Saturday 26 January 2013

Happy Republic Day

Tuesday 8 January 2013

Cashew / Almond Fig Rolls (kaju / badam anjeer rolls)


Ingredients:
2 cups (200 gm) cashew or almond powder
Ghee - 3 tbsp
1/2 cups ( 100 gm) Sugar and + 1 tbsp for fig mix
5 pcs Fig
Milk Powder 2 tbsp

Instructions:
Fig - Anjeer Stuffing:
Soak Fig (Anjeer) with 1/4 cup water for 30 minutes. Boil foe 4- 5 mins until tender,
drain extra water. Crush into mixer until smooth paste.
Heat Ghee 1 tbsp in a pan and add fig paste for min then add 1tbsp sugar and 2 tbsp milk powder.
Cook for 2-3 min until thicken. Allow to Cool.

Cashew or Almond Roll Paste:
Dissolve sugar with 3 tbsp water in pan, bring to boil for 5 mins. ( one string thread syrup)
Add cashew or almond powder in syrup. stir well then mix ghee into mixture.
Place the paste into pastic sheet and cover with plastic sheet.
Roll paste like roti / tortilla in Square shape then add fig paste in horizontal line then wrap with cashew roll check the edges are sealed.
Cut roll into 2 inches pcs.
Ready to serve or store into airtight container.



 

Guava Chewy Fudge



Ingredients

Ripe guavas,peeled 1 kilogram
Sugar 1 cup
Method
Cut the guavas into four equal pieces and remove the seeds. Put the seeds in a sieve and pressing with a flat spoon so that all the pulp surrounding the seeds is extracted. Transfer the pulp into a bowl.

Blend the guava pieces to a smooth pulp and add the pulp removed from the seeds. You should have 2 cups of guava purée.
Grease a six-by-eight-inch aluminium tray.

Transfer the guava purée to a non-stick pan and place on medium heat. Add the sugar and cook, stirring continuously, for twenty minutes or till the mixture thickens and begins to leave the sides of the pan. By this time, the mixture will become quite hard to stir.

Transfer the mixture onto the greased tray and spread evenly. Level the top with a greased spatula. When it cools a little cut into squares or diamonds. Sprinkle sugar if needed

Cool and store in an airtight container.

Home made Vanilla Ice Cream (Low-Fat)

  • Prep: 20 min. + chilling Process: 20 min./batch + freezing



  • Yield: 8 Servings
  • Ingredients

    • 3/4 cup sugar
    • 3 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 4 cups fat-free half-and-half
    • 2 egg yolks, beaten
    • 3 teaspoons vanilla extract

    Directions

    • In a large saucepan, combine the sugar, cornstarch and salt. Gradually add half-and-half; stir until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cool slightly.
    • Whisk a small amount of hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over medium heat for 2-3 minutes or until mixture reaches 160° and coats the back of a metal spoon.
    • Remove from the heat. Stir in vanilla. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Transfer to a bowl. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
    • Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
    20

    Sunday 6 January 2013

    Spaghetti with snapper fillets, oregano, olives and sun- dried tomatoes ( masterchef recipe)

    Spaghetti with snapper fillets, oregano, olives and  sun- dried tomatoes

                           
    Serves: 4 people

    Ingredients

    • 3medium-sized snapper fillets, skin removed, boned
    • Extra virgin olive oil
    • 500grBarilla spaghetti
    • 10sun-dried tomatoes
    • 10basil leaves
    • 2tablespoons capers
    • 1tablespoon dried oregano
    • Rock salt, for pasta water
    • Salt and pepper

    Method

    • Thinly slice the snapper fillets into strips.
    • In a large frying pan heat a little oil and seared the snapper for 2 minutes then add the olive sauce and sun dried tomato, capers, oregano
    • Cook the pasta in plenty of salted water, (7gr salt for every liters of water) following the packet instructions
    • Drain pasta and toss with the sauce for a few minutes
    • Serve with a drizzle of extra virgine olive oil

    Hyderabadi Biryani (Chicken)


    Hyderabadi Biryani Ingredients:
    • Chicken : 1 whole
    • Basmati rice : 1 kg
    • Onions : 1 cup (thinly sliced)
    • Coconut milk : 1 cup
    • Ginger and garlic paste : 2 tea spoon
    • Chilli powder : 3 tea spoon
    • Turmeric : 1/2 tea spoon
    • Cashew nuts : 100 g
    • Bay leaves : 4 to 5
    • Cloves : 5 to 6
    • Cinnamon sticks : 1 inch long
    • Cardamom pods : 3 to 4
    • Mint leaves : 5-6 strands
    • Coriander leaves : 4-5 strands
    • Garam masala powder : 1/2 tea spoon
    • Lemon : 1
    • Ghee (clarified butter) : 1 cup
    • Oil : 4 table spoons
    • Yogurt : 1/2 cup
    • Saffron : 6-8 strands
    • Salt to taste

    Preparation Method :

    1. Mix turmeric, chilli powder, salt, garlic paste, yogurt and 1 table spoon of lemon juice.
    2. Next, make deep incisions on the chicken pieces such that the spices are absorbed well.
    3. Apply the above prepared paste onto the chicken pieces and let it marinate for an hour.
    4. Heat 4 table spoons of oil in a vessel. Roast cloves, cumin, cinnamon, cardamom, 1/2 spoon cumin, 1 spoon coriander powder,bay leaves and 1/2 cup onions.
    5. Roast it for 1-2 minutes and then add some mint leaves.
    6. When the onions turn golden brown, add the marinated chicken pieces and cook for about 30-35 minutes.
    7. Note that the chicken should not be fully cooked at this stage.
    8. Now add garam masala powder and coconut and turn off the flame once the chicken is about 3/4th cooked.
    9. See to it that the gravy should not be much and also, the chicken pieces should look as if they have been roasted.
    10. Meanwhile, when the chicken is still cooking, prepare the biryani rice.
    11. Wash 3 cups of basmati rice and add water slightly less than the quantity of the rice itself so that it is only half cooked.
    12. Add 1-2 tea spoons of salt to it.
    13. Soak 3-4 strands of saffron in 4-5 table spoons of milk.
    14. Now take 1/2 table spoon of this half cooked rice and dip it into the saffro flavoured milk.
    15. Take a utencil having a base of 12″ and place half of the semi-cooked rice in it.
    16. Prepare a layer of half of the above prepared chicken on top of this rice layer and again, top the chicken layer with rice (half of the remaining).
    17. Again, another layer of remaining chicken and finally with the layer of the remaining rice on the top, ends the rice-chicken layering process.
    18. Heat 2-3 table spoons of oil and deep fry 1/2 cup onions until they turn golden brown. Next, roast the cashews.
    19. Garnish the top layer of rice with the fried onions, cashews, coconut milk, ghee, coriander and the saffron flavoured rice.
    20. Cover the vessel with a lid and place it on a high flame for about 5 minutes. Note that the flame should not concentrate at the vessel’s center, but on one side of it.
    21. Wait for 2-3 minutes and rotate the vessel to heat the opposite side. This way, keep rotating the vessel every 2-3 minutes for about 20-25 minutes. Every time you rotate it, carefully disturb the contents by a small jerk so as to avoid settling of ghee at the bottom.
    22. Turn off the flame and keep it aside for 10 minutes before taking off the lid.
    23. Before serving, mix thoroughly, the medley from the bottom.

    Chicken Roast Masala


    IngredientsChicken - 1/2 kg(1 lb)
    Oil - as needed
    Onions - 3
    Tomatoes - 3
    Whole garam masala - 1 tblsp
    Ginger paste - 2 tblsp
    Garlic paste - 2 tblsp
    Turmeric powder - 1 tsp
    Chilly powder - 1 tblsp
    Garam masala powder - 1 tblsp
    Cashew paste - 2 tblsp
    Salt - to taste
    Cilantro - for garnish
    Cream - for garnish

    Method
    1. Fry the chicken in oil and keep aside.
    2. Heat little oil in another pan, add the onions and fry well. Next add the tomotoes.
    3. Now add everything except chicken and kaju(cashew) paste. Cook it nicely and let it start leaving oil.
    4. Then add little water, chicken and kaju paste. cook well.
    5. Garnish with cream and fresh coriander leaves. (This is a dry dish, goes well with naan/roti)

    Saturday 5 January 2013

    Pista Lassi


    Ingredients
    • Chilled Fresh Curds - 2cups

    • Sugar - 1tbs

    • Cardamom Powder - 1/2tsp

    • Pistas - 2-3nos

    • Pista Essence - 2drops

    • Crushed Ice - 1/2cup

    • Hot Milk - 1tsp
    Method
    • Coarsely grind pista. Dissolve sugar in curd.

    • Mix all the ingredients together. Blend well in an electric blender. Chill the lassi and serve.

    Jackfruit Cheesecake


    A jack fruit cheesecake is a hybrid of sweet, salty, nutty and tangy tastes. It won’t just tickle your taste buds but also your imagination. The vibrant yellow color of the jackfruit makes the cake look prettier and more appetizing.

    Ingredients
    • 12 to 14 Jackfruit's
    • 11 to 12 Digestive Biscuits
    • 125 gms Cream Cheese
    • 1/2 Vanilla Pod Or Essence
    • 3 tbsp Butter
    • 1.5 cups Icing Sugar Or as required
    • 3 tbsp Refined Flour Or Wheat Flour
    • 1.5 tbsp Corn Flour
    • 2 Eggs (Yolks and Whites separated)
    • 1/2 Lime Juice
    • 1/2 t/s Salt
    • 1/2 t/s Baking Powder
    • 3 tbsp Almond Powder
    • 3 tbsp Candies Or Tutti Fruity
    • 3 tbsp Desiccated Coconut()
    • 7 tbsp Thick Cream
    Instructions
    1. Take a 9 inch round pan grease the bottom. Cover the bottom of the pan with a parchment paper of butter paper. Preheat the oven at 160°C before ten mins you keep the cake to bake.
    2. Powder biscuits with your fingers as I did. Alternatively you can powder them in processor.
    3. Spread them on a flat platter. Add butter and start combining both until all mix well. Now spread this mixture on the greased pan evenly spread across the bottom. Bake for 180°C for 12 mins. Your crust is ready keep it aside.
    4. Take a heating vessel and keep it on double boiler. Place 1/2 vanilla pod split and scrape the seeds out. Also add cream cheese, cream, almond powder. Keep on low heat and keep stirring until they all amalgamate. Roughly keep stirring for 3 to 4 mins ensuring the mixture is smooth. Switch off the gas and let this cool. Discard the vanilla beans.
    5. Separate the egg yolks and whites. Beat the whites for 10 mins on high speed. Add sugar and beat until soft peaks are formed Or when you feel its beaten well.
    6. Sift corn flour, cake flour, baking powder and salt. Once the cream cheese mixture cools down. Add the dry ingredients into batches of 3 slowly. Beat with an electric beater ensuring no lumps are formed.
    7. Now add the beaten egg whites-sugar mixture into the above mixture slowly. Fold with a spatula or spoon. Once all incorporates well add Tutti Fruity and Lime juice.
    8. Also add desiccated coconut finally. Fold again for the last time.
    9. Pour half of the cake batter into the crust. Evenly spread chopped jackfruits on the batter. Now pour the remaining batter over the jackfruits ensuring its covered properly. Some jackfruits might come up that's fine.
    10. Bake at 160°C for about 45 to 50 mins Or until the skewer comes out clean. This cake would be nice dark brown in color. Allow to cool for 30 mins. Unmould the cake gently as it will be still soft. Now keep your Jackfruit Cheesecake Recipe in the fridge for 3 hours or until completely chilled. Remove the parchment paper it will come out easily. Serve chilled and top with few more Jackfruits
    11. Tip:
    12. Please don't overbake
    13. Your cake would be soft once baked. So don't worry once you refrigerate it will be more thick and creamy. Also will taste great the next day.
    14. Also I didn't use any water bath while baking this cake.
    15. Enjoy this Jackfruit Cheesecake Recipe!
    16. Also share your views....
    17. Quick Recap:
    18. Take a 9 inch round pan grease the bottom. Cover the bottom of the pan with a parchment paper of butter paper. Preheat the oven at 160°C before ten mins you keep the cake to bake.
    19. Powder biscuits with your fingers as I did. Alternatively you can powder them in processor.
    20. Spread them on a flat platter. Add butter and start combining both until all mix well. Now spread this mixture on the greased pan evenly spread across the bottom. Bake for 180°C for 12 mins. Your crust is ready keep it aside.
    21. Take a heating vessel and keep it on double boiler. Place 1/2 vanilla pod split and scrape the seeds out. Also add cream cheese, cream, almond powder. Keep on low heat and keep stirring until they all amalgamate. Roughly keep stirring for 3 to 4 mins ensuring the mixture is smooth. Switch off the gas and let this cool. Discard the vanilla beans.
    22. Separate the egg yolks and whites. Beat the whites for 10 mins on high speed. Add sugar and beat until soft peaks are formed Or when you feel its beaten well.
    23. Sift corn flour, cake flour, baking powder and salt. Once the cream cheese mixture cools down. Add the dry ingredients into batches of 3 slowly. Beat with an electric beater ensuring no lumps are formed.
    24. Now add the beaten egg whites-sugar mixture into the above mixture slowly. Fold with a spatula or spoon. Once all incorporates well add Tutti Fruity and Lime juice. Also add desiccated coconut finally. Fold again for the last time.
    25. Pour half of the cake batter into the crust. Evenly spread chopped jackfruits on the batter.
    26. Now pour the remaining batter over the jackfruits ensuring its covered properly. Some jackfruits might come up that's fine.
    27. Bake at 160°C for about 45 to 50 mins Or until the skewer comes out clean. This cake would be nice dark brown in color.
     

    Friday 4 January 2013

    Homemade Gumdrops


    Ingredients

    • Step 1 - Gelatin Mixture
    • 3 envelopes plain gelatin (about 2 Tbsp gelatin powder)
    • 1/2 cup cold water
    • Step 2 - Sugar Syrup
    • 3/4 cup water
    • 2 cups sugar
    • food coloring
    • extracts (I used peppermint, orange, lemon, cinnamon, and vanilla)
    • additional sugar for finishing the gumdrops

    Directions

    1. Prepare the gelatin mixture. Pour the 1/2 cup cold water into a large bowl. Sprinkle evenly with the gelatin and allow to soak while you prepare the sugar syrup.
    2. Prepare the sugar syrup by bringing the 3/4 cup water and 2 cups sugar in a saucepan. Bring to a boil. Simmer for 5 minutes.
    3. Add the hot sugar syrup to the gelatin mixture. (Careful, it's hot!) Stir until the gelatin is completely dissolved.
    4. Split the mixture into bowls and color and flavor as desired. I split my batch up into 6 parts. Each used about 4 drops of food coloring and an 1/4 to 1/2 tsp of extract - but extracts vary, so add a little at a time until the desired flavor is achieved.
    5. Pour into pans or molds. Chill for several hours or overnight.
    6. Remove gumdrops from molds. You will have to really pry them out, but for the most part they will come out whole. (Don't worry, the sugar covers up any little dings.)

    Motichoor Ladoo

    Ingredients

    Gram flour (besan) 2 1/2 cups
    Sugar 1 1/3 cups
    Milk 1/4 cup
    Orange colour as required
    Ghee to deep fry
    Green cardamom seeds 1 tablespoon
    Almonds,blanched and slivered 10
    Pistachios,blanched and slivered 10
    Method
    Cook sugar with three cups of water to make syrup of one thread consistency. Add milk and when the scum rises to the top, remove it.
    Add colour as desired and keep the syrup aside.
     Make a thin batter of besan with three cups of water (pouring consistency). Add colour as desired. Heat sufficient ghee in a kadai. Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis.
    Fry for about two to three minutes. Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup.
     When the boondis have absorbed all the syrup add cardamom seeds and mix gently. Divide into twenty-five portions and shape each into a laddoo.
     Garnish with slivers of pistachios or almonds.

    Kala Jamun

    Kala Jamuns are made from paneer and khoya and deep fried and coated with sugar syrup. These are also known as dark gulab jamuns. Here is a recipe to prepare Kala Jamun.
     
    Kala Jamun
    Ingredients

    Hariyali khoya/mawa 3/4 cup
    Cottage cheese (paneer) 1/2 cup
    Refined flour (maida) 3 1/2 tablespoons
    Cornflour/ corn starch 3 1/2 tablespoons
    Sugar 1 1/2 cups
    Milk 1 tablespoon
    Green cardamom powder 1/4 teaspoon
    Ghee to deep fry
    Silver warq as required
    Method
    Grate the khoya and cottage cheese separately and mix.
    Add the refined flour and cornflour, and knead well till smooth. Divide into twenty-five equal portions.

    Take each portion in your palm, press and roll into a smooth ball. Ensure there are no cracks on the surface.

    Bring the sugar and one and one-fourth cups of water to a boil, stirring till the sugar dissolves. Add the milk. Collect the scum which rises to the surface with a ladle, and discard. Add the cardamom powder and simmer till the syrup turns a light golden. Keep the syrup warm.

    Heat sufficient ghee in a non-stick kadai on medium heat. Gently slide in half the khoya balls. Lift the kadai off the heat and place on the worktop; rotate it gently till the balls float to the surface.

    Place the kadai back on the heat and continue to fry on medium heat, stirring gently, till they turn dark brown in colour.
    Drain and dip them in the syrup. Let them soak for at least fifteen minutes before serving.
    Decorate with silver foil.

    Serve warm or cold.

    Badam(Almonds) Katli


    Traditional Indian sweet made from almonds
    Cooking Time: 20-30 minutes
    Servings: 4
     
    Preparation Time: 20-30 minutes
     
    Almonds
    Ingredients
    250 grams
    Sugar 3/4 cup
    Milk 1 tablespoon
    Liquid glucose 1 1/4 teaspoons
    Silver warq 1-2 sheets
    Method
    Blanch the almonds in two cups of boiling water for five minutes. Drain and peel.
    Spread the almonds on an absorbent towel to dry.
    Once completely dried, dry roast the almonds in a non stick pan for about seven minutes or till fragrant and light brown. Cool and powder.
     Cook sugar with three fourth cup of water in another non stick pan, stirring continuously till the sugar dissolves.
     Add milk and when the scum rises to the top, remove it with a ladle and discard. Cook the syrup till it reaches multi-thread or hard ball consistency.
     Take the pan off the heat and add the liquid glucose and almond powder and mix well. Continue to mix till the mixture is smooth and pliable.
     Transfer the mixture onto a flat surface and spread to cool a bit. Grease your palms with ghee and knead. Spread it out as thinly as possible in an aluminium tray.
     Cut into diamonds or squares and serve.

    Andhra Chicken Curry

    This easy & tasty recipe goes well with rice & biryani. It is an original Andhra recipe with a lot of spices & coconut.
    Andhra Chicken Recipe
    Preparation Time : 10 Minutes
    Cooking Time : 50 Minutes
    Total Serving : 4


    Ingredients For Andhra Chicken Recipe :
    • Onions (finely chopped) : 2
    • Chicken (cleansed) : 1kg
    • Garlic Cloves (flakes) : 2
    • Coconut (grated) : 3 tbsp
    • Garam Masala Powder : 2 ½ tsp
    • Cinnamon Pieces : 2 ½ tsp
    • Ginger Paste : 100 gm
    • Cumin Seeds : 1/2 tsp
    • A bunch of Coriander Leaves (chopped) :
    • Oil : 2 tbsp
    • Turmeric Powder : 1 tsp
    • Red Chili Powder : ½ tsp
    • Salt (or as desired) : 1 tsp
    • Water : 1 ½ cup
    • Bay Leaves : 2

    Preparation Method for Andhra Chicken Recipe :

    • Clean the skin of the chicken.
    • Now heat it in a saucepan at low heat.
    • Add turmeric powder and 1/2 tsp of salt then stir it well and cover it tight, allow it to go soft with its own liquid.
    • For a paste grind the ingredients like ginger, garlic, cumin seeds and coconut all together.
    • Heat oil on low the flame.
    • Add cinnamon, cloves , bay leaves and chopped onions to it. Stir fry till it turns golden brown.
    • Mix the spice paste now and saute for three minutes till it becomes little brownish.
    • Transfer the boiled chicken into it and sprinkle red chili over it. Pour water over it now and allow it to dry.
    • Sprinkle the Garam Masala powder over it and stir it well.
    • For garnish sprinkle coriander leaves over it.

    Sweet Brown Chicken with Hot Garlic Noodles


    Ingredients:

    For Sweet Brown Chicken
    200 gm: Boneless Chicken breast (cut into strips)
    2 tsp: Soya sauce
    2 tsp: Oyster sauce
    To taste: Salt
    1 tsp: Ramdev Black Pepper powder
    3 tsp: Sugar
    2 tsp: Sesame oil
    1 tsp: Corn flour (dissolved in little water)
    2 tsp: Fortune Refined Oil

    For Hot Garlic Noodles
    250 gm: Noodles (boiled)
    7-8 cloves: Garlic (finely chopped)
    2 tbsp: Szechwan sauce
    To taste: Salt
    2 tbsp: Fortune Refined Oil

    For the Vegetables
    1 tbsp: Fortune Refined Oil
    1 tbsp: Garlic (finely chopped)
    ½ tbsp: Ginger (minced)
    1 small: Green Zucchini (cut into cubes)
    1 small: Yellow Zucchini (cut into cubes)
    5-6 nos. Broccoli florets
    1 nos. Red Capsicum (cut into cubes)
    1 nos. Yellow Capsicum (cut into cubes)
    1 cup: Tomato Puree
    ½ cup: Vegetable stock
    1 tsp: Soya sauce
    1 tsp: Oyster sauce
    To taste: Salt
    To taste: Ramdev Black Pepper powder
    1 tbsp: Corn flour slurry
    ½ bunch: Pak Choy (cut into cubes)

    Method:


    1. Marinate the chicken with 1 tsp soya sauce, oyster sauce, salt, pepper, 1 tsp sugar and 1 tsp sesame oil for 25-30 min.
    2. Heat remaining oil and toss the chicken well. Remove.
    3. Caramelize remaining sugar and add the chicken, remaining soy sauce, then toss.
    4. Add the corn flour paste to add the final glaze and remove.
    5. For the hot garlic noodles, heat the oil in a wok, add chopped garlic and sauté till pink. Add Szechwan chilly paste and sauté for few seconds.
    6. Season the sauce and then add noodles to it. Toss noodles well till they get well coated with sauce.
    7. For the vegetables, heat oil, add garlic and ginger and sauté for a few seconds. Toss in green and yellow zucchini and broccoli and sauté for 5 minutes till vegetables soften.
    8. Add red and yellow capsicum and sauté another 1 minute.
    9. Mix in tomato puree, stock, soy sauce, oyster sauce, salt and pepper and bring it to boil. Add cornstarch slurry and simmer it. Finally add the chopped Pak Choy and remove.
    10. To serve, put noodles in one half and vegetables in the other half of a bowl. Place some chicken on the noodles.

    Saffron Mango Mousse (Shrikhand)



    Prep Time: 15 min
    Chill Time: 1 hour
    Serves: 4-6
    Ingredients:

    Mango – 1
    Sugar – 1/4 cup + 2 tbsp or to taste
    Cream Cheese – 8 oz, at room temperature
    Sour Cream – 1/2 cup (4 oz)
    Saffron (Kesar) – pinch
    Milk – 1 Tbsp
    Cardamom Powder – 1/8 tsp
    Chopped Pistachios – 2 Tbsp, chopped

    Method:

    1. Warm up Milk and soak the Saffron in it.
    2. Set aside till ready to use.
    3. Wash and peel the Mango.
    4. Cut around the stone (seed).
    4. Put the Mango in a Food Processor.
    5. Add Sugar and give it a couple of quick pulses.
    6. Roughly cube the Cream Cheese and add to the Food Processor.
    7. To this add in Sour Cream, Saffron soaked in Milk and Powdered Cardamom.
    8. Close Food Processor and mix well.
    9. Half way through you can do the taste test and make sure the Sugar is right on for you.
    10. Add 3/4th of the chopped Pistachios to the food processor, save balance of the nuts for topping.
    11. Give the mousse one more quick pulse.
    12. Transfer into a serving dish or pie.
    13. Garnish with the balance of the Pistachios and a few stands of Saffron (optional).
    14. Allow it to chill in the refrigerator for at least an hour.
    15. Serve Chilled.

    Wednesday 2 January 2013

    Ice Cream with pistachio’s and rose water


    Ice Cream with pistachio’s and rose water
    Serves 4

    Ingredients:
    • 400 mls of milk
    • 400 mls of double cream
    • 100 g’s of caster sugar
    • 4 medium eggs yolks
    • 2 teaspoons of rose-water
    • chopped pistachio nuts
    Preparation:
    • If you are using an ice cream maker make sure your bowl is frozen
    • You will need a storage container
    • whisk the cream until thick
    Method:
    1. Pour the milk into a pan and slowly heat to boiling point.
    2. pour the egg yolks into a bowl and add the sugar and rose-water
    3. Mix in well with a hand whisk
    4. Add the egg yolk and sugar to the milk continuing to whisk
    5. Return to a low heat and stir constantly until the mixture forms a glaze over the back of a wooden spoon but do not let it boil or the ingredients will separate.
    6. Remove from the heat and place to one side until cold
    7. When cold fold the cream into the milk mix and stir in
    8. Either pour this into your freeze bowl and follow the instructions for freeze churning
    9. OR pour into a storage container.
    10. When the Ice Cream is beginning to set add the pistachio nuts and return to the freezer or continue the freeze process.

    Christmas or New Year cheesecake

    Christmas cheesecake

    Christmas or New Year cheesecake


    Ingredients
    • 200g packet digestive biscuits
    • 85g unsalted butter, melted
    • 500g cream cheese
    • 100ml Dairy Farmers Thickened Cream
    • 3 eggs
    • 200g caster sugar
    • 1 1/2 tsp vanilla bean paste*
    • 300g Dairy Farmers Sour Cream
    • 150g Dairy Farmers Traditional Natural Yogurt
    • 300g frozen cranberries
    • 2 tbs port
    • 1 tsp arrowroot
    • 8 small rosemary sprigs dusted with icing sugar, to garnish
     
    Method
     
    Step 1
    Preheat oven to 180°C.
    Step 2
    Process biscuits to fine crumbs in a food processor. Add butter and whiz to combine. Press evenly into the base of a 20cm springform cake pan and chill while you make the filling.
    Step 3
    Place cheese, thickened cream, eggs, 100g caster sugar and 1 teaspoon of vanilla bean paste in the (cleaned) food processor, and process until smooth. Spread filling over biscuit base.
    Step 4
    Bake for 30 minutes or until filling has set. Remove cake from oven and set aside to cool for 15 minutes.
    Step 5
    Meanwhile, combine sour cream, yoghurt, another 50g caster sugar and remaining vanilla paste. Spread over cake, then return to oven for a further 10 minutes. Set aside to cool, then refrigerate for at least 4 hours or overnight.
    Step 6
    Place remaining 50g sugar, cranberries and port in a saucepan over low heat. Cover and cook for 5 minutes. Remove lid and stir.Continue to cook until the cranberries give off their juice. Stir arrowroot into a dash of the juice, then add to pan with berry mixture and continue to cook until the mixture thickens. Remove from the heat and cool.
    Step 7
    To serve, top cake with cranberry sauce and garnish rosemary sprigs dusted with icing sugar.
     

    Coconut berry Ice

    Coconut berry blocks

    Coconut berry Ice Block


    Serving size: Serves 10 or more
    Cooking time: More than 2 hours
    INGREDIENTS

    300g frozen raspberries
    1/2 cup caster sugar
    2 cups thickened cream
    2 cups coconut cream

    Equipment: Wooden spoon; medium saucepan; small bowl; electric mixer; large bowl; 1⁄3-cup ice-block moulds; 16 ice-block sticks
    METHOD

    Stir raspberries and sugar in medium saucepan over heat until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, for about 5 mins or until mixture thickens slightly. Transfer to small bowl and refrigerate until cold.

    Beat thickened cream in small bowl with electric mixer until firm peaks form. Add coconut cream and beat only until combined. Transfer to large bowl.

    Fold raspberry mixture through cream mixture until rippled through. Spoon mixture into ice-block moulds and insert sticks. Freeze for about 4 hrs or until set.

    Remove ice-blocks from freezer and stand for about 5 mins before removing from the moulds. Enjoy!

    Crispy Fish Salad (THAI SPECIAL)


    Crispy Fish Salad

    Ingredients

      Crispy Fish
    • 250g flathead fillets
    • 50g smoked trout
    • 80ml fish sauce
    • 400ml canola oil
      Salad
    • 10g coriander
    • 10g mint
    • 15g lemongrass
    • 1 lime leaf, finely sliced
    • segments of pomelo fruit
      Dressing
    • 1 long red chilli, seeded
    • 2 - 3 coriander roots
    • 10g peeled ginger
    • 3 peeled garlic cloves
    • 1 red scud chilli
    • 150ml lime juice
    • 30ml fish sauce
    • 40g palm sugar

    Method

    1. Mix flathead fillets in a bowl with the fish sauce.
    2. Place on drying racks on a tray.
    3. Place in oven and dry out on 90°C for about two hours until dry but not crisp. Cool. (This can all be done the day before)
    4. Blend the cool dry fish in a food processor with the smoked trout. (This should only be done just before you fry.) It should look like bread crumbs.
    5. Heat the canola oil in a wok or heavy pan to 160°C to 180°C.
    6. Rain in a small hand full of the fish crumbs.
    7. Let it sizzle for 30 seconds then pull it together gently with two egg slices and lift out when it is a golden brown. Place on absorbent paper. Continue until all fish is used.
      Dressing
    1. Pound garlic, coriander root, ginger then the chillies to a paste. Add palm sugar and fish sauce, incorporate well.
    2. Pour over the lime juice. Mix together well. Taste for seasoning - it should taste sweet, sour and salty.
      Salad
    1. Place fish on serving plate. Mix salad ingredients together. Lightly dress salad over the fish and serve.
    2. Serve the rest of the dressing on the side.
    3. Try not to moisten the crisp fish to much otherwise it will turn soggy quickly.
    NOTE *Palm Sugar and Palm Oil are two very different products and it is the destruction of the Orang-utans natural habitat to produce Palm oil in some areas of the world which is a concern. It is a complex subject as palm oil is also produced in some areas without any affect on orang-utan's lives, however the issue here is that palm sugar, on the whole is a sustainable product.

    Grilled Chicken with Lemon & Oregano

    Grilled Chicken with Lemon & Oregano

    Yield: 8 servings
    Prep Time: 20 min + marinating time
    Cook Time: 20 min
     The grilled lemons are a nice touch to squeeze on top.

    Ingredients:

    1 Tablespoon grated lemon zest
    1/3 cup (about 2 lemons) lemon juice, freshly squeezed
    1/4 cup finely chopped fresh oregano
    2 Tablespoons olive oil (plus more for grates)
    coarse salt & freshly ground pepper
    2 pounds chicken breast
    4 medium lemons, halved crosswise
    oregano sprigs for garnish, optional

    Directions:

    1. Prepare marinade: In a small bowl, whisk lemon zest and juice, oregano, oil, 2 teaspoons coarse salt and 1 teaspoon pepper. Divide marinade between 2 large re-sealable plastic bags. Divide the chicken between the bags; shake to coat. Let marinate at room temperature for 30 minutes, turning bags occasionally.

    2. Grill the chicken: Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken on grill. Cover and cook until lightly browned and cooked through, about 8-10 minutes. Turn chicken over, cover and cook until chicken is cooked through (an instant-read thermometer should read 175° when inserted into the thickest part of the chicken). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.

    3. Transfer chicken to cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on the grill, cut side down; cook until slightly charred, 8 to 10 minutes. Serve chicken breasts with grilled lemon halves. Garnish with fresh oregano sprigs, if desired.

    Grilled Watermelon Salad

    Grilled Watermelon Salad

    Yield: 8 servings
    Prep Time: 25 min
    Cook Time: 5 min
    A nice summer salad that's just a little bit different...
     

    Ingredients:

    1 small (5 pound) seedless watermelon, cut into 8 (1-inch-thick) slices
    2 Tablespoons olive oil
    salt and pepper
    2 bunches watercress or arugula, trimmed
    2 Tablespoons balsamic vinegar
    1 cup crumbled goat or feta cheese

    Directions:

    1. Preheat grill.

    2. Brush watermelon slices with oil. Season with salt and pepper. Grill watermelon 1-2 minutes on each side.

    3. In a medium bowl, toss the greens with vinegar. Season with salt and pepper to taste. Set aside.

    4. To assemble, sprinkle each grilled watermelon slice with goat cheese. Top with the greens.