Latest news with #WorldBakingDay
Hindustan Times
18-05-2025
- Entertainment
- Hindustan Times
Shalmali Kholgade on World Baking Day: Baking is a great distraction for me, love making banana cake
'I have a massive sweet tooth. So, baking was a natural progression for me. It is also a great distraction. It helps me focus on something other than work,' says singer Shalmali Kholgade, as she bakes a banana cake while shooting for HT City on World Baking Day today. Shalmali, who has songs such as Lat Lag Gayi (Race 2), Balam Pichkari (Yeh Jawaani Hai Deewani), Daaru Desi (Cocktail) and Pareshaan (Ishaqzaade) to her credit, says her creativity as a musician enhances when she gets to working on a song after baking. 'Whenever I have a free day, I bake. It helps me relax and recover from a hectic schedule. On those days, I'd pull up an old recipe or try a new one I saved on Instagram. Banana bread is my all-time favourite. The one I make often is a 5-ingredient, no flour, no added sugar recipe that also fits into my diet as an afternoon snack. It doesn't require any elaborate equipment, hence is quite convenient to bake,' says the singer, who takes to baking, knitting or art for stress relief. Bachpan ki yaad The singer goes on to share how her love for baking crops from her fond childhood memories of baking a cake with her aunt. 'When I was in school, my aunt lived with us. She would often bake carrot cake and that was the highlight for me. I would sit on the dining table and whip eggs or sift the flour or grate the carrots and just wait impatiently for the cake to come out of the oven. I also loved licking the remnants of the cake dough that didn't make it into the oven. I would never have the patience to wait for the cake to cool down after it came out of the oven.'
NDTV
18-05-2025
- Lifestyle
- NDTV
World Baking Day 2025: 7 Dishes You Can Bake In Just 30 Min To Celebrate
Every year, World Baking Day rolls around on the third Sunday of May, encouraging people across the globe to preheat their ovens and embrace the joy of homemade baking. In 2025, it falls on Sunday, 18th May- a perfect excuse to dust off those mixing bowls and indulge in some quick and satisfying bakes. The best part? You don't need to spend hours in the kitchen to join the celebration. There's something deeply rewarding about whipping up a warm, freshly baked treat in under 30 minutes. From sweet to savoury, here are seven quick bakes that are guaranteed to bring instant joy and fill your kitchen with irresistible aromas. Also Read: 5 Tips To Ensure A Mess-Free Kitchen While Baking World Baking Day 2025: 7 Baked Treats Ready In 30 Minutes: 1. Classic Chocolate Chip Cookies Few things beat the comfort of a gooey chocolate chip cookie straight from the oven. These classics take just 10 minutes to prep and 10-12 minutes to bake. Use softened butter, brown sugar for chewiness, and dark chocolate chunks for an indulgent twist. Let them rest for a couple of minutes before devouring- if you can wait! 2. Savoury Cheese and Herb Scones Perfect for an afternoon snack or a side to soup, these crumbly, cheesy delights come together in no time. Combine self-raising flour, cold butter, cheddar, and mixed herbs, then shape and bake. Ready in 25 minutes, these savoury scones are best enjoyed warm with a dab of butter or chutney. You can also try this sweet fruit scones recipe. 3. Banana Muffins Got overripe bananas? Don't bin them, bake them! Banana muffins are a quick fix and a great way to reduce food waste. Mix mashed bananas with eggs, flour, a dash of cinnamon, and a handful of chopped nuts or dark chocolate. Bake for 20 minutes, and you've got yourself a moist, delicious treat. Also read: 6 Best Egg White Recipes Muffins can be easily made at home. 4. Mini Veggie Muffins A brilliant choice for a light, healthy bake, these eggy muffins are packed with chopped vegetables, cheese, and herbs. Pour the mixture into muffin tins and bake for 20 minutes. They're gluten-free, protein-rich, and perfect for breakfast or lunchboxes. You can also try this easy egg muffin recipe. 5. Garlic and Herb Flatbread No yeast? No problem. This flatbread uses self-raising flour, yoghurt, olive oil, and herbs for a soft, fluffy texture. Roll it out, cook in a hot oven for 8-10 minutes, and brush with garlic butter for a flavour explosion. Great with curries, dips, or as a snack on its own. 6. Apple Crumble for Two Craving dessert but short on time? Slice up an apple, toss it with a bit of sugar and cinnamon, then top with a simple crumble made of flour, butter, and oats. Bake in ramekins for 20 minutes and serve with ice cream or custard. Comfort food, made mini. 7. 3-Ingredient Peanut Butter Cookies When your pantry is nearly empty, these cookies are a lifesaver. All you need is peanut butter, sugar, and an egg. Mix, shape into balls, flatten slightly, and bake for 10-12 minutes. Crisp on the outside and soft in the centre. Also Read: 5 Genius Ways To Use Baking Soda To Elevate Your Cooking Quick Baking Tips for World Baking Day 2025 Preheat your oven early so you don't lose time waiting. Use silicone or non-stick trays for faster cleanup and even baking. Keep ingredients at room temperature for smoother mixing and better results. Get the kids involved- many of these recipes are fun and safe for little hands to help with. The smell of something delicious rising in the oven, the satisfaction of creating from scratch, and the joy of sharing baked goods with others- it all adds up to a heartwarming experience. So even if your schedule is packed, carve out half an hour and let the oven do the magic. Happy World Baking Day 2025! Advertisement Comments About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: World Baking Day Baking Baked Recipes Show full article Comments
Hindustan Times
18-05-2025
- Entertainment
- Hindustan Times
Divya Dutta says her passion for it began in the lockdown
For Divya Dutta, her passion for baking took shape in the Covid times. And while that time is long gone, what stayed was her love for whipping up goodies in the kitchen. On World Baking Day today on May 18, she spills the beans. "It all comes from childhood... my mother used to prepare this pineapple cake on special days. Uss time pe toh do hi cake hote the- pineapple and chocolate. The whole thing used to become a fun activity when I was small... one of us children would be asked to make the batter, one would break the eggs... you feel very inclusive doing something like this. Inn sab cheezon ke baad kya nikalke aata tha oven se, we all used to laugh. Maza aata tha lekin," recalls the 47-year-old. Also read: Divya Dutta: I don't work with directors who just tell me on set 'kuchh bhi kar do' Then as she grew up, her mother insisted that she should know how to cook, "I started taking cooking classes. All these little things get lost somewhere when you become an actor and don't get the time. For me, cooking has always been the time when you put on the music and get in the kitchen. I do whenever work allows me, but whenever I do, it's like a celebration." During Covid, she adds, half of the world was inside their kitchens, and she was too, "I realised a lot of people I know became good bakers. What I do in my work is what I do in my cakes: trial and error! I am very instinctive. I love trying new recipes, and whenever I do, I either see happy faces or polite faces!" Divya's favourites include: "an almond and chocolate cake, with a little bit of orange in it. This recipe comes from a friend. Something that I make really well is called wooden log, with biscuits and puddings put together and baked."
Yahoo
16-05-2025
- General
- Yahoo
9 pastry pros dish about their 'desert island' kitchen must-haves for World Baking Day
Calling all dessert fans: Did you know that this Sunday, May 18, marks a very important occasion? I'm talking about World Baking Day, of course! As someone who used to make pastries for a living, the idea of an entire day centered around the joy of creating something delicious makes me giddy. In my humble opinion, few things are as satisfying as opening the oven and seeing the fruits of your labor materialize as a fluffy cake, gooey cookies or a bubbling, golden brown pie. Drooling yet? Well, this weekend would be a fab time to flex those pastry muscles and whip up some homemade treats yourself. You'll need the right gear, of course, and in honor of the holiday, I reached out to some fellow professional bakers to see what they consider their must-have, desert island kitchen tools. Some of the items that made the cut might surprise you. No, you won't find things like a rolling pin or a pricey stand mixer on this list (a wine bottle can be swapped for the former in a pinch, and many mixing tasks can be done by hand if needed). Instead, simple basics like bench and dough scrapers, food scales and spatulas are what these culinary experts reach for. Keep scrolling to see how you can stock your kitchen like a pro. If you have Amazon Prime, you'll get free shipping, of course. Not yet a member? No problem. You can sign up for your free 30-day trial here. (And by the way, those without Prime still get free shipping on orders of $35 or more.)
Irish Examiner
10-05-2025
- Entertainment
- Irish Examiner
Darina Allen: My top basic baking tips and three of my favourite recipes to try
It is definitely time for a column on baking…it's been far too long but I've been prompted by World Baking Day on May 18 to share a few of my favourite confections. For some, baking isn't just a culinary activity, it's an art form and a perfect way to show off your artistic talent. There are countless Instagram and podcasts celebrating bakers' creativity. Seems to be no end to the possibilities, from riffs on brownies and cookies, pies, buns and scones and cakes, roulades.… Can you think of a more fun way to unwind, polish up your skills and spread joy. Oh well, Okay, perhaps you'd prefer to play a game of golf or tennis, but I certainly don't know a better way to bring a smile to someone's face than to present them with one of your homemade cakes or a little packet of crunchy cookies – much better pressie than a dodgy bottle of wine if you're going to a supper party. Last week, when I invited some friends to supper, I was presented with some still warm, sweet and nutty white chocolate and tahini cookies. Such a delicious recipe, a new flavour for me. This is the brilliant thing about baking, there's always room for a new confection or a riff on a traditional favourite. Talking about favourites, do you know about the Cherry Bombe podcast? it's recorded in the Rockefeller Centre in New York, where Kerry Diamond interviews amazing women chefs from all over the world but mostly the North American continent – you might also want to know about the sister podcast, Jesse Sheehan's She's my Cherry Pie, dedicated to bakers. Recently, she hosted Ballymaloe pastry chef, JR Ryall to talk about the hotel's 'legendary dessert trolley' (her words, not mine). They had an in-depth chat about how to make the perfect chocolate éclairs with hot tips on how to achieve crisp choux pastry and the perfect glaze. If you follow this recipe, you'll definitely have the perfect éclair. Seek out JR's Ballymaloe Desserts for the recipe. Just one of the many fascinating baking podcasts, check them out. So, back to basics: baking is an exact science and to get consistently delicious results it's vital to measure accurately. Invest in a really good scales, perhaps one that can weigh down to a couple of grams. Buy the finest ingredients and, where appropriate, use good Irish butter not margarine or any of those other spreads. If you're going to invest your precious time and energy baking, it might as well be delicious. You'll also need an accurate oven. I find that I get best results in a conventional oven with elements on top as well as underneath. A fan oven is OK (brilliant for meringues and crispbreads) but it's a more drying heat so I find my cakes tend to go stale faster and are often paler in colour. If you're not sure about your oven, for the sake of a few euros, it could be worth investing in an oven thermometer for greater accuracy. Have fun and share the joy. Choux au Craquelin recipe by:Darina Allen These delicious choux buns have an irresistible crunchy craquelin top. Servings 15 Preparation Time 15 mins Cooking Time 35 mins Total Time 50 mins Course Baking Ingredients For the choux pastry 75g strong flour (baker's) Small pinch of salt 110ml water 50g butter, cut into 1cm cubes 2-3 eggs depending on size (free-range if possible) For the craquelin 85g plain flour 65g butter (room temperature) 80g caster or granulated sugar For the chantilly cream 300ml whipped cream ½ - 1 tbsp icing sugar 2-3 drops pure vanilla extract For the chocolate sauce 50g plain chocolate 25g unsweetened chocolate 175ml stock syrup, approx. (see below) Rum or pure vanilla extract For the stock syrup Makes 200ml approx. 110g sugar 150ml water Method First make the choux pastry. Sieve the flour with the salt onto a piece of silicone paper. Heat the water and butter in a high-sided saucepan until the butter is melted. Bring to a fast-rolling boil, take from the heat. (Note: Prolonged boiling evaporates the water and changes the proportions of the dough). Immediately after the pan is taken from the heat, add all the flour at once and beat vigorously with a wooden spoon for a few seconds until the mixture is smooth and pulls away from the sides of the saucepan to form a ball. Put the saucepan back on a low heat and stir for 30 seconds - one minute or until the mixture starts to fur the bottom of the saucepan. Remove from the heat and cool for a few seconds. Meanwhile, set aside one egg, break it and whisk in a bowl. Add the remaining eggs into the dough, one by one with a wooden spoon, beating thoroughly after each addition. Make sure the dough comes back to the same texture each time before you add another egg. When it will no longer form a ball in the centre of the saucepan, add the beaten egg little by little. Use just enough to make a mixture that is very shiny and just drops reluctantly from the spoon in a sheet. Next make the craquelin. Combine the flour, butter and sugar in a bowl. Mix with your fingers to form a dough then knead to a smooth consistency. Allow to rest for 15 minutes in the fridge. Preheat the oven to 180°C/Gas Mark 4. Transfer the craquelin dough to a floured sheet of parchment paper and roll out very thin — approx. 2mm. Pipe the choux and place the discs on top of the craquelin. Bake in a preheated oven for approximately 35 minutes. Allow to cool on a wire rack. Sweeten the whipped cream to taste with icing sugar and a dash of vanilla extract. Put into a piping bag with a rose nozzle and pipe into the buns. Alternatively, split the buns in half crossways and fill with the sweetened cream or filling of your choice. Dust with icing sugar. Serve with hot chocolate sauce. For the chocolate sauce: Melt the chocolate in a bowl over simmering water or in a low heat oven. Gradually stir in the syrup. Flavour with rum or pure vanilla extract. Dissolve the sugar in the waterand bring to the boil. Boil for 2 minutes then allow it to cool. Store in the fridge until needed. Didi's Tahini and White Chocolate Cookies recipe by:Darina Allen Thank you Didi for sharing this delicious recipe, my new favourite. Servings 30 Preparation Time 15 mins Cooking Time 13 mins Total Time 28 mins Course Baking Ingredients 1 large egg 1 egg yolk 100g caster sugar 90g light brown sugar 120g butter 6 tbsp good quality tahini (I like the Greek Haitoglou tahini) 150g of flour 1 tsp baking powder 1 tsp of Fleur de sel or Maldon sea salt 200g white chocolate chips, Valrhona white chocolate drops if you can get them, coarsely chopped Method Combine the eggs and both types of sugar in a bowl and whisk until combined. Melt the butter. Add to the tahini and eggs, gently whisk to combine. Add the flour, baking powder and salt, mix with a fork until all ingredients are incorporated and the dough is soft yet firm. Add the coarsely chopped white chocolate and incorporate into the dough mix. Scoop the dough with a generous teaspoonful onto a parchment-covered baking shape your dough into a roll of 4cm diameter, wrap in parchment paper and chill in the refrigerator or freezer. Cut into approx. 3cm slices. Preheat the oven to 160°C/Gas Mark 3. Just before baking, sprinkle the cookies with sea salt and bake for 10-13 minutes until the centre of the cookie loses its glistening buttery shine. It's worth rotating the baking tray halfway through. Cool on a wire rack. Chocolate Bubble Cake recipe by:Darina Allen This impressive looking cake is a speciality of Claire Ptak's of Violet Cakes located at 47 Wilton Way in London. Servings 20 Preparation Time 20 mins Cooking Time 60 mins Total Time 1 hours 20 mins Course Baking Ingredients For the cake 330g plain flour 150g cocoa powder 1½ tsp fine sea salt 2¼ tsp bicarbonate of soda 1½ tsp baking powder 520g caster sugar 3 eggs 1½ tsp vanilla extract 300g plain yoghurt 150g vegetable oil 340g hot water For the marshmallow icing 5 egg whites (200g) 340g caster sugar 50g golden syrup A pinch of fine sea salt 1½ tsp vanilla extract To decorate Gold leaf (optional) Fresh flower petals, for example Marigolds and/or Johnny Jump Ups (little Pansies) Method Preheat the oven to 160˚C/ Gas Mark 3/ Fan 140˚C. Butter and line your cake tin with enough greaseproof paper to come up the sides of the tin, this will help to remove the cake later. Measure the dry ingredients, including the sugar, into a large mixing bowl and whisk with a balloon whisk to distribute the salt, bicarbonate of soda, and baking powder evenly throughout the other dry ingredients. In another bowl, whisk together the wet ingredients (except for the hot water). Make a well in the centre of the dry ingredients and pour in the wet mixture. Starting in the middle of the bowl, whisk in a clockwise, circular motion. Don't switch direction or you'll end up with lumps. Gradually whisk together until you have a smooth but thick batter. Whisk in the hot water until smooth. Pour the batter into your pan right away and bake for 50-60 minutes until the top is springy to the touch and an inserted skewer comes out clean. Allow the cake to cool completely in the tin. Once the cake has cooled, prepare the marshmallow. Have your mixer ready with a whisk attachment. Measure all of the ingredients into a metal bowl and place over a saucepan of boiling water (do not let the water touch the bottom of the bowl or it will cook the egg whites). Whisk continuously until the sugar dissolves and the mixture is very warm to the touch. Use a thermometer and whisk continuously until it reads 72°C or 70°C (162˚F or 158˚F) for two minutes, whichever comes first. Transfer the mix into the bowl of your electric mixer and whisk on high speed until nearly stiff peaks form. Put the icing into a piping bag with a large round nozzle and pipe 20-24 big bubbles in rows over the top of the cooled cake. Use a tiny sieve to dust a strip of cocoa powder lengthwise across the cake. Decorate with flakes of gold leaf and a scattering of fresh flower petals.
