Coffee Cream souffle

Self cooking photograph

large eggs	3, separated
brown sugar	1/2 cup
instant coffee	1 tbsp
gelatin powder	1-1/2 tsp
cream	1 cup
water	1/2 cup
chocolate	grated to decorate
Method:
In a bowl cream egg yolks with sugar.
Make gelatin through double boiling method and add coffee once gelatin is dissolved.
Or
Mix coffee and gelatin powder in boiling water until dissolved.
In a separate bowl whisk egg whites until stiff.
In another separate bowl whip the cream until thick.
Now fold egg whites into cream.
Add coffee mixture in egg yolks mixture and combine/ fold in egg whites mixture.
Pour into a dish and keep in the fridge until set.
Decorate with grated chocolate and serve.
It can also be served with a cake.
Serves 6.

Steak with Grape Sauce

Self cooking photograph

steaks	2(any type) 1/2 inch thick
small onion	1, chopped
garlic cloves	3, chopped
beef stock	1/2 cup
butter	1 tbsp
grape juice	60 ml
cream	2 tbsp
salt	to taste
black pepper	1 tsp
veg oil	1 tbsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Always let your steak rest at room temperature.
Rub salt and pepper on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat butter in the same pan, add onion and garlic; saute for 2 minutes.
Add in the grape juice and beef stock;mix and let it come to a boil.
Now add the cream; cook for another 5 minutes or until it thickens.
Pour the sauce over the steaks and serve immediately with some grilled veges on the side.
Note: A med rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.

Chicken Francese/ Chicken Francaise

Self cooking photograph

Easy, tender, light and lemony…heavenly.
chicken breast	2 pieces, butterfly cut
egg	1
flour	1/2 cup
chicken stock	1/2 cup
lemon juice	1/2 cup
salt	to taste
black pepper	to taste
oil	2tbsp
butter	1tbsp
dried rosemary	1tsp
baby potatoes	2, wedges (optional)
Method:
Whisk egg along with salt and pepper; set aside.
Mix flour with salt and pepper; set aside
Dredge the chicken in the flour to coat both sides and then soak into the egg both sides.
Heat the oil in a pan over medium heat and add in chicken; cook for 4 minutes on each side (golden brown).
Note: Only flip the chicken once.
Transfer the chicken to a plate and cover them with foil; set aside.
Now fry potatoes in the same oil until well cooked and golden brown.
Transfer wedges into the serving plate.
Now again in the same pan add stock and lemon juice and let it cook until it thickens.(adjust the seasoning)
Add the butter, dried rosemary and continue to cook until the sauce is much thicker.
Add the chicken into the sauce and cook again for just 1 minute.
Transfer to the same serving dish along with potato wedges and serve.
Serves 2.
Note:
U can skip wedges cooking part. I like wedges that’s why made it that way. People also serve it with pasta & rice.

Steak with Garlic Sauce - Mother's Day Sp.

Self cooking photograph

steaks	2(any type) 1/2 inch thick
garlic cloves	5, sliced
beef stock	1 cup
butter	1tbsp
balsamic vinegar	2tbsp
OR
(apple cider	2tbsp + 1tsp sugar)
salt	to taste
black pepper	1/2 tsp
red chili flakes	1/2 tsp
paprika	1/2 tsp
cumin powder	1/2 tsp
oil	1tbsp + 1tsp
Method:
Pat your steaks dry with paper towels and allow it to come to room temperature.
Note: Season your steak at least 40 minutes before you cook it for best results.
(If your steak becomes moist while resting, pat it dry again and re-season it)
Mix together all the dry spices along with salt and rub on the dry steaks on both sides.
Heat a pan over medium high heat until hot and add 1 tbsp of oil.
Once oil is smoking hot, add in the steaks and cook for 3 minutes on each side for medium rare.
Note: Only flip the steak once.
Transfer the steaks to a plate and cover them with foil; set aside.
Note: After covering with foil, poke the foil with a fork.
Heat 1tsp of oil in the same pan, add garlic and saute for 1 minute.
Add in the beef stock and let it cook until it reduces by half.
Now add the balsamic vinegar (or apple cider with sugar) and butter; cook for another 1 minute.
Pour the sauce over the steaks and serve immediately with some veges on the side.
Note: A medium rare steak - the middle: a hint of red, the center: pink, the sides: well browned, the top & bottom: dark brown.
This steak should have a firm surface but soft in the middle.
Serves 1 & 2.

Chili Con Carne White

Recipe by Mr. Mujtaba Khan - the contest winner

 

 

chicken boneless	250g, cubes
white kidney beans	1 can
chicken broth	1 ltr
onion	1 small, chopped
garlic paste	1tsp
cumin powder	2tsp
green chillies	2tbsp, chopped
green capsicum	1, cubes
cream	1/2 cup
sour cream	1tbsp(optional)
salt & pepper	to taste
dried oregano	1tsp
oil	1tbsp
Method:
Heat oil, fry onion and garlic on high heat.
Add chicken cubes and fry for 6 to 8 minutes until almost cooked.
Season with cumin powder, oregano, salt and pepper.
Add in green chillies, capsicum, chicken broth and beans; mix well and bring to boil.
Turn the heat to low, cover and let it cook for half an hour.
After half an hour, increase heat to high, bring to boil and add cream.
Again turn the heat to very low and let it simmer for 20 minutes.
Serve immediately with sour cream on top.
Serves 4.

Vo-lau Vents with Mushrooms & Hollandaise Sauce

Self cooking photograph

Note: Mushrooms can replace diced chicken/ meat.
vo-lau vent cases	6 to 8
onion small	1, chopped
mushrooms	50g, diced
flour	1tsp
salt n pepper	as per taste
butter	1tsp
milk	30 ml
cream	30 ml
coriander or parsley	for garnishing
egg	1 for washing
Hollandaise Sauce:
butter	1 cup, clarified
egg yolk	3
lemon juice	3tbsp
salt	as per taste
black pepper	as per taste
water	1tbsp
Method:
Preheat oven at 180 C.
Egg wash the vol-au vent cases and bake for 13 - 15 minutes.
Heat butter in a pan, add onions and saute.
Now add diced mushrooms and flour; saute.
Stir in milk and cream, cook till the mixture is thick.
Add seasoning and set aside.
When vo-lau vent cases are baked, cut the top cap with a knife.
Now spoon the filling in to the cases.
Serve hot with hollandaise sauce on the top of each case and garnish with coriander or parsley.
Hollandaise Sauce:
Fill the double boiler pan part way with water and bring to a simmer.
In the top of double boiler, whisk the egg yolks.
Add in the lemon juice, salt, black pepper and water.
Add the clarified butter to egg yolk mixture 1 tbsp at a time while whisking constantly.
Now remove this mixture from heat when it reaches a ribbon consistency.
Note: If sauce gets too thick, add 1tbsp of hot water.
Serve hot. Self cooking photograph

Pizza Yummy - Father's Day Special

Self cooking photograph

Celebrate Father's Day with yummy & easy Pizza to impress the very important figure in your life, your Daddy! Be a proud daughter of a proud father; like me :)

Everyone loves pizza no matter which part of the world you belong. Pizza is always in demand in my friends & family especially my husband, they just love the way I make it. All thanks for someone who taught me how to make it perfect.
Note: It can also be made without meat (only vegetables) but make sure the paste is made perfect.

Base:
all purpose flour	450g
instant yeast	2tsp
sugar	1tsp
butter	2tbsp
salt	1tsp
oil	3tbsp
egg	1
luke warm water	1/2pint - approx
Tomato Paste:
red big tomatoes	1/2kg, chopped
ginger/garlic paste	1/2tsp
onion	1/2 medium, chopped
red chilli powder	1/2tsp
salt	1/2tsp
oregano	1/2tsp
oil	2tbsp
sugar	1tsp
Meat Topping:
mince meat	1/2kg
(if chicken then use very small chicken cubes)
ginger/garlic paste	2tsp
red chilli flakes	1tsp
salt	to taste
oil	2tbsp
Final Topping:
capsicum	1, thinly sliced
onions	2, chopped
tomato	1, sliced
black olives	1 cup, sliced
corns	1 cup - optional
mushrooms	1/2cup,sliced - optional
green chillies	4, chopped
shredded cheese	2 cups
(Note: I like pizza with heavy topping but you can skip any vegetable depending on your choice.)
Method:
Base:
Mix everything together except water.
Rub with hands till it resembles breadcrumbs.
Mix in water lightly and make a ball; keep in a warm place for 1-2 hours.
(Usually I keep it in the microwave)
* Meanwhile, prepare tomato paste.
Tomato Paste:
Heat oil in a pan, add onions, garlic and ginger paste.
Cook until onions are soft.
Add finely chopped tomatoes and remaining ingredients, simmer.
Leave it uncovered, stirring occasionally for about 10 minutes on high flame or until its thick.
(If you want, you can also add 4tbsp of chilli garlic sauce to enhance the taste.)
Keep it aside and let it cool.
Meat Topping:
Heat oil and add minced meat; cook for 2 minutes.
Add garlic, ginger, red chilli flakes, green chillies and salt; strir fry for 2-3 minutes.
When meat is almost dry and tender, add onions and mix well; stir for 1 minute.
Remove from heat and set aside.
Completion:
When dough is double of its size, knead it until smooth and elastic.
Divide the dough into 3 parts and roll out each to fill your pans.
Let these stand for 20 minutes and poke lightly with a fork.
Spread tomato paste evenly over 3 pizza bases.
Sprinkle cheese evenly.
Now layer the cooked meat evenly over the tomato paste on each dough.
Mix all vegetables together and sprinkle over equally except tomato.
Layer sliced tomato on top.
You can also sprinkle more cheese as final layer on top.
Bake these pizzas in a preheated oven at 200 C for 20 minutes or until crust is cooked underneath and is golden brown.
Serve hot.
Makes 3 large pizza.
	Happy Father's Day!