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.

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

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.
                                                        

               

  
     


                                    
                               
            
   
 

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.

                                                                     

    

                      

Homemade Kid Friendly Appetizer

 I am Stella from Sri lanka
       
                   When you are planning your next birthday party do not forget to make this recipe

                                                                             
                                                                          

                                                                            

                                                                    

  

FOR THE BASKET:

                                                               

3-⅝ ounces, weight Plain Flour

¼ teaspoons Salt

1-⅞ ounces, weight Butter, Chilled

½ whole Egg Yolk, Beaten

2 tablespoons, 1-½ pinches Water Cooled

_____

FOR THE FILLING:

½ Tablespoons Tablespoons Olive Oil

½ teaspoons Garlic, Chopped

1 Tablespoon Red Onion, Chopped

5-⅓ ounces, weight Smoked Or Pre-cooked Salmon, Crumbled

¼ teaspoons Pepper

½ teaspoons Salt To Taste

1 whole Egg

_____

FOR THE GARNISH:

2-⅔ ounces, weight Potato, Peel And Boil

1 ounces, weight Butter

½ teaspoons Salt

⅛ teaspoons White Pepper

1 drop Food Colouring

1-⅞ ounces, weight Carrot, Peeled And Cut Into Rounds (for The Sails-for Decorating)

Directions

1. First, make the dough for the basket: 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.
2. Next add approximately 1/2 of the egg yolk and the water. Mix well your hands. Try to work quickly.
3. Wrap the dough and chill for 10 -15 minutes.
4. Now take the dough and roll out into a large square that is about 1/8 inch thick, using a rolling pin. . Cut it into 5×3 inch rectangles (you should get about 15) using a pastry cutter or sharp knife.
5. I made some little boat or leaf shaped moulds out of cardboard, covered with aluminum foil. Or you can use similar store bought molds (need to be a bit smaller than 5×3 inch size, to fit your dough rectangles). Grease moulds.
6. Put the pastry rectangles into the greased moulds (use butter or coking spray) and make sure the dough goes up the sides as well.Then trim off the excess pastry. Prick the base with a fork to prevent air bubbles.
7. Make the filling: In a pan heat 1/2 table spoon olive oil over medium high heat, add garlic and mix until slightly softened. Next add onion and salmon. Mix until onion is softened and everything is heated through. Add pepper and salt. Mix well.
8. Place your prepared filling in the pastry boats and beat the egg. Brush the egg over the top of the filling.
9. Bake about 20 minutes at 200C degrees or until the crust is golden brown.
10. Remove from oven and let cool.
11. After that decorate with colored mashed potatoes.
12. Take a potato. Peel and boil it, covered with water, until potatoes are fork tender. Drain the water. Squash the potato with a potato masher or mixer. Add butter salt, white pepper and food coloring. Mix well. Put mashed potato mixture into a piping bag and pipe it on top of the filling, as I’ve done in the photo above.
13. The sails were made out of carrot (cut into rounds and stood up on top of the potato filling). See picture.
14. Serve and enjoy.

Homemade Rose Rolls

I am Stella from Srilanka

            This is a great recipe for your next party.They look so pretty it’s almost a shame to eat them!

                                 

                                                               
                                                          
                                                                      

FOR THE DOUGH:

100 grams All-purpose Flour

½ teaspoons Salt To Taste

25 grams Butter, Chilled

½ whole Egg Yolk, Beaten

50 milliliters Cold Water

½ Beaten Egg (for Egg Wash)

FOR THE FILLING:

½ Tablespoons Olive Oil

1 Tablespoon Plus 1/2 Teaspoon Chopped Garlic

1 Tablespoon Red Onion, Chopped

150 grams Weight Smoked Or Pre-cooked Salmon, Crumbled

¼ teaspoons Pepper

¼ teaspoons Salt, Or To Taste

Directions

1. For the dough:
2. Sift flour into a large bowl. Add salt. Mix. Rub butter into flour with your fingertips until mixture resembles breadcrumbs.
3. Add approximately 1/2 of an egg yolk and the water. Mix well using your hands. Try to work quickly. Wrap the dough in plastic wrap and chill for 10–15 minutes.
4. For the filling:
5. In a pan, heat olive oil over medium high heat. Add garlic and mix until slightly softened. Add onion and salmon. Mix and saute until onion is softened and everything is heated through. Add pepper and salt. Mix well.
6. Take the dough and roll out into a large square about 1/8 inch thick. Using a 3-inch diameter round cookie cutter, cut 10 dough rounds. Make 4 diagonal slits, leaving the center intact. Place 1 tablespoon filling mixture in the middle of each disk, then brush the edges of the pastry round with some egg wash.
7. Take one of the sections and cover the side of the filling with it. Take the opposite side’s section and cover the other side of the filling with it. Repeat with the two last sections. Pinch the dough on the side to seal it. Place on greased baking tray, and take the remaining egg wash and brush over rolls.
8. Bake at 200ºC (390ºF) for 20 minutes or until golden brown. Enjoy.

Homemade Party Snack Recipe

I am Stella from Sri Lanka
This is a great recipe for your next party. They’re shaped like a nurse’s cap! Try this recipe.

                                                                                    

                                                         

                                               
                                                     

                             
 FOR THE DOUGH:
100 grams Flour, All Purpose
1.2 milliliters Salt To Taste
25 grams Butter, Chilled
½ whole Egg Yolk, Beaten
50 milliliters Water Cooled
_____
FOR THE FILLING:
7.4 milliliters Olive Oil
2.5 milliliters Garlic, Chopped
14.8 milliliters Red Onion, Chopped
150 grams Smoked Or Pre-cooked Salmon, Crumbled
1.2 milliliters Pepper
1.2 milliliters Salt To Taste
½ whole Egg, Beaten (for Egg Wash)
Directions
First, make the dough: Sift the flour into a large bowl. Add salt. Mix. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Next add approximately 1/2 of an egg yolk and the water. Mix well using your hands. Try to work quickly.
Wrap the dough in plastic wrap and chill for 10 -15 minutes
Make the filling: In a pan heat 1/2 table spoon olive oil over medium high heat, add garlic and mix until slightly softened. Next add onion and salmon. Mix and saute until onion is softened and everything is heated through. Add pepper and salt. Mix well.
Now take the dough and roll out into a large square that is about 1/8 inch thick, using a rolling pin. Cut it into 6 rectangles ( 4 x 3 1/2 inch) using a pastry cutter.
Now place one teaspoon of filling mixture in the center of each rectangle. Now fold the rectangle in half lengthwise. Don’t press down corners yet. Next, hold the rectangle lengthwise and bring the upper left and lower left corners together so that you’ve got a curved shape – kind of like a nurse’s cap (see photo).
After that place snacks on greased baking tray, press down all of the dough edges and take the remaining 1/2 beaten egg and brush over snack.
Bake at 200 C for 20 minutes or until golden brown.
Enjoy.