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Madiha Shahid of the delicious, flavorful and delightful Ganache Café shares her secret spring recipes with Niche Lifestyle!
Bon appetite!
Chicken pot pie:
200gm chicken breast cubes
1/2 cup shiitake mushrooms
1/2 cup button mushrooms
1/4 cup diced carrots
1/4 tsp finely crushed garlic
1tbs flour
1.25 chicken stock
3tbs Worcestershire sauce
1tsp Dijon mustard
1/4 tsp paprika
1/4 cup cream
1 sheet puff pastry
Salt n paper to taste
1/2 cup cheddar n mozzarella cheese, shredded
1 egg, beaten
7tbs Olive oil
Method:
Fry the garlic in olive oil
Add the chicken n fry till tender
Add all the veggies and lightly stir fry
Add the flour
Add stock, mix and let simmer till slightly thick
Add all the spices n cream
Stir n take off heat
Put in deep dish
Wait till slightly cool
Sprinkle cheddar n mozzarella cheese on it
Roll the puff pastry till about 1/8th inch thick and over the dish
Brush with beaten egg
Bake for 20-25 min at 180 Celsius
Sprinkle some fresh cut parsley before serving.
Fudge Chocolate Walnut Brownie With Chocolate Sauce & Ice Cream:
1/2 cup butter
1 cup sugar
2 eggs
1/2 cup flour
75g cooking chocolate, melted (60% cocoa content)
1/4 cup Hershey’s Dutch cocoa
1tsp vanilla extract
1/4 tsp baking powder
1/2 cup chocolate chip
1/4 tsp salt
1/2 cup walnuts
Chocolate sauce:
200gm cooking chocolate (60%cocoa content)
300gm cream
Directions:
Melt chocolate, cocoa n butter
Whisk the eggs and sugar
Once foamy, add the chocolate mixture
Sift the flour, baking powder and salt
Stir it in the chocolate egg mixture
Mix in the choc chips and walnuts
Bake for 24 min at 180
Sauce:
Heat the cream and add the coarsely shopped chocolate and stir
Serve the brownies warm, with chocolate sauce and your favorite ice cream.
