Few years back when I used to live in Abudhabi...and used to visit IKEA one of my favourite placesI use to eat this very often there from their coffe shop...but suddenly after few visits I found out that this was discontinued and I was sad,because I use to love the flaovours...but again that time i was not so passionate about cooking so didnt bother much and forgot about it...it is when I shifted to Dubai then I had crepes onc or twice here and there they were all good but the Ikea flavours I could not forget...then just lat week I was teaching a batch of kids some recipes so decided to make try this and teach them...and I did that too...now the same evening my Dearest friend Ayda vivited me so I made her taste it and the first thing she said..."Megh, its tasting exactly like the ones we use to eat at Ikea"
I was overwhelmed with Happiness that now I will never crave it as I had mastered the recipe...and coz I want all of you to try the delicious recipe so am podting it at my favorite place...My blog..
Chicken and cheese crepes:
INGRDIENTS: (Makes 4 big crepes)
1 cup all purpose flour
1egg
2 cups milk
1 tsp salt
1 chicken breast
8-10 mushrooms chopped
1 small onion chopped
2 garlic minced
1 tsp thyme
Freshly ground pepper to
taste
Salt to taste
1 cup mozarella
4 cheese slice
METHOD:
In a big mixing bowl add
flour egg milk salt and make a lump free thin batter, set aside. Now take a pan
and add 2 tbsp olive oil add garlic and onion to it saute for a min then add
chicken(slice small and thin) now let it almost cook add mushrooms and saute
the mix all together now add seasoning and saute for another min and close flame.
Take a flat griddle pan
and brush it with butter now add 2 laddle full of batter and swirl the mix
around and let the batter flow and form a thin crepe all over the surface of
the pan put little butter on top of it and flip it and let it cook on other
side now add the filling onto 1 half of the crepe cover with both cheeses spread grated mozarella and tear the slice evenly 1 in each crepe and
fold in half and again fold in quarter…let it cook for a min and remove and
serve hot..enjoy!!
INGREDIENTS:
For pastry...
1 and 1/2 cup flour
1/2 cup unsalted butter(make sure butter is neither chilled or warm should be
room temperature )
1/2 cup sugar
1 egg (vegetarians can replace it by 4 tbsp chilled milk)
For filling:
4 Grany smith apples
2 Red apples
1/2 cup sugar
1 tsp cinnamon
1/2 lime juice
2 tbsp butter
METHOD::
In a processor put butter and sugar and
churn together don't over work the mix on any stage very important.
After this add flour to it and churn it once again for a min add egg give one
mix and take out the dough on a platform now get all the dough together with
light hands and not working it much seal in a cling film and keep to chill in
refrigerator for 30 Mins
Meanwhile the dough is resting, peel and dice all the apples, take a pan and
put butter in it them add apples cinnamon sugar and cook it until soft keep
aside to cool a bit...
Now take a 9 inch loose bottom tart tin...take the dough out and roll it into a
large disc of 2 mm thick and carefully lift the disc by rolling it on the
rolling pin and unroll on the tart tin (be careful not to pull and try to fit
the base on tin as after it cooks it will shrink ) now after placing the base
carefully cut out access dough and keep it back in cling film...carefully
secure the base on tin and price it in the bottom put a parchment sheet over it
and any beans over it and bake on 220°c for 10 Mins take out keep the oven at
220°c only
Fill the tart with apple mix and cover with dough strips in criss cross
pattern....go the upper strips an egg white coating....then put it back in the
oven and bake for another 20 Mins....
Take out,let it cool on wire rack for a while...then cut wedges and serve warm
with cold Vanilla ice cream. ..!!!enjoy!!
INGREDIENTS:
For pastry...
1 and 1/2 cup flour
1/2 cup unsalted butter(make sure butter is neither chilled or warm should be
room temperature )
1/2 cup sugar
1 egg (vegetarians can replace it by 4 tbsp chilled milk)
For filling:
4 Grany smith apples
2 Red apples
1/2 cup sugar
1 tsp cinnamon
1/2 lime juice
2 tbsp butter
METHOD::
In a processor put butter and sugar and
churn together don't over work the mix on any stage very important.
After this add flour to it and churn it once again for a min add egg give one
mix and take out the dough on a platform now get all the dough together with
light hands and not working it much seal in a cling film and keep to chill in
refrigerator for 30 Mins
Meanwhile the dough is resting, peel and dice all the apples, take a pan and
put butter in it them add apples cinnamon sugar and cook it until soft keep
aside to cool a bit...
Now take a 9 inch loose bottom tart tin...take the dough out and roll it into a
large disc of 2 mm thick and carefully lift the disc by rolling it on the
rolling pin and unroll on the tart tin (be careful not to pull and try to fit
the base on tin as after it cooks it will shrink ) now after placing the base
carefully cut out access dough and keep it back in cling film...carefully
secure the base on tin and price it in the bottom put a parchment sheet over it
and any beans over it and bake on 220°c for 10 Mins take out keep the oven at
220°c only
Fill the tart with apple mix and cover with dough strips in criss cross
pattern....go the upper strips an egg white coating....then put it back in the
oven and bake for another 20 Mins....
Take out,let it cool on wire rack for a while...then cut wedges and serve warm
with cold Vanilla ice cream. ..!!!enjoy!!
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