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.

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

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.

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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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.

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.