Home-Brew Recipes

Posts Tagged ‘dairy product’

Let us see the tasty recipe of Paneer Pulav! Take one cup of basmati rice, clean and drain it well. Heat some oil in the pan and fry few bay leaves, cumin seeds and cloves. Then add one onion cut into pieces along with cut tomato, chilies each two. When they get fried well, add the ginger-garlic paste frying it to reddish brown.

Finally add one cup of cut paneer pieces. Meanwhile, boil the basmati rice until it gets cooked well. Then mix both of them in a single deep pan and simultaneously add a little of mint leaves and coriander leaves to get the ecstatic taste. Add salt for taste and heat the pulav for some five minutes under moderate heat. Tasty Paneer Pulav is ready to be eaten!

Stunning to look at and absolutely delicious to eat, this glazed dried fruit bread is perfect for any occasion. Simply leave it to cool in the tin and then slice and seve either on its own to spread with butter for a really decadent treat. It can also be made and given as a gift, wrapped in polythene and tied with a bow. This recipe makes two loaves, but you could halve the quantities and just make one loaf, if you prefer.

Ingredients:

25oml – milk, ½ cup – butter, ¼ oz packets easy-blend dried yeast, 1 – beaten egg, 115 g – candied peel, melted butter, icing sugar, nuts, 90g – caster sugar, 2.5ml – salt, 2.5ml – cardamom pods, 500g- white bread flour.

Preparation Method:

1. Grease two 450g loaf tins or a large baking tray. In a pan, bring the milk to just to just below boiling point. Add the butter and stir until melted. Pour into a large, heatproof of bowl and leave until lukewarm.
2. Put the water and the 5ml sugar in a small bowl, sprinkle in the yeast and leave in the warm place for 15 minutes until frothy.
3. Add the egg to the milk mixture then add the yeast mixture, remaining sugar, salt and cardamom pods. Add half the flour and beat the mixture.
4. Dust the fruit generously with flour, stir to mix and add to the mixture with sufficient flour to make a stiff dough that leaves the sides of the bowl clean.
5. Turn the dough on to a lightly floured surface and knead well until the dough feels firm and elastic. Put the dough in a bowl, cover with a damp dish towel and leave in a warm place to rise for 1 hour or until doubled in size.
6. Turn the risen dough on to a lightly floured surface, knock down and knead again for 2 minutes.
7. Shape the dough into two loaves and place in the prepared tins and put on the baking tray. Leave to rise again for 1 hour.
8. Preheat the oven to 180^o C. If you wish, brush the loaves with beaten egg to glaze.
9. Place in the heated oven and bake for 30 minutes until golden brown and the loaves sound hollow when knocked on the bottom.
10. Brush the cooked loaves with melted butter or dust with icing sugar and decorate with glace cherries and nuts. Leave to cool on a wire rack, then serve in slices.

This scrumptious pie is so easy to make. Simply press the wonderfully biscuit pastry into the tin rather than rolling it out. Add the fudge-toffee filling and sliced banana topping and it’ll prove irresistible.

Ingredients:

115g – diced butter, 200g – skimmed sweetened condensed milk, 30ml – golden syrup, 2 – sliced small bananas, a little lemon juice, whipped cream to decorate, 5ml – grated plain chocolate, 115g – diced butter, 150g – plain flour, 50g – caster sugar, 115g – light muscovado sugar.

Preparation Method:

1. First, oven is preheated to Gas5 or 160^o C. Using food-mixer, make dough by mixing flour and diced butter together whereas caster sugar can also be stirred and used in the flour and butter mixture.
2. The prepared dough can be kept in a 20cm tart pan for baking it.
3. The filing procedure is also very simple. Condensed milk, brown sugar, butter and syrup are required to make the filing. Mix all these ingredients and heat until the mixture’s color changes into light caramel.
4. Remove the caramel filing from heat and place it into the pastry case and leave is aside so that it gets cooled.
5. Decorate the Boston banoffee pie by sprinkling the banana slices along with the lemon juice and grated chocolate. By arranging the pie, a swirl of cream can also be kept in the centre of the pie which makes the recipe to look great.

Use good quality ham in the classic Italian risotto; you only need a small amount and the overall flavor of the dish will be greatly improved.

Ingredients:

75g – butter, 1 – finely chopped small onion, 225g – frozen peas, 115g – diced and cooked ham, 50g – freshly grated grano padano cheese, 1 liter – simmering chicken stock, 275g – risotto rice and salt and ground black pepper to taste.

Preparation Method:

1. Melt 50g of the butter in a large heavy pan until foaming. Add the onion and cook gently for about 3 minutes, stirring until softened. Have the hot stock ready in an adjacent pan.
2. Add the rice to the onion mixture. Stir until the grains start to swell, then pour in the wine. Stir until the wine stops sizzling and most of it has been absorbed, then pour in a little hot stock, with salt and pepper to taste. Stir continuously over a low heat, until all the stock has been absorbed.
3. Add the remaining stock, a little at a time, allowing the rice to absorb all the liquid before adding more and stirring. Add the peas after about 20 minutes. After 30 minutes, the risotto should be moist and creamy.
4. Gently stir in the diced cooked ham and the remaining butter. Heat through until the butter has melted, then taste for seasoning and adjust as necessary. Transfer the risotto to a warmed serving bowl. Grate or shave a little grano padano over the top and serve the rest separately.

This easy-to-make baked pasta dish is delicious made with cooked turkey left over from a roast dinner and broccoli florets in a creamy cheese sauce.

Ingredients:

1 – chopped onion, 2 – finely chopped garlic cloves, 450g – cooked turkey meat, 225g – mascarpone, 30ml – chopped fresh tarragon, 300g – broccoli which are broken into florets, 50g – butter, 600ml – milk, 75g – freshly grated grano padano cheese, 30ml – olive oil, salt and ground black pepper to taste, 30 ml – plain flour and 115g – no pre-cook lasagna Verdi.

Preparation Method:

1. Preheat the oven to 180^o C/Gas 4. Heat the oil in a pan and cook the onion and garlic until softened but not colored. Remove from the heat and stir in the diced turkey, mascarpone and tarragon and season with salt and pepper to taste.
2. Blanch the broccoli for 1 minute, then drain and rinse under cold water. Drain well and set aside.
3.  To make the sauce, melt the butter in a pan, stir in the flour and cook for 1 minute, still stirring. Then immediately take away from the heat and continue to stir in the milk.
4. Again return to the heat and bring the sauce to the boil, stirring constantly. Simmer for 1 minute then add 50g of the grano padano and seasoning to taste.
5. Spoon a layer of the turkey mixture into a large, shallow ovenproof dish. Add a layer of broccoli and cover with sheets of lasagna. Coat with cheese sauce.
6. Repeat these layers, finishing with a layer of sauce on top. Sprinkle with the remaining cheese and bake for 35 minutes.

Originally from Spain, these pretty little tarlets are filled with strips of roasted sweet peppers and deliciously creamy, cheesy custard. They make the perfect snack to serve with drinks.

Ingredients:

1 – red pepper, 1 – yellow pepper, 75g – diced and chilled butter, 30ml – cold water, 60ml – double cream, 1 – egg, 15ml – freshly grated grano padana cheese, 175g – plain flour and salt and black pepper to taste.

Preparation Method:

1. Preheat the oven to 400^o F and heat the grill. Place the peppers on a baking sheet and grill for 10 minutes, turning occasionally, until blackened. Cover with a dish towel and leave for 5 minutes. Peel away the skin, then discard the seeds and cut the flesh into very thin strips.
2. Sift the flour and a pinch of salt into the bowl. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Stir in enough of the water to make a firm, not sticky, dough.
3. Roll the dough out on a floured surface and line 12 individual moulds or a 12-hole tartlet tin. Prick the bases and fill the pasty cases with crumpled foil. Bake for 10 minutes. Remove the foil from the pastry cases and divide the pepper strips among the pastry cases.
4. Whisk the cream and egg in a bowl. Season and pour over the peppers. Sprinkle with grano padano and bake for 20 minutes. Cool for 2 minutes to a wire rack. Serve warm or cold.