Making De licious
Cost Less
Why Fork Out More? Just Desserts
Making
De licious
Cost Less
KTC is dedicated to making delicious cost less and introducing all you food lovers out there to new recipes and new ways to incorporate our quality products into your favourite dishes. KTC’s known to those who shop the world food aisles. The versatility and vast array of ingredients we offer means you can create all manner of dishes, from your favourite curry, to pasta, through to dessert. This is the first edition of our free downloadable cookbooks which we’re producing thanks to popular demand. We hope you enjoy this collection of desserts and sweet things from around the globe. Here you can see how our oils, ghees, pulses and pasta can make sweet treats that will become firm favourites.
Why Fork Out More? Just Desserts
Victoria Sponge
Cinnamon and Sweet Potato Pancakes
Raspberry, Blueberry and Banana Muffins
Cardamom Shortbread with Chilled Mango Fool
Chocolate Brownies
Mung Dal Kheer
Seviyan Kheer (Vermicelli Kheer)
Sanwin Makin Semolina Pudding
Making
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Directions 1. Pre-heat the oven to 180°C/Gas 4. 2. Grease and line 2 x 20cm sandwich tins: use a piece of baking or silicone paper to rub a little coconut oil around the inside of the tins until the sides and base are lightly coated. Line the bottom of the tins with a circle of baking or silicone paper (to do this, draw around the base of the tin onto the paper and cut out.
Victoria Sponge It’s widely written that the Victoria Sponge was Queen Victoria’s favourite cake. The Victoria Sponge originated at the nursery tea. Afternoon teas in early Victorian days would have consisted of a fruit cake and a seed cake. For safety reasons, it was believed that children should not eat a cake containing pieces of fruit or seeds, so the light, harmless Victoria Sponge was created as their teatime treat. It wasn’t until later that the Victoria Sponge made its way to the adult tea table. Ingredients 4 free range eggs 225g caster sugar, plus a little extra for dusting the finished cake 225g self-raising flour 2 tsp (heaped) baking powder 225g KTC Coconut Oil, at room temperature, plus a little extra to grease the tins To serve good quality strawberry or raspberry jam whipped double cream (optional)
3. Break the eggs into a magi mix, then add the sugar, flour, baking powder and coconut oil. 4. Mix everything together until well combined. Be careful not to over-mix – as soon as everything is blended you should stop. The finished mixture should be of a soft ‘dropping’ consistency – it should fall off a spoon easily. 5. Divide the mixture evenly between the tins: this doesn’t need to be exact, but you can weigh the filled tins if you want to check. Use a spatula to remove all of the mixture from the bowl and gently smooth the surface of the cakes. 6. Place the tins on the middle shelf of the oven and bake for 25 minutes. Don’t be tempted to open the door while they’re cooking, but after 20 minutes do look through the door to check them. 7. The cakes are done when they’re golden brown and coming away from the edge of the tins. Press them gently to check – they should be springy to the touch. Remove them from the oven and set aside to cool in their tins for five minutes. Then run a palette or rounded butter knife around the inside edge of the tin and carefully turn the cakes out onto a cooling rack. 8. To take your cakes out of the tins without leaving a wire rack mark on the top, put the clean tea towel over the tin, put your hand onto the tea towel and turn the tin upside down. The cake should come out onto your hand and the tea towel – then you can turn it from your hand onto the wire rack 9. Set aside to cool completely. 10. To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam. If you want to, you can spread over whipped cream too. 11. Top with the second cake, top-side up. Sprinkle over the caster sugar and garnish with raspberries and strawberries if desired.
Why Fork Out More? Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.
Making
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Ingredients 80g buck wheat flour 100g cooked sweet potato 10g baking powder ½ tsp cinnamon ½ tsp nutmeg
Cinnamon and Sweet Potato Pancakes Makes 10-12 These beauties are perfect for a leisurely Sunday morning brunch or for dessert. Remember pancakes aren’t just for Shrove Tuesday and this recipe is certain to convince you of that.
½ tsp ginger 1 drop vanilla extract 1 egg KTC Coconut Oil for frying Directions 1. Blitz all the ingredients together in a food processor to make the batter – consistency should be just thicker than single cream. 2. Heat a non-stick frying pan over a medium heat and add a little coconut oil. 3. Pour small amounts of the batter into the pan, do up to four small ones at a time, cook for about 2 to 3 minutes and turn over. 4. Serve with yoghurt and berries or bananas, honey and pumpkin seeds for crunch.
Why Fork Out More? Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.
Making
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Ingredients 300g plain flour 2 tsp baking powder 75g golden caster sugar 2 bananas juice of 1 lemon 75g KTC Coconut Oil 100ml milk 1 egg, beaten 50g blueberries chopped
Raspberry, Blueberry and Banana Muffins Serves 8 Muffins are now as popular in the UK as cupcakes and are often grabbed by those who’ve skipped breakfast. It’s much cheaper and healthier for you to whip up a batch yourself and this recipe is lovely. The word Muffin derives its name from the old German word Muffen, meaning small cake. They come in both savory varieties, such as corn or cheese, or sweet varieties such as blueberry or banana. Always wanting to do better we’ve combined raspberries, blueberries and bananas for a fruit-tastic taste sensation.
50g raspberries chopped ¼ tsp cinnamon ¼ tsp ginger 1 drop of vanilla extract walnuts for decorating Directions 1. Preheat the oven to 175°C/Gas 3. 2. Place the flour, baking powder, sugar cinnamon and ginger in a bowl and mix well. 3. Mash the banana with the lemon juice. 4. Mix together the coconut oil, milk, vanilla extract and beaten egg. 5. Pour the coconut oil mixture into the flour and mix together. 6. Then delicately stir in the banana, raspberries and blueberries - do not over mix. 7. Spoon into paper cases in a muffin tin and bake in the oven for 25 minutes. 8. Gently crush the walnuts and scatter over the top of the muffins for decoration and texture.
Why Fork Out More? Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.
Making
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Ingredients For the Chilled Mango Fool
Cardamom Shortbread with Chilled Mango Fool Serves 6 This charming old Keralan recipe for shortbread is taken to a whole new level with the addition of mango fool and transforms this into a bit of a fancy pants recipe. Serves 6 (making at least 18 biscuits which will keep in an airtight container for 3-4 days)
300g KTC Alphonso Mango Pulp 150g natural yoghurt 300g double cream 75g caster sugar 1 tbsp KTC Lime Juice Directions For the Shortbreads 1. Pre-heat the oven to 160°C/Gas 3. Put the ghee into a large mixing bowl and use a hand held electric beater to whisk until white and creamy. Beat in the icing sugar, then sift in the flour, baking powder, salt and cardamom and mix well until the ingredients come together into a dough. 2. Roll the dough to a thickness of 1 cm and use a small round cutter about 4cm to cut out the biscuits. Transfer to non-stick baking sheets, leaving a little room between each one. 3. Bake for 15 minutes, until firm and light golden (not brown). 4. Cool on the baking sheets then transfer to an airtight container until ready to serve. Directions For the Mango Fool
Ingredients For the Cardamom Shortbreads 100g KTC Butter Ghee
1. In a large bowl, mix the mango pulp with lime juice and the yoghurt. 2. Pour the cream and the caster sugar into a separate bowl and whisk to soft peaks.
100g icing sugar 225g plain flour
3. Fold the cream through the mango and yogurt mixture then spoon into 6 small serving dishes and chill for at least an hour.
¼ tsp baking powder pinch of KTC pure Himalayan salt
4. Serve with the shortbread biscuits on the side.
2 green cardamom pods, seeds only, finely ground
Why Fork Out More? Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.
Making
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Ingredients 180g KTC Coconut Oil 200g dark chocolate 70-75% 75g cocoa powder 60g free plain flour 150g caster sugar 4 eggs pecan nuts crushed and halved for decoration icing sugar for dusting
Chocolate Brownies Serves 8
Directions 1. Pre-heat the oven to 180°C/Gas 4. 2. Line a baking tray with greaseproof paper. 3. Break the chocolate into squares and add to a bowl along with the coconut oil. Set over a pan of boiling water to melt then mix together and leave to cool. 4. In another bowl, mix together the cocoa powder, flour and sugar.
Who doesn’t love a chocolate brownie? Legendary with a cup of tea or served as a fab pud. The first printed brownie recipe was way back in the 1896 edition of the ‘Fannie Farmer Boston Cooking-School Cook Book’. They were molasses flavoured, not chocolate and we think you’ll prefer the our version using our coconut oil rather than butter.
5. Add the dry mixture to the chocolate and mix thoroughly. 6. Add the beaten eggs and stir together. 7. Pour onto the baking tray and cook for 20 minutes. The top should have a crust but the inside still ‘gooey’. It will set a little more as it cools. When cool, cut into squares. 8. Scatter the nuts on the top and serve with raspberry coulis and raspberries
Why Fork Out More? Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.
Making
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Mung Dal Kheer Now for something a little different! This gorgeous, moreish dessert hails from South Asia and uses mung dal and ghee. It’s authentic and different and sure to become a frim favourite. The combination of milk, ghee, dal, jaggery and nuts is really creamy and super tasty. 200g KTC Mung Dal 3 tbsp KTC Butter Ghee 240ml milk 125g jaggery 55g caster sugar 4 tbsp shredded coconut
1. Soak the mung dal for 15 minutes, drain and rinse. 2. Heat 2 tbsp ghee in a pan and slightly roast the mung dal until it becomes golden brown, then remove from the pan.
Serves 4
Ingredients
Directions
3. In the same pan add the remaining ghee, sultanas, cashews and shredded coconut and toast off until golden brown, then remove from the pan. 4. Put the toasted mung dal in a pan, add milk, cover and simmer for 20 minutes or until it becomes very soft. 5. Remove from the heat and add the fruit and coconut mixture. 6. Heat the jaggery in a bain marie until it becomes a syrup then combine with the mung dal and fruit mixture and cook for 5 minutes on a moderate heat. 7. Serve hot or cold, decorated with silver leaf and crushed pistachios. Indian desserts really hit the sweet spot, are often quick and easy to make but can look really impressive too. This one using our ghee and vermicelli certainly hits the spot. This is real comfort food. Sometimes traditional is great.
10 cashew nuts 20 sultanas
Why Fork Out More? Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.
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Ingredients 126g KTC Broken Vermicelli 500ml whole milk 1 tbsp KTC Butter Ghee 50g sugar 1 tbsp raisins Âź tsp cardamom powder
Seviyan Kheer (Vermicelli Kheer)
1-2 pinch saffron threads
Serves 6
3. Add the chopped dry fruits and cook for a further 2 minutes.
This traditional dessert is soft, creamy and velvety with the added texture of nuts. It tastes heavenly and looks as pretty as a picture too.
2-3 tbsp chopped dry fruits and nuts (almonds, cashew, pistachios and raisins) Directions 1. Soak the saffron in 1-2 tbsp milk and keep on one side. 2. Heat the ghee in a deep pan. Add the broken vermicelli and cook for 2-3 minutes on low flame. 4. Add the milk, stir continuously and bring to a boil. Then add the sugar and boil until the vermicelli cooks properly and the milk mixture becomes thicker. 5. Add the cardamom powder, soaked saffron and mix well. Cook it for 1-2 minutes. 6. Serve either hot or cold.
Why Fork Out More? Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.
Making
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Ingredients 200g KTC Fine Semolina 750ml KTC Creamed Coconut (as per pack instructions) 220g sugar 125g KTC Butter Ghee pinch of KTC pure Himalayan salt ¼ tsp ground cardamom 3 eggs separated 4 tbsp lightly toasted sesame seeds Directions 1. Pre-heat the oven to 160°C/Gas 3. Lightly grease a 22cm square cake tin or oven proof dish. 2. Put the semolina in a large heavy-based saucepan.
Sanwin Makin Semolina Pudding
3. Gradually add the coconut cream, stirring to keep the mixture free from lumps.
Makes 25 pieces
7. Once cool beat in the egg yolks one at a time.
If any of you remember semolina with dread, this recipe from Burma will make you think again. Pronounced “sinamkin” this dish is rich with coconut milk and ghee and the sesame seeds give it texture. This is not a soggy semolina pudding though. It’s cut and served just like a cake and jolly yummy it is too.
4. Add the sugar and place over a medium heat and bring to the boil stirring constantly. 5. When the mixture boils and thickens add the ghee a little bit at a time and continue to cook until the mixture becomes very thick and leaves the side of the pan. 6. Remove from the heat, the add the salt and cardamom and mix well 8. Whisk the egg whites in a clean bowl until stiff peaks form, then fold into the semolina mixture. 9. Put the mixture into the prepared tin and sprinkle over the sesame seeds. Bake in the oven for 45-60 minutes, or until risen and golden brown. 10. Remove from the heat, allow to cool in the dish, then cut into large diamond shaped pieces. 11. Serve as a snack or a hearty pudding.
Why Fork Out More? Rice, Pulses, Oils & Tomatoes, www.ktc-edibles.co.uk. At Morrisons, Sainsbury’s, Asda, Tesco and quality Independents.