New to broadcast CHOC MINT CUP CAKES 125g butter 1 cup sugar 3 eggs 1 tsp peppermint essence ½ tsp green food coloring 2 ½ cups cake flour 3 tsp baking Powder Pinch salt 1 cup milk 1 cup desiccated coconut Chocolate spread (Nutella or hazelnut praline to fill and decorate) Grated peppermint crisp chocolate to decorate Method Pre-heat oven 180 degrees Line muffin tins with paper cases. Makes 24. Cream butter, sugar, essence and coloring until light & fluffy, add eggs one at a time, beating well after each addition. Fold in sifted flour, baking powder, salt and coconut. Add milk, mix into batter, spoon half the batter evenly into 24 paper cases. Top center of each muffin with half a teaspoon chocolate spread, spoon remaining batter evenly over chocolate spread. Bake for about 25 minutes until done. Spread with nutella & sprinkle with grated mint chocolate. Easy fruit tart Pre-heat oven 160 degrees Grease 6 small tart dish or1 large tart dish Ingredients for Butter Pastry 100g butter 200g plain flour 1 egg lightly beaten 3 Tblsp sugar Method for butter pastry 1) Mix flour & sugar, rub in butter 2) Add egg 3) Knead into a soft dough 4) Press the dough into the tart pan gently using your thumbs. Try not to have a very thick base 5) Poke holes into the base 6) Bake for +- 15-20 minutes FILLING: 1) make a thick custard and refrigerate 2) cut the fruits of your choice (peach, strawberries, kiwi etc) Method 1) fill the tart with custard and arrange fruits neatly on this. 2) Melt +- 2 Tblsp apricot jam in a oven for few second and brush on the fruits for a glaze Serve with fresh cream or nestle cream or ice-cream *for quick & easy tart use ready made pastry, custard & drained can fruits. Easy fruit tart Pre-heat oven 160 degrees Grease 6 small tart dish or1 large tart dish Ingredients for Butter Pastry 100g butter 200g plain flour 1 egg lightly beaten 3 Tblsp sugar Method for butter pastry 1) Mix flour & sugar, rub in butter 2) Add egg 3) Knead into a soft dough 4) Press the dough into the tart pan gently using your thumbs. Try not to have a very thick base 5) Poke holes into the base 6) Bake for +- 15-20 minutes FILLING: 1) make a thick custard and refrigerate 2) cut the fruits of your choice (peach, strawberries, kiwi etc) Method 1) fill the tart with custard and arrange fruits neatly on this. 2) Melt +- 2 Tblsp apricot jam in a oven for few second and brush on the fruits for a glaze Serve with fresh cream or nestle cream or ice-cream *for quick & easy tart use ready made pastry, custard & drained can fruits. Savoury Chutney Roll [Ayesha Garda]. 1 kg chicken mince 2 tabs coconut 1 cup oats Salt to taste Green masala to taste 2 tabs badam 2-3 slices bread Dhana/jeeroo Method Mix all ingredients . Divide mixture into 2. Pat mixture onto a greased foil piece…in a shape of a rectangle. Smear generously with green chutney Roll u tightly as for swiss roll. Bake for 15-20 mins at 180. Remove from oven and allow to cool. Slice into medium slices..dip in breadcrumbs and fry. THIS MAY BE FROZEN AFTER THE CRUMBING STAGE!!!! Chicken 1/2kg flay (breast boneless piece) Black pepper 1tsp Mustard powder 1tsp Salt 1tsp Ajinomoto 1 1/2 tsp Worcestershire sauce 2tbsp Oil for fry MARINATE ALL SPICES ELSE OIL FOR 24 HOURS. FOR BATTER: Flour 2tsp Baking powder 1/4tsp Cornflour 2tbsp Egg 1 Rice flour 2tbsp Chilled water as required Salt 1/2tsp MIX ALL TOGETHER AND MAKE THICK BATTER FOR COATING: Corn falkes 1cup Breadcrumbs 1cup Chips 1cup MIX ALL SPICES & SLIGHTLY GRIND(not in powderd form) Bun,cheese slice,lettuce,mayonese Crispy Spice Biscuits 125g butter 1 cup castor sugar 3 Tblsp oil 1 Tblsp gram flour 1 Tblsp cornflour 1 Tblsp coconut ¼ tsp ground nutmeg ¼ tsp cardamom powder ¼ tsp bicarbonate of soda 2 cups selfraising flour (adjust) Pre-heat oven 180 degrees. Method: Cream butter, sugar, add oil and beat well, sift in rest of ingredients, add just enough flour to make a soft dough. Roll into small ball press with tinted almonds (or add the almonds to the dough to avoid it from falling off when baked) & bake for about 10 to 15 minutes until pale in colour. Delicious Mini Tuna & Mash Tarts 4 to 5 potatoes boiled mashed, add in 1 Tblsp butter salt to taste 3 Tblsp milk ½ tsp baking powder, Pinch nutmeg Mix together: 400g tuna, drained salt/pepper to taste 4 Tblsp mayonnaise ½ tsp chili paste (optional) 1 tin cream style corn (optional) Ready rolled Puff pastry Method Spray muffin pan with non stick spray. Using a cookie cutter, cut pastry into 12 circles to fit into muffin pan. Press pastry into the muffin cup with the back of a tumbler with a designed base. or alternately line with mini foil cups. Make few hole on pastry with fork. Divide tuna between pastry. Spoon or pipe mash between the tuna cups. Sprinkle with sesame or poppy seeds or dried parsley. Bake in preheated oven 200 degrees until pastry is golden brown & done. Note: these mini tart can be frozen. You might get more than 12 tarts, if you add the corn or depends on the amount of filling you top the pastry with. BUTTERED CHICKEN WRAPS 80 ml (⅓ c) plain yoghurt 30 ml (2 T) lemon juice 15 ml (1 T) chopped garlic 15 ml (1 T) chopped ginger 5 ml (1 t) ground cumin 15 ml (1 T) ground coriander 2,5 ml (½ t) paprika salt and pepper 1 tsp tikka masala 4 chicken breasts, cubed 25 g butter 2 red chilies, chopped 1 can (410 g) tomato purée wraps and fresh coriander to serve METHOD 1) Preheat the grill to high. In a bowl mix the yoghurt, lemon juice, garlic, ginger, cumin, ground coriander, paprika, tikka masala, salt and pepper. Add the chicken cubes and stir to coat. 2 ) Grill the chicken for 10 minutes. 3 ) Melt the butter in a pot over medium heat, add the chilies and the grilled chicken and cook for 5 minutes. Add the tomato purée and simmer for another 5 minutes. 4) Serve the chicken with wraps and fresh coriander. Recipe : Hope Malau Cream chicken and corn rice..recipe shared by zaheera A. Of azaadville....xx. CREAM CHICKEN AND CORN RICE INGREDIENTS FOR CORN RICE: Rice 4 cups Corn 1 cup Capsicum 1 small chopped Green onion 3-4 tbsp Coriander leaves 2-3 tbsp Butter 1 tbsp Oil 4tbsp Black pepper crushed 1/2 tsp Salt to taste Green chillies 3 chopped METHOD: Boil rice and set aside. In a deep pan add butter and oil then add rice, toss them and add all other ingredients one by one. Toss them and in a tube pan fill then tightly.But served them without giving ring shape. But Do try this ring shape rice…:) Now cover with foil and bake these rice at 180c for 10 mins. INGREDIENTS FOR SAUCE: Boneless Chicken 1/2 kg Onion 1 small ,chopped Mushrooms 4 tbsp ,sliced Green onion 2-3 tbsp Black pepper 1/2 tsp Salt to taste Green chillies 3 chopped Coriander leaves 2 tbsp chopped Plain flour 2 tbsp Butter 1 tbsp Oil 2 tbsp Chopped Garlic 1 tbsp Cream 1/4 cup Chicken stock 1 cup METHOD: In a pan add butter and garlic chopped.Saute and add chicken cubes, fry till color change. Add onion ,salt ,black pepper and flour again saute for 5-10 minutes then add chicken stock on low flame. Stir it constantly to make a smooth sauce then add mushrooms ,coriander leaves, green chillies and green onion. Now add cream in it. Stir it and remove from stove. ASSEMBLING: In a platter invert the tube pan and carefully remove it. Inside the rice ring pour sauce and serve Hot..😊 ALOO TIKYA Ingredients • 4 medium sized, boiled potatoes • 4 slice white bread (soaked in water) • 50g breadcrumbs • ½ bunch green dhania • ½ tsp chillie powder • ½ tsp shah jeera • ½ tsp whole mustard seeds • 2 chopped green chillies • Oil for frying • Salt to taste Method Mash boiled potatoes until smooth. Place 2 Tablespoons oil in a frying pan. Once hot, put in jeera and mustard. When mustard seeds start popping, add it to the potatoes. Add chillie powder, green chillies, dhania and salt to mashed potatoes. Mix slightly. Add breadcrumbs and soaked bread. Water should be drained from the bread then added to the (mash mixture) to the mashed potatoes. Finally, mix all together to make small balls and flatten slightly. Fry in shallow, hot oil until golden brown. Serve hot with chutneys.) Like · Reply · 18 hours ago Mediterranean Quiche Cups Serves: 8 4 sheets Phyllo pastry 4 eggs ¼ cup fresh cream 1 can All Gold Aubergine & Courgette Mediterranean Style Diced Tomatoes ½ cup feta cheese 2 tsp chopped thyme Salt and pepper to taste Preheat the oven to 180°C and spray a muffin tray with non-stick spray. Unroll the phyllo pastry and cut into 4 strips, cut these down the centre to create 8 squares. Place one sheet of phyllo pastry into each cup at a time, carefully molding it to the inside of the muffin tray. Spray each sheet with cooking spray and repeat layering until each cup has four layers. Gently whisk together the eggs and cream, adding salt and black pepper. Add the All Gold Aubergine & Courgette Mediterranean Style Diced Tomatoes, crumbed feta and chopped thyme to the egg mix and whisk well. Distribute the mixture evenly between the pastry cups. Bake the quiche cups for about 20 minutes, testing with a knife to see if the eggs have set in the middle. Remove from oven and cool slightly before removing from muffin tin. These quiche cups can be stored in a tightly sealed container in the refrigerator for up to a week. Tasnim Ravat Fresh cream croissants 2 cups flour 2 tspn bakin pwder 1/2 tspn salt 1/2 tspn black pepper 125g butter 250ml fresh cream Egg 4 brushin Parsley Fillin of ur choice Mix dry ingredients Rub in butter Mix in2 a soft dough wit d fresh cream Make rotis n cut like how u cut pizza Place fillin on d broad side n roll 4m d broad side n shape in2 a croissant. Brush wit egg n sprinkle parsley Bake at 180 degrees 4 10 to 12 min Chicken Tikka pies 1 kg chicken fillet 1 cup sour milk 3-4 Tablespoons Shan BBQ tikka spice Salt to taste 2 Tblsp butter / ghee 3 Tblsp lemon juice Ready Pie Dough , roll dough out into any shape u desire , fill with filling , Above , brush with beaten egg & bake in moderate oven until done , or u may freeze until needed Roses 2cups flour 3quarter tspn salt 1nhalf tspn bakin powder 4tblspn ghee Fridge water to mke dough Filling 500g chicken mince Half cup mashed potato Half cup peas(frozen) Half cup grated cheese 1tspn green chillies Salt to taste Garlic to taste 1tsp whole jeeroo Cubed cheese Beaten egg Grated cheese Method sift dry ing, add ghee and add water to mke a dough. Roll out into small rotis. Mix all filling ingredients together except cubed cheese. Put a cube in middle of each ball. Cut four slits on corner of each roti and place ball in centre, fold as for roses. Brush with beaten egg and bake SOUR CREAM CUTLETS Ingredients: 1 kg chicken fillet – cubed fine 2 tablespoons maizena 1 cup (250ml) sour cream 1 tsp dhanna – jeero 1 tsp lemon pepper 1 tsp chicken spice salt to taste 1 tablespoon crushed garlic 1 tablespoon green chillies chopped green dhannia Method: • Mix everything together • Roll like cutlets • Roll in breadcrumbs • Freeze • Dip in egg and fry in medium oil until done Lemon Fridge tart Delicious, Tangy & Easy 3 large egg yolks ½ cup sugar 2 ½ Tblsp cornflour 2 tsp finely grated lemon zest 1/8 tsp salt 1 ¼ cups milk ½ cup lemon juice (from about 3 lemons) 12 Tennis Biscuits ¼ cup heavy cream 1 tsp sugar Method 1. In a small saucepan, whisk together yolks, ½ cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes. 2. Line bottom of an 8-inch baking dish with 6 Tennis Biscuits (break into pieces to fill space, if necessary). Spoon ½ of the pudding over biscuits , spreading into an even layer. Repeat with remaining 6 biscuits and rest of pudding. Cover, refrigerate for at least 30 minutes, or up to overnight. 3. Just before serving, whip cream with remaining 1 tsp sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve. Ice cream sandwiches. Makes: 12 Preparation time: 45 minutes, plus freezing time • 2 litres vanilla ice cream • 1 large peppermint crisp chocolate, crushed • green food colouring • 1 packet of flat, square biscuits (for example, tea biscuits) 1 Let the ice cream soften. Stir half the chocolate and a drop of green food colouring into the ice cream. 2 Line one large or two smaller containers with foil. Spread the ice cream into the containers to form a layer 3cm thick. Freeze overnight. 3 One hour before assembling the sandwiches, put the biscuits into the freezer. 4 Work quickly when assembling. Remove the ice cream from the containers by lifting up the tin foil. Use a knife dipped in hot water to cut the ice cream into squares the same size as the biscuits. 5 Use a spatula to lift the ice-cream squares onto the biscuits. Cover each one with another biscuit to form a sandwich. Dip the edges of the sandwiches into the remaining crushed peppermint crisp. Refreeze until ready to serve. Cupcake Milkshake 1/2 cup milk 1 cup vanilla ice cream 1 cupcake (any flavor) whipped cream and sprinkles, if desired for topping Begin by incorporating the milk, ice cream, and cupcake in a blender. Blend until smooth, pour into a tall glass, and top with whipped cream and sprinkles if desired. Serve immediately. Basic Bread Dough Makes 1 large or 2 small Loaves 500 g Cake flour (4 x 250 ml) (4 cups) 10 ml Salt (2 tsp) 5 ml Sugar (1 tsp) 45 g Margarine (3 tbsp) 10 g Instant Yeast (1 packet) 300 ml Lukewarm water (approx. 1 + 1/4 cups) Method Mix all the dry ingredients together, then rub the margarine into the flour with the fingertips. Add the Instant Yeast and mix. Add enough lukewarm water to form a soft dough and knead the dough well until smooth and elastic, about 5 minutes. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes. Knock the dough down, press or roll into a rectangle, keeping the width of the dough slightly smaller than the length of the bread pan. Roll the dough up, starting from the narrow end, and place with the seal side down into a greased 1,5-litre-bread pan. Cover with greased plastic and allow to rise in a warm place until double in volume, about 20 – 30 minutes. Brush with water, dust with flour and bake in a preheated oven at Oven: 200°C / 400°F for 30 – 35 minutes, or until golden brown. Variations: Brown Bread: Replace the cake flour with 500 g (4 x 250 ml) (4 cups) brown bread flour. Add a little more water if the dough is too dry. Follow above recipe. Whole Wheat Bread: Replace the cake flour with a combination of 360 g (3 x 250 ml) (3 cups) cake flour and 130 g (250 ml) (1 cup) of whole wheat flour. Add a little more water if the dough is too dry. Follow above recipe and sprinkle with whole wheat instead of cake flour. Milk Loaf: Replace the water with lukewarm milk and follow steps 1 to 3 for Basic Bread Dough. Knock the dough down, divide into 2 equal pieces and press into an oval shape. Fold the sides towards the centre, lengthwise. Turn over and roll, keeping the middle wide and the ends narrow. Make cuts over the top and sprinkle with flour. Source: Anchor Yeast Doughnuts 2 sachets (20g) dry yeast 2 tsp sugar ¼ cup warm water 1 egg ½ cup water ½ cup orange juice Pinch salt 3 Tblsp margarine 1Tbs oil 4 ¼ cups flour 1/3 cup sugar Oil for frying To serve: Icing sugar or castor sugar Strawberry jam In a large bowl, dissolve yeast and 2 tsp sugar in ¼ cup warm water. Allow to stand for several minutes until bubbly. Add egg, remaining water, orange juice, salt, margarine, oil, flour and remaining sugar and knead until smooth. Cover dough and allow to double in size (about 1 hour). Roll out dough on a floured surface. Shape into mini balls (or the desired size). Leave on a greased wax paper to rise again for about ½ hour. Heat oil then deep fry with lid on and turn when golden brown. Remove with slotted spoon, drain and cool on paper towels. Sprinkle with icing sugar (using a sieve) or roll in white sugar. Fill doughnuts with jam using a piping bag and long nozzle to make a hole in the doughnut for filling. Make into decorative pops or make mini doughnut kebabs. These look really smart on a nice rectangular dish, with 2 small round dishes with dipping sauces, like hot chocolate and hot jam. Divine Chicken & Corn Soup 3 Tblsp ghee/butter 1 onion, finely chopped 500g chicken fillets, diced 1 Tblsp crushed garlic ½ tsp chicken spice ½ tsp chili flakes Salt to taste Milled pepper to taste 1 tin (410g) creamstyle corn 1 Packet creamy chicken soup mixed with little water/milk 2 cups (500ml) milk Finely chopped coriander, mint, spring onions to garnish. White sauce 1 Tblsp plain flour 1 Tblsp butter 250ml milk 250ml cream Heat butter, add flour, mix well & add in milk stirring continuously, until thick, add cream, season to taste. Method Heat ghee, saute onions, garlic, add in chicken & spices, season to taste, cook until chicken is almost dry. Add in soup mix, milk & bring to a boil, simmer stirring continuously, add in the sauce. Simmer until required thickness is achieved. Garnish with a dollop of cream & the chopped coriander, mint, spring onions. —
Posted on: Tue, 03 Jun 2014 05:13:12 +0000
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