Instant Rava Idlis by SuperVeggieDelight

Homemade Ice Cream

Home Made Ice Cream (made in a blender!)

How To Prepare A Wood Fired Oven Pizza By Videojug Team

Lemon Meringue Pie by Videog Team

You will need


Units:MetricUS ImperialUK Imperial



■ 480 g white sugar
■ 75 g cornstarch
■ 1 ½ tsp grated lemon rind
■ ¼ tsp salt
■ 120 ml fresh lemon juice
■ 500 ml milk
■ 2 tbsp butter
■ 3 eggs
■ 1 baked 9-inch pastry shell
■ extra egg
■ ½ tsp cream of tartar


Serves:
1 servings
Preparation Time:
19 minutes
Cooking Time:
12 minutes
Oven Temperature:
175° c - 350° f


Step 1: Mix ingredients for hot filling

Combine 1 ¬O cup of sugar, cornstarch and salt in a heavy saucepan. Add milk gradually and stir the mixture until well mixed.





Step 2: Cook the mixture

Cook the mixture at medium heat, stirring it constantly until the mixture thicken and comes to a boil. Boil and continue stirring it gently for 1 minute. Turn off the heat and remove the mixture.


Step 3: Preheat Oven

Preheat oven to 350 F.


Step 4: Beat and cook the egg yolks

Beat egg yolks at high speed using an electric mixer until the egg yolks thicken and turn lemon like in colour. Gradually pour ¼ cup of hot milk into the egg yolks while constantly stirring the mixture. Cook the mixture over medium heat for 2 to 3 minutes.


Step 5: Add lemon rind and butter

Add lemon rind and butter to the egg yolks mixture. Stir until the butter melts. Pour the mixture into baked pie shell.


Step 6: Beat the egg whites

Beat four egg whites and cream of tartar at high speed using an electric mixer until foamy. Gradually add the remaining ¼ cup of milk and 2 tablespoons of sugar, 1 tablespoon at a time. Keep beating the mixture until stiff peaks form.


Step 7: Bake the lemon meringue pie

Spread the meringue over hot filling, sealing the edge. Bake the meringue pie for 12 to 15 minutes or until browned. Let the lemon meringue pie cool down before cutting.

Egg-roll Wrappers

You will need


Units:MetricUS ImperialUK Imperial



■ 1 kg sifted all-purpose flour
■ 2 tsp salt
■ 2 eggs
■ 250 ml ice water
■ cornstarch


Serves:
48
Preparation Time:
35 minutes


Step 1: Egg Roll Wrappers needed tools

To make your Egg Roll Wrappers you will need a large bowl, a fork, a floured surface or the dough hook on your mixer or food processor, a clean cloth, a pastry board lightly dusted and a rolling pin.





Step 2: Mix the Egg Roll Wrapper Ingredients

Sift flour and salt into a large bowl. Make a well in the center andadd eggs and water. Using a fork, stir the dough until it just holdstogether and leaves the sides of the bowl.


Step 3: Kneading the Egg Roll Wrappers

Turn the bowl upside down, placing the dough onto the floured surface. Knead the dough until it is smooth and elastic, approximately 5 minutes. If you prefer, you can use the dough hook on your mixer or food processor. After you have finished mixing the dough, place a clean cloth over the dough and set aside for at least 30 minutes.


Step 4: Prepare to Cut Egg Roll Wrappers

It is now time to divide the dough into 4 parts. Dust your pastry board lightly with cornstarch to prevent the dough from sticking to the board. Roll each piece of the dough out to an 11 x 14 inch rectangle.


Step 5: Cut Your Egg Roll Wrappers

You now have four 14 inch lengths of dough. You will cut each 14 inch length section of dough into 4 equal parts. Next, turn your 14 inch lengths around so you are looking at the 11 inch length section of the dough. With this section, you cut into 3 equal parts. This will give you twelve 3 1/2 inch squares of dough.Place on a plate, powdered with cornstarch, the 12 sections and repeat the process with the 3 remaining parts of the dough.If you are not going to use the dough right away, wrap securely and freeze.

Coconut Cookies by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 4 tbsp butter or butter substitute
■ 250 g sugar
■ 2 eggs
■ ½ tsp salt
■ 50 ml evaporated milk
■ 50 ml water
■ 250 g coconut
■ 750 g flour
■ 3 tsp baking powder
■ 1 tsp vanilla


Serves:
2
Cooking Time:
10 minutes
Oven Temperature:
215° c - 420° f


Step 1: Prepare the Cookie Mixture

Mix butter and sugar until creamy. Add in the eggs, flavoring and coconut and mix thoroughly. Measure the dry ingredients and put through a sieve. Combine the dry ingredients and the coconut mixture alternately with milk and water and mix thoroughly. Put in the refrigerator for several hours.





Step 2: Bake the Cookies

Prepare a floured board and roll the cookie mixture into 1/2 inch thick sheet. Shape using a floured cutter and lay on well-oiled baking sheet. Bake for 10 minutes at 420F. Approximate yield is 72 cookies.

Royal Frosting/Icing by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 450 g confectioner's sugar
■ 1⁄8 tsp cream of tartar
■ 3 egg whites


Serves:
1 servings
Preparation Time:
5 minutes


Step 1: Mixing the Ingredients

Sift 1 pound of sugar. In a large mixing bowl, combine egg whites, sifted sugar and cream of tartar. Mix the ingredients thoroughly.





Step 2: Beat the Mixture

Using an electric mixer, beat the mixture on medium speed for about 5 to 7 minutes or until thick, shiny, stiff and white. Once done, cover the icing with a damp cloth or plastic wrap.


Step 3: Coloring the Icing

To dye the icing, dip the tip of a toothpick into the food color then stir it well into the icing. However, if you want to make several different colors, divide the icing into several different bowls and stir in the food coloring by hand.

Banana Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 7 eggs, separated
■ 50 g potato starch
■ juice of 0.5 lemon
■ 120 g chopped nuts
■ 200 g cake flour
■ 250 g sugar
■ ¼ tsp salt
■ 250 g mashed bananas


Serves:
1 servings
Cooking Time:
50 minutes
Oven Temperature:
165° c - 320° f


Step 1: Prepare Cake

In a mixing bowl, beat the egg yolks thoroughly. While beating, add sugar, bananas, sifted flour, and starch into the bowl. After which, stir in the egg whites and sugar. Fold in with the chopped nuts thus making a batter. Transfer the batter into an ungreased tube cake pan.





Step 2: Bake the Cake

Place the cake pan inside the oven and cook for 40 to 50 minutes at 325 F. Afterwards, take it out of the oven and hang the pan while inverted to allow it to cool.

Beef Stew Made In The Pressure-cooker by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 450 g beef stew
■ 60 g flour
■ 120 g chopped onion
■ 3 tbsp oil
■ 1 tsp salt
■ 250 ml tomato juice
■ ¼ tsp garlic powder
■ 1⁄8 tsp pepper
■ 250 g carrots
■ 250 g potatoes
■ ½ tsp salt
■ 120 g celery
■ 250 ml water
■ ½ tsp worcestershire sauce


Serves:
4
Cooking Time:
30 minutes


Step 1: Dredge the meat

Sprinkle flour over the meat until fully covered. Set aside.





Step 2: Brown the meat

Heat oil in a pressure cooker over medium heat. Add meat and cook uncovered. Stir occasionally until meat becomes well browned.


Step 3: Pressure cook the meat

Add the onion, tomato juice, salt, pepper and garlic powder. Let it boil while stirring occasionally. Close the lid and cook for 15 minutes. Take pressure cooker off from heat, wait for pressure to reduce then remove cover.


Step 4: Add the rest of ingredients

Add potatoes, carrots, celery, 1/2 tsp salt, Worcestershire sauce and water. Close the lid and pressure cook for another 15 minutes. Take pressure cooker off from heat, wait for pressure to reduce then remove cover.


Step 5: Thicken the sauce

Check if sauce is thick enough for you, otherwise add dissolved flour. Gently stir until well blended. Do a taste test to adjust seasonings. Remove from heat and serve.

Chinese Fried Rice by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 3 to 4 cups cold cooked long grain rice
■ 6 slices cooked bacon
■ 1 tbsp white sugar
■ 2 tbsp to 3 tbsp dark soy sauce
■ 3 eggs
■ 3 to 4 green onions
■ optional 0.25 cup frozen green peas
■ bacon drippings


Serves:
6
Cooking Time:
3 minutes


Step 1: Prepare Bacon

Cube bacon and sautv© in pan until crisp. Rermove bacon from oil and drippings.





Step 2: Prepare Eggs

Blend together 3 eggs in a bowl and little water. Oil wok with 1 tbsp bacon fat drippings and fry egg and water mixture.


Step 3: Cook Rice

Oil another wok with 2 tbsp bacon fat drippings. Add cold rice, sugar, soy sauce, green onions, bacon and cooked eggs. Blend together until uniform in color.


Step 4: Serve Rice

Remove from wok after 4 minutes. Serve with topping of leftover cooked pork, chicken, ham, green onions and peas. Ensure hot.

Lemon Flavoured Butter/Pound Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 380 g unsalted butter
■ 220 g cream cheese
■ 750 g sugar
■ 50 ml fresh lemon juice
■ 1 ½ tbsp vanilla extract
■ 1 tbsp grated lemon peel
■ 6 large eggs
■ 750 g all-purpose flour
■ ¼ tsp salt
■ 450 g powdered sugar
■ 3 tbsp milk
■ 1 tbsp fresh lemon juice


Serves:
12
Cooking Time:
1 hour 30 minutes
Oven Temperature:
175° c - 350° f


Step 1: Prepare the baking tools

Preheat the oven to 350F. Lightly oil and flour 10-inch round angel cake pan.





Step 2: Cream the butter

Place the butter in a large mixing bowl.Use an electric mixer to cream the butter until it has a light texture.


Step 3: Add the cream cheese

Toss in the cream cheese.Mix thoroughly until the butter and cheese is well-blended.


Step 4: Add the lemon juice

Pour in the lemon juice.Sprinkle the vanilla and lemon peel into the mixture.


Step 5: Add the eggs

Whisk in the eggs two at a time.Beat after each addition.Mix thoroughly until a smooth batter is formed.


Step 6: Add the flour

Sprinkle in the flour and salt.Continue beating until the batter has a smooth and creamy texture.


Step 7: Bake the cake

Pour the batter into the round pan.Bake the cake for 1 1/2 hours.Remove from the oven once a toothpick inserted in the center comes out clean.


Step 8: Cool the cake

Let the cake rest for 15 minutes for it to cool.Turn out the cake onto a cake rack.Let it cool further.


Step 9: Serve the cake

Cut the cake into slices.Serve with hot or cold drinks

Custard Pudding by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 2 eggs
■ 1 tbsp sugar
■ 0.8 pint milk
■ little grated nutmeg


Serves:
4
Cooking Time:
1 hour 15 minutes
Oven Temperature:
135° c - 280° f


Step 1: Preparing Custard Base

Crack and beat the eggs using a wire whisk or fork. Gradually add in the sugar and milk, completely incorporating into the eggs. Be aware NOT to boil the milk prior to adding it to the eggs or it will cause them to curdle. Pour mixture into a greased pie dish or ramekin and sprinkle nutmeg on the surface.





Step 2: Baking Custard

Heat oven to 275-300 degrees. Partially fill a pan (one large enough to fit the ramekins or pie plate) with water. In pan, place the container with the custard in it. Place pan into center of the oven and bake until firm. Be sure oven is not too hot or the custard will curdle.


Step 3: Steaming Custard

In the steamer, make sure water is very hot (just bearable) but not boiling. Place pie plate or ramekins in steamer and steam for approximately 1 1/4 hours. Cool slightly and remove custard

Thai Sweet Chili Sauce by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 120 ml rice vinegar
■ 60 g sugar
■ 2 tbsp plum sauce
■ 1 tbsp thai fish sauce
■ 1 tbsp fresh lime or lemon juice
■ 2 tsp tomato paste
■ 1 tsp minced garlic
■ ½ tsp minced serrano chili
■ ½ tsp ground red chili paste
■ ½ tsp sweet paprika
■ ½ tsp salt
■ ½ tsp all-purpose flour
■ 1 tbsp water


Serves:
8
Cooking Time:
4 minutes


Step 1: Combine all the ingredients

Before combining all the ingredients, dissolve the all-purpose flour in 1 tablespoon water. Put 1/2 cup of water in a small saucepan. Add all the ingredients into the water and stir the mixture well.





Step 2: Cook the sauce

Turn on the heat and bring the mixture to a boil.When the mixture is boiling, bring the heat to low and let the mixture simmer for 4 minutes. Stir it occasionally to prevent it from burning.Turn of the heat and let the sauce cool. The sauce shelf life is 3 days as long as you keep it refrigerated.

Beef Satay by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 3 tbsp corn oil
■ 1 small onion
■ 1 garlic clove
■ ½ tsp hot chili powder
■ 1 ½ tsp curry powder
■ 300 ml water
■ 180 g crunchy peanut butter
■ 1 tsp light brown sugar
■ 2 tsp dark soy sauce
■ 1 tsp lemon juice
■ salt to taste
■ fresh ground pepper to taste
■ 450 g boneless sirloin steak
■ lemon pieces ( optional)
■ fresh cilantro sprigs ( optional)


Serves:
4
Cooking Time:
10 minutes


Step 1: Saute onion and garlic

In a saucepan, pour 2 tablespoons of corn oil. Heat at medium flame. Add the chopped onion and crushed garlic and saute until the color becomes golden.





Step 2: Add spices, water, peanut butter, sugar

Add the hot chili powder, curry powder, water, crunchy peanut butter and light brown sugar. Stir until well blended. Allow to boil, then turn the heat down low and simmer until the consistency of the mixture becomes thick.


Step 3: Add soy sauce and lemon juice

Add the dark soy sauce and lemon juice. Stir well then season with salt and fresh ground pepper to taste. Place the mixture in a serving dish and set aside.


Step 4: Preheat broiler and grease pan

Preheat the broiler. Lightly oil a broiler pan.


Step 5: Skewer the beef

Slice the boneless sirloin steak into 1/2 inch cubes. Skewer the beef loosely onto 8 bamboo skewers. Leave a space at both ends to make it easy to hold, then wrap with aluminum foil to avoid burning.


Step 6: Cook the beef

Arrange the skewers in the broiler pan you prepared earlier. Lightly coat with the remaining oil. Cook in the preheated broiler for 10 to 15 minutes, turning and brushing with oil until cooked.


Step 7: Serve with sauce

When thoroughly cooked and golden brown, remove the skewers from the broiler and arrange on a serving plate. If desired, add lemon pieces and cilantro sprigs for garnish. Serve hot with a side of peanut sauce for dipping.

Australian Meat Pie by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 750 g minced steak or ground beef
■ 2 beef stock cubes
■ salt and pepper
■ 500 ml water
■ 1 pinch nutmeg
■ 2 tbsp plain flour
■ 440 ml water
■ 1 tsp soy sauce
■ 500 g plain flour
■ ½ tsp salt
■ 170 ml water
■ 60 g beef dripping
■ 380 g purchased puff pastry
■ 1 egg yolk
■ 1 tsp water


Serves:
1
Preparation Time:
30 minutes
Cooking Time:
15 minutes


Step 1: Cooking the pie filling

Put meat in a pan and stir until well browned at low heat. Trim off fat. Add crumbled stock cubes, water, salt, pepper, and nutmeg. Stir until it boils. Reduce heat, cover and simmer for 20 minutes. Remove from heat.Mix flour and extra water, add to meat and stir until well-blended. Return to heat and stir until meat boils and thickens. Add soy sauce to color the mixture and simmer for 5-10 minutes. Cool.





Step 2: Preparing the pie base

Combine flour and salt. Put water and dripping in a saucepan, stir until dripping melts. Remove from heat. Make a well in center of flour then add liquid. Stir until blended. Put the mixture onto a lightly floured surface. Roll out pastry to line 8 greased pie tins. Trim excess pastry from edges. Hold upside down the pie tins and trimupside down. Top with cold meat filling onto the center of pie base.


Step 3: Preparing the pie top

Roll out puff pastry. Trim rounds for top of pies. Wet edges of base pastry and press tops in place gently. Trim around edges using sharp knife. Pierce center of pie top using a sharp knife. Brush tops with egg yolk and water combined.


Step 4: Baking instructions

Bake in a preheated oven until golden brown for 5 minutes. Reduce heat to moderate and bake for another 10 minutes.

Red Velvet Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 120 g shortening
■ 1 tsp vanilla
■ 380 g sugar
■ 2 tbsp cocoa
■ 2 eggs
■ 1 tsp salt
■ 55 g red food color
■ 1 tsp baking soda
■ 250 ml buttermilk
■ 1 tbsp vinegar
■ 550 g flour


Serves:
1
Cooking Time:
20 minutes
Oven Temperature:
175° c - 350° f


Step 1: Preheat oven

Preheat the oven to 350 degrees.





Step 2: Grease and flour pans

Grease two 9 inch cake pans and coat them with flour.


Step 3: Cream and beat ingredients

Cream the shortening and the sugar together. Then add the eggs and continue beating the mixture hard.


Step 4: Make paste

Make a paste of the red food coloring and the cocoa. Add this to the mixture and continue to beat the mixture well.


Step 5: Add ingredients

Add the salt and the flour alternately with the buttermilk to the mixture. Then add the vanilla and beat the mixture hard.


Step 6: Add vinegar and soda

Add the vinegar and the soda together. Then blend the vinegar and soda into the mixture. Make sure you don't beat it into the mixture.


Step 7: Bake the cake

Pour the mixture into the greased and floured cake pans and let it bake in the oven for 20 to 30 minutes

Apple Upside Down Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 550 g flour
■ ½ tsp salt
■ 1 ¼ tsp ground ginger
■ ½ tsp cinnamon
■ ½ tsp nutmeg
■ 1 tsp baking soda
■ 50 g butter
■ 120 g brown sugar
■ 2 large apples
■ 120 g shortening
■ 3 tbsp sugar
■ 1 egg
■ 250 g molasses
■ 250 ml boiling water


Serves:
1 Cake
Cooking Time:
45 minutes
Oven Temperature:
190° c - 380° f


Step 1: Preheat oven

Preheat the oven to 375 F.





Step 2: Prepare flour mixture

In a small bowl, sift together the flour, salt, ground ginger, cinnamon, nutmeg and baking soda.


Step 3: Melt butter and sugar

In a 10 inch cast iron non-stick skillet, melt the butter on medium heat. Add the sugar and cook until the sugar dissolves and the mixture turns golden brown.


Step 4: Peel and slice apples

Peel and core the apples. Slice into wedges.


Step 5: Add apples

Add the sliced apples to the skillet and arrange overlapping on top of the sugar.


Step 6: Prepare egg mixture

Using an electric mixer, beat the shortening, sugar and egg at medium speed until well blended and the consistency becomes very creamy.


Step 7: Prepare molasses mixture

In a large mixing bowl, pour the boiling water over the molasses and stir to blend.


Step 8: Combine mixtures and bake

At low speed, beat in the flour mixture and the molasses mixture alternating with the egg mixture. Beat well after each addition. Pour the batter over the apples in the skillet and bake for 45 minutes or until the top is golden.


Step 9: Cool the cake

Run a spatula around the edges of the cake to loosen it from the sides of the skillet. Carefully invert the cake onto a serving plate or dish. Cool the cake slightly.


Step 10: Serve

After 3 to 4 minutes, remove the cake from the skillet. Serve warm with soft ginger ice cream.

Chocolate Marble Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 75 g butter
■ 2 ea egg
■ 250 g sugar
■ 380 g flour
■ 2 tsp baking powder
■ 120 ml milk
■ 1 ea chocolate
■ 1 tbsp butter
■ 1 tsp vanilla


Serves:
1
Preparation Time:
10 minutes
Cooking Time:
40 minutes
Oven Temperature:
175° c - 350° f


Step 1: Cream the butter, sugar, and eggs

Cream the butter and sugar together in a mixing bowl. Beat the eggs and add to the butter/sugar mixture, mixing it well.





Step 2: Add the dry ingredients and milk

Sift the flour and baking soda together and alternate with the milk, adding them to the first ingredients. Put a third of the mixture into another bowl.


Step 3: 'Marble' the batter

Melt the tablespoon of butter and unsweetened chocolate together and add them to the to the third of batter. Add the vanilla to the 'white' batter.


Step 4: Bake

Drop the white batter, followed by the chocolate batter, by spoonfuls into a deep, greased baking pan. Bake the cake for about 40 minutes at 350 degrees.

Baked Creamcheese Cake

You will need


Units:MetricUS ImperialUK Imperial



■ 4 lbs cream cheese
■ graham cracker crumbs
■ 450 g granulated sugar
■ 7 eggs
■ 1 tsp vanilla extract
■ 1 tsp lemon juice
■ ½ tsp salt
■ chocolate sauce
■ strawberry sauce
■ assorted fruits


Serves:
10
Cooking Time:
1 hour 15 minutes
Oven Temperature:
175° c - 350° f


Step 1: Prepare Oven and Pan

Preheat the oven to 350 F.Lightly butter a 10 or 12 inch springform pan and sprinkle graham cracker crumbs around the pan.Set aside.





Step 2: Prepare Cheesecake Batter

In a mixing bowl, mix the cream cheese and sugar together and beat the eggs into the mixture one at a time.Stir in the vanilla extract, lemon juice and salt until well mixed.


Step 3: Bake the Cheesecake

Pour the cheesecake batter into the prepared springform pan and place into another pan filled with hot water.Place the pan into the preheated oven and bake for 60 to 75 minutes.


Step 4: Cool, Decorate and Serve the Cheesecake

Cool the cheesecake in the pan on a wire rack. Once the cheesecake is cool, remove the outside ring from the pan and place in the refrigerator.Chill in the refrigerator several hours or overnight.Once the cheesecake is chilled, decorate the cheesecake with your choice of fruits, chocolate sauce and strawberry sauce.Serve the cheesecake on individual dessert plates and garnish with fresh mint leaves.

White Chocolate Brownies by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 6 tbsp unsalted butter
■ 220 g grated white chocolate
■ 2 ea eggs
■ 120 g sugar
■ 1 tbsp vanilla
■ 250 g flour
■ 250 g heaped semi-sweet choc chunk


Serves:
24
Cooking Time:
37 minutes
Oven Temperature:
175° c - 350° f


Step 1: Preparing the Baking pan

Set the oven to 350 degrees and preheat it. Take an 8 inch square baking pan and grease it. Add the flour to the baking pan after greasing.





Step 2: Melting Chocolate

Place a double boiler over hot water. Add the butter and white chocolate to the top of the boiler and melt them. After melting, remove it from the heat and add the remaining white chocolate. Stir it until they blend well and set it aside.


Step 3: Mixing other Ingredients

Beat the two eggs together in a bowl. Add sugar to the bowl and beat for 2 to 3 minutes. Now add the white chocolate & butter mixture, vanilla and flour to the bowl.


Step 4: Conbining Chocolate Junks

Beat everything well until they are smooth and well beaten. Add the chocolate junks to the mixture and mix it evenly using your hand(Do not beat them).


Step 5: Baking Procedure

Pour the mixture into the prepared baking pan. Bake for about 35 minutes or until a toothpick inserted in its center comes out clean. Cool on a wire rack after baking. Cut into either squares or bars.

Spring Roll Wrappers by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 1 egg
■ 220 g plain flour
■ ½ tsp salt
■ 110 g water
■ cornflour


Serves:
1


Step 1: Beat Eggs

Lightly beat eggs in a bowl and set aside.





Step 2: Dry Ingredients

Sift flour and salt in another large bowl. Make a well in the center and add wet ingredients in well.


Step 3: Mix and Knead

Mix with a spoon to form a smooth dough. Knead for 10 minutes until the dough is smooth.


Step 4: Rest the Dough

Cover with damp cloth and let rest for 30 minutes.


Step 5: Forming, Part 1

Roll dough into 12 inch long tube and then cut dough into 1 1/4 inch pieces.


Step 6: Forming, Part 2

Coat with corn flour and flatten with the palm of your hand. Roll as thinly as possible and then trim into 6 x 7 inch rectangles.


Step 7: Finish

Dust with cornflour and stack. Repeat until all dough is used up.

2-Dooghnuts by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 2 tbsp warm water
■ 1 pack dry yeast
■ 120 g sugar
■ 1 egg
■ 2 tbsp melted butter
■ 250 ml warm milk
■ 880 g unbleached flour
■ ½ tsp salt


Serves:
1
Preparation Time:
2 hours 15 minutes
Cooking Time:
1 hour
Oven Temperature:
185° c - 360° f


Step 1: Activate the yeast

In a medium-sized mixing bowl, pour the warm water over the yeast. Stir then add the sugar. Mix well. Let it stand for 15 minutes.





Step 2: Make the dough

Stir in egg. Then add the butter, milk, flour and salt. Mix until the dough becomes elastic.


Step 3: Let the dough rise

Brush the additional melted butter lightly over the top of the dough. Cover it with waxed paper. Drape a tea towel over the top of the bowl and put it in a warm place to rise for 2 hours. Then refrigerate it overnight. Refrigerating is not necessary but chilling the dough will make it easier to roll out.


Step 4: Let it rise again

When the dough is ready, punch it down in the bowl. Turn it out on a heavily floured board. Take half the dough and roll it to one-half inch thick. Cut it with a floured donut cutter. Put them on a well buttered waxed paper on a cookie sheet. Do the same thing to other half of the dough - put the cookie sheet in a warm place until the donuts double in size. It takes about 1 hour.


Step 5: Fry the donuts

Heat 4 inches of oil for deep frying. the temperature of the oil should be 365 degrees. Regulate heat to keep the temperature steady. Gently remove the donuts with spatula and dump into the hot oil. Turn once until golden. Drain them on paper towels.


Step 6: Add the toppings

While still warm, cover them with granulated sugar or melted chocolate.

Cinnamon Sugar Cookies by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 620 g flour
■ 120 g butter
■ 2 ½ tsp baking powder
■ 200 g sugar
■ ¼ tsp salt
■ 1 egg; beaten
■ 1⁄8 tsp cinnamon
■ 120 ml buttermilk
■ sugar mixture
■ 120 g sugar
■ 1 tsp cinnamon


Serves:
48
Cooking Time:
12 minutes
Oven Temperature:
190° c - 380° f


Step 1: Prepare the flour mixture

Combine the flour, baking powder, salt and 1/8 teaspoon of of cinnamon in a mixing bowl. Set this aside.





Step 2: Prepare the egg mixture

In a separate bowl, beat together the sugar and shortening. Cream both until they form a light and fluffy paste. Beat in the egg. Mix until the egg mixture is thoroughly blended.


Step 3: Make the dough

Beat in a third of the flour mixture. Pour in the milk then the rest of the flour. Make sure that the mixture is thoroughly beaten after every addition.


Step 4: Chill the dough

Cover the dough. Pop it into the refrigerator and chill for several hours until it has completely chilled.


Step 5: Prepare the tools for baking

Preheat the oven to 375 F. Lightly grease a cookie sheet, preferably the insulated kind, with butter, oil or cooking spray. Set the cookie sheet aside.


Step 6: Make the sugar mixture

Combine the sugar and cinnamon in a flat dish. Set this aside.


Step 7: Make the cookies

Retrieve the chilled dough. Roll a heaping tablespoon of dough and form them into balls. Do this until all the dough are used up. Roll each ball in the prepared sugar mixture, making sure that the surface is coated with the mixture. Arrange the balls in the cookie sheet. Ue a fork to gently flatten each ball, making sure that each piece is apart from the other.


Step 8: Bake the cookies

Pop the cookies into the oven and bake for approximately 12 minutes. Remove the cookies from the oven once the bottom sides are nicely browned.

Vanilla Cupcake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 80 g butter or margarine
■ 170 g sugar
■ ½ tsp baking powder
■ ½ tsp baking soda
■ 1 large egg
■ 1 tsp vanilla
■ 80 g low fat vanilla yogurt
■ 80 ml 1% milk
■ 330 g flour
■ vanilla buttercream frosting


Serves:
12
Cooking Time:
15 minutes
Oven Temperature:
175° c - 350° f


Step 1: Prepare the Batter

Preheat the oven to 350. In a medium bowl, beat the butter, sugar, baking powder and baking soda on high speed using an electric mixer. This would take about 1 minute until the mixture becomes pale. Add the egg and vanilla into the mixture and beat them until fluffy. Set the mixer on low speed and beat in the yogurt mixture. This will make the batter look curdled. Proceed by adding the flour and continue to mix until the mixture is well-blended.





Step 2: Bake the Cupcakes

Using paper or foil liners, line 12 regular-size muffin cup. Fill these cups with the vanilla batter using a spoon. Bake the cupcakes in the preheated oven for 15-20 minutes or until they are slightly golden brown on top. You will know when the cupcakes are cooked trough by inserting a wooden pick in the center and the pick comes out clean. Place the cupcake pan on a wire rack for 5 minutes before transferring each cupcake onto the rack to cool completely.

Western Omelette by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 6 large eggs
■ ¼ tsp black pepper
■ salt
■ 1 small onion
■ 1 medium sized green bell pepper
■ 1 pack 112g sliced ham
■ 1 pack 224g mushrooms
■ 2 large tomatoes
■ salad oil
■ parsley sprigs for garnish


Serves:
4 servings


Step 1: Beat the batter

In a bowl, beat the eggs, black pepper, 1/3 cup of water, and 1/2 teaspoon of salt using a wire whisk or fork until blended.





Step 2: Dice and slice ingredients

Dice the onion, green bell pepper, and ham. Cut each mushroom in half and tomatoes into wedges.


Step 3: Cook the omelet

In a 12-inch skillet, heat in 1 tablespoon of salad oil over medium high heat, then cookthe onion, green bell pepper and 1/4 teaspoon of salt until tender. Add ham and heat through. Remove to a small bowl, keeping it warm. In the same skillet, put in 1 tablespoon of hot oil, then cook the mushrooms until golden. Remove to another bowl, keeping it warm. In the same skillet, put in 2 tablespoons of salad oil. Pour in the egg mixture, then cook until set around the edges. With a metal spatula, gently lift the edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake the skillet occasionally to keep the omelet moving freely in the pan. When the omelet is set but still moist, spoon the ham mixture over half of the omelet. Tilt the skillet and fold omelet in half with a spatula.


Step 4: Top, garnish, and serve

Slide the omelet onto a heated platter. Top with mushrooms, then garnish the platter with parsley sprigs and tomato wedges, making 4 servings.

Szechuan Chicken by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 2 chicken breasts
■ 3 tbsp cornstarch
■ optional 1 tbsp msg
■ 1 tbsp oil
■ 3 cloves garlic
■ 5 tbsp soy sauce
■ 1 ½ tbsp white wine vinegar
■ 1 green onions
■ 50 ml water
■ 1 tbsp sugar
■ 1⁄8 tbsp cayenne


Serves:
4


Step 1: Cubing Chicken

Remove the skin and bones from 2 chicken breasts. Cut the meat into cubes that are 1 1/2 inches on each side.





Step 2: Creating Coating

Mix 3 tablespoons of cornstarch with 1 tablespoon of MSG in a bag. Add the cubes of chicken into the bag and toss the chicken around to coat it in the sauce.


Step 3: Stir Frying Chicken

Stir fry the chicken cubes and 3 cloves of minced garlic in 1 tablespoon of oil in a skillet until the chicken is a light brown color.


Step 4: Cooking

Stir 5 tablespoons of soy sauce, 1 1/2 tablespoons of white wine vinegar, 1/5 cups of water, and 1 tablespoon of sugar into the skillet. Cover the skillet and cook the chicken for 3 minutes.


Step 5: Adding in Remaining Ingredients

Stir 1 finely chopped stalk of green onion and 1/10 tablespoons of cayenne pepper into the skillet. Cook the chicken for an additional 2 minutes.


Step 6: Serving

Serve the chicken on a bed of steamed white rice.

Lamb Curry by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 1 ½ kg leg of lamb
■ 1 tbsp coriander seeds
■ 2 tsp black peppercorns
■ 2 tsp cardomom seeds
■ 2 tsp cumin seeds
■ 0.5 cinnamon stick
■ 2 tbsp oil
■ 1 large onion
■ 2 garlic cloves
■ 2 tsp grated fresh ginger
■ 10 cm stem of lemon grass
■ 420 g can tomatoes
■ 500 ml water
■ 250 ml coconut milk


Serves:
6
Cooking Time:
1 hour 40 minutes


Step 1: Prepare the lamb

Cut off and discard the fat from the lamb.Carefully cube the lamb into 2.5 cm pieces.





Step 2: Prepare the spice mix

Use a mortar and pestle or a small blender to finely grind together the coriander seeds, peppercorns, cardamom, cumin, cloves and cinnamon.Set aside in a bowl.


Step 3: Brown the lamb

Pour the oil over a heated pan.Fry the lamb pieces until they are nicely browned on all sides.Work on three batches to avoid overcrowding the pan and transfer to a dish once cooked.


Step 4: Stir-fry the vegetables

Toss in the onions, garlic, and lemon grass.Stir fry the vegetables until the onions are translucent in color.Sprinkle in the spice mixture and continue to stir fry for another 3 minutes.


Step 5: Add the lamb

Add back the cooked lamb into the pan.Toss them together with the vegetable mixture.


Step 6: Add the remaining ingredients

Pour in the undrained can of crushed tomatoes, water and coconut milk.Bring the mixture to a boil.


Step 7: Let the curry simmer

Lower the heat to low setting.Gently simmer uncovered for 1 1/2 hours until the lamb is easily pierced by a fork.Stir the mixture constantly to fully combine the ingredients and avoid sticking to the pan.


Step 8: Serve the dish

Immediately transfer the lamb curry to a serving bowl.Serve hot.

Gingerbread Muffins by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 1 kg all-purpose flour
■ 250 g shortening
■ 2 tsp ground ginger
■ 250 g sugar
■ ½ tsp cinnamon
■ 250 g molasses
■ ½ tsp cloves
■ 4 eggs
■ 120 g pecans
■ 2 tsp baking soda
■ 250 g raisins
■ 250 ml buttermilk


Serves:
12 servings
Cooking Time:
20 minutes
Oven Temperature:
175° c - 350° f


Step 1: Prepare the batter

Mix together the shortening and the sugar in a mixing bowl until airy and soft. Add in the molasses, and put in the eggs. Make sure to add it one at a time while mixing well after adding an egg. Combine the soda with the buttermilk in a cup and allow it to dissolve. In another bowl, mix the flour with the spices and combine it with the creamed mixture in a successive manner with the buttermilk. Add in the pecans and raisins. Keep the batter in a container that is airtight and put it in the refrigerator. Once ready, put the batter into muffin cups that have been covered with cooking spray or oil until 2/3 filled.

Cheese Crisps by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 250 g grated sharp cheddar cheese
■ ¼ tsp salt
■ 60 g unsalted butter
■ 120 g whole wheat flour


Serves:
30 servings
Cooking Time:
5 minutes
Oven Temperature:
205° c - 400° f


Step 1: Prepare the ingredients

Mix together the cheese, butter, and the salt in a large-sized bowl. Put in the flour and combine completely. Move the mixture over and over into small balls. Put the balls on a cookie sheet that has been greased with oil and flatten it.





Step 2: Bake the ingredients

Put the cookie sheet in the oven and let it bake at 400 F for about 5 to 8 minutes. Make sure that the edges will not turn brown in color. Serve while moderately hot or when cold.

Fluffy White Frosting/Icing by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 250 g sugar
■ 50 ml water
■ ¼ tsp cream of tartar
■ 1 ds salt
■ 3 large egg whites
■ 1 tsp vanilla extract


Serves:
1


Step 1: Combine first few ingredients

Place the sugar, water, cream of tartar, salt and 3 large egg whites in the top part of a double broiler and mix them well together.Place the egg white mixture over barely simmering water in the bottom of the double boiler on the cooktop so that they will start to melt and blend together after some time.





Step 2: Beat ingredients

Beat the ingredients at high speed with a hand held mixer until you can see stiff peaks form on top. You can also check the mixture with a candy thermometer and you may stop beating when it registers 160.


Step 3: Add vanilla

Afterwards add 1 teaspoon of vanilla extract to the mixture and beat for a few more minutes until everything is well blended and your fluffy white frosting is ready.

Chocolate Fudge Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 450 g milk chocolate
■ 230 g semisweet or extra bittersweet chocolate
■ 340 g softened butter
■ 750 g cake flour
■ 500 g light brown sugar
■ 2 ¼ tsp baking powder
■ ¾ tsp baking soda
■ ¾ tsp salt
■ 380 ml milk
■ 3 eggs
■ 1 ½ tsp vanilla extract
■ 110 g unsweetened chocolate
■ 170 g softened butter


Serves:
9
Preparation Time:
25 minutes
Cooking Time:
40 minutes
Oven Temperature:
175° c - 350° f


Step 1: Prepare Milk Chocolate Frosting

Coarsely chop the two kinds of chocolate and combine in a double broiler until completely melted with occasional stirring. Let the melted chocolate cool for about 20 minutes. Mix together the butter and cooled chocolate for 3 minutes or until well-blended.





Step 2: Prepare Fudge Cake Batter

Preheat the oven to 350F. Grease two, 9-inch cake pans lined with greased and dusted waxed paper.In a large mixing bowl, sift 3 cups of flour, baking soda, sugar, salt and baking powder. Whisk vanilla, eggs and 1/2 cup of milk in a separate bowl and set aside.Coarsely chop the chocolate and melt using a double boiler. Add the butter and the rest of the milk in to the flour mixture and beat for 1 and 1/2 minutes. Mix well and scrape the sides of the bowl twice. Gradually add the egg and milk mixture in three intervals and mix for 20 seconds intervals for every addition. Mix-in the chocolate until well-incorporated.


Step 3: Finish The Cake

Evenly transfer the batter in to the cake pans and bake in the middle of the oven. Bake for 25-30 minutes or until springy. Allow to cool for 10 minutes and transfer to racks. Let it completely cool before adding frosting. Spread frosting on the layers and use the remaining frosting to cover the entire cake.Decorate the surface of the frosted cake with zigzag patterns or spikes or as desired.Serve in wedges.

Cannelloni by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 12 cans shells
■ 3 cans tomato sauce
■ 2 tbsp grated parmesan cheese
■ 450 g ground beef
■ 50 g chopped onion
■ 1 clove garlic
■ 280 g package frozen chopped
■ spinach
■ 75 g grated parmesan cheese
■ 2 tbsp milk
■ 2 eggs
■ ½ tsp dried whole oregano
■ 50 g butter or margarine
■ 50 g plus
■ 2 tbsp all-purpose flour
■ 500 g half-and-half
■ 1⁄8 tsp white pepper


Serves:
1
Preparation Time:
30 minutes
Cooking Time:
20 minutes
Oven Temperature:
190° c - 380° f


Step 1: Prepare the cannelloni

Cook the cannelloni according to the instructions on the package. Drain and set aside for later.





Step 2: Prepare the tomato sauce

Mix the tomato sauce with 2 tablespoons of parmesan cheese. Spread 1 cup of this in a baking dish measuring ideally 13x9x2 inches. Set this and the remaining sauce aside for later.


Step 3: Cook the beef mix

In an ample size skillet cook the ground beef together with the onion and garlic until brown. Stir to ensure the beef is well separated. Drain off any excess fluids.


Step 4: Add the other ingredients

Mix in the spinach and saute for a further 3 minutes. Next add in a third of a cup of parmesan as well as the cheese, milk, eggs and oregano and mix well.


Step 5: Fill the Cannelloni

Fill the cannelloni tubes with the beef mixture and then place on the tomato mixture covered basking dish you prepared earlier. Again put this aside for later.


Step 6: Prepare the cream sauce

Melt butter in a saucepan over a low heat and stir in the flour until smooth for about 1 minute. Gradually stir in the half-and-half, raise the heat to medium and cook (stirring constantly) until the sauce is thick and bubbly.


Step 7: Cover the cannelloni and bake

Add pepper to the sauce and pour over the cannelloni. Cover further with the remaining tomato mixture. Bake the uncovered cannelloni in the oven at 375 F for 20 minutes.

Spaghetti Bolognaise by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 400 g spaghetti
■ 200 g minced beef
■ 5 tbsp olive oil
■ 2 peeled tomatoes
■ 1 small tin tomato puree
■ 1 onion
■ 1 pinch oregano
■ grated parmesan
■ salt and pepper


Serves:
4 servings
Cooking Time:
8 minutes


Step 1: Prepare the sauce

Heat some oil in a frying pan and fry a finely-chopped onion until it becomes transparent. Crumble meat into the pan with your fingers, and add tomatoes, puree and oregano. Sprinkle salt and pepper and mix together well, while simmering over a low heat.





Step 2: Boil the spaghetti

Use a large saucepan to boil the spaghetti, taking care not to break it. Make sure the spaghetti is cooked "al dente", meaning it remains firm when bitten. It usually takes from 8 to 12 minutes to get spaghetti "al dente".


Step 3: Mix the spaghetti and the sauce

After straining the spaghetti, put it into a large bowl. Mix the previously prepared sauce with it, and sprinkle Parmesan cheese over it.

Carrot Soup by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 450 g carrots
■ 750 ml chicken stock
■ 3 tbsp butter or margarine
■ 2 medium onions
■ 1 bn shallots
■ 60 g bell pepper
■ 3 tbsp flour
■ 500 ml milk
■ 380 g grated cheddar cheese
■ 1⁄8 tsp pepper
■ ds cayenne pepper
■ salt to taste
■ parsley for garnish


Serves:
6


Step 1: Cooking the carrots

Using the stock, cook the carrots until it becomes tender. When it is cooked, drain and mash it and set aside the liquid.





Step 2: Making the soup

Get a sauce pan place the butter and heat it. Saute the onions and bell pepper until it becomes tender. Pour some flour and stir it continuously until it becomes smooth. Slowly add the milk and continue cooking and stirring it at the same time until the soup becomes thick.


Step 3: Adding other ingredients to soup

Add just enough water to the carrot liquid that you have set aside to make about 2 cups. Mix the liquid, milk mixture, carrots, cheese and spices well. Continue stirring using moderate heat until the cheese has completely melted and the soup is heated enough.


Step 4: Serve

When serving this recipe, you can garnish this soup with parsley.

Cream Sauce For Pasta by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 230 g uncooked pasta
■ 1 onion
■ 3 tbsp butter or olive oil
■ 250 ml heavy cream or sour cream
■ 75 ml white wine or sherry
■ ½ tsp dried tarragon
■ salt
■ ground pepper
■ choice of leftover vegetables
■ herbs


Serves:
4 servings
Cooking Time:
10 minutes


Step 1: Cook the Pasta

Cook the pasta in a large cooking pot according to the package directions.Once the pasta is al dente, drain off the liquid from the pasta.Keep the pasta warm in the cooking pot.





Step 2: Make the Cream Pasta Sauce

In a skillet over medium heat, saute some onion in oil until soft.Add in the cream, wine, and tarragon.Season the sauce with salt and pepper to taste.Mix in any leftovers or additional ingredients that you want in your sauce.Leave the sauce to simmer for 10 minutes.


Step 3: Serve the Cream Pasta

Toss the cream sauce with the cooked pasta.This recipe yields 4 to 6 servings, dependent on how much additional ingredients you have added.

Chapathi by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 380 g unbleached flour
■ 120 g whole wheat flour
■ 1 tsp salt
■ 3 tbsp ghi
■ 120 ml water


Serves:
10
Cooking Time:
18 minutes


Step 1: Make the dough

Add some water to a mixture of flours, salt and butter and knead for 10-15 minutes to make a firm dough - the more the dough is kneaded, the lighter the bread will be. Then, make the dough into a ball and cover it with a sheet of plastic, allowing it to rest for at least 1 hour. If the dough is left overnight in the refrigerator, the bread will be much lighter.





Step 2: Prepare the chapati

Before baking the bread, take a small piece of dough, around the size of a golf ball. Roll the dough into a thin circle, about 5 inches in diameter, on a lightly floured board. Repeat this process with all the dough.


Step 3: Cook the chapatis

Take a griddle or a heavy-bottomed iron skillet and place it over a flame until it is hot enough for smoke to rise from it. Place the rolled out dough on the griddle and allow it to cook for 2-3 minutes, depending on how thin the dough has been rolled. Lift the chapati with a pair of kitchen tongs and flip it over once the underside is a golden brown colour. Now, cook the other side for about one minute. Store the chapatis in a warm covered container, on a towel until they are ready to be served.

Banana Muffins by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 120 g softened butter
■ 250 g sugar
■ 2 eggs
■ 3 ripe bananas
■ 300 g all-purpose flour
■ ½ tsp baking soda


Serves:
1 servings
Cooking Time:
25 minutes
Oven Temperature:
175° c - 350° f


Step 1: Prepare the tools for baking

Set the oven to 350 F.Meanwhile, use a nonstick cooking spray to lightly oil a 12-cup muffin tin.Set the tin aside.





Step 2: Make the egg mixture

Cream the butter and sugar in a large mixing bowl.Beat in the eggs until the mixture is light in texture and fluffed up.Fold in the bananas and stir to mix well.


Step 3: Add the dry ingredients

Sprinkle in the flour and baking soda.Blend the mixture until the ingredients meld together to form a moist batter.If desired, toss in chocolate chips or chopped nuts or both to the batter.


Step 4: Bake the muffins

Pour enough batter into each muffin cups until it is 2/3 full and if desired, sprinkle in rolled oats on top.Pop the muffins into the oven and bake for about 25-30 minutes.Remove the muffins once a toothpick inserted at the center comes out clean.


Step 5: Serve the muffins

Allow the muffins to cool a bit before transferring them to a bread basket or serving dish.Serve warm with hot or cold drinks.

Western Omelet by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 6 large eggs
■ ¼ tsp black pepper
■ salt
■ 1 small onion
■ 1 medium sized green bell pepper
■ 1 pack 112g sliced ham
■ 1 pack 224g mushrooms
■ 2 large tomatoes
■ salad oil
■ parsley sprigs for garnish


Serves:
4 servings


Step 1: Beat the batter

In a bowl, beat the eggs, black pepper, 1/3 cup of water, and 1/2 teaspoon of salt using a wire whisk or fork until blended.





Step 2: Dice and slice ingredients

Dice the onion, green bell pepper, and ham. Cut each mushroom in half and tomatoes into wedges.


Step 3: Cook the omelet

In a 12-inch skillet, heat in 1 tablespoon of salad oil over medium high heat, then cookthe onion, green bell pepper and 1/4 teaspoon of salt until tender. Add ham and heat through. Remove to a small bowl, keeping it warm. In the same skillet, put in 1 tablespoon of hot oil, then cook the mushrooms until golden. Remove to another bowl, keeping it warm. In the same skillet, put in 2 tablespoons of salad oil. Pour in the egg mixture, then cook until set around the edges. With a metal spatula, gently lift the edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake the skillet occasionally to keep the omelet moving freely in the pan. When the omelet is set but still moist, spoon the ham mixture over half of the omelet. Tilt the skillet and fold omelet in half with a spatula.


Step 4: Top, garnish, and serve

Slide the omelet onto a heated platter. Top with mushrooms, then garnish the platter with parsley sprigs and tomato wedges, making 4 servings.

Meat & Vegetable Pie by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 910 g sirloin tips
■ 2 tbsp flour
■ 2 tbsp oil
■ 1 small onion
■ 1 celery stalk
■ 1 small turnip
■ 1 medium carrot
■ ½ tsp finely minced garlic
■ 200 ml red wine
■ 500 ml chicken stock or low-sodium chicken broth
■ 120 g frozen peas
■ ½ tsp salt
■ 1 tsp fresh sage or 0.5 tsp dried sage
■ 1 small egg


Serves:
6
Preparation Time:
45 minutes
Cooking Time:
30 minutes
Oven Temperature:
190° c - 380° f


Step 1: Coat the meat

Coat the meat with flour and set off to the side. In a skillet heat oil over high heat until it's almost smoking.





Step 2: Cook the meat

Cook the meat in small batches, browning it very well on all the sides. Take the meat from the pan as it done and put it on a plate.


Step 3: Cook the vegetables

Toss the oil and turn the heat to low. To the skillet add the carrot, celery and turnip.


Step 4: Cover the pan

Put a cover on the pan and cook for at least 10 minutes.


Step 5: Add the wine

Add the wine and the garlic, raising the heat, cook uncovered until the wine has reduced almost completely.


Step 6: Reduce the stock

Continue to cook and add the stock until it reduces to 1/3 original amount. Put the peas, the meat and any juices on the plate, into the skillet.


Step 7: Season the meat

Season with sage and salt. Let it chill in the refrigerator for half an hour. Preheat the oven to 375F.


Step 8: Line the dish

Use the pastry to line a 9-inch pie dish. Pour the sauce, vegetables and meat into the dish. Make a cover for the top of the pie with the rest of the pastry.


Step 9: Bake the pie

Make a few slits in the top to let steam escape when baking. Brush lightly with egg. Bake the pie in the oven for 30 minutes. Serve immediately. Serve with a side of potatoes and corn for a full meal.

Shish Kebab by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 910 g beef
■ 450 g mushrooms
■ 250 g tomato wedges
■ 250 g onions
■ 2 green pepper
■ 120 ml salad oil
■ 1 clove garlic
■ 50 ml vinegar
■ ½ tsp soy sauce
■ ½ tsp basil
■ 1 tbsp lemon juice


Serves:
6
Preparation Time:
4 hours


Step 1: Marinate the beef.

Marinate the cubed beef in salad oil, vinegar, soy sauce, garlic, lemon juice, basil, salt and pepper to taste, in a small size container for about 3 to 4 hours.





Step 2: Put beef and veggies on skewer.

Place the marinated beef cubes on skewer, alternates with mushroom caps, tomato wedges, quartered green peppers and onions.


Step 3: Roast the beef and veggies.

Place the beef and veggies over the grill and roast them until the beef becomes brown. At the same time, moisten the beef and veggies with marinade while they are roasts.

Italian Cookies by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 250 g rounded sugar
■ 250 g butter
■ 1 kg flour
■ 3 tbsp baking powder
■ 5 eggs
■ 2 tbsp vanilla


Serves:
1
Cooking Time:
8 minutes
Oven Temperature:
205° c - 400° f


Step 1: Mixing Main Ingredients

Prior to mixing, preheat oven to 400 F.In a large bowl, blend the butter and sugar. In a different bowl, mix the flour and baking powder thoroughly. Combine the two mixtures by adding the flour mixture into the butter/sugar mixture. Blend the ingredients using freshly washed hands. Continue to blend until the ingredients are well mixed.





Step 2: Finishing Mix

In a small bowl, beat the eggs and the vanilla together. Add the eggs to the flour and butter mixture. Use your hands to knead the dough until it has an oily feel. At this point, the dough should be divided into thirds for shaping.


Step 3: Preparing Icing

For chocolate cookie icing, mix powdered sugar, butter and a little cocoa. Set aside until cookies have baked.For almond cookie icing, mix powdered sugar, vanilla and milk. Set aside until cookies have baked.


Step 4: 1/3 of Dough for Chocolate Cookies

For chocolate flavored cookies, add 2 tablespoons of cocoa to 1/3 of the dough. Stir in a dash of cinnamon and 1/2 cup of finely chopped nuts. Using hands, blend the dough until well mixed. Shape the dough into 1-inch balls and place on a lightly greased baking sheet.


Step 5: 1/3 of Dough for Almond Cookies

For almond flavored cookies, add 1 teaspoon of liquid anise flavoring to 1/3 of the dough. Using hands, blend the dough until well mixed. Shape the dough into 1-inch balls and place on a lightly greased baking sheet.


Step 6: 1/3 of Dough for Sesame Cookies

For sesame flavored cookies, add 1 teaspoon of liquid anise flavoring to 1/3 of the dough. Using hands, blend the dough until well mixed. Shape the dough into 2-inch finger shaped lengths. Roll the finger shaped dough in sesame seeds until covered, and place on a lightly greased baking sheet.


Step 7: Baking Cookies

All three types of cookies should be placed in a 400 F oven for 8-10 minutes. After removing let cookies sit for 2 minutes to firm up. Then remove cookies to plate for cooling.


Step 8: Frosting Chocolate and Almond Cookies

After the cookies are fully cooled, chocolate and almond cookies should be frosted. Generously frost the chocolate cookies with the icing containing cocoa. Frost the almond cookies with powdered sugar, vanilla and milk icing. The easiest way to frost the cookies is to hold them upside down over a bowl of frosting, dip the cookies into the frosting and twirl them around. The sesame cookies do not need frosting.


Step 9: Optional Shaping and Baking Method

This is an optional method for fancier, more festive cookies.Using 1/3 of the dough, add 1 teaspoon almond flavoring. Divide this dough in half.Using food coloring, color one half light pink and one half light green. Spread the pink half of the dough onto a 3x6-inch rectangle, and pat down firmly. Spread the green half of the dough on top of the pink dough and pat down firmly. Bake at 400 F oven for 8-10 minutes. After baking, frost the entire rectangle with the almond icing, and sprinkle with chopped nuts. Cut the cookies into diagonal slices. It is easy to make the cookies this way, but they often crumble while being cut. TO avoid this, use a very sharp,non-serrated knife. The chocolate cookies can also be shaped this way.

Chinese Sweet And Sour Chicken by Videojug Team

If you're looking for a recipe that's tasty and actually healthy, then your prayers have been answered with how to make chinese sweet and sour chicken . You just can't go wrong when you serve this little treat.





You will need


Units:MetricUS ImperialUK Imperial



■ 3 chicken breast halves
■ oil
■ 1 egg white
■ 3 tbsp cornstarch
■ 1 can unsweetened pineapple chunks with juice
■ 1 tbsp vegetable oil
■ 2 green peppers
■ 380 ml chicken stock
■ 1 tbsp light brown sugar
■ 1 tbsp vinegar
■ 2 tbsp soy sauce
■ 50 ml water
■ hot cooked rice or chow mein noodles


Serves:
1
Cooking Time:
3 minutes


Step 1: Preparing the chicken

Slice the chicken breasts lengthwise to make narrow strips. In a wok or a deep skillet, add oil to a 1 1/2 inch depth. The oil should be heated to 350 degrees.





Step 2: Preparing the egg wash

Beat egg whites in a small mixing bowl until frothy. Continue to beat, and add 1 teaspoon of cornstarch. While beating, gradually add 1 tablespoon plus 2 teaspoons cornstarch until the egg whites begin to form soft peaks. Take the chicken strips and dip 1 at a time into the egg white mixture. Drain the excess egg wash over the bowl.


Step 3: Frying the chicken

Take a few chicken strips at a time and fry in the oil until they are evenly browned. Drain the chicken strips on a paper towel as they come out of the frying pan. When finished with all of the chicken strips, pour the oil from the wok or skillet, and discard. Wipe the skillet clean with a paper towel, to prepare for the sauce.


Step 4: Preparing the sauce

Drain the pineapple, but be sure to reserve the juice. Over high heat, place the wok or skillet. Add 1 tablespoon oil to the wok and heat. When the oil is hot, add the green peppers and stir-fry 2 to 3 minutes or until they are crisp-tender. Into the wok, pour the reserved pineapple juice and steak.Add the sugar, vinegar, and soy sauce to the wok. Stir the mixture to blend the ingredients. Combine the water and remaining 1 tablespoon of cornstarch in a small mixing bowl. Stir the cornstarch mixture into the simmering pineapple juice mixture in the wok. When the mixture is thoroughly blended, add pineapple chunks and the fried chicken strips. Stir until the sauce has thickened. Serve the chicken and sauce over rice. This recipe makes 4 to 6 servings

Paneer Masala by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 2 liters milk
■ 4 tbsp lemon juice
■ 1 onion
■ 2 cloves garlic
■ 1 inch ginger
■ 3 tbsp oil
■ 500 g fresh tomatoes
■ 1 stick cinnamon
■ 1 pinch saffron
■ 1 tsp cumin seeds
■ 4 cloves
■ 250 g fresh pas or doubled shelled
■ 3 fresh green chillies
■ 1 tsp oil


Serves:
1 servings
Cooking Time:
30 minutes


Step 1: Combine milk and lemon juice

In a pan, heat the milk until almost boiling. Then remove from the heat and stir in the lemon juice so that it curdles into large lumps. Pour the mixture into a clean cloth, tie it over the sink and let it drain for two hours.





Step 2: Fry the milk-lemon mixture

When drained, press the milk-lemon mixture between two boards for an hour or so, until it sets. Then cube or slice it into pieces, and fry in a pan until golden brown. Drain the oil and set aside.


Step 3: Fry chillies and onion

Split and shred the green chillies, then fry in a pan. Drain the oil and set aside. Next, fry the onion until very brown.


Step 4: Add garlic, ginger and tomatoes

Add the garlic and ginger to the fried onion. Cook until they sizzle. Then add the tomatoes and stir until well blended.


Step 5: Add spices and tomatoes

In a blender, combine the cinnamon, saffron, cumin seeds and cloves with a little water. Blend well then add the mixture to the pan. Next, skin the tomatoes and pulp them, then add them also to the pan.


Step 6: Add paneer and peas

Let the mixture simmer for 30 minutes. Then add the paneer and peas and cook until hot. Garnish with the green chillies and a little coriander before serving.

2-Butter Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 120 g butter or butter substitute
■ 250 g sugar
■ 2 eggs
■ 200 ml milk
■ 500 g flour
■ 2 tsp baking powder
■ ¼ tsp salt
■ 1 tsp vanilla


Serves:
6
Preparation Time:
30 minutes
Cooking Time:
25 minutes
Oven Temperature:
190° c - 380° f


Step 1: Cream the butter

In an electric mixer cream together the butter and sugar until light and fluffy. Add the egg yolks and beat until absorbed.





Step 2: Prep dry ingredients

In a bowl mix together well the salt, baking powder and flour. Add the flour to the butter mixture alternately with the milk. Beat well after each addition.


Step 3: Make the batter

Beat the egg whites until stiff. Add the vanilla to the butter mixture. Carefully fold the egg whites into the creamed mixture.


Step 4: Prep the pans

Grease 2 round cake pans well. Divide the batter between the two pans. Bake the cakes for 25 minutes at 375 F.


Step 5: Garnish and serve

When the layers have completely cooled, put a layer of peach jam between them. The cake can be frosted with vanilla icing and garnished with fresh peach slices.

Tiramisu Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 1 angel food cake
■ 250 g cold espresso
■ 190 ml amaretto liqueur
■ 380 g nonfat ricotta cheese
■ 250 g mascarpone cheese
■ 3 tbsp skimmed milk
■ 60 g powdered sugar
■ 1 tbsp powdered sugar
■ 30 g shaved bittersweet chocolate
■ 380 g toasted sliced almonds


Serves:
24


Step 1: Prepare the ingredients

Slice the angel food cake into 3 equal parts. Mix the espresso with 1/2 cup of amaretto in a small bowl. Spread the 1/3 of the mixture evenly over each cake slices.





Step 2: Make the Tiramisu layers

Mix the 1/4 cup of amaretto, 1 cup of ricotta, 1/2 cup of mascarpone and 1/2 cup of powdered sugar in a medium-size bowl. Place 1 layer of cake on a plate and pour 1/2 cup of mascarpone mixture on top. Add the second slice of cake on top and do this repetitively to create 3 layers.


Step 3: Finish the Tiramisu cake

Mix the remaining ricottat, mascarpone, amaretto and powdered sugar until properly mixed. Spread the mixture over the entire cake and sprinkle grate chocolate on top. Put inside the refrigerator to chill until it is ready for serving.

2-Vanilla Flavoured Sponge Cake by Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ ½ tbsp unsalted butter
■ 60 g all-purpose flour
■ 60 g cornstarch
■ 2 large eggs
■ ½ tsp pure vanilla extract
■ 6 tbsp sugar
■ 1 pinch salt


Serves:
1 servings
Cooking Time:
41 minutes
Oven Temperature:
175° c - 350° f


Step 1: Cooking preparation

Heat oven to 350 degrees. Butter two 6-inch round layer-cake pans. Line pans with parchment paper, then butter again. Flour the pans, then set aside. In a small bowl, sift together the flour and cornstarch, then set aside.





Step 2: Beat the batter

Mix the egg yolks, vanilla, and 4 tablespoons of sugar in a bowl of an electric mixer fitted with the whisk attachment, set it on high speed, beat for about 5 minutes until thick and pale. Transfer the egg-yolk mixture to a large bowl. Wash and dry the mixer bowl and the whisk attachment. Combine the egg whites and salt in the mixer bowl, and beat on medium speed about 1 1/2 minutes until whites hold soft peaks. With mixer running, slowly add the remaining 2 tablespoons of sugar. Continue beating for about 1 minute until stiff and glossy. Fold the egg-white mixture into the egg-yolk mixture. In three additions, fold the reserved flour mixture into this new mixture.


Step 3: Bake the cake

Transfer the batter to the pans, and smooth the top with an offset spatula. Bake for 35 minutes until a cake tester inserted into middle comes out clean.


Step 4: Cool and serve

Transfer pans to a wire rack to cool, turn out the cakes and wrap them in plastic wrap, then serve.

Vegetable Samosa by the Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 220 g potatoes
■ 190 g frozen green peas
■ 2 tbsp corn oil
■ 1 onion
■ ½ tsp cumin seeds
■ 1 piece ginger root
■ ½ tsp turmeric
■ ½ tsp garam masala
■ ½ tsp salt
■ 2 tsp lemon juice
■ 250 g all-purpose flour
■ 2 tbsp butter
■ 2 tbsp warm milk
■ vegetable oil for deep frying
■ optional lime twists
■ optional fresh celery leaves
■ mango chutney


Serves:
12
Cooking Time:
9 minutes
Oven Temperature:
190° c - 380° f


Step 1: Prepare the filling

Put salted water in a saucepan and boil potatoes in it for 15 to 20 minutes or until potatoes become tender. Pour out the water and return to saucepan and dry the poatoes by shaking the saucepan over low heat for a few minutes. Mash the potatoes well.Place peas in boiling salted water and let it cook for about 4 minutes. Drain water well.Saute onion, cumin seeds, ginger, turmeric, garam masala and salt with heated oil in a skillet. Put it on low heat and continue cooking for 5 minutes. Stir in mashed potatoes and peas and drops of lemon juice. Stir well and remove from heat and let it stand to cool.

Chocolate Pudding by the Videojug Team

You will need


Units:MetricUS ImperialUK Imperial



■ 2 tbsp cocoa
■ 500 ml milk
■ 1 egg
■ 180 g sugar
■ 1 tsp vanilla
■ 1 tbsp flour
■ salt
■ 1 tbsp corn starch


Serves:
4 servings
Cooking Time:
10 minutes


Step 1: Combine Ingredients

Combine the cocoa, sugar, flour, salt, and cornstarch in a medium saucepan and mix until blended. Stir in milk, beaten egg, and vanilla.





Step 2: Cook Pudding

Over medium heat, cook pudding until thickened, stirring occasionally with a wire whisk.


Step 3: Cool & Serve

Cool pudding to room temperature. Pour into serving dish(es) and refrigerate until cold. Serve with whipped cream.

1-Royal Frosting/Icing by CookieGirlXanthe (on Video Jug)

Marzipan by Andrew22 on Video Jug

 

You will need	Units:MetricUS ImperialUK Imperial
400 g Cashewnuts , Chopped And Powdered 400 g Sugar , Powdered 2-3 Egg Whites 2-3 tsp Almond Essence	Serves: 1 Preparation Time: 20 minutes

1. Step 1: The Initial Step

   Firstly, chop the cashew nuts very finely and then powder them carefully. See to it that they are powdered well because they have to be blended with the sugar that is also in its powdered form later on. Then wait for sometime. Mix the cashew nuts and the powdered sugar together and wait for some more time. One can also use powdered almonds instead of cashew nuts.

3. Step 2: Adding The Essence

   After waiting for some time, and after you have seen that both the ingredients are well mixed, add 2-3 drops of almond essence to this mixture. One can also use vanilla essence in place of the almond essence. Just 2-3 drops are sufficient since it is very strong. If one has a keen liking towards food coloring, than you can add that too, but this addition is totally optional.

4. Step 3: Kneading

   Now, knead this combination into very soft dough. It has to be very soft because marzipan tastes better when it is soft and supple.

5. Step 4: Adding The Egg Whites

   Now add the egg whites to the dough that you have prepared. The addition of egg whites is compulsory because it will hold the marzipan in the right shape and will definitely not destroy the shape that you give to the marzipan while preparing it. The surface that you use to manipulate the dough should be very clean and tidy. Indeed hygiene should be well maintained at all times.

6. Step 5: Shaping

   Wait for a little while and then mould this dough into the shapes and the sizes that you desire to give to your marzipan. You can contour them into various forms and sizes, like round, square, rectangle and many more. I

7. Step 6: Flavouring

   If you wish to give additional flavor to the marzipan then you can do so with dried fruits. Or just simply dip the marzipan that you have prepared into a chocolate mix.

Vanilla Flavoured Whipped Cream Frosting/Icing

Butter Frosting/Icing by GourmetCupcake (on Video Jug)

Vanilla Flavoured Creamcheese Frosting/Icing by GourmetCupcake on Video Jug

Chocolate Cheesecake by Videojug Team

Vanilla Cheesecake by Videojug

Strawberry Cheesecake by Undergroundcookery (on Video Jug)

Rachel Allen's Best Ever Chocolate Cake

Ingredients:

Dark Chocolate - 125gm
Plain Flour - 200gm
Milk - 2Tbsp
Butter - 150gm
Castor Sugar - 150gm
Eggs - 3
BakingPowder - 1tsp
Baking Soda - 1\4tsp
Cocoa Powder - 1Tbsp

For the Chocolate Butter Icing:

Butter - 75gm
Cream -1Tbp
Cocoa - 1Tbsp
Icing Sugar - 175gm
Vanilla extract - 1tsp

Preparation:

•In a bowl mix the milk and chocolate and allow it to sit on top of the saucepan of simmering water. Heat until the chocolate is melted.
•Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is light and fluffy. Beat in the eggs, one at a time, then fold in the melted chocolate (do make sure the eggs and butter are at room temp otherwise it may curdle).
•Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix (Be sure you fold in the dry ingredients. DO NOT stir).
•Pop in oven which is at 180°C (350°F) and bake for 25mins.
•Remove the cake and allow to cool.
•For butter icing, beat the butter, cream and vanilla until it is soft. Sift in the icing sugar, cocoa powder and beat continously.
•Once it becomes light and fluffy, divide the cake and sandwitch with butter icing.
•Dust chocolate powder on top of the cake.

Mango Smoothie/Lassi by Videojug

Smoothies:
How To Make A Mango Smoothie

Banana Smoothie or Lassi by Videojug

Smoothies:
How To Make A Banana Smoothie

Cheese Omelette by Videojug

Breakfast:
How To Make A Cheese Omelette

Croissants by Videojug

Breakfast:
How To Make Croissants

Peanut Butter Cookies by Videojug

Cookies & Biscuits:
How To Make Peanut Butter Cookies

Macaroons by Videojug

Cookies & Biscuits:
How To Make Macaroons

Meringues by Videojug

Cookies & Biscuits:
How To Make Meringues

Coconut Burfi/Rocks by Showmethecurry (on Videojug)

Indian:
How To Make Coconut Burfi - Indian Dessert

Saambaar Powder by Videojug Team (on Videojug)

How To Make Sambar Powder
How to make sambar powder is a great recipe that is bound to become a Videojug favourite. So why not take a look and see if it's something you might like to try!

You will need Units: Metric US Imperial UK Imperial
■10 dried red chilies
■1 tbsp turmeric
■30 g coriander seeds
■1 tbsp oil
■21 g cumin seeds
■30 g chana dal
■14 g black peppercorns
■1 tsp black mustard seeds
■30 g urad dal
■14 g fenugreek seeds
■¼ tsp ground asafoetida
Serves:
1 servings
Cooking Time:
6 minutes


Step 1: Deseed the Chilies
Cut the chilies open and remove the seeds.

Step 2: Roast the Spices
Add all the whole spices to a heavy frying pan and dry roast for about 5 minutes.

Step 3: Add Asafoetida and Turmeric
Once the dry spice seeds have stopped spattering, add in the asafoetida and turmeric.Stir for 1 minute.Remove the spice mixture from heat and pour into a dry bowl.

Step 4: Fry the Dal
Fry the dal in the frying pan in some hot oil until they darken.Make sure you stir frequently to prevent the dal from burning.

Step 5: Mix the Dal with the Spices
Mix the fried dal with the spices that you put aside in the dry bowl. Allow the mixture to cool.Grind the mixture.

Step 6: Storage and Usage
The sambar powder can be used to flavor pulses, braised and stewed vegetables and sauces.It can be kept for 3-4 months if stored properly in an airtight container

Christmas Pudding by Videojug

Cakes:
How To Make Christmas Pudding

Ice Cream Cake/Baked Alaska by Alison May (on Videojug)

Ice Cream:
How To Make Ice Cream Cake

Carrot Cake by Alison May (on Videojug)

Cakes:
How To Make Carrot Cake

Kerala Fish Curry by Cbaunni (on Videojug)

Indian:
Kerala Fish Curry

Lemon Flavoured Butter & Creamcheese Icing/Frosting by ButtercupCakeShop (on Videojug)

Cake Decorating:
How To Make Lemon Icing

Orange Flavoured Butter & Creamchesse Icing/Frosting by ButtercupCakeShop (on Videojug)

Vanilla Flavoured Butter & Creamcheese Icing/Frosting by ButtercupCakeShop (on Videojug)

Cake Decorating:
How To Make The Best Cream Cheese Frosting

Chocolate Fudge Icing/Frosting by ButtercupCakeShop (on Videojug)

Cake Decorating:
How To Make Fudge Icing

Glaze For Chocolate Cakes by ButtercupCakeShop (on Videojug)

Cake Decorating:
How To Make Cake Glaze