Wednesday, November 30, 2016

Raspberry and Cream Cheese Danish Roll

Make holiday mornings even more special with this raspberry danish. Tender, golden dough filled with fruity jam enriched with cream cheese creates the perfect pastry to serve family and friends. Master the jelly roll technique by following the steps in this simple recipe. 

Yield: 

Serves 12 (serving size: 1 slice)
Total time: 1 Hour, 5 Minutes

Ingredients




1 (16 oz.) package hot roll mix (such as Pillsbury Hot Roll Mix)
2 cups raspberry jam
1/2 (8 oz.) package cream cheese, softened
1 tablespoon granulated sugar
2 cups powdered sugar (about 8 oz.)
1/4 cup fresh orange juice (from 1 orange)
1 cup fresh raspberries

Preparation





1. Prepare hot roll mix according to package directions just to the point where you are ready to shape the dough. Using a rolling pin, roll dough into a 13- x 9-inch rectangle on a lightly floured surface. Stir together raspberry jam and cream cheese. Spread jam mixture evenly over dough rectangle. Sprinkle with granulated sugar. Roll up dough rectangle, jelly-roll fashion, starting at 1 long side.
2. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening with water and pinching edges together to seal. Cover with plastic wrap, and let rise in a warm place (about 85°F), free from drafts, 20 minutes.
3. Preheat oven to 375°F. Bake pastry ring in preheated oven until golden, 16 to 18 minutes. Remove from baking sheet, and cool on a wire rack 10 minutes. Stir together powdered sugar and orange juice until smooth; spoon evenly over top of pastry ring. Sprinkle with fresh raspberries.



Tuesday, November 22, 2016

Pressure cooked Roast Pork

Pressure cooked Roast Pork.

Pressure cooked Roast Pork.










INGREDIENTS

1-2 kilo of pork. I used a piece of shoulder pork.
2-3 whole cloves of garlic
1 inch piece ginger sliced
10 dry red chillies
1 tbsp peppercorns 
3 cardamom
4 cloves
1 piece cinnamon
1/2 tsp tumeric
1/2 tsp chilli powder
Salt
2 tbsp oil



METHOD 




Put all ingredients in pressure cooker with enough water to cook the meat. Cook on medium heat for 10-15 minutes or as per your pressure cooker instructions on the amount of time required of cook the meat. When done remone the lid and take out the meat and slice into not too thin piece.
Put it back into the cooker and allow the water to dry out. Keep mixing and let it dry roast in the pan making sure it doesn't stick to the bottom.
Remove and serve with pepper ,water and rice...




Saturday, October 22, 2016

Baked Ziti

           



    One of my families favorite meals. It seems like a lot of steps, but it all comes together fairly easily. My picture actually features penne pasta (was out of ziti!), so really any smaller pasta shape can be used for this. This recipe makes alot, so you could cut the recipe in half for a smaller serving size...we usually just make the big batch so we have leftovers to snack on or have for lunch in upcoming days.
Baked Ziti


8-10 servings 


Ingredients




1 tbsp. olive oil

1/2 onion, diced
3 cloves garlic, minced
1 lb. ground beef
1 lb. ziti noodles
1 can (14.5 oz.) diced tomatoes
1 jar pasta sauce (could use equivalent amount honemade)
to taste salt and pepper
to taste Italian seasoningt
o taste oregano
to taste basil
8 oz. ricotta cheese1 1/2 cup shredded mozzarella cheese, divided
1/2 cup shredded parmesan cheese
parsley (for garnish)

METHOD

  1. Start a large pot of water heating on high for the pasta. Add a dash of salt and olive oil to the water. While waiting for that to reach a boil, heat 1 tbsp. olive oil over medium heat in a large pan/skillet. Add the onions to it and cook, stirring frequently, until translucent. Add the garlic and cook a minute more, until fragrant.
  2. Once the water reaches a boil, add the pasta and cook according to the package directions. In the pan with the onion and garlic, add the ground beef and cook until no longer pink, breaking it apart as you cook. Drain out any excess fat. Once the noodles are done, drain them in a colander and set them aside.
  3. Add the diced tomatoes, seasonings and sauce into the pan with the meat and bring to a simmer. Simmer for 5 minutes or so, then remove from heat.
  4. Preheat the oven to 350°F. Line a large (9"x 13") baking dish with foil or spray with non-stick spray. Set aside.
  5. While the meat mix is simmering, in a large bowl, mix together the ricotta cheese, parmesan cheese and 1/2 cup of the mozzarella cheese.
  6. Add the pasta to the large bowl with the cheese and mix together, then add the meat mix. Once all combined, pour into the prepared baking dish and top with the remaining cup of mozzarella cheese. Cover the top with foil.
  7. Bake, covered, for 20 minutes, then remove the foil and bake an additional 10 minutes. Refrigerate any leftovers.










Friday, September 9, 2016

Palak Khichadi (Spinach Rice)

Palak Khichadi (Spinach Rice)


Ingredients




  1. 1 Bunch Fresh Spinach
  2. 1 cup Chopped Coriander
  3. 1 Cup Rice
  4. 1 Cup Moong Daal
  5. 2 tbsp Ginger Garlic Crushed
  6. 2 tbsp Finely Chopped Green Chilli
  7. 1 Cup Sliced Onion
  8. 1/2 Cup Tomato
  9. 2 tbsp Curd
  10. 1 tsp Turmeric Powder
  11. 1 tbsp Red Chilli Powder
  12. 2 tbsp Whole Spices (1 Star Anis, 1 Bay leaf, 1 Black Cardamom, 1/2 inch Cinnamon Bark)
  13. 1 tsp Asafoetida
  14. to Taste Salt
  15. 1 tsp Musturd Seeds
  16. 1 tbsp Cumin Seeds
  17. 5-7 Curry leaves
  18. 3 tbsp Ghee
  19. Method



  20.                Soak Rice and Daal together for 1 hour. Take pressure Cooker, Take rice and daal and add almost 5-6 cup of water, All whole spices, Ghee almost 1 tbsp, turmeric and salt to taste. Mix it well. And cook them on medium heat for 3 whistle. (If you do not want to pressure cook, just cook it on pan until rice and daal get mushy.)
  21.                As soon as our rice gets ready we will start making tadka for it. For that we add ghee on pan or kadhai, put musturd seeds in it as soon as oil gets hot. As musturds seeds starts to crack add cumin seeds, curry leaves, and green chillies. Let them cook for 1/2 min.
  22.             Add ginger garlic and onion it and stir it until it starts getting golden. Add red chilli powder, Little Turmeric and Asafoetida in it. Mix it well.
  23.             Add spinach in it with cup of water and let it cook for 3-4 min. Add Curd in it.
  24.            As mixture starts boiling add cooked rice and daal. As we have already added salt while cooking rice and daal, carefully add salt accordingly. This khichadi is supposed to be semi liquid. So if you think its getting dry add curd or little more water. Put lid on it.
  25.             Let the khichadi cook for 4-5 mins. And Serve it hot with ghee on top of it. 



Strawberry Rhubarb Crumble with Oats

        Hi every body and welcome on our website Restaurat boss today we will presnt for you a new free recipe from United kingdom cuisine and his name is Strawberry Rhubarb Crumble with Oats
dont forget share with your friend after get it .





Ingridients : Strawberry Rhubarb Crumble with Oats




200 g of rhubarb
100 g strawberries ( 5 large onces )
2 tsp sugar
for Crumble topping : 
50 g oats 
50 g flour or ground almonds
 1/2 tbs cinnamon
50 g sugar
50 g chilled butter 
To serve :
yoghurt , vanilla ice cream , clotted cream , etc 

Method : Strawberry Rhubarb Crumble with Oats

preheat oven to 190 C . you can prepare the crumble ahead of time and bake later .

wash and cut rhubarb into 2 cm ( 3/4 insch) pieces . slice straberries 
put rhubarb into a oie dish . you can leave the strawberries ou if you want .

add strawberries and sprinkle with 2 tsp sugar .

for the Crumble , first mix flour /ground almonds , oats , sugar , and cinnamon in a bowl . cut butter into small cubes and add to bowl .

Crumble up the mixture using your fingrs until it forms a lot of round , crumbly pieces .

Mine looks this when done .

distrubute the crumble topping over the strawberries and rhubarb. you can cover and refrigerate now if you want to bake it later .

bale at 190 C for 25 -30 minutes . the last 10 minutes i usually cover my crumble with aluminum foil if the crumble looks likes its getting very brown or dried out .

serve as is or with yoghurt , ice cream , etc.

if you have left overs , just cover the baking dish and store in the fridge .
reheat for 3-5 minutes at 180C .



Friday, August 26, 2016

slow baked roast

A nice slow baked roast, so juicy & tender....


if you like the recipe pictures please share it with your friends




Ingridients 

1 Kg Beef  steak
3 garlic cloves , crushed
1 lemon juice 
1/4 cup milk
1 cup water
2 tablespoons flour
2 tbsp vinegar 
salt
black pepper
1/2 teaspoon hot red chilli pepper 



method

mix salt and pepper with beef and leave it fry in oil until his color change
mix all other ingredients in blender 
put beef on tray and pour over it sauce and enter preheated 200 degrees for an hour 
then you can present the beef with vegetable or Mashed potatoes