Blueberry Bavarian Recipe

Blueberry Bavarian Recipe:

There given below hot delicious dessert dishes " Blueberry Bavarian Recipe. 90 minutes are needed to cook it, preparation time 30 minutes and waiting time(cooking) 60 minutes need....

Ingredients Of Blueberry Bavarian:

10 ounces Vanilla Pastry Cream
10 ounces Whipped Whipping Cream
1 Package Unflavored Gelatin
6 ounces Frozen or Fresh Blueberries 
1 ounce Boiling Water





Method Of Preparation(Cook):

1. Whip the cold pastry cream add flavoring depend on your test. Dissolve gelatin in the boiling water. Chill the whipping cream, whipping bowl and whip.
2. Whip the whipping cream in the chilled bowl on medium high speed with the wire whip. Stir the gelatin liquid into the smooth pastry cream. Whip the cream until it is stiff.
3. Fold the pastry cream into the whipping cream. Fold it slowly and evenly until uniform.
4. Using a large pastry bag and a medium star tip fill the serving dishes with a spiraling swirl of the Bavarian cream mixture.
5. Using the blueberries decorate each dish with an ounce on top.

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Wedding Soup Recipe

Wedding Soup Recipe:

Wedding Soup one of the delicious soup dishes. Its very testy and healthy. Specially its very famous for European people. There give below wedding soup recipe, try to cook it now.....

Ingredients of Wedding Soup:

For the stock:
1 litre/1¾ pint chicken stock
200g smoked pork belly or ribs

1 carrot, peeled, roughly chopped

1 onion, peeled, studded with 4 cloves
1 celery stalk, roughly chopped

For the soup: 

250ml/9fl oz double cream

25g/1oz butter
25g/1oz shallots, peeled, finely chopped
50g/2oz carrots, peeled, finely chopped
50g/2oz celery, finely chopped
50g/2oz leek, finely chopped

salt and freshly ground black pepper
1 free-range egg yolk
To serve
4 table spoon extra-thick double cream
1 table spoom fresh chives, finely chopped
110g/4oz croutons

Method Of Preparation (How To Cook):

For the stock:
1. First heat the chicken stock, onion, carrot and celery in a saucepan until boiling. Reduce the heat, and add the pork belly and simmer for one hour. Strain the mixture into a jug and set aside. Discard the vegetables.
2. Now remove the meat from the pork or mutton, cut into small pieces and set aside.
 

For the soup:

1. First heat the butter in a saucepan until foaming. Add the reserved pork, shallots, carrots, celery and leek and fry for 2-3 minutes. Pour in 750ml/1pint 5fl oz of the reserved stock and 150ml/5floz of the double cream and bring to a simmer. Season, to taste, with salt and freshly ground black pepper.
2. Meanwhile, whisk the remaining 100ml/4fl oz double cream with the egg yolk in a bowl until well combined. Whisk the mixture finely into the soup and simmer for 1-2 minutes.3. To serve, ladle the soup into 4 cups and garnish each cup with a spoonful of cream, some chives and croutons.

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Macher Kochuri (Bengali Fish Recipe)

Macher Kochuri (Bengali Fish Recipe):
Macher Kochuro One of The traditional Bengali dishes. Fish and flour are main requirement to cook this Bengali food. There given below details recipe of Macher Kochuri for food lover....











Ingredients of Macher Kochuri:

For The Filling:
1000 gms Surmai or Betki Fish 
2 inch Ginger
1 table spoon Turmeric Powder
3 table spoon Mustard Oil
1 table spoon Red Chilli Powder
10 cloves Garlic
1/2 table spoon Sugar
2table spoon Panch Phoron
Salt to taste


For the kochuri:
5 cup refined flour (maida or ata)
4 table spoon ghee
groundnut oil for deep fry
salt to taste



Method Of Preparation(How to cook):


01. At first Sieve the flour and salt together.
02. Rub in the ghee and make medium soft dough with water.
03. Keep aside covered with a damp cloth.
04. Now grind ginger and the garlic.
05. And steam the fish with turmeric and little water.
06. Take off the flesh from the bones and mash coarsely.
07. Now heat up mustard oil in a pen(karai) , mix in the ground paste and red chilli powder.
08. Fry it for some time and sugar, salt and fish.mix together finely.
09. Fry, stirring till the mixture becomes dry.
10, Mix in the panch phoron and mix finely. and take off from heat.
11. And now divide the dough into medium sized balls.
12. Roll into thick puris.
13. Put Fish(macher) mixture of stuffing in the center of each puri.
14. Gather the sides, make a ball once again and roll into a puri once again.
15. Again heat up oil in a pen(karai) and deep-fry the puris. It will be better if you fry one puri at a time.
16. After complete try to serve hot.

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