Mango cakes with cranberry-OJ sauce

There is nothing more festive than eating a cake Flambéed right at the table - creating a drama and sensation that everyone loves during Christmas!
Here is my version of a little healthier version of a mango cake that is delicious, satisfies the appetite for a bit of theatrics and is great for entertaining any time of the year!

Ingredients:
Cake:
1 egg
50gm All purpose flour
50gm regular cane sugar
4 tbsp butter
5-6 tbsp pure mango pulp(recommendation is canned Alphonso pulp)
2tsp Baking powder
Pre-heated oven to 325F

Sauce:
1/2 cup cranberries(fresh or frozen)
1 orange zest
1 orange juice
1/4cup sugar
1 star anise

Flambé:
1 cup Bourbon or liquor of your choice
Lighter

Method:
Cake:
1. Mix the butter and sugar in a bowl until sugar is well incorporated.
Note: If your butter is right of fridge or freezer, then melt it for a few seconds in microwave. The consistency should be runny and white, it shouldn't be too warm. Then you can proceed with mixing sugar to it.
2. Now add mango pulp and mix well until incorporated in the batter.
3. Now add 1 egg and mix well until incorporated in the batter.
4. Add flour and baking powder and then mix well until incorporated in the batter.
5. Final step - pour the batter in two 4" by 1.75" pans for two small cakes OR one  4" by 1.75" for one thicker cake.
6. Bake at 325F for ~20-30 minutes. Insert a toothpick and check if it comes out clear. At that point your cake is done.

Sauce:
1. Bring all the ingredients to boil and reduce in a sauce pan on low heat. It should take about 5-7 minutes once it comes to a boil.

Flambé:
1. Warm 1 cup of Bourbon or Cointreau. Transfer the liquor in a bowl.
2. Bring the bowl to the table and ignite the liquor surface with a lighter.
3. Pour half of the liquid flame on the cakes.

Enjoy the show and savor the cakes!

Linguine in wild mushroom sauce

Dried wild mushrooms have become a staple in my pantry these days. With a hectic schedule and a desire to eat as many home cooked meals as possible, there is a need to revise the grocery list every now and then to come up with innovative ideas that are in stock and save time while entertaining! Dried food happens to be one of such items.

Ingredients:
1 cup of dried while mushroom
2 1/2 cups of hot water

1/2 packet of Linguine pasta
1 tbsp olive oil
1/4 tbsp flour
2 cloves of garlic
Crushed red pepper to taste
Black Pepper powder to taste
Dried oregano to taste
3 tsp cream(optional)
Salt to taste
1/4 cup grated Parmesan cheese

Pre-prepration:
Soak the dried mushrooms in hot water for at least 30 minutes before making the pasta.

Method:
1. Start cooking the pasta based on the instructions on the packet.
2. Drain the soaking mushrooms and reserve the liquid for later use.
3. In a skillet start heating olive oil, red pepper, black pepper, garlic, oregano and salt on a medium-low flame.
4. Once the oil is heated(not to the smoking point) put the flour and cook it for 1-2 minutes into a smooth paste.
5. Add mushroom stock to the pan and simmer for 5 minutes until the sauce starts to thicken.
6. Add cream and drained mushrooms to the sauce and simmer for another minute or two on low flame.
7. Add the drained pasta to the sauce and mix.
8. Mix half of the Parmesan in the pasta.

Garnish with remaining Parmesan and serve hot!