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.
Thursday, 13 December 2012
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
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.
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.
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.
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
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.
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