Norwish Recipes

Soft bread.......rich creamy buttery Nutella......... crunchy walnuts...........Banana........this is one combination that can never go wrong........unless you have the audacity to hate Nutella......which is a crime.... Ingredients Print this recipe 1 1/2 cup Flour (maida) 1/2 cup warm milk 3/4 tbsp yeast (1/2 tbsp if using instant yeast) 1 tsp salt 1 tbsp sugar 1 tbsp + 1 tsp oil 4 tbsp or more Nutella 2 tbsp Butter , softened 2 Bananas, thinly sliced 1/2 cup Walnuts , toasted and roughly chopped Method Prepare nutella spread :-In a small bowl mix nutella and butter and mix well, keep aside. Prepare dough :- In a small bowl pour in 1/4 cup lukewarm milk, sugar and yeast, mix till yeast dissolves. Keep this aside for few minutes till the mixture looks frothy.  Now in a large bowl mix flour, salt, yeast mixture and remaining milk and form a sticky dough. Oil your fingertips and knead the dough until it springs back when you press with your fingers, 6 to 7 minutes.Cove...

Zucchini "Noodles" with Pesto Pesto 2 C tightly packed basil leaves 1/2 C olive oil 3 T pine nuts 2 medium cloves garlic, minced 1/2 t salt 1/2 C grated parmigiano-reggiano Zucchini Noodles 3 medium zucchini 1 T olive oil 3/4 lb dried spaghetti shaved parmigiano-reggiano for serving First make the pesto.  Put all the ingredients, except the parmigiano-reggiano into a food processor or good blender.  Process to a smooth, creamy consistency, stopping once or twice to scrape down the sides.  Transfer to a bowl and stir in the grated parmigiano-reggiano. Set aside. Put a large pot of salted water over high heat. Using a mandoline, or a sharp knife, cut zucchini into long skinny "noodles." Warm the oil in a large skillet over medium heat.  Add the zucchini and cook, stirring occasionally, until tender but not mushy. 5-8 minutes.  When the pot of water boils, drop in the spaghetti.  Cook until al dente.  Using a pair of long handled tongs scoop the pasta ...

I have this list of recipes to try out........Pizza was not one of them......I never thought I would be able to get the same restaurant flavor into my pizzas.....But.......my sister Neets has this notion that she has the right to add her own personal favorites into my list.....Pizza being one of them....and she does challenge me a lot.......and I gave it a shot......have to tell you......I am quite proud with the outcome....Neets I know ....next on list is Pavlova........please keep you nose out of 'my list'. Ingredients Print this recipe For base 3 cups Flour 1 tsp Salt 2 tbsp Olive oil 1 tbsp Sugar 1 tsp Instant yeast 1 cup lukewarm Water For pizza sauce 6 medium size Tomatoes 10 cloves Garlic (finely chopped) 1 small Onion (finely chopped) 2 tsp chilii flakes 100grams Tomato puree Salt to taste 1 tsp sugar Pepper to taste 1tbsp Olive oil For topping 3 Bell Peppers (green,yellow and red) charred,skin and seeds removed and chopped 15 to 20 fresh Basil leaves Grated Mozzarella...

I have always maintained that I am a hardcore Non Vegetarian.......I just realized that I do not enjoy vegetarian food for a reason.....its just that my mom and me...we are not good vegetarian cooks.....In our house, a veg dish is served because it just makes us feel less guilty for not eating more healthy veggies.....We are 'Fish and Chicken' people.....In our house sentences like "I am vegetarian" and "I love vegetarian food" is actually considered a crime and looked down upon........but there are few authentic Mangalorean veggie dishes that mom makes best ....like ... Manoli Kadle  ,  Uppad Pacchir  , Pathrode Fry  and of course thouthe kodel to name a few ,actually that is all I can think of......damn....we are such  pathetic Veggies..... Ingredients Print this recipe 1 small Thouthe/Mangalore Cucumber (washed,de seeded and chopped) Tamarind lemon size 1 tbsp Jaggery 3 cups Water 1 tsp Mustard seeds 1 tsp Urad dal 2 tsp Oil 3 tsp Coriande...

 Peaches and Cream Pie Crust 1/2 C unsalted butter, softened 3 T sugar 1 lg egg yolk (room temp) 3 T heavy cream 1 1/2 C flour 1/4 t salt Filling 1 pound (2 - 8oz pkg) cream cheese, softened 1 1/2 C powdered sugar 1/2 C heavy cream 2 t vanilla Topping 2 1/2 C sliced ripe peaches Crust: In mixer, cream butter and sugar until smooth.  Add the egg yolk and cream, and mix well.  Add the flour and salt, beat until just combined.  Gather the dough into a ball and roll it out on a lightly floured surface to fit a 9 inch pie plate. Fold the edges under all around the rim and crimp.  Prick the bottom and sides all over with the tines of a fork (to prevent crust from puffing up). Cover the edge of the pie crust with aluminum foil. place on a baking sheet and bake for 10 minutes at 375.  Carefully remove foil and continue baking 10-15 more minutes, or until crust is crisp and golden.  Remove from the oven and allow to cool. Filling: In mixer, beat together the cr...

I KNOW!!!!!!!! .......the vanilla cupcake is totally lost........thanks to the sinful looking ganache.....it has stolen all the limelight.......Please do not be blinded by the ganache and forget my vanilla cupcakes.....coz they are beautiful soft spongy pillows that just melt in your mouth and the orange zest works like magic which makes these cupcakes extra special......these come under my 'Have to make every month' list and 'Vanishes in seconds' list. Recipe source : Joy of Baking Ingredients Print this recipe For Vanilla Cupcake 113 grams Butter , softened (1/2 cup) 130 grams Sugar (2/3 cup) 3 large Eggs ,room temperature 1 tsp Vanilla Extract Zest of one Orange or Lemon 195 grams Flour (1 1/2 cup) 1 1/2 tsp Baking Powder 1/4 tsp Salt 60 ml Milk (1/4 cup) For Chocolate Ganache 300 grams Dark Chocolate 200 ml Cream Method For Vanilla Cupcake Preheat oven at 180 Degree C , line muffin trays with cupcake cases. Mix orange / lemon zest , flour,baking powder and salt in a...

Granola Cookie 3/4 C butter 1/2 C sugar 1/2 C brown sugar 1/4 C honey 1 egg 1 T vanilla 1 t cinnamon 1 t salt 1 T baking soda 1 3/4 C flour 2 1/4 C oats 1/2 C coconut 1/2 C chopped pecans (toasted if you like) 1/2 C chopped almonds (toasted or sliced if you like) 1/2 C golden raisins 1/2 C chopped dried apricots 1/2 C chopped white chocolate (or chips) In a mixer, cream together butter, sugars and honey.  Add egg, vanilla, cinnamon and salt.  Mix well.  Add soda and flour. Mix well.  Add oats and coconut.  Mix until just incorporated.   Remove bowl from mixer, add coconut, pecans, almonds, raisins, apricots and white chocolate and then mix by hand with a heavy wood spoon.  It's a very stiff dough and you might actually need to use your hands.  I do.  Measure 1/4 C of dough, roll into a ball and flatten to an inch thick on the parchment or silpat lined baking sheet.  Bake at 350 for 9-10 minutes or until golden and toasty around the edges...

This was something that I had already tried long back and I make  Spinach and mushroom quiche  pretty often......and it sells like crazy at home.....Freshly baked quiche at home....then I guarantee it will vanish within few minutes. The difference between the quiche I make and the one I learnt at Toscano was the base.....the one I make is very light and crispy...the Toscano one is little thick and soft.Roasted bell pepper quiche is a must try......and Spinach and mushroom is an amazing combination for quiche.   Okay ...I have tried 3 out of 4 'Mission Toscano' recipes....I am dreading the last one.... Ingredients print this recipe For Quiche Crust 130grams Flour 30 grams Butter,softened 1 egg 7grams Salt Cold water as required For Cream Sauce 4 eggs 400 ml Cream salt to taste pepper to taste 2 tsp chilli flakes 200 grams cheese (grated) For Roasted bell pepper filling 3 Bell peppers(green,red and yellow) 1 small Onion ,chopped 5 cloves Garlic ,crushed 1tsp Chill...

Richest Ever Chocolate Chip Cookies 2 C butter 3 eggs 2 C sugar 2 C brown sugar 2 t vanilla 7 C flour 2 t salt 2 t baking soda 2 t baking powder 3 C chocolate chips In heavy mixer, mix cold butter and sugar until combined. Add eggs.  Add in vanilla, salt, soda, powder and then flour.  Add chocolate chips.  Bake at 375. 1 T cookies 6-7 min, 1/4 C 10-11 min. **This was one of the first recipes I ever asked for, probably when I was 16.  My amazing sister in law has always been the best cook!  I changed it just a bit, and I don't know if it's better, but I'm lazy and I like measuring 2 t instead of 1 1/2! This makes a huge batch, hense the heavy mixer.  I've halved it before and just added 2 eggs. **PS, best dough EVER to just eat out of the bowl.  We make it sometimes and just skip the eggs to eat the dough....and when I say we, I mean me and Chloe!

I am crazy about movies.....I can watch an entire movie just for one particular scene I love....for example....Gladiator...I can watch the movie for that one single dialogue that I am just crazy about...the part where Ruselle Crowe turns around and faces the king and says "My name  is Maximus Decimus Meridius. Commander of the Armies of the North, General of the Felix Legions, loyal servant to the true emperor, Marcus Aurelius. Father to a murdered son, husband to a murdered wife. and I will have my vegeance , in this life or the next".....That is one hell of a dialogue....well similarly....I can watch the movie 'Ratatouille' for that one single scene where Remy the rat makes ratatouille for the infamous brutal critic Anton Ego.....just one bite and he is taken back to his childhood....to the kitchen where his mother makes ratatouille for him. I have never thought of making ratatouille until I went for the French cuisine demo at Toscano....everyon...