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Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity. -Voltaire Wednesday, April 11, 2012 Oatmeal Cookies 3/4 cup (170 grams) butter, room temperature .....or less? 3 tablespoons honey plus 3/4 cup granulated sugar. 1 egg 2 teaspoon vanilla essence 3/4 cup (105 grams) all purpose flour 2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoon ground cinnamon 3 cups (260 grams) quaker oats 1 cup (110 grams) walnuts or pecans, toasted and chopped (optional) 1 cup dried cranberries, cherries, or raisins or 1 cup white or dark chocolate chips (optional) Procedure: Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips. For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool. Makes about 14 large cookies Source: http://www.joyofbaking.com/OatmealCookies.html Thursday, April 5, 2012 Quick Garlic Bread Ingredients: 2 cups plain flour 1 cup whole wheat flour 1 teaspoon baking soda or 1/2 tsp instant yeast 2 tablespoon garlic paste 2 tablespoon chopped coreander 1 teaspoon whole grain mustard 1/2 teaspoon salt 1 1/2 cups water 1 tablespoon canola oil or 1 tablespoon olive oil Paneer Directions: Lightly grease a loaf tin and set aside. Stir together the flours, soda/yeast, garlic, herbs, and salt. Stir into the dry ingredients the mustard, oil and water until just mixed. If using yeast, let dough rise for about half an hour and knead briefly once more. Pour into the loaf pan and place in the oven (unheated) for about an hour. Brush top with some olive oil and sprinkle some cheese (paneer) on top. Bake at 200 C.for 45-50 minutes or until a knife inserted into the center comes out clean. Source (modified): http://www.food.com/recipe/garlic-herb-mustard-soda-bread-295501 Tuesday, November 1, 2011 Brown Bread 3 cups whole wheat flour (laal ata), or 1 1/2 cups (195 grams) all-purpose flour + 1 1/2 cups (195 grams) whole wheat flour 2 tablespoons old fashioned rolled oats (optional) 1 teaspoon baking soda 1 teaspoon salt 1 1/2 cups (360 ml) buttermilk (soured milk): 1 1/2 tablespoon of white distilled vinegar, cider vinegar, or lemon juice to 1 1/2 cup of milk at room temperature. Let stand 5 to 10 minutes before using. Procedure: Preheat oven to 375 degrees F (190 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. In a large bowl, whisk together the flours, sugar, oats, baking soda, and salt. Make a well in the center of the flour mixture and add most of the buttermilk. Using yours hands, or a wooden spoon, mix (adding more buttermilk if necessary) until you have a soft moist dough. Transfer to a lightly floured surface and gently knead the dough into a 7 inch (18 cm) round that is about 1 inch (2.5 cm) thick. Place the round on your prepared baking sheet and then, with a sharp knife or clean kitchen scissors, cut a 1/4 inch deep "X" across the top of the bread. Bake for about 40 - 50 minutes or until nicely browned and a toothpick inserted into the center of the bread comes out clean. Makes one seven inch (18 cm) round soda bread. Source: http://www.joyofbaking.com/IrishSodaBread.html Saturday, October 15, 2011 Chocolate Chip Cookies 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 1 1/2 cup granulated sugar 2 tablespoon honey/maple syrup 1 teaspoon vanilla extract 2 large eggs 1 cup (6-oz. pkg.) Cadbury chocolate pieces 1 cup chopped nuts Directions : PREHEAT oven to 375° F/190° C. Beat butter, sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. COMBINE flour, baking soda and salt in small bowl. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Source: http://www.verybestbaking.com/recipes/18476/Original-NESTL%C3%89-TOLL-HOUSE-Chocolate-Chip-Cookies/detail.aspx Saturday, August 27, 2011 Chapali Kebab Beef Keema - 1kg Onion big, chpped - 4 Kacha Morich sliced - 8-10 Dhone pata Ginger + Garlic + Onion paste - 2 tsp Soya Sauce - 1 Tbsp Bread piece - 3 Flour - 2 Tbsp Salt - 1.5 tsp Mix all ingredients, roll handfuls into loafs and fry in shallow pan n high fire. Makes about 30 pieces. Source : Noor Hossain Friday, July 15, 2011 Basbousa 2½ cups semolina (shuji) ½ cup desiccated coconut - optional ½ cup flour 1 tsp baking soda 1 tsp baking powder ½ cup sugar ½ cup butter oil (warm) 1½ cup yogurt 1tsp vanilla essence. approx 25 blanched almonds/pistachio/raisin Milk if needed Syrup 1 ½ cups sugar 1 cup water 1 tsp lemon juice 1 tsp rosewater Preheat the oven to 190°C (375°F), grease a 12" x 8" x 1" baking dish and may sprinkle a little semolina over it. Mix the semolina with the dry ingredients - coconut, flour, sugar, baking powder, baking soda and sugar. Mix in the butter oil to the semolina well. Next add yogurt and vanilla. The mixture should be stiff but not dry, if it is too difficult to stir add a little milk. Rest the mixture for 30 mins. Spread the mixture into the baking pan, then cut it diagonally into diamonds about 5cm (1") wide. Place an almond in the center of each diamond. Bake the cake for 30-40 minutes, or until golden on top. Retrace the cuts made prior to baking with a knife. Whilst the cake is cooking, begin the syrup. Combine the sugar and water in a small saucepan over medium heat, stirring until all the sugar has dissolved. Bring the mixture to the boil, then reduce the heat and simmer for 5-8 minutes. Remove from heat and stir in the lemon juice and rosewater. Pour the warm syrup over the hot basbousa. Let it stand until it reaches room temperature. Source: Adapted from http://www.youtube.com/watch?v=0CGs88nEEeg Thursday, July 7, 2011 Coffee Walnut Cake Sugar 1/2 cup (Caster/Refined) Eggs 2 Instant coffee 1/2 tablespoon (dissolved in 1 tablespoons of boiling milk/water) Flour 1 cup Walnuts ( chopped) 1/4 cup Baking powder 1 tsp Preheat the oven to 180C . In a bowl, beat the butter and sugar together until very light and pale. Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg. Add the coffee to the mixture and stir well. Add the flour and walnuts and stir well to completely combine. If the mixture is too thick, add a splash of milk. Spoon the cake mixture into a greased 20cm/8in cake pan. Bake 20-25 minutes. Check by pressing gently with your finger - the cake should spring back. Source: Adopted from http://www.bbc.co.uk/food/recipes/coffeeandwalnutcake_87248 Sunday, July 3, 2011 Chocolate Cake 1 1/2 cups (195 grams) all purpose flour 1 cup (200 grams) granulated white sugar 1/4 cup (25 grams) unsweetened cocoa powder (not Dutch-processed), sifted 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1/3 cup (75 grams) unsalted butter, melted 1 cup (240 ml) warm water 1 tablespoon lemon juice (or vinegar) 1 teaspoon pure vanilla extract Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. In an ungreased 8 inch (20 cm) square cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt. Add the melted butter, water, lemon juice, and vanilla extract. With a fork, mix all the ingredients together until well blended. Bake in preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool. Source: http://www.joyofbaking.com/ChocolateCake.html Read more: http://www.joyofbaking.com/ChocolateCake.html#ixzz1QyM1mss6 Friday, June 24, 2011 Apple Pie CRUST 1: 2 1/4 cups white flour 1 tsp. salt 3/4 cup butter 1/3 cup ice water Mix the flour, salt and butter together. Add the chilled water one tablespoon at a time. You should be able to gently press the dough into a ball. Handle the dough as little as possible; overworking will make it tough. CRUST 2 [low fat, http://answers.yahoo.com/question/index?qid=20101130042214AAmBy0K] 2 3/4 cups sifted all-purpose flourOne dough is ready, divide in near half. 1 teaspoon salt 1/2 cup vegetable oil 1/2 cup milk Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Generously dust a clean, dry surface with flour Roll out each dough part to 1/4cm thick Press one rolled out sheet into the pie pan base so that the sides are covered and about 1cm is left extra. Add filling (see below) Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. Cut 3 to 5 slits in the top. FILLING 1 cup sugar 1 table spoon flour 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1 teaspoon ground cinnamon 2 teaspoon Lemon juice 7 medium sized apples sliced (3 cups) 2 tablespoons butter Heat oven to 230 °C/450 °F. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Pour into pastry-lined pie plate. Dot with lemon juice and then butter. Cover with top crust and seal the edges. Cut slits in the top. Bake 15 minutes at 230 °C. Reduce heat to 180 °C and continue to bake for another 30 to 40 minutes until crust is brown and juice begins to bubble through slits in crust. Source: Siddika Kabir's cookbook "Ranna Khaddo Pushti"
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(1 šalica = 240 ml) 1/2 šalice biljne masti (sobne temperature) 1 i 1/2 šalice šećera 2 jaja (sobne temperature) 60 ml crvene boje za kolače 2 žlice kakaa u prahu (vrhom pune) 3/4 šalice tekućeg jogurta 1/4 šalice mlijeka 2 i 1/4 šalice brašna 1 žličica soli 1 žličica ekstrakta vanilije 1 žličica praška za pecivo 1 žličica alkoholnog octa Krema: 3 žlice brašna 1 šalica mlijeka 1 šalica šećera 1 žličica ekstrakta vanilije 1 šalica maslaca (ne margarina) Priprema: Pećnicu zagrijte na 180°C. Električnom mješalicom izradite biljnu mast, šećer i jaja u kremastu smjesu. Od kakao praha i crvene prehrambene boje napravite jednoličnu smjesu sličnu pasti pa je dodajte smjesi s biljnom masti. Polako i postepeno naizmjence dodavajte jogurt, mlijeko, brašno, sol. Dodajte i ekstrakt vanilije. U manjoj zdjelici pomiješajte prašak za pecivo s octom pa zajedno dodajte kremi koju miksate. Smjesu razlijte u 3 papirom obložena kalupa promjera 20 cm. Pecite u pećnici 24-30 minuta tj. dok zabodeni štapić iz biskvita ne izađe čist. Krema: Usipajte brašno u manji lonac te mu postepeno dodajte mlijeko, stalno miješajući pjenjačom kako biste izbjegli stvaranje grudica. Stavite lonac iznad srednje jake vatre i zagrijavajte, stalno miješajući, dok se krema jako ne ugusti. Uklonite s vatre i ostavite da se u potpunosti ohladi. U zdjeli električnom mješalicom pjenasto izradite maslac, šećer i vanilijin ekstrakt pa smjesu dodajte ohlađenoj kremi. Najvećom brzinom izradite kremu tako da postane prozračna i pjenasta, poput šlaga. Biskvit koji ste namijenili za bazu torte premažite 1/4 kreme, poklopite drugim biskvitom, premažite kremom te stavite treći biskvit. Ostatkom kreme premažite cijelu površinu torte. Stavite u hladnjak i pustite da se krema malo stegne, a biskvit povuče vlagu i postane sočniji.