The Cook Book
The Cook Book

Complete Iftar Platter with Olper’s Cream Recipe

received 2344226669122042 3
Hiya! Today we will discuss about Complete Iftar Platter with Olper’s Cream Recipe

1. Almond stuffed dates sealed with olper cream

2. Bar B que wraps with a twist of olpers

3. Cold coffee with amazing olpers

4. Mocha java mousse cake in three different styles

Recipe of Mocha java (coffee) mousse cake

Ingredients:

Chocolate biscuits 1 cup

Melted butter      3 tbsp

Olper cream    1 packet

Eggs                  4

Custard powder  2 tbsp

Gelatin powder   2 heaped tsp

Water              1/4 cup

Milk               2 cups

Sugar            1 cup

First of all separate egg whites and yolks. Beat the yolks with milk, custard powder and sugar. Put it in pan and cook on medium heat until a thick custard is formed. Take off from flame and let it cool. Dissolve gelatin in warm water and mix it in custard. 

Whip the cream in a separate bowl till thick. Also whip egg whites in a separate bowl till soft peaks are formed. Dissove 2 tsp of coffee in 2-3 tsp warm milk in a cup , and also dissolve 2 tsp drinking chocolate in 2-3 warm milk in another cup. 

Now take half of custard, mix half whipped cream, half of whipped egg whites and dissolved coffee in it and mix gently.

In rest half of of custard add rest of egg whites and cream and chocolate and mix gently. 

Now take a spring pan or glasses….. Crush chocolate biscuits, mix with 3 tbsp melted butter and spread it in base of pan or glasses and put them in freezer for 10 mins. Then take them out then gently pour chocolate mousse mixture on top of biscuit layer and put back the pan in freezer for atleast 1 hr, till it is set. Then take it out and pour the coffee mousse mixture and put it back in freezer for 2-3 hrs for it to set completely. 

Take out. Decorate with with whipped cream and chocolate and enjoy.

Complete Iftar Platter with Olper’s Cream Recipe

Most Popular

Latest Recipes

recipe image legacy id 328092 12

Artichoke focaccia

Tip the flour into a large bowl and make a well in the centre. Add the yeast and salt, then gradually pour in 350ml tepid water, stirring as you go. Bring the dough together with a spoon, then with your hands. It should be soft, but not too sticky or wet. If it won’t come together, pour in a little extra water; if the dough is too wet, add extra flour. Tip onto a floured work surface and knead for about 10 mins, or until it’s smooth, soft and springs back when pushed with a finger. Leave to rise in an oiled bowl covered with cling film in a warm place for 1 hr or Packed with summer flavours until the dough has doubled in size. Strip leaves from half the rosemary and finely chop. Break the rest into smaller pieces. Drain the artichokes, reserving the oil, and chop into chunks. When risen, tip the dough onto an oiled work surface and roll out into a 35 x 45cm rectangle. Slip an oiled baking sheet under half of the dough. Top the half with artichokes, all the Parmesan and rosemary. Grind over black pepper and drizzle with a little of the reserved oil. Fold over the other dough half, pressing the edges together and under to seal. Leave to rise in a warm place, covered with the oiled cling film, for 30 mins. Heat oven to 240C/fan 220C/gas 9. Drizzle with a little more of the oil and make dents in the top with your fingers. Pop the rosemary sprigs into the dents and grate over a little more cheese. Bake for 15 mins, until golden and risen. Cool on a rack for 30 mins, cut into squares and serve.

Christmas morning breakfast muffins 85ca6fc

Christmas muffins

Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tray with paper muffin cases.

Melt the butter in the microwave or a small pan over a low heat, then set aside to cool for 10 mins. Meanwhile, mix the flour, bicarb, sugar, cinnamon and nutmeg in a large bowl with a pinch of salt.

Add the yogurt, vanilla and eggs to the cooled butter and mix well. Pour the wet ingredients into the dry ingredients along with the orange zest, chocolate and dried cranberries. Mix well until there are no pockets of flour.

Divide the mixture evenly between the paper cases, then bake for 30 mins until risen and golden. Check they’re cooked by inserting a cocktail stick into the centre of one of the muffins (choose one in the centre of the tray). If any wet cake batter clings to the skewer, return to the oven for 5 mins.

Remove the muffins from the oven and leave to cool in the tin for at least 10 mins. Meanwhile, mix the icing sugar with enough of the orange juice to make a loose icing. Brush the orange glaze over each muffin, then sprinkle with a little pearl sugar, if using. Leave to cool before eating. Will keep in an airtight container for up to five days, or frozen for up to two months.

stew

Braised beef with cranberries & spices

Heat the oil in a large flameproof casserole dish. Add the steaks 4 at a time and brown them well on both sides, then transfer to a plate. Now add the onions, garlic and ginger to the oil, plus juices left in the dish, and fry for at least 15 mins, stirring very frequently, until they are golden and soft. Add the saffron, cinnamon sticks, coriander, harissa and ground almonds, and stir well for 1 min. Tip in the stock, then return the meat to the dish. Add the bay leaves, cover and simmer for 1 hr. Remove the lid and cook for another 1 hr 30 mins, checking occasionally to ensure the mixture doesn’t catch on the bottom. Add the cranberries 10 mins before the end of the cooking time so they can plump up in the gravy. Check the beef after the cooking time – it should pull apart easily with 2 forks. If not, add a splash more water or stock and cook for another 30 mins. Remove cinnamon and bay leaves. To freeze: Cool completely, then pack into freezer bags. Use within 3 months. Thaw in the bags at room temperature for 5-8 hrs depending on the bag size, although batches of 2 can be unwrapped and reheated in a pan with a little water in the base. This will also keep in the fridge for a couple of days if you don’t want to freeze it. Serve with mash, rice or couscous (or gluten-free alternative).

Almond kulfi with rosewater syrup

Almond Kulfi With Rosewater Syrup Recipe

Cut sixteen 2cm x 20cm strips of baking paper. Criss-cross 2 strips to line each of eight 3/4 cup-capacity texas muffin holes, allowing a 3cm overhang. Place cream, milk and cardamom seeds in a saucepan.

recipe image legacy id 176 13 1

Chicken with pumpkin & chickpeas

Peel the pumpkin, remove any seeds and fibrous bits and cut the flesh into bitesized pieces. Heat the oil in a large pan and fry the onion for 10 minutes, stirring occasionally, until golden. Stir in the ginger, cinnamon and the chicken pieces and cook for 3-5 minutes, turning to brown them slightly all over. Add the tomatoes, sugar and harissa, season and stir well. Add the chickpeas, pumpkin pieces and 4-5 tbsp water. Cover and cook for 20- 30 minutes or until the chicken and pumpkin are tender (the pumpkin releases its own water, but if it becomes too dry, add a drop more during the cooking to give you a juicy sauce). Stir in the chopped coriander before serving.