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.
Saturday 11 June 2011
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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
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.
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.
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.
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.
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.
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.
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.
Marzipan by Andrew22 on Video Jug
| You will need | |
|
|
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.-
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.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.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.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. IStep 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.
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.
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.
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