Cream Cheese Cinnamon Rolls

Cream Cheese Cinnamon Rolls

Ingredients

Servings: 14

Dough

½ cup unsalted butter, melted

2 cups whole milk, warm to the touch (110–115˚F)

½ cup granulated sugar

1 pack active dry yeast

5 cups flour, divided

1 egg beaten

1 teaspoon baking powder

2 teaspoons salt

Filling

¾ cup butter, softened¾ cup light brown sugar

2 tablespoons ground cinnamon

Frosting

4 ounces cream cheese, softened

2 tablespoons butter, melted

2 tablespoons whole milk

1 teaspoon vanilla extract

1 cup powdered sugar

Directions

Generously butter two disposable foil pie/cake pans. In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100–110˚F. If it is hotter, allow to cool slightly. Sprinkle the yeast evenly over the warm mixture and let set for 1 minute. Add 4 cups of all-purpose flour to the milk, add the beaten egg and mix with a wooden spoon until just combined. Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour. Preheat oven to 350˚F/180˚C

After 1 hour, the dough should have nearly doubled in size. Remove the towel and add an additional ¾ cup of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface. Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface. Roll the dough out into a large rectangle, about ½-inch thick. Fix corners to make sure they are sharp and even. Spread the softened butter evenly over the dough. Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter. Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end. Cut the log in half, then divide each half into 7 evenly sized pieces (about 1½ inches thick each). Place 7 cinnamon rolls in each cake pan, one in the center, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.

Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25–30 minutes, until golden brown. While the cinnamon rolls are baking, prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, vanilla, whole milk, and powdered sugar, until smooth. Remove the cinnamon buns from the oven. While still warm, drizzle evenly with frosting.

Peach Royale

Peach Royale

“This is a variation on a popular Filipino dessert called Crema de Fruta. Traditionally, crema de fruta (which literally translates to” fruit cream”) is an icebox cake made of brojas (the Philippines’ version of ladyfingers), whipped cream sweetened with condensed milk, and fruit cocktail. From crema de fruta stems many variations. The most popular being the mango royale. However since mangoes were not in season here in Dubai, I decided to use canned peaches, which was equally good.”

Ingredients

15 graham crackers

1 can of peaches

1 3/4 cup heavy cream, chilled

3/4 cup sweetened condensed milk

Directions

Slice peaches thinly and keep aside.

Line a 9-inch square baking pan (with a removable bottom is best) with parchment paper along the bottom and sides to allow for easy cake removal. Line the baking pan with a layer of graham crackers. Cut crackers as necessary to fit pan.

In chilled bowl, use a handheld mixer to whip heavy cream to soft peaks. Continue to whip while slowing adding sweetened condensed milk. Whip to firm peaks.

Add about 1 cup of sweetened whipped cream over graham crackers. Distribute about 1 cup of sliced peaches over whipped cream. Place a layer of graham crackers over peaches. Repeat twice by adding another layer of whipped cream followed by peaches.

Cover pan with plastic wrap and let chill in the fridge for at least 4 hours, overnight is best. Alternatively, you can freeze the dessert for more of an ice cream cake kind of texture. Once chilled, lift peach royale out of the pan using the parchment paper. Slice and serve.

Shkmeruli - Chicken cooked in cream and garlic

Shkmeruli

"Shkmeruli Is a Georgian Chicken dish in a sauce of garlic and cream from the Racha region in Georgia. I had the opportunity to try this in a restaurant in Batumi, Georgia and truly loved it. I have given the recipe a twist by adding red chilli powder, turmeric and some parsley, but you can omit these and stick to the traditional recipe."


Serves 4


Ingredients
2 whole young chickens 
2 tsp red chilli powder (optional)
1 tsp turmeric powder (optional)
100 grams of garlic
200 ml of cooking cream (160 grams of sour cream if you prefer)
160 ml of water (100 ml if you are using sour cream instead of cream), 
60 ml of oil Handful of chopped parsley (optional)
Salt to taste 

Directions
Wash the chickens and pat dry with a kitchen towel. Cut the chickens length ways from breast but do not separate into two halves. Rub oil, chilli powder and salt on to both sides of the chicken. Flatten the chickens out and add one chicken to a pan of hot oil and press it down.Use a pestle or any suitable heavy object to keep the chicken flat so that it cooks evenly. Fry both sides of the chicken. When the chicken is cooked, turn off the heat and remove the chicken from the pan. Repeat the same process for the other chicken. Remove and let it cool down a bit.  You can keep it whole or cut into pieces. Do not discard the oil as it will be used to fry the garlic. Crush the garlic. Add the crushed garlic to the oil in the pan that was used to cook the chicken. Use a wooden spoon to mix the garlic and oil. Add 160 ml of water (200 ml if you are using sour cream instead of cream) and heat on a medium heat, stirring continuously. Add 200 ml of milk (or 160 grams of sour cream). Taste and add a little salt if needed. Stir until the mixture boils and then turn off the heat. Add the chicken pieces to an oven proof dish (traditionally a Georgian clay ketsi dish is used).Pour the cream (or sour cream) and garlic mixture onto the chicken pieces and add the ketsi to a hot oven for 3-5 minutes. Serve hot.

Maja Blanca (Coconut Milk Pudding)

Maja Blanca

• Ingredients

• 400 ml coconut milk

• 200 ml evaporated milk

• 200 ml condensed milk

• 3 tablespoon sugar

• 1 small can sweet kernel corn (liquid type)

• 1/2 cup cornstarch

• 1/4 cup water

Topping

1 cup toasted peanuts finely crushed.

• Directions

1. Brush bottom and sides of a large baking dish with butter.
2. In a large pot, combine coconut milk, evaporated milk, condensed milk and sugar. Stir well until blended and sugar is dissolved. Over medium heat, bring to a boil, stirring occasionally. Add corn and continue to cook for about 2 to 3 minutes.
3. In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a paste (mixture will thicken fast). Transfer mixture into prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
4. Sprinkle powdered/crushed peanuts on top. Cut into serving squares.

Yema Cake

Yema Cake

"Yema Cake is a Phillipino dessert cake that originated in the Philippines some twenty years ago. The Yema filling and frosting is a custard candy made of egg yolks - Yema meaning egg yolk. It is a delicious and creamy filling in a two layered cake."

Ingredients

For the cake:

50 grams butter

250 grams cream cheese

110 ml milk

1 vanilla pod (optional)

60 grams all-purpose flour

20 grams corn starch

¼ tsp salt

6 egg yolks

1 tsp calamansi (or lemon) juice

6 egg whites

¼ tsp cream of tartar

140 grams sugar

1 tsp vanilla extract

For the Yema filling or icing:

1 can condensed milk

6 egg yolks

1 tsp vanilla extract

¼ cup butter

½ cup grated cheese

Directions

In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan. Once melted, cool to room temp. Using a mixer, add in flour, corn starch, salt. Then add in egg yolks and lastly the lemon juice. Set aside. In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form. Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined. Pour batter into an 8-inch round cake pan covered with parchment paper. Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325 F.

To make the icing, open a can of condensed milk and pour it over a pan. Add in egg yolks and cook in low heat. Add in vanilla extract. Cook until it thickens enough to spread. Add in butter.

To assemble the Yema Cake, divide cake into two. Add the filling then cover it with the other half of the cake. Cover the rest of the cake with icing. Top with finely grated cheese.

Meringue Shell Cookies (Rakushki)

Meringue Shell Cookies

"My elder daughter, Evania is back from the UK for Christmas holidays and I thought this would be ideal not only cause Christmas is around the corner, but it would also make a good tea time snack. Meringue Shell Cookies are light and not overly sweet cookies with a soft ribbon of meringue and a crumbly centre. They are perfect for an afternoon tea. I have taken this recipe from Natasha’s Kitchen. However, I have substituted sour cream with yogurt and added vanilla essence to the dough and meringue, to take away the strong smell of eggs."

Ingredients

For The Shell Cookie Dough:

• 1 cup (16 Tbsp or 226 grams) unsalted butter, softened
• ½ cup thick yoghurt 
• 1 1/2 tsp vanilla esence
• 3 egg yolks, room temperature
• 2½ cups all-purpose flour (315 grams) *measured correctly

For the Meringue Cookie Filling:

• 3 egg whites, room temperature
• ¾ cup granulated sugar
• 1 tsp vanilla essence
• 1½ cups walnut pieces (3 pieces per cookie)

Directions

How to Make the Cookie Dough:

1. !Prep: Preheat Oven to 350˚F. Line a ¾ baking sheet with parchment (or 2 regular half sheets)
2. In the bowl of a stand mixer fitted with paddle attachment, add: 16 Tbsp butter, 3 egg yolks, ½ cup yogurt and mix medium/low speed just until combined. It won't be smooth. Add vanilla essence.
3. Add 2 cups flour and add the last ½ cup slowly just until dough is no longer sticking to clean fingertips. When dough is ready, turn it out onto floured work surface then wash and dry your mixing bowl and make your meringue:

How to Make Meringue Cookie Filling:

1. In the bowl of your stand mixer, beat 3 room temperature egg whites on high speed 1 minute until thick and foamy. Add vanilla essence. With the mixer on, slowly and gradually add ¾ cup sugar. Once sugar is all in, continue beating on high for 5 min or until the meringue forms stiff peaks.

How to Assemble Meringue Shell Cookies:

1. While meringue is mixing, divide cookie dough into 4 pieces and roll each into a log. Cut each log into 15 equal pieces and roll them into balls between your hands. Roll each ball with a rolling pin into a 2" diameter circle.
2. Dollop a teaspoon of meringue into the center of each round then fold the cookie n half and in half again and lay it on it's side on the lined baking sheet. Space cookies at least ½" apart.
3. Stuff 3 walnut pieces into the meringue of each cookie then bake at 350˚F for 25 to 30 minutes or until edges are golden brown. Transfer to wire rack to cool to room temp before dusting with powdered sugar.

Choco Balls

Choco Balls

"These Choco Balls are a melt in the mouth treat. Even before you can finish the first one, you will be reaching for more."

Ingredients

Makes 16 rum balls

2 eggs

215 gms (1 cup) caster sugar

½ teaspoon vanilla essence

 150 gms (1 cup) self-raising flour (if you don’t have self-raising flour, just add 2 tsp baking powder to 1 cup of plain all purpose flour

 50 gms (1/3 cup) plain flour

 50 gms (1/2 cup) dark Chocolate grated 

 160 ml (2/3 cup) cooking oil

 60 ml (1/4 cup) milk

Oil to grease baking pan

4 tbsp Rum*

For ganache

100 gms dark chocolate

100 gms cooking cream

To decorate 

Cocoa powder or icing or sprinkles             

Mini cupcake moulds (optional)

Directions

Preheat oven to 180°C. Brush a square 19 cms cake pan and grease with some oil. Melt chocolate in a Bain Marie (double boiler) and keep aside to cool. Using an electric beater. beat the eggs and sugar in a small bowl until pale and creamy. Beat in the vanilla. In a separate bowl, sift in the combined flours. Fold the flour into the egg mixture and combine. Add the oil, milk and melted chocolate, and fold until well incorporated

Spoon the cake mixture into the prepared pan and smooth the surface. Bake for 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Set aside for 5 minutes to cool slightly. Poke holes with a toothpick or skewer and pour 2 tbsp rum over the top. Cover and keep it overnight for rum to seep into the cake. 

Next day, crumble the cake with your hands. Add 2 tbsp rum, mix and form into balls by pressing hard and shaping them. 

Break chocolate bits into a bowl. Prepare the ganache by heating cream to boiling point. Pour the hot cream over the chocolate bits and mix to form a smooth paste. Dip each ball into the ganache and set on a baking sheet to dry. 

To decorate: Dust some rum balls with cocoa powder. Drizzle icing on some of the balls, Sprinkle chocolate or colored sprinkles on some rum balls and place them on mini baking cupcake paper moulds. Chill in the fridge for half an hour.

Chocolate Roulade

Chocolate Roulade

Ingredients

Chocolate Sponge Cake:

6 large eggs, separated

4 ounces (120 grams) semisweet chocolate, chopped

1/4 cup (50 grams) plus 2 tablespoons (30 grams) granulated white sugar

1 teaspoon pure vanilla extract

3/4 teaspoon cream of tartar

Whipped Cream Filling:

1 cup (240 ml) cold heavy whipping cream (double cream) (40% butterfat content)

1/2 teaspoon pure vanilla extract

1 tablespoon (15 grams) granulated white sugar

Chocolate Ganache:

100 ml cooking cream

100 gms dark chocolate

Chocolate Sponge Cake: Preheat oven to 140 degrees C and place the oven rack in the center of the oven. Butter, or spray with a non stick vegetable spray, a 15 by 12 inch sheet pan. Line the pan with parchment paper and then butter and flour the paper (or spray with vegetable/flour spray.

While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).

Meanwhile melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water. Let cool to room temperature.

In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat, on high speed, until this mixture is thick, light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.

In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (30 grams) of sugar until stiff peaks form.

Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated.  (Don't over mix or the batter will deflate.) Spread the batter evenly into the prepared pan with the back of a spoon, or an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 10 - 12 minutes (do not overbake, the cake bakes quickly). Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.

Whipped Cream Filling: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Once the cake has cooled, spread with the whipped cream and gently roll the cake, peeling off the parchment paper as you roll.

For the Ganache: melt chocolate in the microwave for 10 seconds. Pour warm cream and mix gently. Spread ganache over the rolled cake.

Can be covered and stored in the refrigerator for up to five days. 

Tarka Dal

Tarka Dal

Ingredients

250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear

3 tbsp vegetable oil

1 tbsp cumin seeds

1 small onion, chopped

3-4 whole green chillies, pricked with a knife

2cm/¾in piece fresh ginger, peeled and cut into thin strips

3 garlic cloves, peeled and left whole

3 tomatoes

¾ tsp ground turmeric

¾ tsp garam masala

1½ tsp ground coriander

salt and freshly ground black pepper

handful chopped fresh coriander leaves

Directions

Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool. Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown. Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine. Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.

Vanilla Melting Moments

Vanilla Melting Moments

(from Home Cooking by Rachel Allen)

Ingredients

125 gms unsalted butter, softened, plus extra for greasing

50 gms icing sugar

50 gms corn flour

100 gms plain flour

about 2 tbsp or more Chocolate Hazelnut spread (Nutella) for filling

Directions

Preheat the oven to 180c/350f/gas mark 4. Lightly grease or line a baking sheet with parchment paper. Cream the butter in a large bowl and add the icing sugar, beating until light and fluffy. Sift in the corn flour and flour and mix until the dough comes together. Shape the dough into a sausage shape and slice into 24 equal pieces. Roll into balls, place slightly apart on the baking sheet and then flatten each biscuit a little using the back of a fork. The biscuits don't spread much so bear this in mind when flattening them. Bake in the oven for 10-12 minutes until slightly firm. Remove from the oven and leave the biscuits on the baking sheet for 5 minutes before transferring to a wire rack. Once they have completely cooled, sandwich the biscuits together with a generous layer of Nutella.

Makes 24 biscuits, 12 when sandwiched together

Seasoned Lettuce (Sangchu-geotjeori)

Seasoned Lettuce

"Seasoned Lettuce is a Korean spicy salad known as Sangchu-geotjeori. It is a great accompaniment to any side dish. This bright, tangy, spicy and crunchy salad is easy to prepare and should be made just before serving a meal. I love this salad with some grilled chicken or fish or even kebabs".

Ingredients

1 bunch (about ½ pound: 8-9 ounces) romaine lettuce

2 garlic cloves, minced

1 green onion, chopped

¼ cup white onion, sliced thinly

2 tablespoons soy sauce

1 teaspoon fish sauce (or salt)

1 teaspoon sugar

1 tablespoon white vinegar

2 tablespoons hot pepper flakes

1 tablespoon sesame oil

1 tablespoon sesame seeds

Directions

Wash and drain the lettuce. Shake the lettuce to remove excess water. Tear the lettuce into bite size pieces and set aside. Combine garlic, green onion, white onion, fish sauce, sugar, vinegar, hot pepper flakes, and sesame oil in a large mixing bowl and mix it well until the sugar is well dissolved. Add the lettuce to the seasoning mix and bring it together gently by hand. Sprinkle with the sesame seeds and serve it right away as a side dish with grilled meat and rice.

Beef Chili Fry

Beef Chili Fry

Ingredients

½ kg beef cut into small cubes

2 large potatoes, peeled and cut into small cubes

2 large red onions sliced thinly

2-3 tomatoes chopped

some coriander leaves chopped finely

1 green chili chopped finely

1 tsp grated ginger

1 tsp grated garlic

1 tsp crushed black pepper

1 tsp turmeric powder

½ tsp red chili powder

1 tsp garam masala powder (I use Mother’s recipe brand)

salt to taste

4 tbsp oil

Directions

Cook beef in pressure cooker with a little salt and water till done. If there is any stock left, cook the beef further in it till it has evaporated. In a large frying pan heat oil and saute onions till translucent. Add the potatoes and fry. Add ginger, garlic and green chili and saute for a few minutes. Add the spices: garam masala, turmeric, chili powder and pepper powder. Add tomatoes and cook till soft. Add the cooked beef and saute for a few minutes. Check seasoning and add salt if needed. Garnish with freshly chopped coriander. Serve with any Indian or Arabic flat bread.

Christmas Fruit Cake

Ingredients

To Soak overnight

3 cups raisins, currants, sultanas and cashew nuts

1.5 cups rum

To make the caramel

½ cup Sugar

1 tbsp Water

¼ cup water Warm

For the cake

2 cups all-purpose flour (I prefer Gold Medal brand)

1¼ tsps baking powder

½ tsp baking soda

1 cup castor sugar + 2 tbsps

250 gms unsalted butter at room temperature (I prefer Lurpak)

4 large eggs at room temperature

2 tsps vanilla essence

1 tbsp apricot jam

Spices: 2 cloves, 2 cardamoms, cinnamon a small piece, pinch of ginger powder & some grated nutmeg.

Directions

Soak the fruits in rum for a week or overnight. Grind all the spices with a pinch of sugar in a dry grinder and keep aside.

For Caramel: Melt 1/2 cup sugar with water on low heat. Stir continuously to avoid burning, but gently. When the sugar browns, add 1/4 water of warm water. Bring it back to boil. Let it simmer for 3-4 minutes. Remove from fire and let it cool.

For the cake: Preheat the oven to 180 degrees 10 minutes before baking. Drain the soaked fruits & nuts and keep aside. Toss the drained fruits in 1-2 tablespoons of flour. This will avoid the fruits & nuts from sinking to the bottom. Sift flour and baking powder and baking soda, three times. Separate egg whites and beat till it form peaks. Now beat the egg yolk with butter till it becomes smooth. Add sugar to this gradually and fold this mixture gently. Add vanilla essence, caramel and powdered spices to this, beat again till the caramel is evenly distributed among the mixture. Add the sifted flour slowly while beating continuously. Then add jam and beat again. Fold with the beaten egg whites slowly till no white streaks are seen. Add the fruits and mix gently. Grease the baking dish, lined with parchment paper. Use a round baking dish for best results. Pour the batter and bake in preheated oven for 45 minutes. Insert skewer to check if fully cooked. Cool and turn the cake out of the tin. Dust with icing sugar.

If you are not using it immediately, turn the cake upside down and every week baste the cake with a teaspoon of rum. Store in airtight container.

Vegetable Manchurian

Vegetable Manchurian

Ingredients

For Veg Manchurian Balls

1 cup grated carrot

1 cup finely chopped cabbage

1 cup finely chopped cauliflower

½ cup all purpose flour

3 tbsp corn flour

1 tbsp light soy sauce

½ tsp black pepper powder

¼ tsp baking soda

Oil for frying

For the sauce

1 tsp grated or finely chopped ginger

1 tsp finely chopped garlic

1 green chili sliced diagonally

2 spring onions finely chopped

1 tsp sesame oil

2 tbsp dark soy sauce

2 tsp rice wine vinegar

2 tsp crushed black pepper

2 tbsp corn flour

¼ tsp ajino moto

For Garnishing

chopped greens of the spring onions

Directions

Using a mixie, chop the cauliflower and cabbage. Transfer to a large bowl. Add grated carrot, soy sauce, black pepper powder, all purpose flour and corn flour and mix to combine. Add more flour if needed. Form medium size balls and keep aside. In a wok heat oil and deep fry the balls till golden brown. Drain on a paper towel and keep aside. Remove the excess oil from the wok, retaining about 2-3 tablespoons of oil. Add some sesame oil and saute the ginger and garlic for a few seconds. Add green chili and spring onions and saute. In the meantime, prepare a slurry of dark soy sauce, corn flour and water. Pour this into the wok and stir. When the gravy starts to thicken add the fried balls and gently mix to coat the balls with gravy. Add vinegar, black pepper powder and ajino moto. Check seasoning and turn off the heat. If needed, add some more dark soy sauce. Garnish with spring onions and serve with fried rice.