Pecan Candied

 

Ingredients

• 1 cup sugar
• 2 tsp cinnamon
• 1/2 tsp  salt
• 1 egg white
• 2 tsp water
• 2 tsp vanilla
• 1 lb pecan halves, about 4 cups

Instructions

1. Prep: Preheat the oven to 250˚F and line a baking sheet with parchment paper.

2. In a small bowl, stir together sugar, cinnamon and salt.

3. In a second lagging mixing bowl, whisk egg white, water, and vanilla until frothy.

4. Add pecans to egg white mixture and stir to coat.

5. Add cinnamon and sugar mixture to the coated pecans and mix to combine.

6. Spread nuts into a single layer on the parchment-lined baking sheet and bake for 1 hour, stirring every 20 minutes. Let cool to room temperature and enjoy.

Butter Chicken

🍚 SERVES: 4

🧺 Ingredients

Chicken - ½ kg Ginger-Garlic Paste - 2 Tablespoons Kashmiri Chilli Powder - 2 Tablespoons Lime / Lemon Juice - ½ Tablespoon Salt - ¾ Teaspoon —————— Butter - 3+2 Tablespoons Onion - 2 Nos (250 gm) Green Chilli - 2 Nos Cashew Nut - 20 Nos Ginger-Garlic Paste - 2 Tablespoons Tomato - 5 to 6 Nos (500 gm) Kashmiri Chilli Powder - 2 Tablespoons Garam Masala - ½ Teaspoon Hot Water - 2 Cups (500 ml) Vinegar - ½ Tablespoon Salt - 1½ Teaspoon —————— Tomato Sauce - 2 Tablespoons Kasuri Methi - ½ Tablespoon Fresh Cream - ¼ Cup (60 ml) Butter - 1 Tablespoon Sugar - ½ Tablespoon (optional)

Method:

1. Take chicken, ginger garlic paste, kashmirii chilli powder, lemon juice and salt. Mix all together and keep it marinated for half an hour.

2. Fry chicken in some butter, then keep it to the side.

3. To the same pan add little more butter and add onions, green chili and cashews. Saute it till the onions turn slightly brown. The closer to being caramalized the better. Reduce the flame from medium to low and add ginger garlic paste. Keep sauting till the raw smell goes away.

4. Add tomatoes and then kashmiri chilli powder, garam masala. When tomatoes get little mushy add hotwater and vinegar and salt.

5. Once it start to boil, put the flame to medium and cook for 15 minutes with the lid on. Then wait for it to cool down.

7. Then blend nicely. You can use a strainer and put the mixture into a pan.

9. Add chicken pieces to it. Once it starts to boil, add the tomato sauce, fresh cream, and butter.

More cream you add the spice level goes down and sugar its optional at the end. But it balances out the dish very well!!!

Cranberry Raspberry Mold

2 cups boiling water

1 6oz pkg raspberry Jello

1 1/3 cups sour cream

¾ cup whole cranberry sauce. 

Pour boiling water on Jello in bowl, stir until dissolved. Refrigerate until very thick but NOT set. Beat in sour cream and cranberry sauce with hand mixer and pour into 5 cup mold. (Or just put in a pretty bowl)

Refrigerate until firm then unmold(or leave in bowl) Serves 8-10

 

Nadiya Hussain's Money Can't Buy You Happiness Brownies

 Makes 18 squares

Ingredients

	For the brownie base:
250g	unsalted butter, softened, plus extra to grease
250g	dark chocolate
4	medium eggs
280g	soft dark brown sugar
1 tsp	instant coffee mixed with 2 teaspoons hot water
120g	plain flour, sifted
30g	cocoa, sifted
½ tsp	salt
1 tsp	plain flour
150g	dark chocolate chips
	For the nutty centre:
1 x 450g	jar of dulce de leche
200g	chopped mixed nuts or hazelnut
½ tsp	salt
	For the top:
300g	full-fat soft cream cheese
100g	caster sugar
2	medium eggs
1 tsp	almond extract
	zest of 1 orange
1 tbsp	plain flour
	cocoa powder for dusting

Essential kit

You will need: a 20 x 30 x 5cm brownie tin and an electric hand whisk.

Instructions

Prep time: 40 minutes, plus overnight chilling. Cook time: 55 minutes.

Put the butter and chocolate in a small pan and melt gently, stirring occasionally until the mixture is liquid. Set aside to cool.

Line the base and sides of a 20 x 30 x 5cm brownie tin with some baking paper so that it comes 1cm above the top of the tin, and lightly grease.

Preheat the oven to 180C/fan 60C/gas 4.

Add the eggs, sugar and cooled coffee to a large mixing bowl and whisk until the mixture is light, thick and fluffy. This should take 5 minutes with an electric hand whisk. (Adding the coffee really enhances the flavour of the cocoa and you won’t even be able to taste the coffee itself.)

Pour in the cooled melted chocolate and whisk until the mixture no longer has any streaks in it.

Then add the sifted flour, cocoa and salt and mix until you have a glossy batter.

Mix the teaspoon of flour with the chocolate chips in a bowl before mixing them into the batter until they’re well dispersed – this trick will stop them sinking to the bottom when you bake the brownies. Pour the mixture into the prepared tin and level off the top. Bake for 25 minutes.

While it is baking, toast the nuts in a large non-stick pan, stirring until they are a deep golden brown.

Put the dulce de leche in a bowl along with the toasted nuts and the salt, mix and set aside.

As soon as the brownies are baked, take them out of the oven and leave to cool completely in the tin. As soon as they have cooled, spread the sticky nut mixture over the top and pop the whole thing in the freezer for 30 minutes.

Adjust the oven to 170C/fan 150C/gas 3.

Make the cheesecake top by mixing the cream cheese, sugar, egg, almond extract, orange zest and flour together really well.

Spoon and spread into an even layer over the nut mixture and pop into the oven for 30 minutes.

As soon as the cheesecake is set in the centre, allow to cool totally and leave in the fridge overnight. The wait will be worth it!

Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat!

Best kept in the fridge for 3–4 days.

Kerala Rasam

  SERVES: 8

🧺 INGREDIENTS Tamarind (വാളൻപുളി) - 15 gm Hot Water (ചൂടുവെള്ളം) - 1 Cup (250 ml) Black Pepper (കുരുമുളക്) - 2 Teaspoons Ginger (ഇഞ്ചി) - 1½ Inch Piece Garlic (വെളുത്തുള്ളി) - 8 Cloves Shallot (ചെറിയ ഉള്ളി) - 8 Nos Cooking Oil (എണ്ണ) - 3 Tablespoons Mustard Seeds (കടുക്) - ½ Teaspoon Fenugreek Seeds (ഉലുവ) - ¼ Teaspoon Dry Red Chilli (ഉണക്കമുളക്) - 3 Nos Coriander Powder (മല്ലിപ്പൊടി) - 1 Tablespoon Chilli Powder (മുളകുപൊടി) - 1 Teaspoon Turmeric Powder (മഞ്ഞള്‍പൊടി) - ¼ Teaspoon Tomato (തക്കാളി) - 1 No Curry Leaves (കറിവേപ്പില) - 2 Sprigs Water (വെള്ളം) - 3 Cups (750 ml) Asafoetida Powder (കായപ്പൊടി) - 1 Teaspoon Salt (ഉപ്പ്) - 2 Teaspoons Coriander Leaves (മല്ലിയില)

Method:

Put Tamarind(Lemon Size) in one cup of hot water. Let it soak in for 10 minutes. After that squeeze the tamrind and let mix well with water. And then strain it. Next, first crush the whole black pepper,keep it aside.

Now crush ginger and then garlic. And last the shallots.

Now heat oil ...once hot add mustard seeds. When it starts to splutter, add fenugreek seeds.

Reduce the flame and add the dry chili. Then add all the crushed items except crushed pepper.

Put the flame to medium and keep stiring till it becomes golden brown shade.

once it reaches the brown shade add coriander powder,chili powder and termeric powder.Also at this point add the crushed pepper powder. Give a quick stir and add one tomato to this.Add little curry leaves.

Then tamarind water and additional 3 cups water and asafoetida powder.

Increase the flame and once it starts to boil add salt to it.

Now keep the flame to medium and let it boil for 5 minutes. Finally add coriander leaves to it.

you can strain it or have it like that!!!

Enjoy!!

 

Chocolate caramel flan

Ingredients

For the caramel

• 125g/4½oz shop-bought salted caramel sauce

For the cake

• 10 tablespoons unsalted butter, softened, plus extra melted butter for greasing
• 1cup soft brown sugar
• 1 free-range egg
• 1 tbsp vanilla extract
• 1.6 cup plain flour, sifted, plus extra for dusting
• 30g/1oz cocoa powder
• 1 tsp bicarbonate of soda
• 1 tsp baking powder
• 3 tbsp coffee granules
• 230ml/8fl oz full-fat milk

For the crème caramel

• 600ml/20fl oz evaporated milk
• 397g tin condensed milk
• 4 free-range eggs
• 1 tsp vanilla bean paste
• pinch salt

Recipe tips

Method

1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and lightly flour a 23cm/9in Bundt tin. Find a roasting tin big enough to hold the Bundt tin comfortably and deep enough for water to come two-thirds of the way up the side of the Bundt tin. Pop a tea towel in the base of the roasting tin.

2. To make the caramel layer, put the salted caramel in a microwaveable dish and warm for about 20 seconds or just long enough to make it runny. Pour into the base of the Bundt tin, avoiding drips on the sides. Tap on the worktop to level the surface.

3. To make the cake layer, whisk the butter and sugar in a bowl until really light and fluffy. Add the egg and vanilla extract and mix to combine.

4. In a separate bowl, add the flour, cocoa, bicarbonate of soda and baking powder and mix thoroughly.

5. Spoon the coffee into a small bowl, add a few tablespoons of the milk and heat for a few seconds in the microwave or in a small saucepan on a medium heat, until the coffee has dissolved. Pour the coffee into the remaining milk and stir through.

6. Sift a third of the flour mixture into the butter mixture and fold in with a large metal spoon. Fold in a third of the coffee-flavoured milk, then repeat until all the flour and milk has been mixed in and is smooth.

7. Spoon the cake mixture over the salted caramel in the tin, tap the tin on the work surface to remove any bubbles and make sure the top is level. Put the Bundt tin in the centre of the roasting tin.

8. To make the crème caramel, mix the evaporated milk, condensed milk, eggs, vanilla and salt in a food processor until smooth. Pour over the back of a spoon, over the top of the cake batter.

9. Have a jug of hot water ready. Put the roasting tin with the Bundt tin into the oven. Before you close the door, pour the water straight onto the tea towel in the roasting tin, making sure the water reaches at least two-thirds of the way up the side of the Bundt tin.

10. Bake for 1 hour and don’t be tempted to open the oven. Remove from the oven and leave to cool in the tin for another hour. Flip over onto a serving dish, cut into slices and serve.

Mint Chutney

Ingredients:

Mint leaves-11/2 Cup
Small Red Onions-4-5
Green Chillies-4/5(Chopped)
Ginger-2tsp
Garlic-6 Cloves
Grated Coconut-1/2 cup
Juice of one lemon
Salt
Oil

Method:

1. Clean Stalks and wash ,drain the mint leaves
2. Heat oil,add shallots,green chilli,ginger,garlic.Saute for some time.
3. Add mint leaves , saute for less than one minute and let it all cool down before putting it in the blender.
4. Add lemon juice instead of water.
5. Salt to taste.