Chefs Nectar, Strawberry Pastry


Strawberry Pastry

Ingredients Small amount of vegetable shortening and flour plus parchment paper for preparing pan ¼ cup confectioners’ (powdered) sugar for sprinkling on towel Batter.

  • ⅔ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 4 large eggs, separated
  • ¾ cup granulated sugar, divided
  • 2 tbsp water
  • 1 tsp pure vanilla extract

Making of Filling

  • 1½ cups whipping (heavy) cream
  • ¼ cup plus 2 tablespoons confectioners’ (powdered) sugar
  • 1 tsp pure vanilla extract
  • ½ cup strawberry jam
  • 2 cups fresh ripe strawberries, rinsed dried and hulled, and cut into medium sized pieces.

Making of Garnish

  • Reserved whipped cream
  • 4 or 5 Fresh ripe strawberries

Method

Preheat oven to 375 degrees F. Prepare one 10½ x15½ x1 inch Jelly Roll pan; lightly grease the pan, line with parchment paper, and then lightly grease the top of the paper and dust the pan with flour. Sprinkle a clean towel with ¼ cup confectioners’ (powdered) sugar. Set aside to use after the cake is baked.

  1. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix. Set aside.
  2. In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add ½ cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 2 to 3 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color. Add the water and vanilla and continue mixing for another 1 minute until well blended.
  3. With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
  4. In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold about ¼ of the beaten egg whites into the batter to lighten the batter, and then fold the remaining egg whites.

Baking

  1. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon or large offset spatula. Bake for 12 to 15 minutes or until the top of the cake springs back when lightly touched. Remove from oven, immediately loosen edges of cake from pan and turn the cake over onto the prepared towel. Carefully peel off the parchment paper, and then roll the cake and towel together tightly, starting with the narrow end. Place seam side down on a wire cooling rack to cool completely.

Filling and Assembly

  1. In a medium bowl, using an electric mixer, beat the whipping cream until soft mounds form; gradually add the powdered sugar and vanilla, continue beating until thick and stiff. Reserve about ¼ of the whipped cream to use for garnish, refrigerating until ready to use.
  2. Carefully unroll cooled cake but don’t try to make the cake lie completely flat, the edge should remain curled so that the cake doesn’t split.
  3. Spread the strawberry jam over the cake and under the curled edge. Spread whipped cream over the jam and under the curled edge and leaving a 1½ inch border on the far side. Sprinkle strawberries over the whipped cream. Gently re-roll the cake without the towel, starting with the curled end. Place seam side down on a serving plate. Cover and refrigerate at least 2 hours before serving.

Serving

  1. Before serving, place reserved whipped cream into a pastry bag fitted with a fluted decorating tip. Pipe rosettes of cream onto top of cake roll. Decorate with slices of fresh strawberries. Refrigerate leftovers.

Chefs Nectar, Strawberry Cheese Cake


straw Berry cheese cake

Ingredients for making the Cheese Cake

Making the Crust

  • 2 cups graham cracker crumbs, about 2 sleeves
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted

Making the filling

  • 32 ounces cream cheese, room temperature
  • 1 1/3 cups granulated sugar
  • 1 cup sour cream, room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 large eggs, room temperature, lightly beaten

Making the Sauce

  • 16 ounces whole strawberries, diced
  • 2 tbsp cornstarch
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 cups finely chopped strawberries

Method

Make the Crust

  1. Move the oven rack to the lower third position and heat the oven to 350°F. Wrap the outer bottom of a 9-inch spring form pan tightly with aluminum foil. 
  2. Combine the graham cracker crumbs, sugar, and melted butter. Press the crumb mixture into the bottom and about 2-inches up the sides of the pan. Bake for 10 minutes. Set aside to cool while you make the filling.

Make the filling

  1. Reduce the oven temperature to 300ºF. 
  2. In a large mixing bowl beat the cream cheese with an electric mixer until smooth and creamy, about 1 minute. 
  3. Add the sugar and sour cream, beat until well combined. Add the vanilla and salt, beat on low speed until smooth. 
  4. Using a silicone spatula, gently stir in the eggs just until combined. Pour the batter over the prepared crust.
  5. Fill a roasting pan with a few inches of boiling water and place the cheesecake in the center. 
  6. Bake for 1 hour, OR until the edges are set and the center is slightly jiggly. Turn the oven off, leave the cheesecake in the water bath in the oven for another hour. 
  7. Remove the cheesecake from the water bath and place it on a wire rack. Run a small knife around the outer edge of the cheesecake to loosen it from the pan and leave it to cool completely. 

Make the sauce

  1. Add the diced strawberries and cornstarch to the bowl of a food processor and process until smooth. Transfer to a medium saucepan and add the sugar.
  2. Cook over medium heat, stirring constantly until thickened, about 15 minutes.
  3. Remove from heat and stir in the vanilla, salt, and chopped strawberries. Set aside to cool for about 40 minutes, stirring occasionally.
  4. Spread the topping evenly over the cheesecake and refrigerate for at least 4 hours, preferably overnight.
  5. Remove the sides of the pan just before serving.

Please Note

  1. The cheesecake will keep for up to 4 days covered and stored in the refrigerator..

“Avtar Rana’s Poulet a la Chasseur”


Chicken Chasseur

Ingredients for making the chicken

  • 1 tsp olive oil
  • 25g unsalted butter
  • 4 chicken breast
  • 1 chopped onion
  • 2 garlic cloves, crushed
  • 200g pack small button mushrooms
  • 225ml red wine
  • 2 tbsp tomato purée
  • 2 sprigs of thyme
  • 500ml chicken stock

Stuffings

  • Slit the chicken breast and marinate it with salt and pepper and keep aside.
  • stuffed the chicken breast with herbs, butter and mushrooms.

Method of making the chicken

  1. Heat 1 tsp olive oil and half of the 25g butter in a large lidded casserole.(La cruset)
  2. Season 4 chicken breasts, then fry for about 5 mins on each side until golden brown. Remove and set aside.
  3. Melt the remaining butter in the pan. Add 1 chopped onion, then fry for about 5 mins until soft.
  4. Add 2 crushed garlic cloves, cook for about 1 min, add 200g small button mushrooms, cook for 2 mins, then add 225ml red wine.
  5. Stir in 2 tbsp tomato purée, let the liquid bubble and reduce for about 5 mins, then stir in 2 thyme sprigs and pour over 500ml chicken stock.
  6. Add the chicken breast back into the pan, then cover and simmer on a low heat for about 1 hr until the chicken is very tender.
  7. Remove the chicken breast from the pan and keep warm. Rapidly boil down the sauce for 10 mins or so until it is syrupy and the flavour has concentrated.
  8. Put the chicken breast back into the sauce and serve, hot garnished with herbs.

Please note

You Can add red wine or if its not available you can add white wine also for the flavour, one of the delicious dish which better you can have it with risotto rice, Garlic bread on the side.

“Amuse Bouche Salad de Broccoli”


Amuse Bouche

Ingredients for Amuse Bouche

  • 8 small Broccoli flowerets
  • Salt, to taste
  • 1 tsp White Truffle Oil
  • 1 tsp Asiago cheese, finely grated
  • 1-1/2 tsp Pine nuts, toasted
  • 2 pcs black olives
  • 2 sprigs spring onions
  • 4 Unsalted Tarts shells

Method of making the Amuse Bouche

  • Steam the flowerets just until tender crisp, drain.
  • Put one on each spoon. Sprinkle with salt, truffle oil, grated Asiago  cheese, toasted pine nuts and serve.

Please Note

These are small bites this can be eaten at any time on or before the meal.

“Aloo Palak with Naan”


Aloo palak

Ingredients for Aloo Palak

• 1 Big Bunch of Spinach or Palak (Cleaned)
• 7-8 Baby Potatoes
• 1 Medium Onion Finely Chopped
• 4-5 Garlic Cloves Minced
• 1-2 Inch Ginger Roughly Chopped
• 2-3 Whole Dry Red Chilies
• 1-2 Bay Leaves
• 2 Green Chiles
• ½ tsp Red Chili Powder
• ½ tsp Garam Masala
• 1-2 tbsp Kasuri Methi
• ¼ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• Pinch of Hing/Asafoetida
• Salt to taste
• 2 tbsp Oil or Ghee

Method of making

1. Boil the potatoes with required water and salt till cooked, then drain the water, peel the skin and keep aside.
2. Wash and clean spinach, then remove the hard steam parts from all leaves and keep aside.
3. Now boil the water in a big deep pan. Add ¼ tsp salt, once water starts boiling add spinach in it, stir it and cook or blanch it for 2 mins or till soft.(It enhance the color of palak as well)
4. Strain the cooked spinach thru strainer, pour cold water immediately over it to keep leaves color green.
5. Add the strained spinach into a mixer/blender jar along with green chilies and blend it to a fine paste and keep aside.
6. Heat the oil or ghee into a kadhai or pan, add mustard and cumin, once it starts crackling add bay leaves, whole red chilies and pinch of hing in it.
7. Add garlic, ginger and chopped onion, stir fry it till golden brown, then add red chili powder in it and again stir it.
8. Now add the blended spinach puree in it, add salt, mix it and cook it for 2 mins, then add boiled potatoes and again mix it well.Sprinkle garam masala and crushed kasoori methi over it and cook it again for few mins on low flame.

Please Note

Aloo Palak is ready. You can serve as a side dish with roti, paratha or naan along with papad, chopped onion and lemon wedge. “enjoy the meal” with this variation you will fell in love with it!!

“Egg Dosai, Nutritious Breakfast”


Egg Dosai

Ingredients for making the Dosa

  • 1 ladle Dosa Batter
  • 1 tsp Gun Powder
  • 1 Egg
  • 2 tbsp Onion Chopped
  • 1 tsp Green Chilli Finely Chopped
  • 1 tbsp Fresh Coriander Chopped
  • 1/4 tsp Salt
  • 2 tsp Vegetable Oil

Instructions for making the dosa

  1. Heat a hot plate
  2. Once the pan is hot, add a ladle full of dosa batter in the center of the pan and spread to make a thin dosa.
  3. Drizzle some oil on the sides of the dosa.
  4. Sprinkle gun powder on dosa.
  5. Break an egg in the center of the dosa and spread it using a using all over the dosa.
  6. Sprinkle onion, green chili and coriander on top.
  7. Sprinkle salt on top.
  8. Once the dosa is nicely browned from the bottom, flip and cook on the other side for a minute.
  9. Flip once again and fold into half.
  10. Serve hot with any dosa chutney or curry.

Please Note

Add finely chopped veggies like carrot, capsicum, mushroom, beans, broccoli, asparagus along with egg, You can served the dosa with a tomato chutney and coconut chutney before pouring the eggs.

“No Bake Mango Cheese Cake”


Mango Cheese Cake

Ingredients for Mango Cheese Cake

Base:

150 g / Marie Biscuits (17 crackers), or digestives, Graham Crackers or other plain sweet biscuit100 gms / unsalted butter , melted

  • 2 tbsp white sugar

Mango

  • 700 gms / 1.4 lb mango flesh (2 large mangoes)

Filling

4 1/2 tsp gelatin powder (Note 2)1/2 cup / 125 ml cold tap water500 g / 1 lb Philadelphia cream cheese, softened (2 blocks)2/3 cup / 150g caster sugar (superfine white sugar)

  • 300 ml / 10 oz whipping cream

Mango Jelly

3/4 tsp gelatin powder (Note 2)1/4 cup / 65 ml cold tap water

  • 1 tbsp lemon juice

Toppings for decoration

100 gms mango cream, chocolate strips 2 nos

  • 2 passion fruit (optional)

Method of making the Cake

Cake pan

  • Use a 22 cm / 9″ spring form pan (or similar size). Turn the base Upside Down (for ease of removal later).
  • Place a square sheet of baking paper on the base, then secure in spring form pan with excess paper hanging out sides.
  • Grease sides with butter and line with paper.

Biscuit base for a cake

  • Blitz crackers into fine crumbs in a food processor.
  • Add butter and sugar, blitz until combined. Pour into prepared cake pan. Press down firmly – base only, not sides.

Filling for a cake

  • Put water in a heatproof bowl. Sprinkle gelatin over surface (don’t dump in center). Stir to partly dissolve. Set aside for 5 minutes – it turns gelatinous.
  • Microwave 15 seconds on high x 2, stirring in between. Stir until dissolved then Cool for 5 to 10 minutes.
  • Place mango in food processor. Blitz until smooth.
  • Measure out 3/4 cup and reserve for mango jelly, set aside.
  • Add cream cheese, cream, sugar and gelatin mixture into food processor (2.5L/2.5qt/10 cup+ capacity – Note 3). Blitz for 30 seconds or so until smooth.
  • Pour into cake pan. Refrigerate 3+ hours until top is set.

Mango Jelly

  • Pour water into bowl, sprinkle over gelatin. Leave 5 to 6 min. Microwave on high 2 x 10 sec, stir well until granules dissolved. Set aside 5 minutes to cool.
  • Place reserved mango puree (from step 4 under Filling) and lemon in a bowl. Pour over gelatin and whisk well.
  • Pour over cheesecake filling. Tilt cake around to spread.
  • Refrigerate for more then 12 hours
  • Release pan sides, then use overhang paper to slide cheesecake onto serving plate. Then slide the paper out from under the cheesecake.

Final touch to follow

  • Decorate the cake top with dollops of the cream with the help of the piping bag.
  • You Can use the chocolate ribbons as shown above in the cake decoration.

Please Note

Use better cream that can be whipped is fine to use here. There are some creams which are for pouring only. Better to go for baking whip creams, you can ask the store keeper or read the instructions while purchasing such creams.

“Margarita Cookies”


Margarita Cookies

Ingredients for making the Margarita Cookies

  • 3 cups all purpose four
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup unsalted butter
  • 1 3/4 cup granulated sugar
  • 1 egg, room temperature
  • 1 tbsp tequila
  • 2 tsp freshly squeezed lime juice
  • 1 tsp Triple Sec (can substitute orange extract)
  • Zest of 1 lime
  • Margarita salt,

Method of making

  1. Preheat oven to 350°F and prepare two baking sheets with silicon mats or parchment paper. Set aside.
  2. In a medium bowl, combine flour, baking soda, baking powder and salt. Whisk to combine and set aside.
  3. In the large bowl of a stand mixer, add butter and sugar and beat on high speed until creamed together.
  4. Add egg, tequila, lime juice, Triple Sec and lime zest and beat until just combined.
  5. With the mixer running on low speed, add flour a little at a time until just combined and no streaks of flour remain.
  6. Using a medium cookies scoop (about 1 1/2 to 2 tablespoons), portion out balls of dough onto prepared cookie sheets with no more than 6 to each sheet. Roll them between the palms of your hands to form balls.
  7. Bake for 12 minutes. You want them to be set and crinkled, but not yet golden. Let cool on baking sheet for a couple minutes, then transfer to wire rack to cool completely.
  8. Store in airtight containers. and enjoy as per your preferences. !

Please Note

Delicious cookies and people of all ages love to have it with tea and coffee..

::Hallongrotta Raspberry::


Raspberry Cookies

Ingredients for making the cookies

  • 220 gms all purpose flour
  • 1/4 teaspoon salt
  • 170 gms unsalted butter
  • 113 gms icing sugar
  • 1/2 teaspoon vanilla extract
  • raspberry jam

Method of making

  1. Preheat the oven to 350°F (~180°C). Line 2 baking sheets with parchment paper. Sieve the flour and salt into a bowl. Cream the butter and sugar until fluffy. Add in the vanilla extract. Beat to combine.
  2. Slowly add in the flour mixture spoon by spoon. Use a spatula to scrap down the flour on the side and bottom as needed. Make sure the mixture is well combined. The dough becomes crumbly but will hold together when pinched.
  3. Using your hand, take out approximately 1 tablespoonful of the dough. Knead it on your palm with your fingers a few times and then roll into a 1″ ball. Place them on the baking sheet 2″ apart. Use your round cutter cut into circles add the other on the top of it and then cut the circles with small cutter from the center. Fill each well with 1/2 teaspoon jam.(Prepared mixture)
  4. Bake for 10-12 minutes. Transfer to wire tray to cool completely before storing them in air tight container.

Please Note

You can use your preferred jam for the  filling. If the jam is too thin, simmer it over low heat to reduce the water content in the jam. enjoy with you favourite beverage..

“Double Decor Chocolate Cookies”


Double Decor Cookies

Ingredients for making the chocolate Cookies

  • 1 cup soft butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts (optional)

Making of the chocolate cookies

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto cookie sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

Please Note

This is for sure one of the best cookies which you will love to eat it.