Valentine’s Day Cupcakes!!

So it happens to be Valentine’s day, and well I spent it shopping. Literally, shopped alone for a few hours… spent some moolah… and came home. Sounds sad? No it was actually really good. I got myself some new work clothes and shoes and some bits and bobs for The Miniature Kitchen ofc :P. Oh well, for those looking for a delicious and fun recipe to celebrate with your Valentine… here is a simple one 😀

So these are chocolate cupcakes, made with some yogurt for added amazingness, filled with some more chocolate and sweet raspberries. The frosting? How could I give up creamy and rich raspberry and cream cheese 😀 Yum yum yum yum yum.

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Now this recipe is tweaked from http://sallysbakingaddiction.com/2015/02/11/chocolate-cupcakes-creamy-raspberry-frosting/ – this site is definitely my inspiration when it comes to baking. The main changes? The frosting, the amount of oil used and instead of the buttermilk I made 1/4 of a coconut milk and yogurt mixture. I just love the flavours of coconut and chocolate together, and when combined with raspberry… I think it is just heaven!

TO Sally, thank you for being such an amazing inspiration when it comes to baking. I love each and every one of your recipes. I love trying them out and I love trying out something new each time with them.

Alright, so some key points here.

  1. the egg MUST be at room temperature!
  2. the milk MUST be at room temperature
  3. you CAN use both frozen or fresh raspberries 🙂

Now based off the quantities, you should make 6-8 big cupcakes

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Real talk – the first time I made this I messed them up pretty bad! I took the quantities down wrong *sigh*

Can you use strawberries instead? Ofc 😀

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So now to talk about the frosting.

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I didn’t use the recipe that Sally lists, and instead made my own version of a raspberry frosting using cream cheese (yumyum). The recipe is simple, and to be honest I usually taste and go when it comes to fresh fruit in frosting. This is mainly because the sweetness will always vary between fruit, season and batch! Now you can skip the milk in this recipe if your cream cheese is really soft and smooth, but if it’s fresh and thick then the milk will just help you achieve a silky consistency.

I used left over white chocolate ganache in this recipe to boost the creamy texture and add just a hint of luxury to this mixture. This is TOTALLY optional and if you want to add it you MUST add white chocolate ganache, otherwise you won’t end up with pretty pink frosting.

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And that is that!! This recipe doesn’t take long at all, there aren’t a million and one steps, and it’s pretty fool proof as long as you follow the recipe 🙂 I mean if I can do it, you can. Trust me. Baking and me are not good friends 😛

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Indian Style (Konkani) Salmon

It has been almost a year since I posted here, but you know what, I am 100% back and ready to blog my heart out. What have I been doing for the passed year? Cooking, baking, and well completing an honors thesis which literally occupied 90% of my mindspace. Quite frankly I tried my best to continue blogging, but I did need time to focus on my education. So from me, a massive thank you for being so patient! It means the world 🙂

This happens to be one of those recipes that I love making all the time. Salmon is just such a crowd favourite and if cooked well, is the perfect healthy dinner. Now salmon actually has a high caloric count, and even a small fillet is hugely filling. My favourite way to serve up a fillet? With a big salad packed with tonnes of greens, or even a small portion of spicy rice. This Indian style Salmon goes incredibly well with a simple curry base, such as butter chicken curry (minus the chicken) or rogan josh masala.

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Back on track 😛 This recipe is so perfect for those nights where all you need is some comfort food, something that is warm and hearty and is going to fill you right up. With lemon, and coriander along with warming cloves in this marinade, you honestly cannot go wrong. Now one big tip about cooking fish in general –  salting the fish before the marinade helps to keep the fish ridiculously tender.

 

The marinade is so incredibly simple. All I added was some coconut, tamarind, coriander, cinnamon, pepper, more clove and star anise binded with some lemon juice too. Add through fresh red chilli for a delicious spicy kick in your recipe, along with garlic for that added bite. Yes we all know how much I love garlic. Now garlic and fish, well they just are the perfect combination. Trust me on that one.

Once the marinade is made, rub it into the Salmon flesh and set it aside. Let the fish marinade for a minimum of 10 minutes, but preferably marinate the fish for 30 mins in the fridge to let the flavors intensify and the fish to tenderize. The coriander gives the salmon a fresh edge, while the spices really warm up the meal. Now if you wanted to make this salmon fillet luxurious, then add a touch of softened butter. Remember to add a touch of salt too!

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Arrange lemon slices and coriander stalks onto some aluminum foil and lay the salmon over the bed. What is the lemon there for? It’s to help steam the salmon to honest perfection in the foil pocket. Additionally, you end up with a sweet almost caramelized tang from the lemon which not only balances the spice in the marinade, but also intensifies the overall warmth from the meal. Bake for 30 mins, or until the fish is done to your liking. Some like it well done, some like it medium, so it depends on your preference.

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TO serve? Go ahead and make yourself a big green salad to go along with this delicious flaky salmon, or a little bowl of rice would work too. This salmon goes incredibly well with left over coconut rice too 😛

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Spicy Garlic and Tamarind Fish

With this recipe I think I’ve realised that I cook way too much fish. I need to start cooking or at least sharing some of my chicken and other vegetarian recipes! That just means a little extra effort to come up with new and fun recipes. It’s okay… I am looking forward to it 😛

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Now a friend actually asked me to make a few more Indian recipes, like I mentioned in my Lahori fish recipe. So here is one of my family’s favourite simple fish curries that just works great with rice and roti. It’s a fairly basic curry, but I add a little twist to it to make it a bit more fun.

I use, like I always do, Basa fillets, which are great because they a cheap and work great in curry, BUT they are very flaky and break apart too easily. When it comes to curry, this makes working with Basa a bit difficult. To overcome this I went ahead and did a gram flour coating to the fish and fried the fillets off before making the entire curry. This process really is optional if you are using a more robust fish such as cod or haddock, but works fine either way!

Tamarind fish is one of my favourite dishes to make, and it works so oddly well with garlic! The sweet and sour flavour is complimented so well with the pungent and strong flavour of the garlic. This with the flavours of dried mango, cumin and coriander… you end up with this magnificent beast.

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Here is the recipe!

 

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It’s a bit long isn’t it :/ It’s okay… it really is fairly straightforward!!

Let me know what you think about this recipe! I don’t really know what else to write today haha. Just make it and eat it. Okay?