siddharth_vibhore_bhatnagar_featured_egg_preparation
Cooking, Featured, Food, Recipe

Featured: Sunny Side Up.

Recipe by Vibhore Bhatnagar

Ingredients

2 Pasteurized Egg(s)
2 tsp Butter

 

Servings: 1

Active Time: 3 mins

Total Time: 3 mins

 

Directions

-To cook an egg sunny-side up, first crack a pasteurized egg into a custard cup or small bowl.
-In a nonstick skillet set over medium-low heat, melt 2 teaspoons butter.
-When the butter has melted and begins to bubble, gently pour the egg into the skillet.
-Cook until the white is opaque and the yolk has set, about 1 to 2 minutes.
-Then sprinkle with salt and pepper as desired.
-Now just slide the egg from the skillet onto a plate.

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siddharth_vibhore_bhatnagar_tiramisu
Cooking, Featured, Food, Recipe

Featured: Tiramisu Layer Cake.

Recipe by Vibhore Bhatnagar

Ingredients

Cake Ingredients
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

Filling Ingredients
1 (8 ounce) container mascarpone cheese
1/2 cup confectioners’ sugar
2 tablespoons coffee flavored liqueur

Frosting Ingredients
2 cups heavy cream
1/4 cup confectioners’ sugar
2 tablespoons coffee flavored liqueur

Garnishing Ingredients
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions

-Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
-Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
-Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
-To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

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