Pizza sandwiches - Calzone
for Dough
2 cups of flour
1 tsp sugar
2 tsp instant yeast
1 Tbsp milk powder
Room temp warm water
2 tbsp oil in the dough
**no egg in this recipe**
Make a soft dough by adding s little water at a time. Bang dough in counter for 5 minutes. Oil a bowl, place dough in bowl, place oil on top of fough and allow to rise for between 45mins -1 hr.
Punch dough down, then divide dough into 4 and roll out each dough like a chapatti.
Set aside.
Filling
2 tbsp oil
1 tsp garlic paste
1 Tbsp tomato paste
4 Tbsp ketchup
1 onion chopped
1 capsicum chopped
4 olives sliced
4 mushrooms sliced
1 cup chicken tikka chunks (or cooked chicken little cubes)
1/2 tsp salt
1 tsp oregano leaves
1/2 cup mozzerella cheese
1/2 cup cheddar cheese
Heat oil, add garlic paste, stir well then add onions, chicken, capsicum, tomato paste, ketchup and salt stir well. Add oregano leaves. Stir well and remove from heat.
Preheat oven at 180 degrees.
Place filling in half of rolled out dough -don't go all the way to the edge.
Add 2 Tbsp mozzerella and 2 tbsp cheddar ontop of filling. Pull half with no filling over the filling and push both halves of dough together. Place on oven tray and bake in oven till golden brown.try checking after 15 mins
Monday 10 December 2012
Mango Surprise Flan by shireen
Mango Surprise Flan
Ingredients
Butter 5 ounce
Sugar 5 ounce
Flour 6 ounce
Eggs 2
Baking powder 1 tsp
Vanilla essence 1 tsp
Milk 3 tbsp
Ingredients for filling
Milk 2 cups
Rafhan custard powder 3 tbsp
Sugar 6 tbsp
Fresh cream ½ cup
Mangoes chopped or sliced 2 cups
Rafhan quick set mango jelly 1 packet
Method for flan
Beat5 ounce butter and 5 ounce sugar till light and fluffy add 2 eggs one at a time and beat. Add 1 tsp vanilla essences, fold in sieved 6 ounce flour and 1 tsp baking powder mixture, add 3 tbsp milk pour in a greased flan pan and bake in a pre heated oven for 20 minutes on 180 degree C.
Method for filling
Make custard with 2 cups milk, 6 tbsp sugar and 3 tbsp Rafhan custard powder till thick, remove cool and add ½ cup cream, fill the flan with custard, decorate with 2 cups mangoes, 1 packet jelly cook and pour on mangoes and set it and then decorate with whipped cream.
Lemony chicken by shireen
Lemony Chicken
1/2 kg boneless chicken cut into thin strips
1 onion thick sliced
1 tsp garlic paste
2 Tbsp oil...
1 tsp salt
1 tsp artificial sweetner
1/2 tsp oregano leaves
1 tsp Shan Teekhi black pepper powder
1/4 cup it 4 Tbsp lemon juice
1 capsicum thinly sliced
1 green chilli sliced (optional)
1 cup water
1 tsp heaped cornflour mixed with 1 Tbsp water.
Heat oil, add garlic paste and stir well. Add chicken, stir and put lid on for 5 minutes. Remove lid, stir well add onion, salt, capsicum, sweetner, black pepper, lemon juice and stir. Add water and bring to boil. Once water has boiled add cornflour paste slowly and stir. Allow sauce to thicken and serve. Capsicum and onion should be crisp.
Serve with brown rice if you are on a diet or regular boiled rice or fried rice.
Enjoy.
1/2 kg boneless chicken cut into thin strips
1 onion thick sliced
1 tsp garlic paste
2 Tbsp oil...
1 tsp salt
1 tsp artificial sweetner
1/2 tsp oregano leaves
1 tsp Shan Teekhi black pepper powder
1/4 cup it 4 Tbsp lemon juice
1 capsicum thinly sliced
1 green chilli sliced (optional)
1 cup water
1 tsp heaped cornflour mixed with 1 Tbsp water.
Heat oil, add garlic paste and stir well. Add chicken, stir and put lid on for 5 minutes. Remove lid, stir well add onion, salt, capsicum, sweetner, black pepper, lemon juice and stir. Add water and bring to boil. Once water has boiled add cornflour paste slowly and stir. Allow sauce to thicken and serve. Capsicum and onion should be crisp.
Serve with brown rice if you are on a diet or regular boiled rice or fried rice.
Enjoy.
MARBLE CUP CAKES BY SHIREEN
MARBLE CUP CAKES
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Eggs 3
Self raising flour 5 ½ ounce
Coco powder 2 tbsp
Milk 2 tbsp
Vanilla essence 1 tsp
Ingredients for icing
Butter 3 ounce
Icing sugar 5 ½ ounce
Coco powder 1 tsp heap
Hot water 1 tbsp
Method for cup cake
1)Pre heat the oven to 190 degree C,
2)In a bowl beat together 6 ounces of butter and 6 ounces of castor sugar till the mixture turns fluffy.
2)Add in the eggs one by one alternating with flour beat until smooth, add vanilla essence , divide mixture in half into two separate bowls, add coco and milk to one of the bowl and mix well, spoon equal amount of each mixture into paper cases and swirl around with the tip of the knife, bake for 20 min, remove and cool on a wire rack.
Method for icing
Beat butter and icing sugar in a bowl till fluffy add coco and hot water mixture previously into a paste, beat until smooth using a palette knife, spread cup cakes with icing and decorate top with grated chocolate.
Ingredients
Butter 6 ounces
Caster sugar 6 ounces
Eggs 3
Self raising flour 5 ½ ounce
Coco powder 2 tbsp
Milk 2 tbsp
Vanilla essence 1 tsp
Ingredients for icing
Butter 3 ounce
Icing sugar 5 ½ ounce
Coco powder 1 tsp heap
Hot water 1 tbsp
Method for cup cake
1)Pre heat the oven to 190 degree C,
2)In a bowl beat together 6 ounces of butter and 6 ounces of castor sugar till the mixture turns fluffy.
2)Add in the eggs one by one alternating with flour beat until smooth, add vanilla essence , divide mixture in half into two separate bowls, add coco and milk to one of the bowl and mix well, spoon equal amount of each mixture into paper cases and swirl around with the tip of the knife, bake for 20 min, remove and cool on a wire rack.
Method for icing
Beat butter and icing sugar in a bowl till fluffy add coco and hot water mixture previously into a paste, beat until smooth using a palette knife, spread cup cakes with icing and decorate top with grated chocolate.
Cake Alaska by shireen
Cake Alaska
Ingredients
Butter 8 ounce
Sugar 4oz brown sugar & 4oz castor sugar
Flour 6 ounce
Cocoa powder 2 ounce
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 4
Cooking Chocolate (melted) 4 tbsp
Milk 4 tbsp
Vanilla ice cream as required
Fresh Cream for Topping
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour ,Vanilla essence ,cocoa and baking powder. Pour mixture in a greased 8 inches round sandwich tins. And bake for 30 minutes on 180 degrees. Remove and cool cake. Put 1 cake in a platter. Fill with scoop of vanilla Ice Cream. Cover with second cake on top. Top with melted chocolate. add the cream on low heat and simmer till mixed well and serve immediately.
note and the chocolate that used for topping was a mixture of 4 ounce fresh cream and 8 ounce cooking chocolate.
Please note Shireen Aunty had used 4 ounces of brown sugar and 4 ounces of caster sugar.
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Cake Alaska
Grease 2 8 inch sandwich cake pans (or 1 large 8 inch cake pan and slice cake in half when cooked. Cake pans should be greased and floured.
8 Tbsp butter
8 Tbsp brown sugar
8 Tbsp castor sugar
12 Tbsp flour
4 Tbsp cocoa powder
2 tsp baking ingredients
1 tsp vanilla essence
4 eggs
4Tbspcooking chocolate
4 Tbsp milk
Beat butter till it starts to get fluffy.
Then, while beating, slowly add both sugars and beat till light and fluffy.
In a seperate bowl, sift together the flour, baking powder and cocoa powder. Set aside.
Then with blender on low speed, add an egg, then 1 Tbsp if the flour mix, and continue to so this process till all eggs are used. By hand, fold through the remaining flour into the butter mix.
In a small pan, place chocolate and milk in ab heat till chocolate is well melted.
Mix well, and thenfold into cake mixture going only In a clockwise direction. Divide dough into the prepared pans and bake at 180 degrees for 30 minutes.
Chocolate Ganache
8 Tbsp*cream (Not tetrapack - use dairy cream)
8 Tbsp cooking chocolate
(ratio is always 2 parts chocolate to 1 part cream)
Cook for 2 mins, till chocolate is melted, then allow to cool.
lay 1 of the cakes on serving platter.
Scoop balls of icecream over cake so it's full of icecream.
Put second layer of cake on top. Pour over chocolate ganache, and drizzle with cream. Sprinkle with grated chocolate if desired.
*1 fluid ounce = 2 Tbsp
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Baked Alaska
Ingredients
Ice cream 1 liter
Cream of tartar a pinch
Eggs 2
Sugar 2 ounces
Flour 2 ounces
Icing sugar 2 ounces
Egg whites 2 or 3
Pineapple chopped ½ cup
Vanilla essence ½ tsp
Pineapple syrup as required
Method
Make sponge cake, bake in a rectangular tin, remove and cut into 2 equal pieces, sprinkle pineapple syrup on the cake, put ½ cup chopped pineapple pieces, spread with 1 liter ice cream, cover with second piece of cake, put in the freezer to chill for 2 hours, bake 2 egg white stiffed with 2 ounce sugar, ½ tsp essence and pinch of cream of tartar, pipe egg whites all over to cover the cakes, brown in a very hot oven, 250 degree C to 2 to 3 minutes, serve immediately.
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Ingredients
Butter 8 ounce
Sugar 4oz brown sugar & 4oz castor sugar
Flour 6 ounce
Cocoa powder 2 ounce
Baking powder 2 tsp
Vanilla essence 1 tsp
Eggs 4
Cooking Chocolate (melted) 4 tbsp
Milk 4 tbsp
Vanilla ice cream as required
Fresh Cream for Topping
Method
Beat butter and sugar, till light and fluffy. Add in eggs one by one then fold in the sieved mixture of flour ,Vanilla essence ,cocoa and baking powder. Pour mixture in a greased 8 inches round sandwich tins. And bake for 30 minutes on 180 degrees. Remove and cool cake. Put 1 cake in a platter. Fill with scoop of vanilla Ice Cream. Cover with second cake on top. Top with melted chocolate. add the cream on low heat and simmer till mixed well and serve immediately.
note and the chocolate that used for topping was a mixture of 4 ounce fresh cream and 8 ounce cooking chocolate.
Please note Shireen Aunty had used 4 ounces of brown sugar and 4 ounces of caster sugar.
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Cake Alaska
Grease 2 8 inch sandwich cake pans (or 1 large 8 inch cake pan and slice cake in half when cooked. Cake pans should be greased and floured.
8 Tbsp butter
8 Tbsp brown sugar
8 Tbsp castor sugar
12 Tbsp flour
4 Tbsp cocoa powder
2 tsp baking ingredients
1 tsp vanilla essence
4 eggs
4Tbspcooking chocolate
4 Tbsp milk
Beat butter till it starts to get fluffy.
Then, while beating, slowly add both sugars and beat till light and fluffy.
In a seperate bowl, sift together the flour, baking powder and cocoa powder. Set aside.
Then with blender on low speed, add an egg, then 1 Tbsp if the flour mix, and continue to so this process till all eggs are used. By hand, fold through the remaining flour into the butter mix.
In a small pan, place chocolate and milk in ab heat till chocolate is well melted.
Mix well, and thenfold into cake mixture going only In a clockwise direction. Divide dough into the prepared pans and bake at 180 degrees for 30 minutes.
Chocolate Ganache
8 Tbsp*cream (Not tetrapack - use dairy cream)
8 Tbsp cooking chocolate
(ratio is always 2 parts chocolate to 1 part cream)
Cook for 2 mins, till chocolate is melted, then allow to cool.
lay 1 of the cakes on serving platter.
Scoop balls of icecream over cake so it's full of icecream.
Put second layer of cake on top. Pour over chocolate ganache, and drizzle with cream. Sprinkle with grated chocolate if desired.
*1 fluid ounce = 2 Tbsp
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Baked Alaska
Ingredients
Ice cream 1 liter
Cream of tartar a pinch
Eggs 2
Sugar 2 ounces
Flour 2 ounces
Icing sugar 2 ounces
Egg whites 2 or 3
Pineapple chopped ½ cup
Vanilla essence ½ tsp
Pineapple syrup as required
Method
Make sponge cake, bake in a rectangular tin, remove and cut into 2 equal pieces, sprinkle pineapple syrup on the cake, put ½ cup chopped pineapple pieces, spread with 1 liter ice cream, cover with second piece of cake, put in the freezer to chill for 2 hours, bake 2 egg white stiffed with 2 ounce sugar, ½ tsp essence and pinch of cream of tartar, pipe egg whites all over to cover the cakes, brown in a very hot oven, 250 degree C to 2 to 3 minutes, serve immediately.
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Blue berry Muffins by shireen
Blue berry Muffins
Ingredients
Butter 8 ounce /200 gms
Castor sugar 8 ounce
Flour 6 ounce
Semolina 2 ounce
Baking powder 2 tsp
Vanilla essence 1 tsp
Milk 2 – 3 tbsp
Blue berries ½ cup
Blue berry jam 4 tbsp
Eggs 4
Method
Beat butter and sugar till light and fluffy; add eggs 1 at a time. Add essence. Fold in the sieved mixture of flour, semolina and baking powder. Also add in milk, and blue berries. Pour mixture in muffin pan. Drizzle ½ tsp of blue berry jam on to each muffin. Lightly mix bake on 180 degree for 30 minutes.
Ingredients
Butter 8 ounce /200 gms
Castor sugar 8 ounce
Flour 6 ounce
Semolina 2 ounce
Baking powder 2 tsp
Vanilla essence 1 tsp
Milk 2 – 3 tbsp
Blue berries ½ cup
Blue berry jam 4 tbsp
Eggs 4
Method
Beat butter and sugar till light and fluffy; add eggs 1 at a time. Add essence. Fold in the sieved mixture of flour, semolina and baking powder. Also add in milk, and blue berries. Pour mixture in muffin pan. Drizzle ½ tsp of blue berry jam on to each muffin. Lightly mix bake on 180 degree for 30 minutes.
Pineapple upside down cake by shireen
Pineapple upside down cake:
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
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Pineapple upside down cake
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
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Pineapple upside down cake
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
Black Forest Cake by shireen
Black Forest Cake
Ingredients
Eggs 4
Castor sugar 4 ounce
Flour 3 ounce
Coco powder 1 Tbsp
Baking powder 1 tsp
Vanilla essence 1 tsp
For icing
Fresh cream 12 ounces
Icing sugar 2 ounces
Canned cherries as required
Tinned peaches 1 cup
Chocolate syrup for decoration
Method
Beat eggs with castor sugar till light and fluffy, add essence. Sift together flour, coco and baking powder. Very lightly fold the sifted flour into beaten eggs. Grease two 8 inches sandwich pans with oil. Line with greased butter paper. Pour cake batter in this. Bake in a pre heated oven on 180 degrees for 25 minutes. Removed and cool. Cut sponge in 2 halves. Brush with fruit syrup. Spread with whipped cream. Top with peaches and cherries. Cover with second piece of sponge. Again brush with syrup. Continue till all three layers have been added in the same way. Now put the last layer of sponge on top. Apply whipped cream on sides and top, drizzle with chocolate syrup on top and sides, decorate with cherries.
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Blackforest Cake
Chocolate sponge
4 eggs
8 Tbsp castor sugar
8 Tbsp slightly heaped flour
2 Tbsp heaped cocoa powder
1 tsp baking powder
1 tsp vanilla essence
Preheat oven 180 degrees
Beat eggs with a mixer (machine or with hand mixer) until they become light and fluffy. While mixer is still going, add sugar 1 spoon at a time. Add vanilla essnce and continue to beat until a point forms and stays when beater is lifted. (the longer mix is bested - the lighter the sponge will be).
Once egg mix is ready, fold flour mix lightly - lightly by little by hand using a spatula. Fold mix in a figure 8 Ina clockwise direction.
Grease 2 x 81/2 inch sandwich pans with oil, then butter paper and then oil again. Divide mix in 2 and bake for 20 mins (if you only have 1 large 81/2 inch pan, put all mix in 1 pan, bake for 25 mins and once cool, cut cake in half.
Icing for cake
1-1/2 cups (24 Tbsp) fresh cream chilled (Whipping cream - tetrapak cream doesn't get as firm)
4 Tbsp icing sugar
Canned cherries - as required
1 cup canned peach pieces - drained - keep juice seperate
Choc syrup - as required. Bought, or see recipe below.
Beat cream with hand mixer. As it starts to thicken, add sugar 1 spoon as a time. Once whipped and makes stuff peaks set aside.
Place 1 sponge cake in serving plate. Spoon reserved peach syrup then add layer of whipped cream. Add drained peach pieces over cream and put on 2nd sponge. Add more peach syrup in this sponge and the cover whole cake with whipped cream. Drizzle chocolate syrup* in circles all over top. You can leave like this or with the tip of fork draw zig zag pattern down cake, change direction and draw again.
Place rest of cream in piping bag and pipe around top of cake. Add canned cherries into piped area and serve.
Enjoy
*chocolate syrup
1 cup icing sugar
2 Tbsp cocoa powder
1 tsp butter
2 Tbsp water
Place all ingredients in a pan, heat for 2 minutes and allow to cool.
**you can use pineapple pieces and syrup if you don't like pieces
***you can make blackforest pastries by making cake in rectangle pain 9x13 inch pan. Then take out, cut into ling strips then ice as described for individual cakes.
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Black Forest Cake
Black Forest Cake Ingredients Eggs 4 Castor sugar 4 ounce Flour 3 ounce Coco powder 1 ounce Baking powder 1 tsp Vanilla essence 1 tsp For icing Fresh cream 12 ounces Icing sugar 2 ounces Canned cherries as required Tinned peaches 1 cup Chocolat...e syrup for decoration Method Beat eggs with castor sugar till light and fluffy, add essence. Sift together flour, coco and baking powder. Very lightly fold the sifted flour into beaten eggs. Grease two 8 inches sandwich pans with oil. Line with greased butter paper. Pour cake batter in this. Bake in a pre heated oven on 180 degrees for 25 minutes. Removed and cool. Cut sponge in 2 halves. Brush with fruit syrup. Spread with whipped cream. Top with peaches and cherries. Cover with second piece of sponge. Again brush with syrup. Continue till all three layers have been added in the same way. Now put the last layer of sponge on top. Apply whipped cream on sides and top, drizzle with chocolate syrup on top and sides, decorate with cherries.
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Blackforest Cake
Chocolate sponge
4 eggs
8 Tbsp castor sugar
8 Tbsp slightly heaped flour
2 Tbsp heaped cocoa powder
1 tsp baking powder
1 tsp vanilla essence
Preheat oven 180 degrees
Beat eggs with a mixer (machine or with hand mixer) until they become light and fluffy. While mixer is still going, add sugar 1 spoon at a time. Add vanilla essnce and continue to beat until a point forms and stays when beater is lifted. (the longer mix is bested - the lighter the sponge will be).
Once egg mix is ready, fold flour mix lightly - lightly by little by hand using a spatula. Fold mix in a figure 8 Ina clockwise direction.
Grease 2 x 81/2 inch sandwich pans with oil, then butter paper and then oil again. Divide mix in 2 and bake for 20 mins (if you only have 1 large 81/2 inch pan, put all mix in 1 pan, bake for 25 mins and once cool, cut cake in half.
Icing for cake
1-1/2 cups (24 Tbsp) fresh cream chilled (Whipping cream - tetrapak cream doesn't get as firm)
4 Tbsp icing sugar
Canned cherries - as required
1 cup canned peach pieces - drained - keep juice seperate
Choc syrup - as required. Bought, or see recipe below.
Beat cream with hand mixer. As it starts to thicken, add sugar 1 spoon as a time. Once whipped and makes stuff peaks set aside.
Place 1 sponge cake in serving plate. Spoon reserved peach syrup then add layer of whipped cream. Add drained peach pieces over cream and put on 2nd sponge. Add more peach syrup in this sponge and the cover whole cake with whipped cream. Drizzle chocolate syrup* in circles all over top. You can leave like this or with the tip of fork draw zig zag pattern down cake, change direction and draw again.
Place rest of cream in piping bag and pipe around top of cake. Add canned cherries into piped area and serve.
Enjoy
*chocolate syrup
1 cup icing sugar
2 Tbsp cocoa powder
1 tsp butter
2 Tbsp water
Place all ingredients in a pan, heat for 2 minutes and allow to cool.
**you can use pineapple pieces and syrup if you don't like pieces
***you can make blackforest pastries by making cake in rectangle pain 9x13 inch pan. Then take out, cut into ling strips then ice as described for individual cakes.
about a month ago · Report
FALOODA by shirren
Falooda
Ingredients
Milk 5 cups
Condensed milk ½ tin
Gulab sharbat as required
Fruit cock tail 1 cup
Strawberry ice cream 1 liter
Sliced almond and pistachio as required
Basil Seeds 1 tbsp soaked in 1 cup of water
Rafhan strawberry jelly 1 packet
Ingredients for falooda
Arrowroot 1 ½ cup
Water 3 cups
Method for falooda
Mix together 1 ½ cup arrowroot and 3 cups of water, cook stirring continuously till glossy, put the mixture in a falooda mould and squeezed into a vessel that has been filled with child water and ice. Mix 5 cups milk and ½ tin condensed milk together and chill for 4 hours.
To serve
In a tall glass put gulab sharbat, falooda, milk, scoop of strawberry ice cream, Basil seeds and jelly, decorate with sliced almonds and pistachios.
note tukhmalanga is called bazil seeds in english and basil seeds turn transparent aft been soaked in water
note arrowroot is an easily digested starch extracted from the roots of arrowroot plant.the starch is used as a thickener in many food.it is just like corn flour
note instead of falooda u can use the rice stick noodles,,which are white in colour and very thin,,,n
rice stick are white / clear in colour and are available both thick and thin. I recommend using the thick ones .
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Falooda
Ingredients
Milk 5 cups
Condensed milk ½ tin
Gulab sharbat as required
Fruit cock tail 1 cup
Strawberry ice cream 1 liter
Sliced almond and pistachio as required
Basil Seeds 1 tbsp soaked in 1 cup of water
Rafhan strawberry jelly 1 packet
Ingredients for falooda
Arrowroot 1 ½ cup
Water 3 cups
Method for falooda
1) In a bowl mix together 1 ½ cup arrowroot and 3 cups of water.
2) In a separate pan heat the dissolved arrowroot stirring continuously till glossy.
3) Pour the mixture into a falooda mould. Now take a vessel that has been filled with chilled water and ice. Place the falooda mould on top of it.
4)Ina separate bowl mix together 5cups of milk and ½ tin condensed milk and chill for 4 hours.
To serve
1)In a long glass pour some gulab sharbat,1tbsp falooda, ½ cup prepared milk mixture ,a scoop of strawberry ice cream, basil seeds and jelly.
2)Decorate with sliced almonds and pistachios.
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Ingredients
Milk 5 cups
Condensed milk ½ tin
Gulab sharbat as required
Fruit cock tail 1 cup
Strawberry ice cream 1 liter
Sliced almond and pistachio as required
Basil Seeds 1 tbsp soaked in 1 cup of water
Rafhan strawberry jelly 1 packet
Ingredients for falooda
Arrowroot 1 ½ cup
Water 3 cups
Method for falooda
Mix together 1 ½ cup arrowroot and 3 cups of water, cook stirring continuously till glossy, put the mixture in a falooda mould and squeezed into a vessel that has been filled with child water and ice. Mix 5 cups milk and ½ tin condensed milk together and chill for 4 hours.
To serve
In a tall glass put gulab sharbat, falooda, milk, scoop of strawberry ice cream, Basil seeds and jelly, decorate with sliced almonds and pistachios.
note tukhmalanga is called bazil seeds in english and basil seeds turn transparent aft been soaked in water
note arrowroot is an easily digested starch extracted from the roots of arrowroot plant.the starch is used as a thickener in many food.it is just like corn flour
note instead of falooda u can use the rice stick noodles,,which are white in colour and very thin,,,n
rice stick are white / clear in colour and are available both thick and thin. I recommend using the thick ones .
///////////////////////////////////////
Falooda
Ingredients
Milk 5 cups
Condensed milk ½ tin
Gulab sharbat as required
Fruit cock tail 1 cup
Strawberry ice cream 1 liter
Sliced almond and pistachio as required
Basil Seeds 1 tbsp soaked in 1 cup of water
Rafhan strawberry jelly 1 packet
Ingredients for falooda
Arrowroot 1 ½ cup
Water 3 cups
Method for falooda
1) In a bowl mix together 1 ½ cup arrowroot and 3 cups of water.
2) In a separate pan heat the dissolved arrowroot stirring continuously till glossy.
3) Pour the mixture into a falooda mould. Now take a vessel that has been filled with chilled water and ice. Place the falooda mould on top of it.
4)Ina separate bowl mix together 5cups of milk and ½ tin condensed milk and chill for 4 hours.
To serve
1)In a long glass pour some gulab sharbat,1tbsp falooda, ½ cup prepared milk mixture ,a scoop of strawberry ice cream, basil seeds and jelly.
2)Decorate with sliced almonds and pistachios.
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Cake Rusk Recipe by shireen
Cake Rusk Recipe
Ingredients
Butter 4 ounce
Castor sugar 4 ounces
Eggs 3
Flour 4 ounce ( 4 oz flour is 8 heaped tbsps )
Baking powder 1tsp
Vanilla essence ¾ tsp
Yellow color few drops
Method
Beat butter and sugar till light and fluffy. Add in eggs 1 at a time. Beating well after each addition. Add essence and color. Fold in sieved flour and baking powder mixture. Pour in a greased and lined cake Rusk tin. Bake on 180 degrees for 45 minutes. Take out. Cool and cut into slices. Again bake on 150 degrees, for 30 minutes (15 minutes on each side)
Ingredients
Butter 4 ounce
Castor sugar 4 ounces
Eggs 3
Flour 4 ounce ( 4 oz flour is 8 heaped tbsps )
Baking powder 1tsp
Vanilla essence ¾ tsp
Yellow color few drops
Method
Beat butter and sugar till light and fluffy. Add in eggs 1 at a time. Beating well after each addition. Add essence and color. Fold in sieved flour and baking powder mixture. Pour in a greased and lined cake Rusk tin. Bake on 180 degrees for 45 minutes. Take out. Cool and cut into slices. Again bake on 150 degrees, for 30 minutes (15 minutes on each side)
italian tiramisu by shireen
Recipe of italian tiramisu
Ingredients:
Sponge cake
Cream cheese 8 ounce
Curd cheese 1 cup
Icing sugar 1 cup
Fresh cream 12 ounces (whipped)
Coffee 1 tbsp
Water ¾ cup
Method
Combine water, coffee and 2 tbsp icing sugar and mix well.
Beat both the cheese together with 4 tbsp icing sugar.
Beat cream stiff with 4 tbsp icing sugar and fold with whipped cheese mixture.
Spread 1 layer of sponge cake on a platter, moist with coffee liquid and spread with cream mixture.
Now cover with second layer of sponge, moist with coffee liquid, top the cake with remaining cream and cheese mixture sprinkle with loads of grated chocolate. And chill for 2 hours, decorate with whipped cream.
note for making curd cheese , buy dahi and hang it in mulmul cloth and u have curd cheese
Ingredients:
Sponge cake
Cream cheese 8 ounce
Curd cheese 1 cup
Icing sugar 1 cup
Fresh cream 12 ounces (whipped)
Coffee 1 tbsp
Water ¾ cup
Method
Combine water, coffee and 2 tbsp icing sugar and mix well.
Beat both the cheese together with 4 tbsp icing sugar.
Beat cream stiff with 4 tbsp icing sugar and fold with whipped cheese mixture.
Spread 1 layer of sponge cake on a platter, moist with coffee liquid and spread with cream mixture.
Now cover with second layer of sponge, moist with coffee liquid, top the cake with remaining cream and cheese mixture sprinkle with loads of grated chocolate. And chill for 2 hours, decorate with whipped cream.
note for making curd cheese , buy dahi and hang it in mulmul cloth and u have curd cheese
Lemon Tarts by shireen
Lemon Tarts
Ingredients for crust
Butter 4 ounce
Castor sugar 2 ½ ounces
Flour 6 ounce
Egg yolk 1
Ingredients for filling
Water ½ cup
Sugar ½ cup
Egg yolks 2
Vanilla custard powder 1 tbsp
Corn flour 1 tbsp
Lemon juice 2 tbsp
Butter 1 tbsp
Yellow color few drops
Method for crust
Beat butter, add sugar, and beat till fluffy. Add in yolk fold in flour, knead with a soft hand and form into dough, keep in fridge for 15 minutes. Sprinkle flour on table. Roll the dough. Cut with a 3 inches round cutter. And put in a tart tray and bake on 180 degrees for 20 minutes
Method for filling
Mix corn flour, custard powder, water, sugar and yolks well. And cook on low heat stirring continuously till mixture thickens. Remove. Add lemon juice and yellow color. cool the filling and Fill mixture in icing bag and pipe onto baked tarts. Decorate with a piece of cherry.
note 1 ounce= 2tbsp
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lemon tart
Lemon Tarts Ingredients for crust Butter 4 ounce Castor sugar 2 ½ ounces Flour 6 ounce Egg yolk 1
Ingredients for filling Water ½ cup Sugar ½ cup Egg yolks 2 Vanilla custard powder 1 tbsp Corn flour 1 tbsp Lemon juice 2 tbsp Butte...r 1 tbsp Yellow color few drops Method for crust Beat butter, add sugar, and beat till fluffy. Add in yolk fold in flour, knead with a soft hand and form into dough, keep in fridge for 15 minutes. Sprinkle flour on table. Roll the dough. Cut with a 3 inches round cutter. And put in a tart tray and bake on 180 degrees for 20 minutes Method for filling Mix corn flour, custard powder, water, sugar and yolks well. And cook on low heat stirring continuously till mixture thickens. Remove. Add lemon juice and yellow color. Fill mixture in icing bag and pipe onto baked tarts. Decorate with a piece of cherry.
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Lemon Tarts
Dough
4 Tbsp butter... See More
5 Tbsp castor sugar
2-3 drops vanilla essence
1 egg yolk
12 Tbsp slightly heaped flour
Chilled water as required.
Filling
1/2 cup water
2 egg yolks
8 Tbsp castor sugar
1 Tbsp heaped cornflour
1 Tbsp heaped vanilla custard powder
2 Tbsp freshly squeezed lemon juice
1 Tbsp butter
Few drops yellow food colouring
1-2 drops lemon essence (optional)
To make dough
Using a mixer or electric hand beater beat butter, sugar and vanilla till butter is light and fluffy. Add egg yolk and mix well. Sift flour in butter mix and by hand mix dough together. If dough is a little dry, add 1 Tbsp chilled water at a time till dough is ready.
Wrap dough in plastic wrap and pit in fridge for 15 minutes.
Once dough has been chilled, roll out using as little flour as possible to 1/4 inch thickness. Using a round cutter or glass cut out rounds and place in nonstick muffin tray. Lightly press dough into tray and prick dough with fork. Bake in preheated oven (180 degrees) for 15 minutes. Cases should be light golden brown. Remove from tray and allow to cool on a rack.
To make filling
Add water, cornflour & custard powder together over low heat and mix using a whisk. Add egg yolks, yellow colour and sugar and continue mixing with whisk until mix thickens. Remove from heat and allow to cool.
Once mix has cool add soft butter and lemon juice (if adding lemon essence add here - Aunty didn't use it though) mix well and taste. If you prefer a stronger lemon taste, add more lemon juice.
Fill piping bag with lemon filling, and pipe mix into cooled pastry cases. Add a glacé cherry on top.
Enjoy.
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Quesadillas by shireen
Quesadillas
Ingredients for Tortillas
Flour 2 cups
Baking powder ½ tsp
Salt ½ tsp
Oil 2 tbsp
Warn water to knead
Ingredients for filling
Spring onion (chopped) 4 tbsp
Tomato (cut into cubes) 1
Capsicum (cut into cubes) 1
Jalapeno pepper (chopped) 2
Cream cheese ½ cup
Cheddar cheese grated 1 cup
Salsa ½ cup
Method
Mix together cream cheese and salsa in a bowl, toss all the vegetables together in a bowl make tortillas, and spread on a surface. Put cream cheese and salsa mixture, sprinkle with vegetable mixture. Top with grated cheese, fold tortillas over half filled, press edges with a folk and seal well. Heat 2 tbsp oil in frying pan, add Quesadillas, brown each side slowly for 2 minutes till cheese melts. Cut each into wedges. And serve hot.
Ingredients for Tortillas
Flour 2 cups
Baking powder ½ tsp
Salt ½ tsp
Oil 2 tbsp
Warn water to knead
Ingredients for filling
Spring onion (chopped) 4 tbsp
Tomato (cut into cubes) 1
Capsicum (cut into cubes) 1
Jalapeno pepper (chopped) 2
Cream cheese ½ cup
Cheddar cheese grated 1 cup
Salsa ½ cup
Method
Mix together cream cheese and salsa in a bowl, toss all the vegetables together in a bowl make tortillas, and spread on a surface. Put cream cheese and salsa mixture, sprinkle with vegetable mixture. Top with grated cheese, fold tortillas over half filled, press edges with a folk and seal well. Heat 2 tbsp oil in frying pan, add Quesadillas, brown each side slowly for 2 minutes till cheese melts. Cut each into wedges. And serve hot.
Coconut Jam Tarts by shireem
Coconut Jam Tarts
Ingredients for base
Flour 8 ounce
Egg 1
Butter 4 ounce
Vanilla essence 1 tsp
Castor sugar 2 ounce
Ingredients for filling
Butter 4 ounce
Desiccated coconut 2 ounce
Vanilla essence ½ tsp
Castor sugar 4 ounce
Flour 2 ounce
Baking powder 1 tsp
Eggs 2
Strawberry jam as required
Method for base
Beat butter and sugar till light and fluffy. Add in egg and beat well. Add vanilla essence. Fold in flour and knead lightly. chill for 15 minutes in fridge. Roll dough. Cut with 3 inch cutter. Spread in tart tray. Put ½ tsp jam into each tart. Top with filling. Bake on 180 degrees for 30 minutes.
Method for filling
Beat butter and sugar till light and fluffy and in egg yolks one by one and beat well. Add vanilla essence. Now beat egg white stiff and fold I the mixture. Sieve flour and baking powder. Mix in coconut. Now mix this mixture into butter mixture and put on top if the tart
Ingredients for base
Flour 8 ounce
Egg 1
Butter 4 ounce
Vanilla essence 1 tsp
Castor sugar 2 ounce
Ingredients for filling
Butter 4 ounce
Desiccated coconut 2 ounce
Vanilla essence ½ tsp
Castor sugar 4 ounce
Flour 2 ounce
Baking powder 1 tsp
Eggs 2
Strawberry jam as required
Method for base
Beat butter and sugar till light and fluffy. Add in egg and beat well. Add vanilla essence. Fold in flour and knead lightly. chill for 15 minutes in fridge. Roll dough. Cut with 3 inch cutter. Spread in tart tray. Put ½ tsp jam into each tart. Top with filling. Bake on 180 degrees for 30 minutes.
Method for filling
Beat butter and sugar till light and fluffy and in egg yolks one by one and beat well. Add vanilla essence. Now beat egg white stiff and fold I the mixture. Sieve flour and baking powder. Mix in coconut. Now mix this mixture into butter mixture and put on top if the tart
Chocolate Eclairs by shireen
Chocolate Eclairs
8 Tbsp Water
2 Tbsp Butter
4 Tbsp Flour
2 Egg
Pinch Salt
1 cup Fresh cream - whipped (1/2 cup before whipping)
2 Tbsp Icing sugar - slightly heaped.
Chocolate icing
1 Tbsp Butter
8 Tbsp Icing sugar
1 Tbsp Water
2 Tbsp Cocoa powder
2 Tbsp Cooking chocolate
2 Tbsp Cream
Eclairs
Preheat oven to 300 degrees
In a medium pan, place water, butter and salt, and heat till it boils.
Add in flour, and with a wooden spoon, mix very quickly so that the dough forms a ball in the pan and there is nothing stuck to sides of pan.
Remove from heat and add one egg at a time - beating quickly with a wooden spoon quickly so egg mixes with dough. Repeat with second egg. Once you have quickly beat the dough so eggs are mixed in, place dough in a piping bag.
(this is called Choux pastry)
Grease an oven tray and pipe long lines ( about 12-15cm each) and bake in a 300 degree oven for 25 mins or 425 F or 250 c for 20 mins!
remove once done and allow to cool.
Using a knife, make a slit on the side of each eclair and filled with whipped cream mixed with icing sugar (add the sugar when whipping the cream).
Fill eclair with cream and set aside.
Icing
In a small pan add all the ingredients for the icing. Heat on a low heat for about 2 minutes so all ingredients
are warm and mixed. Stir well and transfer to a bowl.
Dip eclairs into the icing and allow to set on a plate.
are warm and mixed. Stir well and transfer to a bowl.
Dip eclairs into the icing and allow to set on a plate.
8 Tbsp Water
2 Tbsp Butter
4 Tbsp Flour
2 Egg
Pinch Salt
1 cup Fresh cream - whipped (1/2 cup before whipping)
2 Tbsp Icing sugar - slightly heaped.
Chocolate icing
1 Tbsp Butter
8 Tbsp Icing sugar
1 Tbsp Water
2 Tbsp Cocoa powder
2 Tbsp Cooking chocolate
2 Tbsp Cream
Eclairs
Preheat oven to 300 degrees
In a medium pan, place water, butter and salt, and heat till it boils.
Add in flour, and with a wooden spoon, mix very quickly so that the dough forms a ball in the pan and there is nothing stuck to sides of pan.
Remove from heat and add one egg at a time - beating quickly with a wooden spoon quickly so egg mixes with dough. Repeat with second egg. Once you have quickly beat the dough so eggs are mixed in, place dough in a piping bag.
(this is called Choux pastry)
Grease an oven tray and pipe long lines ( about 12-15cm each) and bake in a 300 degree oven for 25 mins or 425 F or 250 c for 20 mins!
remove once done and allow to cool.
Using a knife, make a slit on the side of each eclair and filled with whipped cream mixed with icing sugar (add the sugar when whipping the cream).
Fill eclair with cream and set aside.
Icing
In a small pan add all the ingredients for the icing. Heat on a low heat for about 2 minutes so all ingredients
are warm and mixed. Stir well and transfer to a bowl.
Dip eclairs into the icing and allow to set on a plate.
are warm and mixed. Stir well and transfer to a bowl.
Dip eclairs into the icing and allow to set on a plate.
Chocolate Velvet Squaresby shireen
Chocolate Velvet Squares
Cake
100 gms (or 4Tbsp) cooking chocolate (or good milk chocolate)
100 gms brown sugar
1/2 cup milk
100 gms butter
200 gms flour
100 gms castor sugar
2 eggs - seperated keep whites seperate and yolks seperate as need both
1 tsp bi-carbonate soda
1 tsp vanilla essence
* 2 Tbsp milk - extra if required
Icing
50gms butter
100 grams/1 cup icing sugar
2 Tbsp sifted cocoa powder
Milk 3 tbsp
Preheat oven 180 degrees
Place chocolate, milk and brown sugar in pan. Melt, stir well and set aside.
In a mixer bowl add butter and castor sugar and brmeat until light and fluffy. Add egg yolks and mix well.
In a seperate clean and dry bowl add egg whites and beat till white, fluffy and stiff peaks are formed. Set aside.
Sift flour and bicarbonate soda together. Fold into butter mix by hand gently, then fold in chocolate mix followed by egg whites. Fold in gently so you don't loose the air already added.
*if the mix is too firm, you can add upto the 2Tbsp extra milk that you have if required.
In a 9x6inch pan, grease and line with greaseproof or butter paper.
Cook for 20-25 minutes at 180 degrees but start checking at 18 minutes with a toothpick.
Once cake is cooked (the toothpick will come out clean) allow to cool for 10 minutes in the pan, then transfer to rack to cool completely.
In pan add all icing ingredients, allow to melt and stir well. Once cake has cooled, pour icing on top and spread. This icing should be on top only, but if some goes on side it's ok.
note If the icing mix is stiff then add milk in it ..if we add milk then it is not stiff!!..the milk is foricing mixture not cake mixture
Once icing looks like it's starting to set (approx 10mins) cut into squares and serve.
Enjoy.
note the icing ingredients just need to be heated till all melts together - not cooked for too long. in the icing, you can sift cocoa and icing sugar together - they are both going into the same pan.
note 200gm equal to 1 cup and 100 gm equal half cup
100 gms or 4 ounce = 8 tbps not 4 tbps
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chocolate velvet squares
Ingredients
Plain chocolate 100 grams
Butter 100 grams
Flour 200 grams...
Soda bi carb 1 tsp..
Brown sugar 100 grams
Egg 2 separated
Caster sugar 100 grams
Milk ½ cup
Ingredients for icing
Butter 50 grams
Icing sugar 100 grams
Milk 3 tbsp
Cocoa powder 2tbsp
Method for squares
Grease rectangular pan place chocolate milk, brown sugar in a pan and heat gently stirring until melted keep a side
Beat butter and caster sugar till light and fluffy beat in the egg yolks well fold in the sieved flour and soda along with a cooked chocolate mixture and beat until smooth beat egg whites stiff and fold in the mixture spread into the grease pan and bake in a preheat oven for 4 minutes turn on to fire wire rack and cool.
Method for icing
Put butter and milk in a pan and heat gently until melted add in sifted icing sugar and cocoa. Mix well till smooth pour over the warn cake and spread evenly allow to set and cut into squares
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Red Velvet Cake with Vanilla Frosting
Ingredients
Butter 4 ounces
Eggs 2
Milk 1 cup
baking soda 1-1/2tsp
Flour 2 cups
Cocoa powder 1/3 cup
Red food color 1 ounce bottle
Sugar 1 ½ cup
Vanilla essence 1 tsp
White vinegar 1 tbsp
Salt ½ tsp
Chocolate chips ½ cup
Ingredients for Vanilla Frosting
Butter ½ cup
Icing sugar 1 ½ cup
Vanilla essence ½ tsp
Method
Pre heat oven to 180 degree C, greased and flour 13x9x2 inch baking pan, beat 4 ounces butter and 1 ½ cup sugar in large bowl, add 2 eggs and 1 tsp vanilla essence, beating well, mix together 1 cup milk, 1 tbsp vinegar and red food color as required, sieve together 2 cups flour, 1/3 cup cocoa powder and ½ tsp salt. Now add sieve mixture of flour into beaten butter mixture, alternating with milk mixture. Lastly stir in baking soda, pour into prepared pan and bake for 30 minutes until done, cool completely on pan on wire rack, frost with vanilla frosting. Garnish with chocolate chips.
Method for Vanilla Frosting
Beat ½ cup butter till fluffy, gradually adding in 1 ½ cup icing sugar, fold in ½ tsp vanilla essence, beat till fluffy, decorate top of cake with this frosting.
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Cake
100 gms (or 4Tbsp) cooking chocolate (or good milk chocolate)
100 gms brown sugar
1/2 cup milk
100 gms butter
200 gms flour
100 gms castor sugar
2 eggs - seperated keep whites seperate and yolks seperate as need both
1 tsp bi-carbonate soda
1 tsp vanilla essence
* 2 Tbsp milk - extra if required
Icing
50gms butter
100 grams/1 cup icing sugar
2 Tbsp sifted cocoa powder
Milk 3 tbsp
Preheat oven 180 degrees
Place chocolate, milk and brown sugar in pan. Melt, stir well and set aside.
In a mixer bowl add butter and castor sugar and brmeat until light and fluffy. Add egg yolks and mix well.
In a seperate clean and dry bowl add egg whites and beat till white, fluffy and stiff peaks are formed. Set aside.
Sift flour and bicarbonate soda together. Fold into butter mix by hand gently, then fold in chocolate mix followed by egg whites. Fold in gently so you don't loose the air already added.
*if the mix is too firm, you can add upto the 2Tbsp extra milk that you have if required.
In a 9x6inch pan, grease and line with greaseproof or butter paper.
Cook for 20-25 minutes at 180 degrees but start checking at 18 minutes with a toothpick.
Once cake is cooked (the toothpick will come out clean) allow to cool for 10 minutes in the pan, then transfer to rack to cool completely.
In pan add all icing ingredients, allow to melt and stir well. Once cake has cooled, pour icing on top and spread. This icing should be on top only, but if some goes on side it's ok.
note If the icing mix is stiff then add milk in it ..if we add milk then it is not stiff!!..the milk is foricing mixture not cake mixture
Once icing looks like it's starting to set (approx 10mins) cut into squares and serve.
Enjoy.
note the icing ingredients just need to be heated till all melts together - not cooked for too long. in the icing, you can sift cocoa and icing sugar together - they are both going into the same pan.
note 200gm equal to 1 cup and 100 gm equal half cup
100 gms or 4 ounce = 8 tbps not 4 tbps
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chocolate velvet squares
Ingredients
Plain chocolate 100 grams
Butter 100 grams
Flour 200 grams...
Soda bi carb 1 tsp..
Brown sugar 100 grams
Egg 2 separated
Caster sugar 100 grams
Milk ½ cup
Ingredients for icing
Butter 50 grams
Icing sugar 100 grams
Milk 3 tbsp
Cocoa powder 2tbsp
Method for squares
Grease rectangular pan place chocolate milk, brown sugar in a pan and heat gently stirring until melted keep a side
Beat butter and caster sugar till light and fluffy beat in the egg yolks well fold in the sieved flour and soda along with a cooked chocolate mixture and beat until smooth beat egg whites stiff and fold in the mixture spread into the grease pan and bake in a preheat oven for 4 minutes turn on to fire wire rack and cool.
Method for icing
Put butter and milk in a pan and heat gently until melted add in sifted icing sugar and cocoa. Mix well till smooth pour over the warn cake and spread evenly allow to set and cut into squares
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Red Velvet Cake with Vanilla Frosting
Ingredients
Butter 4 ounces
Eggs 2
Milk 1 cup
baking soda 1-1/2tsp
Flour 2 cups
Cocoa powder 1/3 cup
Red food color 1 ounce bottle
Sugar 1 ½ cup
Vanilla essence 1 tsp
White vinegar 1 tbsp
Salt ½ tsp
Chocolate chips ½ cup
Ingredients for Vanilla Frosting
Butter ½ cup
Icing sugar 1 ½ cup
Vanilla essence ½ tsp
Method
Pre heat oven to 180 degree C, greased and flour 13x9x2 inch baking pan, beat 4 ounces butter and 1 ½ cup sugar in large bowl, add 2 eggs and 1 tsp vanilla essence, beating well, mix together 1 cup milk, 1 tbsp vinegar and red food color as required, sieve together 2 cups flour, 1/3 cup cocoa powder and ½ tsp salt. Now add sieve mixture of flour into beaten butter mixture, alternating with milk mixture. Lastly stir in baking soda, pour into prepared pan and bake for 30 minutes until done, cool completely on pan on wire rack, frost with vanilla frosting. Garnish with chocolate chips.
Method for Vanilla Frosting
Beat ½ cup butter till fluffy, gradually adding in 1 ½ cup icing sugar, fold in ½ tsp vanilla essence, beat till fluffy, decorate top of cake with this frosting.
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DANISH BUTTER COOKIES BY SHIREEN
DANISH BUTTER COOKIES
Ingredients
Flour 150 grams
Ghee 100 grams
Caster sugar 75grams or 6 Tbsp
Vanilla essence 1 tsp
Egg 1
Method
*take 100 grams ghee, melt on stove, remove off heat and place melted ghee in a bowl. Put in freezer till solid.
Use the frozen ghee for this recipe.
Preheat oven to 180 degrees.
Beat ghee and sugar till creamy until light and fluffy add vanilla essence and beaten egg beat for 2 minutes then fold in the flour and knead to smooth dough do not beat,
If mix is too soft you can add an extra Tbsp of flour.
just gently mix leave to rest for 10 minutes
Flour both hands and take some of mixture and put into cookie press.
No need to grease tray
fill biscuit maker and take out different designs on a baking tray bake press biscuit shapes into tray and bake at 180 degrees for 12-15 minutes it till light golden.
Allow to cool for 5 minutes on tray, then mice to rack and allow to cool.
Enjoy.
Ingredients
Flour 150 grams
Ghee 100 grams
Caster sugar 75grams or 6 Tbsp
Vanilla essence 1 tsp
Egg 1
Method
*take 100 grams ghee, melt on stove, remove off heat and place melted ghee in a bowl. Put in freezer till solid.
Use the frozen ghee for this recipe.
Preheat oven to 180 degrees.
Beat ghee and sugar till creamy until light and fluffy add vanilla essence and beaten egg beat for 2 minutes then fold in the flour and knead to smooth dough do not beat,
If mix is too soft you can add an extra Tbsp of flour.
just gently mix leave to rest for 10 minutes
Flour both hands and take some of mixture and put into cookie press.
No need to grease tray
fill biscuit maker and take out different designs on a baking tray bake press biscuit shapes into tray and bake at 180 degrees for 12-15 minutes it till light golden.
Allow to cool for 5 minutes on tray, then mice to rack and allow to cool.
Enjoy.
Chilli oil
Chilli oil
1 cup oil
1 tsp red chilli powder
1 tsp crushed red chilli.
In a pan, heat oil till it starts to smoke. Let oil cool for 1/2 an hour.
Then add chilli powder and crushed chillies.
Cover pan and let it sit for 3 hours.
Get a piece of mul mul cloth and
seive the oil through this cloth. Pour strained oil into sterilised bottle.
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Chilli oil -
Ingredients
1 cup oil
¼ cup dried crushed red peppers
Heat the oil and dried peppers in a heavy saucepan over low heat until the chilli flakes stop sizzling. Do not let the oil smoke. Stir occasionally so the pepper flakes do not burn on the bottom of the pan. Remove the pan from the heat.
If you wish to add any additional flavours add them after you remove the oil from the heat, but while it is still warm (eg whole garlic cloves for chilli garlic oil).
Allow the mixture to cool completely. Strain through several layers of cheesecloth and discard the solids.
Pour the clear red oil into a clean bottle and cap tightly.
Chilli oil does not need to be refrigerated, but should be kept in a cool dark cupboard or pantry. If you choose to keep your oil in the refrigerator, you may notice that it clouds up and the color changes. Not to worry – the chile oil will return to its original color and consistency once it warms back up to room temperature.
French toast by shireen
French toast
Ingredients
Eggs beaten 3
Milk ¾ cup
Castor sugar 4 tbsp
Vanilla essence 1 tsp
Bread slices 6
Oil for frying
Method
Beat together eggs, milk sugar and vanilla essence. Dip bread slices into egg mixture and shallow fry till golden. Serve with honey.
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French Toast
3 eggs
4 Tbsp castor sugar
1 tsp vanilla essence*
3/4 cup milk
Oil for frying
Beat eggs, milk, sugar and vanilla essence together until well mixed with a fork. Transfer mix to a large Hugh edge dish, and then add 5 slices of bread and allow bread to soak for 2 minutes before turning over to soak other side.
Heat ...oil in pan - oil should form a thin layer over pan - it should not be too dry. Fry 1 or 2 slices of French toast at a time (depending on size of pan) until each side is golden brown.
Remove from pan and cut in half to make 2 triangles. Sprinkle with icing sugar or mix equal amounts of cinamon powder and icing sugar. Serve with maple syrup if desired.
Enjoy
*if you would like a variation of cinnamon french toast, do not add vanilla essence and add 1 tsp of cinnamon powder
Ingredients
Eggs beaten 3
Milk ¾ cup
Castor sugar 4 tbsp
Vanilla essence 1 tsp
Bread slices 6
Oil for frying
Method
Beat together eggs, milk sugar and vanilla essence. Dip bread slices into egg mixture and shallow fry till golden. Serve with honey.
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French Toast
3 eggs
4 Tbsp castor sugar
1 tsp vanilla essence*
3/4 cup milk
Oil for frying
Beat eggs, milk, sugar and vanilla essence together until well mixed with a fork. Transfer mix to a large Hugh edge dish, and then add 5 slices of bread and allow bread to soak for 2 minutes before turning over to soak other side.
Heat ...oil in pan - oil should form a thin layer over pan - it should not be too dry. Fry 1 or 2 slices of French toast at a time (depending on size of pan) until each side is golden brown.
Remove from pan and cut in half to make 2 triangles. Sprinkle with icing sugar or mix equal amounts of cinamon powder and icing sugar. Serve with maple syrup if desired.
Enjoy
*if you would like a variation of cinnamon french toast, do not add vanilla essence and add 1 tsp of cinnamon powder
Chocolate fudge pudding by shireen
: Chocolate fudge pudding:
Ingredients for cake mixture:
Butter 8 ounce
Flour 8 ounce
Caster sugar 8 ounce
Baking powder 4 tsp leveled
Eggs 4
Ingredients for topping:
Butter 3 ounce
Fresh cream 4 tbsp
Brown sugar 3 ounce
Honey 3 tbsp
Coco powder 2 tbsp
Walnuts 4 tbsp (chopped)
Method:
1. Preheat oven on 150 degrees.
2. In a pan cook together butter, cream, brown sugar, coco powder, honey and walnuts for 2 minutes until boiling
3. Remove pour into a ring mould and leave until cold
4. In mixing bowl put butter, flour, caster sugar, baking powder and eggs
5. Beat with electric beater on low speed for 3 minutes. Spread this on the fudge mixture in the ring mould
6. Bake for 45 minutes on 150 degrees remove from oven leave for 5 minutes.
7. Invert on to a serving plate serve hot with thin custard or icecream
note the fudge pudding will have a base of cake, meaning that first u pour the fudge in the mould and then the batter for cake n then bake it right so u can easily check weather its done or not by putting in a toothpick, if it comes out clear this means its done.....when ur fudge pudding is ready, u turn it over, so now the cake will become the base and the fudge will all come on top of it...
Ingredients for cake mixture:
Butter 8 ounce
Flour 8 ounce
Caster sugar 8 ounce
Baking powder 4 tsp leveled
Eggs 4
Ingredients for topping:
Butter 3 ounce
Fresh cream 4 tbsp
Brown sugar 3 ounce
Honey 3 tbsp
Coco powder 2 tbsp
Walnuts 4 tbsp (chopped)
Method:
1. Preheat oven on 150 degrees.
2. In a pan cook together butter, cream, brown sugar, coco powder, honey and walnuts for 2 minutes until boiling
3. Remove pour into a ring mould and leave until cold
4. In mixing bowl put butter, flour, caster sugar, baking powder and eggs
5. Beat with electric beater on low speed for 3 minutes. Spread this on the fudge mixture in the ring mould
6. Bake for 45 minutes on 150 degrees remove from oven leave for 5 minutes.
7. Invert on to a serving plate serve hot with thin custard or icecream
note the fudge pudding will have a base of cake, meaning that first u pour the fudge in the mould and then the batter for cake n then bake it right so u can easily check weather its done or not by putting in a toothpick, if it comes out clear this means its done.....when ur fudge pudding is ready, u turn it over, so now the cake will become the base and the fudge will all come on top of it...
Family Chocolate Cake by shireen
Family Chocolate Cake
Ingredients
Butter 2 cups
Castor Sugar 2 cups
Vanilla essence 1-½ tsp
Eggs (separated) 6
Flour 2 cups
Coco powder 5 tbsp
Baking powder 2 tsp
Milk ½ cup
Ingredients for Icing
Butter ½ cup
Vanilla essence 1 tsp
Icing Sugar 1-½ cups
Milk ½ cup
1 thsp cocoapowder
Method for Cake
Beat Butter, Sugar and Vanilla essence Till Fluffy. Add sieved coco powder. Beat eggs whites very stiff, add yolks and beat well. Gradually add the eggs mixture to the butter mixture and beat well. Fold in the sifted flour and baking powder very lightly. Pour mixture in a well greased two 9 inches sandwich pans. Bake on 180 degrees for 40 minutes. Remove and cool completely. Cover sides and top of cake with prepared Icing.
Method for Icing
Melt Butter, add 1 tbspCoco, vanilla essence, milk and icing sugar. Mix all well. Keep it in the fridge for 1 hour. Beat well before using.
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Family Chocolate Cake
Cake
2 cups Butter
2 cups Sugar
1-1/2 tsp Vanilla essence
6 Eggs
2 cups Flour
5 Cocoa powder
2 tsp Baking powder
1/2 cup Milk
Icing
1/2 cup Butter
1 tsp Vanilla essence
1-1/2 cups Icing Sugar
1/2 cup Milk
1 Tbsp Cocoa powder
Cake
Preheat oven to 180 degrees
Beat butter, sugar and vanilla till it becomes light and fluffy.
In a seperate bowl sift flour and baking powder and set aside. Then, sift cocoa powder and add to butter mix.
Beat eggs till light and fluffy and add egg mixture to the butter mixture and beat well.
Fold in the sifted flour and baking powder gently using a spatula. Pour mixture into two 8 inches sandwich pans which has been greased and floured. Bake on 180 degrees for 40 minutes. Remove and cool for 10 minutes in the pan before removing from pan and leaving on a rack to cool completely.
Icing
Melt Butter, add Cocoa, vanilla essence and milk. Remove from heat and add sifted icing sugar. Mix well. Place this mix in a bowl, and leave in the fridge for 1 hour.
Then use a mixer, and beat icing till fluffy.
Put icing on top of one of the cakes, then add second cake and cover top and sides of both cakes. Place leftover icing in a piping bag, and pipe around edge of cake.
Enjoy.
*you can use 1 large 8 inch cake tin and once cake has cooled, slice cake in half. This may take longer to cook so check by placing a skewer in the centre of cake after 40 mins - if skewer is clean it's ready, if comes out with some mix in it, give it another 5 mins and check again.
Ingredients
Butter 2 cups
Castor Sugar 2 cups
Vanilla essence 1-½ tsp
Eggs (separated) 6
Flour 2 cups
Coco powder 5 tbsp
Baking powder 2 tsp
Milk ½ cup
Ingredients for Icing
Butter ½ cup
Vanilla essence 1 tsp
Icing Sugar 1-½ cups
Milk ½ cup
1 thsp cocoapowder
Method for Cake
Beat Butter, Sugar and Vanilla essence Till Fluffy. Add sieved coco powder. Beat eggs whites very stiff, add yolks and beat well. Gradually add the eggs mixture to the butter mixture and beat well. Fold in the sifted flour and baking powder very lightly. Pour mixture in a well greased two 9 inches sandwich pans. Bake on 180 degrees for 40 minutes. Remove and cool completely. Cover sides and top of cake with prepared Icing.
Method for Icing
Melt Butter, add 1 tbspCoco, vanilla essence, milk and icing sugar. Mix all well. Keep it in the fridge for 1 hour. Beat well before using.
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Family Chocolate Cake
Cake
2 cups Butter
2 cups Sugar
1-1/2 tsp Vanilla essence
6 Eggs
2 cups Flour
5 Cocoa powder
2 tsp Baking powder
1/2 cup Milk
Icing
1/2 cup Butter
1 tsp Vanilla essence
1-1/2 cups Icing Sugar
1/2 cup Milk
1 Tbsp Cocoa powder
Cake
Preheat oven to 180 degrees
Beat butter, sugar and vanilla till it becomes light and fluffy.
In a seperate bowl sift flour and baking powder and set aside. Then, sift cocoa powder and add to butter mix.
Beat eggs till light and fluffy and add egg mixture to the butter mixture and beat well.
Fold in the sifted flour and baking powder gently using a spatula. Pour mixture into two 8 inches sandwich pans which has been greased and floured. Bake on 180 degrees for 40 minutes. Remove and cool for 10 minutes in the pan before removing from pan and leaving on a rack to cool completely.
Icing
Melt Butter, add Cocoa, vanilla essence and milk. Remove from heat and add sifted icing sugar. Mix well. Place this mix in a bowl, and leave in the fridge for 1 hour.
Then use a mixer, and beat icing till fluffy.
Put icing on top of one of the cakes, then add second cake and cover top and sides of both cakes. Place leftover icing in a piping bag, and pipe around edge of cake.
Enjoy.
*you can use 1 large 8 inch cake tin and once cake has cooled, slice cake in half. This may take longer to cook so check by placing a skewer in the centre of cake after 40 mins - if skewer is clean it's ready, if comes out with some mix in it, give it another 5 mins and check again.
NAN KHATAI and Saffron Nan Khatai by shireen
NAN KHATAI by shireen
7 Tbsp solid (not melted) ghee * treated
12 Tbsp (150gm) castor sugar
1 tsp Green cardomom powder
3 cups flour sifted
2 tsp baking powder
1/2 baking soda
Slivered almonds - as required
Pistachios chopped - as required
1 egg - seperated only need yolk discard the egg white.
Preheat oven to 185 degrees.
Place *treated frozen ghee and ca...stor sugar in a mixer. With the k beater attachment, beat until white and fluffy. Mix in cardamom powder and mix well.
Sift flour, baking powder, baking soda together in seperate bowl and then add to ghee mix. Change to dough hook sttachment and allow to mix until dough comes together. Do not agg egg into dough. No water or other liquid in dough! Form dough into ball.
Roll dough into 1 Tbs size balls and place on oven tray. Press thumb into centre of ball and brush with egg yolk in indentation only.
Add nuts to centre (ontop of egg yolk only) and bake in oven for 12 minutes 185 degrees.
Allow to cool on tray them transfer to serving dish.
* to treat ghee. Place ghee... into pan and melt. Transfer melted ghee into a bowl and place in freezer. Once ghee is firm and white, transfer to mixer and use as per recipe.
** if you have no mixer, place frozen ghee and castor sugar in a bowl and use hand mixer to beat until white and fluffy. Transfer mix to a larger bowl, add sifted flour, baking soda & baking powder and knead well for 10 minutes using the heel (near wrist) of hand. This helps to mix ghee into flour.
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Saffron Nan Khatai
Ingredients
Ghee 4 ounce
Flour 3 ½ ounce
Semolina 3 ½ ounce
Caster sugar 3 ½ ounce
Saffron ¼ tsp
Hot milk 1 tbsp
Green cardamom powder ½ tsp
Yogurt 1 tsp
Soda bicarb ¼ tsp
Method
Sieve 3 ½ ounce flour and ¼ tsp soda bicarb.Then mix in 3 ½ ounce semolina.In a separate bowl beat 4 ounces ghee and 3 ½ ounces sugar till light and creamy and add ½ tsp cardamom powder. In a cup mix ¼ tsp saffron in 1 tbsp hot milk and add to the ghee and sugar mixture.Then add 1 tsp yogurt. Mix well, now fold in flour and semolina, knead well, form into small rounds, arrange on a greased baking tray, and bake in a moderate oven 150 degree C or No. 3 for 20 minutes.
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another recipe of nan khatai (not shireen recipe)
,i tried to make nan khaties with simple recipie n it works,its not appas recipie i got it from somewhere else. it includes 1 cup maida,1/2cup ghee,3/4cup sugar(if u like less then u can use only 1/2 cup sugar)and 1 tea sp baking pwd,egg for garnish.method is ist grind sugar very fine.now add sugar, maida and baking pwd together with strainer then add ghee and combine all ingredients with hands,then rest it for 1/2 hr n then make small balls n dent them in center with ur thumb n fill that hole with half tea sp of egg(lightly wisk egg ok).now bake them in preheat oven at 180 level or gas mark four ,place biscuits at upper level of oven other wise they will burn now cook them till they r lightly golden and egg is also cooked n golden.use only greased baking tray to bake ur biscuits and u can use pistashious or almonds to garnish instead of using egg.
7 Tbsp solid (not melted) ghee * treated
12 Tbsp (150gm) castor sugar
1 tsp Green cardomom powder
3 cups flour sifted
2 tsp baking powder
1/2 baking soda
Slivered almonds - as required
Pistachios chopped - as required
1 egg - seperated only need yolk discard the egg white.
Preheat oven to 185 degrees.
Place *treated frozen ghee and ca...stor sugar in a mixer. With the k beater attachment, beat until white and fluffy. Mix in cardamom powder and mix well.
Sift flour, baking powder, baking soda together in seperate bowl and then add to ghee mix. Change to dough hook sttachment and allow to mix until dough comes together. Do not agg egg into dough. No water or other liquid in dough! Form dough into ball.
Roll dough into 1 Tbs size balls and place on oven tray. Press thumb into centre of ball and brush with egg yolk in indentation only.
Add nuts to centre (ontop of egg yolk only) and bake in oven for 12 minutes 185 degrees.
Allow to cool on tray them transfer to serving dish.
* to treat ghee. Place ghee... into pan and melt. Transfer melted ghee into a bowl and place in freezer. Once ghee is firm and white, transfer to mixer and use as per recipe.
** if you have no mixer, place frozen ghee and castor sugar in a bowl and use hand mixer to beat until white and fluffy. Transfer mix to a larger bowl, add sifted flour, baking soda & baking powder and knead well for 10 minutes using the heel (near wrist) of hand. This helps to mix ghee into flour.
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Saffron Nan Khatai
Ingredients
Ghee 4 ounce
Flour 3 ½ ounce
Semolina 3 ½ ounce
Caster sugar 3 ½ ounce
Saffron ¼ tsp
Hot milk 1 tbsp
Green cardamom powder ½ tsp
Yogurt 1 tsp
Soda bicarb ¼ tsp
Method
Sieve 3 ½ ounce flour and ¼ tsp soda bicarb.Then mix in 3 ½ ounce semolina.In a separate bowl beat 4 ounces ghee and 3 ½ ounces sugar till light and creamy and add ½ tsp cardamom powder. In a cup mix ¼ tsp saffron in 1 tbsp hot milk and add to the ghee and sugar mixture.Then add 1 tsp yogurt. Mix well, now fold in flour and semolina, knead well, form into small rounds, arrange on a greased baking tray, and bake in a moderate oven 150 degree C or No. 3 for 20 minutes.
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another recipe of nan khatai (not shireen recipe)
,i tried to make nan khaties with simple recipie n it works,its not appas recipie i got it from somewhere else. it includes 1 cup maida,1/2cup ghee,3/4cup sugar(if u like less then u can use only 1/2 cup sugar)and 1 tea sp baking pwd,egg for garnish.method is ist grind sugar very fine.now add sugar, maida and baking pwd together with strainer then add ghee and combine all ingredients with hands,then rest it for 1/2 hr n then make small balls n dent them in center with ur thumb n fill that hole with half tea sp of egg(lightly wisk egg ok).now bake them in preheat oven at 180 level or gas mark four ,place biscuits at upper level of oven other wise they will burn now cook them till they r lightly golden and egg is also cooked n golden.use only greased baking tray to bake ur biscuits and u can use pistashious or almonds to garnish instead of using egg.
Haryali Tangri Kabab by shireen
shireen
Haryali Tangri Kabab
Ingredients
Chicken Drum sticks ½ kg
Ginger garlic paste 1 .½ tsp
Salt 1 tsp
Cumin powder 1 tsp
Green chilies (grinded) 6
Coriander leaves (grinded) 2 tbsp
Mint leaves (grinded) 12
Lemon juice 2 tbsp
Yogurt 4 tbsp
All spice powder ½ tsp
Dry fenugreek leaves 1 tsp
Oil 2 tbsp
Coal For Dum
Method
Marinate drum sticks with all above ingredients for 2 hour. Bake in a pre heated oven on 180 degree C for 35 minutes, give dum of coal. Serve hot.
Haryali Tangri Kabab
Ingredients
Chicken Drum sticks ½ kg
Ginger garlic paste 1 .½ tsp
Salt 1 tsp
Cumin powder 1 tsp
Green chilies (grinded) 6
Coriander leaves (grinded) 2 tbsp
Mint leaves (grinded) 12
Lemon juice 2 tbsp
Yogurt 4 tbsp
All spice powder ½ tsp
Dry fenugreek leaves 1 tsp
Oil 2 tbsp
Coal For Dum
Method
Marinate drum sticks with all above ingredients for 2 hour. Bake in a pre heated oven on 180 degree C for 35 minutes, give dum of coal. Serve hot.
Pineapple Dejavu from Anika Atif Temptations
Pineapple Dejavu
from Anika Atif Temptations
The ingredients were, 1 tin condensed milk, 1 tin evaporated milk, 1 tin Pineapple, a little pineapple essence ( optional) and 2 eggs.
All you had to do was put all the ingredients in a blender and blend until everything was smooth. Then bake in a preheated oven at 180 degrees centigrade/ gas mark 4 for 25 to 30 minutes depending on your oven.
The best part about this dessert is that you can have it warm immediately or you can let it cool at room temperature. Also you can freeze it for 2 to 3 hours. Everytime it has a different taste.
Try it, its super easy and worth making.
note
Anika Atif Temptations For 1 cup (8 oz / 250 ml) Evaporated Milk, substitute 1 cup (8 oz / 250 ml) water plus 1 dry cup (4.5 oz / 125g) of powdered milk.
Or, put twice the amount of fresh milk that you need in a saucepan, and let it slowly simmer until only half remains in the saucepan. This will take time.
Or, just use the same amount of cream
from Anika Atif Temptations
The ingredients were, 1 tin condensed milk, 1 tin evaporated milk, 1 tin Pineapple, a little pineapple essence ( optional) and 2 eggs.
All you had to do was put all the ingredients in a blender and blend until everything was smooth. Then bake in a preheated oven at 180 degrees centigrade/ gas mark 4 for 25 to 30 minutes depending on your oven.
The best part about this dessert is that you can have it warm immediately or you can let it cool at room temperature. Also you can freeze it for 2 to 3 hours. Everytime it has a different taste.
Try it, its super easy and worth making.
note
Anika Atif Temptations For 1 cup (8 oz / 250 ml) Evaporated Milk, substitute 1 cup (8 oz / 250 ml) water plus 1 dry cup (4.5 oz / 125g) of powdered milk.
Or, put twice the amount of fresh milk that you need in a saucepan, and let it slowly simmer until only half remains in the saucepan. This will take time.
Or, just use the same amount of cream
Mocha Cream Cheese frosting
Mocha Cream Cheese frosting
..Ingredients
* 1/2 cup butter...
* 1/4 cup whipping cream (heavy)
* 1 tablespoon coffee-flavored liqueur or coffee or water
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup baking cocoa
* 1 tablespoon instant coffee, if desired (dry)
* 3 1/2 cups powdered sugar
Directions
1. Beat butter, whipping cream, liqueur and cream cheese in medium bowl on medium speed until fluffy.
2. Gradually beat in cocoa, coffee and powdered sugar on low speed until smooth.
..Ingredients
* 1/2 cup butter...
* 1/4 cup whipping cream (heavy)
* 1 tablespoon coffee-flavored liqueur or coffee or water
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup baking cocoa
* 1 tablespoon instant coffee, if desired (dry)
* 3 1/2 cups powdered sugar
Directions
1. Beat butter, whipping cream, liqueur and cream cheese in medium bowl on medium speed until fluffy.
2. Gradually beat in cocoa, coffee and powdered sugar on low speed until smooth.
Coconut Lemon Slice by shireen
shireen
Coconut Lemon Slice
Ingredients
Biscuits Crushed 1 cup
Desiccated Coconut 1 cup
Condensed Milk 1 tin
Butter 100 gm
Lemon rind 1 tsp
Ingredients for Icing
Castor Sugar 1 cup
Butter 1 tbsp
Water 1 tbsp
Lemon juice 2 tbsp
Coconut for garnishing
Method
In a bowl mix together 1 cup crushed biscuit, 1 cup desiccated coconut and 1 tsp lemon rind. Mix well.
In sauce pan heat 100 gm butter, add 1 tin condensed milk and mix well.
Mix both the mixtures and put in a tin, chill for 15 minutes till firm.
Method for Icing
Mix together 1 cup castor sugar, 1 tbsp butter, 2 tbsp lemon juice and 1 tbsp water. Spread in tin on the biscuit base.
Spread some desiccated coconut on top and serve chilled.
Coconut Lemon Slice
Ingredients
Biscuits Crushed 1 cup
Desiccated Coconut 1 cup
Condensed Milk 1 tin
Butter 100 gm
Lemon rind 1 tsp
Ingredients for Icing
Castor Sugar 1 cup
Butter 1 tbsp
Water 1 tbsp
Lemon juice 2 tbsp
Coconut for garnishing
Method
In a bowl mix together 1 cup crushed biscuit, 1 cup desiccated coconut and 1 tsp lemon rind. Mix well.
In sauce pan heat 100 gm butter, add 1 tin condensed milk and mix well.
Mix both the mixtures and put in a tin, chill for 15 minutes till firm.
Method for Icing
Mix together 1 cup castor sugar, 1 tbsp butter, 2 tbsp lemon juice and 1 tbsp water. Spread in tin on the biscuit base.
Spread some desiccated coconut on top and serve chilled.
Microwave Chocolate Sponge Pudding
Microwave Chocolate Sponge Pudding
Ingredients
Egg 4
Coco powder 4 tbsp
Flour 1-1/2 cup
Butter 1 cup
Sugar 1 cup
Corn flour 2 tbsp
Baking powder 1 tbsp
Chocolate 100 gm
Milk ½ cup
Marsh mellow 6
Method
In a bowl, add 4 eggs, 4 tbsp coco powder, 1-1/2 cup flour, 1 cup butter, 1 cup sugar, 2 tbsp corn flour and 1 tbsp baking powder. Beat with a beater. Pour this mixture in plastic or glass tray and put in microwave oven for 8 minutes.
Method for Pudding
Cook 100 gm chocolate, ½ cup milk, and 6 Marsh mellow on low flame. Pour this pudding mixture on cake and serve.
Ingredients
Egg 4
Coco powder 4 tbsp
Flour 1-1/2 cup
Butter 1 cup
Sugar 1 cup
Corn flour 2 tbsp
Baking powder 1 tbsp
Chocolate 100 gm
Milk ½ cup
Marsh mellow 6
Method
In a bowl, add 4 eggs, 4 tbsp coco powder, 1-1/2 cup flour, 1 cup butter, 1 cup sugar, 2 tbsp corn flour and 1 tbsp baking powder. Beat with a beater. Pour this mixture in plastic or glass tray and put in microwave oven for 8 minutes.
Method for Pudding
Cook 100 gm chocolate, ½ cup milk, and 6 Marsh mellow on low flame. Pour this pudding mixture on cake and serve.
Vanilla cake
Vanilla cake
Ingredients
Flour ½ cup
Castor sugar ½ cup
Eggs 6
Vanilla essence ½ tsp
Ingredients for filling
Dairy cream ½ litter
Vanilla essence 1 tsp
Pineapple juice 1 cup
Method
Beat 6 eggs with ½ cup castor sugar well. Fold in ½ cup flour. Add ½ tsp vanilla essence and mix well. Bake in a preheated oven of 200 degrees for 20 minutes.
Method for filling
Beat ½ litter Dairy Cream with ½ cup castor Sugar and 1 tsp vanilla essence. Cut sponge in to two pieces. Spread 1 cup pineapple juice and fill cream. Freeze for 1 hour and serve.
Ingredients
Flour ½ cup
Castor sugar ½ cup
Eggs 6
Vanilla essence ½ tsp
Ingredients for filling
Dairy cream ½ litter
Vanilla essence 1 tsp
Pineapple juice 1 cup
Method
Beat 6 eggs with ½ cup castor sugar well. Fold in ½ cup flour. Add ½ tsp vanilla essence and mix well. Bake in a preheated oven of 200 degrees for 20 minutes.
Method for filling
Beat ½ litter Dairy Cream with ½ cup castor Sugar and 1 tsp vanilla essence. Cut sponge in to two pieces. Spread 1 cup pineapple juice and fill cream. Freeze for 1 hour and serve.
Chocolate date cake
Chocolate date cake:
. Ingredients:
Flour 1 cup
Sugar 1 cup
Butter 150 grams
Baking powder 1 tbsp
Eggs 3
Vanilla essence ½ tsp
Dates 1 cup
Cold milk as required
Coco powder 4 tbsp
Method:
1. In a bowl add butter and sugar, and mix well
2. Now one by one add eggs in to the mixture and beat well.
3. Then add baking powder, vanilla essence, coco powder and dates and fold the mixture.
4. Now put the mixture in a baking tray and bake it in oven for 10 minutes.
5. Delicious chocolate date cake is ready.
. Ingredients:
Flour 1 cup
Sugar 1 cup
Butter 150 grams
Baking powder 1 tbsp
Eggs 3
Vanilla essence ½ tsp
Dates 1 cup
Cold milk as required
Coco powder 4 tbsp
Method:
1. In a bowl add butter and sugar, and mix well
2. Now one by one add eggs in to the mixture and beat well.
3. Then add baking powder, vanilla essence, coco powder and dates and fold the mixture.
4. Now put the mixture in a baking tray and bake it in oven for 10 minutes.
5. Delicious chocolate date cake is ready.
Fruity Fingers
Fruity Fingers
Ingredients
Eggs 2
Flour 1 cup
Castor Sugar ½ cup
Raisin ½ cup
Dates ½ cup
Butter 125 gm
Baking powder 1 tsp
Lemon essence ½ tsp
Method
Beat together 125 gm butter, ½ cup castor sugar and 2 eggs.
Sieve together 1 cup flour and ½ tsp baking powder. Fold flour into butter mixture and add ½ tsp lemon essence. Mix well. Lastly add ½ cup dates and ½ cup raisin and fold again. Pour this mixture in baking tin and bake on 180 degrees for 30 minutes
Ingredients
Eggs 2
Flour 1 cup
Castor Sugar ½ cup
Raisin ½ cup
Dates ½ cup
Butter 125 gm
Baking powder 1 tsp
Lemon essence ½ tsp
Method
Beat together 125 gm butter, ½ cup castor sugar and 2 eggs.
Sieve together 1 cup flour and ½ tsp baking powder. Fold flour into butter mixture and add ½ tsp lemon essence. Mix well. Lastly add ½ cup dates and ½ cup raisin and fold again. Pour this mixture in baking tin and bake on 180 degrees for 30 minutes
Chocolate Espresso Pots
Chocolate Espresso Pots
Ingredients
Cooking Chocolate 6 ounces
Cream 1-1/2 cup
Milk 2/3 cup
Coffee powder 2 tsp
Egg yolk 6
Sugar 2 tbsp
Salt a pinch
Method
Pre heat oven on 150 degree centigrade. Cook chocolate in double boiler till melt.
In a sauce pan cook 1-1/2 cup cream, 2/3 cup milk, 2 tsp coffee powder and a pinch of salt. Cook till mixture start boiling. Stir continuously. Now mix this mixture with chocolate. Beat well till mixture smooth.
In other bowl beat 6 egg yolks with 2 tbsp sugar and a pinch of salt. Add chocolate mixture and beat well. Now leave it to cool.
Pour this mixture in dessert bowl, seal with a foil, prick the foil with fork. Fill the oven proof tray with water and put dessert bowl in it. Put the tray in oven for 30 to 35 minute. Chill for 3 hours and serve till firm.
Ingredients
Cooking Chocolate 6 ounces
Cream 1-1/2 cup
Milk 2/3 cup
Coffee powder 2 tsp
Egg yolk 6
Sugar 2 tbsp
Salt a pinch
Method
Pre heat oven on 150 degree centigrade. Cook chocolate in double boiler till melt.
In a sauce pan cook 1-1/2 cup cream, 2/3 cup milk, 2 tsp coffee powder and a pinch of salt. Cook till mixture start boiling. Stir continuously. Now mix this mixture with chocolate. Beat well till mixture smooth.
In other bowl beat 6 egg yolks with 2 tbsp sugar and a pinch of salt. Add chocolate mixture and beat well. Now leave it to cool.
Pour this mixture in dessert bowl, seal with a foil, prick the foil with fork. Fill the oven proof tray with water and put dessert bowl in it. Put the tray in oven for 30 to 35 minute. Chill for 3 hours and serve till firm.
Chocolate Molten Lava Cake
Chocolate Molten Lava Cake:
One of the most easiest and delicious cakes that one can have.
When the cake is done, it seems as if its fully baked from the outside, however the centre is still runny with warm melted chocolate oozing out. Have it with a scoop of vanilla ice cream and some hot fudge sauce.
Absolutely divine, this cake is a must try for all of you.
Happy eating :)
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients (4 people):
175gm. Baking Chocolate
175gm. Butter (diced, room temperature)
3 Eggs
1/2 cup Castor Sugar
1/3 cup Flour
Butter for Ramekins ( small white baking dishes)
Preheat oven to 180*C.
1. Melt chocolate on low flame in a double boiler. When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 12-14 minutes
7. Tip ramekins upside down onto dessert plates and serve with vanilla ice cream and chocolate sauce.
One of the most easiest and delicious cakes that one can have.
When the cake is done, it seems as if its fully baked from the outside, however the centre is still runny with warm melted chocolate oozing out. Have it with a scoop of vanilla ice cream and some hot fudge sauce.
Absolutely divine, this cake is a must try for all of you.
Happy eating :)
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Ingredients (4 people):
175gm. Baking Chocolate
175gm. Butter (diced, room temperature)
3 Eggs
1/2 cup Castor Sugar
1/3 cup Flour
Butter for Ramekins ( small white baking dishes)
Preheat oven to 180*C.
1. Melt chocolate on low flame in a double boiler. When melted, take of flame, and…
2. Stir in diced butter, until it melts.
3. In another bowl, beat eggs and sugar, until it starts to whiten.
4. Stir in melted chocolate and then the flour.
5. Butter 4 individual ramekins, and pour in chocolate batter.
6. Cook for about 12-14 minutes
7. Tip ramekins upside down onto dessert plates and serve with vanilla ice cream and chocolate sauce.
Puri by shireen
Puri
Ingredients
maida 1 cup
Wheat flour ¾ cup
Salt ½ tsp... See More... See More
Ghee 2 tbsp
maida 1 tbsp heaped
Egg white 1
Method
In a bowl mix together ghee 1tbsp maida and egg white into a paste. In another bowl mix both flours with salt and prepared paste. Knead with water into medium soft dough. Then apply 1 tbsp ghee and leave covered for 30 minutes. Make into 8 balls. Roll into poori and deep fry…
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poori
take 2 cups maida,1/4 tspsalt,2tbsp ghee and knead in luke warm water ,keep aside for 1/2 an hr and make pooris . the dough should not be too soft nor hard.
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Ingredients
maida 1 cup
Wheat flour ¾ cup
Salt ½ tsp... See More... See More
Ghee 2 tbsp
maida 1 tbsp heaped
Egg white 1
Method
In a bowl mix together ghee 1tbsp maida and egg white into a paste. In another bowl mix both flours with salt and prepared paste. Knead with water into medium soft dough. Then apply 1 tbsp ghee and leave covered for 30 minutes. Make into 8 balls. Roll into poori and deep fry…
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poori
take 2 cups maida,1/4 tspsalt,2tbsp ghee and knead in luke warm water ,keep aside for 1/2 an hr and make pooris . the dough should not be too soft nor hard.
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Berry Trifle and jam roll by shireen
Berry Trifle
Ingredients
Jam roll slices as required
Blue berry ½ tin
Strawberry jelly 1 packet
(Dissolved in 1 and ½ cup water)
Strawberries (sliced) 2 cup
Ingredients for vanilla custard
Milk 1 litter
Sugar 6 tbsp
Corn flour 4 tbsp
Vanilla essence ½ tsp
Cream ½ cup
Method
FOR CUSTARD Boil milk with sugar,dissolve cornflour in1/4cup milk separately, when milk gets boiled add cornflour paste into it but very slowly and mixed it well,of the flame. it should not be very thick nor very runny.
add cream in custard when it get little cold she just mixed it well before pouring custard over jelly
Cut jam roll into slices. Arrange over base and all around the sides of a serving bowl. Moist with any juice. And spread with sliced strawberries. Top with jelly cubes. Spoon over custard. Decorate with blue berries and whipped cream.
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Jam roll
Ingredients
Eggs 4
Castor sugar 4 ounce (4 ounce of caster sugar is 8 tbs leveled )
Flour 4 ounce (4 ounce of flour is 8 tbs slightly heaped)
Vanilla essence 1 tsp
Strawberries jam ½ cup
Red color few drops
Method:
Beat eggs till light and fluffy. Gradually add in castor sugar. Add vanilla essence. Fold in flour very slowly. Spread in a greased paper lined Swiss roll tray. And bake on 200 degrees for 10 minutes. Remove on a sugar sprinkled napkin. Spread with strawberry jam. And roll tightly. Then cut into slices.
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Jam Roll
4 Eggs
8 Tbsp flour - slightly heaped
8 Tbsp castor sugar - levelled
1 tsp vanilla essence
1/2 cup strawberry jam* - mixed with a few drops of red food colour - mashed.
Icing sugar (can use castor sugar)
Preheat oven to 190 degrees at least 15 minutes before putting cake in oven.
Place eggs in a very clean mixing bowl and beat eggs until they start to become light and fluffy*. While continuing to beat, slowly add sugar and continue to beat until the mix until it becomes pale and fluffy - and when lifting beater egg mix forms a peak that stays up. Add vanilla essence. Mix well
Using a spatular, add the sifted flour slowly. Using a clockwise direction, fold mix in a figure 8 until flour is mixed into eggs. Pour mix into a greased and butter papered 13 x 8 inch swiss roll pan.
Bake at 190 degrees for 10 minutes only.
While cake cooks, get a clean soft napkin or tea towel and lay flat. Cover surface of the towel with icing or castor sugar. As cake is done, turn cake out onto the icing sugar. Place pan away, and slowly, but carefully remove the butter paper from the top of the cake. Using the napkin/tea towel roll up cake gently as soon as paper is removed.
Hold for 1 minute, then slowly open up roll. Spread with strawberry jam. Without cloth, roll up cake and set aside till cool. Then, using a bread knife slice 1 inch pieces of cake and serve on a platter or set aside to make Berry Trifile.
Enjoy
*You can use any flavoured red jam - eg raspberry, forrest fruits. Do not use jelly.
NOTE 8 Tbsp flour slightly heaped = 4 oz
1 ounce butter = 1 Tbsp butter
1 ounce flour = 2 Tbsp flour slightly heaped
1 ounce sugar = 2 Tbsp sugar levelled.
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Jam roll
Ingredients
Eggs 4
Castor sugar 4 ounce 8 tbs leveled
Flour 4 ounce 8 tbs slightly heaped
Vanilla essence 1 tsp
Strawberries jam ½ cup
Red color few drops
Method:
Beat eggs till light and fluffy. Gradually add in castor sugar. Add vanilla essence. Fold in flour very slowly. Spread in a greased paper lined Swiss roll tray. And bake on 200 degrees for 10 minutes. Remove on a sugar sprinkled napkin. Spread with strawberry jam. And roll tightly. Then cut into slices.
Ingredients
Jam roll slices as required
Blue berry ½ tin
Strawberry jelly 1 packet
(Dissolved in 1 and ½ cup water)
Strawberries (sliced) 2 cup
Ingredients for vanilla custard
Milk 1 litter
Sugar 6 tbsp
Corn flour 4 tbsp
Vanilla essence ½ tsp
Cream ½ cup
Method
FOR CUSTARD Boil milk with sugar,dissolve cornflour in1/4cup milk separately, when milk gets boiled add cornflour paste into it but very slowly and mixed it well,of the flame. it should not be very thick nor very runny.
add cream in custard when it get little cold she just mixed it well before pouring custard over jelly
Cut jam roll into slices. Arrange over base and all around the sides of a serving bowl. Moist with any juice. And spread with sliced strawberries. Top with jelly cubes. Spoon over custard. Decorate with blue berries and whipped cream.
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Jam roll
Ingredients
Eggs 4
Castor sugar 4 ounce (4 ounce of caster sugar is 8 tbs leveled )
Flour 4 ounce (4 ounce of flour is 8 tbs slightly heaped)
Vanilla essence 1 tsp
Strawberries jam ½ cup
Red color few drops
Method:
Beat eggs till light and fluffy. Gradually add in castor sugar. Add vanilla essence. Fold in flour very slowly. Spread in a greased paper lined Swiss roll tray. And bake on 200 degrees for 10 minutes. Remove on a sugar sprinkled napkin. Spread with strawberry jam. And roll tightly. Then cut into slices.
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Jam Roll
4 Eggs
8 Tbsp flour - slightly heaped
8 Tbsp castor sugar - levelled
1 tsp vanilla essence
1/2 cup strawberry jam* - mixed with a few drops of red food colour - mashed.
Icing sugar (can use castor sugar)
Preheat oven to 190 degrees at least 15 minutes before putting cake in oven.
Place eggs in a very clean mixing bowl and beat eggs until they start to become light and fluffy*. While continuing to beat, slowly add sugar and continue to beat until the mix until it becomes pale and fluffy - and when lifting beater egg mix forms a peak that stays up. Add vanilla essence. Mix well
Using a spatular, add the sifted flour slowly. Using a clockwise direction, fold mix in a figure 8 until flour is mixed into eggs. Pour mix into a greased and butter papered 13 x 8 inch swiss roll pan.
Bake at 190 degrees for 10 minutes only.
While cake cooks, get a clean soft napkin or tea towel and lay flat. Cover surface of the towel with icing or castor sugar. As cake is done, turn cake out onto the icing sugar. Place pan away, and slowly, but carefully remove the butter paper from the top of the cake. Using the napkin/tea towel roll up cake gently as soon as paper is removed.
Hold for 1 minute, then slowly open up roll. Spread with strawberry jam. Without cloth, roll up cake and set aside till cool. Then, using a bread knife slice 1 inch pieces of cake and serve on a platter or set aside to make Berry Trifile.
Enjoy
*You can use any flavoured red jam - eg raspberry, forrest fruits. Do not use jelly.
NOTE 8 Tbsp flour slightly heaped = 4 oz
1 ounce butter = 1 Tbsp butter
1 ounce flour = 2 Tbsp flour slightly heaped
1 ounce sugar = 2 Tbsp sugar levelled.
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Jam roll
Ingredients
Eggs 4
Castor sugar 4 ounce 8 tbs leveled
Flour 4 ounce 8 tbs slightly heaped
Vanilla essence 1 tsp
Strawberries jam ½ cup
Red color few drops
Method:
Beat eggs till light and fluffy. Gradually add in castor sugar. Add vanilla essence. Fold in flour very slowly. Spread in a greased paper lined Swiss roll tray. And bake on 200 degrees for 10 minutes. Remove on a sugar sprinkled napkin. Spread with strawberry jam. And roll tightly. Then cut into slices.
cornflake cookies by shireen
cornflake cookies
Ingredients
* 1 egg white
* 1/2 cup sugar
* 1/4 tsp vanilla
* dash of salt
* 1/2 cup toasted coconut
* 1/2 cup large-flake regular oats
* 1 cup cornflakes
Directions
1. Beat the egg white until stiff.
2. Stir in sugar, vanilla and salt.
3. Beat for a few more seconds.
4. Combine coconut, oats and cornflakes.
5. Mix dry and wet ingredients.
6. Drop tsps of dough 2 inches apart.
7. Heat oven to 350F.
8. Grease pan or use parchment
9. Bake for 10 min or lightly browned.
Strawberry Ripple Icecream ,strawberry yrup , chocolate icecream ,pineapple icecream by shireen
Strawberry Ripple Ice cream
ingredients
1 tin / 14 0zs can evaporated milk (chilled in freezer for 6 hours)
1 tin condensed milk
2 packet or 12oz fresh cream (3 cups whipped)
1 cup strawberries* (blended)
1/2 cup strawberry syrup*
Beat icy cold evaporated milk till the amount doubles. Then mix in condensed milk, strawberry essence and strawberry puree.
In separate bowl whip cream till firm peaks form. Fold cream into milk mixture.
Put into a container with a cover in freezer for 6 hours.
After 6 hours, drizzle strawberry syrup in a circle over top of ice cream. Using a knife put knife to bottom of container and draw lines making ripple patterns. Put cover on again and freeze for at least another 6 hours.
Serve with extra strawberry syrup if desired.
* strawberry syrup - heat 1 cup sugar with 1/2 cup water till thick syrup
( should remain clear no colour) add 1/2 tsp strawberry essence and a few drops pink coloring.
**chocolate option instead of strawberry puree add 1/2 cup chocolate syrup (or 2-3 Tbsp cocoa powder and just enough milk to make a thick paste not too much milk ) You can add extra syrup and swirl if desired.
***Pineapple option. Drain 1 tin pineapple and puree. Add this and 1/2 tsp pineapple essence.
note 3 options given on the show - strawberry, chocolate and pineapple. I am sure if you replaced 1 cup strawberry puree with any fruit (except orange, lemon, kino or other citrus) it would work eg mango, guava, try 2 tsp coffee with tiny bit of milk just enough to make a thick paste for coffee ice cream, try apple sauce for apple ice-cream, tinned peaches - your imagination can take you anywhere.
note can use frozen, fresh or canned strawberries. Canned and frozen will already have sugar, and you just puree 1 cup. If using fresh strawberries try and if sweet then just puree or if not as sweet as you prefer try adding 1 Tbsp castor sugar when pureeing strawberries.
note u can make ice cream with out straw berry.
note - the melted chocolate would not blend with ice cream properly, which is why Aunty suggested to use bottle hersheys chocolate sauce, or choc paste.
note Cocoa would be richer than chocolate sauce if you can find Dutch cocoa it's really rich, otherwise add an extra teaspoon of cocoa. I am sure you son will love whatever you make as you have made it for him with love.
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Strawberry Ripple Ice cream
Ingredients
Evaporated milk chilled1 tin
Condensed milk chilled1 tin
Fresh cream whipped3 cups
Strawberries Chopperized1 cup
Strawberry syrup 6 tbsp
Method
Beat chilled evaporated milk till doubled. Add in condensed milk. Fold in strawberries, essence, and whipped fresh cream. Put to set in an air tight container. After 6 to 8 hour open slowly fold in strawberry syrup in gaps. Freeze till firm.
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Chocolate Ripple Ice Cream:
Ingrediants:
Evaporated milk 1 can chilled (large)
Sweetened condensed milk 1 can large
Fresh cream 3 cups whipped
Cocoa powder 3 tbs mix into milk and make a thick paste
Hershey's chocolate syrup 1-2 tbs
Method:
Chill evaporated milk in fridge for at least 6 hours, beat it till thick and fluffy, add in condensed milk, cocoa powder dissolved in milk. Now take separate bowl, whip cream till thick fold it into evaporated milk mixture. Pour in container and freeze it for 4-6 hours. Take it out, swirl hershey's chocolate syrup on top and make design with fork, cover and freeze it again over night or at least 6-8 hours.
note For plain chocolate icecream Recipe........
Add 2 tbsp of coco powder dilute it wid lil milk!!
ingredients
1 tin / 14 0zs can evaporated milk (chilled in freezer for 6 hours)
1 tin condensed milk
2 packet or 12oz fresh cream (3 cups whipped)
1 cup strawberries* (blended)
1/2 cup strawberry syrup*
Beat icy cold evaporated milk till the amount doubles. Then mix in condensed milk, strawberry essence and strawberry puree.
In separate bowl whip cream till firm peaks form. Fold cream into milk mixture.
Put into a container with a cover in freezer for 6 hours.
After 6 hours, drizzle strawberry syrup in a circle over top of ice cream. Using a knife put knife to bottom of container and draw lines making ripple patterns. Put cover on again and freeze for at least another 6 hours.
Serve with extra strawberry syrup if desired.
* strawberry syrup - heat 1 cup sugar with 1/2 cup water till thick syrup
( should remain clear no colour) add 1/2 tsp strawberry essence and a few drops pink coloring.
**chocolate option instead of strawberry puree add 1/2 cup chocolate syrup (or 2-3 Tbsp cocoa powder and just enough milk to make a thick paste not too much milk ) You can add extra syrup and swirl if desired.
***Pineapple option. Drain 1 tin pineapple and puree. Add this and 1/2 tsp pineapple essence.
note 3 options given on the show - strawberry, chocolate and pineapple. I am sure if you replaced 1 cup strawberry puree with any fruit (except orange, lemon, kino or other citrus) it would work eg mango, guava, try 2 tsp coffee with tiny bit of milk just enough to make a thick paste for coffee ice cream, try apple sauce for apple ice-cream, tinned peaches - your imagination can take you anywhere.
note can use frozen, fresh or canned strawberries. Canned and frozen will already have sugar, and you just puree 1 cup. If using fresh strawberries try and if sweet then just puree or if not as sweet as you prefer try adding 1 Tbsp castor sugar when pureeing strawberries.
note u can make ice cream with out straw berry.
note - the melted chocolate would not blend with ice cream properly, which is why Aunty suggested to use bottle hersheys chocolate sauce, or choc paste.
note Cocoa would be richer than chocolate sauce if you can find Dutch cocoa it's really rich, otherwise add an extra teaspoon of cocoa. I am sure you son will love whatever you make as you have made it for him with love.
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Strawberry Ripple Ice cream
Ingredients
Evaporated milk chilled1 tin
Condensed milk chilled1 tin
Fresh cream whipped3 cups
Strawberries Chopperized1 cup
Strawberry syrup 6 tbsp
Method
Beat chilled evaporated milk till doubled. Add in condensed milk. Fold in strawberries, essence, and whipped fresh cream. Put to set in an air tight container. After 6 to 8 hour open slowly fold in strawberry syrup in gaps. Freeze till firm.
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Chocolate Ripple Ice Cream:
Ingrediants:
Evaporated milk 1 can chilled (large)
Sweetened condensed milk 1 can large
Fresh cream 3 cups whipped
Cocoa powder 3 tbs mix into milk and make a thick paste
Hershey's chocolate syrup 1-2 tbs
Method:
Chill evaporated milk in fridge for at least 6 hours, beat it till thick and fluffy, add in condensed milk, cocoa powder dissolved in milk. Now take separate bowl, whip cream till thick fold it into evaporated milk mixture. Pour in container and freeze it for 4-6 hours. Take it out, swirl hershey's chocolate syrup on top and make design with fork, cover and freeze it again over night or at least 6-8 hours.
note For plain chocolate icecream Recipe........
Add 2 tbsp of coco powder dilute it wid lil milk!!
donuts by shireen ,Cinnabons ,JAM DOUGHNUTS
Recipe of donuts
Ingredients:
Flour 2-1/2 cup
Caster sugar 5 tbsp
Melted butter 3 tbsp
Egg 1
Dry milk powder 4 tbsp
Luke warm water to knead
Instant yeast 1 tbsp
Ingredients for chocolate sauce:
Butter 1 ounce
Icing sugar 6 tbsp
Coco powder 2 tbsp
Cream 2 tbsp
Water 1 tbsp
Method for chocolate sauce
Cook all together.
Method:
Put flour in a bowl, make a well in center , add caster sugar , melted butter , egg , yeast, dry milk powder and knead to a soft dough adding Luke warm water as required.
Leave to rise for 1 hour , make into balls, and make a hole in the center with finger place on a greased baking sheet and leave to rise for 1 hour.
Heat oil and deep fry donuts on medium flame till light golden, dip donuts in chocolate sauce or dust with icing sugar.
note
when you leave the donuts in the greased tray to rise it has to be covered bcz the air causes the dough to become hard if it is exposed to open air :) and the doughnuts will have a thin hard layer on the top!!
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Doughnuts
Ingredients
Flour 1 kg
Caster sugar 4 ounces
Butter melted 200 gm
Salt 1 tsp leveled
Instant yeast 2 tbsp
Eggs 4
Powder milk 1 cup
Luke warm water to knead
Method
In a bowl put Flour 1 kg
Caster sugar 4 ounces
Butter melted 200 gm
Salt 1 tsp leveled
Instant yeast 2 tbsp
Eggs 4
Powder milk 1 cup and knead with a Luke warm water into a very soft dough, leave to rise in a greased bowl for 1 hour till double, punch down the dough, make into balls then make into smooth balls, press lightly on a foil lined tray and with a small round cutter take out hole to give shape of doughnut, again leave it cover to rise to 35 to 45 minutes when well risen put them to deep fry on very very low flame.
Ingredients for chocolate frosting
Icing sugar 1 cup
Butter 1 tsp heaped
Coco powder 1 tbsp leveled
Water 2 tbsp
Method
In a pan put Icing sugar 1 cup
Butter 1 tsp heaped
Coco powder 1 tbsp leveled
Water 2 tbsp, cook for 1 minute, chill, slightly thick and glossy, dip doughnuts in prepared chocolate frosting then roll in any decoration or white chocolate grated or any nuts.
For glazed doughnuts
Ingredients
Icing sugar as required
Method
Roll fried doughnuts in icing sugar from both sides.
Strawberry glaze
Ingredients
Icings sugar 1 cup
Water 2 to 3 tbsp
Strawberry essence 2 drops
Pink color 1 drop
Method
Put all together in a pan cook till slightly thick. Dip doughnut and prepare strawberry glaze, decorate with pink sugar.
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Cinnabons
Dough
3 cups plain flour
Luke warm water to knead
2 heaped tsp yeast
3 Tsp sugar
3 Tsp dry milk powder
1 egg
Filling
3 Tsp soft butter
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chopped walnuts
Caramel sauce
1/2 cup brown sugar
4 Tsp heaped thick cream
2 Tsp butter
1/4 cup castor sugar
Mix all dough ingredients together and knead. Remove dough from bowl and bang it on the bench a few times. Return dough to oiled bowl and allow to rise for 1 hour.
Push dough down and roll out into a long rectangle. Spread soft butter all over rolled out dough. Mix cinnamon and brown sugar and sprinkle all over buttered dough - then sprinkle walnuts over cinnamon mix. Roll dough into a log and slice into 4cm pieces. Place slices of filled dough onto a greased tray. Leave to rise for another 30 minutes, covered.Brush each slice with beaten egg yolk, bake on 200 degrees for 15 to 20 minutes pour hot sauce on top and serve immediately
To make sauce: place all ingredients for caramel sauce in pan, heat till all ingredients are melted and mix well.
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Cinnabon:
Ingredients:
Flour 3 cups
Dry milk 3 tbsp
Instant yeast 2 tsp heaped
Egg 1
Caster sugar 3 tbsp (heaped)
Butter 3 tbsp (melted) for dough
Luke warm water to knead
Ingredients for filling:
Brown sugar ¾ cup
Cinnamon powder 1 tsp (heaped)
Walnuts ½ cup (crushed)
Ingredients for caramel sauce:
Brown sugar ½ cup
Caster sugar ¼ cup
Cream 4 tbsp (heaped)
Butter 2 tbsp
Method for Dough:
Mix together flour, dry milk, instant yeast, egg, caster sugar,butter and knead with warm water into soft dough, leave to rise for 1 hour.
Roll the dough into a large rectangular, brush lightly with butter, spread with brown sugar mix with cinnamon powder and crushed walnuts roll like Swiss roll cut the dough into 2 inch pieces, press lightly again leave to rise for ½ an hour brush with beaten egg yolk, bake on 200 degrees for 15 to 20 minutes pour hot sauce on top and serve immediately
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Cinnabons
Dough
3 cups plain flour
Luke warm water to knead
2 heaped tsp yeast...
3 Tsp sugar
3 Tsp dry milk powder
1 egg
Filling
3 Tsp soft butter
1/2 cup brown sugar
1 tsp cinnamon
1/2 cup chopped walnuts
Caramel sauce
1/2 cup brown sugar
4 Tsp heaped thick cream
2 Tsp butter
1/4 cup castor sugar
Mix all dough ingredients together and knead. Remove dough from bowl and bang it on the bench a few times. Return dough to oiled bowl and allow to rise for 1 hour.
Push dough down and roll out into a long rectangle. Spread soft butter all over rolled out dough. Mix cinnamon and brown sugar and sprinkle all over buttered dough - then sprinkle walnuts over cinnamon mix. Roll dough into a log and slice into 4cm pieces. Place slices of filled dough onto a greased tray. Leave to rise for another 30 minutes, covered.Brush each slice with beaten egg yolk, bake on 200 degrees for 15 to 20 minutes pour hot sauce on top and serve immediately
To make sauce: place all ingredients for caramel sauce in pan, heat till all ingredients are melted and mix well.
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Doughnut recipe
21/2 cups flour
1Tbs yeast
4 Tbs milk powder dry
3 Tbs butter. melted
1 egg
5 Tbs caster sugar
1/2 cup water
Mix all ingredients well and leave dough to rise for one hour.
After 1 hour, roll out and cut doughnuts using a cutter or glass. Use smaller cutter for inside hole or try using the lid of a ketchup bottle if you don't have one. Place doughnut shapes on a tray ( place the dough from inner hole for kids snacks) and let rise again for 45 minutes. Fry doughnuts on a low flame.
note tray has to be covered bcz the air causes the dough to become hard if it is exposed to open air :) and the doughnuts will have a thin hard layer on the top!!
Chololate icing/sauce
1/2 cup caster sugar
1 tsp butter
2 Tbs cream
1 Tbs water
2 Tbs cocoa powder
Place all icing/sauce ingredients in a pan and let it cook on med heat for 1 minute.
Dip the hot doughnuts into the sauce, and place doughnuts in a plate to cool.
Enjoy
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Jam Doughnuts
Ingredients
Flour 3 ¾ cup
Instant yeast 2 tbsp
Caster sugar 3 tbsp
Eggs 2 lightly beaten
Powder milk 4 tbsp
Butter melted 4ounce
Warm water as required
Strawberries jam ½ cup
Oil for deep frying
Caster sugar ½ cup extra
Method
mix together in a bowl, 3 ¾ cup flour, 2 tbsp yeast, 3 tbsp caster sugar, 4 tbsp milk powder, 2 beaten eggs, 4 ounce melted butter and knead into a soft dough with warm water, cover and keep in warm place about 1 hour until the dough rises to double its size, place the dough on a flat surface, knead dough for 5 minutes until smooth, roll dough into 1 cm thickness, cut into rounds with 2 inches cutter. Divide into two equal portions. Place a tsp of strawberry jam on half of the rounds, top with remaining rounds, press edges together with fingers, place rounds on greased oven proof tray, cover and leave for 20 minutes until doubled in size, press edges again if necessary. Now deep fry doughnuts until golden brown, drain on paper, tossed in extra caster sugar.
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Cinnamon Roll by rida
Ingredients
Flour 2 cup
Cinnamon 1/2 tsp
Castor sugar 1/2 cup
Sugar 2 tbsp
Egg 2
Yeast 1 tbsp
Milk 1 cup
Butter 100 gm
Oil 1/2 cup
Method
Mix 1tbsp yeast with warm water. Leave for 10 minutes. Put flour , castor sugar, eggs & 1/2 cup oil kn...ead all things with 1 cup warm milk cover & leave for 1/2 hour to rise. Roll and cut into 2 inches thick pieces and put it in mould now mix 2 tbsp sugar, cinnamon powder in water and brush it cinnamon roll gentely. Bake on 180 degree for 1/2 an hour.
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Donuts by rida
Ingredients:-
Plain flour 1-1/2cup
Yeast 2tsp
Sugar (ground) 1/2cup...
Eggs 1
Butter 50g
Lukewarm milk 1-1/2cup
Chocolate 100g
Hundreds and thousands for decoration
Oil for frying
Method:-
In a bowl, add the yeast, plain flour, sugar egg ,butter and milk. Combine all the ingredients together into a smooth dough.
Cover the bowl and leave it aside for half an hour.
Roll the dough about 1/2 inch thick on a floured board and cut with a doughnut cutter.
Now in a large pan heat oil and fry the doughnuts until they turn golden brown.
Drain on paper towels.
Put the chocolate into a bowl.Now heat a saucepan half filled with water and place the bowl into it.Stir until the chocolate has melted.
Now dip each doughnut into the melted chocolate Dust with icing sugar(ground sugar)and sprinkle with the hundreds and thousands
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Donuts
2 ¼ tsp regular or quick-acting yeast
1/8 cup warm water (98 degrees)
3/4 cup lukewarm milk (garam kar kay thanda kiya hua)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup oil
2 1/2 cups all-purpose flour (Maida)
VANILLA FROSTING
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
1/2 cups powdered sugar
1 tbsp. milk
METHOD DONUTS:
Aik mixing bowl lay lain. Yeast ko garam pani main hal kar kay bowl main daal dain aur milk, sugar, salt, egg, oil and 1 cup of maida bhi daal dain. In sab ko slow speed par 30 seconds tak beat karain. Aur beat kartay waqt bowl ko scrape kartay rahin. Then beat on medium speed for 2 mins. Stir in remaining flour until smooth. Dhaamp dain aur iss mixture ko 50-60 mins. tak rakh chorain. Yeh phool kar double ho jai ga.
Turn dough onto floured surface. Roll dough 1/2-inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350. Doughnuts ko oil main daal dain. Turn dounuts as they turn golden brown, about one minute on each side. Ihteeat say dounuts ko nikal lain (inko prick kar kay nain dekhain) aur drain kar lain.Jab thanday ho jain, make small hole to insert vanilla frosting. Chotti churri lay kar dounut main surrakh kar lain aur iss main vanilla frosting bhar lain. Aur akhir main doughnuts ko aachi tara powdered sugar say dust kar lain.
Iss recipe say 12 dounuts banain gay.
METHOD VANILLA FROSTING:
Cream butter and shortening laikar gradually add sugar 1/2 cup at a time. Add milk and vanilla, beat until light and fluffy. Iss frosting ko airtight container main daal kar 2 weeks tak fridge main rukh saktay hain.
METHOD CHOCOLATE GLAZE:
Meri chocolate sauce key recipe use kar kay chocolate sauce bana lain and when the donuts have cooled dip the top surface of the dounts into the sauce and then flip over and cool on a plate. 10 - 15 mins. tak glaze hard ho jai gi
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JAM DOUGHNUTS
ingredients:
4 tsps or 14gms dry yeast
1 1/4 cup warm milk
1/4 cup or 55g caster sugar
60 g melted butter
2 eggs lightly beaten
3 3/4 cups plain flour
1/3 cup or 80 ml strawberry jam or any you like
1/2 cup caster sugar extra
method:
1. combine yeast, milk and sugar in a bowl, whisk until yeast is dissolved. cover, stand in warm place about 10 mints OR until frothy usually it takes more than 10 minutes for the 'jhaag' to come up. you have to wait till then
2. whisk butter ang eggs into yeast mixture. sift flour into a large bowl. stir in yeast mixture and mix into a soft dough.
3. cover and stand in a warm place till about one hour or tilll it doubles in size
4. turn dough onto a floured surface and knead dough about 10 minutes till smooth and elastic. Roll dough out to 1 cm thickness, cut into rounds using a round cookie cutter or by hand.
5. place a teaspoon of jam on one half int he centre and top with another round. (makes 20) press edges together with fingers.
6. place rounds on greased baking tray, cover and stand for 40 minutes or until rounds have doubled in size. press edges again if necessary.
7. deep fry doughnuts on each side for 12 seconds or till golden brown.
8. drain on paper and toss in caster sugar till coated.
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