sosun-fihaara | Recipes

Ingredients For Cake Pops

2 ¼ cup Pillsbury™ Moist Supreme Cocoa Cake Mix
1¼ cup Water
½ cup Oil
Butter paper to place inside the mould

Ingredients For Cake Popscoating

¼ cup Condensed milk.
½ bar Dark chocolate.

Preparation For Cake Pops

Take a bowl, add 2 ¼ cup Pillsbury™ Moist Supreme Cocoa Cake Mix, 1¼ cup water and ½ cup oil and mix them well for 2 minutes.
Take a cake mould, slightly grease it with oil and after placing a butter paper in it, again grease it with oil. Pour the mixture in it.
Preheat the oven to 170 degree Celsius and place it in a microwave for 25 minutes at 180 degree Celsius or in an OTG for 20 minutes at 180 degree Celsius.

Preparation For Cake Pops coating

Allow this cake to cool down properly. Once it is cooled properly, smash it into crumbs and add condensed milk and mix it well. At this stage you can give your preferred shape like a circle (you can use some ice cream mould as well for the shape) with a lollipop straw in it (ice-cream stick if ice-cream mould used).
Boil 2 glasses of water in a pan and turn off the burner. Add dark chocolate in a thick glass bowl and place it in, allowing it to melt.
Dip the ball in dark chocolate. Place it in the refrigerator for 10 minutes. After 10 minutes again dip the same ball in dark chocolate to get a good texture on top.
Decorate it with cake edible decorations available in the market. Freeze it in the refrigerator for 15 minutes. Popsicles are now ready to serve!

Cheese-Filled Chicken Pockets

Featured Of The Week

Cheese-Filled Chicken Pockets

Salim Cheddar Cheese Tin

5 minutes

Meal Preparation
Time

35 minutes

Meal Cooking
Time

Ingredients For Cheese-Filled Chicken Pockets

1 Packet Shan™ Tikka Masala Mix
2 Eggs
1 Cup Flour
5 Mushrooms
5 Cheese Slices
3pcs Chicken Breast
1 Cup Breadcrumbs
500ml Oil

Preparation For Cheese-Filled Chicken Pockets

Cut chicken breast to make a pocket, add Shan chicken tikka masala and marinate for 2-3 minutes
Put mushrooms on half of the cheese slice, fold other side on top of the mushrooms and place it inside the chicken breast
Coat chicken in flour, dip in whipped egg and coat with breadcrumbs.
Deep-fry until golden. Serve and Enjoy

Submarine Buns

Reihan corn flour

30 minutes

Meal Preparation
Time

30 minutes

Meal Cooking
Time

Ingredients For Submarine Dough

¾ cup lukewarm milk
1 sachet Bruggeman Instant Dry Yeast (1 tbsp/11g)
1 ¾ tsp sugar
¾ tsp salt
1 tsp melted unsalted butter
¾ tsp neutral oil
2 cups flour
½ tbsp hot water

Ingredients For Topping

1 egg yolk
½ tsp sesame seeds

Instructions

Into a large bowl add ¾ cup lukewarm milk, 1 sachet Bruggeman Instant Dry Yeast (1 tbsp / 11g) and 1 ¾ tsp sugar. Briefly mix using a fork and let it sit for 8-10 minutes. At this point the yeast will be foamy, which means the yeast is activated.
Then add in ¾ tsp salt, 1 tsp melted unsalted butter, ¾ tsp neutral oil and mix using an electric hand mixer with the kneading hook (spiral hook) attachment for 10 seconds at a low speed or until combined.
Gradually add 2 cups flour into the mixture. First add 1 cup and mix everything together for about 30-40 seconds. Once mixed well, add the remaining flour and mix for another 40-50 seconds or until well incorporated.
Once all the flour has been incorporated, continue mixing for another 3-4 minutes. At this point the dough should be holding together and it will be slightly dry. Add in ½ tbsp hot water and continue mixing for another 20-30 seconds. Now cover the bowl with a kitchen towel and let it rest for 15 minutes.
Then remove the dough onto a flat surface and knead for about 6-8 minutes.
Divide the dough into two equal parts (about 230 grams each). Form both pieces of dough into balls and place them in a large bowl. Cover with a clean kitchen towel and let it rest for 15 minutes.
Transfer the dough ball onto a flat surface. Using a rolling pin, roll the dough ball into an 8×8 inch square. Starting from the edge close to you, fold about a ½ an inch and tightly roll the dough up and pinch the seams together. Using your palms, gently stretch the dough log to make it about 11-12 inches long. Repeat this with the other dough ball as well.
Line a large baking sheet with baking paper. Place the dough logs in the baking sheet leaving about 4-5 inches in between. Brush the tops of the rolls with water and cover with a clean kitchen towel. Let it rise for 30 minutes or until soft and puffy.
In the meantime, pre-heat the oven to 190 degrees Celsius for 10 minutes.
Now to prepare the egg wash, crack 1 egg and separate the yolk into a bowl. Mix the yolk with a fork. Set it aside.
Once the dough rolls are done resting, brush each roll with some egg wash and sprinkle ½ tsp sesame seeds on top of both.
Bake for 18-20 minutes at 190 degrees Celsius or until the top of the rolls look golden brown.
Once the rolls are done baking, let them sit in a large plate to cool off completely for 15-20 minutes. Now your submarine buns are ready!

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Submarine Buns

1:00

Creamy Blue Cheese Pasta

Featured Of The Week

Creamy Blue Cheese Pasta

Reihan corn flour

10 minutes

Meal Preparation
Time

20 minutes

Meal Cooking
Time

Ingredients For the Pata

4 cups water
1 tsp salt
150g fusilli

Ingredients For the Chicken

1 tbsp olive oil
200g diced chicken breast (into 1 or 1/2 cm thin cubes)
1 tsp ground black pepper
½ tsp salt

Ingredients for the Sauce

3 tbsp unsalted butter
5 finely chopped garlic cloves
2 tsp chilli flakes
200ml cooking cream
½ cup Remia Blue Cheese Dressing
1 tsp lemon juice
2 tbsp finely chopped parsley

Instructions

Into a large pot, add 4 cups water and 1 tsp salt. Using a spoon or spatula, mix the salt in and bring it to a boil (cook on high heat for 10 minutes or until rapid bubbles form on the surface of the water).
Add in 150g fusilli and boil for 10 minutes or until the pasta is al dente (the pasta will be soft but would also have a slight firmness when you bite into it. We achieved this by removing pasta from the cooking water just 1 minute before the pasta was fully cooked).
Drain the pasta and add to a large bowl. Set aside.
To make the chicken, add 1 tbsp olive oil in to a small pot and heat it up for 30 seconds on high heat. Then add in 200g diced chicken breast (into 1 or 1/2 cm thin cubes) and sauté using a spatula for 1 minute.
Season the chicken with 1 tsp ground black pepper and ½ tsp salt. Mix well and continue sautéing for 3 minutes or until the chicken pieces are fully cooked with a light brown crust on both sides. To check if the chicken is cooked, make a small cut on the meat; the inside should be white all the way through, not pink. Transfer to a bowl and set aside.
Take a new pan and melt 3 tbsp unsalted butter on low heat (this would take around 2-3 minutes). Increase the heat to high and add in 5 finely chopped garlic cloves and sauté using a spatula for 2 minutes or until the garlic is lightly browned. Be careful while sauteing to avoid burning.
Next, add 2 tsp chili flakes and mix with the garlic for a minute. Then, add in 200ml cooking cream and ½ cup Remia Blue Cheese Dressing while continuously stirring until fully combined and smooth. This took us around 2 minutes.
Now, add 1 tsp lemon juice and 2 tbsp finely chopped parsley, the cooked fusilli and chicken. Mix well with the sauce for 1 minute and that’s it.

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Creamy Blue Cheese Pasta

0:10

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