Few Fav Recipes - by Addabaj

[Addabaj]

Chocolate mousse



Ingredients (serves 6)

• 300g dark chocolate, roughly chopped
• 3 eggs
• 1/4 cup (55g) caster sugar
• 1 tbs good-quality cocoa powder, sifted (extra / not necessary)
• 300ml thickened cream, plus extra whipped cream to serve
• Grated chocolate, to serve

Method

1. Place the chocolate in a heatproof bowl (not plastic) over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
2. Place eggs and sugar in a large bowl and beat for 5 to 10 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.
3. In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and grated chocolate to serve.

[Addabaj]

Creme Carame



INGREDIENTS

150g sugar
2 tablespoons water

Custard
½ vanilla bean (or use 2 drops vanilla essence)
375ml (1½ cups) milk
375ml (1½ cups) cups cream
150g castor sugar
6 eggs (55g each)




METHOD

Preheat the oven to 160 C.

Prepare the caramel:

bring sugar and water to the boil in a small saucepan and simmer until it turns a rich golden brown. Pay attention towards the end of the cooking as the caramel continues to cook even after it is removed from the heat. When the right colour is obtained, pour the caramel into the mould and swirl it around to coat the bottom and sides.

Meanwhile, place the vanilla bean or essence into the milk and cream and bring to the boil.
Whisk the eggs and sugar well in a bowl, then pour in the milk and cream, whisking as you pour.
Strain the mixture into the caramel-coated mould and place it in a bain-marie 1/3 filled with boiling water.
Place in the preheated oven and bake for about 1 hour until the custard is set and wobbles a bit when shaken.
Remove from the oven and allow to cool, then refrigerate until serving.
To serve, pass a thin-bladed knife around the side of the mould and invert over a large plate. Give the mould a shake to loosen the custard. Serve with some of the caramel syrup.

[Bristir Chhonde]

Tomar Vege Salada amar bhishon pochondo hoiche...kobe dicho khete...??

ami abar sweet love na...tobe spicy love...spicy kichu korona

[Nuha]

sono vaiyaaa...esob thik na bujhla
ojotha lov dekhachho
ekhon eta age bolo je ranna kore khaoyaba kobe recipe gulo ?
daro tumi BD te aso age...then tomar basay hamla dibo

[Sundori]

Yumm! Thanks addu bhaia Nije theke ekhon kichu banano try korbo