Coffee Sauce

Ingredients:
Water ½ cup
Corn syrup ¼ cup
Corn flour 2 tsp
Coffee Powder 1 tbsp
Vanilla Essence ½ tsp

Method: 
In a saucepan combine water, corn syrup, corn flour, and coffee powder. 
Cook and stir over medium heat until mixture is bubbly. 
Cook and stir for 2 minutes more. 
Remove mixture from heat. 
Stir in the 1/4 teaspoon vanilla. 
Cover and chill sauce in the refrigerator until serving time.

Coffee Sauce by Zarnak Sidhwa

Chocolate Sauce

Ingredients:
Chocolate 6oz
Water ½ cup
Butter 2 tbsp
Cream 1 tbsp

Method:
Cook chocolate, whisk in butter and cream, add the water and mix well.
Serve hot.

Chocolate Sauce by Zarnak Sidhwa

Butter Scotch Sauce

Ingredients for Butter Scotch Sauce:
Cream 1 cup
Golden syrup ½ cup
Brown sugar ½ cup
Butter 2 tbsp
Vanilla essence 1 tsp
Salt a pinch

Method
Boil cream, golden syrup and sugar together. 
Simmer over low heat till melted. 
Add butter or vanilla essence, salt, keep stirring till completely blended. 
Remove from heat and cool completely.

Butter Scotch Sauce by Zarnak Sidhwa

Butterscotch Ice Cream

Ingredients
Sugar ½ cup
Water 1 tbsp
Golden syrup 1/3 cup
Cream 2 cups
Egg yolks 4
Vanilla essence 1 tsp

Method
Cook sugar and water till sugar dissolves, boil till dark golden. 
Beat in the golden syrup and 1/3 cup cream, quickly. 
Whisk yolks until creamy; add in the hot sauce quickly. 
Beat a lot till creamy and thick and cool. 
In another bowl mix remaining cream with vanilla. 
Fold all well and freeze in an airtight box take out every 3-4 hours and beat well and freeze overnight.

Butterscotch Ice Cream by Zarnak Sidhwa

Toffee Sauce

Ingredients
Brown sugar 3 tbsp
Butter 4 tbsp
Cream 300 ml

Method
Melt the sugar add the butter and sift through, whisk in the cream and cook till heated through do not boil.

Toffee Sauce by Zarnak Sidhwa

Ice Cream Cake

Ingredients
Chocolate cake (cut in half) 9 inches
Milk ¼ cup
Vanilla ice cream 2 liters
Chocolate ice cream 1 liter
Fudge sauce 1 cup
Cherries to decorate
Cream to decorate

Method
Line a 9” spring form tin with cling and place a thin chocolate sponge cake on the base. 
Moisten with some milk. 
Spread half of the plain vanilla ice cream on it, let chill till set, then top with the chocolate ice cream, let set, pour over fudge sauce and swirl in, let set and add the remaining vanilla ice cream, let set again. 
Top with fudge sauce and decorate with cherries and piped cream. 
Freeze and serve cut in slices or wedges.

Ice Cream Cake by Zarnak Sidhwa

Fudge Sauce

Ingredients
Sugar 3/4 cup
Cocoa powder 6 tbsp
Evaporated milk 1 can
Butter, cubed 1/3 cup
Miniature marshmallows 3/4 cup
Vanilla essence 1 tsp

Method
In a pan, combine sugar and cocoa; stir in evaporated milk. 
Add butter.
Bring to a boil over medium heat; cook and stir until sugar is dissolved. 
Add marshmallows; cook until melted. 
Remove from the heat, stir in vanilla. 
Cool and bottle and use over desserts or cakes.

Fudge Sauce by Zarnak Sidhwa

Meringues

Ingredients:
Egg whites 4
Caster sugar 8 oz

Method:
Whisk egg whites until firm. 
Add caster sugar 1 tsp at a time, very slowly till all is mixed in. 
Whisk till stiff and shiny. 
Pipe the meringue in 4-6 inch circles and pipe inside to form small baskets to hold the ice cream in. 
Bake in a preheated oven very slow at 120 degrees C for an hour or till firm. 
Let cool and then fill with a scoop of ice cream and serve.

Meringues by Zarnak Sidhwa

Low Calorie Bread Walnut Ice Cream

Ingredients
Low fat milk 2 cups
Skimmed milk powder 4 tsp
Corn flour 1 ½ tsp
Low fat cream 2 tsp
Sugar substitute 2 tsp
Roasted brown bread crumbs 6 tbsp
Vanilla essence 1/2 tsp
Crushed walnuts 2 tbsp

Method
Combine the milk powder and corn flour with 1 tbsp cold milk in a bowl and keep aside. 
Boil the milk in a non-stick pan, when it starts boiling add the milk powder and corn flour mixture while stirring continuously. 
Simmer for 5 to 7 minutes till the milk thickens and keep aside to cool. 
To the cooled mixture add the cream, sugar substitute, brown bread crumbs and vanilla essence and mix well. 
Pour the mixture into an air tight box, cover it and place in the freezer for 3 to 4 hours. 
Once the mixture has set, remove from the freezer and blend in a mixer till smooth. Add the walnuts to the blended mixture, pour the mixture into the same vessel, cover and place it in the freezer again till it sets. 
Serve in scoops.

Low Calorie Bread Walnut Ice Cream by Zarnak Sidhwa

Coffee Praline Ice Cream

Ingredients
Egg yolks 4
Sugar ¼ cup
Milk 1 cup
Coffee powder 2 tbsp
Cream 2 cups
Praline ¾ cup

Ingredients for Praline
Sugar 1 cup
Walnuts, crushed ½ cup

Method
Whisk egg yolks and sugar over a pan of simmering water and beat till thick and creamy. 
In another pan scald milk, stir in coffee pour over eggs. 
Place on a double boiler and let cook till thick. 
Remove from heat and add in the cream, cool and refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight, mix in praline just before the final setting. 
Serve in scoops.

To make the praline, heat sugar till brown and add the nuts and let cool by pouring on a greased lid till firm, refrigerate and crush.

Coffee Praline Ice Cream by Zarnak Sidhwa

Vanilla Frozen Yogurt

Ingredients
Hung curd 3 cups
Caster sugar 3/4 cup
Vanilla essence 1 teaspoon

Method
Mix together the hung curd, sugar, and vanilla. 
Stir until the sugar is completely dissolved. 
Refrigerate 1 hour. 
Freeze.

Vanilla Frozen Yogurt by Zarnak Sidhwa

Chocolate Cases

Ingredients
Chocolate, chopped 100 gm

Method
Melt the chocolate in a bowl over a pan of simmering water. 
Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm. 
Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.

Chocolate Cases by Zarnak Sidhwa

Chocolate Peanut Butter Fro-Yo

Ingredients
Peanut butter 1/3 cup
Cocoa powder 3 tbsp
Butter, melted 1 tbsp
Evaporated milk 1 can
Sugar 1/2 cup
Yogurt 1 cup
Vanilla essence 1 tsp

Method
Melt 1 tbsp butter in small bowl and stir in 3 tbsp cocoa powder. 
Set aside.
Place evaporated milk, sugar, vanilla, cocoa mixture and peanut butter in a bowl and beat, add in yogurt and continue beating until smooth. 
Pour into shallow dish and place into freezer. 
Check after 45 minutes and whisk/scrape down the sides as they freeze. 
The idea is to continue adding air into the mix so that it doesn't freeze into a solid mass, but a smooth, creamy blend. 
Check and mix every 30 minutes until frozen (may take up to 4 hours depending on shallowness of dish). 
Transfer to storage container with lid and keep frozen for up to a week.

Chocolate Peanut Butter Fro-Yo by Zarnak Sidhwa

Chocolate Nutella Gelato

Ingredients
Milk 2 cups
Cream 1 cup
Sugar ½ cup
Sugar ¼ cup
Egg yolks 4
Vanilla essence ½ tsp
Nutella spread ½ cup

Method 
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. 
Cook until the sugar dissolves, about 5 minutes. 
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. 
Add this mixture back into the saucepan. 
Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. 
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. 
Stir in the vanilla and Nutella until it dissolves. 
Chill mixture completely before pouring into an air tight box. 
To serve, scoop gelato into serving bowls.

Chocolate Nutella Gelato by Zarnak Sidhwa

Easy vanilla ice cream

Ingredients
Egg yolks 3
Sugar ½ cup
Milk 2 cups
Vanilla essence 1 tsp

Method
In a bowl over a pan of simmering water beat the yolks and sugar, till thick and creamy. 
Scald half the milk, add vanilla essence, pour over the eggs and mix well, keep bowl on top of a pan of simmering water until thickened. 
Remove from heat, add in remaining milk and cool.
Refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight and then serve in scoops, plain or topped with a sauce or fruit.

Easy vanilla ice cream by Zarnak Sidhwa

Eggless Strawberry Ice Cream

Ingredients
Gelatin powder 1 tbsp
Cold water 2 tbsp
Milk 2 cups
Sugar 3/4 cup
Salt a pinch
Cream 2 cups
Vanilla essence 2 tsp
Strawberries, mashed 2 cups

Method
Soften gelatin in cold water. 
Scald milk; add gelatin, sugar, and salt.
Stir until dissolved. 
Cool. 
Add cream, strawberries and vanilla. 
Freeze.

Eggless Strawberry Ice Cream by Zarnak Sidhwa

Peach Ice Cream

Ingredients
Egg yolks 2
Peaches in juice 1 can
Sugar 2 tbsp
Milk 1 ½ cups
Milk powder ½ cup
Peach slices to garnish

Method
Blend peaches along with its syrup to a smooth purée. 
Put yolks and sugar in a bowl over a pan of simmering water and whisk till thick and creamy. 
In another pan scald the milk, add in milk powder, place on a double boiler and let cook till thick. 
Add egg mixture and let cook.
Remove from heat and add in the peach puree, cool and refrigerate in air tight box, take out and beat every 3-4 hours, freeze overnight and then serve in scoops with peach slices.

Peach Ice Cream by Zarnak Sidhwa

Icecream Week - Sep 24 to Sep 28, 2012

Recipe line up for Icecream Week - September 24th to September 28, 2012

1. Peach Ice Cream, Eggless Strawberry Ice Cream And Easy Vanilla Ice Cream
2. Chocolate Peanut Butter Fro-yo, Chocolate Nutella Gelato, Chocolate Cases And Vanilla Frozen Yogurt 
3. Coffee Praline Ice Cream, Low Calorie Bread Walnut Ice Cream And Meringues
4. Ice Cream Cake And Fudge Sauce 
5. Chocolate Sauce, Butterscotch Sauce, Coffee Sauce And Butter Scotch Ice Cream

Icecream Week by Zarnak Sidhwa - Sep 24 to Sep 28, 2012

Cake Sponge

Ingredients

Flour 1 ½ cup

Cocoa powder 3 tbsp

Baking powder 2 tsp

Sugar 1 cup

Vanilla essence 2 tsp

Milk 3/4 cup

Melted butter 3/4 cup

Eggs 2

Method 

Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).

Grease a 9 inch cake tin. Mix flour, cocoa powder, baking powder, sugar and vanilla essence in a bowl. 

Melt the butter at low heat and add to the dry ingredients. 

Also add milk and eggs. 

Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. 

Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes. 

After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Fondant Icing

Ingredients
Icing sugar 1/2 kg
Glycerin 1 tsp
Liquid glucose 1 tbsp
Egg white 1

Method
Sift icing sugar twice, add in it add 1 tsp glycerin, 1 large tbsp liquid glucose, warmed a bit, 1 egg white and knead till a stiff dough forms, wrap in cling and store - make this fondant today.

Honey Mustard Drumsticks

Ingredients
Chicken drumsticks 1 kg
Honey ¼ cup
Dijon mustard ¼ cup
Soya sauce ¼ cup
Lemon juice ¼ cup
Garlic crushed 4 cloves

Method
Marinate chicken drumsticks with honey, mustard, crushed garlic, soya sauce and lemon juice, overnight or atleast 4-6 hours. 
Place drumsticks over a wire rack and place a foil-lined tray underneath to catch any drips. 
Bake at 180 degrees C for an hour, turn half way and baste with marinade.

Honey Mustard Drumsticks by Zarnak Sidhwa

Chicken Cordon Bleu

Ingredients
Chicken breast halves 4
Salt 1/4 teaspoon
Black pepper ground 1/4 teaspoon
Cheese slices 6
Chicken cold cuts 4 slices
Seasoned bread crumbs 1/2 cup

Directions
Sprinkle each piece of chicken on both sides with salt and pepper. 
Place 1 cheese slice and 1 cold cut slice on top of each breast. 
Roll up each breast, and secure with a toothpick. 
Place in baking dish, and sprinkle chicken evenly with bread crumbs. 
Bake at 180 degrees C for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. 
Return to oven for 3 to 5 minutes, or until cheese has melted. 
Remove toothpicks, and serve immediately.

Chicken Cordon Bleu by Zarnak Sidhwa

Cassata ice cream

Ingredients
Vanilla ice cream 3 liters
Almond essence 1 tsp
Cocoa powder 2 tbsp
Hot water 2-3 tbsp
Green and red glazed cherries 125gm
Glazed apricots 125gm
glace pineapple 125gm
flaked and roasted almonds 100gm

Method
Line a deep cake tin with foil, let ice cream soften then divide into three portions in different bowls. 
To one almond essence, put the ice cream in the base of the tin and smooth with a spatula, let freeze. 
Mix warm water with cocoa powder and mix in the 2nd bowl of ice cream and beat well and pour over the almond flavored ice cream and let set, when well frozen, add the 3rd portion. 
To the 3rd portion add glazed cherries, pineapples, apricots, flaked almonds and mix in well, pour over 2nd layer and let set till frozen overnight. 
Just before serving, unmold by dipping the bowl of ice cream in warm water, serve immediately.

Cassata ice cream by Zarnak Sidhwa

Chocolate Lollipops

Ingredients:

Compound Chocolate 500 gm

Dust Colors As Per Required

Oil ¼ Cup

Sticks 18-20

Clear Plastic Pouch 18-20

Ribbon

Lollipop Molds

Method:

Chop the chocolate into small pieces.

Place the chocolate into a microwave safe bowl; melt the chocolate at the intervals of 30 seconds. 

Keep stirring the chocolate before each next interval.

Mix the dust colour with few drops of oil and add it to the melted chocolate.

Pour the chocolate into the molds, place the lollipop stick in the mold, and let it set in the freezer for 5 – 10 minutes.

Gently pickup the lollipop out of the mold with the help of the stick.Stick in a thick piece of Styrofoam.

Place lollipops in a lollipop Gift Box or wrap in lollipop papers and tie with a pretty ribbon.

Chocolate Lollipops by Anam Masood

Vanilla Butter Cream Icing

Ingredients
Butter 250 gm
Vanilla Powder 1 tsp
Icing Sugar 400 gm
Milk 2 tbsp

Method:
Beat butter and gradually add icing sugar.
Add vanilla powder, milk & beat.

Vanilla Butter Cream Icing by Zarnak Sidhwa

Chocolate Butter Cream

Ingredients:
Butter 250g
Icing sugar 375g
Cocoa Powder 25g
Milk 2 Tbsp

Method:
Beat butter, cocoa powder and milk.
Gradually add icing sugar.

Chocolate Butter Cream by Anam Masood

Cake Pops

Ingredients
Cake Crumbs 4 cups
Frosting, Icing or Jam 1½ cups
Compound Chocolate 500 gm
Dust Colors As per required
Oil ¼ Cup
Sticks 20-25
Clear Plastic Pouch 20-25
Ribbon As Per required

Method
In a large bowl, crumble the cake with the hands (use gloves if You can't stand mess) until no large chunks remain. 
Add icing and mix with fingers until well combined.
Taking equal portions, roll between the hands until round and smooth.
Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.
Melt the chocolate. 
Dip lollipop stick ends into melted chocolate and insert into cake pops.
Mix the dust colour with few drops of oil and add it to the melted chocolate and, working with one pop at a time dip in melted chocolate until completely covered. Shake off excess. 
Immediately roll in sugars or place decorations on. 
If chocolate dries too fast, you can use royal icing to apply decorations. 
Stick in a thick piece of Styrofoam to dry completely. 
Proceed with remainder of pops.
If desired, place pops in a Cake Pops Gift Box or wrap in lollipop papers and tie with a pretty ribbon.

Cake Pops by Anam Masood

Chicken in Tomato Pepper Sauce

Ingredients
Chicken breast fillets ½ kg
Flour ¼ cup
Oil 2 tbsp
Garlic crushed 1 clove
Onion, sliced 1
Tomato purée ½ cup
Tomato paste 2 tbsp
Soya sauce 1 tbsp
Black pepper, crushed 1 tbsp
Honey 1 tbsp

Method
Coat chicken breast fillets in flour.
 Heat oil, add chicken and cook on both sides till brown. 
Stir in garlic, onion, tomato purée, tomato paste, soya sauce, black pepper crushed, honey and cook till chicken is tender.

Chicken in Tomato Pepper Sauce by Zarnak Sidhwa

Recipe Line Up - Sep 17, 2012 to September 21, 2012

Recipe Line Up for 3rd week of September 2012 - Sep 17, 2012 to September 21, 2012:

1. Chocolate Lollipops, Chicken In Tomato Pepper Sauce And Cake Pops
2. Cassata Ice Cream, Chicken Cordon Bleu And Honey Mustard Drumsticks

Lagan Noo Stew

Ingredients

Potatoes, peeled & chopped 3

Peas, boiled 1 cup

Carrots, chopped 2

Capsicum, deseeded & chopped 1

Red pumpkin, chopped ¼ kg

Onions, sliced and fried golden 3-4

Green chilies, chopped 3-4

Red chili powder 1 tsp

Cumin powder 1 tsp

Coriander powder 1 tsp

Turmeric powder ½ tsp

Tomatoes, chopped 3

Ginger garlic paste 1 tbsp

Salt 1 tsp

Sugar 1 tsp

Worcestershire sauce 1 tbsp

Vinegar 1 tbsp

Coriander leaves chopped 1 tbsp

All-spice powder 1 tsp

Oil to deep fry

Egg, fried to serve 1

Method

Shallow fry chopped potatoes, carrots, capsicums, red pumpkin individually, set aside and let excess oil drain out. 

Fry onions till golden brown. 

Add ginger garlic, tomatoes, coriander powder, green chilies, cumin powder, red chili powder, turmeric, sauté. 

Add all the previously fried vegetables, mix well, add in sugar, salt, vinegar, Worcestershire sauce, all-spice powder. 

Serve garnished with chopped coriander leaves. 

Serve topped with a fried egg.

Lagan Noo Stew by Zarnak Sidhwa

Bhakhra

Ingredients
Whole wheat flour 2 cups
Semolina 1 ¾ cups
Baking powder ½ tsp
Cardamom powder ½ tsp
Nutmeg ½ tsp
Salt ¼ tsp
Caster sugar ¾ cup
Eggs 4
Ghee 1 tbsp
Rose water 2 tbsp
Thick curd, beaten 1 cup
Oil to deep fry

Method
Mix flour, semolina, baking powder, cardamom powder, nutmeg, salt, ghee, caster sugar, eggs, rose water and thick curd well. 
Leave covered for atleast an hour. 
Roll out the bhakhra dough to ¼ inch thickness, cut rounds with a biscuit cutter, deep fry in hot oil till golden and crispy. 
Cool and store in an air-tight box.

Bhakhra by Zarnak Sidhwa

Chicken Maiwalla

Ingredients
Chicken (boiled & shredded) ½ kg
Salt to taste
Black pepper crushed 1 tsp
Boiled eggs, sliced 2
Green chilies, chopped 8-10
Coriander leaves, chopped ½ cup
Almonds blanched ½ cup
Raisins fried ½ cup
Onions, sliced and fried ½ kg
Cream 2 cups
Eggs 4

Method
In a greased deep Pyrex dish put half the chicken pieces, the hard boiled egg slices, sprinkle chopped green chilies, coriander chopped, almonds, raisins, fried onions, sprinkle salt and pepper. 
Beat eggs and cream and spoon over half and repeat the chicken layers till all the ingredients are used up. 
Bake at 180 degrees C for 30 minutes or till set.

Chicken Maiwalla by Zarnak Sidhwa

Chutney Fish (Patra ni machhi, Pata Fish)

Ingredients
Fish fillets ½ kg
Oil 1 tbsp
Oil to shallow fry

Ingredients for Green Chutney
Coriander leaves 1 bunch
Mint leaves ½ bunch
Garlic 5-6 cloves
Desiccated coconut 4 tbsp
Green chilies choti 10-15
Cumin seeds 1 tsp
Sugar 1 tsp
Salt 1 tsp
Lemons (Juice) 2

Method
Grind the green chutney by putting all ingredients in a blender with very little water; it should not be very runny. 
Add 1 tbsp oil to the chutney to make it moist. 
Liberally apply chutney to the fish. 
Put fish in butter paper, foil or banana leaves. 
Steam over hot water till fish is done.
Fish can also be put in banana leaves and enclosed with a piece of thread and then baked or shallow fried or steamed. 
If using banana leaves, then soften them first by holding them over a low flame. 
Serve the fish in the leaves or foil parcels.

Chutney Fish by Zarnak Sidhwa