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

Bread Pudding

2 eggs
2 Tbsp sugar
1 tsp vanilla essence
1 to 1 1/12 cup milk
4-5 bread slices, cut in cubes
2 -3 tsp marmalade
Break two eggs in a bowl.
Whisk them till they are nice and fluffy.
Add the sugar.
Add essence and milk.
Mix well.
Sprinkle some raisins and cherries
Line a steaming dish with bread slices cut in cubes.
Pour the mixture over the bread.
Glaze it with some marmalade.
Now put the plate onto a steamer and place it in boiling water for about 10 minutes.
Alternatively you can bake it also bake it for 5-7 minutes.

Blueberry Cupcakes

300 g flour
300 g eggs(4 large eggs)
300 caster sugar
6 tbs corn flour
200 g butter-at room temperature
50 g oil
1 1/2 baking powder
1/2 salt
1 tbs vanilla essence
300 g fresh blueberry

1-Preheat a oven at 200 C.
2-Sift together flour & baking powder in a bowl.
3-Beat butter & sugar along with salt & vanilla essence until creamy, add one egg mix then add some sifted flour to it and fold with spatula, repeat the process until eggs & flour finish, then fold in blueberry(don't over mix)
4-Grease the cup cake tins/line with cup cake liners.
5-Using ice cream scoop/with the help of two spoons/measuring spoon drop the batter in cup cake tins.
6-Bake for 12-15 minutes/until toothpick inserted and comes out clean.
Once baked let it cool slightly, then remove from the tin, and place on wire rack to cool completely.
The super moist Blueberry Cupcakes are ready to be serve.
Serve with tea or coffee.

Bow Tie Finger Food

1 Pаk Puff раѕtrу dоugh
1/2 cup Chееѕе flаkеѕ
1 Egg
1 tbsp zatar
Rоll оut thе раѕtrу dоugh intо a flаt ѕhееt. Cut thе ѕhееt intо idеntiсаl, ѕmаll rесtаnglеѕ. On оnе rесtаnglе рlасе flаkеѕ сhееѕе and zatar. Nеxt, рlасе аnоthеr rectangular рiесе on tор. Prеѕѕ dоwn the middle аnd twiѕt into the shape оf a bоw tie. Place intо bаking tray аnd bruѕh оvеr with beaten еgg. Bake fоr 6-7 minutеѕ аt 350 dеgrееѕ. Eat whеn hоt with сhаtni or sauce оf your сhоiсе.

Coconut & Semolina/soji Cake

1 cup semolina/soji
2 large eggs
1 tsp baking powder
3/4 cup caster sugar
1/2 cup desiccated coconut
1 tsp vanilla essence
1/2 cup yogurt
3/4 cup oil
For the sugar syrup:
1/4 cup sugar
1/3 cup water
2 drops of lemon juice
Preheat oven at 180 C.
In a bowl beat together eggs & sugar until fluffy, then add in yogurt & oil beat well, now add in vanilla essence, sifted semolina+baking powder beat well, pour this mixture into prepared pan and bake for 35-40 minute, once baked take it out and pour over the cold sugar syrup(we made earlier) when cake still hot, then sprinkle some desiccated coconut on top.
In the meanwhile make sugar syrup: take water and sugar in pan let it boil for 5-7 minutes, then turn off the heat and set it aside to use latter.
Serve hot/warm with cup of black coffee.

Eggs Benedict

2 eggs
2 slices of brown bread
2 Tbsp blanched spinach
3 slices smoked salmon / chicken or ham
3 tsp Gruyere or processed cheese
2 tsp Hollandaise sauce
A pinch of paprika or red chilli powder

To garnish (Optional):
1 slice of honeydew melon
1 slice of pineapple
1 slice of water melon
1 slice of kiwi fruit
3 pieces blanched asparagus

Heat water in a shallow pan. Reduce to a simmer, as soon as the water comes to a boil.
Gently break two eggs into the water and let them poach for 3 to 4 minutes.
Meanwhile toast the two bread slices and cut them into half so to have four triangles.
Place two triangles of toast in the center of the plate, then place the blanched spinach on top, followed by slices of smoked salmon and poached eggs.
Sprinkle grated cheese. Finish by pouring the hollandaise sauce on the eggs (optional) and sprinkle a pinch of paprika on the sauce.
Arrange the asparagus spears on the plate, garnish with fruits and serve.

Cinnamon Butter Cookies

1 cup whole wheat flour / atta
1/2 cup maida / flour
3/4 cup powdered sugar(icing sugar)
1 tsp cinnamon powder
1/2 cup softened butter (Use normally available butter. In case you are using unsalted butter add 1/2 tsp salt to the dough)
1 tsp vanilla essence
2 Tbsp cold milk
Mix together: Atta, maida, powdered sugar, cinnamon powder.
Add: Butter and vanilla essence.
Knead the dough together with milk till it sticks together.
Roll out the dough to a 1/2 cm thickness. With a small katori or a cookie cutter, cut out rounds.

Eggless Coconut Macaroons

1 Cuр Swееtеnеd Cоndеnѕеd Milk
1/4 Cuр Milk
1/4 Cup All Purpose Flоur
2.5 Cuрѕ Sweetened Shredded Cосоnut
3 Tablespoons Semolina
1/4 Cup Cashew Nutѕ, Brоkеn Into Pieces
1 Tеаѕрооn Cardamom Powder
Line a сооkiе sheet with раrсhmеnt paper and рrеhеаt the оvеn tо 350F (180C) for 15 minutеѕ.
In a lаrgе bоwl, combine ѕwееtеnеd milk and milk, whiѕking until blended.
With a wооdеn ѕрооn, ѕtir in flоur, mixing until thoroughly blеndеd.
Stir in сосоnut, саѕhеwѕ and саrdаmоm powder.
Aftеr соmbining all thе ingredients, thе batter was a littlе bit wаtеrу. Sо I test bаkеd juѕt 1 tаblеѕрооn аnd thе сооkiе spread ѕо much.
So I added 3 tablespoons оf ѕеmоlinа (sooji/rava) tо thе bаttеr аnd соmbinеd it wеll аnd nоw the bаttеr was niсе and firm. Agаin I tеѕt bаkеd аnоthеr tаblеѕрооn оf thе dоugh and thе mасаrооn саmе оut реrfесt.
Then I went аhеаd and dropped tаblеѕрооnfulѕ of dоugh аbоut 1 inch apart аnd baked it in the оvеn until it wаѕ gоldеn аrоund thе еdgеѕ (whiсh аррrоximаtеlу tооk 15 minutеѕ). I gоt 24 (рluѕ 2 test bаkе) macaroons for thе аbоvе mеаѕurеmеnt.
Cool for 10 minutes on the sheet. Thiѕ роint iѕ vеrу important. Dоn't try to remove thе macaroons frоm thе ѕhееt оnсе it is out thе оvеn bесаuѕе it will bе very flimsy. Again dоn't рut it bасk in the oven tо harden it. Just lеаvе the mасаrооnѕ оn thе сооkiе sheet fоr 10 minutеѕ аnd it will harden bу itѕеlf.
Thеn trаnѕfеr to a rасk and сооl соmрlеtеlу.

Almond Ghoriba

For The Dough
1 cup All Purpose Flour
5-6 tbsp Icing Sugar
4-5 tbsp Almond Powder
1 cup Ghee
1-2 tbsp Rose Water
1 tsp Kewra Essence
As Required Water
4-5 tbsp Orange Zest
12- 15 nos Almonds
4-5 tbsp Roughly Chopped Almonds
To Sprinkle
All Purpose Flour
For Spraying
Butter Spray
To Garnish
Icing Sugar
In a bowl add all purpose flour, icing sugar, almond powder, ghee, rose water, kewra water and water to prepare the dough.
Now roll the dough and prepare small balls.
Then fill orange peels and chopped almond in it and seal it, then sprinkle all purpose flour and spray butter and add some more almonds and bake at 100 degree C for 10 – 12 minutes.
Garnish the Almond Ghoriba with icing sugar.
Your Almond Ghoriba is ready.

Bloomin' Onion Bread

Makes about 4 servings
3.5 oz (100 g) Matured Cheddar Cheese , thinly sliced
3.5 oz (100g) Mozzarella Cheese, thinly sliced
1/3 cup (70 g) butter, melted
1/2 cup green onions, chopped (about 4-5 green onions)
2 tsp flax and sesame seeds, optional
1. Preheat the oven to 350 F (180C).
2. Cut the bread lengthwise and widthwise without cutting all the way through the bottom crust. Place it on a foil lined baking sheet.
3. Combine chopped onions with butter and seeds if used.
4. Arrange cheese slices between the bread cuts.
5. Pour the butter-onion mixture into bread cracks.
6. Cover with foil and bake for 15 minutes. Unwrap and bake for another 10 minutes until the cheese is melted and gooey.

Super Soft Buns

1. 4 cups flour
2. 4 teaspoons dry yeast
3. 1 cup milk
4. 3/4 cup water
5. 1/2 cup margarine or 1/2 cup butter or 1/2 cup oil
6. 1/3--1/2 cup castor sugar
7. 1/2 teaspoon salt
8. 1 Beaten egg
9. Sasame (till ) /Poppy ( khashkhaas) for sprinkle.
1. Mix 2 Cups of flour& yeast in a large bowl.
2. In a separate bowl, heat milk, water, oil, sugar& salt to lukewarm in microwave.
3. Add all at once to flour mixture and mix till smooth. (Approx 2 mins with electric mixer).
4. Mix in enough flour to make a soft dough ( by adding the remaining 2 -Cups of flour).
5. Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 15 minutes.
6. Shape dough into 12-15 small balls and place on greased baking tray to rise until doubled in size. (approx 45 Mins).
7. Brush it with the beaten egg very softly.Sprinkle sasame/ poppy seeds on it.
8. Bake in preheated 400 degree oven 12-15 minutes.(do not over bake otherwise it will get hard.)

Make 12-15 buns from this recipe.

Orange Cake

Ingredients for cake
1 and 1/2 cups All purpose flour
1 and 1/4 cups sugar
4 eggs separated
1/4 cup vegetable oil
1 tea spn vanilla essence
1/4 cup orange juice
1 and 1/2 tea spn baking powder
1 tea spn orange zest
1 and 1/2 cups whipping cream
2 tbl spns confectioners sugar
1 tea spn cream of tartar
Orange segmentsorange zest for decoration
1/2 cup orange juice for soaking the cake
Preheat the oven at 350F for about 10 mins.
Grease a baking dish and keep it aside.
Take the egg whites in a bowl and beat them till they form soft peaks.
Take egg yolks, oil, orange juice, essence in a bowl and beat till it forms a uniform mixture.
In another bowl, sieve together flour, sugar, baking powder, orange zest. Add this dry ingredients mix to egg yolk mixture a little at a time till all the dry ingredients are well incorporated.
Now fold in the egg whites gently and mix.
Pour in the baking dish and bake at 350F for about 45mins or till the cake is done.
Let the cake cool and take it out of the baking dish.
For the icing Beat together whipping cream,sugar and cream of tartar till soft peaks form. While beating the cream, I kept this bowl in another bowl with ice cubes. This keeps the cream cold.
Take the cake on cake board and evenly spread orange juice all over it till the cake soaks all the juice. Cover the cake with icing. Decorate with orange segments and zest.
(Next time, I am going to cut the cake horizontally and then add the juice to both pieces. Add a layer of cream between the two layers. That would make it much more moist and delicious

Creamy Horns

Puff pastry ½ kg
Cream 200 gm
Vanilla essence ½ tsp
Pistachio chopped 2 tbsp
Icing sugar 2 tbsp
Cooking Instructions
Roll puff pastry and cut into 2 inch thick and 4 inch long strips.
Grease the mold with dalda cooking oil.
Put pastry strips in mold

Strawberry Jello Cake

Cake Layer

1/2 box yellow or white cake mix +half of ingredients called for on the box
Filling Layer
6 ounces strawberry jello powder
8 ounces whipped cream or topping
10 fresh strawberries halved
Mirror Glaze
3 ounces strawberry jello powder
Preheat oven to 350F degrees. Grease the bottom of a 13x9 glass baking dish and set aside.
In a medium bowl, prepare the cake batter according to the instructions on the box. [OR Homemade] In a medium bowl, beat 4 eggs and 1/2 cup white sugar for 5 minutes until fluffy, then fold in 1/2 cup all purpose flour until blended.
Pour cake batter evenly into the prepared pan. Bake for 15-20 minutes until golden and puffy. Remove from the oven and cool in the pan at least 30 minutes.
In a medium bowl, add 6 oz strawberry jello and 2 cups of boiling water. Stir slowly for one minute to dissolve. Then stir in 1 cup of cold water and set aside to cool.
While the cake is cooling, make the filling. The jello mixture can still be liquid or partially set, just not rigid. Mix with the whipped cream in a medium bowl. Once the cake is cool, spread the filling evenly across the cake. Rap the pan on the counter a few times to help level the filling.
Add halved strawberries. (If your filling is too liquid to hold the strawberries, just chill for 10-15 minutes.) Arrange strawberry halves on top of the filling, approx. 4 widthwise by 5 lengthwise. Chill for 1 hour or until set; meanwhile, make the mirror topping.
In a medium bowl, combine 3 oz jello with 1 cup boiling water and stir until dissolved. Add ½ cup cold water and let cool.
Remove the cake from the fridge. Carefully pour jello over the back of a spoon across the top of the filling and over the strawberries. Chill one more hour to set. Serve and enjoy!

Strawberry Pastry

4 еggѕ.
1/2 cup ѕugаr
1 сuр flour
vаnillа еѕѕеnсе few drорѕ
bеаt egg add sugar wеll аdd flоur n vаnillа...fоld in mixturе.саkе bаttеr iѕ ready.
раn grеаѕе krе buttеr paper linе krе r bаkе kre 30 minutes саkе kо rооm tmprature ре thаndа kr ln cut into рiесеѕ оr milk уа pineapple juiсе ѕе moist kr ln
uѕе whiрреd сrеаm оr frоѕting kr ln.

Cream roll

Puff pastry
Cream whipped 8 ounces
Icing sugar 2 ounce
1. Roll the puff pastry, cut into strips. Put on cream horns, brush with egg.
2. Bake on 250 C for 20 minutes.
3. Remove, cool, fill with cream.

Mutton patties

Ingredients for filling
Fried mince meat 1 cup
1. Roll out the dough 1/8 inch thick, cut into 3 inch square pieces, brush the sides with beaten eggs and fill with the fried mince meat in the centre
2. Shape into a triangle or length wise
3. Place on tray, brush with beaten egg, bake on 225 degree C for 20 minutes.
to make Puff Pastry by Chef Shireen anwer Click here:
or you can also try :
French heart:
Granulated sugar as required
1. Roll the dough to a thin rectangle and brush with beaten eggs
2. Sprinkle sugar lavishly, roll along the sides from both sides equally.
3. Lastly overlap both on top of each other, cut slices with a sharp knife, put on a greased baking tray and bake on 225 degree C for 10 minutes.
4. Take out, turn the French heart, re-bake for 10 minutes.

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.

Celebration cake

For the almond cake layers
325g plain flour
25g cornflour
4½ tsp baking powder
225g butter, at room temperature
400g golden caster sugar
1 tsp vanilla extract
2 tsp almond extract
5 medium egg whites, lightly beaten
300ml whole milk
For the raspberry cream cheese frosting
300g butter, at room temperature
625g icing sugar
450g full-fat cream cheese
300g seedless raspberry jam
red paste food colouring
Heat oven to 180C/160C fan/gas 4. Grease 3 x 20cm round cake tins and line the bases with baking parchment, greasing the parchment, too.
In a medium bowl, stir together the flour, cornflour, baking powder and ½ tsp salt, then set aside. Put the butter in a large bowl and beat for about 3 mins until smooth and creamy. Add the caster sugar and beat for about 5 mins until light and fluffy. Add the extracts and mix to combine.
Add the egg white a little at a time, beating until fully combined. Sift in the flour mixture in 3 additions, alternating with the milk, but starting and finishing with the flour.
Divide the mixture equally between the prepared tins, gently levelling out. Bake for 25-30 mins, or until the cake springs back when lightly touched. Allow the cakes to cool in the tins for 10 mins before inverting onto a wire rack to cool completely. The sponge is quite delicate, so take care when working with the cooled cake.
For the frosting, beat the butter for about 3 mins until light and creamy. Add the icing sugar, a little bit at a time, until fully combined. Beat the frosting until light and smooth, then add the cream cheese and half the jam. Mix until just smooth – don’t overmix as it will get thinner the more you stir.
Put the first cake on a serving plate and spread a layer of the frosting over the top. Then spread half the remaining jam evenly over the frosting. Repeat with the second cake and finally place the third cake on top. Cover the outside of the whole cake with a thin layer of frosting using a palette knife, and put it in the fridge while you prepare the frosting for the decoration.
Divide the remaining frosting between 3 small bowls. Add about ½ tsp of red paste colouring to one of the bowls and about 1 tsp colouring to another bowl, leaving the third bowl as it is. You want to have three bowls of frosting with clearly different colours.
To decorate the cakes, put each frosting into a piping bag fitted with a small round piping tip. Pipe 6 dots of frosting up the cake, 2 of each colour, with the darkest at the base of the cake. Use a teaspoon or small palette knife to smear the frosting to the right. Repeat the piping process, moving the dots up one so that as you pipe around the cake the colour will graduate in a swirl. For the top, pipe 2 rings of the darker pink dots around the outside, spreading the frosting in the same fashion, followed by 2 rings of the medium pink dots, and finish with the lighter frosting in the middle. Will keep for up to 3 days, chilled.


500g Chocolate Chip Cookies
250g Butter – melted
500g Full Fat Philadelphia – or any full fat cheese (2 large packs)
300ml Full Fat Extra Thick Double Cream
4-6 tablespoon Icing Sugar – adjust to taste
200ml Mango Pulp
1 Pack Vege Gelatine
1 Cup Flaked Almonds
½ Cup Grated Chocolate
1. Crush the chocolate chip cookies by either breaking with a rolling pin in a zip lock bag or blitz in a grinder
2. In a dish combine the crushed cookies and melted butter and mix well - we are after a sand type consistency
3. Place in the serving dish and press down to even the surface
4. Place in fridge for 1 hour or 10-20 minutes in the freezer


Egg whites 100 gm (5 eggs large)
Desiccated coconut 100 gm
Sugar 200 gm
Pink color few drops
Vanilla essence few drops
Add altogether in a sauce pan and cook on low heat till it leaves the sides of the pan, grease oven tray dust with flour, put macrons with cookie scoop, bake on 150 degree C for 20 minutes..
Support : Creating Website | Aworkzone | Aworkzone
Copyright © 2013. Apna Food Tv - All Rights Reserved
Creating Website Published by Aworkzone
Proudly powered by Aworkzone