CHOCOLATE TART

CHOCOLATE TART

CHOCOLATE TART

Ingredients

Pastry:

100gm (4oz) flour

50gm (2 Oz) ground almonds

85 gm. (3 Oz) butter, diced

25gm (1oz) caster sugar

1 egg yolk

Filling:

2 egg whites

100gm (4 Oz) caster sugar

150gm dark chocolate, melted

142 ml cream

1 tbsp. vanilla essence

Method:

Knead flour, almonds and butter to a dough and add in the yolk, sugar and 1 tbsp. cold water. Form dough and wrap in cling and refrigerate for 1 hour. Roll out dough and line a 9” glass pie plate. Bake blind at 190° with butter paper and beans for 15 minutes, then remove the paper and beans and bake further for 7-10 minutes or until crisp and golden. Cool.

For the filling:

 Whisk the egg whites and sugar in a bowl over a pan of simmering water for 5 minutes until thick and glossy. Remove from heat and whisk for 2 more minutes. Fold in chocolate, cream and essence. Pour into pastry case and chill until set. (Can be served plain or with more cream and fruit)

source:Zarnak Sidhwa In Chocoholics On

DATE & CHOCOLATE PATIES

DATE & CHOCOLATE PATIES

DATE & CHOCOLATE PASTRIES

Ingredients

Puff pastry, as required

Chocolate spread, as required

Dates, 1/3 cup pitted and chopped

Milk chocolate, 1/3 cup cut in large chunks

Hazelnuts toasted and chopped ½ cup (or use almonds)

1 egg

Water 1 tbsp.

Method:

For the egg wash, beat the egg with water and set aside. Roll out puff pastry and cut into 4” squares. On each square put in the center, a tbsp. of choc spread, few dates, nuts and choc chunks. Fold over into a triangle. Brush edges with egg wash and crimp sides with a fork to seal well. (At this stage, the pasties may be frozen in a single layer). Prick top of the pasty with a fork, brush with egg wash. Transfer to a lightly greased tray and bake in a preheated oven for 12-15 minutes or till golden. Serve warm.

source:Zarnak Sidhwa In Chocoholics On

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Almond CREAMY STUFFED DATES

Ingredients

Dates, pitted     10 Oz

Cream       2 Oz

white or dark Chocolate    4 Oz

Whole blanched almonds    2 Oz

Method:

Boil cream. Remove from heat and add chocolate, stir till it melts. Let it cool and thicken. Put mixture in a piping bag and pipe in the cavity of the pitted date. Top with a whole blanched almond. Refrigerate and serve. 

FRIED CHICKEN

FRIED CHICKEN

FRIED CHICKEN

Ingredients :

8 chicken pieces
1 quart Water
3 tablespoons Salt (used for soaking)
BATTER FOR COATING:

½  cup     milk
2   egg      beaten
4tbsp      flour
1 tbsp      Corn flour
½ tsp       white pepper
1 tablespoon      salt (for recipe)
1 teaspoon         black pepper
1tbsp     Worcestershire sauce
1/2tsp       backing powder

METHOD:

Place chicken into large bowl of salted water and allow to soak for approximately 30 minutes.
Beat egg and mix with milk in a bowl. Add and mix 2 flours in a dish n all other ingredients in a separate bowl.Remove and dry chicken using paper towels.Place in flour mixture, place in milk/eggs mixture, and then back into flour mixture. Do this one piece at a time making sure that each piece is covered completely during each step.
If you are using a deep fryer, cook a few pieces at a time for about 15 to 20 minutes, turning occasionally. Similarly, if pan frying, cook covered, turning occasionally for about 25 – 30 minutes.
Make sure you check the middle of the largest chicken piece cooked to check for doneness. (No pink)
When done, allow chicken pieces drain on paper towels and enjoy with your family:)
Source: Qurat ul Ain

Fried Potato Pockets with Meat

M'Batten-Fried Potato Pockets with Meat 

Fried Potato Pockets with Meat

Ingredients

1 pound of ground lamb (or beef)
1 onion, grated
¼ cup of finely chopped cilantro
¼ cup of finely chopped parsley
6 scallions, chopped, only the white part
1 teaspoon of salt
1/3 teaspoon of red chile pepper
¼ teaspoon of cinnamon powder
1 teaspoon of paprika
½ teaspoon of turmeric powder
3 garlic cloves
1 egg
1 tablespoon of tomato paste
1 tablespoon of olive oil
Large white potatoes
Flour egg and vegetable oil for frying

Directions

 Preparing the Meat

1. Mix the egg, spices, garlic and tomato paste with ground meat.

2. Over medium heat, drizzle the olive oil in your pan.

3. Add the grated onion and cook for a few minutes.

4. After a few minute of cooking the inions, add the meat.

5. Cook the meat until done.

6. Once the meat is cooked, about 10 minutes, taste the meat and cook the spices accordingly.

7. Place the meat in a large bowl.

8. Add the cilantro, parsley and scallions to the cooked meat.

9. Let the mixture cool down.

Preparing the Potatoes

1. Peel the potatoes

2. Slice the potatoes – the goal is to get pieces that look like a potato sandwich to fill with the meat.

3. Slice about ¾ of the way through the potato then make the next slice all the way down the potato.

 Assembling and Frying the M’Batten

1. Take a potato sandwich and fill it with the meat then dip it in the egg and the flour.

last step is to fry the M’Batten

1. Heat the oil until it becomes very hot, then fry the M’Batten until they become golden brown.

2. Lace the fried M’Batten on paper towels to drain excess oil then sprinkle salt on top.

3. Serve immediately.

Mixed Veggies Pilau & Shredded Meat

 Mixed Veggies Pilau & Shredded Meat 

 Mixed Veggies Pilau & Shredded Meat 

INGREDIENTS

300gm rice (1 and a half cups), washed 2-3 times then soaked for half an hour.

On a small saucer, keep these spices ready:

1 level tbsp. whole cumin
½ tsp. whole pepper
2 sticks of cinnamon
2 cloves
2 cardamom

Also, you will need:

½ cup shredded boiled meat (I used lamb)
2 onions, chopped
½ tsp. turmeric powder
½ tsp. cumin/coriander powder
½ tsp. freshly ground roasted cumin powder
2 tbsp. butter
4 tbsp. oil
½ tsp. garlic paste
a bit of chopped coriander
2 potatoes, peeled and cut into quarters
¾ cup half-boiled mixed vegetables (I used a combination of peas, carrots, sweet corn and capsicum)
1 green chilli, chopped finely
water or stock, warm (for every cup of rice, you will need 1 and quarter cups of water)

TIP: Boil the meat in water with a bit of salt and pepper powder, garlic and ginger paste until tender, then drain and shred. Use the leftover stock/soup to cook your pilau with. You can adjust the deficit with water if needed.

INSTRUCTIONS

Take a pan and put it on your stove. Remember that the rice will double after cooking and the meat, veggies and potatoes will go in there too so you will need to have enough space in the pan. Turn on the heat and once the pan is hot, add the oil and butter.

Then add the spices you had placed on the saucer. Cumin, cardamom, cinnamon, pepper, cloves.

Once they splutter in the oil, add your chopped onions. Fry them until they are translucent, stirring with a wooden spoon. Then add the turmeric and cumin/coriander powder.

Let these fry for a few minutes, then add the garlic paste and potato cubes. Fry together for a couple of minutes, then add the shredded meat and veggies. Stir for a couple of minutes then add the stock/water and some salt. Let the stock simmer and taste for the salt. You should be able to feel the saltiness. If it feels just right, it means you have too little. Remember that the rice will need some salt too, so let the salt be enough that you can taste it to be a bit more than you would want. Not too much of course!

As soon as the the water starts boiling, drain your rice (which should have been pre-soaked for about half an hour) and add this rice to the stock. Sprinkle a bit of coriander on this, and stir a little. Let this cook on high heat for 2-3 minutes, stirring now and then, then reduce the heat to medium and keep cooking it whilst covered until the water diminishes, giving it a stir every now and then to make sure all the rice is cooked evenly and perfectly.

When you find there is very little water left in the rice, reduce the heat to the lowest point possible. Seal your pan by using a tight lid or wetting a kitchen towel and placing it over the pan then placing a lid on top of it.

Leave the rice to continue steaming on very low heat for a good 10 mins. Switch off, and serve with accompaniments of your choice!

Sources by fauzia kitchen fun

Kunafeh

knafeh

knafeh

Ingredients
Dry vermicelli 400 gm
Butter 125 gm melted
Unsweetened Rubry 200 gm
Khoya 200 gm
Milk ½ cup
Ingredients for sugar syrup
Sugar 250 gm
Water 3/4 cup
Lemon juice 1 tsp
Rose water 1 tbsp
Method for Sugar Syrup
Cook together 250 gm sugar, ¾ cup water, 1 tsp lemon juice and 1 tbsp rose water till you get thin sticky syrup.
Method for knafeh
Break the 400 gm vermicelli and pour 125 gm butter on it, mix well, line a baking dish with this broken vermicelli, press to make a firm base, especially around edges using your thumb. In a pan over low flame, cook200 gm rubry, 200 gm khoya and ½ cup milk, keep stirring until its thick and no liquid remains, pour this mixture on top of the base, then again layer top with same broken vermicelli, bake at 180 degree C for 20 minutes, take out of oven and pour sugar syrup while hot, rest for a while then over turn, cut into squares and serve.

Cold Coffee (Iced coffee)

Cold Coffee (Iced coffee)(by manjula)

Cold Coffee (Iced Coffee)

Ingredients:

• 8 oz milk
• 1 tablespoon dark roasted instant coffee
• 3 tablespoons sugar
• 2 cups of ice

Method

1. Blend the coffee, sugar and milk together for about 30 seconds until the sugar and coffee are mixed well with milk. Add ice and blend at a high speed for a minute until coffee becomes frothy.
2. Serve in tall glasses and sprinkle with dry coffee powder.

Notes

Serve the cold coffee with a scoop of vanilla ice cream and shaved chocolate turning the cold coffee into the dessert.

Rich Coffee Cake

Rich Coffee Cake(Chef Shireen)

0

rich coffee cake

Ingredients

For cake:

Flour 6 Oz

Baking powder 1 teaspoon

Chocolate 5 Oz (grated)

Butter 8 Oz

Brown sugar ½ cup

Sugar ½ cup (granulated)

Vanilla essence 1-12 teaspoon

Egg 4

Coffee powder 2 tablespoon

For Soak Cake:

Milk ½ cup

Icing sugar 2 tablespoon

Coffee 1 tablespoon

For Cheese Frosting:

Icing sugar 2 cup

Soft butter 4 Oz

Coffee 1 tablespoon

Cream cheese ½ cup

Cooking Directions

Preheat oven to 180c. Butter two 9 inch sandwich pan. In a bowl, beat together one the butter with brown sugar, granulated sugar and vanilla essence until creamy. Then add one egg at a time alternating sieved flour, baking powder and salt. When the mixture is form, set the beater on slow speed and beat in the melted chocolate mixed with coffee. Spoon the batter into two 9 inch greased pan and bake for 45 minutes. Cool the cake completely in the pan. On serving platter, place one layer of cake. Dissolve icing sugar and coffee in milk and moist the bottom layer of cake. Beat together Icing sugar, butter, coffee and cream cheese together until foamy and spread half of it on moist layer. Cover the second layer of cake and again moist it with coffee syrup, cover the sides and top of cake with frosting. Sprinkle grated chocolate on top. Rich Coffee Cake is ready to serve.

How colors affect our mood!

How colors affect our mood!

How colors affect our mood!

We are able to see around 7,000,000 colors; some blends can create a clash of the senses where as other color combinations create an atmosphere of harmony and balance. Some color has different meaning in different cultures. Many designers,athletes,restaurateurs,advertisers, health care providers and teachers are now building on their knowledge about color.to improve health, efficiency, mood, performance, and appetite.

How colors affect our mood!

Here is a most popular colors and their accepted behavioral and health related meanings:

RED:

Romance, excitement, energy, dominance. Increases performance on difficult tasks and athletic spirit.

How colors affect our mood!

WHITE:

Cleanliness, innocence, simplicity, purity. Health professionals wear white to evoke sterility.

How colors affect our mood!

Black:

Power, sophistication, formality, elegance, independence, depth, Authority, and style.

Black is generally associated with the absence of light, so when it is painted on the walls it will make a room feel smaller and darker.

How colors affect our mood!

Brown:

Earth, nature, safety, stability, elegance. Brown is a very neutral color and gives off a nature vibe And It is the color of Mother Earth. 

How colors affect our mood!

GREEN:

Hope, comfort, relaxation, naturalness. Connected to nature; promotes a sense of calmness.

How colors affect our mood!

BLUE:

Coldness, loyalty, peace, professionalism. Associate with the sky and ocean. Increases Proficiency in creative work.

How colors affect our mood!

YELLOW:

Liveliness, happiness, cheerfulness. Brightness of sun, summer and flower. Boosts optimism.

Right choice of colors can create a haven for relaxation that can increase efficiency, stimulate mind and raise energy levels.

How colors affect our mood!

Thermal or warm colors of red, yellow and orange are stimulating, strengthen, raise blood pressure, and tonify.

How colors affect our mood!

Electrical or cool colors of blue, calm, indigo, ease inflammation, violet sedate and lower blood pressure.

Physiologically color/light reaches the hypothalamus, that regulates the pituitary gland. Each color has a different wavelength and his initiates’ specific responses in the nervous system.

How colors affect our mood!

Newborns with jaundice are placed in blue light Seasonal Affective Disorder; (sad) is treated with full-spectrum light.

Easy Coffee Cake

Easy Coffee Cake

Ingredients

• Nonstick spray
• 2 sticks unsalted butter, room temperature
• 2 1/4 cups sugar, divided
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 tablespoon brown sugar
• 2 tablespoons powdered sugar

• DIRECTIONS

  Preheat the oven to 350 degrees F. Spray a Bunt pan with nonstick spray.

  Using an electric mixer, mix together the butter and 2 cups of sugar in a small bowl. Add the eggs, 1 at a time, then add the sour cream and vanilla and mix until blended. In a separate bowl, mix together the flour, baking powder and salt. Add half of the dry ingredients into the wet ingredients and mix until just blended, then and the remaining dry ingredients and mix until well combined.
  In a small bowl, combine the remaining 1/4 cup sugar, cinnamon, brown sugar and mix until well combined.

  Pour half of the batter into the Bunt pan. Sprinkle the cinnamon sugar mixture over the batter, then pour the remaining batter over the sugar mixture. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes to 1 hour. Let cool until just slightly warm. Remove the cake from the Bunt pan to a serving dish and sprinkle powdered sugar over the top.

    

Cinnamon Coffee Cake Recipe

Cinnamon Coffee Cake Recipe

Cinnamon Coffee Cake Recipe

Ingredients 

1 1/4 cups granulated sugar
1/4 teaspoon salt (if you use unsalted butter)
1 1/2 cups flour
1 T ground cinnamon
6 T melted butter

Filling

1 cup brown sugar, light or dark
1 1/2 tablespoons cinnamon
1 teaspoon unsweetened cocoa powder

Cake

3/4 cup salted butter
1 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 eggs
3/4 c plain yogurt
1 1/4 c milk
3 3/4 c flour

method

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan

Make the struesel topping first by mixing together the sugar, salt, flour, and cinnamon. Add the melted butter, stir until combined - it will look crumbly. Save for later.

In a seperate bowl, make the cake filling by mixing together the brown sugar, cinnamon, and cocoa powder.

In a third larger bowl, make the cake. Beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after you add each one.

In a separate bowl (you'll be doing a lot of dishes later), whisk together the yogurt and milk till well combined. Add the flour to the large bowl with butter mixture, and alternate with the milk/yogurt mixture, beating gently to combine.

Spread half the batter into the greased pan, spreading evenly and to the edge. Sprinkle the filling on top of this layer of batter. Then spread the remaining batter on top of the filling. Use a butter knife to gently swirl the filling into the batter. Don't combine filling and batter completely - just swirl the filling through the batter. Sprinkle the bowl of struesel topping over the batter in the pan. Bake the cake 50-60 minutes until golden brown around the edges and a toothpick comes out clean. Let it cool about 20 minutes before serving from the pan.