PAELLA

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BAKING VIDEO

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EASY QUICHE

1. Preheat the oven to 180°C (gas mark 4).

2. Spread the mashed potato into a greased ovenproof dish and press down to make a firm base.

3. Mix together the vegetables, onions and eggs and season with salt and pepper.

4. Pour the egg mixture on top of the potatoes.

5. Bake for approximately 1 hour until the eggs are set.

6. Serve with salad.

T

op Tips:

• Arrange sliced tomatoes or grated cheese on top of the quiche after cooking and quickly place under the grill to brown.

• The cooking time for this quiche can vary depending upon the thickness of the potato and type for vegetables you use. Check after 45 minutes.

Banana Tiramisu

If your food processor bowl holds less than 11 cups, puree

half the pudding with the roasted bananas and lemon

juice in step 3, transfer it to a large bowl, and whisk in the

rest of the pudding.

PUDDING

7 slightly underripe large bananas

1½ cups sugar

8 large egg yolks

6 tablespoons cornstarch

6 cups half-and-half

½ teaspoon salt

3 tablespoons unsalted butter

1 tablespoon vanilla extract

3 tablespoons lemon juice

1 (12-ounce) box vanilla wafers

WHIPPED TOPPING

1 cup heavy cream, chilled

1 tablespoon sugar

½ teaspoon vanilla extract

1. ROAST BANANAS: Adjust oven rack to upper-middle

position and heat oven to 325 degrees. Place 3 unpeeled

bananas on baking sheet and bake until skins are completely

black, about 20 minutes. Let cool 5 minutes.

2. MAKE PUDDING: Meanwhile, whisk ½ cup sugar, egg

yolks, and cornstarch in medium bowl until smooth. Bring

half-and-half, remaining sugar, and salt to simmer over

medium heat in large saucepan. Whisk ½ cup simmering

half-and-half mixture into egg yolk mixture. Slowly whisk

tempered yolk mixture into saucepan. Cook, whisking

constantly, until mixture is thick and large bubbles appear

at surface, about 2 minutes. Remove from heat and stir in

butter and vanilla.

3. PROCESS PUDDING: Transfer pudding to food processor.

Add warm peeled roasted bananas and 2 tablespoons

lemon juice and process until smooth. Scrape into large

bowl and place plastic wrap directly on surface of pudding.

Refrigerate until slightly cool, about 45 minutes.

4. ASSEMBLE AND CHILL: Cut remaining bananas into

¼-inch slices and toss in bowl with remaining lemon juice.

Spoon one-quarter of pudding into 3-quart trifle dish and

top with layer of wafers, layer of sliced bananas, and another

layer of wafers. Repeat twice, ending with pudding. Place

plastic wrap directly on surface of pudding and refrigerate

until wafers have softened, at least 8 hours or up to 2 days.

5. TOP AND SERVE: With electric mixer on medium

speed, beat cream, sugar, and vanilla until stiff peaks form,

about 2 minutes. (Whipped cream can be refrigerated for

4 hours.) Top banana pudding with whipped cream. Serve.

Tomato mac and cheese

Let the finished dish rest for 10 to 15 minutes before you

serve it; otherwise, it will be soupy. Barilla is our favorite

brand of elbow macaroni.

Salt and pepper

1 pound elbow macaroni (see note)

1 (28-ounce) can petite diced tomatoes

6 tablespoons unsalted butter

½ cup all-purpose flour

¼ teaspoon cayenne pepper

4 cups half-and-half

1 cup low-sodium chicken broth

4 cups shredded mild cheddar cheese

2 cups shredded sharp cheddar cheese

1. COOK MACARONI: Adjust oven rack to middle position

and heat oven to 400 degrees. Bring 4 quarts water

to boil in large Dutch oven over high heat. Stir in 1 tablespoon

salt and macaroni and cook until just al dente, about

6 minutes. Drain pasta and return to pot. Pour diced

tomatoes with their juices over pasta and stir to coat. Cook

over medium-high heat, stirring occasionally, until most of

liquid is absorbed, about 5 minutes. Set aside.

2. MAKE SAUCE: Meanwhile, melt butter in medium

saucepan over medium heat until foaming. Stir in flour

and cayenne and cook until golden, about 1 minute. Slowly

whisk in half-and-half and broth until smooth. Bring

to boil, reduce heat to medium, and simmer, stirring

occasionally, until mixture is slightly thickened, about

15 minutes. Off heat, whisk in cheeses, 1 teaspoon salt,

and 1 teaspoon pepper until cheeses melt. Pour sauce over

macaroni and stir to combine.

3. BAKE MACARONI AND CHEESE: Scrape mixture into 13

by 9-inch baking dish set in rimmed baking sheet and bake

until top begins to brown, 15 to 20 minutes. Let sit for 10

to 15 minutes before serving.

French silk chocolate pie

You will need a fully baked pie shell for this recipe. Use

your favorite pie dough or go to CooksCountry.com for

our No-Fear Pie Crust recipe. Serve with lightly sweetened

whipped cream.

1 cup heavy cream, chilled

3 large eggs

¾ cup sugar

2 tablespoons water

8 ounces bittersweet chocolate,

melted and cooled

1 tablespoon vanilla extract

8 tablespoons (1 stick) unsalted butter,

cut into ½-inch pieces and softened

1 (9-inch) pie shell, baked and cooled

(see note)

1. WHIP CREAM: With electric mixer on medium-high

speed, whip cream to stiff peaks, 2 to 3 minutes. Transfer

whipped cream to small bowl and refrigerate.

2. BEAT EGGS: Combine eggs, sugar, and water in large

heatproof bowl set over medium saucepan filled with ½

inch barely simmering water (don’t let bowl touch water).

With electric mixer on medium speed, beat until egg mixture

is thickened and registers 160 degrees, 7 to 10 minutes.

Remove bowl from heat and continue to beat egg

mixture until fluffy and cooled to room temperature,

about 8 minutes.

3. BEAT, FOLD, COOL: Add chocolate and vanilla to cool

egg mixture and beat until incorporated. Beat in butter, a

few pieces at a time, until well combined. Using spatula,

fold in whipped cream until no streaks of white remain.

Scrape filling into pie shell and refrigerate until set, at least

3 hours and up to 24 hours. Serve.

Milk Tart RECIPE

Milk tart              

Serves 8

This no-bake custard filling

is delicious and easy to

make.

Crust

3 tbsp (45 ml) soft tub

margarine

2 tbsp (30 ml) sugar

1 egg, beaten

½ tsp (2,5 ml) ground

cinnamon

¾ cup (180 ml) cake flour

¼ cup (60 ml) wholewheat

flour

Filling

2 cups (500 ml) low-fat or

fat-free milk

2 eggs, beaten

¼ cup (60 ml) sugar

3 tbsp (45 ml) cornflour

½ tsp (2,5 ml) vanilla or

almond essence

1 tbsp (15 ml) ground

cinnamon

1. Crust: Preheat oven to

180 °C. Beat together the

margarine and sugar. Add

the egg and mix well.

2. Mix cinnamon and flours

together. Gradually add to

the egg mixture to form a

soft dough. Press the dough

into a 22 cm tart or pie dish

                 3. Prick with a fork and bake

for 15-20 minutes or until

golden brown. Allow to

cool.

4. Filling: Place milk in a pot,

bring to the boil and remove

from heat. Beat eggs

and sugar well.

5. Mix cornflour with a little

water to make a paste. Stir

into egg mixture.

6. Add half the milk into

egg mixture and stir well.

7. Pour egg mixture into the

pot with the rest of the milk

and stir well.

8. Return to a low heat and

stir all the time. Allow to

simmer very gently until it

thickens – at least 10 minutes.

9. Stir vanilla in and pour

into pie crust. Allow to cool

and refrigerate. Sprinkle

with cinnamon and serve.

Pizza Napolitana

for the base: 1 x 500g packet of bread mix

for the sauCe: 1 x 400g tin of tomatoes 2 good squirts of tomato purée 2 cloves of garlic or a good squirt of garlic purée (or to your taste) 1 teaspoon of mixed dried herbs or a tablespoon of fresh chopped herbs 1 onion, finely sliced any leftover vegetables your kids won’t normally eat like that last courgette or carrot salt and pepper to taste

for the topping: Almost anything goes. What’s left in the fridge and your imagination are the only limits! Try… Cured meat the last of the sunday roast a couple of leftover slices of ham that bit of leftover cheese from something else or a cheese board Veggies including things like spinach, courgettes, aubergines, carrots and mushrooms those last few olives a pinch of dried herbs such as oregano… 

to Make the base: 1. Make up the dough according to the instructions on the packet. 2. Divide in two and stretch out each half into a 10” pizza flan dish. 3. Leave the dough to rise, covering as instructed.

to Make the toMato sauCe: 1. Finely chop or grate any vegetables. 2. Put all the ingredients into a medium saucepan. 3. Cook down until the sauce is thick with only a tiny amount of liquid left. It may not look like a lot of sauce but there is enough for two pizzas as a little goes a long way!

to asseMble the pizza: 1. Preheat the oven to the temperature directed on the bread mix packet. 2. Once the dough has had its rising time, put into the oven and cook for 5–6 minutes. 3. Remove from the oven and add the sauce. 4. Arrange the toppings of your choice over the sauce, finishing with some kind of cheese. 5. Sprinkle a pinch of herbs over the top of the pizza (optional). 6. Put the pizza back in the oven to cook until the cheese melts and starts to brown in places. 7. Serve with salad.

Baking

Dare to bake if you love sweets and desserts......


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Chicken methi

CHICKEN METHI RECIPE

Ingredients:
1 tsp garam masala powder2 tblsp oil 1 tsp turmeric powder 1 cup yogurt 2 bay leaves 750 gms chicken 2 tblsp kasoori methi 1 tblsp coriander leaves chopped2 tblsp ginger chopped 1 tblsp garam masala powder 2 tblsp green chillies chopped salt to taste 2 cup onion chopped 1 tblsp coriander powder 2 tblsp garlic paste
How to make chicken methi :
Clean, skin, wash and cut chicken into medium sized pieces.
Heat up oil in a pan.
Mix in whole garam masala and bay leaves.
Stir fry until cardamoms starts to crackle.
Mix in cut onions and stir fry until transluscent and soft.
Make sure to stir continuously.
Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies.
Stir fry for a minute.
Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes.
Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water.
Cover the pot and stir fry on a low heat up for ten minutes.
Serve hot....

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Chicken roast

      Check out the recipe of this fabulous chicken roast Indian style at

www.taste.com.au/recipes/collections/top+10+roast+chicken+recipes