FRUIT MINCE PIE | CHRISTMAS RECIPE

Fruit mince pie


Short crust pastry filled with rich,sticky and spiced fruit filling,usually served during christmas season.
Prep Time:15 minutes
Cook time: 40 minutes
Makes:25 to 30 mini pies
Ingredients:

For the dough

1. All purpose flour- 2 cups
2. Salt- 1/4 tsp
3. Icing sugar-2 tbsp
4. Unsalted butter,cut into cubes-2/3 cup
5. Egg yolk- 1 large
6. Cold water- 2 to 3 tbsp

For the fruit filling

1. Mixed dry fruits- 1.5 cup( use sultanas,raisins,currants,cranberries etc)
2. Almonds,chopped-1/8 cup
3. Apple,peeled and grated-1 large
4. Apple juice-1/4 cup
5. Brown sugar- 1/2 cup
6. Butter- 2 tbsp
7. Lemon and orange rind- 2 tsp
8. Lemon juice-2 tsp
9. Cinnamon powder- 1/4 to 1/2 tsp
10. Mixed spice powder-1/4 tsp
11. Nutmeg powder-1 pinch

Instructions:

Combine together all the ingredients for the filling in a saucepan and bring it to a boil.Reduce the flame to medium and allow to simmer until the dry fruits turns soft and water content is almost completely absorbed.Allow this to cool completely.

In a large mixing bowl,combine together,all purpose flour, salt and icing sugar.Add butter and mix gently using your finger tips until it resembles fine breadcrumbs.Add egg yolk and sufficient quantity of water,mix gently until the dough just comes together.Transfer the dough onto a lightly floured surface and gently knead until  smooth.

Preheat oven to 180 Deg C.Lightly grease the muffin tin with butter.Keep aside.

Roll the dough on a lightly floured surface until 3 mm thick and cut out rounds using a  cookie cutter.Gently press this into the muffin tin.

Fill the pastry shells with 1 to 2 tsp of the fruit filling.

Cut out small star shapes from the rolled out dough and place it over the fruit filling.Press the edges to seal.Transfer to the baking tray and bake for about 20 to 25 minutes or until it turns slightly golden on the edges.

Allow it to cool completely.Dust with powdered sugar and serve.

Transfer it to a bowl ,serve warm or chilled.

NOTES

• Leftover fruit filling can be refrigerated for more than a week.

PERSIAN RICE FLOUR COOKIES | NAN BERENJI

Persian Rice Flour Cookies

Light and fragrant (gluten free) Persian cookies made using rice flour.
Recipe adapted from :Food.com,you can find the original recipe here
Prep Time: 30 minutes
Cook time: 22 minutes
Yields: 20 to 24 cookies
Ingredients:

1. Canola oil or melted ghee- 1/3 cup( see notes)
2. Sugar-2/3 cup
3. Eggs- 2 small
4. Rose water- 2 tbsp
5. Rice flour- 2 and 1/4 cup
6. Baking powder-1/4 tsp
7. Cardamom powder-3/4 tsp
8. Pistachios,finely chopped or poppy seeds-to garnish( i used almonds)

Instructions:

In a mixing bowl combine together oil/melted ghee and sugar.

Add the eggs and mix well using a spatula.Add rose water and mix well.

Now add rice flour,baking powder and cardamom powder ,blend to for a thick dough.

Refrigerate the dough for at least 20 minutes.

Preheat oven to 180 Deg C.Line a baking tray with parchment paper.

Roll the dough into 1.5" balls and flatten slightly.Place this on the prepared baking tray,leaving about an inch between each cookies.

Sprinkle the ground pistachios /poppy seeds on top.

Bake for about 20 to 22 minutes or until firm and cracked on top.It should have a slight golden bottom.

Allow it to cool before removing it from the tray,as these cookies crumble easily while warm.

Notes:

• For best results use freshly ground cardamom powder. Also, adding ghee instead of oil will give a better flavor.

BADAM MILK RECIPE

Almond Milk Recipe


Saffron and cardamom flavored almond milk.
Prep Time: 30 minutes
Cook time: 5 minutes
Yield: 2 people

Ingredients:

1. Almonds- 1/2 cup(soaked in warm water for 20 min and peeled)
2. Milk-2.5 cups
3. Saffron-1 pinch
4. Cardamom powder-1/8 tsp
5. Sugar-1/4 cup( or to taste)

For almond powder mix

1. Almonds- 15 nos
2. Cashew nuts-10 nos
3. Pistachios-10 nos
4. Saffron-few strands
5. Cardamom powder-1/2 tsp
6. Turmeric powder-1 pinch(optional)

Instructions:

In a blender add soaked and peeled almonds and just enough water.Blend to form a smooth paste.Keep aside.

To prepare 'almond powder mix' ,combine all the ingredients listed under 'For almond powder mix' in a blender ,pulse to form a fine powder.Keep aside.

In a saucepan add milk and bring it to a boil.Cook for few more minutes or until it turns slightly thick,stirring well in between.Add the almond paste ,saffron,cardamom and sugar.Cook for 2 to 3 minutes,stirring continuously.

Add the almond mix powder according to your taste and mix well.I used about 1.5 tbsp.(remaining powder can be stored in an airtight container for later use)

This can be served hot or cold.

Notes:

• The leftover almond powder mix can be used to make a quick and  delicious drink,all you have to do is,just add 1 tbsp of it to a cup of cold/hot milk and add sugar to taste,mix well and serve immediately.
• For best results use freshly ground cardamom powder.

Nankatai

Ingredients

1. All purpose flour-1/2 cup
2. Whole wheat flour- 1/2 cup
3. Chickpea flour/besan-1 tbsp
4. Semolina-1 tbsp
5. Baking Powder-1/4 tsp
6. Salt-1 pinch
7. Granulated sugar- 1/2 cups
8. cardamom-3 nos
9. Nutmeg powder-1/4 tsp
10. Butter-1/2 cup
11. Almonds -as required

Method

• Preheat oven to 150 deg C.
• In a large mixing bowl combine together,all purpose flour,whole wheat flour,chickpea flour ,semolina baking powder and salt.
• In a blender,add sugar,cardamom and nutmeg powder and grind to form a fine powder.Add this to the flour mixture.
• Add butter and mix well until everything comes together.Knead this well to form a soft dough.
• Cover and keep aside for about 20 minutes.
• Divide the dough into equal sized balls of about 2 inch dia.(Make sure the balls are smooth with no cracks.)
• Place these balls on to a baking tray lined with parchment paper,leaving 2" in between each one.Gently press halved almonds on top of each ball.
• Bake at 150 deg C for about 20 to 22 minutes or until the bottom of the cookies turn golden brown.
• Allow it to to cool for at least 10 minutes before removing.