Saturday, February 1, 2020

Homemade Breakfast Snack



     I AM STELLA FROM SRI LANKA            
                                
             Quick and easy breakfast recipe.Try this.
               

          
                                   
             


 
Ingredients

  • 150 grams all-purpose flour
  • ¼ teaspoon salt
  • 75 grams butter
  • chilled
  • ½ whole egg yolks
  • beaten *
  • 50 millilitres water
  • Cooled
  • 2 tablespoons olive oil
  • filling
  • 1 teaspoon garlic
  • chopped
  • 1 tablespoon red onion
  • chopped
  • 150 grams salmon
  • crumbled
  • 150 grams mashed potatoes
  • ½ teaspoon black pepper
  • ½ tablespoon salt
  • to taste
  • 11/2 whole eggs beaten
  • Directions

    1. This recipe will have enough dough and filling to make 2 breakfast snacks.
    2. Sift the flour. Place the flour and salt in a large bowl. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
    3. Next add approximately ½ of the egg yolk and the water. Mix well your hands. Try to work quickly.
    4. Wrap the dough in plastic wrap and chill for 10 -15 minutes.
    5. Now take the chilled dough and cut it in half. Roll each half out into a 12 inch square that is about ⅛ inch thick, using a rolling pin.
    6. Put a heart shaped greased mold (the mold should be 8 to 10 inches across) onto a 12-inch square pastry sheet. Before using the mold brush it with butter or coking spray. Break off pieces of dough and press them into the mold - make sure the dough goes up the sides as well. Then trim off the excess pastry that hangs over the side. Prick the base with a fork to prevent air bubbles. Repeat with the other half of the dough.
    7. a pan heat 1 tablespoon olive oil over medium high heat, add garlic and mix until slightly softened. Next add onion, salmon, and prepared (or leftover) mashed potatoes. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
    8. Place half of your prepared filling in each pastry ˜heart". Beat one egg until light and frothy and pour egg over the mixture. Brush the edges of the pastry with some of the remaining egg wash then place additional pastry over the top, covering half of the mixture (the top will be half open, half covered) and roll and press down to seal. (see picture) Brush the remaining egg on top of the pastry.
    9. Bake about 20 minutes or until the crust is golden brown.
    10. Serve and enjoy.
                     

Wednesday, January 1, 2020

Homemade Peanut Cupcakes Recipe

       I AM STELLA FROM SRI LANK                      
    
Cupcakes are also known as fairy cakes.They are delicious and easy to make. Try my recipe.







Directions

  1. Sift flour and baking powder three times into a small bowl. Set aside.
  2. In the bowl of your electric mixer, beat butter until soft and creamy, about 1–2 minutes. Gradually add sugar and beat until light and fluffy, about 3–5 minutes. Add eggs one at a time, beating well after each addition. Add vanilla and beat until combined.
  3. With mixer on low speed, add flour mixture in three parts, alternating with milk and beginning and ending with flour. Beat after each addition, until combined. Add chopped peanut and sprinkles. Mix well.
  4. Line cupcake tin or muffin tin with paper cups (recipe makes 18 cupcakes). Pour batter into cups. Fill about 2/3 full. Don’t overfill.
  5. Bake at 177ºC (350ºF) for about 20 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
  6. Serve and enjoy.

Sunday, December 1, 2019

Homemade Strawberry Jam Filled Buns

I AM STELLA FROM SRI LANKA .                                  
   

                    
   

                                                                                                           
     



Many people’s favourite jam is strawberry. These buns are perfectly delicious. They’re shaped like croissants.

           




Ingredients

  • 250 grams Bread Flour
  • 6 grams Sugar
  • 5 grams Yeast, Active Dry
  • ½ teaspoons Salt
  • 1 teaspoon Olive Oil
  • 130 milliliters Water
  • 2 drops Food Coloring, Red
  • 6 Tablespoons Strawberry Jam

Directions

  1. For the buns:
  2. Sift the flour. In a mixing bowl combine the flour, sugar, yeast and salt. Mix well about 1 minute. Pour in olive oil and water. Mix well. Now clean your dry working surface, place the dough on it and knead by hand about 10 minutes.
  3. Cover the dough and let rise in a warm place for about 30 minutes.
  4. Now, take 2 drops of red food color(use your fingers) and mix into the dough.
  5. Roll out dough to about 1/4 inch thick using a rolling pin. Cut into 6 triangles (3x 6 inch). Now place a tablespoon full of strawberry jam in the middle of each triangle and spread thinly . Now roll each triangle beginning with the wide side, then shape the rolls into crescents.
  6. Now put the buns on top of oiled parchment paper or baking paper. Place buns in a steamer and steam over a pan of boiling water for about 10 minutes. When the buns are cooked, remove from the steamer and place on a dish.
  7. Serve warm. Enjoy.

        

Homemade Heart Shaped Cookies Recipe

                               
I AM STELLA FROM SRI lANKA.               
I like to say that you can eat cookies any time of the day!! These are very easy to make.
       
                             
                             
             

   INGREDIENTS
  • ½ teaspoons Baking Powder
  • 150 grams Flour, All Purpose
  • 60 grams Butter
  • 40 grams Sugar
  • 1 whole Egg Beaten
  • 1 teaspoon Vanilla Essence
  • 2 tablespoonCandy Sprinkles
  • ¼ cups Sugar - For Syrup
  • ¼ cups Water-For Syrup

Directions

  1. Mix baking powder and flour, sift well.
  2. In a mixing bowl, cream the butter and sugar, beat well .
  3. Add 1/2 of the beaten egg and vanilla, beat well. Then, mix in the flour mixture. It will be stiff so you may want to stir with a wooden spoon.
  4. Cover the dough and refrigerate for one hour or until easy to handle.
  5. On a well-floured surface, roll out the dough to 1/8 inch thickness using a rolling pin.
  6. You need three different sized heart-shaped cookie cutters for this (one 2 inch, second 1 -1/2 inch, third 1 inch).
  7. Using the largest heart shaped cookie cutter, cut 15 cookies. Next using the second heart shaped cookie cutter, cut 15 more cookies. After that, take the second batch of smaller sized cookies and cut a heart shape out of the middle of the cookie using the third cutter. Now separate the middle, smallest size heart.
  8. Next brush the medium sized cookie with some of the remaining beaten egg, then place that over the top of the large cookie. If you want to make cookie, you can insert the point of a bamboo skewer into the point of the big heart cookie. (skewers should soak in water for at least five minutes beforehand, otherwise they will burn).
  9. Place cookies on a greased baking sheet. Bake 8 minutes until light golden. Let cool.
  10. For the syrup, add sugar and water into a heavy-bottomed pan and bring to boil over low heat to 105C degrees. Use a thermometer. Once the sugar is dissolved and it is a bit thickened and reaches the right temperature, remove from heat.
  11. Next brush sugar syrup in the middle of the heart-shaped cutout in the center of the cookies. Sprinkle candy sprinkles on top of the sugar syrup, in the middle of the cutout.  Done this in the photo above. Serve and Enjoy.
                  
                              



Tuesday, October 1, 2019

Homemade Buttecream Cupcake Recipe

 I AM STELLA FROM SRI LANKA .           
                   
                    Try my delicious and easy cupcake recipe.                        

                                     
                        

                          
                          

                                      

        
Ingredients
  • FOR THE CUPCAKES:
  • 3-⅝ ounces, weight Cake Flour, Sifted
  • 1 teaspoon Baking Powder
  • 1-⅞ ounces, weight Butter
  • 4 whole Eggs, Separated
  • 5-⅓ ounces, weight Sugar
  • 1 teaspoon Vanilla
  • _____
  • FOR THE BUTTERCREAM:
  • 4-½ ounces, weight Butter
  • ½ pounds, ⅞ ounces, weight Icing Sugar
  • 1 Tablespoon Milk
  • 1 teaspoon Vanilla
  • 1 drop Food Coloring Pink

Directions


  1. Sift the flour and baking powder three times. Set aside.
  2. Melt the butter in a small pan over low heat. Once it’s melted remove from heat and let cool.
  3. Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar to the whites, little by little and continue beating until sugar dissolves.
  4. Next add the egg yolks to the egg white mixture and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
  5. After that take a 12-count cupcake pan or 12 square molds (which I used – rough size should be 2 1/2 x 2 inch) and then line with oiled or baking sprayed parchment paper. Place molds on a baking tray. Pour batter into boxes (or your cupcake pan). Fill to about 2/3 full. Don’t over fill.
  6. Bake at 180C degrees for about 20 minutes. Cupcakes are ready when the top springs back when you touch it with your finger.
  7. Remove the cupcakes from the oven and let cool .
  8. Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. ASD vanilla and food coloring. Mix well.
  9. Next take a cupcake. Make a hole in the top of the cake. I used a sharp pastry tip to make a hole top of each cup cake. Put the buttercream in a pastry bag with a piping tip and pipe the buttercream into the holes in each cupcake.
  10. Serve and enjoy.

Friday, September 1, 2017

Homemade Sponge Cake






I AM STELLA FROM SRILANKA 


Sponge Cake is easy and fun to make.This cake is one of my favorite types of cakes. Try this recipe.

                                  



                                                      
  • 200 grams Cake Flour, Sifted
  • 2 teaspoons Baking Powder
  • 100 grams Butter
  • 8 whole Eggs (separated)
  • 300 grams Sugar
  • 2 teaspoons Vanilla

Preparation Instructions

Sift the flour and baking powder three times.
Melt the butter in a small pan over low heat. Let cool.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
Next add the egg yolks and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Pour the sponge cake batter into an 11-inch round pan that has been greased with butter and floured.
Preheat oven to 180 C degrees and bake the cake for 30 minutes.
The cake is ready when you can lightly press on it with your finger and it bounces back. (and also when a toothpick inserted in the center of the cake comes out clean.)
Remove the cake from the oven and let cool.
Serve and enjoy.

Saturday, July 1, 2017

Homemade Steamed Sponge Cake



  I AM STELLA FROM SRI LANKA  
           
 This recipe is very simple to make. I am sure that most people  will like this.











  • ½ pounds, 2-⅝ ounces, weight Rice Flour
  • 3-⅝ ounces, weight Sugar
  • 1 teaspoon Baking Soda
  • 4 whole Eggs
  • 11 tablespoons, 2-½ teaspoons, ⅛ pinches Coconut Pani Or Treacle
  • ¼ teaspoons Cinnamon Powder
  • 3 tablespoons, 1 teaspoon, 2-⅓ pinches Water

Directions

  1. Sift the flour. In a mixing bowl combine sifted flour, sugar, and baking soda.
  2. In a separate bowl beat the eggs until foamy. Next slowly add egg mixture to the flour mixture. Mix well.
  3. Now add coconut treacle (treacle is a coconut liquid, it’s brown in color and similar to molasses), cinnamon and water. Whisk until the batter is smooth. Cover the batter and allow to rest 30 minutes.
  4. Next pour the batter into a 6 inch round pan lined with oil or parchment paper. Now place the cake into a steamer. Close the lid and steam the cake for 40 minutes (high heat). During this period, do not open the lid. After 40 minutes test cake by inserting a toothpick. It is done if the toothpick comes out clean and dry.
  5. When cake is cooked, remove from pan and place in dish.
  6. Serve hot or cool.
  7. Enjoy.   

Tuesday, November 1, 2016

Homemade Apple Custard Tart


I AM STELLA FROM SRI LANKA
                                     
               Simple to make. Delicious. Try it.            
                                       

                                                                  

  • FOR THE BASE:
  • 125 grams Plain Biscuit
  • 75 grams Sugar
  • 70 grams Butter, Melted
  • FOR THE FILLING:
  • 2 whole Red And Green Apples
  • ½ cups Sugar
  • ½ cups Water
  • 250 grams Custard Cream
  • ½ cups Peanuts Toasted And Finely Chopped, For Garnish
      
  1. Preparation
  2. Blend biscuits, sugar and melted butter in a food processor until you have fine crumbs. Place mixture in a 6-inch springform tin and press firmly into bottom and sides of tin. Refrigerate for about 45 minutes.
  3. Peel, core and thinly slice the apple. Place in a bowl and set aside.
  4. Add sugar and water into a heavy-bottomed pan and heat over low heat to 105ºC (220ºF). Use a candy thermometer. The sugar should dissolve and the mixture should thicken to syrup consistency. Add sugar syrup mixture to the apple slices and carefully fold to mix well, making sure apple slices are completely coated.
  5. Take the cooled base from the refrigerator and carefully pour the custard cream onto the base. Arrange sliced apples on top of the cream. Sprinkle lightly with the toasted peanuts.

Thursday, September 1, 2016

Homemade Patterned Swiss Roll




I AM STELLA  FROM  SRI LANKA
             
                    Very delicious and soft and easy to make. Try this recipe.                                                   
                                                           
                                                           
                                                            
                                                             
                              






  • FOR THE CAKE:
  • ¼ teaspoons Baking Powder
  • 100 grams Cake Flour
  • 3 whole Egg
  • 100 grams Sugar
  • ¼ teaspoons Vanilla
  • 1 Tablespoon Cocoa Powder
  • FOR THE FILLING:
  • 100 grams Butter
  • 200 grams Icing Sugar
  • 2 Tablespoons Milk
  • ¼ teaspoons Vanilla


  • Directions

    1. Mix baking powder and flour, sift well. Preheat oven to 200ºC (390ºF). Lightly butter a 12×8 inch Swiss roll tray and line with oiled or sprayed parchment paper.
    2. Beat eggs and sugar on high speed for about 7–10 minutes. The batter should leave a ribbon-like texture when lifted up. Add flour mixture and vanilla. Mix well with a rubber spatula.
    3. Reserve 3 tablespoonfuls of the mixture and place in separate bowl. Add cocoa powder and mix well.
    4. Now place the printed pattern on a tray. Place parchment over it. Put mixture in piping bags. Pipe following the design on the pattern under the parchment.
    5. Bake for 2 minutes. Remove from oven and pour batter over the pattern. Spread batter evenly with a scraper. Clean the edges to get a cleaner roll. Bake about 15 minutes or until golden brown and cake has begun to shrink from the edges of the tray.
    6. Remove from oven. Lay an oiled piece of parchment (14×14 inch) on top of a lightly damp tea towel. Carefully place Swiss roll upside down onto the paper. Remove the paper that was in the pan (the paper that is now on top of the Swiss roll).
    7. Roll up the Swiss roll inside of the towel or oiled paper. Start from longer side. Leave the rolled cake to cool.
    8. For the filling:
    9. Using an electric mixer, beat butter in a bowl until pale. Gradually add icing sugar and milk, beating constantly until combined. Add vanilla and mix well.
    10. Open the Swiss roll, using the oiled paper to unroll it. Then remove the paper and spread filling thinly. Roll the Swiss roll up again, this time without the paper. Roll it up tightly! Trim both ends to get a smooth and presentable Swiss roll.
    11. Place Swiss roll in the refrigerator for at least 3 hours. Slice and serve. Enjoy

    Wednesday, June 1, 2016

    Homemade Oatmeal Muffins


    I AM STELLA FROM SRI LANKA.

       Oatmeal muffins are very healthy and easy to make. Try this recipe.
                                                           
                         
                                                                     
                                                                                 
                                                                                       
                                                                             
                                       






  • 1 whole Egg
  • 2 Tablespoons Melted Butter
  • ⅛ cups Coconut Oil
  • ½ cups Sugar
  • ¼ cups Golden Syrup
  • ¾ cups Milk
  • 1 teaspoon Vanilla
  • ¼ teaspoons Salt
  • ½ Tablespoons Ground Cinnamon
  • 1-¾ cup Oats
  • 1 teaspoon Baking Powder
  • 1 Tablespoon Chocolate Sprinkles


  • Directions

    1. Preheat oven to 350ºF. Line a muffin tin with muffin liners.
    2. In a large bowl, whisk egg, melted butter, oil, and sugar until sugar is dissolved. Add golden syrup, milk, vanilla, salt, and cinnamon. Whisk until well-combined. Stir in oats and baking powder.
    3. Fill muffin liners halfway full. Sprinkle chocolate sprinkles on top.
    4. Bake for 25 minutes. Let cool for 5 minutes before eating. Enjoy.

    Homemade Birthday Cake



    I AM STELLA FROM SRI LANKA.                     
                   Homemade birthday cake better than any store- cake.                                               
                   








    • 150 grams Cake Flour, Sifted
    • 1-½ teaspoon Baking Powder
    • 75 grams Butter
    • 6 whole Eggs (separated)
    • 200 grams Sugar
    • 1 teaspoon Vanilla

    Preparation Instructions

    Sift the flour and baking powder three times.
    Melt the butter in a small pan. Let cool.
    Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
    Next add the egg yolks and beat about 5 minutes. After that, combine dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
    Pour the sponge cake batter in a 9×9-inch baking pan that has been greased with butter and floured.
    Preheat oven to 180 C degrees and bake the cake for 25 minutes.
    The cake is ready when you can lightly press on it with your finger and it bounces back.
    Remove the cake from the oven and let cool before decorating it. When the cake is cool, spread butter icing on the top of the cake.
    Decorate with flowers. I made them using gum paste.
    This is the cake I made for my daughter’s 26th birthday.
                                                            

                   

      
         


                                        
                                   
                
       
     

    Sunday, May 1, 2016

    Homemade Checkerboard Cookies

    I AM STELLA FROM SRI LANKA
    Checkerboard cookies are not difficult to make—they’re actually pretty and easy. Try this recipe.  
                                                                                      
                                                                                
                                                                             
                                                               
                                                                                        
                                                                   

        

    Ingredients

    • FOR THE VANILLA DOUGH:
    • 75 grams Sugar
    • 100 grams Butter
    • ½ whole Egg Yolk
    • ½ drops Vanilla
    • 150 grams All-purpose Flour
    • FOR THE CHOCOLATE DOUGH:

    • 75 grams Sugar
    • 100 grams Butter
    • ½ whole Egg Yolk
    • ½ drops Vaniila
    • 150 grams All-purpose Flour
    • 15 grams Cocoa Powder
    • Egg White, Beaten, For Sealing
             
             

    Directions

    1. For the vanilla dough:
    2. Combine sugar and butter in a bowl. Using electric beaters or a stand mixer, beat until smooth and fluffy. Add the half egg yolk and vanilla and beat in well. Add flour and mix well.
    3. Turn dough on to a clean working surface and shape in to a rectangle. Now wrap dough in plastic wrap and chill in the fridge for 30 minutes to 1 hour.
    4. For the chocolate dough:
    5. Combine sugar and butter in a bowl. Using electric beaters or a stand mixer, beat until smooth and fluffy. Add the half egg yolk and vanilla and beat in well. Combine cocoa powder and flour. Add flour mixture and mix well.
    6. Turn dough on to a clean working surface and shape in to a rectangle. Now wrap dough in plastic wrap and chill in the fridge for 30 minutes to 1 hour.
    7. Take the dough out of the fridge. Cut each dough into 9 equal strips. Assemble strips like a checkerboard, starting with a vanilla strip in the middle, adding chocolate strips on each side. Use egg white to seal together and alternate the strips with chocolate and vanilla until you have checkerboard look.
    8. Cover each slab with plastic wrap and chill another 30 minutes before slicing them. Preheat oven to 180ºC (355ºF). Now take the checkerboard cookie log out of the fridge and cut into slices.
    9. Bake for 10–12 minutes or until cookies are lightly browned. Cool on a wire rack and store in an airtight container. Enjoy.