Showing posts with label Baking. Show all posts
Showing posts with label Baking. Show all posts

May 23, 2018

VEGETABLE BAKED RICE

Ingredients:
Olive oil - 1 tbsp
Green onions - 3 (finely chopped)
Long grain rice - 250 gms
Thyme - 1/4 tsp
Bay leaf - 1
Chicken stock - 375 ml (heated)
Butter - 2 tbsp
Celery stalk - 1/4 (diced)
Cooked green peas - 125 gms
Cooked carrots - 125 gms (diced)
Zucchini - 125 gms (diced)
Mushrooms - 125 gms (diced)
Salt and pepper

Method:

  • Preheat oven to 180 degrees.
  • Heat oil in ovenproof casserole and cook onions 3 minutes over low heat.
  • Stir in rice; cook 2 minutes over medium heat. Season and mix in thyme and bay leaf.
  • Pour in chicken stock; cover and bring to boil. Finish cooking 18 minutes in oven.
  • Meanwhile, heat butter in frying pan. When hot, add all vegetables and cook about 3 to 4 minutes. Season generously.
  • Add these vegetables to casserole about 5 minutes before rice is done.

May 22, 2018

MOUSSAKA

Ingredients:
Cooked potatoes - 300 gms (sliced)
Neck or shoulder of lamb - 500 gms (minced and cooked)
Tomatoes - 4 (skinned and sliced)
Parsley - little (chopped)
White sauce - 300 ml
Cheese - 100 gms (grated)
Watercress to garnish

Method:

  • Arrange half the potatoes in layers in greased ovenproof dish.
  • Put the meat, sliced tomatoes and parsley on top of the potatoes.
  • Cover with the remaining potatoes.
  • Make the white sauce and stir in most of the cheese and pour over potatoes.
  • Sprinkle with remaining cheese. Cook for 25 minutes in a moderately hot oven, 400 F.
  • Garnish with watercress.

MOLASSES CORN BREAD

Ingredients:
whole bran cereal -1 1/2 cups
All purpose flour - 1 cup
Yellow cornmeal - 1/2 cup
Baking powder - 1 tbsp
Salt - 1/4 tsp
Shortening - 1/3 cup
Sugar - 1/2 cup
Eggs -2
Milk - 1 cup
Molasses - 1/3 cup

Method:

  • In a small mixing bowl stir together bran cereal, flour, cornmeal, baking powder and salt; set aside.
  • In a small mixer bowl beat shortening with an electric mixer on medium speed for 30 seconds.
  • Add the sugar and beat till fluffy. Add the eggs, one at a time, beating well on medium speed after each addition.
  • Stir in milk and molasses. Add flour mixture to beaten mixture, stirring just till combined.
  •  Turn batter into a greased 9*9* 2" baking pan. Bake in a 375 degrees oven about 30 minutes or till the top is golden.
  • Cut into squares to serve. Servewarm.

April 20, 2018

SWEDISH CHERRY CAKE

Ingredients:
Butter - 125 gms
Water - 1/2 cup
Eggs - 3
Castor sugar - 1 cup
Plain flour - 1 1/2 cups
Baking powder - 2 tsp
Grated rind of one medium sized lemon
Glace cherries - 1/2 cup

Method:

  • Bring water to boiling point, stir in butter, remove from heat and allow to cool.
  • Beat together eggs and sugar until thick and creamy.
  • Sift together flour and baking powder and fold in egg mixture.
  • Add cooled liquid and lemon rind and fold in gently.
  • Pour into a well greased baba mould or large ring tin, drop cherries , one at a time around centre - they will fall to the bottom.
  • Bake in a slow oven for one hour or until lightly browned and cooked.

April 18, 2018

PEANUT BUTTER COOKIES

Ingredients:
Shortening - 1/2 cup
(half butter)
Peanut butter - 1/2 cup
Granulated sugar - 1/2 cup
Brown sugar - 1/2 cup
Egg - 1
All purpose flour - 1 1/4cups
Baking powder - 1/2 tsp
Soda - 3/4 tsp
Salt - 1/4 tsp

Method:

  • Mix shortening, peanut butter, sugars and egg thoroughly.
  • Measure flour by dipping method or by sifting.
  • Blend all dry ingredients; stir into shortening mixture. Chill dough.
  • Heat oven to 375 degrees. Roll dough in 1 1/4" balls.
  • Place 3" apart on lightly greased baking sheet.
  • Flatten crisscross style with fork dipped in flour.
  • Bake 10-12 minutes. 


April 13, 2018

SWEET POTATO COOKIES

Ingredients:
Butter - 1/3 cup
Brown sugar - 1/3 cup
Honey - 1/3 cup
Egg - 1 (beaten)
Whole wheat pastry flour - 1 cup
Nonfat dry milk powder - 1/3 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Salt - 3/4 tsp
Cinnamon - 1/4 tsp
Nutmeg - 1/4 tsp
Wheat germ - 3 tbsp
Sweet potato - 1 cup (shredded, peeled)
Grated lemon rind - 1 tsp
Grated coconut - 1/4 cup
Rolled oats - 1 1/4 cups
Chopped nuts - 1/3 cup

Method:
  • Cream together butter, sugar and honey. Beat in egg.
  • Sift together flour, dry milk, baking powder, salt, soda, cinnamon, nutmeg and wheat germ.
  • Add to egg mixture; beat well.
  • Stir in sweet potato, lemon rind, coconut, oats and nuts. Mix well,
  • Drop by teaspoonfuls onto greased baking sheet.
  • Bake at 375 F 10-12 minutes.
  • Cool on rack.


April 06, 2018

CHOCO MANGO MUFFINS

Ingredients:
Maida - 50 gms
Condensed milk - 100 gms
Cocoa powder - 1 tbsp
Butter - 1 tbsp
Baking powder  - 1/4 tsp
Baking soda - 1/4 tsp
Milk - 50 ml

For the mango cream:
Fresh cream - 150 gms
Icing sugar - 1/3 cup
Mango essence - 1/2 tsp
Orange and yellow (mixed) colour - few drops

For moistening:
Mango fruiti - 1/2 cup

Method:

  • Preheat oven at 250 C for 10 minutes. Grease and dust the muffin mould.
  • Beat together all the ingredients for the muffins.
  • Pour into 6 cups and place in the oven. Reduce the temperature of oven to 180 degrees.
  • Bake for 10 - 12 minutes; till fluffy. Cool and unmould.
  • Whip together the cream, icing sugar, essence and colours.
  • Cut the cooled muffins into half; and moisten with mango fruiti.
  • Spread some cream in the middle of the muffins and on the top decorate cream with piping bag.
  • Decorate with chocolate and mango slices. Chill before eating.

WHITE FRUIT BARS

Ingredients:
Shortening - 2/3 cup
Sugar - 1/2 cup
Eggs - 2 (separated)
Sherry flavouring - 1 tbsp
Almond flavouring - 1/4 tsp
All purpose flour - 1 3/4 cups
Baking powder - 2 tsp
Salt - 1 tsp
Cream - 1 cup
Flaked coconut - 1/2 cup
Citron - 1/4 cup (chopped)
Blanched almonds - 1/2 cup (chopped)
Pecans - 1/4 cup ( chopped)
Easy creamy icing

Method:

  • Heat oven to 400 degrees. Mix together shortening, sugar, egg yolks, and flavouring until fluffy.
  • Measure flour by dipping method or by sifting.
  • Blend dry ingredients and add alternatively with cream to the shortening mixture, starting and ending with dry ingredients.
  • Mix only enough to blend after each addition. 
  • Stir in coconut, citron, and nuts.
  • Beat egg whites until stiff; fold into dough.
  • Spread in greased oblong pan and bake about 30 minutes.
  • Spread with icing while still warm.
  • When cool, cut into bars.
  • Cookies improve with mellowing; so bake at least 24 hours before serving.

April 05, 2018

BAKED CORNMEAL AND CHEESE

Ingredients:
Milk - 850 ml
Yellow cornmeal (fine semolina) - 200 gms
Eggs  -3 (lightly beaten)
cayenne pepper - pinch
Salt - 1/2 tsp
Pinch of black pepper 
Parmesan cheese - 75 gms
Butter - 75 gms

Method:
  • Preheat the oven to 200 C. Heat the milk in a large heavy saucepan over moderately h.
  • Ad the igh heat to just below the boiling point. 
  • Reduce the heat and gradually stir in the cornmeal. Cook, stirring continuously to prevent lumps forming for 5 minutes or until the mixture is thick. Remove from the heat.
  • Using a wire whisk, beat the eggs into the mixture, whisking vigorously.
  • Add the cayenne pepper, salt, black pepper and half of the cheese.
  • Pour the mixture into a greased, shallow dish.
  • Dot with the butter, and sprinkle with the remaining cheese.
  • Bake for 30 to 35 minutes, or until set.
  • Cut into squares and serve with a tomato sauce.

ESSIE'S COOKIES

Ingredients:
Butter  - 1/2 cup
Sugar - 1 cup
Egg - 1
Almond extract - 1/2 tsp
All purpose flour - 1 3/4 cups
Baking powder - 2 tsp
Egg white - 1
Sugar - 1/4 cup
Cinnamon - 1 tsp
Toasted split almonds

Method:

  • Mix butter, one cup sugar, egg and extract thoroughly.
  • Measure flour by dipping method or by sifting. Stir together flour and baking powder; blend into shortening mixture. Chill dough.
  • Heat oven to 375 degrees. Roll dough 1/16" thick on lightly floured cloth covered board. Cut with small cookie cutter.
  • Place on ungreased baking sheet.
  • Beat egg white slightly with fork. Brush over cookies.
  • Brush with mixture of 1/4 cup sugar and cinnamon powder.
  • Garnish with toasted split almonds.
  • Bake 8 - 10 minutes.

April 04, 2018

GLACE PEACH AND ALMOND CAKE

Ingredients:
Butter - 185 gms
Almond essence - 1/2 tsp
Castor sugar - 165 gms
Eggs - 3
Glace peaches - 250 gms (finely chopped)
Almond meal - 40 gms
Self raising flour - 225 gms
Plain flour - 75 gms
Milk - 225 ml
Brandy - 2 tbsp

Method:

  • Grease 21 cm baba pan.
  • Beat butter, essence and sugar in medium bowl with electric mixture until light and fluffy.
  • Beat in eggs, one at a time, beating until just combined between additions.
  • Transfer mixture to large bowl; stir in peaches, almond meal, sifted flours, milk and brandy, in 2 batches.
  • Spread cake mixture into preheated pan and bake in moderate oven about one hour.
  • Stand cake in pan for 5 minutes; turn onto wire rack to cool.

March 29, 2018

SPONGE ROLLETTES

Ingredients:
Eggs - 2
Castor sugar - 1/2 cup
Self raising flour - 3/4 cup
Hot water - 2 tbsp
Strawberry jam
Castor sugar

Method:
  • Grease a Swiss roll tin (13*10") and line with greased, greaseproof paper. Beat the eggs until thick, gradually beat in the sugar and continue beating until very thick and creamy.
  • Sift the flour three times, fold in and then quickly fold in the hot water.
  • Pour into the prepared tin, tilting to fill corners.
  • Bake in a moderately hot oven for 12 minutes.
  • Turn on to a tea towel sprinkled with castor sugar, peel off the lining paper and cut off the crisp side crusts.
  • Roll up, unroll, then cut into thirds lengthwise.
  • Spread each strip with jam, cut each into thirds crosswise and roll up.

March 27, 2018

BABA AU ORANGE

Ingredients:
Hot roll mix - 350 gms package
Sugar - 1/3 cup
Butter  -6 tbsp
Eggs - 2
Frozen orange juice concentrate - 150 gms
Sugar - 1 cup
Water - 1 cup
Sliced almonds

Method:

  • Prepare mix following package instructions. 
  • Stir in 1/3 cup sugar and butter. Thoroughly beat in eggs, one at a time.
  • Cover; let rise till double about one hour.
  • Turn into well greased 6 1/2 cup ring mold.
  • Let rise till almost double, 30-45 minutes. Bake at 400 degrees for 30 minutes.
  • If necessary, cover with foil last 10 minutes to prevent overbrowning.
  • Meanwhile, in a saucepan combine the frozen concentrate, one cup sugar and water. 
  • Bring to a rolling boil. Remove from heat.
  • Turn baba out in a shallow baking pan.
  • Immediately spoon hot orange syrup over.
  • Baste with syrup till all is absorbed.
  • Garnish top with almonds.
  • Serve cool.

March 25, 2018

COCONUT LEMON BARS

Ingredients:
All purpose flour - 2 cups
Butter - 1/2 cup
Brown sugar - 1/4 cup (packed)
Eggs - 3 (well beaten)
Brown sugar - 2 cups (packed)
Salt - 1/2 tsp
Coconut - 1 cup (finely shredded)
Raisins - 1/2 cup
Walnuts - 1/2 cup (chopped)
Lemon juice - 2 tbsp
Grated lemon rind - 1 tsp

Method:

  • Heat oven to 350 degrees.
  • Measure flour by dipping method or by sifting.
  • Mix flour, butter, and 1/4 cup sugar thoroughly. 
  • Press firmly into bottom of a lightly greased oblong pan, 13*9 1/2*2".
  • Bake 10 minutes.
  • Mix eggs, 2 cups sugar, and salt together thoroughly.
  • Stir in rest of the ingredients.
  • Spread evenly over the partially baked bottom layer.
  • Bake about 25 minutes. Top will be slightly browned.
  • Cut in 3*1" bars when cool.

March 24, 2018

SULTANA CAKES

Ingredients:
Self raising flour -  1 1/2 cups
Butter - 155 gms
Castor sugar - 2/3 cup
Vanilla  - 1 tsp
Eggs - 2
Pinch of salt
Sultanas - 3/4 cup

Method:

  • Beat the butter (which should be at room temperature) with the vanilla and sugar until light and fluffy.
  • Add the eggs one at a time. Mix together the remaining ingredients and add to the mixture, blend until smooth.
  • Spoon the cake mixture into paper cases in party cake tins, filling them half way up.
  • Bake in the centre of a moderately hot oven for about 15 minutes.


Variation:

  • Add 3/4 cup chocolate pieces instead of sultanas.

March 13, 2018

POTATO WEDGES WITH AIOLI

Ingredients:
Waxy, white fleshed potatoes - 6 (large) (scrubbed clean)
Salt - 1 tsp
All purpose flour - 4 tbsp
Paprika - 1 tsp
Cayenne pepper - 1/2 tsp
Olive oil or melted butter - 2 tbsp
Salt and freshly ground black pepper

Method:

  • Place the potatoes in boiling salted water and cook until just tender but not too soft, about 15-20 minutes.
  • Drain, peel and slice ach potato into quarters lengthwise to form wedges. Pat dry with a cloth.
  • Preheat the oven to 400 degrees.
  • Mix salt, flour, paprika and cayenne pepper in a large bowl.
  • Toss wedges first in oil or butter to coat, then in flour mixture.
  • Bake in a baking dish about 20 minutes, turning after 10 minutes, until crispy and golden brown.
  • Serve sprinkled with salt and pepper, and accompanied by aioli and salsa.
Aioli:
  • For aioli, start with 2 cloves crushed garlic whipped into about 3/4 cup whole egg mayonnaise. Add a pinch of salt and a generous squeeze of lemon juice to taste.
  • Try adding sweet chilli sauce or zest of lime for something different.
  • Serve at room temperature.

March 12, 2018

OVEN PANCAKE

Ingredients:
Eggs - 6
Milk - 1 cup
Butter - 1/4 cup (melted)
All purpose flour - 1 cup
Salt - 3/4 tsp
Butter (melted)
Sifted powdered sugar

Method:
  • In a blender combine eggs, milk, and melted butter. Cover and blend on low speed until mixed.
  • Add flour and salt; cover and blend on medium speed until smooth.
  • Pour into a well greased 13*9*2" baking dish.
  • Bake at 450 degrees for 20-22 minutes  until puffed and golden brown.
  • Drizzle with melted butter and sprinkle with powdered sugar.
  • Serve immediately.

March 04, 2018

CHOCOLATE MINTIES

Ingredients:
Self raising flour - 2 cups
Pinch of salt
Castor sugar - 3/4 cup
Butter - 125 gms (softened)
Peppermint extract - 1 tsp
Eggs - 2
Milk - 1/4 cup
Cocoa - 1 tbsp
Warm milk - 3 tbsp
Peppermint icing

Method:

  • Sift the flour, salt and sugar into the bowl of an electric mixer.
  • Add the softened butter, peppermint essence, eggs and 3/4 cup milk, beat on low speed for one minute.
  • Increase speed and beat for another 2 minutes.
  • Sift the cocoa, mix with the warm milk and then mix the warm milk and then mix into the cake batter.
  • Put paper cases into deep pastry tins, spoon some of the mixture into each and bake in a hot oven for 12-15 minutes.
  • remove, put aside until cold and then top with mint icing.
For Icing:
  • Soften 60 gms of butter, add one tsp of peppermint essence.
  • Gradually beat in one cup sifted icing sugar, then a few drops of green food colouring.


February 27, 2018

BAKED BEAN SUPREME

Ingredients:
Onion - 1 cup (chopped)
Green pepper - 1 (cut into 1" pieces)
Garlic clove -1 (minced)
water -  2 tbsp
Lima beans - 450 gms can (drained)
Butter beans with molasses sauce and bacon - 300 gms can
Red kidney beans - 300 gms can (drained)
Garbanzo beans - 280 gms can (Drained)
Water Chestnuts - 200 gms can (sliced and drained)
Catsup - 3/4 cup
Brown sugar - 2 tbsp
Dijon style mustard - 1 tbsp
Worcestershire sauce - 1 tbsp
Pepper - 1/4 - 1/2 tsp

Method:

  • If using a low wattage oven, first check the oven cavity to be sure it will hold a 3 quart microwave safe casserole.
  • In a 3 quart microwave safe casserole combine onion,green pepper, garlic and water.
  • Micro cook, covered on 100% power for 4-5 minutes or till onion and pepper are tender; drain.
  • Stir lima beans, undrained butter beans, kidney beans, garbanzo beans, water chestnut slices, catsup, brown sugar, mustard, Worcestershire sauce, and pepper into onion mixture.
  • Cook covered on high for 10 -12 minutes tii hot, stirring every 5 minutes.

February 21, 2018

CREAM CHEESE CHOCOLATE CAKE

Ingredients:
Cream cheese - 125 gms
Butter - 60 gms
Castor sugar - 110 gms
Brown sugar - 100 gms (firmly packed)
Egg - 1
Walnuts or pecans - 60 gms (chopped)
Milk - 180 ml
Plain flour - 150 gms
Self raising flour - 50 gms
Cocoa powder - 2 tbsp
Baking soda - 1/2 tsp

Method:

  • Grease deep 20 cm round cake pan, line base with baking paper.
  • Beat cheese, butter, sugars, egg in medium bowl with electric mixture until light and fluffy.
  • Stir in nuts, milk and sifted dry ingredients, in two batches.
  • Spread mixture into prepared pan.
  • Bake in moderate oven about 50 minutes.
  • Stand cake in pan 5 minutes; turn onto wire rack to cool.
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