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Deelish Bakes


oh so tasy http://flic.kr/p/7tngCk
sizzling tofu with pork by etherealprey

April 30, 2014 No comments


Rice colored with Wilton icing color paste. http://flic.kr/p/BmoEG




April 29, 2014 No comments


Well dear friends, wishing you all a great week ahead...Let our week be colourful,rich and spicy like a navaratan korma... To be honest I was not a huge fan of vegetables when I was a kid said "no""no" to chilli. But this is a great dish and I loved it. It has all my enemy vegies same time it is rich with coconut cream, sweet raisins, cashew and the gravy..yummy yummy. If you want to avoid ghee, cream,paneer and the dry nuts you are going to get a low fat curry..:P. Normally i tend to post a finished curry snap, but after looking at the rich colours I thought why cant I give it a go for ingredients this time. That is why my shot is like this... Thanking you again for your encouragement. What we need? Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)=1 Cup Grated paneer =50 gms Tomatoe =1 Grated onion=small one Ginger paste -1/2 tsp Garlic paste-1/2tsp Salt To Taste Turmeric Powder -1/4 tsp Red chilli powder-1/2 tsp Coriander powder-1/4 tsp Garam Masala Powder-3/4 tsp Cream-1 1/2 tsp Vegetable oil -2 tbsp Ghee-1/2 tbsp Milk or water-1/2 cup Dry fruits- almond,cashew nuts, raisins or anything u like few. Any green leaves u like for decoration. Method. 1.Boil tomatoes till tender. Allow them to cool. Peel off the skin to make puree. Or use Readymade tomato puree. 2. Take ghee and slightly fry the dry fruits on medium heat til golden. 3. Heat oil in a pan. Fry onions then add ginger-garlic paste stir it well for couple of minutes. (till that raw smell goes) 4.Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for few minutes. 5. Add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. 6.Add milk or water. Bring it to boil. 7.Reduce the heat and cook until the gravy becomes thick. 8.Add paneer to the gravy and stir well. 9.Add all the vegetables to the gravy and cook for further 5 to 10 minutes.(maximum) 10.Put cream and chopped leaves on the navaratna korma decorate . 13 http://flic.kr/p/9jTXMu




April 28, 2014 No comments


Recipe: Warm Caramel Apple Cake


Cake
 1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box Betty Crocker® SuperMoist® yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice
 Topping
 2/3 cup Betty Crocker® Whipped fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired
 1. Heat oven to 350°F. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
 2. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
 3. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
 4. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
 High Altitude (3500-6500 ft): Bake 45 to 50 minutes.
 Make the Most of This Recipe
 Substitution
You can use cinnamon for the apple pie spice for a slightly different flavor.
 Success
Granny Smith and Braeburn are good apple choices to use in this recipe.
 Nutrition Information:
1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
 
Find more recipes at www.bettycrocker.com


April 26, 2014 No comments
Truffle Aioli


Aioli is a sauce made of garlic and olive oil. Sometimes egg is also added for ease of mixing, but this is not considered traditional. There are many variations, such as the addition of mustard or, in Catalonia, pears.






April 26, 2014 No comments

Originally uploaded by CristalArt





April 24, 2014 No comments
Roasted Beef Wellington glazed root vegetables, potato purée, red wine demi glace

The classic that came into prominence in the 1960s is the Beef Wellington. Named after the Duke of Wellington, this dish consists mainly the fillet of beef, finely chopped mushrooms, unsalted butter, pate de foie gras, puff paste, one large beaten egg white, egg wash, half cup of Sercial Madeira (a white wine from Portugal, dry) and about two teaspoons of arrowroot in cold water. Of course you will need a good half cup of beef broth and finely chopped black truffles. It is optional to use watercress to garnish. Here's a recipe video by Gordon Ramsay and you can watch how to prepare it:

April 24, 2014 No comments

roti prata
flickr/rpslee

The ingredients of Roti Prata are flour, melted ghee (or margarine), sugar, salt, condensed milk, oil to coat and cook the prata. The preparation of the dough is sifting flour and salt together. Rub ghee into flour, add water, sugar milk and knead for 15minutes til smooth soft dough is formed. Divide the dough into 10 tennis ball size portions, rub oil and let it rest. Next is work the ball into thin sheet, then make it flat and stretch it. Oil it often to prevent sticking, and finally flattening it after rolling it up. The final step is to fry it in oiled pan til brown spots appear and dough became crispy. You should also crush it with both hands on paper towel while it is still hot from the pan. Serve with a simple curry.

Following is a recipe video.





April 23, 2014 No comments


Ok, I can't resist in posting this one, because to be REALLY honest, I really like this dessert very much!

1 1/2 pounds chestnuts
milk as needed
3/4 to 1 cup sugar
1/4 cup water
1 tsp. vanilla
rum to taste
1 pint whipping cream for topping

Put chestnuts in a large saucepan and cover with water. Boil for 10
minutes. Remove outer and inner peel from chestnuts. Take only a few out of the water at a time as they are easier to peel when warm.
*Tip: Cut the nuts in half and scoop out the meat with a nut pick.

Put the chestnut content into a saucepan, cover with milk and simmer until the chestnut is soft enough to easily mash and the milk is absorbed.

Press the chestnuts through a sieve (though you might also try a food
processor).

Boil the sugar and water to make a thick syrup (don't brown).

Immediately add to the chestnuts and cool. Add only enough liquid so that the chestnuts can be put through a potato ricer and still hold their shape.

Add the vanilla and rum. The rum suggested here is called "Stroh" and it is from Austria. Technically, it is a "tea rum" with an incredible butterscotch-like aroma and flavor.

Put the chilled mixture through the potato ricer, making a small mound in the center of individual dessert plates. Top with the whipped cream. Sweeten my whipped cream slightly and add a bit of vanilla too. You should balance the sweetness of the whipped cream to act as a counterpoint to the chestnut puree (i.e. sweeter puree = less sweet whipped cream, less sweet puree = sweeter whipped cream). The lightness of the whipped cream will also cut the incredible richness of the puree.

Enjoy! :D





April 21, 2014 No comments

Originally uploaded by Tami_Moore

Today Deelish Recipes feature for Easter is this Ham and Cheese Bunny sandwich bento. It has edible grass that looks pink and three chocolate eggs, clementine and kiwi. The pastas are easter shapes. Also you can find some orange and yellow carrots.




April 19, 2014 No comments
Swedish Meatballs with Potato Puree and Lingonberries sauce

I made this today for our Saturday lunch. It is my first attempt after I tried the very delicious Swedish Meatballs in Stockholm. The restaurant's service was not the best as the waitresses were 'making faces'. But definitely the food was really good. My chef friend said most likely it is an 'institutional' type of restaurant as they do not care if you like their service knowing that you will come back for its good food anyway. Bakfickan at Jakobs Torg 12, The Royal Opera House. Sometimes it is called 'The Hip Pocket'. Eating at the counter was kind of an experience in this small intimate counter restaurant. The prices are on the high side but the food quality indeed impressed us!

This is the video recipe
http://www.deelishrecipes.com/2010/07/ikea-swedish-meatballs.html



April 12, 2014 1 comments
recipes
Originally uploaded by Pillsbury.com

Single-serving pies of chicken and veggies are topped with refrigerated crescent dinner-roll crusts in this scrumptious and easily prepared home-baked entrée.

INGREDIENTS

1 1/2 cups frozen peas and carrots
1 cup cubed (1/2 inch) cooked chicken or turkey
1 cup refrigerated cooked diced potatoes with onions (from 20-oz bag)
1/4 cup milk
1/2 teaspoon dried thyme leaves
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (4 oz) Pillsbury® refrigerated crescent dinner rolls
1 egg
1 tablespoon water
1/8 teaspoon dried thyme leaves

DIRECTIONS

1. Heat oven to 400°F. In 2-quart saucepan, mix peas and carrots, chicken, potatoes, milk, 1/2 teaspoon thyme and the soup. Heat to boiling over medium-high heat, stirring occasionally. Divide mixture evenly among 4 ungreased 10-oz custard cups.

2. Unroll dough; separate into 4 triangles. Place 1 dough triangle over each custard cup.

3. In small bowl, mix egg and water. Brush mixture over dough. Sprinkle 1/8 teaspoon thyme over dough. Bake 11 to 13 minutes or until crusts are golden brown.

Here's a video receipe by Nigella Lawson makes Chicken Pot pie with Organic Dorset Pastry, Puff Pastry. Enjoy!


More about Australia: Perth photographer




April 11, 2014 No comments

Delicious Cooking is Sharing the secrets of Optimal Health with you. On this video they share the recipe of sweet banana parfait.




April 09, 2014 No comments
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All about delicious yet healthy food, videos, recipes, cooking, culinary, gastronomy, restaurant, chicken, mixed, delicious, dining, party, Chinese, Italian, French, Greek, European, American, Chocolates, Confectionary, whole 30 meal plan, Pastries and Bakery, Crowdfunding projects, new tastes, new experiences Email: deelishrecipes@gmail.com

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