Here are some of my choicest home made recipes. Try them and let me knowat 9560600056
Quick Tip: Try to always be a day ahead in your cooking. If you follow this rule, then, when you get home from work, the family dinner will be waiting for you, rather than everyone waiting on supper. While you are heating up the meal you can be preparing for the next, or you can wait until everyone is fed before working on tomorrow. This puts the power back into your own hands by allowing you to cook when it best suits you while eliminating the stress caused by rushing.
Rum Orange Cake
Ingredients: 125g flour ½ teaspoon baking powder 170g sugar ¼ teaspoon grated lemon zest 3 large eggs 50g of hung curd 1/4 cup Orange Juice 1/2 tsp Orange Essence 1 tablespoon dark rum 55g soft butter
Method: Preheat the oven to 180°C. Grease and dust a 7” pan (dust the interior with flour), and tap out the excess. Sift the flour and baking powder together. Toss the sugar and zest together in a large bowl and rub them together with your fingertips until the sugar is moist and aromatic. Add butter and whip until light and fluffy. Whisk in the eggs, beating until the mixture is pale and foamy, then whisk in the hung curd and rum. Switch to a rubber spatula and gently stir the sifted flour mixture into the batter in three or four additions—the batter should be thick and smooth. Immediately spoon the batter into the pan. Bake for 30 minutes, or until a thin knife inserted into the center of the cake comes out dry and free of crumbs. Remove the cake from the oven and allow it to cool for about 10 minutes on a cooling rack before turning it out of the pan; invert and cool to room temperature right side up.
1. Good results start in the mixing bowl. First cream together fat and sugar, adding eggs, and slowly incorporating dry ingredients into the mixture while alternating with a liquid, such as milk or buttermilk. The air incorporated by whipping the eggs gives the cake volume, making them springy and elastic. So whatever cake you’re making, be sure to follow the recipe instruction closely. The order and method described really counts when cake baking. Learn more @ http://cookeryexpressions.weebly.com
Nutella Cheesecake Brownies
Ingredients: 2 cups all-purpose flour 1 ½ cups granulated sugar ¾ cup unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon salt 1 cup + 2 tablespoons water ¾ cup applesauce 2 tablespoons oil 250 g cream cheese, softened ¾ cup powdered sugar 2 teaspoons vanilla essence 6 tablespoons Nutella
Method: Preheat the oven to 180 degrees Celcius. In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, applesauce, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan. In a small bowl, stir together the cream cheese, powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife. Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares. Yield: 12 brownies For course details and class schedule, click here
Lemon and Ginger Loaf Bread
Ingredients: 175g butter 175g caster sugar 3 eggs 175g flour 1/2 tsp baking soda 1 lemon (zest grated, save juice for the syrup) 1/2 " piece fresh ginger (finely grated) 100ml water 125g caster sugar 1/2 " piece fresh ginger (finely sliced)
Method: Preheat the oven to 170°C and line a 10 inch loaf tin. Cream together the butter and sugar until it is well combined using a hand mixer. Mix in the eggs, baking soda and flour and beat until the mixture is pale in colour. Stir in the grated lemon zest and finely grated ginger. Pour the cake mix into the prepared tin and bake in the centre of the oven for 45 minutes or until the cake is golden and cooked through. You can test by inserting a skewer into the centre of the cake and checking if it comes out clean. While the cake is cooking, make the lemon and ginger syrup. Put the water, sugar, sliced ginger and juice of a lemon into a small saucepan. Bring to the boil, then simmer for 15-20 minutes until it begins to thicken. Remove the pan from the heat and sieve to remove the ginger. Once the cake is cooked, prick the surface all over with a skewer then spoon over the syrup. You probably won't need to use it all. Leave to cool before serving For course details and class schedule, click here
Hot Milk Cake
Hot milk cake is an easy, old-fashioned dessert that has simple, modern appeal. The moist, delicate cake gets its name from the hot milk that is added to the batter just before baking.
Ingredients: 4 eggs 2 cups sugar 1 teaspoon vanilla essence 2-1/4 cups all-purpose flour 2-1/4 teaspoons baking powder 1-1/4 cups milk 10 tablespoons butter, cubed Method: In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla essence. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined. Pour into a greased 13-in. x 9-in. baking pan. Bake at 180° C for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For course details and class schedule, click here
Eggless Vanilla Sponge Cake
Ingredients: 1 1/4 cups flour 1 1/2 tsp baking powder 1/2 tsp soda bi carb 3/4 cup condensed milk 4 tbsp soft butter 1 tsp vanilla essence
Method: Sieve the flour, baking powder and soda bi-carb together. Keep aside. Combine the condensed milk, soft butter, vanilla essence and 5 tbsp of water in a deep bowl and beat well using a whisk. Add the sieved flour mixture and mix gently with help of a spatula. The batter should be of dropping consistency. Pour the batter into a greased and dusted (7”) diameter cake tin. Bake in a pre-heated oven at 180ºc for 20 to 25 minutes. The cake is ready when it leaves the sides of the tin and is springy to touch. Invert the tin over a rack and tap sharply to unmould the cake. Keep aside to cool and use as required.
Ingredients: 1 cup Wheat flour 1 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp powder Cinnamon 1 pinch powder Nutmeg 1/4 tsp powder ginger 3/4th cup firmly packed brown sugar 1/2 cup Curd 1/2 cup Vegetable oil 1/2 cup Milk 1 tsp Vanilla essence 1 cup Carrots, peeled and grated 1/2 cup chopped cashew nuts 1/4 cup Raisins
Method: Pre-heat oven at 180 degree C. Sift all the dry ingredients, in a medium bowl. Set aside. Combine sugar, curd, milk, vegetable oil, vanilla essence, in a large bowl. Stir until all ingredients are well blended. Add this to the flour mixture, along with carrots, walnuts and raisins, and stirring just until well blended. Grease an 8 inch round cake pan. Pour this batter and bake it for 25 minutes or until a wooden pick inserted in center comes out clean. Cool the cake pan 10 minutes; loosen cake layers from edges of pans with a sharp knife and invert onto wire rack.
Ingredients: 1 cup butter ¾ cup castor sugar 2 bananas ½ cup chopped walnuts 1 cup plain flour ½ tsp baking soda ½ tsp baking powder ½ tsp salt ¼ tsp cinnamon powder ¼ cup oats ½ tsp vanilla essence 1 tbsp honey 3 tbsp milk
Method: Butter to grease the muffin molds Preheat oven to 180°C. Grease 2 baking trays. Sieve the flour with baking soda, baking powder, cinnamon powder & salt. Whip the butter till soft & smooth. Add the castor sugar, slowly mixing well. Mash the bananas lightly and add to the butter & sugar mix. Mix well. Add oats, vanilla essence, honey, walnuts & the sifted flour mix. Mix gently. Add the milk to make a batter like consistency. Spoon 2 tbsps of the batter into each greased muffin mold. Bake for 20 – 25 mins. Remove and transfer to a wire rack.
Ingredients: 2 tbsp cocoa powder 1 cup plain flour (maida) 1 tsp baking powder 1/2 tsp soda bi-carbonate 1/2 tin (200 grams) condensed milk 1/2 cup melted butter 1 tsp vanilla essence
Method: Sift the cocoa powder, flour, baking powder and soda bi-carbonate. Combine all the ingredients together with 1/2 cup (100 ml.) of water in a bowl and mix well using a whisk. Pour this mixture into a greased (6") diameter baking tin. Bake in a pre-heated oven at 180°C for 20 minutes or till a knife inserted into the cake comes out clean. Unmould and cool on a wire rack. For course details and class schedule, click here
At Cookery Expressions, you will learn to make the most sumptuous cakes, cookies, croissants, brownies, cupcakes, desserts, sponge cake, chocolates, muffins, cheesecakes, pizza and breads of different varieties. I guarantee that your home made cakes and chocolates shall make shop bought delicacies and confectioneries appear tasteless.
So what are you waiting for? Call Now At 9560600056 to register for the workshops!
Ingredients: 1/4 cup Oil 1/2 cup Milk 1 Egg 1/2 tsp Salt 2 tsp Baking Powder 1/2 cup Sugar 1 3/4 cups All-Purpose Flour 1 cup Strawberries (chopped)
Method: Preheat the oven to 180 degree C. Grease an 8-cup muffin tin with oil. Whisk together egg, milk and oil in a small bowl. Sift flour, sugar, baking powder and salt in a large bowl. Mix well. Add chopped strawberries. Pour in the egg-milk mixture, while mixing the ingredients carefully. Do Not over whisk. Fill the muffin tin with the mixture and bake it at 180 degrees C for 25 minutes. Leave it for 10 minutes for cooling. Remove from the cups.
Ingredients: 1 1/2 cup flour 1 cup sugar 1/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon cinnamon 2 eggs, beaten 3/4 cup vegetable oil 3/4 teaspoon vanilla 100 grams crushed pineapple, drained 1 cup bananas, diced 1/2 cup chopped nuts
Method: Sift together (3 times) all dry ingredients in bowl. Add eggs and oil, whisk until well mixed. Do NOT over do it. Add vanilla, pineapple, bananas and nuts. Mix until well blended with a wire whisk. Spoon batter into greased and floured 8 inch pan. Bake at 180 degree C for 45 to 45 minutes (test with toothpick). For course details and class schedule, click here
Ingredients: 1/3 cup granulated sugar 1/4 cup butter, softened 1/4 cup brown sugar 1 large egg 1 1/2 cups all-purpose flour 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/4 teaspoon ground nutmeg 1/8 teaspoon salt 1/8 teaspoon ground cloves 2/3 cup milk 1 teaspoon vanilla essence
Method: Preheat oven to 180 degree C. To prepare cake, place 1/3 cup granulated sugar and butter in a medium bowl; beat with a mixer at high speed for 2 minutes or until well combined. Add brown sugar and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Sift flour and next 5 ingredients in a medium bowl. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1 teaspoon vanilla. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 180° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack. For course details and class schedule, click here
Make your own BakinggPowder
To make the equivalent of 1 tsp baking powder – mix half a teaspoon of cream of tartar with a quarter of a teaspoon of bicarbonate of soda (sometimes called baking soda).
Cake Baking Tips
It’s about cookies. Again. And obviously. To keep leftover cookies extra soft, store them with a piece of bread. Have you heard this before? Maybe you have, maybe you haven’t. If storing cookies in a tupperware or cookie jar, stick a regular piece of bread in there as well. The bread will give out all its moisture and dry up while the cookies will stay moist, soft, and tender. It’s the BEST TRICK EVER.
Prepare all the necessary ingredients. Before mixing the batter, prepare the pans, turn the oven on, and make sure the rack is in the center.
Have all ingredients at room temperature for best results.
Cream butter and sugar until light and fluffy or as long as the recipe directs.
Always sift flour, baking soda, baking powder and spices to avoid lumps.
To speed up the softening of cold butter, slice and let stand for about 10 minutes.
Toss nuts, raisins and fruits in the batter last.
Scrape sides and bottom of bowl frequently with a rubber spatula during mixing. Spread batter evenly in pans.