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Recipe
1. Free Baking Recipe (Eggless):
Date & Walnut Cake :
Ingredients :
| 100 gms. |
Flour |
130 gms. |
Condensed Milk |
| 40 gms. |
Margarine ( Butter ) |
50 mls. |
Water |
| 40 gms. |
Walnut |
¼ Tsp. |
Baking Soda |
| 1 Tsp. |
Baking Powder |
130 gms. |
Dates ( Wash, Stone , Chop ) |
| 1 Tsp. |
Vanilla Essence |
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Method :
1. Cook Dates in 75 ml. Water and 1/8 tsp. of baking soda till quite
dry.
2. Cream the condensed milk and margarine, beat in the flour and add
the water and vanilla essence and beat well.
3. Cream in the dates and walnut.
4. Pour the batter in a 6" greased and lined round tin and bake
in a pre heated oven at 170 C for 35 - 40 minutes.
Coconut Cookies :
Ingredients :
| 80 gms. |
Flour |
50 gms. |
Powdered Sugar |
| 40 gms. |
Butter |
40 gms. |
Desiccated Coconut |
| 1/8 Tsp |
Baking Powder |
7 - 10 drops |
Vanilla Essence |
| To mix |
Milk ( 30 mls. approx.) |
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Method :
1. Sieve flour and baking powder.
2. Cream butter and sugar well, add flour and desiccated coconut.
3. Make a soft dough by adding milk and roll the dough into a cylinder.
4. Roll the cylindrical dough in a butter paper and refrigerate/chill
it for 4 to 5 hours or till hard ( Don't freeze).
5. Cut the cylindrical dough into slices .
6. Bake at 175 C for 15 minutes or till Golden brown.
Brown Bread :
Ingredients :
| 100 gms. |
Flour |
150 gms. |
Wheat flour |
| 10 mls. |
Caramel |
10 gms. |
Fat |
| 150 mls. |
Water |
7 gms. |
Yeast |
| 7 gms. |
Sugar |
5 gms. |
Salt |
Method :
1. Disperse yeast in 50 mls. of water, and add to the flours .
2. Use balance water and sugar make a smooth dough of the flours ,
cream it with salt and fat and knead into the dough. Cover the dough
and keep it aside for 1 hour.
3. Invert the dough and incorporate the caramel. Cover the dough with
muslin cloth and prove it for 1 hour. Punch the dough and pan it in
a bread tin.
4. Let it rise till the top of the bread tin, brush the top with milk.
5. Bake at 190 C/ 390 f or 35 - 40 minutes. Remove the bread and brush
the bread with fat.
Fettuccini Roma :
Ingredients :
| 450 gms. |
Fettuccini |
150 gms. |
Cream |
| 100 gms. |
Melting Cheese |
½ tsp. |
Nutmeg powder |
| 60 gms. |
Butter |
To taste |
Salt, Pepper |
Method :
1. Bring a well filled saucepan of water to boil. Add a few drops
of oil and ½ tsp. salt. Add the fettuccini and cook until al
dante. Fresh pasta will take about 2 minutes and dry pasta about 15
minutes. Drain in a colander.
2. Melt the butter in a sauce pan, add nutmeg powder and add half
quantity of cream and stir till shinny bubbles appear.
3. Add the fettuccini and stir well.
4. Add the remaining cream and cheese alternately, forking the pasta
as it is mixed.
5. Serve immediately.
Fresh Fruit Cream Horn :
Ingredients :
| For Pastry : |
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| 225 gms. |
Flour |
180 gms. |
Margarine |
| To mix |
Water |
1 tsp.each |
Salt, Lemon juice, butter |
| For Filling : |
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| 200 gms. |
Fresh Cream |
100 gms. |
Icing sugar |
| For Decoration |
Pineapple, Cherries, Honey |
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Method :
1. Sieve flour, add salt, water and lemon juice and knead a soft dough.
Knead in the butter. Cover the dough for 30 minutes.
2. Roll the dough into rectangle. Apply 1/3 portion of the margarine
to the 2/3 portion of the rectangle and fold into three foldings with
the empty portion of the rectangle first. Rest the dough for 10 minutes.
3. Repeat the process of folding twice more using 1/3 margarine and
resting dough for 10 minutes in between the folding in a chiller.
4. Roll the pastry dough into thin rectangle and cut long strips.
Wrap each strip using milk around conical tins to completely cover
it. Join extra strip if required.
5. Bake at 205 C for 15 minutes. Remove tins and cool.
6. Whisk fresh cream with icing sugar till stiff peaks form. Fill
a piping bag and fill the pastry.
7. Place pineapple and cherries decoratively and glaze it generously
with honey.
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