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GOOD NEWS FROM THE HOUSE OF WEIKFIELD
Mummies, 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^
Add sliced strawberry whipped cream and blend well in a mixer throughly. Chill and serve with strawberry garnishing .BERRY LITE MOUSSE INGREDIENTS 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. Set in 3 glasses 3.
GAZPACHO SALAD METHOD 1. 3) V* cup greenpepper chopped 4) 2 onions sliced 5) V* tablespoon salt 6) 2 tablespoon vinegar 7) 2 packets WEIKFIELD lemon jelly. 2. seeded. salt and pepper and keep aside. Combine vegetables. . Dissolve 2 of jelly in boiling water 3. sliced cucumber. Set in refrigerat for 1 hour 6. vinegar. Unmould g a r n i r with vegetables INGREDIENTS 1) medium tomato-seeded and chopped 2) Vi cup iced. Blend and pour into a mould 5. Add vegetable ture 4.
Blend until smooth in a mixer 5. Dissolve jelly in 1 cup boiling water 2. Let the mixture cool down for 15 minutes 3. chill and serve . Add milk and banana slices 4. Set in 3 glasses.BANANA BLITZ INGREDIENTS 1) 1 packet WEIKFIELD strawberry jelly 2) 1 medium banana sliced 3) V2 cup cold milk 4) 1 cup boiling water METHOD 1.
Freeze for 1 hour until settling. . Return to blow and whisk gently. Then freeze completely.Pour into large bowl to cool.VANILLA ICECREAM INGREDIENTS 1 large tin condensed milk 2 eggs separated 2 level tbsp. WEIKFIELD custard powder Few drops vanilla essence jv METHOD Take milk. Repeat at least once more. Blend yolks smoothly with WEIKFIELD custard powder Cook in double pan stirring until thick for 15 minutes. upto 1 litre with water. Whisk whites stiffly. fold into cooled mixutre with vanilla. Partially freeze again.
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 •PB .CUSTARD JELLY METHOD 1. Set in regrigerator for 1 hour in a glass bowl 3. dissolve jelly in 400 ml boiling water 2.
Dissolve one packet of WEIKFIELD strawberry jelly in 450 ml boiling water 3. pour the cool custard on top. Break the slice into small pieces and set in the jelly. Cut one slice (50 gms) from a plain cake. 5.INGREDIENTS 50 gms plain cake 1 packet WEIKFIELD* strawberry jelly V2 litre of milk. When the jelly is set. . Prepare the custard using '/2 litre of milk. 1-2 tablespoons of sugar and 4 tablespoons of WEIKFIELD CUSTARD POWDER allow to cool. m 1 -2 tablespoons * sugar and 4 tablespoons of WHIKfflpLD custard p o w d e r ^ ' METHOD 1. 4. 2. Make the triffle topping with whipped cream and decorate with flaked almonds or cher .
plus the egg white until stiff then fold half into the chocolate mixture.BITTER CHOCOLATE AND GINGER FOOL INGREDIENTS 100 gms plain chocolate 2 eggs separated 200 gms WEIKFIELD custard powder 'A litre cream (l'A cup) 2 inch ginger chopped METHOD Melt the chocolate in a basin over hot water. Spoon layers at chocolate and ginger mixture into tail glasses Top with whirls of cream or chocolate curls. fold in the ginger and creaming egg white. Stir in 2 tbsp water. . Whip the cream until stiff. with the custard.
Pour custard over the mixture in a mould and allow it to set. Turn out the mould and decorate as desired. add the blended custard powder and sugar and boil for 2 minutes.CUSTARD MOULD METHOD Dissolve 4 teaspoons ol WEIKFIELD custard powder in a littlecold milk Boil the restof the milk. Cool and mix the powdered biscuits and stewed apricots. sugar W V L • ' — W (mSBb&f J — . INGREDIENTS 4 teaspoons WEIKFIELD custard powder 225 ml milk Powdered biscuits stewed apricots cherries V* oz.
Then add the fruit and enough liquid to give a fairly soft dropping consistency. . Then beat into creamed mixture. Remove and cool.FLUFFY CAKE INGREDIENTS 150 gm (butter. a little at a time. Gradually fold in the sieved dry ingredients. slightly salted) 10 tsp castor sugar 3 large eggs 2 cups plain flour 1 '/2 level tsp. Bake in a lined and greased tin at Mark 3 for 1 '/2 hours then reduce to Mark 2 for 1 hour. 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.
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 2 packets WEIKFIELD jelly of any flavour Mix fruit pieces like orange. 4. 6. 3. 5. apple etc. pineapple.
roll out and cut with a round form. to a golden brown. lastly add the flour and baking powder and pinch of salt.INGREDIENTS l'A cup sugar. coat sprinkle castor sugar on top. 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. make a small hole in the centre and fry-indeep fat. add sugar milk fat and cinnamon. .
dissolve 6 packets jelly until fully dissolved. water. 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 .METHOD Boil 2'A litres. Remove from the fire.
3. Put to boil and go on stirring until the mixture becomes thick. Add the rest of the milk and mix very well. 11/2 teacups powdered sugar|(approx. salt and pepper to taste. 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. 4.INGREDIENTS 1. I'A litres (2Vx pints) milk. . Beat the cream with the sugar until thick and fluffy. METHOD Add the cornflour to half of the cold milk. 1 Kg. 1 teacup milk chocolate cut into pieces. (2'Alb) fresh cream 3 level tablespoons WEIKFIELD cornflour. a few drops of green col 2.)' 2 teaspoons peppermint essence (approx).
. METHOD Boil the milk till it is reduced to 750 ml. 375 grams Khoya or 500 grams cream (thick) 250 grams blanI" ched pistachios J (chopped) A pinch of saffron ^ i. Add sugar and stir till completely dissolved. Fill the Kulfi moulds with the mixture and screw the tops securely. Before serving dip each mould in warm water unscrew top and turn out in serving plate. add WEIKFIELD cornflour dis solved in a little cold milk and cook till the mixture is of a thin sauce consistency.i # J o « \ I INGREDIENTS 1 Vt litre milk 500 grams WEIKFIELD cornflour. Place in a lying down position in the freezing compartment and freeze for 3-4 hours. Remove from heat and add crushed Khoya and chopped pistachios and saffron.
^ METHOD Sieve the plain.COOKIES CHOCOLATE. Add the flour mixture and mix well. 25 gms (1 oz) WE1KF1 ELD I corn flour. I'A teaspoons cocoa. Fit a 12 mm. Cream the butter and sugar very well until light and creamy. cocoa and salt together. OA") star nozzle to a piping bag filled with the mixture and pipe the mixture in circles on a greased baking tin. Add the milk and mix well. INGREDIENTS 85 g Plain Flour 85 g butter or margarine. Bake in a moderate oven at 350°F for 20 minutes. 55 gms (2 oz WEIKFIELD icing sugar. . 1 teaspoons vanilla essence. 3 Add the vanilla essence and mix well. 2 tablespoons milk a pinch salt. com flour.
Add salt and pepper INGREDIENTS /> teacup cooked tender corn (frozen).QUICK CORN METHOD 1. I finely chooped onion. 3 teacups water. 3 . Add the flour mixture and the corn 4. 3. Heat the butter and fry the onion for at least 2 minutes. water and flour. Boil for 10 minutes stir in between and check that the soup does not stick to the bottom of the vessel 5. 2. Mix the milk. 3 teacups milk. I tablespoon full WEIKFIELD cornflour.
allow room for the pudding to rise. melted butter and brandy.Steam. 3 tablespoons brandy or orange juice. then beat with a fork until soft. fill in the rest. 3 Blend the cornflour into crumb mixture. . then beat in half the remaining sugar. Leave for 10 minutes. METHOD 1 Put crumbs into a basin with the cream. 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. 2 tablespoons melted butter. fruit or peel. 4 Whisk egg whites until very stiff. beat the yolks with half the sugar until thick and creamy. together with chopped nuts. 2 Separate egg yolks from whites.LIGHT BREAD CRUMB M O U L D INGREDIENTS 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. Blend with egg yolk mixture. until firm. 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.
Decorate with orange wedges. 3 tbsD. milk. Melt chocolate and butter and spoon over the cake. heat sugar and orange juice and pour on top. INGREDIENTS y 4 cup butter y4 cup castor sugar 3 eggs 1 cup flour sifted with 1 teaspoon WEIKFIELD baking powder. Finely chopped rind of 2 oranges. Pour into mould and bake at 350° till done Remove from tin. Beat butter and sugar. Fold in flour and milk and orange rind. . beat in eggs at a time.METHOD Grease a nine-inch mould.
and bake for 1 hour. sift dry ingredients and add them alternatively with creamed mixture pour in to a well greased pan.ALL IN ONE SPICE CAKE INGREDIENTS Vi cup butter 1 cup sugar 2 eggs yolk Vi teaspoon salt Vi teaspoon cinnamon Vi teaspoon nutmeg 1 whole egg Vi cup strong coffee l2/3 cup flour 2 teaspoon WEIKFIELD Baking powder Vi teaspoon all spices 1 teaspoon vanilla essence METHOD Cream butter and sugar until light. When ready turn out and cool on rack & decorate with icing. beat in egg and yolk. .
METHOD Grease a nine-inch mould. INGREDIENTS y 4 cup butter 3 /4 cup castor sugar 3 eggs 1 cup flour sifted with 1 teaspoon WEIKFIELD baking powder. Pour into mould and bake at 350° till done. milk. Fold in flour and milk and orange rind. Remove from tin. Beat butter and sugar. 3 tbso. Melt chocolate and butter and spoon over the cake. Finely chopped rind of 2 oranges. heat sugar and orange juice and pour on top. beat in eggs at a time. . Decorate with orange wedges.
ALL IN ONE SPICE CAKE. When ready turn out and cool on rack & decorate with icing. INGREDIENTS Vi cup butter 1 cup sugar 2 eggs yolk Vi teaspoon salt Vi teaspoon cinnamon Vi teaspoon nutmeg 1 whole egg Vi cup strong coffee 1% cup flour 2 teaspoon WEIKFIELD Baking powder Vi teaspoon all spices 1 teaspoon vanilla essence METHOD Cream butter and sugar until light. . beat in egg and yolk. sift dry ingredients and add them alternatively with creamed mixture pour in to a well greased pan. and bake for 1 hour.
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