MINI QUICHES
Ingredients for Base:
Flour 8 ounce
Butter 4 ounce
Egg yolk 1
Salt ¼ tsp
Ingredients for filling:
Eggs 2
Cheddar cheese 2 tbsp
Fresh cream 1 cup
Salt ½ tsp
White pepper ½ tsp
Mustard ½ tsp
Sweet corn 2 tbsp
Capsicum (chopped) 2 tbsp
Method for base:
1. Sieve flour and salt together.
2. Mix in butter till mixture resembles bread crumbs add in yolk and knead with chilled water as required.
3. Roll prepared dough and cut with round cutter and place in a tart tray bake blind for 10 minutes
4. Remove from oven slightly cool fill with filling mixture re bake for 20 minutes.
Method for filling:
1. In a bowl add the eggs, cheddar cheese,fresh cream,salt, white pepper,mustard, sweet corn and chopped capsicum together
Tuesday, 18 December 2012
Jelly Delight by shireen
Jelly Delight
Red Jelly 1 Packet
Green Jelly 1 Packet
Orange Jelly 1 Packet
PineApple Jelly 2 Packets
Evaporated Milk 1 Can
Fruit Cocktail 1 Tin
Fresh Cream 1 Pack
Set Red, Green and Orange jelly in bowls and cut in to Cubes....2 Packs of PineApple jelly Disslove in a cup of warm water and then beat it with 1 LARGE can of Evaporated Milk...When this mixture become fluffy add 1 pack of fresh cream in it and beat again...pour this mixture in a bowl and fold it with jelly cubes and Fruit Cocktail...Chilled and serve.
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JELLY DELIGHT:
ingredients:
green,red jellys (cook & set)
1 small tin of evaporated milk chilled
1 packet of pineapples jelly crystals
fruit cocktail 1 cup
1 packet of tetra pack cream
METHOD:in a blender add evaporated milk,cream,pineapple jelly crystals blend it well,then in a serving dish add fruits & add blended mixture on the top garnished both set jellys into a cubes chilled it in a freezer & served...
Red Jelly 1 Packet
Green Jelly 1 Packet
Orange Jelly 1 Packet
PineApple Jelly 2 Packets
Evaporated Milk 1 Can
Fruit Cocktail 1 Tin
Fresh Cream 1 Pack
Set Red, Green and Orange jelly in bowls and cut in to Cubes....2 Packs of PineApple jelly Disslove in a cup of warm water and then beat it with 1 LARGE can of Evaporated Milk...When this mixture become fluffy add 1 pack of fresh cream in it and beat again...pour this mixture in a bowl and fold it with jelly cubes and Fruit Cocktail...Chilled and serve.
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JELLY DELIGHT:
ingredients:
green,red jellys (cook & set)
1 small tin of evaporated milk chilled
1 packet of pineapples jelly crystals
fruit cocktail 1 cup
1 packet of tetra pack cream
METHOD:in a blender add evaporated milk,cream,pineapple jelly crystals blend it well,then in a serving dish add fruits & add blended mixture on the top garnished both set jellys into a cubes chilled it in a freezer & served...
Hara masala chicken by shireen
Hara masala chicken
Ingredients
Chicken cut into small pieces 1 kg
Ginger garlic paste 2 tbsp
Green chilies chopped 20
...Coriander leaves ½ bunch
Yogurt 2 cups
Lemon juice 2 tbsp
Ginger finely slice 2 tbsp
Oil ¾ cup
National chicken hara masala 1 packet
Method
In a blender grind together 20 chopped green chilies, 2 cups yogurt, ½ bunch coriander leaves, 2 tbsp lemon juice, heat ¾ cup oil in a pan, add 2 tbsp ginger garlic paste, fry for 2 minutes add 1 kg chicken and fry for another 5 minutes now add 1 packet of national chicken hara masala and the blended mixture, cook for 20 minutes on medium flame till chicken done, lastly add 2 tbsp sliced ginger and serve with nan.
peri peri chicken by shireen
peri peri chicken
Peri peri sauce
1 cup boiling water
6 Kashmiri chillies
1/4 cup or 15 whole red button chillies
(wash chillies. Remove boiling water from stove and add both chillies. Allow to soak overnight)
1 Tbsp crushed chilli*
1 Tbsp garlic paste
1 chopped onion
1 Tbsp crushed mustard seeds (achar rye)
1 Tbsp crushed corriander powder (not roasted)
1/2 tsp citric acid (tatri)
1/2 cup vinegar
2 Tbsp lemon juice
1/2 cup oil
The next day add above ingredients and blend (include soaking water) into a fine paste.
Place in sterilised jars and keep in fridge for up to 3 months.
*for extra hot sauce add 2 Tbsp crushed red chilli. For milk sauce add 1/2 cup chicken stock and NO crushed red chilli.
Flame Grilled Chicken
Marinade
2 tikka pieces (1/2 kg) 1 leg, 1 breast piece - skin on* pricked with fork allover
2 Tbsp soy sauce
2 Tbsp wostershire sauce
3/4 tsp black pepper powder
1 tsp heaped salt
1 Tbsp garlic paste
2 Tbsp lemon juice
3 Tbsp peri peri sauce
1 tsp meat tenderiser powder (don't use green papaya it will change taste)
Place all ingredients in bowl and mix well. Cover and marinade in fridge for 2-3 hours.
Preheat oven to 190 degrees
Place marinated chicken on a rack in a roasting pan. Put a spoon of marinade ontop of chicken cook for 10 mins then turn chicken piece over, add more marinade and cook for another 20 mins.
Heat a piece of coal on stove
Take chicken from pan. Place in frypan, put a spoon of peri peri sauce (not marinade) ontop of chicken In a piece of foil add coal ipece and a teaspoon of oil. Cover with lid or foil and cook on medium low heat for 3 mins, turn over chicken cook for another minute and serve.
*if using chicken with no skin, cover roasting with foil before baking so chicken doesn't dry.
Serve with salad, fries and fresh rolls.
note u can also serve a side of mix saute vegetables as well as rice or toasted pita bread
Peri peri sauce
1 cup boiling water
6 Kashmiri chillies
1/4 cup or 15 whole red button chillies
(wash chillies. Remove boiling water from stove and add both chillies. Allow to soak overnight)
1 Tbsp crushed chilli*
1 Tbsp garlic paste
1 chopped onion
1 Tbsp crushed mustard seeds (achar rye)
1 Tbsp crushed corriander powder (not roasted)
1/2 tsp citric acid (tatri)
1/2 cup vinegar
2 Tbsp lemon juice
1/2 cup oil
The next day add above ingredients and blend (include soaking water) into a fine paste.
Place in sterilised jars and keep in fridge for up to 3 months.
*for extra hot sauce add 2 Tbsp crushed red chilli. For milk sauce add 1/2 cup chicken stock and NO crushed red chilli.
Flame Grilled Chicken
Marinade
2 tikka pieces (1/2 kg) 1 leg, 1 breast piece - skin on* pricked with fork allover
2 Tbsp soy sauce
2 Tbsp wostershire sauce
3/4 tsp black pepper powder
1 tsp heaped salt
1 Tbsp garlic paste
2 Tbsp lemon juice
3 Tbsp peri peri sauce
1 tsp meat tenderiser powder (don't use green papaya it will change taste)
Place all ingredients in bowl and mix well. Cover and marinade in fridge for 2-3 hours.
Preheat oven to 190 degrees
Place marinated chicken on a rack in a roasting pan. Put a spoon of marinade ontop of chicken cook for 10 mins then turn chicken piece over, add more marinade and cook for another 20 mins.
Heat a piece of coal on stove
Take chicken from pan. Place in frypan, put a spoon of peri peri sauce (not marinade) ontop of chicken In a piece of foil add coal ipece and a teaspoon of oil. Cover with lid or foil and cook on medium low heat for 3 mins, turn over chicken cook for another minute and serve.
*if using chicken with no skin, cover roasting with foil before baking so chicken doesn't dry.
Serve with salad, fries and fresh rolls.
note u can also serve a side of mix saute vegetables as well as rice or toasted pita bread
FRANKIE`S BY shireen
FRANKIE`S
Frankie’s Ingredients for filling
Undercut thinly sliced 250 gm
Ginger garlic paste 1 tsp
Salt 1 tsp
Yogurt ½ cup
Water 1 cup
Potatoes cubed and boiled 2
Onion chopped 1
Capsicum cut in tiny cubes 1
Black pepper ½ tsp
Crushed red pepper 1 tsp
All spice powder ½ tsp
Ketchup 2 tbsp
Chili sauce 2 tbsp
Lemon juice 2 tbsp
Oil 2 tbsp
Ingredients for paratha
Flour 2 ½ cup
Yeast 1 ½ tsp
Oil 3 tbsp Salt ½ tsp Sugar ½ tsp Oil for frying Method for paratha In a bowl add 2 ½ cup flour, 1 ½ tsp yeast, 3 tbsp oil, ½ tsp salt, ½ tsp sugar and knead into a soft dough with luke warm water, let it rise for 1 hour, make into small round balls , with a rolling pin roll the dough into a paratha and fry .
Method for filling Cook 250 gm thinly sliced undercut beef with 1 tsp ginger garlic paste, 1 tsp salt, ½ cup yogurt and 1 cup of water till water dries and the beef is tender, heat 2 tbsp oil in pan add 2 tbsp ketchup, 2 tbsp chili sauce, ½ tsp black pepper,1 tsp crushed red pepper, ½ tsp all spice powder and 2 tbsp lemon juice also add in it 2 boiled potatoes cubes, 1 chopped onion, 1 cubed capsicum and meat mixture, remove from heat and cool, put the filling on the paratha and seal with a toothpick
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Frankie’s Ingredients for filling
Undercut thinly sliced 250 gm
Ginger garlic paste 1 tsp
Salt 1 tsp
Yogurt ½ cup
Water 1 cup
Potatoes cubed and boiled 2
Onion chopped 1
Capsicum cut in tiny cubes 1
Black pepper ½ tsp
Crushed red pepper 1 tsp
All spice powder ½ tsp
Ketchup 2 tbsp
Chili sauce 2 tbsp
Lemon juice 2 tbsp
Oil 2 tbsp
Ingredients for paratha
Flour 2 ½ cup
Yeast 1 ½ tsp
Oil 3 tbsp Salt ½ tsp Sugar ½ tsp Oil for frying Method for paratha In a bowl add 2 ½ cup flour, 1 ½ tsp yeast, 3 tbsp oil, ½ tsp salt, ½ tsp sugar and knead into a soft dough with luke warm water, let it rise for 1 hour, make into small round balls , with a rolling pin roll the dough into a paratha and fry .
Method for filling Cook 250 gm thinly sliced undercut beef with 1 tsp ginger garlic paste, 1 tsp salt, ½ cup yogurt and 1 cup of water till water dries and the beef is tender, heat 2 tbsp oil in pan add 2 tbsp ketchup, 2 tbsp chili sauce, ½ tsp black pepper,1 tsp crushed red pepper, ½ tsp all spice powder and 2 tbsp lemon juice also add in it 2 boiled potatoes cubes, 1 chopped onion, 1 cubed capsicum and meat mixture, remove from heat and cool, put the filling on the paratha and seal with a toothpick
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NATIONAL TANDORI CHICKEN BY shireen
NATIONAL TANDORI CHICKEN
Ingredients
Chicken (cut into 8 pieces) 1 kg
Yogurt 1 cup
National white vinegar ½ cup
Ginger garlic paste 2 tbsp
Lemon juice 2 tbsp
Oil 3 tbsp
National Tandori Masala 1 packet
Method
Give cuts on 8 pieces of 1 kg chicken and marinate with ½ cup white vinegar for 30 minutes, remove chicken pieces from vinegar and marinate with 1 cup yogurt, 2 tbsp ginger garlic paste, 2 tbsp lemon juice and 1 packet National Tandori Masala, mix all well, bake in a pre heated oven for 35 to 40 minutes or cook in a pan with ¼ cup oil till chicken tender, serve with Naan.
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National Tandori chicken Ingredients
Chicken (cut into 8 pieces) 1 kg Yogurt 1 cup National white vinegar ½ cup Ginger garlic paste 2 tbsp Lemon juice 2 tbsp Oil 3 tbsp National Tandori Masala 1 packet
Method Give cuts on 8 pieces of 1 kg chicken and marinate wit...h ½ cup white vinegar for 30 minutes, remove chicken pieces from vinegar and marinate with 1 cup yogurt, 2 tbsp ginger garlic paste, 2 tbsp lemon juice and 1 packet National Tandori Masala, mix all well, bake in a pre heated oven for 35 to 40 minutes or cook in a pan with ¼ cup oil till chicken tender, serve with Naan.
Ingredients
Chicken (cut into 8 pieces) 1 kg
Yogurt 1 cup
National white vinegar ½ cup
Ginger garlic paste 2 tbsp
Lemon juice 2 tbsp
Oil 3 tbsp
National Tandori Masala 1 packet
Method
Give cuts on 8 pieces of 1 kg chicken and marinate with ½ cup white vinegar for 30 minutes, remove chicken pieces from vinegar and marinate with 1 cup yogurt, 2 tbsp ginger garlic paste, 2 tbsp lemon juice and 1 packet National Tandori Masala, mix all well, bake in a pre heated oven for 35 to 40 minutes or cook in a pan with ¼ cup oil till chicken tender, serve with Naan.
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National Tandori chicken Ingredients
Chicken (cut into 8 pieces) 1 kg Yogurt 1 cup National white vinegar ½ cup Ginger garlic paste 2 tbsp Lemon juice 2 tbsp Oil 3 tbsp National Tandori Masala 1 packet
Method Give cuts on 8 pieces of 1 kg chicken and marinate wit...h ½ cup white vinegar for 30 minutes, remove chicken pieces from vinegar and marinate with 1 cup yogurt, 2 tbsp ginger garlic paste, 2 tbsp lemon juice and 1 packet National Tandori Masala, mix all well, bake in a pre heated oven for 35 to 40 minutes or cook in a pan with ¼ cup oil till chicken tender, serve with Naan.
CHICKEN SHORBA BY shireen
Chciken Shorba
Ingredients Wheat (soaked overnight) ½ kg Chicken boneless ½ kg Turmeric ½ tsp Ginger garlic 2 tbsp Green chilies grinded 1 tbsp Black pepper 1 tsp Salt 1 tbsp Tomatoes blended 3 For baghar Oil ½ cup Mint chopped 1 bunch Ginger finely sliced 2 tbs...p Green chilies chopped 6 Brown onion ¼ cup All spice 1 tsp heaped
method soak ½ kg wheat over night, boiled in 12 cups of water and ½ tsp of turmeric till tender, cool and blend, boil ½ kg boneless chicken with 2 tbsp of ginger garlic paste, 1 tsp black pepper, 1 tbsp salt, 1 tbsp grinded green chilies and 4 cups of water till chicken tender, then chopperize chicken, in your blended wheat add the chopperize chicken with blended and sieved tomato mixture, mix all well and cook till boiling, lastly heat ½ cup oil and add to the shorba with 1 bunch chopped mint leaves, 1 tsp all spice, 2 tbsp ginger Julian, 6 chopped green chilies and salt to taste, mix well and serve hot.
Ingredients Wheat (soaked overnight) ½ kg Chicken boneless ½ kg Turmeric ½ tsp Ginger garlic 2 tbsp Green chilies grinded 1 tbsp Black pepper 1 tsp Salt 1 tbsp Tomatoes blended 3 For baghar Oil ½ cup Mint chopped 1 bunch Ginger finely sliced 2 tbs...p Green chilies chopped 6 Brown onion ¼ cup All spice 1 tsp heaped
method soak ½ kg wheat over night, boiled in 12 cups of water and ½ tsp of turmeric till tender, cool and blend, boil ½ kg boneless chicken with 2 tbsp of ginger garlic paste, 1 tsp black pepper, 1 tbsp salt, 1 tbsp grinded green chilies and 4 cups of water till chicken tender, then chopperize chicken, in your blended wheat add the chopperize chicken with blended and sieved tomato mixture, mix all well and cook till boiling, lastly heat ½ cup oil and add to the shorba with 1 bunch chopped mint leaves, 1 tsp all spice, 2 tbsp ginger Julian, 6 chopped green chilies and salt to taste, mix well and serve hot.
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