White Spot Butterhorns

Breakfast

When I came to Canada, Whitespot was a popular family restaurant with a car Service.  
Butter horns were a popular breakfast item.
This is a recipe I saved from the “Vancouver Sun”  in the early 1980s.

Whitespot Butterhorns Ingredients

  • 1/4             cup warm water
  • 3                tbsp. dry yeast
  • 1/4             cup shortening
  • 1/4             tsp vanilla
  • 1/4             tsp lemon juice
  • 1/2             cup sugar
  • 3                eggs
  • 1 1/2          cups milk(2%)
  • 6                cups flour
  • 3/4             lb butter
  • 1                egg beaten
  • 1                cup icing sugar
  • 1 1/2          tsp melted butter
  •                   small quantity of milk to make a smooth glaze
  • 1 1/2          cups flaked walnuts

Instructions

  1. Combine water and yeast, beating until dissolved, and set aside.  This will seem like far too much yeast; the recipe handles it well.
  2. Combine shortening, vanilla, lemon juice, sugar, 3 eggs, milk, and yeast mixture.  Beat with mixer on medium speed until well combined but some shortening lumps remain.
  3. Fold flour into above mixture by hand until thoroughly mixed.  If too sticky, dust with flour, being careful not to overwork.
  4. Soften butter slightly and set aside.  Place dough on a floured table and roll into enabling shape 1/4” thick.  Place softened butter in centre third of the dough.  Fold one unbuttered section of dough over buttered section, then fold remaining section on top.  Leave for 10 minutes.
  5. Roll again 1/4 inch thick (dusting table with flour if sticky), and fold dough into three sections.  Leave for 10 minutes.
  6. Repeat this procedure once again and after the last fold refrigerate and rest dough for 30 minutes.
  7. Roll dough into an oblong shape 1/4 inch thick and brush with beaten egg.  Starting at the far end roll dough (jelly roll fashion) toward you.  Cut into 1/2 inch pieces and place in lightly-greased baking sheet.
  8. Cover with a clean damp cloth and let rise until at least double in size.
  9. Bake in a preheated 400 degree oven for 10 minutes or until golden brown.
  10. Cool them completely.
  11. Top them with glaze.* made with sugar, melted butter and milk mixed together in a small bowl.
  12. Sprinkle tops with flaked walnuts.

Glaze

In a small bowl mix sugar, butter and milk.

Curry Puff

Meat, Snacks & Appetizers

Curry Puff is a small pie filled with meat and baked.
Puff pastry can be bought at any grocery store in their freezer section.  Some bakeries sell puff pastry by the pound.
These pies can be made into any size you want.

Ingredients

  • 1            lb ground beef or lamb
  • 1/2         tsp crushed ginger
  • 1/2         tsp crushed garlic
  • 1/2         tsp freshly ground black pepper
  • 1/2         tsp freshly ground cumin
  • 1            tsp salt
  • 2            tsp madras curry powder
  • 1            tsp sugar
  • 1            small onion finely chopped
  • 1            pkg frozen puff pastry

Instructions

  1. In a medium saucepan, cook the meat.  Add 1/4 cup water, ginger, garlic, black pepper. cumin and salt.  Cook stirring and breaking the lumps for 10 minutes, till the meat has changed colour and all the liquid has evaporated.
  2. Remove the saucepan from the heat, add curry powder, sugar and onion and mix well.  Let it cool completely.
  3. Follow the instructions for the pastry.
  4. Roll the pastry to a 1/4 of an inch.  Cut it into 4” square.
  5. Add a tsp of fill in half the square diagonally, brush the sides with egg wash.  Fold it into a triangle, put it on a greased baking dish 1” apart.
  6. Egg wash it.
  7. Bake in a preheated 400 degree oven for 25 minutes.

Curry Puff using Samosa Press

  1. Roll the pastry into two  8 1/2 inch squares.
  2. Dust the samosa pres with white flour.
  3. put 1 pastry on the press.
  4. Put a teaspoon full of the filling on each section of the press.
  5. Egg wash the second piece of pastry.
  6. Put this on top of the meat and with a rolling pin roll it.  It will make 8 pastries.

Puff PastryPuff Pastry 3

            sealed puff pastry

                       

Pomegrante and Walnut Salad

Soups & Salads

This crunchy, tangy and vibrant salad is closely related to the classic Turkish”spoon salad”.  Everything is cut into very small pieces so that one spoonful of salad excites the palate with all the different ingredients. 

Sumac and Pomegrante molasses (also known as pomegrante paste) can be bought at a Meditarianian grocery store and some Supermarkets.

Ingredients

  • 1/2        cup walnuts
  • 1           pomegrante, cut in half
  • 1/2        cup flat leaf parsley leaves, roughly chopped
  • 2           tomatoes, cut into 1/4 “cubes
  • 1           Lebanese cucumber, seeded and curt into 1/4″ cubes 
  • 1/2        red pepper, seeded and cut into 1/2” cube
  • 1/2        red onion. cut into 1/4” cube
  • 1           tsp sumac
  • 2           tbsp extra virgin olive oil
  • 2           tbsp lemon juice
  • 1           tbsp pomegrante molasses
  •              salt to taste

Instructions

  1. Preheat oven to 400 degree.  Place the walnuts on a baking tray and toast in the oven for 5-7 minutes.  Remove from the oven and allow to cool, then roughly chop.
  2. Hold pomegrante half over a large bowl and using a wooden spoon, tap the pomegrante hard to release the arils (seeds).  Repeat with the other half.
  3. Add the walnuts, parsley, tomatoes, cucumber, capsicum, onion and sumac to the bowl.
  4. Stir in the olive oil, lemon juice and pomegranate molasses, and toss to combine.  Season with salt, to taste, and serve immediately. 

Katlu Pak

Sweets

Katlu is a mixture of a lot of different spices, mixed together.  Katlu is given to new mothers, help her recover.  Katlu can be bought from any Indian grocery store or you can make your own.

  • Turmeric helps heal internal wounds
  • Fenugreek seeds prevents back and joint pain.
  • Ajwain (carom seeds) soothes pain due to gas and indigestion.
  • Dry ginger offers health benefits.
  • Goond is an edible gum resin that is extracted from the bark of a tree.  Goond provides heat to our body and usually eaten in winter months.

Katlu Pak

Ingredients

  • 1/2                 cup viriyari
  • 1/4                 cup unsweetened coconut
  • 1/4                 cup dill seeds
  • 1/4                 cup ajwan
  • 2                     tblsp dried ginger
  • 1                     tsp nutmeg powder
  • 1                     tsp cardamon powder
  • 1/2                 tsp saffron
  • 1/4                 lb goond
  • 2                     cups oil for frying
  • 1 1/2              lb unsalted butter
  • 1 1/4              lb 100% whole wheat flour
  • 1                     cup powder milk
  • 1 1/4              lb almonds
  • 3/4                 lb goor (jaggery)
  • 1/4                 cup water

Instructions

In a coffee grinder, grind viriiyari, coconut, dill seeds, ajwan.

In a frying pan heat the oil.  When the oil is hot add 1 tbsp of goond at a time.  The goond will pop up and it will be transparent. Turn it and make sure the goond is transparent on all sides.  Take it our of the frying pan into a colander and let it drain.  Leave it aside.

  1. In a large saucepan over medium hot heat, melt 1-1/4 lb butter and fry the whole wheat flour. The flour is ready when the butter starts bubbling and the flour is golden brown, about 20 minutes.
  2. Remove from the heat, add the viriyari, dill seeds, ajwan, ginger, nutmeg cardamom, crushed almonds,
  3. In a food processor, chop the almond and add this to the flour mixture.
  4. In a medium saucepan, over medium heat, add chopped goor, remaining 1/4 lb butter and 1/4 cup of water.  Let it cook till the goor melts and the mixture starts to bubble, about 10 minutes.
  5. Pour the goor mixture into the flour mix and mix well.
  6. Add the goond and mix well.
  7. Over medium heat cook the mix for about 5 minutes stirring continuously.
  8. Pour the mix into a well greased 10 X 12 inch cake tin.  Spread it evenly.  Sprinkle kas kas, slivered almonds and slivered pistachios.  Roll it with a rolling pin to make it smooth, or smooth it with the back of a spoon.Let it set overnight.
  9. With a sharp knife cut into square or diamonds and serve.

The pak can be stored in an air tight container for a couple of weeks

Microwave Dokra(Fatuma Karmali’s recipe)

Snacks & Appetizers, vegetarian

Dokra

Ingredients

  • 1                      cup sooji
  • 1                      tbsp chana flour
  • 2                      tbsp vegetable oil
  • 1 1/2 – 2        cups buttermilk
  • 1/2                  tsp salt
  • 1/4                  tsp citric acid
  • 1                      tbsp lemon juice
  • 1/4                  tsp freshly crushed jeera
  • 1/4                  tsp ginger paste
  • 1/4                  tsp garlic paste
  • 1/4                  tsp green chillies(or to taste)
  • 1                      tsp chopped cilantro
  • 1                      tsp baking powder
  • 2                      tbsp hot water
Instructions
  1. In a medium bowl, mix everything except baking powder and hot water, and mix well.
  2. Add the baking powder and hot water and mix.  The mixture will start rising.
  3. Pour the mixture into a greased plastic plate.
  4. Sprinkle with red chilly powder.
  5. Tap the plate gently o a tea towel to to remove the bubbles and level the surface.
  6. Put the plate in the microwave, cover with the microwave cover and cook for 5 minutes.
  7. Cool for 5 minutes and remove from the plate with a spatula.
  8. Serve with garlic chutney.
Note:
You can use a pyrex pie plate and increase the time, a couple of minutes.

 

Bakalava(Jenny Bhaloo’s recipe)

Sweets

Baklava is a rich, flaky, sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. Baklava is a little tedious to make, but is worth making it. It can be made in a large tray and cut into any shape and size or can be rolled individually. You will find the pastry in the frozen section of the grocery store. It can be made in advance and left at room temperature for a week or in an airtight contain in the fridge for a couple of weeks.

Baklava is believed to have originated in Turkey and it is a popular sweet of the countries in the Middle East and Greece.

Ingredients

  • 1                1 lb pkt Krinos Filo Pastry
  • 1                 lb unsalted butter
  • 1-1/2 lb       almonds
  • 1-1/2           lb walmuts
  • 2                 oz icing sugar
  • 1/2              tsp cardamon seeds 
  • 1/2              tsp cardamon powder
  • 1/8              tsp nutmeg powder
  • 1/8              tsp saffron

Syrup

  • 2                  cups granulated sugar
  • 1                  cup cold water
  • 1/4               tsp cardamon seeds
  •                     pinch nutmeg
  • 1/4               tsp saffron
  • 1                  tsp rose water
  • 2                  oz honey
  • 2                  tbsp lemon juice

Garnish

  • 2                   oz almonds
  • 2                   oz pistachio
  • 1                   oz granulated sugar
  • 1/4                tsp cardamon seeds

Instructions

  1. Defrost the pastry overnight in the fridge.
  2. In a small saucepan, melt the butter over medium heat.
  3. In a medium size bowl, mix the nuts, icing sugar, cardamon seeds, cardamon powder, nutmeg, and saffron.
  4. Open the pastry on a flat surface.
  5. Pour a 1/4 cup of melted butter on the pastry. Take a pastry brush and spread the butter.
  6. Spread a cup of the nut mixture on the pastry.
  7. Count 3 pastries and fold the pastry 2” and then roll the pastry up. Brush it with butter on the second roll. (you will get 6 rolls from 1 box of pastry.
  8. Transfer the roll on a baking try, 3 rolls to a tray.
  9. Cut the rolls diagonally with a sharp steak knife.
  10. Make the rolls in a preheated 325 degree oven for 41 minutes, turning the trays after 20 minutes.
  11. Let the rolls cool completely.
  12. Meanwhile make the syrup. Mix everything in a small saucepan and bring it to a boil, boil for about 5 minutes. The syrup will be sticky. Let it cool.
  13. Mix the nuts, sugar and cardamon for Garnish.
  14. With a spoon, pour the syrup on the baklava and sprinkle with nuts.

 Fillo PastryBaklava with nuts

 

Baklava

NewImage

Note: For best results, let baklava sit for 4-6 hours or overnight at room temperature for the syrup to penetrate and soften the layers.

Badam Pak(Powder Milk)

Mithai, Sweets

Makes 15 Pieces

Ingredients

  • 2             cups oil for frying 
  • 4             oz goond
  • 1             lb butter
  • 1             lb pacific powder milk
  • 1/2          lb coconut
  • 1             lb crushed almonds
  • 12           oz sugar
  • 1/2          tsp crushed cardomom seeds
  • 1/2          tsp ground nutmeg
  • 20           strands saffron
  • 1             can evaporated milk

For Decoration

  • 1/4          cup silvered almonds
  • 1/4          cup slivered pistachio
  • 1             tbsp white poppy seeds(kas kas)

Instructions

  1. In a small saucepan on medium heat, heat oil and fry the goond, a little at a time.   The goond will puff up and float on the top.  Remove from the oil and drain in a colander.
  2. In a large saucepan, melt the butter and saute the milk powder and coconut till it is golden brown.  Remove the saucepan from the heat.
  3. Add the almonds, sugar, cardomom, nutmeg and saffron.  Mix well.
  4. Return the saucepan to the heat on medium heat, stirring well (for about 5 minutes) till the sugar melts.
  5. Add the evaporated milk and goond and stir well till the butter separates. You 
  6. Pour the mixture into a 10 x 12 baking tray.  Spread the mixture evenly.
  7. Sprinkle almonds, pistachio and poppy seeds.
  8. Let cool completely.
  9. Cut into squares or diamonds.

The Pak can be stored in an airtight container in the fridge for a couple of weeks.

It can be frozen too. 

Aussie Meat Pies

Entrees
An Australian or New Zealand meat pie is a hand-sized meat pie containing largely diced or minced meat gravy, sometimes with onions, mushrooms, or cheese and often consumed as a take out snack.  The pie itself is similar to the UK steak pie.
Ingredients
  • 2               lbs diced chuck beef
  • 1/4            cup plain flour
  • 3               tbsp vegetable oil
  • 2               white onions, finely sliced
  • 2               cloves garlic, finely chopped
  • 1/4            cup thyme, chopped
  • 4               tbsp tomato paste
  • 1               cup red wine(optional)
  • 1               lt beef stock
  • 1               tbsp Worcestershire sauce
  • 2               tbsp cornflour
  • 4               tbsp water
  •                  salt and pepper, to season
  • 2               sheets frozen puff pastry
  • 1               egg, lightly beaten

Thick-cut chips, to serve

Tomato sauce to serve

Instructions

  1. Preheat oven to 200 degree C.
  2. Toss beef in flour.
  3. Heat half the oil in a large saucepan over a high heat. Add 1/2 the beef and cook until well browned and beginning to stick to the bottom of pan. Transfer to a plate. Repeat with remaining oil and beef. Set aside.
  4. Add onions, garlic and thyme to pan cook until onion has slightly softened.
  5. Add beef and tomato paste and cook for 2 minutes.  
  6. Pour in wine, stock and Worcestershire sauce.
  7. Reduce heat to medium low.  Simmer for 1/2 hour, stirring occasionally, or until meat is tender.  (You will need 2 cups of liquid in the pan after 1/2 hour.  If you don’t have enough, top up with water.)
  8. Mix cornflour and water in a bowl, then whisk into pan.
  9. Simmer until thickened.  Season, remove from heat.  Let cool.
  10. On a floured surface roll out the pastry to 1/8” thick.  With a 5” cutter, cut out 8 rounds.  Re roll scraps and cut out 8 rounds 6” wide.  Use the 6” round to line 8-4” pie plates.
  11. Divide the cooled beef mixture among pastry cases.  
  12. Brush the 5” rounds with egg.  Arrange 1 round, egg side down, on top of each pie.  Press down and crimp edge with fingertips to seal.
  13. Brush top with egg.  Using a small sharp knife, cut a small steam vent into top of each pie.
  14. Bake for 30 minutes or until pastry is deep golden and flaky.
  15. Serve pies with chips and tomato sauce on the side. 

Tip:  To keep the pastry base from going soggy, make sure the meaty filling is cool before spooning into the pastry cases.

Sweet Naan Bread

Accompaniments
Naan Bread
Naan Bread

Ingredients

  • 1/ 4                cup warm water
  • 1                      heaped tsp sugar
  • 1                      heaped tsp yeast
  • 1                      tbsp canola oil
  • 2                      cups all purpose flour
  • 2                      tbsp unsweetened coconut
  • 1                      tbsp spoon sugar
  • 6-8                  strands saffron
  • 1/2                  tsp cardamom seeds
  • 1/2                  cup coconut milk
  • 1                      egg
  • 1                      tbsp poppy seeds

Instructions

  1. Put warm water in a bowl. Add the sugar and sprinkle the yeast. Let rest covered, until it forms, 10 to 15 minutes.
  2. In a medium bowl rub oil into the flour. Add sugar, saffron, cardamom and yeast mixture. Kneed into a soft dough using coconut milk. (The dough should feel like the inside of the fat part of your leg).
  3. Let rest covered until double in size. About an hour.
  4. Punch it down, make a ball and place it in a 9″ round, greased cake pan.
  5. When doubled in size, flatten to the size of the pan.
  6. Let rest and when it rises again, brush with egg and sprinkle with poppy seeds.
  7. Bake at 350 degree s for 1/2 hour or until golden brown.

Serve it with kaliyo.

Variation:

You can omit the coconut and use yoghurt instead of coconut milk.

Classic Chocolate Mousse

Sweets

Dark chocolate and espresso add the slightly bitter notes needed to balance this dessert. Remember, the higher the cocoa percentage, the less sweet the chocolate. This is a recipe I found in Bon Appetite magazine. It is really good.IMG_6329 SERVINGS: 6

Ingredients

  •  3/4            cup chilled heavy cream, divided
  • 4                 large egg yolks
  • 1/4             cup espresso or strong coffee, room temperature
  • 3                 tbsp sugar, divided
  • 1/8             tsp kosher salt
  • 6                 oz semisweet chocolate (60-72% cacao), chopped
  • 2                 large egg whites

 Instructions

 

  1. Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill.
  2. Combine egg yolks, espresso, salt, and 2 Tbsp. sugar in a large metal bowl.
  3. Set over a saucepan of gently simmering water (do not allow bowl to touch water). Cook, whisking constantly, until mixture is lighter in color and almost doubled in volume and an instant-read thermometer inserted into the mixture registers 160 degrees, about 1 minute.
  4. Remove bowl from pan. Add chocolate; whisk until melted and smooth. Let stand, whisking occasionally, until room temperature.
  5. Using an electric mixer, beat egg white in another medium bowl on medium speed until foamy. With mixer running, gradually beat in remaining 1 Tbsp. sugar.  Increase speed to high and beat until firm peaks form.
  6. Fold egg whites into chocolate in 2 additions; fold whipped cream into mixture just to blend.
  7. Divide mousse among six teacups or 4-oz. ramekins. Chill until firm, at least 2 hours.

DO AHEAD:

Mousse can be made 1 day ahead; cover and keep chilled. Let stand at room temperature for 10 minutes before serving.

Before serving, whisk remaining 1/4 cup cream in a small bowl until soft peaks form; dollop over mousse.

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