Hello everyone
I want you all to learn easy homemade cooking.
time is precious that's y I have propose easy recipes for your everyday timessss (^_^)

Homemade kaju(cashew nuts ) rolls by asheeah

Khaju rolls with dates

 

Ingredients

• 1 cup cashews
  
  3/4 cup sugar
  
  10 dates, finely chopped
  
  4 Tbsp almonds (soak in water for an hour and peel)
  
  3 Tbsp pistachios, finely chopped

Method

Wash cashew and soak in water for ten minutes.

Drain the water and make a fine paste (add little water if required to make the paste).

 In a pan add cashew paste and sugar. Mix well.

Now switch on the gas at low flame and keep stirring the paste, until it thickens and becomes non sticky.

It takes approximately 15 minutes to thicken.

Note : The cashew paste will become non sticky. To test, take a small quantity and spread on plate, when you try to roll, it should not stick on plate.

Now remove from pan and keep it aside until it cools down.

Now knead it for a minute till it becomes like a smooth dough.

Spread to half-inch thickness with the help of rolling-pin.

In another bowl add chopped dates, almond and pistachios. Mix well.

Put this mixture in the middle of the rolled cashew dough.

Now roll the dough gently. Cut into pieces. Ready to serve

 

Asheeah Teacakes

Cooking time

Prep: 50 mins Cook: 30 mins Plus overnight soaking and proving

Servings

Makes 6

Fruit buns flavoured with aromatic tea and orange to be served toasted with lashings of butter

Ingredients

• 200g mixed dried fruits, any larger pieces chopped (we used raisins, sultanas, dried cherries and apricots)
• zest ½ orange
• 200ml hot tea, made from 2 tea bags
• 250ml whole milk
• 75g butter, cubed, plus extra to serve
• 500g strong white bread flour, plus extra for dusting
• 1½ tsp mixed spice
• 50g caster sugar
• 7g sachet fast-action dried yeast
• 1 large egg, beaten
• apricot jam, to glaze

 

Method

1. Put the fruit and zest in a bowl and cover with the hot tea. Leave to steep overnight.
2. Heat the milk in a small pan until hot but not boiling. Remove from the heat and add the butter, swirling the pan to help the butter melt and cool the milk. Leave to cool to hand temperature. Tip the flour, mixed spice, sugar, yeast and ½ tsp salt into a large bowl. Pour in the warm milk mixture, the egg and 1 tbsp of the tea from the soaked fruit. Mix with a wooden spoon to combine, then tip onto your surface and knead for 5 mins until smooth and elastic, adding a little more flour if the mixture is too sticky. Place in a clean, oiled bowl and cover with cling film, then leave in a warm place to rise for 2 hrs until doubled in size.
3. Flour 2 large flat baking trays, knock all the air out of your dough and add the soaked fruit (drain the fruit first if you have any liquid left in the bowl). Knead the fruit into the dough until well distributed – you may need to add a little extra flour if the fruit makes the dough too sticky. Break into 6 pieces and shape into balls. Place on the floured baking trays, well spaced apart, and squash each down lightly with the palm of your hand. Cover loosely with oiled cling film, then leave to prove for 30 mins-1 hr, until doubled in size.

       4.  Heat oven to 200C/180C fan/gas 6. Uncover the teacakes and bake for 25 mins, swapping the         trays over halfway hrough cooking, until golden and hollow-sounding when tapped on the base. Brush each one with a little apricot jam and return to the oven for a further 1-2 mins. Leave to cool on a wire rack. Serve warm from the oven or split and toasted, topped with lashings of butter. Will keep in a tin for up to 4 days.

Apricots brioche by asheeah

• 375g strong white flour
• 50g caster sugar
• 7g sachet fast-action yeast
• 2 tsp salt
• 100ml milk
• 4 eggs
• 175g butter, softened
• 140g dried apricots, diced

Method

1. In a mixer or large bowl, mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough – 5 mins in the mixer or 8 mins by hand. Add the softened butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly oiled bowl and leave in the fridge overnight. Your dough will then be stiff and easy to shape.
2. Grease 2 x 500g bread tins, then divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls. Place the balls in a tin in sequences of 2 until the tin is full. It should take no more than 8 pieces to fill each tin. Leave the brioche for 3 hrs to prove until doubled in size.
3. Heat oven to 200C/fan 180C/gas 6. Brush with 1 beaten egg and bake for 20 mins until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.