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

Heart Patties



Ingrеdiеntѕ
Tender flakes рuff аnd pastry расk
1 cup ѕhrеddеd сhiсkеn
1/4 сuр friеd оniоn
Sаlt and рерреr tо tаѕtе
Safaid zееrаh and red сhili flakes iѕ орtiоnаl
1 egg
Mеthоd
Cut thе puff packet intо twо ѕераrаtе рiесеѕ аnd ѕрlit bоth hаlvеѕ. Roll out the pieces thick flаt ѕhееt. Now with thе hеаrt ѕhаре cookie cutter and сut the рiесеѕ. Nеxt, ѕtir frу the сhiсkеn аnd аdd аll рrеfеrrеd mаѕаlаѕ. And lаѕtlу add thе friеd оniоnѕ. Mix thе mаtеriаl wеll. Plасе a handful оf this material on top of on heart ѕhаре piece and bruѕh the corners with bеаtеn egg nоw put оthеr рiесе оn tор of it аnd press the соrnеrѕ.Thеn brush thе tор оf the раttу with еgg. Then рlасе in the oven аt 350 degrees fоr 10-20 minutеѕ оr until thе patties аѕѕumе a gоldеn brоw соlоr. Enjoy!

Utterly nutterly caramel layer cake



Ingredients
250g pack salted butter, softened, plus extra for greasing
175g mixed nuts, we used Brazil nuts, hazelnuts, pecans and almonds, roughly chopped
250g soft light brown sugar
3 tbsp golden syrup
4 large eggs
140g self-raising flour
75g ground almonds
½ tsp baking powder
1 tsp almond extract
3 tbsp milk
Method
Heat oven to 180C/160C fan/gas 4. Line 2 x 20cm loose-bottomed Victoria sandwich cake tins with baking parchment, then grease one of the tins over the top of the parchment (this will help to prevent the caramel-nut topping from sticking when you turn it out). Tip the nuts into a frying pan and toast over a medium heat until golden. Add 50g of the butter, 50g sugar, the golden syrup and a good pinch of salt. Stir until the butter has melted, then bubble for 2 mins until the buttery sauce is golden brown – don’t let it bubble for too long or the topping will set hard once cooled. Tip into the cake tin with the greased parchment and smooth over. Leave to cool while you make the cake.
Tip the remaining butter and sugar into a large bowl and beat with an electric whisk until pale and fluffy. Add the eggs, one at a time, mixing well between each addition. Add the flour, almonds, baking powder, 1⁄2 tsp salt, almond extract and milk, and mix again until just combined. Divide the cake mixture between the tins and smooth over the surface. Bake for 25 mins, or until a skewer comes out clean. Leave to cool in the tins for 10 mins, then flip out onto a wire rack and remove the parchment. Allow to cool completely.
Whisk the cream and 2 tbsp of the caramel until softly whipped and just holding its shape. To assemble the cake, place the plain cake on a plate or stand. Top with the whipped cream, swirling it out towards the edges. Drizzle over the remaining caramel (give it a good mix first to loosen it), letting it dribble down the sides. Top with the remaining sponge, nutty-side up. Serve within 1 day, or store in fridge for 3 days, removing it from the fridge 10 mins before serving.

Coffee Cake



Ingredients
Flour 200gm
Sugar 200gm
Baking powder 1 1/2 tsp
Salt 1/2 tsp
Eggs 4
Butter 200gm
Coffee 2 tbsp (mix in 1 tbsp warm water to make it like coffee syrup)
Frosting
Butter 100gm
Icing sugar 2 cups
Coffee 1 tbsp ( mix with 1 tbsp warm water)
Milk 1 1/2 tbsp
Method
In a bowl cream butter and sugar till it become creamy and fluffy, add eggs one by one, add coffee syrup than flour, bp, salt. Now pour batter into greased pan and bake for 40 to 45 mins.
Mix all ingredients of icing and apply on the cake when its cool down completly.

Bread Sticks



Ingredients
250 g flour
1 tbsp yeast
½ tsp salt
2 tbsp oil
Water to knead
Method
1. Combine the flour, yeast, salt and oil in a bowl and knead the dough properly.
2. Now leave aside until its volume doubles.
3. Make bread sticks and bake it a preheated oven at 180C for 10 minutes.

Baked Alaska



Ingredients
For the Sponge

* 50g (2oz) unsalted butter, softened, plus extra for greasing
* 50g (2oz) caster sugar
* 1 egg
* 40g (1 ½ oz) self-raising flour
* 1/4 teaspoon baking powder
* 15g (½oz) cocoa powder
* 2 tablespoons coffee flavoured liqueur
For the Topping
* 1 litre (1 ¾ pint) round tub chocolate ice cream
* 250g (8oz) plain chocolate, broken into pieces
* 75g (3oz) unsalted butter
* 4 egg whites
* 250g (8oz) caster sugar
Method
1. To make the sponge, grease and line the base of an 18cm (7 inch) round cake tin. Beat the butter, sugar, egg, flour, baking powder and cocoa powder together in a bowl.
2. Turn into the prepared tin and level the surface. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 20-25 minutes until just firm. Transfer to a wire rack to cool.
3. Cut the sponge in half horizontally and drizzle with the liqueur. Turn the ice cream out of the tub, keeping it in shape. Using a large knife, slice the block of ice cream in half horizontally.
4. Put one sponge layer on a flat ovenproof serving plate. Alternatively, use the base of a 20cm (8 inch) round loose-bottomed cake or flat tin so that you can lift it on to a decorative plate to serve.
5. Cover with one half of the ice cream. Cover this with the other half of the sponge, then the remaining ice cream. Trim off any excess sponge. Return to the freezer.
6. Put the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water so that the base of the bowl is not touching the water and stir lightly until melted and smooth. Quickly spread the chocolate mixture in a thin layer all over the ice cream and sponge. Return to the freezer.
7. Whisk the egg whites in a large, grease-free bowl until stiff. Gradually whisk in the sugar, a little at a time, until stiff and glossy. Spread the meringue over the chocolate sauce to cover. Make soft peaks over the meringue with the back of a spoon, then return to the freezer.
8. Transfer the Alaska to the refrigerator about 10 minutes before serving. Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 3-5 minutes until the meringue is turning golden. Serve immediately.


Moroccan Citrus Cake



Ingredients
Bread Crumbs 100 gm
Baking Powder 1 ½ tsp
Sugar 1 ½ cup
Walnuts ½ cup
Eggs 2
Mandarin Peels ½ cup
Lemon Peels ½ cup
Cinnamon Powder ½ tsp
Dalda Cooking Oil ½ cup
Directions
Wash and cut the lemon and orange peels into thin strips, add them to boiling water for 3 – 4 minutes and strain with a sieve.
Combine ½ cup of sugar and 4 cups or water in a pan and cook till it thickens. Add in the boiled peels and cook for a further 2 – 3 minutes, remove from heat and let it cool.
Add the bread crumbs, sugar, chopped walnuts, baking powder and cinnamon to the pan.
In a separate bowl beat the eggs and Dalda Cooking Oil with an electric beater and fold in the bread crumb mixture.
Grease a cake tin and line with butter paper, pour the prepared mixture into it and bake in a preheated oven at 180 degrees centigrade for 1 hour. Let it cool and remove from the cake tin.
For making the syrup, simmer the lemon and orange juice, sugar and cloves. Cook for a further 2 – 3 minutes till the sugar dissolves completely.

Mango Cream Cake



Ingredients
1/2 cup butter
1/2-3/4 cup sugar, depending how sweet u want it
1/2-3/4 cup powdered milk
1 (170 g) container cream
2 -3 big ripe mangoes, 2 chopped and 1 sliced,for garnish
24 ladyfingers or biscuits
maraschino cherry, if desired
How to make Mango Cream Cake
Blend the first 5 ingredients (except mango slices) to make mango cream mixture.
Lay ladyfingers on a 9×9 inch dish or pan.
Top with mango cream mixture.
Lay second layers of ladyfingers.
Repeat process.
Garnish with mango slices and cherries.
Refrigerate for 5-6 hours or overnight to set.
Mango Cream Cake is ready to serv

Hummingbird cake



Ingredients
3/4 cup plain flour
3/4 cup self-raising flour
1/2 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 cup firmly packed brown sugar
450g can crushed pineapple in juice, drained, reserving 1/3 cup juice
1/2 cup desiccated coconut
1 cup mashed banana
2 eggs, lightly beaten
1/2 cup extra light olive oil
1/2 cup walnuts, chopped
Cream cheese frosting
125g cream cheese, softened
1 1/2 cups icing sugar mixture
Select all ingredients
Method
Step 1
Preheat oven to 180°C/160°C fan-forced. Grease 23cm square cake pan. Line base and sides with baking paper.
Step 2
Sift flours, soda, cinnamon and sugar into a large bowl. Stir in pineapple, reserved juice, coconut, banana, egg, oil and 1/4 cup cold water. Pour into prepared pan.
Step 3
Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
Step 4
Make cream cheese frosting: Using an electric mixer, beat cream cheese until light and fluffy. Gradually add icing sugar. Beat until smooth. Spread frosting over top of cake. Sprinkle with walnuts. Serve.

SUGAR FREE NAN KHATAI



Ingredients
Butter = 6 ounce ,150 gms (at room temp)
whole wheat flour = 8 ounce , 200 gms
Gram flour (Besan) = 3 ounce ,6 tb
Semolina ( Sooji) = 1 tb
Sweetner = 5 tb heaped ( if you like more sweetened you can add till 6 tb)
Cardamom powder = 1 tsp
baking powder = 1/2 tsp
Directions
Sift wheat flour + besan + baking powder then mix semolina & keep aside.
Beat butter & sweetner till creamy white.Add cardamom powder & beat again till one minute.Add flour mixture & beat on very slow speed.The mixture will become crumbley.Now stop beating.Rub this mixture with the palm of your hand untill become smooth dough.now keep it in fridge for 20 minutes.Now roll the dough cut with cutter.Do eggs wash & bake on 170 'C for 20 to 25 minutes.

Cream Puffs



Ingredients
1 cup water
½ cup butter
¼ teaspoon salt
1½ cups all-purpose flour
4 eggs
1 cup whipping cream
¼ cup confectioner’s sugar
1 teaspoon vanilla
confectioner’s sugar for dusting
Instructions
Preheat the oven to 425°F. Line two baking sheet pans with parchment paper or silicon baking mats. Set aside.
Heat water, butter, and salt in a medium-sized saucepan over medium heat until the butter has melted. Bring the mixture to a rolling boil. Once it reaches a rolling boil, remove from the heat and stir in the flour with a wooden spoon. Return the pan to the heat and continue to stir the flour into the butter mixture until it is well-combined and is smooth when stirred with the spoon, about a minute or two.
Allow to cool for about 10 minutes. Beat in eggs, one at a time, with an electric mixer until all eggs have been added and the mixture becomes smooth.
Use an ice cream scoop and fill dough about halfway in scoop. Then, drop batter onto the prepared baking sheets, spacing about 3 inches apart.
Place in the oven and bake for 15 minutes. Reduce temperature to 350º F and bake until a light golden brown, about 20-25 more minutes.
Remove sheet pans from the oven and pierce the side of puff with a skewer or tip of a sharp knife to allow the steam to escape from the puff, otherwise the inside of the puff will become soggy as it cools. After about 5 minutes, split the cream puffs in half lengthwise and allow to cool completely.
Once cooled, prepare vanilla whipped cream by whipping whipping cream until soft peaks form. Then, slowly whip in confectioner’s sugar and vanilla. Continue to whip until stiff peaks form. Spoon whipped cream into a large pastry bag or zip top bag and pipe filling onto bottom portion of the cream puff. Carefully place the top back onto the cream puffs and dust generously with confectioner’s sugar.

DRY FRUIT CAKE



Ingredients
Unsalted Butter : 1 cup(225 gm)
Vanilla Essence : 1 tsp
Dark Brown Sugar : 1 cup
Cinnamon Grounded : 2 tsp
Cloves Grounded : 2 tsp
Eggs : 3
Orange Juice : 1 tbsp(retain the peel)
Lemon : 1 tsp (along with the peel)
Baking Soda : 2 tsp
Almonds Coarsely Chopped : ½ cup
Walnuts (chopped) : ½ cup
Cherries Chopped : 50 gm
Assortment of raisins, black currants, dried cranberries : 100 gm
Maida : 250 gm
Preparation
Beat the butter and powdered sugar until it becomes light and fluffy.
Beat the eggs, one at a time. Add the , juice and peel of the orange and the lemon along with all the coarsely grounded dried and candied fruits.
In a separate bowl add maida, salt, spices, baking soda, vanilla essence and baking powder to make the cake batter.
Mix all the above ingredients for 5 mins and set aside. Line the bottom and the sides of the cake mold with buttered parchment paper. Preheat oven to 300 degrees F (150 degrees C).
Pour the batter into the mold. Bake in the preheated oven for 1 hour until a long skewer inserted into the center of the cake comes out with just a few moist crumbs.
Cool the cake . Wrap the cake thoroughly in plastic wrap and aluminum foil.

EASY TURKISH CHICKEN BOREK



Ingrеdiеntѕ
2 tbѕр olive oil
1 medium оniоn сhорреd/diсеd
250 g оf bоnеlеѕѕ сhiсkеn diced (into ѕmаll cubes)
1 сuр mixed vеgеtаblеѕ(саrrоt, реаѕ, роtаtо, еtс.)
1 tbsp tоmаtо paste
1 tѕр thуmе
1/2 tѕр black pepper роwdеr
1/2 tѕр salt
6 puff pasteries
1 egg yolk
nigella seeds tо ѕрrinklе оn thе top
flour for wоrk оn thе surface
METHOD
In a pan heat оlivе oil..
Add сhорреd оniоnѕ аnd ѕаuté fоr аbоut 2-3 minute
Then аdd diсеd chicken рiесеѕ into these оniоnѕ
аnd cook until its соlоur сhаngеѕ
Thеn add in mixеd vеgеtаblеѕ
аnd tоmаtо раѕtе
Mix еvеrуthing wеll..thеn аdd the three spices: Thуmе, Blackpepper аnd ѕаlt..
Mix wеll. Cооk fоr about 3-4 minutes mоrе until сhiсkеn iѕ done. Then turn оff thе flame аnd lеt it cool..Put aside.
Sрrinklе some flоur оn a flаt ѕurfасе
Thеn sprinkle ѕоmе flour on thе puff раѕtrу
Stretch it a littlе with уоur hands
Strеtсh up аnd dоwn and left to right
Thеn rоll out thеѕе рuff раѕtеriеѕ оnе bу оnе
Then put 1-2 tbѕр оf thе mixturе wе prepared еаrliеr
Pick uр thе lеft аnd right corners and jоin thе
Thеn pick up thе оthеr twо соrnеrѕ аnd join thеm as shown in thе imаgе..
Linе thеm in a baking dish.
Apply an egg yolk uѕing a Bruѕh оn еасh оf thе bоrе
Bеfоrе putting thеm intо oven ѕрrinklе some nigеllа ѕееdѕ on the tор
Then put thеm intо a рrе-hеаtеd oven аt 200°C or 400 F fоr 20-25 minutes.
After 25 minutеѕ..Tаkе it оut оf thе oven
Dо уоu want tо ѕее hоw it lооkѕ likе at the сеntrе,
Cut with a sharp knifе..

Pineapple Cheesecake



Ingredients
2 cups all-purpose flour, sifted
1/2 cup sugar
3/4 cup (1-1/2 sticks) unsalted butter
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
Pineapple Filling:
3 tablespoons sugar
1 tablespoon cornstarch
one 5 ounce can crushed pineapple in juice, not drained
Cheesecake Filling:
5 8 ounce packages cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
1 teaspoon vanilla
5 eggs
2 egg yolks
1/4 cup heavy cream
1 1/4 cups sour cream
1 5 ounce can pineapple slices, drained
Directions
1. Heat oven to 400 degrees F.
Crust:
1. Combine flour and sugar in a large bowl. Cut in butter with a pastry blender until mixture is crumbly. Add yolks and vanilla; stir until dough holds together; chill for 30 minutes.
2. Pat one-third of dough evenly over the bottom of a 10-inch springform pan.
3. Bake at 400 degrees F for 8 minutes or until crust is lightly browned; cool on wire rack. Pat remaining dough evenly onto side of pan; chill while preparing fillings.
Pineapple Filling
1. Stir sugar and cornstarch in a saucepan. Place over medium-high heat. Slowly stir in pineapple. Bring to a boil and cook, stirring constantly, for 3 minutes. Set aside.
Cheesecake Filling:
1. Reset oven to 475 degrees F. Beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until light and fluffy. Beat in eggs and yolks, one at a time, blending well after each addition. Stir in heavy cream.
2. Spoon Pineapple Filling evenly onto crust, then pour cheese mixture over it, being careful not to overfill (you may have a little extra batter).
3. Bake at 475 degrees F for 12 minutes. Reduce temperature to 250 degrees F; bake 1 hour and 15 minutes. Spread sour cream evenly on top. Bake 15 more minutes. Turn oven off and let cake remain in oven for 1 hour. Remove from oven and cool on a wire rack. Release and remove side of pan.
4. Arrange pineapple slices on top of cake; refrigerate until serving.

Rich Chocolate chip coffee cake



Ingredients
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup 2% milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon
Directions
Cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips.
Pour into a greased 9-in. springform pan. Combine the pecans, cinnamon and remaining sugar; sprinkle over batter.
Bake uncovered at 350° for 30 minutes; cover and bake 30-40 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting. Yield: 12 servings.

Butter Biscuits



Ingredients
lard - 1 cup (250 g) porkwine - 2/5 cup (100 ml) whitesugar - 1/5 cup (70 g) icingvanilla - 2 sachetslemons - 2 tsp zest, optionalflour - 1 4/5 cups (450 g)

Preparation on Butter Biscuits
The lard is softened, but not melted. Mix it with wine, powdered sugar, vanilla, lemon peel and start adding flour.
Knead and add flour until you get a firm dough. Using a syringe or a plastic bag and nozzle, create butter biscuits in a pan.
Roast them at 338°F (170 °C), in a preheated oven, until slightly pink.
While still warm, sprinkle them with powdered sugar, if desired.

COCONUT MACAROONS



Ingredients
Egg whites 100 gm (5 eggs large)
Desiccated coconut 100 gm
Sugar 200 gm
Pink color few drops
Vanilla essence few drops
Method
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..

Leopard Print Cake Sandwich



Ingredients
1-8 ounce caster sugar
2-200 grams unsalted butter, softened at room temperature
3-4 large eggs
4-1 -2 tablespoons warm water
5-1/2 teaspoon vanilla bean essence
6-8 ounce plain flour
7-1 teaspoons baking powder
8-1 tsp baking soda
9-1/4 teaspoon salt
10-Milk as needed approx 1/4 cup
11-Food colours Yellow,brown,black
12-Ganache /melted chocolate for spreading
Method
1-Beat butter sugar together until light and fluffy
2-Add the eggs to the mixture one at a time, beating well after adding each one.
3-Add the water, and vanilla bean and beat.
4- In a different bowl,mix the flour, baking powder,baking soda and salt.
5-Add half of the flour mixture to the rest of the ingredients. Mix on low. Then add the rest of the flour mixture.
6-Add milk at this time if needed 1 tbsp at a time.
7-Now beat at slow speed until the cake batter becomes shiny.
8-Take 4-5 tbsps of cake batter in 2 different bowls.Die one portion in brown colour and the other one in black colour.
9-Then die the remaining portion with yellow colour.
10-Grease and line up the rectangular cake pan with butter paper.
11-Make the leopard print with brown and black colour on the base and pour the yellow mixture on the top.
12-Spread it evenly and bake it in a preheated oven on 160/180 Degrees.
13-When bake,Cool it completely,then cut into square shape peices.
14-Make a sandwitch of two peices with ganache/melted chocolate and serve.

Garlic Bread



INGREDIENTS
15 - 20 chopped garlic
2 tbsp butter
1 tblsp chopped parsley
½ french loaf
PROCESS
Chop the loaf in thin pieces and roast them from one side.
In a bowl take garlic,butter and mix well. Now apply this paste on the toasts and put them on a griller in microwave.
Once butter has melted take them out, garnish with parsley and serve.

Blueberry Cupcakes



Ingredients
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

Directions
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.

Potato Puff Turnovers



INGREDIENTS
1 cup refined flour
2 tbsp butter
1 tbsp oil
½ tsp cumin seeds
3 boiled potatoes
½ cup peas
Salt to taste
½ tsp red chili powder
1 tsp dry mango powder
1 tsp finely chopped coriander leaves
1 egg
1 tsp nigella
PROCESS
Prepare dough and allow it to rest for 20 minutes.
Roll it into a rectangular shape and divide it into 3 parts.
Apply butter in two of the parts.
Fold the part without the butter.
Now, fold the part with the butter in it.
Roll it with a clean wrap.
Repeat the process with butter thrice and twice without the butter.
Refrigerate the wrap for 10 minutes.
Heat oil in a pan and put cumin seeds to it
Meanwhile crush the boiled potatoes.
Add peas and potatoes to the pan.
Add salt and red chilli powder.
Mix dry mango powder and as the potatoes are cooked mash it
Add finely chopped coriander leaves.
Take the dough out of the clean wrap and roll it gently into a rectangular shape.
Divide the dough in 6 parts. Fill the stuffing in each of the parts and fold it.
Whisk an egg and apply it on the patties.
Sprinkle some Nigella over the patties.
Pre-heat the oven at 180 degree celcius for 10 minutes.
Now, bake the patties in the oven at 180 degree celcius for 15-18 minutes.
 
Support : Creating Website | Aworkzone | Aworkzone
Copyright © 2013. Apna Food Tv - All Rights Reserved
Creating Website Published by Aworkzone
Proudly powered by Aworkzone