets beautifully.You could serve it unmouled onto a plate or in your ready to serve pretty dishes.

Greek Yoghurt Panacotta

Let’s talk about my sauce for a bit.I could never have imagined it to go so perfectly with the Panacotta,but it does.The juice and zest of the Blood Orange just adds so much freshness to it and every bite asks for a bit of the sauce.It looks really pretty on the plate and my kids finished it off in no time.Panacotta is perfect for a crowd,since it can be made a day ahead.Enjoy!

Greek Yoghurt Panacotta with Blood Orange Sauce

Greek Yoghurt Panacotta with Blood Orange Sauce

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Ingredients
  

  • Whole Milk-1 Cup
  • Half and half-1/4 cup
  • Sugar-1/4 cup plus 2 tbsp
  • Vanilla Bean-1
  • Unflavored powdered Gelatine-1 sachet 10gms
  • Greek Yoghurt-1/2 cup
  • Sliced strawberries-for garnish

for the Blood Orange Sauce

  • juice of 2 Blood Oranges-1 cup
  • Zest-1 tbsp
  • Sugar-2 tbsp

Instructions
 

  • In a pot heat the milk,half and half.Scrape the seeds from the Vanilla Bean and add the seeds and the pod into the milk mixture.
  • Add sugar and simmer on low heat just until the sugar is dissolved.Do not boil.
  • In a small bowl add about 1/4 cup of the hot milk mixture and mix the gelatine until dissolved completely.
  • Add the gelatine into the milk mixture and stir to mix.
  • Remove from heat.
  • Beat the Greek Yoghurt until smooth and add into the milk mixture whisking continuously.
  • Strain the liquid through a strainer.
  • Grease 4 ramekins and evenly divide the mixture amongst them.Put it in the referigerator to set for about 3 hours.

for the Blood Orange Sauce

  • Heat the juice ,zest and sugar in a pan on low heat and cook until the sauce reduces a bit.
  • Strain through a strainer.
  • Your sauce is ready.

to serve

  • Invert the Panacotta on to a plate.Garnish with sliced strawberries and drizzle the sauce all around.
  • Enjoy!

Recipe slightly adapted from Food Network 

 

Chocolate Orange Buttermilk Cake

12 | 02 | 2014
By Soni Sinha

Chocolate Orange Buttermilk Cake

Chocolate and orange,

make a dessert divine

with an incredible taste

that’s hard to define

Soft and oh so moist,

perfectly sweet

for your valentine

Chocolate Orange Buttermilk Cake

not an ounce of butter

so fret not later

so sinfully good,

irresistible

its just what you need

to make things better

Chocolate Orange Buttermilk Cake 2

The simple pleasures

that life has to offer

lies in a bite of

this magical

whimsical

effortless

cake

so look no further

chocolate and orange

are a treat together

Chocolate Orange Buttermilk Cake

Chocolate Orange Buttermilk Cake

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Ingredients
  

  • All Purpose Flour-1 1/3 cup
  • Sugar-1 1/2 cup
  • Good Quality Cocoa-2/3 cup
  • Baking Powder-1 tsp
  • Baking Soda-1 tsp
  • Salt- 1/2 tsp
  • Large Eggs-2
  • Orange Zest-2 tbsp
  • Orange juice-1/4 cup
  • Buttermilk-3/4 cup
  • Vanilla Extract-2 tsp
  • Canola Oil-3 tbsp
  • Very Hot water-3/4 cup
  • Confectioner's Sugar-for sprinkling

Instructions
 

  • Preheat the oven to 375 degrees.
  • Grease a 9x2 inch round cake pan.
  • In a bowl mix the first six ingredients.
  • In a mixing bowl beat the eggs with an electric blender and add the buttermilk,vanilla,canola oil,orange juice and zest.
  • Add the dry ingredients a little at a time.
  • Add the hot water and continue mixing until well combined.
  • Pour into the greased pan and bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool a little bit and sprinkle powdered sugar before serving.Enjoy!

Recipe slightly adapted from Oprah.com

 

 

Mini Strawberry Cheesecake with Walnut Crust #SundaySupper

02 | 06 | 2013
By Soni Sinha

Come Summer and we start craving for foods that cool us off and provide much needed relief from the heat!Fresh fruits,salads,ice-creams,cool desserts are always welcome!Recently, I received some delicious Walnuts from California Walnuts that I have been enjoying for my snack!Our Sunday Supper featuring ‘Summer Berries’ seemed like the perfect opportunity to use them since my Mini Strawberry Cheesecakes have a Walnut Crust!Sounds great, doesn’t it?

Mini Strawberry Cheesecake with Walnut Crust 7.jpg

Wait till you taste it!Its out of this world delicious and just the perfect little bite for a sweet treat at any time!These couldn’t be easier and did you know they’re also secretly healthy?You’re very welcome. 🙂 The process starts in the food processor when the walnuts are crushed to resemble crumbs and the butter and sugar are added into the mix.I love the Walnuts in the crust and they impart a rich deep flavor to it.The filling consists of Reduced Fat Cream Cheese and Greek Yoghurt that make these treats even more enjoyable without feeling guilty.The sweet juicy Strawberries just complete the look and give them a fresh sweet taste that makes you crave for more and more.A cute dessert perfect for these hot summer days!

Mini Strawberry Cheeecake with Walnut Crsut 5

Mini Strawberry Cheesecakes with Walnut Crust

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Ingredients
  

For the Crust

  • Ground Walnuts-1 1/2 cups
  • Melted Butter-4 tbsp
  • Sugar or honey-2-3 tbsp

For the Filling

  • Reduced Fat Cream Cheese-8 oz room temperature
  • Egg-1 room temperature
  • Greek Yoghurt-2 tbsp
  • Vanilla Extract-1 tsp
  • Sugar-1/4 cup

For the Topping

  • Fresh Sliced Strawberries

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a food processor place the Walnuts and pulse them until a crumb consistency.
  • Add the butter and sugar and pulse again.
  • Line a mini muffin pan with muffin liners.
  • Evenly divide the mixture among the liners and press with your fingers all over.
  • In a bowl using your electric mixer beat the softened cream cheese and egg until creamy.
  • Gradually add the sugar and beat until smooth.
  • Add the Greek Yoghurt and vanilla and beat until combined.
  • Pour a tbsp or two on prepared muffin cups.
  • Bake until the cheesecakes are puffed and set in the center about 17-20 mins.
  • Transfer the pan to a wire rack and let it cool in the pan and then transfer into a tray and cool completely.
  • Refrigerate for a few hours or overnight.Garnish with sliced strawberries and serve.

This event is hosted by our lovely Nicole from Daily Dish Recipes  and we have an amazing recipe collection using “Summer Berries”!!

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More

Desserts

Cocktails, Drinks & Smoothies

Party Planning

sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

Check back on Sunday for all of wonderful Summer Berries recipes! We’d love if you joined our #SundaySupper chat on   Twitter too: we’ll tweet throughout the day and share all of our recipes. Then at 7:00pm EST we’ll start our weekly chat. Please jump in anytime and join us!  To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.

 Look what we’re sponsoring! Come join us in sunny Orlando, this July!

Learn more at www.foodandwineconference.com

 

Vanilla Olive Oil Muffins

25 | 03 | 2012
By Soni Sinha

My kids love to help me whenever I’m in my kitchen baking.This time round my four year old was very excited to be my helper.While I was getting the ingredients ready he had taken out a large bowl and the whisk on the table ready for mixing!!Of late I’ve been coming across a lot of cake and muffin recipes with Olive Oil which cuts off the fat content by a lot.
Vanilla Olive Oil Muffins
Olive Oil muffins sounded so good, but unfortunately I’d never tasted them and was always intrigued every time I saw the recipes posted by my baker friends.So I decided to try making these muffins and figure out myself!My son loves vanilla hence, Vanilla Muffins it had to be!

Vanilla Olive Oil Muffins 1

Oh my, what a delicious, moist treat this was? I have to tell you that these are now my absolute favorites and thanks to all my baker friends out there, I was inspired to bake with Olive Oil.You can clearly taste the Olive Oil in every bite.The yoghurt make it super moist and so good!My son enjoyed it too and was very proud that it was his creation 🙂 My daughter enjoyed it for her school snack the following day!Hubby who is very finicky when it comes to desserts also liked it!That tells it all I guess 🙂

Adapted from The Foodies’ Kitchen
Makes 12 muffins

Vanilla Olive Oil Muffins

Print Recipe

Ingredients
  

  • 1 ¾ cup All purpose Flour
  • Pinch of salt
  • 1 ¼ tsp Baking Powder
  • ¼ tsp Baking Soda
  • 1 cup Sugar
  • ½ cup Olive Oil
  • ¼ cup Plain Yoghurt
  • ½ cup milk
  • 1 Egg
  • 1 Egg White
  • 1 ½ tsp Vanilla extract

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Line standard muffin pan with paper liners.
  • Sift together Flour,Baking Powder, Baking Soda and Salt.
  • In a mixing bowl mix the Oil,Yoghurt, Milk,Egg, Egg White and Vanilla Extract.
  • Mix well and add the dry ingredients and just mix until combined.
  • Take an ice cream scoop and divide between 12 muffin cups.
  • Bake on the center rack in the oven for 18-20 minutes or until slightly golden.
  • Enjoy!