Happy new year!! 2 recipes to start off your new year🥳

Welcome to little chefs new year! Today is new years eve which is an amazing time to shine in the kitchen. Here , I tried out these recipes and brought together some innovations. I hope you like them and cook along!

Starting off with our first recipe, we have nutty custard tart.

Ingredients:

1 cup all purpose flour

¼ cup+ 1 tbsp unsalted butter

1 tbsp sugar

½ tsp salt

Ice cold water as needed

Milk for final wash

1 tsp lemon juice

1 ½ tbsp custard powder

1 cup milk

¼ cup chopped nuts

Sliced cashew for garnish

Directions:

First, add flour, sugar and salt to a bowl and mix it well. Then add in the butter. Make sure the butter is very cold and well mixed in the flour.

Now add the lemon juice and ice cold water as needed. Add one tablespoon at a time. Form a dough that is not too hard and not too soft.

Keep this in the fridge in a cling wrap or cover it and keep for 1 hour. This will make sure that the dough is cold when you work with it.

For the filling, add milk and sugar to a pan and let it simmer. Then add custard powder in a tsp of milk and mix it in with the other milk mixture. If you don’t have custard powder then you can use vanilla essence and cornflour. It gives the same result.

Then when the custard starts to thicken, add the nuts and mix it well.Let it cool down and lets work with the shaping and baking part.

Pre heat the oven at 180*C for 10 minutes. Then , roll the dough into any design and shape you want and place the filling in the middle.

Do a milk wash for it and you could also use eggs. They both give the same result and bake them at 180*C for 15-20 minutes until its golden brown.

The first recipe is ready and lets move on to the second one.

Risotto

Ingredients:

150 gms short grain rice.

¼ cup grated parmesan

Leeks, carrot,onions,celery,potatoes( for stock)

Pot with water

1 bay leaf

½ cup mushrooms

1 tsp thyme and salt to taste

1 onion chopped

4 to 5 garlic cloves chopped

Directions:

First, cut the vegetables in pieces. Then, add a bay leaf in a pot of water. On low flame, add the vegetables and let it simmer for 20 minute until a translucent stock is prepared.

Once it has cooled down a little bit, strain it. You can use this stock for kneading any dough or for making soup.

Now, in a pan add a tsp of oil and fry the onion for a minute. Add in sliced mushrooms and cook until they are half cooked. Now, add in the garlic and mix well, also stir in some thyme and salt for flavour.

Quickly dump in the rice and roast for 1 minute. Now patiently add the stock little by little as the rice soaks it.

This would take a little while but its worth it. Usually for risotto arburio rice is used but that not easily available. If you don’t find it then you can use any short grain rice you find.