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Ingredients
DIRECTIONS
1. Preheat the oven to 190C, gas mark 5. Line a 35 x 25cm Swiss roll tin with baking paper and
brush with the melted butter.
2. Put the eggs and sugar in a bowl and set over a pan of barely simmering water (the bottom of
the bowl should not touch the water). With electric beaters, whisk for 5-6 minutes until light,
fluffy and doubled in size. Take off the heat and beat in 1 tbsp warm water and the vanilla
essence. Then sift the flour, cocoa and a pinch of salt and very gently fold through the mixture
as you want to lose as little air as possible.
3. Pour the mixture into the tin and bake for 10-12 minutes until light and springy. Cover the tin
with a damp tea towel, set on a wire rack and leave to cool.
4. Meanwhile make the filling; beat together all the ingredients until combined. Add a tablespoon
of warm water if it seems too thick. Chill until ready to use.
5. Remove the tea towel from the top of the sponge and lay on a work surface. Lay a piece of
greaseproof paper that is larger than the sponge on top of the tea towel and scatter with
caster sugar. Run a knife around the edge of the sponge and turn out on to the sugar-dusted
paper; peel the paper off the base of the sponge. Using a knife, make an incision along the
sponge about 1cm in from the long edge near you, taking care not to cut through the cake;
this makes it easier to roll up.
6. Spread the filling over the sponge, leaving clear the 1cm border you have marked. Using the
tea towel and paper under the cake to help you, roll up the cake from the longer end. Remove
the tea towel and keep wrapped in the greaseproof paper, chilled, until ready to serve.
PUFF PASTRY
Ingredients
DIRECTIONS
1. Mix the flour and sugar in a bowl. Using a coarse cheese grater, grate the frozen butter into
the flour. Toss the flour and butter together, then pour in 175ml ice-cold water and bring
together to a smooth dough with your hands, kneading gently. Wrap in clingfilm and chill for 30
minutes.
2. Take the pastry out of the fridge and, on a lightly floured surface, roll out to a rectangle about
20cm x 40cm. Fold the bottom third of the pastry up and the top third down to make a little
book. Turn 90 degrees anti-clockwise and repeat this rolling and folding process twice more.
Fold up again and wrap in clingfilm to chill until ready to use.
CHOC GATEAU
Ingredients
tsp salt
DIRECTIONS
1. Preheat the oven to 180C, gas mark 4. Grease and line the base of 2 x 20cm sandwich tins
with baking parchment. Heat the cream, vanilla and 150g sugar in a saucepan, stirring until
the sugar has melted, then bring to just below boiling point. Place the chocolate in a bowl,
pour over the cream and stir until the chocolate has melted and everything is smooth; set
aside while you prepare the rest of the ingredients.
2. In a separate bowl, beat the butter and remaining 150g sugar until light and fluffy. Beat in the
eggs a little at a time until incorporated, then beat in the melted chocolate mixture. Sift in the
flour, salt and bicarbonate of soda and beat in until you have a smooth batter. Bake for 30
2
minutes until a skewer inserted into the centre of the cakes comes out clean. Cool in the tins
on a wire rack.
3. For the icing, melt the chocolate in a bowl set over a pan of barely simmering water; set aside
and cool for 10 minutes. In a separate bowl, beat the butter and icing sugar for 2 minutes until
smooth, then beat in the cocoa and vanilla and finally beat in the cooled melted chocolate until
smooth. If the icing is too soft, place in the fridge for 10 minutes to firm up.
4. To assemble, remove both cakes from the tins and peel away any parchment. Place one cake
on a plate or cake stand and spread the top with a layer of icing. Sit the second cake on top
and spread all over with the icing. Scatter a little grated chocolate on top, if liked, before
slicing to serve.
Caramel Pudding
Ingredients:
1 can Milkmaid sweetened Condensed Milk
2 Medium eggs
1 can cold water
2 Teaspoons Vanilla Essense
Caramel
3 tablespoons White Sugar
3 tablespoons water
5. First caramalise the sugar in a saucepan with the 3 tablespoons of water. Allow
sugar to brown, but do not allow it to burn. Pour the caramalised sugar into a
clean pyrex bowl that has been rubbed with butter.
6. Empty the condensed milk into a bowl, add the cold water and lightly beaten
eggs. Stir. Heat on top of stove. But do not allow it to boil over. Remove from
stove and add vanilla. Empty contents into the pyrex bowl with caramelised sugar
at the bottom. Cover bowl with a stainless steel lid or tin foil and put it in a
steamer. Steam for about 45 minutes. Cool.
Vegetable Tempura
1 cup water
149.7
8
2.7
11.8
Method
1. Combine Maggi Coconut Milk powder, salt, sugar and baking powder.
2. Slowly add the oil and water until the texture is smooth and creamy. Chill for at least 15 minutes.
3. Heat several inches of vegetable oil in a wok or large frying pan over high heat.
4. Dip the vegetables in the batter and place it in the oil.
5. Allow to cook for about 1-2 minutes until crisp and lightly golden brown. Drain on paper towels.
Chicken and Mutton Kebab
Preparation Time: 40
mins
Serves: 4
Nutritional Information
(Per Serving)
Ingredients:
250g skinless,
boneless chicken
cut into cubes
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
2 Maggi Jumbo
Chicken Cubes
16 kebab sticks
335.46
10.84
34.72
17.025
Method
1. Season the chicken and mutton with Maggi Jumbo Chicken Cubes.
2. Thread the chicken, mutton and vegetables in an alternating manner on the kebab stick.
3. Heat oil on a flat saucepan.
4. Shallow fry the kebabs till the chicken and mutton is cooked.
Grilled chicken
Ingredients:
Maggi Magic jumbo cubes - 1
Chicken - 1 kilogram
Oil - 1 teaspoon
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
179
10.2
10.5
10.5
Method
Marinate the chicken with Maggi Jumbo chicken cubes for an hour
Add garlic, ginger, salt, and white pepper to the chicken and grill well till chicken is tender
In a pan, take a spoonful of oil, heat it and put whole red chilies and coriander seeds and fry for 1
minute
Mix this onto the cooked chicken and serve hot with rice
Cookies
Preparation Time: 30
mins
Serves: 15
Ingredients:
Milkmaid: small tin
Flour: 325g
Margarine: 225g
Sugar: 125g
Egg: 1
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
252
28
3.5
14
Method
Other variations
Mix the following powders to the sifted flour:
Kokis
Nutritional Information
(Per Piece)
Ingredients:
450g raw Rice pounded
1 Egg
Salt to taste
2 tbsp Milkmaid
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
56
8.7
1.2
1.8
Method
1. Sieve the rice flour well and mix with Maggi coconut milk & Milkmaid.
2. Add beaten egg turmeric and salt make the batter to the consistency of a pan cake batter. Let it rest
for 1 hr. heat oil, dip kokis mould in oil and then dip it the batter.
3. Fry until crisp and drain. Store in an airtight container.
Preparation Time: 60
mins
Serves: 8
Nutritional Information
(Per Serving)
Ingredients:
Cake:
250g Butter
4 Eggs
250g Sugar
7g Baking Powder
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
852
89.5
45.5
21.1
Topping:
200g Milkmaid
400g Dark Chocolate
Method
1. Beat butter & sugar until it becomes a cream
2. Sieve flour & baking powder thrice
3. Add eggs (one by one ) to butter & sugar mix
4. Mix chopped fruits & 50g wheat flour & keep a side
5. Finally add flour to the egg mix well
6. Add chopped fruit mixture gradually
7. Then bake at 185 C for 45 minutes
Milkmaid Chocolate cream
1. Mix Milkmaid 200ml with fresh cream
2. Heat it up to 75C temperature
3. Remove from the fire & add melted chocolate.
Preparation Time: 30
mins
Serves: 4
Nutritional Information
(Per Serving)
Ingredients:
500g medium size prawns
washed and cleaned
1 liter water
Energy (Kcal)
Carbohydrate(g)
Protein (g)
Fat (g)
168.46
4.67
25.16
5.46
4 leaves of lime
Method
1. Season the prawns with Maggi Jumbo Chicken Cube.
2. Boil the prawns in water and add the remaining of the Maggi Jumbo Chicken Cube.
3. Add all the vegetables and lemon grass. Bring the soup to boil.
4. Add all the sauces and mix well.
5. Add salt and lime to taste.
6. Add the spring onion leaves, coriander leaves and thick milk made from Maggi Coconut Milk
Powder. Stir well and cook for a few more minutes.
7. Add chili oil and take off the fire.
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8. Serve warm.
Ingredients:
6 cups chicken stock prepared with MAGGI Jumbo
chicken cube
2 star anise
Olive oil
2 limes, juiced
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
215.25
22.2
12.2
9.1
11
Method
1. Combine the stock, cinnamon, star anise, ginger, lemongrass and chicken in a large saucepan. Bring
to a simmer over medium heat. Reduce heat to low, cook for 15-20 minutes or until chicken is cooked
through. Transfer the chicken to a board, set aside for 5 minutes then shred.
2. Meanwhile, heat a large non-stick frying pan over high heat. Spray the mushrooms lightly with oil
and cook in the hot pan in two batches, for 4-5 minutes until just tender.
3. Strain the stock mixture, discard the solids and return stock to the pan. Bring to boil. Add the
mushrooms, lime juice and fish sauce to taste.
4. Divide the chicken between serving bowls. Ladle over the stock, top with green onions, chilli, bean
sprouts and mint and serve.
12
Preparation Time: 20
minutes
Serves: 4
Ingredients:
4 cups reduced salt chicken stock
2 carrots, sliced
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
130
15
9
4
Method
1. Place stock, water, chicken, carrots, ginger and chilli in a large saucepan and bring to boil. Reduce
heat, simmer uncovered for 10 minutes. Remove from heat, cover and stand 10 minutes.
2. Remove chicken from stock and shred finely. Finely chop coriander stems and roughly chop leaves.
3. Add rice noodles and beans to chicken stock. Return to heat and simmer uncovered for 3-5 minutes
until noodles are softened
4. Stir in shredded chicken, soy sauce, sugar, bok choy, shallots and coriander stems, simmer 1-2
minutes until bok choy is wilted. Remove from heat, stir in coriander leaves
5. Ladle soup into bowls, top with bean sprouts and serve.
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Preparation Time: 40
mins( including
overnight standing)
Serves: 6
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
476.5
19.5
35
28
Method
1. Combine the chicken add the Maggi Rasamusu capsicum, coriander, garlic, ginger, lemon juice and
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red curry in a large bowl and toss well to coat. Refrigerate overnight, if possible, turning from time to
time.
2. Heat the oil in a large pan over moderate heat, add the chicken and capsicum and all of the marinade,
and saute until the chicken is nearly cooked, about 10 minutes.
3. Add the tomatoes and cook a further 5-10 minutes, or until the chicken is cooked through and the
tomatoes are hot. Serve hot.
Nutritional Information
(Per Serving)
Energy (Kcal)
Carbohydrate(g)
Protein (g)
Fat (g)
Ingredients:
193.48
13.8
5.12
13.2
15
Method
1. Soak the cauliflower and broccoli florets in salt water for about 10-15 minutes. Wash and keep aside.
2. Heat oil in a pan. Slightly temper mustard seeds, onions, ginger, garlic, pandanus leaf, curry leaves
and green chilies on medium heat.
3. Add the tomatoes and temper for a further 3-4 minutes.
4. Add all the spices and stir well. Add salt to taste.
5. Add cauliflower and broccoli to the pan and stir.
6. Pour in thin milk, cover and cook for about 4 - 5 minutes. Add thick milk and bring to boil. Lower the
heat and let the curry simmer. Take off the fire.
16
Preparation Time: 20
mins
Serves: 4
Nutritional Information
(Per Serving)
Ingredients:
400g medium sized prawns
1 egg white
5 tbsp cornflour
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
1 cup water
Bit of sugar
178.6
17.06
22.93
2.16
Method
1. Wash and clean the prawns. Season with salt and pepper.
2. Dip the prawns into the egg white and coat with corn flour.
3. Deep fry and keep aside.
4. Bring the water to boil in a pot add the vegetables and boil for a further 2- 3 minutes.
5. Take off the fire and strain the vegetables.
6. Heat 2 -3 tbsp of oil in a wok. Slightly temper the garlic.
7. Add the boiled vegetables, 1 cup of water and Maggi Jumbo Chicken Cubes. Stir well.
8. Add sugar and salt to taste.
9. Stir in oyster sauce and bring to boil.
10. Add cornflour dissolved in a little water to the dish and cook until thickened.
11. Add the fried prawns. Stir and take off the fire.
12. Serve warm.
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Prawn Korma
Nutritional Information
(Per Serving)
Ingredients:
600g prawns
Pinch of turmeric
1 cup curd
Korma Paste
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
200.2
3.4
20.18
11.7
4 cardamoms
4 cloves
Method
1. Clean the prawns and wash well. Marinate the prawns with salt, pepper, lime juice and turmeric.
2. Heat oil in a pan. Add mustard seeds and cumin seeds and stir.
3. Add onions, garlic, ginger, pandanus leaf, curry leaves and temper on medium heat.
4. Add the marinated prawns, coriander powder and stir.
18
5. Add the korma mixture and thick milk made from Maggi Coconut Milk Powder and stir well.
6. Add curd and bring the mixture to boil and take off the fire.
7. Sprinkle chopped coriander leaves on top and serve warm.
Korma Paste
1. Heat oil in a pan and deep fry each of the ingredients mentioned above separately till golden brown.
Remove and drain.
2. Blender or grind all the ingredients into a paste.
3. Store in an air tight bottle.
Tempered Cashew, Potato and Brinjal
Preparation Time: 20
mins
Serves: 4
Nutritional Information
(Per Serving)
Ingredients:
100g boiled cashew nuts
4 5 curry leaves
3 4 green chillies
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
322.94
27.34
7.72
20.3
Good to remember - It is
1 inch piece pandanus leaf essential to have 3-4 different
types of vegetables in a
Salt and white pepper to
balanced diet.
taste
Method
1. Deep fry the potatoes and brinjals till golden brown. Keep aside.
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2. Heat oil in a flat pan. Slightly temper the ginger, garlic, mustard
seeds, curry leaves, pandanus leaf and onion.
3. Add all the spices and green chillies and continue tempering.
4. Add all the vegetables and the cashew nuts. Stir well on medium
heat.
5. Sprinkle a Maggi Jumbo Chicken Cube on top of the mixture and
stir well.
6. Add salt and pepper to taste. If required, add a few drops of lime
juice.
Ingredients:
1kg fish fillets (shark/grouper) skinned
Salt
Black pepper
Lemon juice
Energy (Kcal)
Carbohydrate (g)
Protein (g)
Fat (g)
257
8.7
26
13.2
20
3 tbsp oil
Method
1. Season the fish with salt, pepper and lemon juice and let it marinate for at least 1 hour
2. Layer half the fish, half the onion, half the peppers and half tomatoes in a large pan or frying pan.
3. Dust with half the coriander. Repeat the layers in the same order. Baste with the oil and add in the
Maggi Coconut Milk Powder.
4. Cover the pan and cook over low heat, for about 20 minutes.
5. Stir very carefully occasionally, so that the coconut is completely incorporated. Serve with white
sauce. (Serves 6)
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