Tasty and Easy Recipes

Ingredients:
1 kilogram bread flour
1 1/2 tablespoon salt
1/2 tablespoon sugar
1/2 ounce (15 grams) active-dry yeast
2.5 cups (.6 liters) lukewarm water
2 ounces (60 grams) canola oil

Method:
1. Sift flour into a large mixing bowl. Add remaining ingredients. Mix with an electric mixer until a unified ball of dough has formed.
2. Put the dough in an oiled bowl. Cover with a towel. Let rise in a warm place for 1 hour, or until doubled in size.
3. Punch down the dough. Knead the dough for a few minutes.
4. Preheat the oven to 200°C. Line 3 cookie sheets with parchment paper and spray with non-stick spray.
5. Break the dough into 3 portions, and roll the dough out until it covers the whole sheet.
6. Let the dough rise for another 10-15 minutes on the cookie sheets.
7. Spread olive oil and coarse sea salt on the dough. You can also spread chopped herbs such as thyme or rosemary on the dough.
8. Bake at 200°C for 15 minutes, or until golden on top.

For pizza, bake for 10 minutes without cheese, add cheese and then bake another 5 minutes.

Cut the bread into squares. Serve the bread hot out of the oven or at room temperature.

Ingredients:
500 gms Spinach (Palak)
25 gms Cottage Cheese (Paneer) (made from skimmed milk)
1 tblsp Fine Wheat Flour (Maida)
1 small sized Onion (Pyaj)
1 tsp Cinnamon (Tuj/Dalchini) Powder
1 tblsp Oil
a pinch of Nutmeg Powder(Jaiphal)
Salt to taste
150 ml skimmed Milk
2 small sized Eggs

Method:

Chop spinach and puree it.
Blend maida with a little milk and make a smooth paste.
Add the rest of the milk, mix well and bring to a boil.
Separate egg whites from the yolks.
Heat oil in a pan, saute the chopped onion for two minutes, add spinach puree. Leave it to cool, add two well beaten egg yolks, cinnamon powder and nutmeg.
Beat egg whites till stiff and fold in carefully into the mixture.
Season with salt and pour this mixture into a greased baking tray.
Sprinkle grated paneer over it and bake on medium temperature (160 to 175 degree c) for 30 minutes.

Ingredients:
1-1/2 cups soft coconut macaroons
24 ounces cream cheese, softened
3/4 cup sugar
4 large eggs
1/2 cup whipping cream
1/2 cup sour cream
2 tablespoons sweet sherry
1 teaspoon vanilla
10 ounces red raspberry preserves
1/2 cup whipping cream, whipped
toasted slivered almonds

Method:
Make crumbs from the coconut macaroon cookies.
Press crumbs onto bottom of greased 9″ springform pan. Bake at 325°F, 15 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust.
Bake at 325°F, 70 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds.