500 gms - lamb mince 1/2 tsp turmeric powder 1 tsp chilli powder ( or paprika) 1 tsp - meat masala or garam masala coriander powder - 1 tsp fennel powder - 1 tsp salt - 3/4 tsp (or to taste) 1 tbsp - chopped coriander leaves ( or parsley ) oil - 2 tsp
( note: if you like to make your own meat masala for this recipe, grind below spices : 1 red chilli, 1/2 tsp coriander seeds, 1/2 tsp fennel seeds, 1/4 tsp black pepper, 1 cardamom, 1 cloves, tiny cinnamon piece)
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KARACHI BISCUITS
Ingredients
1½ cups margarine 1 teaspoon vanilla essence 1 cup powdered sugar 2 cups refined flour + for dusting ½ teaspoon green cardamom powder 25 grams chopped almonds 25 grams chopped cashewnuts 25 grams chopped pistachios
Method
1. Take margarine in a bowl and whisk using an electric beater. Add vanilla essence and powdered sugar and whisk well. 2. Add flour, cardamom powder, almonds, cashewnuts and pistachios and whisk well to make a dough. Wrap the mixture with a cling film and refrigerate for 30 minutes. 3. Preheat oven to 180° C. 4. Dust the worktop with some flour. Transfer the dough and roll into a thick log. 5. Trim off the ends and wrap the log with cling film. Freeze for 15-20 minutes. 6. Cut into medium thick roundels, place on the tray, put the tray in the preheated oven and bake for 15 minutes. Remove from heat and cool. 7. Serve or store in an airtight container.
SUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vP All *NEW* 'Meal Prep Made Easy' eBook | Menus 7 -12 Available Now: http://bit.ly/MealPrepMadeEasy2 Today we're making 6 delicious FroYo Popsicles that are the perfect summer treat!
2 1/4 cups flour 1 cup sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons ginger 1 teaspoon cardamom 1 teaspoon cinnamon 1/2 teaspoon salt 1/2 cup apple sauce 1 cup vegetable oil 1 1/4 cup milk 2 teaspoons vanilla 2 teaspoons apple cider vinegar
Instructions - Cake
Whisk the dry ingredients together then add the wet ingredients and mix together. Pour into two greased 8inch tin and bake at 325F for 30 minutes or until a cake tester inserted into the center comes out clean.
When they're cool, turn out of their cake tins and cut the cakes in half.
Ingredients - Filling
1 (29oz) can alphonso mango puree 1 (400ml) can coconut cream 2 limes, zest and juice
Instructions - Filling
Mix together all the ingredients, and chill until ready to assemble
Ingredients - Assembly
2/3 cup Grandmarnier 1 punnet strawberries, chopped 1 can chopped pineapple, drained 1 can mandarin oranges, drained
Instructions - Assembly
In a trifle bowl layer the cake, grandmarnier, fruit and custard, then repeat until it's all been used up. I like to reserve a little bit of fruit and cake to top with the triffle with, crumbling the cake on top. This would also be delicious with some toasted coconut or toasted flakes almonds on top.
Creamy cheese mix and caramelised peaches baked in puff pastry shells and finally topped with the peach glaze ...mmmm yummm.. If you are planning to make this on any occassion, be sure to save some for you as these cheesy peach shells are sure to disappear in no-time :D .. Make and enjoy these creamilicious peach shells recipe from c4cooking :)
Puff pastry sheets - ( You will need 12 square sheets of ( 3 * 3 inch size) 1/4 cup - butter melted ( to brush the puff pastry sheets & muffin tray )
For caramelised peach: 3 golden peaches chopped into big pieces ( around 2.5 cups) with skin 1/4 cup - sugar 1 tbsp - water cardamom powder - a pinch ( for cinnamon flavour, add a pinch of cinnamon powder)
For the cream cheese filling:
8 oz / 250 gms - Cream cheese - softened ( microwave on low for 40 sec) 1/4 tsp - vanilla bean paste (or 3/4 tsp of vanilla essence) 3 tbsp - sugar
“Waffles are an institution in both Norway and Sweden and on a Sunday morning in either country it’s almost as if the entire north of Scandinavia pulls their waffle irons out of the cupboard and gets cooking. Although waffles from both countries are thin, heart-shaped and delicious, they are still very different. The Swedes prefer light, crispy waffles served with berries and cream while Norwegian waffles are soft and often folded around slices of caramelised Norwegian brown goat’s cheese. The Swedish waffle recipe below is from my friend’s grandmother, who in the north of Sweden uses snow to get perfect crispy waffles. If you don’t have any snow around you, you can use ice-cold soda water.” Adam Liaw,
Ingredients
Norwegian cardamom waffles with brown cheese
125 g unsalted butter, softened 110 g (½ cup) caster sugar 2 tsp vanilla sugar 2 eggs 300 g (2 cups) plain flour 2 tsp baking powder 1 tsp ground cardamom 375 ml (1½ cups) milk melted butter, for brushing Norwegian brown cheese (see Note), to serve cold butter, to serve icing sugar, to serve
Berry cream
1 cup fresh mixed berries 2 tsp vanilla sugar 2 tbsp icing sugar 300 ml cream
Swedish crispy waffles
500 ml (2 cups) ice-cold whipping cream 300 g (2 cups) plain flour, placed in the freezer to chill for at least 2 hours 2 tsp baking powder 250 ml (1 cup) ice-cold soda water or snow 80 g unsalted butter, melted, plus extra for brushing Cook's notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Chilling time 2 hours
To make the Norwegian waffles, beat the softened butter and sugars together until creamy, then beat in the eggs one at a time. Sift the flour, baking powder and cardamom into the mixture, stir to combine then add the milk and whisk until smooth. Stand for 10 minutes.
Preheat a heart-shaped waffle iron on high heat, then lightly brush both sides of the iron with melted butter. Drop large spoonfuls of batter into the iron and cook for 4 minutes or until golden and cooked through. Serve with slices of brown cheese, butter and a little icing sugar.
To make the berry cream, place the berries and vanilla sugar in a small saucepan over low heat just until the sugar dissolves and the berries have released some of their juices. Remove from the heat and allow to cool. Whip the icing sugar and cream together until soft peaks form, then lightly fold the berry mixture through until streaked. Refrigerate until ready to serve.
To make the Swedish crispy waffles, preheat the waffle iron. Whip the cream to soft peaks, then sift over the flour and baking powder and stir until just combined but not smooth. Stir through the soda water or snow, then stir through the melted butter just before cooking. Brush both sides of the waffle iron with melted butter, then drop large spoonfuls of batter into the iron and cook for 4 minutes or until golden and crisp. Serve with the berry cream.
Note
• Norwegian brown cheese (often called brunost, geitost or Ski Queen) is sold in some specialty cheese shops or grocers.
Ingredients for Roasted Coconut Chicken Curry: Chicken – 600 g; For Marination – 1 tsp each of turmeric powder, crushed black pepper and salt and a tbsp of lime juice/vinegar; Onions – sliced, 3 cups, Garlic – 6 large cloves; Ginger – 1 inch piece; Green chillies – 2-3; Curry leaves – 8 no.; Ground Spices – ½ tsp turmeric powder, 1 tsp red chilli powder (or as per taste), 2 tbsp coriander powder, 1 tsp garam masala powder; Tomatoes – crushed/ chopped, ½ cup; For the coconut gravy – 1 ½ cup grated/shredded coconut, 4 cloves of garlic, ½ inch piece of ginger, 2-3 dry red chillies, 8 curry leaves, 2 bay leaves, 1 green cardamom, 8 cloves, ½ inch stick of cinnamon, 1 star anise, ½ tsp each of cumin(jeera) and fennel(saunf) seeds. Cooking oil – 3 tbsp; Salt to taste
