Almond Cake
* Ingredients:
* Flour - 1 1/2 cup
* Egg - 4
* Sugar - 3/4 cup
* Baking Powder - 2 tsp
* Butter - 1/4 cup
* Almond - 1 cup.
* Directions:
1. Take flour add crush almond and baking powder and mix it well and put it aside.
2. Take egg beat it, when its fluffy add sugar, melted butter in it and mix well.
3. Now add flour almond and baking powder mixure in it and fold it.
4. Take a baking pan oil it and pour all batter in it. If you want to add almond on top so put some on it for garnishing.
5. Bake it on 180c for 30 to 40 minutes.
6. Your Almond Cake is ready.
Thursday, 20 December 2012
Chocolate Fug Cake
Chocolate Fug Cake
* Ingredients:
* Egg - 7
* Flour - 3/4 cup
* Sugar - 1/2 cup
* Coco Powder - 1/4 cup
* Milk - 1cup
* Cooking Chocolate - 1cup
* Fresh Cream - 500 gm
* Icing Sugar - 1/4 cup
* Directions:
1. Take egg beat it when it when it's fluffy add sugar and beat it.
2. Take flour add coco powder in it and mix it and then add it in egg mixture and fold it.
3. Pre heat oven at 220c bake it for 20 minutes.
4. When it's cooled cut into 2 parts add milk on it.
5. Take a cream beat it with adding icing sugar and coco powder and pour it on cake, add chocolate chunk.
6. Now cover it with 2 part of cake and do same process.
7. Take a pan add water in it take another pan and fix it in the other pan and add cooking chocolate in it and melt it
8. When it's melted add 1/4 cup cream in it, it becomes creamy.
9. Cool it and pour it on the cake and garnish it with chocolate and roses.
10. Your Chocolate Fug Cake is ready.
* Ingredients:
* Egg - 7
* Flour - 3/4 cup
* Sugar - 1/2 cup
* Coco Powder - 1/4 cup
* Milk - 1cup
* Cooking Chocolate - 1cup
* Fresh Cream - 500 gm
* Icing Sugar - 1/4 cup
* Directions:
1. Take egg beat it when it when it's fluffy add sugar and beat it.
2. Take flour add coco powder in it and mix it and then add it in egg mixture and fold it.
3. Pre heat oven at 220c bake it for 20 minutes.
4. When it's cooled cut into 2 parts add milk on it.
5. Take a cream beat it with adding icing sugar and coco powder and pour it on cake, add chocolate chunk.
6. Now cover it with 2 part of cake and do same process.
7. Take a pan add water in it take another pan and fix it in the other pan and add cooking chocolate in it and melt it
8. When it's melted add 1/4 cup cream in it, it becomes creamy.
9. Cool it and pour it on the cake and garnish it with chocolate and roses.
10. Your Chocolate Fug Cake is ready.
cherry and almond loaf
cherry and almond loaf
275 gms butter
300 gms plain flour
11/2 tsp baking powder
1/2 tsp bi carb of soda
220 gms cherries
175 gms caster sugar
4 eggs, beaten
2-3 drops almond essence
100 gms ground almonds
5 tbsps milk
preheat oven to 180 C, gas mark 3. cut the cherries in half, wash them in cold water and dry well. Toss them in flour and make sure to get rid of any excess.
cream the butter and sugar until fluffy. add the beaten eggs gradually and continue beating, add the almond essence. sieve the flour, bi carb and baking powder into a bowl. Add this gradually to the butter mixture and gently fold it in. then add the milk followed by the cherries. Spoon this mixture into a loaf tin and bake for 45 minutes until a skewer inserted comes out clean.
cool in the tin for 10 minutes and then cool completely on a wire rack.
275 gms butter
300 gms plain flour
11/2 tsp baking powder
1/2 tsp bi carb of soda
220 gms cherries
175 gms caster sugar
4 eggs, beaten
2-3 drops almond essence
100 gms ground almonds
5 tbsps milk
preheat oven to 180 C, gas mark 3. cut the cherries in half, wash them in cold water and dry well. Toss them in flour and make sure to get rid of any excess.
cream the butter and sugar until fluffy. add the beaten eggs gradually and continue beating, add the almond essence. sieve the flour, bi carb and baking powder into a bowl. Add this gradually to the butter mixture and gently fold it in. then add the milk followed by the cherries. Spoon this mixture into a loaf tin and bake for 45 minutes until a skewer inserted comes out clean.
cool in the tin for 10 minutes and then cool completely on a wire rack.
pineapple upside down cake
pineapple upside down cake
canned pineapple 8 slices
glace cherries 6-8
brown sugar 4 tbsps
butter 2 tbsp
for the cake
butter 225 gms
caster sugar 200gms
eggs 4
flour 300 gms
baking powder 1 tsp
pinch of salt
pineapple syrup from the can 1/2 cup
vanilla essence a few drops
preheat oven to 200 C. in a pan melt the butter for the topping. remove from heat and stir in the brown sugar. In a spring form tin place the pineapple pieces at the base along with the cherries. pour over the butter and sugar mixture and spread evenly.
to make the cake, cream the butter and sugar until fluffy. add the eggs one at a time and continue beating after every addition until well combined. add the vanilla essence and combine well. then gradually add the sieved flour along with the baking powder and fold it in to combine well. then add the pineapple syrup and mixture well to get a smooth batter. gently spoon this mixture over the layer of pineapple pieces. place in the oven and bake for 25 to 30 minutes until skewer inserted comes out clean.
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Pineapple upside down cake:
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
canned pineapple 8 slices
glace cherries 6-8
brown sugar 4 tbsps
butter 2 tbsp
for the cake
butter 225 gms
caster sugar 200gms
eggs 4
flour 300 gms
baking powder 1 tsp
pinch of salt
pineapple syrup from the can 1/2 cup
vanilla essence a few drops
preheat oven to 200 C. in a pan melt the butter for the topping. remove from heat and stir in the brown sugar. In a spring form tin place the pineapple pieces at the base along with the cherries. pour over the butter and sugar mixture and spread evenly.
to make the cake, cream the butter and sugar until fluffy. add the eggs one at a time and continue beating after every addition until well combined. add the vanilla essence and combine well. then gradually add the sieved flour along with the baking powder and fold it in to combine well. then add the pineapple syrup and mixture well to get a smooth batter. gently spoon this mixture over the layer of pineapple pieces. place in the oven and bake for 25 to 30 minutes until skewer inserted comes out clean.
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Pineapple upside down cake:
Ingredients for base:
Butter 2 ounce
Brown sugar 2 ounce
Pineapple rings 6 to 8
Glazed cherries 6 to 8
Ingredients for cake:
Butter 6 ounce
Castor sugar 6 ounce
Flour 6 ounce
Baking powder ½ tsp
Eggs 3
Pineapple essence ½ tsp
Yellow color few drops
Pineapple syrup 2 tbsp
Method for base:
Melt butter and spread in a 8 inches round pan sprinkle brown sugar on it arrange pineapple slices and glaze cherry.
Method for cake:
1. Pre heat oven to 180 degree centigrade.
2. Sieve flour and baking powder thrice
3. Beat butter and sugar till light and fluffy add in 1 egg at a time and beat well
4. Add in essence and color fold in sieved flour and baking powder mixture along with pineapple syrup mix lightly pour over the prepared tin bake for 30 minutes over turn on a cake plate
Very vanilla custard
Very vanilla custard
1 vanilla bean or 3/4 tsp vanilla essence
3 tbsps or 50 gms caster sugar
4 egg yolks
500 mls milk
50 mls cream
2 tsp cornflour
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).Whisk the yolks, sugar and corn flour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
1 vanilla bean or 3/4 tsp vanilla essence
3 tbsps or 50 gms caster sugar
4 egg yolks
500 mls milk
50 mls cream
2 tsp cornflour
Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).Whisk the yolks, sugar and corn flour together in a bowl until well blended.
Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
butter cookies
butter cookies
butter 8 oz
sugar 6 oz
flour 2 1/4 cups
vanilla essence 1 tsp
pinch of salt
1 egg yolk
beat the butter and sugar along with the salt and vanilla essence until smooth and creamy, then add the egg yolk and scrape the mixture from the sides and beat till well combined. now sieve in the flour and work the mixture into a dough. need the dough well for afew minutes. now on a floured surface roll the dough into a log and wrap in cling film and refridgerate for atleast 2 hours.
slice cookies and place onto a baking tray leaving atleast 1 to 11/2 inch between each cookie.
preheat oven to 220 C and bake the cookies for 10-12 minutes till jsut golden brown on the edges. cool on a wire rack. bake with caution this buttery cookies are heavenly
butter 8 oz
sugar 6 oz
flour 2 1/4 cups
vanilla essence 1 tsp
pinch of salt
1 egg yolk
beat the butter and sugar along with the salt and vanilla essence until smooth and creamy, then add the egg yolk and scrape the mixture from the sides and beat till well combined. now sieve in the flour and work the mixture into a dough. need the dough well for afew minutes. now on a floured surface roll the dough into a log and wrap in cling film and refridgerate for atleast 2 hours.
slice cookies and place onto a baking tray leaving atleast 1 to 11/2 inch between each cookie.
preheat oven to 220 C and bake the cookies for 10-12 minutes till jsut golden brown on the edges. cool on a wire rack. bake with caution this buttery cookies are heavenly
chicken manchurian
chicken manchurian
chicken boneless 250 gms cut into cubes
spring onion 2
green chillies 3 deseeded
egg 1 beaten
salt to taste
black pepper to taste
rice vinegar 1 tbsp
soy sauce 1/2 tbsp
corn flour 5-6 tbsp
oil to fry
for the sauce
chilli sauce 3 tbsp
tomato ketchup 5 tbsps
soy sauce 1 tsp
vinegar 1/2 tsp
ginger 1 inch stick chopped fine
garlic 3 cloves finely chopped
chicken stock 2 cups
salt
black pepper to taste
sugar 1/4 tsp
cornflour 1 tbsp mixed in water
marinate the chicken pieces in salt, pepper, vinegar and soysauce for atleast 30 minutes in the refridgerator. heat oil in a wok enought o deep fry the chicken. add the beaten egg and cornflour to the chicken and coat well. fry the the pieces of chicken, droppin 1 cube of the chicken at a time in the hot oil till golden brown. drain on a kitchen towel.
remove all oil from wok leaving just 1 tsp, place it back on the fire and add the ginger and garlic and saute for a minute then add the green chillies and fry for a minute then add the 2 cups of chicken stock and cook for 3-4 minutes now add the ketchup, chilli garlic, soy sauce and vinegar and stir well to combine season to taste and add the slurry of cornflour stirring constantly to thicken gravy. then add the chicken pieces and chopped green onion and cook for 2 minutes to heat the chicken through,
garnish with corriander leaves.
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chicken boneless 250 gms cut into cubes
spring onion 2
green chillies 3 deseeded
egg 1 beaten
salt to taste
black pepper to taste
rice vinegar 1 tbsp
soy sauce 1/2 tbsp
corn flour 5-6 tbsp
oil to fry
for the sauce
chilli sauce 3 tbsp
tomato ketchup 5 tbsps
soy sauce 1 tsp
vinegar 1/2 tsp
ginger 1 inch stick chopped fine
garlic 3 cloves finely chopped
chicken stock 2 cups
salt
black pepper to taste
sugar 1/4 tsp
cornflour 1 tbsp mixed in water
marinate the chicken pieces in salt, pepper, vinegar and soysauce for atleast 30 minutes in the refridgerator. heat oil in a wok enought o deep fry the chicken. add the beaten egg and cornflour to the chicken and coat well. fry the the pieces of chicken, droppin 1 cube of the chicken at a time in the hot oil till golden brown. drain on a kitchen towel.
remove all oil from wok leaving just 1 tsp, place it back on the fire and add the ginger and garlic and saute for a minute then add the green chillies and fry for a minute then add the 2 cups of chicken stock and cook for 3-4 minutes now add the ketchup, chilli garlic, soy sauce and vinegar and stir well to combine season to taste and add the slurry of cornflour stirring constantly to thicken gravy. then add the chicken pieces and chopped green onion and cook for 2 minutes to heat the chicken through,
garnish with corriander leaves.
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