Chocolate Chip Pistachio Cookies

Classic chocolate chip cookies, with a delicious nutty flavour

Cookies can be made using a wide variety of methods to suit all ranges of ability, and to match the time and ingredients available. Most cookies are easy to make and special skills are rarely required. But, as with most things, once you know exactly the right way to do something, it becomes much quicker, easier and enjoyable, and the results are far more likely to be successful. Cookies are not only ideal for everyday eating, or special treats at home, they can also be gift-wrapped and given away as a special gift. So, I created this recipe to surprise my tastebuds, the deliciousness of chocolate chip and nutty flavour of pistachio is something new to my tastebuds.

INGREDIENTS:

1: Plain Flour: 1 cup
2: Baking Powder: 1 tsp
3: Pinch of Salt
4: Butter/Margarine : 75g/3oz or 1/3 cup
5: Egg: 1
6: Caster Sugar: 1 and a half cups
7: Brown Sugar: 1/3 cup
8: Vanilla Essence: 1 tsp
9: Chocolate chips: 2/3 cup
10: Pistachio: 1/2 cup ( chopped )


METHOD:

1: Preheat the oven to 180º C/ 350ºF/ Gas mark 4. Grease 2-3 baking tray.
2: Sift the flour, baking powder and salt into a small bowl. Set aside.
3:With an electric mixer or wooden spoon, cream together the butter/margarine and the sugar. Beat in the egg and vanilla essence.
4: Add the flour mixture and mix well with the mixer on low speed or use wooden spoon.
5: Stir in the chocolate chips and half of the pistachio using a wooden spoon or spatula.
6: Drop teaspoonfuls of the mixture on the prepared baking tray, to form 2cm mounds. Space the cookies 2.5-5cm/1-2 inches apart.
7: Flatten each cookie lightly with a wet fork.
8: Sprinkle the remaining pistachio on top of the cookies and press lightly into the surface.
9: Bake for 10-12 minutes or until golden.
10: Transfer the cookies to a wire rack and leave to cool.

TIP: Eggs should be in room temperature so, if you keep them in the fridge, move the number you want to room temperature at least 30 minutes before making a recipe.

HAPPY BAKING :)

Banana Cake

Banana cake is the moistest cake I have ever eaten. This recipe is the most perfect way to use up old bananas. Banana cake is very buttery and cakey from creaming the butter and sugar. It can be prepared in various manners, such as cupcakes, muffins or layer cake. I make this one in loaf tin then you can cut slices and butter them for breakfast. Banana cake is dense but not heavy. This cake is so moist that it stick to the back of your fork.

INGREDIENTS:

1: Banana: 3-4 (mashed)
2: Flour: 3 cups
3: Baking Powder: 1 tsp
4: Baking Soda: 1 tsp
5: Salt: 1/2 tsp
6: Butter (unsalted) : 3/4 cup or 170 gram ( room temperature)
7: Sugar (granulated): 1 cup
8: Eggs: 3
9: Vanilla Essence: 1 tsp
10:Milk: 1/2 cup
11: Walnut & Pistachio: handful ( coarsely chopped )

METHOD:

1: Preheat the oven to 170 C or 325 F.
2: In a large mixing bowl sift together flour, baking soda, baking powder and salt. Set aside.
3: In an other large bowl, add butter and sugar and mix them together with electric mixer until it becomes creamy and fluffy.
4: Now add the eggs one at a time and mix well again.
5: Now add milk, mashed bananas and vanilla give it a good whisk for about 30-40 seconds.
6: Add the banana mixture in dry ingredients and mix it with electric mixer for about a minute.
7: Add the walnut and pistachio and mix with spatula.
8: Grease the pan with butter.
9: Spread the batter into the prepared pan. Bake for 45-50 minutes.
10: Remove the cake from the oven and set on a wire rack, allow it to cool completely or place it in the refrigerator to speed things up.
11: Serve with nutella, cream cheese frosting or keep it simple and classy.

NOTE: Baking times vary, so keep an eye on yours. Insert toothpick/ knife in the middle of the cake, if it comes out clean the cake is done completely.

TIP: Banana cake usually turns brown too quick from the top, if you find the top of the cake is browning too quickly in the oven, cover it loosely with aluminum foil.

KULFI

Kulfi is the most popular dessert from the indian subcontinent. The preparation does not involve any whipping or equipment. It has similarities to ice cream in taste and appearance; however it is denser and creamier. Kulfi can be made by different method. The more traditional ones are cream, saffron and cardamom. Kulfi is derived from a persian word which means "covered cup". 

This is the easiest and simplest method of making kulfi. So, let's get started ;)

INGREDIENTS:

1: Milk : 1 litre

2: Condensed milk: 2 cups

3: Sugar: 6 tbsp

4: Khoya / Mawa / Dried whole milk : 1 and a half cup

5: Pistachios: 6-7 tbsp ( coarsely chopped and save some for garnishing)

6: Saffron/ Zafran : 2-3 strands

7: Corn Flour: 3 tbsp

8: Cardamom: 1 tsp

METHOD:

1: In a deep pot, pour the milk and bring it to boil.

2: When it starts to boil add the sugar and stir until sugar dissolves.

3: At this stage of boiling, add khoya / mawa / dried whole milk and keep stirring until it dissolve completely and add saffron.

4: Now add condensed milk, give it a good mix.

5: Turn the flame low and cook for 5 minutes. ( keep stirring or else the mixture will stick to the pot).

6: Mix 3 tbsp of corn flour with 2 tbsp cold milk in a separate cup or bowl.

7: Now add the corn flour mixture into the milk mixture gradually and keep stirring.

8: When it starts to thicken up turn off the flame, add the cardamom at this point and mix well.

9: Let the mixture cool down at room temperature. ( keep stirring after every 5 minutes)

10: When the mixture cools completely, pour the mixture in ice pop molds or cupcake tray. You can use any molds you have. 

11: Freeze for atleast 9-10 hours.

12: When serve, garnish with pistachios.

HAPPY WEEKEND FOODIES (;

Lemon Pepper Chicken

Lemon pepper chicken, a starter with a different and tangy taste. This recipe is made with few ingredients and its super easy to make. You can also add your favorite spice but I like it simple and tangy.

INGREDIENTS:

1: Chicken: 1 kg (boneless)
2: Yogurt: 1 cup
3: Lemon juice: 1/3 cup
4: Oil: 1/2 cup (for frying)
5: Black pepper powder: 3 tbsp
6: Salt: 2 tsp

METHOD:

1: In a large bowl, add yogurt, black pepper, salt, fresh lemon juice and mix it until well combined and set a side.
2: In a pot, heat the oil and add the chicken mixture.
3: Cook it on a high flame for about 15 minutes.
4: After 15 minutes turn the flame on a low heat and let it cook for another 15-20 minutes or until the water from the chicken gets dry.
5: Garnish with garlic, some lemon and serve it with a plain rice or naan.

BON APPETIT (;

Banana & Apple Booster

This drink can be enjoyed as either a wake-up tonic or an afternoon refresher. Live nutrients and enzymes in juices and smoothies feed every cell in your body, while liquids from the fruits you are using keep you hydrated.

Prep Time: 15 minutes

Serves: 2


INGREDIENTS

1: 250 ml apple juice
2: 1/2 tsp grated ginger
3: 1/2 tsp cinnamon powder
4: 3 bananas (sliced & frozen)

METHOD:

1: Pour the apple juice into a food processor.

2: Add the cinnamon and ginger and process gently until combined.

3: Add the bananas and process until smooth.

4: Pour the mixture into a glass and decorate with slices of fresh bananas and apple on cocktail stick.

Enjoy (;

Turkish Butter Cookies

Bülbülyuvasi in Turkish and Nightingale's Nest Dessert in English. This homemade Turkish butter cookie is very moist and delicious, it can originally be made with phyllo dough. This butter cookie is specially made on Nowruz which is Persian New Year on March 20th. Nowruz is the first day of spring in persian calendar. It is a secular holiday for most celebrants that is enjoyed by people of several different faiths, but remains a holy day for Zoroastrians.

INGREDIENTS: 

For the pastry dough:

1: 250g (2 sticks) unsalted butter

2: ½ cup vegetable oil

3: 2 tbs yogurt

4: 3 tbs powdered sugar

5: 1 tbs baking powder

6: 1 egg

7: 5 cup flour

For the syrup:

1: 4 cups granulated sugar

2: 3 ½ cups water

3:3 tbs lemon juice

For toppings:

1: 1 egg

2: Walnuts, pistachio and hazelnuts

METHOD:

1: Transfer melted unsalted butter into a large bowl, add vegetable oil, yogurt and an egg.

2: Add powdered sugar, sifted flour and baking powder to the butter mixture.

3: Mix the mixture with hand until the dough become soft and unsticky.

4: Divide in equal pieces and start rolling.

5: Cut out circles of about 2.5 inches in diameter.

6: Place half on the baking tray for the rest, use a smaller circle to cut out the middle.

7: Place a circle on each piece,brush egg white on top.

8: Decorate with desired nuts.

9: Bake for around 25 minutes or until golden brown on 180 C (360 F).

For the syrup:

1: Transfer water into a large pot over medium heat .
2: Add sugar when starts boiling, add lemon juice and turn the heat off.
3: When both the pastry and syrup is warmed down, pour the syrup on the pastry before you serve, wait at least an hour for pastry to soak up the syrup! 



HAPPY NOWRUZ ;)

Freakshake

Freakshakes or monster shake but I call it "INDULGENCE". Simple shakes that have gone crazy, it was first introduced in an australian cafe called cafe Patissez in Cranberra. Each glass have 1300-1500 calories. Let's get straight to the recipe.

INGREDIENTS:

Milk: 350 ml (1 glass)

Ice Cream: 3 scoops

Coffee: 1/2 tsp

Whipped Cream : 3 tbsp

Chocolate Sauce/ Ganache: 2 tbsp

METHOD:

1: Spread  chocolate sauce on the inside of the glass and spread some whipped cream around the top outside edges.

2: Now roll the glass in chocolate chips , sprinkles or chopped nuts ( or any sprinkles which are on hand).

3: Put the glass in a refrigerator

4: In a blender add 2 scoops of ice cream, milk, coffee and blend well.

5: Take the glass out of refrigerator, add 1 scoop of ice cream in a glass and pour the shake.

6: Pipe high with whipped cream and add your favorite topping. 

7: Now drizzle some chocolate sauce and serve.

Note: This recipe makes 1 serving. Double the recipe if you want 2 or more glasses.For toppings, I used cornetto (dark forest), Snickers and chocolate chip cookies.

SHAKE EAT UP ;)