Quick Jelly Cake
Ingredients
Cake Sponge 1
Pine apple 1 tin
Condensed milk 1 tin
Pine apple juice 1 cup
Cream 2 packets
Red jelly 2 packets
Walnut 50 gm
Almond 50 gm
Vanilla essence ½ tsp
Method
In a bowl put together 1 tin Condensed milk, 1 cup Pine apple juice, 2 packets Cream and ½ tsp Vanilla essence. Beat well. Cut 1 sponge cake into thin slices. Separately cook 2 packets red jelly and leave it to cool. Now put one piece of cake in a serving dish. Pour beaten cream on top. Spread ½ tin of pine apple chunks, jelly pieces, chopped almond and pistachio mixture and cover with the other piece of cake. Again top with remaining pine apple chunks, jelly pieces, chopped almond and pistachio mixture. Serve chilled.
Thursday, 20 December 2012
Gur Papadi by shireen
Gur Papadi
Ingredients:
Wheat flour 200 grams
Poppy seeds 50 grams...
Gum 50 grams
Cardamom powder 1 tsp
Fennel seeds 1 tsp
Ghee 200 grams
Gur 200 grams
Coconut (sliced) 2 tbsp
Almond (sliced) 2 tbsp
Pistachio (sliced) 2 tbsp
Method:
1. Heat 100 grams ghee and fry gum
2. When it swells remove from fire
3. Add remaining 100 grams ghee and fry wheat flour
4. Add poppy seeds, cardamom powder, almonds, pistachio, and fennel seed powder and crushed gum mix all well
5. Add gur and cook again for 5 minutes
6. Remove spread evenly in a greased tray cut into square
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Gur Papri
Ingredients
Wheat flour 375 gm
Semolina125 gm
Coconut grated 50 gm
Fennel seeds 25 gm
Edible gum 125 gm
Green cardamom35
Jiggery 750 gm
Pure ghee ½ kg
Method
Mix together 375 gm flour and 125 gm semolina, keep aside. Grind together 25 gm fennel seed and 35 green cardamoms coarsely, heat 250gm ghee and fry edible gum till puffy, remove and crush coarsely, keep aside, in the left over ghee add the wheat flour and semolina mixture, fry for 10 minutes over low flame. In another pan heat remaining 250 ghee, add 750 gm crushed jaggery to it, stirring continuously on low heat till jiggery completely melts, when tiny bubble start coming on surface, remove from fire and add the wheat flour and semolina mixture. Also add in crushed gum, 25 gm grated coconut and half quantity of ground green cardamom-fennel seed mixture, mix well, put in a greased tray, level well, cut into pieces, sprinkle remaining fennel seeds-green cardamom mixture and grated coconut on top.
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Ingredients:
Wheat flour 200 grams
Poppy seeds 50 grams...
Gum 50 grams
Cardamom powder 1 tsp
Fennel seeds 1 tsp
Ghee 200 grams
Gur 200 grams
Coconut (sliced) 2 tbsp
Almond (sliced) 2 tbsp
Pistachio (sliced) 2 tbsp
Method:
1. Heat 100 grams ghee and fry gum
2. When it swells remove from fire
3. Add remaining 100 grams ghee and fry wheat flour
4. Add poppy seeds, cardamom powder, almonds, pistachio, and fennel seed powder and crushed gum mix all well
5. Add gur and cook again for 5 minutes
6. Remove spread evenly in a greased tray cut into square
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Gur Papri
Ingredients
Wheat flour 375 gm
Semolina125 gm
Coconut grated 50 gm
Fennel seeds 25 gm
Edible gum 125 gm
Green cardamom35
Jiggery 750 gm
Pure ghee ½ kg
Method
Mix together 375 gm flour and 125 gm semolina, keep aside. Grind together 25 gm fennel seed and 35 green cardamoms coarsely, heat 250gm ghee and fry edible gum till puffy, remove and crush coarsely, keep aside, in the left over ghee add the wheat flour and semolina mixture, fry for 10 minutes over low flame. In another pan heat remaining 250 ghee, add 750 gm crushed jaggery to it, stirring continuously on low heat till jiggery completely melts, when tiny bubble start coming on surface, remove from fire and add the wheat flour and semolina mixture. Also add in crushed gum, 25 gm grated coconut and half quantity of ground green cardamom-fennel seed mixture, mix well, put in a greased tray, level well, cut into pieces, sprinkle remaining fennel seeds-green cardamom mixture and grated coconut on top.
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home made chocolates
Coconut balls
1/2 cup castor sugar
1/4 cup milk
1 egg white - beaten
100 gms dark or milk cooking chocolate
2 cups dessicated coconut
2 Tbsp icing sugar - sifted
1/2 tsp vanilla essence
Add milk and castor sugar in a pan. Heat till sugar dissolves. Remove to a bowl and allow to cool.
In a double boiler ( a small saucepan with boiling water in it, ...place a heatproof bowl ontop of pan and add chocolate in pan. Do not all water to get into the chocolate or it will be ruined.
Once chocolate is melted remove from heat and set aside.
Once milk/sugar mix has cooled, add coconut, egg white, icing sugar and vanilla. Mix well and put in fridge to get cold. Once cool, roll into balls and dip into chocolate using 2 forks.
Place on a tray lined with greaseproof paper, sprinkle with coconut and put in fridge till set.
Enjoy!
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crunchies
Ingredients:
Plain Cornflakes (Crushed) 1 cup
Almond/walnuts (toasted and chopped) 3 tbsp
Chocolate (melted) 125gm... See More
Glace Cherries to decorate
Method:
Mix 3 tbsp nuts and 1 cup cornflakes well. Stir in the 125gm chocolate. Put teaspoonful of crunchies in pastry cases. Decorate with a cherry. Refrigerate.
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Chocolate fudge
500 gms cooking chocolate - cut in pieces
75gms unsalted butter
14oz condensed milk tin
(almonds and walnuts - whole to top fudge is optional)... See More
1/2 tsp vanilla essence.
Place pan in medium heat, add chocolate, butter and condensed milk. Stir constantly but do not let it boil or fudge will be brittle.
Once all ingredients are melted, transfer to a glass bowl and add vanilla essence and beat with hand mixer until thick and glossy.
Put in 8 x 8 inch greased pan.
Put in fridge for at least 12 hours before cutting pieces, adding nuts (if required) and serve.
*you can add nuts or sultanas into the fudge mix before turning out into pan to set.
Enjoy
9 hours ago · ReportHana Brown Maham, with the coconut balls recipe I have made my own variation - make coconut as described in recipe above and put in fridge for 15 mins. Melt 200gms cooking chocolate then let it cool for 5 minutes, then add chocolate to coconut mix, mix well and put mix in fridge for an hour.
Then roll mix in small balls and sprinkle coconut on top. Another variation which are delicious and great if you are in a hurry. Keep Chocolates in a container in fridge until required.
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Nut Cookie Fudge
Ingredients
Softened butter 1 ½ tsp
Chocolate chips 2 cups or 12 ounces
Condensed milk 1 cans (14 ounces)
...Crushed cream filled chocolate sandwich cookies 1 ½ cup
Chopped walnuts 1 cup
Method
Line an 8 inch square pan with foil, greased the foil with butter, keep aside. In a heavy sauce pan melt chocolate chips and milk over low heat, stirring constantly until smooth. Remove from heat, add in cookie crumbs and walnuts, spread evenly into prepared pan, refrigerate for at least 2 hours or until firm. Using foil lift fudge out of pan, discard foil, cut fudge into 1 inch square, store in an air tight container in refrigerator
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Cornflakes Chocolate
Ingredients
Corn flakes 1 cup
Melted chocolate 125 gm
Crushed walnuts 3 tbsp
Method
Melt 125 gm chocolate, mix 1 cup corn flakes and 3 tbsp walnuts in melted chocolate, pour with spoon on butter paper, when set put in cases.
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Dates Chocolates
Ingredients
Dates 250 gm
Toasted almonds flaked ½ cup
Melted chocolate 250gm
Method
Remove seeds from 250 gm dates, mash in chopper, shape into small balls, keep in fridge for 30 minutes, dip in melted chocolate, coat with flaked almonds.
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Nutty Chocolate Clusters
Ingredients
Caster sugar ½ cup
Chopped mix nuts ¼ cup
Melted chocolate 125 gm
...Water ¼ cup
Method
Cook ½ cup sugar and ¼ cup water in a sauce pan, stirring constantly over low heat without boiling until sugar dissolved. Now boil without stirring until golden brown, add ¼ cup chopped mix nuts, pour onto a greased tray as thin as possible, when set crushed finely, add melted chocolate to it, drop rounded tea spoon full of mixture onto lightly greased tray or chocolate mold. Refrigerate until set.
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1/2 cup castor sugar
1/4 cup milk
1 egg white - beaten
100 gms dark or milk cooking chocolate
2 cups dessicated coconut
2 Tbsp icing sugar - sifted
1/2 tsp vanilla essence
Add milk and castor sugar in a pan. Heat till sugar dissolves. Remove to a bowl and allow to cool.
In a double boiler ( a small saucepan with boiling water in it, ...place a heatproof bowl ontop of pan and add chocolate in pan. Do not all water to get into the chocolate or it will be ruined.
Once chocolate is melted remove from heat and set aside.
Once milk/sugar mix has cooled, add coconut, egg white, icing sugar and vanilla. Mix well and put in fridge to get cold. Once cool, roll into balls and dip into chocolate using 2 forks.
Place on a tray lined with greaseproof paper, sprinkle with coconut and put in fridge till set.
Enjoy!
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crunchies
Ingredients:
Plain Cornflakes (Crushed) 1 cup
Almond/walnuts (toasted and chopped) 3 tbsp
Chocolate (melted) 125gm... See More
Glace Cherries to decorate
Method:
Mix 3 tbsp nuts and 1 cup cornflakes well. Stir in the 125gm chocolate. Put teaspoonful of crunchies in pastry cases. Decorate with a cherry. Refrigerate.
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Chocolate fudge
500 gms cooking chocolate - cut in pieces
75gms unsalted butter
14oz condensed milk tin
(almonds and walnuts - whole to top fudge is optional)... See More
1/2 tsp vanilla essence.
Place pan in medium heat, add chocolate, butter and condensed milk. Stir constantly but do not let it boil or fudge will be brittle.
Once all ingredients are melted, transfer to a glass bowl and add vanilla essence and beat with hand mixer until thick and glossy.
Put in 8 x 8 inch greased pan.
Put in fridge for at least 12 hours before cutting pieces, adding nuts (if required) and serve.
*you can add nuts or sultanas into the fudge mix before turning out into pan to set.
Enjoy
9 hours ago · ReportHana Brown Maham, with the coconut balls recipe I have made my own variation - make coconut as described in recipe above and put in fridge for 15 mins. Melt 200gms cooking chocolate then let it cool for 5 minutes, then add chocolate to coconut mix, mix well and put mix in fridge for an hour.
Then roll mix in small balls and sprinkle coconut on top. Another variation which are delicious and great if you are in a hurry. Keep Chocolates in a container in fridge until required.
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Nut Cookie Fudge
Ingredients
Softened butter 1 ½ tsp
Chocolate chips 2 cups or 12 ounces
Condensed milk 1 cans (14 ounces)
...Crushed cream filled chocolate sandwich cookies 1 ½ cup
Chopped walnuts 1 cup
Method
Line an 8 inch square pan with foil, greased the foil with butter, keep aside. In a heavy sauce pan melt chocolate chips and milk over low heat, stirring constantly until smooth. Remove from heat, add in cookie crumbs and walnuts, spread evenly into prepared pan, refrigerate for at least 2 hours or until firm. Using foil lift fudge out of pan, discard foil, cut fudge into 1 inch square, store in an air tight container in refrigerator
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Cornflakes Chocolate
Ingredients
Corn flakes 1 cup
Melted chocolate 125 gm
Crushed walnuts 3 tbsp
Method
Melt 125 gm chocolate, mix 1 cup corn flakes and 3 tbsp walnuts in melted chocolate, pour with spoon on butter paper, when set put in cases.
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Dates Chocolates
Ingredients
Dates 250 gm
Toasted almonds flaked ½ cup
Melted chocolate 250gm
Method
Remove seeds from 250 gm dates, mash in chopper, shape into small balls, keep in fridge for 30 minutes, dip in melted chocolate, coat with flaked almonds.
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Nutty Chocolate Clusters
Ingredients
Caster sugar ½ cup
Chopped mix nuts ¼ cup
Melted chocolate 125 gm
...Water ¼ cup
Method
Cook ½ cup sugar and ¼ cup water in a sauce pan, stirring constantly over low heat without boiling until sugar dissolved. Now boil without stirring until golden brown, add ¼ cup chopped mix nuts, pour onto a greased tray as thin as possible, when set crushed finely, add melted chocolate to it, drop rounded tea spoon full of mixture onto lightly greased tray or chocolate mold. Refrigerate until set.
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Pineapple Lemon Delight
Pineapple Lemon delight's
Ingredients for sponge cake
Eggs 2
Caster sugar 2 ounce
Flour 2 ounce...
Vanilla essence ½ tsp...
Ingredients for filling
Fresh cream whipped 12 ounces
Eggs 3 separated
Caster sugar 5 ounces
Lemon juice 2 tbsp
Pineapple essence ½ tsp
Gelatin powder 2 tbsp dissolve in ¼ cup pineapple syrup
Pineapple slices 1 tin
Method for filling
Separate eggs, place yolks with 2 ounce sugar in a pan and cook on low flame for 2 minutes. Mix in it dissolved gelatin mixture.
Beat egg whites, stiff with 3 ounce caster sugar, also beat the cream stiff. Finely chop ½ tin of pineapple. Mix in lemon juice. Now fold all together lightly in a 9 inch lose bottom pan spread prepared sponge cake. Arrange pineapple half all round the tin. Now slowly pour the prepared filling in the tin. Chill for two hours till set. Decorate with fresh cream, pineapple cubes and cherries.
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Pineapple Lemon Delight
1 x 2 egg sponge cake*
3 eggs seperated - keep both whites and yolks
10 Tbsp castor sugar... See More
2 Tbsp heaped gelatine
1/4 cup water
150gms cream + 2 Tbsp castor sugar whipped
2 Tbsp lemon juice
1/4 tsp pineapple essence
1/2 cup canned pineapple - finely chopped.
Pineapple rings - cut in half as required
Red glacé cherries - as required
In a pan, add 4 Tbsp sugar with egg yolks and put over low heat, always stirring just to melt sugar.
Remove from heat and place in bowl - don't let eggs scramble.
In another small pan place gelatine and
water over heat and mix as gelatine dissolves. Once dissolved set aside.
In a clean dry bowl, beat egg whites, adding remaining 6 Tbsp sugar slowly till stiff peaks are formed and egg whites can be turned upside down.
Gently fold egg yolks, dissolved gelatine and pineapple essence into egg whites.
Add lemon juice, and gently add whipped cream (reserving a little for garnish) and pineapple pieces.
Place cooled sponge cake in a 9 inch cake tin that has a removeable bottom.
Put cake in middle and arrange pineapple halves around the edge of cake.
Add cherries into centre of each hole of the pineapple.
Gently add egg white and cream mix intop of cake andput into freezer till set (at least 1 hr).
Decorate with some pineapple pieces, cherries and reserved whipped cream.
Enjoy.
* you can use bought sponge if available.
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Ingredients for sponge cake
Eggs 2
Caster sugar 2 ounce
Flour 2 ounce...
Vanilla essence ½ tsp...
Ingredients for filling
Fresh cream whipped 12 ounces
Eggs 3 separated
Caster sugar 5 ounces
Lemon juice 2 tbsp
Pineapple essence ½ tsp
Gelatin powder 2 tbsp dissolve in ¼ cup pineapple syrup
Pineapple slices 1 tin
Method for filling
Separate eggs, place yolks with 2 ounce sugar in a pan and cook on low flame for 2 minutes. Mix in it dissolved gelatin mixture.
Beat egg whites, stiff with 3 ounce caster sugar, also beat the cream stiff. Finely chop ½ tin of pineapple. Mix in lemon juice. Now fold all together lightly in a 9 inch lose bottom pan spread prepared sponge cake. Arrange pineapple half all round the tin. Now slowly pour the prepared filling in the tin. Chill for two hours till set. Decorate with fresh cream, pineapple cubes and cherries.
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Pineapple Lemon Delight
1 x 2 egg sponge cake*
3 eggs seperated - keep both whites and yolks
10 Tbsp castor sugar... See More
2 Tbsp heaped gelatine
1/4 cup water
150gms cream + 2 Tbsp castor sugar whipped
2 Tbsp lemon juice
1/4 tsp pineapple essence
1/2 cup canned pineapple - finely chopped.
Pineapple rings - cut in half as required
Red glacé cherries - as required
In a pan, add 4 Tbsp sugar with egg yolks and put over low heat, always stirring just to melt sugar.
Remove from heat and place in bowl - don't let eggs scramble.
In another small pan place gelatine and
water over heat and mix as gelatine dissolves. Once dissolved set aside.
In a clean dry bowl, beat egg whites, adding remaining 6 Tbsp sugar slowly till stiff peaks are formed and egg whites can be turned upside down.
Gently fold egg yolks, dissolved gelatine and pineapple essence into egg whites.
Add lemon juice, and gently add whipped cream (reserving a little for garnish) and pineapple pieces.
Place cooled sponge cake in a 9 inch cake tin that has a removeable bottom.
Put cake in middle and arrange pineapple halves around the edge of cake.
Add cherries into centre of each hole of the pineapple.
Gently add egg white and cream mix intop of cake andput into freezer till set (at least 1 hr).
Decorate with some pineapple pieces, cherries and reserved whipped cream.
Enjoy.
* you can use bought sponge if available.
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Diet Soup
Diet Soup
15-20 cups water
1 cabbage - sliced
Capsicum - as required - chopped
3-4 green onions chopped in 1 inch pieces...
2 medium onions chopped
Seasonings to taste
Eg green chilli sliced, soy sauce, vinegar, salt, pepper
Place water in pan, add vegetables and cook. Add seasonings to taste and drink whenever you are hungry to fill you up.
15-20 cups water
1 cabbage - sliced
Capsicum - as required - chopped
3-4 green onions chopped in 1 inch pieces...
2 medium onions chopped
Seasonings to taste
Eg green chilli sliced, soy sauce, vinegar, salt, pepper
Place water in pan, add vegetables and cook. Add seasonings to taste and drink whenever you are hungry to fill you up.
Chocolate Muffins
Chocolate Muffins
Ingredients:
Flour - 2 cup
Sugar - 3/4 cup
Egg - 3
Baking Powder - 2 tsp
Butter - 1/2 cup
Coco Powder - 1/2 cup
Cooking Chocolate - 1/2 cup
White Chocolate Chip - as required
Chocolate Chunk - as required
Fresh Cream - as required
Directions:
1. Pre heat oven at 180c
2. Beat eggs in bowl, then add sugar, butter and beat well.
3. Now take flour in another bowl, add baking powder, coco powder in it and mix it.
4. Now add this mixture in egg mixture and fold it with spoon.
5. Take muffin tray grease it with oil and pour muffin mixture in it.
6. Pre heat oven at 180c and bake muffin for 20 - 30 minutes.
7. When muffin are baked, cool it down then take melted cooking chocolate pour it on muffin
and pour white chocolate and other topings. You can serve it with different topings.
8. Your Chocolate Muffins are ready.
Ingredients:
Flour - 2 cup
Sugar - 3/4 cup
Egg - 3
Baking Powder - 2 tsp
Butter - 1/2 cup
Coco Powder - 1/2 cup
Cooking Chocolate - 1/2 cup
White Chocolate Chip - as required
Chocolate Chunk - as required
Fresh Cream - as required
Directions:
1. Pre heat oven at 180c
2. Beat eggs in bowl, then add sugar, butter and beat well.
3. Now take flour in another bowl, add baking powder, coco powder in it and mix it.
4. Now add this mixture in egg mixture and fold it with spoon.
5. Take muffin tray grease it with oil and pour muffin mixture in it.
6. Pre heat oven at 180c and bake muffin for 20 - 30 minutes.
7. When muffin are baked, cool it down then take melted cooking chocolate pour it on muffin
and pour white chocolate and other topings. You can serve it with different topings.
8. Your Chocolate Muffins are ready.
Caramel Pudding by shireen
Caramel Pudding -
Ingredients:
Egg - 4,
Sugar - 1/2 cup,
Milk - 2 cup,
For Caramel - Sugar - 4 tbsp.
Directions:
1. Beat eggs, sugar, milk and cook for 5 minutes
2. Melt 4 tbsp sugar, when its color chenges to dark brown, then add this sauce in pudding pan.
3. Pour milk mixture in it and bake it for 30 to 40 minutes
4. When you add this pudding in oven add little water in baking try and then out your pudding pan over the water.
5. After 30 to 40 minutes you Caramel Pudding is ready.
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Egg caramel pudding
Ingredients
Milk 2 cups
Eggs 4
Sugar 4 tbsp heaped
Vanilla essence ½ tsp
Ingredients for caramel base
Sugar 4 tbsp
Method
• Melt the sugar in a small heavy skillet, over a low flame, stirring constantly, until a caramel syrup forms
• Pour immediately in the mould and allow to set until firm.
• Beat eggs and sugar with vanilla essence; add milk with a drop of yellow color and stir briskly.
• Strain mixture through a fine sieve into the mould.
• Bake over a water bath in a pre heated oven on 180 degree C for 45 minutes.
• Chill for 6 to 8 hours and serve.
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Ingredients:
Egg - 4,
Sugar - 1/2 cup,
Milk - 2 cup,
For Caramel - Sugar - 4 tbsp.
Directions:
1. Beat eggs, sugar, milk and cook for 5 minutes
2. Melt 4 tbsp sugar, when its color chenges to dark brown, then add this sauce in pudding pan.
3. Pour milk mixture in it and bake it for 30 to 40 minutes
4. When you add this pudding in oven add little water in baking try and then out your pudding pan over the water.
5. After 30 to 40 minutes you Caramel Pudding is ready.
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Egg caramel pudding
Ingredients
Milk 2 cups
Eggs 4
Sugar 4 tbsp heaped
Vanilla essence ½ tsp
Ingredients for caramel base
Sugar 4 tbsp
Method
• Melt the sugar in a small heavy skillet, over a low flame, stirring constantly, until a caramel syrup forms
• Pour immediately in the mould and allow to set until firm.
• Beat eggs and sugar with vanilla essence; add milk with a drop of yellow color and stir briskly.
• Strain mixture through a fine sieve into the mould.
• Bake over a water bath in a pre heated oven on 180 degree C for 45 minutes.
• Chill for 6 to 8 hours and serve.
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