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 video recipe. Show all posts
Showing posts with label video recipe. Show all posts
How To Make Brandy Butter
Brandy Butter Recipe. A delicious, buttery brandy topping for your Christmas pudding. It's simple to make and you won't find better on the shelf! Savour our Brandy Butter recipe.
Step 1: You will need …
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
Step 1: You will need …
Units:
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
* Serves:
* makes 250g brandy butter
* Preparation Time:
* 10 minutes
Step 2: Mix the butter and sugar
Into the medium bowl put the butter and sugar and lightly mix together.
Step 3: Add the brandy
Gradually combine in the brandy until it forms a creamy, smooth paste.
Step 4: Serve
Your brandy butter is now ready to serve! And it goes perfectly with a Videojug Christmas pudding? The recipe can be found here on the website. Merry Christmas!
Less than 15 mins:
How To Make Brandy Butter
Step 1: You will need …
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
Step 1: You will need …
Units:
* 100 ml dark brandy
* 60 g soft brown sugar
* 250 g soft butter
* 1 wooden spoon
* 1 medium bowl
* Serves:
* makes 250g brandy butter
* Preparation Time:
* 10 minutes
Step 2: Mix the butter and sugar
Into the medium bowl put the butter and sugar and lightly mix together.
Step 3: Add the brandy
Gradually combine in the brandy until it forms a creamy, smooth paste.
Step 4: Serve
Your brandy butter is now ready to serve! And it goes perfectly with a Videojug Christmas pudding? The recipe can be found here on the website. Merry Christmas!
Less than 15 mins:
How To Make Brandy Butter
Beef in beer, in Guinness beer
Beef in Guinness recipe. This traditional Irish recipe uses the dark, malty flavour of Guinness beer to create a stew with a rich, meaty flavour which improves with time. We hope you enjoy our Beef in Guinness recipe.
You need:Step 1:
* 1 kg beef , cut into cubes
* 15 g butter
* 3 carrots , peeled and diced
* 1 onion , chopped
* 4 celery stalks , chopped
* 2 tomatoes , peeled and chopped
* 300 ml Guinness beer
* 450 ml chicken stock , or beef stock
* a few sprigs of thyme
* 2 bay leaves
* 6 allspice berries
* 3 tbsp flour
* 6 tbsp vegetable oil
* 2 tbsp parsley , chopped
* salt and pepper
* 2 trays
* 1 saucepan
* 1 slotted spoon
* tongs
* 1 wooden spoon
* 1 spoon
Step 2: Preheat the oven
Set the oven to 180ºC (350ºF/ gas mark 4).
Step 3: Prepare the meat
Place some of the meat onto a tray and generously season with salt and pepper. Dust it with some flour and mix it a little with your hands. Repeat with the rest of the meat.
Step 4: Brown the meat
Place a saucepan on high heat, add the oil and butter and allow them to melt. When melted, add some of the beef cubes. Cook them in batches. You don't want to over crowd the pan, or they won't cook evenly. Let them brown for a couple of minutes, each side, remove and place them onto a tray. Repeat with other batches until all the beef is browned.
Step 5: Begin the stew
Add a little more oil into the pan followed by the onions. Next add the carrots and the celery. Stirring occasionally, let them cook for a few minutes until slightly softened. Return the meat to the pot along with all its juice. Add the Guinness beer and the stock. Bring it to a simmer. Skim the surface to get rid of any impurities or excess fat that will accumulate on top.
Step 6: Complete and stew
Once it begins to simmer, add the tomatoes, thyme, bay leaves and the allspice. Give it a stir and cover it with a lid. It is now ready to place into the centre of the preheated oven. Leave to stew for two and half to three hours. Half way through, the cooking process, remove the lid. And allow it to cook, uncovered to reduce the liquid.
Step 7: Remove and serve
After the cooking time, remove the finish from the oven. Garnish it with the chopped parsley. It is ready for the table. It goes well with Champ, an Irish mashed potatoes dish, the recipe for which can be found on our website.
source:videojug.com
You need:Step 1:
* 1 kg beef , cut into cubes
* 15 g butter
* 3 carrots , peeled and diced
* 1 onion , chopped
* 4 celery stalks , chopped
* 2 tomatoes , peeled and chopped
* 300 ml Guinness beer
* 450 ml chicken stock , or beef stock
* a few sprigs of thyme
* 2 bay leaves
* 6 allspice berries
* 3 tbsp flour
* 6 tbsp vegetable oil
* 2 tbsp parsley , chopped
* salt and pepper
* 2 trays
* 1 saucepan
* 1 slotted spoon
* tongs
* 1 wooden spoon
* 1 spoon
Step 2: Preheat the oven
Set the oven to 180ºC (350ºF/ gas mark 4).
Step 3: Prepare the meat
Place some of the meat onto a tray and generously season with salt and pepper. Dust it with some flour and mix it a little with your hands. Repeat with the rest of the meat.
Step 4: Brown the meat
Place a saucepan on high heat, add the oil and butter and allow them to melt. When melted, add some of the beef cubes. Cook them in batches. You don't want to over crowd the pan, or they won't cook evenly. Let them brown for a couple of minutes, each side, remove and place them onto a tray. Repeat with other batches until all the beef is browned.
Step 5: Begin the stew
Add a little more oil into the pan followed by the onions. Next add the carrots and the celery. Stirring occasionally, let them cook for a few minutes until slightly softened. Return the meat to the pot along with all its juice. Add the Guinness beer and the stock. Bring it to a simmer. Skim the surface to get rid of any impurities or excess fat that will accumulate on top.
Step 6: Complete and stew
Once it begins to simmer, add the tomatoes, thyme, bay leaves and the allspice. Give it a stir and cover it with a lid. It is now ready to place into the centre of the preheated oven. Leave to stew for two and half to three hours. Half way through, the cooking process, remove the lid. And allow it to cook, uncovered to reduce the liquid.
Step 7: Remove and serve
After the cooking time, remove the finish from the oven. Garnish it with the chopped parsley. It is ready for the table. It goes well with Champ, an Irish mashed potatoes dish, the recipe for which can be found on our website.
source:videojug.com
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.
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
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.
How to make fresh pasta
Active Time
30 minutes
Total Time
1 hour
Created by
Chef Keith Snow
Description:
Learn how to make home made pasta. With high quality ingredients you can see how easy it is to make healthy noodles.
Ingredients:
1 3/4 cups AP-flour
1/4 cup whole wheat flour
4 large farm fresh eggs
2 tbs extra virgin olive oil
1 tsp salt
Method:
1. In a large work bowl add all ingredients and mix well until a dough forms.
2. Turn out dough on a work board.
3. Continue to knead in flour until dough is no longer sticky, and is smooth.
4. Set aside in refrigerator for 30 minutes to rest.
How To Make A Crispy, Golden Roast Turkey
How To Make A Crispy, Golden Roast Turkey
Crispy, Golden Roast Turkey Recipe. This fool-proof method for roasting a turkey is guaranteed to result in a holiday bird that is moist, flavourful, and covered in a gorgeous brown skin. If you have guests that don't like turkey, this will change their minds. Sample our Crispy, Golden Roast Turkey recipe.
Serves: 12
Preparation Time: 30 minutes
Cooking Time: 3 hours
Oven Temperature: 200 390° c - ° f 200
Roast Dinners:
How To Make A Crispy, Golden Roast Turkey
Step 1: You will need
1 fresh turkey, 5.5 kilos, washed and dried
1 ½ onions, chopped into quarters
2 carrots, peeled and chopped
2 garlic bulbs, cut in halves
1 lemon, cut into quarters
A few celery tops
some rosemary
some thyme
40 ml olive oil
2 Tbsp rock salt
salt and pepper
1 baking tray with rack
some kitchen twine
1 cutting board
1 knife
1 thermometer
1 bowl
Step 2: Preheat the oven
Set the temperature of the oven to 200°C (400ºF/ gas mark 6).
Step 3: Prepare the vegetables
Add to a bowl the onions, garlic, carrots, lemon, rosemary, rock salt, thyme, celery tops, and a little olive oil. Mix them all together by hand and set aside.
VIDEOJUG TIP
Handle raw turkey with the same care that you would raw chicken. Wash the inside and out with water and lemon juice and dry with paper towels. Use a separate cutting board and utensils.
Step 4: Trim the turkey
Place the knife deep inside the neck cavity and cut off the neck, trying to reserve as much of the skin as possible. Next, find the elbow joint of one of the wings, insert the knife, cut and remove. Repeat with the other wing.
Step 5: Fill the bird
Place the vegetables into the main cavity of the turkey, stuffing it as much as possible.
If there is enough skin remaining around the neck cavity to close it, stuff that area as well.
Step 6: Tie the bird
Start with a 1 metre piece of string.
Place it around the turkey's neck and wings. Cross the legs together .Wrap one side of the string around the legs and then wrap the other side. Pull them together and tie a knot.
Step 7: Prepare for oven
Place the bird on the rack. Pour some olive oil over its skin and rub it in well, covering the entire surface. Season well with salt and pepper. Turn the bird onto its side and season again. Repeat until the whole bird is coated and leave it on the rack, breast-side down.
Step 8: Roast
Allow for 10-15 minutes for each 450g of weight. After 30 minutes, lower the temperature to 180°C and cook for about 1.5 to 2 hours more.
Step 9: Check the turkey
At this time, test your turkey with a meat thermometer. Place it into the thigh first and then into the breast. The temperature should exceed 85°C for the thigh and at least 76°C in the breast. Once these temperatures are reached, remove the turkey and turn it breast-side up so it will brown. Increase the oven to 220°C and let it cook for 10 minutes more. At this time, remove the turkey from the oven, cut the string, and let it rest for 20-30 minutes.
Don't forget to save the drippings for the gravy from the oven tray!
Step 10: Serve
Pain Perdu-How To Make French Toast
Velvety on the inside, crisp on the outside, great French toast is like the delicious love child of bread and custard. Here’s how to make it yourself.
You Will Need
* A large, shallow dish
* 1 large egg, beaten
* 2 tbsp. melted unsalted butter
* 3/4 c. milk
* 2 tsp. vanilla extract
* 2 tbsp. sugar
* 1/3 c. unbleached all-purpose flour
* 1/4 tsp. salt
* 5 thick slices of challah bread, or sandwich bread
* A large skillet and a spatula
* Extra unsalted butter
* A wire baking rack
* A rimmed cookie sheet
* 2 tsp. your favorite liqueur
* Powdered sugar
* Maple syrup
* Jam
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Step 1: Mix the wet ingredients
In a shallow dish, whisk together the liquid ingredients until they’re thoroughly blended.
For a different flavor, substitute two teaspoons of your favorite liqueur for the vanilla extract.
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Step 2: Add the dry ingredients
Add the dry ingredients to the wet ones, and whisk them together until they’re fully incorporated.
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Step 3: Preheat your skillet and oven
Preheat your skillet at a moderate temperature for several minutes, and preheat your oven to 200 degrees.
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Step 4: Dip the bread
Dip a piece of bread in the egg mixture for about 30 seconds per side. Placed the soaked bread on a separate plate, and repeat with the other slices.
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Step 5: Cook
Melt a tablespoon of butter in your skillet, and place the bread in the pan in a single layer. Cook on each side until the bread is golden brown.
If you can’t fit all your bread into the skillet, make multiple batches, adding a tablespoon of butter for each new batch.
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Step 6: Warm the toast
If you’re serving a crowd, you’ll want to keep your already-cooked French toast warm while your new batch is cooking. Set a wire baking rack on top of a rimmed cookie sheet in the oven, and place the cooked slices of toast on top of the rack. They’ll stay warm without getting soggy.
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Step 7: Serve
Top your French toast with a dusting of powdered sugar, a pour of syrup, or a spoonful of your favorite jam, and enjoy!
In France, French toast is called pain perdu, which means “lost bread.”
How to Make Gyudon-Japanese Beef Rice Bowl
Ingredients for Gyudon
(serves 2)
200g Thinly Sliced Beef With A Little Fat (0.441 lb)
1/2 Onion (130g/4.59 oz)
5g Ginger (0.176 oz)
2 tbsp Soy Sauce
1 tbsp Sake
1tbsp Sugar
1 tbsp Hon-Mirin
100ml Water (3.38 u.s. fl. oz)
1/2 tsp Granulated Dashi
2 Eggs
Beni Shoga - Japanese Pickled Ginger
Shichimi - Seven Flavor Chili Pepper
Scallions
Steamed Rice
original from:,,cookingwithdog,,
How To Make Boiled Egg And Soldiers
Boiled Egg and Soldiers Recipe. A childhood favourite, but adored by big kids too. The old one's are always the best! Taste our Boiled Egg and Soldiers recipe.
Breakfast:
How To Make Boiled Egg And Soldiers
Step 1: You will need
* 1 large egg
* slices bread
* 15 g butter
* small saucepan
* plate
* large spoon with holes
* egg cup
* knife
* teaspoon
* timer
1.
Step 2: Cook the egg
There are different ways of cooking soft boiled eggs, but this is the simplest. Use the large spoon to gently lower the egg into the cold water. Then bring the water to the boil. When the water boils, leave the egg for a further 3 minutes.
2.
Step 3: Toasted Soldiers
But while the egg is cooking you can toast the bread.
When done, remove the toast and spread a little butter on one side. Then slice into strips about 2 centimetres wide, you should be able to get 4 strips from one slice of toast. Your soldiers are now ready for action.
3.
Step 4: Remove the egg from the boil
As soon as the 3 minutes are up, place the boiled egg into an egg cup.
Slice off the top immediately with a knife - if you don't the egg will continue to cook, and the yolk will harden.
4.
Step 5: Marshall your forces
Put the soldiers alongside, ready for dipping.
5.
And serve
How To Make Poached Eggs
Poached Eggs Recipe. Why not try poached eggs instead of the usual boiled or fried? You'll soon get hooked! A great accompaniment to toast. Relish our Poached Eggs recipe.
Step 1: You will need …
Units:
* 4 eggs
* 5 tbsp vinegar
* 2 tbsp salt
* pepper
* 1 frying pan
* 4 rings
* 1 fish slice
* 4 ramekins
Breakfast:
How To Make Poached Eggs
Step 2: Heat the water
Place a pan, half filled with water, on a medium heat. Add the vinegar and salt. Place the four metal rings in the pan and bring to a simmer.
Step 3: Break the eggs into the ramekins
Crack one egg on the side of the ramekin and then carefully break it in. Repeat with the remaining 3 eggs.
Step 4: Poach the eggs
Carefully pour each egg into one of the four rings and leave to cook for 3-4 minutes.
Step 5: Remove the rings
With a cloth to protect your hands remove the metal rings from the pan, leaving the eggs still in.
Step 6: Serve
Take the pan off the heat and serve the eggs immediately on some toast, seasoning to taste just before serving.
How To Make Chocolate-Flavoured Fudge
The offer is with many, many recipes.
Invented in the United States over 100 years ago, this classic confection is made by boiling sugar in milk or cream to the soft-ball stage, and then beating the mixture while it cools to acquire a smooth creamy consistency. Extremely rich and always delicious, fudge makes a great homemade gift to share with family and friends.
What You Will Need
3 cups granulated sugar
10 fluid ounces of half and half
2 1/2 ounces of light corn syrup
Pinch of salt
7 ounces unsweetened chocolate, finely chopped
1 1/2 ounces unsalted butter, cut into cubes
1 1/2 teaspoon vanilla extract
1 cup walnuts, coarsely chopped (optional)
Instructions
1. Line an 8-inch square baking pan with foil so that the foil extends 2
inches beyond the sides of the pan. Lightly butter the bottom and
sides.
2. In a heavy saucepan add the sugar, half-and-half, and corn syrup.
Stirring constantly with a wooden spoon, cook the mixture over mediumlow
heat for 5 to 10 minutes, or until the sugar crystals are completely
dissolved. Do not let the mixture boil. Remove the pan from the heat.
Add the chocolate and salt, and stir until completely smooth.
3. Return the pan to the heat and insert a candy thermometer, taking
care that it does not touch the bottom of the pan. Bring the mixture to
a gentle boil over medium-low heat. Cook the syrup without stirring
until the thermometer registers 234° (soft ball stage). If necessary,
adjust the heat to low; the surface of the syrup must boil evenly and
gently to avoid scorching the fudge. Carefully take the pan off the heat
and remove the candy thermometer. Immediately wash the
thermometer in hot water.
4. To cool the fudge, drizzle and evenly distribute cold water on a marble
slab or an inverted sheet pan set on a wire rack. Holding the saucepan
containing the hot fudge close to the surface of the marble/sheetpan,
slowly pour the fudge on to the surface. Do not scrape out the fudge
that clings to the bottom and sides of the pan. Evenly distribute the
butter cubes on the surface of the fudge, and allow them to melt.
5. Using a bench scraper, manipulate the fudge across the surface of the
marble/sheetpan until the butter is completely incorporated. Spread
the fudge out on the marble/sheetpan and sprinkle the vanilla on the
surface. Work in the vanilla until it is incorporated. If adding nuts,
sprinkle into mixture at this point. Continue cooling the fudge, working
it until it loses it’s shine the surface becomes dull. The fudge will
become sticky and more difficult to move across the work surface as it
cools.
6. Once the fudge has thickened and is dull in appearance, transfer it to
the prepared pan. Smooth the fudge into the corners of the pan, and
allow it to rest for at least 2 hours before serving.
7. Cut into bit-sized pieces and enjoy!
How To Make French Breakfast-video recipe
A Traditional French breakfast recipe including freshly squeezed orange juice and homemade hot chocolate with whipped cream. Provides that perfect European experience. Delight in our French Breakfast recipe.
Preparation Time:
40 minutes
Cooking Time:
1 hour
You Will Need
4 glasses of freshly squeezed orange juice
A selection of breads and croissants
A selection of cheeses including brie, Emmental, Roquefort and Camembert
for the crêpes:
3 eggs
500 ml milk
300 g flour, sifted
1 tsp baking soda
½ tsp salt
2 tbsp sugar
2 tbsp vegetable oil
50 g butter
fresh mixed berries
maple syrup
for the hot chocolate:
300 ml double cream
600 ml milk
2 cinnamon sticks
4 tbsp cocoa powder
2 tsp vanilla essence
100 g dark chocolate, finely chopped
a little fresh whipped cream
1 butter knife
1 cheese cutter
1 cheese knife
1 mixing bowl
1 whisk
1 spatula
1 non stick frying pan
1 saucepan
1 ladle
Step 1: Make the crêpes
Into a bowl crack the eggs, add the milk and whisk together. Carefully add the flour and mix it in thoroughly. Now add the salt, baking soda and the sugar and mix together. Finally add the oil and mix in until the mixture thickens.
Heat up the frying pan and add a knob of butter. When the butter has melted ladle in the crêpe mix - use enough to cover the base of the pan. After a few minutes the crêpe will have formed. Turn it over to cook the other side. Once it is cooked remove from the pan and repeat this process to make 1 crêpe per person.
Step 2: Make the hot chocolate
Into a pan add the double cream, milk, vanilla essence and the cinnamon sticks. Bring this to the boil and then simmer for 5 mins. Remove the cinnamon sticks and add the chopped chocolate and cocoa powder. Whisk together, simmer for a further two minutes and remove from the heat.
Step 3: Serve
Pour the orange juice. Top the crêpes with fruit and maple syrup and add whipped cream to the top of the hot chocolate.
How To Make Croissants-video recipe
Step 1: You will need:
500 g flour
15 g active dry yeast
90 g sugar
15 g salt
300 ml warm milk
340 g butter , room temperature
1 egg , beaten with 2 Tbsp water
some extra flour
1 rolling pin
cling film
1 knife
1 baking tray lined with parchment
1 mixer with hook attachment
1 bowl
1 tea towel
1 plastic bag
1 brush
Step 2: Begin the dough
Put the flour into the mixer. Add the salt, sugar, milk and yeast. Mix it on low for 8-10 minutes until it has a smooth elastic consistency. Dust the dough and a large bowl with flour. Remove the dough from the mixer and transfer it into a bowl. Cover it with the towel and let it rise until it doubles in size. This should roughly, take 1.5 to 2 hours.
Step 3: Prepare the butter
Put a sheet of cling film onto your working surface. Place the butter on top and cover it with a second sheet of cling film. Flatten it with your hands, roll it into a rectangle of about 20 X 25 cm with your rolling pin and place it into the fridge to chill.
Step 4: Roll out dough
After the dough has doubled in size, sprinkle it with a little bit of flour. Punch out the air with your knuckles and place it onto a floured work surface. Dust the dough with flour and roll it out into a large rectangle that is big enough to hold the sheet of chilled butter. Move the dough around in the flour. You may have to dust the table again, if you need to.
--------------------------------------------------------------------------------
Step 5: Fold in butter
Unwrap the chilled butter and place it onto the upper part of dough. Fold the dough around the butter to enclose it completely. Lift the dough and sprinkle the table with flour. Turn the dough around and roll it into another long rectangle. Fold the dough into thirds, brushing off the excess flour as you go. This completes the first turn. Now wrap it in cling film and place it into the fridge for a minimum of 25 to 30 minutes.
--------------------------------------------------------------------------------
Step 6: Turn the dough
At the end of the 30 minutes sprinkle your working surface with flour. Unwrap the dough and place it onto the work surface. Make sure that the dough has the seam vertically placed. Dust it with a sprinkling of flour and roll it out into another rectangle. Fold, brush and wrap, exactly as before. This now completes the second turn.
Step 7: Chill and turn again
Place it back into the fridge for another 30 minutes. Once removed, roll and fold for the third and final turn. Make sure that the dough is well wrapped before placing into the fridge once more to chill overnight.
Step 8: Shape the croissants
One chilled, cut the unwrapped dough into half, on a floured surface. Dust the dough with some flour and roll one half of the dough into a rectangle. Reflour the surface when necessary and continue to roll until the dough is roughly less than half a centimetre thick. Turn the rectangle around. Flour the surface and trim the edges of the dough neatly. Cut it into triangle shapes. Take the bottom of the triangle at its widest part and using your hands, tightly roll it up into a croissant shape. You can freeze the other half of the dough for use another time, or repeat the process and make more croissants.
Step 9: Allow to rise
Place the croissants onto a prelined baking tray. Cover them with a clean plastic bag and leave to double in size.
Step 10: Preheat the oven
Set the oven to 190ºC (375ºF/ gas mark 5).
Step 11: Wash and bake
Once the croissants have risen remove the plastic bag. Very gently brush them all over with the egg wash. Place them into the centre of the oven. Bake them for roughly 15 minutes. When they are a deep golden brown remove them from the oven.
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Step 12: Serve
Your croissants are now ready to serve! They go well with anything, from plain butter, jam and marmalade to ham and cheese.
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