200 scholarships for Pakistani Students

German government has offered local 200 scholarships for Pakistani Students studying in 10 different Pakistani universities. The scholarships will be offered to the students who are having less resources to continue their studies.

A meeting was held between HEC and German authorities. German Ambassador Cyrill Nunn and Chairperson HEC Pakistan Imtiaz Hussain Gilani signed the HEC-German Needs-Based Scholarship Program for Pakistanis.

There has been a fix quota for females of the ten universities nominated for this scholarship. Germany wants at least 30 per cent of the scholarships should be awarded to female students.

Students of following universities are considered eligible for this scholarship:

Quaid-e-Azam University, COMSATS Institute of Information Technology Islamabad, University of Engineering and Technology Lahore, Government College University Lahore, University of Engineering and Technology Peshawar, Kohat University of Science and Technology, University of Haripur, Frontier Women University Peshawar, Lasbela University of Agriculture, Water and Marine Sciences, and Sardar Bahadur Khan Women University Quetta.

Black Forest Cake

Black Forest Cake

6 eggs, room temperature

1 cup granulated sugar

3/4 all-purpose flour

1/2 cup cocoa

1/2 cup butter or margarine, melted and cooled

1 tsp vanilla

Preheat oven to 350F. Beat eggs in mixing bowl until frothy. Gradually add sugar beating until light colored and thick. Sift flour and cocoa over batter 1/2 at a time. Gently fold in after each addition. Fold butter and vanilla in gradually. Divide batter among 3 greased round 8 inch pans. Bake in oven for about 20 to 30 minutes until and inserted wooden pick comes out clean. Let stand for 5 to 10 minutes. Turn onto racks to cool.

2 14-oz cans cherries, drained, reserve juice and a few whole cherries 

1/4 cup Kirsch liqueur or sherry

reserved cherry juice

2 tbsp cornstarch

2 tbsp granulated sugar

1 tsp lemon juice

2 cups whipping cream

1/4 cup cocoa

2 tbsp granulated sugar

1 tsp vanilla

1/4 cup butter or margarine, softened

2 cups icing sugar

1/2 cup cocoa

1/4 cup prepared coffee

1 semisweet baking chocolate square

After draining cherries remove the whole cherries for garnish and cut the rest in half, removing stones. Reserve 15 to 20 halves to press into icing rims. Sprinkle kirsch over cake layers. Use more if you like.Put cherry juice, cornstarch, sugar and lemon juice into small saucepan. Whisk together over medium heat until it boils and thickens. Cool. Stir in cherry halves.Beat cream in mixing bowl until fairly thick. Add cocoa, sugar and vanilla. Beat until stiff.

Mix all ingredients together well adding small amounts of icing sugar or coffee as needed to make proper consisitency for piping. Now pipe a rim of icing around outside edge of 1 cake layer on serving plate. Spoon 1/2 thickened cherries in center. Press a few cherry halves down slightly in icing rim. Spoon about 1/3 whipped cream over top. Repeat with second layer.Spread remaining icing on third layer and place on top. Cover with remaining 1/3 whipped cream. Garnish with whole cherries arranged in a circle. Warm chocolate square slightly. Using vegetable peeler, peel chocolate forming curls. Put these in centre of cherries.

Bee Sting Cake

Bee Sting Cake

2 eggs

1 c. sugar

1 tsp. vanilla

1 c. flour

1 tsp. baking powder

1/2 c. milk

2 T. butter

10 T. brown sugar

1/4 c. melted butter

1/4 c. heavy cream

1 c. shredded coconut

1 tsp. vanilla

Oven at 350. Grease and flour and 8 x 8" pan. Mix eggs, sugar, vanilla, flour and baking powder. Bring milk and butter to a boil and mix with batter mixture. Pour into pan and bake approx. 30 mins. Mix topping ingredients and spred and cake while it is still warm. Broil until topping is bubbly and warm. 10 servings.

Apple Cake

Apple Cake


4 or 5 baking or cooking apples such as Granny Smith
2 cups plus 5 Tbsp granulated sugar
2 tsp ground cinnamon
3 cups all-purpose flour
1 1/4 tsp salt (optional)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup egg substitute
1 cup applesauce
2 tsp vanilla extract
1/3 cup orange juice
1 1/2 cups powdered sugar
2 Tbsp solid-type or pourable fat-free margarine
1 to 2 Tbsp water

Preheat the oven to 350. Spray a Bundt pan with vegetable oil spray. Dust with flour, completely covering surfaces. Tap out excess flour; set aside. Peel, core and thinly slice the apples into a bowl. Combine 5 Tbsp sugar with the cinnamon; sprinkle over the apples and toss to cover them evenly; set aside. In a large mixing bowl, combine the flour, remaining 2 cups sugar, salt, soda and baking powder. Whisk to blend evenly. Add the egg substitute, applesauce, vanilla and orange juice. With an electric mixer, blend on low speed for 1 minute; increase speed and blend an additional 3 minutes. Fill the prepared pan with alternating layers of batter, then apples, then batter, then apples, ending with batter. Bake for one hour and 30 minutes or until a tester comes out clean. Remove to a wire rack for 10 minutes, then invert to remove from the pan and continue to cool. Meanwhile prepare the glaze by mixing the ingredients until smooth. Drizzle on the cooled cake. Less than 1 gram of fat per serving.

Potato Dumplings

Potato Dumplings

4 to 5 russet potatoes, unpeeled

1 to 1 1/2 cups flour 

1 egg

1 tablespoon of salt

pinch of black pepper

3/4 teaspoon grated onion

stuffing croutons, not seasoned

Cook potatoes in boiling water until tender; drain and cool. Refrigerate over night. Next day peel and grate potatoes. Add one cup of flour, egg, salt, pepper, and onion; mix until smooth. Add additional flour gradually to form dumpling mixture that will hold together. Form onto balls the size of an egg Into each dumpling insert 2-3 croutons, then again form into ball. When ready to cook drop dumplings into gently (not heavy boiling) boiling salted water and cook 8 to 10 minutes. Dumplings are done when they turn and float to top and are no longer gummy inside.

Spaetzle

Spaetzle

2 eggs, slightly beaten
1 1/2 c flour, sifted
1/2 c milk
1 ts salt
1/4 ts baking powder

Bring a saucepan of salted water to a boil, reduce the heat, and maintain a simmer. In a bowl, stir all the ingredients together. Place a colander over the pan, pour about 1/4 of the batter into the colander, and press through the holes with a plastic spatula into the hot water. When the spaetzle starts to float to float to the surface, cover the pan and keep covered until the spaetzle appears to swell and is fluffy. Remove the dumplings and repeat the procedure with the remaining batter.

Hot Potato Salad

Hot Potato Salad

3 potatoes, boiled in skins

3 rashers bacon

1/4 c onion, chopped

1 T flour

2 t sugar

3/4 t salt

1/4 t celery seeds 

1/4 t pepper

3/8 c water

2 1/2 T vinegar

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly.

Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.

Wiener Schnitzel

Wiener Schnitzel

4 slices top round of calf (or beef)

salt

flour

1 egg

dry bread crumbs for coating

1 fresh lemon

butter

Lightly tenderize each schnitzel, salt on both sides, dip into flour on both sides, tap off excessive flour, dip into lightly

beaten egg and then in the breadcrumbs, covering both sides. Heat butter in pan, brown meat on both sides until goldenbrown in color. Serve with slices of lemon. Serve with potatoes and green tossed salad.

Sauerbraten

Sauerbraten

3 1/2 to 4 lbs. shoulder of beef

1 quart buttermilk

a few drops of lemon juice

2 cups red wine

2 cups water

1 Tbsp. salt

1 bay leaf

4 or 5 peppercorns

1 Tbsp. vinegar

3 Tbsp. butter

3 tbsp. flour

1/2 cups Lebkuchen, broken into bits, or stale gingerbread

1/4 cup raisins

Wash and dry the meat. Place in a deep bowl, cover with the buttermilk and lemon juice, marinate in refrigerator 2 days, turning several times. Remove; wash off the buttermilk.

Place meat in a pot or kettle, add the red wine, water, salt,

bayleaf, peppercorns and vinegar. Cook, covered, 2 1/2 to 3 hours or until very tender. Remove meat. Strain the stock, measuring 3 cups. Melt the butter in saucepan, stir in flour, then slowly stir in the stock, simmer until slightly thickened. Add the Lebkuchen and the raisins, cook until sauce is thickened. Add sugar to taste, if desired.