PINEAPPLE WHIRLAROUND(CHARLOTTE)
step 1-line a large bowl with the plastic wrap.cut thin slices of a small size)swiss roll and place on the bottom and sides evenly(just like shireen appa)pour in the filling cover and chill.
step 2-
filling.ingredients.
pine apple 400 gram(crushed)+cream cheese 400gr+cream 1cup.
suger(caster) to test+youghurt 2 tbs heaped+gellatin powder 3and half tsp (some more)+almonds 1/2 cup soacked,peeledand crushed(mota mota)
Method.
chop the pineapple pieces(mota mota)and set them aside.and save the juice.bring the 1/2 cup juice to boiladd jilatin and keep stirring till gelatin crystals are completely dissloved.keep it aside and let it cool to room temperature.
beat the cream and then add a little suger(caster)till it is soft and fluffy.
beat cream cheese+suger and yogurt till the suger is completelly dissolved.add chopped almonds,gelatin in juice and finally beaten cream.mix thoroughly with beater and last u fold the chopped pineapple.
pour this mixture on the prepared bowl cover and chill.to serve place,a plate on the bowl and turn over the pudding gently peeling off the plastic wrap.decorate with dollops of cream or as desired.
Note.if u want then u add strawberries instead of pine apple but with pineapple its test awesome.
one thing more, use the curd cheese instead of cream cheese(in pakistan cream cheese so expancive)
Friday 21 December 2012
Strawberry Charlotte by shireen
Strawberry Charlotte
Ingredients for jelly roll
Eggs 3
Flour 3 ounces
Sugar 3 ounces
Baking powder ½ tsp
Vanilla essence ½ tsp
Ingredients for filling
Egg yolks 2
Corn flour 1 tsp heaped
Sugar 3 ounces
Milk ¾ cup
Vanilla essence ½ tsp
Gelatin powder 1 tbsp heaped
Fresh cream whipped 1 cup + 1 cup
Strawberries 1 cup
Method for jelly roll
Beat 3 eggs, 3 ounce sugar till fluffy fold in 3 ounce sifted flour and ½ tsp baking powder mixture with ½ tsp vanilla essence, spread mixture in a well greased and paper lined Swiss rolled tray, bake on 200 degree C for 10 minutes, remove Swiss roll on a clean cloth sprinkle with caster sugar, spread Swiss roll with strawberry jam, roll Swiss roll and cut into 1 ½ cm thick slices, line the base and sides of a glass bowl with jelly roll, put 1 cup fruit cocktail in it, soak the cake with syrup, keep in the fridge till you prepare the filling.
Method for filling
Beat 2 yolks, 1 tsp corn flour and 3 ounce sugar till foamy, mix in the ¾ cup milk and cook on low flame stirring continuously till custard slightly thickens, remove from heat add in ½ tsp vanilla essence, dissolve 1 tbsp gelatin with ¼ cup water and add to the custard, beat 1 cup cream and add to the cooled custard, fill the mold with prepared cream, chill till firm and set, dip the mold in hot water, quickly over turn on a serving plate, garnish with 1 cup whipped cream.
Ingredients for jelly roll
Eggs 3
Flour 3 ounces
Sugar 3 ounces
Baking powder ½ tsp
Vanilla essence ½ tsp
Ingredients for filling
Egg yolks 2
Corn flour 1 tsp heaped
Sugar 3 ounces
Milk ¾ cup
Vanilla essence ½ tsp
Gelatin powder 1 tbsp heaped
Fresh cream whipped 1 cup + 1 cup
Strawberries 1 cup
Method for jelly roll
Beat 3 eggs, 3 ounce sugar till fluffy fold in 3 ounce sifted flour and ½ tsp baking powder mixture with ½ tsp vanilla essence, spread mixture in a well greased and paper lined Swiss rolled tray, bake on 200 degree C for 10 minutes, remove Swiss roll on a clean cloth sprinkle with caster sugar, spread Swiss roll with strawberry jam, roll Swiss roll and cut into 1 ½ cm thick slices, line the base and sides of a glass bowl with jelly roll, put 1 cup fruit cocktail in it, soak the cake with syrup, keep in the fridge till you prepare the filling.
Method for filling
Beat 2 yolks, 1 tsp corn flour and 3 ounce sugar till foamy, mix in the ¾ cup milk and cook on low flame stirring continuously till custard slightly thickens, remove from heat add in ½ tsp vanilla essence, dissolve 1 tbsp gelatin with ¼ cup water and add to the custard, beat 1 cup cream and add to the cooled custard, fill the mold with prepared cream, chill till firm and set, dip the mold in hot water, quickly over turn on a serving plate, garnish with 1 cup whipped cream.
Strawberry Cup Cakes by shireen
Strawberry Cup Cakes
Ingredients
Butter (soft) 4 ½ ounces
Caster sugar 4 ½ ounce
Eggs 2
...Self raising flour 4 ½ ounces
Milk 2 tbsp
Strawberry essence ½ tsp
Pink food color few drops
Ingredients for Topping
Strawberry jams 6 tbsp
Fresh cream whipped 1 cup
Icing sugar 1 ounce
Fresh Strawberry to decorate
Pink color few drops
Method
Preheat oven to 190 degree C. Beat 4 ½ ounces butter and 4 ½ ounces caster sugar in a bowl till light and fluffy, add in eggs 1 at a time and continue to beat well, fold in the 4 ½ ounces self raising flour, ½ tsp strawberry essence and few drops pink color, divide mixture between paper cases, bake in the centre of the oven for 20 minutes, remove from oven and transfer to the wire rack to cool. Fill jam in cup cakes as shown. Decorate with whipped cream and fresh strawberries.
Ingredients
Butter (soft) 4 ½ ounces
Caster sugar 4 ½ ounce
Eggs 2
...Self raising flour 4 ½ ounces
Milk 2 tbsp
Strawberry essence ½ tsp
Pink food color few drops
Ingredients for Topping
Strawberry jams 6 tbsp
Fresh cream whipped 1 cup
Icing sugar 1 ounce
Fresh Strawberry to decorate
Pink color few drops
Method
Preheat oven to 190 degree C. Beat 4 ½ ounces butter and 4 ½ ounces caster sugar in a bowl till light and fluffy, add in eggs 1 at a time and continue to beat well, fold in the 4 ½ ounces self raising flour, ½ tsp strawberry essence and few drops pink color, divide mixture between paper cases, bake in the centre of the oven for 20 minutes, remove from oven and transfer to the wire rack to cool. Fill jam in cup cakes as shown. Decorate with whipped cream and fresh strawberries.
Butter Scotch Square
Butter Scotch Square
Ingredients for Short Crust
Butter 4 ounces
Flour 6 ounces
Caster sugar 2 ounces
Egg yolk 1
Ingredients for Filling
Sugar ½ cup
Water 2 tbsp
Fresh cream 1 cup
Crushed walnuts 1 cup
Vanilla essence 1 tsp
Ingredients for Topping
Cooking chocolate 4 ounces
Butter 2 ounces
Cream ½ cup
Method for Short Crust
Beat 4 ounce butter and 2 ounces caster sugar, add 1 egg yolk, beat well, add in 6 ounces flour, mix slightly and form into a soft dough, line a square 8 inch tin with short crust, prick with fork, bake blind for 20 minutes, remove and cool.
Method for Filling
Cook ½ cup sugar and 2 tbsp water till it caramelized, add 1 cup cream and cook stirring till it becomes thick like a sauce, remove from fire, add in 1 cup crushed walnuts and 1 tsp essence, cool filling completely, spread over the baked pie crust, chill for 30 minutes, melt 4 ounce chocolate, add in ½ cup cream and 2 ounces of butter, mix all well, pour over the filling, spread on top well to cover filling, again chill for 1 hour, cut in small square pieces, serve in paper cases topped with ½ walnut on each.
Ingredients for Short Crust
Butter 4 ounces
Flour 6 ounces
Caster sugar 2 ounces
Egg yolk 1
Ingredients for Filling
Sugar ½ cup
Water 2 tbsp
Fresh cream 1 cup
Crushed walnuts 1 cup
Vanilla essence 1 tsp
Ingredients for Topping
Cooking chocolate 4 ounces
Butter 2 ounces
Cream ½ cup
Method for Short Crust
Beat 4 ounce butter and 2 ounces caster sugar, add 1 egg yolk, beat well, add in 6 ounces flour, mix slightly and form into a soft dough, line a square 8 inch tin with short crust, prick with fork, bake blind for 20 minutes, remove and cool.
Method for Filling
Cook ½ cup sugar and 2 tbsp water till it caramelized, add 1 cup cream and cook stirring till it becomes thick like a sauce, remove from fire, add in 1 cup crushed walnuts and 1 tsp essence, cool filling completely, spread over the baked pie crust, chill for 30 minutes, melt 4 ounce chocolate, add in ½ cup cream and 2 ounces of butter, mix all well, pour over the filling, spread on top well to cover filling, again chill for 1 hour, cut in small square pieces, serve in paper cases topped with ½ walnut on each.
Coffee Cake
Coffee Cake
Ingredients
Butter 8 ounces
Caster sugar 8 ounces
Flour 8 ounces
Eggs 4
Baking powder 2 tsp heaped
Vanilla essence 1 tsp
Ingredients for Icing
Butter 6 ounces
Icing sugar 12 ounces
Coffee 2 tsp
Water 2 tbsp
Method for Cake
Beat 8 ounce butter and 8 ounce sugar till light and creamy, add in 1 egg at a time and continue to beat well, add in 8 ounce sifted flour and 2 tsp baking powder in between 4 eggs, add 1 tsp vanilla essence, pour mixture into two well greased 8 inches sandwich pan, bake on 350 degree F for 40 minutes, remove on a cooling rack, cool and ice with butter icing.
Method for Icing
Beat 6 ounce butter and 12 ounce icing sugar till light and fluffy, add in 2 tsp coffee dissolved in 2 tbsp of water, continue to beat for 10 minutes, apply the prepared icing on 1 cake, top with second half of cake, apply icing evenly on sides and top.
Ingredients
Butter 8 ounces
Caster sugar 8 ounces
Flour 8 ounces
Eggs 4
Baking powder 2 tsp heaped
Vanilla essence 1 tsp
Ingredients for Icing
Butter 6 ounces
Icing sugar 12 ounces
Coffee 2 tsp
Water 2 tbsp
Method for Cake
Beat 8 ounce butter and 8 ounce sugar till light and creamy, add in 1 egg at a time and continue to beat well, add in 8 ounce sifted flour and 2 tsp baking powder in between 4 eggs, add 1 tsp vanilla essence, pour mixture into two well greased 8 inches sandwich pan, bake on 350 degree F for 40 minutes, remove on a cooling rack, cool and ice with butter icing.
Method for Icing
Beat 6 ounce butter and 12 ounce icing sugar till light and fluffy, add in 2 tsp coffee dissolved in 2 tbsp of water, continue to beat for 10 minutes, apply the prepared icing on 1 cake, top with second half of cake, apply icing evenly on sides and top.
Pineapple Cream Pastry
Pineapple Cream Pastry
Ingredients for sponge
Eggs 4
Caster sugar 4 ounce
Flour 4 ounce
Baking powder 1 tsp
Vanilla essence 1 tsp
Ingredients for filling
Pineapple tidbits 1 can
Icing sugar 2 ounce
Fresh cream whipped 12 ounces
Pineapple syrup ½ cup
Cherries as required
Method for sponge
Beat 4 eggs and 4 ounce sugar till light and fluffy, add 1 tsp vanilla essence, fold in the sieved 4 ounce flour and 1 tsp baking powder mixture, spread mixture on a well greased 9x9 inches square pan, bake for 25 minutes in a preheated oven of 180 degree C. remove and cool, cut cakes into halves from centre, brush with ½ cup pineapple syrup, spread with 12 ounce whipped cream, top with 1 can pineapple chunks, cover with second half of sponge. Brush with pineapple syrup, top cake with whipped cream, cut into pastries; decorate with swirls of fresh cream, pineapple cubes and cherries, serve chilled.
Ingredients for sponge
Eggs 4
Caster sugar 4 ounce
Flour 4 ounce
Baking powder 1 tsp
Vanilla essence 1 tsp
Ingredients for filling
Pineapple tidbits 1 can
Icing sugar 2 ounce
Fresh cream whipped 12 ounces
Pineapple syrup ½ cup
Cherries as required
Method for sponge
Beat 4 eggs and 4 ounce sugar till light and fluffy, add 1 tsp vanilla essence, fold in the sieved 4 ounce flour and 1 tsp baking powder mixture, spread mixture on a well greased 9x9 inches square pan, bake for 25 minutes in a preheated oven of 180 degree C. remove and cool, cut cakes into halves from centre, brush with ½ cup pineapple syrup, spread with 12 ounce whipped cream, top with 1 can pineapple chunks, cover with second half of sponge. Brush with pineapple syrup, top cake with whipped cream, cut into pastries; decorate with swirls of fresh cream, pineapple cubes and cherries, serve chilled.
Kesari Pera
Kesari Pera
Ingredients
Full cream powder milk 250 gm or 8 ounces
Butter 4 ounces
Evaporated milk 9 ounces
Caster sugar ¾ cup
Flour ½ cup
Green cardamom powder ¾ tsp
Saffron ½ tsp
Yogurt ¾ tbsp
Hot milk 2 tbsp
Method
Mix ½ tsp saffron in 2 tbsp hot milk. Mix 2ounces butter with 9 ounces evaporated milk, ¾ cup sugar, ¾ tsp cardamom powder and ¾ tbsp yogurt, beat slightly with a beater. In a pan melt the reaming 2 ounce of butter, fry ½ cup flour about 2 minutes till light golden in color, then add in the evaporated milk mixture and beat well on low heat, when mixture starts to bubble immediately add 250 gm full cream powder milk and keep stirring. Mix well and reduce heat. Cook till it becomes slightly golden like khoya color. Remove and add in ½ tsp saffron mixed with milk. Cool slightly for 2 minutes, make into round balls. Slightly flattened and press. Sprinkle crushed pistachio on it .
Ingredients
Full cream powder milk 250 gm or 8 ounces
Butter 4 ounces
Evaporated milk 9 ounces
Caster sugar ¾ cup
Flour ½ cup
Green cardamom powder ¾ tsp
Saffron ½ tsp
Yogurt ¾ tbsp
Hot milk 2 tbsp
Method
Mix ½ tsp saffron in 2 tbsp hot milk. Mix 2ounces butter with 9 ounces evaporated milk, ¾ cup sugar, ¾ tsp cardamom powder and ¾ tbsp yogurt, beat slightly with a beater. In a pan melt the reaming 2 ounce of butter, fry ½ cup flour about 2 minutes till light golden in color, then add in the evaporated milk mixture and beat well on low heat, when mixture starts to bubble immediately add 250 gm full cream powder milk and keep stirring. Mix well and reduce heat. Cook till it becomes slightly golden like khoya color. Remove and add in ½ tsp saffron mixed with milk. Cool slightly for 2 minutes, make into round balls. Slightly flattened and press. Sprinkle crushed pistachio on it .
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