Ingredients:
500 gm Yogurt
1/2 cup Strawberry (crushed)
1/4 cup Milk
2 tbsp Honey
1 tbsp Custard Powder
2 tbsp Sugar
Method
1. Mix milk, custard powder and sugar in a pan.
2. Cook over medium flame while stirring continuously.
3. When the mixture gets thickens and turns creamy, put off the flame.
4. Cool it for some time.
5. Combine the above mixture, honey, yogurt and strawberry crush into a blender.
6. Blend it into a fine paste, chill and Serve.
Thursday, February 25, 2010
Thursday, February 18, 2010
CHOCOLATE FLAPJACKS
For the flapjacks
80 grams margarine or butter
85 grams brown sugar
115 grams quick-cooking rolled oats
a pinch salt
For the chocolate icing
1 teacup icing sugar
3 teaspoons cocoa powder
2 tablespoons (approx) hot water.
Method
1. For the flapjacks, cream the margarine, sugar and salt.
2. Add the oats and mix well.
3. Grease a shallow 175 mm. into 175 mm. square tin.
4. Press the mixture evenly into the prepared tin.
5. Bake in a hot oven 200 degree C (400 degree F) for 15 to 20 minutes.
6. Cool slightly, mark into squares with a sharp knife and loosen round the edges. When firm, break into pieces.
7. For the chocolate icing, mix the sugar, cocoa powder and hot water. If you like, add a little extra water.
8. To proceed, spread the icing evenly over the flapjacks.
80 grams margarine or butter
85 grams brown sugar
115 grams quick-cooking rolled oats
a pinch salt
For the chocolate icing
1 teacup icing sugar
3 teaspoons cocoa powder
2 tablespoons (approx) hot water.
Method
1. For the flapjacks, cream the margarine, sugar and salt.
2. Add the oats and mix well.
3. Grease a shallow 175 mm. into 175 mm. square tin.
4. Press the mixture evenly into the prepared tin.
5. Bake in a hot oven 200 degree C (400 degree F) for 15 to 20 minutes.
6. Cool slightly, mark into squares with a sharp knife and loosen round the edges. When firm, break into pieces.
7. For the chocolate icing, mix the sugar, cocoa powder and hot water. If you like, add a little extra water.
8. To proceed, spread the icing evenly over the flapjacks.
CHOCOLATE MOUSSE WITH FRUITS
Ingredients
2 cups (250 grams) dark chocolate, finely chopped
1 1/2 tablespoons golden syrup
1 cup (200 grams) fresh cream
To garnish
2 crushed sweet biscuits
1/2 cup chopped mixed fruits of your choice
Method
1. Combine the chocolate, golden syrup and 1 1/2 tablespoons of water in a saucepan and melt over gentle heat till it is a smooth mixture. Cool slightly.
2. Whip the cream till soft peaks form and fold in the chocolate mixture.
3. Pour this into 4 cups.
4. Refrigerate for 4 to 6 hours or till the mousse has set.
5. Serve chilled garnished with crushed biscuits and chopped fruit.
2 cups (250 grams) dark chocolate, finely chopped
1 1/2 tablespoons golden syrup
1 cup (200 grams) fresh cream
To garnish
2 crushed sweet biscuits
1/2 cup chopped mixed fruits of your choice
Method
1. Combine the chocolate, golden syrup and 1 1/2 tablespoons of water in a saucepan and melt over gentle heat till it is a smooth mixture. Cool slightly.
2. Whip the cream till soft peaks form and fold in the chocolate mixture.
3. Pour this into 4 cups.
4. Refrigerate for 4 to 6 hours or till the mousse has set.
5. Serve chilled garnished with crushed biscuits and chopped fruit.
NO EGG CHOCOLATE CAKE
Ingredients
1/2 can (400 grams for full can) condensed milk
125 grams (4 1/2 oz.) self-raising flour
1 tablespoon cocoa
1 tablespoon chocolate powder
1/2 teaspoon soda bi-carb
1 level teaspoon baking powder
60 ml. melted butter or margarine
1 teaspoon vanilla essence
Method
1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
2. Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.
3. Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.
1/2 can (400 grams for full can) condensed milk
125 grams (4 1/2 oz.) self-raising flour
1 tablespoon cocoa
1 tablespoon chocolate powder
1/2 teaspoon soda bi-carb
1 level teaspoon baking powder
60 ml. melted butter or margarine
1 teaspoon vanilla essence
Method
1. Sieve the flour, cocoa, chocolate powder, baking powder and soda bi-carb together.
2. Mix the condensed milk, flour mixture, 75 ml. (2 1/2 fl. oz.) water, the vanilla essence and melted butter thoroughly.
3. Pour the cake mixture into a greased and dusted 150 mm. or 175 mm. (6" or 7") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the temperature to 180 degree C (350 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. When ready, take out from the oven and leave for 1 minute. Invert the tin over a rack and tap sharply to remove.
6. Cool the cake.
BISCUIT CAKE
Cooking Time : 5 mins.
Preparation Time : 9 mins.
Makes 1 cake.
Ingredients
1 small packet Any squre biscuits
½ cup (100 ml.) cream
1 tablespoon powdered sugar
For the chocolate truffle
1 cup dark chocolate, cut
¼ cup cream
To be mixed together for the soaking syrup
¼ cup water
1 teaspoon orange squash
For the topping
½ cup chocolate vermicelli
For the chocolate truffle
1. Put the cream in a saucepan and bring it to the boil.
2. Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the flame.
3. Stir over a bowl of ice to cool quickly.
4. Divide the truffle into 5 equal portions and keep aside.
Method
1. Mix together the cream and sugar and whisk till soft peaks form. Keep aside.
2. Arrange 3 biscuits on a serving plate and sprinkle some soaking syrup in order to make the biscuits moist.
3. Spread an even layer of one portion of the chocolate truffle over the biscuits and top with a portion of fresh cream.
4. Repeat to make 5 more layers.
5. Cover the top and the sides with chocolate vermicelli and refrigerate till firm.
6. Cut into thin slices and serve chilled.
Preparation Time : 9 mins.
Makes 1 cake.
Ingredients
1 small packet Any squre biscuits
½ cup (100 ml.) cream
1 tablespoon powdered sugar
For the chocolate truffle
1 cup dark chocolate, cut
¼ cup cream
To be mixed together for the soaking syrup
¼ cup water
1 teaspoon orange squash
For the topping
½ cup chocolate vermicelli
For the chocolate truffle
1. Put the cream in a saucepan and bring it to the boil.
2. Add the chocolate and mix well using a whisk till it resembles a smooth sauce. Remove from the flame.
3. Stir over a bowl of ice to cool quickly.
4. Divide the truffle into 5 equal portions and keep aside.
Method
1. Mix together the cream and sugar and whisk till soft peaks form. Keep aside.
2. Arrange 3 biscuits on a serving plate and sprinkle some soaking syrup in order to make the biscuits moist.
3. Spread an even layer of one portion of the chocolate truffle over the biscuits and top with a portion of fresh cream.
4. Repeat to make 5 more layers.
5. Cover the top and the sides with chocolate vermicelli and refrigerate till firm.
6. Cut into thin slices and serve chilled.
MILK CHOCOLATE
Ingredients
400 grams plain chocolate
4 tablespoons milk powder or soya milk powder
2 tablespoons finely chopped walnuts
a few drops of vanilla essence
Method
1. Grate the chocolate, place in a bowl and microwave on LOW for about 6 minutes, stirring in between after every 1 minute. Do not overcook as otherwise the chocolate will burn.
2. Remove from the oven and continually stir the chocolate until it cools a little. Add the milk powder, walnuts and vanilla essence. Mix very well.
3. Shape into small balls of any desired shape.
4. Allow to dry for at least 3 to 4 hours.
5. Wrap in decorative foil. If you want you can store it for couple of months.
400 grams plain chocolate
4 tablespoons milk powder or soya milk powder
2 tablespoons finely chopped walnuts
a few drops of vanilla essence
Method
1. Grate the chocolate, place in a bowl and microwave on LOW for about 6 minutes, stirring in between after every 1 minute. Do not overcook as otherwise the chocolate will burn.
2. Remove from the oven and continually stir the chocolate until it cools a little. Add the milk powder, walnuts and vanilla essence. Mix very well.
3. Shape into small balls of any desired shape.
4. Allow to dry for at least 3 to 4 hours.
5. Wrap in decorative foil. If you want you can store it for couple of months.
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