Salzburger Nockerl

Serves -4 

  Preparation time-10 min

  Cooking time-12 min

Ingredients:

• 150 ml milk
• ½ vanilla pod
• freshly squeezed lemon juice
• 7 egg whites, cooled
• pinch of salt
• 80 g sugar
• 4 egg yolks
• rind from 1 lemon
• 10 g grated vanilla sugar
• 2 tbs flour
• 1 tbs cornstarch (Maizena)
• icing sugar for dusting
• butter for greasing

Method:

• Heat the milk with the cut-open vanilla pod and lemon juice. Remove from the stove and leave to sit. Remove the pod. Smear an oval-shaped, ovenproof form with butter and pour in enough vanilla milk to cover the bottom.
• With a hand mixer, mix the cooled egg whites with a pinch of salt and a third of the sugar until very stiff. Slowly add the rest of the sugar and continue to beat until the mixture is thick and creamy.
• Preheat the oven to 220°C. Add the egg yolks, lemon rind, vanilla sugar, flour, and cornstarch to the egg white mixture and fold three or four times with a whisk (the mass mustn’t become homogenous). Make 4 pyramid-shaped nockerl, placing them next to each other in the baking tray. Bake for 10-12 minutes until light, golden brown.
• Dust with icing sugar and serve quickly so that the nockerl don’t collapse.

Tips:

• To add a fruity taste, bake on a bed of cranberries.
• To make sure all the residual fat is removed from the bowl in which the eggs are whisked, simply rub the bowl with lemon juice.

Chocolate peanut butter cheesecake

SERVES -  12PREPARATION TIME - 30 MINCOOKING TIME -10 min

INGREDIENTS:

• 350g plain chocolate biscuits
• 150g butter, melted
• 70g (1/4 cup) crunchy peanut butter
• 500g cream cheese, 
at room temperature
• 125ml (1/2 cup) thickened cream
• 270g (1 1/4 cups) caster sugar
• 200g white chocolate, melted
• 60ml (1/4 cup) boiling water
• 2 tsp powdered gelatine
• 2 x 250g pkts  Peanut Butter balls
• 55g (1/3 cup) roasted salted peanuts

Method:

• Grease the base and side of a 20cm 
(base measurement) springform pan and 
line with baking paper.

• Process the biscuits until finely crushed. 
Add the butter and process until well combined. Use a straight-sided glass to spread and press the mixture firmly over the base and side of prepared pan. Place in the fridge for 30 minutes to chill.

• Spread the peanut butter evenly over 
the biscuit base.

• Process the cream cheese, cream and 
55g (1⁄4 cup) of the caster sugar in a food processor until smooth. Add the chocolate. Process until well combined.

• Place the boiling water in a small heatproof bowl. Sprinkle gelatine evenly over. Stir until gelatine dissolves. Add to the cream cheese mixture and process until well combined.

• Arrange half the Lindt balls over the peanut butter. Pour over half the cream cheese mixture. Arrange remaining Lindt balls over cream cheese mixture and top with remaining cream cheese mixture. 
Place in the fridge for 6 hours or until set.

• Line a baking tray with baking paper. Sprinkle with the peanuts. Place the remaining sugar in a saucepan over medium-high heat. Cook, stirring, for 5 minutes or until sugar dissolves and caramelises. Pour over the peanuts on 
the lined tray and set aside to set.

• Place the cheesecake on a platter. Break toffee into large shards and arrange over 
the cheesecake to decorate.

Pasta with simple tomato sauce

SERVES -  4PREPARATION TIME - 10 MINCOOKING TIME -15 MIN

INGREDIENTS:

• 1 tablespoon olive oil
• 
  
• 1  onion, chopped
• 
  
• 2 garlic cloves, crushed
• 
  
• 800 gm  diced tomatoes
• 
  
• 1 tablespoon tomato paste
• 
  
• 1/3 cup chopped fresh continental parsley
• 
  
• 1/2 teaspoon caster sugar
• 
  
• Salt & freshly ground black pepper
• 
  
• 400g dried penne pasta

• Method

• 
  
• Heat the oil in a large frying pan over medium heat. Add the onion and cook, uncovered, stirring often, for 3 minutes or until it softens slightly. Add the garlic and cook, stirring, for 1 minute or until aromatic.
• Stir in the tomatoes and tomato paste. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, stirring often, for 6-7 minutes or until the sauce reduces and thickens slightly.
• Stir in the parsley and sugar. Taste and season with salt and pepper.
• Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
• Add the sauce to the pasta and toss to combine. Serve immediately.

Homemade Hamburger Buns

SERVES -  8 buns

PREPARATION TIME - 45 MIN

COOKING TIME -18-20 min

Ingredients:

• 1 tablespoon active-dry yeast

• 1/2 cup (4 oz) warm water

• 1/2 cup (4 oz) milk (whole, 2%, or skim)

• 1 large egg

• 2 tablespoons vegetable oil

• 2 tablespoons sugar

• 1 teaspoon salt

• 3 cups (15 oz) all-purpose flour

• 1 tablespoon butter

Method:

1. In the bowl of a standing mixer (or a large bowl, if mixing by hand), stir the yeast into the warm water and let it sit until dissolved.
2. In a separate bowl, whisk together the milk, egg, oil, sugar, and salt. Add this to the yeast mixture and stir until combined. Add all the flour and stir until it forms a shaggy dough. Knead at low speed, or by hand against the counter, for 10 minutes. The finished dough should be smooth, feel slightly tacky, and spring back when poked.
3. Return the dough to the mixing bowl and cover. Let the dough rise in a warm spot until doubled in bulk, about an hour.
4. Dust your work surface with a little flour and turn out the risen dough on top. Divide the dough into 8 pieces and shape each into a tight ball. Transfer the balls to a baking sheet and let rise until they look puffy and hamburger-sized, roughly 30-40 minutes.
5. Pre-heat the oven to 375°F or 180c.
6. Melt the butter and brush it over the risen hamburger buns. This helps the tops to brown and keeps the crust soft. Bake the buns until golden, 15-18 minutes.
7. Let the buns cool to room temperature before slicing and using. They are best if eaten within the next day or two, but will keep in an airtight container on the counter for up to a week.

Additional Notes:

• For Whole Wheat Buns - Substitute 1/2-1 cup of the all-purpose flour with whole wheat flour and prepare the recipe as usual. The texture of the buns will be a bit more dense, but still very delicious and burger-worthy.

• Doubling the Recipe - Double all of the ingredients except for the yeast. To make even more buns, it's best to prepare separate batches as the dough becomes too cumbersome to work with easily.

• Freeze Buns for Later - Wrap the buns in aluminum foil and then store in an air-tight container or freezer bag. Let them thaw in their packaging overnight on the counter. Foil-wrapped buns can also be thawed more quickly or re-warmed in a 300°F oven for about 10-15 minutes.

Bread & butter pudding

Serves - 4 to 6

Preparation time - 45 min

Cooking time - 30 min

Ingredients:

• Unsalted butter-50g

• White bread -  12 slices

• Sultanas (raisins)- 50g

• Eggs -4 plus 4 egg yolks

• Caster sugar-175g

• Milk - 300ml

• Thickened cream - 300ml

• Vanilla pod, split, seeds scraped - 1 nos

• Thin-cut marmalade- 3 tablespoons 

  Method :

  1. Lightly butter a 2-litre baking dish. Butter the bread, remove the crusts, then cut each slice into 2 triangles. Arrange triangles in layers in the dish, then sprinkle the sultanas in between layers. Don't put any sultanas on the top layer as they will burn.

  2. Whisk together the eggs, egg yolks and caster sugar. Place both creams & milk in a saucepan with the vanilla pod and seeds and bring to scalding point. Pour cream over the egg mixture and whisk lightly to combine. Strain mixture over bread slices, making sure not to dislodge them. Set pudding aside for at least 30 minutes - this ensures that the pudding will be light and not stodgy. 

  3. Preheat the oven to 180°C. 

  4. Place the baking dish in a large roasting pan and pour enough boiling water into the pan to come halfway up the sides of the baking dish.

  5. Cover the dish loosely with foil, place in the oven and bake for 15 minutes. Remove the foil and bake the pudding uncovered for a further 15 minutes or until golden.

  6. Heat the marmalade in the microwave for about 40 seconds or in a small saucepan over low heat for 1-2 minutes until spreadable. Remove pudding from oven and use a pastry brush to spread marmalade over top. Return to oven for 2-3 minutes, then serve immediately.

 choco chips cookies

Serves: 4 

Preparation Time: 20-25 minutes at 160c

Cooking Time: 45  minutes

Ingredients:

• Ref. flour(maida) - 180 gram
• Butter -120 gram
• Powder sugar - 120  gram
• baking powder 5 gram
• choco chip - 50 grams (As u wish) 
• vanilla essence - 1tsp

Method:-

1. Take a bowl add in it butter & pd sugar mix well in to smooth batter.
2. In another bowl take maida & baking pd and seive it . 
3. mix well maida & baking pd in with sugar & butter add vanilla ess and choco chips.
4. make in to a soft dough and keep it for resting for 5 min in  fridge /refrigerator.
5. Take out the dough from fridge and roll cookies in shape which u want .
6. Take a baking tray grease it with butter or oil  and place roll cookies and keep it in a pre-heated oven . 
7. For 20-25 min .After that serve hot with Coffee/ Tea.
8. Ready to eat.