MALVA PUDDING

I appreciate Sarien for introducing me to such a wonderful sweet dessert of South Africa. Never leave South Africa without tasting traditional pudding. Its rich with milk and sugar. If you are a good Gulab jamoon eater, then you definitely have to try this.
Something about Malva pudding
It is a dutch origin usually served with ice cream, cream or custard. The main ingredients being apricot jam, it caramelizes and gives a spongy texture to pudding.
My family loves malva pudding so much that I feel South African now.

Here is the recipe!
INGREDIENTS
Sugar - 125ml
Egg- 1
Apricot Jam - 25ml
Cake Flour - 250ml
Baking powder - 5ml
Baking soda (Bicarbonate soda) - 5ml
Milk - 250ml

SAUCE
Sugar - 125ml
Butter - 25ml
Vanilla essence - 5ml
Boiling water - 125ml
Milk - 250ml

DO LIKE THIS
Preheat oven to 180 C
Beat Sugar and Egg until creamy
Stir Apricot Jam, Mix well
Sift flour, Baking powder and salt, add it to egg mixture, mix well.
Add milk and baking soda (give it a stir) to egg mixture.
Make sure you add milk-soda mixture and flour one after the other making it a good consistency with no lumps formation.

Transfer to butter lined tray and bake it for 40-45 minutes or until skewer inserted comes out clean.
Mix all ingredients under 'Sauce' and boil it for 5 minutes.
As soon as the pudding is taken out from oven, pour sauce all over it.
Allow it to soak and serve hot.

Preparation time - 25 minutes
Baking time - 45 minutes
Serves- 5-6 people

HAPPY COOKING :) :)

PEANUT BUTTER COOKIES

This recipe was shared by Jacinda -Lincke, very beautiful and adorable mother-daughter I have ever met. This is one of my favorite recipes that I collected in recipe hunt month- June 2013
Please try it and share your experience.
Peanut butter cookies- Peanut-butter is not new to anyone, neither to Indians. Peanut butter includes roasted peanuts and butter. It is basically a paste which is used as spread for bread. This recipe uses very healthy ingredients like oats, cornflakes and peanuts.

INGREDIENTS
Peanut butter - 125ml
Butter - 200 gms
Milk- 25 ml
Cake flour/ Wheat flour - 500 gms (Sifted)
Oats - 500 gms
Coconut flakes or freshly grated coconuts - 500 gms
Corn flakes - 500 gms
Vanilla essence - 5 ml
Eggs - 2 (Whisked)
Baking soda - 10 ml
Sugar- 500 gms

DO LIKE THIS
Preheat oven to 180 C
Beat Butter and sugar until creamy
Add whisked egg and peanut butter, mix well.
Dissolve baking soda in milk, add this to peanut butter mixture along with vanilla essence.  Mix well to blend it with peanut butter.
Add rest of the ingredients to peanut butter. Mix well.
Make tennis ball sized balls. small the size easy to flatten it.
Place balls on the greased baking tray and press slightly with a fork.
Bake for 10-15 minutes until golden brown color.
Transfer onto a cooling rack and allow to cool completely.
It can be stored in air tight containers for a month.

Preparation time - 20 minutes
Oven time- 10-15 minutes
Serves - can make 100 cookies

HAPPY COOKING :) :)

CINNAMON ROLLS a la ERIKA

A Swedish, fun, joyful girl – Erika taught me and made cinnamon rolls for me. She is one of my favourite people I ever met. Whenever I make anything from cinnamon ‘either a curry or a cake’, I remember Erika. I am happy to share it in my Blog

A small note on Cinnamon rolls (CR) – It’s a Finnish origin, also called as Cinnamon bun, swirl or cinnamon snails (it looks like a snail). CR is a sweet roll with dough, cinnamon and sugar as main ingredients. Though another ingredient is yeast, using fresh yeast makes it all. One can use sugar sauce/ icing/ sugar syrup to pour on to roll to make it more beautiful (I call it sexy) and romantic. It varies in size from as small as snails to big as a pumpkin.

Baking time – 2 hours

Quantity – 25– 34 (depending on the size)

 

INGREDIENTS

Yeast (fresh) – 25 grams

Butter – 75 grams

Milk – 250 ml

Sugar – 100 grams

Salt – 1 pinch

Flour – 700 grams (perhaps more)

For stuffing:

Butter – 50 grams

Sugar – 40 grams

Cinnamon – 2 table spoon

DO LIKE THIS

Put the oven on to 225 ^oC.

Crumble the yeast in a bowl

Melt the butter in a pan and mix it with milk. Heat it under very low flame not more or less than 37^oC.

Mix milk with the crumbled yeast. Make the yeast to melt and add salt and sugar to that.

Use an electric mixer (if u has) or a hand whisker to mix flour gradually in the yeast-milk mix. The dough should be nice and smooth with appropriate consistency (similar to roti/pizza dough, but smoother than that). Let it rest for 30 minutes, cover it with a towel.

Make the stuffing: Stir butter (which is already at room temperature, so that it easily melts). Mix cinnamon and sugar with it.

Now the dough is ready. Spread out the dough to a rectangle shape, ~0.5 cm thin.

Smear out the stuffing on the rectangle sheet.

Roll in the dough. Cut the roll into pieces, as small or as big you like.

Put them in a cupcake paper or directly on an oven metal and let them rest for 30 minutes under a towel.

Bake them in the middle rack for 30-35 minutes or maximum to 45 minutes with constant checking.

After baking it is ready to eat directly or by adding a sugar or caramel sauce on it.