German Bread & Brown Bread by Chef zarnak

Brown Bread

German Bread

German Bread & Brown Bread

Ingredients
Flour 300 gm
Whole Wheat flour 100 gm

Wheat bran 50 gm
Yeast 10 gm
Salt 10 gm
Oil 50 ml
Sesame seeds 25 gm
Egg 1
Coffee powder 1 tsp
Icing sugar 2 tsp
Water 150 ml

Method
• In a bowl mix together flour, whole wheat flour, wheat bran, yeast, salt, coffee powder, icing sugar and oil. Then knead to dough with water as required.
• Keep the dough aside to rise.
• Now make a ball with the dough, put in bread mold. Sprinkle with wheat bran. Keep it aside for 15 – 20 minutes.
• Now bake in a preheated oven on 160 degrees for 25 – 30 minutes.
• Brown bread is ready to serve.
• Similarly make another ball and put in a mold. Brush top with beaten egg. Sprinkle with a little wheat bran and sesame seeds.
• Keep it aside till rise for 15 – 20 minutes.
• Bake in a preheated oven for 25 – 30 minutes, German bread is ready to serve.

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Chocolate Cases By Chef Zarnak

 Chocolate Cases:

Ingredients 

Chocolate, chopped 100 gm

Method
Melt the chocolate in a bowl over a pan of simmering water. Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm. Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.

here are More Ideas

Chocolate Cases

Chocolate Cases

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Chocolate Butter Cream by Chef Zarnak

Chocolate Butter Cream


Ingredients:
Butter 250g
Icing sugar 375g
Cocoa Powder 25g

Milk 2 Tbsp


Method:
1. Beat butter, cocoa powder and milk.
2. Gradually add icing sugar.

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Vanilla Butter Cream Icing by Chef Zarnak

Vanilla Butter Cream Icing :

Ingredients

Butter 250 gm
Vanilla Powder 1 tsp

Icing Sugar 400 gm
Milk 2 tbsp

Method:

1. Beat butter and gradually add icing sugar.
2. Add vanilla powder, milk & beat.

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Frosted Brownies by Chef Zarnak

Frosted Brownies


Ingredients 
Chocolate, chopped 4 oz
Oil 1 cup

Sugar 2 cups
Eggs 4
Vanilla essence 1 tsp
Flour 1 cup
Salt ¼ tsp
Walnuts, chopped 1 cup

Ingredients for Frosting
Butter 2 tbsp
Chocolate 2 oz
Icing sugar 2 ½ cups
Milk ¼ cup
Vanilla essence 1 tsp

Method

Melt chocolate and add sugar and oil, mix well. Beat in eggs, vanilla essence and flour, salt and nuts, pour in a greased 13 x 9 tin. Bake at
180 degrees C for 25-30 minutes, till a skewer inserted in centre comes out with a few crumbs sticking to it, cool and frost. To make the frosting, melt butter and chocolate and add icing sugar, milk and vanilla essence till smooth.

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Eggless Cake by chef Zarnak

Eggless Cake


Ingredients
Flour 1 - ½ cups
Khoya, crumbled 1 - ½ tbsp

Butter, softened 3/4 cup
Caster sugar 3/4 cup
Milk powder 5 tbsp
Corn flour 2 tbsp
Baking powder 1 tsp
Soda bicarbonate 1 tsp
Green cardamom powder ¼ tsp
Buttermilk ¼ cup
Milk 2 tbsp


Method
Preheat oven to 180C. Beat butter and caster sugar. Sieve milk powder into the bowl and continue to mix. Add khoya and mix again. Sieve flour, corn flour, baking powder, soda bicarbonate and green cardamom powder into the bowl and mix. Add buttermilk to correct the consistency. If the batter is still thick add a little milk and mix. Pour into the greased moulds or paper cups. Tap the moulds lightly to even the batter. Bake till skewer inserted in centre comes out clean.top it with Vallina frosting.

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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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Chocolate box Cake

CHOCOLATE BOX:


Directions:
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.

Repeat This process on the different size mould acording to the height of the box cake, and it cool for an hour.then in last safely put all chocolate boxes one by one.Enjoy

dont forget to fill your chocolate box with malteres, colourful bunties or cake as well.

please share your views if you like it :)

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Lava Cake By Chef Zarnak

Lava Cake

Ingredients

Chocolate 5 oz
Butter 100gm

Eggs 4
Sugar ¾ cups
Flour ¾ cups

Method 

Grease ramekins or cupcake liners very well with butter and dust with flour or cocoa powder. Melt chocolate with butter in a bowl set over a pan of simmering water. Beat eggs and sugar and fold in the flour and slowly fold in butter and chocolate mixture. Bake at 180 degrees for only 10-12 minutes, the outer part of the cake should be cooked and middle should look liquidly. Serve overturned dusted with cocoa powder and cream or ice cream on the side.

You like it?? Please comment Below :)

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Vanilla and chocolate cupcakes By Chef Julia Taylor

Vanilla and chocolate cupcakes:

Recipe by: Julia Taylor

Makes: 24 vanilla and 15 chocolate

Ingredients

Vanilla Cupcakes, makes 24

• 200g unsalted butter, softened
• 1 ¾ cups icing sugar
• 1 teaspoon vanilla bean paste
• 4 eggs
• 2 2/3 cups plain flour
• 2 teaspoons baking powder
• 1 cup milk, room temperature

Vanilla Cupcake Icing

• 200g unsalted butter, softened
• 1 teaspoon vanilla bean paste
• 8 cups icing sugar, sifted
• ½ cup milk
• Pink sugar flowers, to decorate

Chocolate Cupcakes, makes 15

• 150ml sunflower oil
• 75ml buttermilk
• 75ml milk
• 1 egg
• 240g plain flour
• 40g cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 330g caster sugar
• 150ml boiling water

Chocolate Cupcake Icing

• 200g dark couverture chocolate (60-70% cocoa solids), finely chopped
• 100g butter, softened
• 250g cream cheese, softened
• 500g icing sugar
• Silver cachous, to decorate

Method

Vanilla Cupcakes

Preparation: 35 minutes

Cooking: 20 minutes


1. Preheat oven to 180°C. Line 24 cupcake holes with cupcake paper cases.


2. For vanilla cupcakes, in the bowl of an electric mixer fitted with a whisk attachment, cream butter on high until light and fluffy. Add sugar slowly, mixing until fully combined. Add vanilla bean paste and eggs one at a time, beating until well combined. Sift flour and baking powder together. On low speed, add 1/3 of the flour mixture, then ½ the milk. Repeat until flour and milk are incorporated, but don’t over-mix. Spoon into cupcake cases and bake for 18 – 20 minutes or until lightly golden and springy to the touch. Cool on a rack.


3. For icing, in the bowl of an electric mixer fitted with a whisk attachment, cream butter and vanilla together until light and fluffy. Add icing sugar a spoon at a time and alternate with a little milk. Beat for 6 – 8 minutes, adjusting milk  and icing sugar until icing is fluffy and spreadable. Place in a large piping bag fitted with a 1cm star nozzle. Pipe icing onto cupcakes and decorate with pink sugar flowers.



Chocolate Cupcakes

Preparation: 35 minutes

Cooking: 20 minutes

1. For chocolate cupcakes, increase oven temperature to 190°C. Line 15 cupcake holes with paper cases.

2. Whisk oil, buttermilk, milk and egg in a large bowl until combined. Sift flour, cocoa, baking powder and salt together, then stir in the sugar. Add 1/3 of the dry ingredients into the oil mixture, alternating with the boiling water. Spoon into 12 – 14 cupcake cases (the mixture will be quite runny) and bake for 18 – 20 minutes or until risen, and springy to the touch. Cool on a rack. 


3. For icing, melt chocolate in a bowl placed over a saucepan of simmering water. Set aside to cool. Place butter and cream cheese in an electric mixer fitted with the paddle attachment, and mix until combined. Check there are no lumps from the cream cheese – if so, beat for a little longer. Add icing sugar then the cooled melted chocolate and mix until well combined. Scrape the sides of the bowl with a spatula if necessary. Add extra icing sugar if required – check the consistency of the icing first. Pipe onto the cooled cupcakes and decorate with silver cachous.

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Cake Pops

Cake Pops:

Ingredients

Cake Crumbs 4 cups
Frosting, Icing or Jam 1½ cups 

Compound Chocolate 500 gm
Dust Colors As per required (optional)
Oil ¼ Cup
Sticks 20-25
Clear Plastic Pouch 20-25
Ribbon As Per required
Method
In a large bowl, crumble the cake with the hands (use gloves if
You can't stand mess) until no large chunks remain.
Add icing and mix with fingers until well combined.
Taking equal portions, roll between the hands until round and smooth.
Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.
Melt the chocolate. Dip lollipop stick ends into melted chocolate and insert into cake pops.
Mix the dust color (optional) with few drops of oil and add it to the melted chocolate and, working with one pop at a time dip in melted chocolate until completely covered. Shake off excess. Immediately roll in sugars,multi sprinkles or place decorations on. If chocolate dries too fast, you can use royal icing to apply decorations. Stick in a thick piece of Styrofoam to dry completely. Proceed with remainder of pops.
If desired, place pops in a Cake Pops Gift Box or wrap in lollipop papers and tie with a pretty ribbon.

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Lamingtons by Chef Shireen anwer

Lamingtons by Chef Shireen anwer

Lamingtons:


Ingredients
Flour 2 cups
Baking powder 2 tsp
Salt ¼ tsp

Egg 2 large
Softened butter ½ cup
Fine sugar ¾ cup
Vanilla 1 tsp
Milk ½ cup
Ingredients for icing
Icing sugar 2 cups
Coco powder 3 tbsp
Butter 3 tbsp
Milk or cream ½ cup
Desiccated coconut as required

Method
Preheat oven to 180 degree C, grease your 8*8 inch square tin, sieve together flour, baking powder and salt, keep aside. Beat butter and sugar until pale and fluffy, add the eggs 1 at a time beat well after adding each egg, add vanilla, use a spatula to alternating add the flour mixture and milk in 3 additions, starting and finishing with the flour spread the batter into the cake tin evenly, bake for 30 minutes, cook the cake in the tin for 5 minutes then turn on a wire rack to cool.

Method for icing

In a heat proof bowl put icing sugar, coco powder, butter and milk and cook over a sauce pan of simmering water, stir the mixture until it is smooth but still a bit thick. Place the cake pieces on the wire rack, cut it into squares of desire size, quickly coat the pieces on all sides in the icing mixture and then add gently roll in desiccated coconut.

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Mini Cheese cakes by Chef Shireen anwer

Mini Cheese cakes

Mini Cheese cakes:

Ingredients for base:
2 cups digestive crushed biscuits
4 ounce melted butter


For filling:

1 cup cream cheese
½ cup curd cheese
1 ½ cup whipped cream
1 tbsp gelatin
¼ cup of water
¾ cup of caster sugar
1 packet of pineapple jelly
1 cup pineapple tidbits
½ tsp pineapple essence

Method for base:
1. Crush biscuits, mix with melted butter.
2. Spread in individual mini cheese cake pans. Chill for 30 minutes.

For 

filling:

1. In a bowl beat together cream cheese, curd cheese with caster sugar and ½ packet of jelly crystals.
2. Dissolve the gelatin in water.
3. Then fold the mixture in dissolved gelatin with whipped cream, pineapple essemce and pineapple tidbits.
4. Spread mixture on the biscuit base. Chill till firm.
5. Dissolve remaining ½ packet jelly with ½ cup of water.
6. Spread on top of individual set cheese cakes till jelly is set.
7. Decorate with swirls of whipped cream, pineapple and cherries.

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Nutella fudge brownies by Chef Shireen anwer

Nutella fudge brownies:


Ingredients
Nutella 1 cup
Eggs 2
Flour 10 tbsp heaped

Icing sugar for dusting as required

Method
1. Pre heat oven to 180 degree C, line mini brownie pan with butter paper.
2. In a medium bowl beat together nutella and egg until smooth. Add the flour and whisk until all the ingredients are just combined.
3. Distribute the batter evenly in the brownie pan, bake for 15 minutes
4. Allow the brownies to cool and dust with icing sugar
5. The delicious Nutella fudge brownies are ready to serve.

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Red velvet cup cakes by Chef Shireen anwer

Red velvet cup cakes by Chef Shireen anwer

Red velvet cup cakes:

Ingredients
Flour 2 ½ cup
Cocoa powder 2 tsp
Baking powder 1 tsp 

baking soda 1 tsp
Salt ½ tsp
Butter milk 1 cup
Red food color 1 tbsp
White vinegar 1 tbsp
Vanilla 1 tbsp
Butter soft 5 ounces
Sugar 1 ½ cup
Eggs 2

Method
1. Preheat oven to 180 degree C, line muffin tins with paper liner
2. Sieve together flour, cocoa, baking powder, baking soda and salt.
3. Keep aside, in a measuring jug, whisk together butter milk, color, vinegar and vanilla
4. Beat butter and sugar on medium speed until light, add in eggs 1 at a time, beating well
5. On a low speed alternately add the dry ingredients and wet ingredients to the bowl beginning and ending with dry ingredients, beat until everything is mixed
6. Divide the batter evenly among the prepared liner, bake for 20 to 25 minutes until done. Decorate with cream cheese frosting.

Ingredients for cream cheese frosting
Cream cheese 4 tbsp
Shortening or butter ½ cup
Icing sugar 4 tbsp
Vanilla essence ½ tsp

Method
Beat all together.

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Chocolate cups

Here's an easier version of the Balloon Chocolate Bowl 
Just make sure you let the Chocolate cool slightly first or... POP!! 


METHOD:
blow up some Balloon according to the size of cup you need. 
melt a tempered chocolate.
take a tray , put a butter papaer on it ,drop some chocolate to make base on butter paper.
dip slightly a balloon in a melted chocolate and stand ballon on chocolate base.
it will stick easily. do same method with all ballo0ns.
than take her time to set very well, and refrigerate it for about 20 mints.
then in last, un-thread the balloons,and let air pass slowly from it.
otherwise it will ruin.
Enjoy :) 

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Marzipan Cake by Chef shireen anwer

Marzipan Cake by Chef shireen anwer

Marzipan Cake:

Ingredients:
Readymade marzipan 8 ounces

Ingredients for Vanilla cup cakes:

Egg 4
Flour 4 ounces
Caster sugar 4 ounces
Baking powder 1 tsp
Vanilla essence 1 tsp

Method for Vanilla cup cakes
Beat 4 eggs and 4 ounces sugar till light and fluffy, add 1 tsp essence and mix well. Sieve together 4 ounces flour and 1 tsp baking powder, gently fold in the egg mixture, pour mixture in to paper cases , bake in a pre heated oven for 15-20  minutes on 180 degree C.

Ingredients for butter icing
Butter 8 ounces
Icing sugar 6 ounces
Method
Beat very well until light creamy and fluffy.

Method for assembling
Take vanilla cup cakes , pipe it with butter icing. Decorate with marzipan flowers.

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Simple Muffins

Simple Muffins

Simple Muffins

Ingredients:
Caster Sugar 1/2 cup
Butter 1/2 cup (room temperature)
eggs 2.
vallina essence Few Drops
Flour 1/2 cup
baking Powder 2 tsp

Method:
• Beat together half cup sugar and half cup butter till creamy.
• Add in 2 eggs one by one, beat all very well. add few drops of vanilla essence. Mix well.
• Then in a seperate bowl put half cup flour, and 2 tsp baking powder and mix it well.
• Then add these flour mixture slowly slowly to the egg mixture.and do fold it with spatula.
• Pour a little batter in paper cup,set in a muffin mold,
• Lastly bake in a preheated oven on 180 degrees for 15-20 minutes.
• Then remove from oven, cool on a wire rack and serve.

For dressing:

u can top it with pralin or any other frosting
you can also make Chocolate Peach muffins by Chef Shireen anwer :)

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chocolate sponge By Chef Shireen anwer

 chocolate sponge

 chocolate sponge:

Ingredients for chocolate sponge:
Eggs 6
Sugar 6 ounce
Flour 4 ounce
Coco 2 ounce

Vanilla essence 1 tsp

Method:
1. Beat eggs with sugar till light and fluffy. Add 1tsp of vanilla essence and mix gently
2. Continue beating till the mixture doubles in volume.
3. Fold in the sieved flour and cocoa. Gently grease a long rectangular pan and line with butter paper.
4. Pour batter into baking pan and bake in pre heated oven for 20-25 minutes.
5. The sponge is ready when it leaves the sides of the tin and is springy to touch
6. Remove from the oven and cool. Cut into desired shapes to make the pastries or any thing.

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Lemon tarts By Chef Shireen Anwer

Recipe Of Lemon tarts:

Basic sweet paste....
Ingredients
Butter 16 ounces
Caster sugar 12 ounces

Flour 24 ounces
Egg 1
Vanilla essence 1 tsp

Method
1. In a bowl cream together the butter and sugar until light and fluffy.
2. Add in eggs and beat well. Fold in flour and mix gently with finger tips until the dough can be gathered into a ball. Knead lightly and chill dough for 30 minutes, use as required.


Ingredients for lemon curd for lemon tarts
Egg yolks 5
Butter 3 ounce
Sugar 4 ounce
Lemon juice 2 to 3 tbsp
Yellow color a few drops
Glazed cherries for decoration

Method1. In a saucepan add Egg yolks 5, Butter 3 ounce, Sugar 4 ounce, Lemon juice 2 to 3 tbsp, and a few drops of yellow color.
2. Cook on very low flame stirring all the time with a whisk.
3. Make sure that the mixture does not boil. Remove from fire and cool the mixture at room temperature
4. Now place the lemon curd in a fridge. Sprinkle a little flour on a flat surface and roll the sweet paste dough with the help of a rolling pin into a medium disc
5. Cut with a 3 inches round cutter and fit the dough in a tart tray, trimming the dough at the rims
6. Bake at 190 degree C for 15 to 20 minutes or until lightly golden. Fill the baked tarts with lemon curd, decorate with glazed cherries and serve :)

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