Eggless Strawberry BlondiesBy Meg's KitchenWhat is there not to like about this amazing dessert. It is rich and fudgy with a beautiful caramel flavour coming from the white chocolate and topped with the luscious winter fruit – strawberries. This blondie recipe, which by the way means brownie made with white chocolate instead of dark, is one versatile recipe of all time. It can be customised to any flavour or your choice by using just the base recipe. Let’s get started!!
Eggless Blueberry Lemon Muffins with Lemon GlazeBy Meg's KitchenThis recipe is dedicated to my dad!! He absolutely loves eating muffins anytime of the day. And definitely while travelling in his breakfast buffets. I am choosing to make this into Blueberry AND Lemon instead of only Blueberry since I feel the lemon balances the sweetness of the muffin and the glaze really well. It is an eggless recipe with super easy and flexible ingredients. You will love it!!
Eggless Rose Tres Leches CakeBy Meg's KitchenAs gorgeous and pretty as this cake looks, trust me, it tastes even better. Just imagine a soothing light pink colour, rose flavoured sponge, soaked in and served with deliciously flavoured rose milky, creamy syrup. The beauty of this cake it that I have made sure to balance the sweetness of the cake and the soaking syrup and of course the whipped cream frosting on top is like a cherry on the cake!! I don’t want you to drool anymore, so let’s start with the recipe.
Basic Sponge Cake RecipeBy Meg's KitchenAfter 5 long months of doing live sessions and sharing 55+ recipes, I am finally doing one of the most requested recipes – a basic sponge cake recipe. We have a vanilla and chocolate version of course here, but we also talk about colouring and flavouring your sponge cakes. This recipe is perfect for layered cakes, it is oil based and has a strong structure that helps you easily stack up the layers. Let’s get started.
Red Velvet Cupcake with Cream Cheese FrostingBy Meg's KitchenRed Velvet Cupcake – An absolute favourite of most kids. I guess more than the flavour, it’s the red colour of the cupcake that attracts kids!! Traditionally, red velvet cake/ cupcake was made using unprocessed cocoa powder, a kind that would impart red tinge to the cake and frosted with ermine (cooked flour frosting). With time the recipe evolved and started using beetroot juice to impart colour. The frosting too evolved and became cream cheese frosting. Cream Cheese Frosting without a doubt goes wonderfully well with the slight tang of red velvet cake, but till is not a very stable frosting to pipe. So, what we have here, is a simplified and fool proof recipe of red velvet cake/ cupcake using food colour and cream cheese frosting. Let us start…
Chocolate GanacheBy Meg's KitchenSharing the Oh So Famous, absolutely delicious, decadent and silky, shiny Chocolate Ganache! Before the recipe let me share a somewhat of a Culinary Folklore.The word ‘ganache’, as they believe, was coined in the 1920s by a famous French Chef Georges Auguste Escoffier. The story goes that one day an apprentice accidentally poured hot cream into a bowl of chocolate pieces and the chef in anger, shouted at him ‘ganache’. Ganache in French is meant to name a person of low intelligence, here used to probably exclaim ‘fool!!’. However it turned out to be one of the most versatile and widely used ingredient in the confectionary world and loved by all. And that’s where the name ‘ganache’ comes from if we were to believe!Ganache essentially is a mix of chocolate and cream in certain proportions (depending on the use of it). It can beautifully transform into a glaze, icing, frosting, chocolate sauce for desserts/puddings or ice creams, chocolate fondue, hot and cold drinks, mousse, chocolates – the uses are endless. It’s become an integral part of the Chocolate World!I shall be covering the basic ganache recipe for Dark, Milk and White Chocolate that can be used to dress cakes, cupcakes in the form of an icing or frosting.
Mango GaletteBy Meg's KitchenToday, I introduce to you ‘Mango Galette’. What we have here is a dessert made with short crust pastry, similar to a tart but wayyyy easier than rolling out and shaping a tart crust and worrying all about torn edges and clean edges!! Yes, you may call it the ‘lazy version of a tart’.I have a workshop on ‘Tarts and Pies’, and my inspiration comes from it. Idea is to introduce a method which is fuss free, easy and yet tastes as amazing, crispy and crumbly as tart crust/ base.The basic difference between a tart and galette is that a tart consists of a shallow, straight sided pastry that is filled before or after baking and has no top crust, whereas a galette – in modern times (traditionally had a different connotation) primarily refers to a rustic, free-form tart made with a single pastry crust with filling in the centre and sides folded up or crimped at the edges to contain the filling and it’s juices. A galette uses no moulds and baked directly on the baking sheet. It could be made savoury or sweet (I’ll be sharing several flavour combinations at the end of the recipe).Now let’s understand a bit about pastry crust or short-crust pastry. Flour contains proteins namely glutenin and gliadin. This protein gets activated when it comes in contact with any kind of liquid such as water, milk, eggs or juices etc. It is the protein in the flour and the intense kneading that the dough goes through which extends the stretch-ability and extensibility to a bread when baked. Lack of gluten or gluten development as we call it, results in crumbly texture such as in cakes. As for the short crust pastry dough, it’s a combination that we need. Neither too much gluten development nor too less, lest your pastry dough will not be pliable. In fact, the pastry dough gets it name from the kind of gluten structure that’s formed in it – short strands of gluten, hence the name ‘short crust pastry’.Let me not make it sound all technical and complicated or I’ll scare you away from trying the recipe. Instead let’s begin the process and I promise to simplify it and share my trick to create magic with the pastry dough with almost zero effort!
Eggless Double Chocolate MuffinsBy Meg's KitchenI have always tried to simplify recipes to the extent that as soon as you read the recipe, you are tempted to try it out! So here we go with another super simple recipe of a super delicious product which is so versatile. This muffin recipe can be used as a base recipe for creating multiple flavours of muffins. For now, we’ll stick to my favourite – Double Chocolate Muffins.
Eggless Pineapple Upside Down CakeBy Meg's KitchenPineapple upside down cake happens to be a favourite of many. Why? Because it’s simply yummm. The caramalised pineapple flavour and the soft velvety textured sponge to go along with it, surely makes it a winner. My version of the sponge cake happens to be a very simple recipe, which isn’t too sweet and balances the sweetness of the caramalised pineapples. Have shared tips and tricks to make this recipe in notes below. Do have a look! Now get your pineapple sliced up and cherries pitted and lets start.
Eggless Choco Lava CakeBy Meg's KitchenChoco lava cake is definitely the most favourite, indulgent and satisfying dessert for a chocolate lover! And what’s not to love about this cake? Its warm, its dark chocolate, crispy edges, gooey centre and just absolutely amazing!! I was extremely confused about the next recipe I wanted to share with you all, when this idea of doing Choco Lava Cake came to me. It’s the simplest possible recipe for a Choco Lava Cake you’ll ever make. I don’t want to make you drool any further so let’s begin!
Eggless 3 in 1 Cake with Dark Cholocolate Ganache RecipeBy Meg's KitchenAs the name suggests this is a 3 in 1 recipe. You learn how to make a basic vanilla sponge cake, light chocolate cake and a dark chocolate cake!! Isn’t that amazing?? The idea to do this recipe came to me because of you all. Had been receiving umpteen requests for basic cake recipes that you could make for birthdays, anniversaries and other celebrations during the lockdown!! What is a cake without some amazing gooey chocolate ganache to go with it?? I have simplified the method of making each of the 4 recipes involved in this process to the extent that you will be tempted to make it right away. Let’s start!
Mug CakesBy Meg's KitchenThis one is especially for kids.. I thought about how much kids would love to do something easy and basic and feel accomplished having done it all by themselves. Now my challenge was how to make it furthermore interesting for everyone, children and adults alike. To begin with, I chose 3 different base recipes – 1. Decadent Chocolate Mug Cake with a gooey centre (Not exactly a lava cake but gooey textured) 2. Mango Mug Cake with the King of Fruits 3. Cookie & Cream Mug cake using kids favourite Oreo CookiesThere is something for everyone amongst these recipes. I also shared garnishing these Mug Cakes using easy ingredients available at home. And there we had 3 gorgeous looking and yummm quick, easy desserts recipes here for you. I always suggest, all the participants who come for my workshops, never let a recipe restrict you! There is always so much more you can do with a simple recipe. For example, in case of these mug cakes, you can whip up a quick one and use it to layer a custard pudding. You could also make cake pops with it. You could do a deconstructed dessert with this cake, some fresh fruits and ice cream or a fruit compote. Basically, options are endless!! So, let me go ahead and share the recipes, so you can get started!!