weikfield fun food (gnv64)

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GOOD NEWS FROM THE HOUSE OF WEIKFIELDMummies, here's something yummy-yummy for your kiddies. Weikfield Products introduces you to this supercool Recipe Book stocked with scrumptious delicacies custards, jellies, cakes, and what have you. Prepared in the most modern 'Space Age' Garden Factories under strict hygienic conditions, tested by experts, and guided ably by the Quality Control and the R & D departments, Weikfield Products proudly carry the prestigious ISI mark of quality. Of course, ours is a household name in nearly every home all over India, which is why we hardly need to tell you that we conform to the highest standards. With the Weikfield Book of Recipes, here's an absolutely golden opportunity to spread joy and fun among those around you. STATUTORY WARNING: Your Weikfield Recipe Book preparations will be such a promised hit, you will be unable to cope with the demand^

BERRY LITE MOUSSEINGREDIENTS 1) 1 packet WEIKFIELD strawberry jelly 2 1 cup sliced strawberry 3 V2 cup whipped METHOD 1. Dissolve jelly in 1 cup boiling water 2. Add sliced strawberry whipped cream and blend well in a mixer throughly. Set in 3 glasses 3. Chill and serve with strawberry garnishing

GAZPACHO SALADMETHOD 1. Combine vegetables, vinegar, salt and pepper and keep aside. 2. Dissolve 2 of jelly in boiling water 3. Add vegetable ture 4. Blend and pour into a mould 5. Set in refrigerat for 1 hour 6. Unmould g a r n i r with vegetables INGREDIENTS 1) medium tomato-seeded and chopped 2) Vi cup iced, seeded, sliced cucumber. 3) V* cup greenpepper chopped 4) 2 onions sliced 5) V* tablespoon salt 6) 2 tablespoon vinegar 7) 2 packets WEIKFIELD lemon jelly.

BANANA BLITZINGREDIENTS 1) 1 packet WEIKFIELD strawberry jelly 2) 1 medium banana sliced 3) V2 cup cold milk 4) 1 cup boiling water

METHOD 1. Dissolve jelly in 1 cup boiling water 2. Let the mixture cool down for 15 minutes 3. Add milk and banana slices 4. Blend until smooth in a mixer 5. Set in 3 glasses, chill and serve

VANILLA ICECREAMINGREDIENTS 1 large tin condensed milk 2 eggs separated 2 level tbsp. WEIKFIELD custard powder Few drops vanilla essence jv

METHOD Take milk, upto 1 litre with water. Blend yolks smoothly with WEIKFIELD custard powder Cook in double pan stirring until thick for 15 minutes.Pour into large bowl to cool. Whisk whites stiffly, fold into cooled mixutre with vanilla. Freeze for 1 hour until settling. Return to blow and whisk gently. Partially freeze again. Repeat at least once more. Then freeze completely.

CUSTARD JELLYMETHOD 1. dissolve jelly in 400 ml boiling water 2. Set in regrigerator for 1 hour in a glass bowl 3. Prepare custard in 250 ml and pour it on the set jelly INGREDIENTS 1 packet WEIKFIELD strawberry jelly 2 tablespoons WEIKFIELD custard powder 250 ml milk 2 tablespoons sugar


INGREDIENTS 50 gms plain cake 1 packet WEIKFIELD* strawberry jelly V2 litre of milk, . m 1 -2 tablespoons * sugar and 4 tablespoons of WHIKfflpLD custard p o w d e r ^ '

METHOD 1. Prepare the custard using '/2 litre of milk, 1-2 tablespoons of sugar and 4 tablespoons of WEIKFIELD CUSTARD POWDER allow to cool. 2. Dissolve one packet of WEIKFIELD strawberry jelly in 450 ml boiling water 3. Cut one slice (50 gms) from a plain cake. Break the slice into small pieces and set in the jelly. 4. When the jelly is set, pour the cool custard on top. 5. Make the triffle topping with whipped cream and decorate with flaked almonds or cher

BITTER CHOCOLATE AND GINGER FOOLINGREDIENTS 100 gms plain chocolate 2 eggs separated 200 gms WEIKFIELD custard powder 'A litre cream (l'A cup) 2 inch ginger chopped

METHODMelt the chocolate in a basin over hot water. Stir in 2 tbsp water, plus the egg white until stiff then fold half into the chocolate mixture, with the custard. Whip the cream until stiff, fold in the ginger and creaming egg white. Spoon layers at chocolate and ginger mixture into tail glasses Top with whirls of cream or chocolate curls.

CUSTARD MOULDMETHOD Dissolve 4 teaspoons ol WEIKFIELD custard powder in a littlecold milk Boil the restof the milk, add the blended custard powder and sugar and boil for 2 minutes. Cool and mix the powdered biscuits and stewed apricots. Pour custard over the mixture in a mould and allow it to set. Turn out the mould and decorate as desired.

INGREDIENTS 4 teaspoons WEIKFIELD custard powder 225 ml milk Powdered biscuits stewed apricots cherries V* oz. sugar





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FLUFFY CAKEINGREDIENTS 150 gm (butter, slightly salted) 10 tsp castor sugar 3 large eggs 2 cups plain flour 1 '/2 level tsp. WEIKFIELD Baking powder 100 gms chopped pineapple 100 gms coarsely chopped nuts 100 gms chopped cherries 100 gms chopped dried apricots 1-2 tbsp fresh orange juice METHOD Cream butter and sugar until fluffy. Beat eggs together. Then beat into creamed mixture. Gradually fold in the sieved dry ingredients, a little at a time. Then add the fruit and enough liquid to give a fairly soft dropping consistency. Bake in a lined and greased tin at Mark 3 for 1 '/2 hours then reduce to Mark 2 for 1 hour. Remove and cool.

INGREDIENTS 2 packets WEIKFIELD jelly of any flavour Mix fruit pieces like orange, pineapple, apple etc.

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METHOD Dissolve 2 packets of WEIKFIELD veg jelly in 400 ml boiling wate Pour little jelly in 4 moulds Let it set for 10 minutes Put all the fruits on the top Pour remaining jelly on the fruits Set in refrigerator for 1 hour mould and serve

INGREDIENTS l'A cup sugar, 4 eggs 8 teaspoons melted fat Enough flour to make a soft dough 1 !/2 cup milk 1 teaspoon cinnamon 2 teaspoon WEIKFIELD Baking powder

METHOD Beat eggs separately, add sugar milk fat and cinnamon, lastly add the flour and baking powder and pinch of salt, roll out and cut with a round form, make a small hole in the centre and fry-indeep fat, to a golden brown, coat sprinkle castor sugar on top.

METHOD Boil 2'A litres, water. Remove from the fire, dissolve 6 packets jelly until fully dissolved. Pour in a ring mould and set in refrigerator or out side as per convenience 6 packets WEIKFIELD veg jelly of I any flavour 2Vi Litres, boiling watei

INGREDIENTS 1. METHOD Add the cornflour to half of the cold milk. Put to boil and go on stirring until the mixture becomes thick. Add the rest of the milk and mix very well. Beat the cream with the sugar until thick and fluffy. Add the milk, peppermint essence and chocolate pieces and mix well Prepare the icecream in an icecream churner or in IV2 tablespoons plain flour 1 tablespoon butter, salt and pepper to taste. I'A litres (2Vx pints) milk. 1 Kg. (2'Alb) fresh cream 3 level tablespoons WEIKFIELD cornflour. 11/2 teacups powdered sugar|(approx.)' 2 teaspoons peppermint essence (approx). 1 teacup milk chocolate cut into pieces, a few drops of green col

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IINGREDIENTS1 Vt litre milk 500 grams WEIKFIELD cornflour. 375 grams Khoya or 500 grams cream (thick) 250 grams blanI" ched pistachios J (chopped) A pinch of saffron ^


METHOD Boil the milk till it is reduced to 750 ml. add WEIKFIELD cornflour dis solved in a little cold milk and cook till the mixture is of a thin sauce consistency. Add sugar and stir till completely dissolved. Remove from heat and add crushed Khoya and chopped pistachios and saffron. Fill the Kulfi moulds with the mixture and screw the tops securely. Place in a lying down position in the freezing compartment and freeze for 3-4 hours. Before serving dip each mould in warm water unscrew top and turn out in serving plate.



METHOD Sieve the plain, com flour, cocoa and salt together. Cream the butter and sugar very well until light and creamy. 3 Add the vanilla essence and mix well. Add the flour mixture and mix well. Add the milk and mix well. Fit a 12 mm. OA") star nozzle to a piping bag filled with the mixture and pipe the mixture in circles on a greased baking tin. Bake in a moderate oven at 350F for 20 minutes.

INGREDIENTS 85 g Plain Flour 85 g butter or margarine. 55 gms (2 oz WEIKFIELD icing sugar. 25 gms (1 oz) WE1KF1 ELD I corn flour. I'A teaspoons cocoa. 1 teaspoons vanilla essence. 2 tablespoons milk a pinch salt.

QUICK CORNMETHOD 1. Mix the milk, water and flour. 2. Heat the butter and fry the onion for at least 2 minutes. 3. Add the flour mixture and the corn 4. Boil for 10 minutes stir in between and check that the soup does not stick to the bottom of the vessel 5. Add salt and pepper

INGREDIENTS /> teacup cooked tender corn (frozen). I finely chooped onion. 3 teacups milk. 3 teacups water. I tablespoon full WEIKFIELD cornflour.3

LIGHT BREAD CRUMB M O U L DINGREDIENTS For 6-8 people you need IV2 cup fine soft bread crumbs '/2 cup coffee cream 4 eggs '/2 cup granulated sugar 'A cup sifted Weikfield corn flour with Vi teaspoon Weikfield baking powder 'A cup blanched almonds '/2 cup dried-fruit or chopped candied peel. 2 tablespoons melted butter. 3 tablespoons brandy or orange juice. For the sauce '/2 lb jam or idly or 1 '/2 cups thick fruit pulp 1 tablespoon brandy '/2 cup water 1 teaspoon weikfield cornflour.

METHOD1 Put crumbs into a basin with the cream. Leave for 10 minutes, then beat with a fork until soft. 2 Separate egg yolks from whites, beat the yolks with half the sugar until thick and creamy. 3 Blend the cornflour into crumb mixture, together with chopped nuts, fruit or peel, melted butter and brandy. Blend with egg yolk mixture. 4 Whisk egg whites until very stiff, then beat in half the remaining sugar, fill in the rest. 5 Add the meringue mixture gently and carefully to remainder of the ingredients 6 Put into a very well greased mould and cover with greased paper or foil, allow room for the pudd