Valentines Day Special Recipes - White Chocolate Raspberry Cheesecake

Ingredients (Nutrition) :

1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Directions :

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Valentines Day Special Recipes - Ice Cream Sandwich Hearts Recipe

Ingredients:

36 oz refrigerated Peanut Butter Cookie Dough
2 tblsp Peanut (finely chopped)
Chocolate (melted) or Chocolate Sauce
2 cup Vanilla or Chocolate Ice Cream (softened)

How to Make :

1. For about 15 minutes let dough at room temperature.

2. Lubricate a jellyroll pan.

3. Put cookie dough into prepared pan sprinkle with peanuts.

4. Lightly press some nuts into it.

5. Bake it in a preheated oven to 350°f till set and golden brown, it will take about 20-25 minutes.

6. Let it cool completely in pan.

7. With the help of a heart-shaped cookie cutter cut 16 hearts.

8. Pour 1/4 cup ice cream onto 8 hearts.

9. Make top with remaining hearts.

10. Press lightly to spread ice cream to edges.

11. Pull out excess ice cream from edges.

12. Decorate sandwiches on plate.

13. Sprinkle with chocolate sauce and serve.

Indian Pastry Recipes - Cream Cheese Pastry

Cream cheese pastry is a moist, flaky pastry often used with sweet or nut-flavoured fillings. It is ideal for rich tartlets and tiny petit fours. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.

Ingredients :

1 2/3 cup (175 g) plain flour (All purpose)
125 g (4 oz) full-fat soft cheese, at room temperature
1 stick (8 tbsp) 4 oz (112 g) butter, at room temperature
1 tsp sugar
1/2 tsp salt

Method :

1. In a large bowl, sift together the flour and salt. Add the butter, sugar and soft cheese and, with an electric mixer, beat the ingredients together until well blended and a soft pastry forms.

2. Shape into a ball, flatten to a disc and wrap tightly.

3. Refrigerate about 1 hour before rolling and shaping.

Indian Pastry Recipes - Nut Pastry

Nut pastry is used for pies, flans, tartlets and a wide range of savoury and sweet dishes. It should be crisp, light yet firm in texture and light handling; use of cool ingredients and work surfaces is essential. Remember; too much liquid produces a tough pastry and too little produces a dry, crumbly pastry which is difficult to handle. Remember, Pastry is only as good as the flour you use. Don't buy cheap flour.

Ingredients :

2 cups (225 g) plain flour (All purpose)
1 pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 oz (50 g) lard
chilled water
25 g (1 oz) very finely chopped nuts

Method :

1. Sift the flour and salt into a bowl. Add the fats and the nuts (shelled walnuts, peanuts, cashew nuts, hazelnuts or almonds). Cut into the flour with a knife then rub in with your fingertips. The mixture should resemble fine breadcrumbs.

2. Sprinkle water over the crumbs. Mix to a stiff crumbly-looking paste with a round-ended knife. Draw together with fingertips, turn out on to a lightly floured work surface. Knead quickly until smooth and crack free.

3. Roll out and use as required.

4. To cook, bake at 200 - 220°C (400 - 425°F) mark 6 - 7, except where otherwise specified, until lightly browned.

Storing Nut Pastry :

1. Wrapped in cling film, uncooked nut pastry dough will keep for up to three days in the refrigerator.

2. Both baked and unbaked nut pastry should freeze well. Thaw unbaked dough at room temperature before unwrapping, but rolled out pastry cases may be cooked from frozen, allowing a little extra time.

Indian Salad Recipes - Raw Papaya Salad

Ingredients :

250 g (9 oz) Papaya (papita), raw, small, peeled, coarsely grated
1 tsp (5 ml) Vegetable oil
a pinch Asafoetida (hing)
1/4 tsp Mustard seeds (rai)
4 - 5 Green chillies, slit
1/4 tsp Cumin (jeera) seeds
1 tsp (3 g) Sugar
1 tbsp (15 g) Groundnuts (moongphalli), chopped
1 Juice of lemon (nimbu)
1 tsp Green coriander (hara dhaniya), finely chopped
Salt to taste

Method :

1. Heat the oil in a pan; add asafoetida and mustard seeds. When they start spluttering, add green chillies and saute.

2. Add the papaya, cumin seeds, sugar, groundnuts, lemon juice, green coriander, and salt; mix thoroughly, and remove from heat. Keep aside to cool.

3. Serve cold as an accompaniment.

Indian Salad Recipes - Sprouted Green Gram Salad

Ingredients:

1 2/3 cups (250 g) 9 oz Whole green gram (moong dal), soaked for 8 hours
1 tsp (5 ml) Vegetable oil
1/2 tsp (1 1/2 g) Mustard seeds (rai)
1/4 tsp Asafoetida (hing)
1 cup (250 ml) 8 fl oz Water
1/4 tsp (1 1/2 g) Soda bicarbonate
Salt to taste
1/2 tsp (1 1/2 g) Sugar
1 tsp (1 1/2 g) Cumin (jeera) powder
1/4 tsp Turmeric (haldi) powder
3/4 tsp (1 1/2 g) Red chilli powder
1 tsp (1 1/2 g) Coriander (dhaniya) powder

Method :

1. Drain the green gram and tie in a muslin cloth. Keep the cloth inside a vessel in a cool place and cover it tightly. Keep aside for 24 hours to allow the green gram to sprout.

2. Heat the oil in a pan; add mustard seeds. Once they crackle, add asafoetida and sprouted green gram.

3. Add water, soda bicarbonate, salt, sugar, and the spices. Mix well. Cook covered for 10 minutes or until tender.

4. Serve hot with any curry.