Archive for August, 2010

Italian Bread Sticks


Active dry yeast- 1 pkt

Warm water-2/3 cup

All purpose or unbleached flour- 2-2 1/4 cup

Sugar-1 1/2 tea spoon

Garlic salt- 1 tea spoon

Shortening- 1/4 cup

Water-1 table spoon

Egg white- of 1 egg

Sesame/ poppy seeds- for sprinkling


1.Grease a 15*10 inch pan.In a large bowl,dissolve yeast in 2/3 cup warm water.

2.Lightly spoon flour into measuring cup, level off.

3.Add 1 cup flour, sugar, garlic salt and shortening.Blend at low speed until moistened; beat 3 minutes at medium speed.

4.Stir in an additional 1 to 1 1/4 cups flour to form a soft dough.

5.Place dough in a greased bowl, cover loosely with plastic wrap and cloth towel.

6.Let rise in warm place until light and doubled in size, about 30-40 minutes.

7.On a lightly floured surface, knead dough about 10 times, or until no longer sticky.

8.Roll dough to 15*10 inch rectangle, place in the prepared pan.

9.Starting with 10 inch side, cut the dough into 12 strips.Cut strips in half forming 24 sticks.

10.Combine 1 table spoon water and egg white, blend well.

11.Brush on sticks, sprinkle with sesame seeds.

12.Cover; let rise in warm place, about 15-20 minutes.

13.Preheat oven to 375 degree F and bake 18-22 minutes or until golden brown.Serve with soup.

Makes: 24 nos

Ps: The bread sticks were  good, but my shape wasnt..did not have enough patience to set it right !


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Cucumber-1/4 cup

Carrot-1/4 cup

Beets shredded-1/4 cup




lemon juice- to your liking

Mint leaves- a few


1.Run the tomato, cucumber,mint leaves, beets and carrot in a blender.

2.Strain the juice from the vegetables.

3.Add salt, pepper and a few drops of lemon juice to the strained juice and garnish with mint leaves.Its 100% refreshing.


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When I saw Giada whipping up this in a flash, I wanted to try it too.And I did..I chose to beat the ricotta cheese with a hand blender and hence the ricotta was not completely smooth. But yet, I liked it.


  • 1 (15-ounce) container whole milk ricotta cheese
  • 1/2 cup raspberry jam
  • 1 cup whipping cream
  • 3 tablespoons powdered sugar
  • 1 cup fresh raspberries


1.Blend ricotta cheese until light and fluffy.

2.Add the jam and pulse until combined ( I used a hand blender).

3.In a seperate bowl,using a mixer, beat the cream until thick.

4.Add powdered sugar and continue to beat until the cream holds stiff peaks.

5.Now, carefully, fold in the cream mixture into the ricotta mixture.

6.Spoon the mousse into serving  bowls and refrigerate for an hour.Garnish with raspberries and serve.


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