Chocolate Cake with Caramel Icing

Chocolate cake is my Hubby's favourite one, I baked this cake for our Wedding Anniversary (27th May) and made Icing with Caramel. My Hubby gave me a lot of Surprise gifts, the whole day was lined up with continuous surprise gifts. In the evening, I gave him a surprise with his favourite Chocolate Cake. It came out very perfect Soft n Spongy Chocolate Cake, My Hubby enjoyed this cake very much on yesterday. He doesn't like the Icing with heavy Cream, So everytime I do different Icing without using Cream. This Caramel Icing is very easy one no hard times with it, very simple to make it in 5 mts melting the store bought caramel filling n topping with cadbury's dairy milk brown chocolate. Here, is the recipe for Chocolate Cake with Caramel Icing as follows,

Ingredients:

1.Cake flour - 1 cup
2.Cocoa Powder - 3/4 cup
3.Whole Eggs - 3 no's
4.Castor sugar - 3/4 cup
5.Canola Oil - 1/2 cup
6.Vanilla essence - 1 tsp
7.Baking Powder - 2 tsp
8.Boiling water - 1/2 cup

Preparation:

1.Pre-heat the Oven to 350 deg F, Put the eggs and castor sugar in a mixing bowl and beat it nicely for 5 mts with an electric beater till it turns white.
2.Add oil to the mixture, beat it in high for 5 mts.
3.Follow with Vanilla essence and baking powder beat it nicely. Now in tea cup measure the cocoa powder to 3/4 portion and add the hot boiling water with the cocoa powder. Mix it nicely with the spoon, now pour the thick cocoa mixture to the mixing bowl.( Now we used little bit of boiling water with cocoa powder totally the water we need to use is 1/2 cup add more boiling water according to it ).
4. Beat it nicely for 5 mts, now add the cake flour to the mixture beat it well in high for 2 mts.
5.Grease the baking pan and place the wax sheet on it, pour the cake mixture in the baking pan. One thing I made a mistake, try to beat it nicely the cake mixture with the fork before pouring into baking pan have to avoid the air bubbles.
6.After Pouring into the baking pan only I saw the air bubbles, I couldn't do anything on that time.
7.But Other thing came out perfect, bake it for 20 - 25 mts. Check it with the tooth pick.
8.Leave it to cool for 30 mts. It should be completely cool while we do the Icing.

Ingredients for Icing:

1.Nestle Caramel filling and Topping - 1 can ( I used 5 tbsp from the can )
2.Cadbury's chocolate - 60g ( I used 2 small bars)
3.Sugar balls for garnishing.

Preparation:

1.Use Double Boiler pot or Normal Steel pot topped with glass bowl to melt the Chocolate. Allow the water to boil in cooking pot place one glass bowl on top of the pot to melt the caramel and chocolate.
2.Put the caramel and 2 cadbury's bar to the glass bowl use the spoon to stir it well.
3.Gently stir the mixture till it turns soft ( Cadbury's bar is easy to melt quickly than other baking bars)
4.Now make it to smooth paste, apply on all sides of the cake and garnish with sugar balls or any other chocolate pipes of your choice.
5.Now the Perfect Soft n Spongy Chocolate Cake with Caramel Icing is ready to serve.

Thai Chicken Red Curry with Bamboo shoots and Baby Corn

Thai red curry is an easy and tasty curry , this curry was tried it on my hubby's bday. Now am posting bit delayed, Red curry is simple and quick to cook with the store bought red curry paste preparation time and cooking time are very less. Here is the recipe for Red Curry Paste,

Ingredients:

1.Red Curry paste - 1 tbsp
2.Chicken Breast cut into bit size - 1 cup
3.Bamboo shoots - 1 can
4.Baby corn - 1/2 punnet
5.Thick Thai coconut milk - 1 can (14 fl.oz)
6.Soy Sauce - 1/2 tbsp
7.Canola oil - 1 1/2 tbsp
8.Salt - to taste

Preparation:

1.Cut the 50 gms of chicken breast into bit size, drain all the liquid from the bamboo shoots wash it with cold water and keep it aside.
2.You can cut into thin strips or can use as like whole baby corn.
3.Heat oil in the pot, put the red curry paste ( it will start to splutter) and stir it continuously in medium flame for 5 mts.
4.Frying the paste in the oil gives dark red colour to the curry and also have to cook the paste separately till the raw smell goes off.
5.Then add the chicken breast pieces, stir it well till the chicken cooked. ( it will cooks quickly in 5 mts)
6.Follow with baby corn just stir it for 5 mts in medium flame then add the thick coconut milk, stir it gently until it cooked through for 5 mts.
7.Now add the soy sauce, bamboo shoots and salt, stir it gently for 5 mts in medium flame.
8.If you got thai basil leaves can add at finishing time. I didn't added basil in my curry.
9.Now the Thai Red curry is ready to serve hot with steamed Jasmine rice. On my Hubby's B'day dinner we tasted this Red curry, it came out nice no strong no spices. Very mild and mild curry, cos of we added thick coconut milk it wont allow the curry to be taste strong.
10.Some people don't like the smell of store bought thai red curry paste taste n smell, so you can try the thai red curry at home.

Pad Thai Rice Noodles and Chicken Satay with Spicy Peanut Butter Sauce

Thai cuisine is rich in coconut milk and nice aromatic food recipes with peanuts. It is very easy to prepare and cook it quickly, it will also taste good. For my Hubby's B'day cooked Thai food recipes, i have posted few before and now am posting the other 2 recipes from the menu. I used the store bought pad thai sauce, it's bit of tangy taste. The main ingredient in Thai cuisine can see lot of peanuts in most of recipes, they will use it as whole or in crushed or in paste form. It gives aroma to the recipes and makes good taste, here for Chicken satay i made spicy peanut butter sauce. Woow!!! it tasted yummy with the chicken satay, chicken satay is bit much spicy and the sauce is mild spicy so this combination worked out very well. We enjoyed all the recipes on that day, very pleasant not much spicy. Here, the recipe for the Pad thai rice noodles and for Chicken Satay with Spicy Peanut butter sauce as follows.

FOR PAD THAI RICE NOODLES:

Ingredients:

1.Rice noodles - 200 gm
2.Canola Oil - 2 tbsp
3.Finely Chopped Garlic cloves - 3 pods
4.Chicken breast piece - 50 gm
5.Sliced baby corn - 1 cup
6.Sliced Mushrooms - 1 1/2 cup
7.Eggs - 2 large
8.Peanuts - 3 tbsp for garnishing
9.Thinly Sliced carrots - 1 cup
10.Bean Sprouts - 3 tbsp
11.Lime juice - 1 tsp
12.Light Soy Sauce - 1 tbsp
13.Pad thai sauce - 1 tbsp ( use according to ur taste preference, cos it will taste tangy)
14.Pepper powder - 2 tsp
15.Salt - to taste
16.Sliced Cabbage - 1 cup


Preparation:

1.Boil the water in one deep pot, add salt and oil. After the nice boil put the dry rice noodles into the hot boiling water. Close the pot with the lid and reduce the fire to medium.
2.Rice noodles will cook quickly in 5 - 7 mts, after that drain it in the collander put under the running cold water to 2 mts. then keep it aside.
3.Heat the non-stick pan with the canola oil ( if you got peanut oil can use for it), add the chopped garlic and finely chopped chicken breast pieces.
4.Saute the chicken breast for 5 mts it cooks quickly, then add the veggies first with baby corn,carrots,mushroom and cabbage. Saute each veggies just to 2 - 4 mts all the veggies should be crisp.
5.Make a room for the eggs in the pot and add the beaten eggs,salt for the veggies n to noodles and pepper. Scramble the eggs nicely and  mix it with the veggies.
6.Now add the sauces and mix it gently for 5 mts till the sauces turn thick and stick with the veggies ( i didnt used the pad thai sauce much cos my hubby don't like tangy taste).
7.Meanwhile separate the cooked rice noodles and add it to the pot, mix it gently in medium flame for 5 mts.
8.Close the pot with the lid for 5 mts to cook in medium flame, after 5 to 10 mts open the lid and add the lemon juice,bean sprouts and peanuts. Mix it roughly and close the pot with lid to cook.
9.Now the Pad thai Rice noodles are ready to serve hot.

CHICKEN SATAY WITH SPICY PEANUT BUTTER SAUCE

Ingredients:

1.Boneless Chicken Breast Pieces - 1

2.Coriander powder - 1 tsp

3.Red chilli powder - 1 tsp

4.Lemon juice - 2 tsp

5.Salt - to taste

6.Turmeric Powder - a big pinch

7.Canola or peanut oil - 1 tbsp

8.Wooden skewers - 6

For Spicy Peanut Butter Sauce:

1.Smooth Peanut butter - 2 tbsp

2.Coconut milk - 1/2 cup

3.Lemon juice - 1 tsp

4.Red chilli powder - 1 tsp

5.Salt - to taste

6.Sugar - a pinch

Preparation:

1.First soak the wooden skewers in the cold water and then start the process for cooking, now slice the chicken breast as strips in lengthwise in thick slices as in picture, Marinate with above other ingredients except add oil only 1 or 2 tsp in it .Marinate for 1 hr.

2.Meanwhile make the Spicy Peanut butter sauce, its a quick one can cook it in 10 mts.

3.Heat the coconut milk with chilli powder,salt and sugar in the pot , close the pot with the lid to cook in medium flame. Once the milk starts to boil nicely take the pot out of the fire and add the peanut butter sauce mix it nicely and again keep it in the fire to cook for 2 mts.

4.If you dont have peanut butter sauce at that time, you can add crushed peanuts.Spicy peanut butter sauce is ready,now we go to chicken satay.

5.Now after the marination take the chicken pieces and thread it in the wooden skewers like stitching our cloth with the needle inserting in and out. Soak the wooden skewers in cold water for atleast 30 mts to avoid get burning.

6.Heat the grill pan at high and brush the grill with oil avoid sticking the chicken pieces to the pan.

7.Now grill the chicken satays on both the sides in grill pan till it fully done.

8.Now the Chicken satay with spicy peanut butter sauce is ready to serve hot.

B'day Sponge Cake with Peanut Butter frosting and Marshmallow Fondant

Marshmallow Fondant is a perfect one for decorating the cakes and cupcakes. For my Hubby's B'day, made Marshmallow fondant first time. Usually, we like to have the cakes with lite creme, custard milk or with Ice Cream. Me and my Hubby don't like the heavy creams, even if we bought the cakes with cream we remove all those cream first and then only we will have that. We like all kinds of cakes esp Sponge cake and cheese cake like it very much. For my DH b'day baked Sponge cake with Smooth Peanut Butter frosting and Marshmallow fondant. Today am sharing my MM fondant cake with you all. Marshmallow fondant is easy to make and finishing looks perfect, only 10 mts of fighting with the marshmallow will feel bit tired but then we will get the perfect flexible fondant.

Marshmallow Fondant:

1.Marshmallows - 1 packet
2.Powdered Sugar - 2 cups
3.Microwave safe bowl
4.Wooden spatula
5.1 tsp water
6.Crisco or margerine

Preparation:

1. Before starting the process, clean the kitchen board surface and grease it with crisco and dust with powder sugar.
2.I used only pink colour Marshmallows from the packet, put it in the deep microwave safe bowl ( cos it will raise while in microwave so use deep bowl) and sprinkle just a little bit ( 1 tsp) of water and microwave it to 20 secs and take it out mix it well with spatula and again microwave it for 20 secs and take it out mix it well with spatula, do the same process to 2mts.
3.After 2 mts of microwaving the MM ( marshmallow), pour the mixture in the greased n sugar dusted surface.
4.Now grease your hands with crisco or with oil and sugar, try to incorporate the MM like our soft roti dough.
5.It's bit messy work for 10 mts and then the beautiful fondant will come to use.
6.After this wrap the fondant in plastic shrink wraper and put it inside the fridge.
7.For me after taking out the fondant from the fridge while using it turned bit hard, i couldn't roll it so i just microwave the fondant placed in the plate for 10 secs and checked if not came out right again i put it for 10 secs to make it flexible.
8.I tried the MM fondant cake and covered the fondant to the cake with the help of videos from here.

Sponge Cake :

1.Self-Raising flour - 1 1/2 cups
2.Margerine - 3/4  cup
3.Castor Sugar - 1 cup
4.Large eggs - 2
5. Bi-carb - 2 tsp
6.salt - a pinch
7.Vanilla essence - 1/2 tsp
8.Warm milk if needed.

Preparation:

1.Preheat the oven to 375deg F and grease the baking pan.
2.Sift the self-raising flour,salt and bi carb in one bowl.
3.Beat the margerine and sugar in high to get creamy texture and then add the eggs and essence beat it in low speed until it turns fluffy.
3.Now fold gently the egg mixture with the dry ingredients, the consistency should be like drop from a spatula.
4.If not like that means add the little bit of warm milk and mix it gently.
5.Now pour it to the greased baking pan.( for both of us small cake is fine so i didnt baked 2 layers).
6.Bake it in the center of the oven for 25 mts or until turns golden brown on top.
7.Don't open the oven in between or atleast for 20 mts, cos the cold air will goes inside the oven.
8.After 25 mts, Check the cake with the toothpick at the centre of the cake. Cool it in the wire racks for a while meanwhile can make the frosting.

Smooth Peanut butter Frosting:

1.Smooth Peanut butter - 1/2 cup
2.Milk - 1/4 cup
3.Powdered Sugar - 1 cup
4.Crushed peanuts - 3 tbsp
5.Vanilla Essence - 1/2 tsp

Preparation:

1.Beat the smooth peanut butter until it turns fluffy.
2.Now add the sugar,essence, crushed nuts and Milk, beat it gently for a while.
3.Now the peanut butter cream is ready, Use immediately don't store it in the fridge.

Frosting the Cake:

1.For 2 of us baked only one layer of cake and cut in the centre part and done the frosting, Spread the smooth peanut butter cream on the surface of the cake and to all sides of the cake.
2.Now close it with second part of the cake layer.
3.Keep it aside in the aluminium foiled cake plate.

Covering the Marshmallow fondant:

1.Now take out the fondant from the fridge and if not flexible to roll microwave it for 10 secs and roll it with the rolling pin according to the cake size.
2.For me faced bit tough with rolling the fondant cos it stick in the surface, so i spread the aluminium foil sheet on the surface and greased it with margerine then i rolled the fondant over the sheet. Just taken the foil sheet with rolled fondant and covered it over the cake.
3.Cut the edges with the knife. After seeing the video i was making these fondant cake, Use this video for the assistance to make and cover the fondant to the cake.Decorate the cake with jelly candies.

For making the quick Mini Rose and Petals:

I made this mini rose and petals after seeing this , it is very easy and quick one. For the b'day wishes words, i used the black currant jam, just put it in blender for 2 rounds and pour it in the mehendi cone and done the bday wishes words. I am not good in decorating the cakes, so i just made simple and easy decorations.

Hope you liked my Sponge Cake with Peanut Butter Frosting and Marshmallow Fondant, i baked and finishing the cake with what i got at that time, i didn't bought specially nothing for this. Even for decoration on the borders i used only red berry and blue berry jelly candies. Making fondant is very simple and easy one, do try this by yourself and enjoy with your family.

Schezwan Fried Rice

Schezwan Fried Rice:

Ingredients:

1.Cooked Basmathi Rice - 2 cups
2.Sliced Baby Corn - 1/2 punnet
3.Frozen Green Peas - 1/2 cupi
4.Sliced Green n Red Bell Peppers - 1/2 of each
5.Sliced Mushroom - 1/2 punnet
6.Bokchoy ( chinese cabbage) -2 small size
7.Chopped Red Onions - 1/2 cup
8.Finely Chopped Green chillies - 1
9.Chopped carrots - 1 big
10.Eggs - 2 large
11.Ginger n Garlic Paste - 3 tsp
12.Finely Chopped Spring Onions - 1/2 bunch
13.Schezwan Sauce - 2 tbsp ( store bought)
14.Light Soy Sauce - 1 tbsp
15.Black pepper powder - 2 tsp
16.Salt - to taste
17.Canola Oil - 2 - 3 tbsp

Preparation:

1.Cook the Basmathi rice with fluffy and the rice should separate.
2.Heat oil in the pot, Saute the red onions , Ginger n Garlic Paste n Green Chillies till the raw smell of ginger garlic paste goes off saute in the medium flame.
3.Then add the Sliced n Chopped veggies first with baby corn, carrots, mushroom, Green peas, Bell Peppers and Bokchoy ( the leaves should be just wilted).
4.All the vegetables should be in crisp , Just saute all the veggies just for 2 to 5 mts.
5.Now make room for eggs in the pot and add the eggs , black pepper powder. Scramble the eggs nicely and mix it with the veggies.
6.Now add the salt ( if we add the salt while sauteeing the veggies means it leaves water),Schezwan sauce and Soy Sauce.
7.Now mix it gently to incorporate the sauces with veggies and then add the cooked Basmathi rice to this mixture.
8.Mix it well and sprinkle the chopped spring onions and again mix it nicely.
9.Now Schezwan fried rice is ready, Serve hot the Schezwan Fried rice with Manchow Soup and Veggie Spring Roll.
10.My Hubby enjoyed this Schezwan fried rice, he liked it very much very mild and good in taste.

Note:

I didn't added not much sauce cos my Hubby don't like to much of spicy.You can add according to your taste. My Hubby like egg in all fried rice dishes, so i added eggs if you don't like can avoid adding in fried rice.

My Hubby's B'day Blast with Candle Light Dinner

26th of March, Yesterday was my Hubby's bday celebrated with Candle Light dinner. Usually, I have invite all of our friends on his b'day, but this time we decided this month candle light dinner on this day. Every month for Candle light dinner , the recipes and cuisines will change. This month on my Hubby's B'day, i decided to make a menu depends on his favourite recipes. He has fond of Chinese, Malay and non-spicy foods, then i made a list of 5 recipe names in each criteria for 4 course meals. Finally, he selected Thai food recipes.

  Thai food recipes takes only few minutes to cook only thing is cutting takes little bit time that too not hard, i finished quick, quick. For me cooking vegeterian food takes time it's a big hazard ,but for non-veg woooow!!!!! finish earlier than veggies and easily. Since after our marriage i order his B'day cake to cut. But, this time baked his B'day cake myself and done Marshmallow fondant.It came out right, but not that much perfect like our pastry shop cakes finishing.Anyway, My Hubby was very happy on his B'day cake baked with full of my love.

Before he comes from work, i finished all my cooking and set the table for candle light dinner with recipes in serving bowls.We usually start the dinner at 7 pm on candle light dinner day, but on yesterday it was very dark early at 6 pm cos of winter is coming. In summer, till 8 pm the brightness will be here like daytime. We enjoyed  my Hubby's B'day with Candle light dinner.

The Menu for my hubby's b'day and for our Candle light dinner as follows,

1.Veggie Spring roll
2.Manchow Soup
3.Chicken Satay with Spicy Peanut Butter Sauce
4.Thai Red Curry with Rice
5.Pad Thai Chicken Noodles
6.Schezwan Fried Rice
7.Shop Bought Ice Cream and B'day cake with cream for Dessert

This time was less recipe menu than before, but all recipes are my Hubby's favourite. My Hubby enjoyed all the foods and he also gave the rank to the recipes, the first rank goes to Schezwan fried rice.We enjoyed together his B'day and Candle light dinner with lots of fun.

Veggie Spring Roll and Manchow Soup

Manchow Soup is my Hubby's favourite Chinese Soup.Yesterday, for his B'day made this soup for him. I haven't tried this soup on myself only in restaurants we tasted, this was the first time cooked myself. It came out very nice and tasty and my Hubby enjoyed a lot with chewy noodles and veggies. First, in my list of recipes for my hubby's b'day got tom yam soup. But, my Hubby didn't want shrimps for his b'day menu. Then, i decided to make Manchow Soup from Siddhi's blog. Siddhi is my favourite blogger friend with a cute smile, She got a more colourful and Vibrant blog with superb spicy food recipes and tempting desserts. I like all food from her blog, especially manchow soup and all dessert items. Here is the recipe follows for you,

For Manchow Soup:

Ingredients:

1.Shredded Cabbage - 1 cup
2.Finely chopped Carrots - 5 tbsp
3.Chopped Mushroom - 1/2 cup
4.Chopped Green Bell Peppers - 1/4 cup
5.Chopped Red Onions - 5 tbsp
6.Finely Chopped Spring onions - 3 tbsp
7.Finely Chopped Ginger - 1 tbsp
8.Finely Chopped Garlic - 1 tbsp ( Garlic os not much hot like Indian Garlic, use according to it)
9.Finely Chopped Green Chillies - 1
10.Lemon juice - 2 tsp
11.Chicken stock - 4 cups ( i used 2 cubes)
12.Dark Soy Sauce - 1 tbsp
13.Chilli sauce - 2 tbsp ( i used garlic chilli sauce)
14.Black Pepper powder - 1 tsp
15.Corn Flour - 1 tbsp ( use according to your desired soup consistency)
16.Cooked Noodles - 1 cup ( i used my pad thai rice noodles)
17.Salt - to taste

Preparation :

1.First prepare the chicken stock and keep it aside.
2.Heat oil in the pot, add the chopped ginger,garlic,green chillies,spring onions and red onions. Saute for a while till the raw smell of ginger n garlic goes off in medium flame.
3.Then add the mushroom saute for 2 mts and then add other chopped Veggies cook for 2 mts.( veggies should be in crisp)
4.Now add the chicken stock, salt and let it boil , then add the soy sauce, chilli sauce, salt and black pepper powder.
5.Close the pot with the lid to cook for 5 mts, meanwhile mix the cornflour with enough water add it to the pot.
6.Stir it well and close the pot with lid to cook in medium flame
7.Heat separate pan and fry the noodles with little bit of oil to bit crisp.
8.Now the Hot Soup is ready to serve with fried noodles.

I didn't taken the picture the soup with fried noodles, i added the fried noodles before serving.

For Veggie Spring Roll:

Ingredients:

1.Spring roll Wrappers - 6
2.Canola oil for deep frying
3.Mix 1tbsp of cornflour with little bit of water in separate bowl for wet the edges of Spring roll.


For Sauteeing:

1.Oil - 2 tsp
2.Shredded Cabbage - 1 bowl
3.Thinly sliced carrots - 4 tbsp
4.Thinly Sliced Mushroom - 4 tbsp
5.Chopped Green Bell Pepper - 3 tbsp
6.Thinly Sliced Bamboo shoots - 2 tbsp
7.Bean Sprouts - 2 tbsp
8.Salt - to taste
9.Light Soya Sauce - 1 tbsp

Preparation:

1.Heat oil in a pan, saute all the veggies lightly ( should be in crispy). Don't cook fully and add the soy sauce and salt.
2.Saute it nicely in medium flame till the sauce get sticks to the veggies.
3.Now spread the sauteed veggies in the plate  to cool.
4.After 15 to 20 mts, heat oil in the kadai for deep frying. Meanwhile, wrap the spring roll with veggies.
5.Deep fry the rolls till it turns golden brown and drain it in the kitchen towels.
6.Then serve hot with ketchup.

Pancakes with Maple Syrup

Pancakes are easy to make with fresh ingredients like eggs, butter, milk and flour, it doesn't take too long time to mix the batter. Pancakes are great Weekend Breakfast with maple syrup and also a good pudding. I like the Maple syrup topping on Cheese cake with blueberries.This is the first time am trying Pancake at home myself or else we use to order in coffee shops with Cheese cake. For my Hubby Pancake is nothing but a rich maida dosai, he always do fun comments on Pancakes and on Me. Yesterday, i tried with little amount of ingredients and it came out very nice. Here, am sharing the Pancake recipe with you .

Ingredients:

1.All Purpose flour/ Cake flour - 1 cup
2.Baking Powder - a big pinch
3.Salt - a pinch
4.Egg - 1 large
5.Milk - 1/2 cup
6.Sugar - 1 tsp
7.Canola Oil - 2 tsp
8.Unsalted butter - 2 tsp
9.Castor sugar - for garnishing
10.Glazed cherries - 2 no's for garnishing

Preparation:

1.Take 2 two bowls, in one bowl sift the flour,salt,sugar and baking powder. Keep it aside.
2.In another bowl, whisk the egg nicely and then add the milk.
3.Add the milk and egg mixture to the flour bowl, mix it nicely till it incorporate.
4.Mix it with the fork, the consistency should be like a cream.
5.Heat a non-stick pan, melt the butter and add it to the Pancake batter mix it nicely.
6.In the same non-stick pan, Pour about 3 tbsp of batter like our uthappam.
7.Leave it for a while and flip it to cook on other side to light golden brown.
8.Now the Pancake is ready to serve hot with Maple Syrup.
9.You can also try the batter with little more salt and no sugar, it tastes good with Our Curries. I like the Pancake tasted Yummy with Veg curry.
10.Now roll the pancake or you can place it as like that in the serving plate and top with maple syrup if you like can also add dollop of butter.
11.Sprinkle some castor sugar and top it with glazed cherries, Hmmmm really it tasted great and yummy with maple syrup.

This delicious Pancake with Maple syrup is going to be a part of:

 Pancakes Event hosted by Priya.

Easy Cheesy Baked Penne with Veggies

Ingredients:

1.Cooked Penne Pasta - 2 cups
2.Sweet chilli sauce - 1 tbsp
3.Tabasco sauce - 1 tsp
4.Black Pepper powder - 2 tsp
5.Thinly sliced onions - 1 big
6.Sliced peppers - ( 1/2 yellow pepper n 1/2 red pepper)
7.Cream Style sweet corn - 300g
8.Italian mixed herbs - 1 tsp
9.Salt - to taste
10.Canola oil - 1 tbsp
11.Grated White cheddar and Parmesian cheese - 3 tbsp

For White Sauce:

1.Milk - 1 cup
2.All purpose flour - 2 tbsp
3.Grated white cheddar cheese - 2 tbsp
4.Unsalted Butter or margerine - 1 tbsp
5.Salt - a pinch

Preparation:

Cook the penne according to the package instructions and drain in the collander. Keep it aside.

For White Sauce :

1.Melt the butter in the pan in medium flame, add the all purpose flour and stir it gently for 2 minutes ( dont allow it to turn brown).
2.Lift the pan from the fire and now add a cup of milk, stir it gently till it blend nicely to the flour mixture in medium fire. After 2 mts add the grated cheese to this mixture.
3.Add a pinch of salt to the white sauce, cook it in medium flame from the beginning.
4.With the help of the spoon try to blend it gently until smooth and thickened.
5.If you like the white sauce in thin consistency, add more little bit of milk and reduce the flour amount.
6.Keep it aside.

For Veggies:

1.Heat 2 tsp of canola oil in the pan, saute the bell peppers and sliced onions for 5 mts ( don't cook fully) and add the sweet chilli sauce, tabasco sauce, 1 tsp of salt and Black pepper powder.
2.Saute it gently in medium flame.After 10 mts take out  from the fire and leave it aside.

For Mixing:

Now mix the sauted veggies, cooked penne pasta into the white sauce and Combine it well. Pour the half of the veggie pasta mixture into the well greased Baking Dish and pour the half of the cream style sweet corn on it.Then again pour the remaining veggie penne mixture and remaining cream style corn.It's like a Lasagna layer arrangement.

Then sprinkle the mixed herbs and mixed grated cheese on top and bake at 400 deg F for 15 to 20 mts till golden brown on top.

Enjoy the Easy Cheesy Baked Penne with Veggies with Garlic Bread and Hot n Sour Soup.


Note:

You can also bake with other varieties of pastas and add with different veggies like mushrooms,brocoli,mashed potatoes and also with chicken breasts,,,, Add more or less tabasco sauce according to your preference.