Its really simple to bake garlic bread. All you need is a French bread loaf. Its better to buy the ready made loaf instead of baking it at home because its really cheap and it will save lot of your time and in meanwhile you can make something else like pasta or lasagna to accompany the garlic bread.

Ingredients Of Garlic Bread

• 1 French bread loaf
• 4 tbsp. butter, room temperature
• 1/2 tsp. oregano
• Paste of 2 garlic cloves
• 1/2 tsp. basil

Method Of Garlic Bread

• Mix all ingredients in a bowl except bread.
• Cut the loaf in slices and apply butter mixture on them.
• Bake in preheated oven for 2-3 minutes and serve warm with pasta, lasagna or pizza.

Garlic Bread Recipe is a post from: Neel's Corner

Pate may be made up to 1 day in advance, covered with plastic wrap, and then refrigerated until required.

image courtesy: secure tesco

Ingredients Of Smoked Trout Pate

• 1 small smoked trout
• 60 gm. soft butter
• 250 gm. light cream cheese
• 2-3 tbsp. lemon juice

Method Of Smoked Trout Pate

• Remove the skin from the trout and lift off all the flesh, avoiding the bones. Place the trout meat in a food processor.
• Add butter and cream cheese, process until smooth. Add lemon juice to taste and process again briefly.
• Transfer the pate to a serving dish and then refrigerate for an hour.
• Garnish with sliced white onion, capers, dill and lime slices or any garnish of your choice.
• Serve with crackers or vegetables crudities or garlic bread.

Smoked Trout Pate Recipe is a post from: Neel's Corner

By: Fati Naz

Love this simple and easy recipe of cookies and also love the recipes of delicious bytes. Here sharing one with all of you. Fati is a good friend of mine and she is cooking freak. I love her recipes because the result is always great and now here I am sharing one of her best recipe of chocolate cookies

Ingredients Of Chocolate Butter Cookies

• 200 gm. icing sugar
• 300 gm. plain flour
• 2 eggs
• 35 gm. coco powder
• 1 tsp. vanilla essence
• 250 gm. butter softened but cold

Method Of Chocolate Butter Cookies

• Preheat 200 C .line oven trays with baking paper .
• Beat butter with icing sugar until  it is white in color and smooth.
• Then add eggs one by one keep beating ; add Vanilla essence If its too hot at your place then chill this batter for 1/2 hour .
• Stir in plain flour,coco powder ..Mix well . Spoon mixture into piping bag Fitted with 1M Piping tip . Pipe any shape u like
• Bake for about 10 min ;Cool on trays

Chocolate Butter Cookies Recipe is a post from: Neel's Corner

                                                                  By: Fati Naz

Ingredients Of Ultimate Chocolate Cake

• 1/2 cup plus 1 tbsp. unsweetened coco powder
• 1/2 cup boiling water
• 4 egg yolks
• 3 tbsp water
• 3/4 tsp. vanilla extract
• 1 1/2 cup plus 1 tbsp. flour
• 1 cup sugar
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 130 gm. unsalted butter

Method Of Ultimate Chocolate Cake

• Take one 20 cm cake pan coated with butter lined with butter paper.
  Preheat oven 180C.
• In medium bowl mix coco and boiling water until smooth . Cover with plastic wrap or any plate and cool to room temperature.
• In another bowl whish the yolks with 3 tablespoon water and vanilla until lightly combined.
• In a big bowl mix flour,sugar,baking powder,salt mix on low speed electric mixer for 30 seconds, add the butter and coco mixture, mix on low until all combine, raise with speed and beat on high for 2 -3 minutes and scrape sides time to time.
• Now add egg yolk mixture in two parts ..beating on high speed for 30 seconds after each addition ….now beat for 2-3 min on high ,transfer the batter into prepared bowl  and smooth the top .
• Bake for 30-40 minutes or until skewer came out clean.

For Ganache Glaze

• 120 gm. dark or milk chocolate
• 3/4 cup heavy cream
• Chop the chocolate until very fine,heat the cream until little bubble form on sides of pan. Add cream to chocolate mix well ..Keep a side.
• As soon as the cake comes out of the oven, place the pan on a wire rack,
  poke holes all over the top with a wooden skewer, and use a brush to
  apply half of the ganache glaze onto the cake, leave it about 10 minutes.
• Run a small metal spatula around the sides of the pan and the cake, pressing firmly against the pan, and invert the cake onto a plate. Peel off and discard the parchment and poke holes all over. Apply the remaining glaze, or safe some to apply on top brushing a little onto the sides of the cake as well. Cool completely for 1 or more hours, or until the chocolate is firm to touch .
• Apply smoothly remaining glaze ..decorate with fresh raspberries

Ultimate Chocolate Cake Recipe is a post from: Neel's Corner

Ingredients Of Easy Pond Cake

• 8 ounce butter
• 2 cup fine sugar
• 4 eggs
• 3 cup flour
• 4 tsp. baking powder
• 1 1/2 cup milk
• Icing sugar to dust
• 1 tsp. vanilla essence

Method Of Easy Pond Cake

• Pre heat oven to 180 degree C .
• Beat 8 ounces butter and 2 cups sugar till fluffy add 1 tsp. vanilla essence.
• Sieve together 3 cups flour and 4 tsp. baking powder in your beaten sugar and butter mixture, beat in eggs one at a time alternating with sieved mixture of flour and 1 ½ cup milk, beginning and ending with flour.
• Pour mixture in a greased pan, bake for 45 minutes, cool in pan for 5 minutes, then turn onto wire rack to cool completely, dust with icing sugar.

Easy Pond Cake Recipe (By Shireen Anwar) is a post from: Neel's Corner

Ingredients Of Fudge Brownies With Frosting

• 12 tbsp. Flour – slightly heaped
• 3 tbsp. Butter
• 3 tbsp. Cocoa powder
• 2 Eggs
• 1 tsp. Baking powder
• 1 tsp. Vanilla essence
• 16 tbsp.. Sugar – leveled
• 1/2 cup  Walnuts
• For Frosting
• 1 cup icing sugar
• 3 tbsp. butter
• 3 tbsp. cocoa powder
• 2 tbsp. milk
• Walnut halves for Garnish

Method Of Fudge Brownies With Frosting

• Preheat oven to 180 degrees
  For Brownies
• In a bowl, sift flour, cocoa and baking powder together. Set aside.
• In another bowl beat butter and sugar together. When light and fluffy add vanilla, beat then add 1 egg and beat then 2 tablespoons flour mix, beat then another egg, beat then the rest of the flour – and mix till well combined.
• Add walnuts, and fold in to batter with a spatula.
• Pour into a greased and floured 7 x 7 inch square pan. Bake in a 180 degree oven for 25 minutes.
• Cool in the pan for 10 minutes. Then remove from tin and allow to cool on a rack.
  For Frosting
• In a bowl sieve icing sugar and cocoa together. Add butter and milk and beat until smooth.
• Spread frosting over cooled brownies, garnish with walnut halves and cut into squares.

photo courtesy: cookie madness

Fudge Brownies With Frosting Recipe (BY Shireen Anwar) is a post from: Neel's Corner

                                                          By: Fati Naz

Ingredients Of Chocolate Chip Cookies

• 250 gm. butter softened
• 1tsp vanilla essence
• 3/4 cup sugar
• 3/4 cup firmly packed light brown sugar
• 1 egg
• 2.1/4 cup plain flour
• 1tsp baking soda
• 375 g chocolate melts chopped coarsely

Method Of Chocolate Chip Cookies

• Preheat oven at 180 C.
• Beat butter,vanilla,sugars,egg until light and fluffy. Stir in shifted flour and soda in two batches and then stir in chocolate.
• Roll tablespoon of mixture into balls,place about 5 cm apart on trays
  Bake about 15 minutes …Cool on trays

Chocolate Chip Cookies Recipe is a post from: Neel's Corner

                                                           By Fati Naz

Ingredients Of Viennese Fingers

• 250 gm. unsalted butter, soften
• 70 gm. icing sugar
• 225 gm. plain flour
• 75 gm. corn flour
• 2tsp vanilla essence
• 200 gm. dark chocolate

Method Of Viennese Fingers

• Using a wooden spoon or electric cream butter and icing sugar until it is pale and fluffy.
• Add in flour and corn flour and mix with a wooden spoon until mixture is combined.
• Now mix vanilla essence in with the biscuits dough.
• Pipe the biscuits on the tray they will be baked on and make sure they are spaced sufficiently apart because they do expand.
• Bake the biscuits at 170°c for 15-18 minutes until lightly golden brown. Then place them onto a wire rack to cool to room temperature.
• Melt the chocolate and dip one third of the cooled biscuit into it to coat.
• Leave the chocolate to set completely.

Viennese Fingers Recipe is a post from: Neel's Corner

                                                                                  By: Fati Naz

Ingredients Of Milk Caramel Cheese Cake Squares

For Crust

• 1cup plain biscuits, crumbled
• 2 tbsp. sugar
• 3 tbsp. unsalted butter, melted

For Filling

• 1 tsp. unflavored gelatin
• 1/4 cup fresh milk (warm )
• 8 oz. cream cheese, softened
• 2 large eggs
• 3/8 tsp. salt
• 1 cup milk caramel (12 1/2 oz.) (recipe follows)

For Glaze

• 100gms fine-quality bittersweet chocolate, coarsely chopped
• 2 tbsp. unsalted butter, cut into pieces
• 2 tsp. golden syrup

Method Of Milk Caramel Cheese Cake Squares

Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

For Crust

• Finely grind biscuits with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
• For Filling
  Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.
• Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in milk caramel gently but thoroughly.
• Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes.
• Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
  Glaze cake within 2 hours of serving
• Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly.
• Chill, uncovered, 30 minutes.
• Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for neat squares.)

Method Of Milk Caramel

• Pour one can (14 ounce) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.
• Remove from heat. Whisk until smooth

Milk Caramel Cheese Cake Squares Recipe is a post from: Neel's Corner

Ingredients Of Old Fashioned Chocolate Cake

• 200g plain flour
• 200g caster sugar
• 1 teaspoon baking powder
• 1/2 teaspoon  soda
• 40g best-quality cocoa
• 175g soft unsalted butter
• 2 large eggs
• 2 teaspoons real vanilla extract
• 150ml sour cream

For Frosting

• 75g unsalted butter
• 175g best quality dark chocolate, broken into small pieces
• 300g icing sugar
• 1 tablespoon golden syrup (or light corn syrup)
• 125ml sour cream
• 1 teaspoon real vanilla extract
• sugar flowers, optional

Method Of Old Fashioned Chocolate Cake

• Preheat the oven to gas mark 4/180°C and line and butter two 20cm sandwich tins with removable bases.
• Now all you have to do is put all the cake ingredients – flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla and sour cream – into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla and eggs and beat this into your bowl of mixture.
• Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester, or a thin skewer, comes out clean, which should be about 35 minutes, but it is wise to start checking at 25. Also, it might make sense to switch the two cakes around in the oven halfway through cooking time.
• Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don’t worry about any cracks as they will easily be covered by the icing later.

Frosting

• To make this icing, melt the butter and chocolate in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don’t want any burning or seizing.
• While the chocolate and butter are cooling a little, sieve the icing sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz. This is by far and away the least tedious way of removing lumps.
• Add the golden syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved icing sugar. Or just pour this mixture down the funnel of the food processor on to the icing sugar, with the motor running.
• When you’ve done, you may need to add a little boiling water – say a teaspoon or so – or indeed some more icing sugar: it depends on whether you need the icing to be runnier or thicker; or indeed it may be right as it is. It should be liquid enough to coat easily, but thick enough not to drip off.
• Choose your cake stand or plate and cut out four strips of baking parchment to form a square outline on it (this stops the icing running on to the plate). Then sit one of the cakes, uppermost (i.e slightly domed) side down.
• Spoon about a third of the icing on to the center of the cake half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the two together.
• Spoon another third of the icing on to the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with the remaining icing and leave a few minutes till set, then carefully pull away the paper strips.
• Garnish cake with sugar flowers if you have any.

Old Fashioned Chocolate Cake (By Nigella Lawson) is a post from: Neel's Corner