italian Aplle Cake Dessert

italian apple cake recipe is one of the top desserts that is loved by italian and it is known as torta di mele. herethe recipe for you :)enjoy it

Ingredients 5 apples Juice of 1 lemon 200 g (1 cup) sugar Seeds scraped from 1 vanilla pod or a few drops of good vanilla essence 5 eggs 300g (2 1/2 cups) plain flour 150 g (2/3 cup) butter Natural baking powder for 300 g (2 2/5 cups) flour 50 g (1/3 cup) pine nuts, toasted Directions Preheat the oven to 170°C/340°F. Put the butter into a pot and melt in the oven, taking care that it doesn’t burn. Peel the apples and cut them into small pieces. Add the lemon juice and 50 g (1/4 cup) of the sugar. Mix together and set aside. Break the eggs into a large bowl. Add the remaining sugar and beat together well. Add the melted butter, the vanilla, the flour and the natural baking powder, mixing well. Add the apples. Put the mixture in a cake tin, sprinkle the toasted pine nuts on top and bake for 40 minutes or until a skewer inserted in the centre of the cake comes out clean. Serve with whipped cream, custard or vanilla ice cream.

Kulffi Ice Cream-top famous dessert in India

Ingredients needed Milk - 5 cups Sugar -1 cup Fresh cream - 3/4 cup Almonds - 2 tbsp (soak it in hot water and peel the skin) Pistachio - 2 tbsp Cashew nuts - 2 tbsp Cardamom (powdered) -1/4 tsp flat Saffron strands - few strands (soak saffron in some milk (1 tbsp) and keep it aside.) Preparation Grind peeled almonds, pistachio and cashew nuts with a little milk coarsely. Method 1. Boil milk till it reduces to half the quantity. Keep stirring so that it does not get burnt. 2. Add sugar and let it dissolve. 3. Then add all the nuts, cardamom powder and cook for 3-4 minutes. 4. After it cools, add fresh cream and saffron. Mix well. 5. Pour it into kulffi moulds and freeze. It will take 6-7 hours to set. If you do not have kulffi moulds, freeze it in an aluminium box. If you do not want to use cream, then follow this method Mix 2 1/2 tsp of corn flour in a little water. Add this after adding nuts ( step -3) and cook for a few minutes till it starts thickening. Remove from flame, cool and pour it into kulffi moulds and freeze. Show it under running water for a few seconds to remove kulff

i from its mould.

Desserts in India

Gulab Jamun ingredients 1 cup dry milk powder 3 tablespoons all-purpose flour 2 tablespoons ghee (clarified butter), melted 1/2 teaspoon baking powder 1/2 cup warm milk 1 tablespoon chopped almonds (optional) 1 tablespoon chopped pistachio nuts (optional) 1 tablespoon golden raisins (optional) 1 pinch ground cardamom 1 quart vegetable oil for deep frying 1 1/4 cups white sugar 7 fluid ounces water 1 teaspoon rose water 1 pinch ground cardamom Method Directions In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside. Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill. thats the way of preparing..its simple .within 50 minutes you may have the sweet gulab jamun.try it :) yummy

NOUGATsss

Nougat Variations

Spanish turrón follows the traditional recipes with toasted almonds, sugar, honey, and egg whites. Torrone from Italy includes these same basic ingredients as well as vanilla or citrus flavoring, and is often sandwiched between two very thin sheets of rice paper.[4] In the Venetian town of Cologna Veneta is produced mandorlato, always based on honey, sugar, egg whites and almonds (mandorle in Italian) but with a different taste and harder to bite than torrone. Australian nougat is produced by a similar method to French and Italian nougat but usually has 50% almonds, it can contain Macadamia nuts, apricots, or other texture modifiers. The nougat is commonly produced in two varieties: soft and crunchy. During candy making, this is done by heating a sugar solution to different temperatures before folding in egg whites and honey. "Wiener (Viennese) Nougat", or, in German, "Schmelz-Schokolade" (molten chocolate) is a variant which contains only sugar, cocoa butter, almonds, and cocoa mass, and has a mellow consistency. In Germany, gianduja is traditionally called nougat. Persian nougat, known as Gaz, is a variety that has been produced in Isfahan, Iran and Boldaji, Iran for many centuries by various manufacturers including Boldaji Asli Gaz (Tahmasebi), Ashrafi Gaz, Kermani Gaz, Shirin Gaz, Sekkeh Gaz and others. Gaz can also contain the sugary extract of the root of Tamarix. A special kind of Gaz is referred to as Nogha (نوقا) in Persian derived from the word Nougat and made mainly in the Turkish regions of Iran. Nogha is almost exclusively made with walnuts instead of pistachios and almonds which are usual for other types of Gaz. The making of Nogha is very much the same as any other Gaz. The difference is that Nogha is usually spread between two very thin layers of wafers and cut into 10x5x5cm sections which are larger than ordinary Gaz cubes. There are three types of African nougat, or nougati, ranging from the white kurtzati to the black baxtiti, and mainly containing fruits rather than nuts. The higher fruit-to-nut ratio can be most prominent in the brown simchati nougat variety. Roman nougat includes cherries and nuts. Recent modifications in the United States has nougat being made with butter, melted marshmallow, white chocolate, powdered milk, and peanuts, almonds, or pistachios.

Nougat~~~~

Nougat (US pronunciation: /ˈnuːɡɪt/ NOOG-get or UK pronunciation: /ˈnʌɡɪt/ NUG-get; French pronunciation: ​[nu.ga]) is a variety of similar traditional confectioneries made with sugar and/or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and recently macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy depending on its composition, and it is used in a variety of candy bars and chocolates. The word nougat comes from Occitan pan nogat (pronounced [ˈpa nuˈɣat]), from nux gatum, which means nutbread. There are three basic kinds of nougat: The first, and most common, is white nougat (which appeared in Cremona, Italy in the early 15th century and later in Montélimar, France, in the 18th century) which is made with beaten egg whites and honey. The second is brown nougat (referred to as "mandorlato" in Italy and nougatine in French) which is made without egg whites and has a firmer, often crunchy texture. The third is the Viennese or German nougat which is essentially a chocolate and nut (usually hazelnut) praline.

Pumpkin Bread Recipe

Ingredients 500g butternut pumpkin, peeled, chopped 2 cups self-raising flour, sifted 1 teaspoon fennel seeds 2 teaspoons dried oregano 75g butter, melted 1/2 cup reduced-fat milk 2 eggs, lightly beaten 2 teaspoons fresh rosemary sprigs Butter, to serve (optional) Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 9cm-deep, 9cm x 19cm (base) loaf pan. Line base and 2 long ends with baking paper. Step 2 Cook pumpkin in a saucepan of boiling, salted water for 8 to 10 minutes or until tender. Drain. Transfer to a large bowl. Using a fork, mash until smooth. Cool for 5 minutes. Step 3 Add flour, fennel seeds, oregano, butter, milk and eggs. Season with salt and pepper. Spoon mixture into prepared pan. Using a spatula, level top. Sprinkle over rosemary. Bake for 40 to 45 minutes or until a skewer inserted in centre comes out clean (cover with foil if over-browning during cooking). Stand in pan for 5 minutes. Lift out onto a wire rack to cool. Serve with butter, if using.