Roll Cake

CORRECTION: In the video I have said it's 5 egg whites and 5 egg yolks, the correct amount is 10 egg whites and 10 egg yolks. 

Video : https://www.youtube.com/watch?v=BhohiddNAo8

For full recipe visit: http://www.nadiyaskitchen.com/cakes/roll-cake/

Black Forest Pavlova

Video: https://youtu.be/qoPmGiLJl7

For full recipe visit: http://www.nadiyaskitchen.com/chocolate/black-forest-pavlova/

Red Velvet Cream Cheese Brownies

Video: https://youtu.be/bw5nkL88Hys

For full recipe visit: http://www.nadiyaskitchen.com/cakes/red-velvet-cream-cheese-brownies/

Butter Cake with Butter Cream Icing and Fresh Flower Decoration

Note: By mistake in the video for the butter cream icing I have mentioned salted butter only the correct amount is 100 grams salted butter and 150 grams unsalted butter.

Vedio : https://youtu.be/QBvbZVcIFdM

For full recipe : http://www.nadiyaskitchen.com/cakes/butter-cake-with-butter-cream-icing-and-fresh-flower-decoration/

Tiramisu Cups

Full Video : https://youtu.be/kWU27XbnO4I 

For full recipe visit : http://www.nadiyaskitchen.com/videos/tiramisu-cups/

My friend Shama’s “Cream Cracker Fruit Creamy Delight” And a Near Year Wish

Hey, friends. Wish you all a very Happy New Year. I wish you only the best, which includes health, happiness, luck, tons of joy, unconditional love, great friendships, realization of all of your dreams, a peaceful sky above your head, prosperity, a table full of food to share with your loved ones, and many other things that will make you happy!

My first recipe for 2016 is a sweet dish which is utterly divine. One of my favorite desserts!! And it’s actually so easy to make. This dessert was introduced to me by my friend Shama at a dinner get together. I asked her if it’s alright to post the recipe on my blog and she said yes.

Servings: 5

Ingredients:

1 cup whipping cream

 2 tbs sugar

1 plain yogurt

1/2 tin condensed milk

1 packet cream cracker biscuit (she prefer green color cover one)

1 medium size tin fruit Cocktail

Method:

1_ Prepare an eight inch glass tray or serving dish ( you can make two layers in an eight inch tray

2­_ Add whipping cream and sugar into a bowl and whip until soft peaks. Set aside

3_ In another bowl mix condensed milk & yogurt, into this fold whipped cream.

4_ Take one third of cream crackers, crush between your palms and sprinkle on the bottom of glass dish, on top of this add half of the whipped cream & condensed milk cream. Spread a nice layer. On top of this sprinkle half of the fruit cocktail.

5_Crush half of remaining cream cracker and sprinkle on top of fruit cocktail, spread remaining cream, then sprinkle remaining fruit cocktail and for the final layer crush remaining cream crackers and sprinkle on top.  Chill this dessert at least 4 hours. Serve cold. Enjoy!

Fruit Pavlova

Pavlova is a light, meringue cake that is crispy on the outside and kind of chewy and marshmallowy on the inside. Top that with whipped cream or a decadent creme anglais, and plenty of fresh fruits and you have a dessert sure to impress anyone!!. Pavlova was created in honour of the famous ballet dancer Anna Pavlova either in Australia or New Zealand.  I will not enter into details as I know it is a bit of a sore point between the 2 countries, but if you are interested in knowing more, you can read this Wiki article.

Ingredients:

4 egg whites

2 cups sugar (powdered)

1 tsp vanilla essence

1 tsp vinegar

1/2 tbsp corn flour

For topping

1/2cup whipping cream

1 tbs sugar

Fresh fruits

Directions:

1. Preheat the oven to 130 degrees C. Take a baking sheet or bigger pan and line it with wax paper or oven safe silicon mat. Take a pencil and draw an 18cm circle (not necessary if you can guess and spread meringue in a circle) on the wax paper. Reverse the paper.

2. Take the bowl of your electric mixer or a handmixer and add egg whites in it (the bowl and the beater must not have any water or oil in it, so clean with a kitchen towel or tissue before adding the egg whites). Beat the egg whites at medium speed until soft peaks are formed. Now add sugar 1/4 cup at a time and beat at high speed. This will help form the perfect meringue with stiff and shiny peaks. Beat until you get a meringue that does not fall when you hold your bowl upside down.

3. Now add vanilla essence and beat. Sprinkle corn flour on the peaks and pour the vinegar on them. Use a spatula to gently fold in the vinegar and corn flour.

4. Take out the prepared baking sheet and spread the meringue within the circle that you had drawn earlier. Evenly spread the meringue inside the lines to form a perfect circle.

5. Bake meringue for 1 hour to 1 hour 15 minutes, the pavlova should be dry to the touch. Cool completely before removing from wax paper or silicon mat. Transfer pavlova on to a serving dish.

6. In a small bowl, beat heavy cream and sugar until stiff peaks form. Fill the center of the pavlova with whipped cream, and top with fresh fruits………….. enjoy! 

Hello! Please do not use my photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe on my blog.Thank you! 

Chocolate Filled Ponchiki Sandwiches

Ponchiki is a light, soft, spongy, chewy, kind of fried sweet dough, shaped as a flattened sphere. Ponchiki is also called Russian Doughnuts. Its inside is filled with jams, jellies or different kinds of fillings or sometimes it’s just rolled in powdered sugar just after frying. What I have done is make ponchiki sandwiches. All doughnut lovers will love this.

Ingredients

To make Ponchiki

3/4 cup full cream milk

2 large eggs

4 tablespoon sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

1 tablespoon instant yeast

3 cups flour

2 tablespoon vegetable Oil

Vegetable oil for frying

To Make filling

1 cup whipping cream

75 grms dark chocolate 

Method:

Making Ponchiki

1_In a mixer bowl whisk sugar, eggs, 2 tablespoons oil, salt and vanilla, mix on low speed until sugar dissolves, add yeast, flour and milk mixing well after each addition to make soft dough. (Dough will be very wet). Cover with plastic wrap and refrigerate until dough doubles in size, about 1 hour.

2_ Divide dough in half, place 1 half on a well floured surface, and pat with flour hands, flipping to coat with flour. Roll dough out to 1/4 –inch thick.

3_Using a round cutter or if you don’t have a round cutter just use a glass, cut dough into as many circles as you can, gather rest of dough again roll and cut, transfer cut out dough to floured sheet. Repeat with the remaining dough.

4_ Add oil into a frying pan (about 1 inch deep) and heat over low flame, add your shaped dough and fry until golden brown on both sides (this is a stage you must be very careful if you fry these ponchikis in hot oil you may end up with half cooked ponchikis, so very important that you must fry on low flame for the ponchikis to get fully cooked) Remove from oil onto paper towel or tissue to absorb excess oil.

Making Filling

5_In a small pan heat whipping cream until it starts to simmer. Chop chocolates and put into whipping cream. Keep stirring until chocolates melts and incorporates with whipping cream.
6_Pour this chocolate sauce into a bowl. Leave to cool completely until sauce reaches to a spreadable consistency, to fasten this process chill sauce until thick.

Making ponchiki sandwiches

7_Cut each ponchiki in half, apply generous amount of chocolate filling …..enjoy!

Chocolate Lasagna

Does my chocolate lasagna looks good? well, believe me, the taste is even better. The beautiful soft taste of the cheese pudding just melts into it the taste of whipped cream and chocolate. And all that combined with Oreo and the crunch from the chocolate chips Yummy, really phenomenal!  Get ready for real chocolate heaven!

Some of my students who came to my classes which I conducted before Ramadan asked me how I melt chocolate, my way is melting in a double boiler. This is really easy to set up. All you need is a glass bowl big enough to hold the chocolate and at the same time fit into the top of a sauce pan without touching the bottom. In the sauce pan you simply boil water and then place the bowl of chocolate pieces on the top of the pan, stirring constantly until the chocolate is smooth.

Ingredients:

180 grms cream cheese

1 cup warm milo or hot chocolate
2 pkts Oreo cookies

300 grms chocolate pudding ( I used Pascual brand 75grms 4 small chocolate puddings)

1 cup whipping cream

1 tbs sugar

170 grms dark chocolate (melted)

90 grms chocolate chips or chopped chocolate

Method:

1_ Mix cream cheese with a mixer until light and fluffy, fold chocolate pudding, fold melted chocolate until everything is incorporated.

2_ Whip whipping cream with sugar until soft peaks.

To assemble lasagna:

3_ I used a glass loaf pan to make this dessert, dip Oreo cookies ( I did not remove center cream of Oreo cookies just dipped the whole cookie) in milo or hot chocolate and arrange in the bottom of pan.

4_ Next put half of the chocolate pudding mixture on top of the soaked Oreo’s and spread evenly. On pudding layer put half of the whipped cream and spread evenly. Again arranged dipped Oreo’s on whipped cream layer.

5_ Put rest of the chocolate pudding mixture on top of Oreo cookies, and on top with rest of whipped cream. Sprinkle chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Orange Marie Biscuit Pudding

This is a wonderful effortless supper simple pudding, except that it will bowl over your friends and family. The key ingredient is orange juice and Marie Biscuits which is a common find in the pantry at most of our homes. So, just go ahead and try this delicious very orange biscuit pudding which has  a delicious scent of orange in each bite.

Ingredients:

1 can condensed milk

1 can Nestle cream

1 cup fresh orange juice

1 ½ packets of Marie biscuit

2 tbs orange zest

Method:

1_ Place condensed milk, Nestle cream, one table spoon orange zest and orange juice in blender. Blend until smooth and thick. It will be like runny custard.

2_ In a 6 inch round baking pan, place a thin layer of orange custard to barely cover the bottom of the pan. Take a biscuit and dip it in the custard. Place biscuit on top of the thin layer of custard. Repeat with as many biscuits as you need to create a layer of dipped biscuits. Cover the biscuit layer with a bit of custard so that all the biscuits are fully covered. Create another layer of dipped biscuits followed by another layer of custard and so on. Keep forming layers until you have used up all of the custard. The last layer should be a custard layer. Sprinkle rest of orange zest on top.

3_ Cover and chill overnight so that all the biscuits will absorb the custard and to allow it to set, cut and serve… enjoy!

Note: If the color of custard is too pale you can add 1 drop of orange food coloring. 6 servings can be taken from this dessert. 

Butter Cake (recipe no 1)

I baked this cake in an 81/2 inch cake pan, the batter was too much for an 81/2 inch pan that's why I had to bake this cake for longer time then it's baking time. In the picture you can see from bottom to up cake colour is little fading brown that's just because of too high cake being baked longer time without burning, this cake tastes great and if you are baking in an eight inch pan just divide batter into two pans. 

Here is a great news :) from today on wards I will try to post my recipes with a "DHIVEHI" recipe card so that any Maldivian who cant understand English can try my recipes. 

Ingredients

1 cup (227grms) unsalted butter, softened

2 cups sugar

5 eggs

2 teaspoons vanilla essence

3 cups all-purpose flour

3 tablespoon milk powder

11/2 teaspoon baking powder

1/2 teaspoon salt

1 cup milk

Method:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, milk powder, baking powder and salt, add to creamed mixture alternately with milk, beating well after each addition.

2. Pour into a greased and floured 10-in. pan. Bake at 160 C for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around edges of pan. Invert cake onto a wire rack over waxed or baking paper.

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May 9 ga feshey alhuganduge cooking class ga baiverivumah 7709426 aa gulhuhvaa.. cooking class aa behey dhivehi tafseel tireegai evanee eve. 

Fruit Cocktail and Pistachio Pyrini

We’re all allowed to indulge once in a while, aren’t we? No matter eating or being to a spa or whatever. This creamy, rich, decadent Pyrini uses only five ingredients but tastes absolutely amazing!!It’s the perfect dessert to enjoy warm or chilled depending on your mood. It’s perfectly sweet, smooth and luscious! I hope this coming Ramadan many Maldivians will make this dessert for breakfast.

 Ingredients:

2 cups full cream milk

1/3 cup basmati rice

1 cup condensed milk

1 1/3 cup fruit cocktail juice drained and coarsely pureed + 2 tbs fruit cocktail for decoration

1/3 cup raw pistachios ground coarsely + extra pistachios for decoration

Raisins 2 tbs (optional)

Method:

1 _ Wash rice, rinse well and spread rice on a flat plate, when rice dries grind coarsely.

2 _ Put milk into a big sauce pan, start cooking. When milk just starts to form bubbles around the sides tip rice into the milk and cook until very thick or until rice is cooked. Keep on stirring constantly.

3 _ Pour condensed milk, stir well to incorporate now lower flame and stir in coarsely pureed fruit cocktail, raisins if using and pistachios. Stir well. Switch off flame and pour pyrini into serving bowl, garnish with extra fruit cocktail and pistachios…. Enjoy!

                                          

Gulab Jamun

One dessert no one can resist is gulab jamuns. This dessert is famous in South Asia and even in Caribbean countries. This is traditionally made from curdled milk but here we don’t get fresh milk, so milk powder is used. Making gulab jamuns from milk powder does not change the taste and texture at all. This is one of my family favorite dessert. 

Ingredients:

For sugar syrup

1 cup sugar

2 cups water

3inch cinnamon

4 cardamom pods

To make dough

1 cup Milk powder

2 tbs corn flour

1 tbs baking powder

1 tbs margarine

2 eggs

To fry

Oil

Method:

sugar syrup:

1 ­_ Put all sugar syrup ingredients in a sauce pan and cook until all sugar is dissolved and fragrant.

Switch off flame and leave to cool.

Gulab jamuns dough

2 _ Mix all dough ingredients in a bowl using a fork and leave uncovered for 15 minutes.

 3 _ After 15 minutes rub palms with oil or margarine and make cherry size balls from the dough.

4 _ Heat oil on very low flame, you can test by dropping a little bit of dough into the oil, if you see small bubbles forming gently on the sides then oil is ready, if bubbles starts appearing too fast then the oil is too hot. When oil is too hot what will happen is gulab jamuns will get fried only the outside and inside will remain raw and when you put this half fried gulab jamuns into the syrup, it will absorb syrup too fast and break by itself dirtying the whole syrup, so be patient and fry gulab jamuns patiently turning it side by side using a fork or chopsticks. Turning gulab jamuns while frying will help it fry evenly browning all sides. Put few gulab jamuns each batch while frying.

5 _ When finish frying using a slotted spoon take fried gulab jamuns from oil and immediately put into sugar syrup. (Remember no need for the sugar syrup to be hot but gulab jamuns must be hot when putting into the syrup, hot gulab jamuns will absorb sugar syrup evenly)

6 _ Let the gulab jamuns sit half hour in the syrup and it will be ready to serve, or chill for 1 hour before serving…. Enjoy!

Bokuri Bambukeyo ( Caramelized Breadfruit)

This is my absolutely favorite of all favorite desserts, I mean from local desserts.  Simple and very scrummy and moreish and yet at the same time looks very very elegant I mean the dark amber color like a glowing bunch of small amber colored rocks. I could eat the whole recipe by myself, hahaa. 

I was thinking to use this as a filling in tarts, puff pastry, pies, but not this time in another recipe. For a creamier taste my mum used to eat this with thick coconut milk, instead of coconut milk I added some whipping cream and the taste was mind blowing. From this recipe six servings can be taken.

Ingredients:

1086 grams breadfruit (bambukeyo, cored skin removed and cut in to bite size pieces)

543 grams sugar

21/2 cups water

½ cup jasmine water

2 sticks cinnamon 

Method:

1 - In a deep sauce pan add breadfruit and water.

2 - Cook until bread fruit gets medium soft, just water reaches to half.

3 - Add sugar and cinnamon, give a good stir. Cover and cook on low heat until some breadfruits get soft, some mushy and the color changes to light caramel brown.

4 - Now add Jasmine water again cook until color changes to deep amber color. Serve hot with coconut milk or whipping cream. Enjoy!

Kashikeyo Baipen

Baipen is called to a rice gruel cooked with tiny discernible rice grains. This can be cooked as a dessert or as a savory gruel. In all sweet baipen all other ingredients other than screw pine which I have mentioned in the ingredient list are used. Savory baipen is cooked using some spices, breadfruit, crushed dried tuna, rice etc.

My family is from capital Male'  we have our own home located in Henveyru and since a baby I have been living here and haven't seen a single Screw pine tree ever in this island, but of course Screw pines are always available at the local Market which is expensive to buy for business purposes so my mum brings Screw pines from some of the near by islands. She makes screw pine cakes for orders that’s why she keeps good stock in her freezer.

To keep screw pine for 4 to 5 months my mum slices screw pines and grind it than put it in an airtight container and freeze it, this does not bring any difference to the taste of screw pines. 

Ingredients:

3 liter water

2 big sticks of cinnamon

16 cardamom pods

1 big pandan leaf cut in to 2 inch pieces

1 cup basmati rice (washed)

3 cups (sliced or grind) pressed screw pines

3 cups thick coconut milk

3 cups sugar

11/4 cups Jasmine water (Jasmine flower infused water)

Method:

1-      Put first four ingredients in a pan and cook until fragrant.

2-      Add rice, cook until rice gets mushy.

3-      Add sugar and screw pine, cook until all sugar is dissolved

4-      Add coconut milk & Jasmine flower infused water stir and serve hot or cold …. Enjoy! 

    Note: For this recipe Instead of fresh coconut milk canned or packet 100% coconut milk can be used this will not bring any difference to the taste but not the powdered coconut milk. If Jasmine water is not available rose water will be fine, don't put it as much I have mentioned for Jasmine water, may be 1/3rd cup will bring the taste just taste and adjust to your taste buds. This is a huge pot my cooked for all of us around 10 servings can be taken from this amount.
    

Celebrate LOVE with my yummy LOVE PACK ...

 2 love mini cheesecakes, 1 Milk cake, 2 love butter cookies, 1 moist chocolate cup cake with chocolate cookies & cream frosting, celebrate this Valentine's Day with my love package only Rf 200 ... give a call to 7709426 to buy cakes ..

Dear John ... K A

I Love You

I'll be with you as long as you want me too,

Until the end of time.

The day I met you I knew we would be together forever.

I can say I am truly happy to this day,

You made me thank god that I live my life everyday.

There's never been a doubt in my mind that I ever regret having you by my side,

but if that day comes that I have to let you go,

I think there is some thing I should let you know.

I will miss you and I am happy that I even had you 

I enjoyed every minute spent with you.

I love you!

Jerrika Rene Arthur