Carrot Cake

(A) 

4 eggs

200g Brown sugar

10g Vanilla Essence

(B)

Pinch Salt 

260g Self Raising Flour

2g Cinnamon powder

1/2 tsp Baking powder if using plain flour

1/4 tsp Baking soda

(C) 

260g Carrot Shredded

80g Walnut

190g coconut oil or any cooking oil 

 

Method

1.  Whisk (A) to light and fluffy at high speed about 10 min.

2.   Add (B) slowly into (A) 

3.   Fold in (C)

4. Pour into tray or cups. Bake at 180 for 30 to 35 mins

Cream Cheese Topping 

(A)

250g cream cheese

100g Icing sugar

(B)

40g Butter (soften)

2 tsp Lemon Juice

Method

1.  Cream cheese till soft and smooth, add sugar mix well.

2. Add butter and flavour.

3. Spread on cake.

Choux Pastry:

1 cup (130 grams) all purpose flour

1/2 teaspoon (2 grams) salt

1/2 cup (113 grams) unsalted butter

1/2 cup (120 grams) whole (full fat) milk

1/2 cup (120 grams) water

1 teaspoon (5 grams) granulated white sugar

4 large eggs, at room temperature (lightly beaten) (total weight 220 grams (without the shells))

Egg Wash:

1 large egg (55 grams without the shell)

1/8 teaspoon salt

1/2 cup (50 grams) shaved almonds

Whipped Cream (Chantilly Cream):

1 1/2 cups (360 ml) cold heavy whipping cream

3/4 teaspoon (3 grams) pure vanilla extract

2 - 3 tablespoon (25 - 40 grams) granulated white sugar, or to taste

Garnish:

Powdered (Confectioners or icing) sugar

Paris Brest: Preheat your oven to 400 degrees F (200 degrees C) and place the rack in the center of the oven. Line a baking sheet with parchment paper. Draw an eight inch (20 cm) circle on the parchment paper to use as a guide when piping the choux pastry.

In a bowl sift or whisk together the flour and salt.

Place the butter, milk, water, and sugar in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or heatproof spatula, quickly stir in the flour mixture. Place your saucepan back over medium-low heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 3 minutes). Transfer the dough to your electric mixer (fitted with the paddle attachment), or you can use a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm, start adding the lightly beaten eggs, in small additions, and continue to mix until you have a smooth thick shiny paste. (You will notice that the dough will separate and then come together. Continue to mix until you have a smooth thick paste that will fall from a spoon in a thick ribbon).

Transfer the dough to a large piping bag fitted with a large plain tip (#4). Pipe a 1 inch (2.5 cm) thick ring of dough just inside the 8 inch (20 cm) circle that is drawn on the parchment paper. Pipe another 1 inch (2.5 cm) thick ring inside the first ring, making sure the rings of dough are touching. Pipe a final ring of dough on top, along the center seam between the first two rings of dough.

Egg Wash: In a small bowl whisk the egg with the salt. With a pastry brush, brush the glaze gently on the top and sides of the dough, smoothing the rings of dough. Sprinkle with the shaved almonds. 

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Bake for a further 40-45 minutes or until the choux pastry is a golden brown color, puffed, and crisp. (Do not open the oven door while the choux pastry bakes or it might deflate.) Turn the oven off, leave the oven door slightly ajar, and leave the choux pastry in the oven so the shell can further dry out (about 30-45 minutes). Remove from oven and finish cooling on a wire rack.

Whipped Cream: In a large mixing bowl, with the whisk attachment, beat the whipping cream with the vanilla extract and sugar until stiff peaks form.

To Assemble: Split the pastry shell in half horizontally and remove any wet pieces of dough. Then spoon (or pipe) the whipped cream into the hollow center of the shell. Place the top half of the pastry shell on the whipped cream and dust the top of the Paris Brest with powdered (confectioners or icing) sugar.

Serves about 8-10 people.

Blackberry ice cream with yogurt

Ingredients

Crust

• 2 cups coarsely crumbled gingersnap cookies 
• 3 tablespoons canola oil

Filling & Topping

• 3/4 cup heavy cream
• 1/3 cup sugar
• 1 cup nonfat vanilla Greek yogurt
• 3 cups blackberries, divided
• 2 teaspoons lemon zest

1. To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
2. Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
3. To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
4. Clean out the bowl of the food processor and puree 2 cups blackberries. Pour the puree through a sieve into the yogurt-cream mixture, pressing on the solids to strain out as much of the puree as possible. Add lemon zest and gently fold the flavorings into the yogurt-cream mixture.
5. Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1 cup blackberries. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.

Tips & Notes

• Make Ahead Tip: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.
• For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.
• Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition

Nutrition Per Serving

calories	279
fat	16 g (6 g sat, 7 g mono)
cholesterol	31 mg
carbohydrates	31 g
protein	5 g
fiber	3 g
sodium	117 mg
potassium	213 mg

How to make your own cake flour using plain flour and corn flour

DIRECTIONS

1. 1. Measure out the flour that you'll need for your recipe.
2. 2. For every cup of flour you use, take out two tablespoons of flour and return it to the flour bin. Put the cup of flour (minus the two tablespoons) into a sifter set over a bowl.
3. 3. Replace the two tablespoons of flour that you removed with two tablespoons of cornstarch.
4. 4. Sift the flour and cornstarch together. Sift it again, and again and again. The cornstarch and flour need to be well incorporated and the flour aerated. Sift the flour and cornstarch mixture about five times.
5. And now you have cake flour!

Simple pancake

Pancake Recipe:

1 cup (130 grams) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons (28 grams) granulated sugar 

1 large egg, lightly beaten

1 cup (240 ml) milk

2 tablespoons (28 grams) unsalted butter, melted

Pancake Recipe: In a large bowl whisk together the flour, baking powder, salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter. Make a well in the center of the dry ingredients and then pour in the egg mixture, all at once, and stir (with a rubber spatula or wooden spoon) just until combined. The batter should have some small lumps. (Do not over mix the batter or the pancakes will be tough.) 

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter.  Adjust the temperature as needed. Can also use an electric griddle with the temperature set at 350 degrees F (180 degrees C). Using a piece of paper towel or a pastry brush, lightly brush the pan with melted butter or oil (or spray with a non stick vegetable spray.)

Using a small ladle or scoop, pour about 1/4 cup (60 ml) of pancake batter onto the hot pan, spacing the pancakes a few inches apart. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes). 

Repeat with remaining batter, brushing the pan with melted butter or oil between batches.

Serve immediately with butter and maple syrup.

Makes about 8 - 4 inch (10 cm) pancakes.  Serves 3-4 people.

For Blueberry Pancakes: Sprinkle fresh or frozen blueberries (prefer wild blueberries) on the tops of the pancakes just as bubbles start to appear on the top surface of the frying batter. Preparation time 15 minutes.

 

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chicken Tikka Masala

INGREDIENTS

1kg of boneless skinless chicken cut into chunks

Marinade for Chicken:

• 200g non-fat greek yogurt
• Juice from ½ lemon
• ½ tsp turmeric powder
• ¼ tsp cayenne pepper 
• ¼ tsp black peppe
• a pinch of salt

Ingredients for the sauce 

• 1 tbs olive oil
• 3 cardamom pods, smashed lightly
• 2 cloves
• 1 inch stick of cinnamon
• 1 large onion, blended into paste
• 1 tsp salt 
• 1 tbs grated ginger
• 1 tbs crushed garlic
• 1 tbs ground cumin
• ½ tbs ground coriander
• ¼ tsp cayenne pepper
• 4 plum tomatoes, puréed
• 1 cup of water
• 1 tbs brown sugar
• 2-4 tbs heavy cream
• small handful of coriander, chopped for garnish

---

METHOD

1. Combine ingredients for marinade in a large glass bowl, add chicken and allow to marinate while you get on with the sauce.
2. In a large pot, heat oil and butter over medium heat and add the cardamom, cloves and cinnamon. Cook for 20-30 seconds or until lightly fragrant.
3. Add the onion and salt. Cook over medium heat and stir frequently. Cook until the onions are a light to medium brown color.
4. Add the ginger and garlic and cook for 1 minute over medium heat, or until lightly fragrant.
5. Add the coriander, cumin, cayenne, tomatoes and tomato paste. Cook until the fat starts to leave the spice paste (you will see little pools of liquid on the top or on the sides). Some of the liquid from the tomatoes should have evaporated leaving a thick mixture.
6. Add the chicken to the same pot and cook until the outside is no longer opaque. Add brown sugar and enough water to cover the chicken. Cook covered on medium low for 20-25 minutes, until the chicken is meltingly tender. The sauce should be the consistency of a pasta sauce. Add water or turn up the heat to reduce the sauce as necessary before going to the next step.
7. Turn heat to low and add cream. Check the seasoning. If it is flat, add more salt, brown sugar or cayenne.
8. Remove cardamom, cinnamon stick and cloves.
9. Garnish with chopped coriander and serve with Basmati rice.