Loli Recipes

OLD-FASHIONED LOLLIPOPS

Steps:

• Place lollipop sticks in hard candy molds or arrange sticks 3 in. apart on greased foil-lined baking sheets; set aside., In a heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook over medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage). , Remove from the heat; stir in flavoring and food coloring, keeping face away from mixture as odor is very strong. Immediately pour into prepared molds or pour free-form over ends of lollipop sticks on baking sheets. Let cool before removing.

SWEET SINDHI FLATBREADS (MASALA LOLI)

Steps:

• Combine the flour, salt, green chiles, tomato, onion, cilantro, garlic, and ginger.
• Slowly add the 4 tablespoons of hot oil, rubbing it into the flour. rub the flour and seasonings well for 10 minutes, extracting as much liquid from the seasonings as possible. See if you can form a ball of dough. If you cannot, slowly add 2-4 tablespoons water, or enough to form a very firm dough. Knead well and form a ball.
• Cover the dough ball with plastic wrap and set aside for 2-4 hours.
• Knead the dough again. If it has gotten too wet, add a little flour. If too dry, add a few drops of water.
• Set a cast-iron griddle, cast-iron frying pan, or Indian tava over medium-high heat.
• Divide the dough into 4 parts. Oil your hands lightly and make 4 balls. Flatten the balls to make 4 patties. Keep 3 balls covered while you work with the fourth.
• Now, on a lightly oiled surface, roll out the patty into a 5 1/4-inch round. (The edges might be slightly rough but that is as it should be.) Prick a few holes on the bread with a fork.
• Slap the bread onto the hot griddle. Cook about 1 minute on the first side. Turn the bread over and cook the second side for a minute.
• Turn it over again. Reduce heat to medium. Now dribble about 1/2 teaspoon oil on the griddle very near the circumference of the bread. Cook 30 seconds, pressing down on the bread with a spatula.
• Turn the bread again, dribbling another 1/2 teaspoon of oil near its circumference. Cook 30 seconds, pressing down on the bread again.
• Keep turning every 30 seconds or so until the bread has a few brown spots and is cooked through, 4-5 minutes in all.
• Remove and keep covered.
• Turn the heat up to medium-high again and make the second bread. Make all the breads this way.

LOLI

Steps:

• Preheat the oven to 350°F.
• Grease the sides and bottom of a round pan about 16" in diameter.
• Combine all the ingredients, except the sesame seeds, in a large mixing bowl and mix well.
• Pour the mixture into the pan and smooth with a spatula.
• Sprinkle with sesame seeds.
• Bake in the oven for about 1 hour or until golden brown. Cool before serving.

GRILLED LOLLIPOP LAMB CHOPS

Steps:

• Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.
• Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.

LOLLIPOPS

Steps:

• Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
• Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.
• Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.

LAMB LOLLIPOPS

Steps:

• Trim the silver skin off lamb racks and cut into individual chops. Rub lamb with Smoked Salt, Herb Butter and black pepper. Then toss the racks with olive oil, garlic and rosemary.
• Turn on grill or start fire making sure grill is hot before placing lamb on grill. Rub the grill with a towel coated with olive oil. Place lamb lollipops on grill and cook for 3 to 4 minutes on each side or desired doneness.

LOLLIPOP CAKE

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line the bottom of a 20cm round cake tin. Put all the cake ingredients in a large bowl and beat for about 2 mins until smooth. Bake for about 50-60 mins, or until risen and springy to the touch. Leave to cool briefly in the tin, then turn the cake out and cool on a wire rack. If the cake peaks a bit, slice off the top to level it.
• For the filling, cut the cake in half and sandwich back together with the lemon curd. Brush the top of the cake with a little more lemon curd. Roll out the icing and cut into a 20cm round. Carefully place on top of the cake, press down gently, smoothing it with your hands. Stick the lollipops into the icing at different levels, and the appropriate number of candles, then scatter on some jelly sweets or Smarties. The cake will keep in an airtight container in a cool place for up to 3 days.

GRILLED LOLLIPOP LAMB CHOPS

Steps:

• Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes.
• Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint.

CHICKEN LOLLIPOPS

Steps:

• TO MAKE MARINADE: Combine the soy sauce, red chili powder, red food coloring, vinegar, garlic and green chiles. Mix well.
• On each chicken wing, push the meat down to one end. Marinate the wings for AT LEAST 1/2 hour.
• Remove the wings from the marinade and add the cornstarch to the marinade to make a batter. Dip the wings in the batter and deep fry. Ready to serve!

BACON LOLLIPOPS

Steps:

• Soak about 28 bamboo skewers in cold water for 20 minutes.
• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray and line it with parchment paper.
• Combine the sugar, maple syrup and cayenne in a medium bowl; stir in the water.
• Cut the bacon strips across in half. One at a time, dunk the pieces of bacon in the sugar mixture, wipe off the excess with your fingers, and place the pieces flat on the baking sheet. When the bacon has formed one layer on the pan, thread a skewer through each slice, keeping the slices flat and leaving some of the skewer sticking out at the bottom as a handle.
• Top the skewered bacon with a second piece of parchment paper and place an empty baking sheet on top. This keeps the bacon weighted down so it stays nice and flat. (The sheet pan goes directly over the parchment-topped bacon.) Bake until the bacon is cooked through and dark brown around the edges, about 35 minutes. Transfer to a wire rack set over a baking pan to cool.
• Once cooled, you can store the bacon lollipops for 1 to 2 days in the refrigerator; place them flat on a baking sheet lined with parchment paper and wrap tightly in plastic wrap.