Saturday, 10 June 2017

Jam Thumbprint Butter Cookies

Try these butter cookies with the goodness of your favourite jam in the centre making them kids favourite snack. Indulge your kids while making them and they will love to do the filling part.

  • 1 and 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 125 gm soft butter
  • 125 gm sugar 
  • 1 egg
  • 1 tsp vanilla essence
  • strawberry jam as required


  1. Preheat oven at 180 degree celcius.
  2. Line a baking sheet with butter paper.
  3. Sift together maida, baking powder and salt.
  4. Beat together butter and sugar for 5 min. well till fluffy add 1 egg and vanilla essence beat well.
  5. Gradually mix in dry ingredients till resembles bread crumbs and stop the beater.
  6. Gently mix to make dough.
  7. Scoop out 1 inch balls using cookie scooper on the lined baking sheet.
  8. Press a thumb print into the centre of each cookie about half inch deep.
  9. Fill each centre with 1/2 tsp jam using spoon or piping bag.
  10. Bake at 180 degree celcius for 12-15 min or until edges turn golden in color.
  11. Let these cool on a wire rack and serve.

Friday, 2 June 2017

Mushroom Quiche

Quiche is a classic french dish with an open pie crust filled with egg and cheese custard along with cooked vegetables or chicken. It can be eaten hot or cold, during breakfast, lunch or dinner depending upon personal taste or preferences.
This is the first time i made a quiche and it came out so well and was liked by all.. the crust came out so flaky and the mushrooms and cheese combination was worth a try.


For the pastry crust:

  • 1 cup all-purpose flour
  • 75 gm butter (chilled)
  • 1/8 tsp salt
  • 3-4 drops vinegar or lemon juice
  • 2-3 tbsp chilled water
For the filling:

  • 2 cups mushroom (chopped)
  • 1/2 tsp garlic (crushed)
  • 1 tbsp lemon juice
  • 2 eggs
  • 3/4 cup fresh cream
  • 1/2 black pepper
  • salt to taste
  • 2 tbsp parsley or fresh coriander
  • 100 gms mozzarella or cheddar cheese (grated)
For the pastry crust:
  1. Mix together all-purpose flour, salt and butter using finger tips.
  2. Add vinegar or lemon juice and mix gently.
  3. Do not knead the dough, lightly bring together using chilled water.
  4. Cover with cling film and refrigerate for atleast 30 min.
  5. Roll out the dough and transfer to the pie mould.
  6. Gently cover all the edges completely and trim the extra edges.
  7. Lightly prick using a fork.
  8. Blind bake for 10-15 min. at 180 degree celcius.
For the filling:
  1. Heat olive oil and add garlic, stir for few sec.
  2. Next, add mushrooms and cook till light golden in colour.
  3. Add lemon juice and remove from flame.
  4. In a bowl, beat eggs and cream together.
  5. Add salt, pepper and parsley, mix well.
  6. Add cooked mushrooms into the egg mixture.
  7. Put about 2 tablespoons of filling on the base of the baked crust.
  8. Pour the filling over the cheese and top with some more cheese.
  9. Bake in a preheated oven at 200 degree celcius till cheese melts and the crust gets nice golden brown in colour.