Sesame Bark By Chef Lal majid

Sesame Bark

Ingredients
White sesame seed 50 gm
Dark sesame seed 50 gm

Milk chocolate (tempered) 500 gm

Method
In a frying pan lightly toast the white and dark sesame seeds over moderate heat for few minutes. Add theses seeds into tempered milk chocolate.
Spread a thin layer of chocolate onto a baking sheet.
Place another piece of baking paper on the top and place between two flat baking trays. Repeat this process to make a second sheet. Leave to set for at least 2 hours in a cool, dry area.

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Salted caramel By Chef Lal Majid

Salted caramel

Ingredients
For tempered chocolate
453 g tempered chocolate

for salted caramel
63 g chopped milk chocolate
17 g granulated sugar
7 g water
45 g heavy cream
4 g light corn syrup
7 g unsealed butter
7 g cocoa butter
For chocolate finishing
112 g dark chocolate tempered

Method
TO PREPARE MOLD SHELLS
Fill the chocolate mould with tempered chocolate.
Scrape off the excess chocolate with a scraper and also use the scraper to tap the sides of the mould to remove any air bubbles.
Turn the mould upside down over a bowl and tap with the scraper again- the majority of the chocolate should fall out into the bowl underneath to leave a shell of chocolate coating each hole.turn the right way up and scrape off the excess chocolate.place the mold upside down on a baking tray.leave it to set for 10-15 mins in a cool, dry area.
Spoon the cooled o pistachio paste into a piping bag.pipe it into the molds filling them untill they are 4/5 full.
Pour more tempered chocolate over the top of the mould so that each hole is completely filled .leave the moulds to set for 2-3 hours in a cool and dry area.
Once set,twist the moulds to loosen the chocolates,turn it upside down and tap gently so chocolates drop out of the moulds.

TO MAKE THE GANACHE
Place chocolates in a Bowl.
Place sugar and water in a sauce pan and stir to form wet sand.
Place over high heat and cook till sugar turns dark.
Add the cream and corn syrup and salt in saucepan on the stove, and bring to simmer.
Pour cream mixture into caramel,slowly.then pour onto chopped white chocolate.let it set for 2 mins.once ganache has reached 35 c add butter and cocoa. Utter,mix and combine.
Once temperature reaches 35c add butter,coriander and mix.
Pour mixture into piping bag ,pipe ganache into molded shells.gently tap the filled shells.let it stay over night at room temperature to dry.

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MOCHA CUPCAKES WITH WHIPPED CREAM By Chef Lal majid

MOCHA CUPCAKES WITH WHIPPED CREAM 

Ingredients:
Instant espresso coffee powder 2 tbsp 
Butter 150 gm

Caster sugar 100 gm
Honey 1 tbsp
Water 250 ml
Flour 225 gm
Cocoa powder 2 tbsp
Soda 1 tsp
Milk 3 tbsp
Egg (Large) 1 no.


Method:

1. Boil water plus honey and (coffee+milk) and cool.
2. Cream butter and sugar till light and fluffy;
3. Gradually add egg and beat well on slow speed;
4. Sift flour, coco powder and soda;
5. Add honey and milk together;
6. Add dry ingredients to the batter alternating with Coffee and Milk
7. Scoop the batter in cup cake cases
8. Bake cup cakes in preheated oven, 180 C for 15-20 mins


Topping:

Ingredients:

Whipping cream 225 ml
Cocoa powder 5 gm
Icing sugar 10 gm

Method:
1. Whip fresh cream until it holds its shape.
2. Add icing sugar to it
3. Before serving dust it with cocoa powder.

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Hazelnut Flavored hot Chocolate By Chef Lal Majid

Hazelnut Flavored hot Chocolate


Ingredients
Skimmed milk 800 ml
Whip cream 200ml
Hazelnut paste 20 gm

Milk chocolate 250 gm

Method
Chop chocolate and melt it
Bring milk cream and hazelnut paste to boil and stir well to mix.
Gradually pour boiling liquid over melted chocolate and whisk until texture is smooth
Pour remaining liquid and blend well.

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COCONUT TRUFFLES BY CHEF LAL MAJID

COCONUT TRUFFLES

Ingredients
Cream ½ cup
Coconut milk ½ cup

Light corn syrup 4 tbsp
White chocolate 225 g
Unsalted butter 2 tbsp
Shredded coconut 30 g

Method
Bring cream, coconut milk and corn syrup to boil n cool to 90 C
Melt white chocolate and cool to 90 C
Combine all and whisk
Spread the Ganache, scoop the truffles and then finish with white tempered chocolate.

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CHOCOLATE MOUSSE By Chef Lal Majid

CHOCOLATE MOUSSE 


Ingredients:
Chocolate 110 gm
Sugar 10 gm
Egg yolk 1

Egg white 1
Whipping cream 220 ml



Method:

1.Boil 110 ml of cream & add chocolate (Ganache)
2.Mix egg yolk & pour the chocolate Ganache on egg yolk & continue mixing.
3.Whip 110 ml of cream & sugar and fold in above mixture, now fold in whipped egg white.
4.Chill and serve cold.


SPONGE CAKE
Ingredients:
Flour 100 gm
Sugar 100 gm
Egg 4
Vanilla extract few drops

Method:

1.Whisk egg until it becomes frothy
2.Add sugar slowly with spoon & vanilla essence and continue whisking
3.Fold flour with the help of spatula
4.Bake at 180 C for 8 to 10 minutes.

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CHOCOLATE BOX BY chef Lal Majid

CHOCOLATE BOX


Directons
Use a ladle to completely fill the mold with tempered chocolate.shake the mold around a little to ensure that the tempered chocolate coats every surface of the mold cavities.
Turn the filled mold over the bowl of chocolate allowing any excess chocolate to drip out. Lightly tap the mold ,to remove excess chocolate.
Turn the mold upside down over a bowl and tap with the scraper again.t

he majority of the chocolate should fall out into the bowl underneath to leave the shell of chocolate coating each hole.turn the right way up and scrape off the exess chocolate.place the mold upside down on baking tray.leave it to set for 10-15 minutes in a cool,dry area.
Once it has begun to thicken and set.use a knife scraper to scrape top of the mold clean.return the mold to the baking sheet and allow it to finish setting,before adding the filling.
Scrape off the excess to create what will sctually be the bottm of the mold.this thin layer of chocolate is then allowed to harden before the molds are inverted and lightly tapped to remove the finishing molded chocolate.
fill it with any Chocolate balls, or other.Enjoy

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BANANA BREAD By Lal Majid

Recipe Of BANANA BREAD:

Recipe Of BANANA BREAD:
Ingredients:
Ripe bananas smashed or 4 
Egg (beaten) 1 no.

Melted butter 80 g
brown sugar 200 g
Vanilla extract 1 tsp
Baking soda 1 tsp
All purpose Flour 180 g
Salt Pinch


Method:
1. No need for a mixer in this recipe
2. Preheat the oven to 175 C .
3. With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl
4. Mix in the sugar, egg and vanilla.
5. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, Mix
6. Pour mixture into a buttered 4x8 inch loaf pan. Bake in preheated oven for 60 minutes.
Cool on a rack. Remove from pan and slice to serve.

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FANTASY CHOCOLATE BARK By Lal Majid

FANTASY CHOCOLATE BARK

Recipe Of FANTASY CHOCOLATE BARK:

temper chocolate 600gm 
Pistachio 600gm or any Other Nuts.

Method

Roast pistachio in the oven. And chop them

In a bowl combine tempered chocolate and nuts stirring thoroughly with spatula to coat pistachios completely

Scrape the mixture onto the prepared pan spread it with a metal spatula, make sure pistachios are spread evenly, leave the bark to set. In the heat keep it in the fridge Serve it in irregular pieces.

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CARROT CUP CAKES By Lal Majid

CARROT CUP CAKES

Recipe Of Carrot Cup Cakes:

Ingredients:
Eggs 2 
Vegetable oil 125 ml

Brown sugar 403g
Vanilla extract 1 tsp
All purpose Flour 150 g
Baking soda ½ tsp
Baking powder 1 tsp
Salt ¼ tsp
Ground cinnamon ½ tsp
Grated carrots 1 ½ tsp
Chopped walnuts & raisons 75 g


For frosting

Ingredients:
Cream Cheese (softened) 8 oz
Butter (softened) 50 gm

Method:
1. In a large bowl, beat together 403 gm sugar and 2 eggs, gradually add 125 ml oil and beat continuously. Also add 1 tsp vanilla extract and mix well.
2. In another bowl mix together 150 gm flour, ½ tsp cinnamon powder, ¼ tsp salt, ½ tsp baking soda, 1 tsp baking powder 75 gm dry fruits and 1 ½ tsp grated carrot.
3. Add flour mixture to the egg mixture and fold very well.
4. Pour mixture in cup cake cases. Bake in pre heated oven on 175 degrees for 15 – 20 minutes.
Method for Frosting
Beat 8 ounces of cream cheese in a bowl on slow speed.
Add in 50 gm butter and beat for a few minutes more.
Garnish cup cakes with the frosting and serve.

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Almond Cluster by Lal Majid

Almond Cluster

Recipe Of Almond Cluster:

Ingredients

Tempered chocolate 8 ounces
Almond (roasted) 8 ounces

Method
temper the chocolate
In a bowl, combine chocolate and almonds. Stir thoroughly with a rubber spatula to coat almonds completely.
With a tsp, top 1 inch mounds on the prepared pans and leave to set. For a different look, drop the clusters into pleated paper cup. If it is warm in the room, refrigerate the cluster briefly.

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CARAMEL CUP CAKE by Lal Majid

CARAMEL CUP CAKE

Recipe Of CARAMEL CUP CAKE

Ingredients
All-purpose flour 300 gm
Baking powder 1 tsp
Salt 1 tsp

Baking soda ¾ tsp
Light brown sugar 300 gm
Eggs 4
Vegetable oil 180 ml
Buttermilk 120 gm
Sour cream 120 ml
Vanilla extract 1 tsp
Maple extract 1 tsp


Method
1. Preheat oven to 175°C.
2. Arrange cup cake cases in a muffin tray. Keep aside.
3. In a medium bowl, sift together flour, baking powder, salt, and baking soda. Set aside.
4. In a mixing bowl, beat brown sugar and eggs at medium-high speed with an electric mixer until smooth, approximately 3 minutes. Add oil and beat until combined. Set aside.
5. In a small bowl, whisk together buttermilk, sour cream, and extracts.
6. Add flour mixture to brown-sugar mixture, alternating with milk mixture in 3 batches and beating well between additions. Pour batter into paper cases.
7. Bake until a pick inserted near the centre comes out clean, approximately 15 – 18 minutes. Remove to wire racks to cool completely.

8.pipe out the Butter cream Frosting on it.Enjoy!!!

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