Different Recipes from magtheweekly.com

magtheweekly.com
FOODIE FILE 
|||MAG ||| March. 20- 26 , 2010

For your feedback and recipes email us at:foodies@magtheweekly.com


Delectable Delights
Having problems deciding what to pack in your child’s lunch box? Here are a few recipes that are not only easy to prepare but will be a treat for your little one’s tummy.
by SHAHEEN
Spicy Chicken Tikka Pizza

INGREDIENTS
*  Tikka masala (1/2 a pkt)
*  1kg boneless chicken cut into small pieces
*  1 onion chopped finely
*  2 tbsp oil
*  4 tomatoes
*  1 tsp tomato ketchup
*  Shredded Mozzarella Cheese (1 large pkt)
*  2 sliced tomatoes
*  2 chopped capsicums
*  Black olives
*  One and a half tsp ginger garlic paste
*  2 large pizza crusts

METHOD
Pour oil in cooking wok. Then fry the onions till they are golden brown. Add chicken pieces and simmer till brownish. Put ginger garlic paste in the chicken. Then add the Tikka masala and cook the chicken at high flame for 10 minutes. Next add the chopped tomatoes. Leave the paste to simmer at low heat for 20-25 minutes. When the chicken becomes tender, add ketchup and chopped capsicums.
Now, simply spread ample amount of ketchup to coat the pizza crusts. Then put the chicken paste all over it and sprinkle cheese generously over the top. Garnish with sliced tomatoes, black olives and capsicums. Meanwhile, preheat the oven at 180 degrees for 15 minutes. Finally bake the pizza for 30-45 minutes or until crust turns golden brown.


--------------------------------------------------------------------------------

Cold Cake

INGREDIENTS
*  3 tbsp cocoa powder
*  3 cream pkts.
*  Dry fruits: sautéed walnuts and peanuts (2 cups)
*  1 cup ground sugar
*  2 pkts plain biscuits

METHOD
Mix the cream, cocoa powder and the ground sugar together. Mix it well and then cook for 2 minutes. When mixture starts to thicken, add plain biscuits (broken into half) and assorted dry fruits. Stir the mixture well. Pour out the hot chocolate mixture and take it out in a shopper wrapped around a cake mould. Then cool the cake and put it in the freezer overnight.The cake would take around 9-10 hours to freeze. Take frozen cake out of the shopper and garnish with almonds and specks of fresh cream.


--------------------------------------------------------------------------------

Nan Khatai

INGREDIENTS
*  2 cups maida
*  1 cup suji (Semolina)
*  1 cup ground sugar
*  1/2 cup oil
*  1 tsp baking powder
*  Pinch of salt
*  1 egg yolk

METHOD
Sieve and sift the maida and semolina together.Then make dough by mixing in sugar, oil and baking powder. Now make small cookies with the dough. Grease the baking tray and align th cookies on the tray, decorating each with a speck of egg yolk in the centre. Bake in preheated oven at 200 degrees for 20 minutes or until the yolk turns golden brown in colour.
............................................
2010

For your feedback and recipes email us at:foodies@magtheweekly.com


Rise To The Occasion
Show your appreciation on Sunday with these fun and fabulous cakes and treats that kids will love helping to create
Chocolate Truffles
Be warned - this could get messy! Kids will have a great time making these simple truffles. As for the coverings, anything goes. Wrap prettily and you have the perfect gift.

INGREDIENTS
Cakecraft milk or dark
Chocolate flavour cake
Covering
130g shop-bought or home-made Madeira cake, made into crumbs
Silver Spoon Natural Almond Extract
To Coat
Your choice of chocolate strands, sugar stars and sprinkles plus grated milk or dark chocolate Milk or dark chocolate, for melting.

METHOD
Melt the cake covering, either in short bursts in the microwave or in a bowl set over a pan of simmering water. Be careful not to overcook or crystals will begin to form. Add the cake crumbs and a few drops of almond extract and mix thoroughly. Leave to cool slightly. Shape the mixture into small balls. Sprinkle the coverings of your choice into separate saucers, then roll the balls in the coverings.
Alternatively, if you want to drizzle the truffles with chocolate instead, melt the chocolate. Place the uncovered truffles on a wire rack and drizzle with melted chocolate using a teaspoon or a piping bag. Chill for 30 minutes then store in an airtight container.
Just before serving or wrapping as a gift, place each truffle into a paper case.


--------------------------------------------------------------------------------

Chocolate Macadamia Fancies
These gorgeous little cakes are easy but time consuming, so will really show how much you care.

INGREDIENTS
150g self-raising flour
30g dark, cocoa powder
175g butter, softened
175g golden caster sugar
3 large eggs
1 tsp almond extract
For the butter icing
50g macadamia nuts, toasted
50g butter, softened
100g golden icing sugar
For the chocolate icing
100g plain chocolate
Flavour Cake Covering
25g/1oz butter
6 tbsp icing sugar
Cakecraft Chocolate

METHOD
Preheat oven to 170C. Butter the sides of a 20cm/8in square tin and base-line.
Sieve together the flour and cocoa. In another bowl beat the butter and sugar until light and creamy. Add one egg at a time and keep beating. Beat in a second egg then the last one, plus the almond extract and 1 tbsp of the flour and cocoa mix.
Fold in the remaining flour and cocoa. Pour into the prepared tin and bake for 30-35 minutes or until firm to the touch and a skewer comes out clean. Remove from the tin and leave to cool on a rack. For the butter icing, finely whiz the nuts in a food processor. Beat the butter until soft then add half the icing sugar and beat until smooth. Add the remaining icing sugar and nuts then beat well until creamy. Trim the edges of the cooled cake and slice horizontally into 3 layers. Spread the bottom layer with half the butter icing. Put the middle layer on top and spread with most of the remaining butter icing, reserving a few teaspoons. Add the final layer then chill until the butter icing is set.
Cut the cake into 16 squares. To make the chocolate icing, melt the cake covering and butter together with 4 tbsp water in a microwave or a bowl set over a pan of simmering water. Mix in the icing sugar.
Top each cake with a blob of the reserved butter icing. Drizzle over the chocolate icing, leave to cool then top with chocolate decorations.


--------------------------------------------------------------------------------

Battenburg Cakes
As an extra-special touch, tie each small cake square with a length of pretty ribbon.

INGREDIENTS
150g unsalted butter, softened, plus extra for greasing
150g unrefined caster sugar
3 free-range eggs, beaten
150g self-raising flour
2 tbsp milk
Pink food colouring
Icing sugar, for dusting
50g apricot jam
Marzipan

METHOD
Preheat the oven to 200C. Beat together the butter and sugar until light and fluffy. Add the beaten eggs a little at a time, adding a small amount of the flour if the mix looks a little curdled. Fold in the flour then add the milk and mix until smooth. Pour half of the cake mixture into another bowl. Add a drop of pink food colouring to one of the bowls and stir well. Grease and base-line a 15cm/6in square cake tin. Fold a 15cm/6in square of foil into a thick strip, grease it and place down the middle of the tin to divide it into 2. Carefully spoon the pink cake mix into one side and the plain mix into the other.
Bake in the preheated oven for 25-30 minutes. Cool slightly then turn out onto a wire rack to cool completely. Lightly dust a work surface with icing sugar and roll the marzipan into a 23cm x 23cm/9in x 9in rectangle. Trim the cakes to the same size then cut each in half lengthways. Gently heat the apricot jam in a pan until it becomes runny.
Place a piece of the pink cake on a work surface and brush one side with jam. Lay a plain piece next to it on the jam side and push together. Brush the tops with more jam then top the plain piece with a pink piece and vice versa. Brush the outside edges of the cake with more jam. Cut the rolled marzipan so that it is slightly longer than the cake. Carefully wrap and press it around the cake, brushing the edges with a little jam to seal them. Trim off the excess marzipan at the ends. Chill in the fridge for at least 30 minutes before serving or presenting as a gift cut into small squares.
 /////////////////////////FOODIE FILE 
|||MAG ||| March. 13- 19 , 2010

For your feedback and recipes email us at:foodies@magtheweekly.com


Sweet Savouries
A treat for the sweet tooth, this time we have recipes that will not only tantalise your taste buds but will make you craving for more. So read on and try out these mouth-watering recipes.
by SHAHEEN
Jam Doughnuts

INGREDIENTS
* 4 teaspoons (14g) dry yeast
* 1 1/4 cups (310ml) warm milk
* 1/4 cup (55g) caster sugar
* 60g butter, melted
* 2 eggs, lightly beaten
* 3 3/4 cups (560g) plain flour
* 1/3 cup (80ml) strawberry jam
* Vegetable oil for deep-frying
* 1/2 cup (110g) caster sugar, extra

METHOD
1. Combine yeast, milk and sugar in bowl, whisk until yeast is dissolved. Cover, stand in warm place about 10 minutes or until mixture is frothy.
2. Whisk butter and eggs into yeast mixture. Sift flour into large bowl, stir in yeast mixture and mix to a soft dough. Cover, stand in warm place about 45 minutes or until dough has doubled in size.
3. Turn dough onto floured surface, knead dough about 10 minutes or until smooth and elastic, but still slightly sticky. Roll dough out to 1cm thickness, cut into 5.5cm rounds. Place a teaspoon of jam on half the rounds, top with remaining rounds, press edges together with fingers.
4. Place rounds on greased oven trays, cover, stand in warm place about 10 minutes or until rounds have almost doubled in size, press edges together again, if necessary.
5. Deep-fry doughnuts in batches in hot oil until golden brown and cooked through. Drain on absorbent paper, Makes about 20.


--------------------------------------------------------------------------------

Bagels

INGREDIENTS
* 3 teaspoons (10g) dry yeast
* 1 teaspoon caster sugar
* 1/2 cup (125ml) warm water
* 1 cup (250ml) warm milk
* 3 cups (450g) plain flour
* 3 teaspoons salt
* 1 tablespoon caster sugar, extra
* 1 egg yolk
* 1 teaspoon water, extra
* 1 tablespoon poppy seeds
* 2 teaspoons sea salt

METHOD
1. Combine yeast, sugar, water and milk in a large bowl, whisk until yeast is dissolved. Cover, stand in warm place about 10 minutes or until mixture is frothy.
2. Stir sifted flour, salt and extra sugar into yeast mixture in 2 batches; mix to a firm dough.
3. Turn dough onto floured surface, knead about 10 minutes or until dough is smooth and elastic. Place dough into large greased bowl, cover, stand in warm place about 1 hour or until dough has doubled in size.
4. Turn dough onto floured surface, knead until smooth; divide dough into 12 portions. Knead each portion into a ball. Press finger in centre of each ball to make a hole, rotate ball with finger until the hole is one-third of the size of the bagel. Place bagels about 3cm apart on greased oven trays, cover, stand in warm place about 15 minutes, or until risen.
5. Drop bagels individually into pan of boiling water; they must not touch. Turn bagels after 1 minute, boil further minute, remove with slotted spoon. Place bagels on greased oven trays. Brush tops with combined egg yolk and extra water, sprinkle with combined seeds and sea salt. Bake in a moderately hot oven about 20 minutes. Cool on wire rack.
Makes 12.


--------------------------------------------------------------------------------

Choc Florentine Scones

INGREDIENTS
* 2 cups (300g) self-raising flour
* 1/4 cup (25g) cocoa powder
* 2 tablespoons caster sugar
* 1 teaspoon ground cinnamon
30g butter
* 1/4 cup (40g) blanched almonds, toasted, finely chopped
* 1/4 cup (60g) chopped red glace cherries
* 1/4 cup (60g) chopped glace apricots
* 1/4 cup (55g) chopped glace pineapple
* 1 cup (250ml) milk, approximately
* 150g dark chocolate, melted

METHOD
Grease 20cm round sandwich cake pan. Sift flour, cocoa, sugar and cinnamon into medium bowl; rub in butter. Stir in nuts and fruit. Stir in enough milk to mix to a soft, sticky dough. Turn dough onto floured surface, knead until combined. Press dough out to 2.5cm thickness, cut into 5.5cm rounds. Place scones into prepared pan. Bake in hot oven for about 25 minutes. Turn scones onto wire rack to cool. Spread tops of scones with chocolate, swirl with fork when almost set.
////////////////////
FOODIE FILE 
|||MAG ||| March. 27- April 02 , 2010

For your feedback and recipes email us at:foodies@magtheweekly.com


Cheese Cravings
Everybody loves cheese. And this is a good thing because not only is cheese delicious and versatile, it is very nutritious for your health.
Ms. Amber Saleem, one of Mag’s readers, shares some mouth-watering recipes of cheese with our readers. Let’s go through them!
Cheese Balls

INGREDIENTS
· 8 oz cheese
· 500 g potatoes
· 4 eggs
· 1 tbsp baking powder
· 1 tbsp black pepper
· 5 green chilies
· 1 cup plain flour
· Half bunch fresh coriander
· Salt to taste
· Oil for frying
METHOD
Boil potatoes and mash them.
Grate cheese and beat eggs.
Chop green chilies and fresh coriander.
In a bowl add potatoes, cheese, green chilies, fresh coriander, salt, baking powder, black pepper and eggs. Mix all well.
Make balls of the mixture, coat in plain flour and deep fry in medium heated oil on low flame.


--------------------------------------------------------------------------------

Cheese Toast

INGREDIENTS
· 375g cheddar cheese
· 4 eggs
· 50g soft butter
· 2tsp plain flour
· 1tsp baking powder
· 2tsp red chilli powder
· 6-8 bread slices
· 1/2 tsp salt
· Oil for frying

METHOD
Except bread, blend all ingredients into a thick paste.
Remove edges of bread and cut in triangular shape.
Dip bread slices in the egg mixture and stir-fry in a pan.


--------------------------------------------------------------------------------

Stuffed Cheese Nuggets

INGREDIENTS
· Half kg chicken mince
· 2tbsp butter
· 1 cup grated cheese
· 2 eggs, beaten
· Salt and black pepaper to taste
· Bread crumbs
· Oil for frying

METHOD
Mix butter, salt and black pepper in chicken mince.
Make balls with cheese filling.
Deep fry after coating with eggs and breadcrumbs.


--------------------------------------------------------------------------------

Cheese Omelette

INGREDIENTS
· 3 large eggs
· 2 tablespoons coriander leaves, chopped
· 1 medium tomato (chopped)
1 medium onion finely chopped
· Half cup cheese
· Salt, black pepper to taste
· Oil as required

METHOD
Combine eggs, chopped fresh coriander, cheese and pepper to taste. Beat until well blended. Stir in onions and mix.
In a medium non stick frying pan, heat 2 tablespoons oil; over moderately high heat.
Add half of the egg mixture. Cook until omelette is set.
Repeat with remaining egg mixture.
///////////////////

FOODIE FILE

|||MAG ||| May. 08 - 14 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com

To Mom With Love
‘A mother is a person who, seeing that there are only four pieces for five people, promptly announces she never did care for pie’ – Tenneva Jordan

Baked Lasagna

In the mothers' day menu card, one item that makes the top score is baked lasagna recipe.

Baked LasagnaINGREDIENTS
· 1 onion, minced
· 1 lb ground beef
· 2-teaspoon butter/margarine
· 4 medium tomatoes
· 1 cup tomato sauce
· 1/2 lb Lasagna noodles
· Salt and pepper to taste
· 1 tsp oregano
· 2 1/2 litre boiling water
· 2 lb sliced mozzarella cheese
· 1 cup cottage cheese cream
· 1/2 cup cheddar cheese
· 1 clove garlic minced
METHOD
Take a pan and pour some butter/margarine in it. Add chopped onion, garlic and ground beef into the pan and fry them lightly for about 20 minutes.
Add tomatoes, tomato sauce, salt and pepper to taste.
Simmer for 30 to 40 minutes. Take lasagna noodles and cook them in boiling water with a tablespoon salt for about 20 minutes.
Take a baking dish and spread about 1/3 meat mixture in it.
Add layer of noodles, 1/2 cottage cheese, 1/3 mozzarella and 1/2 cheddar cheese.
Keep repeating the process of making layers, till the remaining meat gets finished.
Make topping with the remaining 1/3 mozzarella cheese and the yummy mouthwatering baked lasagna for your mother is ready to be served.

Blueberry Cupcakes
Blueberry CupcakesA fabulous dish that can make mothers day dinner really special is undoubtedly blueberry cupcakes recipe. And the best part is that making the recipe of blueberry cupcakes for mother’s day is very simple.

INGREDIENTS
· 1/3 cup butter/margarine
· 2 cup flour
· 1 cup sugar
· 3/4 cup milk
· 1 egg, beaten
· 1 teaspoon vanilla essence
· 2 cup blueberries

METHOD
Take a bowl and pour flour, sugar, milk, butter/margarine, egg, vanilla essence and blueberries in it. Stir all ingredients very well.
Fill the mixture in muffin tins for baking. Bake the mixture in oven at a temperature of 375° F for about 20-25 minutes and the scrumptious blueberry cupcakes are ready to be served.

Jam Roll-ups
With just a little help from an adult or older sibling, your child can serve up a simple but equally impressive treat – mini pastries filled with Mom's favourite fruit preserves.

Jam Roll-upsINGREDIENTS
· 1 premade 9-inch piecrust
· All-purpose flour
· Jam or preserves
· Vegetable margarine
· 1 cup confectioners' sugar
· 1 1/2 tablespoons water

METHOD
Unfold the piecrust onto a lightly floured surface and spread a thin layer of jam or preserves onto the dough. With a butter knife, cut the crust into 20 pie slices then roll up each wedge starting at its wider edge. Chill the roll-ups for at least 1 hour so that they will retain their shapes during baking.
When you're ready to bake the roll-ups, heat the oven to 450 degrees. Then line a baking sheet with aluminum foil and grease the foil with vegetable margarine. Place the chilled pastries on the baking sheet, spacing them at least 2 inches apart. Bake 10 to 12 minutes or until lightly browned, then remove the sheet from the oven and transfer the pastries to a cooling rack.
Now stir together the confectioners' sugar and water in a bowl until smooth. Then spread the glaze onto the cooled pastries and serve them to Mom.
///////////////
FOODIE FILE

|||MAG ||| April. 24 - 30 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com

Strawberry Treat
This time I come to share recipes of the most delicious red fruit strawberry. Enjoy the marvelous taste of strawberries.

Strawberry Tart

Strawberry TartDough For Tart
INGREDIENTS
· 200g plain flour
· 200g icing sugar
· 300g white butter
· 1tbsp baking powder
· 1 egg

METHOD
Mix together plain flour, butter and baking powder in a bowl then include icing sugar. Mix again and add an egg; combine all ingredients well. Slowly add one cup plain flour and knead until the smooth dough is ready.
Now set dough in tart mould tray (small cup moulds) trim edges with knife and make impressions of folk on edges. Keep it in, 250 degree pre-heat oven to bake.
Reduce temperature to 200 when you place moulds tray in oven and after five minutes reduce temperature to 150. Bake for 10-12 minutes.

For Topping
INGREDIENTS
· 300g milk
· 6 egg yolks
· 4tbsp sugar
· 20 strawberries, fresh
· 3tbsp strawberry jam
METHOD
Boil milk and add sugar. On boiling point, add whipped egg yolk, mix well and cook. When it turns to thicken, take out one cooking spoon of this mixture. Cook more for thickness.
Whip 10-12 strawberries with electric beater into a smooth paste; add yolk mixture and mix well again. Fill piping bag with jam.
Now remove tarts from mould cups and assemble in this way; spread strawberry sauce on tart with spoon, place yolk mixture and on top display strawberry jam dots. Serve with tea.

Strawberry Ice cream Soda
Strawberry Ice cream SodaINGREDIENTS

· 1 glass milk
· 12-15 strawberries
· 2 scoops vanilla ice cream
· 1 glass cold soda water
· Sugar to taste
· Ice as required

METHOD
Blend milk, strawberries, sugar and ice cream together. Include ice and shake again.
Pour shake in glasses and add soda water. Garnish with strawberry and serve instantly.

Strawberry Pudding
Strawberry PuddingINGREDIENTS
· 1 sponge cake (2 pounds), cut into slices
· 1/2 cup corn flour
· 1/2 cup walnuts (roughly crushed)
· 1/2 cup hot milk
· 250g strawberry (cube cutting)
· 1 litre milk
· 1 cup sugar
· 3 lemons
· 1 packet strawberry jelly
· 2 packets fresh cream

METHOD
Prepare jelly according to directions given on the wrapper; pour in a shallow plate and keep aside to cool. Cut into cubes. Make custard with one litre milk, corn flour and sugar. Use wooden spoon to stir custard. Take a wide shallow dish to arrange layers.
First pour custard then put cake slices and pour hot milk, after that arrange strawberry cubes, jelly and walnuts. Repeat once more and at the end top these with fresh cream.
Garnish with strawberry cubes, walnut and jelly. Refrigerate and serve chilled.
 ///////////////////
FOODIE FILE

|||MAG ||| April. 24 - 30 , 2010
For your feedback and recipes email us at:foodies@magtheweekly.com

Strawberry Treat
This time I come to share recipes of the most delicious red fruit strawberry. Enjoy the marvelous taste of strawberries.

Strawberry Tart

Strawberry TartDough For Tart
INGREDIENTS
· 200g plain flour
· 200g icing sugar
· 300g white butter
· 1tbsp baking powder
· 1 egg

METHOD
Mix together plain flour, butter and baking powder in a bowl then include icing sugar. Mix again and add an egg; combine all ingredients well. Slowly add one cup plain flour and knead until the smooth dough is ready.
Now set dough in tart mould tray (small cup moulds) trim edges with knife and make impressions of folk on edges. Keep it in, 250 degree pre-heat oven to bake.
Reduce temperature to 200 when you place moulds tray in oven and after five minutes reduce temperature to 150. Bake for 10-12 minutes.

For Topping
INGREDIENTS
· 300g milk
· 6 egg yolks
· 4tbsp sugar
· 20 strawberries, fresh
· 3tbsp strawberry jam
METHOD
Boil milk and add sugar. On boiling point, add whipped egg yolk, mix well and cook. When it turns to thicken, take out one cooking spoon of this mixture. Cook more for thickness.
Whip 10-12 strawberries with electric beater into a smooth paste; add yolk mixture and mix well again. Fill piping bag with jam.
Now remove tarts from mould cups and assemble in this way; spread strawberry sauce on tart with spoon, place yolk mixture and on top display strawberry jam dots. Serve with tea.

Strawberry Ice cream Soda
Strawberry Ice cream SodaINGREDIENTS

· 1 glass milk
· 12-15 strawberries
· 2 scoops vanilla ice cream
· 1 glass cold soda water
· Sugar to taste
· Ice as required

METHOD
Blend milk, strawberries, sugar and ice cream together. Include ice and shake again.
Pour shake in glasses and add soda water. Garnish with strawberry and serve instantly.

Strawberry Pudding
Strawberry PuddingINGREDIENTS
· 1 sponge cake (2 pounds), cut into slices
· 1/2 cup corn flour
· 1/2 cup walnuts (roughly crushed)
· 1/2 cup hot milk
· 250g strawberry (cube cutting)
· 1 litre milk
· 1 cup sugar
· 3 lemons
· 1 packet strawberry jelly
· 2 packets fresh cream

METHOD
Prepare jelly according to directions given on the wrapper; pour in a shallow plate and keep aside to cool. Cut into cubes. Make custard with one litre milk, corn flour and sugar. Use wooden spoon to stir custard. Take a wide shallow dish to arrange layers.
First pour custard then put cake slices and pour hot milk, after that arrange strawberry cubes, jelly and walnuts. Repeat once more and at the end top these with fresh cream.
Garnish with strawberry cubes, walnut and jelly. Refrigerate and serve chilled.