Ready Steady Cook Challenge was started by Hila of Add To Taste. When I first saw about this challenge in her blog I immediately signed in without any second thoughts. I was so excited to see about this challenge since this is a programme which I used to watch in TV almost everyday.
Although my recipes were ready a few weeks before I was able to post it only now after a few difficulties in my network connection. Probably I'm the one who is the last to post the recipes for the challenge.
Anyway the challenge is about, you'll be given a list of 7 ingredients along with that you can use the pantry ingredients and create a three course meal. To view the pantry ingredients you can click here.
Here is the list of 7 ingredients which I got from Marissa of Creative Pot, thank you Marissa for giving me this excellent choice of ingredients..
- Dark Chocolate
- Rice
- Chicken Fillets
- Cheese(Any)
- Baby Marrows
- Red Pepper
- Cardamom
Right know let's go through the menu and then go straight into the recipes.
Paneer Wrapped With Baby Marrow
Ingredients:
For Home Made Paneer:
Milk- 1/2 litre
Lemon- 1/2
For Red Pepper Sauce:
Red pepper-1
Garlic- 2 cloves
Chilli flakes- 1/4 tsp
Olive oil- 2 tsp
Salt and pepper to taste
To assemble:
Paneer cubes- 3
Baby marrow- 1
Red pepper sauce- 1 tbsp
Wooden Skewers- 1 cut into 3
Oil- about 2 tbsp
Method:
For paneer:
Boil the milk in a pan, when it boils completely add the squeezed lemon juice little by little and stir it slowly, after few minutes you can see the milk curdling, and it gets separated. At this stage immediately take it off from heat, and pour it in a muslin cloth and drain the water completely and wrap the cloth tightly, place a heavy bottomed pan on top of it. Leave it for few hours like 2 or 3 hours until the water drains out.
For the Red Pepper Sauce:
Wash the Red pepper, drizzle with oil and place it in a baking sheet, cook it in the preheated oven at 250 degree celsius until the outer skin gets blackened. Take it out from the oven, remove the outer black layer, blend it along with garlic, chilli flakes, oil, salt and pepper.
To assemble:
Cut the paneer into cubes. Wash the baby marrow, using a peeler, make some ribbons out of it. Season the paneer with salt and pepper, and shallow fry in oil until it's lightly brown in colour. Wrap it with baby marrow ribbon, insert a skewer to hold it. Slice the remaining babymarrow and fry it slightly in oil, season it with salt and pepper.
To assemble in a plate, pour some red pepper sauce in three circles, arrange the wrapped paneer cubes on top it, place the fried baby marrow on sides. Serve warm, it can also be served cold.
To assemble:
Cut the paneer into cubes. Wash the baby marrow, using a peeler, make some ribbons out of it. Season the paneer with salt and pepper, and shallow fry in oil until it's lightly brown in colour. Wrap it with baby marrow ribbon, insert a skewer to hold it. Slice the remaining babymarrow and fry it slightly in oil, season it with salt and pepper.
To assemble in a plate, pour some red pepper sauce in three circles, arrange the wrapped paneer cubes on top it, place the fried baby marrow on sides. Serve warm, it can also be served cold.
Rice, Kebabs and Stir Fry
Ingredients:
For the Rice:
Basmathi Rice- 1 cup
Butter- 1tbsp
Cardamom- 2
Cinnamon stick- 1/4 inch
Garlic- 2 cloves finely minced
Salt and Pepper to taste
For the kebabs:
Chicken Fillet- 1 diced into cubes
Red Pepper Sauce- I used the same which I used for starter along with juice of 1/2 a lemon, extra chillies,salt and pepper.
For the Stir Fry:
Baby marrow- 2
Garlic cloves- 2 minced
Cumin - 1/4 tsp
Oil- 1/2 tbsp
Salt and Pepper to taste
Method:
Chicken kebabs:
For the kebabs wash the chicken well, dice it into cubes, add the red pepper sauce along with juice of 1/2 a lemon, chillies, salt and pepper. Allow it to rest for about 1 hour.
Preheat the oven to 220 degree celsius, insert the chicken pieces into the skewer stick, and cook for about 20 minutes on each side until the chicken is completely cooked.
For Stir Fry:
Dice the baby marrow into small cubes, heat the oil in a pan, add garlic and cumin. Now add the diced baby marrow, stir well, cover the pan and cook till it releases water. Leave it bit saucy, so that when you serve with rice it's not too dry.
For the Rice:
Heat the butter in a pan, add cardamom, cinnamon and garlic. Fry for 1 or 2 minutes. Add rice, 2 cups of water and salt. Cook until the rice is cooked and it's fluffy.
Serve the rice, kebabs and stir fry while they are still warm.
This is my third and final course for Ready Steady Cook Challenge. This is almost like a cross between mousse and cheesecake. I used a same recipe for mousse but instead of cream I have used cream cheese here.
Ingredients:
For the mousse:
Dark chocolate- 100 g
Egg- 1
Cream cheese- 50 g
Sugar- 1 tbsp
Butter- 1/2 tbsp plus 1 tbsp
For the biscuit base:
Butter- 100 g
Flour- 150 g
Sugar- 50 g
Method:
Browned Butter Biscuit:
For the browned butter, melt the butter in a pan in low heat, increase the heat and keep stirring until the milk solid turns brown and you get a nice nutty aroma. Pour it in a bowl, let it cool down. Cover with a cling film, keep it in the freezer for 15 minutes.
Preheat the oven to 180 degree celsius. Sift the flour in a large bowl, add the butter and work with your fingers until it resembles a bread crumbs, then add the sugar,bring the dough together.
Grease and line a baking sheet. Take small balls out of the dough, roll it between your fingers, flatten it and place it in the baking tray. Bake it for about 30 to 35 minutes.
For the Mousse:
Melt 60g of chocolate in a bowl, sitting on top of simmering pan of water. Take the bowl when the chocolate is melted, add the butter, stir well, until the butter melts completely. Separate the egg yolk and white. Add the egg yolk to the chocolate mixture and beat well. In a separate clean bowl beat the egg whites until soft peak forms, slowly add the sugar little by little and beat until stiff peaks form.
Add the beaten egg whites to the chocolate mixture, one tbsp at a time to loosen the chocolate mixture. Finally add the cream cheese, fold it gently into the chocolate mixture.
To assemble, crumble about 10 biscuit, add 1/2 tbsp of melted butter to the crumbled biscuit and mix well. Place a Chefs ring in a plate, add the biscuit crumbs, press it gently, not too tightly, cover with cling film and leave it in the refrigerator for 1 hour, then pour the chocolate mixture on top of it. Cover it and let it set in the refrigerator for about 3 hours.
Melt the remaining chocolate or even some more with it, pour it in a freezer bag, make it like a cone shape, slightly snip the edges and pipe it in a greaseproof paper to your desired shapes. place it on top of the mousse when ready to serve.
For the Rice:
Basmathi Rice- 1 cup
Butter- 1tbsp
Cardamom- 2
Cinnamon stick- 1/4 inch
Garlic- 2 cloves finely minced
Salt and Pepper to taste
For the kebabs:
Chicken Fillet- 1 diced into cubes
Red Pepper Sauce- I used the same which I used for starter along with juice of 1/2 a lemon, extra chillies,salt and pepper.
For the Stir Fry:
Baby marrow- 2
Garlic cloves- 2 minced
Cumin - 1/4 tsp
Oil- 1/2 tbsp
Salt and Pepper to taste
Method:
Chicken kebabs:
For the kebabs wash the chicken well, dice it into cubes, add the red pepper sauce along with juice of 1/2 a lemon, chillies, salt and pepper. Allow it to rest for about 1 hour.
Preheat the oven to 220 degree celsius, insert the chicken pieces into the skewer stick, and cook for about 20 minutes on each side until the chicken is completely cooked.
For Stir Fry:
Dice the baby marrow into small cubes, heat the oil in a pan, add garlic and cumin. Now add the diced baby marrow, stir well, cover the pan and cook till it releases water. Leave it bit saucy, so that when you serve with rice it's not too dry.
For the Rice:
Heat the butter in a pan, add cardamom, cinnamon and garlic. Fry for 1 or 2 minutes. Add rice, 2 cups of water and salt. Cook until the rice is cooked and it's fluffy.
Serve the rice, kebabs and stir fry while they are still warm.
This is my third and final course for Ready Steady Cook Challenge. This is almost like a cross between mousse and cheesecake. I used a same recipe for mousse but instead of cream I have used cream cheese here.
Ingredients:
For the mousse:
Dark chocolate- 100 g
Egg- 1
Cream cheese- 50 g
Sugar- 1 tbsp
Butter- 1/2 tbsp plus 1 tbsp
For the biscuit base:
Butter- 100 g
Flour- 150 g
Sugar- 50 g
Method:
Browned Butter Biscuit:
For the browned butter, melt the butter in a pan in low heat, increase the heat and keep stirring until the milk solid turns brown and you get a nice nutty aroma. Pour it in a bowl, let it cool down. Cover with a cling film, keep it in the freezer for 15 minutes.
Preheat the oven to 180 degree celsius. Sift the flour in a large bowl, add the butter and work with your fingers until it resembles a bread crumbs, then add the sugar,bring the dough together.
Grease and line a baking sheet. Take small balls out of the dough, roll it between your fingers, flatten it and place it in the baking tray. Bake it for about 30 to 35 minutes.
For the Mousse:
Melt 60g of chocolate in a bowl, sitting on top of simmering pan of water. Take the bowl when the chocolate is melted, add the butter, stir well, until the butter melts completely. Separate the egg yolk and white. Add the egg yolk to the chocolate mixture and beat well. In a separate clean bowl beat the egg whites until soft peak forms, slowly add the sugar little by little and beat until stiff peaks form.
Add the beaten egg whites to the chocolate mixture, one tbsp at a time to loosen the chocolate mixture. Finally add the cream cheese, fold it gently into the chocolate mixture.
To assemble, crumble about 10 biscuit, add 1/2 tbsp of melted butter to the crumbled biscuit and mix well. Place a Chefs ring in a plate, add the biscuit crumbs, press it gently, not too tightly, cover with cling film and leave it in the refrigerator for 1 hour, then pour the chocolate mixture on top of it. Cover it and let it set in the refrigerator for about 3 hours.
Melt the remaining chocolate or even some more with it, pour it in a freezer bag, make it like a cone shape, slightly snip the edges and pipe it in a greaseproof paper to your desired shapes. place it on top of the mousse when ready to serve.
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