Cranberry and orange dough

Cranberry and orange dough Special

for making  2 small twists

Filling
200g dried cranberries, roughly chopped
juice of 3 oranges (150ml) (or good-quality store-bought orange juice) – zest 2 oranges first and reserve zest for dough
1½ tsp. corn flour, mixed to a slurry with 1 tbsp. water

Dough
400g plain flour
20g caster sugar
good pinch of salt
25g baking powder
zest of 2 oranges
70g butter, softened
1 egg
1 tsp. vanilla extract
200ml milk

1 egg whisked with 1 tbsp. water, for egg wash
additional flour for dusting

Vanilla White Icing
25g butter
45g cream
1 tsp. vanilla extract with seeds
150g icing sugar

Prepare filling a day in advance. Place cranberries and juice in a saucepan and bring to the boil. Reduce heat to low, add the corn flour slurry and cook for 3–4 minutes, stirring occasionally, until thick. The cranberries should soften and swell during cooking. Allow mixture to cool. Tip mixture out onto a chopping board and chop with a large chef’s knife to give a thick, spreadable paste. Set aside.

The next day, sift flour, sugar, salt and baking powder into a large mixing bowl. Stir in orange zest. Add softened butter and rub in using your fingertips and thumbs until mixture resembles breadcrumbs. Whisk egg, vanilla and milk together in a bowl and pour into dry ingredients. Using a wooden spoon, mix together to form a soft dough.

Tip dough onto a floured work surface and knead for 10–20 seconds. Take care not to over-knead or the dough will become too elastic. Cut dough into two equal pieces and shape into squares. Using a rolling pin
on a floured work surface, roll out each dough piece to a 25cm square.

Divide filling in half. Using a palette knife, spread filling evenly on each dough sheet, leaving about 1cm free along one edge. Brush egg wash along that edge. Working towards the edge painted with egg wash, firmly and tightly roll up each dough sheet to achieve a Swiss roll or log shape. Using a large chef’s knife or dough scraper, make a single cut lengthways right through the middle of each log. For each log, take one strand in each hand, with the cut side of each strand facing upwards. Beginning at one end, twist strands around each other down the length of the strands. Press the ends firmly together so they do not unwind during baking.

Place twists on a baking tray lined with baking paper, keeping them well apart so they don’t join together during baking. Brush with egg wash and leave to rest for 10 minutes.

Bake twists in a preheated 210ºC oven for 25–30 minutes. Turn tray halfway through baking time to ensure an even colour. While loaves are baking, make icing. Cover and set aside.

Remove twists from oven and leave to cool slightly. While they are still warm, gently heat icing in a microwave and use a pastry brush to brush it over the twists. Leave to cool completely before eating.

Place all ingredients in a saucepan and gently melt together over a low heat, stirring with a wooden spoon or spatula. Use while warm.

vegan corn burger

vegan corn burger

Ingredients

•    1 x 400 g tin of chickpeas
•    1 x 340 g tin of sweetcorn
•    ½ a bunch of fresh coriander
•    ½ teaspoon paprika
•    ½ teaspoon ground coriander
•    ½ teaspoon ground cumin
•    zest of 1 lemon
•    3 heaped tablespoons plain flour, plus extra for dusting
•    sea salt
•    rapeseed oil
•    1 small round lettuce
•    2 large ripe tomatoes
•    tomato ketchup
•    4 wholemeal burger buns

 Method

Drain and place the chickpeas and sweetcorn into a food processor. Pick the coriander leaves, then add half to the processor along with all of the stalks. Add the spices, lemon zest, flour and a pinch of salt, then pulse until combined, but not smooth – you want to retain a bit of texture.

On a flour-dusted surface, divide and shape the mixture into four equally sized patties (roughly 2cm thick). Pop onto a tray and place in the fridge for around 30 minutes to firm up.

Heat a splash of oil in a large frying pan over a medium heat. Once hot, add the patties and cook for around 10 minutes, or until golden and cooked through, turning halfway.

Meanwhile, click off, wash and spin-dry four nice lettuce leaves, then finely slice the tomatoes horizontally.

Squeeze a large dollop of ketchup onto the base of each bun (toast them if you like), then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf, a few coriander leaves and finally the burger tops. Serve with a crisp, green salad, if you like.
 

Nutritional Information Amount per serving:
•    Calories 417 21%
•    Carbs 74.6g 32%
•    Sugar 6.1g 7%
•    Fat 7.1g 10%
•    Saturates 1g 5%
•    Protein 18.1g 40%
Of an adult's reference intake

Jackfruit Steamed Cakes

Jackfruit Steamed  Cakes

Ingredients:

• 1 cup ripe Jackfruit pulp (blend deseeded ripe jackfruit in  a blender with a little milk to get one cup pulp)
• 1/4 cup jagery or as needed
• 1/4 cup grated fresh coconut
• 1 cup rice rawa or regular rawa/sooji/semolina 
• 1 pinch of nutmeg/jaiphal powder
• 1 tsp baking powder
• a pinch of salt
• Milk/water as required.
• 1/4 cup broken cashew pieces (optional)

To serve:

Ghee 

Coconut milk

Jagery

Cardamom or nutmeg powder (optional)

Mix coconut milk and jagery together till jagery is dissolved. add cardamom or nutmeg powder if using. 

Method:

Mix the jackfruit pulp and the rawa. Add about 2 cups of water or milk while stirring so the batter will be smooth. Add jagery grated coconut, nutmeg, salt and broken cashew pieces and stir to mix well. The batter should have the same consistency that of idili batter. Leave aside for 15 minutes. Now add the baking powder and mix well. Pour spoon full of the batter in the idili mold and steam like idlis for 15 to 20 minutes.

Garlic Chilli Cheese Bread Rolls

Garlic Chilli Cheese Bread Rolls

Ingredients:

Bread Slices - 5 no.
Red Chilli Flakes for topping
Garlic - 4 cloves (crushed)
Cheese Slices - 5 no.
Butter for frying the rolls
Finely Chopped Coriander Leaves, for garnish
Salt To Taste

Method:

1. Trims the bread slice edges.  Roll it to thin slices as much as you can. 
2. Place cheese slice (one per bread slice). 
3. Throw in the crushed garlic on top of each slice. Sprinkle some chilli flakes and salt.
4. Finally dash in the coriander leaves.
5. Now gently roll from one end and finish up by sealing the edges.(use water)
6. Slightly brush the rolls on each side with melted butter.
7. Heat the griddle, spray / grease some butter and place the rolls 2 to 3 at a time. Fry all sides golden with even turn ups.
8. Serve this tasty crispy bread rolls with tomato sauce.

Bread rolls with strong garlic and melting cheese with a dash of chilli flakes is really an appitizing snack. This is one of the most easiest and quickest evening snack, also a perfect party food. This can be a healthy delight as it is not deep fried. I make this very often to my daughter as she is fond of cheese and bread. Cheese has high source of calcium content compare to any other dairy products and its an ideal food for growing kids. I make many kind of bread recipes, but I personally found this one to be the most favorite with her, as the melting cheese inside the hot bread rolls makes it taste heavenly. Just love to have it with tomato sauce.

                                                                                                                 By :: Rubyy Kapoor

Paneer and Cheese Cigars

Paneer and Cheese Cigars

Ingredients

•	Grated cottage cheese (paneer)	4 tablespoons
•	grated processed cheese	4 tablespoons
•	Spring roll sheets	4
•	Green chillies,finely chopped	2-3
•	Crushed red chillies	1/2 teaspoon
•	Salt	to taste
•	sprigs fresh curly parsley	3-4
•	Cornflour/ corn starch	2 tablespoons
•	Refined flour (maida)	1/2 cup
•	Oil	to deep fry

Method

1. Heat sufficient oil in a kadai.

2. Put cottage cheese in a bowl, add processed cheese, green chillies, crushed red chillies, salt, parsley, cornstarch and mix well with your hands, pressing as you mix.
3. Divide into 4 equal portions and shape into long croquettes.

4. Mix refined flour with sufficient water to make a thick paste. Apply this on the spring roll sheets with a brush.

5. Place a cheese croquette at one end and roll tightly into a long cylinder and seal the open edge ensuring that you leave about ½ inch empty space at the two ends.

6. Slide into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.



                                                                                                      By:  Rubyy Kapoor