Lassie Recipes

LASSY BREAD

Steps:

• Place raisins into a heatproof bowl and pour in enough boiling water to cover. Cover the bowl with plastic wrap, or a plate to seal; allow to stand overnight.
• Dissolve sugar in the lukewarm water in a small bowl. Sprinkle yeast over the water and allow to soften and bubble, about 10 to 15 minutes. Meanwhile, heat the milk, butter, and salt in a saucepan over medium heat until the butter melts. Remove from the heat and allow to cool until lukewarm (105 to 110 degrees F).
• Once the milk has cooled, drain the raisins, and add them to the milk. Stir in the yeast mixture and molasses. In a separate bowl, sift together the flour, cinnamon, mace, and clove. Stir half of the flour into the milk mixture with a wooden spoon and beat for 2 to 3 minutes. Add remaining flour and stir until a moist dough is formed.
• Place dough on a flat surface and knead until dough becomes smooth and elastic, about 10 minutes, adding more flour as necessary to keep dough from sticking. Place into a large, oiled bowl; cover, and allow to rise in a warm, draft-free area until doubled in bulk, 1 1/2 to 2 hours.
• Lightly oil or grease two loaf pans and set aside. Divide dough in half and shape into 2 loaves, place into prepared pans, cover, and allow to rise until doubled in bulk, 1 to 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake loaves in preheated oven 1 hour, or until they are nicely browned and sound hollow when tapped on the bottom.

STRAWBERRY LASSI

Steps:

• Cut 3 strawberries into small pieces and set aside. In a blender, place the remaining strawberries and sugar; blend on high speed for 30 seconds. Pour in the milk and blend another 30 seconds. Add the yogurt and blend on high speed for 1 minute.
• To serve, place 1 ice cube in each of 3 glasses and pour in the lassi. Top with the strawberry pieces and serve.

MANGO LASSI

Steps:

• Put all the ingredients apart from the lime juice in a food processor and blitz. Add the lime juice along with a pinch of salt, to taste, if the cardamom isn't strong enough then add a little more, then pour into glasses with some ice cubes and serve.

LASSIE

Steps:

• Add cream to mascarpone cheese and stir inn saffron until the texture soft and creamy.
• Peel and cut the banana into slices.
• Put cheese mixture, banana, frozen blueberries, sparkling water, splenda, cardamom and lemon juice into your blender.
• Add ice cubes until they are well crushed.
• Pour sugar free chocolate flavoured syrup into the blender and stir in to swirl. Do not blend completely!
• Fill into 4 milkshake or long drink glasses.
• Sprinkle with plain puffed rice cereal.
• Serve right away.

LASSY MOGS

Steps:

• Combine the butter, brown sugar, water, molasses, allspice, cinnamon, cloves, ginger, and black pepper in a saucepan. Bring to a simmer over medium heat, then remove from the heat, and allow to cool. Once warm to the touch, stir in the vanilla extract, and pour into a mixing bowl. Cover, and let stand at room temperature at least 8 hours.
• Stir in the raisins, dates, pecans, and candied fruit. Whisk together the salt, baking soda, and flour; stir into the fruit mixture until no dry lumps remain. Refrigerate 3 to 4 hours until firm.
• Preheat an oven to 350 degrees F (175 degrees C).
• Form the mixture into golf ball-sized balls. Place onto ungreased baking sheets 1 1/2-inches apart, and flatten with your palm to 1/4-inch thick. Bake in the preheated oven until the edges are golden, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

MANGO LASSI

Steps:

• Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours.

INDIAN LASSI

Steps:

• In a blender, blend the yogurt, ice, water, sugar and salt until mixture becomes frothy. Pour mixture over ice cubes in tall glasses.