Tuesday, May 22, 2012

Making Quick And Easy Doughnuts

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Step 1: You will need

  • 250 yoghurt
  • 170 g sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 45 g butter melted
  • 500 g flour
  • 2 tbsp baking powder
  • 1 tbsp baking soda
  • 50 g flour for dusting
  • 1/4 tsp salt
  • 1 vegetable oil
  • powdered sugar for presentation
  • 2 bowls
  • 1 whisk
  • 1 wooden spoon
  • 1 saucepan
  • 1 slotted spoon
  • 1 large cutter
  • 1 small cutter
  • 1 rolling pin
  • 1 tray
  • paper towel

Step 2: Whisk the eggs and the sugar

Start your doughnuts by putting the 2 eggs and the sugar into a mixing bowl.

Whisk them briskly until their appearance becomes very pale and fluffy.

Step 3: Add the yoghurt, vanilla, salt and butter

Next, you will need to introduce the yoghurt, the vanilla, the salt and the melted butter to the dough and mix it all together briefly.

Step 4: Mix dry ingredients

You can now add the baking soda and the baking powder to the bowl of flour and mix them together a little bit.
Next, add this dry mix to the egg mixture and combine them thoroughly.
Be careful not to over-mix the dough or the resulting doughnuts will turn out tough.

Step 5: Roll the dough out and cut it

Begin forming the doughnuts by sprinkling some flour upon the work surface and then dusting your hands with a little more flour.
Now roll the dough out to a thickness of about half of a centimetre.
Next, use the large cutter to cut out the doughnuts.
You can then use the small cutter to cut out their centres.
Set the doughnuts aside and combine the leftover dough with some new dough.
Roll it out again and repeat the process until all the dough is used.

Step 6: Fry

It is now time to fry your doughnuts.
Place a saucepan with the oil over a medium heat.
While waiting for the oil to heat up, you can prepare a tray by lining it with some paper towel.
Now place the doughnuts into the hot oil a few at a time.
Let them cook for about one minute until golden brown and turn them over.
Cook the other side and place them on the tray.
Repeat until all the dough is used.

Step 7: Dust and serve

Place your doughnuts on a plate and liberally dust them with powdered sugar.
Your doughnuts are now ready to serve!
As a serving suggestion they can be glazed with strawberry, chocolate, or raspberry sauces.


And that's how to make Quick and Easy Doughnuts … the VideoJug way!

Making Lasagna

http://content5.videojug.com/72/724c2ba7-c2d9-6887-031f-ff0008c8bb52/how-to-make-lasagne.WidePlayer.jpg?v2 
 

Step 1: You will need

  • 200 g pre-cooked lasagne sheets
  • 70 g grated parmesan
  • 1 recipe for Bolognese sauce (from Videojug)
  • 380 ml milk
  • 45 g butter
  • 3 flour
  • 1 pinch nutmeg
  • salt and pepper
  • 1 baking dish
  • 2 saucepans
  • 2 spoons
  • 1 wooden spoon
  • 1 whisk
  • 1 tea towel
  • 1 tray
  • 1 bowl

Step 2: Prepare the lasagne

Preheat the oven to 200ºC, that's 400ºF or gas mark 6. Put the sheets of pasta into a large bowl and cover them with warm water. Make sure they're all submerged. Leave them to soak for 5 to 10 minutes.

Step 3: Warm the milk

To begin making the béchamel sauce, pour the milk into a small saucepan and let it heat until warm, not boiling.

Step 4: Make the béchamel sauce

Place the other saucepan over a medium heat and add the butter. When it has melted, add the flour and mix well until smooth.

This mixture is called a roux. It is often used as the base in a French sauce, and can also be used to thicken soups and stews without them going lumpy.

Just before it starts to turn brown, slowly add the milk to your roux, stirring the whole time using the whisk. Once all the milk has been added, stir continuously until the sauce begins to thicken. This should take about 5 minutes.

When thick, season with salt and pepper and a pinch of nutmeg. Then give it one further whisk and remove from the heat.

Step 5: Dry the lasagne

Remove the lasagne sheets one by one from the water and place them onto a tea towel. Then turn them over to pat them dry on both sides. You may need to do this in batches to finish drying all of the lasagne.

Step 6: Make the lasagne

Start by layering lasagne sheets on the bottom of the baking dish. Next, cover with half of the Bolognese. Then spoon over some béchamel sauce, and finally, sprinkle with parmesan cheese.

Now repeat the process: the lasagne, followed by the rest of the Bolognese, then the béchamel sauce and finally the parmesan cheese giving it a generous topping.

Step 7: Cook the lasagne

Place the baking dish in the centre of the pre-heated oven. Cook for about 20 minutes.

Step 8: Serve

When the parmesan has turned golden brown, remove the lasagne from the oven and allow it to sit for at least 15 minutes to cool down before serving. Lasagne is delicious served alone or it can be accompanied by a freshly made green salad.

Here at Videojug we love to experiment with cooking, and we think you will too! Once you have mastered the basic lasagne recipe, as described above, you can start mixing things up in the kitchen.

Here are a few suggestions of our own to get you started: one of the most basic ways to customise this recipe is to change the meat sauce. You could do this by replacing the beef mince with pork or turkey mince, diced chicken or our personal favourite, sausages cut out of their casings! You can also add an extra vegetable layer to your lasagne, for example grilled courgettes, or add different cheeses to the sauce, such as a blue cheese.
 

Making Crispy Vegetable Spring Rolls

http://content5.videojug.com/d0/d0a2478c-29d4-5420-ea1e-ff0008c918d8/how-to-make-crispy-vegetable-spring-roll.WidePlayer.jpg?v2 

Step 1: You will need:

  • 10 spring roll wrappers
  • 1/2 red pepper, thinly sliced
  • 1 carrot, grated
  • 6 bamboo shoots, thinly sliced
  • some bean sprouts
  • 1/4 white cabbage, shredded
  • some rice noodles, soaked in water
  • 1 tbsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sugar
  • some salt and pepper
  • 1 ltr vegetable oil
  • 1 egg, beaten
  • 1 wok
  • 1 wooden spoon
  • 1 bowl
  • 1 spoon
  • 1 brush
  • 1 tea towel
  • 1 saucepan
  • 1 slotted spoon
  • 1 tray lined with paper towel
  • tongs

Step 2: Prepare the vegetables

Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.

Step 3: Finish the filling

Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.

Step 4: Preheat the frying oil

Place the pan with the oil for frying over a medium-high heat.

Step 5: Make the spring rolls

Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.
Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

Step 6: Fry the egg roll

Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.

Step 7: Serve

Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.
 

Now you can Make Egg Fried Rice

http://content5.videojug.com/ce/cee35aed-2552-435a-1534-ff0008c8e917/how-to-make-egg-fried-rice.WidePlayer.jpg?v2 
 

Step 1: You will need

  • 350 g pre-cooked long grain rice (refrigerated)
  • 4 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 2 eggs, beaten
  • 4 tbsp peanut oil or vegetable oil
  • 2 tbsp shredded carrots
  • 4 tbsp frozen peas, thawed
  • 1 spring onion, sliced
  • 2 garlic cloves, minced
  • salt and white pepper
  • 1 wok
  • 1 wooden spoon

Step 2: Fry the egg

Add a little oil to a hot wok, drop in the egg and stir rapidly to break it up.

Step 3: Add the garlic and rice

Add another drop of oil to the wok, followed by the garlic and the rice. Stir until well mixed.

Step 4: VIDEOJUG TIP

Refrigerated rice is used in this recipe because when rice is chilled, the grains don't tend to stick together. This makes it the perfect consistency for fried rice dishes.

Step 5: Mix the vegetables

Add the peas, carrots, and spring onions and mix thoroughly.

Step 6: Add the sauces and season

Add the oyster and soy sauces and season with salt and white pepper. Toss it all together and remove from the heat.

Step 7: Another useful tip

White pepper is the perfect choice to use with any Asian dish. Its special flavour goes well with this style of cooking.

Step 8: Serve

Spoon the egg fried rice into individual serving bowls and it is ready to serve. This egg fried rice recipe can be modified by using leftover vegetables or meat. It makes a perfect accompaniment to a wide range of fish and meat dishes.
 

the best way To Cook A Chicken Curry In Ten Minutes

http://content5.videojug.com/55/5562ecb1-731d-4aef-36f4-ff1ec07fc808/how-to-cook-a-chicken-curry-in-ten-minut.WidePlayer.jpg?v2 
 

Step 1: You will need

  • 45 ml olive oil
  • 1 medium onion
  • 400 g chicken fillet
  • 2 cloves of garlic
  • 1 green chilli
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/4 tsp ground coriander
  • 1 tsp tomato purée
  • 1/4 tsp garam masala or 1 tsp curry paste
  • 30 ml double cream
  • 1 Teaspoon
  • 1 Tablespoon
  • 1 Chopping board for meat
  • 1 Chopping board for vegetables
  • 1 Sharp knife
  • 1 Non-stick frying pan
  • some Plates to hold the ingredients
  • 1 Wooden spoon

Step 2: Prepare

Finely chop a medium sized onion

Remember- when preparing ingredients, the smaller you chop things, the faster they cook. Chop your ingredients really small, so they'll be ready in no time.

Crush 2 cloves of garlic with the side of a knife. Now peel away the skin, and finely chop.

Finely chop a green chilli. Unless you want an incredibly hot curry, use the knife to take out as many seeds as you can. Chilli juices can burn your skin so when you've finished, wash your hands.

Take the chicken on a fresh chopping board. Chop into small bite-size pieces. Wash your hands after chopping the meat.

Step 3: Fry the onion

Heat a frying pan over a medium heat. Add 3 tablespoons of vegetable oil. Then add the chopped onion, and fry for 1 minute.

Step 4: Add chicken

Put the chicken in, and continue to fry for 5 to 6 minutes. The chicken will start to cook, and turn entirely white on the outside.

Step 5: Add garlic and chilli

Put the garlic and chilli into the pan, and stir. Carry on frying gently over a medium heat, until everything is golden brown, which will take 2 to 3 minutes. Keep stirring.

Step 6: Add spices

Put 1/4 teaspoon of salt, 1/4 teaspoon of turmeric, 1/2 teaspoon of ground cumin and 1/4 teaspoon of ground coriander in the pan. Stir well.

Step 7: Add more flavour

Add 1 teaspoon of tomato purée, and 1/4 teaspoon of garam masala or curry paste. Here we're using freshly made garam masala.

Stir, and fold 2 generous tablespoons of double cream into the mixture.

Step 8: Check the chicken

If you're worried about whether the chicken is cooked, take a large piece from the pan, and cut it in half. It should break easily, and be white all the way through, with no trace of pink. It should also be piping hot throughout.

Step 9: Serve

Serve hot with freshly cooked basmati rice, or naan bread.

Enjoy!
 

how to prepare the rich chocolate cake French






Step 1: You will need:

  • 200 g caster sugar
  • 200 g softened butter
  • 4 medium eggs, beaten
  • 170 g self-raising flour
  • 30 g cocoa
  • 1 tsp baking powder
  • 2 tbsp milk
  • 200 ml double cream
  • 50 g butter
  • 3 tbsp clear honey
  • 200 g dark chocolate

Step 2: Mix

Heat oven to 190C/fan 170C/gas 5, 375F. Butter two 20cm (8 in) sandwich tins and line with non-stick baking paper.

Step 3: Bake

In a large bowl, beat together 200g softened butter with 200g caster sugar, 4 eggs, 170g flour and 30g cocoa powder until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until the top is a beautiful golden colour. The cake should spring back when you press it. Turn it onto a cooling rack and leave to cool completely.

Step 4: Frosting

For the fudge frosting, heat 200ml double cream until it just begins to boil. Take it off the heat and add 50g butter, 3 tablespoons honey and 200g dark chocolate, which has been broken into pieces. Leave the mixture for five minutes so the chocolate melts, then stir it briefly to combine all the ingredients - don't over-mix it or it will lose its shine.

Step 5: Ice

Sandwich the cakes with a third of the just-warm frosting and spread the rest over the top and sides. Top with shaved or grated chocolate.