Chocolate cream cake
Ingredients for chocolate sponge
Eggs 4
Caster sugar 4 ounce
Flour 3 ounce
Coco powder 1 ounce
Vanilla essence 1 tsp
Baking powder 1 tsp
Ingredients for chocolate cream icing
Fresh cream whipped 12 ounces or 1 ½ cup
Chocolate sauce 4 tbsp or ganish
Icing sugar 1 ounce or to taste
Ingredients for topping / Ganish
Chocolate 8 ounce
Cream ½ cup cook it till melt
Method for cake
Beat eggs and caster sugar till light and fluffy, sieve together flour, coco and baking powder, lightly fold in the beaten egg mixture, pour mixture into 2 well greased 8 inches sandwich pans, bake on 180 degree C for 20 minutes, remove, cool.
To assemble cake
Spread 1 layer of cake on a serving platter, soak with sugar syrup spread with chocolate cream icing, drizzle a layer of chocolate topping, cover with second cake, brush with syrup, cover the top and sides of cake with fresh cream, decorate top and sides with chocolate topping. Serve chilled.
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Tuesday, 14 May 2013
Nutella fudge brownies by shireen
Nutella fudge brownies
Ingredients
Nutella 1 cup
Eggs 2
Flour 10 tbsp heaped
Icing sugar for dusting as required
Method
1. Pre heat oven to 180 degree C, line mini brownie pan with butter paper.
2. In a medium bowl beat together nutella and egg until smooth. Add the flour and whisk until all the ingredients are just combined.
3. Distribute the batter evenly in the brownie pan, bake for 15 minutes
4. Allow the brownies to cool and dust with icing sugar
5. The delicious Nutella fudge brownies are ready to serve.
Ingredients
Nutella 1 cup
Eggs 2
Flour 10 tbsp heaped
Icing sugar for dusting as required
Method
1. Pre heat oven to 180 degree C, line mini brownie pan with butter paper.
2. In a medium bowl beat together nutella and egg until smooth. Add the flour and whisk until all the ingredients are just combined.
3. Distribute the batter evenly in the brownie pan, bake for 15 minutes
4. Allow the brownies to cool and dust with icing sugar
5. The delicious Nutella fudge brownies are ready to serve.
Foil chicken by shireen
Foil chicken
Ingredients:
Chicken 1 (whole)
Oil ¼ cup
Coriandert powder1 tsp
Chili powder 1 tsp
Salt1 tsp
Turmeric¼ tsp
Cumin powder1 tsp
All spice powder1 tsp
Ginger garlic paste 1 tbsp
Curd ½ cup
Ketchup½ cup
Boiled macroni½ cup
Carrot1 (chopped and boiled)
Potato 1 (chopped and boiled)
Peas ½ cup boiled
Eggs 2 boiled
Coriander leaves chopped2 tbsp
Green chilies 2
Method:
Heat oil add ginger garlic, salt, turmeric, cumin, coriander, chili powder with little water and fry well.
Add chicken fry then add curd, ketchup cook till chicken tender and thick gravy made
On a large piece of foil add chicken with gravy add to boiled vegetables, boiled macaroni cover and bake for 15 minutes on 180 degrees
Serve garnished with chopped coriander and green chilies.
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Ingredients:
Chicken 1 (whole)
Oil ¼ cup
Coriandert powder1 tsp
Chili powder 1 tsp
Salt1 tsp
Turmeric¼ tsp
Cumin powder1 tsp
All spice powder1 tsp
Ginger garlic paste 1 tbsp
Curd ½ cup
Ketchup½ cup
Boiled macroni½ cup
Carrot1 (chopped and boiled)
Potato 1 (chopped and boiled)
Peas ½ cup boiled
Eggs 2 boiled
Coriander leaves chopped2 tbsp
Green chilies 2
Method:
Heat oil add ginger garlic, salt, turmeric, cumin, coriander, chili powder with little water and fry well.
Add chicken fry then add curd, ketchup cook till chicken tender and thick gravy made
On a large piece of foil add chicken with gravy add to boiled vegetables, boiled macaroni cover and bake for 15 minutes on 180 degrees
Serve garnished with chopped coriander and green chilies.
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Italian Tiramisu by shireen
Italian Tiramisu
Ingredients:
Sponge cake
Cream cheese 8 ounce
Curd cheese 1 cup
Icing sugar 1 cup
Fresh cream12 ounces (whipped)
Coffee1 tbsp
Water¾ cup
Method
Combine water, coffee and 2 tbsp icing sugar and mix well.
Beat both the cheese together with 4 tbsp icing sugar.
Beat cream stiff with 4 tbsp icing sugar and fold with whipped cheese mixture.
Spread 1 layer of sponge cake on a platter, moist with coffee liquid and spread with cream mixture.
Now cover with second layer of sponge, moist with coffee liquid, top the cake with remaining cream and cheese mixture sprinkle with loads of grated chocolate. And chill for 2 hours, decorate with whipped cream.
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Ingredients:
Sponge cake
Cream cheese 8 ounce
Curd cheese 1 cup
Icing sugar 1 cup
Fresh cream12 ounces (whipped)
Coffee1 tbsp
Water¾ cup
Method
Combine water, coffee and 2 tbsp icing sugar and mix well.
Beat both the cheese together with 4 tbsp icing sugar.
Beat cream stiff with 4 tbsp icing sugar and fold with whipped cheese mixture.
Spread 1 layer of sponge cake on a platter, moist with coffee liquid and spread with cream mixture.
Now cover with second layer of sponge, moist with coffee liquid, top the cake with remaining cream and cheese mixture sprinkle with loads of grated chocolate. And chill for 2 hours, decorate with whipped cream.
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Marzi pan by shireen
Marzi pan
Ingredients
Almonds blanched, peeled, dried and grounded 1 pound
Sugar 3 pounds
Water 1 pound
Method
Put the sugar and water in a sauce pan heat gently, stirring constantly until the sugar has dissolved, bring to boil, let it boil without stirring until it reaches soft ball stage, remove from heat, stir rapidly until the mixture develops a grainy texture, add the ground almonds stirring well until it gets thick, pour the mixture onto a clean surface when the mixture is cool enough to handle, knead until smooth. Keep it in a plastic zip lock bag, divide the marzi pan into portion, color it accordingly, mold into roses and fruits.
to store marzipan In an airtight jar
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Ingredients
Almonds blanched, peeled, dried and grounded 1 pound
Sugar 3 pounds
Water 1 pound
Method
Put the sugar and water in a sauce pan heat gently, stirring constantly until the sugar has dissolved, bring to boil, let it boil without stirring until it reaches soft ball stage, remove from heat, stir rapidly until the mixture develops a grainy texture, add the ground almonds stirring well until it gets thick, pour the mixture onto a clean surface when the mixture is cool enough to handle, knead until smooth. Keep it in a plastic zip lock bag, divide the marzi pan into portion, color it accordingly, mold into roses and fruits.
to store marzipan In an airtight jar
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Chicken Croquettes by shireen
Chicken Croquettes
Ingredients
Chicken mince ½ kg
Bread slice 1
Milk ¼ cup
Salt 1 tsp
Black pepper 1 tsp
Egg ½ beaten
All spice ½ tsp
Potato peeled, boiled and mashed 1
Ingredients for coating
Dry flour as required
Beaten egg 1
Bread crumbs as required
Method
In ½ kg chicken mince mix 1 tsp salt, 1 tsp black pepper, ½ tsp all spice, 1 beaten egg, 1 mash potatoes, 1 bread slice soaked in milk and squeezed, mix all very well make into small crockets shape, roll in dry flour, dip in beaten egg, coat in crumbs, freeze till firm. and then fry it
note if u want u made them with cheese and it turned out perfect.
Ingredients
Chicken mince ½ kg
Bread slice 1
Milk ¼ cup
Salt 1 tsp
Black pepper 1 tsp
Egg ½ beaten
All spice ½ tsp
Potato peeled, boiled and mashed 1
Ingredients for coating
Dry flour as required
Beaten egg 1
Bread crumbs as required
Method
In ½ kg chicken mince mix 1 tsp salt, 1 tsp black pepper, ½ tsp all spice, 1 beaten egg, 1 mash potatoes, 1 bread slice soaked in milk and squeezed, mix all very well make into small crockets shape, roll in dry flour, dip in beaten egg, coat in crumbs, freeze till firm. and then fry it
note if u want u made them with cheese and it turned out perfect.
2 layered toblerone mousse by shireen
Surprise Sweet Tooth Of the Day :
2 layered toblerone mousse
Ingredients
Toberone bars 100 gm each regular and white 2
Sugar ¾ cup
Cream 2 ½ cups
Vanilla essence 1 tsp
Chocolate flakes for decoration
Method
Combine each chocolate bar with ¼ cup of sugar and ¼ up of cream in 2 separate bowls, melt over boiling water stirring until melted, remove and cool, add ½ tsp vanilla essence to each mixture, beat the cream until stiff, fold in 1 cup of cream to each chocolate mixture, take a transparent glass bowl and layered with chocolate mixture, top with white mixture, chill in the refrigerator for 1 hour, garnish with chocolate flakes and whipped cream. Serve chilled.
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