Baked Giant Mushrooms

Now this is on of my great inventions and I really feel proud of it. During my stay in Dubai, I happened to come across some great giant to medium sized mushrooms at a grocery store. I immediately thought of this recipe and proficiently accomplished the task! Now I have to share this with you because I really need you to try this. Its great for people on a diet. Enjoy!

Ingredients

Giant Mushrooms  -  5 ( white or brown)

Butter  -  2 oz

Olive oil  -  1 tsp

Milk  -  1/2 cup

Chicken Sausages or Chicken Tikka Chunks  -  1/3 cup (finely diced)

Flour  -  2 tblsp (leveled)

Pepper  - 1 tsp (leveled)

Salt  -  1/4 tsp or according to taste

Parsley -  2 tblsp chopped

sweet corn  - 1 tblsp (cooked)

Oyster sauce  -  1 tsp

Mozzarella cheese  -  grated for topping

Hummus  -  for topping

Method:

1.      Take each mushroom and gently remove its stalk and scoop out the inside with a teaspoon to make a cavity for filling. Preheat the oven at 180 degrees C with only the top grill on.

2.      In a saucepan melt butter with olive oil and add the chicken sausages or the tikka chunks along with sweet corn. Saute a little. 

3.      Now add in the pepper and salt, then flour. Keep mixing and then take it off flame to add milk. Mix well till no lumps are formed and the mixture thickens. Now add oyster sauce and put back on the flame and mix.

4.      In the end add the chopped parsley.

5.      Now let the mixture cool, after which add about a tablespoon full (or as required)  of it in the cavity of each mushroom till its completely filled to the top. Cover the top with grated mozzarella cheese.

6.     Place on a baking tray or in an oven proof dish and bake for 15 minutes at the preheated temperature or till the cheese melts and forms a golden covering. When serving, add a spoon of homos on each mushroom and sprinkle with a dash of parsley. Enjoy!

Pineapple Upside Down Cake

Its been long since my last post, was really tired. There are many recipes I still have to share but I guess im being quite lazy. Anyways, I'll try my best to be punctual from now on (fingers crossed). 

Now, coming to the recipe, this cake is such a treat to watch when baked! Looks marvelous and you really feel like giving yourself a good pat on the back! Here's the complete recipe. Enjoy! 

Ingredients

Dairy White Butter  -  6 oz
Eggs  -  4
Flour  -  6 oz
Baking Soda  -   1/4 tsp
Baking powder - 1 tsp

Yellow food color  -  2 or 3 drops
Castor Sugar  -  4 oz

Brown Sugar  -  2 oz
Pineapple essence  -  1 tsp
Pineapple syrup  -  1/4 cup

For Base:

Dairy White Butter   -  3 tblsp
Brown Sugar  -  3 tblsp
Pineapple slices -   8

Cherries  -  8

Method

1.      Preheat oven to 180 degree C. Use a 9 inch spring-form baking pan. Cover the base and sides of the pan from the outside with aluminum foil. Now grease the inside.

2.       For base, add butter and sugar to a saucepan and heat till it caramelizes a bit, not too much. let it cool a little and then pour it into the baking pan, spread evenly. Place the pineapple slices on it till they evenly fit. place a cherry in the middle empty circle of each slice.

3.   For the cake batter, beat butter and sugars in large bowl till fluffy. Add eggs one by one and then pineapple essence. Beat well.

4.      Sieve together flour, baking soda and powder.

5.      Now gradually add this sieved mixture into beaten butter mixture on low speed.

6.      Lastly add the syrup and fold well. Pour onto the prepared base and bake for 40 to 45 minutes until done.

7.     Let it cool for 10 minutes and then open the spring-form pan. 

8.  Invert the serving dish on top and turn the pan upside down to reveal a beautiful pineapple upside down cake!

Italian Tiramisu

Ingredients

For Sponge:

Eggs  -  4

Flour  -  4 oz

Castor sugar  -  4 oz

For Filling:

Cream cheese  -  8 oz (1 cup)

Curd cheese  -   8 oz (1 cup)

Icing Sugar  -  8 oz (1 cup)

Cream  -  8 oz

Castor Sugar  -  2 oz

For Coffee Liquid:

Icing Sugar  -  1 – 2 tblsp

Coffee  -  1 tblsp

Water  -  ¾ to 1 cup

Method:

1.      Make sponge cake by beating eggs with sugar and folding in the flour. Add to a 9” greased baking pan and bake in a preheated oven at 180 degrees C for 20-25 minutes. Cool and then cut in half horizontally to make two equal layers.
2.      For the filling, beat cream cheese and curd cheese together. Add icing sugar and beat well till fluffy.
3.      Whip cream separately with castor sugar and then add it to the cheese mixture. Mix thoroughly.
4.      Make coffee liquid by combining all its ingredients. Place one layer of sponge in a 9” round Pyrex dish and pour half of the coffee liquid all over it equally.
5.      Now add half of the filling on top and then place the other sponge layer over it by pressing a little into the filling. Pour the remaining coffee liquid and then the filling on top to completely cover the sponge, smooth the top with a spatula.
6.      Dust with some cocoa powder and icing sugar. Decorate with chocolate shaving and serve chilled. Serves 10 to 12.

 

Zeera (Cumin) Biscuits

Ingredients

Butter   -  4 oz (100 g)

Castor Sugar  -  2 oz

White Cumin  -  1 tsp

Egg  -  1

Flour  -  8 oz

Baking Powder  -  ¼ tsp

Salt  -  ½ tsp

Vanilla Essence  -  ½ tsp

Method:

1.      Beat butter and sugar till completely mixed.

2.      Add in vanilla essence, egg, white cumin and salt.

3.      Now add in the sieved flour and baking powder mixture and stop beating when the mixture gets crumbly.

4.      Now use your hands to mix and make soft dough. Refrigerate for about 10 minutes.

5.      Roll the dough with about half inch thickness, and make cookies with a cookie cutter.

Cinnabons (Cinnamon Rolls)

Ingredients

Flour  -  12 oz  (3 cups)

Milk Powder  -  3 tblsp

Egg  -  1

Castor Sugar  -  3 tblsp (heaped)

Instant Yeast  -  1 sachet (11 g) or 2 tblsp

Oil  - 2 – 3 tblsp

Lukewarm Water to knead

For Filling:

Cinnamon Powder  -  1 tblsp (flat)

Brown Sugar  -  1 cup

For Caramel Topping:

Brown Sugar  -  ½ cup

Cream  -  4 tblsp

Butter  -  2 tblsp

Method

1.      For dough, mix together flour, dry milk, instant yeast, egg, caster sugar, and knead with warm water into soft dough. Add oil to the base of kneading bowl and on top of the dough and cover it. Leave it to rise for 1 hour.
2.      Roll the dough into a large rectangular shape, brush lightly with butter, spread with brown sugar and cinnamon powder mixture and some crushed walnuts (optional).
3.      Roll like a swiss roll, then cut the dough into 2 inch pieces, press lightly again and place on a greased baking tray, leave to rise again for ½ an hour.

4.      Now brush them with beaten egg yolk, bake in a preheated oven at 200 degrees C for 15 to 20 minutes till golden.
5.      Make the caramel topping by heating butter and sugar in a sauce pan till dissolved. Then add cream and mix well till sauce thickens a bit.
6.      Pour this hot sauce on top of the cinnabons and serve immediately.