…n at 180C or until very lightly brown. Grind the cooled almonds with 50 gm sugar to a very fine powder. In sufficiently large bowl, sift flour and salt together. Whisk in lime zest. Beat butter with remaining sugar until light and fluffy. Next beat in vanilla, egg yolks, almond powder and flour. Divide the dough in half; wrap each ball of dough in cling film and refrigerate until firm. Line 2 baking sheets with parchment. Roll out one ball of firm…
…g the temperature of the chocolate milk to lukewarm. Stir in whisked eggs, sugar and vanilla essence into the chocolate milk to dissolve the sugar and pour over the bread. Leave to soak for 10 minutes. Gently push the bread down into the custard. Mix together the brown sugar and cinnamon powder and sprinkle over the top of the pudding. Place the dish or the ramekins in a bain-marie. Bake in a preheated oven at 180C for about an hour or until the c…
…2 tsp Baking Pwd. Icing & Filling : 400 ml Fresh Cream 2 tbsp. Icing Sugar 1 tin Pineapple Bits/Chunks/Sliced The Topping : 1 Pkt Orange Jelly 2 tbsp Icing Sugar Water To Decorate : Orange / Sweet Lime Slices Chocolate Vermicelli Method : In a sufficiently large bowl, beat eggs with sugar until white & fluffy (I used an electric beater). In a separate bowl, sift together flour & baking pwd. Pour fanta & oil into the egg mixtur…
…llow or Orange Color (optional) Procedure: To prepare the syrup: Bring the sugar and water to a boil. Simmer to obtain a sugar syrup of two thread consistency and set aside. To prepare the filling: Heat ghee and gently roast the rawa till light brown. Add crumbled or grated mawa and gently fry for a few seconds. Add milk and sugar and stir till the mixture forms a ball. Remove from heat. Stir in cardamom and nutmeg powder. Cool the mixture and the…
…chocolate of your choice and decorate with sprinkles, colored or sparkling sugar, edible shimmer, marzipan or sugar paste flowers, etc. Dark, milk and white chocolate can be used to add assorted beauty. It is all a matter of personal creativity. In case you wish to make full eggs then seal the two halves together with chocolate or royal icing. If you intend making half eggs then there is no need to seal. For a surprise in the egg; mould marzipan i…
…Baking pwd. A pinch – Salt ½ cup soft unsalted Butter 3/4 cup Castor Sugar 2 Eggs 1 tbsp. Vanilla Essence 1 cup hot Water ½ cup Cocoa pwd. Procedure: Sift together flour, baking pwd., and salt. Combine cocoa pwd. and water until smooth. Beat butter and sugar until light and fluffy. Beat in one egg at a time until smooth. Add vanilla essence and mix well. Fold in flour a little at a time until well mixed. Then add the cooled cocoa mixture and…
…For the Butter Cream Frosting : 8 tbsps. Unsalted Butter 3 cups Confectioner’s Icing Sugar (sifted) 3-5 tbsps. Milk 1 tsp. Vanilla Essence Procedure : In a sufficiently large bowl,cream the butter with an electric hand mixer until smooth & well blended. Add in the icing sugar, a little at a time with few tbsps. of milk. Add the vanilla essence & continue beating till the mixture turns light & fluffy. Add in more sugar & milk if nee…
…ds 1 cup Craisins 1 Egg (lightly beaten for egg wash) A few tablespoons of Sugar Crystals for garnishing Procedure : Pre-heat oven to 204C. Line a baking tray with parchment paper. In a large bowl, combine flour, baking pwd., baking soda, salt, sugar & lime zest. Add cubed butter & use a knife or pastry blender to cut it into the dry ingredients until the butter is the size of small peas. Add yoghurt/curds, craisins & stir with a woode…
…le milk Procedure : Sieve the flour & salt in a bowl & stir in the sugar. Blend the fresh yeast with the milk, stir in the beaten egg & mix with the flour & sugar. Knead on a lightly floured surface until the dough is smooth & elastic. Place the dough in a plastic bag & allow it to rest in the fridge for about 10 mins. Shape the butter into a flat square. Roll out the dough to a 1inch (30 cm) square, place the butter in the…
…ormal water. In a sufficiently wide, deep and thick bottomed pan place the sugar with water and bring to a boil. Stir to dissolve the sugar. Add milk to clarify the syrup. Skim off the impurities that rise to the top. When the syrup is warm strain it through a fine sieve. Boil the syrup again to a two string consistency. Then add the rose water; if using. Strain the coconut strips through a sieve to drain off the water completely. Add the coconut…