LAZZA Kitchen MV

18/12/2024

Roulade Recipe

Ingredients

Amount Unit Ingredient
230 ml Egg yolks
170 g Sugar
15 ml Vanilla extract
230 g Egg whites
170 g Bread flour
30 ml Vegetable oil

Procedure
1. In a mixing bowl, whip the egg yolks, vanilla extract, and 30 g of sugar until thick and fluffy.
2. In a separate bowl, whip the egg whites on medium speed until frothy. Gradually add 110 g of sugar, whipping until medium peaks form.
3. Gently fold one-third of the whipped egg whites into the egg yolk mixture to lighten the batter.
4. Carefully fold in the remaining whipped egg whites, ensuring the mixture stays airy.
5. Gradually fold in the sifted bread flour until just combined.
6. Temper the vegetable oil by mixing a small portion of the batter with the oil, then fold this mixture back into the main batter.
7. Spread the batter evenly onto a sheet pan.
8. Bake at 204°C for 7–10 minutes.
9. Immediately unmold the sponge onto a cooling rack and allow it to cool.

18/12/2024

roast chicken recipe

Ingredients:
• 1 whole chicken
• 2-3 tablespoons butter (softened)
• 2-3 sprigs fresh rosemary
• Salt (to taste)
• Pepper (to taste)

Instructions:
1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Rinse the chicken under cold water and pat it dry with paper towels.
2. Season the Chicken: Rub the softened butter all over the chicken, including under the skin if possible. Season generously with salt and pepper.
3. Add Rosemary: Place the rosemary sprigs inside the chicken cavity and tuck a few under the skin for extra flavor.
4. Roast the Chicken: Place the chicken in a roasting pan, breast-side up. Roast in the preheated oven for about 20 minutes per pound (approximately 1 hour 20 minutes for a 4-pound chicken) or until the internal temperature reaches 165°F (74°C) at the thickest part.
5. Let it Rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow the juices to redistribute.
6. Serve and Enjoy: Carve the chicken and serve with your favorite sides!

10/12/2024

Crème Caramel

Ingredients:
• 1200g sugar (for caramel)
• 390g water
• Milk (heated to approximately 60°C)
• Eggs
• Egg yolks
• 540g sugar (for custard)

Preparation Time: 15 minutes
Cooking Time: 25 to 32 minutes at 170°C

Procedure:
1. Prepare the Caramel:
• In a saucepan, combine 1200g sugar and 390g water.
• Heat the mixture until it turns a golden brown color, forming caramel.
2. Heat the Milk:
• In a separate pan, warm the milk to around 60°C (smoking point).
3. Mix the Custard:
• In a mixing bowl, whisk together the eggs, egg yolks, and 540g sugar.
• Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
4. Strain and Pour:
• Strain the mixture through a fine sieve to ensure a smooth custard.
• Evenly divide the custard mixture into individual ramekins.
5. Bake in a Water Bath:
• Place the ramekins in a deep baking tray.
• Pour hot water into the tray, ensuring it reaches a depth of about 1.5 cm.
• Bake in a preheated oven at 170°C for 25 to 32 minutes, or until the custard is set.
6. Cool and Serve:
• Once baked, refrigerate the ramekins to chill the crème caramel.
• Before serving, carefully invert each ramekin onto a plate to release the caramel topping.
7. Garnish and Enjoy:
• Decorate with fresh fruits and mint leaves for an elegant touch. Serve chilled.

09/12/2024

Banana bread

09/12/2024

Nasi Goreng Maldives style

09/12/2024

Brownies Recipe

Ingredients:
• 200g chocolate
• 115g butter
• 80g brown sugar
• 3 eggs (lightly beaten separately)
• ¼ tsp salt
• 1 tsp vanilla extract
• 60g all-purpose flour (sifted)
• 60g cocoa powder (sifted)

Instructions:
1. In a bowl, combine the dry ingredients: flour, cocoa powder, and salt. Set aside.
2. Beat the eggs lightly in a separate bowl.
3. Melt the chocolate and butter together until smooth, then mix in the brown sugar.
4. Add the vanilla extract and the beaten eggs to the chocolate mixture, stirring until well combined.
5. Gradually fold in the dry ingredients until fully incorporated.
6. Pour the batter into a prepared baking pan and spread evenly.
7. Bake in a preheated oven at 180°C (356°F) for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the brownies cool before cutting and serving.

08/12/2024

MILK CHOCOLATE MOUSSE-
Amount, Unit, Ingredients
125,g, Cream
63,g, Milk
3,g, Gelatin
12,g, Water
90,g, Milk Chocolate-Procedure:
1. Whip the cream to medium peaks ar refrigerate it to chill.
2. Bloom the gelatin in water.
3. Bring the milk to a boil.
4. Melt the gelatin and mix it into the b
5. Pour the milk mixture over the choc let it set.
6. Stir the mixture and let it cool to 30°
gently fold in the whipped cream until just cr

08/12/2024

Pan fried chicken breast

02/02/2023

25/11/2022

Chicken biryani

18/07/2022

Chill chicken 🍗

03/04/2022

Banbukeyo Bai Pack
Pre Orders Only