Hot Cross Bun Bread and Butter Pudding

You’ll need:
650g of hot cross buns – I used a ‘hot cross loaf’ (available in some supermarkets) and a pack of 4 supermarket buns
Butter -  about 125g, softened.  The drier your hot cross buns are, the more butter you’ll need
300ml single cream
350ml milk (whole or semi skimmed)
4 large eggs
100g caster sugar
Vanilla pod (or 1 teaspoon vanilla extract)
To prepare:
Cut the hot cross buns into slices about 1cm thick.  I took the crusts off the loaf too and cut the slices into the same size pieces as the buns.  Cut the buns downwards so you get a little bit of cross on each one.  Butter each piece generously.
When you chose your baking dish you need to make sure that you have another one bigger to put the serving dish in as you’re going to make a ‘bain marie’ in the oven.  You can use a roasting tin or similar.
So identify your oven proof serving dish (probably about 20-25cm long) and line the pieces of hot cross bun in the dish.  They need to overlap and with the buttered layer leaning against the edge of the dish.  When you’ve done the first layer, add a sprinkling of mixed fruit (couple of tablespoons, more if you wish) before putting the next layer on top.  I added another sprinkling of fruit on the top.
In a large bowl whisk the eggs and sugar together until it goes pale and frothy.
Slice along the length of the vanilla pod and then put it (whole) in a non-stick pan with the milk and cream.  Very gently heat the milk/cream mixture until it is hot, but not boiling.  Stir regularly otherwise it will stick to the bottom.  If it does stick, stop stirring and find your sieve.
Once it’s hot, you need to pour it over the egg mix, whisking all the time (to stop it scrambling).  If you need to sieve it, pour it in slowly through the sieve whisking as you go.  Take out the vanilla pod, scrape the seeds out with a sharp knife and add them back to the custard mix.
Pour over the hot cross buns and leave to stand for at least 10 minutes.

Let your bun and custard mixture soak

Boil the kettle and put the oven on to 180C, 160C (fan), Gas Mark 4.
Put baking dish containing the pudding into the baking tray/roasting tin.  If it’s easy to lift it into the oven, fill the roasting tin with boiling water (don’t get it in the pudding) until it comes about half way up the baking dish.  I have to use a baking tray so put it in the oven first and then fill the tray from the kettle.
Bake for about 45 minutes until set but with a slight wobble at the top.

Hot Cross Bun and Butter Pudding ready to serve

Serve with ice cream, cream, custard.
Enjoy x

Source :- Bake Yummy

Recipe of Eggplant Parmesan

Ingredients

    1  medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
    Cooking spray
    1/3  cup finely shredded Parmesan cheese
    1/4  cup Progresso® dry bread crumbs (any flavor)
    2  teaspoons olive or vegetable oil
    1  cup spaghetti sauce
    1 1/2  cups shredded reduced-fat mozzarella cheese (6 ounces)

Directions

1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm.
4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.

Nutrition Info

• 1 Serving

• Calories195
• Total Fat10g
  (Saturated Fat 4g)
• Cholesterol20mg
• Sodium480mg
• Total Carbohydrate18g
  (Dietary Fiber 3g)
• Protein11g

• Percent Daily Value*

• Vitamin A 12%
• Vitamin C 6%
• Calcium28%
• Iron 4%

• Exchanges

• Fat1
• High-Fat Meat1 1/2
• Starch1
• Vegetable1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

• Health Twist

  Eggplant Parmigiana is typically a high-fat dish. But this leaner version broils—instead of fries—the eggplant, for a significant fat and calorie savings.

• Purchasing

  Male eggplants have fewer seeds than the female variety does. Because these seeds are bitter, male eggplants are preferred. You can spot male eggplants because they have a rounder, smoother blossom end or base.

Macaroni and Cheese

 

Ingredients

    2  cups uncooked elbow macaroni (7 ounces)
    1/4  cup butter or margarine
    1/4  cup Gold Medal® all-purpose flour
    1/2  teaspoon salt
    1/4  teaspoon pepper
    1/4  teaspoon ground mustard
    1/4  teaspoon Worcestershire sauce
    2  cups milk
    2  cups shredded or cubed Cheddar cheese (8 ounces)

Directions

1. Heat oven to 350ºF.
2. Cook macaroni as directed on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constanly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.

• 1 Serving

• Calories400
• Total Fat22g
  (Saturated Fat 11g)
• Cholesterol45mg
• Sodium560mg
• Total Carbohydrate34g
  (Dietary Fiber 1g)
• Protein17g

• Percent Daily Value*

• Vitamin A 18%
• Calcium30%
• Iron 10%

• Exchanges

• Fat2
• High-Fat Meat1
• Milk1
• Starch1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

• Time Saver

  Purchase the cheese already shredded in an 8-ounce package.

• Variation

  And this is just the beginning! While stirring the cooked macaroni into the cheese sauce, try adding sliced ripe or green olives or bite-size pieces of cooked vegetables, hot dogs or cooked sausage.

• Variation

  Add a 4-ounce can of chopped green chilies, drained, for a perked-up version of mac and cheese.

how to make donuts

 Contents

• 1 Ingredients
• 1.1 Ingredients for Fried Glazed Donuts
• 1.2 Ingredients for Baked Glazed Donuts
• 1.3 Ingredients for Canadian Fried Dough
• 2 Steps
• 2.1 Method One: Fried Glazed Doughnuts
• 2.2 Method Two: Baked Glazed Donuts
• 2.3 Method Three: Canadian Fried Dough

 Ingredients

Ingredients for Fried Glazed Donuts

• 2 (.25 ounce) envelopes active dry yeast
• 1/4 cup warm water (105° to 115° F)
• 1 1/2 cups lukewarm milk
• 1/2 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• 1 quart vegetable oil for frying

For glaze:

• 1/3 cup butter
• 2 cups confectioners' sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water or as needed

Ingredients for Baked Glazed Donuts

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1 teaspoon salt
• 3/4 cup milk
• 2 eggs, beaten
• 1 teaspoon vanilla extract
• 1 tablespoon shortening (or 2 tablespoons melted butter)

For glaze:

• 1 cup confectioners' sugar
• 2 tablespoons hot water
• 1/2 teaspoon almond extract

Ingredients for Canadian Fried Dough

• 1/2 cup warm water (110° F or 45° C)
• 5 teaspoons active dry yeast
• 1 pinch white sugar
• 1 cup warm milk (110° F or 45° C)
• 1/3 cup white sugar
• 1 1/2 teaspoons salt
• 1 teaspoon vanilla extract
• 3 beaten eggs
• 1/3 cup vegetable oil
• 5 cups whole-wheat flour, divided
• 1 quart vegetable oil for frying

For dusting:

• 2 cups white sugar
• 1/2 teaspoon ground cinnamon, or to taste

 

Steps

Method One: Fried Glazed Doughnuts

Mix the yeast and the warm water together in a small ramekin. The yeast needs warm water to activate; it will help the doughnut dough rise and stay fluffy. Let activate for 5 minutes.

 In a mixer on a low speed, mix together yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Alternately, you can use a wooden spoon and mix by hand, but be sure to mix together the dry ingredients first, then the wet ingredients separately, and then combine the two.

Beat in remaining flour 1/2 cup at a time over low speed. Do this until the dough no longer sticks to the bowl.

Knead the dough with your hands and knuckles for 5 minutes until the dough is smooth but elastic.

Set the dough into a greased bowl to rise. Cover with a towel and let stand until dough doubles in volume, about 1 hour. Dough will be ready when you can press a finger into it and the indentation stays.

On a floured surface, roll the dough out until it's about 1/2 inch thick. Cut with a floured doughnut cutter, or cut into doughnut shapes by hand.

Let the doughnuts rise again until double their size, about 30 - 60 minutes. Lay them out on a tray and cover them with a large, clean towel.

While doughnuts are rising, prepare the glaze. This is a classic butter glaze, not unlike the Krispy Kreme glaze that is popular in America. To make the glaze:

·         Melt butter in a saucepan over medium heat. Be careful not to burn the butter.

·         Take the butter off the iron and stir in confectioners' sugar and vanilla until smooth.

·         Stir in hot water one tablespoon at a time until the icing is thin, but not watery.

Heat the oil in a deep-fryer or skillet until oil reaches a temperature of 350° F (175° C). Use a kitchen thermometer for maximum precision.

• To avoid a greasy taste, heat the oil up on medium high for five minutes, and then gently reduce the heat until thermometer reads 350°.

Slide the donuts into the oil carefully, with metal tongs or a spatula. Turn the doughnuts over when they float up to the surface. Fry evenly on both sides until golden brown.

Remove doughnuts from oil and let drain on a wire rack. Make sure any excess oil drips off the doughnut before you glaze it.

While doughnuts are still warm, dip doughnuts into the glaze, coating evenly. Set to dry on a wire rack and enjoy immediately.

Method Two: Baked Glazed Donuts

Preheat your oven to 325° F (165° C). Lightly grease a doughtnut pan.

Into a large bowl, sift together flour, sugar, baking powder, nutmeg, cinnamon and salt.

Stir milk, eggs, vanilla and shortening together before incorporating into dry mix. Beat the batter together until well blended.

Fill the doughnut pan so that each cup is 3/4 full. The doughnuts will rise as they bake in the oven.

Bake the doughnuts for 8-10 minutes, until they are springy when touched. Allow to cool slightly before removing from pan.

Make and apply the glaze. In a small bowl, mix together confectioners' sugar, hot water and almond extract until smooth and creamy. Dip the still-warm doughnuts into glaze and let excess drip off.

Method Three: Canadian Fried Dough

In a large bowl, mix yeast, warm water, and pinch of sugar together until foam begins to show, about 5 minutes.

Into the yeast mixture, stir in milk, 1/3 cup sugar, salt, vanilla extract, eggs, and 1/3 cup vegetable oil. Stir until the sugar has dissolved completely.

Mix in about 2.5 cups of the whole-wheat flour. Stir until the dough is too stiff to add more flour. Turn the dough out onto a floured surface, and begin to knead in more flour until the dough is no longer sticky. Continue kneading until dough is smooth and elastic, about 10 minutes.

Form the dough into one big ball, place into a greased bowl, and cover. Let rest until the dough has doubled in size, about 1 hour.

Place the dough back on a well-floured surface and knead again to reshape it. Break off a piece of dough roughly the size of a heaping tablespoon.

Shape the heaping tablespoon of dough into a thin strip or an oval shape. You can use a rolling pin or your hands. The dough should be 1/4 inch thick. In Canada, friend dough is often called "Beaver Trails," so let your imagination run wild!

·         Place rolled bits of dough under a cloth to rise while you shape the remainder of the dough.

Heat oil in a deep-fryer or large skillet to 375° F (190° C). Oil should be at least 4-5 inches deep in your fryer or skillet.

While oil is heating, combine 2 cups of sugar with cinnamon and set aside for dusting.

Gently introduce pastries into the frying oil, one at a time, cooking for 1-2 minutes per side, until golden brown. Remove onto a wire rack.

Remove excess oil from fried pastries with paper towels. Dip each pastry into the cinnamon sugar mixture while still warm.

Tips

• Remember to flour the surface very well, once it gets a grip on your work top - it will not let go.

Warnings

·         Be careful not to burn yourself with the hot oil. It hurts.

Lentil Salad

Preparation Time:  7 min    
Recipe Type :    Soups/Salads
Cooking Time :  25 min    
Standing Time :   5-8 mins
Yield : 4 (4 servings)

Description :  Lentil Salad Recipe made easy, learn how to make Lentil Salad Recipes at home.

Recipe of Lentil Salad
Ingredient Name	Unit	Quantity
dried lentils	pounds	1
freshly ground black pepper	tsp	1/8
ground cumin seeds	tsp	1
lemon juice	tsp	4
minced parsley, well-packed	cup	1
olive oil	cup	1/2
salt	to taste
scallions	number	4

 Directions | How to make Lentil Salad

In a 3- to 4-quart pot, combine the lentils with 5-1/2 cups of water. Add the cumin, 1 teaspoon salt and bring to a boil. Cover, and simmer gently for 25 minutes. Remove cover and let the lentils cool a bit. Slice the scallions in very fine rounds halfway up their green sections. When lukewarm, add the remaining salt, the lemon juice, the black pepper, oil, parsley, and scallions.
Stir and cool. Serve at room temperature or cold.

Vegetable Fajitas

 

Preparation Time:  7 min   
Recipe Type :    Veg-Main
Cooking Time :  25 min   
Standing Time :   5-8 mins
Yield : 4 (4 servings)     

Description :  Vegetable Fajitas Recipe made easy, learn how to make Vegetable Fajitas Recipes at home.
 

Recipe of Vegetable Fajitas
Ingredient Name	Unit	Quantity
Black Pepper Powder	tsp	1
Cilantro/corriander leaves	tbsp	1
Green Pepper	number	1
medium Onion (Chopped fine)	number	1
Mexican Tortillas or Chapatis	number	7-8
Oil	to fry
red Chillies	number	2
Red Pepper Chopped Julliene	number	1
Salt	to taste
Yellow Pepper	number	1

 Directions | How to make Vegetable Fajitas

 Saute the onion and red chillies in heated oil.
When onion becomes translucent, add the bell peppers. Stir well and cook until bell peppers become tender.
Add salt, pepper and Cilantro leaves (finely chopped).
Allow to cool.
Roll the above mixture in the Mexican Tortillas or Chapatis. About 1 tbsp in each.
Serve as a starter or an entire. Very Delicious and filling. 

Banana Raita

Banana raita, this delectable raita will transform any preconceived notions you have about the banana, and make you fall instantly in love with. It is rich in potassium that will benefit hypertensive people wanting to loss weight. I’ve used low-fat curds not only to cut down on fat as weight gain is a ladder to heart diseases.

Preparation Time: 5 mins
Makes 4 servings

Ingredients

1 cup fresh low-fat curds beaten
1/2 cup chopped banana
1/2 tsp freshly ground mustard
1/2 tsp finely chopped green chillies
1 tsp sugar
salt to taste

Method

1. Combine all the ingredients together in a bowl and mix well. Serve chilled.

Fattoush [Arabic Salad]

Fattoush Recipe

Ingredients

1 Large Pita Bread, cut into 1-inch squares

3 Green Onions, chopped

Romaine Lettuce

1 large Tomato

1 Cucumber

Vinegar, to taste (I’d say a couple tablespoons, if not more)

4 cloves Garlic, smashed

1 tablespoon Sumac

1-2 tablespoon Olive Oil

Sea Salt, to taste

 

Directions

Preheat oven to 400 degrees.

Place pita bread pieces on a baking tray and bake for 10-15 minutes, until hardened.

Mix together the vegetables.

Then add the garlic, olive oil, vinegar, salt and sumac.

Top the salad off with the pita bread.

Servings: 4

vada pav recipe

Mumbai’s very own burger. The vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, it is served inside a small "Laddi Pav".

Preparation Time: 10 mins.
Cooking Time: 30 mins.

Ingredients

10 ladi pavs (small squares of white bread)
1 1/4 recipe Dry Garlic Chutney

For the vada filling 1 3/4 cups boiled and mashed potatoes
2 1/2 green chillies, chopped
1 3/4 tbsp grated garlic
1 1/4 tsp mustard seeds ( rai / sarson)
1/3 tsp asafoetida (hing)
7 1/2 to 10 curry leaves (kadi patta)
2/3 tsp turmeric powder (haldi)
1 1/4 tbsp oil

For the outer covering cup besan (Bengal gram flour)
1/3 tsp turmeric powder (haldi)
a pinch of baking soda
1 1/4 tsp oil
salt to taste

Other ingredients oil for deep-frying

Method
For the vada fillling

1. Pound the green chillies, ginger and garlic using a mortar and pestle.
2. Heat the oil and add the mustard seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
3. Add the pounded mixture and sauté again for a few seconds.
4. Add the potatoes, turmeric powder and salt and mix well.
5. Remove from the fire and cool.
6. Divide into 8 equal portions. Shape into rounds.

For the outer covering

1. Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.
2. Dip each round of the vada filling into the batter and allow it to coat the mixture well .
3. Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.

How to proceed

1. Slice each pav into half and spread some dry garlic chutney inside.
2. Place one vada in each pav and serve immediately. 

 

Tips

1. Laddi pavs are small square shaped white bread rolls which are available at local bakeries.
2. You can also use bread roll or slices if the pav is not available.