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Thursday, July 22, 2010

Shortbread Cookies

Another cookie experiment. I am always trying to perfect my cookies. This is the second time I made these shortbread cookies from Bake Fresh. I didn't decorate my cookies, because I used a cookie maker to pipe out the cookies.

The cookies turned out really good, melting in the mouth kind. These cookies can be textured to your taste; you can add cardamom, cinnamon, chocolate chips, coffee etc to cater to your taste. You can also decorate them with royal icing.


Recipe:

Ingredients:

1 cup flour
1/8 tsp salt
1/2 cup butter
1/4 cup powdered sugar

Cream butter and sugar together until light and creamy. Add sifted flour and mix until combined. Don't knead. Wrap in plastic wrap and refrigerate for half an hour.

Roll out dough in 1/4 inch thick disc. cut cookies. Place on a cookie sheet and refrigerate for 15 mins. This helps maintain the shape of the cookie. Bake at 375 F /190 C for 10 mins. Store in an airtight container to preserve freshness.

Happy baking!!!

Saturday, July 10, 2010

Banana Icecream

Icecream is a food from heaven in this sweltering hot weather. So here is banana icecream. I know what your are thinking. Icecreams are hard to make. They use lots of cream so are very high calorie. And who can make an icecream without an icecream maker. Right?

I say you need only one ingredient for banana icecream. Any other ingredient is absolutely optional. You need bananas and a food processor and you are good to go. This is the easiest banana dish, which is full of the banana goodness.


Recipe:

Ingredients:


Bananas


Take some bananas. Overripe ones will do too. Slice bananas and pop them into the freezer for a couple of hours. When they are almost frozen, not soft, but extremely hard either (you don't want to break your food processor), take them out and put them into your food processor. Start your food processor. Initially it would be coase, you might need to scrape bananas down the sides. Then it will start getting creamy. At this point you can add condensed milk to it (see note). Process until you have a creamy banana mass. At this stage it will be a soft serve icecream. Put it in the freezer to harden or until reasy to serve.

Enjoy!!!



Note:.If you like you can add condensed milk to it. Infact you can put in a variety of things. If an ingredient needs to be well blended into the icecream, you can add it when bananas start to get creamy. If you want to add fruit pieces like sliced bananas, you can add them when you take your icecream out of the processor.

Saturday, July 3, 2010

Basbosa - Egyptian Semolina Pudding

Arabian cuisine is very exotic. Be it anything, everything is fulfilling and tasty. When it comes to desserts, arabian desserts are very rich. Basbosa is a baked dessert, made with semolina, instead of the traditional flour. The sugar content is usually very high in arabian desserts. SO is the case with basbosa. WIth a part of sugar in the cake, most part of the sugar content is added in form of a sugar syrup after the cake is baked.

I divided the syrup contents by half , so my basbosa was half drenched in it, while half of it was dry. The real basbosa is supposed to be fully drenched in the sugar syrup. Basbosa is supposed to be decorated with roasted almonds. I didn't use almonds because I didn't have any, and I realized this a tad bit too late. You should use almonds, and take inventory BEFORE making any dish.



Recipe:

Ingredients:


2 cups semolina
1/3 cup flour
1 cup sugar
3/4 cup milk
1/2 cup yogurt
1 tsp baking soda
50 gm butter
3 tbsp butter (separate)
Almonds

Syrup:
2 1/2 cup sugar
1 1/2 cup water
1 tbsp lemon juice

Make syrup by combining syrup ingredients and boiling on medium heat to dissolve sugar. Set aside.

In a saucepan, mix mlk and baking soda. Boil and set aside. It may have the texture of spoilt milk but don't worry. It will be used as it is.

In a bowl combine semolina, flour, sugar, milk, 50 gm butter and yogurt. Mix until well combined. In a greased baking dish, pour the batter. It will be a thick batter. In the dish, the batter should be 3-4 cm deep. Bake at 160 C.

When the batter begins to hold (mine got to hold after almost 25 mins, but keep a check) , remove from oven, cut in squares, place one almond on each square, brush with the 3 tbsp butter and bake until golden. Don't over bake as it will get dry. Remove from oven and immediately pour the syrup. Serve warm or cold.

Happy baking!!!