Home-Brew Recipes

Posts Tagged ‘sweet’

In the fast moving world we are in, we generally prefer to make instant recipes and the chapatti is one among the best that could be quoted as an example! But the little ones at home, would get bored of the same dish and so, here is another way to impress them! Take four seedless dates, dry grapes and soak it well. Also soak almond well and peel off its skin. Once all the three have soaked well, grind it well into paste in a mixer.

Now add this paste to 250g of wheat flour and knead it well to make the dough. Now make chapattis out of this dough and heat it in stove with ghee. This protein full chapatti would be sweet and tasty as well making children to yearn for more!

Let us see about the preparation of multi-fruit juice. Synonymous to its name, the multi-fruit juice contains different fruits contained in it giving a tasty and nourishing drink for your kids. First, peel off the skin of one full pomegranate and take the fruit pellets separately. Cut one apple along with skin into pieces.

Peel off one orange and take the pieces separately away from the seeds. Take ten seedless grapes also for preparing the juice. Now, allow it to run in a mixer for half a minute and filter it well. Once filtered and all the unwanted particles are allowed to settle, add two teaspoons of sugar and beat it again in the mixer. Refrigerate it to have a cool health drink at hot summers!

Let us see as how to make the mouth watering tooty-fruity burfi! Take a deep bottomed vessel, add one cup of grated coconut, half cup of tooty-fruity and one and a half cup of sugar to it. Keep in moderate heat and keep on stirring until all the contents get mixed one with the other. Once they have mixed well, add one table spoon of ghee and see to that they do not become so gluey.

After the stirring process is over, take a plate and apply ghee over it. Pour out the contents and before it solidifies, spread it evenly over the plate and cut it into pieces. Tasty tooty-fruity burfies are ready! The most suitable and could be easily prepared for surprise guests!

This versatile mixed fruit jam uses a range of soft fruits, including blackcurrants, blackberries, raspberries, and strawberries. You can use any combustion, depending on what is available.

Ingredients:

450g – blackcurrants, 450g – blackberries, 450g – raspberries, 450g – strawberries, 1.8kg – warmed sugar.

Preparation Method:

1. Put the blackcurrants into a large preserving pan and add 150ml. Bring to the boil and simmer until the berries are almost cooked. Add the rest of the fruit and simmer gently, stirring occasionally, for about 10 minutes or until the fruit is just turning soft.
2. Add the warm sugar to the pan and stir over a gentle heat until it is completely dissolved.
3. Bring to the boil and boil hard until setting point is reached. To test, put a spoonful of jam on to a cold saucer. Cool slightly, then push the surface. It is ready if a skin has formed and it wrinkles to the touch. If not, boil for longer and keep testing, until it sets.
4. Remove any scum from the surface of the jam and pour into warmed, sterilized jars. Cover immediately, leave to cool, then label. Store in a cool, dark place for up to 6 months.

These ring-shaped rolls are fantastic for breakfast spread with jam or lunch topped with any number of foods, including, cheese, cold meats, and smoked salmon, chopped vegetables. The dough is first boiled to give it a chewy texture and then baked in the oven.

Ingredients:

7g – packed easy-blend dried yeast, corn meal, 250ml – lukewarm water, 1 – egg yolk, 25ml – salt, 500g – strong white bread flour, oil for greasing and 30ml – sugar.

Preparation Method:

1. In a bowl, combine the yeast, salt and flour. Pour the lukewarm water into a separate large bowl.
2. Add half of the flour to the lukewarm water, beating until it forms a smooth, soft batter.
3. Knead the remaining flour into the batter until the mixture forms fairly smooth dough that is easy to handle without being too sticky.
4. On a lightly floured surface knead the dough by hand for 10 – 20 minutes or, if using bread machine, 5-8 minutes until shiny and smooth. If the dough is sticky, add a little more flour.
5. Lightly oil a bowl. Place the dough in it and turn to coat it completely in oil. Cover with a clean dishtowel and leave in a warm place for about 40 minutes, or until dissolved in size.
6. Turn the dough on to a lightly floured surface and punch down with your fists. Knead for 4 minutes or until smooth and elastic.
7. Divide the dough into 12 balls. Poke your thumb through each one then, working with your fingers, open the hole to form a bagel measuring 6cm. Place on a floured board and leave to rise for 20 minutes or until doubled in size.
8. Preheat the oven to 200^o C. Bring 4 liters water to boil in a large pan and add the sugar. Lower the heat to a gentle boil. Lightly oil a baking sheet and sprinkle with corn meal. Beat the egg yolk with 15ml.
9. Add the bagels, one at time, to the boiling water, until you have a single layer of bagels. Cook for 8minutes, turning so that they cook evenly. Remove the bagels from the pan with a slotted sppon, drain and place on the prepared baking sheet.
10. Brush each bagel with the egg mixture. Bake for about 25 minutes, until well browned. Cool on a wire rack.

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.

The distinctive sharp flavor of rhubarb is beautifully offset by sweet raspberries and a sweet almond crumble topping in this stunning desert.

Ingredients:

675g – fresh forced rhubarb, 1 – grated rind and juice of lime, 225g – fresh or frozen raspberries, custard or clotted cream, 50g – ground almonds, 115g – cold butter, 115g – balanced almond, 3 pinch – ground allspice, 225g – sugar, 115g – plain flour and a pinch of salt.

Preparation Method:

1. Preheat the oven to 200^o C and put a baking sheet inside to heat up. Cut the rhubarb into chunks and put in a pan with the allspice, lime rind and juice and 175g scant 1 cup caster sugar.
2. Cook over a gentle heat for 2 minutes, stirring occasionally, until the chunks of rhubarb are tender but still hold their shape when probed with a knife. Pour into a sieve, set over a bowl to catch the juices. Leave to cool. Reserve the juices.
3. To make the crumble, put the flour, pinch of salt, ground almonds and butter into a food processor and process until the mixture resembles fine breadcrumbs. Tip into a bowl and stir in the balanced almonds and remaining sugar.
4. Spoon th rhubarb into a large ovenproof dish and stir in the raspberries. Sprinkle the almond mixture evenly over the surface, mounding it up a little towards the centre.
5. Place the dish on the baking sheet and bake for 35 minutes until crisp and golden on top. Cool for 5 minutes before serving with custard and clotted cream and the reserved rhubarb juices.

This delicious homemade winter jam is made with dried figs and pine nuts. Look for plump, succulent dried figs with a springy texture – available in some supermarkets, delicatessens and health food store.

Ingredients:

1 – juice of lemon, 5ml – ground aniseed, 700g – coarsely chopped dried figs, 45ml – pine nuts and 450g – sugar.

Preparation Method:

1)      Put the sugar and 600ml water into a heavy pan and bring to the boil, stirring all the time, until the sugar has dissolved.

2)      Lower the heat and simmer for 10 minutes, until the syrup begins to thicken. Stir in the lemon juice, aniseed and figs to the sugar syrup.

3)      Bring to the boil once more, then lower the heat again and simmer for 10 minutes, until the figs are tender.

4)      Add the pine nuts and simmer for a further 5 minutes. Leave to cool in a pan before spooning into sterilized jars and sealing. Stored in a cool, dry place, the jam will keep for up to 6 months.

These crunchy cookies are easy enough for children to make and are sure to disappear as soon as they are baked.

Ingredients:

115g – butter, 2 – lightly beaten eggs, 5ml – vanilla essence, 115g – rolled oats, 175g – plain chocolate chips, 115g – pecan nuts chopped, 115g – soft dark brown sugar, 150g – plain flour, 5ml – baking powder and pinch of salt.

Preparation Method:

1. Cream the butter and sugar in a large bowl, until pale and fluffy. Add the lightly beaten eggs, milk and vanilla essence and beat thoroughly.
2. Sift in the flour, baking powder and salt, and stir in until well mixed. Fold in the rolled oats, chocolate chips and chopped pecan nuts.
3. Chill the mixture in the refrigerator for at least 1 hour. Preheat the oven to 180^o C. Grease two large baking trays.
4. Using two teaspoons, place mounds of the mixture well apart on the trays and flatten with a spoon or fork.
5. Bake the cookies for 10-12 minutes in the preheated oven until the edges are just coloring, then cool on wire racks.