Filling Roll
Dough
3 cups flour
1/4 tsp salt
4 Tbsp castor sugar
3 Tbsp butter - melted
2 Tbsp milk powder
1 egg
2 tsp instant yeast
Luke warm water - as required
Filling
1 cup strawberry Jam* + 2-3 drops red food colouring - mix well.
1 egg beaten - for brushing
Mix all dough ingredients and mix with Luke warm water - enough to make a soft dough. Rub a bowl with oil, and add dough. Rub a little oil on top of dough. Set aside to rise until dough has doubled (about 45 mins).
Once dough has risen, roll out dough to a long rectangular shape. Spread jam over dough leaving 1 inch at the top of dough with no jam. Roll dough from end closest to you, away from you until rolled to top (like a Swiss roll). Cut roll in 1 inch pieces using a bread/serated knife.
Preheat oven to 190 degrees.
Place each piece of dough on their side (so swirl of jam is showing) into a cupcake pan, place plastic bag over them so no air gets to them as they rise for another 30 mins.
Once they have risen again, remove bag and using clean kitchen sissors snip in centre if dough, then repeat in other direction so a cross is made. Brush well with beaten egg, and cook for about 20 minutes at 190 degrees.
Allow to cool for 5 minutes before removing from pan, and enjoy warm or at room temperature.
Enjoy
*you could replace jam with Nutella for a choc flavour - why not add some chopped toasted hazelnuts or almonds for a surprising crunch!!
Saturday, 15 December 2012
Rusk treat BY SHIREEN
Rusk treat
250 grams (1 pao) cake rusk - each broken into 2-3 pieces
1/2 cup warm milk
1 can pineapple pieces - drained keep the syrup
2 cups (2 packets) cream - chilled
1/2 cup condensed milk - chilled
Cherries - as required
Place cake rusk in nice clear bowl.
Spoon warm milk over rusk. Now spoon over the syrup from the pineapple tin evenly over the rusk. Put pineapple pieces evenly over rusk - keeping some aside for decoration.
In a seperate bowl add chilled cream and condensed milk.
Mix well. Pour over rusk and pineapple mix and refridgerate for at least 1 hour.
Decorate with reserved pineapple pieces and cherries.
Enjoy.
*if you are un a hurry you can put beaten cream and condensed milk mix in the fridge or freezer to thicken slightly before adding to rusk and pineapple mix.
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Rusk Treat
Ingredients
Cake Rusk 250 gm
Pine apple tit bit 1 tin
Milk ½ cupSugar 2 tbsp
Fresh cream 2 packets
Condensed milk ½ cup
Cherries for garnishing
Method
Coarsely Crush cake Rusk, a...nd mix in finely chopped pineapple and moisten with hot milk, mixed with sugar. Spread in a rectangular dish. Top with cream and condensed milk mixture. Decorate with pineapple cubes and cherries.
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250 grams (1 pao) cake rusk - each broken into 2-3 pieces
1/2 cup warm milk
1 can pineapple pieces - drained keep the syrup
2 cups (2 packets) cream - chilled
1/2 cup condensed milk - chilled
Cherries - as required
Place cake rusk in nice clear bowl.
Spoon warm milk over rusk. Now spoon over the syrup from the pineapple tin evenly over the rusk. Put pineapple pieces evenly over rusk - keeping some aside for decoration.
In a seperate bowl add chilled cream and condensed milk.
Mix well. Pour over rusk and pineapple mix and refridgerate for at least 1 hour.
Decorate with reserved pineapple pieces and cherries.
Enjoy.
*if you are un a hurry you can put beaten cream and condensed milk mix in the fridge or freezer to thicken slightly before adding to rusk and pineapple mix.
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Rusk Treat
Ingredients
Cake Rusk 250 gm
Pine apple tit bit 1 tin
Milk ½ cupSugar 2 tbsp
Fresh cream 2 packets
Condensed milk ½ cup
Cherries for garnishing
Method
Coarsely Crush cake Rusk, a...nd mix in finely chopped pineapple and moisten with hot milk, mixed with sugar. Spread in a rectangular dish. Top with cream and condensed milk mixture. Decorate with pineapple cubes and cherries.
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Fillet o Fish Burger by shireen
Fillet o Fish Burger
4 pieces of boneless fish cut into 4 inch x 4 inch pieces*
Marinade
1/2 tsp pepper
1/2 tsp salt
1/2 tsp mustard powder
2 Tbsp flour
1 egg
Breadcrumbs - as required
Oil for frying
4 cheese slices
Tartare sauce (see recipe below)
4 Burger Buns
Mix all marinade ingredients well. Add fish fillets and coat in marinade well.
Leave in marinade for 10 mins.
Heat oil for deep frying in fry pan.
Coat fish pieces in the bread crumbs and fry till golden on both sides.
Meanwhile, cut burger buns in half, and toast on the inside only - with no butter or oil on a thava.
Butter bottom half of bun, add cheese slice, fish fillet, tartare sauce and too with top half of bun.
Tartare Sauce
1/2 cup mayonnaise
1 Tbsp lemon juice
1 tsp pickled onion - finely chopped
1 tsp gerkins - finely chopped
1 tsp green corriander - finely chopped
1 boiled egg white - finely chopped
Serve Filet O Fish Burger with Fries.
Enjoy
note * you can use chicken instead of fish if you desire. Cut chicken breast in half to make full breast thinner (not in half in middle so that breast in shorter - through length like a fillet of fish)
gerkins are pickled cucumbers
4 pieces of boneless fish cut into 4 inch x 4 inch pieces*
Marinade
1/2 tsp pepper
1/2 tsp salt
1/2 tsp mustard powder
2 Tbsp flour
1 egg
Breadcrumbs - as required
Oil for frying
4 cheese slices
Tartare sauce (see recipe below)
4 Burger Buns
Mix all marinade ingredients well. Add fish fillets and coat in marinade well.
Leave in marinade for 10 mins.
Heat oil for deep frying in fry pan.
Coat fish pieces in the bread crumbs and fry till golden on both sides.
Meanwhile, cut burger buns in half, and toast on the inside only - with no butter or oil on a thava.
Butter bottom half of bun, add cheese slice, fish fillet, tartare sauce and too with top half of bun.
Tartare Sauce
1/2 cup mayonnaise
1 Tbsp lemon juice
1 tsp pickled onion - finely chopped
1 tsp gerkins - finely chopped
1 tsp green corriander - finely chopped
1 boiled egg white - finely chopped
Serve Filet O Fish Burger with Fries.
Enjoy
note * you can use chicken instead of fish if you desire. Cut chicken breast in half to make full breast thinner (not in half in middle so that breast in shorter - through length like a fillet of fish)
gerkins are pickled cucumbers
Dubba Gosht by shireen
Dubba Gosht
Beef
200grams beef
6 chillies grinder into a purée
1 tsp Ginger/garlic paste
1 tsp salt
3 cups of water
Boil beef with water, chilli purée, Ginger/garlic paste and salt till meat is tender, and water has reduced to about one cup. Remove beef, and when cool shred meat. Set aside. Reserve stock for white sauce.
White sauce
2 cups milk
1 cup reserved stock
2 Tbsp butter
4 Tbsp flour
1 tsp salt
1 tsp black pepper
1/2 tsp white pepper
1 tsp mustard powder
Place pan on heat. Add butter and allow to melt. Add flour and stir well. Cook till you can start to smell flour. Remove from heat and while stirring with a whisk add milk, stick, mustard powder, salt and both peppers Return to heat and keep stirring with whisk until mix thickens.
Change back to a wooden spoon to add the following ingredients
Additions to white sauce
5 Tbsp ketchup
2 boiled eggs
1 capsicum chopped
1 cup macaroni - boiled
1/2 cup canned sweet corn
1 cup mixed vegetables (carrot, peas and green beans blanched)
20 raw cashews - unsalted and grinded
(you can use almonds - boil them, remove skin, dry and grind)
Shredded beef
Add all ingredients to white sauce and mix well. Place into greased dish and add topping.
Preheat oven to 180 degrees
Topping
2 eggs - beaten
3 Tbsp oil - heated till very hot
Add beaten eggs to top filled dish. Top with very hit oil, and place in oven.
Cook for 30 minutes at 180 degrees.
Enjoy.
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Dabba Gosht
Dabba Gosht Ingredients
Boneless Beef 200 gm Ginger garlic paste 1 tsp Green chilies grinded 1 tsp Salt 1 tsp Boiled mixed vegetable 1 cup Macaroni boiled 1 cup Eggs 2 boiled Capsicum 1 chopped Sweet corn ½ cup Cashew nut grinded 3 tbsp Ket...chup 5 tbsp Eggs (beat) 2 Salt 1 tsp Black pepper 1 tsp
Ingredients for white sauce Butter 2 tbsp Flour 4 tbsp Milk 2 cups Mustard powder 1 tsp Salt 1 tsp White pepper ½ tsp Stock 1 cup
Method Boil beef with ginger garlic paste, salt, green chilies grinded, and 3 cups water. Till tender and 1 cup stock left. Make white sauce add to it boiled beef, boiled vegetables, chopped boiled eggs, boiled macaroni, cashew nut grinded and ketchup. Mix all well. Grease round cake tin and pour mixture in it. Beat 2 eggs well and pour on top of the mixture, heat 3 tbsp oil and pour in top. Bake for 30 minutes on 180 degrees, Method for white sauce Mix all ingredients of white sauce together.
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Beef
200grams beef
6 chillies grinder into a purée
1 tsp Ginger/garlic paste
1 tsp salt
3 cups of water
Boil beef with water, chilli purée, Ginger/garlic paste and salt till meat is tender, and water has reduced to about one cup. Remove beef, and when cool shred meat. Set aside. Reserve stock for white sauce.
White sauce
2 cups milk
1 cup reserved stock
2 Tbsp butter
4 Tbsp flour
1 tsp salt
1 tsp black pepper
1/2 tsp white pepper
1 tsp mustard powder
Place pan on heat. Add butter and allow to melt. Add flour and stir well. Cook till you can start to smell flour. Remove from heat and while stirring with a whisk add milk, stick, mustard powder, salt and both peppers Return to heat and keep stirring with whisk until mix thickens.
Change back to a wooden spoon to add the following ingredients
Additions to white sauce
5 Tbsp ketchup
2 boiled eggs
1 capsicum chopped
1 cup macaroni - boiled
1/2 cup canned sweet corn
1 cup mixed vegetables (carrot, peas and green beans blanched)
20 raw cashews - unsalted and grinded
(you can use almonds - boil them, remove skin, dry and grind)
Shredded beef
Add all ingredients to white sauce and mix well. Place into greased dish and add topping.
Preheat oven to 180 degrees
Topping
2 eggs - beaten
3 Tbsp oil - heated till very hot
Add beaten eggs to top filled dish. Top with very hit oil, and place in oven.
Cook for 30 minutes at 180 degrees.
Enjoy.
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Dabba Gosht
Dabba Gosht Ingredients
Boneless Beef 200 gm Ginger garlic paste 1 tsp Green chilies grinded 1 tsp Salt 1 tsp Boiled mixed vegetable 1 cup Macaroni boiled 1 cup Eggs 2 boiled Capsicum 1 chopped Sweet corn ½ cup Cashew nut grinded 3 tbsp Ket...chup 5 tbsp Eggs (beat) 2 Salt 1 tsp Black pepper 1 tsp
Ingredients for white sauce Butter 2 tbsp Flour 4 tbsp Milk 2 cups Mustard powder 1 tsp Salt 1 tsp White pepper ½ tsp Stock 1 cup
Method Boil beef with ginger garlic paste, salt, green chilies grinded, and 3 cups water. Till tender and 1 cup stock left. Make white sauce add to it boiled beef, boiled vegetables, chopped boiled eggs, boiled macaroni, cashew nut grinded and ketchup. Mix all well. Grease round cake tin and pour mixture in it. Beat 2 eggs well and pour on top of the mixture, heat 3 tbsp oil and pour in top. Bake for 30 minutes on 180 degrees, Method for white sauce Mix all ingredients of white sauce together.
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Grilled Cheese and Vegetable sandwiches by shireen
Grilled Cheese and Vegetable sandwiches.
8 slices Jumbo bread
2 potatoes - peeled, boiled and crushed by hand
2 tomatoes - sliced
1 onion - sliced
5 Tbsp butter
1 capsicum sliced
1 tsp chaat masala (can use crushed red chilli if you wish)
1 cup grated cheese
Green Chutney
1 green mango - peeled and seed removed - cut into pieces
1 bunch (1 cup) green corriander
25 (1/2 cup) mint leaves
6 green chillies
2 Tbsp water
2 Tbsp lemon juice
1 tsp sugar
1/2 tsp salt
Blend all ingredients together to make a smooth paste. Set aside.
Spread all 8 slices of bread with butter, then green chutney.
Then on 4 slices of bread, add crumbled potatoes, then add chaat masala. Add tomato, onion, capsicum and some cheese on each of the slices. Add the other piece of bread, chutney side on vegetables. Then butter the top of the sandwich and put in sandwich/panini maker. Alternatively if you don't have a sandwich maker, heat a grill pan on medium heat and add sandwich pressing down. Once the bread is golden brown, carefully turn over and cook until the second side is golden brown.
Remove from pan.
Cut sandwiches in 4 triangles.
Serve with salad and or fries.
Enjoy
*If you would prefer to have chicken in the sandwich, boil a chicken breast with some green masala, cool and shred and add to sandwich.
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Grilled Cheese and Vegetable Sandwich
Grilled Cheese and Vegetable Sandwich Ingredients
Large Bread Slices 8 Potatoes (peeled boiled and coarsely mashed) 2 cups Grated Cheese ½ cup Capsicum (chopped) 1 Tomatoes (sliced) 2 Onion (thinly sliced) 1 Salt ½ tsp Black pepper ½ tsp... Chaat Masala 1 tsp Butter soft 5 tbsp Coriander and mint Chatni Coriander leaves 1 cup Mint ½ cup Green chilies 3 Sugar 1 tsp Lemon juice 2 tbsp Raw mango 1 Salt ½ tsp
Method for Chatni Blend all the ingredients of Chatni together. Method for Sandwich Apply butter on 1 side of all the bread slices. Then spread with Chatni, place 4 slices on a chopping board. Spread a layer of potato and top with capsicum slice. Then place onion and tomato slices. Top with grated cheese, sprinkle salt, pepper and chaat Masala. Finely cover with remaining slices of bread. Press well so all the layers are firm. Pre heat the grill. Grill the sandwiches for 5 minutes till golden brown. Cut the sandwiches and serve.
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8 slices Jumbo bread
2 potatoes - peeled, boiled and crushed by hand
2 tomatoes - sliced
1 onion - sliced
5 Tbsp butter
1 capsicum sliced
1 tsp chaat masala (can use crushed red chilli if you wish)
1 cup grated cheese
Green Chutney
1 green mango - peeled and seed removed - cut into pieces
1 bunch (1 cup) green corriander
25 (1/2 cup) mint leaves
6 green chillies
2 Tbsp water
2 Tbsp lemon juice
1 tsp sugar
1/2 tsp salt
Blend all ingredients together to make a smooth paste. Set aside.
Spread all 8 slices of bread with butter, then green chutney.
Then on 4 slices of bread, add crumbled potatoes, then add chaat masala. Add tomato, onion, capsicum and some cheese on each of the slices. Add the other piece of bread, chutney side on vegetables. Then butter the top of the sandwich and put in sandwich/panini maker. Alternatively if you don't have a sandwich maker, heat a grill pan on medium heat and add sandwich pressing down. Once the bread is golden brown, carefully turn over and cook until the second side is golden brown.
Remove from pan.
Cut sandwiches in 4 triangles.
Serve with salad and or fries.
Enjoy
*If you would prefer to have chicken in the sandwich, boil a chicken breast with some green masala, cool and shred and add to sandwich.
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Grilled Cheese and Vegetable Sandwich
Grilled Cheese and Vegetable Sandwich Ingredients
Large Bread Slices 8 Potatoes (peeled boiled and coarsely mashed) 2 cups Grated Cheese ½ cup Capsicum (chopped) 1 Tomatoes (sliced) 2 Onion (thinly sliced) 1 Salt ½ tsp Black pepper ½ tsp... Chaat Masala 1 tsp Butter soft 5 tbsp Coriander and mint Chatni Coriander leaves 1 cup Mint ½ cup Green chilies 3 Sugar 1 tsp Lemon juice 2 tbsp Raw mango 1 Salt ½ tsp
Method for Chatni Blend all the ingredients of Chatni together. Method for Sandwich Apply butter on 1 side of all the bread slices. Then spread with Chatni, place 4 slices on a chopping board. Spread a layer of potato and top with capsicum slice. Then place onion and tomato slices. Top with grated cheese, sprinkle salt, pepper and chaat Masala. Finely cover with remaining slices of bread. Press well so all the layers are firm. Pre heat the grill. Grill the sandwiches for 5 minutes till golden brown. Cut the sandwiches and serve.
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Sandwich Cake by shireen
Sandwich Cake
Sandwich
1 loaf Jumbo Sandwich Bread (cut into lengthwise slices) (this can be ordered through a bakery)
8 Tbsp butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp mustard paste
1 Tbsp lemon juice
3-4 eggs boiled and sliced
1/2 cup ketchup
1 cucumber cut in thin slices
2 tomatoes sliced
1/2 cup mayonnaise
2 chicken breast roasted* - shredded
1 cup green chutney**
Salt as required
Black pepper as required
Topping
1/2 cup Curd cheese***
200gms or 1 tub Cream cheese
1 Tbsp Castor sugar
Fresh cream whipped 4 ounce
Salt ¼ tsp
White pepper ¼ tsp
Garnish
Green olives - sliced
Glacé cherries - cut in half
White cabbage - shredded
Red cabbage - shredded
Sandwich
In a bowl add butter, salt, pepper, mustard paste and lemon juice and beat with mixer till fluffy. Set aside.
Remove all crust from bread slices.
Place a clean damp kitchen towel or napkin on a chopping board and butter 1 side of each slice of bread.
Leave 1 slice on board, place others on a plate and cover with another damp cloth.
With the buttered side up, spread the green chutney over the butter. Be generous. Then add next slice buttered side down (on chutney). Then, on the top if that slice spread some mayonnaise.
Add sliced eggs (you can mash them if you prefer) sprinkle a little salt and pepper, then add next slice - buttered side down (on egg).
On top of this slice spread mayonnaise, then spread tomato ketchup.
Add sliced tomatoes, a little salt and pepper, and then next slice of bread, buttered side down (on tomato).
Spread mayonnaise on top of this slice and add cucumber slices then next slice of bread butter side down (on cucumber). Spread mayonnaise on top of this slice and add the roasted chicken - remember be generous - then next slice of bread butter side down (on chicken).
Do not put mayonnaise on the top of this slice.
Wrap the sandwich in the damp cloth and put in the freezer for 1 hour.
Topping
Place curd chess in a bowl. Beat well. Add salt and pepper and cream cheese. Beat again.
Add cream And beat again, making sure all ingredients are mixed well - but don't beat too much.
Remove sandwich from the freezer and spread topping over top and sides.
With left over topping, put it in a piping back and pipe around edge.
Decorate with olive slices, cherry halves. Place back in freezer - it can stay here until ready to use - remove from freezer 1 hour prior to using.
When ready to serve, add cabbage around cake.
Enjoy.
*roasted chicken
2 chicken breasts
Marinated in
1/2 tsp salt
1/2 tsp pepper
1/2 tsp mustard powder
1 Tbsp ketchup
1 Tbsp wostershire sauce.
Marinate chicken for at least 20 minutes. Heat 2 Tbsp of oil in a pan, cook for about 15 minutes - or until cooked - turning at least once. Cool, the shred in medium side pieces. Set aside.
**green chutney
1 green mango - peeled and seed removed - cut into pieces
1 bunch (1 cup) green corriander
25 (1/2 cup) mint leaves
6 green chillies
2 Tbsp water
2 Tbsp lemon juice
1 tsp sugar
1/2 tsp salt
Blend all ingredients together to make a smooth paste. Set aside.
note To make curd cheese, take 2 cups yogurt and put in a mulmul cloth and hang with bowl underneath overnight. (try hanging cloth from shelf in fridge with bowl below to catch water) this will make 1 cup curd cheese.
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Sandwich Cake
Ingredients
Sandwich Bread (cut into lengthwise slices) 1
Eggs (boiled and mashed) 2
Chicken boiled and shredded 1 cup
Green Chatni 1 cup
Ketchup ½ cup
Cucumber (cut into slices) 1
Tomato (cut into slices) 1
Salt as required
Black pepper as required
Butter 8 ounces
Mayonnaise ½ cup
Ingredients for topping
Curd cheese ½ cup
Cream cheese 8 ounce
Castor sugar 1 tbsp
Fresh cream whipped 4 ounce
Salt ¼ tsp
White pepper ¼ tsp
Method
Trim all crust from bread slices; put 1 slice on chopping board, spread with butter then green Chatni. Put second slice on top. Spread with butter then mashed eggs, cover with third slice of bread, and spread ketchup. Put slices of tomato on it. Sprinkle salt and pepper then 4th slice of bread. Put slices of cucumber. Sprinkle salt and pepper. Put 5th slice of bread. Spread Roasted chicken on it. Then put the last slice on top. Fold it in a wet napkin. Freeze for 1 hour. Cover top and sides with topping. Chill till firm. Decorate with olives, cherries and salad leaves.
Sandwich
1 loaf Jumbo Sandwich Bread (cut into lengthwise slices) (this can be ordered through a bakery)
8 Tbsp butter
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp mustard paste
1 Tbsp lemon juice
3-4 eggs boiled and sliced
1/2 cup ketchup
1 cucumber cut in thin slices
2 tomatoes sliced
1/2 cup mayonnaise
2 chicken breast roasted* - shredded
1 cup green chutney**
Salt as required
Black pepper as required
Topping
1/2 cup Curd cheese***
200gms or 1 tub Cream cheese
1 Tbsp Castor sugar
Fresh cream whipped 4 ounce
Salt ¼ tsp
White pepper ¼ tsp
Garnish
Green olives - sliced
Glacé cherries - cut in half
White cabbage - shredded
Red cabbage - shredded
Sandwich
In a bowl add butter, salt, pepper, mustard paste and lemon juice and beat with mixer till fluffy. Set aside.
Remove all crust from bread slices.
Place a clean damp kitchen towel or napkin on a chopping board and butter 1 side of each slice of bread.
Leave 1 slice on board, place others on a plate and cover with another damp cloth.
With the buttered side up, spread the green chutney over the butter. Be generous. Then add next slice buttered side down (on chutney). Then, on the top if that slice spread some mayonnaise.
Add sliced eggs (you can mash them if you prefer) sprinkle a little salt and pepper, then add next slice - buttered side down (on egg).
On top of this slice spread mayonnaise, then spread tomato ketchup.
Add sliced tomatoes, a little salt and pepper, and then next slice of bread, buttered side down (on tomato).
Spread mayonnaise on top of this slice and add cucumber slices then next slice of bread butter side down (on cucumber). Spread mayonnaise on top of this slice and add the roasted chicken - remember be generous - then next slice of bread butter side down (on chicken).
Do not put mayonnaise on the top of this slice.
Wrap the sandwich in the damp cloth and put in the freezer for 1 hour.
Topping
Place curd chess in a bowl. Beat well. Add salt and pepper and cream cheese. Beat again.
Add cream And beat again, making sure all ingredients are mixed well - but don't beat too much.
Remove sandwich from the freezer and spread topping over top and sides.
With left over topping, put it in a piping back and pipe around edge.
Decorate with olive slices, cherry halves. Place back in freezer - it can stay here until ready to use - remove from freezer 1 hour prior to using.
When ready to serve, add cabbage around cake.
Enjoy.
*roasted chicken
2 chicken breasts
Marinated in
1/2 tsp salt
1/2 tsp pepper
1/2 tsp mustard powder
1 Tbsp ketchup
1 Tbsp wostershire sauce.
Marinate chicken for at least 20 minutes. Heat 2 Tbsp of oil in a pan, cook for about 15 minutes - or until cooked - turning at least once. Cool, the shred in medium side pieces. Set aside.
**green chutney
1 green mango - peeled and seed removed - cut into pieces
1 bunch (1 cup) green corriander
25 (1/2 cup) mint leaves
6 green chillies
2 Tbsp water
2 Tbsp lemon juice
1 tsp sugar
1/2 tsp salt
Blend all ingredients together to make a smooth paste. Set aside.
note To make curd cheese, take 2 cups yogurt and put in a mulmul cloth and hang with bowl underneath overnight. (try hanging cloth from shelf in fridge with bowl below to catch water) this will make 1 cup curd cheese.
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Sandwich Cake
Ingredients
Sandwich Bread (cut into lengthwise slices) 1
Eggs (boiled and mashed) 2
Chicken boiled and shredded 1 cup
Green Chatni 1 cup
Ketchup ½ cup
Cucumber (cut into slices) 1
Tomato (cut into slices) 1
Salt as required
Black pepper as required
Butter 8 ounces
Mayonnaise ½ cup
Ingredients for topping
Curd cheese ½ cup
Cream cheese 8 ounce
Castor sugar 1 tbsp
Fresh cream whipped 4 ounce
Salt ¼ tsp
White pepper ¼ tsp
Method
Trim all crust from bread slices; put 1 slice on chopping board, spread with butter then green Chatni. Put second slice on top. Spread with butter then mashed eggs, cover with third slice of bread, and spread ketchup. Put slices of tomato on it. Sprinkle salt and pepper then 4th slice of bread. Put slices of cucumber. Sprinkle salt and pepper. Put 5th slice of bread. Spread Roasted chicken on it. Then put the last slice on top. Fold it in a wet napkin. Freeze for 1 hour. Cover top and sides with topping. Chill till firm. Decorate with olives, cherries and salad leaves.
Mutton leg roast with pepper & mushroom sauc BY SHIREEN
Mutton leg roast with pepper & mushroom sauce.
Leg of mutton
1 leg of mutton - no more than 2kg
3 cups water
1 Tbsp ginger/garlic paste
1-1/2 tsp salt
1 tsp cracked black pepper heaped
2 Tbsp white vinegar
1 tsp heaped mustard powder
2 Tbsp wostershire sauce
Sauce
2 Tbsp butter
2 Tbsp oil
2 Tbsp flour heaped
1 tsp salt
1 tsp freshly cracked black pepper
1/2 cup fresh cream
2 Tbsp HP sauce
4-5 mushroom sliced
For leg of Mutton
In a large pan, add water, Ginger/garlic paste, salt, pepper, vinegar, mustard powder and wostershire sauce. Mix well. Set aside.
Wash and pat dry mutton leg. Using a sharp knife, put cuts into meat.
Add meat to pan with water and seasoning. Place on the heat and cook until meat is tender.
For sauce
Place pan on heat, and add butter and oil. Add flour and stir well. Remove from heat and add water. Stir well and return to heat stirring all the time.
Once mix has thickened, add cream, HP sauce and mushroom slices. Mix well.
If mix is a little too thick, add a little water to thin it down.
Pour over cooked leg of mutton and allow to cook on low for 10 minutes.
Serve on a platter with boiled vegies, and cauliflower as well as fries.
Enjoy.
Serve with garlic bread or dinner roll.
Leg of mutton
1 leg of mutton - no more than 2kg
3 cups water
1 Tbsp ginger/garlic paste
1-1/2 tsp salt
1 tsp cracked black pepper heaped
2 Tbsp white vinegar
1 tsp heaped mustard powder
2 Tbsp wostershire sauce
Sauce
2 Tbsp butter
2 Tbsp oil
2 Tbsp flour heaped
1 tsp salt
1 tsp freshly cracked black pepper
1/2 cup fresh cream
2 Tbsp HP sauce
4-5 mushroom sliced
For leg of Mutton
In a large pan, add water, Ginger/garlic paste, salt, pepper, vinegar, mustard powder and wostershire sauce. Mix well. Set aside.
Wash and pat dry mutton leg. Using a sharp knife, put cuts into meat.
Add meat to pan with water and seasoning. Place on the heat and cook until meat is tender.
For sauce
Place pan on heat, and add butter and oil. Add flour and stir well. Remove from heat and add water. Stir well and return to heat stirring all the time.
Once mix has thickened, add cream, HP sauce and mushroom slices. Mix well.
If mix is a little too thick, add a little water to thin it down.
Pour over cooked leg of mutton and allow to cook on low for 10 minutes.
Serve on a platter with boiled vegies, and cauliflower as well as fries.
Enjoy.
Serve with garlic bread or dinner roll.
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