DWMO 2515 CR · 2021. 1. 13. · French Bread Ingredients for Bread Dough Flour 1 kg Oil 60 gm Salt...

ChocolateFudge Brownie 15

ContentsTable of

Spinach &Cheese Quiche 04 Chicken Bread 05 French Bread 07

Cheese FilledCroissant 08 Caramel Brownie 10 Kunafa 11

CheesySupreme Pizza 13 Ginger Cookies 16

Red VelvetBrownie 17

Plain Cakeor Tea Cake 18 Vanilla Cookies 19

Marble Biscuits 21 Lava Cookies 22Lahori ChickenChargha 23

Chicken/Beef Lasagna 24

Spring RoastChicken 25 Malai Boti 26

Stuffed RoastPotato 28

Sesame ChickenWings 29

Green CheeseTikka 30 Chicken Donut 31

Creamy SpinachPasta 32

Chicken ShashlikSticks 33

BBQ SauceMutton Chops 34 Dum Kabab 35 BBQ Chicken Boti 36 Tangri Tikka 37

Chicken Pot Pie 02

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‘Head on a delicious cooking adventure with our recipe book and explore the true potential of your new favorite mini oven. The scope of recipes, ingredients and techniques are especially designed for the DWMO-2515 CR so you can easily familiarize yourself with the oven functions and enjoy the gourmet goodness everyday.’

Oatmeal Cookies 12

ChocolateCookies 20

Steak withMushroom Sauce 27

02 03

Chicken Pot Pie INGREDIENTSIngredient for DoughFlour 1 kgEgg 2 piecesSugar 25 gmOil 100 mlSalt 25 gmHot water 400 ml (for Layering)Uni puff 700 gmIngredient for FillingChicken boneless 500 gm Potato 100 gmCarrot 100 gmOnion 1 Medium SizedTomato 50gm (Seedless small cube)

Peas 100 gmGarlic 1 tbsp choppedSalt 1 tspBlack pepper powder 1 tsp White pepper powder 1 tspChicken powder 25 gmMilk 125 mlFlour 15 gmOil 5 tbspFresh cream 200 mlButter unsalted 30 gm

METHOD FOR PIE:PROCEDURE

METHOD FOR DOUGH

METHOD FOR FILLING

01) Mix sugar, salt, oil, egg well, add in water.

02) Add this liquid in sifted �our, make dough & knead it well.

04) Roll the dough and place the block in it, and cover it with dough folding.

03) Mash the butter puffed or uni puff with the help of hand and form a cube.

Boil the chicken.02)

In a pan add butter.03)

04) Sauté the garlic.

05) Add onion and tomato and cook till tender.

06) Add the sifted �our, stir the spoon for 1 minute.

07) Add chicken & boiled vegetables, salt, black pepper, chicken powder, white pepper & milk.

08) Simmer over medium-low heat until thick.

09) Add cream, cook for 3 minutes till mix well & thick.

10) Remove from heat and set aside.

01) Use the rolling pin, roll out the pastry dough on a lightly �oured surface until it gets thickness of a 1/8th inch.

02) Spoon all the �lling into the centre of the pie.

03) Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim.

04) Brush the top of the pie with beaten egg and cut some leaf or �owers shapes out of the left-over pastry to decorate the top of the pie.

05) Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.

06) Cool for 10 minutes before serving.

FREEZER-FRIENDLY INSTRUCTIONS: The cooked pie can be frozen for up to 3 months. Remove the pie from the freezer in refrigerator about 24 hours prior to eating and reheat it, covered with foil, in a 300°F oven until hot in the center.

Roll it tries by giving 15 minutes rest.05)

Book fold the pastry dough 2 or 3 times.06)

Rest for 30 minutes after every fold.07)

Boil the potato, carrot, peas & strain.01)

Temperature 180oC Preheat 15 min Cooking Time 30-45 min Prep Time 20 min Rod/Rack: Lower Rack Mode:

04

INGREDIENTS

PROCEDURE

METHOD FOR DOUGH

METHOD

01) Mix sugar, salt, oil, egg well, add in water.02) Add this liquid in sifted �our, make dough & knead it well.

04) Roll the dough and place the block in it, and cover it with dough folding instructions as shown in pic.03) Mash the butter puffed or uni puff with the help of hand and form a cube.

Roll it tries by giving 15 minutes rest.05)Book fold the pastry dough 2 or 3 times.06)Rest for 30 minutes after every fold.07)

In a medium skillet, melt butter over medium heat.01)

Spinach &Cheese Quiche

Ingredients for DoughFlour 1 kgEgg 2 piecesSugar 25 gmOil 100 mlSalt 25 gmHot water 400 mlUni puff or puff butter 700 gmIngredients for FillingFresh cream 50 mlEggs 4 piecesCheddar cheese 200 gmSalt 7.5 gmWhite pepper 5 gm

Black pepper 10 gmOnion 02 Large (Fine chopped)Butter 15 gm

Temperature 180oC Preheat 15 min Cooking Time 30-45 min Prep Time 20 min Rod/Rack: Lower Rack Mode:

Sauté garlic and onion in butter until lightly browned, about 7 minutes.02)

Stir in spinach, season with salt and pepper.03)04) Spoon mixture into pie crust.05) In a medium bowl, whisk together eggs and milk. Cream season with salt and pepper.

06) Pour into the pastry shell, allowing egg mixture to thoroughly combine with spinach mixture.07) Add cheddar cheese.

08) Bake in preheated oven for 15 minutes. 09) Sprinkle top with remaining cheddar cheese, and bake for an additional 5 minutes, until set in center.10) Allow to stand 10 minutes before serving.

05

INGREDIENTS

PROCEDURE

Chicken BreadIngredients for DoughFlour 500 gmSugar 35 gmButter 75 gmEgg 1 pieceYeast 20 gmMilk powder 10 gmBread improver 3 gmSalt 10 gmWater 50 ml (Warm)Milk 150 ml (Warm)Yogurt 2 tbsp

Ingredients for FillingChicken 200 (Boiled and shredded)Salt 1/2 tspWhite pepper 1/2 tspBlack pepper 1/2 tspButter 50 gmFlour 1 tbspGarlic 1 tbsp (Fine chopped)Onion 1 Large (Fine chopped)Fresh coriander 2 tbsp (Fine chopped)Green chilli 2 tbsp (Fine chopped)Liquid milk 100 ml

METHOD FOR DOUGH

01) Mix sugar, salt, oil, egg well, add in water.

02) Add this liquid in sifted �our, make dough & knead it well.

04) Roll the dough and place the block in it, and cover it with dough folding instructions as shown in pic.

03) Mash the butter puffed or uni puff with the help of hand and form a cube.

Roll it tries by giving 15 minutes rest.05)

Sauté the onion and garlic in butter till transculate.01)

Stir for a minute.03)

Then add �our.02)

METHOD FOR FILLING

Temperature 200oC Preheat 15 min Cooking Time 20-25 min Prep Time 50 min Rod/Rack: Central Rack Mode:

06

Add chicken, green chilli, coriander, salt, white pepper & black pepper.04)

Now add milk and cook.05)

06) After the dough has risen, divide it into 2 equal sized balls.

07) Roll one dough ball into a rectangular shape. Brush some melted butter over it.

08) Put your cooled chicken �lling in the middle of the rectangle and cut diagonal slits on the longer sides of the rectangle.

09) Fold over the slits in a crisscross fashion, neatly folding at the end.

10) Repeat this for the second dough ball.

11) Brush with egg wash and sprinkle with sesame seeds.

12) Place the breads on a greased baking tray and bake for about 30 minutes or until the crust is golden brown.

13) Enjoy with chilli garlic ketchup!

07

INGREDIENTS

PROCEDURE

METHOD FOR BREAD DOUGH

01) Dissolve sugar and salt in water.

02) Add oil in it and mix it well.

04) Turn the dough onto a �oured surface and divide it in half.

03) Add this liquid in sifted ingredients and knead until smooth & lumps free.

Roll one half into a rectangle.05)

Starting from the long side, roll the dough into a cylinder, (5-6cm) diameter (65cm length) or desired length.06)

Turn both ends in and pinch the seams closed.07)

French BreadIngredients for Bread DoughFlour 1 kg Oil 60 gm Salt 20 gm Sugar 15 gm Yeast 40 gm Bread improver 10 gm Water 500 ml

Repeat with the second dough ball. Let rise for 30-45 minutes.09)

Round the edges and place onto a baking sheet.08)


Make three diagonal cuts across the top of each loaf.10)

Bake for 17-20 minutes or until the tops are golden brown.11)

12) Take it out cool down bake it again for 15 minutes. Till crusty and dry.

13) Slice and enjoy!

08

INGREDIENTS

PROCEDURE

METHOD

01) Dissolve sugar and salt in water then add in eggs and melted butter.

02) Add in the sifted �our and knead until smooth.

04) Mash the 300 gram butter with the help of palm or spatula, add �our to make a paste.

03) Rest the dough for 15 minutes.

Roll the dough and apply butter in it, and cover it with dough folding instructions as shown in pic.05)

Roll it tries by giving picture 15 minutes rest.06)

Book fold the pastry dough 2 or 3 times.07)

Ingredients for DoughFlour 1 kgSugar 20 gmSalt 15 gmWater 400 mlEggs 2 piecesYeast 30 gmBread improver 10 gmButter 200 gmMilk powder 50 gmIngredients for LayeringButter 300 gmFlour 2 tbsp

Using a sharp knife, cut the dough diagonally to make 20 triangles.09)

Rest for 30 minutes after every fold.08)

Cheese FilledCroissant

Ingredients for StuffingCheddar cheese 200 gm (Cut in small cubes)


09

Pull the tip of each triangle taut.10)

Place the cheese cube in a single layer over the dough.11)

12) And then roll the croissants up from the base curving the ends slightly to make a crescent shape.

13) Arrange each �nished croissant on a lightly greased baking sheet with at least 1 1/2 inches between each pastry.

14) Cover them loosely with plastic wrap and allow them to rise for 45 minutes to 1 hour until they rise.

15) Whisk the egg and 2 tablespoons milk together to make an egg wash. Brush the egg wash across the surface of each pastry. Bake the croissants for 12 to 14 minutes, until they are puffed and golden brown.

16) Apply melted butter on top for glaze.

17) Serve.

NOTE: In plain croissant don’t put cheese in it and fold in crescent shape without stuf�ng.

INGREDIENTS

PROCEDURE

METHOD FOR BROWNIES

01) In a large bowl, beat the sugar & butter, add salt & lemon juice, mix well and add eggs one by one. Add caramel sauce and yogurt, incorporate well.

02) Combine the �our & dry ingredients gradually, add to egg mixture until well blended. Pour batter into a greased baking pan.

04) Cool on a wire rack.

03) Bake for 25-30 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake).

Ingredients for BrowniesBrown sugar 400 gmButter 400 gmEgg 10 piecesFlour 400 gmCaramel sauce 100 gmLemon juice 1 tspSalt 1 tspBaking powder 25 gmBaking soda 10 gmMilk powder 40 gmYogurt 100 gmIngredients for Caramel SauceSugar 200 gmHeavy cream 200 gm

Caramel BrownieTemperature 180oC Preheat 15 min Cooking Time 25-30 min Prep Time 30 min Rod/Rack: Central Rack Mode:

10 11

INGREDIENTS

PROCEDURE

METHOD

01) Sauté the vermicelli in a pan and fry, dip in boil water for 5 minutes and strain, set it into a pan. Grate cheese, add khoya and mix it with nuts, add in fresh cream.

IngredientsMozzarella cheese 200 gmKhoya 100 gmMix nuts 100 gm (coarsely ground)Vermicelli 75 gmHeavy cream 200 gmIngredients for Sugar SyrupSugar 500 gmWater 700 mlCinnamon sticks 2 sticksLemon ½ lemonRose water 2 tbsp

Kunafa

02) Add cheese mixture, cover it with vermicelli again.

03) Bake the kunafa for 20-25 minutes or until the top and sides of the kunafa are deep golden brown in colour and has pulled away from the sides of the pan.

05) Flip on to a serving platter. Keep the serving platter on the cake pan. Hold with both hands and �ip so that the cake pan is on the top now.

06) Remove the pan to reveal the beautifully baked kunafa. Garnish with dried rose petals and nuts.

04) After baking pour sugar syrup. Let it rest in the pan itself for 10 minutes.


01) In a large saucepan, heat the sugar over low �ame until it turns into caramel. Turn off the �ame, add heavy cream and mix until combined.

NOTE: Divide into 2 portions; one is for topping & another one is for brownie mixture.

METHOD FOR CARAMEL SAUCE

12

INGREDIENTS

PROCEDURE

METHOD

01) In a medium bowl, cream together butter and brown sugar. Beat in egg at a time, then stir in vanilla. Combine �our, baking soda, baking powder, salt and cinnamon; stir into the creamed mixture. Mix in raisin & oats, chocolate chip.

IngredientsButter 170 gmBrown sugar 200 gm Flour 95 gmOats 260 gmRaisin 75 gmChocolate chips 85 gmCinnamon powder ½ tspBaking soda ½ tspBaking powder ½ tspEgg 1 pieceVanilla essence 2 drops

Oatmeal Cookies

02) Cover and chill dough for at least one hour. Preheat the oven (180oC). Grease cookie sheets.

03) Bake the kunafa for 20-25 minutes or until the top and sides of the kunafa are deep golden brown in colour and has pulled away from the sides of the pan.

05) Bake for 15-25 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

04) Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.


INGREDIENTS

PROCEDURE

Ingredients for DoughFlour 500 gmSugar 20 gmEgg 2 piecesYeast 15 gmMilk powder 25 gmSalt 5 gmBread improver 3 gmMelted butter 100 gmWater 200 mlIngredients for FillingCheddar cheese 250 gmMozzarella cheese 250 gmRed bell pepper 1 medium (Seedless slice)Onion 1 small (Slice)Mushrooms 15 pieces (Slice)

Olives black 10 pieces (Slice)Jalapeno 1 slicePizza sauce 100 gmChicken Topping MarinationBoneless chicken 250 gm (Medium cube)Oil 15 gmLemon juice 15 mlGarlic 10 gm (Fine chopped)Black pepper powder 5 gmWhite pepper powder 2 gmGreen chilli paste 5 gmRed chilli powder 3 gmWhole spice powder 3 gmChicken powder 3 gm

METHOD FOR CHICKEN COOKING

01) In a sauce pan add the oil & slightly sauté garlic.

02) Add chicken & all ingredients together.

04) Set aside & cool down on room temperature.

03) Cook for 10 minutes till moisture evaporates & chicken becomes tender.

Dissolve sugar and salt in water then add in egg and melted butter.01)

Dust your hands with �our and push the dough down so it de�ates a bit. Divide the dough in half.03)

Add in the sifted dry ingredients and knead the dough. Rest the dough for 45-60 minutes till rise.02)

METHOD FOR DOUGH

CheesySupreme Pizza Temperature 200oC Preheat 15 min Cooking Time 20-25 min Prep Time 60 min Rod/Rack: Central Rack Mode:

13

Take one ball of dough and �atten it with your hands on a lightly �oured work surface.04)

Starting at the center and working outwards, use your �ngertips to press the dough to 1/2-inch thick. Turn and stretch thedough until it �ts in a pan.

05)

Let the dough rest for 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches.06)

Treat the dough gently!07)

Use your �ngertips to press down and make dents along the surface of the dough to prevent bubbling.08)

Brush the top of the dough with oil (to prevent it from getting soggy from the toppings). 09)

Let it rest for another 10-15 minutes.10)

Repeat the same with the second ball of dough.11)

Spoon on the tomato sauce, sprinkle with cheese, and place cheese & toppings on the pizza.12)

Bake pizza in the oven, one at a time, until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

13)

Serve with ketchup & chilli garlic sauce.14)

14 15

INGREDIENTS

PROCEDURE

Ingredients for BrownieButter 300 gmIcing sugar 300 gmEggs 5 piecesFlour 500 gmBaking powder 1 tspMelted chocolate 500 gmSalt a pinchIngredients for FudgeChocolate 200 gmWhip cream 200 gm

Temperature 180oC Preheat 15 min Cooking Time 30 min Prep Time 30 min Rod/Rack: Central Rack Mode:

ChocolateFudge Brownie

METHOD FOR BROWNIE

01) Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan with cooking oil spray. Line with parchment paper(or baking paper); set aside.

02) Combine butter, sugar together in a medium-sized bowl. Whisk well for about a minute. Add the eggs and vanilla; beat until lighter in colour (another minute), Mix the melted chocolate.

03) Sift in �our, salt and baking powder Gently fold the dry ingredients into the wet ingredients until just combined (do not over beat as doing so will affect the texture of your brownies). Pour batter into prepared pan, smoothing the top out evenly. (OPTIONAL: Top with chocolate chunks or chocolate chips).

04) Bake for 20-25 minutes, or until the centre of the brownies in the pan no longer jiggles and is just set to the touch (the brownies will keep baking in the hot pan out of the oven). If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.

05) Remove and allow to cool to room temperature before slicing into 16 brownies.

02) Heat cream on the stovetop until just simmering. If it’s boiling, the cream is too hot and could separate or even burn the chocolate. Once you see little simmers around the edges, turn off the heat and immediately pour the warm cream over the chocolate. Let the two sit for a few minutes before stirring.

01) Place �nely chopped chocolate into a heat-proof glass or metal bowl.

03) Stir until smooth. After you stir the chocolate and warm cream together, use the ganache right away as a fruit dip or drizzle on top of cakes, cupcakes, pound cakes, ice cream, and more. But if you wait for about 2 hours and let it cool completely, the ganache can be scooped with a spoon. Spread onto desserts, or piped with piping tips.

METHOD FOR FUDGE

16

METHOD

01) In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and �uffy (about 2-3 minutes). Add, egg yolk, salt, ginger, and vanilla extract and beat until incorporated.

02) In a separate bowl whisk together the �our, baking powder, salt, and dry ingredients,. Add the �our mixture to the butter mixture and mix until well combined. Cover the batter with plastic wrap and chill in the refrigerator for at least an hour, or until �rm.

03) Preheat your oven to 350oF (180oC). Line two baking sheets with parchment paper. When the batter is chilled suf�ciently, roll into 1 inch (2.5 cm) (15 grams) balls. Then roll the cookie balls into the sugar, coating them thoroughly. Place on your baking sheet, spacing about 2 inches (5 cm) apart.

04) Then, with the bottom of a glass, or with the help of palm, gently �atten the cookies slightly. Bake for about 12-15 minutes, maximum 20 minutes, or until the cookies are �rm around the edges but are still a little soft in the centers. (The longer the cookies bake, the more crisp they will be). Cool on a wire rack. Cover and store in an airtight container for several days.


INGREDIENTS

PROCEDURE

IngredientsMilk powder 100 gmButter 400 gmBrown sugar 200 gmGinger chopped 60 gmEgg yolk 1 pieceFlour 450 gmSalt 10 gmBaking powder 5 gmVanilla essence Few dropsSugar ½ cup for cookie coating

Ginger Cookies

17

INGREDIENTS

PROCEDURE

METHOD

01) Preheat the oven to 180oC. Butter and 8 by 8-inch baking pan, and set aside.Brownie layer: In a saucepan on medium heat melt the butter. Remove the butter to a large bowl and add sugar, vanilla, cocoa powder, salt, food coloring, and vinegar, in that order, mixing between additions.

02) Whisk the eggs in a small bowl and stir it into the cocoa mix, add butter milk. Fold in the �our until lightly combined. Cream cheese layer: Blend together the cream cheese, sugar, egg, �our and vanilla in a medium sized bowl. Gently spread the cream cheese layer on top of the brownie batter in the pan.

03) Using a skewer or the tip of a knife, drag the tip through the cream cheese mixture to create a swirl pattern. Bake the brownies for 30 minutes. Remove to a cooling rack and allow them to cool completely before cutting.

Ingredients for BrownieIcing sugar 300 gmButtermilk 240 mlButter 120 gmCocoa powder 5 gmEggs 4 pieceSalt 3 gmVanilla essence 1 tspLemon juice 1 tspBaking soda 5 gmBaking powder 5 gmRed colour as requiredFlour 250 gmIngredients for Swril BatterCream cheese 200 gmFlour 50 gmEgg ½ pieceSugar 2 tbsp

Red VelvetBrownie Temperature 180oC Preheat 15 min Cooking Time 25-30 min Prep Time 30 min Rod/Rack: Central Rack Mode:

18

METHOD

01) Preheat oven at 180oC (Conventional). Prepare an 8x8 inch square pan. Line the base, grease the sides. Separate egg whites & yolk. Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.

02) Cream butter and sugar until pale and �uffy. Add in vanilla essence, lemon juice, beat for a while, and followed by egg yolks one at a time. Put in half the �our and mix on low speed until incorporated. Mix in balance �our.

03) Put in half the egg whites in and mix on low speed. Pour the balance egg whites in and fold using your spatula. Pour batter into pan and level. Bake for 45 minutes or until skewer comes out clean.

Plain Cakeor Tea Cake

INGREDIENTS

PROCEDURE

IngredientsButter 500 gm Icing sugar 500 gmEggs 12 pieces Flour 500 gm Milk powder 25 gm Baking powder 40 gmVanilla essence 1 tspLemon juice 1 tspSalt a pinch


19

INGREDIENTS

PROCEDURE

METHOD

01) Preheat oven to 180oC. Cream butter and sugar. Add egg, vanilla, and almond extract, lemon juice and beat well. Mix in sifted �our. Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with your thumb or the back of a small spoon, leaving an indentation in the center.

02) Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further de�ne them with the back of a spoon and then �ll each with approximately ½ teaspoon jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden. Transfer cookies to wire racks to cool.

Ingredients for CookieButter 250 gmFlour 325 gmMilk powder 25 gmIcing sugar 125 gmSalt a pinchLemon juice Half tspEgg yolk 1 pieceAlmond essence 2 dropsStrawberry jam 6 tbsp

Vanilla Cookies

NOTE: You can bake without jam & serve.


20

METHOD

01) In a bowl, with an electric mixer on high speed, beat butter, sugar, until smooth. Beat in egg yolks and vanilla until well blended, scraping sides of bowl as needed. In another bowl, mix �our and all dry ingredients, baking powder, and salt. With mixer on low speed, beat �our mixture into butter mixture until well blended.

02) Cover bowl with plastic wrap and chill until dough is �rm but pliable, for about 30 minutes. Place 1 inch apart on buttered or cooking parchment-lined baking sheets. Press your thumb into the center of each cookie to make a ½-inch-deep indentation.

03) Bake cookies in a 180oC preheat oven until lightly browned, for 10 to 12 minutes; if baking more than one pan at a time, switch pan positions halfway during baking. Transfer cookies to a rack to cool completely (if indentations have disappeared, make them again while cookies are warm).

04) Carefully �ll each indentation with about 1 teaspoon chocolate ganache. Let stand until ganache is shiny and �rm to the touch, for about 1 hour (or chill for about 30 minutes) chocolate ganache.

05) In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), occasionally stir 6 ounces chopped bittersweet or semisweet chocolate, 2 tablespoons whipping cream, 1 tablespoon corn syrup, and 1 tablespoon butter until chocolate is melted and mixture is smooth. Remove from heat and let cool until thick but not �rm, about 15 minutes.

INGREDIENTS

PROCEDURE

IngredientsButter 250 gmFlour 325 gmMilk powder 25 gmIcing sugar 125 gmSalt a pinchLemon juice Half tspEgg yolk 1 pieceCocoa powder 30 gm

ChocolateCookies Temperature 180oC Preheat 15 min Cooking Time 20-25 min Prep Time 30 min Rod/Rack: Central Rack Mode:

21

INGREDIENTS

PROCEDURE

METHOD

01) In a separate bowl, whisk (or sift) the �our with the baking powder and salt. In the bowl of your electric stand mixer, �tted with the paddle attachment (or with a hand mixer), beat the butter until creamy and smooth. Add sugar and vanilla extract and beat until light and �uffy (about 2 minutes). Add the egg yolk and beat until well blended. Scrape down the sides and bottom of your bowl as needed. Add the �our mixture and beat just until incorporated.

02) Divide the batter in half (260 grams each) and place one half of the batter back into the bowl of your electric mixer. Add cocoa powder and beat until incorporated. Place the vanilla batter on a sheet of parchment or wax paper. Shape it into a log that is about 6 x 2 inches (15 x 5 cm). Place the chocolate batter next to the vanilla batter and shape into a 6 x 2 inch (15 x 5 cm) log. Then marbleize the two batters by gently kneading the two batters together.

03) Finally, shape the batter into an 8 x 2 ½ inch (20 cm) log. Wrap in plastic wrap and refrigerate the log until �rm (3 to 4 hours or overnight). (The log can also be frozen for about two months). When you're ready to bake the cookies, preheat your oven to 180oC. Line a baking sheet with parchment paper. Remove the log from the refrigerator and place on a cutting board. With a sharp knife cut the log into ¼ inch (.50 cm) thick slices.

04) Place on your prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 12-15 minutes or until the cookies are just �rm around the edges but still a little soft in the center. Remove from oven and place on wire rack to cool. Baked cookies can be stored in an airtight container about �ve days.

Ingredients for CookieButter 250 gmFlour 325 gmMilk powder 25 gmIcing sugar 125 gmSalt a pinchLemon juice Half tspCocoa powder 20 gmEgg yolk 1 piece

Marble BiscuitsTemperature 180oC Preheat 15 min Cooking Time 20-25 min Prep Time 30 min Rod/Rack: Central Rack Mode:

22

METHOD

01) Beat butter and icing sugar together until creamy. Add the lemon juice in the batter then add egg and mix completely.

02) Add in sifted dry ingredients and mix well, cookie dough is ready for next process. Place a piece of cookie dough in the palm of your hand and �atten it out like a thick large disc.

03) Place small disc in the middle of the dough and wrap the dough around it, seal it. Place on parchment lined baking sheet. Repeat with remaining dough, spacing it out on the cookie sheets. (it is advisable to have 12 cookies on a half sheet pan).

04) Bake for 6-8 minutes or until the cookies are set and start to crack on top. Let it cool on the baking sheet for 1-2 minutes before transferring to a cooling rack.

INGREDIENTS

PROCEDURE

Lava CookiesIngredients for CookieIcing sugar 150 gmButter 250 gmEgg 1 pieceLemon juice 1 tspCocoa powder 50 gmMilk powder 50 gmFlour 375 gmBaking soda 5 gmSalt 2 gmIngredients for Center FillingDark chocolate 200 gmLiquid glucose 100 gm


23

INGREDIENTS

PROCEDURE

METHOD

01) Combine all marinade ingredients in a small bowl. Remove giblets and wing tips from chicken. Wash out the chicken cavity and pat dry. Place chicken in a deep dish, coat with yogurt mixture, cover and allow the chicken to marinate in the refrigerator for 2 to 3 hours.

02) Preheat grill. Remove chicken from dish and discard marinade. Place chicken on rotisserie spit and cook over indirect medium-high heat for 1½ to 2 hours, or until the internal temperature reaches between 165 and 170oF (75oC.)

03) If heat is too high it will burn or raw inside, reduce and cook over medium heat instead. Once cooked, remove from heat. Let chicken rest for 10 minutes before carving. Side line: Fries/Salad/Sauce.

Ingredients1 whole chicken (About 4 pounds/1.8 kg)For the Marinade:Plain yogurt 1 cup Ginger 2 tsp (minced)Garlic 1 tsp (minced)Salt 10 gmCumin 1 tsp (ground)Turmeric ½ tspRed chilli powder 2 tspGaram masala 2 tspVinegar ¼ cupGraham flour 2 tbspChat masala for top sprinkling

Lahori ChickenChargha Temperature 180oC Preheat 15 min Cooking Time 45-60 min Prep Time 15 min Rod/Rack: Central Rack / Rotisserie Rod Mode:

24

INGREDIENTS

PROCEDURE

METHOD

01) Heat oil in a large pot over medium �ame, then add in the onion and carrots and cook for 05 minutes, or until softened. Add in the garlic and saute for about 1 minute, until fragrant. Add beef, sauté for 5 minutes, add crushed tomatoes, tomato paste and dried herbs. Mix well to combine and bring to a gentle simmer.

02) Season with desired amount of salt and pepper (about ¾ teaspoon each) and sugar. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce is thickened slightly and meat is tender. just add salt, pepper and dried herbs to your taste.

03) White Sauce: In a large pot, melt butter over medium heat, add the �our and whisk for about 30 seconds, or until well blended.Place pot back onto stove, reduce heat and slowly whisk in 1 cup of the milk until well combined.

04) Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. If the sauce is too thick, add a little more milk until it turns into a nice and creamy consistency.

Chicken/Beef Lasagna

IngredientsMeat Sauce:Ground beef 750 gmCooking oil 30ml Onion Finely chopped 1 piece Carrot Finely diced small 1 pieceGarlic cloves minced 2 tbspTomatoes 500 gm crushed Tomato paste 3 tbsp Oregano 1 tsp each Sugar ½ tspSalt and pepper Season to your tasteWhite Sauce (Bechamel):Butter 4 tbspFlour All purpose or plain 4tbspMilk 500 ml

LasagnaLasagna sheet 30 ounces (900 grams)Mozzarella cheese Shredded 300gmCheddar cheese Shredded 300gmFresh parsley Finely chopped 2 tbsp

Temperature 200oC Preheat 15 min Cooking Time 10 min Prep Time 45 min Rod/Rack: Top Rack Mode:

25

INGREDIENTS

PROCEDURE

METHOD

01) Preheat the oven to 180oC. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet or dish. Squeeze ½ lemon over the chicken and drizzle with olive oil. Roast for 15 minutes. Meanwhile, cut the potatoes, turnip and radishes in half and cut the onion into thirds.

02) Toss the potatoes, radish, turnip, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper and oregano, add orange juice. Remove the chicken from the oven and scatter the vegetables around it.

03) Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining ½ lemon over the chicken and vegetables. Top with the dill and season with salt. Serve.

Spring RoastChicken

IngredientsSkin-on 1 to 1/1/4 kgSalt 1 tspBlack pepper ½ tspLemon 1Mustard paste 1 tbspExtra-virgin olive oil 2 tbspOregano 1 tspGrapes OptionalBaby potatoes 4-5Baby carrots 2 piecesBaby onions 4-5Baby turnip 3Baby radish 1Orange juice 200 ml


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METHOD

01) Cut each chicken breast into 2-3 equal sized chunks, trimming off any excess. Wash and leave to drain. Coat the chicken with lime juice, ginger and garlic paste and salt. Mix well and leave to marinate in the fridge minimum 30 minutes - the longer you leave it the more intense the �avor will be. Add the yogurt, cream, green chillies, cumin and cardamom powder to a bowl and mix well until combined.

02) Add the marinated chicken, mix again and leave in the fridge for approximately 1 hour before baking. To cook, thread the chicken onto skewers and grill in a medium-hot oven, approximately 20-30 minutes until cooked thoroughly. Before serving, sprinkle with chaat masala and lemon juice.

INGREDIENTS

PROCEDURE

Malai BotiIngredientsChicken breasts 750 gmGinger paste 1 tspCream 5-6 tbspLime, juice 2 tbspChilli paste 1 tbsp (Low in green color)Yogurt 3 tbspGarlic paste 2 tspCardamom seeds ground 1 pinchCumin powder ¼ tsp Salt ½ tspWhole spice powder ¼ tspTo PlateChaat masala ½ tsp Lemon juice 1 tbsp


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INGREDIENTS

PROCEDURE

METHOD

01) Pat steaks dry with paper towel. Season with salt and pepper to your taste. Preheat oven to 180oC. Cook steaks for 15-20 min each side or until cooked to your liking. Rest for 5 minutes. Heat oil in the skillet. Add onion and cook for 2-3 minutes until onions are translucent, then add the garlic and cook for a further 30 seconds, or until fragrant.

02) Add the sliced mushrooms into the skillet and cook for 3 minutes until golden and beginning to soften. Reduce heat to medium and melt butter in the skillet. Add �our and cook while stirring for 1 minute, allowing the �our to brown slightly. Slowly and gradually add in the beef broth (or stock), while stirring. Allow to simmer for 4-5 minutes, or until thickened. Stir in the Worcestershire sauce and season with salt and pepper to taste.

03) Add the steaks into platter along with the juices or sauce on the plate OR serve steaks with mushroom sauce on the side. Garnish with chopped thyme, parsley or rosemary if desired.

Steak withMushroom Sauce

IngredientsBoneless ribeye steaks 4Salt and pepper to seasonMushroom SauceOlive oil 2tbspOnion 1 small (yellow, white or brown) choppedGarlic 1 tsp choppedMushrooms 1 tin slicedUnsalted butter 1 tbspPlain flour 1 tbspBeef broth or stock 500-600mlWorcestershire sauce 2 tspSalt and pepper to taste

NOTE:140°F (60°C) internal temperature for RARE145°F (63°C) internal temperature for MEDIUM RARE160°F (70°C) internal temperature for MEDIUM170°F (76°C) internal temperature for WELL DONE


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METHOD

01) Preheat oven to 425oF (200oC). Pierce the skin of the potatoes with a fork. Microwave pierced potatoes on HIGH for 12-15 minutes. Place partially baked potatoes in the preheated oven and bake for 15 minutes. Slice off potato tops, scoop out the bulk of the interior of the potato being careful to leave the potato skins intact. In a medium bowl, mash the removed potato interior. Heat a small skillet over medium heat, stir in butter. Sauté onions in the skillet until tender, For about 5 minutes, add mix vegetables and cook for 3 minutes.

02) Combine vegetable & dressing with the mashed potato. Brush the outside of potato skins with oil. Spoon cheddar cheese potato mixture into the skins. Arrange stuffed potatoes on a cookie sheet. Bake potatoes for 15 minutes in the preheated 425oF (220oC) oven, or until heated thoroughly. Season with salt, pepper, and parsley.

INGREDIENTS

PROCEDURE

IngredientsPotatoes 5 largeButter 4 tbspOnion 1 chopped Frozen vegetable 1 cup (peas,carrot,corn)Vegetable oil 1 tbspDried parsley 1 tspCheddar cheese 1 cupCream cheese 6 tbsp (Mix with ½ tsp crush chilli+1 tsp lemon juice)Salt and pepper to taste

Stuffed RoastPotato Temperature 200oC Preheat 15 min Cooking Time 12-15 min Prep Time 30-45 min Rod/Rack: Top Rack Mode:

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INGREDIENTS

PROCEDURE

METHOD

01) Combine all ingredients except chicken in a large bowl & mix well, toss in the wings mix well, and rest for 2 hours or keep in the fridge over night. Preheat the oven on 180oC on Rotisserie. Fix all wings on rod with the support of clips & lock properly.

02) Bake 45-60 minutes or till golden. Serve with sauce. Garnish with parsley.

Sesame ChickenWings

IngredientsChicken wings 1 kgSalt ½ tspCumin ground 1 tspSesame paste 2 tbspLemon juice 2 tbspCooking oil 4 tbspCooking oil 1 tspGreen chilli paste 2 tspGarlic paste 2 tspSauce:Black pepper ½ tspLemon juice 2 tbspYogurt 200 mlSesame paste 2 tbspGarlic, minced 1 tspSalt ½ tsp

Temperature 180oC Preheat 15 min Cooking Time 45-60 min Prep Time 30 min Rod/Rack: Rotisserie Rod Mode:

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METHOD

01) In a blender, add garlic, green chilli �rst, followed by curd, chaat masala, lemon juice and coriander leaves. Grind to smooth sauce.In a mixing bowl, put black pepper, melt butter, ground green sauce. Mix well smoothly.

02) Preheat oven at 180oC for 15 minutes. Bake at 200oC for 10 minutes, in grill mode. Turn the tikka in between once. Keep an eye after 20 minutes to avoid burning. Add cheese on top, bake again for 10 minutes. Spray with oil once, and take out. Serve with salad & sidelines.

INGREDIENTS

PROCEDURE

IngredientsCheddar cheese ½ cupMozzarella cheese ½ cupTikka 4 piecesFor Green SauceGarlic paste 2 tspGreen chilli 2 tbspCurd ¼ cupChaat masala 1 tspCumin 1 tspVinegar 4 tbspFresh coriander ¼ cup

Green CheeseTikka Temperature 180oC Preheat 15 min Cooking Time 45 min Prep Time 30 min Rod/Rack: Central Rack Mode:

INGREDIENTS

PROCEDURE

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METHOD

01) Place chicken mince in a bowl, add all ingridients and mix well. To make the donuts, make small balls out of the mixture and �atten them slightly. Using an icing tip, make a hole in the middle of each donut.

02) Meanwhile, preheat the oven to 200oC, Place donuts in greased tray. Make sure not to overcrowd. Bake donuts for 30 minutes or till golden. Serve with your favorite dip.

IngredientsChicken mince 750 gm fineOnion 2 large fine choppedGarlic paste 2 tspGreen chilli paste 2 tspGaram masala powder 1tspFresh coriander ¼ cup (cilantro) leavesBlack pepper powder 1 tspWhite pepper ½ tspRed crush chilli 2 tspSalt to tasteBread crumbs 1 cupOil for dish spray

Chicken DonutTemperature 200oC Preheat 15 min Cooking Time 30 min Prep Time 30 min Rod/Rack: Central Rack Mode:

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METHOD

01) Cook the pasta cording to the package instructions. Peel and slice the onion and the garlic cloves. Saute over medium heat along with the olive oil for 5 minutes.

02) Add spinach, cover the pan with a lid & let it cook for 10 minutes. Preheat the oven to 200oC, season with dry spice, mix in the cream, transfer mozzarella & drained pasta in baking tray, sprinkle the remaining cheese till melted & golden. It makes around 10 minutes. Just keep an eye on it. Serve hot.

INGREDIENTS

PROCEDURE

IngredientsShort-cut pasta 1 cup Onion 1 piece Garlic cloves 2 Olive oil 1 tspFrozen 1 cupCream 200 mlMozzarella 1 cup Salt ½ tsp Pepper ¼ tspNutmeg ½ tsp

Creamy SpinachPasta Temperature 200oC Preheat 15 min Cooking Time 10 min Prep Time 30 min Rod/Rack: Top Rack Mode:

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METHOD

01) Marinade chicken cubes with spices. Leave it for 1 hour or you can also leave it in fridge overnight. First, soak your wood sticks in water for �ve minutes. Now thread chicken, tomato, capsicum and onion in it. Repeat and �ll all your sticks.

02) Preheat oven to 200oC, apply a little oil on tray. Cook them for 15-20 minutes and turn after 10 minutes. Squeeze lemon juice over all sticks when they are ready. Serve hot.

INGREDIENTS

PROCEDURE

IngredientsChicken boneless 750 gm cubesSalt ½ tspBlack pepper ½ tspMustard paste 1 tspGinger garlic paste 2 tspSoya sauce 2 tbspRed chilli powder ½ tspCapsicum, 1 cut in cubesTomatoes 2 cut in cubes after removing seedsOnion 1 cut in cubesOil 3 tbspLemon juice 2 tbsp

Chicken ShashlikSticks Temperature 200oC Preheat 15 min Cooking Time 20 min Prep Time 30 min Rod/Rack: Central Rack Mode:

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INGREDIENTS

PROCEDURE

IngredientsLamb/mutton chops 750 gmTomato sauce ¼ cupBarbeque sauce 2 tbspWorcestershire sauce 2 tspVinegar 1 tbspDijon mustard 1 tspBrown sugar 2 tspRed crush chilli 1 tsp

BBQ SauceMutton Chops Temperature 150oC Pre Heat 15min Cooking Time 40-50 min Prep Time 30 min Rod/Rack: Rotisserie Rod Mode:

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02) Bake in an oven preheated to 180oC for about 30 minutes, till it turns golden brown. Serve hot with sauces.

METHOD

01) Mix all the ingredients together. Knead well and refrigerate for 2 hours. Make oval shape kabab, place in a greased baking dish and level it.

INGREDIENTS

PROCEDURE

IngredientsBeef mince 750 gms, fine mincedOnions 2, medium, finely choppedGinger paste 1 tspGarlic paste 2 tspRed chilli powder 1 tspGaram masala powder 1 tspTurmeric powder a pinchGreen chillies 6-8, finely choppedCoriander leaves 1 cup, finely choppedBread crumb ½ cupRed crush chilli ½ tspBlack pepper powder 1 tspSalt 1 ½ tspLemon juice 1 tbspButter 50 ml meltedNutmeg mace ¼ tsp

Dum KababTemperature 180oC Preheat 15 min Cooking Time 30-45 min Prep Time 30 min Rod/Rack: Central Rack Mode:

METHOD

01) In a large bowl, mix the tomato sauce, barbeque sauce, worcestershire sauce, vinegar, mustard and brown sugar. Place the lamb chops into the mixture, and marinate in the refrigerator for at least 20 minutes.

02) Preheat oven to 150oC, �x all chops on rod with the support of clips & lock properly.

03) Cook the lamb chops about 45-50 minutes on the prepared grill. The internal temperature of the chops should reach a minimum of 145oF (63oC) or till desire tender.

04) Serve hot with sauce.

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INGREDIENTS

PROCEDURE

METHOD

01) In a bowl mix the chicken with all ingredients and mix well to combine. Stir in the chopped fresh coriander. Leave to marinate for 2 hours.

02) Bake in a preheated oven at 180oC for 25-30 minutes or grill on rotisserie until chicken is tender and charred from the edges. Serve hot with salad leaves along with onions, lemon wedges and sprinkle fresh coriander.

IngredientsChicken 750 gm (boneless)Ginger garlic paste 2 tspRed chilli powder 1 tspTurmeric powder ½ tspCumin seeds powder ¼ tspBlack pepper powder 1/2 tspSalt to tasteBlack pepper powder 1/2 tspChilli flakes 1/2 tspOil 6-8 tbspYogurt 1/2 cupLemon juice 4 tbsp

BBQ Chicken BotiFor GarnishingMixed salad leavesLemon wedgesOnionFresh coriander


METHOD

01) Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave to marinate for about an hour. Add ginger, garlic, green chillies, cumin, garam masala, chilli powder, coriander, chat masala, salt and food coloring to the yogurt and mix well.

02) Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal. Basting once at the end of the cooking time.

03) Alternatively, place the chicken in a oven at 325oF (170oC). Roost for 1 hour. Basting frequently and turning once or twice to brown the both sides. Garnish with lemon wedges and onion rings.

INGREDIENTS

PROCEDURE

IngredientsLemon juice 2 tbspYogurt ¼ cupGarlic paste 1 tspGinger paste 1 tspGreen chillies 2 tbspCumin powder 1 tspGaram masala 1 tspChilli powder 1 tspCoriander powder ¼ tspChat masala 1 tspSalt 1 tspFew drops of red food coloringOil for bastingLemon wedges for decoration

Tangri TikkaTemperature 180oC Preheat 15 min Cooking Time 45 min Prep Time 30 min Rod/Rack: Rotisserie Rod Mode:

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DWMO 2515 CR · 2021. 1. 13. · French Bread Ingredients for Bread Dough Flour 1 kg Oil 60 gm Salt...

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Transcript of DWMO 2515 CR · 2021. 1. 13. · French Bread Ingredients for Bread Dough Flour 1 kg Oil 60 gm Salt...