Eggless Butter Scotch Pudding | Easy to Make Dessert | Chetna Patel Recipes
Butter Scotch Pudding
Ingredients :
Roast Dry Fruits :
Switch ON the Flame and Take a Pan n add
1/4 Cup - Almond
1/4 Cup - Cashew
Roast Properly and Keep aside in Plate
Praline :
3/4 Cup - Sugar
Spead in a Pan ,no need to.stir and Completely Melt Sugar , immediately Close the flame and add
1 tsp - Butter Salted
add above Roasted Dry Fruits and Mix everything
Remove above thing is grease Aluminium Tray ,Sprrad Little and Let Cool Completely and Crush Coarsely
Caramel :
Switch On the Gas and add
1/3 Cup - Sugar
Let Completely melt the Sugar , immediately Switch OFF the gas and add
1 tbsp - Butter
Mix Properly and add
1/3 Cup - Amul Fresh Cream
mix everything then again Switch ON the gas
and heat little bit
Make a Two Part and
keep One aside
Thin Caramel :
and Rest Caramel in same Pan add ,add
1/3 Cup - Milk
and boil little and keep aside
Whipped Caramel Mixture:
2 to 2+1/2 Cup - Whipped Cream ( Whipped )
Whipped Cream :
add above Caramel (1 St thick Caramel )
1 tsp - Vanilla Extract
Mix and keep aside
Take 7' 7 Glass mould
Assemble
Pour little Thin Caramel
Arrange Bread Slice
Thin Caramel
Coarse Praline
Whipped Cream Caramel Mixture
bread Slice
Thin Caramel
Praline
Whipped Cream Caramel Mixture
Sprinkle Praline
Keep for Set in Fridge for 4 to 5 Hours and Serve
For Enquiry call us at :
Enquiry : 9978261616
6380540185
Chetna Patel - 9979961616
Email : chetnapatel1818@gmail.com
Follow me on Instagram :
Follow me on Facebook :
Visit Our Website for Online Classes Details :
Kindly Login in the above application link, you will get pin in your spam folder and that pin you have to enter in this above application
Then you can access any online class after doing payment.
Payment link is also available there and video will be pre recorded and excess will be 6 days and pdf copy of recipe will remain lifetime with you
Late Winter Living | Style, Food, Mancala
Click my link to get 30% off Dermaclara's bestselling kits PLUS an additional 20% off (AND free shipping) when you use my code DAILY. I'm sharing stylish late winter living in today's video including a recipe for apricot chicken and cauliflower mac and cheese.
????️ Featured in the Video
MANCALA game
The Forever Rose Enchanted Rose
Portmeirion Botanic Garden at Macys
Spode Blue Italian at Macys
Organic chicken from Butcherbox
Candle by Cellar Door
Jennifer's Kitchen store on Amazon
????️ Featured Style
Silk pants DAILY12 12% off
Mott & Bow Tee shirts JLS10 10% off
Sweater by Mersea
Zoe Lev oval hoop earrings THEDC15 for 15% off
Zoe Lev Herringbone chain necklace THEDC15 for 15% off
Watch by Bulova
Vivaia cheetah flat vlove 10% off
Londontown Changing of the Guards JenniferS 25% off
Nail polish Elderberry by Londontown JenniferS 25% off
Teddy Blake Gigi Palmetto bag TBJennC30 for $30 Off
????️ Jennifer's books
Lessons from Madame Chic
At Home with Madame Chic
Polish Your Poise with Madame Chic
Connoisseur Kids
????️ Apricot Chicken
1 cup apricot preserves
1 cup French dressing
1 packet Dry Onion Soup Mix
1 cup chopped dried apricots
4- 5 Chicken breasts
Preheat oven to 350 degrees F. In a bowl, mix apricot preserves, dressing, and soup mix. Spray an overproof dish with cooking spray. Place the chicken in the dish. Season with salt and pepper. Pour the sauce on top. Top with dried apricots. Bake for one hour or until chicken is fully cooked.
????️ Cauliflower Mac N Cheese
1 bag elbow macaroni
1/2 cup butter
1/2 cup flour
2 cups whole milk
2 cups shredded cheddar cheese
1 head of cauliflower, riced
1 pat butter
salt and pepper
1 cup panko bread crumbs
Chives for garnish
Cook elbow macaroni according to the package instructions. Drain and set aside. Steam the riced cauliflower and once soft, place in a blender or food processor with a pat of butter. Blend until smooth. In a large saucepan, melt the butter and add the flour. Stir for one minute. Add milk. Stir until sauce becomes thick. Season with salt and pepper. Add cauliflower. Add cheddar cheese and stir. Pour the cheese sauce on the elbow macaroni and stir. Top the macaroni and cheese with panko breadcrumbs that have been toasted lightly on the stove and chopped chives. Enjoy.
????️ Time Stamps
0:00 Late Winter Living
0:38 Elegant but Casual
2:31 Apricot Chicken
4:16 Dermaclara Sponsor
5:45 Mancala
9:27 Cauliflower Mac n Cheese
12:30 See you soon
⚜️The Chic Society: Become a member of The Daily Connoisseur to get exclusive monthly live streams, access to my weekly members-only Vodcast, and more. Only $1.99 a month (upper tiers are also available)
⚜️ Jennifer L. Scott is the New York Times bestselling author of LESSONS FROM MADAME CHIC, AT HOME WITH MADAME CHIC, and POLISH YOUR POISE WITH MADAME CHIC (Simon & Schuster) and CONNOISSEUR KIDS (Chronicle Books). On this channel you will see homemaking, capsule wardrobe (ten-item wardrobe), modern etiquette, ladylike and elegant living, and many other tips on how to become your own Madame Chic and Daily Connoisseur. New videos every week.
⚜️ Jennifer's Books :
Connoisseur Kids
Lessons from Madame Chic
At Home with Madame Chic
Polish Your Poise with Madame Chic
⚜️ Popular videos:
Homemaker Playlist
What's for Dinner? Playlist
Ten-Item Wardrobe Playlist
Intermittent Fasting playlist
⚜️ Jennifer's affordable e-Courses
⚜️ Further Resources
Daily Connoisseur Merch
Jennifer's Amazon store
Jennifer's TEDx talk on the TEN-ITEM WARDROBE:
⚜️ Connect
Author website:
Facebook
Twitter:
Instagram:
Copyright-free music from Epidemic Sound
End music: Reflections by Borrtex
This video is edited by Evan M. Gallagher
FTC: This video is sponsored by Dermaclara. Affiliate links may also be used including Amazon affiliate links which means the creator receives a commission from any purchases made at no cost to you. Thank you for your support.
MESHMESHEYA | QAMAR AL-DEEN PUDDING | CREAMY APRICOT DESSERT | مشمشيه | مهلبية قمر الدين
MESHMESHEYA, MUHALLABIA, DRIED FRUIT Compote, BLANCHED AND ROASTED ALMONDS
⬇️ Check Recipe below ⬇️
Meshmesheya is a very summery pudding , if you’re an apricot lover then I’m pretty sure you’re gonna fall in love with this creamy dessert.
In Egypt during the holy month of Ramadan, we always break our fast with a lovely cold soup made of these dried fruits called khoshaf and we top it with some almonds and as we also eat meshmesheya and muhallabia during Ramadan, I wanted to combine these three great desserts together in one amazing pudding
How to make Meshmesheya at home, full recipe below: 10 servings
MUHALLABIA RECIPE
750G MILK
50G CORNSTARCH
75G CASTOR SUGAR
DRIED FRUIT COMPOTE RECIPE
120G WATER
6 PRUNES
6 DATES
4 FIGS
5 MINUTES ON MEDIUM TO LOW HEAT THEN ADD 4 TO 5 TABLESPOON OF APRICOT CREAM
APRICOT CREAM RECIPE
40G CORN FLOUR
100G WATER
120G SUGAR
600G APRICOTS
50G WHOLE BLANCHED TOASTED ALMONDS
If you are using apricot sheets or qamar al deen, cut the sheets and just coverr with water, add the sugar and simmer for 5 minutes then blend and continue with the same steps.
Please let us know what you think of this episode. Ensure you subscribe to our channel so you do not miss any of our new episodes. and if you haven't watched the old episodes, please do.
Please consider becoming a Patron of this channel. Both of us script, film and cook everything ourselves and this very expensive hobby will need a lot of your support!
Sara and Stefano.
???? ????
00:00 Introduction
00:43 Preparing The Creamy Muhallabia
01:17 Preparing The Apricots
02:14 Cooking The Apricot Cream
03:30 Preparing The Dried Fruit Compote
04:26 Peeling And Roasting The Almonds
05:30 Finishing The Dish
Homemade dessert that I never get tired of eating! Creamy smooth it melts in mouth!
Full recipe at:
More related recipes:
**Cooking gears I used in all my videos**
TODAY'S DEAL:
Join this channel to get access to perks:
Homemade dessert that I never get tired of eating! Creamy smooth it melts in mouth!
Recipe Ingredients
750 ml (3 cups) milk
135 g (2/3 cup) sugar
9 egg yolks
2 teaspoons vanilla extract
2 tbsp corn starch
There may be errors because of language translation, if you have any questions please write to me in the comment section, I will be happy to answer ????
???? YOU CAN ACTIVATE SUBTITLES AND TRANSLATION FOR THE RECIPE INGREDIENTS
Thank you for watching the video and remember to subscribe!
----------------------------------------------------------------------------------------------------------------------------
⚠️SIGN UP by clicking here to not miss the new videos
Activate the notifications above ↑ by clicking on the bell ????
If you liked the video, SHARE it ????
ALL RECIPES FROM VARGASAVOUR
???? YOU CAN ACTIVATE SUBTITLES AND TRANSLATION ????
WRITE ME YOUR QUESTIONS IN THE COMMENTS ????
----------------------------------------------------------------------------------------------------------------------------
Enjoy it and millions of thanks for subscribing to my channel ❤️
#vargasavourrecipes #homemadedessert #custard
Lucas Sin Makes Almond Tofu With Poached Apricots & Black Sesame | Food52 + Lexus
In this recipe video, chef Lucas Sin makes a silky tofu-based dessert, topped with sweet-yet-nutty sauces (almond and black sesame, to be exact) as an homage to the groundbreaking work of Chinese chefs who paved the way for him. This video is shared in partnership with Lexus. GET THE RECIPE ►►
Almond Tofu With Poached Apricots & Black Sesame
Prep time: 3 hours 20 minutes
Cook time: 10 minutes
Ingredients
For the almond milk:
1/2 cup Southern Chinese almonds (sometimes called apricot kernels), rinsed
1/2 cup almonds (or slivered almonds), blanched and peeled
3 cups water
For the almond tofu:
1 cup almond milk (from recipe above)
1/2 cup heavy cream
1 teaspoon powdered gelatin, bloomed in 2 tablespoons water for 3 to 5 minutes
3 tablespoons granulated sugar
Pinch kosher salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
For the almond sauce:
1 cup almond milk (from recipe above)
2 tablespoons osmanthus syrup (or apricot jam)
For the black sesame sauce:
1 tablespoon glutinous rice, soaked overnight in a few inches of water in the fridge
1/4 cup black sesame seeds, toasted (add a few white sesame seeds so you can easily tell when the black sesame seeds are toasted)
2 cups water
3 tablespoons honey
For the poached apricots:
8 dried apricots
1 cup dry white wine
3 tablespoons granulated sugar
Pinch kosher salt
2 long strips lemon zest
To finish:
Yellow/orange edible flowers (optional)
SUBSCRIBE TO FOOD52 ►►
CONNECT WITH FOOD52
Web:
Facebook:
Instagram:
Pinterest:
Twitter:
TikTok:
Food52 newsletter:
ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
The famous Lyon city fresh cheese dip (Cervelle de canut)
The cervelle de canut is a cheese specialty from Lyon (usually made by the cheese shops) made of fromage blanc en faisselle (similar to cottage cheese) mixed with crème fraiche and the addition of fresh herbs, garlic and shallots. Get the recipe:
It is usually served as a snack on fresh or toasted bread, it's a perfect summer appetizer. The cervelle de canut marries well with a good white Beaujolais or Chablis wine.
Each version can vary slightly. For example, I have added a small amount of fresh goat's cheese in this recipe.
Ingredients:
200 grams of fromage blanc or cottage cheese
50 grams of fresh goat'S cheese
100 ml of creme fraiche
2 teaspoons of finely chopped shallots
2 garlic cloves finely chopped
2 teaspoons of chopped parsley
2 tablespoons of finely chopped chives
1 small fresh onion (spring salad onion) finely chopped
2 tablespoons of walnut oil
1 tablespoon of a vinegar of your choice
Salt and pepper to taste.
I found this amazing gourmet delicatessen shop (epicerie) in Lyon which I highly recommend for top quality produce (e.g. walnut oil for this recipe). If you find yourself in Lyon it's worth checking out.
Epicerie sur cours
72 cours docteur long 69003 lyon
************************************************************
IF YOU LIKE WATCHING MY VIDEOS PLEASE SUPPORT MY
CHANNEL
*Become a subscriber and click the bell icon so you never miss a cooking tutorial
*Sign up to my Patreon page and join the FCA community:
*Spread the word about the channel and the website
*Check out my Amazon cookware page (affiliate link)
UTENSILS AND COOKWARE STARTER KIT:
***********************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Set a quality fine mesh sieve:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
*************************************
Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
MY FILMING EQUIPMENT:
************************************
VIDEO CAMERA:
MICROPHONE:
HANDHELD CAMERA:
DSLR PHOTO CAMERA:
PORTRAIT LENS:
MACRO LENS: