Kataifi

16 oz package kataifi or shredded phyllo

1 1/2 cups almonds ground coarsely or chopped

1 1/2 tsp cinnamon ground

1 1/2 cups butter melted

Separate the kataifi into two parts. Tear into small pieces and spread evenly in a 15 x 10" ungreased baking dish.

Combine almonds and cinnamon then sprinkle evenly over the kataifi. Tear the remaining into small pieces and place evenly over the mixture. Spoon melted butter and bake at 370F for 30 to 40 minutes till golden brown. I didn't want it too dark so removed it when the edges and top was golden.

Syrup

1 1/2 cups sugar

1 cup water

1 tsp lemon juice

1 tsp rose water

Combine all the ingredients, bring to a boil then lower to medium heat and boil gently for 5 to 10 minutes. The syrup doesn't have to get thick it will be pourable consistency. Cool then pour over hot baked kataifi. Serve cold.

Made this for eid-ul-fitr, can add more nuts if you prefer. I reduced the amount of butter and sugar add more if you need. Eid mubarak.

In response to a few friends I buy the kataifi dough in the frozen section at the grocery store or supermarket. I have also seen them in middle eastern stores.

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Almond cottage cheese sweets

4 tbsp cottage cheese store bought

2 tbsp milk powder

2 tbsp ground almonds

2 1/2 tbsp sugar

1/4 tsp saffron

1 tbsp warm milk

1 tbsp pistachios ground to garnish

1/2 tbsp butter for the dish optional

Mix cottage cheese, milk powder, almonds, sugar, saffron with milk. In medium high heat cook till the mixture comes off the sides of the pan. Keep stirring constantly about 15 minutes so it doesn't get burned, can take intervals stirring but keep watching. When the mixture is in the consistency of a smooth dough turn it onto a buttered dish and let it become warm enough to touch.

Make small bit sized balls then lightly flatten and make a small dent in the middle, garnish with pistachios. Eat when it is cool.

I soaked about 4 to 5 pistachios in hot water dried and ground coarsely. These pedas or barfis are sweet with a tangy taste, stays well in the fridge in an air tight container. This goes to celebrate sweets peda and sugar high friday bite size dessert.

Chocolate cake with raspberry jam

3 oz flour

1 oz cocoa

1/4 tsp baking soda

4 oz sugar

4 oz margarine

2 eggs

1 tsp baking powder

1 tsp vanilla

2 tbsp milk

Mix butter and sugar till fluffy. Add eggs one at a time and mix vanilla.

Mix flour, cocoa, baking soda and baking powder then add it to the wet ingredients. Alternate dry ingredients with milk.

Bake in a lined tray at 375F for 30 minutes until a skewer inserted in the centre comes out clean.

Baking time maybe less depending on the type of pan used. If cake browns quickly, cover with foil.

Cool the cake before putting jam and cutting.

Sandwich the cake with homemade raspberry jam. It gives a lovely texture and dresses up this simple moist chocolate cake.

This goes to we should cocoa, bakes and cakes, SHF layer cakes and bake off.

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Light fruit cake

6 oz butter or margarine

6 oz sugar

3 eggs

6 oz glazed cherries

2 oz cashew nuts chopped

8 oz flour

2 tsp baking powder

2 tbsp milk

Cream butter and sugar, then add eggs one at a time and beat till fluffy.

Mix the fruits and nuts with a little flour, then add so the fruit doesn't sink to the bottom.Mix flour with baking powder and add to the mixture alternating with milk.  The batter should be thick.

Pour into a greased baking dish and bake at 375F for 30 minutes. To check if the cake is done, insert a skewer in the centre of the cake and if it comes out clean then the cake is done. Remove the baking dish from the oven and let it cool before cutting the cake.  

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Cold dessert roundup 3

The roundup and participation award is available here.

Cold desserts round up 2

Thank you for sending these delicious desserts, the roundup is available here and the participation award.

Cold desserts round up 1

Thank you dear friends for the support in making this delicious cold desserts event successful.

Each of these mouthwatering desserts have a different flavour, check it out and try it.

The roundup is available here and the participation award.

Nanaimo bars made the Foodbuzz Top 9

Nanaimo bars made the Foodbuzz Top 9 today!

I am very excited to see it on the top 9 Thank you all for commenting, buzzing and visiting.

Check it out here

http://torviewtoronto.blogspot.com/2010/08/nanaimo-bars.html

Nanaimo bars

August 14, 2010 This post was featured on FoodBuzz Top 9 today

base layer

1/2 cup margarine

1/4 cup sugar

5 tbsp cocoa powder

1 egg

1/2 cup cashew nuts

1 cup coconut grated and lightly toasted

2 cups marie biscuits or other tea biscuits crush to crumbs

Melt margarine, sugar, cocoa powder in a double broiler. Remove from heat and beat the egg into the mixture. Add chopped cashew nuts, grated toasted coconut and crushed biscuits. Mix all the ingredients and press firm unto the ungreased baking dish.

If making half the recipe put into a loaf pan, if making this full amount put into a square baking dish.

2nd layer

4 tbsp custard powder

4 tbsp sugar or more if needed

2 cups milk

Heat 1 1/2 cup milk add sugar bring into a boil in medium heat. In 1/2 cup water melt the custard powder add it to the hot milk and keep stirring till thick and pour over the cold first layer. Let it set before putting the 3rd layer.

3rd layer

2 tbsp margarine

1/2 cup semi sweet chocolate chips

Melt the margarine and chocolate chips in a double broiler and pour over the 2nd layer after it has set.

When the layers are set and firm, cut bars with a hot knife and serve cold.

This recipe goes to MKMW Canada and cold desserts.

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Roasted rice and jaggery snack

1 cup samba rice

1/2 cup jaggery

2 tbsp water to melt the jaggery

1/2 cup coconut grated

1/4 tsp cardamom powder optional

Bread pudding

This easy to make delicious bread pudding can be enjoyed for breakfast, dessert or snack.

3 oz raisins

10 to 12 pieces bread it is optional to cut out the crust

2 oz margarine or butter

2 eggs

2 oz sugar

1 tsp vanilla

1 1/2 cups milk

1/2 tsp powdered cinnamon

1 tbsp brown sugar

Scatter half the raisins over the bottom of a baking dish. Butter one side of the bread slices, cut in half and layer overlapping it buttered side down over the raisins. Beat eggs, sugar, vanilla and milk and pour over the bread. Scatter the remaining half of raisins.

Sprinkle cinnamon, brown sugar and bake at 350F for 30 minutes until the top is golden brown. Let it cool and then leave in the fridge for few hours before serving.

For a variation add other dry fruits, chocolate chip or nuts.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Caramel pudding

300 ml (1 tin) condensed milk

500 ml (1 1/4 tin) milk

4 eggs

vanilla

2 tbsp sugar caramelized to coat the dish

Caramelize the sugar by heating the sugar in a pan (don't leave it too long as it will burn and harden). Quickly pour onto the baking dish to coat the bottom and sides, it will harden soon if it doesn't coat the sides that is okay.

Combine all the ingredients beating lightly with a whisk, don't beat for a long time as the eggs will form bubbles. Strain the mixture which is optional and pour into the prepared dishes with the caramelized sugar and place it in the oven.

This flan can be steamed in the pan on top of the stove with water covering up to half the dish covered lightly so the steam evaporates, keep checking to make sure there is water in the pan.

It would be easier in the oven. Place the ramekins or the dish in a shallow pan filled half way with water and bake at 350F for about 30 to 40 minutes until a toothpick inserted in the middle comes out clean.

When it is cool refrigerate for at least 6 hours before unmoulding and serve cold.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Hot chocolate and doughnut from Spain

This hot chocolate or chocolate caliente compliments the churros.

1 cup milk

1 oz baking chocolate

1 tbsp sugar

1/2 tsp cornstarch

Mix the cornstarch with milk. In a pan bring the milk to a boil in medium heat. Remove from heat and add the chocolate, then the sugar. Serve hot.

This has a consistency of chocolate pudding. If using milk chocolate omit the sugar.

Churros

1 cup flour

1/4 tsp baking powder

1 cup water

1 tbsp vegetable oil

1/8 tsp salt

1 tsp sugar

oil to fry 2 inches high

Boil the water with vegetable oil, salt and sugar in a pan. Remove from heat and add flour. With a fork stir quickly and make a smooth dough, it will be a little sticky.

Squeeze through a thick mould or pastry bag onto hot oil and fry till golden brown. It will float while frying.

Amount of flour and water has to be even. Serve warm sprinkled with sugar or drizzle honey.

This recipe is adapted from about.com and goes to A.W.E.D Spain and Mexico and regional recipes Brazil.

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Electrolux #splits: Banana split ice cream

1 banana vertically cut then cut horizontally

2 scoops chocolate ice cream

2 scoops strawberry ice cream

1 tbsp chocolate sauce

1 tbsp raspberry sauce

raspberry garnish

This recipe serves 2. To assemble cut the banana and place 2 pieces on each serving bowl. Put a scoop of each ice cream. Pour sauce and garnish. Serve cold.

This recipe goes to ovarian cancer research cause and the Top 9 takeover.

Raspberry picking, sauce, cocktail and jam

A peek at raspberry picking

Raspberry sauce

2 cups raspberry

3 tbsp brown sugar

1 tbsp lemon juice

In medium heat put all the ingredients and cook till raspberries are soft. Let it cool and strain it or make it thick and use it as jam.

I strained and refrigerated the sauce to use with ice cream and dessert.

Before discarding blended the pulp with water to make a cream soda raspberry cocktail.

2 cups raspberry pulp cooked and strained

1 cup cold water

1/2 cup cream soda

Blend the pulp that was strained with water and strain it again, add the cream soda and enjoy.
This tastes like the raspberry cordial sold in Prince Edward Island.

Chocolate biscuit pudding

This fun pudding is a delicious cold dessert that we can involve the children to help make it. 

1 1/2 tbsp cocoa powder

1 1/2 cups icing sugar 

4 tbsp salted butter 

2 egg

2 packages of Maria tea biscuits

1 cup lightly warm milk to dip biscuits

cashews to garnish

Prepare the cream by beating the cocoa powder, icing sugar, egg and butter until it is creamy.

Dip the biscuits in the warm milk and layer them in a dish. Then spread the prepared cream and keep layering about 3 times ending with cream. Garnish with chopped cashew nuts.

Cover with a cling film and place in the fridge for 6 hours before serving this cold creamy dessert.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First

Cashew tartlets

 

These cashew filled tarts tastes like cheesecake without the cheese. The cashews can be substituted with almonds.

Sweet semolina sago porridge

1/2 cup roasted semolina

2 tbsp cooked vermicelli noodles

1 tbsp sago seeds

1/2 cup jaggery

2 cup water

2 tbsp coconut milk powder or milk

1/4 tsp salt

Dry roast semolina and keep aside. Melt jaggery with water add roasted semolina, sago seeds, salt and cook. Then add the noodles and coconut milk powder mix and cook for few minutes till the porridge is thick. Serve hot with coconut roti (this roti to is made without the spices using only flour, coconut, salt and water please see link for instruction).
Can substitute jaggery with brown sugar about 3 tbsp, add more if needed the taste may differ a little.

This recipe goes to No croutons required and cooking with seeds sago event.

Blueberry crumb cake

streusel

1/4 cup sugar

1/3 cup brown sugar

1 tsp cinnamon

1/8 tsp nutmeg

1/4 cup margarine

1 cup flour

Mix well till it resembles a crumble and leave aside to sprinkle on top of the cake.

cake

5 tbsp butter

3/4 cup sugar

2 eggs

1 tsp vanilla

1/2 tsp lemon zest optional

2/3 cup ricotta cheese or sour cream

1 1/4 cups flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup blueberries

confectioners sugar to sprinkle optional

Mix sugar and butter, add eggs and beat until fluffy. Add ricotta cheese, all ingredients except the blueberries and beat until combined. Add the blueberries and mix with a spoon until combined. Put into a greased 9" round baking dish or small ramekins, sprinkle the crumb mixture and bake at 350F for 40 minutes or until toothpick comes out clean it would be less time if put into ramekins. Cool and sprinkle icing sugar.

All rights reserved on photographs and written content Torviewtoronto © 2010 unless mentioned. Please Ask First