QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
aray abhi kal hi to itniiiiiiiiiii mudat baad
taqreeban 5 years kay baad
meri aik patient aaye thi clinic jin dinon main nay naye naye practice shuroo ki thi tab kya tha oos ka treatment tab main kisi aur jagha thi na she was surprised but main nay oos ko nahin pehchana
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Lemon Tarts
Ingredients
For the Pastry; - 1 1\4 cup white flour - 2 tbsp. sugar - 100 g. butter - 1 egg yolk - 1-2 tbsp. lemon juice For the Filling: - 125 g. butter - 1 cup sugar - finely grated rind of 3 medium lemons - 1\2 cup lemon juice - 4 eggs lightly beaten - whip cream and angelica, to decorate (Optional)
1. sift flour and sugar together. Add the butter and rub in until the mixture resembles fine bread crumbs. 2. Combine egg yolk with lemon juice and add to the flour mixture. Mix together and knead gently to form a smooth dough. Wrap and chill for 30 minutes. 3. Roll out on a floured surface and cut in circles to line 10 fluted tartlet tins. Bake in the oven at 180C (350F) mark 4 for about 12-15 minutes or until light brown in color. Remove from the tins and leave until cold. 4. To prepare lemon butter, Melt butter over hot water. Add sugar and stir until dissolved. Mix in lemon rind and juice. Quickly whisk in eggs. Whisk over simmering water until mixture is thick enough to coat the back of a wooden spoon, about 8-10 minutes. Strain and then pour into hot sterilized jar and seal. When cold, store in the refrigerator until needed. 5. Fill the pastry cases with lemon butter. Pipe cream on the top and decorate with angelica.
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Black Forest Cake
Ingredients
- 125 g white flour - 50 g cocoa powder - 75 g butter - 175 g sugar - 6 eggs -1\2 tsp. vanilla essence - two 400 g cans stoned black cherries - 1 tsp. lemon juice - 650 ml whipping cream -125 g chocolate caraque(see down) -1 tsp. arrowroot
1. Line and grease a deep 9 inch round cake tin. Put the butter in a bowl over a pan of warm water , beat until very soft. 2. Whisk the eggs and sugar together in a large bowl standing over a pan of simmering water until pale and creamy , and thick enough to leave a trail on the surface when the whisk is lifted. Remove from the heat and whisk until cool. 3. Sift the flour and cocoa together, then lightly fold into the egg mixture. fold in vanilla essence and softened butter. into the prepared tin and tilt to spread evenly. 4. Bake at 350f (150c) mark 4 for about 40 minutes until well risen, firm to touch and beginning to shrink away from the sides of the pan. Turn out onto a wire rack cover and leave to cool. Cut the cake into three layers. 5. Place one layer on a flat plate. To make the filling, Drain the cherries, reserving the syrup Mix 100 ml of the cherry syrup and the lemon juice together. Spoon 50ml over the cake layer. Whip the cream until it holds its shape, then spread a thin layer over the soaked sponge. Reserve a third of the cherries for decoration, scatter half the remainder over the cream. 6. Repeat the layers of sponge, syrup, cream and cherries.Top with the third cake round and spoon over the remaining lemon flavored syrup. 7. Spread a third layer of cream around the side of the cake. Press on the chocolate caraque, reserving some. Pipe whirls of cream around the edge of the cake and top each with a chocolate curl. 8. Fill the centre with the reserved cherries. Blend the arrowroot with 3 tbsp cherry syrup. Place in a small pan, bring to the boil, stirring, for a few minutes until the mixture is clear. Brush the glaze over the cherries. 9. To make the chocolate caraque, melt the chocolate in a heatproof bowl standing over a pan of simmering water. Remove from the heat and spread out thinly on a marble slab or clean work surface. Leave to set until no longer sticky to touch. 10. Hold a large knife with both hands, push the blade across the surface to shave off long chocolate curls.
Ingredients For Sauce - Mayonnaise 1 cup - Green onion 2tbsp - Parsley 1 tbsp - Capcicum 1tbsp - Cream 1/2 cup - Salt & Pepper 1/4 tsp each - Ketchup 1 tbsp Mix all,chill & serve with potato chicken stick.
Boil chicken, potatoes & egg. Then mix all the ingredients well. Take half bread stick & stick potato mixture to make just like drum stick shape. Then dip in egg & coat with bread crumbs. Fry in hot cooking Oil. Serve hot with mayonnaise Sauce.
QUEEN VICTORIA
Age: 124
7822 days old here
Total Posts: 26285
Points: 0
Location:
Lahore, Pakistan
Pakoras Savory Fritters
Ingredients
-1/2 cup besan (dried chickpea flour) -5 oz. warm water -1/4 tsp. red pepper -3/4 tsp. salt -1/2 tsp. Garam Masala paprika (optional) -1 small onion -1 potato -a few spinach leaves -oil for deep frying
In a bowl put the besan and half the water and stir until it becomes a thick batter. Beat hard for 5 minutes gradually add the rest of the water and leave to swell for 30 minutes Add salt and pepper and Garam Masala and beat again. Wash, peel and slice onion and potatoes. Wash and pat dry spinach leaves. Heat oil till smoking hot and dip the vegetables in the batter and deep fry till golden brown. Serve hot.
