Worldly Flavours By Azra Esmail

MINTY SPINACH SOUP
INGREDIENTS
Spinach chopped 1 cup
Spring onoin chopped 3 pcs
Coriander leaves chopped 1 tbsp
Mint leaves 1 tbsp
Plain flour 1 tbsp
Black pepper powder ½ tsp
Fresh cream 3 tbsp
Butter 1 tbsp
Salt to taste
METHOD
Boil the Spinach, onions, Coriander leaves and mint leaves in 5 cups of water until soft. Blend the mixture in a liquidiser and prepare a paste.
Melt the butter, and the flour and cook on a low heat until frothy. Add the Spinach paste, Black pepper powder and salt and simmer for 7-8 minutes. Beat the cream and add to the soup.
Serve hot.
Enjoy!
By Azra Esmail 😋

SWEET AND SPICY TOMATO SOUP WITH COCONUT MILK
INGREDIENTS
Tomatoes 1 kg
Gram flour 2 tsp
Coconut milk 1½ cup
Cumin seeds 1 tsp
Curry leaves a few
Green chillies slit 2-3pcs
Sugar 2 tsp
Ghee 1 tbsp
Salt to taste
Chopped coriander for garnishing
METHOD
Cut Tomatoes into big pieces. Add 2 cups of water and put to cook. When cooked, prepare a thick paste by passing through a sieve. Add the gram flour to Coconut milk and mix well.
Heat ghee fry the Cumin seeds for few seconds. Add in the curry leaves, green chillies and fry for few seconds. Add the tomato puree, Coconut milk mixture, sugar and salt. Cook for few minutes. Once it's ready. Switch off the heat and sprinkle coriander leaves. Serve hot.
Enjoy!
By Azra Esmail 😋

CURD SOUP
INGREDIENTS
Curd 2 cups
Gram flour 2 tsp
Milk 2 tbsp
Water 1 cup
Cumin seeds ½ tsp
Salt for taste 1 tsp
Onion small chopped 1 pc
Green chillies chopped 2 pcs
Ginger grated ½ tsp
Tomato chopped 1 tbsp
Turmeric powder ¼ tsp
Cucumber chopped 2 tbsp
Ghee 2 tbsp
Coriander chopped for garnishing
METHOD
Beat curd, gram flour, milk and water. Keep aside.
Heat ghee and fry Cumin seeds until they begin to crackle. Add in the onion, green chillies and ginger and fry for few minutes, then in the tomatoes, Turmeric powder and salt. Fry for few seconds then add the curd mixture and Cucumber and give one boil. Sprinkle Coriander leaves and serve hot.
Enjoy!
By Azra Esmail 😋

TANGY MANGO DRINK WITH A HINT OF SAFFRON
INGREDIENTS
Lemon juice ½ cup
Sugar 10 tbsp
Saffron 2 pinch
Mango juice 1 cup
Mint leaves few
Crushed ice
METHOD
Mix all the ingredients apart from mint leaves and Crushed ice.
Pour into glasses and add in the Crushed ice and decorate with mint leaves.
Enjoy!
By Azra Esmail 😋

COCONUT WATER WITH HINT OF ROSE ESSENCE
INGREDIENTS
Coconut Water 4 cups
Grated coconut 2 tsp
ROSE essence ½ tsp
ROSE Petals few
Crushed ice
METHOD
Mix all the ingredients except ice. Pour in the glass add in the crushed ice and serve.
Enjoy!
By Azra Esmail 😋

LIME JUICE WITH HINT OF ROSE SYRUP
INGREDIENTS
Sweet lime juice 5 cups
Rose syrup 2 tbsp
Lemon juice 4 tsp
Ginger juice 1 tsp
Few mint leaves
Some slice of lime
Crushed ice
METHOD
Mix all the ingredients except ice, lime slices and mint leaves. Pour in tall glass, add in the ice and decorate with lime slices and mint leaves.
Enjoy!
By Azra Esmail 😋

CHEESE PECAN CRISPS
INGREDIENTS
Plain flour ½ cup
Self rising flour ½ cup
Salt a pinch
Chilli powder ¼ tsp
Butter 60grm
Grated Cheddar cheese 1½ cup
Pecan finely chopped ½ cup
Water 2 tbsp
METHOD
Sift flours into a bowl add salt and chilli powder. Rub in the butter with fingertips until mixture resembles Breadcrumbs. Stir in the cheese and Pecan. Add water and mix into a dough. Chill for 30 minutes. Roll dough out thinly on floured surface. Cut into small rounds. Arrange on greased baking tray. 1 inch apart and bake at 180°C for about 12-15 minutes or until done.
Cool on wire rack.
Variations: instead of Pecan use cashew or ground nuts.
Enjoy!
By Azra Esmail 😋

COFFEE KISSES
INGREDIENTS
Butter 250 grm
Icing sugar 100 grm
Instant coffee 2 tsp
Dissolved in hot water 1 tbsp
Plain flour 2 cups
Dark chocolate melted 45 grm
Icing sugar to dust
METHOD
Place butter and Icing sugar in a large bowl and beat until light and fluffy. Stir in the coffee mixture and flour. Spoon mixture into piping bag fitted with med size star nozzle and pipe the mixture on greased tray 1 inch apart. Bake at 180°C for 10-12 minutes. Cool on wire rack. Join two biscuits with melted chocolate in between. And dust with icing sugar.
Enjoy!
By Azra Esmail 😋

POPPYSEED HONEY PINWHEELS
INGREDIENTS
Butter, chopped 125grm
Vanilla essence ½ tsp
Castor sugar ½ cup
Egg 1 pc
Plain flour 250grm
FOR FILLING
Poppyseeds ½cup
Honey warmed ¼ cup
Orange rind grated 1 tsp
METHOD
Beat butter, essence, sugar and egg in a small bowl with electric be**er until smooth. Stir in flour; press dough into a ball, wrap in plastic wrap; refrigerate for 30 minutes. Divide dough into 2 portion. Roll each portion between sheets of baking paper to a 20cm x 25cm rectangle.
METHOD FOR FILLING
Combine all ingredients in a bowl mix well.
Spread the rectangle piece with fillings. Roll the rectangle from short sides like a swis roll, cover; refrigerate until firm. Cut roll into 5mm slices, place on greased tray. Bake at 160°C for 10 minutes or until done; cool on trays.
Enjoy!
By Azra Esmail 😋

ALMOND JAM COOKIES
INGREDIENTS
Butter 185 grm
Vanilla 1 tsp
Castor sugar ¾ cup
Egg yolks 2 pcs
Ground almond ½ cup
Plain flour 1½ cup
Baking powder ½ tsp
Apricot jam 2 tbsp
Lemon rind grated 1 tsp
Raspberry jam 2 tbsp
METHOD
Beat butter, essence, sugar and yolks in a medium bowl with electric be**er until just combined. Stir in ground almond, flour and baking powder, mix well. Roll level tablespoon of mixture into balls, place about 5cm apart on greased tray. Press a hollow in each ball about 1 cm deep and 1.5 cm wide with the handle end of a lightly floured wooden spoon. Combine apricot jam half lemon rind. Combine raspberry jam with remaining lemon rind. Carefully spoon a little apricot jam in half cookies, spoon raspberry jam in remaining cookies. Bake at 160°C for 12- 15 minutes or until done. Remove on wire rack to cool.
Enjoy!
By Azra Esmail 😋

HONEY MUNCHIES
INGREDIENTS
Plain flour ½cup
Self rising flour ½ cup
Brown sugar ¼ cup
Dried currants ¼ cup
Ground ginger 2 tsp
Ground cinnamon 1 tsp
Mixed spices 1 tsp
Butter chopped 60 grm
Honey 2 tbsp
Lemon juice 1 tsp
METHOD
Process in processor flours, sugar, currants, spices and butter until currants are finely chopped. Add honey, process with lemon juice to make ingredients cling together. Knead on lightly floured surface until smooth, cover; refrigerate for 30 minutes. Roll dough between sheets of baking paper until 4mm thick. Using 5mm gingerbread man cutter, cut out biscuits, place on greased tray 1" apart . Bake at 160°C for 8-10 minutes or until done; cool on wire racks.
Enjoy!
By Azra Esmail 😋

ANISE MARMALADE CRESCENTS
INGREDIENTS
Plain flour 1¼ cup
Brown sugar ⅓ cup
Sesame seeds toasted ¼ cup
Hazelnut ground ¼ cup
Anise ground 1 tsp
Ginger ground 1 tsp
Butter chopped 60grm
Egg yolk 1 pcs
Marmalade 1½ tbsp
Cold water appr 2 tsp
METHOD
Process flour, sugar, seeds, nuts, spices and butter until all ingredients are mixed well. Add yolk, Marmalade and water to mix to a soft dough. Knead dough on lightly floured surface until smooth; cover and refrigerate for 30 minutes. Roll dough between sheets of baking paper to 3mm thick. Cut 6.5cm crescents from dough, place 1" apart on greased tray. Bake at 160°C for 10-12 minutes or until done. Lift onto wire rack to cool. Serve dusted with icing sugar.
Enjoy!
By Azra Esmail 😋

HONEY BUMBLES
INGREDIENTS
Butter 60grm
Brown sugar 65 grm
Honey ½cup
Molasses 2 tbsp
Self rising flour 2 cups
Mixed spices 2 tsp
Ground Nutmeg ½ tsp
Ground Cloves ½ tsp
Almonds ¼ cup
METHOD
Combine butter, sugar, honey and molasses in med heavy based pan, stir over med heat until butter is melted; cool 5 minutes. Stir in the flour and spices. Roll rounded teaspoon of mixture into balls, place about 1 inch apart on greased oven tray, top up with almonds. Bake at 160°C for about 15 minutes or until browned; cool on wire rack.
Enjoy!
By Azra Esmail 😋

CARDAMOM GINGER CRISPS
INGREDIENTS
Butter 125grm
Brown sugar 130 grm
Ground cardamon 1 tsp
Ground cinnamon 1 tsp
Ground Nutmeg a pinch
Ground Cloves a pinch
Eggs yolks 2 pcs
Plain flour 1½cup
Glazed ginger chopped 2tbsp
METHOD
Beat butter, sugar, spices and yolks in small bowl with electric be**er until smooth. Stir in the flour and glazed ginger. Turn on floured surface, knead until smooth. Shape according to your choice. Refrigerate for 30 minutes. Place on baking tray 1" apart and bake at 160°C for 12-15 minutes or until golden brown; cool on wire rack.
Enjoy!
By Azra Esmail 😋

GOLDEN CINNAMON BISCUITS
INGREDIENTS
Golden syrup ⅓cup
Butter 60 grm
Brown sugar 2 tbsp
Castor sugar 2 tbsp
Self rising flour 1½cup
Ground cinnamon 3 tsp
METHOD
Combine butter, golden syrup and sugars in medium heavy based pan, stir over low heat until butter is melted; cool 5 minutes. Stir in flour and cinnamon. Roll rounded teaspoon of mixture into balls, place about 1inch apart on greased oven tray. Flatten with floured fork until 1cm thick. Bake at 180°C for about 12 minutes or until browned. Stand 1 minute before lifting onto wire rack to cool.
Enjoy!
By Azra Esmail 😋

MINI CHOC TURNOVERS
INGREDIENTS
Plain flour 1¼cup
Castor sugar 2 tbsp
Mixed spices 1 tsp
Ground cinnamon 1 tsp
Grated lemon rind 1 tsp
Butter chopped 90 grm
Egg separated 1 pcs
Milk approximately 2 tbsp
FILLING
Ricotta cheese grated ½cup
Dark chocolate grated 50 grm
Castor sugar 1 tbsp
METHOD
Process flour, sugar, spices, lemon rind and butter until mixture resembles Breadcrumbs. Add yolk and milk to make ingredients cling together. Press dough into a ball, knead gently on lightly floured surface until smooth. Cover and refrigerate for 15 minutes.
Roll half the dough on floured surface until 3mm thick, cut into 3 inches rounds. Repeat with remaining dough.
FILLING METHOD
Combine all the ingredients in bowl; mix well.
Place 1 level tsp of the filling in center of each round; brush the edges of round with egg white, folding half to enclose filling. Place turnovers on greased baking tray 1inch apart. Bake at 175°C for 15 minutes or until firm; cool on wire rack. Dust with icing sugar.
Enjoy!
By Azra Esmail 😋

MAPLE CINNAMON PINWHEELS
INGREDIENTS
Plain flour 2 cups
Butter chopped 185grm
Brown sugar 100grm
Egg yolk 1 pcs
Maple syrup 2 tbsp
FOR FILLING
Maple syrup ¼ cup
Walnuts toasted chopped 40grm
Cinnamon powder mixed with icing sugar 3 tsp
METHOD
Process flour, butter and sugar until mixture resembles Breadcrumbs. Add yolk and Maple syrup, process until mixture forms a ball. Knead dough on lightly floured surface until smooth; cover, refrigerate for 1 hour.
Roll dough between sheets of baking paper to 11 inches x 24 inches rectangle; spread filling evenly over the dough, leaving ½ inch border. Using paper as a guide, roll dough tightly from long side to enclose filling, wrap roll in plastic wrap, refrigerate 30 minutes. Remove plastic from roll, into 1 inch slices. Place slices 1 inch apart on greased oven tray. Bake on 170°C oven for about 15 minutes or until browned. Stand 5 minutes before lifting on wire racks to cool.
Enjoy!
By Azra Esmail 😋

CHEESY OLIVE SESAME BISCUITS
INGREDIENTS
Plain flour 150grm
Baking powder ½ tsp
Rolled oats ¼ cup
Butter 100grm
Grated Cheddar cheese ¾cup
Olives chopped ¼ cup
Dry basil 1 tbsp
Egg yolk 1 pc
Water 1 tbsp
Parmesan cheese ¼ cup
Sesame seeds 1½tbsp
METHOD
Combine flour, baking powder and oats in medium bowl, rub in the butter. Stir in the grated cheese, olives, basil and yolk and little water to make all ingredients bind together. Press dough into a ball, knead on lightly floured surface until smooth. Wrap in plastic wrap; refrigerate 30 minutes. Roll out between sheets of baking paper to 8"×10" rectangle, trim edges. Cut rectangle into 1½" × 2" strips lengthwise, place on greased oven trays. Brush with water and sprinkle with combined parmesan cheese and sesame seeds. Bake at 160°C for about 15 minutes.
Enjoy!
By Azra Esmail 😋

MELTING MOMENTS
INGREDIENTS
Margarine 125grm
Icing sugar ½ cup
Corn flour 45 grm
Oil ¼ cup
Salt a pinch
Vanilla essence ½ tsp
Flour 1 cup
Milk (optional) 2-3 tbsp
METHOD
Blend margarine and sugar till smooth. Add the corn flour, vanilla essence, oil and salt. Mix till incorporated. Add flour and mix well. If the mix is thick then add milk and mix till smooth. Fill in the piping bag with 1" star nozzle and pipe on greased tray. Bake at 160°C for 12 minutes.
Enjoy!
By Azra Esmail 😋

DEATH BY CHOCOLATE CAKE
INGREDIENTS
Sugar 2 cups
Margarine 1 cup
Oil ¼ cup
Eggs 3 pcs
Vanilla essence 1 tsp
Flour 2½ cup
Baking powder 2 tsp
Baking soda 1 tsp
Salt ½ tsp
Cocoa powder 1 cup
Hot coffee 1½ cup
METHOD
Beat the Margarine, oil and sugar till light and creamy. Beat in the eggs and vanilla essence. Combine all the dry ingredients mix well. Mix the dry ingredients into wet ingredients. Add coffee and till just incorporated. Pour into Baking tin and bake at 180°C for 30 to 35 minutes or until done. Cool and sandwich with chocolate cream. Decorate as you desire.
Enjoy!
By Azra Esmail 😋

DEVIL'S FOOD CAKE
INGREDIENTS
Dark chocolate 100grm
Cocoa powder 3 tsp
Water 1 cup
Margarine 150grm
Brown sugar 1 cup
Egg 3 pcs
Vanilla essence 1 tsp
Yogurt ½ cup
White flour 100grm
Self rising flour 100grm
Baking powder ½tsp
Soda bi-carb ½ tsp
METHOD
Stir dark chocolate, Cocoa and water over low heat, until smooth. Keep aside for 10 minutes to cool. Then add the rest of ingredients and beat on low speed until combined, scrape the sides and increase the speed to med, until the mixture is smooth and pale in colour. Pour into tin and bake 180°C for 25 to 30 minutes or until done.
Cool slice and sandwich with butter or cream of your choice. Pour ganache and serve.
Enjoy!
By Azra Esmail 😋

Decluttering baking items. Pick up point South C memon estate. Please call or Whatsapp on 0722797142.

HANDY HINTS FOR SUCCESS

1. Measure all ingredients
accurately, such as flour, gently tap the measuring cup to settle the flour, then use the back of knife to it level with the brim.
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2. Use the correct size of eggs and have all ingredients at room temperature.
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3. Do not over-beat butter, sugar and egg mixture. Over-beating will soften the mixture, which could cause the biscuits spread during baking.
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4. Do not over-grease baking trays, or biscuits may burn underneath.
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5. Use the correct cake pan or tray when baking biscuits and cookies. Use oven trays with little or no sides. If the sides are more than 1 cm high, t the heat cannot circulate properly to brown the biscuits.
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6. Our oven temperature and cooking are only guide, as every oven is different. Check manufacturer's instructions. You may need to adjust our cooking times a little.
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7. As a guide, it is best to position biscuits and slices towards the top half of a gas oven and towards the lower half of an electric oven. In fan-forced oven, the heat distribution should be even. Check manufacturer's instructions.
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8. Several trays of biscuits can be baked in oven at the same time, provided the trays do not touch the oven walls or the closed door. There must be space around each tray to allow the heat to circulate evenly. Don't be afraid to open the oven door to check if the biscuits are browning evenly. Turn the trays, if necessary. It is best to rotate trays half way during baking to ensure even browning. In a fan-forced oven, biscuits should brown and bake evenly without turning or rotating.
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9. To test if biscuits and cookies are cooked: they should still feel slightly soft on the tray. Give them a gentle push with your finger, they should keep their shape, but loosen on the tray so they slip a little without breaking. Biscuits and cookies will become crisp on cooling.
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CHOC CHIP PEANUT COOKIES
INGREDIENTS
Butter 125grm
Vanilla essence 1 tsp
Brown sugar 1 cup
Egg 1 pc
Crunchy p/nut Butter ½ cup
Plain flour 1½ cup
Roasted chopped PEANUT ¾cup
Choc chips 1 cup
METHOD
Beat butter, essence, sugar, egg and PEANUT butter in small bowl with electric be**er until smooth. Stir in the flour, Peanuts and choc chips. Roll round tablespoon of mixture into balls, place on greased oven trays, flatten slightly with floured fork. Bake at 160°C for about 15 minutes or until brown. Cool on tray.
Enjoy!
By Azra Esmail 😋

COFFEE ALMOND SHELLS
INGREDIENTS
Dry instant coffee 1 tbsp
Water 2 tbsp
Margarine 185 grm
Brown sugar 150 grm
Egg yolk 1 pcs
Self rising flour 225 grm
Ground almond 90grm
Flaked almond 60grm
METHOD
Combine coffee and water, stir until dissolved. Beat Margarine, sugar and egg yolk in a small bowl with electric mixer until smooth. Stir in the coffee mixture, flour and ground almond. Spoon mixture into piping bag fitted with 1.5cm star nozzle, pipe 5cm shell shape about 5cm apart on greased oven tray, decorate with flaked almond. Bake at 150°C for 12 minutes or until a bit firm. Cool.
Enjoy!
By Azra Esmail 😋

ALMOND HONEY SLUCES
INGREDIENTS
Margarine melted 90grm
Brown sugar 100 grm
Plain flour 150 grm
Ground almond 60 grm
TOPPING
Butter 125 grm
Honey 60 ml
Silvered almonds 210grm
METHOD
combine all the ingredients of the first one in bowl and mix well. Press mixture into 8" greased square shallow pan. Bake in oven at 150°C for 12 minutes or until browned remove and cool.
METHOD FOR TOPPING
Combine butter and honey in heavy based pan, stir over heat till butter is melted. Simmer, uncovered about 3 minutes or until mixture is light caramel colour, stir in the silvered almonds. (you can use nuts of your choice) spread the hot caramel mixture on the baked mixture and bake again for 15 minutes on same 150° C.
Enjoy!
By Azra Esmail 😋

CRUNCHY CHOC PEANUT BAR
INGREDIENTS
Snicker bars 60grm 4pcs
Butter 50 grm
Dark corn syrup 1 tbsp Chopped m/chocolate 150grm
Roasted Chopped P/nuts 75 grm
Crunchy cornflakes 175 grm
METHOD
Grease square cake pan of 10" and baking paper extended over 2 opposite sides. Combine snickers, butter, corn syrup and chocolate in large heatproof bowl, stir over pan of simmering water until smooth. Remove bowl from heat, stir in peanuts and cornflakes. Press mixture into a prepared pan: refrigerate until set.
Enjoy!
By Azra Esmail 😋

ORANGE HAZELNUT COOKIES
INGREDIENTS
Margarine 100grm
Oil 80ml
Grated orange rind 2tsp
Icing sugar 80grm
Normal sugar 110 grm
Egg 1 pcs
Plain flour 225grm
Self rising flour 75 grm
Roasted chopped nuts 60 grm
Nutmeg powder ¼ tsp
METHOD
Beat margarine, oil, rind, both sugars and egg in a large bowl with electric mixer until smooth. Stir in remaining ingredients lightly. Mix to a soft dough, refrigerate until firm. Roll rounded teaspoon of mixture into balls with floured hands, place about 5cm apart on greased oven trays, flatten to 5mm thick. Bake at 150°C for about 12 minutes or until browned.
Enjoy!
By Azra Esmail 😋

sweetcreamyfuture
Re-opens classes for cake baking, decorating and more from July 2023. Only 2 slots at one time. One on one. From 10.00 to 12 00 pm and 2.00 pm to 4.00pm. 35k only.
Please don't hesitate to contact me on 0722797142.