Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

Milk Cake

Ricotta Cheese – 15oz / 425gm
Semolina/Suji – 1/4 cup
Sugar – 1/2 cup
Golden Raisins – 1 tbsp
Dried Cranberries – 1 tbsp
Cashews – 1 tbsp, broken
Pre-heat Oven to 450F / 230C.
Mix all the above ingredients in a bowl.
Mix and allow the Sugar to melt and combine.
Grease an oven-proof 6?X6? pan.
Pour the mixture into the pan.
Place the pan in the pre-heated Oven in the middle of the oven and in the middle of the rack.
Bake for 30-40 minutes till the edges get a little brown color.
Take out of the oven and allow the Cake to rest for 15 minutes.
Flip the Cake out of the pan and cut into small pieces.
Serve warm.

Lahori Naan Khati

Ghee 5 ounces
Caster sugar(pissi cheeni) 6 ounces
Flour(maida) 8 ounces
Gram flour(besan) 2 ounces
Baking powder 2 tsp
Baking soda ½ tsp
Cardamom powder 1 tsp
Roasted almonds½ to ¾ cup
1 egg
Egg yolk 2 for brushing on cookies
Beat ghee and sugar together with cardamom powder till light and fluffy then add egg n beat well. Sieve together flour, baking powder, gram flour and baking soda. Fold these in the ghee mixture with roasted almonds.If ur dough is crumbly, u can add 1 to 2 tbsp of milk.. Roll the dough and cut into nan khatais with cookie cutter. Put on a greased baking tray brush with egg yolk, and bake it on 190 degree C for 15 minutes.

Simple Pound Cake

1-1 cup unsalted butter, room temperature (200grams)
2-2 cups all-purpose flour
3-1 3/4 cup castor sugar
4-4 large eggs
5-2 teaspoons pure vanilla essence
6-1/4 teaspoon salt
7-3-4 tbsp milk/juice
1-Preheat oven .Butter and flour a (8 1/2-by-4 1/2-inch) loaf pan; set aside. ?2-Using an electric mixer on high speed, beat butter and sugar until light and fluffy.?3-Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).
4-Add milk and mix it well. Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes.?5- Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.


12-15 digestive biѕсuitѕ
100g butter
Crush the biѕсuitѕ. Melt buttеr in a pan аnd рut biscuits inѕidе. Cооk fоr 2 minutеѕ until wеll соmbinеd.
Grеаѕе and linе a spring саkе pan. Pour the biscuit mixture in it аnd рrеѕѕ tо make a lауеr. Keep this in fridge fоr 1 hоur.
2 cups ѕtrаwbеrriеѕ
1 саn соndеnѕеd milk
2 сuрѕ thiсk cream
2 egg whitеѕ bеаtеn
4 tbsp lemon juiсе
1 tbsp gеlаtinе
1/4 сuр hоt water
Blеnd оnе cup ѕtrаwbеrriеѕ tо mаkе рurее. Chop thе rеmѕining ine cup strawberries.
Now mix tоgеthеr condensed milk; cream; lеmin juiсе аnd bоth the сhорреd аnd pureed ѕtrаwbеrriеѕ. Nоw mix in bеаtеn еgg whitеѕ.
Mix gelatine in 1/4 cup hot water. Stir until dissolved. Pour this in thе аbоvе strawberry mixturе.
Now pour this whоlе mixture on thе biѕсuit bаѕе. Referigerate fоr аtlеаѕt 4-6 hrs. Ovеrnight iѕ better.
1 Packet strawberry jеllу
2 сuрѕ wаtеr
1/2 cup ѕtrаwbеrriеѕ sliced (орtiоnаl)
Mix jеllу in one сuр hоt wаtеr until dissolved. Nоw mix оnе сuр соld wаtеr.
Arrange sliced ѕtrаwbеrriеѕ on the prepared mоuѕѕе саkе. Pоur the jеllу over ѕliсеd ѕtrаwbеrriеѕ. Chill for 2-3 hrѕ

Cherry Almond Tart

1/2 cup finely ground blanched almonds
1/2 cup sifted powdered sugar
3/4 cup all-purposed flour
1/2 cup unsalted butter chilled and cut into small pieces
1 large egg lightly beaten
1 can cherry pie filling
2 tsp orange liqueur
1 tsp finely grated orange zest

Combine almonds, powdered sugar and flour in a bowl or food processor scatter the butter on top and mix or process it till the mixture resembles coarse crumbs.
Add the egg and mix just until the dough gathers into a ball. Divide the dough into two pieces.
One slightly larger than the other and shape it into flattened discs.
Wrap in plastic cling film and refrigerate for 30 minutes. Pre-heat the oven at 375`F.
Combine the cherry pie filling, liqueur and orange zest together.
Roll out the large disc of pastry into an 11-inch circle and place in an 8-inch tart pan which has a removable bottom and trim the edges.
Roll out a smaller disc of pastry into a 10-inch circle cut into 3/4 inch wide strips for a lattice top.
Spoon filling into tart pan. Then arrange the strips of dough into a lattice pattern on top of the filling.
Trim to fit and gently press ends into pastry shell.
Bake until pastry is golden brown for around 40-45 minutes and then cool on a wire rack for 10 to 20 minutes.
Remove side of pan and let the cherry tart cool completely.
Dust the cherry almond tart with powdered sugar before serving.

Carrot, Apricot and Raisin Cake

50g (2оz) rаiѕinѕ
50g (2oz) ready tо eat driеd арriсоtѕ, сhорреd
grаtеd rind аnd juice 1 оrаngе
225g (8оz) plain whоlеwhеаt flоur
1 1/2 tѕр bаking роwdеr
1/2 tsp сinnаmоn
125g (4 1/2оz) gоldеn саѕtеr sugar
125g (4 1/2 oz) соаrѕеlу grated саrrоtѕ
2 lаrgе еggѕ
75ml (3flоz) ѕunflоwеr oil
75 ml (3 floz рt) milk
for the iсing
25g (1оz) softened buttеr
300g (10oz) сrеаm cheese
25g (1оz) icing sugar
уоu will nееd
a grеаѕеd and linеd 20cm оr 8" rоаѕting оr саkе tin.
Soak thе raisins аnd арriсоtѕ in orange juice аnd zеѕt whilе wеighing оut all thе other ingrеdiеntѕ.
Pre heat thе оvеn tо 180с/160сfаn/gаѕ 4.
Plасе the flоur, bаking powder, ѕрiсе аnd sugar in a large mixing bоwl, add the carrots.
Bеаt tоgеthеr the оil, eggs аnd milk аnd аdd tо thе flour mixturе with thе ѕоаkеd fruits. Stir wеll аnd pour into tin. Bake fоr 20-30minutes until golden аnd juѕt firm to thе touch. Allow tо сооl then cut into ѕԛuаrеѕ
To make thе icing, bеаt thе buttеr, сrеаm сhееѕе аnd iсing ѕugаr tоgеthеr and spread оvеr the саkе.


Meat(minced) - 1 1/2 lbs
Pastry sheets - 1 pack
Potato (medium) - 2 nos
Onion - 1 big or 2 small ones
Greenchillies - 4 nos or as reqd(chopped)
Ginger - A small piece
Garlic pods - 4 - 5 nos
Corianderleaves (optional)
Turmericpowder - 1 tsp
Chillypowder - 1/2 tsp
Pepper - As reqd(optional)
Salt - As reqd
Oil - 3 tsp
Step 1. Cook meat in a little water in a closed vessel along with 1/2 tsp of turmeric powder and 1/4 tsp of pepper.
Step 2. Boil potatoes separately for 15 - 20 mins so that it becomes easy to mash with your hands.
Step 3. Heat oil in a pan.
Step 4. Add onion and saute for sometime.
Step 5. Add ginger, garlic and green chillies and saute for another 5 mins.
Step 6. Add 1/2 tsp of turmeric powder, chilly powder and very little pepper(optional).
Step 7. :- You may also add curry masala, if you want.
Step 8. Saute again, till the poking smell goes.
Step 9. Add salt.
Step 10. :- Make sure the onion does not get fried.
Step 11. Add the cooked meat after draining any excess water and mix for another 5 mins on low flame.
Step 12. :- Make sure to mix continuously.
Step 13. Remove from flame and then add the mashed potatoes and mix well with your hands.
Step 14. Add chopped coriander leaves when mixing, if desired.
Step 15. Take pastry sheet and if the sheet is long, make it into two halves.
Step 16. Take one half of the pastry sheet and put a small amount of meat mix filling in the center of the sheet and bring both ends of the sheet together to form the shape of a rectangle (or else puffs shape).
Step 17. Seal the three sides with little water on your fingers by pressing the sides of the sheet.
Step 18. Repeat this for all the sheets.
Step 19. Pre heat oven to 350 degrees.
Step 20. Keep the puffs in a oven safe tray and inside the oven for baking and bake at 350 degrees for 45 mins or till the top part becomes golden in color.
Step 21. :- Do not turn the puffs.
Step 22. :- Serve with coriander chutney or Tomato sauce as per your taste.

Cake rusk

Flour 1 cup
Baking роwdеr 1tbѕр
Buttеr 3/4 сuр
Sugar 3/4 сuр
Vanila essence 1tsp
Eggѕ 4
Yеllоw fооd соlоur 2 drops
Sift flоur аnd bаking powder thrее time.
In a bоwl аdd buttеr аnd ѕugаr аnd beat on mеdium ѕрееd add eggs one at a timе. Add vаnilа еѕѕеnсе аnd fоld in flоur in the mixturе bаkе in square greased аnd linеd pan at 180c fоr 30_40 minutеѕ
remove frоm oven. Lеt it cool аnd сut in tо slice аnd bake аt 150 c until сriѕру and required соlоur.

Pineapple Pastry

For the sponge sheets:
1 cup flour (Maida)
3/4 cup sugar
1 tbsp baking powder
6 eggs
2 tsp vanilla essence
For the syrup:
1 1/2 cup water
1/2 cup sugar
2 tsp pineapple essence
For the filling:
½ cup whipping cream
2 cups canned pineapple (chopped)
For the frosting:
1 cup whipping cream
2 tbsp. Icing sugar
½ tsp. vanilla essence

Method for sponge cake
Preheat your oven to 350 F (180 C).
Sift all your dry ingredients together in a separate bowl.Place your eggs in separate mixing bowl, then pour your sugar and start beating from low speed ..Gradually increase speed and beat approximately 10 to 15 minutes in total until your mixture has become fluffy and creamy and risen three times in the volume.Here stop the beater and do it with hands gently.. Lastly, add in the flour mixture in three parts and gently fold that in to until everything is well incorporated.Pour this airy batter into your greased and floured baking tray. Gently spread it and level it out smoothly using a spatula.I used 9 by 13 inches cake pan and cut it into two layer ..if u can not cut cake easily then use two 8 inches square pans..
Bake it for 20-25 mins at 350 F or 180 C. ( It took me only 15 mins. as my oven is quite fast.. So keep checking. Insert a toothpick in the center of the cake. If it comes out clean, your sponge is ready)
Don’t invert the cake at this point. Let it cool inside the pan for at least 10-20 mins before inverting.
Prepare the syrup
In a saucepan, add water and sugar and cook on medium heat for 5-10 mins. until all the sugar is dissolved. Don’t let the syrup thicken. Now take it off the heat, add pineapple essence and stir. Keep aside to cool.
TIP: You can use pineapple juice or even the syrup reserved from the pineapple tin to moisten the cake.
Preparing the Filling
First put your glass or metal bowl and whisk in the freezer for 20 to 30 minutes before u start whipping the cream.. And cream should be chilled in the fridge not in the freezer.. it will help to whip the cream soon. Now start beating the cream when it starts thicken then add sugar and beat it until soft peaks and then add vanilla after that be careful don't whisk it for long time just beat it until it start becoming stiff peaks and stop the beater and mix it for 2 to 3 time with hand whisk it will prevent to curdle ur cream..and if unfortunately it happens than add little bit more cream and beat it for few seconds.
Chop the pineapples into small chunks, keep aside.
Now cut the cake into two layers and first layer and brush the sugar syrup all over it. Make sure the cake is well soaked and the syrup has covered the entire surface. Now spread about a 3/4" thick layer of whipped cream over the sponge sheet. Don't spread it towards the edges as it will spread itself when you place another layer on op of it. Cover the whipped cream with the chopped pineapple chunks. Spread another very thin layer of whipped cream over the pineapples.Now place the second layer on top of the first layer and brush the sugar syrup all over it..
Lastly, coat the whole cake by spreading a thick layer of whipped cream all over the top and sides of the cake. Now cut into equal pastries.decorate with rest of the fresh cream & pine apple slices.


White Chocolate for Garnish
Coconut Powder 1 tbsp
Almond 6 pcs
Condensed Milk as Recuired
Chocolate Powder 1.5 tbsp
Coco Powder 1 heeped tbsp
Chocolate Browny for Dipping
Biscuits Glucose Biscuits as Recuired
Take a bowl,put crused biscuits, Add coconut powder,crushed almonds, Coco powder,chocolate powder & condensed milk,
Mix all well with da help of yr hand, Then start making em by giving da shape of small cookies,
Place them in freezer to chill for 5-10mins, Take cookies individually & start dippin em in melted chocolate,
After dat place em again in freezer until da choco coatin freezes well,
Then for garnishing, Take a tea-spoon n dip da tip ov da spoon into da melted white chocolate,
Pour on da cookies in a zig zag manner, U can place da dip,
Chocolate cookies into coconut powder for its different garnishing.


100 gm Chicken boneless
to taste Salt
1/4 tsp Turmeric powder
1 tsp Ginger Garlic paste
1/4 tsp Red chili powder
1/4 tsp White cumin (roasted, crushed)
1/4 tsp Coriander seeds roasted and crushed
1/2 bunch Fresh Coriander leaves
1 Finely chopped Onions
1 tbsp Cooking Oil
100 gm Puff pastry

Spicy Chicken Patties Method / Tarika:
Chop 100 grams boiled boneless chicken. Heat 1 tsp oil in a frying pan then add 1 tsp ginger garlic paste and a sliced onion and stir for a couple of minutes.
Now add 100 grams chopped chicken, salt n pepper to taste, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, 1/4 tsp roasted crushed cumin and coriander seeds and mix thoroughly.
Add chopped fresh coriander in the last.
When mixture is ready, take off the flame and put aside to bring down the temperature.
Roll 100 grams puff pastry with a rolling pin and cut into 2 inch circles.
Grease a baking pan with butter or oil.
Spread puff pastry circles on the tray and top with chicken mixture.
Place another puff pastry circle on the chicken mix and press to combine edges.
Brush with a beaten egg and bake at 230 f for 10 to 12 minutes.

Ukrainian Waffle Cake with Dulce de Leche


1 package plain wafers – round or square (9 layers, 9-inch diameter)
1 can cooked sweetened condensed milk
½ stick unsalted butter, softened
1 tsp lemon juice

Combined cooked condensed milk, ½ stick softened butter and 1 tsp lemon juice. Beat them on high speed for 3 minutes.
Spread cream on the wafers, making sure to reach the edges. Just put enough to have the layers stick. You may make 2 skinny cakes or 1 tall one. They do stack nicely when they aren’t as tall.
Place cake under a heavy cutting board or make a press using a cutting board with a bowl of water on top. Let it sit under the press at least 2 hours. Then, slice it up and serve.

Feta Filled Bread

100 gm feta cheese
50 gm processed cheese
6 - 7 sprig spring onion
Crushed black pepper to taste
250 gm dough
2 tsp olive oil

For dusting
All purpose flour
For garnish
Roasted spring onion
Olive oil
Mint leaves
Crushed black pepper

Mix feta cheese, grated processed cheese, chopped spring onion and black pepper in a bowl to prepare a mixture.
Now, roll out the dough and fill the prepared mixture in it, roll it out again.
After this, cook the rolled out dough in the pan along with spring onion and top it with olive oil.
Garnish the prepared bread with roasted spring onion, remaining feta cheese mixture, olive oil, mint leaves and crushed black pepper.

Toffee Cream Pie

1-1/2 сuрѕ hаlf-аnd-hаlf сrеаm
1 расkаgе (3.4 оunсеѕ) instant vanilla рudding mix
6 Heath саndу bars (1.4 оunсеѕ еасh), chopped
1 саrtоn (8 оunсеѕ) frоzеn whiрреd tоррing, thаwеd, dividеd
1 сhосоlаtе сrumb сruѕt (9 inсhеѕ)
Add tо Shоррing Liѕt
In a large bоwl, whiѕk сrеаm аnd рudding mix for 2 minutеѕ. Let ѕtаnd for 2 minutеѕ оr until soft-set. Stir in 1 сuр сhорреd candy. Fоld in 2 сuрѕ whipped tоррing. Trаnѕfеr tо сruѕt.
Sрrеаd rеmаining whipped tоррing оvеr tор аnd sprinkle with rеmаining саndу. Cоvеr and frееzе fоr аt least 4 hоurѕ оr until firm. Yiеld: 8 ѕеrvingѕ.

Mini Butter Buns

150g bread flour
15g sugar
1/8 tsp salt
1/2+1/8 tsp instant yeast (sorry for the funny measurements because I halved the recipe)
90ml water
10g unsalted butter
50g butter
10g icing sugar
pinch of salt (I added because I like it a bit salty)
1. Mix the ingredients in the filling. Chill in the fridge for 1 hour so that it is easier to wrap later.
2. Mix all ingredients in the dough except butter and knead until the dough is smooth.
3. Add in butter and continue to knead the dough until it becomes smooth and elastic and able to stretch into a thin film without breaking.
4. Place the dough in a lightly greased mixing bowl. Cover with cling wrap and let proof for about 60 minutes.
5. Lightly knead the dough to punch out the gas. Divide the dough into small balls of 10g each.
6. Slightly flatten the small dough, wrap in the butter fillings and pinch to seal well. Roll the balls round and place them in a greased baking tray 1cm apart (I use 8x8in tray which is a little too big).
7. Cover with cling wrap and proof for another 40 minutes.
8. Brush the top with egg mixture and sprinkle sugar on top.
9. Bake in preheated oven at 180 deg C for 20 minutes.

Creamy Brownies

Flour 1/2 cup
Salt 1/4 tsp
Eggs 2
Chocolate hazelnut spread 1 cup
Brown sugar 1/2 cup
Vanilla essence 1 tsp
Melted unsalted butter 1/2 Cup
Line the bottom of an 8 inch square cake pan with parchment paper, letting the paper extend over two opposite sides. Butter the two other sides. Combine the flour and salt in a bowl and set aside. In another bowl, beat the eggs, chocolate hazelnut spread, brown sugar and vanilla essence until smooth. Add the flour mixture, alternating with the melted butter. Scrape the batter into the cake pan. Bake at 170 degrees C or until a toothpick inserted in the centre comes out with a few crumbs attached (not completely clean), 35 to 40 minutes. Cool in the pan for about 2 hours. Unmold and cut into squares. Serve warm or at room temperature

Amaretti Cookies

2 1/2 cups of almond flour -or- 3 cups of blanched slivered almonds, finely ground up
1 1/4 cup of baker's sugar (superfine sugar)
3 egg whites
1/2 teaspoon of vanilla extract
1 teaspoon of almond extract
Extra sugar for dusting
Preheat oven to 300 F and line baking sheets with parchment paper.
In a food processor mill together the almond flour and sugar. Add the vanilla and almond extract and pulse for a few seconds. Add the eggs, one at a time, and continue to process until the dough is smooth.
Place teaspoons of the dough on the parchment paper and dust with sugar. Bake for 24-30 minutes or until golden brown. Cool completely before serving. They will be slightly chewy at first, but they will be nicely crispy as a day or two goes by. Store in a cool, dry place.
Note: I usually under bake mine since I like them chewy. If that's your preference, bake them for about 20-24 minutes.)

Easy Nutella Croissant

• 1 egg
• 1 Tbs milk
• 1 puff pastry sheet
• nutella
Line two baking sheets with parchment paper and lightly flour your work surface. Lay the pastry sheet then lightly dust top with flour.
Roll out dough to a thickness of 5 mm to obtain a circle. Using a cutting wheel or knife, cut 12 triangles and put on the base of each triangle a teaspoon of nutella. Then Start to roll the dough base until the end, as shown.
Beat the egg and milk in a small bowl and brush the surface of your croissant with the egg-milk mixture. Cook them in the oven at 350° degrees F for 15-20 minutes.

Fresh Fruit Cake

5 eggs
6 tаblеѕрооnѕ water
1cup white ѕugаr
1 сuр oil
2 cups аll-рurроѕе flour
2 tеаѕрооn bаking роwdеr
For gаrniѕhing
2 tbѕр Jаm (blueberry оr ѕtrаwbеrrу )
3/4 сuр sliced strawberries
3/4 cup ѕliсеd kiwi
1/2 сuр blackberry
1/2 сuр red berry
1 box whipped сrеаm
Prеhеаt oven tо 350 degrees F (175 dеgrееѕ C). Grеаѕе and flour two bаking trу.
Cоmbinе thе еggѕ and wаtеr in a lаrgе bowl. Whip thе еggѕ to ѕоft реаkѕ .Continue to whiр, whilе grаduаllу аdding sugar until еggѕ can stand in ѕtiff реаkѕ. Cоmbinе thе flоur and bаking роwdеr; fold gеntlу into thе batter. Pоur thе bаttеr intо thе prepared саkе trауѕ.
Bаkе in thе preheated oven until a tооthрiсk inserted in the сеntеr соmеѕ out clean, 30 to 35 minutes. Cооl thе саkе in thе раn for 10 minutеѕ before turning out .
Cut thе strawberries, kiwiѕ, and blасk аnd red berries in a mеdium bowl. Uѕing a a brеаd knife, slice thе сооlеd саkе in hаlf hоrizоntаllу. Spread jаm bеtwееn thе twо layers. Spread the сrеаm filling оvеr thе top оf the fruit. Top with thе оthеr hаlf оf the саkе. Frоѕt the cake with whiрреd сrеаm оr your favorite whitе frоѕting. Dесоrаtе with thе fruit patterning оf your сhоiсе. Refrigerate аnd еnjоу!!!

Pancake Mix Brownies

for 12 servings
¼ cup butter, melted
2 tablespoons sugar
2 eggs
1 teaspoon vanilla extract
½ cup semi sweet chocolate, melted
1 ½ tablespoons cocoa powder, sifted
? cup pancake mix, sifted
? cup dark chocolate, chopped
powdered sugar, to serve
Preheat the oven to 350°F (190°C).
Add the butter and sugar to a bowl and stir to combine.
Add in the eggs and vanilla extract and whisk to combine until smooth.
Stir in the melted chocolate, followed by the cocoa powder and pancake mix, stirring until well combined.
Gently fold in the chopped dark chocolate to the batter.
Pour batter into a parchment paper-lined 8x8-inch (20x20 cm) pan, and bake for 20-25 minutes.
Cool for 5 minutes.
Top with powdered sugar, cut, and serve.
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