We Provice Recipes

Showing posts with label cream. Show all posts

Thursday, May 22, 2014

Pineapple cream pastries

Pineapple cream pastries

Ingredients:

Eggs 6
Caster sugar 6 ounce
Flour 6 ounce
Vanilla essence 1 tsp

Method:

Beat eggs with sugar till light and fluffy. Add 1tsp of vanilla essence and mix gently.Continue beating till the mixture doubles in volume.Fold in the sieved flour. Gently grease a long rectangular pan and line with butter paper.Pour batter into baking pan and bake in pre heated oven for 20-25 minutes.
The sponge is ready when it leaves the sides of the tin and is springy to touch.Remove from the oven and cool. Cut into desired shapes to make the pastries.

For icing:

Fresh cream whipped 12 ounce
Caster sugar 2 ounce
Pineapple cubes 1 cup
Glazed cherries accordingly
Flaked almonds as required

Method:-

In a bowl whip together 12 ounces of fresh cream with 2 ounces of castor sugar.Spread an even thick layer of icing on top of the pastries and decorate with pineapple chunks, cherries and flaked almonds.

Tuesday, May 13, 2014

Mango Ice Cream

Mango Ice Cream

Ingredients

Milk 2 liters
Mangoes 2
Sugar 250 gm
Salt 250 gm
Fresh cream 1 cup
Mango essence few drops
Stabilize powder 2 tbsp
Ice as required

Method

Heat 2 liters milk, ad 250 gm sugar and cook well till sugar is dissolved.Now add 2 tbsp stabilize powder, allow cooking till mixture thickens. Cut 2 mangoes into cubes, add to the mixture and mix well. Then remove from fire and keep aside to cool.
Now add few drops of mango essence and 1 cup fresh cream. Mix well and keep aside.In ice cream machine fill the sides of container with crushed ice, also add salt with crushed ice every time.
Add milk mixture to the container, cover with lid, fit in machine and turn the ice cream machine on. Keep the machine turn on for 30 minutes.
Now remove a little thickened ice cream mixture in an airtight box. Freeze overnight.Then remove ice cream in serving bowls, garnish with mango cubes and serve chilled.

Saturday, May 3, 2014

Dont let this unassuming photo deter you from this recipe. This is, by far, one of the best cakes weve had in a very long time. It is everything you want in a pound cake... it is tender, it has a very fine crumb, it is sweet and rich. Whether you are slicing it up for the perfect strawberry shortcake or serving it with a big scoop of ice cream, this is the perfect cake ...even for the most picky guests!!

1½ cups butter at room temperature
8 ounces cream cheese at room temperature
3 cups granulated sugar
6 large eggs
3 cups cake flour
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon almond extract

In a LARGE bowl, with electric mixer, beat the room temperature butter for about a minute. Add the room temperature cream cheese and beat for two more minutes (it should look light and fluffy). It is very important that both of these ingredients are at room temperature.

Gradually sprinkle in the sugar (while your mixer is running) 1/2 cup at a time; beat well. Add the eggs, one at a time, beating well after each egg. Mix in extracts.

Measure out 3 cups of CAKE FLOUR and 1/8 tsp. salt, then sift it all. Add slowly to butter mixture, on low speed, mixing well after each addition.

Generously grease AND FLOUR a 10" bundt pan (I used my angel food pan). Bake in
preheated 300 degree oven for 1 hour 40 minutes, or till toothpick tests clean.

Fairly nondescript looking at this stage, dont let that sway you. The genius of this recipe is in the taste. The combination of butter and cream cheese makes this cake to die for.

Let the cake cool, in the pan, for 15 minutes before you turn it out, then cover it with plastic wrap, directly on the surface of the hot cake, until it is completely cool. Frost as desired (we like a light maple frosting).

NOTE: Yes, 300 degree oven is correct.

NOTE: Dont be tempted to grease your pan with vegetable spray. Make sure you grease and flour your pan well (tap out excess flour). This cake tends to want to stick a little, so if you are using an intricate bundt pan, make sure you grease and flour it well.

NOTE: Make sure you sift the cake flour. I know it is a pain, but cake flour tends to clump more than all purpose flour, so this step is important. You CAN make this cake with all purpose flour, but you wont get that very fine crumb that is so delicious.

Saturday, April 19, 2014

Aunt Marys Pollo en Crema Sorta Salvadorian Chicken Stewed in Cream

Aunt Marys was a popular brunch restaurant here in San Francisco that served a wonderfully homey array of Mexican and Salvadorian dishes. Michele and I used to go every Sunday for a late breakfast (thats what brunch used to be called). She would always get the Huevos Rancheros, and my usual was the Pollo en Crema, which is the subject of todays video recipe.

Sometimes its fun to cook a recipe that ignores the standard techniques that usually rule the production of my food. This recipe is a simple boiled chicken - no browning, no deglazing, no reducing, and no layering of flavors. As youll see, you just toss all the ingredients into a pot and simmer it until tender and delicious.

My standard ethic recipe disclaimer applies; Im not, nor have I ever been, Salvadorian. This is what I used to get at a restaurant that claimed to serve Salvadorian food, and they called it Pollo en Crema. Im sure those of you in the know will point out if, and how, this varies from the "real" authentic recipe, but what I can tell everyone is that this simple pot of chicken is great food. Enjoy!

Ingredients:
1 big chicken
1 onion
2 red bell pepper
2 jalapeno
2 Roma tomatoes
2 cloves garlic
1 tsp oregano
1 bay leaf
cayenne
2 cups chicken broth
2 cups water
1 cup sour cream, or Mexican crema
salt and fresh ground black pepper to taste
fresh chopped cilantro

Friday, April 18, 2014

Smoked Salmon Platter with Herbed Cream Cheese and Lemony Green Salad

An oldie, but a goodie! This is another great "no cook" summer meal that was actually surprisingly satisfying and a fantastic change from your run-of-the-mill salad plate. No wonder it is such a standard on brunch menus everywhere.

In addition to the smoked salmon platter regulars of sliced onion, tomato, briney capers, a toasted bagel and, the star of the show, sockeye smoked salmon, I also incorporated a rich and creamy herb cream cheese and a tart and refreshing green salad with lemon vinaigrette.

The cream cheese spread was so easy to assemble, but WOW! it brough a huge amount of bright lovely flavor to plain cream cheese. I combined some whipped cream cheese with lemon zest, fresh chopped dill, fresh chopped parsley and chopped green onion. After a couple of hours in the refrigerator to allow the flavors to mingle, it was the perfect element to "wake up" the salmon and bagel.

Smoked salmon with cream cheese and bready bagel is a rather rich combination. To add a little zippiness and in order to provide something to cut through the richness I made a little salad of tossed greens with lemony vinaigrette. To make the vinaigrette combine lemon zest, lemon juice, Dijon mustard, honey, extra virgin olive oil and salt and pepper. Wisk until an emulsion is formed and lightly toss with the salad greens.

Tuesday, April 15, 2014

So Not French Vanilla Ice Cream Made Easy

In a day or two, youll see an interview I filmed with Bruce Weinstein, author of the Ultimate Ice Cream Book. It was set up through foodbuzz, a rapidly growing online foodie community that I serve as a featured publisher for. I will save the details for that upcoming post, but after talking (and eating) ice cream with "Mr. Ice Cream," as I call him, I was inspired to make a batch myself.

I decided to do vanilla, as it really is the king of ice cream flavors (sorry chocolate). No other flavor makes milk taste milkier, or cream taste creamier. When I do vanilla ice cream, I prefer the old fashion "American," or "Philadelphia-style" which doesnt contain any eggs, as the more popular French vanilla does.

While this style of ice cream is certainly not as rich, in my opinion that sacrifice is rewarded with a brighter, more pronounced vanilla flavor. I also use a combination of milk and cream, which is obviously much lighter than the traditional all cream versions. You should experiment with different proportions of dairy, and find your "perfect scoop."

The Cuisinart ice cream maker pictured here is the one I use, and highly recommend. Its relatively inexpensive, and will provide many years of homemade ice cream and sorbets. The great thing about this model is that the "bucket" is kept in the freezer, and is ready any time you are. Enjoy!

Ingredients:
3/4 cup sugar
1 cup cream
2 1/4 cup milk
2 tsp pure vanilla extract

View the complete recipe

Friday, April 4, 2014

Cream Cheesy Cubed Zucchini with Lemon and Oregano

Those of you expecting some kind of char-grilled hunk o meat, fat-glistening-in-the-sun-type video for Memorial Day will probably be disappointed to see this humble zucchini dish. I really cant blame you. It is zucchini for heavens sake.

Ive been busy traveling on some secret business trips recently, so while Id normally have a hard time feigning such excitement over squash, considering how much time Ive had, Im actually quite thrilled with how this came out.

I didnt start out trying to make a creamy zucchini recipe, but when I glanced in the fridge and saw the last crumbled remains of fresh cream cheese, I knew those green cubes sizzling away in the skillet were about to get enriched.

Like I said in the video, this would make a pretty nice side dish for all that grilled meat you are going to tong this summer, or as an impressive base for grilled chicken, fish, or shrimp. Also, to get extra fancy, use crème fraiche (preferably homemade) instead of the cream cheese. Enjoy!

I want to wish you all a delicious and safe Memorial Day. Hopefully youll join me in taking a few moments to remember all those who gave their lives protecting our freedom and way of life.

Ingredients:

3 or 4 cups cubed zucchini

2 tablespoon olive oil

red pepper flakes

1/2 teaspoon lemon zest

salt and fresh ground black pepper to taste

cayenne to taste

2 tablespoon cream cheese

1 or 2 teaspoon chopped fresh oregano

View the complete recipe

Sunday, March 16, 2014

Chocolate Chilli Ice cream

This has been on my list of must makes for about two years since I first tasted it at the Appleby Manor Hotel. I love the combination of the rich chocolate, the cold ice-cream and the sweet heat of the chillies. We ate this on Christmas Eve with homemade mini mince pies filled with my Chocolate Mincemeat and it proved very popular, although my son would have been up for even more chilli!
I am entering this for the Sweet Heat Challenge #3 Christmas

The recipe is adapted from a couple of different ones, so here is what I did:

Chocolate Chilli Ice Cream

600ml double cream (you can use 300ml milk and 300ml dbl cream)

200g Dark Chocolate

4 large egg yolks

100g caster sugar

3 red chillies

1/4 tsp chilli powder

Slice the chillies and add with the cream to a saucepan, include the chilli seeds.

Warm the cream until just below boiling point then leave to infuse for 30 minutes.

Strain the chillies and seeds from the cream, add the chilli powder and reheat the cream.

Mix the egg yolks and sugar in a bowl and slowly pour the cream onto the eggs stirring all the time.

Return the egg mixture to the saucepan along with 150g of the dark chocolate broken up into small pieces, heat gently stirring until the mixture thickens slightly. Remove from the heat and let it cool in the fridge.

Chop the rest of the chocolate and stir this into the mixture once it is cool.

At this point it is ready for the ice cream maker (if you dont have one then you can freeze it in a shallow box but you will have to keep taking it out of the freezer and beating it every 30-40 minutes) once it has thickened and frozen in the ice cream maker, decant it into a box and freeze.

Homemade ice creams generally need around 30 minutes out of the freezer before serving.

Friday, February 28, 2014

Organic Rosehip Face Cream

I wanted to share with everybody my DIY (do-it-your self) body care products that I been using for a few years now. Natural facial care products and skin care recipes will leave you feeling better than ever before. Although making homemade face cream products from scratch may sound hard, in reality its very easy:)
I have more recipes for body care like face wash, foot butter cream, body lotion, chapstick. I will be posting these great recipes in the future:)

Ingredients:
3 oz oil (olive, avocado or coconut are great choices)
1.5 tablespoons Beeswax
4 oz rose water, distilled water or herbal tea
4 vitamin E capsules (optional)
1 tsp calendula oil (optional)

10-15 drops of essential oil for fragrance (I used rose hip seed oil)

Benefits of Rosehip seed oil: it contains Vitamin A, which helps to delay the effects of skin aging, assists with cell regeneration, and promotes collagen and elastin levels to increase. This results in firmer, smoother, and more youthful skin with greater elasticity. Rosehip seed oil also contains a high amount of essential fatty acids and Vitamin E, which further promotes healthy skin. In particular, it is rich in linoleic and linolenic acids, which are important skin nutrients. Rosehip seed oil has been used successfully to treat the following skin problems:
Stretch marks,UV damage from overexposure to the sun, Scars from surgery, burns, and acne, Eczema ,Psoriasis, Wrinkles and premature skin aging, Hyper-pigmentation, Dermatitis,
Burns, including those from radiation and sunburns, Age spots, Brittle nails, Dry and damaged hair.

Good information on essential oils

I order my stuff from Organic Creations.
In this recipe I used organic Avocado oil and Olive oil cold press. Mix oils in a glass measuring cup. Add vitamin E capsules.

Add shredded beeswax. (I found mine at Michaels store in the candle making section or order from Organic Creations)

Put in the water bath until all beeswax melts. Then take it out and wait until it cools down.

I added calendula oil to my cream.

When it cools down add calendula oil and rosehip oil.

Pour rose water into a mixer with an opening on the top. Turn it on.

Then pour oil into the rose water while its mixing.

Turn it off and use a spoon to transfer cream into containers.

I like to use 2 oz jars. The cream feels so soft and smooth on my face and hands.

Sunday, February 23, 2014

Cream Cheese Tuna Spread

Tuna brings together three kid pleasers: tuna, cream cheese and bagels. Its a simple sandwich spread for breakfast, snacks, or a quick bite. You eat this as a dip on just about anything, veggies, chips, crackers, etc. The flavor of tuna is very subtle in this thick and creamy spread. This delicious recipe came from my aunt.

Ingredients:

3 (5 oz) cans of tuna
1 (8 oz) package cream cheese (room temp)
1/4 cup mayonnaise
1 small sweet onion
1 tbsp dill
2 tbsp chives or green onion
Salt, pepper to taste

Cream cheese needs to soften at room temp or a microwave.

Drain water from the cans. Add tuna to the bowl.

Add mayo and mix well. I used a small mixer.

Mince onion into small pieces.

Slice chives and dill. Mix in by spoon.

Enjoy!!!

Thursday, January 30, 2014

Easy Breakfast Idea Sweet Corn Coconut Cream

Today morning I was feeling very lazy, may be due to the weather. It was raining all night. I got up really late, wanna try easy breakfast for my hubby. Just was searching a refrigerator for any instant food. Then I found Corn and Coconut cream, immediately I got an idea and implemented it. the recipe is very simple and easy.

All you need is
Sweet Corn Frozen-1cup
Coconut Cream-1ts

Method:
Take the corn in a bowl and microwave for 2-3min and when hot add coconut cream and enjoy. The coconut cream will melt in and give a marvelous flavor to corn. Its not just simple but easy, healthy and tasty too. From now Im gonna make it regularly.

Hope you like my recipe :)