Bake With An Expert - 17 Nov 2022 - Recipes: Pineapple Upside-down Cake & Salad Bowl - Saba Aftab
Recipes: Pineapple Upside-down Cake & Easy Salad Bowl
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Bake With An Expert - 17 Nov 2022 - Recipes: Pineapple Upside-down Cake & Salad Bowl - Saba Aftab
This show features two new fresh faces from the culinary world; Chef Saba Aftab and Chef Saad Ahmed. Chef Saba provides theme-based patisserie solutions while Chef Saad provides an insight to savory and dessert based baking solutions.
#pineapplecake #masalatv #saladbowl #ChefSaba
Watch this Masala TV video to learn how to make Pineapple Upside-down Cake & Easy Salad Bowl.
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Pineapple Upside-down Cake
Ingredients for the base:
Pineapple 4-6 discs
Butter 55 gram
Brown Sugar 55 gram
For Vanilla Cake
Flour 100 gram
Sugar 100 gram
Lemon Zest 1 lemon
Butter 100 gram
Eggs 2 units
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Vanilla essence 1 tsp
Pineapple Syrup For brushing
Whipped Cream 100 ml
Method:1. Whisk brown sugar and butter for the base. Add to the buttered and floured cake tin2. Now add a layer of pineapple discs and set aside3. I a mixing bowl add all the vanilla cake ingredients and mix until smooth4. Gently pour over the pineapples, tap to remove air bubbles5. Bake in a pre-heated oven at 180°C for 30-35mins6. Brush with pineapple syrup and serve with cold whipped cream
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Easy Salad Bowl
Ingredients
Tomatoes 2
Cucumber 2
arrots 2
Boiled Chickpeas 300 gram
Iceberg Lettuce 7-8leaves
Boneless Chicken 500 gram
Ginger garlic Paste 1/2 tbsp
Bread Slices 2-3units
For Dressing:
Lemon Juice 1-2 tbsp
Mint Leaves 1/2 bunch
Coriander 1/2 bunch
Yogurt 2-4 tbsp
Mayonnaise 1-2 tbsp
Salt & Pepper to taste
Method:
1. Dice all the veggies and set aside
2. Pan sear chicken in a bit of oil and gg paste, set aside
3. Cut bread slices into cubes and toast/ or bake (180°C 5-7mins) with oil/or roasted garlic, set aside
4. Add all the dressing ingredients and blitz with a hand blender until smooth5. Add mix veggies and chickpeas to a serving platter followed by salad dressing6. Top it off with chicken and croutons
15 Minutes Plum & Walnuts Upside Down Cake On STOVE TOP
Make a plum & walnuts upside-down cake on the stovetop only in 15 minutes. It has a very simple cake batter to make using one egg. But with caramelized plum and walnut topping, it becomes a festive dessert to enjoy at any time of the day.
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Here is the apple version of this cake:
Ingredients for 22cm nonstick pan size
For the cake batter
1 egg
1/4 cup or 3-4 tbsp sugar
1/4 cup milk
3 tbsp plain yogurt (if you don't have yogurt use 1/4 more milk)
1/4 cup or 3-4 tbsp olive oil or vegetable oil
1/2 cup plus 1 tbsp flour (Add the 1 tbsp at the end if needed for thick smooth batter consistency)
1 heaped tbsp corn or wheat starch (optional, you can use the same amount flour too)
1 tsp baking powder
1 tsp vanilla powder
pinch of baking soda
For the topping:
About 8-10 plums
handful of walnuts
For the simple caramel sauce
1 tbsp butter
1 tbsp sugar
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Spiced Pear Upside-Down Caramel Tart | Cook with Curtis Stone | Coles
This delicious homemade upside-down spiced caramel pear tart is sure to impress for dessert tonight. Full recipe Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist
Curtis Stone’s Spiced Pear Upside-Down Caramel Tart
Serves 8 Prep 30 mins (+ cooling time) Cooking 1 hour 10 mins
2 sheets frozen puff pastry, just thawed
11/4 cups (275g) caster sugar, divided
45g unsalted butter, chopped, at room temperature
1 tbs apple cider vinegar
1 tsp ground cinnamon
5 William Bartlett pears, peeled, halved, cored
1/2 cup (125ml) Coles Thickened Cream, warmed
1. Preheat oven to 190°C (170°C fan-forced). Place 1 sheet of pastry on a sheet of baking paper. Top with the remaining pastry sheet. Use a rolling pin to roll out pastry to a 30cm square. Use a knife to trim the corners to make a 30cm disc. Prick pastry all over with a fork and place in the fridge until needed.
2. Heat a 25cm (top measurement) ovenproof frying pan over medium heat. Add 3/4 cup (165g) sugar and cook, without stirring, for 6 mins or until sugar melts and turns a deep amber colour. As the sugar melts and caramelises, tilt and swirl pan to distribute caramel evenly.
3. Remove pan from heat and whisk in the butter, vinegar, cinnamon and a pinch of salt until smooth and combined. Set aside to cool slightly.
4. Arrange the pears, cut-side up, over the base of the pan. Place pastry over pears and tuck in the edges between the pears and the side of the pan. Cut 2 small slits in the centre of the pastry.
5. Bake for 30 mins or until pastry is puffed and starting to brown. Reduce heat to 175°C (155°C fan-forced) and bake for 30 mins or until pear is tender and pastry is golden brown and cooked through. Set aside for 20 mins to cool.
6. Meanwhile, in a small saucepan over medium heat, add the remaining sugar and cook, without stirring, for 6 mins or until the sugar melts and turns a deep amber colour. Carefully add the warmed cream and a pinch of salt and stir until well combined. Transfer the caramel sauce to a heatproof jug.
7. While holding the edge of the tart in place, gently tilt the pan over a small heatproof bowl and pour out excess liquid, reserving the juices. Place a large rimmed serving plate over the pan and carefully invert tart onto the plate.
8. Drizzle tart with caramel sauce and reserved juices to serve.
Serve with vanilla ice cream.
Like the look of these mini cocotte dishes? They're perfect for making desserts like these chocolate soufflés (recipe below). Drizzled with a decadent chocolate sauce, this easy recipe is sure to impress. To find out more about the range of collectable KitchenAid Ovenware at Coles, visit
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Foodgasm Episode 2: Mango Upside-down Cake
See what Ashley Simone will do with a couple of mangoes. Salivate as she creates a mango upside-down cake.
Episode 2 is sponsored by Tucker Company, a full-service Chicago jewelry store.
Pineapple Ginger Cake Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Dessert
Pineapple Ginger Cake is a very easy to make cake that you can bake at home. Collect all the praise you deserve for this scrumptious tasting cake.
Watch this Masala TV video to learn how to make Pineapple Ginger Cake and Cottage Cheese Steak on Ratatouille Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 28 September 2021.
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Pineapple Ginger Cake:
Ingredients:
Butter 70 gm
Caster sugar 1/2 cup
Vanilla essence 1 tsp
Egg 1
Flour 1 1/2 cups
Baking powder 1 tsp
Ground ginger 3 tsp
Milk 3/4 cup
Pineapple (cubed) 1/2 cup
Ginger marmalade (warmed) 2 tbsp
Method:
Beat butter, caster sugar and vanilla until creamy, then add the egg. Fold flour, baking powder, ginger and milk into butter mixture until combined. Spread mixture into a greased and lined pan. Scatter over pineapple. Bake at 180 degrees C for 30 minutes or until a skewer inserted into the centre comes out clean. While cake is still warm, brush top with ginger marmalade.
Cottage Cheese Steak on Ratatouille:
(French Vegetable Stew)
Ingredients for Ratatouille:
Eggplant (cubed) 1
Capsicum (cubed) 1
Carrot (cubed) 1
Zucchini (cubed) 1
Tomatoes (blanched and pureed) 4
Garlic (minced) 4 cloves
Onion (chopped) 1
Basil leaves few
Oregano a pinch
Red chili flakes a pinch
Fresh Parsley as required
Salt & Pepper to taste
Olive oil 2 tbsp
For Cottage cheese steak:
Cottage cheese (cubed) as required
Bread crumbs as required
Olive oil as required
Method:
Brush the cottage cheese pieces with oil, coat with bread crumbs and grill or pan fry until done. Set aside. In another pan heat olive oil, add the onion and garlic and sauté. Add the eggplant, carrot, capsicum and zucchini and sauté but don’t overcook. Add the pureed tomatoes, parsley, basil, oregano, red chili flakes, salt and pepper, cook until the tomatoes are done. Plate on a serving dish with cottage cheese on top. Sprinkle fresh parsley and serve.
Autumnal Plum Upside Down Cake | DELICIOUS
This is the perfect autumnal cake. The colour given from the Victoria plums are simply sublime. This cake goes perfectly with cream or custard. It can be served warm or cold. My nephew and brother loved this cake and they got to eat some 5 minutes after it came out of the oven- perfect. :)
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Ingredients
Victoria plums
60g salted butter
100g soft brown sugar
For the cake
4 medium eggs
240g caster sugar
240g Self-raising flour
240g cake butter (such as stork)
1 tsp vanilla essence
1 tsp baking powder
1 tsp cinnamon
Equipment: 24cm round cake tin, 2 x mixing bowl, saucepan, electric whisk, 1 tsp measuring spoon, spatula, sharp knife, chopping board, cooling rack.
Method
1) Pre heat your oven to 160C Fan/ gas mark 4, 350F
2) Grease your cake tin with some butter covering the sides and the bottom of the tin.
3) Slice your plums in half and remove the stones, place into the cake tin.
4) To make the sauce for the top of the cake (which is the bottom when in the oven) melt 60g of salted butter and 100g soft brown sugar in a saucepan until the sugar has dissolved. Pour into the bottom of your greased cake tin, filling the cracks in between your plums. Leave to one side.
To make the cake
1) Cream together the butter and sugar until pale and fluffy, using an electric whisk.
2) Add the eggs, vanilla essence, 1 tsp cinnamon and sieve in the S.R flour and baking powder. Whisk until all is combined and there are no lumps of flour or butter.
3) Place the cake mixture on top of the apple and spread using a spatula so it is nice and even.
4) Cook in the oven for 40-50 minutes. You can see if it’s done by pressing down on the cake and if it springs back it is done, if it does not spring back leave it for a further 5 minutes. You could also insert a skewer into the middle of the cake and if it comes out clean the cake will be cooked.
5) Once cooked flip the tin upside down (the scary bit) onto a plate or cake stand and let gravity do its work. It should then come out and you will be blessed with the smell of freshly baked plum cake which you can eat straight away or leave to cool and eat.