Скачать или смотреть Caramel Apple Bars & Beef & Pasta in Tomato Sauce | Food Diaries | Zarnak | 29 Aug 2025 | Masala TV

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Indulge in a perfect balance of sweet and savory with Food Diaries by Zarnak Sidhwa! ✨

🍎 Caramel Apple Bars – A rich and gooey dessert layered with apples and caramel, ideal for tea-time or after-dinner treats.
🍝 Beef & Pasta in Tomato Sauce – A hearty, comforting dish with tender beef, pasta, and a flavorful tomato base.

Two recipes that will win everyone’s hearts – dessert + dinner sorted! 💯

👩‍🍳 Chef: Zarnak Sidhwa
📺 Show: Food Diaries
📅 Air Date: 29 August 2025
📍 Only on Masala TV | Hum Masala | Hum Network


Caramel Apple Bars

Ingredients for Shortbread Crust:
1/2 cup unsalted butter, melted
1/4 cup caster sugar
1 teaspoon vanilla essence
1/4 teaspoon salt
1 cup flour
Apple Filling:
2 apples, peeled and sliced
2 Tablespoons flour
2 Tablespoons caster sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Streusel:
1/2 cup oats
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 cup flour
1/4 cup unsalted butter, cold and cubed
caramel sauce

Method:
Stir the melted butter, caster sugar, vanilla essence, and salt together. Add the flour and stir until everything is combined. Press the mixture evenly into a greased and lined baking pan. Bake at 175 degrees C for 15 minutes and then remove from the oven. To make the apple filling, combine the sliced apples, flour, caster sugar, cinnamon, and nutmeg together.
To make the streusel, mix the oats, brown sugar, cinnamon, and flour together. Cut in the chilled butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Evenly layer the apples on top of the warm crust. Sprinkle with streusel and bake at 180 degrees C for 30–35 minutes or until the streusel is golden brown. Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Cut them into bars, drizzle some salted caramel sauce on top.


Beef & Pasta in Tomato Sauce
Ingredients
2 tablespoons olive oil
½ kg beef tenderloin, strips
Salt and black pepper
1 onion, chopped
2 carrots, cubed
2 celery stalks, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1 cup beef stock
2 blended tomatoes
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
12 oz pasta
3 tbsp Parmesan cheese
Fresh basil or parsley, for garnish

Method
Heat the olive oil. Season the beef strips with salt and pepper. Sear the beef in the pan until brown. Remove the beef and set aside. In the same pan, add the chopped onion, bay leaves, carrots, and celery. Sauté until the vegetables are softened. Add the minced garlic, blended tomatoes, stock, and tomato paste. Return the seared beef to the pan. Add the thyme, oregano and stir. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer until the beef is tender and the sauce has thickened.


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