KAHWA RECIPE

Ingredients:

• 4 Cups water
• A pinch of Cinnamon (dalchini)
• 1/2 tsp Fresh kashmiri green tea, crushed
• 2 Green cardamoms, crushed
• 3-4 Almonds, shredded
• 4 strands Saffron, crushed
• Sugar to taste

How to make Kahwa:

• Pour water in a vessel.
• Add crushed green tea leaves and cinnamon.
• Bring to boil.
• As soon as it boils, add saffron & sugar to taste.
• Add cardamoms and shredded almonds.
• Cover and boil for a few minutes.
• Remove from the flame.
• Kehwa is ready to drink.

LEMON TEA RECIPE

Ingredients:

• 2 Cups water
• 1 tsp Tea powder
• 1/2 Cup lemon juice
• Sugar to taste

How to make Lemon Tea:

• Put water on heat
• Add tea powder and lemon juice.
• Boil it.
• Add sugar to taste.
• Lemon tea is ready.

BLUEBERRY TEA RECIPE

Ingredients:

• 1 oz Amaretto Di Saronno
• 1 oz Grand Marnier
• Tea

How to make Blueberry Tea:

• Blend all the ingredients until smooth.
• Pour it into two separate glasses.
• Add hot tea to taste better.
• Allow it to chill for sometime time.
• Enjoy it chilled.

Turkish Coffee

Ingredients:

1 cup water
1 tablespoon of extra finely ground coffee (powder consistency)
1/8 teaspoon ground cardamom, or 1 cardamom pod
sugar (optional)

Preparation:

Bring water and sugar to a boil in ibrik. If you do not have an ibrik, a small saucepan will work.

Remove from heat and add coffee and cardamom.

Return saucepan to heat and allow to come to a boil. Remove from heat when coffee foams.

Again, return to heat, allowing to foam and remove from heat.

Pour into cup, and allow to sit for a few minutes for the grounds to settle to the bottom of the cup.[nt][nt]Cardamom pod may be served in cup for added flavor.

Kashmiri Chai Tea

.Ingredients:

1 tsp loose tea
4 cardamom pods, bruised
1 small cinnamon stick, broken up
Saffron threads, a pinch
4 cups water
2 tbs finely powdered almonds
Honey, to taste

Preparation:

Mix everything except honey and almonds in a saucepan and bring to a boil. Reduce heat to a simmer and let tea steep for 5 minutes. Put a teaspoon of almonds in the bottom of each cup, and pour hot tea over. Sweeten with honey to taste.

Sugar Cakes

 

  Ingredients

• 1 cup butter flavored shortening
• 2 cups white sugar
• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 pinch salt
• 1 cup buttermilk
• 1/4 cup white sugar

• Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening and 2 cups sugar until smooth. Stir in the eggs, one at a time, then the vanilla. Combine the flour, baking powder, baking soda, cream of tartar and salt; stir into the creamed mixture alternately with the buttermilk until well blended. Place big heaping tablespoonfuls onto prepared cookie sheets about 3 inches apart. Sprinkle each cookie with some of the remaining sugar.
  3. Bake for 10 to 12 minutes in the preheated oven, until edges begin to turn golden. Remove from baking sheets to cool on wire racks. When cool, store in an airtight container.
   

Bakewell tart

 

 INGREDIENTS

PASTRY

    * 125g plain flour
    * 75g unsalted butter , cold and diced
    * 25g caster sugar
    * 1 egg yolk
    * 1 egg white

FILLING

    * 2 heaped tbsp raspberry jam
    * 150g unsalted butter , at room temperature
    * 150g caster sugar
    * 3 eggs , beaten
    * egg yolk
    * 150g ground almonds
    * lemon , zested
    * 1 tbsp flaked almonds

Method

1. To make the pastry, tip the flour, butter and sugar into a food processor with a pinch of salt. Whizz until the mixture resembles breadcrumbs. Add the egg yolk and 1 tsp of cold water and pulse until the dough comes together. Flatten into a disc, cover with clingfilm and chill for no more than 1 hour. n Roll out the pastry on a lightly floured surface to about 3mm thickness. Line a 20cm fluted tart tin with a depth of 31/2 cm. Prick the base with a fork and chill for 20 minutes. Heat the oven to 180C/fan 160C/gas 4.
2. Line the pastry case with baking parchment and fill with baking beans. Cook for about 20 minutes until the pastry is a pale golden colour. Take out the beans, brush the inside of the pastry case with a little egg white and cook for a further 2 minutes. Cool slightly.
3. Spread the jam in an even layer over the base of the pastry case. Cream together the butter and caster sugar. Gradually add the beaten eggs and egg yolk. Fold in the ground almonds and lemon zest. Carefully spoon the mixture over the jam and spread level. Bake for 20 minutes. Scatter with the flaked almonds and continue to cook for a further 15-20 minutes until golden and set.
4. Cool to room temperature, dust with icing sugar and serve with pouring cream or custard.