Rajuls Cook Studio dedicated to Creating "MAGIC" in Home Cooking : In Pursuit of spreading Culinary Knowledge :Hobby Workshops in Pune
Feedback from Natasha Rodricks Naidu
Hey Rajul,
I made these rolls for sunday breakfast.Shaped the rolls before we left for mass and after we returned, baked them.
I wanted to say a big thank you, straight from my heart for all your advice and help.
Chirag used to complain of a yeasty smell but these loaves didn't have any-soft, delicious and melt-in-the mouth silkiness.
Went beautifully with butter and chai. ;)
Feel free to use my message and pics on your blog to get more people to sign up for your classes.
Take care of yourself.
Love,
Natasha
I made these rolls for sunday breakfast.Shaped the rolls before we left for mass and after we returned, baked them.
I wanted to say a big thank you, straight from my heart for all your advice and help.
Chirag used to complain of a yeasty smell but these loaves didn't have any-soft, delicious and melt-in-the mouth silkiness.
Went beautifully with butter and chai. ;)
Feel free to use my message and pics on your blog to get more people to sign up for your classes.
Take care of yourself.
Love,
Natasha
Mixed Platter Class
If its Variety you are looking for, then this is just the right mix of different recipes which cater to all taste buds...
Workshop on Mixed Platter is scheduled on 7th July Saturday from 1-4 p.m
The following recipes will be demonstrated.
Fee Rs 500-
Workshop on Mixed Platter is scheduled on 7th July Saturday from 1-4 p.m
The following recipes will be demonstrated.
- Corn n asparagus corustades
- Veg. in black bean sauce
- Shammi kebabs
- Corn and bean burrito
- Herb rice croquettes
- Baby corn fritters
Fee Rs 500-
Strawberry Cup Cakes
Ingredients
For
the cakes:
130g soft, unsalted
butter 130 g grain sugar
powdered in mixer
2 medium eggs 120g plain flour
2 teaspoons baking
powder 1 tsp vanilla / strawberry essence
1 tbsp milk
For the topping:
75g soft, unsalted
butter
200g icing sugar
100g strawberries,
chopped finely
Method:
Preheat the oven
to 200C.
Beat the butter, sugar till light and fluffy. Crack in the
eggs, and beat again until smooth.
Stir in the flour,
baking powder and vanilla essence, milk and mix until it forms a dropping
consistency. In case required add a teaspoon more milk
Pour the cake batter
into 12 cupcake molds and bake in the
oven for about 15-20 minutes,
until firm and springy
to the touch. Lift out gently and cool on a wire rack.
For the topping
Beat the butter and
icing sugar together until it forms a stiff paste.
Fold in the chopped
strawberries.
As you mix, the juice
from the strawberries will turn the icing pink;
it will also loosen it
considerably.
Spoon a teaspoonful or
so onto each cupcake and top with cut strawberries.
Subscribe to:
Posts (Atom)