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Sunday 4 November 2012

Special Dark Chocolate Birthday Cake Recipe

03:25:00 admin 0

Ingredients

2 cup flour

2/3 cup cocoa

1 2/3 cup sugar

1 teaspoon baking powder

2/3 cup butter

2/3 cup milk

3 eggs

A pinch of salt

Method

Sift together cocoa, flour, baking powder and a pinch of salt. Beat eggs well and keep aside.

Mix butter and sugar.

Add milk.

Beat well, till fluffy.

Add eggs slowly and stir.

Fold in the flour mixture.

Add 2-3 teaspoons of water.

Pour into a greased and floured pan.

Bake at 190C for 40-50 minutes in a preheated oven.

Decorate with chocolate sauce and smarties

Chocolatey Marshmallow Sticks

03:22:00 admin 0

Ingredients

A pack of marshmallows
Melted pure chocolate
Broken pieces of smarties
m&m's
Chocolates
Tooth picks

Method

Take marshmalow put on tooth pick

Dip fully inn melted chocolates (not smarties or m&m's)
Coat it of with broken smarties and or m&M's

Pistachio Cake

03:06:00 admin 0

Ingredients

120 gms semolina

100 gms sugar

100 gms ghee

125 gms pistachios

4 tbsp rose water

4 eggs

Few drops of green food colouring

Method

Cream the ghee till white, add sugar, and mix well till fluffy.

Add yolks, one at a time, beating well after each addition.

Stir in semolina and when wellmixed, add the pistachio paste.

Lastly fold in wellbeaten whites to which some green colouring has been added.

Mix well. Pour into a shallow greased baking pan. Stand for half an hour.

Bake at 350C for approximately 30 mins. or till done.

Cut into pieces when cold.

Strawberry Mousse

08:16:00 admin 0

Ingredients
1 box of strawberries
2 1/2 cup castor sugar
5 cups cream
4 spoon lemon juice
1 cup boiling water
8 spoon gelatin
8 egg whites

Preparation
Blend strawberries, cream, lemon juice and sugar and keep aside.
Then add the boiling water into the gelatin and make a mixture add the gelatim mixture in the strawberry mixture.
Then add the egg whites and refrigerate untill it has settled.

Strawberry Delight

08:08:00 admin 0

Ingredients
10-12 Fresh Strawberries
2 pints Whipping Cream
1 can of condensed milk
1 can of strawberry pie filling
1 small tin of crushed pineapples
1 tspn of gelutin powder

Preparation
Combine whipping cream and condensed milk with a hand mixer.
When mixed put it in a blender with fresh strawberries, crushed pineapples (include the pineapple water), and strawberry pie filling.
Blend Well.
In 1/4 cup of water add the gelutin powder and cook on stove for a few minutes when done combine in strawberry mixture.
Set it in the refrigerator.
Enjoy this yummy dish.

Fruit Flavoured Creamy Yogurt

01:44:00 admin 0

Ingredients

500ml yogurt/dahi
3 tbsp jam/fruit preserve(your choice)I like rasberry
2 tbsp sugar

Preparation

Depends on the yogurt.
If you have thick yogurt then its great but sometimes we get watery yogurt. In this case use muslin cloth (white netty cotton cloth used to seperate paneer from milk).
Keep yogurt knotted in this cloth for few hours in the fridge till you feel yogurt left is thick.
You will see extra water oozing out.
In bowl add this yogurt and gently mix sugar.
Dissolve the sugar properly.
Take glass cups and fill 1/4 glass with jam and remaining yogurt.
Serve chilled depends on your taste.
It might be too sweet for some and less sweet for others .
Experiment with sugar levels and enjoy this delicious dessert

Chocolate Cake

07:25:00 admin 0

Ingredients:

• 1/4 cup Unsweetened Cocoa Powder

• 1-1/2 cup All-Purpose Flour

• 1 tbsp Vinegar

• 1 tsp Vanilla

• 1 cup Sugar

• 1 tsp Baking Soda

• 1/2 tsp Salt

• 1/3 cup Oil

• 1 cup Water

Method:
• Mix together all the dry ingredients in a bowl.
• Mix liquid ingredients in a separate bowl and combine it with dry ingredients.
• Stir the mixture with a wire whisk until well mixed.
• Grease an eight-inch baking pan.
• Pour the prepared mixture into the pan.
• Bake for about 45 minutes at 350 degree F.
• Top with ice cream and serve.

Simple Sponge Cake

07:20:00 admin 0

Ingredients:

For the Sponge

3 Medium eggs

Self raising flour

Margarine

Caster sugar

1 tsp Baking powder

For the buttercream

75g Butter (unsalted)

Icing Sugar

Method:
1.Firstly, weigh the eggs (in the shell) and make a note of the weight.

2.Weigh out the weight of the eggs in sugar, flour and margarine (if the eggs weigh 200g, you need 200g of sugar, flour and margarine.

3.Beat the margarine and sugar in a large mixing bowl, until the consistency is creamy, the aim at this stage is to incorporate as much air into the mixture as possible.

4.Break the eggs into the margarine and sugar mix, add the flour, baking powder and any flavourings.

5.Mix the ingredients together, trying to incorporate as much air as possible.
Check that the mixture is of dropping consistency, in other words, when you lift and tilt a spoonful of the mixture it should naturally drop back into the bowl and not run or stay on the spoon. Add a little milk or flour if necessary.

6.Divide the mixture evenly between two greased 18cm cake tins, and place in a 180 degrees C oven for 25 to 30 minutes. Do not open the oven until at least 20 minutes have passed (doing so will release the air from the sponge mix). 7.

7.When the sponges are cooked you should be able to lightly press the top with your fingers and it should spring back into place.

8.Remove the sponges from the oven and place on a cooling rack.

9.While the sponges are cooling make the buttercream, by beating together the butter and icing sugar, and any flavourings. Add as much or as little icing sugar as is required to overcome the œbuttery flavour.

07:14:00 admin 0

Ingredients:

Ingredients for pancakes:-

Refined flour 1 ½ cup

Salt ¼ tsp

Eggs 2

Water 1 cup

Ingredients for filling:-

Fresh coconut 2 cups grated

Sugar 4 tbsp

Almonds ½ cup chopped

Pistachios 1/2 cup chopped

Cardamoms powder 1 tsp

Milk 3 tbsp

Method:
• Mix coconut, sugar, almonds, pistachios, cardamom and milk in a pot.
• Cook for few seconds. Remove and cool.
• To make pancake batter, mix refined flour, eggs, salt and water to make thin batter, strain.
• Grease a non-stick frying pan. Make crepes by pouring a spoonfuls of batter in the pan and spreading it evenly (drain off excess batter into the batter bowl).
• When crepe leaves pan, remove.