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Sunday 2 November 2014

EASY QUICHE

1. Preheat the oven to 180°C (gas mark 4).
2. Spread the mashed potato into a greased ovenproof dish and press down to make a firm base.
3. Mix together the vegetables, onions and eggs and season with salt and pepper.
4. Pour the egg mixture on top of the potatoes.
5. Bake for approximately 1 hour until the eggs are set.
6. Serve with salad.
T
op Tips:
• Arrange sliced tomatoes or grated cheese on top of the quiche after cooking and quickly place under the grill to brown.
• The cooking time for this quiche can vary depending upon the thickness of the potato and type for vegetables you use. Check after 45 minutes.

Saturday 1 November 2014

Banana Tiramisu


If your food processor bowl holds less than 11 cups, puree
half the pudding with the roasted bananas and lemon
juice in step 3, transfer it to a large bowl, and whisk in the
rest of the pudding.

PUDDING
7 slightly underripe large bananas
1½ cups sugar
8 large egg yolks
6 tablespoons cornstarch
6 cups half-and-half
½ teaspoon salt
3 tablespoons unsalted butter
1 tablespoon vanilla extract
3 tablespoons lemon juice
1 (12-ounce) box vanilla wafers
WHIPPED TOPPING
1 cup heavy cream, chilled
1 tablespoon sugar
½ teaspoon vanilla extract
1. ROAST BANANAS: Adjust oven rack to upper-middle
position and heat oven to 325 degrees. Place 3 unpeeled
bananas on baking sheet and bake until skins are completely
black, about 20 minutes. Let cool 5 minutes.
2. MAKE PUDDING: Meanwhile, whisk ½ cup sugar, egg
yolks, and cornstarch in medium bowl until smooth. Bring
half-and-half, remaining sugar, and salt to simmer over
medium heat in large saucepan. Whisk ½ cup simmering
half-and-half mixture into egg yolk mixture. Slowly whisk
tempered yolk mixture into saucepan. Cook, whisking
constantly, until mixture is thick and large bubbles appear
at surface, about 2 minutes. Remove from heat and stir in
butter and vanilla.
3. PROCESS PUDDING: Transfer pudding to food processor.
Add warm peeled roasted bananas and 2 tablespoons
lemon juice and process until smooth. Scrape into large
bowl and place plastic wrap directly on surface of pudding.
Refrigerate until slightly cool, about 45 minutes.
4. ASSEMBLE AND CHILL: Cut remaining bananas into
¼-inch slices and toss in bowl with remaining lemon juice.
Spoon one-quarter of pudding into 3-quart trifle dish and
top with layer of wafers, layer of sliced bananas, and another
layer of wafers. Repeat twice, ending with pudding. Place
plastic wrap directly on surface of pudding and refrigerate
until wafers have softened, at least 8 hours or up to 2 days.
5. TOP AND SERVE: With electric mixer on medium
speed, beat cream, sugar, and vanilla until stiff peaks form,
about 2 minutes. (Whipped cream can be refrigerated for
4 hours.) Top banana pudding with whipped cream. Serve.

Tomato mac and cheese

Let the finished dish rest for 10 to 15 minutes before you
serve it; otherwise, it will be soupy. Barilla is our favorite
brand of elbow macaroni.
Salt and pepper
1 pound elbow macaroni (see note)
1 (28-ounce) can petite diced tomatoes
6 tablespoons unsalted butter
½ cup all-purpose flour
¼ teaspoon cayenne pepper
4 cups half-and-half
1 cup low-sodium chicken broth
4 cups shredded mild cheddar cheese
2 cups shredded sharp cheddar cheese
1. COOK MACARONI: Adjust oven rack to middle position
and heat oven to 400 degrees. Bring 4 quarts water
to boil in large Dutch oven over high heat. Stir in 1 tablespoon
salt and macaroni and cook until just al dente, about
6 minutes. Drain pasta and return to pot. Pour diced
tomatoes with their juices over pasta and stir to coat. Cook
over medium-high heat, stirring occasionally, until most of
liquid is absorbed, about 5 minutes. Set aside.
2. MAKE SAUCE: Meanwhile, melt butter in medium
saucepan over medium heat until foaming. Stir in flour
and cayenne and cook until golden, about 1 minute. Slowly
whisk in half-and-half and broth until smooth. Bring
to boil, reduce heat to medium, and simmer, stirring
occasionally, until mixture is slightly thickened, about
15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt,
and 1 teaspoon pepper until cheeses melt. Pour sauce over
macaroni and stir to combine.
3. BAKE MACARONI AND CHEESE: Scrape mixture into 13
by 9-inch baking dish set in rimmed baking sheet and bake
until top begins to brown, 15 to 20 minutes. Let sit for 10
to 15 minutes before serving.

French silk chocolate pie


You will need a fully baked pie shell for this recipe. Use
your favorite pie dough or go to CooksCountry.com for
our No-Fear Pie Crust recipe. Serve with lightly sweetened
whipped cream.
1 cup heavy cream, chilled
3 large eggs
¾ cup sugar
2 tablespoons water
8 ounces bittersweet chocolate,
melted and cooled
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter,
cut into ½-inch pieces and softened
1 (9-inch) pie shell, baked and cooled
(see note)
1. WHIP CREAM: With electric mixer on medium-high
speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer
whipped cream to small bowl and refrigerate.
2. BEAT EGGS: Combine eggs, sugar, and water in large
heatproof bowl set over medium saucepan filled with ½
inch barely simmering water (don’t let bowl touch water).
With electric mixer on medium speed, beat until egg mixture
is thickened and registers 160 degrees, 7 to 10 minutes.
Remove bowl from heat and continue to beat egg
mixture until fluffy and cooled to room temperature,
about 8 minutes.
3. BEAT, FOLD, COOL: Add chocolate and vanilla to cool
egg mixture and beat until incorporated. Beat in butter, a
few pieces at a time, until well combined. Using spatula,
fold in whipped cream until no streaks of white remain.
Scrape filling into pie shell and refrigerate until set, at least
3 hours and up to 24 hours. Serve.




Tuesday 28 October 2014

Milk Tart RECIPE

Milk tart              
Serves 8
This no-bake custard filling
is delicious and easy to
make.
Crust
3 tbsp (45 ml) soft tub
margarine
2 tbsp (30 ml) sugar
1 egg, beaten
½ tsp (2,5 ml) ground
cinnamon
¾ cup (180 ml) cake flour
¼ cup (60 ml) wholewheat
flour
Filling
2 cups (500 ml) low-fat or
fat-free milk
2 eggs, beaten
¼ cup (60 ml) sugar
3 tbsp (45 ml) cornflour
½ tsp (2,5 ml) vanilla or
almond essence
1 tbsp (15 ml) ground
cinnamon
1. Crust: Preheat oven to
180 °C. Beat together the
margarine and sugar. Add
the egg and mix well.
2. Mix cinnamon and flours
together. Gradually add to
the egg mixture to form a
soft dough. Press the dough
into a 22 cm tart or pie dish
                 3. Prick with a fork and bake
for 15-20 minutes or until
golden brown. Allow to
cool.
4. Filling: Place milk in a pot,
bring to the boil and remove
from heat. Beat eggs
and sugar well.
5. Mix cornflour with a little
water to make a paste. Stir
into egg mixture.
6. Add half the milk into
egg mixture and stir well.
7. Pour egg mixture into the
pot with the rest of the milk
and stir well.
8. Return to a low heat and
stir all the time. Allow to
simmer very gently until it
thickens – at least 10 minutes.
9. Stir vanilla in and pour
into pie crust. Allow to cool
and refrigerate. Sprinkle
with cinnamon and serve.



Pizza Napolitana


for the base: 1 x 500g packet of bread mix

for the sauCe: 1 x 400g tin of tomatoes 2 good squirts of tomato purée 2 cloves of garlic or a good squirt of garlic purée (or to your taste) 1 teaspoon of mixed dried herbs or a tablespoon of fresh chopped herbs 1 onion, finely sliced any leftover vegetables your kids won’t normally eat like that last courgette or carrot salt and pepper to taste

for the topping: Almost anything goes. What’s left in the fridge and your imagination are the only limits! Try… Cured meat the last of the sunday roast a couple of leftover slices of ham that bit of leftover cheese from something else or a cheese board Veggies including things like spinach, courgettes, aubergines, carrots and mushrooms those last few olives a pinch of dried herbs such as oregano… 
to Make the base: 1. Make up the dough according to the instructions on the packet. 2. Divide in two and stretch out each half into a 10” pizza flan dish. 3. Leave the dough to rise, covering as instructed.
to Make the toMato sauCe: 1. Finely chop or grate any vegetables. 2. Put all the ingredients into a medium saucepan. 3. Cook down until the sauce is thick with only a tiny amount of liquid left. It may not look like a lot of sauce but there is enough for two pizzas as a little goes a long way!
to asseMble the pizza: 1. Preheat the oven to the temperature directed on the bread mix packet. 2. Once the dough has had its rising time, put into the oven and cook for 5–6 minutes. 3. Remove from the oven and add the sauce. 4. Arrange the toppings of your choice over the sauce, finishing with some kind of cheese. 5. Sprinkle a pinch of herbs over the top of the pizza (optional). 6. Put the pizza back in the oven to cook until the cheese melts and starts to brown in places. 7. Serve with salad.

Baking





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Chicken methi



CHICKEN METHI RECIPE

Ingredients:
1 tsp garam masala powder2 tblsp oil 1 tsp turmeric powder 1 cup yogurt 2 bay leaves 750 gms chicken 2 tblsp kasoori methi 1 tblsp coriander leaves chopped2 tblsp ginger chopped 1 tblsp garam masala powder 2 tblsp green chillies chopped salt to taste 2 cup onion chopped 1 tblsp coriander powder 2 tblsp garlic paste
How to make chicken methi :
Clean, skin, wash and cut chicken into medium sized pieces.
Heat up oil in a pan.
Mix in whole garam masala and bay leaves.
Stir fry until cardamoms starts to crackle.
Mix in cut onions and stir fry until transluscent and soft.
Make sure to stir continuously.
Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies.
Stir fry for a minute.
Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes.
Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water.
Cover the pot and stir fry on a low heat up for ten minutes.
Serve hot....

Sunday 26 October 2014

Baking ebook Download

Feared of Baking this is not so.................


grab your tools and simple ingredients and get ready  to fly in your kitchen


Check out this www.taste.com.au/recipes/collections/cookies+biscuit+recipes


Indian scrambled eggs-AKOORI


Hmmm...... akoori!!!



Sounds interesting. isn't it!

LIKE INDIAN FOOD

Then must have a look at the recipe of this great Indian dish Akoori -which is  simple but interesting scrambled eggs
..... and a lip smacking taste......'

then check out this..www.foodrepublic.com/2011/.../akoori-indian-scrambled-eggs