Persians are fun loving people and the Parsi community celebrate every possible festival with equal flavor.
They eat sweets for Nowruz/Norooz and Diwali, dance for New Year and dress up for Christmas, their marriages, fashions and other celebrations are accompanied by the legendary feasts of meat, sweets and fish specialties.
Though cosmopolitan Parsis believe strongly in their religion and their children are trained to understand the scriptures.
Every child is initiated into the Zoroastrian religion at a function called the Navjot.
Persian/Parsi weddings too are occasions for fun, frolic, dancing and merrymaking. Bottles of colorful aerated drinks are served with fish cooked in banana leaves, mutton pulao, fried chicken and dal, the sweets too are rich and creamy. Parsi pickle, made with carrots, sugar and raisins and vinegar is finger licking and tasty.
Almost all Parsi families hold a Jashan or festive celebration on birthdays, anniversaries or to mark success in business or education. Recitations from scriptures, intoned musically by priests are a highlight. The holy fire is venerated and fruit, nuts, sweets are offered in thanksgiving .
Naturally a feast of typically Parsi delicacies is also served on this occasion.
Persian wines and whiskeys;
Parsees like their whiskey and wines; It's called the Parsee Peg for some reason. If someone asks for a Parsee Peg in India, you've asked for a lot of whiskey and wine - you measure out five fingers worth of whiskey in a glass.
The Persian culture invented alcohol 7500 years ago to preserve fresh fruit from the summer time, through fermentation in ceramic jars, so that they can be consumed in the winter cold winter months, and help people stay warm.
Persian and Parsees are really obsessed with foods and drinks. It's one of the things to miss in our Pizza Express culture.
Unlike a majority of religions in India and around world, the Parsis do not have the concept of fasting.
They are known, on every possible occasion, to enjoy a hot meal of Sheesh-Kabaabs, Lamp-chubs, Dhansak, Sali Gosh, chicken farcha and the list goes on.....
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
How To Make A Mai Tai Cocktail
Mai Tai Cocktail. The cocktail you always have on holiday but can never make back home - well now you can! A combination of five liqueurs assures this is a feisty one. Savour our Mai Tai Cocktail.
If you want to make this home made Mai Tai Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
Step 1: You will need:
* 30 ml light rum
* 30 ml gold rum
* 15 ml orange curaçao
* 15 ml almond liqueur (amaretto)
* 10 ml grenadine
* 15 ml lime juice
* crushed ice
* ice cubes
* a sprig of mint
* 1 50/25ml measuring cup
* 1 cocktail shaker
* 1 strainer (or sieve)
* 1 wooden pestle (or similar)
* 1 chopping board
* 1 sharp knife
* 1 juice squeezer
* 1 old-fashioned glass
* 1 short straw
Step 1: Prepare your cocktail
First, take some ice cubes and crush them by hitting them lightly into the palm of your hand, using a pestle or something similar. Set aside for later.
Half fill the shaker with ice cubes.
Add the light rum, gold rum, orange curaçao, amaretto and grenadine.
Cut a lime in half, squeeze one half and add this to the shaker
Secure the lid on the shaker and shake well.
Remove the lid and fit the strainer over the shaker.
Step 3: Present your cocktail
Almost fill the old-fashioned glass with crushed ice and strain the cocktail into the glass.
Add the sprig of mint to decorate, the short straw and serve.
Source --> VIDEOJUG.COM
If you want to make this home made Mai Tai Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
Step 1: You will need:
* 30 ml light rum* 30 ml gold rum
* 15 ml orange curaçao
* 15 ml almond liqueur (amaretto)
* 10 ml grenadine
* 15 ml lime juice
* crushed ice
* ice cubes
* a sprig of mint
* 1 50/25ml measuring cup
* 1 cocktail shaker
* 1 strainer (or sieve)
* 1 wooden pestle (or similar)
* 1 chopping board
* 1 sharp knife
* 1 juice squeezer
* 1 old-fashioned glass
* 1 short straw
Step 1: Prepare your cocktail
First, take some ice cubes and crush them by hitting them lightly into the palm of your hand, using a pestle or something similar. Set aside for later.
Half fill the shaker with ice cubes.
Add the light rum, gold rum, orange curaçao, amaretto and grenadine.
Cut a lime in half, squeeze one half and add this to the shaker
Secure the lid on the shaker and shake well.
Remove the lid and fit the strainer over the shaker.
Step 3: Present your cocktail
Almost fill the old-fashioned glass with crushed ice and strain the cocktail into the glass.
Add the sprig of mint to decorate, the short straw and serve.
Source --> VIDEOJUG.COM
How To Make A Caipirinha Cocktail
Caipirinha Cocktail. This world-famous, Brazilian cocktail is both tangy and sweet and great to serve at parties. Relish our Caipirinha Cocktail.
If you want to make this home made Caipirinha Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need :
* 2 tsp granulated sugar
* 1 lime, cut into 8 wedges
* 75 ml cachaça
* ice cubes
* 1 strawberry, to decorate
* 1 50/25ml measuring cup
* 1 wooden pestle (or similar)
* 1 sharp knife
* 1 chopping board
* 1 old fashioned glass
Step 1: Prepare your cocktail
Take some ice cubes and crush them by hitting them lightly with the pestle in the palm of your hand.
Cut the lime in half and both halves into 4 wedges then put them into the glass.
Add the sugar and just a dash of cachaça and using the pestle, muddle the sugar into the lime.
Fill the glass to the top with ice, add the 75ml of cachaça, 2 straws and stir well.
Step 2: Present your cocktail
Make a cut into the bottom of the strawberry, place it on to the edge of the glass and serve.
source-->VIDEOJUG.COM
If you want to make this home made Caipirinha Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
You will need :
* 2 tsp granulated sugar
* 75 ml cachaça
* ice cubes
* 1 strawberry, to decorate
* 1 50/25ml measuring cup
* 1 wooden pestle (or similar)
* 1 sharp knife
* 1 chopping board
* 1 old fashioned glass
Step 1: Prepare your cocktail
Take some ice cubes and crush them by hitting them lightly with the pestle in the palm of your hand.
Cut the lime in half and both halves into 4 wedges then put them into the glass.
Add the sugar and just a dash of cachaça and using the pestle, muddle the sugar into the lime.
Fill the glass to the top with ice, add the 75ml of cachaça, 2 straws and stir well.
Step 2: Present your cocktail
Make a cut into the bottom of the strawberry, place it on to the edge of the glass and serve.
source-->VIDEOJUG.COM
How To Make A Pina Colada Cocktail
Pina Colada Cocktail. As the song goes, "if you like Pina Coladas... And the taste of champagne," you can't go wrong with this creamy recipe! Appreciate our Pina Colada Cocktail.
If you want to make this home made Pina Colada Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
* 50 ml rum
* 50 ml coconut rum
* 50 ml coconut cream
* 3 pineapple chunks
* 2 scoops of crushed ice
* 1 25ml/50ml measure
* 1 chopping board
* 1 blender
* 1 highball glass
* short straws
Step 1: Prepare your cocktail
Into the jug of the blender add the light rum, coconut rum, coconut cream and crushed ice. Put the blender onto a low speed and blend for about 20 seconds. When blended, pour the drink into the highball glass.
Step 2: Present your pina colada cocktail
Add a slice of pineapple to the side of the glass and enjoy this rich, creamy pina colada cocktail as an aperitif to a light summer's meal.
If you want to make this home made Pina Colada Cocktail ,follow our video recipe.
You need the following Ingredients for 1 Units:(Preparation Time:5 minutes)
* 50 ml rum
* 50 ml coconut rum* 50 ml coconut cream
* 3 pineapple chunks
* 2 scoops of crushed ice
* 1 25ml/50ml measure
* 1 chopping board
* 1 blender
* 1 highball glass
* short straws
Step 1: Prepare your cocktail
Into the jug of the blender add the light rum, coconut rum, coconut cream and crushed ice. Put the blender onto a low speed and blend for about 20 seconds. When blended, pour the drink into the highball glass.
Step 2: Present your pina colada cocktail
Add a slice of pineapple to the side of the glass and enjoy this rich, creamy pina colada cocktail as an aperitif to a light summer's meal.
How To Make A Sex On The Beach Cocktail
This video shows you how to make a Sex On The Beach Cocktail as it should be done.
* Serves:1
* Preparation Time:5 minutes
* Cooking Time:10 minutes
For this home made Cocktail video recipe you need the following Ingredients:
* 50 ml vodka
* 150 ml orange juice
* 25 ml peach liqueur
* 1 dash grenadine
* 1 cherry
* ice cubes
* 1 50/25ml measure
* 1 knife
* 1 chopping board
* 1 cocktail shaker
* 1 strainer
* 1 highball glass
* 1 straw
Step 1: Prepare the cocktail
Add 3 ice cubes to the cocktail shaker, followed by the vodka, peach liqueur and orange juice.
Put on the lid and shake well
Add 3 ice cubes to the highball glass and strain the cocktail over the ice.
Finally, add the dash of grenadine for the perfect sex on the beach cocktail.
Step 2: Present the cocktail
Slice a groove in the bottom of the cherry and place it on the side of the glass.
Add the straw and serve.
Step 4:Now relax and enjoy our sex on the beach cocktail.
How To Make A Chocolate Godiva Kiss Martini Cocktail
Thanks for watching our video How To Make A Chocolate Godiva Kiss Martini Cocktail For more how to videos, expert advice, instructional tips, tricks, guides and tutorials on this subject, visit the topic Drinks.
Visit http://www.drinkstv.com/recipe5504.aspx?ref=tube to download and print this video drink recipe and more!
How To Make Vanilla Custard
Vanilla Custard Recipe. Creamy Vanilla Custard flavoured with coffee, rum or chocolate. Can be served with a variety of tasty desserts. Experience our Vanilla Custard recipe.
Step 1: You will need
* 6 egg yolks
* 100 g sugar
* 230 ml milk
* 230 ml cream
* 1 vanilla pod
* 2 bowls
* 1 saucepan
* 1 whisk
* 1 wooden spoon
* 1 sieve
* 1 cutting board
* 1 knife
Step 2: Prepare the vanilla pod
Begin by cutting the vanilla pod lengthwise without cutting it all the way through. Next, scrape the pulp from the inside and put both the pod and the pulp into a pan.
Step 3: Warm the milk and cream
Now place the pan over a medium heat adding the cream and milk, being careful not to let it boil. Allow it come to a slow simmer and then immediately remove it from heat.
Step 4: Blend the yolks and sugar
In a bowl mix the yolk and sugar together with the whisk, blending well until the mixture turns pale.
Step 5: "Temper" the yolks
While continuing to whisk the yolk and the sugar, slowly add some of the milk into the bowl a little at a time. This action is called “tempering.”
It is done to slowly bring the temperature of the egg mixture up to the temperature of the milk without cooking the eggs. When the eggs are tempered, add them to the milk. Mix together gently without creating a foam.
Step 6: Cook the custard
Place the mixture over a medium heat while slowly stirring using the wooden spoon. Be sure to scrape the spoon along the bottom of the pan so that the custard does not stick and overcook.
Continue to cook until the mixture begins to thicken. The sauce is thick enough when you can draw a line along the surface of the spoon with your finger and the line remains visible.
VIDEOJUG TIP:
The custard should never be allowed to come to a boil. The moment it begins to thicken, remove from the heat. If it overcooks the custard will curdle and you'll have to start again!
Step 7: Strain the custard
After removing the custard from the heat, immediately pour it through a sieve and strain. It needs to have a smooth but slightly clingy consistency.
Step 8: Serve
Serve your custard with fresh berries or any puddings and serve it either hot or cold.
VIDEOJUG TIP:
The custard can be flavoured by adding: Instant coffee (add to milk and cream as it comes to a simmer); Rum (add in at the end of cooking along with 2 Tbsp of coconut milk); or Chocolate (add about 75 g. just before straining the custard).
Custards, Jams, Curds & Coulis:
How To Make Vanilla Custard
Step 1: You will need
* 6 egg yolks
* 100 g sugar
* 230 ml milk
* 230 ml cream
* 1 vanilla pod
* 2 bowls
* 1 saucepan
* 1 whisk
* 1 wooden spoon
* 1 sieve
* 1 cutting board
* 1 knife
Begin by cutting the vanilla pod lengthwise without cutting it all the way through. Next, scrape the pulp from the inside and put both the pod and the pulp into a pan.
Step 3: Warm the milk and cream
Now place the pan over a medium heat adding the cream and milk, being careful not to let it boil. Allow it come to a slow simmer and then immediately remove it from heat.
Step 4: Blend the yolks and sugar
In a bowl mix the yolk and sugar together with the whisk, blending well until the mixture turns pale.
Step 5: "Temper" the yolks
While continuing to whisk the yolk and the sugar, slowly add some of the milk into the bowl a little at a time. This action is called “tempering.”
It is done to slowly bring the temperature of the egg mixture up to the temperature of the milk without cooking the eggs. When the eggs are tempered, add them to the milk. Mix together gently without creating a foam.
Step 6: Cook the custard
Place the mixture over a medium heat while slowly stirring using the wooden spoon. Be sure to scrape the spoon along the bottom of the pan so that the custard does not stick and overcook.
Continue to cook until the mixture begins to thicken. The sauce is thick enough when you can draw a line along the surface of the spoon with your finger and the line remains visible.
VIDEOJUG TIP:
The custard should never be allowed to come to a boil. The moment it begins to thicken, remove from the heat. If it overcooks the custard will curdle and you'll have to start again!
Step 7: Strain the custard
After removing the custard from the heat, immediately pour it through a sieve and strain. It needs to have a smooth but slightly clingy consistency.
Step 8: Serve
Serve your custard with fresh berries or any puddings and serve it either hot or cold.
VIDEOJUG TIP:
The custard can be flavoured by adding: Instant coffee (add to milk and cream as it comes to a simmer); Rum (add in at the end of cooking along with 2 Tbsp of coconut milk); or Chocolate (add about 75 g. just before straining the custard).
Custards, Jams, Curds & Coulis:
How To Make Vanilla Custard
How To Make A Yule Log
Yule Log Recipe. This delectable chocolate and cream sponge cake is ideal to serve over the Christmas period. With Videojug's excellent video, this can become a favourite all year round. Relish our Yule Log recipe.
Step 1: You will need… .
* 6 large eggs, separated
* 140 g caster sugar
* 60 g cocoa powder
* 220 ml double cream
* 230 g plain chocolate
* 2 large eggs, separated
* 2 tbsp water
* icing sugar for dusting
* a knob of butter for greasing
* 2 baking trays relined with parchment paper
* 1 saucepan
* 1 spatula
* 1 whisk
* 1 wooden spoon
* 1 electric mixer
* cling film
* 3 large bowls
* 1 small bowl
Step 2: Preheat the oven
Set the oven to 180ºC (350ºF/ gas mark 4)
Step 3: Break the chocolate
To begin making the chocolate sauce, break the chocolate roughly into pieces into the metal bowl then add the water.
Step 4: Melt the chocolate
Place a saucepan onto a high heat, half filled with water and bring it to a simmer. Put the bowl of chocolate on top of the pan and allow it to melt, stirring occasionally which will take about 5 minutes. Once melted remove from the heat and mix into a smooth paste.
Step 5: Mix with egg yolks
Pour the two egg yolks into a separate large bowl and taking your whisk, beat them lightly. Spoon in the melted chocolate and stir well.
Step 6: Whip the egg whites
Tip the two egg whites into a large bowl and with your mixer on a high setting, whip into soft peaks.
Step 7: Add egg whites
Into the bowl of melted chocolate, spoon in the stiffened egg whites with your spatula and gently begin to fold in. This keeps the air in and creates a light, fluffy consistency.
Step 8: Seal and chill
Cover the bowl with cling film and seal tightly, then place in the fridge and chill for 1 hour.
Step 9: Grease the paper
Coat the paper on the baking tray with a layer of butter.
Step 10: Make the sponge
Add the six egg yolks into a large bowl and whisk briefly until they begin to slightly thicken. Add the caster sugar and whisk again for roughly 30 seconds. Finally add the cocoa powder and whisk well.
Step 11: Whip the egg whites
Take the egg whites from the six eggs and put them into a large bowl. With your mixer on a high setting, whip until they form soft peaks.
Step 12: Add egg whites
Add the stiffened egg whites to the chocolate mix and fold in with your spatula.
Step 13: Layer the chocolate mix
Pour the chocolate mix into the relined baking tray and smooth to the edges with your spatula.
Step 14: Bake
Place the tray into the centre of the preheated oven and bake for 20-25 minutes or until it becomes spongy. Once baked allow to cool in the tray, for roughly 30-45 minutes.
Step 15: Dust the tray
Whilst the sponge is cooling, liberally dust the second relined baking tray with icing sugar. Then lay the cooled chocolate sponge onto the dusted tray, parchment paper side up and remove the paper.
Step 16: Whip the cream
Pour the cream into a bowl and with your electric mixer switched onto a high setting, whip the cream for roughly 3 minutes to form soft peaks.
Step 17: Spread the mix
Spread the chocolate mix evenly, all over the sponge, then spread over the whipped cream.
Step 18: Roll into a log
Carefully roll up the cake to make a log, rolling from the shortest side. Don't worry if it cracks, it just gives it a more rustic look.
Step 19: Dust and serve
Sprinkle some icing sugar over your Yule log and it's ready to serve!
Cakes:
How To Make A Yule Log
Step 1: You will need… .
* 6 large eggs, separated
* 140 g caster sugar
* 60 g cocoa powder
* 220 ml double cream
* 230 g plain chocolate
* 2 large eggs, separated
* 2 tbsp water
* icing sugar for dusting
* a knob of butter for greasing
* 2 baking trays relined with parchment paper
* 1 saucepan
* 1 spatula
* 1 whisk
* 1 wooden spoon
* 1 electric mixer
* cling film
* 3 large bowls
* 1 small bowl
Set the oven to 180ºC (350ºF/ gas mark 4)
Step 3: Break the chocolate
To begin making the chocolate sauce, break the chocolate roughly into pieces into the metal bowl then add the water.
Step 4: Melt the chocolate
Place a saucepan onto a high heat, half filled with water and bring it to a simmer. Put the bowl of chocolate on top of the pan and allow it to melt, stirring occasionally which will take about 5 minutes. Once melted remove from the heat and mix into a smooth paste.
Step 5: Mix with egg yolks
Pour the two egg yolks into a separate large bowl and taking your whisk, beat them lightly. Spoon in the melted chocolate and stir well.
Step 6: Whip the egg whites
Tip the two egg whites into a large bowl and with your mixer on a high setting, whip into soft peaks.
Step 7: Add egg whites
Into the bowl of melted chocolate, spoon in the stiffened egg whites with your spatula and gently begin to fold in. This keeps the air in and creates a light, fluffy consistency.
Step 8: Seal and chill
Cover the bowl with cling film and seal tightly, then place in the fridge and chill for 1 hour.
Step 9: Grease the paper
Coat the paper on the baking tray with a layer of butter.
Step 10: Make the sponge
Add the six egg yolks into a large bowl and whisk briefly until they begin to slightly thicken. Add the caster sugar and whisk again for roughly 30 seconds. Finally add the cocoa powder and whisk well.
Step 11: Whip the egg whites
Take the egg whites from the six eggs and put them into a large bowl. With your mixer on a high setting, whip until they form soft peaks.
Step 12: Add egg whites
Add the stiffened egg whites to the chocolate mix and fold in with your spatula.
Step 13: Layer the chocolate mix
Pour the chocolate mix into the relined baking tray and smooth to the edges with your spatula.
Step 14: Bake
Place the tray into the centre of the preheated oven and bake for 20-25 minutes or until it becomes spongy. Once baked allow to cool in the tray, for roughly 30-45 minutes.
Step 15: Dust the tray
Whilst the sponge is cooling, liberally dust the second relined baking tray with icing sugar. Then lay the cooled chocolate sponge onto the dusted tray, parchment paper side up and remove the paper.
Step 16: Whip the cream
Pour the cream into a bowl and with your electric mixer switched onto a high setting, whip the cream for roughly 3 minutes to form soft peaks.
Step 17: Spread the mix
Spread the chocolate mix evenly, all over the sponge, then spread over the whipped cream.
Step 18: Roll into a log
Carefully roll up the cake to make a log, rolling from the shortest side. Don't worry if it cracks, it just gives it a more rustic look.
Step 19: Dust and serve
Sprinkle some icing sugar over your Yule log and it's ready to serve!
Cakes:
How To Make A Yule Log
How To Ice Your Christmas Cake
How To Ice Your Christmas Cake. Always stuck at Christmas for a decent cake? Follow this video to learn how to ice your cake perfectly and we also have the actual cake recipe here on VideoJug. Try our How To Ice Your Christmas Cake.
Step 1: You will need …
* 1 VideoJug Christmas cake
* 1 packet of pre-rolled marzipan
* 750 g icing sugar
* 100 ml cold water
* 1 baking tray
* 1 spatula
* 1 bowl
* 1 wooden spoon
* 1 wire rack
Step 2: Lay the marzipan
Have the cake already prepared on the wire rack and baking tray. Next, unroll the marzipan, releasing it from its protective covering and lay the circle of marzipan over the cake. Squeeze the marzipan around the edges, using your fingers and whole hand, gently pressing down, so that it fits firmly over the cake.
Step 3: Make the icing sugar
Into the large bowl add the icing sugar and a dash of water and begin to mix it in. Gradually add the rest of the water, while stirring constantly, until it forms a thick, smooth paste.
Step 4: Ice the cake
Using your spatula, spoon a dollop of icing sugar on the cake and spread it over evenly. Spoon on a little more and spread it over around the sides. Continue until the entire cake has been covered. Smooth over and around the fringe of the cake as a final finish.
VIDEOJUG TIP
Why not reserve a little of the icing and add it to some food colouring to write a colourful Christmas greeting on your cake !
Once iced, place your cake into the fridge for half an hour to chill and set.
Step 5: Present and serve
Your cake it now ready to serve. Or you can decorate with some Christmas goodies for that extra festive feel! Merry Christmas!
Classic Recipes:
How To Ice Your Christmas Cake
Step 1: You will need …
* 1 VideoJug Christmas cake
* 1 packet of pre-rolled marzipan
* 750 g icing sugar
* 100 ml cold water
* 1 baking tray
* 1 spatula
* 1 bowl
* 1 wooden spoon
* 1 wire rack
Step 2: Lay the marzipan
Have the cake already prepared on the wire rack and baking tray. Next, unroll the marzipan, releasing it from its protective covering and lay the circle of marzipan over the cake. Squeeze the marzipan around the edges, using your fingers and whole hand, gently pressing down, so that it fits firmly over the cake.
Step 3: Make the icing sugar
Into the large bowl add the icing sugar and a dash of water and begin to mix it in. Gradually add the rest of the water, while stirring constantly, until it forms a thick, smooth paste.
Step 4: Ice the cake
Using your spatula, spoon a dollop of icing sugar on the cake and spread it over evenly. Spoon on a little more and spread it over around the sides. Continue until the entire cake has been covered. Smooth over and around the fringe of the cake as a final finish.
Why not reserve a little of the icing and add it to some food colouring to write a colourful Christmas greeting on your cake !
Once iced, place your cake into the fridge for half an hour to chill and set.
Step 5: Present and serve
Your cake it now ready to serve. Or you can decorate with some Christmas goodies for that extra festive feel! Merry Christmas!
Classic Recipes:
How To Ice Your Christmas Cake
How To Make Christmas Pudding
Christmas Pudding Recipe. What would we do at Christmas without Christmas pudding? For the fans out there, this is a recipe to die for. Rich, moist, full of flavour and colour and simply scrumptious. Enjoy our Christmas Pudding recipe.
Step 1: You will need ….
* 500 g currants
* 500 g raisins
* 500 g golden raisins
* 500 g bread crumbs
* 500 g brown sugar
* 250 g suet
* 120 g mixed peel
* 120 g glace cherries, chopped
* 120 g almonds, chopped
* grated rind of 1 lemon
* grated rind of 1 orange
* 1 carrot, grated
* 1 apple, grated
* 1 tbsp flour
* 1 tsp mixed spice
* 6 eggs
* 300 ml Guinness
* a pinch of salt
* a knob of butter for greasing
* 5 tbsp brandy - optional
* 1 large bowl
* 1 fork
* 1 wooden spoon
* 1 glass bowl
* 1 circle of parchment paper, cut to size of bowl
* 1 square of tinfoil
* 1 wide saucepan
* 1 ladle
* 1 jug
Step 2: Mix the dry ingredients
Into the large bowl, put the following: raisins, golden raisins, currants, breadcrumbs, suet, brown sugar, mixed peel, grated carrot, glace cherries, lemon peel, orange peel, chopped almonds, mixed spice, flour, grated apple and the pinch of salt and with your wooden spoon, mix thoroughly.
Step 3: Beat the eggs
Crack all six eggs into a bowl and beat them lightly with your fork.
Step 4: Add the eggs and Guinness
Pour the eggs and Guinness over the dry mix and combine well with your hands.
Step 5: Grease the bowl
Coat the inside of the glass bowl with the knob of butter.
Step 6: Transfer
Put the pudding mix into the bowl, pressing it down lightly and giving a final pat to make it level.
Step 7: Cover and seal
Place the circular piece of parchment paper over the mix, gently press it down and around the edges, follow by the tin foil and seal tightly.
Step 8: Make a Bain Marie
Place the bowl into the saucepan and pour in enough water to fill up to three quarters making a Bain Marie, which means a water bath, or to cook by water.
Step 9: Cook the pudding
Place the saucepan onto a high heat and bring the water to the boil. Once boiling turn down to a gentle simmer and allow to simmer for roughly 4 hours. It's very important that you keep topping up the water, which will be approximately every hour. Remember to bring it back to the boil and then turn it back down to a simmer.
Step 10: Remove
Remove the pudding from the heat after this time and take off the tin foil and the sheet of parchment paper. Place a large plate on top of the bowl and using cloths to grip the plate better, very carefully flip the pudding onto the plate to sit upright.
Tip
The great thing about this recipe is that it can be made two months in advance and it will only improve the flavour! If you do, store it in a cool, dry place.
Step 11: Serve
Your Christmas pudding is now ready to serve! As an optional extra ladle over some brandy, along with some delicious Videojug brandy butter! The recipe can be found here on the Videojug web site! Merry Christmas.
Cakes:
How To Make Christmas Pudding
Step 1: You will need ….
* 500 g currants
* 500 g raisins
* 500 g golden raisins
* 500 g bread crumbs
* 500 g brown sugar
* 250 g suet
* 120 g mixed peel
* 120 g glace cherries, chopped
* 120 g almonds, chopped
* grated rind of 1 lemon
* grated rind of 1 orange
* 1 carrot, grated
* 1 apple, grated
* 1 tbsp flour
* 1 tsp mixed spice
* 6 eggs
* 300 ml Guinness
* a pinch of salt
* a knob of butter for greasing
* 5 tbsp brandy - optional
* 1 large bowl
* 1 fork
* 1 wooden spoon
* 1 glass bowl
* 1 circle of parchment paper, cut to size of bowl
* 1 square of tinfoil
* 1 wide saucepan
* 1 ladle
* 1 jug
Into the large bowl, put the following: raisins, golden raisins, currants, breadcrumbs, suet, brown sugar, mixed peel, grated carrot, glace cherries, lemon peel, orange peel, chopped almonds, mixed spice, flour, grated apple and the pinch of salt and with your wooden spoon, mix thoroughly.
Step 3: Beat the eggs
Crack all six eggs into a bowl and beat them lightly with your fork.
Step 4: Add the eggs and Guinness
Pour the eggs and Guinness over the dry mix and combine well with your hands.
Step 5: Grease the bowl
Coat the inside of the glass bowl with the knob of butter.
Step 6: Transfer
Put the pudding mix into the bowl, pressing it down lightly and giving a final pat to make it level.
Step 7: Cover and seal
Place the circular piece of parchment paper over the mix, gently press it down and around the edges, follow by the tin foil and seal tightly.
Step 8: Make a Bain Marie
Place the bowl into the saucepan and pour in enough water to fill up to three quarters making a Bain Marie, which means a water bath, or to cook by water.
Step 9: Cook the pudding
Place the saucepan onto a high heat and bring the water to the boil. Once boiling turn down to a gentle simmer and allow to simmer for roughly 4 hours. It's very important that you keep topping up the water, which will be approximately every hour. Remember to bring it back to the boil and then turn it back down to a simmer.
Step 10: Remove
Remove the pudding from the heat after this time and take off the tin foil and the sheet of parchment paper. Place a large plate on top of the bowl and using cloths to grip the plate better, very carefully flip the pudding onto the plate to sit upright.
Tip
The great thing about this recipe is that it can be made two months in advance and it will only improve the flavour! If you do, store it in a cool, dry place.
Step 11: Serve
Your Christmas pudding is now ready to serve! As an optional extra ladle over some brandy, along with some delicious Videojug brandy butter! The recipe can be found here on the Videojug web site! Merry Christmas.
Cakes:
How To Make Christmas Pudding
How To Make Traditional Mince Pies
Traditional Mince Pies Recipe. Mince pies at their very best. Delicious served cold or hot with a splash of cream. Simply irresistible! Sample our Traditional Mince Pies recipe.
Step 1: You will need ..
* 680 g ready-to-roll shortcrust pastry
* 450 g sweet mince meat
* 1 egg beaten, to glaze
* a handful of flour for dusting
* 2 tbsp water
* 1 rolling pin
* 1 8cm/3.1 inch pastry cutter
* 1 7cm/ 2.7 inch pastry cutter
* 1 bun tin
* 1 pastry brush
* 1 spoon
tep 2: Preheat the oven
Set the oven to 200ºC (390ºF/ gas mark 6).
Step 3: Roll the pastry
Sprinkle your working surface with flour. Place the pastry in it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet.
Step 4: Prepare the pastry cups
Take the bigger 8cm cutter and cut out 12 pastry disks for your mince pies.
Place each of the pastry disk into the bun tin gently press down into the bottom to create a cup.
Step 5: Fill with mincemeat
Add a spoonful of mincemeat to each of the cups.
Step 6: Re-roll the pastry
Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies.
Step 7: Make the lids
Take the smaller 7cm pastry cutter and cut out 12 lids from the sheet of pastry.
Step 8: Finish the lids
Taking a lid, brush with a little water around the edges and place it wet side down on top of the open mince pie. Gently push down the edges with your fingers to seal.
With your pastry brush generously coat the lids with the egg wash. They are now ready to bake .
Step 9: Bake
Place your bun tin in the middle of the oven and bake for 20 minutes. Remove after this time when golden brown.
Step 10: Serve
Dust with a little icing sugar for that finishing touch and serve hot or cold over the Christmas holidays. Merry Christmas!
Step 1: You will need ..
* 680 g ready-to-roll shortcrust pastry
* 450 g sweet mince meat
* 1 egg beaten, to glaze
* a handful of flour for dusting
* 2 tbsp water
* 1 rolling pin
* 1 8cm/3.1 inch pastry cutter
* 1 7cm/ 2.7 inch pastry cutter
* 1 bun tin
* 1 pastry brush
* 1 spoon
tep 2: Preheat the oven
Set the oven to 200ºC (390ºF/ gas mark 6).
Step 3: Roll the pastry
Sprinkle your working surface with flour. Place the pastry in it and also dust with flour. Start to roll the pastry out, turn it over and continue rolling until it is rolled into a thin sheet.
Step 4: Prepare the pastry cups
Take the bigger 8cm cutter and cut out 12 pastry disks for your mince pies.
Place each of the pastry disk into the bun tin gently press down into the bottom to create a cup.
Step 5: Fill with mincemeat
Add a spoonful of mincemeat to each of the cups.
Step 6: Re-roll the pastry
Take the excess pastry, left over from making the mince pie cups and roll it into a ball. Sprinkle the work surface once more with flour and re-roll it in preparation for making the lids for the mince pies.
Step 7: Make the lids
Take the smaller 7cm pastry cutter and cut out 12 lids from the sheet of pastry.
Step 8: Finish the lids
Taking a lid, brush with a little water around the edges and place it wet side down on top of the open mince pie. Gently push down the edges with your fingers to seal.
With your pastry brush generously coat the lids with the egg wash. They are now ready to bake .
Step 9: Bake
Place your bun tin in the middle of the oven and bake for 20 minutes. Remove after this time when golden brown.
Step 10: Serve
Dust with a little icing sugar for that finishing touch and serve hot or cold over the Christmas holidays. Merry Christmas!
How to Make Oden -Japanese Assorted Stew
Ingredients
(serves 2 people)
Daikon Radish
Konjac
Eggs
Potato
Cabbage Leaf
Spinach
Hanpen (fish minced and steamed)
Fried Fish and Tofu Cake
Deep Fried Tofu
Rice Cake
Slice Pork
Enoki Mushrooms
Shimeji Mushrooms
Welsh Onion
Mustard
- Soup Stock -
1200ml Water (5 U.S. cup)
*10cm Kombu Kelp (4 inch)
*20g Dried Bonito Flakes (2/3 oz)
3 tbsp Soy Sauce
3 tbsp Mirin
*Kombu Kelp and Dried Bonito Flakes can be substituted for granulated instant dashi.
original from: ,,cookingwithdog,,
How To Make Eggy Bread
Eggy Bread Recipe. This classic breakfast, also called French Toast, is loved the whole world over. It's simply scrumptious. Taste our Eggy Bread recipe.
Breakfast:
How To Make Eggy Bread
Step 1: You will need..
* 50 ml double cream
* 50 ml milk
* 2 eggs
* a pinch of ground cinnamon
* 2 slices of bread
* 15 g of butter
* salt and pepper
* 1 whisk
* 1 bowl
* 1 frying pan
* 1 fish slice
1.
Step 2: Make the eggy mix
Put both eggs, the milk and cream into the large bowl and whisk briefly. Add a pinch of salt, pepper and cinnamon and whisk once more to combine.
2.
Step 3: Fry the bread
Place the frying pan on a medium heat, add the butter and allow to melt. Once melted, dip the bread into the egg mix, coating both sides and place them into the frying pan. Fry for 1.5 minutes on both sides and remove.
3.
Step 4: Serve
Serve hot for breakfast and enjoy!
How To Make Eggy Bread
Salsa Roll-ups mexican video Recipe
Prep Time: 15 min. | Total Time: 15 min. | Makes: 10 servings.WHAT YOU NEED:
-4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
-3 Tbsp. Salsa
-4 Flour Tortillas
-1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
-2 tsp. chili powder
TO MAKE IT:video Mexican Recipe
MIX cream cheese and salsa; spread onto tortillas. Top with shredded cheese and chili powder. Roll up tortillas tightly. Cut each into 5 slices.
ALTERNATE RECIPES:
PIZZA ROLL-UPS
Sub 3 Tbsp. pasta sauce for salsa, KRAFT Italian shredded cheese and ¼ tsp. oregano.
BLT ROLL-UPS
Omit chili powder. Sub 2 Tbsp OSCAR MAYER Fully Cooked Bacon Pieces, for salsa and shredded lettuce and chopped tomatoes for cheese.
Philly Double Chocolate Cheesecake
What You Need for this Dessert
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries
Make It!
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
How To Make A Breakfast Special Smoothie
Breakfast:
How To Make A Breakfast Special Smoothie
Step 1: You will need
* 2 tbsp plain yoghurt
* 1 banana
* 2 tbsp muesli
* 3 apples
* 1 juicer
* 1 jug
* 1 chopping board
* 1 knife
* 1 blender
* 1 spoon
* 1 glass
1.
Step 2: Juice
Chop 3 apples, add to the juicer & juice. Pour into the blender
2.
Step 3: Add ingredients
Add two tablespoons of plain yoghurt, 1 chopped banana, and 2 tablespoons of muesli.
3.
Step 4: Blend
Blend for about 20 seconds.
4.
Step 5: Optional Extra
Fushi recommends adding a vitamin booster to the glass before you pour.
5.
Step 6: Pour
Pour into the glass, stir and serve.
Gourmet Tuna Salad on Croissant Recipe
Gourmet Tuna Salad on Croissant:
8 ounces yellow fin tuna steaks
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoon capers
2 tablespoons red onion, finely diced
1 tablespoon dill weed
Salt and white pepper.
4 Croissants
In a large pot bring several quarts of water to a boil. Vacuum-seal the
tuna steaks in plastic bags (may substitute a heavy duty zip top bag with
the air removed) and place into the boiling water for 10 - 12 minutes.
Allow to cool.
In a large bowl whisk together the mayonnaise and sour cream, mix in the
capers, onions, dill weed, salt, and white pepper. Place the cooled tuna
steaks into a food processor or blender and pulse until finely ground.
Add tuna to the bowl of dressing and with gloved hands massage the tuna
until well blended. Serve on Croissant with lettuce and tomato.
WKRG.com Video
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Rice Pudding with Sundried Cherries
Active Time
15 minutes
Total Time
30 minutes
Servings
4
Recommended Beverage port
Created by Chef Keith Snow
Chef's Notes:
This can be made with raisins, cranberries or even bananas.
Description:
Rice pudding is a comforting and delicious dessert or even a sweet dinner recipe. I Love the rich flavors and texture of rice pudding.
Ingredients:
2 cups arborio rice
1 cup dried cherries soaked in boiling water for 10 minutes
2 tsp maple syrup
1 whole vanilla bean split
3 cup whole milk
Method:
1. After cooking rice add milk, vanilla beans and cherries. Stir over low heat and cover until milk is absorbed and rice is creamy.
2. Serve with a dash of extra syrup or dollop of Greek style yogurt.
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