New year Special Cake

Ingredients

·         3/4 cup plus 1 tablespoon all-purpose flour

·         1/4 cup sugar

·         1/4 cup packed brown sugar

·         1/2 teaspoon baking soda

·         1/4 teaspoon salt

·         1/2 cup buttermilk

·         1/4 cup butter, melted

·         3 tablespoons maple syrup

·         1/4 teaspoon vanilla extract

·         1/3 cup finely chopped pecans, toasted

·         GLAZED PECANS:

·         3 tablespoons light corn syrup

·         1/3 cup pecan halves

·         FROSTING:

·         1 package (3 ounces) cream cheese, softened

·         3 tablespoons butter, softened

·         1 tablespoon plus 1 teaspoon maple syrup

Methode

1.  In a large bowl, combine the flour, sugars, baking soda and salt. Combine the buttermilk, butter, syrup and vanilla; stir into dry ingredients just until combined. Fold in chopped pecans.

2.  Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3.  In a small saucepan, bring corn syrup to a boil. Cook and stir for 1 minute or until slightly thickened. Remove from the heat; stir in pecan halves until coated. Place in a single layer on a foil-lined baking sheet. Bake at 425° for 2-3 minutes or until golden brown. Cool.

4.  For frosting, in a small bowl, beat the cream cheese, butter and syrup until smooth. Beat in confectioners' sugar. Place one cake layer on a serving plate; spread with 1/2 cup frosting. Top with second layer; frost top and sides of cake. Garnish with glazed pecans. Store in the refrigerator.

Happy New Year 2015

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Spanish-Omelet

Spanish-Omelet

Ingredients 

Ø  4 eggs

Ø  60g grated Parmesan cheese

Ø  1 teaspoon salt

Ø  pepper to taste

Ø  1/2 tablespoon sweet chilli sauce (optional)

Ø  2 teaspoons olive oil

Ø  1 small onion, chopped

Ø  1 medium potato, cooked, halved and thinly sliced

Method

1.  Break eggs into medium bowl or measuring jug. Beat until well combined. Add cheese, salt, pepper and chilli sauce if adding. Mix.

2.  Heat up frying pan to medium. Add oil and onion, cook until almost golden and add potato. Cook for 3 minutes.

3.  Make sure the potato and onion are spread evenly over pan and gently pour the omelette mix into pan and leave for 5-10 minutes. Keep checking that the bottom doesn't burn.

4.  Turn on grill to medium. When omelette is half cooked (you wiggle the pan and not too much egg slides on the top), turn off heat and place pan under grill.

5.  Check often until the top is golden brown, it should only be a couple of minutes.

6.  Remove from grill and cut to desired size portions. Serve with salt, pepper and chilli sauce.

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Fish Biriyani

Fish Biriyani

Ingredients

For fish masala

·         King fish - ½ kg

·         Onion - 2 big

·         Crushed Ginger & garlic - 1 tablespoon each

·         Crushed green chilli - 1 tablespoon

·         Tomato - 3 medium

·         Coriander powder - 1 tbsp

·         Curd - ¼ cup

·         Ghee/dalda - 1 tbsp

·         Oil

For marination

·         Chilli powder - 2 teaspoon

·         Pepper powder - ½ teaspoon

·         Turmeric powder - 1 teaspoon

·         Ginger & garlic - 1 table spoon each

·         Small onion - 3,4

·         Fenugreek - a pinch

·         Mustard - a pinch

·         Salt

For white paste

·         Coconut - 2 tablespoon

·         Poppy seeds - ½ tablespoon

·         Cashew nuts - 1 tablespoon (soaked in water)

For rice

·         Basmati rice - 2 cups

·         water - 4 cups

·         Cardamom - 6

·         Cinnamon - 2 medium size stick

·         Clove - 6

·         Ghee - 2 tbsp

·         Lemon Juice - 1-2 tablespoon

·         Salt

Instructions

1.  Masala Preparation

2.  Grind together all the ingredients for marination into a fine paste. Marinate the cleaned fish pieces with this paste for half an hour. Grind together the ingredients for white paste & keep aside. Shallow fry the marinated fish till it is half cooked. Add 1 tablespoon ghee/dalda to this oil & saute the onion till it becomes soft. Add the crushed ginger, garlic & green chilli & saute for 3 minutes. Add coriander powder. When the oil starts appearing add the tomatoes.When the tomatoes are cooked well add ¼ cup curd. Mix well. Add the shallow fried fish pieces.Make sure that the fish pieces are covered withgravy.After 5 minutes add the white paste. When the gravy becomes thick & fish is cooked remove from fire.

3.  Rice Preparation

4.  Boil 4 cups of water with half of the whole masala ( cardamom, cloves & cinnamon ) & let it cool. Clean the rice & soak for 25 minutes & drain the water completely. Heat ghee/dalda in a pan.Fry the remaining whole masala and add rice. When the rice starts cracking add boiled water, salt & lemon juice. Cook the rice till the water is completely dried.

5.  Layering the biriyani

6.  Preheat the oven to 180 degree 10 minutes before baking the biriyani.Butter a baking dish. Spread one layer of fish masala first & a layer of rice on top of it. Repeat the same.The top layer should be of rice. You can drizzle ghee & sprinkle coriander leaves in between the layers. Spread a wet cloth over the dish while baking. Bake in the preheated oven for 25-30 minutes. (Refer notes for stove top method) Garnish with fried onions,nuts, raisins.

        

                    ........................Thanks................................

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Mini Mushroom Toast

Mini Mushroom Toast

Ingrdients

2 cups Maida (all pupose flour)

1/2 cup Lukewarm water

1 sachet Dry Yeast

1/2 tsp Sugar

1/4 tsp Salt

1/2 tsp dry herbs

1 tbsp cup Olive Oil

For Toppings:

1 tbsp Olive oil

3-4 Sliced Button Mushrooms

1/8 tsp Black Pepper Powder

Salt, to taste

Mini Mushroom Toast prepartion

1.  Take some water in a bowl and add dry yeast with sugar. Set aside for 5-6 mins.

2.  In another bowl, take maida and mix salt in it. Make a well in center of bowl. Add the yeast mixture and some oil.

3.  Mix them all together and form a sticky dough and knead it for 10 mins.

4.  Brush a bowl lightly with oil and sprinkle some maida in bowl.

5.  Put dough in it and set aside in a warm place to rise until its doubled in size (approx 1 hour).

6.  Once done, punch it well to remove air.

7.  Make small balls (5-6) out of it and roll it thick to make toast base. Bake them in pre-heated oven for 5 mins on 180 degrees.

8.  Heat oil in a pan and add sliced mushrooms in it.

9.  Saute it for 2-3 mins till they are little soft (Make sure you don’t overcook them, else it will start releasing water).

10.    Season it with salt and pepper powder. Mix well and transfer it to another bowl to cool down to room temp.

11.    Arrange these mushrooms on toast base as a topping and sprinkle cheese over it.

12.    Bake it for 10-12 mins until toast-crust is crisp & light-brown in color.

13.    Serve hot as an appetizer or side dish!!!

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