Wholesome summer baking

Baking in the summers with fresh fruit and with kids is a treat. With ever hungry mouths to feed, reaching out for the nearest sugar or salt loaded snack is not the best option. Here are a few make ahead baking recipes which will keep both kids and their parents happy.

As a tea time snack, hunger pang satisfying treat or for a summer garden party, these bakes are simple to make. All the staples from your fridge and pantry can be used and they are ready in less time than takeaway can be ordered.

Add fruit and vegetables of your choice to the recipes in the same amount to use what you have on hand. For instance, the lemon strawberry cake can be made with the same amount of pineapple, mango or even apple chunks when strawberries cannot be found.

The pizza muffins are a great way of loading up vegetables into the treat, even for a fussy eater, cheese and pizza flavours will do the trick.

Have fun, create a happy summer time!

Lemon Strawberry Tea Cake

Ingredients
Butter, room temperature ½ cup
White sugar 1 cup
Eggs, room temperature 2
(For eggless use ⅓ cup yogurt)
Vanilla 1 tsp
Buttermilk 1/3 cup
Lemon juice 1/4 cup
Maida 1 ½ cups
Baking powder 1/2 tsp
Baking soda 1/2 tsp
Salt 1/2 tsp
Diced fresh strawberries 1 cup
Lemon zest 1 tsp
For glaze
Icing sugar 1 cups
Lemon juice 2 tbsp

Method

• Sift the flour, baking powder, soda and salt. Add the lemon zest and set aside.
• Reserve a few strawberries for garnish, to the rest add 2 tablespoons of the flour to the strawberries and coat well.
• Cream butter and sugar together. Add in eggs one at a time, making sure to beat well with the vanilla.
• Add the lemon juice to the buttermilk. Add flour mixture and buttermilk mixtures to batter, alternating the two until combined. Fold strawberries into batter.
• Spoon batter into a well greased and paper lined loaf baking pan. Bake in a preheated 160 degree celsius oven for 30-35 minutes or until a toothpick inserted in center, comes out clean. Let cake rest in pan for 20 minutes before removing. Cool completely on a wire rack.
• Prepare your glaze. Combine powdered sugar and lemon juice, you want it on the thick side. Add more lemon juice if needed. Spread over top of cooled cake. garnish with the fresh strawberries and serve. ​

Fruit And Cream Tarts

Ingredients
Maida 11/4 cup
A pinch of salt
Butter ½ cup,
chilled, remove 1 tbsp
Chilled water 1 tbsp

Method
Rub the butter into the salt and maida. Add the water and make a dough, do not overmix. Refrigerate for 20 minutes.
Roll out using dry flour to a ⅕ inch thickness. Cut out into pieces and press into tart shells. Prick with a fork. Bake in a preheated oven at 180 Celcius for 12-14 minutes.
Cool before filling

For the filling

• Whipped cream- 1 cup + Icing sugar - 3 tbsp + Few drops vanilla essence
• Assorted chopped fruit 1/2 cup
• Fill the whipped cream into a pastry bag with/without a star tipped nozzle. Pipe into the tart shell. Arrange fruit on top and serve.

Pizza Muffins

Ingredients
Maida 1½ cup
Salt 1 tsp
Baking powder 1 tsp
Baking soda ½ tsp
Dried basil ½ tsp
(Or 2 teaspoons finely chopped fresh basil)
Red chilli flakes ½ tsp
Dried oregano ¼ tsp
Oil ¼ cup
Egg 1
Milk- ½ cup + Vinegar 1 tsp
Grated cheddar cheese ½ cup
Finely chopped vegetables of choice 1 cup
(Onion, bell peppers, mushroom, broccoli, olives etc)

Method

• Preheat oven to 180 Celcius, line or butter a muffin pan.
• Sift together the maida, baking powder, salt, soda and add the dried herbs and set aside.
• Whisk together the egg and oil, milk till frothy.
• Add the grated cheese and whisk.
• Next add the flour in 2-3 parts and mix with a spatula. Mix in the vegetables.
• Bake at 180 C for 25-28 minutes till the tops are turning golden and a toothpick inserted comes out clean.
• Cool on a wire rack and serve warm.
• Store in an airtight box in the fridge for upto 3 days, warm in the micro oven for 30 seconds before serving

By:Arundati Rao