desserts reciepes

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Peach Tart

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Here is the last recipe for this weekend.


For the crust:

- 4.5 or 5 cups flour

- 250 gr. butter

- 2 eggs

- 1/4 pouch vanilla powder

- 1.5 cup confectioner's sugar

- 1 lemon zest

(I got the recipe for the crust from the section where Selim Ileri explains the tailor's daughters' tarts.)


Sieve the flour into a wide mixing bowl. Make a hole in the middle and put in thinly sliced margarine with a knife. Knead it until you can't see the margarine anymore. Put a damp cloth over the mixing bowl and let it sit for an hour. Spread oil and flour onto the inside of a tart pan and spread the dough over it. Make slits in the dough so that it won't rise. Bake it in a 175°C (347 F) oven until golden brown. Take it out of the oven and let it cool.


For the chocolate sauce:

Cook one packet of powdered chocolate sauce with half a liter of milk. Mix it while it cools. When it does, pour half of it on the tart crust.


To decorate:

Boil 4 large peaches in 3 cups of water and 1.5 cups of sugar. After they've been boiled, drain out the water with a strainer. After they've cooled, stick grapes in the holes.


For the jelly:

Mix a packet of jelly with 2 tablespoons of sugar. Boil it in a cup of water and let it cool. Afterwards, pour it over the peaches and grapes, starting from the middle. Pour the remaining chocolate sauce over the peaches. Let it cool and serve.



May 31, 2004 in cakes
 

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Chocolate chip butter cakeChocolate chip butter cake

Chocolate chip butter cake
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Serves15

INGREDIENTS
120g butter
1 cup (200 g) sugar
3 eggs
21/2 cups (300 g ) flour
3 teaspoons baking powder
pinch of salt
3/4 cup (170 ml) milk
1teaspoon vanilla essence
150g dark chocolate, chopped

PREPARATION
Whip butter and sugar with an electric mixer until creamy.
Add the eggs one at a time, whipping vigorously after each addition.

Sift together the flour, salt and baking powder and fold in, alternating with the milk and vanilla essence.

Add 100 g of chopped chocolate and mix well.
Pour the batter into a well greased and floured loaf tin and sprinkle the remaining chocolate.

Bake in moderate oven for about 40 minutes or until golden brown. Cool for some minutes in the tin before turning out.
 

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receta65.jpg



Bread and butter pudding with raisins


Serves 12

INGREDIENTS
½ cup (115 g) raisins
¼ cup (60 ml) rum
50g butter
10 slices of white bread
3 eggs, slightly beaten
1 ¼ cups (300 ml) cream. double
1 ¼ cups (300 ml) milk
1teaspoon vanilla essence
½ cup (100 g) sugar
½ teaspoon ground cinnamon

PREPARATION
Macerate the raisins in the rum until well soaked.
Grease the bottom and sides of an ovenproof dish.

Butter the slices of bread and arrange them on the base and sides of the dish, overlapping.

Place raisins over the bread.
Mix the slightly beaten eggs with the cream, milk, vanilla, cinnamon and sugar in a bowl.
Pour this mixture into the ovenproof dish, over the raisins.

Set aside for about 10 minutes before baking.
Bake in a moderate oven for about 15 minutes.
 

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receta51.jpg



Country pudding




Serves 12

INGREDIENTS
1000 ml (4 cups) milk
150g rice
200 g (1 cup ) sugar
5 eggs
50 g butter
pinch of salt
1teaspoon finely grated lemon rind

PREPARATION
Place milk, 3/4 cup sugar and rice in a saucepan.
Cook over moderate heat, stirring continuously until the sugar is well dissolved and the rice is ready and has absorbed all the milk.

Remove from heat, add butter, salt and lemon rind and cool for a few minutes.
Beat and fold in the eggs.

Cover the inside of a pudding basin or ring tin with caramel ( prepared with ½ cup of sugar and some drops of water over the heat until it gets golden).
Spoon the mixture into the basin and bake over a tin with 2 to 3 cm of water for approx. 45 minutes.

Remove from oven and cool for some minutes.
Turn out onto a serving dish while still warm.
Drizzle with some cream (double) or some sour cream.
 

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receta105.jpg



Creamy brown rice with soy milk




Serves 8

INGREDIENTS
4 cups brown rice, already cooked
500ml (2 cups) soy milk
1 cup honey
1 cup finely grated coconut
½ cup (110g) raisins
finely grated lemon rind

PREPARATION
Place honey and soy milk in a saucepan and cook over moderate heat.
Bring to the boil.

Stir in rice (already cooked) and keep cooking for other 10 minutes, stirring continuously.

Fold in coconut and raisins and keep cooking for other 5 minutes, not allowing the mixture to stick onto the bottom or sides of the saucepan.

Remove from heat and stir in lemon rind.
Mix everything until well blended. Serve chilled.
 

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receta7.jpg



Sweet rice in milk




Serves: 6

INGREDIENTS
150g rice
1 ½ litres ( 48 fl oz) milk
1 cup (200g ) sugar
3 egg yolks
1 tablespoon grated orange rind
powdered cinnamon

PREPARATION
Put the rice and the milk in a saucepan and let it soak for 4 hours.
Add half of the sugar and cook over moderate heat for 12 minutes.
Meanwhile, whisk the yolks with the rest of the sugar in a bowl.

Add the hot mixture to the whisked yolks slowly and cook over moderate heat for 2 more minutes stirring continuously until it is thick and creamy. Cool.
Spoon into individual glass dessert dishes, sprinkled with some powdered cinnamon.
 

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receta123.jpg



Crunchy sugar delight




Serves: 6 - 8

For the pastry
2 cups (240g) flour
pinch of salt
1teaspoon baking powder
100g butter, at room temperature
2 tablespoons raw sugar
1 egg
3 tablespoons milk

For the filling
200g brown sugar
2 eggs
¾ cup (180ml) cream, double
1teaspoon ground cinnamon
1tablespoon cognac (French brandy)

PREPARATION
Pastry
Place butter, sugar, milk and egg yolk in a mixing bowl and blend well.
Fold in sifted flour, salt and baking powder.

Knead the dough to a ball, wrap it in plastic food wrap and set aside to stand in the fridge for 1 hour.

Filling
Place cream, sugar and beaten eggs in a saucepan.
Cook over a low heat, stirring in a figure eight pattern.
Do not allow to boil.

Remove from heat and fold in cinnamon and cognac. (This is optional).
Remove pastry from fridge and roll it out to 3 mm thick.
Line a 24cm round flan tin.

Spoon filling into it and bake in a moderate oven for about 25 minutes or until well cooked. Serve warm.
 

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Ginger Nut Biscuit

Ginger Nut Biscuit

Ingredients :
1. Vanaspati (Dalda) or butter - 1/2kg
gingnut.jpg
2. Sugar - 150gm 3. Coarsely ground sugar - 50gm 4. Egg yolk - 2nos
Thick Ginger juice (without water) - 2dsp 5. Refined flour - 1/2kg
Powdered dry ginger - 1dsp
Salt - to taste 6. Finely chopped cashew nuts - 100gm 7. Vanilla essence - 1/4tsp Method :
Melt 150gm sugar in a thick bottom pan. When the colour changes to light red, pour it to a greased flat vessel evenly. Allow to cool and take it out of the vessel and grind.
Sieve all the 5th ingredients together. Mix well the vanaspati or butter with the prepared sugar powder and the coarsely ground sugar. Add egg yolk and ginger juice alternately into it and mix. Add sieved flour, cashew nuts and vanilla essence and knead without much pressure, to make a fine dough. Make small balls from the dough and shape it like cashew nuts. Bake the biscuits at 300oC for about 20 minutes.
 

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Lemon Curd Biscuit

Ingredients :
  • Finely grated lemon skin - 1/2tsp
  • Lemon juice - 3dsp
  • Powdered sugar - 3/4cup
  • Refined flour - 2tsp
  • Butter - 1dsp
  • Egg - 2nos
  • Butter - 1dsp
  • Butter - 1/4kg
    lemcubis.jpg
  • Coarsely ground sugar - 200gm
  • Egg yolk - 2nos
  • Refined flour - 1/2kg
  • Salt - to taste
  • Finely chopped cashew nuts - 100gm
  • Vanilla essence - 1/2tsp
Method :
Beat the 2 eggs lightly with a fork. Add lemon juice and and grated lemon skin and mix finely. Sieve the contents. Mix with the powdered sugar and keep it aside.
Sauté 1dsp butter and 2tsp flour together in a thick bottom pan on a low flame. Do not allow the butter to become ghee. Add beaten egg in it and sauté on a low flame until it becomes thick. After that add 1dsp butter to it and instantly remove from fire. Pour the lemon curd into a dry bottle.
Sieve 1/2kg refined flour and the salt together. Knead 1/4kg butter and coarsely ground sugar together. Fold in the egg yolks. Add the sieved flour, chopped cashew nuts and vanilla essence and knead all the contents together to make a dough. Do not use too much pressure while kneading. Make small balls from this dough and roll it. Bake it in a preheated oven (300oC).
Pour 1tsp lemon curd solution uniformly over each biscuit and bake once more. Decorate the biscuits with cherries on top.
 

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Sweet and Salt Biscuit

Ingredients :
1. Refined flour - 1/2kg
Fine Rice flour - 1dsp
Soda powder - 1/2tsp
Baking powder - 1/4tsp
Salt - to taste
Ground nutmeg, cardamom, cinnamon & clove - 1/4tsp each
sweetbis.jpg
2. Ghee - 125gm
Dalda - 125gm 3. Sugar - 2dsp 4. Egg yolk - 2nos 5. Cumin seeds - 1/2tsp 6. Milk - 4dsp 7. Coarsely ground pepper - 1/2tsp Method :
Mix the ingredients from 1 to 5 without using much pressure. Mix well by adding the milk and knead to make a soft but not sticky dough. After that add the pepper powder and mix well. Make small balls from the dough and roll each portion into thick rounds. Cut the rounds into desired shapes and bake in a pre-heated oven.
 

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Apple Squash

Ingredients :
1. Fresh ripe Apples - 1kg
Water - 1cup 2. Sugar - 11/2 to 13/4kg
Water - 2 cups
Citric Acid - 2 heaped tsp 3. Cinnamon 1inch length - 6 pieces
Water - 1/4cup 4. Yellow Colour - a pinch 5. Potassium **** bisulphate - 1/4tsp Method :
Peel the apples and cut into small pieces. Grind it smoothly with 1cup of water in a liquidiser.
apple.gif
Instead of using the liquidiser, you can also steam the apple pieces, smash and mix it well with 1 cup of water. Add the water slowly to the mixture, strain in a sieve and keep aside.
Crush the cinnamon pieces and boil it in 1/4cup of water. When it boils, filter the water and keep aside.
Heat 1/2kg sugar, 2 cups water and citric acid in a vessel. Stir it continuously. When the sugar dissolves in the water, add the apple pulp into it. Add the cinnamon solution and yellow colour in it. Remove from fire as soon as it boils and allow to cool. When the solution cools, dissolve potassium **** bisulphate in it and store the squash in a dry bottle.
Note: You can make tasty Mango soufflé by adding the required amount of milk and cream with this squash.
 

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Banana Cake

Method 1
Ingredients :
  • Bananas - 3nos
  • Milk - 1cup
  • Soda powder - 1/2tsp
  • Refined flour - 1cup
  • Sugar - 1cup
  • Cardamom powder - 1/2spoon
Method of Preparation:
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Mix milk, sugar and bananas finely in a vessel. Sieve the soda powder and flour together. Add this to the banana mixture and mix well. Also add the cardamom powder. Transfer the contents into a greased vessel and bake in an oven for 1/2 an hour.
Method 2
Ingredients :
  • Ripe Big Bananas - 2nos
  • Refined flour - 1/4kg
  • Baking powder - 1tsp
  • Butter - 1/4kg
  • Powdered sugar - 1/4kg
  • Egg - 4nos
  • Grated orange skin - 1tsp
  • Milk - 1/4cup
  • Vanilla essence - 1/2tsp
  • Cardamom powder - 1/2tsp
  • Sugar - 2dsp
Method of Preparation :
Steam and smash the bananas, removing the seeds and fibres. It should be one cup. Sieve the refined flour and baking powder together.
Soften the butter and beat with the powdered sugar. Add the egg yolk to it one by one and beat again. Add the grated orange skin to it and mix the contents well.
Add milk little by little to the refined flour and make a dough. Add the smashed bananas and the prepared butter-egg mixture to it.
Beat the egg white till light and fluffy and add the vanilla essence, cardamom powder and sugar in it. Mix it well with the cake batter.
Pour the contents to a greased and floured vessel and bake in a preheated oven which is set at 400oC.
 

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Raisins Cherry Cake

Ingredients :
  • Raisins - 1cup
  • Cherries sliced - 1/2cup
    caraisi.jpg
  • Rum - 1/2cup
  • Refined flour - 11/2cups
  • Baking powder - 3tsp
  • Salt - a pinch
  • Powdered sugar - 3/4cup
  • Butter or Ghee - 3/4cup
  • Egg - 2nos
  • Vanila essence - 1tsp
For Icing :
  • Icing Sugar - 1cup
  • Milk - 11/2tbs
  • Vanilla essence - 1/4tsp
Method :
Mix cherries and raisins with rum. Keep on fire and remove when it begins to boil. Keep it for a night, so that the fruits will soak up the rum.
Sieve the flour, baking powder salt and powdered sugar together. Add ghee and mix it well. Beat the eggs till fluffy. Add this to the flour-ghee mixture and mix. Pour vanilla essence and the prepared fruit solution to it and stir well.
Pour the cake mixture in a greased ring mould. Bake for at least 45 minutes or till the cake is done. When cool, gently turn the cake out.
Beat the ingredients for icing till light and fluffy. Pour this over the prepared cake and bake it before use. Decorate the cake by topping with grated chocolate over the icing.
 

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Banana Pudding

Ingredients :
  • Bananas sliced into round pieces - 2 cups
  • Sugar - 1/4cup
  • Water - 1/2cup
    banapud1.jpg
  • Egg - 2
  • Boiled Milk - 2 cups
  • Refined Flour - 1tsp
  • Powdered Cardamom - 1/4tsp
  • Vanilla Essence - 1/2tsp
  • Butter or ghee
Method :
Sauté the banana pieces in butter or ghee and keep aside. Saute sugar in a pan. When it become light brown in colour, add 1/2cup of water to it and make it a thick solution. Beat the eggs. Add milk and flour to it and stir well. Mix the sugar solution, vanilla essence and cardamom powder with it.
In a vessel place the bananas and pour the prepared solution above it. Bake it or cook in steam. Allow to cool and keep in the refrigerator to freeze. When it is done, replace it into a bowl and serve with orange sauce or vanilla ice cream.
 

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Mango Pudding

Ingredients :
  • Ripe Mangoes - 2 (large)
    mangopud.jpg
  • Lime juice - 2tbs
  • Caster sugar - 2tbs
  • Double (heavy) cream - 2/3cup
  • Strained thick yogurt - 2/3cup
  • Crushed seeds of 4 cardamom
Method :
Peel the skin of the mangoes and cut into pieces. Make a smooth puree with the mango flesh, lime juice and sugar in a mixer. Pour the mixture into a bowl.
Whip the cream in a bowl until stiff, then fold in the yogurt and the crushed cardamom seeds.
Keep aside 4tbs of mango puree for decoration. Mix the remaining mango puree with the cream and yogurt mixture. Pour the mixture into a serving dish and chill. With each serving drop a little of the mango puree kept aside and decorate with lime twists.
 
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