Sweets and Cakes - No comments - Page 11

RICH FRUIT CAKE

INGREDIENTS
7oz plain flour
1 tsp ground mixed spice
1/2 tsp grated nutmeg
450g mixed dried fruit
50g cut mixed peel
5og glaced cherries - (quartered)
50g ground almonds
1 Lemon - zest grated
150g softened butter
175g soft dark brown sugar
1 Tbsp treacle
4 eggs - lightly beaten
3 Tbsp brandy

METHOD
(1) Sift the flour with the spices. In a bowl separate bowl, combine the fruit, peel, cherries, almonds and lemon zest.

(2) Beat the butter, sugar and treacle together until light and pale and fluffy. Beat in the eggs a little at a time. Fold in the flour mixture alternately with the fruit mixture. Fold in the brandy.

(3) Bake the mixture in a greased and lined deep 10in/25cm square cake tin in the oven preheated 275F for 21/2 -3 hrs. Leave in the tin for 1 hour then turn out and leave in the lining paper on a wire rack to cool. Brush with brandy - wrap and store for a least 1 month.
Edited by Sue Nair - 16 years ago

MADELEINE SQUARES

Ingredients
10oz self-raising flour
4oz butter or margarine
8oz caster sugar
2 eggs - made up to 1/2pint(300 ml)with milk

For Decorations
8oz desiccated coconut
450g raspberry jam
5 glace cherries

Method
(1)Sift the flour into a mixing bowl. Add the butter and sugar, then poir in the egg and milk mixture. Beat together with a wooden spoon until well blended.
(2) Turn the mixture into a greased and line 8 x 10in pan and level the surface. Bake in an oven preheated to 350F between 35-40 minutes or until springs to the touch.
(3) Leave to stand for 2-3 minutes then lift out of the tin. Peel off the lining paper and leave on a wire rack until cold.
(4) Cut the cake into 20 squares. Spread the dessicated coconut on a flat plate. Sieve the jam into a small saucepan. add 4 Tbsp water and stir over low heat until melted. Remove from the heat.
(5) Brush the sides of each square with jam, then press into the coconut to coat. Reheat the jam if necessary. Brush the top of each square with jam then sprinkle with coconut.
(6) Place each cake in a paper case and decorate the top with a piece of quartered cherry. Makes 20 lovely Madeleine Squares.

MERRY CHRISTMAS AND A HAPPY NEW YEAR - 2008

O.K O.K Sue Akka, I can hear you complaining to Mr. Nair. Here is the recipe, I will post the picture as soon as I make the kueh for tea.

SERI MUKA.

Ingredients
300g glutinous rice, washed and soaked for several hours or overnight, then drained well
– tsp salt
200ml thin coconut milk
1 screwpine leaf, knotted

Top layer
6–7 screwpine leaves, cut into 4–5cm lengths
100ml water
180ml coconut milk (extracted from 1 grated coconut)
150g castor sugar
3 eggs
1 tbsp cornflour
1 tbsp plain flour
Method
Put well-drained glutinous rice in a 19cm square cake tin. Add salt to coconut milk and mix, then pour over the rice. Stir well and place knotted screwpine leaf on top.

Steam the rice over rapidly boiling water for 10–20 minutes or until rice grains are completely cooked.

Discard screwpine leaf. Fluff up the rice with a wooden fork. Use a piece of banana leaf or a piece of foil to lightly press down the rice into the cake tin until it is compact. Steam the rice again for about 12–15 minutes.

To prepare the top layer

Process the screwpine leaves in a food processor until you get a fine pulp. Strain the screwpine juice through fine muslin. (Use only 100ml strained screwpine juice.)

Combine eggs, sugar and coconut milk. Stir lightly until sugar dissolves, then add screwpine juice, cornflour and plain flour to mix.

Make sure that the mixture is smooth. Strain into a metal bowl and allow to sit over a saucepan of simmering water. Use a wooden spoon to stir continuously until the custard starts to thicken slightly.

Pour the custard over the prepared rice and steam over gentle heat for 25 minutes or until completely set. (Do not steam over rapidly boiling water otherwise the custard layer will not be smooth.) Allow to cool before cutting it into neat squares. 

 

Edited by meli - 16 years ago

Here Caryn another paayasam for you.

AVIL PAAYASAM

Ingredients:

1 cup avil or beaten rice
1    litre of milk
2 cups sugar   less or more
2 tbs ghee
10 cashew nuts broken and roasted in ghee
10 rasins   roasted in ghee
tsp cardamom powder

Method :
Rinse the avil   and drain it in a colander.
Bring the milk to a rolling boil in a heavy saucepan.
Reduce the heat to a medium and stir in the avil.
When it boils again add in the sugar and stir.
Reduce the heat and simmer for about 10 minutes.
Stir periodically.Add in the roasted nuts and rasinis
Together with the ghee. Add in the cardamom powder.
Stir gently and remove. Serve warm or cold.

Edited by Kavitha Ravi - 16 years ago

BROWNIES

Ingredients
(1) 4oz plain dessert chocolate
(2) 4oz butter
(3) 1 tsp. vanilla essence
(4) 4 eggs
(5) 1/2 tsp. salt
(6) 4oz caster sugar
(7) 4oz plain flour
(8) 4oz chocolate chips or walnuts   

Method
(a) Preheat the oven to 350F
(b) Put the chocolate into a bowl with the butter and vanilla essence and place over a pan of simmering water (double boiler). Stir till melted, then remove bowl from pan and cool.
(c) Whisk eggs and salt till pale and fluffy. Sprinkle the sugar on top and continue whisking till evenly mixed.
(d) Fold in the chocolate mixture with a metal spoon and then fold in the sifted flour and chocolate chips or walnits.
(e) Pour into a greased and lined 9 x 13inch (23x33cm) tin and smooth the top.
(f) Bake for about 25 minutes till firm. Cool in the tin and then cut into squares. If serving as a dessert top the brownies with whipped cream.
(g) This recipe makes about 30 delicious Brownies specially for IF members..!! 😉

Note: Lot more brownies would be baked in Kavi's Kitchen if many more decide to become members of this interesting Forum ASAP..!! 👏

Gingered Cranberry - Carrot Slaw Recipe

Ingredients

* 1/2 cup unsweetened pineapple juice
* 2 tablespoons honey
* 1 tablespoon cider vinegar
* 3 cups shredded carrots
* 1/2 cup dried cranberries
* 1 to 2 tablespoons minced fresh ginger

Directions

1. In a large bowl, whisk pineapple juice,
2. honey, lemon juice and vinegar till smooth.
3. Add carrots, cranberries and ginger; toss to coat.
4. Cover tightly and keep in fridge until serving.
Edited by jasunap - 16 years ago

Chocolate Crusted Blackberry Bread Recipe

Ingredients

* 1 1/2 cup blackberries, strained (equals up to 2/3 cup blackberry liquid)
* 1/4 cup honey
* 1 cup unbleached white flour
* 1 cup whole wheat flour
* 1/3 cup EVOO ( extra virgin olive oil) or melt down 1/3 cup of butter.
* 2 tsp baking powder ( aluminum free)
* 2 tsp pure vanilla extract
* 2/3 cup Regular Almond Milk
* 1 milk chocolate candy bar (endangered species milk chocolate is great)

Directions

1. Place blackberries into medium saucepan with your honey, turn onto medium heat and stir for about 5-10 minutes.

2. Strain into a bowl, your liquid should equal at least 2/3 cup of blackberry liquid.. If not that is ok; just don't use too much more.
   
3. Now in a medium bowl mix both flours and baking powder together and in same bowl add your olive oil, pure vanilla extract, and almond milk. Add a little more liquid if a little dry.
   
4. In a glass saucepan melt your milk chocolate, while that is melting butter your bread pan and place your bread mixture into the pan. When the chocolate is melted you pour that mixture right on top of the bread mixture that is already inside your bread pan, if you like you can use a toothpick to get inside of the bread mixture so the chocolate seeps in.
   
5. Place into a preheated oven at 375 for 45 minutes.
   
6. For a really great dessert serve with cream cheese. Edited by jasunap - 16 years ago

Well Caryn, today is ammavasai, as promised another paayasam

PAZZA PRADHAMAN

Ingredients:
1 cup brown sugar
cup water
1 cup ripe plantain jam   ( recipe given below)
6 cups fresh coconut milk
3 tbs ghee
1 tbs fresh coconut, thinly sliced
1 tsp cardamom , crushed

Method:
Combine the brown sugar with the water in a heavy pan.
Cook over low heat, when it begins to boil, stir in the
Plantain jam and mix thoroughly.
Slowly stir in the coconut milk and simmer over low heat.
Stir occasionally and do not let the milk to boil.
Heat ghee in a small skillet, and fry the coconut pieces
Until they are golden brown. Pour the ghee and coconuts
Over the pradhaman and garnish with the crushed cardamom.
Remove from the stove and keep the pot covered until
Its time to serve. Serve either warm or cold.


Note: This is one of the staple desserts at feasts in Kerala.

Edited by Kavitha Ravi - 16 years ago

This might look like a simple recipe.
One has to taste to enjoy the heavenly dish.
I made it as neivedyam for Perumal.
I dedicate this dish to my dearest sister Uma (Fluidd)

NEYPAAYASAM

Ingredients:
2 cups   raw rice
2 cups of brown sugar
2 cups ghee
1/3 cup cashew nuts broken
2 tbs fresh coconut thinly sliced
2 tbs seedless raisins
1 tsp cardamom seeds crushed

Method:
Wash the rice, add 3 cups of water and boil in
A heavy bottomed pot on a medium flame.
Cook until the rice is well cooked and almost all the
Water has evaporated. Once you add the sugar the
Rice will stop cooking.

Place a pan on the stove add 3 tbs of water and melt the
Brown sugar. When the sugar has liquefied, transfer it
To the rice pot along with 3 tbs of ghee and keep stirring.
Reserve 3 tbs of ghee.
Keep adding the rest of the ghee to the rice, a couple of tbs
At a time, stirring until the rice absorbs all of it.
Cook for about 15 to 20 minutes.
When well cooked, the neypaayasam will start leaving the
Sides of the pot as you stir. Remove from the stove.

Heat the remaining ghee in a small skillet, add the cashew nuts
When they start turning golden, add the coconut slices and
Raisins. The raisins will become plump and the coconut slices
Light brown. Garnish the neypaayasam with the toasted nuts
Coconut slices and raisins. Sprinkle with cardamom powder.
Stir gently, tastes heavenly, warm or cold.

This dish was taught to me by my another sister Ammini.

.

 

Edited by Kavitha Ravi - 16 years ago

Well here is ragi kali.

RAGI   (KEZHVARAGU )   KALI

Ingredients:

1 cup of ragi flour
2 tbs of rice
tsp salt
4 cups of water
1 tsp ghee   (optional)

Method:
In a pot add the rice, water and salt and cook till
The rice is soft.
Then add the ragi flour as a heap and cover with a lid.
Let it cook for about 5 minutes on low heat.
Remove the cover and using a whisk or a wooden spoon
Stir the ragi mixture vigorously until you see no lumps.
Add in the ghee if you are using.
Cover and let it cook for about 15 minutes.
Stir nicely and off the stove.
When it is bearable hot, wet your hands and shape them
Into balls . Wet a container and put them in.
Serve with puli kulambu or fish curry.

Note: Normally the remainder kali balls are put in a
Container with water in the fridge. It will be used to
Make ragi koozh the next day. A refreshing drink for
A hot day.

 

Edited by Kavitha Ravi - 16 years ago