Strawberry Bavarian

Strawberry Bavarian

Ingredients

• Strawberry jelly 1 packet
• Boiling water ¾ cup
• Frozen sliced strawberry 2cups
• Whipped cream 8 ounces
• Any chocolate biscuit crushed 1 ½ cup
• Butter melted 3 ounces

Method for base

• Crush cookies mixed with melted butter, spread in a pie plate, chill until firm, dissolve jell-o in boiling water add in strawberries, chill until syrupy, beat cream stiff and fold into thicken mixture, pour into dish over chocolate base, chill until firm, decorate with piped cream.

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Tiramisu toffee trifle pie

Tiramisu toffee trifle pie

Ingredients

• Butter cake 1 pound
• Coffee 1 tbsp
• Water ¾ cup
• Cream cheese 200 gm
• Fresh cream whipped 200 gm
• Caster sugar ½ cup
• Chocolate syrup ½ cup
• Crunchy chocolate 2 bars finely chopped

Method

• In a small cup combine coffee and warm water and keep aside, cut pound cake into slices, place cake pieces on bottom and sides of 9 inch deep pie plate, drizzle coffee over cake pieces, in medium bowl beat together cream cheese, sugar and chocolate syrup until smooth, add whipped cream, spread filling evenly into pie plate, sprinkle with chopped crunchy chocolate, chill until firm.

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Cheesy Lemony Flan

Cheesy Lemony Flan

Ingredients for base

• Digestive biscuits finely crushed 2 cups
• Melted butter 4 ounces

Method for base

• Crush biscuits mix with melted butter, press in an 8 inches pie plate, keep aside, preheat oven to 150 degree C.

Ingredients for filling

• Condensed milk ¾ cup
• Curd cheese ½ cup heaped
• Lemon juice 2 tbsp
• Lemon zest 1 tsp
• Flour 1 tbsp heaped
• Eggs 3 separated

Method for filling

• In a bowl beat together condensed milk, curd cheese, flour, lemon juice, lemon zest, egg yolks until thick, beat egg whites stiff, fold in the mixture, pour mixture onto the biscuit base, bake for 35 to 40 minutes in a preheated oven 150 degree C until filling firm, cool and decorate of swirls of fresh cream.

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Apricot biscuit delight

Apricot biscuit delight

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Ingredients

• Biscuits broken into small pieces 2 cups
• Apricots soaked for 2 hours 200 gm
• Fresh cream 2 packets
• Almonds toasted 3 tbsp

Ingredients for custard

• Milk 4 cups
• Sugar 8 tbsp
• Vanilla custard powder heaped 3 tbsp
• Condensed milk 4 tbsp
• Bake Parlor colored vermicelli 100 gm 1 packet

Method

• Soak 200 gm apricot for 2 hours, remove seeds and cook for 15 minutes in ¼ cup water till soft, keep aside, make custard with 4 cups milk and 8 tbsp sugar till boiling add 3 tbsp custard powder mixed with ¼ cup cold milk and bake parlor vermicelli and add to the milk mixture stirring till thick, remove and cool. In a serving dish spread 2 cups biscuits drizzle, 4 tbsp condensed milk, a layer of prepared vanilla custard then cooked apricots, spread with 2 packets of fresh cream, garnish with 3 tbsp toasted almonds, serve chilled.

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Shahi Tukray

Shahi Tukray

Ingredients

• Bread 8 slices cut in half and fry till golden
• Saffron ½ tsp
• Kewra water 1 tsp
• Almonds and pistachio 2 tbsp each
• Milk 2 cup
• Sugar 1 ¼ cup
• Water 1 ¼ cup
• Yellow color pinch
• Malai 1 cup

Method

• Cook sugar and water for 5 minutes till sugar melts, add yellow color, arrange fried bread slices in pyrex dish, spread with syrup, top with milk, then Malai, saffron and Kewra mixture, cook in a preheated oven for 20 minutes in 180 degree, serve garnish with almonds and pistachio, serve warm or cold.

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Cinnamon Roll with Cream Cheese Frosting

Cinnamon Roll with Cream Cheese Frosting

 

Ingredients

• Flour 3 cups
• Water ¼ cup
• Milk ½ cup
• Butter 4 ounces
• Eggs 2
• Vanilla essence ½ tsp
• Salt ½ tsp
• Caster sugar 4 tbsp
• Yeast 1 ½ tsp
• Bread improver 1 tsp heaped
• Brown sugar 2 tbsp

Ingredients for filling

• Butter 3 ounces
• Brown sugar ½ cup
• Cinnamon powder 1 tbsp heaped
• Method
• Mix altogether

Ingredients for cream cheese frosting

• Imported butter 100 gm
• Cream cheese 5 tbsp
• Icing sugar ½ cup
• Milk 1 tbsp

Method

• Melt butter with water and milk, cool add in caster sugar, brown sugar, salt, eggs and vanilla essence, mix together with a whisk, gradually add in flour, yeast and bread improver, mix together, the dough should be very soft, put to rise in a grease bowl for 2 hours. Punch the risen dough and knead again, roll out to a big rectangle, spread filling, roll up from long end and cut into 2 inch thick roll, leave to rise for another 15 minute then brush egg and milk mixture on the, sprinkle with water spray, before baking put water in a pan in oven then put the buns to bake on 180 degree C for 20 minutes after 12 minutes again water spray. Spread with cream cheese frosting and serve.

Method for frosting

• Beat butter and cream cheese, gradually add icing sugar and milk, beat well, spread the frosting on Cinnamon roll.

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Shahi Tukray

Shahi Tukray

Ingredients:

• Milk 1 kg
• Bread 4 Slices
• Sugar 2 tbsp
• Oil for frying
• Saffron ¼ tsp
• Boiled, Peeled, chopped Almonds and Pistachio for garnishing
• Cardamom for garnishing
• Rabri as required

Method:

• First of all on low flame heat milk and cook until thicken.After this add 2 tbsp sugar, ¼ tsp saffron and cool milk.Now cut bread slices into 2 inch broad pieces. Also cut every slice into long strips first and then make a half shape.Repeat the procedure till it gives you 16 pieces.Now in one frying pan heat oil as required, cook until it turns brown. Decorate in plate and pour rabri with the help of spoon.Dip or soak every piece into rabri until it stick completely.In the end serve with boiled and peeled chopped almonds, pistachio and cardamoms.

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Banana Spilt Desert Pizza

Banana Spilt Desert Pizza

Ingredients

• Condensed milk 1 tin
• Spur cream ½ cup
• Lemon juice 4 tbsp + 2 tbsp
• Butter 4 ounces + 1 tbsp
• Flour 1 cup
• Caster sugar ¼ cup
• Vanilla essence 1 tsp
• Gelatin 1 tbsp dissolved in ¼ cup water
• Walnuts chopped ¾ cup
• Banana sliced 3
• Pineapples slices cut in half 1 tin
• Chocolate 1 ounce
• Cherries and walnuts for decoration

Method

• In a bowl mix condensed milk, sour cream, lemon juice and vanilla, dissolve gelatin and mix in this, pre heat oven to 180 degrees, beat butter and sugar until fluffy. Add flour with chopped walnuts, mix well, put on a lightly greased pizza pan, prick with fork, bake blind for 20 minutes until golden, remove, cool, arrange 2 bananas on cool crust, pour condense milk filling. Dip remaining banana in lemon juice, arrange on top, along with pineapple, cherries, walnuts, drizzle with melted chocolate, chill and serve.

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Strawberry jell-o flan

Strawberry jell-o flan

 

Ingredients for flan

• Butter 5 ounces
• Sugar 5 ounces
• Flour 5 ounces
• Baking powder 1 tsp
• Eggs 2
• Strawberry essence ½ tsp
• Milk ¼ cup

Ingredients for vanilla cream

• Milk 1 ½ cup
• Sugar 5 tbsp
• Corn flour 2 tbsp heaped mixed with ¼ cup cold milk

Ingredients for filling

• Strawberry sliced 2 cups
• Fresh cream whipped 1 packet
• Strawberry jell-o 1 packet set in 1 cup water

Method for flan

• Beat butter and sugar till light and fluffy, add eggs 1 at a time, fold in the sieved flour and baking powder mixture, essence and milk, pour in the greased flan tin, bake in preheated oven 180 degree C for 15 to 20 minutes, remove and cool.

Method for vanilla cream

• Boil milk and sugar, thickens wit corn flour paste, add strawberry essence, cool, fold in half packet fresh cream.

To assemble

• Spread the baked flan on serving platter, moist with any fruit juice, fill the flan with vanilla cream, and decorate with strawberry slices, strawberry jell-o and fresh cream.

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Coconut milk jelly

Coconut milk jelly

Ingredients

• Milk 1 kg
• Coconut 1 cup heaped
• Caster sugar ¾ cup
• Vanilla or coconut essence ½ tsp
• Gelatin 2 tsp
• Coconut macrons for garnish

Method

• Dissolve gelatin in ¼ cup water, blend coconut powder with 1 cup milk, mix with remaining milk, sugar and bring to a boil, simmer for 10 minutes, remove, add essence, dissolve gelatin, pour in a jelly mould, chill for 4 hours, invert on a serving dish, serve garnish with coconut macrons.

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Apple sponge desert

Apple sponge desert

Ingredients

• Apples 3 large
• Sugar 4 tbsp
• Water ¼ cup
• Sponge topping
• Butter 2 ounces
• Caster sugar 2 ounces
• Egg 1
• Vanilla essence ¾ tsp
• Flour 1 cup
• Milk 1/3 cup
• Baking powder ½ tsp heaped

Method

• Peel, core and sliced apple, place in a sauce pan with sugar and water, cover and cook over medium heat until apples are tender, pour into oven proof dish.

Method for sponge topping

• Beat butter and sugar, add vanilla and egg beat well, fold in sieved flour and baking powder, alternating with milk, put mixture over apples, bake in a preheated oven for 25 minutes on 180 degrees till light golden, and serve with a thin custard or fresh whipped cream.

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