Cooking Recipes: May 2011

Monday, May 16, 2011

chez cake

Crust:
1C graham cracker crumbs
2T sugar
¼C melted butter or marg.

Filling:
8oz. softened cream cheese
1/3C sugar
¼t almond extract
1C whipping cream

Topping:
1C sour cream
2t sugar
½t vanilla extract

Crust:
In a small bowl combine crumbs, sugar and butter stirring with fork to mix well. Press mixture to bottom and side of pie pan with spoon and chill.
Filling:
Beat cheese until fluffy. Add extract and gradually add sugar. Blend well. Whip cream and fold in. Spoon into cooled crust. Begin chilling, meanwhile make topping.
Topping:
In medium bowl with wooden spoon beat sour cream, sugar and vanilla. Spread topping onto filling with spatula. Continue chilling.

Sunday, May 8, 2011

Chocolate Marzipans

Eid Special عید اسپیشل

Chocolate Marzipans
(by Ainy from karachi)
Ingredients:

Marzipan 1 pound
Candied cherries(chopped) 1/3 cup
Preserved ginger(chopped) 1 ounce
Dried apricots(chopped) 1/4 cup
Dark chocolate 12 ounces
White chocolate 1 ounces
Confectioners sugar to dust

Method:
1. Line a cookie sheet with baking parchment.
2. Divide the marzipan into 3 balls and knead each ball to soften it.
3. Work the candied cherries into one portion of the marzipan by kneading on a surface lightly dusted with confectioners sugar.
4. Work the preserved ginger into a second portion of marzipan, and then work the apricots into the third portion of marzipan in the same way.
5. Form each flavoured portion of marzipan into small balls, making sure the flavours are kept separate.
6. Melt the dark chocolate in a double boiler.
7. Dip one of each flavoured ball of marzipan into the chocolate by spiking each one with a toothpick, allowing the excess chocolate to drip back into the pan.
8. Carefully place the balls in clusters of the three flavours on the prepared cookie sheet.
9. Repeat with the remaining marzipan balls.
10. Chill until set.
11. Melt the white chocolate and drizzle a little over the tops of each cluster of marzipan balls.
12. Chill until hardened, then remove from the baking parchment and dust with sugar to serve.

Banana Split

Eid Special عید اسپیشل

Banana Split
(by Farah from Lahore)
Ingredients:

Vanilla ice cream 1 scoop
Chocolate ice cream 1 scoop
Strawberry ice cream 1 scoop
Banana 1 cut length wise into 2
Chocolate sauce as required
Nuts as required
Whipped cream as required
Cherries for decoration
Wafer biscuit 2
For Chocolate Sauce:
Ingredients
Water ½ cup
Sugar 4 tbsp
Coco powder 2 tbsp

Method:
1. In a small oval plate, put scoop of each ice cream.
2. Then banana slices on the sides.
3. Top the ice cream with chocolate sauce and nuts.
4. Decorate with whipped cream, cherry and wafer biscuits.
5. Method for Chocolate Sauce: Cook sugar and water in a pan for 5 minutes.
6. Add in it coco powder.
7. Mix it a paste ¼ cup water and whisk well.
8. Cook for 2 minutes till sauce thickens, remove cool and use.

Chocolate Chip Trifle

Eid Special عید اسپیشل

Chocolate Chip Trifle
(by Urooj from Islamabad)
Ingredients:

Chocolate chip cookies 16
Vanilla custard (cooked) 3 cups
Whipped cream 12 ounce
Fresh mangoes (sliced) 2
Fresh Peaches (sliced) 2
Fresh mint leaves (optional)
Sliced mango and peach for garnishing (1 each)

Method:
1. Beat whipped topping into vanilla custard.
2. Crumble 6 cookies.
3. Take a 10 inch deep glass serving dish.
4. Sprinkle 3/4 of crumbled cookies on bottom of a glass serving dish.
5. Top with 1/3 of custard mixture.
6. Place mangoes and peaches over pudding.
7. Stand remaining 10 cookies, face side out, along the inside of dish.
8. Place remaining pudding mixture over mangoes and peaches.
9. Top with remaining crushed cookies.
10. Cover it and refrigerate for 4 hours or overnight.
11. Garnish with mint leaves, mangoes and peaches.

Coconut Pudding

Eid Special عید اسپیشل

Coconut Pudding
(by Nida from Pishawar)
Ingredients:

Milk 2 ½ cup
Eggs 4
Cream ¾ cup
Sugar 6 tbsp
Coconut 4 tbsp
Bread 3 slices
Rafhan Custard Powder 1 tbsp
Vanilla Essence ½ tsp
Condensed Milk 2 tbsp

Method:
1. Put all together in a blender, blend for 1 minute.
2. Pour this mixture in a grease oven proof dish and bake on 180 degrees for 25 minutes till golden brown.
3. Delicious and easy coconut pudding is ready to serve, enjoy!

Bread And Butter Pudding

Eid Special عید اسپیشل

Bread And Butter Pudding
(by Naila from Quetta)
Ingredients:

Butter 75g
Milk 2 cups
Sugar 8 tbsp
Bread 3 slices (cut into 4 triangular pieces.)
Eggs 3
Vanilla essence 1/2 tsp
Almond (flaked) 2 tbsp
Raisins 1 tbsp
Yellow colour 1/4 tsp

Method:
1.Remove the crusts from the bread and cut into triangles.
2. Generously spread butter over the bread on both sides.
3. Arrange triangle slices in oven proof pan, slightly overlapping, with butter-side up and cut edges facing the same direction,
4. As you add the bread, sprinkle with flaked almond and raisins.
5. Put eggs and sugar in a bowl mix to blend well then put in milk , vanilla essence and yellow colour mix it well.
6. Pour milk mixture over bread and raisins in baking pan.
7. Do not bake ""Bread & Butter Pudding"" directly as the custard may curdle or become watery so you have to put 2 cups hot water in oven tray and then put your pie pan for bake.
8. Bake for 35-40 mins at 180-185 degrees.

Mango Surprise Flan

Eid Special عید اسپیشل

Mango Surprise Flan
(by Binish from karachi)
Ingredients:

Butter 5 ounce
Sugar 5 ounce
Flour 6 ounce
Eggs 2
Baking powder 1 tsp
Vanilla essence 1 tsp
Milk 3 tbsp
Ingredients for filling:
Milk 2 cups
Rafhan custard powder 3 tbsp
Sugar 6 tbsp
Fresh cream ½ cup
Mangoes chopped or sliced 2 cups
Rafhan quick set mango jelly 1 packet

Method:
1.Beat butter and sugar till light and fluffy.
2. Then add eggs one at a time and beat.
3. Add vanilla essence.fold in sieved flour and baking powder mixture, add milk pour in a greased flan pan and bake in a pre heated oven for 20 minutes on 180 degree C.
4. Method for filling: make custard with milk, sugar and rafhan custard powder till thick.
5. Remove from stove; let it cool.
6. Then add cream, fill the flan with custard, decorate with mango slices, jelly and whipped cream.

Cheesecake

Eid Special عید اسپیشل

Cheesecake
(by Nazish from Lahore)
Ingredients:

1 container(s) (32 ounces) plain or vanilla yogurt (low- or full-fat)
3 cup(s) unsweetened pineapple juice
1 pint(s) (small) strawberries, washed, dried and hulled

Method:
1. Line a medium sieve (about 7 inches wide) with two layers of paper towels. Place sieve over a bowl. Stir yogurt in container for consistency before pouring into sieve. Adjust paper towels to remove any folds. Cover with plastic wrap and refrigerate 24 hours, until yogurt thickens.
2. Meanwhile, in a small saucepan, bring pineapple juice to a boil. Cook over high heat until reduced to scant 1 cup, 25 to 30 minutes. Remove from heat and let cool. Cover and refrigerate until cold.
3. When ready to serve, remove yogurt from refrigerator and place a plate over sieve, making sure paper towels are not covering yogurt. Turn plate and sieve over to unmold yogurt. Gently remove paper towels. With a knife, smooth yogurt on sides and top to make a flat ""cheesecake."" Garnish with strawberries and serve with pineapple sauce on the side.

Fruit Crumble

Eid Special عید اسپیشل

Fruit Crumble
(by Naiza from karachi)
Ingredients:

Peach 1 tin
Butter 1/4 of large cube
Brown sugar 4 tbsp
Desicated coconut 1 cup
Flour 2-3 tbsp
Oats (daliya) 4 tbsp
Chopped pistachio 2-3 tbsp

Method:
1.In a bowl put butter, flour, coconut, oats, and brown sugar mix well.
2. Grease baking dish cut peaches in segments and assemble in dish.
3. Spread butter mixture over peaches.
4. Sprinkle pistachio on top.
5. Bake in oven at 180C for 20 minutes.
6. Serve with ice-cream or custard.
7. Note: instead of peach tin you can take fresh peach, just boil peach in water with addition of 2 tbsp lemon juice and 6 tbsp sugar boil for about 20 minutes till softened.

BaluShahi Methai

Eid Special عید اسپیشل

BaluShahi Methai
(by Kiran from karachi)
Ingredients:

Maida 200 gms
Ghee 90 gms
Buttermilk 1 1/2 tbsps
Baking powder 1 tsp
Warm water 1 tbsp
Sugar 300 gms
Ghee for frying

Method:
1. Make a thick syrup with 300 gms.
2. sugar in 1½ cups water and keep on a low flame.
3. Sieve the flour, add the baking powder and well heated ghee.
4. Rub the mixture with the hands, gradually
5. adding the butter milk and warm water to form a stiff dough.
6. Break off a small portion, form a small ball with it,
7. flatten it a little and make a deep dent in the centre.
8. Make all balu shahis like this,
9. then fry them on a low flame till golden brown.
10. Dip them in the warm syrup and
11. shake gently so that they are well coated. Serve warm.

Chocolate Fudge Pudding

Chocolate Fudge Pudding
(by huma from Lahore)
Ingredients:

Butter 8 oz
Flour 8 oz
Castor sugar 8 oz
Baking powder (leveled) 4 tbsp
Egg 4
For Topping:
Butter 3 oz
Fresh cream 4 tbsp
Brown sugar 3 oz
Honey 3 tbsp
Coco powder 2 tbsp
Walnuts (chopped) 4 tbsp

Method:
1.Pre heat oven at 150 degree
2. In a pan put butter, cream, brown sugar, coco powder, honey and walnuts mix well and cook for 2 minutes until boiling.
3. Now pour this mixture into ring mould and leave until cold.
4. In a bowl put butter, flour, castor sugar, baking powder and eggs.
5. Beat with electric beater on low speed for 3 minutes.
6. Spread this on the fudge mixture in the ring mould.
7. Bake for 45 minutes at 150 degree.
8. Remove from oven and leave for 5 minutes.
9. Invert onto a serving plate serve hot with thin custard or ice-cream.

American Trifle

Eid Special عید اسپیشل

American Trifle
(by zooha from Islamabad)

Ingredients:

Custard 1 cup
Milk ½ kg
Sugar ½ cup
Red jelly 1 packet
Cake 1 (medium size)
Fruit cocktail 300 gm
Almond 50 gm
Pistachio 50 gm
Walnut 50 gm
Cashew nut 50 gm
Fresh cream 1 cup

Method:
1. Heat milk in a pan, add sugar and cook it for a while.
2. Mix custard powder with a little bit of milk, put it in the pan and keep stirring spoon.
3. Heat water in a pan and put red and green jellies in separate bowls.
4. Place sliced cake in a glass bowl and garnish it with mixed fruit, custard and dry fruit.
5. In the end, add jelly, strawberries and fresh cream and serve it.
6. Add a layer of whipped cream on top of fruit.
7. Chef’s tip: Before washing milk pan with hot water, rinse it with cold water otherwise the pan may remain turbid.

Chocolate Pudding

Chocolate Pudding
(by sania from Quetta)

Ingredients:

Cooking chocolate 150 gm
Sugar as required
Milk half litre
Eggs 6
Fresh cream ½ cup

Method:
1. Beat eggs and add milk to them. Also add sugar to taste.
2. Soften the cooking chocolate over steam and add it to the mixture.
3. When this mixture is unified well, pour it into a sliver mould and place it in oven for 10 to 15 minutes.
4. The temperature of the oven should be 180 C.
5. Now take it out of the oven and let it cool down for a while.
6. Then place it in fridge.
7. The chocolate pudding is ready to be served to your guests.
8. Put the pudding in a bowl, sprinkle chocolate chips and serve it with fresh cream.
9. Chef’s tip: To give it better taste, mix 2 spoons of coconut powder in milk.

Caramel Pudding

Caramel Pudding
(by zainab from karachi)

Ingredients:

Egg 4
Sugar 1/2 cup
Milk 2 cup
For Caramel:
Sugar 4 tbsp

Method:
1. Beat egg, sugar and milk.
2. Cook for 5 minutes.
3. Heat pan and pour sugar in it let it melt until it become dark brown.
4. Pour this sauce in pudding mould.
5. Now pour milk mixture in mould let it bake for 30-40 minutes.
6. Chef tip: Put little water in baking tray and then keep the pudding mould on tray to bake.

Mango Souffle

Mango Souffle

Ingredients:

Evaporated milk 1 tin
Mango pulp 1 cup
Sugar 4 tbsp
Gelatin powder 1 tbsp (dissolve in 1/4 cup water)
Water 1/4 cup
Pineapple jelly 1 packet( dissolve in 1 cup hot water set aside for cool)

Method:
1.Put all ingredients in a blender, blend it for 2 minutes or until all the ingredients are unified in the blender.
2. Pour mixture in a bowl and refrigerate it for 2 hours.
3. Then un mouled freez mango smoothie in a platter.
4. Garnish with mango slices, cherries, sprinkle crushed nuts over souffle and serve.

Parsi Custard

Parsi Custard

Ingredients:

Milk 5 pints
Eggs 6
Milk cooked into khoya 3 pints
Egg yolks 1 dozen
Sugar 8 oz or to taste
Ground cardamoms 1 coffee spoon
Almonds pistachios 4 oz
Nutmeg ground 1 coffee spoon
Pumpkin or chironji (melon) seed 4 oz
Vanilla essence 2 tsp

Method:
1. Boil the milk, adding sugar, till half its original quantity remains.
2. Grind the almonds and pistachios very fine and blanch chironji seeds.
3. Mix the khoya and almonds paste into the milk.
4. Beat all the eggs and egg yolks and stir into the milk mixture.
5. Add cardamom and nutmeg powder and vanilla essence.
6. Pour into a greased baking dish, garnish with chironji seeds and bake for 1/2 hour till done and the seeds turn dark brown.
7. When cold, chill. Alternatively.