Thursday, 13 December 2012

Pita bread by shireen

 Pita bread

      Ingredients

      Flour 2 cups

      Instant yeast 1 ½ tsp

      Caster sugar 1 tsp

      Salt ¼ tsp

      Oil 2 tbsp

      Luke warm water ¾ cup

      Soda by carb ½ tsp

      Method

      In a bowl add 2 cups flour with ¼ tsp salt, 1 ½ tsp instant yeast, 1 tsp caster sugar, 2 tbsp oil and knead to soft dough with Luke warm water, place dough in a well oiled bowled cover bowl and leave it in a warm place till it doubled. Now mix in it ½ tsp soda bicarb, divide into 6 equal portion, roll each portion into a thick round, cook 1 side of pita bread on a heated tawa for 1 minute, then carefully put pita bread in oven toaster and cook for 5 minutes till well raison, remove and cut into half and open pocket.

CARROT AND WALNUT CUPCAKES by shireen

                                                       CARROT AND WALNUT CUPCAKES

      INGREDIENTS

      Self raising flour 5 ½ ounce

      Baking powder ½ tsp

      Cake spice ½ tsp

      Brown sugar 2 ounce

      Carrot 1 grated

      Walnuts 2 ounce

      Milk ½ cup

      Egg 1

      Oil 2tbsp

      ICING

      Cream cheese 100 gms

      Icing sugar 5 tbso

      Marzipan carrots for decoration

      METHOD

      mix all the dry ingredients ,and in another bowl beat egg and milk , now mix botg using a spoon ,pour into cupcake wraps ,bake at 180

Oat meal chocolate chip cookies by shireen

                                   Oat meal chocolate chip cookies:

      Ingredients:

      Brown sugar ¾ cup

      Flour ¾ cup

      Butter ½ cup (softened)

      Egg 1

      Salt pinch

      Baking soda ½ tsp

      Oats 1 cup

      Chocolate chips ½ cup

      Walnuts ½ cup

      Vanilla essence ½ tsp

      Method:

      1. Pre heat oven to 180 degrees

      2. In a bowl beat the together butter and brown sugar. Add vanilla essence and egg and beat till it becomes light and fluffy .

      3. Then Mix in oats, flour, baking soda, salt, walnuts and chocolate chips

      4. On an un greased cookie sheet drop dough by rounded tbsp two inches apart. Bake for 12 to 15 minutes until golden brown cool slightly and remove from tray.

Pinwheel biscuits by shireen

                               Pinwheel biscuits

      6 Tbsp (6oz) butter

      24 Tbsp (12oz) flour

      14 Tbsp (7oz) castor sugar

      2 egg yolks

      1 tsp cocoa powder + 1 tsp castor sugar + 1 Tbsp milk

      1 tsp vanilla essence

       baking powder  2 tsp

      Beat butter and sugar together till well mixed. Add egg yolks and mix well. In seperate bowl sift baking powder and flour together and add this to butter mix. Add vanilla essence and mix well.

      Divide dough in half. Set both pieces aside seperately.

      In a seperate bowl mix cocoa, and 1 tsp sugar together with a little milk to make a paste to colour the chocolate dough.  make a thick paste. Mix chocolate paste into 1 half of dough - ensure choclate is well mixed into dough.

      Divide each dough in half. Place a sheet of butter paper (or greaseproof paper) on bench.

      Divide each colour dough in half. On half white dough press down then add another sheet of butter paper and roll out. Remove top sheet of paper and set aside. Roll out half chocolate dough between 2 sheets of butter paper till same thickness. Remove top sheet of paper and put chocolate dough ontop of white dough. Remove paper from chocolate dough so paper is only on bottom of white dough.

      Using bottom paper to help, roll both dough together to make a log (like Swiss roll) , wrap the paper around the dough. (do same with other half of dough.)

      Twist edges and place in freezer till firm.

      Preheat oven to 180 degrees.

      Slice dough in 1cm slices and bake in oven for 15 minutes or until golden brown.

      *you can change colours around for second half of dough and have chocolate first then white dough.

      **it is essential to use butter paper (or grease proof paper) to roll dough out.

Saltish Biscuits / zeera biscuits by shireen

                                Saltish Biscuits / zeera biscuits

      Ingredients

      Butter 4 ounce

      Flour 8 ounce

      Castor sugar 2 ounce

      Baking powder ¼ tsp

      Salt ½ tsp

      White cumin whole 1 tsp

      Egg 1

      Method

      Sift together flour, baking powder, mix in salt, beat butter and sugar till light and creamy, add in egg and continue beating. Add cumin; fold in the sieved mixture of flour and baking powder. Mix lightly with your hand. Form it into dough. Roll to a medium size. Cut with round cutter. Place on a baking tray. Prick with fork. Bake for 12 to 15 minutes on 180 degrees.

Blueberry cheese cake by shireen

                                               Blueberry cheese cake

      Ingredients for base

      Digestive biscuit crushed 2 cups

      Melted butter 3 ounce

      Ingredients for filling

      Curd cheese 2 cups

      Condensed milk 1 tin

      Lemon juice 4 tbsp

      Gelatin powder 2 tbsp

      Cream cheese 8 ounce

      Fresh cream 12 ounce

      Blueberry pie filling ½ cup

      Method

      Grease a 9 inch loose bottom pan and spread biscuit mixture on to base and bake for 10 minutes.

      For filling

      Beat cream cheese well with condensed milk, add curd cheese and beat all together till smooth. Dissolve gelatin in water and add to the mixture with lemon juice, beat cream stiff and fold in the mixture. Mix all well. Pour over base and chill till firm. Remove and top with blueberry pie filling. And decorate with fresh cream.

note u can  use strawberries instead of blue berries

Semolina short bread by shireen


      Semolina short bread

      Ingredients

      Butter 4 ounce

      Flour 5 ounce

      Semolina 2 ounce

      Caster sugar 2 ounce

      Vanilla essence ½ tsp

      Method:

      Sieve flour, mix in semolina, beat butter and castor sugar till creamy. Add in dry ingredients, mix lightly, and spread mixture in a greased 7 inch square tin prick with fork. Bake on 180 degree centigrade for 15 minutes.