weikfield fun food (gnv64)

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Page 1: Weikfield Fun Food (Gnv64)
Page 2: Weikfield Fun Food (Gnv64)

t 1 GOOD NEWS FROM THE HOUSE OF WEIKFIELD

Mummies, here's something yummy-yummy for your kiddies.

Weikfield Products introduces you to this supercool Recipe

Book stocked with scrumptious delicacies — custards, jellies,

cakes, and what have you. Prepared in the most modern 'Space Age' Garden Factories

under strict hygienic conditions, tested by experts, and guided

ably by the Quality Control and the R & D departments,

Weikfield Products proudly carry the prestigious ISI mark of

quality. Of course, ours is a household name in nearly every

home all over India, which is why we hardly need to tell you that we conform to the highest

standards. With the Weikfield Book of

Recipes, here's an absolutely golden opportunity to spread joy

and fun among those around you. STATUTORY WARNING: Your

Weikfield Recipe Book preparations will be such a

promised hit, you will be unable •to cope with the demand^

Page 3: Weikfield Fun Food (Gnv64)

BERRY LITE MOUSSE

INGREDIENTS 1) 1 packet WEIKFIELD

strawberry jelly 2 1 cup sliced

strawberry 3 V2 cup whipped

METHOD 1. Dissolve jelly in 1

cup boiling water 2. Add sliced straw-

berry whipped cream and blend well in a mixer throughly. Set in 3 glasses

3. Chill and serve with strawberry garnishing

Page 4: Weikfield Fun Food (Gnv64)

INGREDIENTS

1) medium toma-to-seeded and chopped

2) Vi cup iced, seeded, sliced cucumber.

3) V* cup green-pepper chopped

4) 2 onions sliced 5) V* tablespoon

salt 6) 2 tablespoon

vinegar 7) 2 packets

WEIKFIELD lemon jelly.

GAZPACHO SALAD

METHOD 1. Combine veget-

ables, vinegar, salt and pepper and keep aside.

2. Dissolve 2 of jelly in boiling water

3. Add vegetable ture

4. Blend and pour into a mould

5. Set in refrigerat for 1 hour

6. Unmould garn i r with vegetables

Page 5: Weikfield Fun Food (Gnv64)

BANANA BLITZ INGREDIENTS

1) 1 packet WEIKFIELD strawberry jelly

2) 1 medium banana sliced

3) V2 cup cold milk

4) 1 cup boiling water

METHOD Dissolve jelly in 1 cup boiling water Let the mixture cool down for 15 minutes Add milk and banana slices Blend until smooth in a mixer Set in 3 glasses, chill and serve

3.

4.

5.

1.

2.

Page 6: Weikfield Fun Food (Gnv64)

VANILLA ICE-CREAM

INGREDIENTS

METHOD Take milk, upto 1 litre with water. Blend yolks smoothly with WEIKFIELD custard powder Cook in double pan stirring until thick for 15 minutes.Pour into large bowl to cool. Whisk whites stiffly, fold into cooled mix-utre with vanilla. Freeze for 1 hour until settling. Return to blow and whisk gent-ly. Partially freeze again. Repeat at least once more. Then freeze completely.

1 large tin conde-nsed milk 2 eggs separated 2 level tbsp. WEIKFIELD custard powder Few drops vanilla essence jv

Page 7: Weikfield Fun Food (Gnv64)

CUSTARD JELLY METHOD

1. dissolve jelly in 400 ml boiling water

2. Set in regrigerator for 1 hour in a glass bowl

3. Prepare custard in 250 ml and pour it on the set jelly • P B

INGREDIENTS

1 packet WEIKFIELD strawberry jelly

2 tablespoons WEIKFIELD custard powder 250 ml milk 2 tablespoons sugar

Page 8: Weikfield Fun Food (Gnv64)

INGREDIENTS

50 gms plain cake 1 packet WEIKFIELD*

strawberry jelly V2 litre of milk, . m 1 -2 tablespoons * sugar and 4 tables-poons of WHIKfflpLD custard p o w d e r ^ '

METHOD 1. Prepare the custard

using '/2 litre of milk, 1-2 tables-poons of sugar and 4 tablespoons of WEIKFIELD CUS-TARD POWDER allow to cool.

2. Dissolve one pack-et of WEIKFIELD strawberry jelly in 450 ml boiling water

3. Cut one slice (50 gms) from a plain cake. Break the slice into small pieces and set in the jelly.

4. When the jelly is set, pour the cool custard on top.

5. Make the triffle topping with whip-ped cream and de-corate with flaked almonds or cher

Page 9: Weikfield Fun Food (Gnv64)

BITTER CHOCO-LATE AND GIN-GER FOOL

INGREDIENTS

100 gms plain chocolate 2 eggs separated 200 gms WEIKFIELD

custard powder 'A litre cream (l'A cup) 2 inch ginger chopped

METHOD Melt the chocolate in a basin over hot water. Stir in 2 tbsp water, plus the egg white un-til stiff then fold half into the chocolate mix-ture, with the custard. Whip the cream until stiff, fold in the ginger and creaming egg white. Spoon layers at chocolate and ginger mixture into tail glas-ses Top with whirls of cream or chocolate curls.

Page 10: Weikfield Fun Food (Gnv64)

CUSTARD MOULD METHOD

Dissolve 4 teaspoons ol WEIKFIELD custard powder in a littlecold milk Boil the restof the milk, add the blended custard powder and sugar and boil for 2 minutes. Cool and mix the powdered biscuits and stewed apricots. Pour custard over the mixture in a mould and allow it to set. Turn out the mould and decorate as desired.

INGREDIENTS

4 teaspoons WEIKFIELD custard powder 225 ml milk Powdered biscuits stewed apricots cherries V* oz. sugar

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Page 11: Weikfield Fun Food (Gnv64)

FLUFFY CAKE INGREDIENTS

150 gm (butter, slightly salted) 10 tsp castor sugar 3 large eggs 2 cups plain flour 1 '/2 level tsp. WEIKFIELD Baking powder 100 gms chopped pineapple 100 gms coarsely chopped nuts 100 gms chopped cherries 100 gms chopped dried apricots 1-2 tbsp fresh orange juice

METHOD Cream butter and sugar until fluffy. Beat eggs together. Then beat into creamed mix-ture. Gradually fold in the sieved dry ingre-dients, a little at a time. Then add the fruit and enough liquid to give a fairly soft dropping consistency. Bake in a lined and greased tin at Mark 3 for 1 '/2 hours then re-duce to Mark 2 for 1 hour. Remove and cool.

Page 12: Weikfield Fun Food (Gnv64)

INGREDIENTS 2 packets

WEIKFIELD jelly of any flavour Mix fruit pieces like orange, pineapple, apple etc.

METHOD Dissolve 2 packets of WEIKFIELD veg jelly in 400 ml boiling wate Pour little jelly in 4 moulds Let it set for 10 minutes Put all the fruits on the top

5. Pour remaining jel-ly on the fruits

6. Set in refrigerator for 1 hour mould and serve

3.

4.

Page 13: Weikfield Fun Food (Gnv64)

INGREDIENTS

l'A cup sugar, 4 eggs 8 teaspoons melted fat Enough flour to make a soft dough 1 !/2 cup milk 1 teaspoon cin-namon 2 teaspoon WEIKFIELD Baking powder

METHOD Beat eggs separately, add sugar milk fat and cinnamon, lastly add the flour and baking powder and pinch of salt, roll out and cut with a round form, make a small hole in the centre and fry-in-deep fat, to a golden brown, coat sprinkle castor sugar on top.

Page 14: Weikfield Fun Food (Gnv64)

METHOD Boil 2'A litres, water. Remove from the fire, dissolve 6 packets jel-ly until fully dis-solved. Pour in a ring mould and set in re-frigerator or out side as per convenience

6 packets WEIKFIELD veg jelly of I any flavour 2Vi Litres, boiling watei

Page 15: Weikfield Fun Food (Gnv64)

METHOD 1. Add the cornflour

to half of the cold milk. Put to boil and go on stirring until the mixture becomes thick. Add the rest of the milk and mix very well.

2. Beat the cream with the sugar until thick and fluffy.

3. Add the milk, pep-permint essence and chocolate pieces and mix well

4. Prepare the ice-cream in an ice-cream churner or in

INGREDIENTS

IV2 tablespoons plain flour 1 tablespoon but-ter, salt and pepper to taste. I'A litres (2Vx pints) milk. 1 Kg. (2'Alb) fresh cream 3 level tablespoons

WEIKFIELD cornflour. 11/2 teacups pow-dered sugar|(approx.)' 2 teaspoons pep-permint essence (approx). 1 teacup milk chocolate cut into pieces, a few drops of green col

Page 16: Weikfield Fun Food (Gnv64)

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I INGREDIENTS i . 1 Vt litre milk 500 grams WEIKFIELD cornflour. 375 grams Khoya or 500 grams cream (thick) 250 grams blan-ched pistachios J (chopped) A pinch of saffron ^

I "

METHOD Boil the milk till it is reduced to 750 ml. add

WEIKFIELD cornflour dis solved in a little cold milk and cook till the mixture is of a thin sauce consistency. Add sugar and stir till completely dissolved. Remove from heat and add crushed Khoya and chopped pistachios and saffron. Fill the Kulfi moulds with the mixture and screw the tops securely. Place in a lying down position in the freezing com-partment and freeze for 3-4 hours. Before serving dip each mould in warm water unscrew top and turn out in serving plate.

Page 17: Weikfield Fun Food (Gnv64)

C H O C O L A T E . ^ COOKIES

3

M E T H O D Sieve the plain, com flour, cocoa and salt together. Cream the butter and sugar very well until light and creamy. Add the vanilla essence and mix well. Add the flour mix-ture and mix well. Add the milk and mix well. Fit a 12 mm. OA") star nozzle to a piping bag filled with the mixture and pipe the mix-ture in circles on a greased baking tin. Bake in a moderate oven at 350°F for 20 minutes.

INGREDIENTS 85 g Plain Flour 85 g butter or mar-garine. 55 gms (2 oz WEIKFI-

ELD icing sugar. 25 gms (1 oz) WE1KF1 ELD I corn flour. I'A teaspoons cocoa. 1 teaspoons vanilla essence. 2 tablespoons milk a pinch salt.

Page 18: Weikfield Fun Food (Gnv64)

QUICK CORN

INGREDIENTS 3/> teacup cooked tender corn (frozen). I finely chooped onion. 3 teacups milk. 3 teacups water. I tablespoon full WEIKFIELD cornflour.

METHOD 1. Mix the milk, wa-

ter and flour. 2. Heat the butter and

fry the onion for at least 2 minutes.

3. Add the flour mix-ture and the corn

4. Boil for 10 minutes stir in between and check that the soup does not stick to the bottom of the vessel

5. Add salt and pepper

Page 19: Weikfield Fun Food (Gnv64)

LIGHT BREAD CRUMB M O U L D

I N G R E D I E N T S

For 6-8 people you need IV2 cup fine soft bread crumbs '/2 cup coffee cream 4 eggs '/2 cup granulated sugar 'A cup sifted Weikfield corn flour with Vi teas-poon Weikfield baking powder 'A cup blanched almonds '/2 cup dried-fruit or chop-ped candied peel. 2 tablespoons melted butter. 3 tablespoons brandy or orange juice. For the sauce '/2 lb jam or idly or 1 '/2 cups thick fruit pulp 1 tablespoon brandy '/2 cup water 1 teaspoon weikfield cornflour.

METHOD 1 Put crumbs into a basin

with the cream. Leave for 10 minutes, then beat with a fork until soft.

2 Separate egg yolks from whites, beat the yolks with half the sugar until thick and creamy.

3 Blend the cornflour into crumb mixture, together with chopped nuts, fruit or peel, melted butter and bran-dy. Blend with egg yolk mixture.

4 Whisk egg whites until very stiff, then beat in half the remaining sugar, fill in the rest.

5 Add the meringue mix-ture gently and careful-ly to remainder of the ingredients

6 Put into a very well greased mould and cov-er with greased paper or foil, allow room for the pudding to rise.Steam, until firm.

Page 20: Weikfield Fun Food (Gnv64)

METHOD Grease a nine-inch mould. Beat butter and sugar, beat in eggs at a time. Fold in flour and milk and orange rind. Pour into mould and bake at 350° till done Re-move from tin, heat sugar and orange juice and pour on top. Melt chocolate and butter and spoon over the cake. Decorate with orange wedges.

INGREDIENTS

y4 cup butter y4 cup castor sugar 3 eggs 1 cup flour sifted with 1 teas-poon WEIKFIELD baking powder. 3 tbsD. milk. Finely chopped rind of 2 oranges.

Page 21: Weikfield Fun Food (Gnv64)

ALL IN ONE SPICE CAKE

METHOD Cream butter and sugar until light, beat in egg and yolk, sift dry ingredients and add them alternatively with creamed mixture pour in to a well greased pan, and bake for 1 hour. When ready turn out and cool on rack & deco-rate with icing.

INGREDIENTS

Vi cup butter 1 cup sugar 2 eggs yolk Vi teaspoon salt Vi teaspoon cin-namon Vi teaspoon nutmeg 1 whole egg Vi cup strong coffee l2/3 cup flour 2 teaspoon WEIKFIELD Baking powder Vi teaspoon all spices 1 teaspoon vanilla essence

Page 22: Weikfield Fun Food (Gnv64)

INGREDIENTS

y4 cup butter 3/4 cup castor sugar 3 eggs 1 cup flour sifted with 1 teas-poon WEIKFIELD baking powder, 3 tbso. milk. Finely chopped rind of 2 oranges.

METHOD Grease a nine-inch mould. Beat butter and sugar, beat in eggs at a time. Fold in flour and milk and orange rind. Pour into mould and bake at 350° till done. Re-move from tin, heat sugar and orange juice and pour on top. Melt chocolate and butter and spoon over the cake. Decorate with orange wedges.

Page 23: Weikfield Fun Food (Gnv64)

ALL IN ONE SPICE CAKE.

INGREDIENTS

Vi cup butter 1 cup sugar 2 eggs yolk Vi teaspoon salt Vi teaspoon cin-namon Vi teaspoon nutmeg 1 whole egg Vi cup strong coffee 1% cup flour 2 teaspoon WEIKFIELD Baking powder Vi teaspoon all spices 1 teaspoon vanilla essence

METHOD Cream butter and sugar until light, beat in egg and yolk, sift dry ingredients and add them alternatively with creamed mixture pour in to a well greased pan, and bake for 1 hour. When ready turn out and cool on rack & deco-rate with icing.

Page 24: Weikfield Fun Food (Gnv64)

C U R T A T E