Chicken Scrolls by Chef Shireen Anwar

Ingredients:

Self Raising flour                      2 cups or 8 counces

(To make 2 cup self raising flour, take 2 cup maida (white flour), and 2 tsp baking powder (leveled) and sieve it 3 times)

Salt                                         1/4 tsp

Butter                                      2 ounces or 2 tbsp

Caster sugar                            1 tbsp (grinded)

Luke warm milk                        1/2 cup

Tomato paste or pizza sauce     2 tbsp

Capsicum (smack chunks)        1

Mixed herbs                             1 tsp (includes basil, rose merry, thyme and oregano,)

(you can also use only oregano leaves instead of mixed hesbs)

Chicken breast piece                 1

Chicken tikka masala                1 tbsp

(of any brand)

Ginger garlic paste                    1/4 tsp

Lemon juice                              2 tbsp

Method:

-         Preheat your oven at 180 degree, and grease the tray.

-         Take self raising flour in a bowl, add salt and sugar and mix it well

-         Now add butter and beat lightly with beater (on low speed) till it forms crumbs, then add milk, and knead it to form soft dough, milk won't be enough so add water to knead the dough properly.

-         To make chicken tikka chunks: marinate chicken breast piece with chicken tikka masala, ginger garlic paste and lemon juice, pan fry it, then cut them in small chunks.

-         Now roll dough to form a big oval shape chappati. (see the picture below).

-         Now spread tomato paste or pizza sauce then top it with chicken tikka chunks, capsicum, sprinkle mixed herbs or oregano leaves and in the end sprinkle cheddar cheese.

-         Now slowly roll it length wise( starting from long side very tightly). Cut 1.5 inches pieces.

-         Bake them for 20 minutes. Serve once baked

Chocolate Peanut butter cupcakes by Chef Shireen Anwar

Ingredients:

Butter                           5 ounces or 125 gm or 5 tbsp

Caster sugar (grinded)    5 ounces or 10 tbsp or 125 gm

Eggs                            2

Self-raising flour            4 ounces or 1 cup or 8 tbsp

(To make 1 cup self raising flour, take 1 cup maida (white flour), and 1 tsp baking powder (leveled) and sieve it 3 times)

Coco powder                 2 tbsp (heaped)

Milk                              2 to 3 tbsp

Ingredients for Frosting:

Butter                           1 ounce
Creamy peanut butter     3 tbsp

Icing sugar                    2 ounces
Cream cheese               3 tbsp

For decoration
Chocolate coated peanut as required

Method:

-        In a bowl, beat 5 ounces butter and 5 ounces caster sugar until light and fluffy

-        Now add 1 egg and beat it well then add another egg, add 2tbsp of self raising flour and beat it well.

-      Now add coco powder, beat it, then add the remaining self raising flour and beat it. Also add milk in it and fold everything together with spatula.

-        Preheat your oven at 180 degree Centigrade.

-        Put cup cake liners in try and pour mixture in it, and bake it oven for 20 minutes.

Method for frosting:

-       Beat butter, add peanut butter, cream cheese and icing sugar and beat until frosting is smooth and fluffy

-         Spread some frosting over each cup cake; decorate each with chocolate coated peanut and serve.

Classic Chocolate cake by Chef Rida Aftab

Ingredients:

Refined Flour (Maida)     2 cups

Eggs                            4

Butter                           100 grams

Cooking Chocolate        100 grams

Coco powder                 1/2 cup or 4 tbsp

Oil                                1/2 cup

Grinded sugar                1 1/2 cup

Vanilla essence             1 tsp

Baking powder               2 tsp

Coffee                           2 tsp

Chocolate sauce:

Coco powder      1 cup

Cream               1/2 cup

Sugar                1/2 cup

Butter                50 gm

Cook all these 4 things on slow flame.

Method:

-         Preheat your oven at 180 0C.

-         Take a bowl, add butter, grinded sugar, vanilla essence and oil in it and mix all the things with spoon, then beat it (with electric beater) until it is creamy

-         Take all four eggs in a bowl, and then slowly add them in butter mixture and beat it

-         Now add coffee, coco powder, baking powder and beat it further.

-         Now add refined flour (maida) spoon by spoon and beat it.

-         Now pour this cake mixture in a greased cake pan and bake it in preheated oven for 25 to 30 minutes.

-         Cool the cake on wire rack, then evenly spread the chocolate sauce on top of the cake.

Chocolate Chip Cup Cakes with Chocolate Fudge Frosting by Yasmeen (Chef Shireen Anwar's student)

Ingredients
Butter                           100 gm or 4 ounces
Fine sugar                     75 gm or 3 ounces
Brown sugar                  2 tbsp
Eggs                             2
Vanilla essence             1 tsp
Flour (maida)                 150 gm or 6 ounces or 1 1/2 cup
Baking powder               1 tsp
Milk                              1/4 cup
Chocolate chips             1 cup

Ingredients for Chocolate Fudge Frosting
Cooking chocolate                    125 gm or 5 ounces
Unsalted butter                         2/3 cup or 4 ounces
Icing sugar (sifted)                    1 cup
Vanilla essence                        1/2 tsp

Note: Butter used for cup cakes should be softened

Method for Cup Cakes

  Preheat oven on 190 degree C. Grease and dust cupcake tray or line with cupcake liners. Sift together 150 gm flour and 1 tsp baking powder.

-         Now beat butter with beater until soft, and then add fine sugar, brown sugar and vanilla essence beat until light & fluff.

-         Add in 2 eggs one at a time, adding 1 tbsp of flour after each egg. Now fold in the rest of the flour alternating with 1/4 milk.(with spatula, donot use beater)

-         Fill the prepared cupcake tray half with the batter. Sprinkle several chocolate chips & then cover with a spoonful of batter. Bake for 20 minutes or till done.

-         Cool them on a wire rack. Then decorate with chocolate fudge frosting and sprinkle sugar balls as you like

Method for Chocolate Fudge Frosting

-         Melt chocolate in double boiler & cool to room temperature.

-         In a large bowl beat butter till light & smooth, then add sifted icing sugar & beat well.

-         Now add melted chocolate & vanilla essence. Beat very well till smooth, light & fluffy. If icing is a little soft, chill for a while. Fill in an icing bag & decorate as you want.

Garlic Pizza Bread by Chef Shireen Anwar

Ingredients
Flour                            2 cups
Salt                              1/4 tsp
Instant yeast               2 tsp or 1 tbsp
Grinded Sugar            1 tsp
Oil                                 2 tbsp
Dry milk powder         2 tbsp
Luke warm water       as required

Ingredients For Filling
Garlic paste                          1 tbsp (freshly grinded)
Dried Parsley (chopped)    1 tsp
Paprika powder                    1/2 tsp
Oil                                            to brush

Method

-       Mix together flour, salt, yeast, sugar, oil, milk, and knead to form smooth dough with luke warm water. Apply some oil in a bowl, and leave the dough in it covered for 30 minutes to rise.

-       Spread dough in a well greased 10 inches pizza plate.

-       Now brush some oil about 1 tsp on this spread dough. Brush with garlic paste. Sprinkle parsley and paprika powder.

-       Bake in a pre heated oven for 15 minutes on 200 degree, remove and cut into wedges and serve.

Pineapple cream pastry by Chef Shireen Anwar

Ingredients for sponge:

Eggs                               4

Sugar                              4 ounce or 8 tbsp leveled

Flour (Maida)                 4 ounce or 8 tbsp heaped

Baking powder              1 tsp

Vanilla essence            1 tsp

For filling:

Pineapple tidbits (small pieces)   1 can

Icing sugar                                         2 ounce

Fresh Cream (whipped)                 12 ounce

Pineapple syrup (syrup of can)      1/2 cup

Cherries                                              as required for decoration

Method:

-       Beat eggs till they are fluffy then add sugar and beat both the things very well.

-       Add vanilla essence in the egg mixture and mix it well.

-       Sieve flour (maida) and baking powder 3 times (for good result).

-       Now fold this flour and baking powder mixture in egg and sugar mixture (with spatula in clock wise direction, do not use beater).

-       Grease 8x8 square pan and sprinkle some flour, then pour this batter in it.

-       Bake the cake for 20 to 25 minutes in a preheated oven at 180 oC.

-       When cake is baked, place it on wire rack to make it cool.

-       Slice the cake in two halves, on the bottom half of sponge, pour some pineapple syrup, and then apply icing evenly, then place pineapple chunks. Cover with the other half on top. Now in the same manner, pour some pineapple syrup all over it, apply icing evenly on top.

-       Cut in rectangular pieces. Decorate with pineapple chunks and cherries. Delicious pastries are ready.

For icing:

Beat fresh cream, when it starts to get thick then start adding icing sugar. Keep it in freezer for some time and then do the icing.

You can also make pineapple cake with the same recipe, if you wish you can bake the cake in round cake pan instead of square pan, and decorate it like you decorate full cake.

Chocolate Brownies by Chef Saadat Siddiqui

Ingredients:

Unsalted butter or oil              200 gram

Sugar                                         8 ounces

Egg                                            4

Refined flour (Maida)              8 ounces

Baking powder                        1 tsp

Cocoa powder                         2 ounce or 1/2 cup

Milk                                             4 tbsp

Vanilla essence                      1 tbsp

Chocolate                                 200 gram (grated)

For icing:

Chocolate                  300 gm

Cream                        4 tbsp

Method:

-        Preheat your oven at 180 C.

-       Beat butter and sugar very well, then add egg one by one, beat till it is creamy

-       Mix flour, baking powder, coco powder and a pinch of salt and strain it three times

-       Now fold this flour mixture in butter and egg mixture (with spatula or wooden spoon, do not use beater). Also add vanilla essence and milk.

-       In the end fold grated chocolate.

-       Now pour the cake mixture in rectangular cake pan (in cake pan, spread a butter paper, and grease it with oil). Bake at 180 c for 35 to 40 minutes.

For icing:

Melt the chocolate on double boiler, then add cream in it and mix it. Coat the top of brownies smoothly.

Brownie Cup Cakes by Chef Shireen Anwar

Ingredients
Eggs                                   2
Plain flour (Maida)           2 ounce
Walnut chopped              1/2 cup
Vanilla essence               1 tsp
Plain chocolate                3 1/2 ounce
Butter                                 4 1/2 ounce
Brown sugar                     5 1/2 ounce

Ingredients for topping
Whipped cream                    4 ounces
Chocolate chopped             4 ounces
Liquid glucose                      1 tbsp
White chocolate grated        for decoration

Method

-       Pre heat oven to 190 degree C, melt chocolate in a bowl over a pan of hot water, add butter into the chocolate and mix well till chocolate melted

-       In another bowl beat eggs and brown sugar till foamy, fold the egg mixture into the chocolate mixture then fold in flour with chopped walnuts

-       Divide mixture between the paper cases, bake for 20 minutes on 180 degree C, remove and cool, Spread the topping over the cup cake, decorate with walnuts halves and dust with icing sugar.

Method for topping
Bring the cream to boil in a sauce pan, remove the pan from heat, stir in 1 tbsp liquid glucose, also add 4 ounces chopped chocolate, mix until the chocolate melts, and allow it to cool enough to coat the cup cakes.

Chinese Almond Cookies Rida Aftab

Ingredients
Almonds                                    10
Egg                                             1
Plain flour (Maida)                    2 cup
Crushed coconut                      1/2 cup
Butter                                          200 grams
Sugar                                          1 1/2 cup
Baking powder                          1/2 tsp
Vanilla essence                        1/2 tsp
Finely sliced almond                2 tbsp
Milk                                              as required

Method:

-       In a bowl, take butter, sugar and egg and cream it with the help of spoon (do not use beater).

-       Add crushed coconut, plain flour, chopped almonds, vanilla essence and baking powder and mix it well. Add milk as required and form dough.

-       Make small balls out of dough and press a little bit and place half slice of almond on center of each of them and bake it for 15 to 20 minutes. Chinese Almond Cookies are ready.

Cheesy Garlic Bread by Rida Aftab

Ingredients
Plain flour (Maida)         1 cup
Garlic                               1 bulb
Cheese                           1 cup
Yeast                               1 tsp
Sugar                              1 tsp
Oregano                         1 tsp
Salt                                  ½ tsp
Oil                                    2 tbsp
Milk                                  as required

Method:

-       In plain flour, add yeast, sugar, salt and oil and knead it with milk as required and leave it for an hour.

-       Sprinkle some plain flour on the baking tray, then roll the dough with the rolling pin (belan) to form a roti or form like a loaf of bread (as shown in picture) then sprinkle all the cheese, chopped garlic and oregano on top and leave it for 20 minutes to rise.

-       Bake it for 20 minutes and serve.

Black Forest Ice Cream Roll by Chef Shireen Anwar

For sugar:  1 ounce = 2 tbsp leveled

For flour :    1 ounce = 2 tbsp heaped.

Ingredients for Roll

Eggs                                           4
Caster sugar                             4 ounces
Flour                                           3 ounces
Cocoa powder                          1 ounce
Vanilla essence                        1 tsp

For Filling:
Vanilla ice cream                       1 liter

For Icing:
Fresh cream(whipped)               8 ounces
Sugar                                             1 ounce
Chocolate syrup                          1/2 cup
Cherries                                        as required

Method:

-       Beat eggs and sugar till light and fluffy, then add vanilla essence

-       Sieve flour and cocoa powder; fold in the sieve flour and cocoa mixture very slowly to the beaten egg mixture (with wooden spoon or spatula)

-       Put butter paper in the Swiss roll tray and grease it. Spread all the mixture on the butter paper lined in tray. Bake in a pre heated oven of 200 degrees for 10 minutes,

-       Remove on an icing sugar sprinkled napkin, roll the sponge with napkin and leave it for 4 to 5 minutes, then open roll, spread the ice cream. Again roll it and keep it in fridge for 12 hours

-       Decorate (cover the whole roll) with whipped cream, chocolate sauce and cherries. Freeze till you require using.

Marble Cake by Chef shireen anwar

Serving: 8 people

Ingredients:

Butter                                          6 ounces or 150 grams

Caster sugar                             6 ounces (measure it then grind it)

Flour (Maida)                             6 ounces

Eggs                                           3

Vanilla essence                        1 tsp

Cocoa powder                          1 tbsp

Milk                                             2 tbsp

Baking powder                          1 1/2 tsp

Pink and yellow color                few drops.

Method:

-       Beat butter and sugar till it is creamy.

-       Sieve flour (Baking) and baking powder (3 times)

-       Start adding eggs one by one in butter and sugar mixture, alternating with 1 tbsp of sieved flour (means add 1 egg, then beat, add 1 tbsp of sieved flour and beat, then again add another egg, and 1 tbsp of sieved flour).

-       Now add vanilla essence. Then fold the remaining flour in the mixture (with wooden spoon or spatula, do not use beater).

-       Divide the batter in 3 portions. Add pink color in one part, yellow color in second part, and in third part coco powder paste mixed with 2 tbsp of milk.

-       Grease the loaf pan, add the 3 batters alternating each other, first add coco, then pink then yellow, and so on, as shown in picture below. (you can also make in round cake pan)

-       Lastly add swirls with knife or tooth pick to give a marble effect

-       Bake for 35 to 40 minutes at 190 0C.

-       After baking cool it and cut slices.