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On 27th May 2009, LG sponsored a Microwave Cooking Contest at The Calcutta Swimming Club. Around 8 contestants were selected for the final round. And yes, your Vaishali was one of them.

My recipe was Peach Bake. It is a hot dessert. Normally, dessert should be served chilled, but I thought why not make this dish in a microwave oven. Just wanted to be a bit different... but never though that this recipe would end up being the winner.

Some other recipes in the fray were Navratan Korma, Baigan-e-Bahar, Boondi Kheer and Potato Mango Curry to name a few.

The contest was judged by Mrs. Sharmistha De, a celebrity cook whose cooking programs are regularly being aired on a Bengali Channel, Aakash Bangla.

Winning Recipe

Peach Bake - The Recipe

Preparation Time : 30 minutes
Serves : 6-8

Ingredients :




For Main Dish :

  • Peach Slices in Juice - 400g can

  • Corn Flakes - cup

  • Vanilla Sponge Cake - 200g

  • Golden Raisins - 3 tbsp

  • Low-Fat Spread - tbsp

  • Sesame Seeds - tsp

  • Cinnamon 1 stick

For Egg-less Sponge Cake :

  • Refined Flour - 1 cup

  • Powdered Sugar - cup

  • Baking Powder - 1 tsp

  • Baking Soda - 1 tsp

  • Melted Butter - 3 tbsp

  • Curd - cup

  • Milk - cup

  • Vanilla Essence - 8 drops

Method :

  • Method for the Cake :

  • Sieve all the dry ingredients together, except sugar, 3-4 times.

  • Grease and dust a deep oven proof bowl.

  • Melt the butter, add powdered sugar, curd, essence and a pinch of salt, and then gradually add the flour mixture and milk.

  • Make a smooth batter to a dropping consistency.

  • Pour the mixture in the prepared mould and bake in the BAKE OR CRISP mode for 4-5 minutes or till the skewer comes out clean.

  • Take it out and let it cool on a wire rack.

  • Cut into fingers and keep it aside.

  • Method for Assembling the Dish :

  • Drain the peaches, reserving the juice in a small pan.

  • Add the sultanas, cinnamon stick and orange rind to the reserved fruit juice and boil it in a pan on HIGH mode. Lower the temperature and simmer for 1-2 minutes, to reduce the liquid by half.

  • Remove the cinnamon stick and rind and keep it aside.

  • Melt the low-fat spread in a small oven proof shallow dish, cook the  cornflakes and sesame seeds in CRISP mode for 2-3 minutes.

  • In a glass bowl arrange a layer of peach slices evenly. Pour a few teaspoons of the syrup over the peach slices. Sprinkle a few choco chips. Then arrange the sponge fingers evenly.

  • Again layer the peach slices. Pour a few teaspoons of the syrup. Again sprinkle a few choco chips.

  • Now spread the cornflake mixture on the top. Garnish with peach slices.

  • Bake for 5-7 minutes, or until the top layer is golden brown.

  • Place a strawberry in the centre to add a dash of color to the dish. Sprinkle a few choco chips. Serve hot.

  • Variations :

  • Try experimenting with the breakfast cereal for the topping. The lowest-calorie breakfast cereals are usually those that are highest in fibre, so it is worth checking the labels for comparisons. Bran cereals are a good choice.

  • You could use chopped nuts instead of the sesame seeds, but remember that this will increase the fat content.

  • Any canned fruit can be used in place of the peaches. Apricots would be delicious, as would pineapple chunks. Make sure they are in their own natural juice.


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Peach Bake

My Recipe - Peach Bake



Dish in preparation stage            I am getting motivated



Explaining it all to audience           Winner announcement


The winning look




















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