Pecan pie

I was surprised with the simplicity of this mouthwatering pie..it's a must make recipe!

1) I used a small store bought pie crust foil plate( u can make your own if U wish) butter with digestive buscuits mixed together make a good base too.

2)In a pan mix ( I've used less of each since we like it less less sweet)

-half a stick or 8 spoons of butter

- half a cup of brown sugar

- 3/4th cup of maple syrup (corn syrup or pancake syrup works too)

- half a teaspoon of vanilla extract

Once it's melted together

3) beat 3 eggs separately with a pinch of salt and add in the cooled syrup.

4) Stir in half a cup of chopped pecans (you can use full pecans too)

5) bake for 15-20 minutes in a 350 degree farenheit oven.

Serve with whipped cream. It was so yummy that we did not have any left overs.;-) sure to be a good treat!

Roast Turkey

There are so many ways to marinate and roast a turkey that finding a perfect recipe is difficult since each family have their own taste preferences.I'm looking forward to perfect this amazing way of cooking each year.

Inspired by Chef Gordon Ramsay I made this roast Turkey for Thanksgiving which was not dry and very tasty with the gravy. It's good dish to know this festive season.If your not a turkey fan you can make it with Chicken.It might be even better:-)

The main principle behind this method of cooking is to keep the bird moist, you can use brined turkey or dry rub marinated but I like to keep it overnight with the simple - tangy marinade below.

1)first step is

Mix 

-one and a half stick of butter or 12 spoons of unsalted butter 

-with a big bunch of chopped parsely.

-3-4 spoons of olive oil

-2 lemon juice and zest

- 3 cloves of puréed garlic

- salt and pepper 

Open up the skin over the back and stuff this butter mixture in between the skin and flesh of the turkey from the back and front and on the surface.

2) Season the Turkey inside with salt and pepper and stuff

-2 onions

-1 lemon cut into haves.

-one dried bay leaf 

- two springs of Rosemary.

keep this overnight in the fridge.

3)Before roasting drizzle olive oil and a spoon of kashmiri chilli powder on top of the turkey .

4) The rule is to bake half an hour per kg of turkey, basting every half an hour.

I used 8 lbs or 3.996 kg Turkey so the total baking time would be 2 hours and 45 minutes. 

First step in the baking process is to bake it

-first in 420 degree Fahrenheit or 220 degree Celsius oven for 10 minutes 

- remove from oven, baste and cover with 5-6 smoked streaky bacon,and few cloves pushed in the back bone end

- and bake in 350 degree Fahrenheit or 180 degree Celsius for 2 hours and 45 minutes basting with the juices in the tray at every half an hour.

The bacon, butter and olive oil will help to keep the truly moist in the roasting process.

- Its important to rest the turkey for 3 hours before serving.I decorated the turkey with cornbread stuffing and pomegranate rubies!

For the gravy,

1)Drain the excess fat from the roasting juices 

2) fry together

-chop and add in the stuffed

-Onion

-lemon

- crispy bacon on too of the turkey.

-a spring of rosemary

- one chopped tomato

-the unwanted bits of the turkey like the wing tip, neck

3) add in the roasting juices,once it is reduced a little, add in

-2 cups of chicken stock

Reduce again,

-add dry cider (optional)

4) seive it to get a smooth gravy 

5)check seasoning and serve with a spring of Rosemary and garnish. 

Goes very well with the turkey, potato casserole, pork with apricot and pistastio stuffing and all other sides.

It's all worth it:-)

Profiterole....a French Classic!

This dessert called profiterole or 'choux a la creme' in French are small round puffy buns filled with creme and drizzled with chocolate sauce. Perfect combination of flavours....This perfect dessert or snack is simple enough and my all time favorite, a must try!!

There are many variations and ways you can experiment with it once you make the basic choux right.

I made nearly 24 of it with this recipe, Smaller the  better, so next time I would try to make it even smaller. 

----To make the chox dough,

 1) boil 

- one cup water

- half a stick of butter or 4 tablespoons of butter.

Once the butter is melted and is bubbling

2) add in 

-one cup of all purpose flour

And mix till all comes together into a dough.

3) Remove from heat at this point and Once it's cooled 

4) add in

- 4 eggs- beating one at a time till a smooth paste is formed 

5) drop a spoon (or more according to the size and shape u prefer) of it on a greased tray .You can use a piping bag for more precise and equal sized drops.

6) Bake for 400 degree Fahrenheit for 15 minutes and 350 degree faranheit for 5 or 10 more minutes as needed .

These can be filled according to your liking.

I filled it with yummy French vanilla pudding by piping it in each profiterole and topped with more pudding and homemade chocolate sauce.

----For the the filling

- I used one packet of instant french vanilla pudding powder.

mixed it with

-one cup of double cream

- half a cup of milk

And beat until thick.

(whipped cream or whipped icecream also works well !!)

----For the chocolate sauce,

I melted 

-Half cup of semisweet chocolate chips with

-2 spoons of milk 

And drizzled over...

( coca powder with milk, sugar and butter works too)

This dessert is very easy specially for a group of people..appealing to the eyes and taste buds:-) yumm