Cinnamon Rolls

Ingredients:

Dough:

4 1/2 - 5 cups (630 - 700 grams) all-purpose flour

1 package (1/4 ounce) (7 grams) active dry yeast

1 cup (240 ml) milk

1/3 cup (75 grams) unsalted butter

1/3 cup (66 grams) granulated white sugar

1/2 teaspoon (2.5 grams) salt

3 large eggs

Filling:

3/4 cup (160 grams) packed light brown sugar

1/4 cup (35 grams) all-purpose flour

1 tablespoon ground cinnamon

1/2 cup (113 grams) unsalted butter, cold (cut into pieces)

1/2 cup light raisins (optional)

1 tablespoon half-and-half (light cream)

Powdered (Confectioners or Icing) Sugar Glaze:

In a medium-sized bowl stir together:

1/2 cup (58 grams) powdered (confectioners or icing) sugar

1 tablespoon half-and-half (light cream)

Make the glaze thin enough to drizzle over cinnamon rolls.

In the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups (315 grams) of the flour and the yeast.

In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted.

Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes).  (Dough will no longer be sticky to the touch.)

Shape into a ball. Place the dough into a greased bowl, turning once.  Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).

When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes. 

Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.

After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan.

Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don?t chill dough. Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.)

Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.) 

If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.

Can drizzle with the Powdered Sugar Glaze.

Serve warm or at room temperature.

Makes 8 rolls.

Fish Mousse

Ingredients

1 medium pomfret surmai ravas 500 gms

soaked in 1/2 tsp salt & 1/2 tsp lime juice

1 pkt heaped tblsp gelatin

3 large white onions

3 green chillies

3 tblsp corriander chopped fine

3/4 cup mayonnaise

1/2 cup thick fresh cream

juice of 1 leamon

1/2 tsp pepper salt mustard

2-3 tblsp grated cheese

Method

1) Boil fish in 1/2 cup (or less) water with 1 tsp butter, 1/2 tsp ginger, 1 small onion cut fine 5 mins

2) Flake fish (1 cup)

3) Dissolve gelatine in 1/4 cup water. Double boil and allow to cool

4) Mix fish with above ingrediants. Pour in tepid gelatin and mix well.

5) Butter fish mould lightly. Rinse mould under cold water and fold fish in evenly. Keep in fridge.

6) Turn the mould on a bed of salad. If frozen too much, stand mould on dish of hot water for 3-5 mins. 

*Variation - Prawns, tinned salmon, mackrel and herring

*Notes-

keep eggs out of fridge for at least 2 hrs

Remove skin off the fridge

if using prawns, increase other ingredients

can be made the previous day

Well Done Pudding

Well Done Pudding

Vanilla Pudding garnished with ground cashew nuts & sliced peaches.

Serves: 4-5

Ingredients

·         10 eggs

·         4 glasses milk

·         10 cashew nuts

·         1/3 tsp vanilla essence

·         1 glass sugar

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Directions

Making the caramel

1.    Heat 4 tablespoons of sugar in a dry pan. Do not touch or stir the sugar; let it melt and turn a light brown.

2.    Add 4 tablespoons of water to the sugar syrup. The mixture will start to bubble. Swirl the pan to heat it evenly. Do not stir.

3.    Once the mixture turns a golden brown, pour the caramelized sugar into a buttered, ovenproof glass bowl.

Making the vanilla pudding

4.    Whisk the eggs until they are fluffy. Add the sugar and beat until the sugar is completely dissolved.

5.    Bring the milk to a boil. Remove it from the heat and allow it to cool for a few minutes. Add the milk to the egg and sugar mixture and beat for a few minutes.

6.    Add the vanilla essence and give it a quick stir. Pour the mixture through a strainer to remove any undissolved egg white strands.

7.    Pour the mixture over the caramel.

8.    Cover the bowl with a lid or aluminum foil. Place the bowl into a steamer or pressure cooker. Steam for 10-12 minutes. Turn off the heat and let the pudding sit in the steamer for an additional 5 minutes.

9.    Allow the pudding to cool to room temperature.

10. To serve, run a knife around the sides of the bowl. Place a serving plate over the bowl and carefully flip it over. Slowly pull the bowl up.

11. Garnish with ground cashew nuts and sliced peaches.

12. The pudding can be refrigerated overnight and served the next day.

Meat Loaf

Ingredients:

1 kg Mince meat

500 g bacon minced/ sliced

6 eggs, 6 sour limes

Tomato sauce ( few tablespoons)

Chillie powder to taste or green chillies cut fine

Pepper powder, 

salt, 

nutmeg powder (to taste)

2-3 slices of bread.

Cook mince and bacon together and grind them when cool in the grinder.

When cool add lime juice, eggs,sauce, chilli powder, pepper, nutmeg, chillies.

Cut bread into cubes & put them in the food processor till fine. 

Add garam masala if you like.

Put the mixture in a pot & steam for 1 hour. 

Can be baked. Grease pot before steaming/baking.

Reduce the bacon if you wish.
Cut into pieces & serve or freeze.