Lemon & poppyseed cupcakes

Ingredients
  • 225g self-raising flour
  • 175g golden caster sugar
  • zest 2 lemons
  • 1 tbsp poppy seeds , toasted
  • 3 eggs
  • 100g natural yogurt
  • 175g butter , melted and cooled a little

    FOR THE ICING

  • 225g butter , softened
  • 400g icing sugar , sifted
  • juice 1 lemon
  • few drops yellow food colouring
  • icing flowers or yellow sprinkles, to decorate 
 Method
  • Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean - the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.
  • To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.
  • Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly 'dot' the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.
Nutrition per serving
  •  529 kcalories, protein 4g, carbohydrate 66g, fat 30 g, saturated fat 18g, fibre 1g, sugar 51g, salt 0.75 g

Dark chocolate & orange cake

Ingredients
  • 1 Seville orange
  • a little melted butter , for greasing
  • 100g plain chocolate , broken into pieces
  • 3 eggs
  • 280g caster sugar
  • 240ml sunflower oil
  • 25g cocoa powder
  • 250g plain flour
  • 1½ tsp baking powder
  • orange candied peel , to decorate 
 Method
  • Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool.
  • Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool.
  • In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely.
  • Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - up to 1½ hours.
  • Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel.

New potato & tamarind salad

Ingredients
  • 1½ tbsp tamarind pulp or paste
  • 50g golden muscovado sugar
  • 1 tbsp ground cumin
  • thumb-sized piece ginger , chopped
  • 1.2kg new potatoes
  • 3 tbsp natural low-fat yogurt
  • 4 tbsp chopped coriande    Method

  1. To make the dressing, put the tamarind pulp in a small pan, pour over 75ml boiling water and add the sugar, cumin and ginger. Simmer, without a lid, until the dressing thickens and becomes syrupy, about 10-15 mins. It should have a pleasant tang - add extra sugar if needed.
  2. While the tamarind is cooking, bring a large pan of salted water to the boil and add the potatoes. Return to the boil and cook for 15 mins until tender. Drain, then cool slightly before halving them. Transfer to a big mixing bowl and spoon over the dressing, gently stirring to make sure the potatoes are well coated. Drizzle over the yogurt, scatter over the coriander, and serve warm or at room temperature.

    Nutrition per serving

    196 kcalories, protein 5g, carbohydrate 42g, fat 1 g, saturated fat 0g, fibre 3g, sugar 15g, salt 0.1 g

Veggie Chinese pancakes vegetarian chinese pancakes vegetarian chinese recipes

  Ingredients

200g mushrooms , sliced (we used chestnut)
2 tbsp soy sauce
½ tsp five spice powder
1 tbsp rice wine , preferably Shaohsing
½ tbsp sesame oil
1 tsp sugar
6 Chinese pancakes
2 spring onions , finely sliced
5cm length cucumber , deseeded and sliced into matchsticks
½ Little Gem lettuce , shredded
4 tbsp hoisin sauce

Method

    Heat a small frying pan. Add the mushrooms, soy, five-spice, rice wine, sesame oil and sugar. Stir until the mushrooms are cooked and the sauce is thick, bubbling and clinging to the mushrooms. Warm the pancakes - steam them or heat them in the microwave. Serve the mushrooms, spring onions, cucumber, lettuce and hoisin sauce in separate dishes, with the pancakes alongside. To assemble, spread a pancake, with a little hoisin sauce. Add some mushrooms, onions, cucumber and lettuce. Fold the pancake and enjoy.
    1. Nutrition per serving

      254 kcalories, protein 7g, carbohydrate 37g, fat 7 g, saturated fat 1g, fibre 4g, sugar 17g, salt 4,1 g
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    spicy prawn pizza

    Ingredients
    FOR THE DOUGH250g pack white bread mix
    2 tbsp extra-virgin olive oil , plus a bit extra
    150ml warm water
    plain flour , for dusting

    FOR THE SAUCE

    200g can chopped plum tomatoes
    1 tbsp tomato purée
    1 garlic clove , crushed
    pinch of sugar (caster or granulated)
    FOR THE TOPPING
    3 tbsp mascarpone
    3 tbsp (about 20g) finely grated Parmesan
    10 cherry tomatoes , halved
    12 large raw prawns (frozen and defrosted is fine), patted dry, deveined and butterflied (see tip, below)
    2 rosemary sprigs, needles roughly chopped
    generous pinch chilli flakes
    handful pitted green olives , halved (or use capers)
    small drizzle extra-virgin olive oil

    Method

    Make the dough the day before. Put the bread mix in a large bowl. Combine the oil with the warm water in a jug, then tip onto the mix. Stir to a soft dough and set aside for 5 mins.
    Flour the work surface and your hands well, then knead the dough for 5 mins until springy and smooth. Squish some oil around in a large food bag, then pop in the dough and tie the top, leaving the dough room to grow. Leave to rise in the fridge.
    To make the sauce, simply stir the ingredients together. When ready to cook, heat the oven as high as it will go. Dust a large baking sheet and the work surface with a little flour. Split the dough into 2 equal pieces. (Do not knead it or it will become too springy.) Roll the dough into large slipper shapes, about 30cm long. Lift onto the baking sheet.
    Spread the sauce over the pizzas, then scatter with small dollops of mascarpone, the Parmesan, cherry tomatoes, prawns, rosemary, chilli flakes, olives and plenty of seasoning. Drizzle with a little oil. Bake the pizzas for 10-13 mins until the base is crisp and golden, the prawns cooked through and the cheese bubbling. Transfer to a board and serve straight away.

    Nutrition per serving
    352 kcalories, protein 19.0g, carbohydrate 34.0g, fat 15.0 g, saturated fat 6.0g, fibre 3.0g, sugar 4.0g, salt 1.3 g

      carrot cake

      Ingredients


        3 large eggs , lightly beaten
        140g grated carrots (about 3 medium)
        100g raisins
        grated zest of 1 large orange
        175g self-raising flour
        1 tsp bicarbonate of soda
        1 tsp ground cinnamon
        ½ tsp grated nutmeg (freshly grated will give you the best flavour)
        175g light muscovado sugar
        175ml sunflower oil
        For the forsting
        175g icing sugar
        1½-2 tbsp orange juice

        Method

        Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
        Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
        Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
        Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
        Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
      • Nutrition per serving

        265 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g

      chicken 65

      Ingredients 

      Boneless chicken - 250 gms/1/4 kg (cut into small bite sized pieces)
      Oil for deep frying
      Yogurt - a little less than 1/2 cup (perugu/curd)
      Salt to taste
      Turmeric powder - 1/4 tsp
      Red chili powder - 1/2 tsp
      Coriander powder - 1/4 tsp
      For Marinade:
      Turmeric powder - large pinch
      Red Chili powder - 1 tsp
      Black pepper powder - 1/4 tsp
      Ginger garlic paste - 1 tsp
      Lemon juice - 1/2 tbsp
      Salt to taste
      To coat chicken that has been marinated:
      Egg - 1
      Cornflour - 1 1/2 tbsp
      Rice flour - 1/2 tbsp
      For Tempering/poppu/tadka:
      Cooking oil - 1/2 tbsp
      Curry leaves - 1 sprg
      Garlic - 2 cloves, minced (optional)
      Ginger - 1/2", minced
      Green chilies - 4-5, slit length wise

      Method:

      Marinate bite sized pieces of chicken in the ingredients called for marinade for 1 hour.
      In a bowl, mix yogurt, salt to taste, turmeric powder, red chili powder and coriander powder. Keep aside. After marinating the chicken, add egg, cornflour, salt to taste and rice flour to coat the chicken. Add a tbsp of water if required. Heat oil for deep frying. Once the oil is hot, add a few chicken pieces into the oil without crowding the vessel and cook on medium flame. Once the chicken is almost cooked, increase flame and deep fry the chicken pieces till golden brown.
      Remove onto absorbent paper. Keep aside. Repeat with rest of the chicken pieces. Heat a cooking vessel, add a tbsp of oil. Add garlic and ginger and saute for a few seconds. Add curry leaves and green chilies. Saute for a few secs. Add the deep fried chicken and toss well and cook for 2 mts. Add the yogurt mixture and cook on low to medium flame, mixing the contents well. Toss the chicken till the yogurt dries up and the chicken absorbs the yogurt mix. Remove onto a serving plate. Garnish with coriander leaves. Thanks for visiting www.womenspage.in

      Masala Chicken receipe

       Masala Chicken Receipe

       Ingredients

      • 4 boneless, skinless chicken breasts , cubed
      • 3cm piece fresh root ginger , peeled and chopped
      • 2 garlic clove , chopped
      • 1 tsp mild chilli powder
      • 2 tbsp fresh coriander , chopped
      • juice of 1 lime
      • 2 tbsp vegetable oil
      • 1 onion
      • 1 red chilli
      • 1 tsp ground turmeric
      • 284ml carton double cream
      • juice of ½ lemon
      • basmati rice and naan bread, to serve  
      Preparation Method
      1. Put the chicken, ginger, garlic, chilli powder, coriander, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. Chop the onion, and seed and chop the chilli.
      2. Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally.
      3. Meanwhile, heat the remaining oil in a pan and fry the onion and chilli for 3-4 minutes until just soft. Add the turmeric and stir fry for 1 minute. Lower the heat, pour in the cream and simmer for 2-3 minutes.
      4. Add the chicken and simmer for 5 minutes, or until cooked. Season and stir in the lemon juice. Serve with rice and naan bread.

      Nutrition Per serving

      541 kcalories, protein 36g, carbohydrate 6g, fat 42 g, saturated fat 23g, fibre 1g, salt 0.32 g
      Thanks For visiting www.womenspage.in

      Corn capsicum Pulao Recipe

      Corn capsicum Pulao Recipe

      Ingredients:

      Basmati rice - 1 cup
      Onion - 3/4 cup chopped
      Fresh Capsicum (mix of all colors)- 1 cup
      Corn kernels - 3/4 cup
      Ginger - 1 inch piece finely chopped
      Garlic - 3-4 cloves (minced)
      Green chilli - 1 finely chopped
      Garam masala powder - 1/2 tsp
      Chilli powder -1/2 tsp

      Preparation -Step1

      Wash and soak basmati rice for 20 minutes. Drain the water completely. Fry the rice in a teaspoon of butter for a few minutes. Cook rice adding 2 cups of water, little salt, 1 clove and a small piece of cinnamon. This is just to add flavor to the rice and it is optional.Cook corn kernels adding little salt till soft. You can use any corn. I have used American sweet corn.in india we normally get baby corn any corn is fine

      Preparation -Step 2
      Heat oil, add cumin seeds, bay leaf, when cumin sizzles, add chopped onions, ginger, garlic, green chilli and saute until onions turn translucent.Then add capsicum, garam masala, chilli powder and cook for a few minutes.Do not over cook the capsicums.Add cooked corn and salt needed. (remember we have added salt to the rice and corn, so add salt accordingly).Simmer and cook for a few minutes until everything gets blended well.
      Preparation -Step3 Layering
      Spread a layer of rice in a pan, then spread a layer of vegetable masala.
      Then spread the second layer of rice and top it with the remaining vegetable masala. Cook covered in low flame for 4-5 minutes, gently mix everything and serve hot with any raita of your choice.
      In case if you are cooking the rice in pressure cooker, just mix the cooked rice with the masala, cook for 2-3 minutes in low flame so that the masala gets incorporated well with the rice and then serve hot.The above method is just to show you the layering method.It can be done if a jiffy if you have cooked rice ready.
      Other recipes click here 
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