Oatmeal biscotti baked in TFX baking sheet

1 cup oats

1 3/4 cups flour

3/4 cup brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon ground

1/2 tsp salt

2 eggs

1/4 cups dark molasses

2 tbsp vegetable oil

1/2 cup toasted nuts

1/2 cup raisins

Toast the nuts until fragrant and keep aside. Grind 1/2 cup of the oats to make a fine flour.

Whisk oat flour, oats, flour, sugar, baking powder, baking soda, cinnamon and salt.

Whisk egg, molasses and oil separately and add this to the dry ingredients with a mixer on low speed. Mix the nuts and raisins till combined.

Turn out the dough on a floured surface and divide it into half. Shape two 16" x 2" logs and place 3" apart in a baking sheet.

If you want regular size biscotti shape the logs to 14" x 4".

Bake at 350F for 25 to 30 minutes, rotate the baking tray once while it is baking. Bake until the logs are golden and firm to touch. Transfer the logs with the baking sheet and cool slightly for 5 minutes.

Reduce the oven heat to 250F. Remove the logs carefully place it in a cutting board and cut 1/2" thick diagonal slices and arrange the slices cut side up on the baking sheet. Bake the biscotti till it is dry and firm to touch about 25 to 30 minutes. Remove from the oven and let the biscotti cool completely on the rack.

The biscotti hardens after removing so don't over bake. Can keep for about 1 month in an air tight container, if it lasts :) Serve as a tea time snack.

Recipe inspired by the book Craft of baking.

It was very easy to bake these biscotti using TFX baking sheets, because I didn't have to deal with the hassle of removing the parchment paper and then replacing it again to re-bake the biscotti. After baking the biscotti, I wiped the sheets with a wet cloth and the baking sheet is good as new.

The TFX sheets are made in Sweden. It doesn't allow anything to stick to it. It is very durable, reusable and convenient as it doesn't need to be greased; which also has lots of health benefits.

Nothing sticks to it which saves time and money. It doesn't transfer smell or taste, so sweets and savouries can repeatedly be baked or cooked on these sheets. This environmentally friendly product reduces waste of aluminum and wax paper. Restaurants are also using these sheets.

The TFX sheets are used for stove top cooking i.e. by placing it in a frying pan and making omelettes without using grease. It can be cut or trimmed to fit baking trays or cooking pans. It can also be used as an oven liner. It is microwave and dishwasher safe.

Don't use sharp utensils that will scratch the surface. Wash with light soap or use a paper towel to wipe. And make sure it doesn't come in direct contact with flame. Once you use this product, you will never want to use anything other than TFX baking sheets so do check it out and give it a try.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Chocolate beet cake

1 1/3 cups self rising flour

2/3 cup cocoa powder

1 tsp baking soda

1 1/4 cups sugar

9 oz beets cooked and pureed

3 eggs

1 tsp vanilla

2/3 cup oil

icing

1/4 cup icing sugar

1 tbsp beet juice

Sift flour, cocoa, baking soda, then stir the sugar.

Puree the cooked beets in a blender and remove the juices with a strainer. Leave the juice aside for the icing. Add the beet pulp, eggs, vanilla, oil and blend in a blender till it doubles in volume. Pour the beet mixture to the dry ingredients by gently folding with a spatula.

Pour the batter into an oiled and lined 9" baking pan and bake at 350F for 40 to 45 minutes until a skewer comes out clean. If the cake starts to brown too much on the edges cover the top with an aluminum foil by making a large hole in the centre to let the steam out.

Remove the pan from the oven and cool 5 to 10 minutes in the pan. Then leave the cake in a rack to cool completely before putting icing.

Make a thick icing and spread it over the cake by letting it to drizzle down the sides of the cake.

This soft delicious cake recipe is adapted from the book Bake and decorate and goes to the New u event, ABC series dessert and cooking concept chocolate fest.

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Almond cream

Happy New Year to all of you.

4 oz almonds without skin, grind to a smooth paste

2 cups milk

1 oz rice flour mix with about 3 tbsp milk

4 oz sugar

2 tbsp pistachios or coconut ground to garnish

Boil the sugar and milk. When the sugar dissolves, add the rice flour paste and almond paste. Reduce the heat and simmer for 25 minutes until it thickens. Cool in individual cups.

This recipe is from The middle eastern kitchen by Ghillie Basan.

This recipe goes to celebrations 2011

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First

Pineapple curry

1 tin pineapple rings cut into cubes

2" cinnamon stick

3 cardamom

3 cloves

1 tsp oil

1/4 tsp mustard seeds

1/4 tsp maldive fish optional

1 tbsp onion

1/4 tsp ginger garlic paste

curry leaves optional

1/2 tsp chillie powder

1/4 tsp chillie flakes optional

1/4 tsp turmeric

1/4 tsp cumin or garam masala

1/4 tsp salt

1 tbsp coconut milk powder

2 tbsp jaggery grated

1/2 cup water

Heat oil add mustard seeds, cinnamon, cardamom, cloves and onion. When onion is soft add ginger garlic paste, spices, maldive fish, jaggery and the pineapple with water.

Cook on low medium heat until the pineapple is cooked and has flavour from the spices. Add the coconut milk powder and when it is thick remove from heat.

Pineapple curry is a sweet and spicy side dish served with rice.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

French toast

1 to 2 eggs

1/4 cup milk

6 slices of bread

margarine 1/2 tsp for each slice

A simple way of making French toast is to whisk all the ingredients. Then soak the bread and pan fry both sides with butter or margarine until the bread is golden brown. Serve with sugar dusted on the toasted bread.

Another version If you want to pre-prepare and have some time in the morning, try this.

4 eggs
2/3 cup milk
2 tbsp brown sugar
1/4 tsp cinnamon
6 bread 1/2 inch thick slices

Whisk all the ingredients together, arrange slices on a baking dish in a single layer. Pour the mixture over the bread and turn them over to coat the other side. Cover the dish and leave overnight in the fridge.
Heat the oven to 400F grease a cookie sheet arrange the soaked bread and bake for 5 minutes. Turn slices over and bake another 5 minutes until slightly puffed, crisp and browned on both sides. Serve with maple syrup or sugar and fruits.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First