Coconut Lemon Slice...

Coconut Lemon Slice

Ingredients
Biscuits Crushed 1 cup
Desiccated Coconut 1 cup
Condensed Milk 1 tin
Butter 100 gm
Lemon rind 1 tsp
Ingredients for Icing
Castor Sugar 1 cup
Butter 1 tbsp
Water 1 tbsp
Lemon juice 2 tbsp
Coconut for garnishing
Method


In a bowl mix together 1 cup crushed biscuit, 1 cup desiccated coconut and 1 tsp lemon rind. Mix well.
In sauce pan heat 100 gm butter, add 1 tin condensed milk and mix well.
Mix both the mixtures and put in a tin, chill for 15 minutes till firm.
Method for Icing
Mix together 1 cup castor sugar, 1 tbsp butter, 2 tbsp lemon juice and 1 tbsp water. Spread in tin on the biscuit base.
Spread some desiccated coconut on top and serve chilled

Chocolate Fudge

      CHOCOLATE FUDGE

      Unsalted butter 75gm
      Plain chocolate (Chopped) 500 gm
      Sweetened condensed milk 1 can (14 oz)
      Vanilla essence ¼ tsp

      lightly greases an 8inch tin with butter. Place on Direct heat not double boiler on medium heat 500 gm chocolate, 1 can condensed milk and 75gm butter in a pan and heat gently, till butter melts and mixture is smooth  Stir constantly   Do not let it boil. or fudge will be brittle.Once all ingredients are melted,Remove from heat ,  transfer to a glass bowl and  . Add ¼ tsp essence.beat with hand mixer until thick and glossy. Beat till thick and glossy. pour in the Put in 8 x 8 inch greased pan Chill in tin overnight. Take out and cut in squares and put a walnut half over each piece and serve.
note  Put in fridge for at least 12 hours before cutting pieces, adding nuts (if required) and serve.
      *you can add nuts or sultanas into the fudge mix before turning out into pan to set.

Cream Caramel..

  Cream Caramel a famous dessert which is presented with caramalised sugar.enjoy the recipe :)

     

      6 Tbsp (6oz) sugar

      Custard

      8 eggs

      1 kg milk (fresh or tetrapak)

      1 tsp vanilla essence

      Few drops yellow colour

      6 Tbsp (6oz or 1/2 cup) fine sugar

      Preheat oven to 180 degrees

      Place pan on heat, add sugar for base and cook till golden colour. Remove immediately and pour into mould*. Let caramel cool. ***pls be careful caramel is very hot and can burn***

      In a seperate bowl whisk together eggs and sugar. Once well mixed add milk and vanilla. Strain though sieve so custard will be silky to another bowl. Using a cup, gently pour seived custard into caramel filled mould.

      Place mould into a high edge dish or pan and fill half way of pan with water. Bake in oven for 1 hour.

1 hour in a water bath - put cream caramel in a high edge dish fill pan with water so it is half way up on the outside of creamcaramel dish and bake.

      Once cream caramel is cooked, allow to cool for 1/2 an hour on bench, then put in fridge for at least 6hrs (or overnight) and then turn over to serving dish and serve chilled.

How to Make Bread Rose Step by Step..

Step by step instructions for Bread Roses.

Bread Rose

Iam always looking for pizza do creations.And had tried alot of new recipes with the basic dough for pizza,chicken bread or dinner rolls.After my successful try of chicken bread now the next target was bread Roses...nd finally i done with it :P they turned out so beautiful as they had been plucked from Rose Garden.Here is step by step recipe for my Bread rose...

These pretty rolls are guaranteed to be a hit, they look so pretty it’s almost a shame to eat them! But they don’t just LOOK good they taste amazing too!! Soft buns with a delicious filling, you can use any filling of your choice. Even crumbled feta and spinach works beautifully!

I had used chicken filling which i used last time with my chicken bread.it is so easy to make and can b used in any kind of sandwitchs and chicken wraps or samosas.for chicken filling follow the given recipe of chicken filling:

1½ - 2 cups   chicken boiled and shredded

1 medium or 2  small onions chopped finely

1 tsp  . salt

1 tsp.   black pepper

2 tbsp.   coriander leaves

4 chopped  green chilies

1 tsp.  All spice powder

2 tbsp.  flour

2 tbsp.  butter

1 cup     milk

Heat 2 tbsp. butter in a non.stick pan.Now  fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. All spice Powder. Then.add the milk, cook till thick, now put in the shredded chicken and mix well add chopped green chilies and coriander leaves, remove and cool completely.

Next, prepare the dough.

4 cups   all purpose/plain flour

1 tbsp.   instant yeast

2 tbsp   . powdered milk

1 tsp.      salt

4 tbsp   . oil

egg 1   (plus 1 for glazing)

1 tsp.   castor/grinded sugar

In a bowl mix the following ingredients together: 4 cups flour, 1 tsp. salt, 1 tsp. castor sugar, 2 tbsp. milk powder, 1 tbsp. yeast, 4 tbsp. oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.

                      Divide the dough into 15-16 sections and shape them into neat balls.

                  

               Now you can start shaping the Roses. Roll out each ball to about 4″ diameter.

      Brush a bit of butter on the circle of dough. Make 4 diagonal slits, 

leaving the center intact,

Add your filling in the center of the rolled sheet.

                                Take one of the sections and cover the side of the filling with it. 

   Take the opposite side’s section and cover the other side of

 the filling with it.

                                Repeat with the two last sections, pinching the dough on

                                                  the side to seal it.

                                               Repeat until all rose-rolls are ready.

. Pre-heat your oven to 180 C. Brush each rose gently with egg yolk mixed with a tsp. of milk. Sprinkle with sesame seeds, Place the prepared Rose on a greased tray and bake for about 15-20 minutes or until tops are golden and roses are ready.

Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft,Once you made this roses,definitely you will fall in love with them as i did :)

TIP These can be served as is, with a chutney of choice, or as an accompaniment with any meal or soup.

Orange Cheese Cake

Orange is my most favorite fruit and after winter iam looking everywhere for the oranges hence it is sometimes substituted by caned orange products.I was not much fond of cheeseCakes but one day i tried Oreo cheese cake and then i fall in love with the cheese cakes.I'll share my Oreo cheese cake very soon. But here is the recipe for Orange cheeseCake which i made in winter using fresh orange juice.It was so good looking dat every person in my family loved it before eating :P but the taste is soooo delicious..The citrus orange taste along with cream cheese and biscuit base.Its is so easy to make and need no baking.Must try it you gonna love it :)
First Look of Orange Cheese Cake

Everyone Fall in love with this cake.

Here is the recipe...

     ORANGE CHEESE CAKE

      For Base:

      digestive biscuits - 2 cups (crushed)

      butter - 3 Tbsp (melted)

      . Directions:

Crush the biscuits roughly. You can either do this by putting them in a plastic food bag and crushing them with a wooden spoon or you can crumble them with your fingers.

Put the biscuits into a bowl and mix in the melted butter. Put the mixture into a loose bottom cheesecake tin and, using your fingers or the back of a spoon to spread it evenly, press it down in the tin to form the base.  bake in pre-heated oven at 180C for 10 mins.

      . For Filling:

      Curd - 1/2 Kg (hung overnight in fridge to make curd cheese) OR you can use Cream Cheese      instead of curd cheese.

      orange juice -   1/2 cup

      orange jelly -    1 packet (not cooked in water, just crystals)

      gelatine powder -   1 - 1.5 Tsp

      eggs -    2 (separated, yolks are not required)

      caster sugar -    3/4 cup

      dairy cream -   200 g (whipped)

      Directions:

      beat 2 egg whites well till they're foamy. keep aside.

       take a separate bowl, add curd cheese in it and caster sugar and beat well.

       now mix gelatin in orange juice while heating, it should be mixed properly, cool it. and add into            the above mixture.

       also add orange jelly crystals while beating.

       beat it well.

      now fold whipped cream in the above mix. and after that fold the egg whites into it.

      pour this mixture over the biscuits layer into the loose pan. chill in refrigerator for setting.

     Decorate with whipped cream and Orange jelly also place fresh orange sliced for decoration.

     Enjoy :)

Chicken Bread

Chicken Bread my most favourtie snack or bread since my childhood :P i had never thought it would be so easy to make.... i always thought that this is impossible to make such soft dough at home,but then i challanged my elder sister to make this bread at home, nd when she did it i was surprised to see it :P it turned out awsome that after that i made  successful try for this bread recipe.

Ingredients for dough

All-purpose/plain flour 4 cups
Instant yeast 1 tbsp
Powdered milk 2 tbsp (you can substitute with regular fresh/liquid milk)
Salt 1 tsp
Oil 4 tbsp
Egg 1 (plus 1 for glazing)
Castor sugar 1 tsp

In a bowl mix together 4 cups flour, 1 tsp salt, 1 tsp castor sugar, 2 tbsp milk powder, 1 tbsp yeast, 4 tbsp oil and 1 egg, knead to a medium soft dough with slightly warm water, leave to rise for 1 hour.

Ingredients for chicken filling

Chicken boiled and shredded 1 ½ to 2 cups
Onion chopped finely 1 medium or 2 small
Salt 1 tsp
Black pepper 1 tsp
Coriander leaves 2 tbsp
Green chilies chopped 4
All Spice Powder 1 tsp
Flour 2 tbsp
Butter 2 tbsp
Milk 1 cup
Sesame seeds as required

Heat 2 tbsp butter fry onion till soft then add 2 tbsp flour with 1 tsp salt, 1 tsp black pepper, 1 tsp garam masala....add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.

Now divide the dough into two or three parts depending on what size loaves of chicken bread you want. Roll the dough to a rectangular shape, snip the sides with scissors or a knife, put filling in the center and fold each side so they overlap each other (like a braid) the filling will show slightly but that's OK, brush top with beaten egg, sprinkle sesame seeds and bake on 200 degree C for 25 minutes or so.

Right after taking out of the oven apply butter well on whole bread and let it rest covered with a cloth for 2-3 min to soften the bread completely.

TIP: Make big batches of chicken bread at a go and then wrap them well in cling film or foil, then put them in some sort of a cellophane bag and tie it up tight and freeze. They can keep up to 4 weeks! When you need one, you just thaw it out overnight in the fridge or keep it out on the counter until it's thawed out, then unwrap and zap it in the micro for a minute or so until it warms up, and then splash a little bit of water using your fingertips on it and put it in the oven for about 5 minutes to freshen it back up. Becomes as good as new!