Buttermilk Scones

Ingredients:

3 ½ cup of self-rising flour

2 tablespoon of caster sugar

60 gram of butter sliced

1 ½ cup of buttermilk

Himalayan pink salt

Jam to serve

Whip cream to serve

Direction to bake:

Set the oven to preheat at 220 degree Celsius. Take a 8 cm deep 19 cm square cake baking pan. Grease it with the baking spray and flour it .now place it aside. Take a large bowl .put in it the flour, pinch of pink salt and sugar in it. Mix it well. Add in it the butter and mix it well. With the fingertip rub the flour mixture and butter until it resembles the fine bread crumbs.  Make a well in the center of the flour mixture add the buttermilk in it stir the flour mixture with a flat bladed knife. Stir the mixture until the dough comes together when dough I ready to place it on lightly floured surface knead gently until the dough comes together. Press out the dough to a three centimeter thick round dip a five centimeter round cutter into the flour dough to prevent the dough from sticking. Cut out the scones from the dough. Now press together the leftover dough and repeat the process to make more scones repeat the process and make 16 scones from the dough place the scones in the cake baking tray. And place them in the oven make them for at least 15 to 17 minutes or until they turn to light golden in color or becomes hollow when tapped on the top. Serve by topping it with the jam or whipped creme.

Salted caramel brownies

Ingredients:

200grams of unsalted butter

100 grams of 70% cocoa based chocolate

100 grams of 50% cocoa based chocolate

397 grams of canned caramel

1 table spoon of Himalayan pink salt

200 grams of golden caster sugar

4 medium sized eggs

130 grams of plain flour

50 gram cocoa powder

Direction to bake:

Preheat your oven to 180 degree Celsius. Take a 25 cm square tray bake tin. Grease it with baking parchment.. Take medium size pan . pour in it the butter and melt it. Break in it all of the cocoa chocolate. Make them the chocolate cubes melt remove the pan from the heat while the chocolate is melting so that it don’t get burnt.

Take small bowl . Pour in the caramel. add in it 1 table spoon of e Himalayan pink salt . mix the salt and caramel it will  loosen up. Take another large bowl,  Add the rest of the caramel in the bowl.. add in it the eggs and the sugar .beat the mixture with the electric  hand mixer until the mixture becomes even. In a separate bowl with a whisker whisk the chocolate and the butter. Add in the flour, cocoa powder and a pinch of Himalayan pink salt.  Shift this mixture on the chocolate mix and beat thoroughly to mix the mixture.  Now pour the half of brownie batter into the tin with the spatula .level the   mixture with the spatula. With a tea spoon put half of the salted caramel on the batter making layer of 5 thick evenly spaced strips.  Now spoon out the remaining brownie batter on it not disturbing the caramel beneath.   And then top out the remaining caramel on the brownie mixture , sprinkle  a more pinch of Himalayan pink salt then bake the brownie r mixture in the preheated  oven for at least 25 minutes or until the brownie mixture rises with a firm crust on the top. When the brownies will be ready, it will jiggle a little when  you shake the tin. When ready let  them cool in the tin when done cut them into square pieces. Serve them with  coffee and tea.

Cake Donuts With Pink Himalayan Salt

Ingredients :

240 grams of all-purpose flour sifted

2 tablespoon of baking soda

½ tablespoon of the Himalayan pink salt

½ tablespoon of grated nutmegs

15 grams of sugar

1 ounce of unsalted butter

1 large egg

½ cup of salted whole milk

2 tablespoon of plain yogurt

½ tablespoon of vanilla extract

Vegetable oil for frying

Directions to cook :

Take a bowl. Mix in a bowl the  flour , baking soda, nutmeg, sugar and pink salt and blend them with the electric  whisker or electric grinder  at low speed. Now add in the butter and blend further on low speed. The mixture texture should look like coarse sand.

 In another bowl beat the eggs with ¼ cup of milk, yogurt, and vanilla sauce and mix them in a grinder on low speed.  Pour the wet mixture in the flour and butter mixture mix for 20 seconds keep scraping the down side of the bowl. Now pour in the mixture the remaining milk gradually, until the batter starts sticking to the sides of the bowl. Mix the mixture continuously until the batter becomes smooth and thick like that of the cookies dough. When done cover the mixture with the plastic wrap and let place it aside for 15 to 20 minutes.

In a large non-stick skillet or frying pan pour the cooking oil till it reaches the 2 inches of the heavy bottomed frying pot.  Heat the oil on the medium flame till a deep fat thermometer record 360 Freshet temperatures. For making traditional doughnut take a piping bag with 1.3 inches round tip. Fill it with the donut batter. Take a 4by4 inch parchment square for each donut and pipe a 3-inch diameter ring in each square. When the oil is hot carefully put one in the oil keeping the parchment side up. Now remove the parchment with the help of a tong. Now put the few more donut rings with the same process.  Don’t over fill the frying pot and cook each side for 1 to 2 minutes.  Cook till each side become golden brown when cooked remove the donut from the oil pot with the slotted spoon and place them on the paper towel to drain the excess oil.  Let the donuts cool down before glazing and serving. Serve with hot tea or coffee. Ideal to have in the snacks time and breakfasts

Hot And Sour Shrimp Soup Recipe:

Ingredients:

3 cups of light chicken stock

250 grams of prawn

3 pieces of garlic gloves minced

3 slices of fresh ginger

¼ cup of Fish Sauce

2 green onions properly sliced

½ cup of mushrooms sliced

¼ cup of lime juice

Pink Salt

1 tablespoon of roasted chili paste

1 tablespoon of chopped coriander leaves

Directions to Make the Soup:

Wash the shrimps thoroughly and leave them to drain excess water. Take a large skillet, put it on the moderate flame and add in it the stock and leave it to a boil. When they come to boil add in the liquid sliced ginger pieces minced garlic glove and fish sauce. Also, add in it the chopped green onion, lemongrass, and mushrooms. Cook the mixture. Let it simmer for at least two minutes now add the shrimps into the skillet and increase the flame. Reheat the mixture toward boiling state.
Cook the mixture until the shrimps get pink colored. Do not over heat the shrimp .when you see that the shrimps are cooked pour into the mixture the lime juice and chili paste n to the soup moisture soup is ready to serve. Pour the hot and spicy soup into the bowl and garnish the soup with coriander leaves. Serve the soup hot to your family and friends and enjoy the blissful taste of shrimp soup

Roast Courgette Frittata with Mint, Chives and Smoked Mozzarella

INGREDIENTS:

4 Courgettes each sliced into 4 pieces

3 tablespoon olive oil

1 tablespoon fennel seeds

pink salt

Ground black pepper powder

50 grams butter

1 bunch of spring onions finely sliced

8 eggs

1 bunch of fresh mint leaves

1 tablespoon of chopped chives

200 grams of mozzarella cheese sliced and drained

Directions to Cook:

First, leave the oven to preheat at 450 Fahrenheit temperature.   Take a medium sized bowl put in it the courgettes , olive oil, fennel seeds and toss them gently.  Spread the tossed mixture evenly on the baking tray evenly and roast the mixture for 15-20 minutes until the mixture becomes tender blistered slightly.  Take the tray out of the oven and let it cool down. Take a large nonstick frying pan. Place it over medium heat put in the onion and fry them gently for at least couple of minutes. Until the onion are softened. In a bowl, beat the eggs.

Add in the beaten eggs, the mint leaves, and the chives and mix the mixture well now add this egg mixture to the frying onion and cook for a minute. When you see the bottom begins to become opaque. Scatter the roasted courgette pieces on it. If you have the courgette flowers scatter them on the courgette pieces.  Add the cheese layer in the last.  Cook the frittata unless the edges and the base are cooked. Just cook until the middle portion remains soft.

Now shift the frying pan to the grill and continue to cook until the cheese is melt and the center is also cooked.   Frittata is ready to leave the pan to stand for at least five minutes. Cut with the knife around the edges. The loose the bottom of the frittata from the frying pans gently with the spatula and put it on a large platter. Sprinkle on it the mint leaves and the chives. Serve the courgette frittata warm at room temperature.

Home Made Spinach-Artichoke Deep-Dish Pizza.

Ingredients:

2 tablespoon of virgin olive oil

150grams of baby spinach leaves fine chopped

3 chopped garlic cloves

½ cup of ricotta cheese

50 grams of parmesan cheese

1 tablespoon of lime juice

¼ teaspoon of crushed red pepper flakes

pink salt to taste

Crushed black pepper to taste

2 tablespoon corn meal

170 grams of grated Fontina cheese

1 Can of drained artichoke hearts

Fresh basil leaves for serving

Directions to Bake Pizza:

Put a skillet on medium heat pour in it the olive oil and heat it on. Add in oil the spinach leaves and chopped garlic. Cook the mixture until wilted and the liquid evaporates from the mixture when cooked Place out the mixture on a separate plate. Cool, and wipe clean the skillet.  Take a bowl .mix together in it ricotta cheese, parmesan cheese, red pepper flakes, and lemon juice. Also, add in it the Himalayan pink salt and crushed black pepper Take a shallow skillet. Sprinkle on it the cornmeal. Spread a pizza dough in a 12 inch round Put the dough in the bottom of the skillet .Press it into the bottom and up sides of the skillet.Sprinkle on the dough the ricotta cheese mixture. Spread the layer of cooked spinach mixture on the cheese topped dough spread on it the artichokes hearts and the FontIna cheese layer.

Preheat the oven 450 degree Celsius by keeping the rack in the lowest position. Now place the skillet in the oven and heat it on 450 degree Celsius for at least 20 to 24 minutes until the pizza crust is golden brown.  Shift the baked pizza to a large serving platter. Sprinkle on it the basil leaves cut the pizza into wedges and serve hot with delicious tomato and chili garlic sauce

 

Delicious Cheesy Tuna Rice

Cheesy tuna rice is easy to cook food recipe that requires very few ingredients. The cheesy taste adds an exceptional flavor to the rice. Tuna fish and addition of cheese makes the fish an ideal nutritional dish.

Ingredients:

1 ½ cup of Banaspati rice

1 can of tuna fish

Pink salt per taste

Cheese yellow onion

1 clove of garlic

Directions to Cook:

Chop the garlic and yellow onion into small pieces. Rinse wash rice with water. Put the rice in a large rice cooker and pour the 1 ½ cup of water. Add the chopped onion and garlic into the rice and mix it well. Add the Himalayan pink salt in the rice  Now add the canned tuna fish in the cooking rice spring water tuna fish will be more delicious to cook but you can add any type of fish in the rice. Cook the rice mixture in rice cooker when the rice is cooked add the cheese on the top of the rice and cover the rice cooker lid and cook for an additional couple of minutes.Uncover the cooker you will see the cheese has melted. Delicious tuna rice is ready to serve. Serve in dinner with any vegetable side dish.

 The canned fish already have salt in it so be careful in adding the salt to the rice while cooking

Fish Fingers and Minty Smashed Peas.

Easy to cook finger fish recipe .Nutritiously rich white meat recipe take make up the daily required nutritional values

Ingredients:

500 grams of fish fillets

500grams of frozen peas

5 tablespoon of white flour

1 tablespoon of smoked paprika

½ lemon zest and juice

Pink salt

Ground black pepper

2 large eggs

100 grams Breadcrumbs

Sunflower oil

½ bunch of mint leaves

Direction to Cook:

First, defrost the fish fillets  by keeping them in the fridge overnight , when the fish fillets are defrosted  slice them lengthwise into fingers  Also defrost the frozen peas by placing them in  a colander placed in sink and pour on the [peas the boiling water for  defrosting them. Put the peas aside. Take a shallow bowl and place in it the four along with the paprika and ground black pepper. Add in it the lemon zest and Himalayan pink salt. in another bowl crack and beat the eggs , take the fish fillets and add them to the flour bowl and toss them to coat with the flour mixture finely . Then dip the flour coated fillets fingers into the beaten egg bowl shake them to remove the excess eggs   and then dip the fillet in the bread crumbs and roll them in it to coat with it also and place the fish fillets in the tray.

In a non-stick pan frying pan pour a little sunflower oil on a medium heat. Put the fish finger on the heated sunflower oil and fry the fish fillets for 2 to 3 minutes on each side until they become golden in color and crispy thoroughly. Put the fried fillet on the double layered kitchen paper. To drain  the excess oil.  On the other hand, grind the peas in the food processor until they are smashed nicely. Mash them well with the fork if needed. Tip the smashed peas in a bowl. Add on it the finely chopped mint leaves and squeeze on it the lemon juice to season it.  Mix the mixture well and enjoy the fish fillet with the smashed minty peas and the green salad.

Yummy Chicken Spring Rolls:

 

 

Ingredients:

Chicken breasts cut into small strips

1 red carrot

2 green onions

2 cloves of garlic

¼ cabbages

Pink salt

1 green capsicum

2 pinch of black pepper

2 tablespoon of oyster sauce

2 tablespoon of Worchester sauce

2 tablespoon cooking oil for the roll mix

1 egg beaten

2 tablespoon floor

Oil for frying

Directions How to Cook:

Take large skillet. Pour in and heat 2 tablespoons of oil in it. When oil is warm, put the garlic clove in it and sauté it. Then add the chicken in it and fry it till the color of chicken changes, add half of the beaten egg in the chicken and mix it. Continue cooking and add the chopped vegetables in the chicken mixture. Add the Himalayan pink salt and the black pepper in it. Add the oyster sauce and the Worchester sauce in it. Mix it well and cook little more but avoid the over cooking of the vegetables. Remove the mixture from the heat and let it cool down.

Preparation of Roll:

Mix some flour in the remaining half beaten egg mixture and make a paste. Take the roll sheet. Put the cooked vegetable and the chicken mixture on the roll sheet and fold it in the roll shape. Seal the edges of the roll with the help of floor and egg mixture. Place them in the refrigerator to freeze them a little so that they becomes little stiff.

In a large frying pot , heat the oil, and deep fry the roll on a moderate flame, till they become the golden brown. Serve the rolls with your favorite dip and ketchup

Sheer Khorma With Salted Caramel

Sheer khorma with salted caramel is a modern touch to the old traditional sheer khorma recipe the thick salty caramels addition makes it taste more delicious and yummy.  Serving your guests with the salted caramel sheer khorma will make them enjoy your hospitality more greatly

1/2 kg full fat milk

½ cup of Vermicelli

4 tablespoon sugar

4 tablespoon Unsalted butter

A pinch of Cardamom powder

6 dried dates soaked in water cut into long strips

Salted caramel sauce

250 grams of granular sugar

6 tablespoon of salted butter

I teaspoon Himalayan pink salt

Directions to Cook:

In a saucepan heat the butter on low flame, Adds the vermicelli; fry it till it takes slight brown color. Add in it cardamom powder milk and the sugar cook the sheer mixture on low heat for few minutes till it boils turn off the stove.

In another sauce pan heat, the granulated sugar on medium flame stirs sugar with a wooden spoon. When the sugar is completely melted and the color changes to amber .Add in it the butter the caramel will bubble so be cautious while pouring the butter in . Now slowly pour in it the heavy crème. Continue stirring make the mixture boil for t least one minute. Turn off the heat and add the pink salt in the caramel mixture.   Serve out the sheer khorma in platters and downpour on it the salted caramel. Garnish the caramel with dry chopped dates serve to guests and family members on the especial Eid’s special occasion