…r baking trays by greasing with some ghee or line the trays with parchment/butter paper or aluminium foil. It’s time to shape the bolinhas with the dough… Dust a little maida on the rolling board. Take out the dough from the fridge & then take a small portion/ball of the dough depending on the size of the bolinha you like. Roll the dough ball on the rolling board with dry flour & shape like you would a cutlet… round, oblong, etc. Make them…
…ing. Stitch up the cavity with a strong thread carefully. Insert pieces of butter below the skin of the chicken& rub some butter on top of the chicken too. Tie up the legs & wings to give a good finish & for even roasting. Pour the marinade juices on the chicken & drizzle some more olive oil on it. It is time to put the chicken in the oven for roasting. To Roast the Chicken : Remember the roasting time varies depending on the weigh…
…the yeast dissolves completely. Sieve maida, baking powder & salt. Add butter & curds to the flour & mix well. Make a well in the center of the flour mixture & slowly pour in the yeast mixture. Keep kneading gradually till a sticky dough is formed. Knead well till it turns into a soft & pliable dough. Grease the ball of dough lightly with oil & transfer to a bowl. Cover the bowl with cling film & keep it in a warm place…
…ring consistency & starts crystallizing. Reduce to low flame & add butter. Stir to incorporate butter completely. Add the reserved milk-cocoa powder mixture a little at a time & stir while doing this to avoid lumps. Mix & combine thoroughly. Add the chopped dry fruits & mix well to form a nice thick paste. Cook till the mixture starts leaving the sides. Switch off the flame & beat the mixture with a spoon for about a minute…
…square baking dish.(9x9x2.5 inches) Lightly grease a baking dish with some butter. Spread all the prepared chicken mince evenly in the dish. Then spread the prepared mixed vegetables in an even layer. Cover the entire dish with an even layer of mashed potatoes. Using a fork lightly scroll the surface of the potato layer with criss cross lines. Gently & evenly pour the egg mixture on the potato layer. Sprinkle grated cheese, pepper & brea…
…combine the garlic, ginger, rice vinegar, soya sauce, brown sugar, peanut butter, lime juice, sesame oil & salt. Set the marinade aside. Slice the chicken breasts into long thin strips & flatten it with the knife by putting pressure with help of the bottom of your palm. Add the chicken strips to the marinade & mix well. Refrigerate for an hour but preferably overnight. When ready to cook, pre-heat the oven to 200C. &nbs…
…sp. Caster Sugar Water For the Glaze : 60 gms. Icing Sugar 1 tbsp. Milk or Cream Procedure : Soak currants & raisins in some water for about 10 mins. Drain & keep aside for later use. Warm the milk gently in a saucepan with cinnamon, green cardamom, cloves, nutmeg & saffron until it boils & then immediately take it off the heat & allow to stand for 1 ½ hrs. Strain the milk. Add 1 tsp. sugar & fresh yeast in lukewarm milk. S…
…ng : Ingredients : 1 Egg ½ cup Sugar or as per taste 3 med. Lemons 1 tbsp. Butter Procedure : Grate rind from 1 lemon & extract juice from the 3 lemons. Combine sugar, butter, lemon juice & rind in a saucepan. Place on low heat & cook till the sugar is melted. Remove from the fire & cool. Beat the egg till it is frothy but not too stiff. Mix the beaten egg thoroughly into the lemon mixture & simmer on very low heat, till i…
…y beaten egg with melted butter & milk. Stir well & add it to the flour mixture. Mix lightly with a fork until all the ingredients are combined. The mixture should be coarse & lumpy. Do not over mix the muffin mixture or it will become tough & dry. Drop heaped ice-cream scoops or spoonfuls in well lined & greased muffin cups/trays or in individual paper ice-cream cups. Bake in a pre-heated oven at 200C for 20 mins. or until the…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….