SPINACH PANEER

Ingredients:
• 1/2 kg Spinach
• 100 gm Paneer
• 1 Onion
• 1/4 tsp Black pepper powder
• 3/4 tsp Ginger-garlic paste
• 1/2 tsp Green chilli paste
• 3 tbsp Butter
• 2-3 Bay Leaves
• 1 tsp Cumin Seeds
• 1 tsp Garam Masala Powder
• Vegetable oil
• Salt to taste
How to make Palak Paneer:
• Mix green chilli paste and ginger-garlic paste with spinach. Add little water.
• Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.
• Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration.
• Heat vegetable oil in a frying pan.
• Fry the paneer cubes on a medium flame till they become light brown.
• Take the pieces out of the pan.
• Take 2 tbsp butter and heat it.
• Add bay leaves and cumin for frying.
• Add chopped onions and fry again until they turn pink.
• Add garam masala powder, black pepper powder and salt. Mix well.
• Now add fried paneer and cooked spinach. Mix them properly.
• Put the palak paneer in a baking tray.
• Add the remaining butter and bake for about half an hour at 180 deg C.
• Grate remaining paneer pieces and decorate.
• Palak paneer is ready to serve

Gluten-Free Mini-Rolls

Ingredients:

1 measuring cup water
50 grams butter or margarine
1 tsp salt
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100 grams almond flour/finely ground almonds (1 cup)
120 grams potato starch (4/5 of a cup)
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4 whole eggs

Directions:
Heat the oven to High temperature of 210 degrees C. (410 F.)

Bring the water, butter/margarine and salt to a boil in a saucepan.

Add the almond flour and potato starch and mix with a wooden spoon. Remove from heat.

Add 1 egg at a time and stir either with the wooden spoon or a Mixer (with a K pedal).

Let the dough rest for a couple of minutes. The dough will be sticky and very soft.

Using a piping bag - Pipe the mixture onto a lightly greased baking tray.

Bake in 210 degrees C or 410 F. for 15 minutes and then lower the temperature to 180 degrees C. or 350 F. and continue cooking for 15 more minutes. Do Not open the oven till it's ready !

Pan di Spagna Sponge Cake

Ingredients

5 large eggs, room temperature
1 ½ cups sugar
1 ½ cups flour
1 tsp vanilla
½ tsp grated lemon peel
butter and flour for the pan
Directions

Separate the eggs putting the yolks in a large bowl and the whites in a smaller bowl. Add the sugar to the yolks, and beat until the consistency of frosting.
Beat the whites until they stand stiff.
Fold the whites into the yolk-sugar mixture. Turn it over slowly and gently until completely mixed.
Sift the flour (even if you don't usually sift flour--do it).
Fold the flour slowly, a bit at a time, to the egg-sugar mixture.
Add the vanilla and lemon peel, folding in gently.
Butter and flour a 9" cake pan. Pour in the batter and bake at 350F, for about 20 minutes. When done the cake will be toasty on top, and a toothpick will come out clean.
Turn upside down to cool. Let cool before frosting.

RAINBOW CAKES

Ingredients:
1 cup room temperature unsalted butter
1 and three-quarter cups sugar
5 room temperature eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract or essence
1 1/4 cup non-fat buttermilk
Assorted food colourings

TIP: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly. :)


Preheat oven to 170C.

Line your cupcake pans with cupcake liners and set aside.

Sift together flour, salt and baking powder. Set aside.

Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush! :)

Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.

Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT overmix, just combine until the batter is incorporated. Overmixing can ruin your cake.

Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make
perfectly sure you've got everything will mixed.

Divide the batter between as many bowls as you have colours. Add a few drops of colour to each bowl and mix. Remember, the colour your batter looks will be the same colour your cake will be.

Now fill your cupcakes, dropping in a spoonful of each colour one on top of the other until the cups are two-thirds full. Bake in preheated oven for 15-18 minutes or until a toothpic comes out clean when stuck into a cupcake.

Turn the cupcakes over on a rack and let them cool to room temperature before frosting them, or you can leave them plain. You can add colours to your frosting and make it a rainbow frosting as well. :)

BANANA YOGURT CAKES

Make the most of ripe bananas with this gorgeous banana yogurt cake. It's sweet, moist and ever so easy to make.

In this recipe I use a slightly sweetened plain yogurt so if you use unsweetened yogurt, add another 2-3 tablespoons of caster sugar to make up the sweetness.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
120g (4oz)butter, at room temperature
100g (3.5oz) caster (berry) sugar
2 eggs, at room temperature
1 tsp vanilla essence
2 very ripe bananas, mashed
200g (7oz)sweetened, plain yogurt
200g (7oz)all-purpose flour
1 1/2 tsp baking powder
Extra butter for greasing tin
Special equipment: 1 x loaf tin
Preparation:
Preheat the oven to 350F (180C). Grease a 8cm-deep, 11 x 21cm loaf tin with a little butter. Set aside.
Beat butter and sugar in a bowl with an electric mixer until pale and fluffy. Add eggs one at time beating well after each addition.
Use a metal spoon to fold through the mashed bananas and yogurt.
Sift together the flour and baking powder, then fold gently into the banana/yogurt mixture until just combined. Don't over mix.
Spoon mixture into greased tin and bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove cake from oven and allow to stand for 5 minutes in tin. After this time, gently turn the cake out of the tin and cool on a wire rack.
Serve. Cake can be stored in an airtight container at room temperature for 2-3 days.

ORANGE Marmalade

Ingredients
1kg Oranges
3 cup sugar
1/4 cup Water

Directions

Wash the oranges and cut into slices. Cook oranges in a small amount of sugar in a saucepan until the fruit is tender. This takes about 5 minutes or until oranges are just tender.

Add the remaining sugar and stir through. When you are boiling jams, to prevent burning the jam, a large glass marble placed in the pan is better than stirring.

When the sugar is completely dissolved, cook rapidly until the jam sets when tested. A jam will only set if the fruit has sufficient quantities of pectin, acid and sugar.

To test and find out when the jell-point has been reached, put a small mix of the jam you are cooking on a very cold plate and draw a path through it with a knife. If the path stays and the jam doesn't run together, the jell-point has been reached and your jam has passed the test.

Wash 2 jars with plenty of soap and rinse well. Heat the glass jam jars, without lids, in a low oven (100°C (212°F) for about 15-20 minutes. This is to sterilise the jars and help keep your orange jam tasty and fresh longer. Finally fill your jars with the jam and place lid on immediately. Let cool. Give the jam at least 3 hours to set and then enjoy your tasty jam on a toast. Once the jar is opened, store in the fridge for up to 6 weeks.

Salade de mangue et cubes de gelée de coco

Ingrédients

Pour la gelée de noix de coco :
60 g de noix de coco en poudre
150 g de sucre en poudre
25 cl de lait de coco
25 cl de lait
20 cl de crème liquide
6 feuilles de gélatine
Pour la salade de mangue :
3 mangues
150 g de sucre en poudre
50 g de noix de coco râpé
2 feuilles de gélatine
Préparation
pour Salade de mangue et cubes de gelée de coco

Préparez la gelée de noix de coco :

Faites ramollir la gélatine dans l’eau froide.

Versez le lait de coco et le lait dans une casserole, ajoutez la moitié du sucre et portez à ébullition.

Quand il bout, retirez-la casserole du feu, versez la noix de coco en poudre, couvrez et laissez infuser pendant 15 min.

Essorez les feuilles de gélatine.

Versez le lait aromatisé dans un saladier. Ajoutez la gélatine et faites-la fondre en fouettant. Laissez refroidir.

Montez la crème en chantilly en ajoutant le reste de sucre en pluie quand la crème commence à durcir.

Incorporez-la délicatement au lait aromatisé froid.

Versez la préparation dans un plat rectangulaire. Placez au frais pendant 2 heures.


Préparez la salade :

Pelez les mangues et coupez-les en tranches.

Faites ramollir la gélatine dans l’eau froide.

Versez le sucre et 15 cl d’eau dans une casserole.

Mélangez jusqu’à dissolution du sucre et placez sur le feu. Portez à ébullition et laissez bouillir 15 min.

Essorez la gélatine et faites-la fondre en fouettant dans le sirop.

Laissez refroidir et placez au frais.

Au moment de servir, coupez la gelée de coco en cubes.

Répartissez les tranches de mangue sur six assiettes, arrosez-les du sirop, puis disposez les dés de gelée de noix de coco.

Saupoudrez de noix de coco râpée.