Sunday, 13 May 2018

Coconut Kiss Cookies Recipe

With a chewy exterior and soft centre these coconut kiss cookies are easy to whip up yet pack a punch in terms of flavour. Homemade coconut kiss cookies are eggless and require just a handful of ingredients to prepare.


Ingredients:

1/2 cup flour
1 tsp baking powder
pinch salt
1/2 cup condensed milk
1/4 tsp almond extract
1 1/2 cup dessicated coconut
1 cup coconut flour
 12 coconut kisses

Method:
  • Pre heat oven to 180 degrees C
  • Sieve the flour, baking powder and salt. Set aside.
  • To the condensed milk add almond extract. Mix
  • Add flour mixture and desiccated coconut.
  • Add the coconut flour and mix.
  • Set in the fridge for an hour. Make small balls out of the mixture, make an indentation in the centre and place a chocolate kiss on each. Place on a greased cookie tray.
  • Bake at 180 degrees C until the cookies turn light golden brown in colour.

Buon Appetito!

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Tuesday, 8 May 2018

Boston Cream Pie

Boston Cream Pie is a delectable vanilla sponge cake filled with egg custard cream or whipped cream and topped with a luscious chocolate ganache topping.



Ingredients:
For The Cream Filling:
1 cup whole milk +4 tbsp extra
120 ml double cream
4 yolks
80g sugar
1 tsp vanilla
1 and 1/2 tbsp cornflour

For The Sponge Cake:
170g sugar
10 1/2 tbsp room temperature butter
4 eggs at room temperature
250g plain flour
2 tsp baking powder
pinch salt
250 ml milk at room temperature

For The Glaze:
6oz chocolate
4 oz double cream
Sugar to taste
1 tsp vanilla extract

Method For The Filling:
Heat a pan with milk, do not let boil.

Beat the yolks with 80g sugar, add vanilla.

Add one tbsp of milk at a time to the yolk mixture. Mix properly, now pour the egg mixture gradually into the milk mixture while stirring.

Cook on low heat while stirring continuously.

Mix 1 tbsp of cornflour into 4 tbsp of milk. Cook while stirring consistently so that no lumps form.
Cook the custard until it is thick enough to coat the back of a spoon.

Cover with a cling film and leave to cool completely at room temperature.

Once cool refrigerate for 1-2 hours until completely set.

Method For The Sponge:
Sift the dry ingredients, set aside.

Cream the butter and sugar until thick and fluffy.

Add the eggs one at a time, make sure to beat well after each addition.

Fold in the flour mixture, then add some milk. Repeat until the flour and milk have been added.

Bake in a preheated oven at 180 degrees C for 25 -30 minutes until a skewer inserted into the cake comes out clean.

For The Glaze:
Combine the ingredients for the glaze in a saucepan.

Cook till smooth. Let cool before using.

Assembling The Cake:
Slice the sponge in half spread with the custard cream, top with the previously prepared ganache.

Buon Appetito!

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Sunday, 22 April 2018

Shrimp Filled Wonton Pouches/Bags




Shrimp Filled Wonton Pouches or Bags make impressive appetizers for a dinner party or high tea. snack. The shrimp filling along with herbs and spices offers a unique umami taste in these deep fried wonton pouches. Apart from shrimps, chicken or mince any other vegetarian filling of choice may also be used to prepare these snacks.

Ingredients:

10-15 wonton wraps
300g shrimps
1tsp garlic powder
1 tsp onion powder
1/4 cup chopped spring onions
1/4 cup chopped fresh coriander
1 tsp chilli sauce 
1 tsp soya sauce
1 tbsp sesame oil
2 tbsp cornflour
 black pepper to taste
salt to taste
oil for frying
Blanched sliced leek leaves or spring onion leaves for tying
flour water paste as required

Method:

Place the shrimps in a food processor to make paste. 

Add the rest of the ingredients and mix to combine

Place a small portion of  the mixture in each wrap.

Apply the flour paste, pull the edges up and pinch to close in order to make a bag. 

Tie the pouch or bag with the help of a leek or spring onion leaf.

Deep fry in medium hot oil until light golden brown anad crisp.

Remove from oil and drain on a paper towel.

Serve hot with ketchup or chilli sauce.

Boun Apettito!

Thursday, 12 April 2018

Chicken Broast




This chicken broast recipe is super simple to make yet enticingly delicious when it comes to taste.
The marinated chicken is coated in a dry mixuture of flour herbs and spices which is then deep fried to acheive a crispy coating with a super tender chicken on the inside.

Ingredients:

5 pieces chicken on bone
1 tbsp soy sauce
1 tsp garlic powder
1 tsp onion powder
2 tsp chilli sauce
2 tbsp lemon juice
2 tbsp paprika
1/2 tsp red chilli powder
1/4 tsp black pepper powder
1 tbsp vegetable oil
Salt to taste
Oil for frying as needed


For The Flour Mixture:

1/2 cup plain flour
2 tbsp rice flour
2 tbsp cornflour
1 tsp onion powder
1 tsp garlic powder
1/2 tsp red chilli powder
1/2 tsp baking powder
1/4 cup ice cold water
salt to taste

Method:

Marinate chicken with soy sauce, garlic powder, onion powder, chilli sauce, lemon juice, paprika powder, chilli powder, and black pepper powder. Also add vegetable oil and salt to taste. Marinate in the fridge for 2 hours.

Mix all the dry ingredients given in the flour mixture. First coat each chicken piece in the flour mixture. Then dip in iced cold water and again in flour mixture. Repeat the process a couple of times until the chicken pieces have a thick coating of the flour mixture.

Deep fry in medium hot oil until the chicken turns crispy on the outside and tender on the inside.

Drain on a apaper towel and serve hot with your favourite dip.

Buon Appetito!




Thursday, 17 November 2016

Chicken Fajita Kebabs


Chicken Fajita Kebabs


 Jam packed with zesty Mexican flavours, these grilled peices of boneless chicken along with vegetables make a great appetiser or a light weekend dinner.

Chicken Fjita Kebabs are not only delicious and healthy but are super easy to make. Just thread the marinate chicken cubes along with the vegetables into skewers. Grill and enjoy with a squirt of lemon, salsa or your favourite sauce. I like to serve mine with a good homemade Guacamole.

These chicken fajita kebabs can be packed for lunch boxes and as impressive appetisers for a dinner party.



chicken-fajita-kabobs-appetiser-main-course-mexican-skweres-onions-garlic-bell-peppers-oregano-party-food-bake-grill-cook


IngredientsQuantity
boneless chicken600g
assorted bell peppers 3
red onions
cumin powder11/2 tsp
chilli powderto taste
paprika powder1 tbsp
dried oregano1 1/2 tsp
lemon juice2 tbsp
olive oil 3 tbsp
 garlic powder  1 tsp
salt  to taste


Method:


Follow the step by step photo tutorial given below and learn how to make Chicken Fajita Kebabs.


Marinate the chicken with salt, garlic powder, paprika, cumin powder, chilli powder, oregano, lemon juice and olive oil. Leave in the fridge to marinate overnight or 3-4 hours.

chicken-fajita-kabobs-appetiser-main-course-mexican-skweres-onions-garlic-bell-peppers-oregano-party-food-bake-grill-cook

Cut the bell peppers and onions into squares pieces.

chicken-fajita-kabobs-appetiser-main-course-mexican-skweres-onions-garlic-bell-peppers-oregano-party-food-bake-grill-cook

Soak the skewers in water for about an hour. Thread the marinate chicken and the vegetables into the skewers.
chicken-fajita-kabobs-appetiser-main-course-mexican-skweres-onions-garlic-bell-peppers-oregano-party-food-bake-grill-cook

Cook over a hot grill, or grill pan about 8-10 minutes on each side until the chicken is cooked through and has a nice golden brown colour to it. The vegtables will also be cooked along with the chicken.

chicken-fajita-kabobs-appetiser-main-course-mexican-skweres-onions-garlic-bell-peppers-oregano-party-food-bake-grill-cook

Serve with any salsa guacamole or your preferred dip.

chicken-fajita-kabobs-appetiser-main-course-mexican-skweres-onions-garlic-bell-peppers-oregano-party-food-bake-grill-cook



Happy Cooking!

Thursday, 3 November 2016

Ferrero Rocher Cake


Ferrero Rocher Chocolate Cake


ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds
Ferrero Rocher Chocolate Cake


My son who turned 19 this month is a chocoholic and loves ferrero rocher chocolate too. This birthday I surprised him by making a ferrero rocher cake. Two of his favourite things in one cake!:D

The best thing about this ferrero rocher cake is that you don't need to be a professional baker to make it. The icing is fairly simple, you just ice the cake and decorated it with ferrero rocher chocolate. The sides of the cake can be decorated with crushed  almonds, ferrero rocher or hazel nuts whatever you have at hand.

The cake itself not only tastes uberlicious but also looks quite impressive too. The ferrero chocolate has done all the work but the credit goes to you. I would call this sweetly evil! The frosting is also really interesting you just mix some nutella along with butter cream icing spread it on the cake and that's basically your ferrero rocher cake proudy displayed on your tea trolley.

This cake not only adds spark to a birthday party but works great for any occasion. Try it on a high tea party and your guests will surley be impressed.

So follow the step by step photo tutorial and learn how to make easy and delicious ferrero rocher cake at home.

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds


IngredientsQuantity
all purpose flour1 cup
unsweetened cocoa powder1/2 cup
baking powder2 tsp
salta pinch
vegetable oil1 cup
castor sugar1 1/4 cup
eggs 4 whole
butter milk 1 cup
vanilla extract1 tsp
Ingredients For The FrostingQuantity
softened butter1 1/2 cup
nutella1 1/2 cup
icing sugar 1 1/4 cup
 crushed hazel nuts, almonds or ferrero rocher1 cup
ferrero rocher chocolate12

Method:

Sieve the dry ingredients i.e the flour, salt, cocoa powder and baking powder. Set aside.

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds

Beat the sugar along with the oil add the eggs one by one. Beating well after each addition.

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds

Fold in the dry ingredients and cut and fold into the cake batter.

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds

Now add the buttermilk alternating with the dry ingredients. Fold gently. 

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds

Starting with the dry ingredients and then again ending with the dry ingredients mix until all the buttermilk and dry ingredients have been used in the batter.

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds

Pour the batter in a 9 inch greased cake tin and bake at 180 degrees. The cake is ready when a skewer inserted into the cake comes out clean. Leave the cake to cool on a wire rack while you prepare the chocolate and nutella frosting. 

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds

To make the frosting beat the butter with icing sugar beat till smooth and creamy. Mix in the nutella and beat again until the mixture is homogenously mixed together.

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds

Place a big dallop of froasting on the cake and spread with the help of a palette knife.

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds

Now sprinkle with some crushed ferrero rocher or hazel nuts.

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds

Place the other layer of cake on top and spread with another layer of frosting.

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds

Arrange the ferreo rocher chocolate all around the circumference of the cake. Decorate the sides with crushed hazel nuts, almonds or ferrero rocher chocolate.

ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds


Serve with your favourite tea or coffee.


ferrero-rocher-chocolate-cake-birthday-high-tea-tea-trolley-birthday-party-hazel-nuts-cocoa-butter-flour-almonds


Boun Appetito!

Thursday, 27 October 2016

Tri-Colour Gniocchi Pasta



Tri-Colour Gniocchi Pasta

Tri-Colour Gniocchi Pasta



Gniocchi are Italian dumplings made with potatoes, flour and eggs. No fancy schmancy ingredients just three vegetables and basic pasta components come together to create these delectable tricoloured gniocchi.

Instead of plain flour gniocchi may also be made with farina 00 (Italian flour) wholewheat flour, stale bread or semolina. Potato Gniocchi are the most popular but other vegetables like pumpkin, tomatoes and spinach may also be used. That's why I have made these tricoloured gniochi using spinach, potatoes and tomarto paste.There are different ways of serving the gniocchi. These can be served over a tomato based sauce or a sauce made with butter and herbs. Sage is the most popular herb used for this purpose. I mostly like to serve mine over a tomato based sauce.


There are some secrets for making fluffy and melt in the mouth gniocchi. Firstly mash the potatoes while still warm. Proper proportion of flour is also crucial in making a good gniocchi. Adding more flour results in a chewy texture rather than a soft delicate one. Kneading the gniocchi too much can result in the flour releasing gluten, the product is again a chewy gniocchi.  Last but not the least don't over cook the gniocchi or it will turn into a mush. A good gniocchi should still have a good bite to it. For making professional looking gniocchi you can use a gniocchi making board. I haven't used the board so my tricoloured gniocchi has a homemade look to it.

Also check out Pasta Primavera and 5 A Day Veggie Pasta for quick and easy vegetarian dishes


IngredientsQuantity
potatoes3 medium
cooked, strained spinach 30g
 thick tomato paste2 tbsps
plain white flour100g
egg 1 whole
nutmegpinch
freshly ground black pepperto taste 
salt to taste 
olive oil or butter2 tbsps
minced garlic  1-2 cloves
fresh or dried sage 1 tbsp


Boil potatoes and mash either with the help of a fork or a potato masher.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Add the flour, salt, black pepper and nutmeg.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Now add in the egg and knead very lightly.
tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Cover with a cling film and place in the fridge for an hour or two.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Take out of the fridge and divide the gniocchi dough into three equal parts as shown in the picture.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-


Mix tomato paste into one part.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Mix until the tomato paste is homogenously mixed into the dough. Place in the fridge until needed.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Add cooked and strained spinach into the second part. I didn't strain out enough water from the spinach and so had a hard time handling the dough.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Again mix properly until the spinach is homogenously distributed into the dough. Plce into thefridge until needed.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

The third portion of the dough remains plain. Now roll each portion into a thin log and cut into bite size pieces. As shown.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Bring a pot of salted water to a rolling boil. Add the gniocchi. The gniocchi will be ready when it floats to the top.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Drain through a colander and set aside.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Saute the chopped garlic in olive oil. Add the mixed herbs and then add the par boiled gniocchi. 

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Toss the gniocchi with the garlic and oil, season with salt and pepper.

tri-colour-gniocchi-pasatadumplings-potatoes-spinach-flour-egg-nutmeg-pasta-

Remove from heat and serve along with a salad or Italian bread (pane)




Tri-Colour Gniocchi Pasta



Quick and easy tricoloured gniocchi makes an impressive vegetarian dish so do try it and let me know if you like it.

Happy Cooking!


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