Tuesday, 13 August 2013
Passion fruit cheese cake
Links shared by Atia Zahra Gillani. She made this cheesecake from the shared link. http://www.nigella.com/recipes/view/nigel-slaters-a-simple-passion-fruit-cheesecake-1576
Rosher Duba by Luthfa Rahman
Make dough using boiled milk n plain flour, massage well add egg n a spoon of ghee, make like a shondesh n pattern ass desired, fry in ghee or oil slowly then over night soak in suger syrup
similar recipe by Rowshan Komoruzzaman
need to boil water add dahl (red split lentils) and fine rice flour as you would make nonor boora. make into dough roll out cut into shapes or make small shandash and press patterns onto it. fry in oil, soak in syrup. you can also freeze it before frying, a quick nasta when guests come a round. or make some and store in an air tight jar it keeps for a while. it tastes sweet and crunchy similar to mashala handash but with the sweetness.
similar recipe by Rowshan Komoruzzaman
need to boil water add dahl (red split lentils) and fine rice flour as you would make nonor boora. make into dough roll out cut into shapes or make small shandash and press patterns onto it. fry in oil, soak in syrup. you can also freeze it before frying, a quick nasta when guests come a round. or make some and store in an air tight jar it keeps for a while. it tastes sweet and crunchy similar to mashala handash but with the sweetness.
Grilled Chicken- Tried and tested
Hamda Gharib
After washing your chicken rub with salt, lemon juice & tumeric.
Cook 2 cups of plain white rice as normal.
Chop a big bunch of coriander with fresh mint and dill. Stir these chopped herbs into the cooked rice and also add a teaspoon each of ground cumin & paprika. Add as many stoned olives as you like.
Stuff the chicken cavity with some of this herby rice. Pile the rest of the rice into your roasting tray. Place your chicken on top of this bed of rice and roast at gas 7 until cooked.
When you come to serving: scoop out the rice from inside the chicken and mix it with the roasted rice. Quarter the chicken and pile on top of the rice. Makes a great dinner centre piece!
Khadijah Zaidi Hamda gharib how much salt lemon n turmeric for 1 roaster chicken? Jkk!
Sunday at 21:08 via mobile · Like
Hamda Gharib Khadijah - I don't actually have a precise amount in mind for the marinating rub :-[ I shake some salt with tumeric (perhaps approx 1.5 tsp of each) into a tiny bowl & shake onto that lemon juice from a bottle enough
After washing your chicken rub with salt, lemon juice & tumeric.
Cook 2 cups of plain white rice as normal.
Chop a big bunch of coriander with fresh mint and dill. Stir these chopped herbs into the cooked rice and also add a teaspoon each of ground cumin & paprika. Add as many stoned olives as you like.
Stuff the chicken cavity with some of this herby rice. Pile the rest of the rice into your roasting tray. Place your chicken on top of this bed of rice and roast at gas 7 until cooked.
When you come to serving: scoop out the rice from inside the chicken and mix it with the roasted rice. Quarter the chicken and pile on top of the rice. Makes a great dinner centre piece!
Khadijah Zaidi Hamda gharib how much salt lemon n turmeric for 1 roaster chicken? Jkk!
Sunday at 21:08 via mobile · Like
Hamda Gharib Khadijah - I don't actually have a precise amount in mind for the marinating rub :-[ I shake some salt with tumeric (perhaps approx 1.5 tsp of each) into a tiny bowl & shake onto that lemon juice from a bottle enough
Grilled Chicken
Grilled chicken by Rujie Khatun Uddin
1 diced onion, 1/2 a tsp of tumeric,ginger powder, white pepper, 1/4 tsp of safron, 1/2 a cup of freshly diced parsley and coriander,1 zest of a lemon and lemon cut in half , 1/4 cup of olive oil and salt.
Mix altogether and stuff the chicken.
Place in the oven and bake for 1 and a half hrs add little olive oil in the tray with one cup of water..
When serving place olives and fry chips..i used the chicken stock to make gravy. Just make it thick with flour or corn flour.
1 diced onion, 1/2 a tsp of tumeric,ginger powder, white pepper, 1/4 tsp of safron, 1/2 a cup of freshly diced parsley and coriander,1 zest of a lemon and lemon cut in half , 1/4 cup of olive oil and salt.
Mix altogether and stuff the chicken.
Place in the oven and bake for 1 and a half hrs add little olive oil in the tray with one cup of water..
When serving place olives and fry chips..i used the chicken stock to make gravy. Just make it thick with flour or corn flour.
Tuesday, 6 August 2013
Fathema Shahzadi Ahmed- Chiili cheese bites
Ingredients
Grated cheddar cheese, I used 250g and got about 30 out of them.
Roughly chopped tomatoes
As much jalapenos as you like, chopped small
Chopped coriander
Salt and pepper to season
Method
Mix all ingredients together
Mould into balls, I made them quite big, next time I’d make them slightly smaller, they’re very filling!
Beat egg in a dish
Pour breadcrumbs in dish
Have a little production line going: cover balls in egg mix, coat with breadcrumbs.
When you’re done, do it all again, dip in egg and re-coat with breadcrumbs, this will ensure that the cheese is doubly coated so less danger of it spilling out when frying.
Freeze! This is an important step. They need to be frozen so they can set. If you fry straight after making the cheese will probably spill out.
When you’re ready to eat, deep fry. They don’t take long, take out when golden brown. Enjoy!
Ingredients
Grated cheddar cheese, I used 250g and got about 30 out of them.
Roughly chopped tomatoes
As much jalapenos as you like, chopped small
Chopped coriander
Salt and pepper to season
Method
Mix all ingredients together
Mould into balls, I made them quite big, next time I’d make them slightly smaller, they’re very filling!
Beat egg in a dish
Pour breadcrumbs in dish
Have a little production line going: cover balls in egg mix, coat with breadcrumbs.
When you’re done, do it all again, dip in egg and re-coat with breadcrumbs, this will ensure that the cheese is doubly coated so less danger of it spilling out when frying.
Freeze! This is an important step. They need to be frozen so they can set. If you fry straight after making the cheese will probably spill out.
When you’re ready to eat, deep fry. They don’t take long, take out when golden brown. Enjoy!
Friday, 2 August 2013
CREAM
Heavy Cream is also known as 'Whipping cream' with a high percentage of fat.
Mascarpone is an Italian cheese made from cream. Mascarpone is milky-white in color and is easy to spread. Can be used in frosting & icing.
ALWAYS mix butter with cream cheese/soft cheese or mascarpone.
Thursday, 12 May 2011
CHOCOLATE PROFITEROLES
by Antony Worrall Thompson
from Food and Drink
Makes 20-24
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the choux pastry:
200ml/7fl oz cold water
½ tsp caster sugar
85g/3oz unsalted butter
pinch salt
115g/4oz plain flour
4 medium eggs, beaten
For the cream filling:
600ml/1pint double cream
1 tbsp/15g icing sugar
For the chocolate sauce:
15g/½oz butter
4tbsp/60ml water
175g/6oz good quality plain chocolate, broken into pieces
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the pastry, place the butter, water and sugar into a large saucepan.
3. Place over a low heat to melt the butter. Increase the heat and shoot in the flour and salt all in one go.
4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.
5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.
6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.
7. Continue adding the egg until you have a soft dropping consistency. It may not be necessary to add all the egg. The mixture will be shiny and smooth and will fall reluctantly from a spoon if it is given a sharp jerk.
8. Lightly oil a large baking tray. Dip a teaspoon into some warm water and spoon out a teaspoon of the profiterole mixture. Rub the top of the mixture with a wet finger and spoon on to the baking tray. This ensures a crisper topping.
9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.
10. Remove from the oven and prick the base of each profiterole. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the profiteroles.
11. Prepare the filling: lightly whip the cream and icing sugar until soft peaks form. Do not overwhip. When the profiteroles are cold, using a piping bag with a plain nozzle, pipe the cream into the holes of the profiteroles. If a piping bag is not available cut the profiteroles in half and spoon in the cream with a teaspoon.
12. Prepare the chocolate sauce: melt the chocolate with the water and butter over a pan of boiling water. Stir without boiling until smooth and shiny.
13. Arrange the buns on a serving dish and pour over the hot sauce. Eat hot or cold.
from Food and Drink
Makes 20-24
Preparation time 30 mins to 1 hour
Cooking time 30 mins to 1 hour
Ingredients
For the choux pastry:
200ml/7fl oz cold water
½ tsp caster sugar
85g/3oz unsalted butter
pinch salt
115g/4oz plain flour
4 medium eggs, beaten
For the cream filling:
600ml/1pint double cream
1 tbsp/15g icing sugar
For the chocolate sauce:
15g/½oz butter
4tbsp/60ml water
175g/6oz good quality plain chocolate, broken into pieces
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the pastry, place the butter, water and sugar into a large saucepan.
3. Place over a low heat to melt the butter. Increase the heat and shoot in the flour and salt all in one go.
4. Remove from the heat and quickly beat the mixture vigorously until a smooth paste is formed, stirring continuously to dry out the paste.
5. Once the paste curls away from the side of the pan, transfer the mixture into a large bowl and leave to cool for 10-15 minutes.
6. Beat in the eggs, a little at a time, stirring vigorously until the paste is smooth and glossy.
7. Continue adding the egg until you have a soft dropping consistency. It may not be necessary to add all the egg. The mixture will be shiny and smooth and will fall reluctantly from a spoon if it is given a sharp jerk.
8. Lightly oil a large baking tray. Dip a teaspoon into some warm water and spoon out a teaspoon of the profiterole mixture. Rub the top of the mixture with a wet finger and spoon on to the baking tray. This ensures a crisper topping.
9. Bake for 25-30 minutes, until golden brown, if too pale they will become soggy when cool.
10. Remove from the oven and prick the base of each profiterole. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. The warm air from the oven helps to dry the middle of the profiteroles.
11. Prepare the filling: lightly whip the cream and icing sugar until soft peaks form. Do not overwhip. When the profiteroles are cold, using a piping bag with a plain nozzle, pipe the cream into the holes of the profiteroles. If a piping bag is not available cut the profiteroles in half and spoon in the cream with a teaspoon.
12. Prepare the chocolate sauce: melt the chocolate with the water and butter over a pan of boiling water. Stir without boiling until smooth and shiny.
13. Arrange the buns on a serving dish and pour over the hot sauce. Eat hot or cold.
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