Cream Puffs / Eclairs - Celebrating Spring

Self cooking photograph

Also known as profiterole.
sifted flour	1 cup, heaped
eggs	3, large
sugar	1tbsp
butter	100g
salt	a pinch
luke warm water	1-1/2 cup
cream	1 packet
Method:
Combine the water, sugar, salt and butter in a sauce pan.
Bring it to boil, stirring until the butter melts.
Remove from heat and beat in the flour at once with a wooden spoon.
Return to medium heat & continue to mix until the mixture is cleanly away from the sides of the pan.
(it will look like a ball)
Cool it a little and add eggs one by one, mixing after each addition until mixture is smooth.
Grease and floured a baking tray.
Place spoonful of the mixture on the prepared tray or you can also use a piping bag.
(you can use a little water to shape each puff with your finger.)
Bake in preheated over for half an hour on 220 C.
Then reduce temperature to 180 C and continue to bake for further 45 minutes.
Puffs will be ready when thy are golden brown.
Their shell is firm and hollow from inside.
Cool completely, split them and fill with whipped cream and top with hot chocolate sauce.
Whip cream with 2tbsp of sugar until thick.
Hot Chocolate Sauce:
plain chocolate	1 bar
icing sugar	4tbsp,heaped
butter	1tbsp
milk	3tbsp
Method:
Put everything in a sauce pan and bring it to boil on a very low heat.
Then mix well and pour over the puffs.
Serve cold.
Makes 12 to 14 puffs.

Caramel Parfait

Self cooking photograph

Best desert for summers!
butter	100g
white sugar	55g
light brown sugar	55g
fresh milk	150ml
condensed milk	200g
double cream	300ml
2 large packets of chocolate chip biscuits crushed
Method:
Put together the butter and both sugars in a non-stick saucepan.
Keep stirring on low heat until the butter melts and sugar dissolves.
Add condensed milk and bring it to a boil.
Stirring continuously to make a golden caramel.
Carefully stir in the fresh milk, mix and leave to cool completely.
Whip the cream until thickened.
Gently fold in the caramel and crushed/ chopped chocolate chip biscuits.
Pour in the round serving dish.
Keep it in the freezer overnight.
Serve frozen.
Serves 6 to 8.

Paneer Jalfrezi(Cottage Cheese)

Self cooking photograph

cottage cheese	200g, cubes
capsicum	1 big
onion	1 medium
tomatoes	1 medium + 1 small
green chillies	3, slit lengthwise
ginger julienne	1tsp
cumin seeds	1/2tsp
red chilli powder	2tsp
blackpepper pwdr	a pinch
turmeric powder	1/4tsp
garam masala pwdr	1tsp
salt	to taste
vinegar	1tbsp
oil	2-3tbsp
Method:
Mix 1tsp of red chilli powder, a pinch of black pepper powder in 1/4 cup of water.
Apply this mixture to cottage cheese(paneer) and set aside for 15 minutes.
Cut capsicum, onion and 1 medium tomato into 1 inch square pieces.
Chop 1 small tomato and boil it in 1/4 cup of water until soft; set aside.
Heat oil in a pan, add cumin seeds and ginger; saute for 1 minute.
Add onions and green chillies and saute for less than a minute.
Now add 1tsp of red chilli powder, turmeric powder and capsicum; cook for 2 minute.
Toss in the marinated cottage cheese and mix.
Add boiled tomato puree, vinegar and salt; mix well and cook for 3 minutes.
Stir in tomato chunks and saute for 30 seconds.
Sprinkle garam masala and cook for 2-3 minutes on high flame, stir occasionally.
Serve hot with chapati/ bread.
Serves 4.

Peach & Apple Cobbler

Self cooking photograph

fresh peaches	2 cups, sliced
apples	2 - peel, core & sliced
sugar	1 cup + 1tsp
ground cinnamon	1tsp
lemon juice	1tbsp
butter	1/2 cup, melted
all purpose flour	1 cup
baking powder	2tsp
egg	1
milk	3/4 cup
salt	1/4tsp
Method:
Pour the melted butter in an almost 9x13 baking dish and set aside.
In a pan, add the peaches, apples, 1tsp of sugar, cinnamon and lemon juice; mix well.
Bring it to 1 or 2 boils then turn off the heat and set aside.
In another bowl, mix together the flour, baking powder, salt and 1 cup of sugar.
Now add milk and egg; and stir well to combine.
Pour this batter over the butter evenly and carefully.
Spread out the cooked peaches and apples mixture over the top of the batter.
(Note: Do not mix them together just leave as it is)
Bake in a preheated oven at 180 C for about 40 to 50 minutes or until golden brown.
Serve either hot or cold.
Serves 6 to 8.