Grand-Place chocolate techniques

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Classic French Onion Soup

Ingredients -



12 White Onions, julienned

1/2 pound Butter

1/2 cup Sugar

1/2 cup Dry Sherry

1/3 cup Beef Base

1/3 cup Chicken Base

1 tablespoon Fresh Ground Black Pepper

1 gallon Water, hot

Garnish: Croutons, Parmesan Cheese, Swiss Cheese Slices, Chopped Parsley, Crusty Bread
 



Preparation:

1. Sauté the onions in butter in a large stock pot for 5 minutes.

2. Add the sugar, sherry, beef base, chicken base and black pepper and stir well.

3. Cook until the mix has caramelized and the onions are translucent.

4. Add the water, bring to a boil and boil for 5 minutes.

5. Remove the pot from the heat.

6. Transfer the soup to a serving pot and top with croutons, parmesan cheese and a slice of Swiss cheese.

7. Heat under a broiler until the cheese melts.

8. Sprinkle fresh parsley on top and serve with additional crusty bread.

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Asparagus and Cheese Potato Soup

Ingredients -

1 large Yellow or White Onion, chopped

4 teaspoons Cooking Oil

3 tablespoons All-Purpose Flour

2 cups Asparagus Spears, cut into 1-inch pieces

2 cups Milk

2 cups Chicken Broth

8 ounces Red Potatoes, cubed

2 Garlic Cloves, minced

1 cup Shredded Cheddar Cheese

1/3 cup Sour Cream
 


Preparation:

1. Cook the chopped onion in a large saucepan with hot oil over medium heat, until translucent.

2. Sprinkle the flour over the sautéed onion, stirring to coat.

3. Add the next 5 ingredients.

4. Cook until the mixture is bubbly and thick, stirring constantly.

5. Reduce the heat and simmer for 12 minutes, covered, or until the mixture is tender, occasionally stirring.

6. Add the sour cream and cheddar.

7. Cook, stirring constantly, until the cheese has melted.
 

 

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rasagolla

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• Ingredients:
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• 1 liter: Milk
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• 300 gm: Sugar
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• 05 ml: Lemon juice
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• 3 drops: Rose essence
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• 1 litre: Water
• Method :
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• For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
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• Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
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• Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
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• Knead till very smooth. Make balls of desired size.
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• Now place the cheese balls in boiling syrup and cook for 15 minutes.
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• Switch off the flame and let the dumplings stand in the liquid until cool.
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• Chill for a minimum of 2 hours.
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• Mix in the essence before serving.
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Kulfi

Ingredients

    1 1/4 cups evaporated milk

    1 1/4 cups sweetened condensed milk

    1 (16 ounce) container frozen whipped topping, thawed

    4 slices white bread, torn into pieces

    1/2 teaspoon ground cardamom
making

    Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth.

    Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.

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Kheer (Rice Pudding)

 Ingredients:
    2 cups coconut milk

    2 cups milk

    3 tablespoons white sugar

    1/2 cup Basmati rice

    1/4 cup raisins

    1/2 teaspoon ground cardamom

    1/2 teaspoon rose water (optional)

    1/4 cup sliced almonds, toasted

    1/4 cup chopped pistachio nuts

making:

    Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice, and simmer over low heat until the mixture thickens and the rice is tender, about 20 minutes.

    Stir in the raisins, cardamom and rose water, and cook for a few more minutes. Ladle into serving bowls, and garnish with almonds and pistachios.

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Rose Ice Cream

Ingredients:

    1 pinch saffron

    2 tablespoons warm milk

    1 1/2 quarts vanilla ice cream, softened

    1 1/2 tablespoons rose syrup

    1/2 teaspoon ground cardamom

    1/4 cup chopped pistachio nuts
making:

    Add the saffron to the warm milk and set aside for 15 minutes.

    Combine the softened ice cream, saffron with milk, rose syrup, cardamom, and pistachios in a large bowl. Stir until the ice cream is smooth and pink in color. Scoop the ice cream back into the container and freeze 2 hours, or until ready to eat.

Footnotes:

   
    For the rose syrup I used Rooh Afza, a very famous rose syrup made in India. Rooh Afza is usually had with cold water or milk or added to desserts. You can pick it up from any Indian grocery store.

    If you want to enhance the pistachio flavor toast the nuts on a baking sheet in a 350 degree F oven for 5 to 10 minutes until they are slightly brown.

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Marie Biscuit Pudding

Ingredients:

    1 package marie biscuits (or vanilla cookies)


    1 cup coffee, cooled

    1/3 cup sugar

    1/4 cup cornstarch

    1/8 teaspoon salt

    2 3/4 cups milk

    1 teaspoon vanilla extract

    2 tablespoons unsalted butter



making:

    1. Note: to make chocolate pudding, increase the sugar to 2/3 cup and add three tablespoons unsweetened cocoa in the second step.

    2. Lightly spray (or oil) a bowl or baking dish. Dip cookies in the coffee and arrange several layers of them into the bottom of the prepared bowl; set aside.

    3. Combine the sugar, cornstarch and salt in a medium sauce pot and place over medium heat. Slowly mix in milk until the liquid is smooth.

    4. Cook until it boils, stirring steadily, then cook for about one minute more. Remove from heat and stir in the vanilla extract and butter. Pour the mixture over the coffee dipped cookies.

    5. Cover the bowl (or baking dish) and refrigerate for at least two hours before serving.

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Autumn Pumpkin Raspberry Bundt Cake

Ingredients:

    3 cups all purpose flour

    2 teaspoons baking soda

    1 teaspoon salt

    2 teaspoons ground cinnamon

    2 cups white sugar

    1 1/2 cups vegetable oil

    2 teaspoons vanilla extract

    1 container (8 ounces) sour cream

    1 cup canned pumpkin

    4 eggs

    1 cup walnuts, chopped

    3/4 cup raspberries, cut in half

    For the cream cheese frosting:

    1 package (3 ounces) cream cheese

    1 3/4 cups confectioners’ sugar

    1 container (8 ounces) frozen whipped topping, thawed

    Red and yellow food coloring to make orange

    1/4 cup whole raspberries



making:

    1. Preheat the oven to 350 degrees F. Grease and flour a 12 by 18 inch bundt pan.

    2. Sift together the flour, baking soda, salt and cinnamon; set aside.

    3. In a large bowl combine the sugar and vegetable oil. Blend in the vanilla, sour cream and pumpkin. Beat in the eggs one at a time.

    4. Gradually beat in the flour mixture. Stir in walnuts and fold in halved raspberries. Spread the batter into the prepared pan.

    5. Bake for 55 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean.

    6. Allow to cool and then frost with the cream cheese frosting.

    7. Make the cream cheese frosting by combining the cream cheese and powdered sugar, beat until smooth. Add the red and yellow food coloring to make it as orange as you want it and then fold in the whipped topping. Decorate the top with the whole raspberries.

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Strawberry Pie Recipe

Ingredients:

    1 cup all purpose flour

    1/4 teaspoon salt

    3/4 stick butter

    1 1/2 tablespoon shortening

    1/8 cup ice water

    For the filling:

    1 cup sugar

    3 tablespoon corn starch

    1 pint strawberries

    1 12 ounce can 7-up

    Whipped cream


making:

    1. Put flour and salt in the bowl of a food processor. Cut the butter, and shortening into the flour. Process a few seconds until the mixture resembles a coarse meal.

    2. Drop by drop add the water, processing briefly. The whole process should take about 20 to 30 seconds. Wrap and chill for an hour.

    3. Remove from refrigerator, and let stand 15 minutes before rolling. You can double this up for a top and bottom crust.

    4. In a medium sized sauce pan combine sugar, cornstarch, and 7-UP until creamy. Cook over a medium to a medium-high heat until the mixture becomes thick.

    5. When this mixture becomes thick, cool to room temperature, and add a couple of drops of red food coloring.

    6. Wash, and cut strawberries into quarters, or smaller depending on how large they are. Sprinkle a teaspoon or two of sugar on the strawberries, and place them into the shell.

    7. Pour the cooled 7-Up mixture over the strawberries. Allow this to set for a few minutes. Serve with plenty of Whipped Cream.

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Coffee creme brulee

Preparation Time
10 minutes

Cooking Time
40 minutes

Ingredients

    625ml (2 1/2 cups) thin cream

    7 egg yolks, at room temperature

    170g (3/4 cup) caster sugar

    185ml (3/4 cup) freshly brewed strong coffee

Method

    Preheat oven to 150°C. Place six 185ml (3/4 cup) ovenproof ramekins in a large roasting pan.

    Place the cream in a small saucepan and heat, uncovered, over medium heat for 4-5 minutes or until warmed through (don't let the cream boil).

    Meanwhile: place the egg yolks and 110g (1/2 cup) sugar in a medium heatproof bowl. Whisk until well combined.

    Place bowl on a damp cloth and gradually add warm cream while stirring constantly with a fork. Stir in the coffee. Pour the mixture through a fine strainer into a large jug, then pour the mixture evenly into the ramekins.

    Fill a large heatproof jug with hot tap water. Place the roasting pan on a shelf in the middle of the oven. Pour enough hot water into the roasting pan to reach three-quarters of the way up the sides of the ramekins.

    Bake in preheated oven for 30-35 minutes or until mixture is just set. Carefully remove the ramekins from the roasting pan. Cool for 1 hour, then cover with plastic wrap and place in the fridge for 3-4 hours or until chilled.

    Preheat grill on high. Sprinkle the remaining sugar evenly over the top of each brulee, making sure that all of the brulee is covered. Place the dishes in a heatproof dish and surround with ice cubes (this helps the brulee to stay cool while you heat the sugar). Cook under preheated grill for 2-3 minutes or until the sugar bubbles and caramelises. (If the ramekins feel a little warm, you may need to refrigerate for 30 minutes to allow the brulee to chill again. Alternatively, use a blowtorch to over the brulee until the sugar melts and is golden.) Serve immediately.
Notes

    Note: Small blowtorches are available from kitchenware stores. You can use either coffee method but if using plunger coffee, make it double strength.

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Choc-a-block trifle

Ingredients

    4 good-quality chocolate brownies (about 85g each)

    1/4 cup (60ml) Kahlua (or other coffee liqueur)

    275g dark chocolate, roughly chopped

    3 egg yolks

    1 1/2 tbs caster sugar

    1 tsp cornflour

    600ml thickened cream

    150g white chocolate, roughly chopped


    1/4 cup (30g) toasted chopped walnuts

    Dark chocolate curls (see note), to decorate

Method

    Break up brownies into small pieces and place in the bottom of a 1.5 litre dish or 6 x 1 cup (250ml) serving glasses. Drizzle over the Kahlua, then set aside.

    Place dark chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let the bowl touch the water). Allow to melt, then stir very gently until smooth. Remove from heat and add 225ml boiling water, 1 tablespoon at a time, stirring to make a sauce (don't add water more quickly or the chocolate will 'seize' and become grainy). Pour sauce over the brownies, then cover and chill for 2 hours.

    Meanwhile, beat the egg yolks, sugar and cornflour together in a bowl with electric beaters until thick and pale.

    Heat 300ml of the cream in a saucepan over medium heat until just below boiling point. Pour the hot cream mixture over the egg mixture, stirring to combine. Transfer to a clean saucepan and place over low heat. Stir for 2-3 minutes until a thick custard forms.

    Place two thirds (100g) of the white chocolate in a heatproof bowl. Pour the custard into the bowl, stirring until the chocolate is melted and the mixture is well combined. Cool completely, then pour over the chocolate brownie base. Chill for 2 hours.

    Place the remaining 50g of white chocolate in a food processor with the walnuts and pulse until fine. Whip the remaining cream to soft peaks, stir in the walnut mixture, then spread over the trifle. Chill for at least 2 hours until set, then serve decorated with chocolate curls, if desired.



Notes

    To make chocolate curls, melt good-quality chocolate in a heatproof bowl set over a pan of gently simmering water not letting the bowl touch the water. Spread evenly on a flat board or baking tray, then refrigerate until set. Use a sharp knife to carefully shave off curls. Refrigerate until needed.

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PINEAPPLE UPSIDE DOWN CAKE

Ingredients:

   
For Cake:

1 tin Pineapple

200gms Maida (Flour)

180 gms Sugar

120 ml refined oil

3 eggs

1 1/2 tsp Baking Soda

For Sauce

15 - 20 Fresh Strawberries

4 tblsp Sugar

1/4 tsp Cinnamon Powder

1 tblsp Strawberry Jam

How to make pineapple upside down cake:

    Sauce:

    Chop the strawberries into tiny pieces.

    Heat 1 cup of water and add the chopped strawberries.

    Cook till the sugar gets dissolved and strawberries are soft.

    Add the cinnamon and stir.

    Cook on a low flame for a minute and then add the jam.

    Mix gently and cook for another minute and remove from flame.

    Cake:

    Beat the eggs till fluffy.

    Add the sugar and the oil and continue to beat with a hand blender or in a mixer till the mixture is smooth and the sugar has melted completely.

    More smooth the batter more soft the cake will be.

    Mix the baking powder in the maida and mix the sugar, oil and egg mixture slowly into the maida, taking care that no lumps form.

    Upside Down Cake:

    Grease a circular cake tin and lay out the pineapple pieces on the bottom of the tin.

    Pour the prepared batter gently on the the pieces and bake it in a preheated oven at 180C or till cake is done.

    To check if the cake is ready insert a tooth pick in the center of the cake if it comes out clean without any mixture coating, the cake is ready.

    Allow the cake to cool in the oven for 15 miutes.

    When the cake gets coool , invert the cake on a serving dish with the pineapple sides on the top.
    Top it with the strawberry sauce.

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CARROT CAKE

Ingredients:

   

1/2 cup butter

1 cup desiccated coconut

2/3 cup broken and chopped walnuts

1 cup golden raisins

2 1/2 cup grated carrots

3 tsp mixed spices (cinnamon, nutmeg, ginger)

1 cup brown sugar

1 1/4 cup all purpose flour

1 tsp baking soda

2 beaten eggs

2 tsp of orange juice


How to make carrot cake:
    Preheat the oven to 150 degrees C.

    In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar, desiccated coconut and chopped walnuts.

    In a separate pan melt the butter and add the golden raisins, carrots and orange juice. Stir it nicely and pour it on top of the dry ingredients.

    Now add the beaten eggs to the mixture and mix it thoroughly.

    Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 50-60 minutes or until a toothpick inserted into the centre of it comes out clean.

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MARBLE CAKE

Ingredients:

   
120 gms melted Butter

160 gms Sugar

3 Eggs

200 gms Flour (Maida)

1/2 cup milk

60 gms Cocoa Powder

1 tsp vanilla Essence


How to make marble cake:

    Mix the flour and the baking powder.

    Cream together the butter, essence and sugar.

    Add the eggs one at a time and beat till the mixture is smooth and sugar gets blended well.

    Now mix flour and milk alternately in the mixture.

    Mix well till the batter is smooth. Divide this batter into 2 parts.

    In one portion add cocoa powder.

    Grease and line a 8 inch baking tin.

First pour 1 layer in the tin then the second and continue this process alternatively.

    Bake this tin in a preheated oven at 180 - 200C for 15 minutes and then reduce the temperature and bake for another 10 minutes or until the cake gets golden on top.

    Cool the cake and invert it on a dish.

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DUNDEE CAKE

Ingredients:

   

75 gms chopped glace cherries

110 gms currants

50 gms chopped mixed peel

110 gms golden raisins

50 gms ground almonds

225 grms butter

225 gms castor sugar

3 eggs

3 tblsp blanched almonds

Grated rind of one lemon

1 tsp cherry

350 gms plain flour

110 gms raisins

How to make dundee cake:

    Grease and line a 18cm cake tin.

    In a bowl mix together golden raisins, peel, ground almonds, currants, raisins and cherries.

    In a separate bowl beat the butter till soft then add castor sugar and the lemon rind and beat till light and fluffy.

    In a separate bowl beat the eggs together and then gradually add to the creamed mixture, beating well after each addition.

    Mix the flour and the baking powder in a separate container and sift it well and add to the creamed mixture along with the cherry and all the dried fruits mix together earlier.

    Pour this mixture into the greased tin, try to create a hollow in the center and cover that center with the almonds.

    Bake this cake for 2 1/2 - 3 hours at 325 degrees F or till a skewer pricked into the center of the cake comes out clean.

    When done cool the cake in the tin for 15 minutes and then let it cool completely on a wire rack.

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CORNFLOUR CAKE

Ingredients:

   

4 oz. cornflour

1 oz. flour

2 oz. castor sugar

2 oz. butter

1 tspful baking powder

1 egg

Little milk

How to make cornflour cake:

    Cream the butter and sugar, and add the egg beaten with a little milk.

    Then add the sieved cornflour, flour and baking powder.
 
    Put into a prepared cake tin and bake in a moderate oven for about 1 hour.

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