Tag Archives: Bakery Treats & Desserts

MICROWAVE TIL CHIKKI

Method

  • Line a baking tray with a silicon sheet or grease a rimmed steel plate with a little ghee and set aside.
  • Place the sesame in a microwave safe glass bowl.
  • Roast on P100 in the Morphy Richards Microwave Oven for 1 minute. Remove, stir and roast again for another minute.
  • Return to the microwave oven and roast for 2 more minutes until toasted. Be careful of the timing as the sesame gets very hot.
  • Remove and keep aside in another microwave safe glass bowl.
  • Add the ghee and jaggery and microwave oven for 3 minutes on P100.
  • Remove from the microwave oven.
  • Working quickly, add the roasted sesame seeds and peanuts to the melted jaggery and mix it thoroughly with a silicon spatula
  • When combined, pour the entire mixture on the silicon sheet or the greased plate.
  • Spread the mixture smoothly using a silicon spatula.
  • Leave for 5 minutes or until partially set.
  • When partially set, score the chikki with a knife or palette knife into squares or diamonds.
  • When totally cool, hard and set, break up into pieces and store in an air-tight container.

STRAWBERRY SOUFFLÉ

It tastes as good as it looks.

Method

  • In a heavy bottomed vessel, melt butter and add in the flour.
  • Mix together and cook for 2-3 minutes on a low flame till the raw smell disappears.
  • DO NOT LET IT BROWN OR COLOUR.
  • Gradually add in hot milk whisking constantly to avoid lumps.
  • Continue stirring till mixture thickens.
  • Remove from flame and whisk in the strawberry crush.
  • Preheat oven to 200° C.
  • In a clean dry bowl beat egg whites till stiff.
  • Fold the egg whites quickly yet gently into the strawberry mixture.
  • Pour into souffle moulds and place on the baking/cooking tray.
  • Place the tray in the centre rack position.
  • Bake at 220° C fpr 20-25 minutes.
  • Top with strawberry crush and serve immediately.

CHEESE CAKE

A tasty, mouth watering cake that’s impossible to resist.

Method

FOR CRUST

  • In a blender mix butter with sugar and honey until light and fl uffy. In separate bowl, whisk egg yolk with rum and vanilla.
  • Add egg yolk mixture to butter mixture slowly, and beat until combined.
  • Sift fl our and baking powder together and gently fold in the butter mixture to make a light short crust pastry.
  • Preheat the oven to 150° C.
  • Lightly grease a 8” pie mould and spread the pastry dough evenly at the base to about 1 cm thickness.
  • Prick the base all over with a fork and bake for 3 minutes in a pre-heated oven at 150° C. Remove using mittens and cool slightly before pouring in the batter.

DINNER ROLLS

Looks great on the table and makes dinners more interesting.

Method

  • Mix water, 2 teaspoon sugar and yeast to a smooth paste.
  • Cover and keep aside for 5-7 minutes.
  • Mix sieved flour and remaining sugar together.
  • Rub in butter to a crumble stage.
  • Make a well in the flour and add in yeast. Mix and knead to a smooth dough.
  • Put into a clean bowl dusted with flour and cling wrap the top.
  • Keep the bowl in a warm place till the dough doubles in volume.
  • Knock back the dough and divide into four portions.
  • Roll in flavourings and divide into egg sized portions.
  • Shape and leave to rise/prove.
  • Brush evenly with a lightly beaten egg.
  • Sprinkle over with desired toppings.
  • Place onto a greased baking tray. Leave aside for 5 minutes covered with a damp muslin cloth or till double in volume.
  • Preheat the OTG oven to 225° C.
  • Place the tray in the centre rack position and bake at 225° C for 10 minutes or till golden brown.
  • Remove using mittens and place onto a wire grill cum barbecue tray.

BREAD & BUTTER PUDDING

For those with a sweet tooth, this one’s hard to resist.

Method

  • Bring the milk and sago to a boil. Reduce the flame and cook for 20 minutes. Leave to cool.
  • Beat in eggs, honey and spices into the cooled mixture Gently cook apples in butter until soft.
  • Cut the bread into triangles and arrange in individual moulds and fill with sago mixture.
  • Pour a cup of hot water onto the baking/cooking tray.
  • Place the mould on the tray.
  • Preheat the OTG oven to 180° C.
  • Place the tray in the oven in the centre rack position and bake at 180° C for 45 minutes.
  • Using the mittens provided remove and cool. Refrigerate for an hour before serving.

CHEESE & GARLIC BREAD

An Italian speciality with timeless appeal.

Method

  • Take 2 tablespoons of warm water. Add in the yeast and sugar. Mix well.
  • Cover and keep aside for 10 minutes.
  • Sieve the flour into a large bowl and pour in the yeast mixture.
  • Knead till you get a smooth pliable dough.
  • Leave to prove/rise under a damp muslin cloth till it doubles in volume.
  • Knock back the dough and add in the garlic and half the cheese into the dough.
  • Knead well for a few minutes then shape the bread or place into a greased bread tin or a greased baking/cooking tray.
  • Sprinkle the remaining cheese on the top, leave to prove/ rise under a damp muslin cloth till it double in volume.
  • Brush on a lightly beaten egg and bake in a preheated oven toaster griller for 30 minutes at 225° C or till golden brown.
  • Remove with mittens provided and place the bread onto a cooling rack.

EGGLESS CHOCOLATE CAKE

Most vegetarian diets fail because of this dish!

Method

  • Sift flour, cocoa, baking powder and baking soda together thrice.
  • Pre-heat the OTG oven to 150° C.
  • Grease and lightly dust a 6” cake tin.
  • Mix the condensed milk, butter and vanilla essence well till light and frothy.
  • Mix flour and milk in three stages alternately into the condensed milk mixture.
  • Take care not to make the batter too runny and thin.
  • Put the batter into the prepared cake tin and place it in the oven and bake at 180° C for 18-20 minutes.
  • Check if the cake is ready by inserting a skewer into the cake.
  • If it comes out clean the cake is done.
  • Remove from the oven using the mittens and turn the cake out of the tin onto a cooling rack to cool.

CHOCOLATE CAKE

It tastes as good as it looks.

Method

  • Sift flour , cocoa & baking powder together.
  • In a non-reactive bowl, cream butter & sugar till light & fluffy.
  • Add in egg yolks whisking well after each addition.
  • Whisk egg whites stiff & fold in alternately with flour.
  • Line and grease a cake tin.
  • Pour the batter into the prepared cake tin, leaving a slight depression in the centre.
  • Bake at 180° C in a pre-heated oven toaster griller for 45 minutes to an hour.
  • When done remove using the mittens and turn out onto a cooling rack.