ASHA MAHARAJ’S RECIPES

ASHA MAHARAJ’S RECIPES free pdf ebook was written by Riaan Coetzee on February 13, 2010 consist of 21 page(s). The pdf file is provided by radioafrikaans.net and available on pdfpedia since January 04, 2012.

contents 1. biscuits/sweetmeats melting moments 1 date rolls 1 eggless ginger nuts 1 chocolate coconut biscuits 1 romany creams 1 vetkoek 1...

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ASHA MAHARAJ’S RECIPES pdf




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ASHA MAHARAJ’S RECIPES - page 1
ASHA MAHARAJ’S RECIPES
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ASHA MAHARAJ’S RECIPES - page 2
CONTENTS 1. Melting Moments Date Rolls Eggless Ginger Nuts Chocolate Coconut Biscuits Romany Creams Vetkoek Banana Puri Kajas Sutherfeni Masoor Mitai Instant Jelebee Easy Penda Biscuits/Sweetmeats 1 1 1 1 1 1 2 2 2 2 3 2. Lemon & Poppy Seed Muffins Madeira Cake with Topping Eggless Scones Pumpkin Fritters Chocolate Muffins Hot Milk Sponge Doughnuts Chocolate Mousse Malva Pudding Custard Slices Fridge Cheesecake Apple Tart Custard Icing (Confectioners Custard) Basic Sponge Cake Yoghurt Carrot Cake Eggless Chocolate Cake Marble Cake Ring Doughnut Plain Butter Cake Cakes/Muffins 3 3 3 4 4 4 4 4 5 5 5 5 6 7 7 7 7 7 7 3. Samoosa Strips Vegetarian Pizza base & Filling Vedda Muesli Gem Squash Variations Fish Cakes Sausage Rolls Prawn Cutlets Fritter Batter for Veg, Fish or Meat Simple Chili Bites Moorkoo Savories/Snacks 6 6 8 8 8 8 8 9 9 9 9
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4. Macaroni Cheese Spiced Baked Chicken Saucy Chicken Fillet Filling Pasta Salad Chicken Korma Spanish Chicken Chicken Drumsticks Barbecued Sweet & Sour Chicken Wings Chicken A La King Malaai Chicken Tikka Seekh Kebab Basic Kebaab Mixture Mutton Burger Patties Mutton Curry Masala Breyani (Meat / Vegetable) Dhall Ghos Fish Breyani Crayfish Thermidor Tamarind Pumpkin Chutney Curries/Main Course 9 9 10 10 10 10 11 11 11 11 12 12 12 12 13 13 14 14 14 5. Mealie Meal Roti Flaky Roti Naan Bread Rolls Deep-Fried Flat Bread Crépe Batter Focaccia Watermelon Preserve Roti/Bread 15 15 15 15 16 16 16 16 6 Lemon & Chili Pickle Braised Sugar mangoes Basic Pickling Masala Rhubarb Chutney Pickles/Chutneys 17 17 17 17 7. Sauces/Cream Sauce for Samoosas Salad Cream Basic Vinaigrette (French Dressing) Sweet Mint Marinade Yoghurt 18 18 18 18 18 8. Batter not completely coating fish, vegetable, etc Tips 17
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Page 1 MELTING MOMENTS 250g margarine at room temperature ½ cup icing sugar, sifted ½ cup cornflour ½ tsp vanilla essence , 2 cups flour buttercream for sandwiching biscuits extra icing sugar for sifting over biscuits 1. Preheat oven to 180°C 2. Cream margarine with icing sugar and cornflour 3. Beat in essence 4. Add flour and mix until it becomes a soft paste-like mixture 5. Scoop the mixture into a large piping bag fitted with a star nozzle 6. Pipe finger lengths onto a baking sheet 7. Bake for +/-15 minutes or until the edges appear lightly browned 8. Remove tray from oven and place on damp tea towel for 10 minutes 9. Lift off biscuits with a spatula 10. When cold, sandwich with buttercream 11. Sift icing sugar over and place in paper cups to serve VARIATION: Biscuits could be sandwiched together with chocolate. Ends of biscuits can also be dipped in chocolate (if so, then omit buttercream) EGGLESS GINGER NUTS 190g butter or margarine 1 cup sugar 2 cups flour 1 tsp cinnamon ½ tsp cloves 2 tsp ginger ¼ tsp salt 60ml golden syrup 2 tsp bicarbonate of soda 1. Pre-heat oven to 180°C 2. Position shelf to one above the middle rack 3. Cream butter and sugar well 4. Stir in bicarb and syrup 5. Sift the flour with spices and salt 6. Combine the creamed and dry ingredients and make a dough 7. Pinch off small pieces, roll into balls and place on a lightly greased baking sheet 8. Bake for 12-15 minutes. Remove from oven to cool DATE ROLLS 500ml (2 cups) flour 5ml (1 tsp) baking powder 1ml (¼ tsp) salt 125g (½ cup) margarine 125ml sugar 2 eggs 5ml vanilla essence 250g pitted dates 1. Preheat oven to 180°C 2. Sift flour, baking powder and salt in a bowl 3. Rub in the margarine 4. Stir in the sugar 5. In a separate bowl, add vanilla to egg and remove 1 tbs of the mixture 6. Add egg to flour and make a soft but firm dough 7. Pinch off small pieces and flatten on palm of hand 8. Place a piece of date and enclose with dough 9. To the reserved 1 tbs of egg and vanilla mixture add 2 tbs of milk or water to thin down 10. Dip date rolls into mixture and roll into coconut Place on baking tray and bake for 12-15 minutes CHOCOLATE COCONUT BISCUITS 250g margarine 1 cup sugar 2½ cups flour 1½ tsp baking powder ½ cup cornflour 2 cups coconut 2 tbs cocoa ½ cup hot water melted chocolate for sandwiching biscuits 1. Preheat oven to 180°C 2. Beat margarine with sugar until creamy 3. Sift in flour, baking powder and cornflour 4. Stir in coconut 5. Dissolve cocoa in the water and cool 6. Add the cocoa liquid and make a soft dough 7. Break off small pieces (the size of marbles) 8. Place on baking tray and press lightly with fork 9. Bake for +/- 15 minutes Cool and sandwich with chocolate ROMANY CREAMS (1) 125g margarine , 1 cup cake flour ¾ cup sugar , 2 tbs cocoa 1 cup desiccated coconut 2 tsp baking powder 100g cooking chocolate 1. Pre-heat oven to 180° 2. Cream together margarine and sugar 3. Beat in coconut and cocoa 4. Sift in flour and baking powder 5. Gather the ingredients in a ball of dough 6. Pinch off pieces and roll into +/- 36 balls 7. Place on baking tray and press down with a fork 8. Bake for 15 minutes, then remove from oven and cool 9. Melt the chocolate and coat 18 biscuits with ½ tbs chocolate 10. Lightly press another biscuit over the chocolate Chill in refrigerator until chocolate hardens VETKOEK (1) 2 cups flour 2 tsp baking powder 1 tsp salt 1 egg (lightly beaten) 1 tbs sugar (level) ± 1 cup mixture of milk and water to make a soft dough oil for deep frying 1. Sift dry ingredients into mixing bowl 2. Add egg to liquids, pour over flour and make a soft dough 3. Heat oil for deep frying 4. Take small portions of the dough (size of a marble) and deep fry 5. Fry until puffed and golden on all sides 6. Drain well and serve hot
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Page 2 BANANA PURI KAJAS 2 cups cake flour 1 tsp baking powder 1 tbs thick ghee milk to make a stiff dough ghee for brushing on pastry flour for sprinkling oil for deep-frying syrup for dipping khajas 2 tsp ground elatchie 1. Sift flour, baking powder and elatchie in a bowl 2. Rub in the ghee 3. Add milk a little at a time and make dough 4. Divide into six portions 5. Roll each portion into a large thin round 6. Brush the surface with melted ghee, sprinkle flour 7. Fold the pastry in half, brush again with ghee and fold over again to resemble a broad strip 8. Roll lightly until thinned out 9. Cut into squares (4cmx4cm) 10. Fry in moderately hot oil until crisp and lightly coloured 11. Drain from oil 12. Dip into cold syrup and remove. Place on a rack to drip SYRUP MIXTURE: 3 cups sugar , 1½ cup water Boil sugar and water for 10 minutes ¼ cup rose water /Add rose water Cool and chill SUTHERFENI 2½ cups flour ±¾ cup water 2 tbs cornflour 1 tbs butter or margarine oil as needed chilled syrup slivered and coloured almonds for decoration ground elatchie 1. Combine the flour and water and make a stiff dough 2. Cover with a damp cloth and leave aside for five hours 3. Place dough on a work surface and beat with a rolling pin until pliable and elastic 4. Divide into 15 pieces 5. With palms, roll into long strips, dip each strip in oil and set on a tray 6. Make a paste of cornflour and margarine and smear over the strips. Leave to stand for 30 minutes 7. Gather the bundle of strips and begin extending them until the strands appear as thin as crochet cotton 8. Wind around your four fingers into a nest and cut off when you have a neat coil. Make up all the bundles with the dough 9. Heat oil moderately and deep-fry the Sutherfenis until crisp. Do not brown them 10. Remove from oil and drain on absorbent paper for several hours (overnight) 11. Dribble syrup and scatter almonds over. Sprinkle with elatchie SYRUP: 2 cups sugar 1 cup water ¼ cup rose water 12. Combine sugar and water and boil for 10 minutes Remove from heat, add rose water and chill MASOOR MITAI 1kg ghee 750ml sugar 250ml water 375ml gram flour (channa flour) 10ml pounded cardamom 1. Heat ghee to boiling point and keep aside 2. Combine sugar and water, and boil until it reaches soft- ball stage 3. Add ¼ cup of the hot ghee to the gram flour and rub in well 4. Add the gram flour to the syrup on the stove, lower heat to moderate 5. Pour in ladlesful of the hot ghee while stirring 6. When the ghee begins to separate from the mixture of gram and syrup, scoop out the mixture with a perforated spoon into a deep tray Pour off excess ghee, sprinkle with cardamom, and allow masoor to cool before cutting into blocks INSTANT JELEBEE SYRUP: 4 cups sugar 3 cups water ½ cup rose water Combine the sugar and water in a saucepan While stirring, bring to a rapid boil Allow to boil for 10 minutes, remove from heat and add rose water. Use warm syrup for dipping BATTER: 2½ cups self-rasing flour ¼ cup rice flour 1 tsp yellow (powdered) food colour 1¾ cups water 15ml melted ghee 30ml buttermilk or yoghurt 8ml tartaric acid oil for deep frying sauce dispenser to use as mould Heat oil for frying Combine dry ingredients in a jug Add water and beat until smooth Beat in ghee and buttermilk Stir in tartaric acid Fill into mould, replace lid of dispenser and pipe in circles Fry until crisp, drain well and dip for a few seconds in warm syrup Place on rack on tray for excess syrup to drip off
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Page 3 EASY PENDA 1. 2. 3 cups full-cream powdered milk 3 cups icing sugar ½ tsp ground cardamom 2 tbs sweetened condensed milk 1 tbs melted ghee 1 tsp rose essence ½ cup cream tinted almond flakes for decoration LEMON AND POPPY SEED MUFFINS 2 cups cake flour 4 tsp baking powder ¼ tsp salt 2 tbs sugar 1 egg, beaten 1 cup milk 3 tsp lemon juice 2 tsp lemon rind 2 tbs black poppy seeds ¼ cup melted butter or margarine 1. Preheat oven to 200°C 2. Sift dry ingredients into a mixing bowl 3. Combine egg, milk, lemon juice and rind, 1 tbs seeds and butter 4. Stir lightly into dry ingredients 5. Spoon into greased muffin tins Sprinkle remaining poppy seeds over and bake for 20 minutes Sift dry ingredients into a mixing bowl Combine the rest of the ingredients and pour over the dry ingredients 3. Mix well with a wooden spoon until a smooth dough is formed 4. Break off pieces and mould into Penda shapes with greased palms Press bits of almonds on each and set on tray to dry MADEIRA CAKE WITH TOPPING 250g margarine 1¼ cup castor sugar 4 eggs 1 tsp grated lemon rind 1¾ cup flour ¼ tsp salt 2 Tbs cirtus peel 1. Preheat oven to 160°C 2. Grease and line a deep 23cm round cake tin 3. Cream margarine, add sugar gradually while beating until the mixture is fluffy and white 4. Beat in one egg at a time 5. Stir in the lemon rind 6. Sift in flour and salt, fold in lightly until mixed 7. Transfer the batter into prepared tin 8. Scatter the peel evenly over batter 9. Bake for one hour 10. Remove from oven, place tin on a damp tea towel 11. Turn out after 10 minutes, allow to cool completely 12. Pour icing over and spread with spatula ICING (TOPPING): 100g margarine 2 cups icing sugar juice of one orange 1 packet instant orange pudding water as needed Combine everything in a mixing bowl and beat well. Use a few teaspoons of water to make it spreadable EGGLESS SCONES 2 cups self-raising flour ½ tsp salt 60g margarine ½ cup sugar ¾ cup maas 1. Preheat oven to 220°C 2. Sift flour and salt into a mixing bowl 3. Rub in the margarine 4. Stir in sugar 5. Add maas and quickly mix into a soft dough 6. Turn out onto a floured surface 7. Roll out thickly 8. Cut with a fluted scone cutter 9. Place on a baking tray 10. Bake for 12 minutes 11. Allow to cool 12. Split and apply butter and jam Makes 10
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Page 4 PUMPKIN FRITTERS 2 cups cooked pumpkin 2 eggs, lightly beaten ¼ cup sugar ¼ tsp salt ¼ tsp cinnamon or nutmeg 2 cups self-rasing flour oil for deep frying cinnamon sugar as required 1. 2. 3. 4. 5. Beat pumpkin, eggs and sugar Add salt, spice (cinnamon or nutmeg) and flour Mix lightly Heat oil and fry teaspoonsful until puffed and golden Drain on absorbent paper Roll in cinnamon sugar CHOCOLATE MUFFINS 2 cups bran 1¾ cups cake flour 4tbs cocoa 2tbs coffee ¼ cup brown sugar ½ cup full-cream powdered milk ½ tsp salt ½ cup chopped walnuts ½ cup chocolate morsels ½ cup oil 2 tbs golden syrup 1½ cups water 1. Pre-heat oven to 200°C 2. Combine all the dry ingredients in a mixing bowl 3. Mix together the liquids and stir in everything 4. Spoon into muffin pans Bake for 20mins DOUGHNUTS 21/2 cups all-purpose flour 1/2 cup white sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 cup milk 1 egg, beaten 1/4 cup butter, melted and cooled 2 teaspoons vanilla extract 2 quarts oil for deep frying 1/2 teaspoon ground cinnamon 1/2 cup white sugar METHOD 1. In a large bowl, stir together the flour, 1/2 cup sugar, baking powder, salt, 1 teaspoon of cinnamon and nutmeg. 2. Make a well in the center and pour in the milk, egg, butter, and vanilla. Mix until well blended. 3. Cover and refrigerate for 1 hour. 4. Heat oil in a deep heavy skillet or deep-fryer to 370°F (185°C). 5. On a floured board, roll chilled dough out to 1/2 inch thickness. 6. Use a 3 inch round cutter to cut out doughnuts. Use a smaller cutter to cut holes from center. If you do not have a small cutter, use the mouth of a bottle. 7. Fry doughnuts in hot oil until gloden brown, turning once. Remove from oil to drain on paper plates. 8. Combine the remaining 1/2 teaspoon cinnamon and 1/2 cup sugar in a large resealable bag. Place a few warm donuts into the bag at a time, seal and shake to coat. (MAKES 16) 6. HOT MILK SPONGE 2 cups milk 250g butter or margarine 6 eggs 2½ cups sugar 4 cups flour ½ tsp salt 2 tbs baking powder Preheat oven to 200°C Grease and line oven tray Place milk in a saucepan with the butter Stir until butter has melted and it reaches boiling point. Keep aside 5. Whisk the eggs in a large bowl, adding sugar gradually. Beat until mixture is thick and double in volume 6. Sift in the dry ingredients and fold in the hot liquid 7. Pour into prepared baking tray 8. Bake for 20-25 minutes or until springy to the touch Turn out to cool _______________________________________ 1. 2. 3. 4. CHOCOLATE MOUSSE (2) 200g dark cooking chocolate 4 tbs coffee granules 5 eggs (separated) 1 tsp vanilla 1 cup fresh cream 1. 2. 3. 4. 5. 6. Melt chocolate on top of double boiler Stir in coffee and then remove Beat in egg yolks and vanilla Whisk egg whites and fold in Whip cream until peaks form Gently fold in cream Pour in individual glasses and chill
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Page 5 MALVA PUDDING 200g (1 cup) Sugar 2 Eggs 12.5ml (1 Tbs) Apricot Jam 150g ((1 1/4 cups) Flour 5ml (1 tsp) Baking Soda (bi-carb) Pinch salt 15g (3 tsp) Butter, melted 5ml (1 tsp) Vinegar 100ml (2/5 cup) Milk Sauce 200ml (4/5 cup) Cream 100g (3 oz) Butter 150g (3/4 cup) Sugar 5ml (1 tsp) Vanilla Essence 100ml (2/5 cup) Boiling water Beat sugar and eggs till thick and light in color. Add jam, beat well. Sift flour, bi-carb and salt into a mixing bowl. Combine butter and vinegar and add alternately with flour and milk to egg mixture while beating. Mix well. Pour into greased ovenproof 2 liter (8 cup) dish, cover and bake at 180 deg C (350 deg F) for 40 - 45 minutes. Sauce : Combine ingredients in a saucepan and cook, stirring, over low heat until butter melts and sugar dissolves. Pour over pudding as soon as it is removed from the oven. Allow most of the sauce to be absorbed before serving. Can serve up to 12 depending on how large your portions are! CUSTARD SLICES 400g ready-rolled puff pastry thick cold prepared custard glacé icing toasted flaked almonds 1. Preheat oven to 200°C 2. Cut pastry into oblong slices 3. Place on ungreased baking sheet and bake for +/- 20 minutes or until golden and well-puffed HOMEMADE CUSTARD 500ml (2 cups) milk 83ml (one-third cup) sugar 3 large eggs 5ml vanilla essence 1. Place 1½ cups of the milk in a saucepan and heat 2. Combine sugar and flour in a mixing bowl 3. Make a well in the centre 4. Break in the eggs 5. Add the rest of the cold milk (½ cup) and beat until creamy 6. Gradually add the hot milk while whisking 7. Return to gentle heat and cook until thick 8. Remove, stir in vanilla essence 9. Cool completely 10. Split the baked pastry and spread the custard and sandwich together 11. Dribble glacé icing and sprinkle almonds TIPS WHEN MAKING CUSTARD: If cooked too quickly, the egg will curdle Stirring continuously is important for a smooth custard Use cold FRIDGE CHEESECAKE (2) 200g Tennis or shortbread biscuits, crushed 150g butter, melted FILLING: 250g creamed cottage cheese 83ml lemon juice 250ml condensed milk 250ml whipped cream Mix together the biscuit crumbs and butter and press evenly into a 230mm pie plate and chill 2. Whip the cottage cheese, lemon juice and condensed milk 3. Fold in the whipped cream 4. Pour into crust and refrigerate until firm 5. If desired, arrange sliced strawberries and top with cream before serving FILLING VARIATION: 1 packet pineapple jelly 410g pineapple chunks 250ml evaporated milk, chilled 250ml sweetened condensed milk Whipped cream for decoration 1. Drain the syrup from pineapple and heat 2. Stir in the jelly crystals until dissolved completely 3. Whisk in the evaporated milk and condensed milk 4. Pour into crust, and chill until firm Decorate with cream and reserved chunks of pineapple 1. APPLE TART (2) PASTRY SHELL: 500ml (2 cups) flour 3ml (½ tsp) baking powder 1ml (¼ tsp) salt 83ml (one-third cup) castor sugar 150g butter, chilled 1 egg yolk +/- 15ml (1 tbs) iced water few drops lemon juice 1. Pre-heat oven to 200°C 2. Sift dry ingredients into a mixing bowl 3. Grate in the butter and rub in lightly 4. Beat the yolk with the water and lemon 5. Add to flour and make a dough (do not knead) 6. Gather up dough into a ball and chill, if necessary, to prevent butter from melting during the rolling process 7. Roll out onto floured surface to fit a large tart plate 8. Prick the pastry in a few places and bake blind for 5-7 minutes APPLE FILLING: 1 x 420g pie apples 60ml raisins 5ml cinnamon 60ml brown sugar 3ml cloves 9. Combine in a saucepan and cook gently until sugar dissolves 10. Fill the pastry shell 11. Place in oven for 5 minutes 12. Cool and slice 13. Serve with cream
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Page 6 CUSTARD ICING (CONFECTIONERS CUSTARD) (2) 2 cups milk ½ cup sugar ¼ cup flour ¼ tsp salt 4 egg yolks 2 tsp vanilla essence or 1 tsp almond essence 30g butter 1. Place 1½ cups of the milk to heat in a heavy-based saucepan 2. Combine sugar, flour and salt in a mixing bowl 3. Make a well in the dry ingredients and add the yolks and the reserved ½ cup cold milk 4. Stir with a balloon-type egg whisk to a smooth cream 5. Add ½ cup of the hot milk while whisking (to prevent lumps forming) 6. Return to the saucepan of milk and cook very gently while stirring until custard is cooked and smooth (± 5 minutes) 7. Remove from heat, beat in vanilla and butter 8. Use as required when completely cooled SAMOOSA STRIPS (3) 500ml (2 cups) cake flour 3ml (½ tsp) salt 190ml (¾ cup) water cornflour as needed for sprinkling oil as needed for smearing Sift flour and salt in a mixing bowl Add water and mix into a stiff dough 1. Knead well, cover with damp cloth and leave aside for 30 minutes 2. Divide dough into 8 portions 3. Roll out each portion to the size of a saucer 4. Smear oil edge to edge onto 6 of the rolled-out pastry 5. Sift cornflour lightly on each oiled pastry 6. Make two stacks of 3 each and cover with unoiled pastry 7. Evenly roll the stacks of pastry into a large disc 8. Toss each stack on a heated griddle for a few seconds, turning frequently, until they loosen into individual pastries 9. Place on tray and cover with a damp cloth 10. Complete tossing the second lot in the same way 11. Cut through stack with kitchen scissors or sharp knife to desired width 12. Snip off the uneven ends to form an even pastry VEGETARIAN PIZZA BASE: 1. 1 cube fresh yeast 1½ tsp sugar 1 cup lukewarm water 3½ cups bread flour 1 tsp salt 3 tbs olive oil (3) VEGETARIAN FILLING: (3) 2 tbs oil (preferably olive) 1 onion, sliced 200g button mushrooms, sliced 1 green pepper, sliced 4 cloves garlic, crushed 2 green chillies, chopped 2 tbs fresh coriander, chopped 2 x 410g whole tomatoes, chopped 1 tsp oregano or mixed dried herbs 1 tsp freshly ground pepper salt to taste Place the yeast in a bowl, sprinkle the sugar over and add the water 2. Leave for 10 minutes or until bubbly 3. Sift flour and salt together 4. Combine oil and yeast liquid 5. Pour over flour 6. Mix into a dough 7. Knead for 10 minutes until the dough feels elastic 8. Rub the surface with oil, cover and leave to rise for 45 minutes 9. Knock down and knead lightly 10. Divide into two portions 11. Roll out each to fit a pizza pan Leave aside _____________________________________________ 1. 2. 3. 4. 5. 6. Heat oil and fry onion Sauté vegetables and add garlic Add the rest of the ingredients and cook until thick Cool slightly Spread over pizza bases Preheat oven to 200°C TOPPING: 1 cup grated mozzarella cheese 2 baby marrow, sliced 2 red peppers (optional) 8-10 black olives, pitted 1. Place the vegetables and olives over the filling 2. Sprinkle cheese evenly over Bake for 20-25 minutes until edges are crusty PIZZA BASE (3) 4½ cups bread flour 1 tsp salt 2 tsp sugar 50ml oil 1¼ cups lukewarm water ½ tsp oregano (optional) 10g sachet instant dry yeast 1. Sift flour and salt in a mixing bowl 2. Stir in sugar, yeast and herbs 3. Make a well in the centre 4. Add oil and water 5. Mix all ingredients to form a soft, elastic dough, kneading for ±8 minutes 6. Smear surface of dough with oil and leave covered in a warm place for 30-45 minutes 7. Knock down the well-risen dough, divide into two portions and roll out to fit pizza pan Brush with tomato chutney, fill and bake at 180°C until done
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Page 7 BASIC SPONGE CAKE (3) 3 eggs, at room temperature, separated ¾ cup castor sugar 1 cup self-raising flour ¼ tsp salt 1 tbs melted margarine ½ cup hot water 1. Preheat oven to 180°C 2. Using a deep, dry bowl beat egg whites until stiff 3. Add the sugar gradually and continue beating until thick 4. Add the yolks and beat lightly 5. Sift the dry ingredients gently over and mix in lightly 6. Fold in the margarine and water 7. Pour into two prepared tins and bake for 20 minutes 8. Remove from oven and cool on a wire rack 9. Fill and sandwich with jam and cream 10. Sift icing sugar on top of cake HINT: To prepare baking pan, brush lightly with oil. Cut out brown paper to fit base. Place at the bottom of the pan and then brush paper with oil. EGGLESS CHOCOLATE CAKE (3) 750ml (3 cups) flour 500ml (2 cups) sugar 20ml (4 tsp) baking powder 3ml (½ tsp) bicarbonate of soda 125ml (½ cup) cocoa 1ml (¼ tsp) salt 500ml hot water 190ml (¾ cup) oil 5ml (1 tsp) vanilla essence 50ml (4 tbs) vinegar Preheat oven to 180°C Grease, line and regrease 2 x 23cm cake pan Place the dry ingredients in a mixing bowl Combine the rest of the ingredients and pour over dry ingredients 5. Mix well and divide into pans 6. Bake for +/- 20 minutes 7. Remove from oven and allow to cool in baking pans for 10 minutes 8. Cool completely on wire rack Spread with buttercream icing and sandwich together, spreading the rest of the buttercream around the sides 1. 2. 3. 4. YOGHURT CARROT CAKE (3) 2 large eggs 1 cup sugar (250ml) 2/3 cup oil (160ml) ¼ cup golden syrup (60ml) 1 cup yoghurt (250ml) 1 cup grated carrots (250ml) ½ tsp salt (3ml) 1½ tsp baking powder (8ml) ½ tsp bicarbonate of soda (3ml) 1. Preheat oven to 180°C 2. Grease and line square tin (23 x 23cm) 3. Whisk eggs, sugar, oil, syrup and yoghurt 4. Stir in carrots 5. Sift in dry ingredients and mix well 6. Pour into prepared tin Bake for ± 1 hour MARBLE CAKE (3) 125g butter 1 cup castor sugar 1 tsp vanilla essence 2 large eggs 2 cups flour 2 tsp baking powder ¼ tsp salt ± ¾ cup milk to make a dropping consistency 2 tbs cocoa and 2 tbs hot water (mix to dissolve) 1. Pre-heat oven to 180°C 2. Grease and line round cake tin 3. Cream butter and sugar thoroughly 4. Beat in vanilla and eggs one at a time 5. Sift dry ingredients and add ½ cup at a time, alternating with the milk until all is used up 6. Divide mixture in half 7. To one portion add the cocoa mixture and fold gently to mix well 8. Using two tablespoons, drop the prepared batter into the cake tin alternately 9. Take a thin skewer and lightly run it through the batter in the tin, so that the brown and white merge 10. Bake for 45 minutes Marble cake may be frosted with buttercream or sliced and served plain PLAIN CAKE (3) 125g butter 1 cup castor sugar 2 large eggs 1 tsp vanilla essence 1/8 tsp salt 2 cups flour 2 tsp baking powder ½ cup milk 1. Preheat moven to 180°C 2. Grease and line 2 x 20cm tins 3. Beat butter until soft, add sugar and cream well 4. Beat in the eggs and vanilla 5. Sift dry ingredients and add with milk to make a dropping consistency 6. Divide into prepared tins and level the batter with a spatula 7. Bake for 25-30 minutes Remove from oven and turn out to cool RING DOUGHNUTS (3) 4 cups self-raising flour 125g butter ¾ cup sugar 1½ cups yoghurt or maas oil for deep frying melted chocolate or glacé icing for topping 1. Place the flour in a mixing bowl 2. Rub in the butter and stir in the sugar 3. Add the yoghurt/maas and make a soft dough 4. Roll out thickly and cut into rings 5. Heat oil for frying 6. Fry rings until golden and drain on absorbent paper 7. Dip in desired topping on one side only TIPS: a. The "centres" of the rings can be fried and tossed into cinnamon sugar b. When making the glacé icing, use orange juice instead of water Sprinkle ribbed almonds or any chopped nuts after dipping in chocolate
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