Chicken and Potato Cups (Mansoorah Issany's recipe)

Hello guys, hope that you are all well :) First of all i'll like to share

my first time experience of being on tv along with Mansoorah, the renown kitchen artist in Mauritius

And i thank her so much for giving me this golden opportunity

 It was such a great time spent with her, learning, baking and cooking. As most of you requested this recipe, here it is :)

Hope that you will enjoy this ramahan treat :)

Makes for 15 

Ingredients:

350 g mashed potato

1 tsp thyme 

1 tbsp softened butter 

1/4 cup milk 

50 g grated cheddar cheese

500 g chicken cubes 

1 medium chopped onion

1 egg 

1 1/2 tbsp sunflower oil

25 g ground rice

1 tsp ginger garlic paste

1 tsp garam masala 

1tsp paprika

salt 

mozarella

Method:

1. Boil potato, peel the skin and mash

2. Add in butter, thyme, milk, cheddar cheese and salt. Mix well

3. Shape into small balls & keep aside 

4. Finely ground chicken with onion. 

Add eggs, oil, ground rice, ginger garlic paste, garam masala, paprika and salt. Mix well 

5. Shape into small balls 

6. Layer each chicken ball into silicon cupcake mould and press to form a cup.

7. Add the mashed potato into the centre 

8. Sprinkle with mozarella 

9. Bake for 30 minutes at 180°

Here you are, this easy and foolproof chicken and potato

 cups recipe which you have been requesting

 for so long. Hope that you’ll try preparing it and don’t forget

to give me feedback ;)

Until then, happy cooking and belated Ramadan Mubarak. J

Vanilla Cupcakes

Hey guys, first of all i have to apologise 

due to the long gap since my last post

I was very busy lately due to exams, tests and all

But now, i'm back ;)

So today, i'm sharing my foolproof vanilla cupcake with a delicious 

vanilla buttercream recipe with you.

Makes 12 individual cupcakes

Ingredients:

For the Cupcake batter

125g unsalted butter (at room temperature)

125g self-raising flour

115g caster sugar

1/4 tsp bicarbonate soda

2 large eggs

1 tsp vanilla extract 

2 tbsp milk

For the vanilla buttercream 

125 g unsalted butter

150g icing sugar 

1 tsp vanilla extract

2 tsbp milk

Tips:

1. All your ingredients should be at room temperature including eggs and butter

2. Use pure vanilla extract for better flavour

3. use an ice-cream scoop to fill your paper cases so as the cupcakes rise evenly

4. sift all your dry ingredients to avoid any lumps

5. Scrape down the sides of your bowl so that everything is well mixed

5. avoid overmixing as your cupcakes will turn out to be tough

5. Use good quality unsalted butter for the frosting as it provides better taste

For the cupcake batter

Preheat your oven at 180 degrees celcius

prepare a muffin pan with paper cases

In the bowl of your stand mixer, sift your flour and bicarbonate soda

add the soft unsalted butter and the eggs

mix on low for 1 minute 

increase the speed on medium and mix for 2 minutes

mix your vanilla extract into your milk and pour it into your batter

mix on low speed for 30 seconds

Evenly distribute your batter in your paper cases with the help of an ice-cream scoop

Bake your cupcakes at 180 degrees celcius for 18-20 minutes

or until a skewer comes out clean

For the frosting

Sift your icing sugar to avoid lumps

In the bowl of your stand mixer, beat your soft unsalted butter on medium 

speed

 for 5-7 minutes, (yes

i know that's a long time but that's what makes the frosting so soft, light and airy)

Add 1/3 of  the icing sugar

mix on low speed

increase the speed to medium and beat for 1 minute

Add 1/3 of the icing sugar again and mix starting on low

speed 

At this stage, add 1 tbsp of milk and continue to beat for 30 seconds

add the remaining icing sugar and continue to beat, your buttercream should

be very pale at this stage

Add the remaining milk and your pure vanilla extract

and continue to beat for 2 minutes

Make sure your cupcakes are finally cooled down before

frosting them

With the help of a piping bag or a ziplock bag, 

decorate your cupcakes with that delicious

buttercream frosting 

In my case, i've used a wilton 2D tip and some flowers made

of fondant for the decoration.

So here it is, finally done :)

Now you can taste a very good cupcake made on your

own from scratch 

Until then happy cooking :)

Tandoori Chicken

Hey guys, hope you are doing well,

today i'm sharing the recipe of

a very popular dish 

with you, but first of all i apologise 

for the long gap since my previous post, :(

i'm really sorry, i was sick and busy as well with 

overload of work, 

but nothing to worry ;), i'm totally fit

and i'm back to transmit my

little culinary knowledge with you.

So today, i'll teach you how to make

tandoori chicken, no need to worry guys

it's very easy to prepare, 

but it requires a little patience ;)

So lets get started! :)

makes for 5

Ingredients

6 big chicken legs

6 tbsp Yogurt

2 tbsp oil

1 tsp Cumin Seed Powder

1 tsp Coriander Powder

1 tsp garam masala

1 tbsp Ginger garlic paste

1/2 tsp dried fenugreek leaves powder

2 tbsp Lemon Juice

1 1/2 tsp Salt

1 tsp Paprika

2 tbsp Red Chili Powder

1 tsp red color

1 tsp turmeric

1/2 tsp pepper

Method

Clean and wash your chicken legs thoroughly 

under cold running water.

Dry your chicken using a clean towel.

Run your sharp knife into the chicken flesh so that 

the marination penetrate deeply into your chicken

In a small bowl, mix in 1 tbsp chili powder, 1/2 tsp salt and 1 tbsp lemon juice

Rub this mixture into the flesh of the chicken, where you had

previously ran your knife

In a large bowl, add the yoghurt, ginger-garlic paste,

chili powder, pepper, fenugreek leaves powder, turmeric,garam massala,

cumin powder, coriander powder and lemon juice 

Add your red colour

I know its a lot of spices, but that's what 

makes it so good

Mix well until combined

Add your chicken legs into the bowl and

coat it with the marinade

Add oil and mix well

Allow to marinate for atleast 4 hours

Preheat your oven at 180 degrees Celcius 15 minutes

 prior cooking

Cook for 30-35 minutes 

In my case i have add a little melted butter on top

which is completely optional

And that's it, you're done!!! :)

You can have the tandoori chicken as starter

accompanied with salads

or with rice or naan.

Until then,

Happy Cooking 

:)

Mauritian Napolitaine

Hi guys, this recipe has been requested since so long, many of you don’t know about this cake,

So let me tell you about it. It is a biscuit filled with jam and covered 

with a pink coloured icing.

Napolitaines is very famous in mauritius. It is often made in different shapes

And sizes as well.

Let me introduce this recipe to you

     (makes 25-30 napolitaines)

Ingredients:

                               375g butter (good quality butter)

500g plain flour

                                            ¼ tsp Salt  ( if you are using salted butter,

      no need to add salt)

 Strawberry jam

                                                                    400g icing sugar

     Pink food colouring

Method:

Preheat your oven at 160 degrees celcius

In a bowl, add flour and salt.

Mix until well combined, add the softened butter.

Mix until well combined. Rub in for about

 5-10 min until a coarse

meal is obtained. Form a soft ball.

Wrap it in plastic film and refrigerate for 30 min

After 30 min, the dough is no more sticky, place it on 2 sheets of parchement

Paper so as it doesn’t stick to your rolling pin. Roll out the dough evenly

About 1 cm thick

Cut out shapes, with a cookie cutter

Place on a tray lined with parchment paper

Bake for 15-20 minutes

**keep an eye on them, they should not have a golden colour,

Gently press in the middle, if they are no longer soft, that means

they are ready.

Let them cool down on a rack

Gently spoon ½ tsp of jam in the center of one biscuit

Place another biscuit on top and gently press together.

Place on a grill with a baking tray beneath

For the Icing:

Add the sifted icing sugar in a sauce pan, add food colouring

And 7 tbsp of water

Place on very low heat, DON’T BOIL

Stir vigorously until well combined. Remove from heat

**THE ICING SHOULD BE THICK ENOUGH, TO COAT THE

NAPOLITAINE ENTIRELY.

Immediately, Scoop out the icing and pour

On the napolitaine until entirely coated

**IF YOUR ICING BECOMES TOO DRY, PLACE IT ON LOW HEAT AND ADD ENOUGH WATER

 UNTIL A THICK CONSISTENCY IS OBTAINED.

Let the icing dry complety.

And here you are. Finally done :) 

Plaited Brioche Bread (Brioche tressé)

                                                         

                                                               

                                        Frankly speaking, i have never had a good brioche in my country,

One day while sleeping, i've dreamt of a

good brioche coming out of  the oven, as soon as i woked up,

i wanted to try one. On that day itself, i called my aunt

who worked in a bakery in France and asked her for the best brioche recipe,

i was eager to make that and was surprised that it turned out as good as the one sold in bakeries in France. Since that day, i stick to this recipe only to get a  delicious brioche. I admit it takes a long time to reach the tasting point, but it's really worth waiting for.

Ingredients: 500g plain flour

130 g sugar

10 g yeast

70 g unsalted butter

(at room temperature)

1 egg

200 g milk

1/2 tsp salt

1 egg yolk

Method: 1) dissolve the yeast into 1/4 of the warm wilk

Let it rise for about 5 minute

2) Mix together flour, sugar and salt

3) Make a well in the center,

add egg, yeast mixture and

milk

4) mix with a wooden spoon

until it hardens, remove it

from the bowl, and place it

on your work surface, dusted

with flour

5) Kneed the dough into a soft ball

for about 10 minutes.

6) cover and let rise for 1hr30 min

in a warm place

7) Kneed the dough for 2 minutes, make a

soft ball again

8) place in the fridge for minimum 2 hours,

overnight is better

9) roll out the dough on your

countertop

10) Divide into three equal portions

11) Roll out each portion into a log

of about 60 cm

12) Cross the logs over each other

to create a plait

13) placed on a line tray, and

let rise for 1 hr

14) Mix the egg yolk with 2 tbsp of

water and a pinch of salt

15) Brush the brioche with the

egg mixture

16) Bake in a preheated oven at 180

degrees for 25-30 minutes

                                             

Pizza Dough (without mixer)

Frankly speaking, i have never heard someone say that they

don't love pizza. But i have heard so many

complaints about their pizza dough, so

today, i have come up with an easy

foolproof pizza dough recipe.

Ingredients:350g plain flour

8g active dried yeast

24 cl lukewarm water

3 tbsp oil

1/2 tsp salt

1/4 tsp sugar

Method: in a large bowl, add the flour,

salt, sugar

Mix well, until well combined

Add the active dried yeast

mix well

add the oil and mix until combined

add water little by little, mix together until well combined

kneed the dough to form a soft ball for about 5-8 minutes

place in a greased bowl, brush the top of the dough with very little oil.

cover with plastic wrap and let rise for 1 hour.

NOTE: never mix salt and yeast together as salt slows down the growth of yeast

If your dough is too sticky, add some flour, if it's too dry add some lukewarm water (be careful while adding water as adding too much will turn the dough more sticky)

French Macaron filled with chocolate ganache

Hi Guys, today i'm posting a recipe of french macarons,

i admit that these are the

 most hard and delicate cookies

to make, but don't worry i have 6 foolproof tips for you, if you follow

them correctly, you can't go wrong. So let's 

get started. 

French Macarons

3 Egg Whites
¼ cup white sugar (50 g)
2 cups confectioners sugar (200 g)
1 cup almond flour (120 g) 

Chocolate Ganache Filling

60g good quality chocolate

1/2 cup double cream

2 tbsp unsalted butter

STEP 1: SIFT THE ALMOND MEAL AND POWDERED SUGAR TO OBTAIN A VERY FINE POWDER AND HAVE A SMOOTH AND SHINY MACARON SHELL

STEP2: YOUR EGGS SHOULD BE AT ROOM TEMPERATURE, THAT IS A MUST, IF YOU HAVE FORGOTTEN TO REMOVE THEM FROM THE FRIDGE,

 DON'T WORRY,

JUST TAKE A BOWL, FILL IT WITH WARM WATER AND PLACE 

YOUR EGGS IN THERE

FOR ABOUT 5-10 MINUTES OR UNTIL THE EGGS ARE NO LONGER CHILLED

STEP3: ADD A LITTLE MORE FOOD COLOURING THAN DESIRED IN YOUR EGGS BECAUSE

IT TENDS TO FADE WHILE IT IS BAKING

STEP4: DO NOT OVERMIX, YOU GONNA END UP WITH A MACARON THAT IS 

FLAT

DO NOT UNDERMIX, YOU'LL END WITH UP A MACARON THAT CRACKS ON TOP,

WHICH IS NOT GOOD

THE RIGHT CONSISTENCY OF A MACARON IS NEITHER TOO THICK NOR TOO RUNNY

IT IS LIKE FLOWING LAVA, IT SHOULD BE 

DRIPPING WHILE YOU LIFT UP

YOUR SPOON, AND YOU DON'T REALLY SEE THE 

BUMPS OF THE ALMONDS. AFTER YOU HAVE REACHED THIS CONSISTENCY, 

DON'T MIX AT ALL!!! IT WILL BECOME RUNNY

STEP5: AFTER YOU HAVE FINISHED PIPING YOUR MACARONS, TAKE YOUR TRAY AND BANG THEM ON YOUR COUNTERTOP, SO THAT THE AIR BUBBLES ARE RELEASED. YOUR MACARONS SHOULD LOOK LIKE THIS

STEP6: LET YOUR MACARONS SIT OUT FOR ABOUT 20-30

 MINUTES OR WHEN THEY

BECOME DRY AND NO LONGER STICK TO YOUR 

FINGER AS YOU TOUCHES IT. IF YOU DON'T LET THEM SIT OUT, THEY GONNA SPREAD OUT IN THE OVEN AND BECOME FLAT.

Combine the almond flour and sugar together. Make sure to sift them

to obtain a fine powder.

mix your egg whites, by adding your granulated sugar 

gradually, add you food colouring. stop beating until you get stiff peaks as 

shown below.

Add the sifted confectioners sugar and almond meal in the egg whites, fold gently

until you achieve the right consistency.

Fill the batter in a piping bag or a ziplock bag and make small circles on a tray covered with parchment paper or silpat 

(the parchement is a must else your macarons will stick, don't try greasing your tray, because you don't wanna add grease to your macarons)

Bang them on your countertop until all the air bubbles are released 

and your macarons are smooth and shiny.

Let them sit out for about 20-30 minutes or until they are dry and no longer stick 

to your finger.

Bake them in a preheated oven at 20 minutes (put only one tray in the

 oven at a time, because these macarons are delicate

 and want all the space for themeselves,

so while one tray is baking, the other one is sitting out)

Take them out of the oven, and let them cool down (don't try to remove them 

while they are still hot they will stick to the 

paper an may sometimes break, so let them cool down completely).

Chocolate ganache filling

Heat your double cream until it starts to boil, stir in your chocolate

until it melts complety, add the unsalted butter and stir until well incorporated,

let it cool down, put it in the fridge for 30 minutes, it will

thicken up

Assembling your macarons

Remove the macarons shells from the parchment paper. fill the shell with 

ganache and put another shell on top, and it's done.

Macarons are better when eaten the next day, put it in the fridge and wait 

till next day, i'm sure you won't regret it.