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X-Mas Recipes

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ironlady
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X-Mas Recipes

Postby ironlady » Sun, 24 Dec 2006 10:33 pm

BANANA CAKE

Ingrediants

125G butter
200G castor Sugar
2 large eggs
1 tsp vanilla essence
250G plain flour
1 tsp baking powder
pinch of salt
1 tsp bicarbonate of soda
3-4 mashed ripe bananas
2 tbsp fresh lemon juice

[B]METHOD


1) Cream butter and sugar.Add eggs, one at a time,beating well aftereach addition.

2) Add vanilla essence

3) Sift the dry ingrediants and mix into the butter mixture,along with the mashed banana ad lemon juice.

4) Spoon into a greased 23 cm loaf tin. Bake in a preheated oven at 180C, for 1 hour.

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Orange Caramel Custard

Postby ironlady » Sun, 24 Dec 2006 10:35 pm

Orange Caramel Custard


Ingrediants :


For Caramel

Sugar 1/2 cup
Water 3 tbsp

For Orange Custard

Orange Rind 1 tsp
Orange juice 2 cups
Candied Peel 1
Eggs 6
Sugar 5 tbsp

Method

1)Preheat the oven to 180C.

2) Boil the orange rind in half a cup of water for 5 mins.Strain and cool.

3)Mix this liquid with the orange juice.Cut candied peel into thin strips.

4)Break eggs and mix lightly with sugar.

5)Make caramel by taking 3 tbsp of water in a heavy bottom pan and adding half a cup of sugar to it,Cook till sugar melts and turns golden brown,remove from heat to avoid burning of sugar.

6) Pour this caramel into individual cups and keep warm.

7) Heat orange juice for 3 mins and mix this with the egg-sugar mixture,mixing quickly to avoid cooking of eggs.Strain and pour this mixture into the caramel lined cups. Cover with greaseproof paper.


8) Arrange a tray in the preheated oven,pour boiling wtare into it,.Place the covered cups in it and bake for 30 mins.

9)Allow to cool ,place in the fridge for 2 hours till prperly chilled.

10) Demould and serve chilled garnished with strips of candied peel.

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Green Tea Souffle

Postby ironlady » Sun, 24 Dec 2006 10:36 pm

Green Tea Souffle

Ingrediants:

Green Tea 3 Tsp
Water 1/4 cup
Gelatin 20 Gms
Milk 2 Cups
Eggs 4
Sugar 1/2 Cup
Natural Green Colour 2-3 Drops
Cream 1/2 cup

Method

1) Boil half a cup of water and add green tea leaves tp it. Continue heating for 3-4 minutes and then strain the mixture. When cool,dissolve gelatin in this liquid. Slice pistachios.

2) Boil milk and keep aside.

3) Separate yolks and whites of the eggs carefully.Beat together egg yolks and sugar till the colour of the mixture changes from yellow to white.

4) Add hot milk to egg yolks and sugar mixture.

5) Heat the milk again to make custard.Any overcooking at this stage will curdle the mixture.The mixture should just coat the back of a wooden spoon.

6) When the custard is ready, remove it from heat and add gelatin and tea extract and mix well.Strain the custard.

7)Cool the custard and add natural green colour.

8) Beat the egg whites and cream separately till light and fluffy with firm peaks.
keep aside some beaten cream for making rosettes and fold in the rest along with the egg whites into the custard.

9) Pour into a serving bowl and refrigerate till it sets.

10) Garnish with fresh cream rosettes and sliced pistachios.

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Tandoori Fish

Postby chixchix » Sun, 24 Dec 2006 10:39 pm

[b]Tandoori Fish[/b]

750g firm white fish fillets,rinsed and cut into cubes
Lemon juice to serve

Marinade

2 Tsp beaten yoghurt
1 tsp cumin seeds,pounded
1 tbsp ginger n garlic paste
½ tsp carom seeds,pounded
½ tsp red cili,dried mano,haldhi
1 tsp paprika
1 tsp tomato ketchup
Oil
½ tsp grounded black pepper
1 tbsp gram flour
1 tsp garam masala
1 tsp lemon juice
Salt

Method


1) Whisk together the marinade ingredients.Place in a non metallic dish and stir in the fish.marinate for 2-3 hours in the fridge.
2) Preheat the oven to 180C .Thread the fish on to soaked wooden or oiled baking sheet.
3) Cook until opaque for 6-8 mins. In the grill or 10 mins in oven.
4) Drizzle wif lemon juice n serve.
Always have a smile on that face!

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chixchix
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Chicken Kebabs

Postby chixchix » Sun, 24 Dec 2006 10:40 pm

Chicken Kebabs

Ingrediants

Oil for frying
Lemon juice to serve


Kebabs


500g minced chicken
2 tsp oil
1 med onion,grated n squeezed of extra liquid
1 tbsp garlic paste
2 tsp ginger paste
3 green chillies- seeded and finely chopped
1.5 tsp salt
1 tsp cumin powder
2 tsp lemon juice
1 tsp dried mango powder
2 tsp cornflour or gram flour
2 tsp garam masala
2 tbsp cashew nuts ,soaked 30 min in boiling water n pounded to a paste
Coriander leaf

1) Stir together all the ingredients for the kebabs in a non metallic bowl,cover and marinate overnight,in the fridge.Bring back to room temperature the next day.
2) Wet ur hands and take a couple of handfuls of this mixture.Press around metal or soaked wooden skewers.Brush with oil and place on the grill.Cook,turning halfway through cooking until done about 5-7 mins.
3) Alternatively,you can cook on the hob.Heat some oil in the non stick pan and fry till golden.Drizzle with lemon juice and serve hot.
Always have a smile on that face!

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Lamb Briyani

Postby chixchix » Sun, 24 Dec 2006 10:41 pm

Lamb Briyani ( Serves 6 -8 )

Marinade

1.5 tbsp ginger and garlic paste
½ tsp ground black pepper
175g beaten yoghurt

Whole Spices

6 cloves
3 bay leaves
2 cinnamon sticks
8 cardamom pods
2 blades of mace ( optional)

Main dish

800g cubed lamb
Oil
2 med chopped onions
2 tsp coriander powder
1.5 tsp garam masala
1 tsp red chilli powder
½ tsp turmeric powder
Salt to taste
3 tbsp almonds,blanced ,dried and grounded
250ml hot water
275g White rice,washed and soaked for 30 mins
1 tbsp unsalted butter
½ tsp saffron strands,soaked in 4tbsp warm milk
½ tsp rose water( optional)
Juice of ½ lemon

Method

1) Pierce the lamb several times.Combine the marinade and refrigerate overnight.
2) Bring back to room temperature
3) Heat oil in a non stick pan.Add the whole spices and fry till fragrant.Add onions,Lower the heat once they turn pink.
4) Increase the heat,add the lamb.Keep stirring.Add the marinade,the almonds and the water.Bring to boil,then cover and cook over the lowest heat until the meat is tender, about 60-70 mins.
5) Stir occasionally and add water if necessary.When meat is done,set aside.
6) Preheat the oven to 180C/350F. Parboil the rice in plenty of salted ,boiling water until just underdone,around 4-5 mins.Drain and refresh in cold water to stop the cooking process.
7) Lightly butter a oven proof casserole dish with a tight fitting lid.Spread a thin layer of gravy over the base and cover evenly with half the rice.Drizzle with half the saffron.Top evenly with the lamb and cover with the remaining rice.Drizzle over the saffron and rose water ( if using) and dot the surface with small pieces of butter.Cover the dish with foil and the lid.Bake in the preheated oven for 30 mins or until rice is done. The briyani will stay warm in the dish for at least 20 mins.
8) Squeeze over the lemon juice and scatter the onions,nuts and sultanas.
Always have a smile on that face!


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