Tarhonya is a Hungarian Pasta dish. It is also called Egg barley noodles. These are quick, easy to make and convenient to store. The recipe for making the noodles is given below:

Ingredients:

• Flour-1 cup
• Egg-1
• Salt-1/4 teaspoon

Procedure:

1. Beat the egg and the salt together in a bowl.

2. When they are combined, add the flour in the mixture.

3. KNEADING THE DOUGH:

Add the flour only a little at a time.  As flours vary in the amount of water they absorb, different flours will need different amount of water to knead. When you reach a stage where you can’t knead the dough anymore:

(i)  Spread the dough out on the work surface.

(ii) Knead it for around 10 minutes, or as long as you can, whichever’s earlier.

PREPARING THE TARHONYA (EGG NOODLES):

4. When you’re done with the kneading:

(i) Roll the dough into a long sausage shape.

(ii) Cut it into four or five pieces.

(Iii)Let the pieces dry at room temperature for about 7-8 hours.

5. When the dough is dry enough to grate,

(i) Grate the pieces of dough on a standard grater.

(Preferably on the large or coarse holes, for best results)

If the dough doesn’t grate properly, allow the dough to dry for a little more time, then continue grating.

The resulting pieces of noodles should be barley or lentil sized.

Voila! The Tarhonya (egg barley noodles) are now ready.

Note: While grating the dough, do not pile. This is to avoid the bits from sticking to each other.

DRYING THE TARHONYA:

Spread the grated bits of Tarhonya on a baking sheet or cookie sheet, placed on the oven tray.

Heat the oven to 100 F (50 C) and place the tray in the oven.

Let them dry in the oven, for half an hour or so. Keep a constant check on the temperature. The bits should not turn brown.

Shake the baking sheet occasionally to ensure the bits dry evenly.

When the Tarhonya   bits are dried, take them out of the oven and allow them to cool for a while.

STORING THE TARHONYA:

Store the Tarhonya bits in an airtight container and store in a cool dry place.   You can now use the Tarhonya to cook up delicious dishes-be it starters, main course dishes or accompaniments.

RECIPES WHICH USE TARHONYA:

Traditional recipe (SERVED AS A SIDE DISH)

Ingredients:

•          Tarhonya: 1 cup

•          Butter or lard-2 tablespoons

•          Chopped onion-3 tablespoons

•          Boiling water or stock-1 to 1 and a half cups

•          Sweet Hungarian paprika-1-2 teaspoons

•          Salt-1/2 teaspoon

•          Freshly ground pepper- to taste.

Procedure:

1. In a saucepan, melt the butter or lard (Lard is the traditionally used ingredient)

2.  Add the chopped onion to the melted lard and stir fry till the onion becomes a yellowish golden colour.

3. Then, slowly add the paprika and fry it till it loses its colour. But be careful not to burn it.

4. Now, add the stock or water, salt, and pepper and stir all the ingredients well.

5. Cook the ingredients till the Tarhonya become twice their size. Stir occasionally as required. Do this till all the water has been absorbed into the peas or has evaporated.

6. Fry the remaining contents of the pan gently for about 5 minutes.

Note: The Tarhonya bits should all be separate at this stage.

Now serve with your favorite sauce and enjoy!

COOKING TARHONYA THE PASTA WAY:

Ingredients remain the same as the above recipe.

Procedure:

1.Fill a vessel with water and boil.

2.Add the tarhonya, half cup at a time.

3.Cook for about 8 minutes or till it is done to your liking.

TO TEST CONSISTENCY: take out a few grains every couple of minutes and check if it has cooked enough.

Drain the tarhonya.

TARHONYA WITH SOUP:

If you’re making the tarhonya to go with a soup or stew, you can cook them with the soup OR add them to it.

- Lovina Raymond.

Preparation time: 30 minutes

Cooking time 30 minutes

Makes 18 plum dumplings

Ingredients:

• Potatoes- 6 medium with the skin intact
• Salt- to taste
• Purple plums -Hungarian or Italian
• Flour( sifted) -3 cups
• Eggs – 3
• Butter or margarine-8 tbsp.
• Sugar cubes (18 small) or sugar

Procedure:

1. Boil the potatoes in water until they become soft.

2. Drain the water well and allow them to cool.

3. Mash the potatoes until they are warm and add flour and salt.

4. Make a well and add the egg. Mix the dough tenderly.

5. Pit the washed plums. Slit each side of the plum, remove the seed and set them aside.

6. Make circles of the dough, sufficient to cover the full plum. Place a sugar cube or spoon full of sugar or liquor (optional) then fold the dough around the plum to form a dumpling.

7. It may seem that the dough is sticky enough and does not need to be pinched but those will leak later.

8. Roll the sealed ball gently to form a sphere.

9. Put a large pot of water to boil, add some salt to it.

10. Add the dumplings in and cook for a few minutes. After some time remove the dumpling with a spoon.

Drain the excessive water. Roll them in breadcrumbs before it dries completely.

Take a large skillet and heat some butter over medium heat. This would add a different flavor to the dumblings.Place the dumplings

In the skillet and turn them till they get a golden brownish tint.

Serve warm, sprinkle with leftover crumbs.

Note:

If you have more dough than the plum, you can roll them into log shaped. Boil them in the same way.

In case of non-availability of plums, you could use lekvar instead.

Lekvar means a thick jam of the fruit.

History

These can be eaten as dessert or a side dish as well. There as various variations in different cultures-Polish Romanian and Croatian.

Variations:

• 5 medium potatoes, peeled, boiled, mashed and cooled
• 2 large eggs
• 1 teaspoon salt
• 1 cup smashed banana
• 2 1/2 cups all-purpose flour
• 18 Italian prune plums, washed and pitted
• 4 tablespoons (1/2 stick) butter
• 1 1/2 cups very fine bread crumbs
• 1/4 cup cinnamon sugar

1. Boil the potatoes and allow them cool. Once cool, add eggs, and the flour, salt to taste .Cover with plastic wrap and let it rest for 30 minutes.
2. Add water to a large pot add salt to it. Roll the dough and cut in a cylindrical shape (about 1/3 inch). Place the mashed banana and apple mixture in the center of the dough. Make small dumplings

Carefully add these dumplings to the boiling water. Let it boil for a few minutes. Strain the excess water and roll them over the breadcrumbs or semolina.

You could serve it with a mint base or sour cream.

Variation:

5 medium potatoes, peeled, boiled, mashed and cooled

• Eggs-2 large
• Salt- 1 teaspoon
• grated carrot -1 cup
• green peas-1 cup
• all-purpose flour- 2 1/2 cups
• Italian prune plums -18 (washed)
• butter 4 tablespoons (1/2 stick)
• fine bread crumbs -1 1/2 cups
• cinnamon sugar -1/4 cup

Procedure:

1. Boil the potatoes. Let them cool. Add egg and salt to the flour to taste. Cover this mixture with the plastic wrap and let it rest for 30 minutes.

2. Add water in a large pot and let it boil. Roll the dough and cut in a cylindrical shape. Place the mixture in the center of the dough. Place the dough in the center of the palm and make small ball.

3. Add these small balls into the pan. Let it boil for a few minutes. Strain the excess water and roll them over the breadcrumbs or semolina.

This is a very filling dish and extremely healthy. It can also be served as a starter and a main dish. We can use our imagination and modify the dish.

- Lovina Raymond.

History:

Rizi Bizi is a classic Venetian dish, which was prepared and served only on feast days. This was done in accordance with a decree passed by the Doge (ruler) of Venice.

PREPARATION TIME: 20 minutes

COOK TIME: 20 minutes

INGREDIENTS:

• English Peas-1.5 kg(freshly shelled)
• Pancetta-several slices
• Onions-2
• Large carrots-2 (peeled and chopped)
• Rice(short grained)-2 cups
• Parsley(fresh flat leaved)-2/3 cup
• Parmesan cheese-freshly grated
• Olive oil-2 tablespoons
• Chopped Celery stalks-2
• Salt-to taste
• Freshly ground pepper-to taste

PROCEDURE:

1. Unpod the peas. You will need approximately 3 and a half cups.
2. Put the pods, the carrots, one of the onions and the celery in a large saucepan.
3. Add water until it completely covers the contents. Heat the saucepan on low heat.
4. Simmer the contents for about half an hour till the pea pods become tender.
5. Remove the saucepan from the heat.

MAKING THE PUREE:

Blend the pea pods and vegetables separately in a blender. Add little water and blend both ingredients together.

1. If you find the puree very fibrous, strain it using a sieve or a food mill. The puree should be thin enough to be absorbed by the rice.

In addition, you will need 6 cups of broth for making the rizi bizi, so add vegetable broth to the puree to achieve the required amount of broth.

TIP: To prepare a richer Rizi-Bizi, use Meat broth instead of vegetable broth. Pour the broth into a saucepan and heat on a low flame. Bring to a boil.

1. Take another saucepan and warm the oil over medium heat. Now sauté the remaining chopped onion and half of the parsley, for about 8 minutes until it softens.
2. Add the rice and stir for about 3 minutes until the rice becomes opaque.

10.  Add about 1 cup of boiling broth to the saucepan and continue adding the broth one spoon at a time. Stir for a couple of minutes until all the liquid is absorbed by the rice.

NOTE:  While adding the broth, reduce the heat and add the broth one spoon at a time. Also, add some butter to enhance the taste. Make sure the rice absorbs the liquid each time you add the broth. Also, the rice kernels should be creamy on the outside. This will take approximately 20 minutes.

11.  Now before you add the last 2 spoons of broth, add the peas.

Add some more butter and whole rice. Sauté it until the rice becomes greasy with butter. Now add water, salt and pepper. Usually, manufacturer’s measures for cooking rice is 1:3 (rice: water), Follow this ratio for best results. However, the ratio of rice to water may differ for different rice varieties. Cook rice by stirring occasionally until it is done to your liking. Grease a casserole pot with butter. Put the rice in it and put the casserole pot in a preheated oven (180°C) for 15 minutes. Serve hot. You can also serve it as a main course dish.

Finally, sprinkle salt and pepper. You can also season with chilly flakes if you wish to give the dish a spicy flavor. A moist and creamy, green colored rizi bizi is now ready. If you use freshly harvested baby peas, the resultant dish will be a lovely pale green colour. Serve hot, with meat and your favorite sauces. Rizi-Bizi tastes even better when served with roasted or fried chicken.

- Lovina Raymond.

INGREDIENTS:

• 2 dozen small, firm, fresh radishes.
• 8 slices of white or brown bread cut into four parts.
• .Fleur de sel, coarse salt, or sea salt.
• 1/2 cup unsalted butter, room temperature

1. Wash and trim the radishes. Do not peel them. Set about a dozen tender, fresh leaves aside.

2. Place the washed whole radishes in a container. Fill the container with enough water to cover the radishes. Put 5 to 6 ice cubes in the container and refrigerate for approximately 1 hour.

3. Just before serving, thinly slice radishes into rounds. Chop radish leaves.

4. Apply butter generously on each piece of bread. Sprinkle some chopped radish leaves over it and then cover with the slices of radishes.

5. Serve the salt separately.

With this recipe, you can make 8 to 10 servings.

To make a more manageable radish butter sandwich:

Chop the radishes and mix them with butter beforehand, you can make.

For this recipe, you will need the same ingredients as the classic radish and butter sandwich. (Bread, butter and salted radish slices)

- 1/2 cup chopped radishes (6 – 10, depending on size)

- 1/4 cup butter

- 1 tablespoon chopped fresh herbs or lemon zest (optional)

Salt to taste.

1. Apply butter on 2 slices of bread.

2. Arrange the radishes and cover with another slice of bread.

This makes four servings and requires approximately 5 minutes preparing.

Radish and butter breadsticks:

You will need:

• 2  Tbsp. snipped chives (with blossoms, if desired)
• 1/3  cup unsalted butter or butter, softened
• 8  to 10 bread sticks or one 12-oz. baguette
• bunch (12 oz.) radishes with trimmed and with tops and  root tips removed
• 1/4  cup kosher salt or sea salt

Procedure:

1. In a medium sized bowl, combine butter and chives. Halve the bread sticks or cut baguette in half crosswise, then cut halves lengthwise to make 8 to 10 bread sticks.

2. Spread butter mixture on cut sides of bread sticks. Serve them with radishes, and salt for dipping. This makes 8 to 10 servings.

Pickled radish and butter:

The flavor of radishes lightens when they are pickled, so they are not as peppery as normal yet still have a great crisp texture, plus a sweet-and-sour edge.

Pickled Radish and Sweet Butter Tea Sandwiches:

If covered, pickles last in the refrigerator for up to five days.

INGREDIENTS:

• 1 bunch red radishes (about a dozen)
• 1/2 cup red wine vinegar
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 teaspoons kosher salt
• 1/2 teaspoon yellow or brown mustard seed
• 1/4 teaspoon whole coriander seed
• 1/4 teaspoon whole black peppercorns
• 1 medium dried bay leaf

INSTRUCTIONS:

1. Rinse radishes and trim off their leafy tops.

2.  Hold the stem’s end; thinly slice radishes with a sharp knife.
3.  Stop slicing near the stem; remove the end part.

4.  Place radishes in a microwave –safe bowl, and set in the refrigerator while making the brine.

5. Mix red wine vinegar, salt, sugar, water, mustard seed, coriander seed, peppercorns, and bay leaf in a small saucepan and bring to a simmer over medium-high heat. Stir occasionally until sugar is dissolved.

6. Take it off the heat and let brine (salt water) cool for about 5 minutes.

The radish and butter sandwich is high in sodium. It has approximately 233 calories. However, it makes for a good snack and appetizer. Many people relish it across the European continent. This makes a gourmet delight when had with a glass of wine.

- Lovina Raymond.

To roast the beef:

1. Heat the oven to 450 degrees F.

2. Place the beef it in a roasting pan.

3. Rub the meat lightly with cooking/olive oil.

4. Lightly season the meat by rubbing it with the required amount of salt and pepper.

5. Place the roasting pan in the oven.

6. After 15-20 minutes, reduce the heat to 325 degrees F.

7. Use an instant-read thermometer to check if the beef is done. For medium meat, remove at 155 degrees F or above. A large rib roast takes 2-4 hours to cook.

If you’re using rare meat, remove the roast from the oven when the temperature on the thermometer reads 130-135 degrees F. For medium rare, remove at 140-145 degrees F.

8. Cut the beef only after 20-30 minutes.

Tip:  if you sear the roast before roasting, it will fasten the juices. You can then add another layer of flavor.

Now, to make the sandwich, take 3 pounds of the roast beef and add the following.

Ingredients:

• Meat stock (from roast)
• 1 catsup
• 1 1/2 tbsp. Worcestershire sauce
• 1 tbsp. vinegar
• 1 tbsp. brown sugar
• Salt & pepper (to taste)

PROCEDURE:

Cook catsup, meat stock from roast, Worcestershire sauce, brown sugar vinegar, and salt and pepper (to taste). Shred the roast beef by hand. Warm with catsup mixture. Spread the preparation on brown bread or rye bread. You can serve it with vegetables and potatoes and gravy.

Nutritional facts:

The good part about it is that it contains no sugar and it is high in selenium However, has a high sodium content. It is also high in carbohydrates and protein. It has a considerable amount of cholesterol. If the serving size of one sandwich is 176.0 g, it would contain 473 Calories and 162 Calories from Fat.

HISTORY OF THE SANDWICH:

According to food historians, John Montagu was the creator of the sandwich. According to the story, in 1762, in a casino during a game, he instructed a cook to prepare his food in such a way that it would not interfere with his game. This Englishman was said to have been fond of gambling. The cook presented him with sliced meat between two pieces of toast. This meal was perfect as it required no utensils and could be eaten with one hand. It left the other hand free for playing the game. Unfortunately, today, we cannot be sure about the real name of the inventor of the sandwich.

Variations:

There are many variations of this recipe. There is the Cuban roast beef sandwich, roast beef and blue cheese sandwich, Chicago style roast beef sandwich, quick tangy roast beef sandwich, grilled roast beef stilton and arugula, roast beef sandwich with spicy mayonnaise and avocado, pot roast beef sandwich. In England, Yorkshire pudding is the dessert that is traditionally served with Roast beef.

Roast beef and blue cheese sandwich:

• Red onion finely chopped
• Ripe tomato thinly sliced
• Kraft horseradish sauce
• Red leaf lettuce
• 1 onion roll
• 1 tablespoon mayo
• 1 1/2 tablespoons crumbled blue or gorgonzola cheese
• Thin sliced roast beef

Directions

• Mix 1 ½ tablespoons of crumbled blue cheese with one Tablespoon mayonnaise. Spread cheese-mayo mixture and Kraft horseradish sauce on one side of a split Kaiser Roll or onion roll or bread
• Spread top half of roll with Place several thin slices of roast beef over the blue cheese side.
• Top it with thinly, tomato slices (preferably thinly sliced), wedged onion, and lettuce.
• Cover with other half of roll or slice of bread.
• The delicious roast beef sandwich makes for a perfect Christmas recipe. To make it healthier to consume, use a low fat variety of processed beef and use olive oil.

- Lovina Raymond

Recipe one: BLACK FOREST PARTY CHEESECAKE

Ingredients

• 1 (18 1/4 oz.) pkg. German chocolate cake mix
• 4 eggs
• 1/4 c. vegetable oil
• 2 (8 oz.) pkg. cream cheese, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 (6 oz.) pkg. semi sweet chocolate chips, melted
• 1 tsp. almond extract
• 1/3 c. sliced almonds (optional)
• 1 (30 oz.) can cherry pie filling, drained
• 2 tbsp. kirsch or other cherry flavoured liquor

Direction

• Step 1: Make sure that the oven is preheated at 300 degrees.
• Step 2: keep around ½ cup of dry cake mix and combine the remaining with 1 egg and oil, in a large bowl. (Keep in mind that the mixture which will be formed will be crumbly.)
• Step 3: After that firmly press in greased baking dish which is 13X9 inches.
• Step 4: Then in the same bowl beat the cheese properly till it gets fluffy.
• Step 5: The next step would be to slowly mix sweetened condensed milk till it becomes smooth.
• Step 6: To this add the remaining 3 eggs, left over cake mix and melted chips and beat it for 1 minute one medium speed. Mix it all well.
• Step 7: Pour all that into the greased pan and sprinkle almonds.
• Step 8: Bake it for about 50 to 55 minutes till the centre gets firm enough and then cool it to the room temperature.
• Step 9: Ensure that it is chilling.
• Step 10: Cut it into squares to serve but before that stir kirsch into cherry pie filling and spoon it over the cheesecake.

Recipe two: ORIGINAL BLACK FOREST CAKE

Ingredients

• 2 1/8 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 tablespoon vanilla extract
• 2 (20 ounce) cans pitted sour cherries
• 1 cup white sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 3 cups heavy whipping cream
• 1/3 cup confectioners’ sugar

Preparation

• Step 1: Firstly heat the oven to 350 degrees F(175 degrees C) in advance.
• Step 2: Take two 9 inches round pans, grease and flour it and cover its bottom with waxed paper.
• Step 3: Mix flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt in a bowl.
• Step 4: Add the eggs, milk, oil, and 1 tablespoon vanilla in the bowl and beat it till the time it has blended well.
• Step 5: Then pour the prepared batter into the pans which you have prepared.
• Step 6: Bake for about 35 minutes and then cool layers in pans on the wire racks for about 10 minutes.
• Step 7: Then loosen the edges and remove to racks to cool completely.
• Step 8: Reserving ½ cup juice from the cherries, drain them.
• Step 9: Mix the reserved juice, the cherries, 1 cup sugar and cornstarch in a two quart saucepan.
• Step 10: Cook it all on low heat till it becomes thick. (Remember to constantly stir it). Then add 1 teaspoon vanilla and stir it again. ( Make sure that it has cooled down before you use it.)
• Step 11: The next step would be to combine whipped cream and confectioner’s sugar in a cold bowl and beat it with the help of an electric mixture at a high speed till stiff peaks are formed.
• Step 12: Take a long serrated knife and split each cake layer horizontally into half.
• Step 13: Keep aside one layer which is in crumbs. (Keep in reserve 1 1/2 cups frosting for decorating the cake)
• Step 14: Tenderly brush the loose crumbs off the top and keep aside each cake layer with the pastry brush or your hands.
• Step 15: For assembling place one cake layer on cake plate and spread with 1 cup frosting and top with 3/4 cup cherry topping.
• Step 16: Then top with the second cake layer and repeat layers of frosting and cherry topping and top with the third cake layer.
• Step 17:  Frost the side of the cake and pat the reserved crumbs onto frosting on sides of the cake.
• Step 18: Using a spoon place the frosting into pastry bag fitted with star decorator tip.
• Step 19: Pipe around the top and bottom edges of the cake and spoon remaining cherry topping onto top of the cake.

- Shreya Arora

• Beignet
• Bichon au citron
• Bugnes
• Canele
• Croissant
• Croquembouche
• Croustade
• Eclair (pastry)
• Financier (pastry)
• Jesuite
• Laduree
• Macaron
• Madeleine (cake)
• Mille-feuille
• Pain au chocolat
• Palmier
• Paris-Brest
• Petit four
• St. Honore Cake
• Viennoiserie

Now let me teach you how to bake some delicious French pastries.

Recipe one: Baked Brie in Puff Pastry Recipe

The approx preparation time is 15 minutes and cooking time is 20 minutes

The following things are required to bake this delicious pastry:

• 1 sheet puff pastry, thawed
• 1 round of brie cheese, about 1 pound in size
• 1 egg yolk mixed with 1 tsp water

The process:

• Step 1: The oven must be preheated 400 F.
• Step 2: Before beginning the frozen puff pastry should have come to the room temperature.
• Step 3: Lightly flour puff pastry, and roll out to 1/8-inch thickness.
• Step 4: Then wrap dough around brie and trim away excess pastry. (Do not throw the excess pastry as it will help in making decorative shapes.)
• Step 5: Seal edges by pressing with your fingers.
• Step 6:  Place on a baking sheet seam-side down.
• Step7: Attach any decorative pieces of puff pastry in design of your choice which you have made from the left over pastry.
• Step 8: after the above steps are performed, cover it up and refrigerate it up to 48 hours.
• Step 9: When it is ready to bake, brush the puff pastry brie with the egg wash.

(Bake it for 15 to 20 minutes until it turns golden then remove from oven and let it rest for about 20 minutes before serving.)

The brie cheese melts inside the puffy crust for an elegant appetizer. Serve with apple slices, toast rounds, crackers, or other raw vegetables.

Recipe two: Basic Choux Pastry Dough Recipe

This recipe approximately takes 10 minutes to get ready

The following Ingredients are required

• ½ cup butter
• 1 cup water
• ¼ teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

The process

• Step 1: firstly melt the butter in the water, in a medium saucepan.
• Step 2: Then add salt and flour, and stir until a sticky batter is formed.
• Step 3: In order to smoothen the batter, beat in the eggs, one at a time.

This recipe can help you make enough dough for 8 medium-sized pastries.

And by the way this versatile French pastry dough can be used in profiteroles, eclairs, and religiousness.

So enjoy baking and eating the above delicious French pastries. Bon Appetite.

- Shreya Arora

Recipe One: Chocolate Dunk Cookies

Ingredients required for this recipe

• 1 3/4 Cups Flour
• 3/4 Tsp Baking Soda
• 1/4 Tsp Salt
• 8 Square Semi-Sweet Baking Chocolate, Divided
• 3/4 Cup Margarine, Softened
• 2 Tbsp Firmly Packed Splendid Brown Sugar Blend or 1/4 Cup Firmly Packed Brown Sugar
• 3/4 Cup Splenda Granular
• 1/4 Cup Egg Substitute
• 1 Tsp Vanilla Extract
• 1 Cup Chopped Nuts

Preparation

• Step 1: Preheat oven to 375 degrees.
• Step 2: Mix the flour, baking soda and salt in a small bowl properly.
• Step 3: Coarsely chop 5 squares of the chocolate and set it aside.
• Step 4: In a large bowl, beat margarine, brown sugar, and splenda with the help of an electric mixer on medium speed until light and fluffy.
• Step 5: Add egg substitute and vanilla extract and mix it well.
• Step 6: Slowly add flour mixture to egg mixture and beat it until it has blended.
• Step 7: Add chopped chocolate and nuts and stir it well.
• Step 8: Drop by heaping teaspoonfuls of the prepared mix onto ungreased baking sheets. (remember that dough drops should be two inches apart.)
• Step 9: Bake it for 11 to 12 minutes or until lightly browned and cool it for 1 minute before removing from cookie sheets followed by completely cooling it on wire racks.
• Step 10: Melt 3 squares of chocolate in microwave and dip one half of each cookie into the melted chocolate.

Then place it in single layer on waxed paper and let it be until the chocolate has settled.
Serve it and enjoy.

Recipe Two: Chocolate mint sandwich cookies

• Approximate preparation time is 20 minutes
• Approximate cook time is 10 minutes
• Therefore It shall be ready to eat in 30 minutes.
• This recipe shall serve 15 people.

Ingredients required to prepare this chocolate mint sandwich cookie

• 6 Tablespoons Butter
• 1 1/2 Cups Packed Brown Sugar
• 2 Tablespoons Water
• 2 Cups Semisweet Chocolate Chips
• 2 Eggs
• 1 Teaspoon Vanilla Extract
• 2 1/2 Cups All-Purpose Flour
• 1 1/2 Teaspoons Baking Soda
• 1 Teaspoon Salt

For the filling you require:

• 2 1/2 Cups Confectioners’ Sugar
• 1/4 Cup Butter
• 3 Tablespoons Milk
• 1/2 Teaspoon Peppermint Extract
• 3 Drops Green Food Colouring

Dash Salt

Step s To be followed in order to get the yummy cookies

-  Shreya Arora

Recipe one: MINUTE APPLE TART

Approximate Preparation Time: 15 minutes

Cook Time: 10 minutes

Basic Ingredients:

• 1 sheet frozen puff pastry, thawed
• 2 Granny Smith apples or two peaches, peeled, cored and sliced paper thin
• 1/2 cup apricot jams or preserves
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 cup chopped pistachios

Preparatory steps:

• Step 1: take the frozen puff pastry and spread it in a rectangle which measures 12″ x 12″ onto a well floured surface and then further cut it in nine squares of 3″.
• Step 2: with the help of a fork prick the pastry and then coat every piece with a spoon full of apricot jam.
• Step 3: then spread the apple slices on top of the jam and arrange them nicely.
• Step 4: mix brown sugar and cinnamon properly in a large bowl and sprinkle it over the apple slices.
• Step 5: further place the apple tarts on a cookie sheet which shall be ungreased.
• Step 6: finally bake it for 10-12 minutes at 350 degrees until the apple slices have become crisp and tender and the pastry has become golden brown.
• Step 7: garnish it with pistachios and serve it with vanilla ice cream to add to the taste.

Enjoy the delicious recipe!

Recipe two: COX APPLE TART

Basic material required

For the apple compote

• 80g/3oz unsalted butter
• 600g/1lb 5oz Granny Smith apples, peeled, cored and chopped
• 80g/3oz caster sugar
• 1 vanilla pod split lengthways, seeds scraped out

For the tart

• Flour, for dusting
• 250g/9oz puff pastry, thawed overnight in the fridge if frozen
• 6 Cox apples, peeled and cored
• Squeeze lemon juice
• Castor sugar, for sprinkling
• For the vanilla butter
• 1 vanilla pod split lengthways, seeds scraped out
• 100g/4oz unsalted butter, softened
• Vanilla ice cream or clotted cream, to serve

Preparation

For the apple compote

• Step 1: firstly take a pan and heat the butter in it. Then add apples, sugar, vanilla pod and seeds to it.
• Step 2: cook it over moderate heat approximately for 20 minutes and keep stirring it from time to time in order to make thick compote. (Remember that just in case the texture of the compote it too runny then cook it for some more time.)
• Step 3: then remove the vanilla pod from the compote and pour it into a blender and mix it properly to make a fine pulp.
• Step 4: after that rub the compote through a fine sieve and put it in a container.

For the tart

• Step 1: firstly roll the pastry out on a floured surface in a rectangle of 50 x 14cm/20 x 5½ measurements.
• Step 2: then cut out four discs using a small plate or 12cm/4½ cutters.
• Step 3: further put the discs on a non- stick baking tray and then refrigerate it for 10 minutes.
• Step 4: in order to prepare the vanilla butter, mix the vanilla seeds with the butter in a bowl.

For the final recipe

• Step 1: ensure the oven is preheated to 220C/425F/Gas 7.
• Step 2: then chop off 4 equal sized circles from the corners of the cox apples and then sprinkle lemon juice on it.
• Step 3: then cut the rest of the apples in halves(vertically).
• Step 4: take out the pastry discs from the fridge and with the help of a fork prick it all over.
• Step 5: take a little of the apple compote and spoon it in the middle of each pastry
• Step 6: spread the apple slices on top of it so that it holds the compote and pastry tightly and looks like the spokes of the wheel.
• Step 7: cover the centre of each tart by placing the reserved apple circles.
• Step 8: brush the apple slices with melted vanilla butter and sprinkle a little caster sugar onto it.
• Step 9: bake it for 10 minutes and further brush it with vanilla butter and then re bake it for 10- 15 minutes until it becomes golden- brown.
• Step 10: leave it to rest for 10 minutes.

It tastes best when served with vanilla ice- cream or clotted cream.

- Shreya Arora

Let us learn how to bake French cakes.

Recipe one: French apple coffee cake

Ingredients

• 1 1/4 c. sugar
• 1 1/4 c. brown sugar
• 2/3 c. sour milk
• 2 eggs
• 2 1/2 c. flour
• 2 tsp. soda
• 3 1/4 tsp. cinnamon
• 1/2 tsp. salt
• 1 can of French-Apple pie filling
• 1/2 c. chopped nuts
• 1/2 c. melted butter

Let us look at the procedure

• Step 1: Firstly mix 1 cup sugar, 1 cup brown sugar, sour milk, eggs, flour, soda, 2 teaspoons cinnamon and salt.
• Step 2: Fold in filling and spread into a greased 9 x 13 pan.
• Step 3: Prepare a topping with 1/4 cup brown sugar, 1 + 1/4 teaspoons cinnamon and nuts and Sprinkle it.
• Step 4:  Bake at 350 degrees for 40-50 minutes.
• Step 5: Finally pour melted butter over hot cake when done.

Eat merrily

Recipe two: FRENCH SOUFFLE CAKE

Basic material required to prepare the cake

• 4 pkg. ladyfingers
• 6 pieces unsweetened baking chocolate
• 1 c. milk
• 8 eggs
• 3/4 lb. butter
• 2 tsp. vanilla
• 8 tbsp. powdered sugar
• 2 tbsp. liqueur (Drambuie)
• 3 c. whipped milk
• 1 c. toasted almonds

Preparation

• Step 1: Take a tube pan and rinse it properly.
• Step 2: Prepare a mixture of milk and liqueur and dip one side of ladyfinger and place it on the bottom of the pan, around the sides and around the middle of the dish.
• Step 3: Separate the egg yolks from the white.
• Step 4: Beat the egg whites until it becomes stiff.
• Step 5: In a separate bowl beat the egg yolks with sugar until it is white in colour and add vanilla.
• Step 6: Then Melt chocolate with 2 tablespoons water and let it cool.
• Step 7:  Add chocolate mixture in the mixture of egg yolks and sugar and fold in stiff egg whites.
• Step 8: Toast almonds and fold in mixture.
• Step 9: Pour the mixture in pan and place remainder of ladyfingers on top of mixture.
• Step 10: Put it in the refrigerator for 24 hours.
• Final step is to turn French Souffle cake on a dish and decorate with whipped cream to cover top of cake.

Recipe three: FRENCH ECLAIR CAKE

The basic ingredients for the eclair cake

• 2 (3 1/2 oz.) boxes French vanilla instant pudding
• 3 c. milk
• 1 (9 oz.) container Cool Whip
• Graham crackers

For the CHOCOLATE TOPPING:

• 3 tbsp. butter
• 1 tbsp. vanilla
• Dash of salt
• 1 tbsp. white syrup
• 2 squares unsweetened chocolate

Preparatory steps

• Step 1: Mix the pudding mix and milk.
• Step 2: Then fold in the Cool Whip and beat 2 minutes at medium speed.
• Step 3: Take a 9 x 13 inch pan and butter it.
• Step 4: Place a layer of whole graham crackers in the pan.
• Step 5: Spread half of pudding mixture over crackers.
• Step 6: Then put a second layer of crackers and remaining pudding mixture on top of that and then a third layer of cracker and top with chocolate topping.
• Step 7: to prepare the Chocolate Topping cook all the required ingredients until they get melted. Then add 1+1/2 cups of powdered sugar and 3 tablespoons of milk and spread it over the cake.
• Step 8: keep it in the refrigerator.

Enjoy eating and keep smiling.

- Shreya Arora