Saturday, 22 February 2014

Delicious Mini Cranberry Cheesecake

Hey lovelies, check my guest post for Recipespassion. It was a great dessert I did for her page. Its delicious, you can have the sweet, tangy and sour taste all at one!

Guest Post : Delicious Mini Cranberry Cheesecake

Click on the link above to get the recipes!





Thursday, 13 February 2014

10 Valentine's day Treats Ideas

 Red Velvet Whoopie

V-day neapolitan cupcakes

Conversation cookies

Sweet heart cupcakes

Chocolate soup for two

Strawberry fudge

Chocolate chip cookie dough Cupcakes

Heart cupcakes

Red Velvet cheesecake cookies


Red Velvet thumbprints



Red Velvet



Baked fish in a package


This recipe is suitable for babies : 9 - 12 months. 

Fish is easy to cook. I made Baked fish for my son, wrapped in parchment paper and baked it in the oven.

Makes 2 portions

a little olive oil for greasing
2 skinless fillets of flounders
1/2 tsp finely chopped snipped chives
1 slice lemon
a pat of butter
1 medium onion, thinly sliced
1 tbsp frozen peas
2 tbsp creme fraiche or heavy cream
1-2 tbsp milk (optional)
2 tsp grated Parmesan cheese (optional)


Preheat the oven to 400*F. Lightly grease a piece of parchment paper with oil and put the fish in the center. Season a little with salt & pepper ( if using) and sprinkle with the chives. Lay the slice of lemon on the fish and fold the parchment to form a package (fastened with paper clips if necessary) Bake for 8 minutes, or until the fish is tender.

Meanwhile, melt the butter in a small saucepan and saute the scallion for 1-2 minutes, until soft. Add the peas and cook for 1 minute, then add the creme fraiche or cream and cook, stirring for 1-2 minutes, until the peas are cooked.

Open up the parchment and discard the lemon. Transfer the fish to a plate and pour the remaining juices into the saucepan. Stir the sauce and add 1-2tsp of milk, if needed, to take slightly thinner. Season to taste with salt and pepper ( from 1 year)

For smaller babies, the fish, peas and sauce can be mashed or pureed. Also, stir 1 tsp grated parmesan into the sauce instead salt or pepper.
Serve with rice or boiled baby potatoes.

Thursday, 6 February 2014

Shahi Paneer

Olla lovelies, I'm back with a new guest for February.  I'm inviting our lovely friend Priya , met her through talk beyond cooking Facebook. She's going to share us a beautiful dish called " Shahi Paneer". Some of us might be wondering what's Shahi Paneer? I myself was wondering what was it! did some research through it and check with Priya before posting it. It would a great to know that my readers understand what it meant..

"Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Nepalese Cuisine, Indian cuisine and Punjabi cusine originated in Nepal. It is mainly eaten with roti, chappati or other breads" This is the first time I'm guest blogging for
my wonderful friend Shazana and thank you for this opportunity.

priyakitchenette

ingredients:

Paneer/Cottage cheese - 200gm
1 Finely chopped Onion
Tomato Purée - 1 cup (Pulse 3 tomatoes until smooth for purée)
Grated Ginger - 1 tsp
Chopped Garlic - 1 tbsp
Chopped Cashews - 1/3 cup
Fresh Cream - 1/2 cup ( I used Amul low-fat cream)
Dry Fenugreek leaves/Kasuri methi - 1 tsp
Garam Masala - 1 tsp
Red chilly Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Shahi Jeera/Caraway seeds - 1/2 tsp
Sugar - 1 tbsp
Salt to taste
Cooking Oil - 1 tbsp
Coriander leaves for garnishing

Method:

1) Add chopped onions,ginger, cashews and garlic in a pan along with
some water and boil it until onions are soft. Let it cool down and add
to your blender and blitz it and keep it aside.

2) Add 1 tbsp oil frying pan and when oil is warm add shahi jeera
saute for few seconds.

3) Now add onion paste and saute for few minutes till oil separates
from the gravy.

4) Add tomato purée, garam masala, turmeric powder, sugar, red chilly
powder and mix it well. Lower the flame and let it cook for 2 minutes.

5) Now add cream and mix well. Always blend the cream for few minutes
before adding.

6) Add paneer cubes and some water if you feel the gravy is too thick
and mix. Now add salt and cook it on low flame for 2 minutes.

7) Add dried fenugreek leaves and cardamom powder and mix it well.
Transfer into a bowl and add some cream and coriander leaves for
garnishing.


You can serve this dish either with rice or tandoori roti/naan.


priyakitchenette

I hope you'll enjoy this beautiful recipe by my dear Priya. Thanks Priya for being the monthly guest, glad to have you around :) 

Monday, 3 February 2014

Cinnamon Rolls

seasonediwthshazzy cinnamon


A cinnamon roll is a sweet roll served commonly in Northern Europe and North America. Its main ingredients are dough, cinnamon, sugar, and butter, which provide a robust and sweet flavor.
Home-baked cinnamon rolls. Fluffy, soft, doughy, and bursting with buttery cinnamon swirls. Enjoy these wonderful cinnamon rolls. 

Seasonedwithshazzy cinnamon rolls


Dough Ingredients:
1 cup milk
1/4 cup butter
3 1/2 cups all-purpose flour, ( divided the 1/2 cup in separate bowl)
1/4 cup granulated sugar
1/2 tsp. salt
1 envelope instant or ‘rapid rise’ yeast (approx. 2 1/4 tsp)
1 egg

Cinnamon-Sugar Filing Ingredients:
1/2 cup granulated sugar
1/2 cup packed brown sugar
3 Tbsp. ground cinnamon
1/2 cup butter, (completely) softened

Cream Cheese Icing Ingredients:
1/2 cup butter, softened
1/4 cup cream cheese, softened
1 1/2 cups powdered sugar
1-2 Tbsp. milk (if needed)

Method

To Make The Dough & Filling:
Combine milk and butter in a microwave-safe bowl. Heat on high for 1 minute, then remove and stir. Continue heating in 20 second intervals, pausing after each to stir, until the butter is melted and the milk is warm to the touch but not hot. If needed, let the milk mixture sit for a few minutes until it is warm but not hot.

In a separate bowl, whisk together 3 cups flour (not all of the flour), sugar and salt until combined.

In the bowl of a stand mixer  fitted with the dough hook attachment, add yeast and lukewarm milk mixture and stir by hand to combine. Add the flour mixture and egg, and beat on medium-low speed until combined. If the dough is sticking to the sides of the bowl, add the remaining flour, 1/4 cup at a time, until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed. Remove the dough hook and cover the dough with a damp towel and let rest for 10 minutes.

Meanwhile, make your filling by whisking together sugars and cinnamon in a bowl until combined.

When the dough is ready, turn it out onto a floured work surface. Then use a floured rolling pin to roll the dough out into a large rectangle, about 14 x 9 inches in size. (If you want all edges to be even, you can use a pizza slicer to cut the dough into a perfect rectangle.) Use a knife or pastry spatula to spread the softened 1/2 cup of butter out evenly over the entire surface of the dough. Then sprinkle evenly with the cinnamon and sugar mixture.

Beginning at the 14-inch edge, tightly roll up the dough. And then give the final seam a little pinch so that it seals. Use a piece of dental floss to cut off the two ends of the roll (an inch on each end - discard that dough) so that they are even. Then cut the remaining dough into 11 or 12 equal pieces. (11 rolls seem to fit in a pie plate, while 12 rolls fit in a rectangular pan.)


Place each of the cut cinnamon rolls into a greased pie plate or 9 x 13-inch baking dish. Then cover again with a damp towel, and leave the dish in a warm place to rise for 25 minutes. (I typically turn on my oven to 200 degrees, then turn it off and place the dish in the oven with the door cracked open. It's a great option if you don't have a vent or a warm window nearby.)

While the dough is rising, make the icing (instructions below).

When the rolls have risen, uncover the dish. Then place on the center rack of the oven and bake at 350 degrees F for 15-20 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes. Drizzle with your desired icing and serve.

To Make The Cream Cheese Icing:
Either in the bowl of an electric stand mixer, or a mixing bowl, whisk softened butter and cream cheese together until combined. Then whisk in powdered sugar until combined. If the icing is too thick, add a tablespoon or two of milk to thin.




SeasonedwithShazzy cinnamon


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