Chicken waldorf salad

Ingredients :
2 chicken breasts, thinly sliced and boiled
3 apples, diced with skin
Juice of half a lemon
2 Celery stalks, sliced
3tbps walnuts chopped
½ cup mayonnaise
Salt and pepper, to taste
Chopped parsley to garnish

Method :

Put the apples in a bowl and sprinkle lemon juice, add in the chicken and celery. 

Mix in the mayo, salt and pepper, toss and chill. 

Before serving, add walnuts, garnish with parsley.

Recipe Line Up - Oct 31, 2011 to Nov 04, 2011

Recipe Line Up for 1st week of November 2013 - Oct 31, 2011 to Nov 04, 2011

1. Chicken waldorf salad

2. Quick Nasi Goreng, Indonesian Gado Gado Salad And Caramel Custard
3. Traditional English Trifle, Hyderabadi Qeema, Indian Corn Salad And Shrikhand

4. Coconut Ice, Soufflé Potatoes And Lasagna
5. Eggless Cake, Onion Dip And Chatpata Gosht

Nutty Chocolate Squares

Ingredients for Nutty chocolate squares:

1 packet coarsely crushed plain biscuits

9 oz Assorted nuts (almonds, hazelnuts, pine nuts, walnuts), crushed coarsely 

11 oz Plain or Dark chocolate, cubed (or chocolate of your choice)

4 oz Butter chopped

5 oz Golden Syrup

Method

Roast 9 oz assorted nuts (almonds, hazelnuts, pine nuts, walnuts) in the oven for 1 minute so that they become crisp and crush them coarsely.

Mix them with the crushed biscuits. 

Take a double boiler and melt 11 oz chocolate, 4 oz butter and 5 oz Golden Syrup in a pan.

Cool slightly.

Mix the chocolate mixture with the biscuit and nut mixture.

Grease a square shaped chocolate tray/mold and put in butter paper.

Take the warm mixture and fill the tray. 

 Set in the refrigerator overnight. (Do not deep freeze). 

Cut into squares with set.

Yummy nutty chocolates squares are ready for your dessert.

Nutty Chocolate Squares by Zarnak Sidhwa

Salad Nicoise

Salad Nicoise by Zarnak Sidwa

Herbed Cheese

Ingredients for Herbed Cheese:

1 Kg Fresh yogurt 

pinch of salt

2 Spring onions, only greens

1 clove  garlic crushed

3 tablespoons chopped coriander or fresh flat-leaf parsley leaves

1 tablespoon finely chopped mint

Method:

Fold a large piece of malmal cloth twice to form a 4-layer, roughly 18-inch square. 

Place in a sieve set over a large bowl, and spoon yogurt into center. 

Gathering the 4 corners, tie a piece of twine just above yogurt to form a tight bundle. 

Hang it over a tap or in the fridge.

Let the yogurt (still in sieve over bowl) drain in refrigerator at least 4 hours and up to 6 hours.

Cut open the malmal cloth. 

Transfer yogurt cheese to a bowl.

Add in a pinch of salt, green part of 2 spring onions, 1 clove crushed garlic, 

3 tablespoons finely chopped coriander or fresh flat-leaf parsley leaves and 1 tablespoon mint leaves. 

Mix well.

Take it out with an icecream scoop.

Arrange on a plate with mint.

Chill and serve with bread.

Herbed Cheese by Zarnak Sidwa

Zebra Cake

Ingredients
4 large eggs, at room temperature
1 cup granulated sugar
1 cup milk, at room temperature
1 cup oil
2 cups all-purpose flour
1 tsp vanilla essence
1 tablespoon baking powder
2 tablespoons dark cocoa powder

Method:

In a large mixing bowl, combine eggs and sugar. 

Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in colour.

Add milk and oil, and continue beating until well blended.

In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated.
Divide the mixture into 2 equal portions. 

Keep one portion plain. 

Add cocoa powder into another and mix well.

Preheat the oven to 350F (180C).

Lightly grease a 9" round pan.

The most important part is assembling the cake batter in a baking pan.

Put 3 heaped tablespoons of plain mixture into the middle of the baking pan. 

Then 3 tablespoons of cocoa batter and pour it in the centre on top of the plain batter.

IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! 

Do not spread the batter or tilt the pan to distribute the mixture. 

It will spread by itself and fill the pan gradually. 

Continue alternating the batters until you finish them.

Bake in the oven for about 40 minutes.

Fudge Brownies

Ingredients
Corn syrup 1 ½ tbsp
Flour 1 cup
Baking powder ½ tsp
Cocoa powder 1 ½ tbsp
Cooking chocolate 9 ounce
Butter 1 cup
Brown sugar ½ cup
Sugar ½ cup
Eggs 4

Method

Beat 4 eggs, melt 1 cup butter, ½ cup sugar, ½ cup brown sugar and 9 ounce chocolate in a pan over low flame and keep aside to cool.

Add this cooled chocolate mixture to the eggs.

Now add 1 ½ tbsp corn syrup and mix well.Sift together 1 cup flour, 1 ½ tbsp cocoa powder and ½ tsp baking powder, add to the chocolate mixture and mix well.

Pour mixture in a baking pan and bake in a preheated oven of 180 degrees for 25 to 30 minutes.

Cut into squares and serve.

Henny Penny Chicken

Ingredients
Boneless chicken (cut into cubes) 250 gm
Flour 2 tbsp
Salt to taste
Black pepper to taste
Cream ½ cup
Stock ½ cup
Ketchup 2 tbsp
Cheddar cheese 3 tbsp
Butter 1 ounce
Onion 2 small
Mushrooms 5 – 6

Method

Heat 1 ounce butter in a pan, add 2 chopped onion and sauté for few minutes.

Now add 5 – 6 chopped mushrooms and fry well.

Add 250 gm chicken cut into cubes and fry well till water dries. 

Also add salt and pepper to taste.

Now add 2 tbsp flour and fry well.

Then add 2 tbsp ketchup and ½ cup stock. 

Cook till mixture thickens. 

Now add ½ cup cream and mix well.

Lastly add 3 tbsp grated cheese and cook till cheese melts, dish it out.

Serve piping hot.

Chocolate cupcakes

Chocolate cupcakes by Zarnak Sidhwa

Chicken hariali

Chicken Hariyali by Zarnak Sidhwa

Devilled Egg Salad

Devilled egg salad by Zarnak Sidhwa

Lively Weekends - 9th October 2011

Recipe lineup for 9th October 2011:

• Devilled Egg Salad
• Chicken Hariyali
• Chocolate Cupcakes 

Chocolate Orange Baked Pudding

Chocolate Orange Baked Pudding by Zarnak Sidhwa

Potato And Sausages Salad

Potato And Sausages Salad by Zarnak Sidhwa

Paneer

Ingredients for Paneer:
Milk 2 liter
Salt 1 tbsp
Curd ½ kg

Method:
Whisk 1 tbsp salt with ½ kg curd. 

Heat milk.
Add in the whisked curd and salt before it boils.

Keep whisking so that it doesn't stick to the bottom of the pan.

Let cook till it separates and then remove from heat.

Then strain in a wet muslin cloth and refrigerate. 

Paneer by Zarnak Sidhwa

Lively Weekends - 8th October 2011

Recipe lineup for 8th October 2011:

• Potato And Sausages Salad
• Paneer
• Chocolate Orange Baked Pudding