Brownie Strawberry Shortcake

Bismillah

Brownie Strawberry Shortcake

Brownies- Prepare a batch of brownies using your favorite box mix (for a 8″x8″ pan), or a scratch recipe such as Darla’s Best Brownies. Allow the brownies to fully cool, then cut into small (about 3/4 inch) squares.

Whipped Cream- Using 1 cup of cold heavy cream (often labeled heavy whipping cream), whip until it begins to thicken. While mixing, add 1-2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla. Continue to beat until desired consistency is reached. Be carefully not to over-beat.

Strawberries- Dice 1 pint of fresh strawberries.

Assembly- Layer brownie bites, strawberries and whipped cream in individual dishes. I used small (5 oz) juice glasses. Individual trifle dishes would work great as well. The ingredient quantities above will produce 6 small desserts (with brownie left over). Feel free to adjust the quantities as needed. If desired, Cool Whip may be substituted for the whipped cream.

Recipe Souce- Glorious Treats

Turkish Delight

•    Braise 1 cup Sojee/ Taystee wheat  with 125g butter
•    Add 2 cups of boiling  water
•    Stir to ensure that there are no lumps
•    Add 2 to 2 ½ cups of milk + 1 tblsp rose water.
•    Cook till sojee is thick
•    Add 1 tin condensed milk.
•    When almost done add ½ cup chopped Turkish delight.
•    Decorate with nestle cream and chopped Turkish delight.

Source: Radio Islam Recipes

Chocolate Profiteroles

Ingredients

For the pastry

• 250ml/9fl oz water
• 100g/3½oz butter
• 125g/4½oz plain flour
• pinch salt
• pinch caster sugar
• 4 medium free-range eggs

For the chocolate sauce

• 100g/3½oz plain (dark) chocolate, broken into small pieces
• 3 tbsp golden syrup
• ½ orange, juice only

For the pistachio cream

• 300ml/10½fl oz double cream, cold
• 75g/2½oz shelled (unsalted) pistachios
• icing sugar, to taste

Preparation method

1. To make the choux pastry, bring the water to the boil in a heavy-bottomed pan. Add the butter to the water to melt.
   
2. Sieve together the flour, salt and sugar onto a piece of parchment paper. When the water and butter mixture has come up to a rolling boil, add the flour mixture straight into the pan.
   
3. Beat the dough continuously with a wooden spoon as it thickens. Continue beating until the dough is smooth and comes away from the sides of the pan cleanly. Remove the dough from the pan and place in a bowl to cool.
4. When the dough is cool, beat the eggs in a clean bowl with a fork. Gradually add in the beaten egg mixture a bit at a time, mixing well between each addition; the mixture should now be at dropping consistency, but still firm enough to be piped in a piping bag. (You may not need to use all of the beaten egg.)
   
5. Preheat the oven to 200C/400F/Gas 6. Sprinkle a non-stick baking tray with a bit of water. (This will create steam as the choux buns cook in the oven.)
   
6. Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5cm/2in in diameter onto the baking tray, leaving at least an inch between each bun.
   
7. Bake the choux buns in the preheated oven for 20-25 minutes, until puffed, golden and crisp. Remove and cool on a cooling rack.
   
8. When they've cooled slightly, turn the buns over and pierce a hole in the base of each about the same size as the nozzle for the pastry bag and let them cool completely.
   
9. For the chocolate sauce, break the chocolate into a bowl set over a pan of gently simmering water (the water shouldn't touch the bottom of the bowl).
   
10. Add the golden syrup and the orange juice and allow the ingredients to melt together to form the sauce, stirring gently.
    
11. For the pistachio cream, using a hand whisk, whip the cream until it forms soft peaks.
    
12. Chop the pistachios and gently fold into the whipped cream. Gently stir in the icing sugar with a metal spoon.
13. Fill a clean piping bag with the pistachio cream and use to fill the cooled profiteroles.
    
14. To serve, arrange the profiteroles on a plate and drizzle the chocolate sauce over the top.
    

Mixed Fruits Custard

Ingredients :

2 bananas – chopped
4 peaches – chopped
1 mango – chopped
½ cup fresh cream
½ litre milk
2 tblsp corn flour
8 tblsp sugar
1 pkt halaal strawberry jelly
2 tblsp china-grass
6 tblsp sugar
rose essence

Method :

- Make jelly in 2 cups boiling water. Cool and set. Then cut into pieces.
- Soak the china-grass in water. Boil 3 cups of water with 6 tblsp sugar and add the china-grass.
- Cook till it dissolves and turns thick. Cool it and mix rose essence and set. Then cut into pieces.
- Boil milk, add corn flour and keep stirring till it becomes thick and creamy. Remove from heat and mix 8 tblsp sugar. Cool and add cream.
- In a bowl, put the chopped mixed fruit and pour over custard. Decorate the top with jelly pieces and china-grass. Chill and serve.

Nutty Wonders

Ingredients :
1 cup caramel
1 cup coconut
½ cup icing sugar
½ cup melted sugar
1 cup peacan nuts
1 cup crushed marie biscuits
Nuts for decorating
Chocolate for coating
Method :- Mix melted chocolate together with all other ingredients
- Roll into balls and allow to set in refrigerator
- Dip into chocolate and sprinkle with nuts
- Leave to set

Coffee Ice Cream

Ingredients :1 tin evaporated milk
1 tblsp coffee
1 cup cream
2 eggs – beaten
1 tblsp almonds – finely ground
1 cup fine sugar
¼ tsp cardamom powder
2-3 drops of rose essence

Method :- Chill evaporated milk
- Whip the cream lightly
- Combine milk and cream well with all the above ingredients
- Then freeze until it begins to thicken
- Bring out from the freezer and beat well
- Set again to freeze

Tiramisu

Serves 4 -6
Ingredients :
1 Cup boiling Water
1 Tbsp Instant Coffee Powder
2 Boxes Boudoir biscuits
125ml Fresh cream
2 Tbsp Icing Sugar
250g Mascarpone Cheese
Cocoa for sprinkling

Method :
Dissolve coffee granules in boiling water.
Dip contents of one box of biscuits into the Liquid and line a square or rectangular pie dish.
Whip cream with icing sugar until stiff, then fold in Mascarpone.
Spread half of this mixture over the biscuits.
Repeat the process with the remaining biscuits and the cheese mixture.
Sprinkle cocoa evenly over the top,using a sieve.
Refrigerate before serving.

Crêpes

Ingredients:

100g (3 ½ oz) plain flour
2 eggs, beaten
sunflower oil or groundnut oil
pinch of salt
250ml(8fl oz)milk
butter, for frying
60g (2oz) unsalted butter
100g ( ½ oz) maple syrup
juice and grated zest of 2 oranges

Prepare Ahead:

Make the crêpes in advance, layering greaseproof paper between each one, then cover with cling film and refrigerate.

Preparation:

1 - To make the crêpe batter, put the flour into a large bowl and make a well in the centre. Add the eggs, with oil and salt to taste, and gradually whisk in the milk to make a smooth, thin batter.
2 - Heat a 23cm (9in) crêpe pan over a medium heat until hot. Add a knob of butter to coat the base evenly. Ladle in the crêpe batter to cover the base thinly, tilting the pan to spread the batter. Cook for 1-2 minutes, or until the base is golden. Flip the crêpe over and cook for a further minute, or until golden. Fold the crêpe into quarters in the pan, then remove it, set aside, and repeat to make the rest of the crêpes.
3 - To prepare the flambé sauce, melt the butter in a separate pan over a medium heat. Add the maple syrup, orange juice, and zest and leave to bubble for 5 minutes, stirring, until the syrup dissolves and the sauce thickens slightly.
4 - Add the crêpes one by one into the sauce.

Sweet Vermicelli with Almonds & Pistachios

Ingredients:
1 ltr milk
¾ cup vermicelli
1 Tbsp ghee
½ cup sugar
¼ tsp elachi
3 Tbsp Sliced cashew nuts
1 Tbsp raisins

Method:
Heat ghee in a Frying pan.
Fry vermicelli over medium heat until golden brown in colour.
Add milk, elachi, sliced cashew nuts, raisins and bring to boil.
Reduce the heat and cook until the mixture becomes thick and cream.
Add sugar and stir well.
Refrigerate and serve chilled.

Mint Chocolate Cheesecake

Ingredients:
- 8oz digestive biscuits, crushed
- 4oz marg/butter
- 200g philidelphia cream cheese
- 250ml carton of double cream
- 4oz of icing sugar
- 2 large bars of mint chocolate (aero)
- Biscuit Base

Method:
1 melt the margarine in the microwave
2 add the biscuits into the margarine and make sure that its well mixed together.
3 Press into a 8-10” (depends on what size you have, how thick you like your cheesecake) Loose bottom tin

4 Mix the philidephia cheese and icing sugar together
5 Whip up the double cream using an electric whisk untill fluffy
6 Add the whipped cream to the philidelphia and mix together
7 Chop up the Chocolate you can have them as small as pieces as you want but make sure they are small enough to mix through the mixture and keep some to decorate the top
8 Add the Chocolate to the mixture and pour it over the biscuit base and smooth it, add the remaining chocolate pieces to the top
9 Chill in the fridge for at least an hour

Serve, optionally with a scoop of ice cream or a helping of whipped cream.

Ras Malai

Ingredients:
1 lt milk
1 cup sugar
Pinch Zafron
Bring to boil
Then lower the heat and keep on boiling.

1 cup milk powder
1 tsp ghee
1 egg beaten well
Method:
Mix above ingredients together and form in to dough
break small pieces form. 
to dough in boil until all ball floats on top or until done.
Cut up some Badam and pista on top to decorate.
Cool and refrigerate, chilled well before serving.

Strawberry Sundae

Ingredients:
18 strawberries , hulled
3 tbsp golden caster sugar
4 tbsp orange juice
284ml pot double cream
strawberry, vanilla and chocolate ice cream
6 small bananas
50g pecans , toasted and chopped

Method:
Put 12 of the strawberries in a food processor with 2 tbsp of the sugar and the orange juice. Pulse until coarsely chopped and chill. Softly whip the cream with the remaining sugar. Put a scoop of each flavour of ice cream into 6 bowls and freeze.

When ready to serve, chop the remaining strawberries and add to the bowls. Cut the bananas in half lengthways and add these, too. Pour some strawberry sauce over each sundae and finish with a dollop of cream and some nuts.

Banana Trifle

BANANA TRIFLE
Ingredients :
6 large ripe bananas
custard made with custard powder
strawberry jam
1 cup fresh cream
chopped mixed nuts

Method :
- Prepare custard with custard powder and keep ready.
- Peel bananas and halve lengthwise.
- Spread one half of the banana slice with jam and place the other half on top.
- Press together lightly and arrange in a glass dish.
- Pour the custard over.
- Whip the cream until stiff and pile over the trifle.
- Decorate with nuts and serve.