Did so many sweety bakings.. Thought to bake something chutpatahhhh😋.
It’s too gud nd healthy enough. Easy to pack in a tiffin in jiffy.
I make cream cheese always at home. Believe me.. It’s so fresh and yummm.. Moreover so pocket friendly and anytime available in my pantry.
Few days back got potato starch from one of the e-commerce site. I was feeling blessed. It’s so gud for cakes. It gives such a nice and feathery texture to your bakes. Was in search of this since so many months. Fortunately..huh.. I remember the SRK’s line from OSO.. Jis cheez ko dil se chaho.. Poori kaaynaat use tumse milane ki saazish ki hai😂😂.. I don’t remember the line perfectly but it was this sort of I think so.
But iffff you don’t get this stuff just use cornflour or cornstarch.
So in this blog you’ll be getting 3 n 1 recipe 😄.
ITALIAN HERBS CREAM CHEESE
MOZARELLA VEGGIE MUFFINS
CREAM CHEESE WHOLE BREAD SANDWICH
Let me tell you the recipe of Italian herbs cream cheese first. It yields approximately 350 gms of cheese.
750 ml of full cream milk
200 ml of fresh cream .. I have used amul
Few pinches of citric acid or few drops of vinegar
1.5 tsp of salt
1 tsp of chilli flakes or according to your palate
1 tsp mixed Italian herbs
1/4 tsp of turmeric powder
2 tbsp of sour curd
Boil milk with all above mentioned ingredients and switch off the flame. Add citric acid till your milk curdles and whey is separated. You can use whey in kneading dough. It has high protein content. Strain the cheese through a strainer and keep on a glass or jug in hanging position for overnight.
Now take your grinder jar. Add cheese and curd. Grind till mixed. You can see that it is same as store bought cheese. READY TO USE..
Here I will mention both MUFFINS and BREAD simultaneously because there is difference of only mould and the layering of cheese in the middle.
BE CAREFUL WHILE ADDING SALT BECAUSE CHESSE AND SCHEZWAN BOTH HAVE SALT IN IT.
1 cup APF or maida
1/2 cup potato starch or cornstarch
2.5 tsp baking soda
1/2 tsp each of dried garlic kernels and Italian herbs. If you don’t get garlic kernels just use crushed 4-5 pods of fresh garlic
150 gms of melted but cooled salted butter or salted butter with mixed herbs. Amul I have used again.
3 eggs or 3/4th cup of thick curd
150 gms of grated cheese
50 gms of cubed mozarella cheese
2 tbsp schezwan sauce (optional)
10 cherry tomatoes or 4 large chopped tomatoes
1/2 cup milk
1 broccoli of 250 gms
1 red and yellow bell pepper each
You can add more veggies like carrot, mushrooms and add soaked soya kernels too. I forgot… Ohh.. Will use surely next time.
Preheat oven at 180° c for 10 minutes and grease your baking moulds. I have used a plum cake mould and 4 ramekin moulds.
Firstly cut your veggies in medium sized cubes and just sauté for 3-4 mints in a skillet with butter, salt and coarsely grounded black pepper. This is only to be done so that extra moisture of veggies comes out and evaporate rather than get released while baking. Also it enhances taste too of your muffins and bread. After being sautéed just leave the veggies to cool down completely.
Sieve APF, potato or cornstarch, and baking powder in a large bowl. Mix herbs and garlic. Keep it aside.
In another bowl mix butter, milk, eggs, tomatoes, grated cheese and schezwan sauce.
Add sautéed veggies in butter mix. Store 1/2 cup of veggies to garnish on top. Now add flour in 2 portions. I have used hand mixer to mix them all uniformly.
Now add 1 scoop of batter in your muffin mould and place a cube of mozzarella cheese. Cover the cheese with a scoop of batter more. Garnish with few sautéed veggies.
Now add half of the remaining batter in a plum cake mould. Spread cheese all over on top of the batter. Now cover the cheese with remaining batter and top it with remaining veggies and few leftover mozzarella cheese.
Bake at 180° c for 35-40 minutes or till your cake tester comes out clean. Transfer it on wire rack and let it cool down completely.
Once cooled cut in slices and enjoy..