RECIPE NO.5( FEB 2012 )
OATS-HONEY NUTRITION BAR:
Ingredients:
750 grams butter (preferably unsalted)
450 grams golden syrup or honey
500 grams soft brown sugar
1 kilo porridge oats
750 grams butter (preferably unsalted)
450 grams golden syrup or honey
500 grams soft brown sugar
1 kilo porridge oats
Method:
1. In a large pan, on low heat, melt butter, sugar and syrup till runny. Mix in the oats really well, making sure none are left uncoated by the butter-sugar mix.
2. Pour into a 20 x 30-cm tray lined with baking parchment. Level out the mix with a spatula. Bake in a preheated oven at 160 C for 25 to 35 minutes. (These should look seriously under-baked—that's the point. When they are done, if you grip the pan and give it a little wobble, it will look uncooked, and that’s perfect.)
3. Cover with a clean tea towel and leave for several hours or overnight till completely cold. If you try and turn them out before, they will be ruined. When they are completely cold, turn them out and cut into squares. Wrapped in cling-film or foil these will last a week at least. They freeze well too!
1. In a large pan, on low heat, melt butter, sugar and syrup till runny. Mix in the oats really well, making sure none are left uncoated by the butter-sugar mix.
2. Pour into a 20 x 30-cm tray lined with baking parchment. Level out the mix with a spatula. Bake in a preheated oven at 160 C for 25 to 35 minutes. (These should look seriously under-baked—that's the point. When they are done, if you grip the pan and give it a little wobble, it will look uncooked, and that’s perfect.)
3. Cover with a clean tea towel and leave for several hours or overnight till completely cold. If you try and turn them out before, they will be ruined. When they are completely cold, turn them out and cut into squares. Wrapped in cling-film or foil these will last a week at least. They freeze well too!
RECIPE NO.4
Recipe:
2 cups (260 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar / 250gms Honey
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 cup (113 grams) cold unsalted butter
1/3 cup (50 grams) currants or raisins
1/4 cup (40 grams) chopped Mixed Peel (candied citrus peel)
1 large egg, lightly beaten
2 - 4 tablespoons milk
Note: Mixed peel or candied citrus peel is preserved fruit that has been dipped several times in a concentrated sugar syrup. It is usually packaged in small plastic tubs.
METHOD:
Welsh Cakes: In a large bowl, whisk together the flour, sugar/honey, baking powder, salt, ground cinnamon, and mace. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the currants and mixed peel. Add the beaten egg and enough milk to form a light dough.
Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch (5 mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.
Lightly butter a griddle, heavy frying pan, or electric frying pan and heat to medium hot. Cook the welsh cakes for about 5 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar. Serve warm or at room temperature.
Welsh cakes can also be eaten buttered or split in half and spread with jam.
Makes about 20 - 2 1/2 inch cakes.
Note: Welsh Cakes can also be baked in a 350 degree F (177 degree C) oven. Place on a parchment paper lined baking sheet and bake for about 7 - 9 minutes on each side or until set and very lightly browned yet still soft inside (they won't get as brown as when you cook them on a griddle). They can also be cooked on a baking stone in the oven. Heat the stone in a 350 degree F (177 degree C) oven and then bake the Welsh Cakes on the stone, turning after about 4 - 5 minutes, or until lightly browned.
Welsh cakes are a delicious tea time treat. Welsh cakes were originally cooked on the hot plate of a coal oven but can easily be cooked in a heavy non-stick frying pan or griddle.
RECIPE NO.3
· Prep time: 10 minutes
· Cook time: 30 minutes
These granola bars are on the soft (versus crunchy) side. If you want, after cutting them you can put them back in the oven at 300°F for 10 more minutes to make them a little firmer.
Ingredients
· 1 egg white
· 1/2 cup honey
· 1/2 cup chunky peanut butter (can use creamy if you want)
· 1/4 teaspoon cinnamon
· 3 cups Old Fashioned oatmeal oats (do not use instant or steel cut)
· 1/2 cup (1 stick) butter, melted
· 1/2 cup golden raisins
Method
1 Line a 9x13 baking pan with parchment paper, so that the parchment paper extends over the edges of the pan. Set rack in the oven to the middle position. Preheat oven to 350°F.
2 Either with a stand mixer or by hand with a whisk, beat the egg white until frothy. Beat in the honey. Beat in the peanut butter. Add the oats. Sprinkle on the cinnamon. Pour the melted butter over everything and stir until well combined. Stir in the raisins.
3 Spread the mixture over the bottom of the parchment paper-lined baking dish in an even layer.
4 Place in oven and bake for 25 minutes, until nicely browned on top. Remove from oven and let cool for 5 minutes. Remove the baked granola from the pan by lifting the edges of the parchment, and place on a cutting board. Use a long sharp knife to cut into 12 to 16 bars.
Let cool completely before eating.
Yield: Makes 12 to 16 bars.
RECIPE:2
GUAVA-HONEY DESSERT
INGREDIENTS: 5-6 Ripened Guava fruits, 1/4 kg jaggery powder,2 tbsp fine rava , 4 tbsp besan powder, 1/2 cup milk, 4 tbsp Honey, 1/4 kg ghee, 25 gms raisins, 25gms pista, 25gms cashewnuts,5-6 cardomom or cardomom powder.
How to do Guava Dessert / Halwa:
Cut the ripened guavas into small pieces and mix with jaggery powder. Grind it to a fine paste in the mixer and store in a bowl. Mix fine rava and besan powder in the milk in another bowl and keep it aside. Take the guava fruit mixture,add the besan mix and saut in a copper pan on a medium heat till the water content in the mixture is dried. Add ghee till the mixture becomes a fine paste and add cardomom powder with dry fruits fried with ghee to the fine paste.
Pour the contents in a square cut tray to cut into pieces when cooled. The dessert/halwa is ready with a lingering taste of the guava fruit .
DESSERT/HALWA WITH HONEY : For added sweetening, you may use honey on the top of the halwa and eat.
P.S: There may be seeds of the guava fruit which you cannot avoid even if you put in a mixer for grinding but select the guava fruit which has lot of pulp, so that you get a good mix of ingredients. Hope in the near future, our horticulture scientists develops a seedless guava sapling.
RECIPE NO.1
'MANGO SRIKAND' OR 'MANGO SEEKARANE' in Marathi and Kannada language.
INGREDIENTS:
4-5 Raspuri or Alphonso or Kesar mango fruits, 2 Elakki Banana fruits, 1/4 kg of jaggery , salt to taste, 5-6 pieces of Elaichi or 1teaspoon of elaichi powder.
HOW TO DO:
Squeeze the mango fruits manually after peeling the skin and pour the pulp to a wide container or basin. Cut the banana into small pieces and add to the mango pulp. Add jaggery pieces or powder to the mixture. Add salt to taste and mix the elaichi powder.
Saut the complete mixture nicely with a tablespoon till the jaggery powder melts and the srikand is ready to serve and eat.
DISHES SERVED ALONG WITH SRIKAND: This can be eaten alone or along with chapathi,pooris, sweet poranpolis etc.,
Disclaimer:All the Recipes exhibited in this website are of the innovative personal ideas of the proprietrix,tried and tested practically to suit the taste of the individuals.
