Ingredients: Red beans (adzuki beans) Sugar Vanilla Salt Shaved ice Sweetened condensed milk Rice cake Strawberries Banana Kiwi Serves: 4 Make sweet red beans:
Assemble patbingsu:
Recipe can be found here: www.maangchi.com/recipe/patbingsu Video Demonstration:
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www.gimmesomeoven.com/wp-content/uploads/2011/02/red-velvet-cupcakes1.jpg Chef: Paula Deen Total Time: 40 min Prep: 20 min Cook: 20 min Yield: 24 frosted cupcakes Level: Easy Ingredients: 2 1/2 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cocoa powder 1 1/2 cups vegetable oil 1 cup buttermilk, room temperature 2 large eggs, room temperature 2 tablespoons red food coloring 1 teaspoon white distilled vinegar 1 teaspoon vanilla extract For the Cream Cheese Frosting: 1 pound cream cheese, softened 2 sticks butter, softened 1 teaspoon vanilla extract 4 cups sifted confectioners' sugar Chopped pecans and fresh raspberries or strawberries, for garnish Instructions:
Recipe found here: www.foodnetwork.com/recipes/paula-deen/red-velvet-cupcakes-with-cream-cheese-frosting-recipe.html?oc=linkback Video Demonstration: http://recipetreasure.com/wp-content/uploads/2014/03/gunjiya-sweet-fried-dumplings-stuffed-nuts-2.jpg Chef: Niru Gupta Recipe Servings: 10 Cook Time: 1 Hour Ingredients: For the dough: 2 cups refined flour 1 cup clarified butter Water to mix For the filling: 1 cup khoya 1 cup sugar 1 tsp green cardamom - powdered 1 Tbsp almonds - finely chopped Ghee for deep-frying For the syrup: 1 cup sugar 1 cup water Instructions: Prep:
For the filling:
Recipe can be found here: food.ndtv.com/recipe-gujiya-218891 Video Demonstration: http://www.blog.sagmart.com/wp-content/uploads/2016/07/Multani-sohan-halwa-img2.jpg Prep Time: 10 mins Cook Time : 1 hour Serves As desired Ingredients : All purpose flour 150 gm Clarified butter 1 kg + 4 tbsp Sprouts wheat (Angoori/Samnak) 2 tbsp Yogurt 1 tbsp (heaped) Sugar 1 kg (750 ml) Water 1 kg (750 ml) Gram flour/Besan 1 tsp Pistachio, Almonds 50 gm Cashew nuts 50 gm Cream of tartar 1 tbsp Instructions:
Recipe can be found here: www.khanapakana.com/recipe/357c93db-9cdf-4490-b1d7-d74017318f1f/multani-sohan-halwa Video Demonstration: http://images1.dallasobserver.com/imager/u/745xauto/7818106/img_7433.jpg Ingredients: 1 Tablespoons Sugar 2 Teaspoons Salt 2 Teaspoon Yeast 1 Teaspoon Baking Powder 1 1/2 to 2 pints Warm Water ( Just under 1 Litre ) 200ml Olive Oil (US Cups just under 1) And Oil for frying. Instructions:
Recipe can be found here: www.diretube.com/ethiopian-pasti-recipe_5c6e50c7f.html Video Demonstration: http://1.bp.blogspot.com/_iveKVbDax9k/TPDuMMSWd8I/AAAAAAAABsU/Ld669nfhlzA/s1600/DSC04638.JPG Ingredients: Materials A: • 125g all purpose flour. • 65g bread flour. • 1/2 tsp salt. • 100ml water. • 2 tablespoon caster sugar. • 50ml vegetable oil. • 150ml vegetable oil. Materials B: • 65g all purpose flour. • 1 tsp butter. • 25ml vegetable oil. For The Filling: • 100g mungbean (take in the water over night). • 150ml coconut milk. • 50g palm sugar/ soft brown sugar. • a pinch of salt. • 25gr caster sugar. • 1 pandan leaf/ couple of drops of the essence. • 1 tablespoon cooking oil. Instructions: For the filling:
Material A:
Material B:
Assemble:
Recipe can be found here: www.foodsweety.com/2015/01/how-to-make-bakpia-pathok-jogjakarta.html Video Demonstrations: http://jamaicans.com/wp-content/uploads/2015/10/blue-draws.jpg (Serves 8) Ingredients: 3 Cups Grated green Bananas 1 Cup grated coconut 2.5 cups grated sweet potatoes 1 cup flour 1 tsp. Baking powder 1 tsp salt 1 tsp vanilla 1 tsp mixed spice 2 cups coconut milk 1 1/2 cups brown sugar Instructions:
Recipe can be found here: http://jamaicans.com/bluedraw/#ixzz4O0a8BAni Video Demonstration: http://www.196flavors.com/wp-content/uploads/2013/09/banana-date-mix-05_sm.jpg
Ingredients : 250 g butter 200 ml Sugar 2 eggs 500 ml flour 1 pinch salt 10 ml baking powder 4 bananas 250 g dates 15 ml melted butter 5 ml cinnamon 30 ml Sugar Instructions:
Recipe can be found here: recipes.wikia.com/wiki/Date_and_Banana_Mix Bint Al Sahn (Yemeni Honey Cake)Dough Ingredients : 4 cups of bread flour 4 eggs 1/4 cup of water + about 1/4 additional water, more or less 3/4 cup melted butter or ghee 1 tsp. salt 1 tsp. yeast 1/4 cup additional melted butter or ghee Black cumin seeds or sesame seeds 1 Egg Yolk for the egg wash How to make it :
www.shebayemenifood.com/content/bint-al-sahn Video Demonstration: Ingredients for the yeast mixture: 1 tsp dry yeast 1 tbsp white granulated sugar 1 tbsp flour 1/3 cup warm water (or milk) Ingredients for the dough: 1 large egg (room temperature) pinch of salt 2 tbsp sour cream (room temperature) 1 cup (½ lb) warm melted unsalted butter 1 cup warm milk 6 cups all purpose flour Ingredients for the filling: 3 cups crashed nuts (walnuts, peeled almonds, or peeled hazelnuts) 2 cups white granulated sugar 1 teaspoon ground cardamom 1 teaspoon ground coriander 1 tablespoon vanilla sugar Ingredients for layering: 1 cup clarified warmed and melted butter Ingredients for coating and decorations: 2 egg yolks 1 teaspoon saffron infusion 1 teaspoon olive oil nuts ½ cup hot melted clarified butter Ingredients for syrup: 1 cup granulated sugar ½ cup water ½ cup honey 1 tablespoon lemon juice Preparation: Preparing the yeast mixture. In a large cup, mix the dry ingredients together (yeast, flour, and sugar). Add 1/3 cup of warm water or milk, mix into a smooth mass, and leave it in a warm place to rise. While it’s rising, melt the butter over low heat, and lightly warm the milk. Preparing the dough. Mix the egg, salt, sour cream, yeast mixture, warm milk and melted butter in a large bowl. Begin kneading the dough while slowly adding flour. (The quality of flour can vary, so keep in mind that you may have to add more or less than the amount listed in the ingredients.) Remember to save some flour for dusting the layers. Continue kneading the dough until it is smooth, soft, and does not stick to your hands. Cover with plastic wrap and let the dough rise for 2 hours in a warm place. To make the dough rise more quickly, turn on the oven to at least 200°F (93°C) and place the bowl on top of the stove. Preparing the filling and syrup. While the dough is rising, prepare the filling and syrup. Blend the nuts (not too finely) using a blender or food processor. Remove the nuts from the blender and mix them with the sugar, ground cardamom, ground coriander, and vanilla sugar. For syrup, mix together sugar and water in a small pot or saucepan, and cook over low heat for about 20 minutes, don’t let it boil. Then add the honey in a pan and lemon juice, mix well, and cook over very low heat for about 10-15 more minutes. Do not let it boil! You will get approximately 1 cup of syrup. Assembling and baking Pakhlava. Risen puffy dough divide into 12 balls, one for each layer of pakhlava. 10 of them are have to be the same size, and 2 of them are larger (for bottom and top layers). Cover them to prevent from drying. Brush a baking pan with melted butter. Roll out the first large ball of dough, place it into your baking pan, making sure the dough completely covers the bottom, and gently brush the layer with warm, melted, clarified butter. Then add 4+ tablespoons of filling, and spread it evenly. Roll out the second ball into a very thin layer (until it’s see-through) Place it on top of the first layer, brush with butter, and spread the filling on it. Repeat until all the layers are used, but do not butter and do not spread the filling on the uppermost layer. Last layer must be thicker, than layers in the middle of pakhlava. Slightly compress every other layer so that your pakhlava will be nicely formed. Cut the pakhlava into diamonds and coat it with a mixture of egg yolks, saffron infusion and olive oil. Press a nut into the center of each diamond-shaped slice. Preheat the oven to 350°F (180°C) degrees and let the pakhlava bake for 20 minutes. Then remove it from the oven, cut very gently all diamonds to the bottom of the pan and slowly pour a ½ cup of melted clarified butter on top. Place it back into the oven to bake for an another 15 minutes. Remove pakhlava from the oven and cut again all diamonds to the bottom of the pan, then slowly pour over the honey syrup, making sure that it gets in between each slice. Place pakhlava back into the oven for another 10 minutes. After it’s done baking, remove from the oven and let it cool down While it‘s still warm, carefully remove each slice one-by-one from the baking pan, and place it onto a plate to be served. http://flavorsofbaku.com/portfolio-view/paxlava-az/ https://upload.wikimedia.org/wikipedia/commons/8/89/%D0%9F%D0%B0%D1%85%D0%BB%D0%B0%D0%B2%D0%B0_DSC3172.jpg Video Demonstration: Prep time : 15 mins
Cook time: 60 mins Total time:1 hour 15 mins Author: Vanjo Merano Cuisine: Filipino Recipe Serves: 6 Ingredients :
Instructions
http://panlasangpinoy.com/2009/08/16/filipino-food-dessert-holiday-cassava-cake-recipe/ Prep time :20 mins
Cook time :30 mins Total time :50 mins INGREDIENTS : Pastry:
METHOD Pastry:
Ingredients:
1000g Granny Smith apples, peeled and cored 1 tea spoon lemon juice 170g raw organic honey 1 egg white 1/2 tea spoon cinnamon and 1/2 tea spoon hazelnut meal to dust pastila (nearly all will be left as you brush it of in the end) Preparation: select apples as green as you possibly can, fully ripe apples are not the best option peel and core apples, dice them in medium pieces, place them in a glass bowl and sprinkle with lemon juice microwave on high in three intervals for 12min, 5min and 5min, mixing the contents in between, alternatively bake whole apples in the oven until soft and fully cooked puree cooked apples until smooth the final weight of puree from 1000g of diced apples is 500g line baking tray (at least 3 cm deep) with baking paper (I used the tray 26cm x 38cm) place apple puree, honey and egg white into a bowl of benchtop mixer, beat contents on high for 10min spoon the mixture into the prepared tray spread and make it level using pastry scraper or palette knife, leave one and a half cup of mixture for later, keep it refrigerated bake in preheated to 100C fan forced oven for 3 hours take the tray out of the oven, place baking paper on top, turn the tray over and carefully peel baking paper from the bottom bake on the other side for 2 hours take baked pastila from the oven, turn it over on a lined bench top and cut into 3 equal pieces (no photos of this stages because it was already too dark) use leftover mixture from the fridge to cover each piece, assemble 3 layers of pastila, one on top of the other, and cover the top, bottom and sides with beaten mixture return 3 layered piece of pastila to the oven on lined tray and bake for another 3 hours at the same temperature turn the oven off and let pastila completely cool down (overnight) I cut pastila in 2 pieces (optional) in my case, I have divided the piece of pastila into two, and treated one with cinnamon powder and hazelnut meal mix cover the first piece of pastila with a mixture of cinnamon and hazelnut meal (you can use fine desiccated coconut, if you like coconut flavour), let pastila take the powder and brush the excess off Pastila was dry and took only a tiny amount of mixed powder. An authentic recipe calls for icing sugar to be rubbed into pastila. I rubbed icing sugar into the second piece of pastila later, to avoid cross contamination with icing sugar keep pastila refrigerated indefinitely in air tight container It’s usually sliced in long and narrow strips and placed in a box, lined with parchment paper. It can also be cut in candy cubes. Kolomna pastila can make a wonderful gift for health conscious individuals, or people with special dietary needs
Serves 2 generously or 4 petitely
3 large egg 2 tablespoons granulated sugar 3/4 cup all-purpose flour 3/4 cup milk 1/2 teaspoon almond extract (more or less to taste) Pinch of salt 4 tablespoons butter 2 cups pitted sweet cherries 1/2 cup sliced almonds, well-toasted Powdered sugar Lemon wedges Heat oven to 425°F. Whisk egg, sugar, flour, milk, extract and salt together until the batter is blended but lumpy; you can also do this in a blender. In a 12-inch ovenproof frying pan, melt butter. Add cherries and cook until warmed, about 2 minutes. Pour in batter and transfer to heated oven. Bake for 15 to 20 minutes, until golden brown and rumpled-looking. (I err on the side of more cooking time with these pancakes, because I find the longer, within a range, they cook, the more rumpled and golden they get.) Remove pancake from oven and quickly scatter with toasted almonds, dust with powdered sugar and squeeze lemon juice over. Serve in wedges, piping hot. INGREDIENTS:
PREPARATION : In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove pan from heat
ACTIVE TIME : 30 min TOTAL TIME: 7 hr INGREDIENTS :
PREPARATION
http://www.epicurious.com/recipes/food/views/tiramisu-351138 How To Make Maple Syrup Taffy (On Snow!)
1. Gather up some clean, fresh snow and pack it into a pie plate or roasting pan. Pack it down and set it down outside or in the freezer so it stays cold. 2. Pour a half cup of real maple syrup into a small saucepan, ideally a saucepan with a pouring lip. We like the darker flavor of Grade B maple syrup! 3. Bring the syrup to a boil over medium-high heat, and put a candy thermometer in. 4. When the syrup reaches 235°F (the soft-ball stage) take it off the heat and immediately drizzle it over the packed snow in the pan. Let the syrup cool for just a minute or two, then pick it up with your fingers and eat! (Watch your teeth!) http://www.thekitchn.com/snow-day-treat-how-to-make-map-106130 INGREDIENTS:
PREPARATION:
Ingredients :
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AuthorsWe are Deborah, Meral, and Sarah! Because we are a very international and diverse group, we wanted to create a website that brought not only us but everyone together and what better way to do that than by using desserts! Enjoy! |