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Zara Khan
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Flourless Chocolate Cake
Ingredients

12  ounces bittersweet chocolate, coarsely chopped (2 1/4 cups)
6  ounces(3/4 cup) unsalted butter, cut into six pieces; more for the pan
5  large eggs
1  cup granulated sugar
1 1/2  teaspoons pure vanilla extract
1/4  teaspoon table salt
3/4  ounce(1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan

For the glaze:
4  ounces bittersweet chocolate, coarsely chopped (3/4 cup)
1 1/2  ounces(3 tablespoons) unsalted butter

Instructions:

make the cake:

Position a rack in the middle of the oven and heat the oven to 300 degrees F. Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.
Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.

click here for complete recipe
http://urducookingrecipes.blogspot.com/2013/05/flourless-chocolate-cake.html
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Chocolate Layer Cake

Ingredients:

FOR THE CAKE:

1 cup milk
4 oz. unsweetened chocolate, finely chopped
2 cups flour
½ tsp. kosher salt
1 tsp. baking soda
1 cup dark brown sugar
1 cup sugar
1 cup vegetable shortening
3 large eggs
1 tsp. vanilla extract

FOR THE ICING:
2 oz. unsweetened chocolate, finely chopped
2 cups sugar
½ cup milk
¼ cup light corn syrup
8 tbsp. unsalted butter
¼ tsp. kosher salt
1 tsp. vanilla extract

INSTRUCTIONS:

1. For the cake: Bring milk to a boil in a 1-qt. saucepan. Remove from heat, add chocolate, and cover; set aside for 5 minutes. Stir until smooth. Heat oven to 350°. Grease and flour three 9" cake pans; set aside. Whisk together flour and salt in large bowl; set aside. Dissolve baking soda in ⅓ cup hot water; set aside.

2. In the bowl of a stand mixer fitted with a paddle, beat both sugars and shortening until fluffy, about 3 minutes. Add eggs one at a time, beating well after each, until smooth. Add flour and chocolate mixtures alternately, beginning and ending with flour mixture, and beat until smooth. Beat in soda water and vanilla. Divide batter evenly among pans, and smooth tops. Bake until a toothpick inserted in the middle of the cakes comes out clean, about 30 minutes. Let cool for 10 minutes, then invert cakes onto a wire rack to cool completely.

check link for complete recipe
http://urducookingrecipes.blogspot.com/2013/05/very-moist-chocolate-layer-cake.html
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Mini Chewy Anzac biscuits

Ingredients
1/2 cup quick oats
1/2 cup desiccated coconut
1/2 cup plain flour
1/3 cup brown sugar
60g butter
1 tablespoon golden syrup
1/2 teaspoon bicarbonate of soda

Method

Step 1
Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.

Step 2
Combine oats, coconut, flour and sugar in a large bowl. Make a well in the centre. Place butter, syrup and 1 tablespoon cold water in a saucepan over medium heat. Stir for 2 to 3 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.

Step 3
Roll 2 level teaspoons of mixture into balls. Place on prepared trays, 4cm apart. Using a fork, flatten slightly. Bake for 10 to 12 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

http://urducookingrecipes.blogspot.com/2013/05/mini-chewy-anzac-biscuits.html
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Mini Chewy Anzac biscuits

Ingredients
1/2 cup quick oats
1/2 cup desiccated coconut
1/2 cup plain flour
1/3 cup brown sugar
60g butter
1 tablespoon golden syrup
1/2 teaspoon bicarbonate of soda

Method

Step 1
Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper.

Step 2
Combine oats, coconut, flour and sugar in a large bowl. Make a well in the centre. Place butter, syrup and 1 tablespoon cold water in a saucepan over medium heat. Stir for 2 to 3 minutes or until butter has melted. Remove from heat. Stir in bicarbonate of soda. Stir butter mixture into oat mixture.

Step 3
Roll 2 level teaspoons of mixture into balls. Place on prepared trays, 4cm apart. Using a fork, flatten slightly. Bake for 10 to 12 minutes or until golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.

http://urducookingrecipes.blogspot.com/2013/05/mini-chewy-anzac-biscuits.html
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Chocolate Caramel Cups

Ingredients

60g butter, softened
2 tbs caster sugar
1/2 cup (75g) plain flour
2 tbs desiccated coconut
100g good-quality dark chocolate
Caramel filling
395g can sweetened condensed milk
2 tbs golden syrup
40g butter

Method
Step 1
Preheat oven to 180°C. Grease twenty 1 1/2 tbs (30ml) capacity mini-muffin pans.
Step 2
Combine butter and sugar in a bowl, stirring with a wooden spoon, until pale and creamy. Add flour and coconut and stir until well combined. Spoon 1 1/2 teaspoonfuls of mixture into the base of each pan, pressing down evenly with your fingers. Bake in preheated oven for 8-10 minutes or until lightly golden. Remove from oven and reduce oven temperature to 160°C.
Step 3
To make the caramel filling, combine the condensed milk, golden syrup and butter in a small saucepan over medium-low heat and cook, stirring, for 1-2 minutes or until mixture is smooth. Pour evenly among the muffin pans. Bake for 5-7 minutes or until golden brown and filling sets. Remove from oven and set aside to cool. Use a small, sharp knife to carefully run around the edge of each pan to remove caramel cups. Transfer to a wire rack.
Step 4
Place chocolate in a heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir until chocolate melts. Remove from heat. Pour into a plastic bag and cut off a corner. Pipe melted chocolate over each caramel cup. Allow 30 minutes to set. Store in an airtight container for up to 3 day

http://urducookingrecipes.blogspot.com/2013/05/chocolate-caramel-cups.html
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Greek Salad Sandwich

Ingredients

1 (450g) loaf Turkish bread
1 medium yellow capsicum, thinly sliced
2 small tomatoes, thinly sliced
1 Lebanese cucumber, thinly sliced
1/4 cup sliced black olives, drained
100g feta cheese, crumbled
1/4 cup fresh mint leaves, torn

Method
Cut bread into 4 pieces. Halve each piece crossways. Top bases with capsicum, tomato, cucumber, olives, feta and mint. Sandwich with bread tops. Serve.
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