Banana and pecan ring. 125g Margarine 1cup sugar 2 eggs 1 cup Mashed banana Half tsp vanilla E Half cup sour cream 2 cups cake flour 1tsp baking powder 1 level tsp bicarb Quarter tsp salt Half cup chopped pecans Quarter cup brown sugar Half tsp cinnamon Cream the butter n sugar together,until lite n fluffy.Beat in the eggs,mashed banana,vanilla n sour cream.Sift together the dry ingredients n blend into the banana mixture.Spoon half the mixture into a greased 23cm ring tin,sprinkle wid nuts,sugar n cinnamon,top wid remaining batter.Bake at 180 for 40 to 50 mins,Allow to cool,decorate wid sifted icing sugar. Death by chocolate 5 eggs seperated 1 cup flour 1tsp vanilla essence 1/4 cup cocoa 1tsp baking powder 1/2 cup maizena 1 cup castor sugar Method Beat egg whites stiff till peaks form Add castor sugar and beat well Add yolks and vanilla and beat Add dry ingredients and beat well Pour into a swiss roll pan Bake for 10 minutes on 180 degress Once cake is done divide into 3 parts Once cool spread whipped cream over 2 parts and layer one on top of the other Put the third part on top spread with DREAM CREAM decorate with whole flake and piped fresh cream DREAM CREAM 1 tin nestle cream 1 slad cadburys dairymilk chocolate Melt chocolate whip the nestle cream and add to the chocolate and spread over the cake Portuguese Sardines Marinate is Salt garlic and lemon juice and freshly ground Red Chilli paste then Dip each one in flour before shallow frying on high heat till golden in colour when all τнǝ fish friend fry sliced onions n green peppers for garnish u may add slice tomatoes too No accurate measurements just on judgement ¤/\¤\//\¤\//\¤\//\¤\//\¤\//\¤\//\¤ Chilli Lime n Coriander Shrimps 1 ½ kg Shrimps Cleaned and de-veined 3 baby lime juice 1 tblsp Salt 1 tblsp garlic 2 tsp red chilli powder 1 tblsp of freshly grounded red Chilli paste 1 tblsp of Tomato paste Butter/oil Coriander leaves optional Method : Heat a large frying pan add τнǝ crushed garlic When it goes slightly pink add τнǝ shrimps when they change col our to pink Remove them and keep them warm in a Dish (preferably heated up in a micro for 1 min) this way τнǝy stay soft and not go chewy or Rubbery Then add all τнǝ other ingredients Chillies salt lime juice paste of Tomato and red chillies keep stirring till it starts sizzling and has nearly evaporated re-add τнǝ shrimps stir well and leave to cook for a while bringing to a high heat and when u hear τнǝ sizzling switch off garnish with Corriander leaves. Ready to serve with fries or plain rice ♏รŧэя¢ћэƒ ¤/\¤\//\¤\//\¤\//\¤\//\¤\//\¤\//\¤ Burfee milkshake For approx 4 glasses: 4 glasses Milk,4 tblspn Vanilla ice cream,4 tsp klim powder,1/4 tsp elachi,1tblspn crushed badaam,pinch of saffron,liquidize everything and chill b4 serving. KING KLIP WITH SHRIMP AND MUSHROOM SAUCE. Ingredients. 500 g shrimps, cooked in salted water 2 medium onion, chopped 200 g mushrooms, sliced 1 cup vegetable stock 1 cup fresh cream 2-3 tab fresh fennel and dill, chopped kortefel mehe [potato starch] or maizena Method. 1. Braise onions in butter till brown. 2. Add in shrimps, mushrooms and herbs and allow to simmer. 3. Add in vegetable stock and bring up to a boil. Add in fresh cream. 4. Mix 2 tab kortofel mehe ( available in a Portuguese shop.) in a little milk and add to sauce to thicken. 5. Add salt and pepper to taste. 6. Dip fish in flour and place in a well buttered pan. Dot with butter and grill on high heat. Sprinkle with salt when done. 7. Pour sauce over fish and serve. Quick choc dessert. 1 pkt tennis biscuits. 100 g butter. 50g maizena /cornstarch. 100g castor sugar. 2 cups milk. 100g dark chocolate (Albany). 2 egg yolks. 1/2 tsp vanilla essence. 30 g butter. Method : Crush biscuits till fine. Add melted butter. Press biscuit mixture into pyrex dish & refrigerate. Mix sugar & maizena & slowly add the milk. Break choc into milk mixture & microwave until thick. ( @ 3 min intervals). Beat the egg yolks & add to the choc mixt stirring continuously to avoid lumps. Add vanilla ess & butter & mix thoroughly. Pour choc mixt onto biscuit crust. Allow to cool & refrigerate. Decorate chilled pudding with fresh cream/ grated chocolate & nuts. Nutella Cheese Cake 250 g digestives 75 g unsalted butter 400g Nutella 100g chopped toasted hazelnuts 500g cream cheese at room temp 60g icing sugar Process the biscuits then add the butter and 3 tbls of the Nutella. Blitz. Add in 3 tbls of the hazelnuts. Press into a 9 inch springform pan and refrigerate. Beat the cream cheese, icing sugar and Nutella till smooth. Top the Nutella mixture on to the base and sprinkle with the remainder of the nuts. Refridgerate overnight and Enjoy (,) SHINGARA (potato and chick peas somosa) All purpose flour – 2 cups Oil – 4 tablespoons Salt – to taste 1/2 tsp kalongi/onion seeds Water – 1/2 cup Put the flour and salt in a bowl and 1/2 tsp kalongi seeds and Mix well. Add oil and rub with your finger till the oil is incorporated with the flour until you get an crumbly texture. Then slowly add water and knead into smooth dough. Do not add all the water at a time. Apply some oil on the dough ball and cover it. Keep it side for 15 minutes For the filling: 1/2 can chick peas 4 medium potatoes cubes 2 medium onions chopped thinly 1 bay leaf 1 tsp turmeric 1/2 tsp panch puran powder or you can use the whole. If you dont have panch puran use curry powder. 1/2 tsp kalongi seeds 1 1/2 tsp salt 2 chopped chilli 1/2 cup chopped coriander 1/2 cup oil for cooking. Heat the oil and add the kalongi seeds Add the onions and fry for 3 mins. Add the bay leaf, panch puran, turmeric and salt. Stir for 2 mins on high Add the potatoes and stir on high for five mins. Add the chick peas and stir for another two minutes. Cover and cook on slow until the potatoes are mushy soft. Add the chopped chilli and coriander stir and take of heat and leave to cool down completely before filling. Divide the dough into 12 equal portions. Roll it out gently in to circle about 6 inch in diameter. (Do not use any dry flour. If dough is sticking the use some oil.) Cut in half, Now apply some water on the straight edge and make a cone shape by joining the edge slightly overlapping. Press on the joint and make it sealed. Fill in the stuffing and apply some water on the outer edge and seal it properly. heat the oil for deep frying on medium heat. Fry samosa till golden on medium so it cooks properly drain them out on to kitchen tissue to absorb excess oil. Serve hot with your favourite sauce. Spicy veg noodles and prawn and veg noodles Serves one: you need 1 pack maggi chatpata noodles (can use any, I used that one) 1 tbsp sesame oil Pinch of chilli powder Pinch of chilli flakes Thinly sliced 1 garlic Thinly sliced 1/2 inch ginger 1/2 cup any veg you prefer ( I used courgette and pepper) 1/2 cup prawns (second pic) 1 tsp soya sauce. 1 tsp ketchup 1 tsp chopped coriander 1 chopped green chilli First heat the sesame oil add the grated garlic and fry then add the veg. Stir on high heat Add soya sauce, ketchup, chilli powder, chilli fakes, half of the ginger. Stir for few minutes. Break the noodle and add to the pan. Add 2 cups water Add the chatpata powder and stir. Cook for few minutes until noodle is cooked. At the end add little chopped coriander and chopped green chilli and mix. Transfer to bowl garnish with rest of the ginger and enjoy CHICKEN LOLLIPOP 10 pieces chicken wings 1 1/2 cup bread crumbs 2 pieces raw eggs 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 3 cups cooking oil for deep frying Cooking Procedure Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses. Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone. Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone). Place the wing vertically on top of a flat surface while holding the part where the knife passed. Gently push downward while gripping the bone with your thumb and index finger until the meat slides down. Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes. Crack the eggs and transfer to a bowl then whisk. Gradually add-in the all-purpose flour while whisking until a batter is formed. Dip the chicken lollipop on the batter then to the Panko breadcrumbs. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 8 to 10 minutes). Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel. Serve with your favorite dip. Honey Iced Coffee Cake 3 tsp instant dry coffee 1 Tbl spoon hot water 125g butter 2 tsp vanilla essence 3/4 cup brown sugar 2 eggs 1 cup self raising flour 1/4 cup custard powder 80ml milk Method •Dissolve coffee in water,combinein large bowl with butter,essence,sugar,eggs,sifted flour,custard powder and milk. •Beat with electric mixer for about 3 min until all ingredients are blended in. •spread in prepared 20 cm ring pan,n bake on 180 until inserted skewer comes out clean. Icing 30g butter 1 tsp dry instant coffee 1 Tbl spoon hot water 1 tsp honey 1 tsp vanilla essence Approx 1 cup icing sugar •mix all 2getha.spread over cooled cake If its 2 thick add a little hot water WATERMELON MARTINI 2 CUPS WATERMELON ½ CUP ICING SUGAR 2 CUPS ICE 1 CUP WATER 1 LITRE SPRITE 1 TSP RED FOOD COLOUR 1/8 OR ¼ CUP CRANBERRY APPLE JUICE BLEND EVERYTHING TOGETHER POUR INTO JUG/GLASS AND TOP WITH SPRITE GARNISH WITH MINT How to make butterflied roast potatoes Wash potatoes and pat dry with cloth, do not peel them , cut potato in half , now place the potato down on flat side . Now with a sharp knife cut deep lines going 3/4 down with knife not all the way, with very little space inbetween cut lines on potatoes . Rub with vegetable oil and salt and pepper and lay them out on baking sheet on the flat side of potatoes . Roast in very hot oven until golden brown and crispy. CHILLI FISH 1.Fish fillet – ½ kg 2.Chili pwd – ¾ tsp 3.Garlic – 3 cloves (crushed) 4.Salt – to taste Marinate the fish with the above ingredients and keep it aside for half an hour. Heat oil in a pan and fry it lightly till cooked. 1.Ginger garlic (crushed) – 1 tbsp 2.Onion – 1 (diced) 3.Capsicum – 1/2 (diced) 4.Green chili – 1 (optional) 5.Pepper pwd – ½ tsp 6.Chili pwd – ½ tsp 7.Soy sauce – 1 tsp 8.Chili sauce – 2 tbsp 9.Sugar – ¼ tsp 10.Salt – to taste 11.Oil – 2 – 3 tbsp 1.Heat oil in a pan, add ginger – garlic to it and sauté for few seconds. Add the diced onion and capsicum and green chili and sauté for about 2-3 minutes on high flame. Add chili pwd and pepper pwd to it and sauté till oil appears on top. 2.Add the sauces, salt and sugar to it and mix well. Now add the fried fish and cook for about 5 minutes on low flame. Serve HOT.
Posted on: Wed, 27 Nov 2013 16:28:08 +0000
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