Cheesy Confetti Egg Pita Pockets

Ingredients:

1 cup frozen corn
¼ cup diced green pepper
½ jar (2 ounces) diced pimentos
3 large green onions, diced (both green and white parts)
½ cup diced fully cooked ham
¼ cup shredded cheddar cheese
3 pita breads
1 tablespoon butter
6 eggs
Dash of milk
Salt and pepper to taste

Method:

In a medium to large skillet, melt the butter over medium heat.

Microwave the corn for about 3 minutes in a small microwaveable dish. Set aside.



Add the diced green pepper, diced white parts of the green onion, ham, pimentos and corn. Sauté them until the green pepper and onion begin to get a little soft, about 5 minutes.



Meanwhile, in a medium bowl, beat the eggs and milk until well mixed.


Add the eggs to the skillets and stir well, making sure everything is evenly mixed.

Sprinkle the chopped green parts of the green onion over the eggs.

Sprinkle the shredded cheddar cheese over the eggs, stir well.


Continue to stir and cook the eggs as you would any other scrambled eggs. When eggs are no longer wet, remove from the heat.

Add salt and pepper to taste.

Cut about a half inch or so off the pita to make a pocket.

Fill each pita with the confetti eggs and serve.

Honey Wheat Pita Bread

Ingredients:
1 cup whole wheat flour
2 cups all-purpose flour
2 1/4 teaspoons dry active yeast
1 1/2 cups water, heated to 110 F
1 1/2 teaspoons salt
1 tablespoon honey
1 tablespoon canola oil

Method:
In a large measuring cup combine the water and yeast.  Let stand for ten minutes, until foamy. In the bowl of a stand mixer combine the yeast mixture, both flours, salt, honey, and oil. Mix on low speed for three minutes then check to make sure the dough is not too liquid, but it should be sticky to the touch. Mix on medium speed for five minutes. Cover with plastic and let rise until double in bulk, about an hour.
Heat the oven to 475 F with a pizza stone, or 9″ or larger cast iron skillet, for thirty minutes.
Once the dough has risen turn out onto a floured surface and press out the excess gas. Divide the dough into eight equal pieces. Roll the dough into balls then cover with a towel and allow to rest for twenty minutes.
Once rested roll the dough into a thin circle, about 1/8″ thick. Place the dough on the heated pizza stone and bake for 3-4 minutes, until golden brown and puffed. Cover the baked pita with a clean towel and repeat with the remaining dough.

Asparagus-Parmesan Pita Rounds

Ingredients

• 2 cups (2-inch) sliced asparagus (about 1 pound)
• 2 teaspoons extravirgin olive oil
• 2 garlic cloves, minced
• 4 (6-inch) pitas
• 3 plum tomatoes, thinly sliced (about 1/2 pound)
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper (optional)
• 1/4 teaspoon salt
• 6 tablespoons preshredded Parmesan cheese

Preparation

• Preheat oven 450°.
• Steam asparagus, covered, 2 minutes or until crisp-tender. Rinse with cold water; drain.
• Combine oil and garlic. Brush over pitas. Arrange tomato slices and asparagus on pitas. Sprinkle with basil, pepper, and salt. Top evenly with Parmesan cheese. Bake at 450º for 7 to 8 minutes or until edges are golden.

Picnic Pita

Ingredients:

1-1/2 cups chopped cucumbers

1-1/2 cups  chopped tomatoes (about 3 medium tomatoes)

1/2 cup KRAFT Thousand Island Dressing

6   pita breads, cut in half

6 KRAFT Singles, halved

1 pkg.  (9 oz.) OSCAR MAYER VARIETY-PAK Ham and Turkey

Method:

MIX cucumbers, tomatoes and dressing.
SPOON 2 Tbsp. of the cucumber mixture into each pita half.
FILL evenly with remaining ingredients. Serve immediately.

Turkey and Hummus on Pita

Ingredients

• 4 whole wheat pita pockets, cut in half
• 2 cups prepared hummus (chickpea spread)
• 12 ounces sliced roasted turkey
• 1 medium cucumber, peeled and thinly sliced
• 2 ripe plum tomatoes, thinly sliced
• 1 1/2 cups alfalfa sprouts

Preparation

• Heat pita halves in toaster oven or a warm oven until warmed through and pliable.
• Spread inside of each half evenly with 1/4 cup hummus. Layer on a few slices of turkey, some cucumber slices, a couple of tomato slices and some sprouts. Press lightly to close up a little bit. Serve with carrot sticks or your favorite chips on the side.

Panini sandwich recipes

INGREDIENTS:
1 (6 1/2-ounces) jar marinated artichokes, drained and chopped
2 tablespoons mayonnaise
1 tablespoon drained capers
1 small garlic clove
1 (3/4-pound) eggplant
5 tablespoons olive oil, divided
1 (1-pound) round loaf Italian bread, 8 (1/3-inch-thick) slices cut from middle
1/4 pound Fontina (preferably Italian), thinly sliced

PREPARATION:
Prepare a gas grill for direct-heat cooking over medium-high heat.

Pulse artichokes, mayonnaise, capers, and garlic in a food processor until coarsely chopped.

Trim off a thin slice from 2 opposite long sides of eggplant, then cut eggplant lengthwise into 4 (1/3-inch-thick) slices. Brush both sides of slices with 2 tablespoons oil (total) and season with 1/4 teaspoon each of salt and pepper.

Grill eggplant slices, covered, turning once and brushing grilled sides with 1 tablespoon oil (total), until golden-brown and tender, about 4 minutes, then transfer to a tray.

Brush both sides of bread with remaining 2 tablespoons oil and grill, covered, without turning, until grill marks appear, about 2 minutes.

Top each of 4 bread slices, grilled sides up, with cheese and an eggplant slice. Spread artichoke mixture on remaining 4 bread slices, grilled sides up, then assemble sandwiches.

Put sandwiches on grill and press down with a metal spatula, then grill, turning once, until heated through and grill marks appear, about 4 minutes total.

Strawberry Cream Cake

Add caption

Ingredients:
one batch baked yellow cake 1.5 pints strawberries 60 g sugar 2 tsp lemon juice 620 ml heavy whipping cream 60 g sugar 2 tsp vanilla extract sliced toasted almonds for finishing

1. Step 1: Preparing the Strawberries

   Place the cake layers in the oven and bake them. Allow the layers to cool and reserve 6 perfect berries and leave its hulls intact. Rinse the hulls and slice the remaining berries nicely. Add the sugar and lemon juice to a mixing bowl and mix them well together. Combine the berries with the sugar mixture and allow them to macerate for a few hours.

2. Step 2: Preparing Whipped Cream

   Drain the berries when ready to assemble the cake and reserve its juice separately. Add the required ingredients to make whipped cream to the bowl of a electronic mixer. Blend all the ingredients well until it holds a firm peak.

3. Step 3: Layering the Cake

   Place one of the cake layers on a platter o cardboard and spread the prepared whipped cream over it. Add the drained strawberry filling over it and spread nicely. Now spread another layer of whipped cream and mask the outside of the cake with whipped cream. Add the almonds to the sides of the cake and pres them against the cake until it holds well.

4. Step 4: Decorating the Cake

   Pipe out 12 rosettes of the remaining whipped cream at the top border of the cake. Decorate the cake with a halved strawberry, cream, butter, light corn syrup, chocolate & raspberries milk chocolate shavings. Arrange them neatly as you wish.

5. Step 5: Alternative for Whipped Cream

   Combine the cream, butter & light corn syrup together and bring them to a boil. Remove from the heat, add the chocolate and whisk them until its smooth. Allow it to cool until it thickens and beat on a mixer with a paddle. Use this mixture instead of whipped cream. Decorate the cake with raspberries and use the chocolate shavings.

Day - At -The - Beach Ice Cream Cake

Ingredients 2containers (1.5 qt. ea.) Breyers All Natural Chocolate and/or Vanilla Ice Cream, divided 1pkg. (16 oz.) oblong vanilla cream-filled sandwich cookies Beach Decorations**

Directions In 9-inch springform pan scoop about half of 1 container Breyers® All Natural Chocolate Ice Cream into center; press with spoon almost to the edge. Place 20 cookies vertically against side of pan with sides touching, pressing Ice Cream against cookies to help stand up. In food processor process remaining cookies until fine crumbs; set aside. Into pan scoop remaining half container Ice Cream, smoothing to form even layer; sprinkle with 3/4 cup cookie crumbs. Scoop in remaining Ice Cream, smoothing to form even layer. Cover and freeze 5 hours or until ready to serve. For Beach Decorations cut fruit leather and bubble gum into strips for "beach towels", and "rafts", and mold fruit chews into "surfboards". Use blue icing to attach bear-shaped cookies to "beach towels", "rafts", and ring candies. Chill icing, if needed, until firm enough to hold bears. Chill decorations until ready to add to cake. Sprinkle remaining cookie crumbs on 1/2 of cake for "beach". Use icing on other 1/2 for "water" and "waves". Garnish with prepared decorations and paper "beach umbrella". Freeze until ready to serve.

*freeze time extra **Beach Decorations: Assorted fruit leather, bubble gum strips, fruit chews, ring-shaped candies, blue decorating icing, mini bear-shaped cookies and paper umbrella.

Rainbow Birthday Ice Cream Cake

Ingredients:

1 basic vanilla ice cream cake (see recipe)
Rainbow sprinkles
2 Chocolate Bars
Whipped Dessert Topping

Directions:

1. Make a basic vanilla ice-cream cake as per the recipe for Vanilla Ice Cream Cake.
2. One hour before serving, remove the cake by running a knife around the sides of the pan to loosen the cake.
3. Use a spatula to decorate lower half of the cake with rainbow colored sprinkles.
4. Use a star nozzle to pipe the whipped dessert topping on to the center of the cake.
5. Take the chocolate bars and melt chocolate on one side slightly by holding the bars over boiling water. Dip them in sprinkles and place over the whipped cream topping.
6. Refrigerate till serving time. Cut in wedges to serve.

Ice Cream Pretzel Cake Recipe

Ingredients

• 1-1/4 cups crushed pretzels
• 6 tablespoons cold butter, cubed
• 3/4 cup hot fudge ice cream topping, warmed
• 2 packages (7-1/2 ounces each) chocolate-covered miniature pretzels
• 1/2 gallon vanilla ice cream, softened
• 1/4 cup caramel ice cream topping

Directions

• Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze.
• Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight. Yield: 16 servings.
  
  Editor’s Note: If you are unable to find chocolate-coated pretzels, use 1 package (11-1/2 ounces) milk chocolate chips, 4 teaspoons shortening and about 110 miniature pretzel twists. In a microwave, melt chips and shortening; stir until blended. With a fork, dip pretzels into chocolate mixture to evenly coat, reheating chocolate if needed. Let stand on waxed paper until set.

Easy Gobi Manchurian No-Fry Version

Ingredients

Cauliflower(Gobi)-1
Green chilly-4
Big Onion-3
Ginger-1small piece
Garlic-4pods
Capsicum-1
Spring onion-2tbsp
Coriander leaves-1/4cup(opt)
Soya sauce-3tbsp
Chilly sauce -1tsp
Tomato sauce-1tbsp
Sugar-1tsp
Vinegar-1tsp
Salt-to taste
Cornflour -1tbsp
Water-1tbsp
Oil-1tbsp

Method

Clean and wash the cauliflower florets in salt water .Keep them aside .
Heat oil in a non stick pan ..Add chopped onion,ginger ,garlic and green chilly together and saute ..Saute till the raw smell goes.
Then add the cauliflower and capsicum to this and mix well ..Add pinch of salt and stir ..Now close the pan and cook the cauliflower for 10 minutes .In between stir them (Sometimes there is a chance of sticking in the pan)
After 10 minutes take one piece and bite it and see ..If u want the gobi to cook more close and cook .

Or if its cooked then add soya sauce ,chilly sauce,tomato sauce ,sugar ,vinegar and spring onion one by one ..
Mix this properly ..Check the salt ,we are adding soya sauce so be careful in adding the salt.Then sprinkle cornflour mix (mix corn flour in water without lumps) to this and stir .
Finally add coriander leaves (opt).It gives a nice aroma to the manchurain and increases the taste too ..So I used to add that ..
If u don’t prefer omit this step.Allow the cauliflower manchurian to cook for 10 more minutes in low flame (to remove the raw smell and taste of cornflour )
So the simple and yummy Gobi munchurian is ready to serve .Garnish with green chilly and coriander leaves.(U c
an increase or decrease theno of chilly)

Spicy Cauliflower

Ingredients:

1 large head cauliflower (about 3 pounds)
Extra-virgin olive oil or mixture of canola and extra-virgin olive oil
Coarse salt to taste
1/4 cup chopped Italian parsley
1/4 cup drained capers, dried
2 large cloves garlic, thinly sliced lengthwise
1 teaspoon chile flakes
Thinly sliced pickled Calabrese peppers (optional)*

Method:

Cut the cauliflower in large even-size florets by cutting around the core, down around the stem. Dry well with a clean dish towel if wet or damp. NOTE: As cauliflower breaks down as it cooks, keep it in large segments of about two clusters each. If the cauliflower doesn't fit in the pan without crowding, fry one batch first, drain, then fry the second batch and follow with the parsley, capers, and garlic.Place a metal strainer over a bowl; set aside.
In a wide shallow pan with a heavy bottom, pour 1/2-inch olive oil. Heat the olive oil on high heat until very hot but not smoking.
Place the cauliflower in the pan and cook on high heat until it begins to brown, about 1 minute, then reduce to medium/medium-high and continue cooking until it is deeply brown all over, flipping over to fry all sides, 8 to 10 minutes total. Season well with salt. NOTE: The oil should stay bubbly hot. By the time the cauliflower is deeply browned, it should be pretty much cooked through.
When the cauliflower is 1 to 2 minutes from being done, add the parsley, capers, and garlic. Cook until the garlic has browned, then add the chile flakes.
Remove from heat and immediately drain into the strainer. Allow to drain well before seasoning with salt to taste and tossing with the peppers, if using.
Makes 4 to 6 servings.

Sugar Snap Peas And Pasta

Ingredient:
1 # sugar snap peas, trimmed and strings discarded
1 # short pasta – penne or rotini
2-3 cloves of garlic (or  garlic scapes)
Fresh herbs – mint, oregano, whatever you have on hand
1/4 cup olive oil
1/2 cup grated Parmigiano-Reggiano (or good quality, local equivalent)

Method:

Boil a large pot of salted water – you’ll use this pot to cook both the peas and pasta.
Cook sugar snaps for 2 minutes, then remove 1 cup of the peas.  Rinse in cold water to stop cooking.  Cut in half.  Save to toss into the pasta at the end.
Continue cooking the remaining peas for another 2-3 minutes, until they are nice and tender.
Remove peas from pot and put in blender.  Save a cup of cooking water.
Return water you cooked the peas in to a boil and then add pasta to the same water for cooking.
While pasta is cooking, finish the sauce.  To peas in blender add garlic (scapes), herbs, olive oil and cheese.  Puree.  Add some of the cooking water to thin sauce.  Add salt and pepper to taste.
When pasta is done and drained, toss sauce with cooked pasta and peas.  Sprinkle more cheese on top.
Truly fresh sugar snap peas only last a couple of weeks, but while we have them, this is a recipe we will make over and over.

Seafood Pasta

Ingredient:
1/8 cup olive oil
1 large onion, finely chopped
2 cloves of garlic, finely chopped or crushed
2 -12 oz. cans of Contadina tomato paste
1 small can (14 ½ - 16 oz.) of crushed tomatoes
2 tablespoons grated Romano cheese
½ teaspoon oregano
2 tablespoons sugar
5 cups water
1 tablespoon salt
¼ teaspoons black
2 tablespoons chopped parsley
¼ cup red wine
1 lean beef short rib or neckbone 

Method:

Saute’ onion and garlic in the olive oil until onion and garlic are light brown. Add tomato paste, tomato paste, tomatoes, wine, water, salt, grated cheese, oregano, sweet basil, parsley, sugar and pepper. Brown the short rib or neck bone in a bit of olive oil in a separate skillet and add to the sauce. Simmer for 2 ½ to 3 hours stirring occasionally. The minimum suggested cooking time is 2 ½ hours, but 3 hours will produce a better sauce. You may add some water if the sauce becomes too thick. Makes approximately 2 quarts of sauce.

Italian Pasta Veggie Salad Recipe

Ingredients:
10 ounces fusilli pasta
1 green bell pepper, chopped
1 onion, chopped
2 tomatoes, chopped
1 cup chopped mushrooms
3/ 4 cup fat free Italian-style dressing

Method:
· Cook pasta in boiled salted water until the pasta is soft. Then, rinse the pasta under cold water and drain.
· Take a large bowl and combine the pasta, bell pepper, onion, tomatoes and mushrooms.
· Now, pour enough dressing over the pasta to coat and toss. Then, refrigerate until chilled.
· Serve chilled

Giobbi's Primavera Pasta

Ingredients

Tomato Salad/Sauce:

• 1 pound ripe tomatoes (2 or 3 tomatoes)
• 1 teaspoon finely chopped garlic cloves
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 cup shredded basil leaves
• 
  

Pasta:

• Salt
• 8 cups water
• 1 pound penne or bow-tie pasta
• 1/3 cup freshly grated Parmigiano-Reggiano

Directions

For the Tomato Salad/Sauce: Cut the tomatoes in 1/2 crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2-inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients and toss well.
For the Pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring occasionally, for about 10 minutes, more or less, depending on how firm you like your pasta. Add a 6-ounce ladle of the hot pasta water to the tomato salad. Drain the pasta in a colander, and add it immediately to the tomato salad. Toss thoroughly, and divide the pasta among 4 soup plates. Sprinkle generously with the cheese, and serve immediately.

Mango Ice Cream Recipe

Ingredients: 

•  1 measure mango pulp ( I used sweetened mango pulp)/ use any fruit of choice
•  1 measure coconut milk ( I used organic light coconut milk)
•  1 measure evaporated milk
•  Sugar (optional)
•  Pecans/almonds
•  Small Mango pieces (optional)
•  Cardamom powder(optional)

Method:

•  Blend together mango pulp, coconut milk, evaporated milk and cardamom powder thoroughly.
•  Check for taste and add sugar and blend again well.
•  Transfer it to an air tight container and freeze it for about 6 hours.
•  After 6 hours take out the frozen mixture, allow to set and then blend it again. 
•  Repeat step 2 and 3 one more time after 6 hours. During this time add mango pieces (optional) after blending mix well and then freeze again.
• (So overall blend the mixture 3 times in a interval of 6 hours, freezing it in between.)
•  Before serving take it out of the freezer, allow to set, scoop out the ice-cream then top it off with nuts and serve

Ice Cream Sundae with Chocolate Sauce Recipe

Ingredients 1/2 –1 cup ganache or chocolate sauce 2 scoops ice cream, best quality or homemade ~   fresh or canned whipped cream 1 tablespoon toasted nuts, chopped 1   maraschino cherry

	Directions
	1. Place the desired amount of ganache or chocolate sauce in the bottom of the sundae glass. 2. Top with 2 scoops of ice cream. 3. Add more sauce on top. 4. Top with whipped cream, chopped nuts and a maraschino cherry.

Lemon balm and poppy seed ice-cream recipe

Ingredient:
3 egg yolks
125g caster sugar
25g poppy seeds

Method:
Wash the lemon balm and place the leaves in a pan with the milk and the glucose syrup, if using. Heat to just below boiling point. Allow the flavours to infuse for 30 minutes then discard the leaves. Whisk the egg yolks with the sugar, then add the warm milk and return the mixture to the pan. Heat, stirring continuously, to 80C on a probe thermometer and maintain for 15 seconds. (If you do not have a probe thermometer, you can check if a custard has cooked by seeing if it has thickened sufficiently to coat the back of a spoon. Then draw your finger across the back of the spoon, and if a clear line is left, the custard is cooked. If the line starts to disappear very quickly, it means that the custard needs more cooking.) Do not allow the mixture to boil, or it will scramble. Remove the custard from the heat and continue whisking for a few minutes to reduce the heat. Transfer the mixture to a container, and place in an ice bath, in order to cool the custard as quickly as possible. (Use ice cubes and cold water placed in either a large, shallow container or the kitchen sink, or frozen ice packs straight from the freezer.) When the mixture has cooled, cover the container and transfer to the fridge to mature for a minimum of four hours (or, ideally, overnight). Churn the mixture in an ice-cream machine until it is firm, or alternatively follow the still-freezing method (see p61). Once firm, stir in the poppy seeds and transfer the ice-cream to a sealed container, covering the surface with waxed or grease-proof paper. Transfer to the freezer until needed. The ice-cream can be sprinkled with more poppy seeds before serving.

Ice-Cream Cone Cupcake

Ingredients

• 1 ice-cream cone cupcake (see directions below)
• Frosting or whipped topping

• Sprinkles or jimmies
• 1 maraschino cherry

Instructions

1. Preheat oven to 350 degrees.
2. Make the cupcakes by filling flat-bottomed ice-cream cones halfway with cake batter (no further or they will not cook thoroughly).
3. Place each cone in a mini cupcake baking tin for stability. Bake at the recommended temperature (350 degrees) for about the same time as cupcakes.
4. Using a pastry bag with a star tip, swirl the frosting or whipped topping on the cone like soft-serve ice cream.
5. Ask the "customers" if they want sprinkles or jimmies. Top with the maraschino cherry.

Blueberry, coconut & lime ice cream

Ingredients

• 2 limes
• 140g golden caster sugar
• 125g punnet blueberries
• 200ml carton coconut cream
• 284ml carton double cream
• extra blueberries , to serve

Method

1. Finely grate the zest from one of the limes and squeeze the juice from both. Put in a small pan with the sugar and heat gently, stirring to dissolve the sugar. Add the blueberries and simmer for 2 minutes, just until the skins start to split.
2. Pour the blueberry mixture into a bowl and stir in the coconut cream. Leave to cool. Whip the cream in a large bowl until it just holds its shape, then gradually stir in the blueberry mixture. Put the bowl in the freezer for about 1 hour, until the mixture is set about 3cm in from the edges.
3. Remove from the freezer and mix it all together using a whisk. When it's fairly smooth, return to the freezer for a further hour, then repeat the whisking one more time. Transfer the ice cream to a rigid container, cover and freeze until firm, or for up to a month. Before serving,move to the fridge for 30 minutes to soften it. Serve with extra blueberries scattered over.

Ice Cream Sundae Recipe

HOT FUDGE SAUCE

• 400g (1/2 pound) bittersweet chocolate, coarsely chopped
• 1 cup water
• 1/4 cup plus 2 tablespoons sugar
• 1/4 cup light corn syrup
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon instant espresso mixed with 1 teaspoon water

CARAMEL SAUCE

• 1 cup sugar
• 1 tablespoon light corn syrup
• 1 cup heavy cream
• 2 tablespoons unsalted butter

FOR THE SUNDAES

• Vanilla ice cream
• 1/2 cup chopped nuts

Directions

HOT FUDGE SAUCE:

Melt the chocolate in a small saucepan set in a larger pan of simmering water; stir until smooth. Meanwhile, in a medium saucepan, combine the water with the sugar and corn syrup and bring to a boil over high heat. Whisk in the cocoa powder, reduce the heat to moderate and cook, stirring, until slightly thickened, about 3 minutes. Remove the pan from the heat and whisk in the melted chocolate and espresso dissolved in water.

CARAMEL SAUCE:

In a medium saucepan, combine the sugar and corn syrup and cook over moderately high heat, without stirring, until a deep-amber caramel forms, about 6 minutes. Using a wet pastry brush, wash down any crystals from the side of the pan. Remove the pan from the heat and carefully stir in the cream and butter; the sauce will bubble up. Cook the caramel sauce over moderate heat for 5 minutes, stirring occasionally.

MAKE THE SUNDAES:

Spoon the ice cream into sundae glasses or bowls. Top with the hot fudge and caramel sauces, sprinkle with nuts and serve.

Martha Stewart Chocolate Hearts Ice Cream Sandwich Recipe

Ingredients:

• 2 3/4  cups all-purpose flour, plus more for dusting  
• 1/2  cup cocoa powder  
• 2 1/2  teaspoons baking powder  
• 1/4  teaspoon salt  
• 12  tablespoons (1 1/2 sticks) unsalted butter, room temperature  
• 1 1/2  teaspoons pure vanilla extract  
• 1 1/2  cups sugar  
• 2  large eggs  
• 1  tablespoon milk  
• 2 to 2 1/2  pints strawberry ice cream, slightly softened  

Method:

In a medium bowl- sift together flour, cocoa powder, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar.
Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl with a spatula at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour. 
 
Go ahead & preheat your oven to 350 F or 175 C.
Roll dough out on a lightly floured surface; use an offset spatula to unstick the dough every few turns of the rolling pin. Roll dough to an 1/8-inch thickness. Cut dough using a variety of heart-shaped cookie cutters from 2 1/2 to 3 inches in diameter, making sure there is a top and bottom cookie for each sandwich.
Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick holes all over the surface of the cookies. Bake until firm, 12 to 15 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to cool completely. 
 
Using half the cookies, spoon softened strawberry ice cream about 1/2 inch thick on each underside. Place matching cookie on top of ice cream, top-side facing out. Transfer immediately to freezer to harden; repeat with remaining ingredients. Serve directly from the freezer. Sandwiches can be stored in an airtight container in the freezer for 3 to 4 days.

Beef Biryani

Ingredients:

1. Basmati Rice     ½    Kg
2. Beef     ½    Kg
3. Onion -chopped    4    nos.
4. Tomato -chopped    3    nos.
5. Oil     2    tbsp
6. Ghee     2    tbsp
7. Red Chilli Powder     2    tsp
8. Turmeric Powder     ½    tsp
9. Coriander Powder     2    tsp
10. Ginger Garlic Paste     2    tsp
11. Cashew Nuts     20    g
12. Coriander Leaves     20    g
13. Cardamom Seeds (Elakka)     5    nos.
14. Bay leaves     2    nos.
15. Peppercorns     8    nos.
16. Mint Leaves(Pudina)     10    g

Description:

1. Clean and cut the beef into average sized pieces.Boil it together with turmeric powder,pepper powder and salt.
2. Heat oil in a wok. Fry the boiled beef in the hot oil until it turns brown on either side. Remove the fried beef and allow the excess oil to drain on clean paper kitchen napkins.
3. Add all the chopped onions to the hot oil, except for 1 chopped onion.Stir and fry it slowly
4. Add turmeric powder, chilli powder, coriander powder, crushed cardamom, bay leaves and half the black peppercorns. Mix well until it forms a dry paste.
5. Add chopped tomato and cook until the water in the tomato dries up and oil floats on the top.
6. . Put the fried beef lightly crushed by hand into it and add salt as per your taste. Allow it to cook on low flame until cooked.
7. While it is cooking, heat oil in a seperate pan. Fry the remaining chopped onion in it until they turn light brown. Remove from heat. Add the remaining peppercorns, bay leaves and cardamoms to the same oil. Then, toss in the cashewnuts and fry until lightly golden brown.
8. Add the drained rice to the oil and mix well. Add 5 glasses of water and a pinch of salt. When the rice starts boiling, reduce flame and keep it covered.
9. As the water gets absorbed by the rice, remove half of the rice and put the prepared beef curry on top.
10. Garnish it with mint leaves, coriander leaves, cashewnuts and fried onions
11. Spread the remaining rice on top of this and give one more layer of garnish. Keep it on low flame,covered,for 10 minutes and let it cook. Serve hot with any raita.

Spicy Beef Biryani

Ingredients :

2 lbs. (1 kg) chuck steak, cubed (about 3/4"/2 cm pieces)
3 Tbsp. (45 mL) white vinegar
2 tsp. (10 mL) curry powder
2 tsp. (10 mL) ground cumin
2 tsp. (10 mL) ground coriander
2 tsp. (10 mL) crushed chilies
1/4 tsp. (1 mL) ground cardamom
1/2 c. (125 mL) plain yogurt
2 c. (500 mL) basmati rice
1 Tbsp. (15 mL) canola oil
3 c. (750 mL) thinly sliced onion
4 garlic cloves, minced
3 c. (750 mL) beef broth, divided
2 cinnamon sticks
1 tsp. (5 mL) salt
1-1/2 c. (375 mL) frozen peas
1 c. (250 mL) dried apricots, chopped
3 medium tomatoes, quartered, seeded, sliced
1-1/2 c. (375 mL) slivered almonds, toasted
1/2 c. (125 mL) chopped fresh cilantro or mint

Method :
Combine the steak, vinegar, spices and yogurt in a large non-metallic bowl. Cover and refrigerate for 30 minutes. Place the rice in a medium bowl. Cover with water and let stand for 30 minutes; drain. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, for about 10 minutes or until the onion is softened. Stir in the beef mixture, scraping the yogurt from the sides of the bowl, and add 1/2 c. (125 mL) broth. Bring to a boil then reduce the heat to low. Simmer, covered, stirring occasionally, for about 1-1/4 to 1-1/2 hours or until the beef is tender. Add the drained rice, the remaining 2-1/2 c. (625 mL) broth, cinnamon sticks and salt. Bring to a boil then reduce the heat to low. Simmer, covered, stirring occasionally, for 10-15 minutes or until the rice is tender. Remove from the heat. Remove and discard the cinnamon sticks. Stir in the peas, apricots and tomatoes. Remove from heat, cover and let stand for 10 minutes. Add the almonds and cilantro and stir until well combined.

Kofta Biryani

Ingredients:

 
* 500 gms Basmati rice
* For the Kofta curry: 1 kg lamb/ beef or chicken mince
* 3 large onions chopped very fine
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* 2 tbsps garam masala (to make your own, see recipe below)
* 3 tbsps tomato ketchup
* 1/2 cup coriander leaves chopped fine
* Salt to taste
* 4 large tomatoes cubed
* 2 tsps coriander powder
* 1 tsp cumin powder
* 1/2 tsp turmeric powder
* 1 bsp gaam masala
* 1 tsp chilli powder (optional)
* 5 tbsps vegetable/canola/sunflower cooking oil
* 2 tbsps garlic paste
* 1 tbsp ginger paste
* To garnish: 1 large onion sliced finely
* 1 tbsp saffron strands
* 3 tbsps warm milk
* 3-4 tbsps fresh chopped coriander
Method:

  * Wash the rice. Soak it in warm water for 30 minutes. Cook the rice till amost done. Drain remaining water (if any) and keep aside. * Put the minced lamb/ beef/ chicken, 2 of the chopped onions, 2 tbsps garlic paste, 1 tbsp ginger paste, 2 tbsps garam masala, tomato ketchup and coriander leaves in a lage bowl and mix well. * Form the mixture into equal sized balls and keep on a plate. * Heat the oil in a pan and fry the sliced onion in it till crispy and golden. When done, drain and remove from the oil and keep aside on paper towels to garnish biryani later. * In the same oil, add the remaining (finely chopped) onions. Fry till they are light brown then add the ginger and garlic pastes. Fry for a minute. Add all the spices – coriander, cumin, red chilli powder, garam masala, turmeric – and fry for 2-3 minutes. * Add the tomatoes and mix well. Fry the masala till the oil begins to separate from it. * Add 1 cup of warm water to the masala and season with salt to taste. Gently add the meatballs now. Do not stir for at least the next 5 minutes. * Stir gently so as not to break the meatballs. * Cook uncovered till the meatballs are done. There should not be more than 1 to 1 1/2 cups of gravy left at the end of this stage, so dry it as required. * Soak the saffron strands in 2-3 tbsps of warm milk. * Take a large, deep baking dish/ ovenproof dish (it MUST have its own cover) and grease lightly with cooking oil. Layer the rice and Koftas as follows: rice – Koftas – rice. End with a layer of rice. * Pour the saffron infused milk all over the top of the last layer of rice. * Garnish with the crispy fried onions, chopped corainder leaves. Cover the dish and seal tightly. * Bake in a hot oven for 30 minutes. * Serve hot with a raita and green salad of your choice.

Bacon & mushroom pasta

Ingredients

• 400g penne (or other tube shape) pasta
• 250g pack chestnut or button mushrooms , wiped clean
• 8 rashers streaky bacon
• 4 tbsp pesto (fresh from the chiller cabinet if possible)
• 200ml carton 50% fat crème fraîche
• handful basil leaves 

Method

1. Cook the pasta in boiling water in a large non-stick saucepan according to pack instructions. Meanwhile, slice the mushrooms and snip the bacon into bite-size pieces with scissors or a sharp knife.
2. Reserve a few drops of the cooking water in a cup or bowl, then drain the pasta and set aside. Fry the bacon and mushrooms in the same pan until golden, about 5 mins. Keep the heat high so the mushrooms fry in the bacon fat, rather than sweat.
3. Tip the pasta and reserved water back into the pan and stir over the heat for 1 min. Take the pan off the heat, spoon in the pesto and crème fraîche and most of the basil and stir to combine. Sprinkle with the remaining basil to serve.

Chicken And Chips Recipe

Ingredients (Serves 4)

• 4 baking potatoes, each 225 g
• 1 tbsp sunflower oil
• 2 tsp coarse sea salt
• 2 tbsp plain flour
• pinch of cayenne pepper
• ½ tsp paprika pepper
• ½ tsp dried thyme
• 8 chicken drumsticks, skin removed
• 1 medium egg, beaten
• 2 tbsp cold water
• 6 tbsp white breadcrumbs
• salt and pepper
• low fat coleslaw salad, to serve
• sweetcorn relish, to serve

Method

1. Preheat the oven to 200°C/400°F. Wash and scrub the potatoes and cut each into8 equal portions. Place in a clean plastic bag and add the oil. Seal and shake well to coat.
2. Arrange the potato wedges, skin side down, on a non-stick baking sheet, sprinkle over the sea salt and bake in the oven for 30 to 35 minutes until they are tender and golden brown.
3. Meanwhile, mix the flour, cayenne, paprika, thyme and salt and pepper to taste together on a plate. Press the chicken drumsticks into the seasoned flour to lightly coat all over.
4. On one plate mix together the egg and water. On another plate sprinkle the breadcrumbs. Dip the chicken drumsticks first in the egg and then in the breadcrumbs. Place on a non-stick baking sheet.
5. Bake the chicken drumsticks alongside the potato wedges for 30 minutes, turning after 15 minutes, until they are tender and cooked through.
6. Drain the potato wedges thoroughly on absorbent kitchen paper to remove any excess fat. Serve the potato wedges with the chicken, accompanied by low fat coleslaw and sweetcorn relish, if wished.

Vegetable chips

Ingredients (serves 6)

• vegetable oil, for deep frying
• 1 beetroot, washed, trimmed, thinly sliced
• 1 large Sebago potato, peeled, thinly sliced
• 1 kumara (orange sweet potato), peeled, thinly sliced
• 1 parsnip, peeled, thinly sliced

Method

1. Pour oil into a heavy-based saucepan until it is one-third full. Heat over medium-high heat until a small piece of bread dropped in sizzles.
2. Cook vegetable slices in oil, 5 to 6 at a time, for 1 to 2 minutes, or until golden and crisp. Remove to a wire rack with a slotted spoon to drain and cool. When cold, store in an airtight container.
3. Sprinkle with sea salt flakes and serve with smoked salmon pate.

Notes

• Hint: Slice vegetables as thinly as possible so that they cook through.

Weight Watchers Microwave Potato Chips recipe

Ingredients
4 large potatoes
a little vegetable oil (for the microwave bacon tray)
spices (seasoning salt, granulated garlic powder, dried dill weed, cayenne pepper), to taste
Preparation
1. If the potatoes are old, peel and thinly slice them (less than 1/16″ in thickness, slicing across the potato).
2. If the potatoes are new or they have good skins, do not peel (just scrub them well), then thinly slice them (less than 1/16″ in thickness, slicing across the potato).
3. Place the potato slices in a bowl, sprinkle with some salt (if desired), cover with cold water and let sit for about 10 minutes.
4. Remove the potato slices in batches onto paper toweling and pat dry.
5. If you have a microwave bacon tray, rub it with a little vegetable oil, then place the sliced potatoes flat on the tray in a single layer. (If you don’t have a bacon tray, use a microwave safe casserole dish and rub the inside of the dish with some oil for the first batch of the potato chips).
6. Sprinkle with your choice of herbs or spices.
7. Cover with a microwaveable, round heavy plastic cover.
8. Microwave on high (full power) for about 5-5 1/2 minutes (or until they curl slightly and are a very light brown color).
9. The cooking time could slightly vary, depending on the wattage of your microwave and the thickness of the slices (the thinner the slices are, the quicker they will cook).

Light as Air Potato Chips with Sweet Smoky Paprika & Cumin Aioli

Chips

1 large russet potato for every 2 people
oil for deep frying
salt
Using mandoline set at 1/16th inch, slice potatoes. Put all slices in a big bowl of water. Let sit for 20 minutes – 24 hours. Heat fryer to 375. Drain as much water as you can from the potato slices. Use paper towels to absorb any additional water on the surface. Place a batch of potato slices into the fryer (batch size really depends on big your fryer or pot is – just make sure that the slices do not stick to each other and all are under the oil. Fry until golden brown. Drain on a baking sheet with rack. While chips are hot, season with salt.
Dip (Sweet Smoky Paprika & Cumin Aioli)
1 cup good mayonnaise
1 tsp cumin
1 tsp smoked sweet paprika
1 large garlic cloved, minced with garlic press
1/2 tsp salt
freshly ground pepper
Combine all of the above. If have the time, I recommend that you can make your own aioli. But, if you’re like me and crave potato chips and MUST HAVE THEM NOW, store bought mayo will do.

Pani Puri

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Ingredients

Maida or refine d wheat – 200gm
Baking Powder – 1 pinch
Salt for taste
Ripe Tamarind – 100 gm
Green chili – 2
Coriander powder – 2 tsps
Chopped coriander leaves – 2 tsps

Preparation

Mix maida with baking powder and knead into tight dough.

Divide into twenty small parts and roll them flat. Fry these to make small hollow balls to derive puchka or puri.

For the stuffing peal the boiled potato and smash them. Add coriander powder and salt for taste.

Now mix the ripe tamarind in salted water, grated coriander leaves and grated chili to make a thick suspension to get the pani for puris.

Once the pani, puri and stuffing is ready, open the puri from one side, fill with stuffing, immerse in the pani and put the entire thing in your mouth.

The pani can also be laced with sweet tamarind chutney and sprouted boiled mung sprouts can also be use with or without the potatoes as stuffing in puri.

The puri has to be put in the mouth at one go along with the pani and stuffing, to get the right taste.

Pani Puri Recipe

Ingredients:

• 1 cup Rava• 1 tbsp Maida• 1/4 tbsp Soda• 1/2 tsp Red chilli powder• 2 tsp Cumin powder• 1 tsp Kala namak• 2 tbsp Tamarind pulp• 200 gm Sprouts (boiled)• 150 gms Potatoes (boiled)• 1/2 cup Coriander leaves• 1 Cup mint leaves• Oil for frying

How to make Pani Puri:

• Mix rava, Maida, soda and salt to make dough. • Keep it covered by a wet cloth for sometime. • Make circle like rolls from the dough and place them in a damp cloth. • Heat oil and fry dough circles till it turns golden brown. • Puri is ready. • Grind mint and coriander leaves to make a paste. • Mix red chilli powder, cumin powder, kala namak, tamarind pulp and salt well. • Add mint corainder paste to the mixture. • Add 4 cups water to this mixture. • Masala water is ready. • Mash the potatoes and add sprouts, red chilli powder and salt. • Mix it well. • Make a hole in puri and stuff the mixture into it. • Serve Golgappe with prepared masala water.

Pani Poori-Golgappe Recipe

Ingredients :

Refined flour 55gm Split black gram flour 115gm Semolina 115gm Cold water to mix Filling Sprouted green gram 55gm Pani Mint leaves 55gm Cold water 1.80litre Black pepper 15gm Black salt 15gm Salt 15gm Cumin 2tsp Sweet cumin 15gm Cloves 4 Dry mango powder 115gm Ginger 2.5cm piece

Method :

Sieve the refined flour and gram flour and semolina. Make a stiff dough. Knead well. Make small balls. Roll into fairly thick poories. Spread on a moist cloth and cover with another moist cloth. Fry in deep fat till light brown and crisp. Boil the sprouted gram in salted water. Pani Wash mint leaves. Grind cumin, sweet cumin, cloves and ginger. Soak mango powder for an hour and sieve the pulp. Powder salt and dissolve in cold water. Mix the ground spices with pulp and salt water. Strain and keep in an earthen pot.

Milk Sweet

 

Ingredients

2 onions, thinly sliced
1 bouquet garni
3 cloves garlic, peeled, left whole
6 cured black olives, sliced in thirds
2 teaspoons olive oil
1 pinch red chili flakes
3 squares puff pastry dough (store-bought), thawed
2 teaspoons unsalted butter, for greasing the molds
1/8 teaspoon black peppercorns, freshly ground
2 cloves, freshly ground
1 nori sheet (or anchovies), cut into stick-shaped pieces
2 teaspoons curly parsley, finely chopped

Preparation

Preheat the oven to 400°F.
In a sauté pan, heat the olive oil. Add the sliced onions. Sepqrate and spread the onions. Add the whole garlic cloves and the bouquet garni. Lower the heat to simmer. Cook for about 45 minutes until the caramelized onions become almost like a compote. Season with salt, pepper, red chili flakes and cloves. Keep stirring and let the onions cook for another 5-10 minutes. Transfer onto a platter and let cool completely. Remove and discard the bouquet garni and the cloves of garlic.

Place the dough in 18 mini-shells previously buttered (or in one 9-inch pie pan). Dock the dough with a fork to prevent it from rising too much. The dough should be evenly spread on the mini-square mold and over flow a little on the sides, as it will shrink while baking.
Place about 2-3 teaspoons of the onion mixture in each mold. Top with a piece of nori and a slice of olive.
Bake for 5 minutes at 400°F, then lower the temperature to 375°F for another 10-12 minutes.
Before serving, garnish with some parsley.

Serve warm or at room temperature.

Bon appétit!

Tips

How to make a bouquet garni:

The traditional bouquet garni is composed of a sprig of thyme, 2 bay leaves (torn in half), 1 small portion of leek (only the green part), a few curly parsley stems and a small stalk of celery. You can always tweak it by substituting some ingredients such as bruised lemongrass, basil, coriander or star anise. Gather all the ingredients in a square of cheesecloth and tie it with some twine. You can use it to flavor your sauces and broths.
I topped the caramelized onions with some nori (sushi sheets) to resemble the taste of anchovies but you don't have to. I made the same application for my vegetarian quinoa caviar.
You can add mashed capers to the caramelized onion mixture if you'd like a more acidic flavor to the tartlets.
For an Indian-inspired onion tart, check my pearl onion confit upside-down tart recipe.
Don't discard the remnants of puff pastry. Make some cheese twists the next day!

Chocolate Ganache Filling Recipe for Cupcakes

Recipe 1

Ingredients:

• 12 oz semisweet chocolate, finely chopped
• 1 teaspoon vanilla
• 2/3 cup heavy cream

Method of preparation:

First of all heat the cream over medium heat and bring it to boil. Take away from heat instantly and add the chopped chocolate and 1 teaspoon vanilla extract. After that, start to beat it until smooth then place the bowl in the refrigerator until the ganache is chilled, not more than 30 minutes.

Recipe 2

Ingredients:

• 9 ounces bittersweet chocolate, chopped
• 1 tablespoon dark rum
• 1 cup heavy cream

Method of preparation:

Put the chocolate into an average bowl and heat the cream in a small sauce pan over medium heat. Bring just to a boil and when it comes to a boil add chopped chocolate. Beat until smooth and stir in the rum. After that place the bowl in the refrigerator until the ganache is chilled, not more than 30 minutes.

Recipe 3

Ingredients:

• 1/4 cup heavy cream
• 2 ounces bittersweet chocolate, chopped fine
• 1 tablespoon confectioners’ sugar

Method of preparation:

Put chocolate, cream and confectioners’ sugar in a small microwave-safe bowl. Cook on high power for 20-30 seconds until concoction is lukewarm to the touch. Beat until smooth and transfer to the refrigerator until the ganache is chilled for nearly 30 minutes.

Recipe 4

Ingredients:

• 2/3 cup heavy cream
• 8 ounces bittersweet chocolate
• 2 tablespoons butter, room temperature

Method of preparation:

First of all cut the chocolate and transfer it to a heatproof bowl. Then, heat the cream until boiling and pour it above the chocolate. Allow it to sit for 1 minute and after that beat until smooth. Add the butter and whisk until mixed. Transfer to the refrigerator until the ganache is chilled, not more than 30 minutes.

How to Fill Chocolate Ganache Filling in Cupcakes?

Allow the ganache chill until thick but soft enough to be piped. Cut the middles out of the cooled cupcakes by using 1-inch round cookie cutter or an apple corer. Get the center out using a slim spoon or grapefruit knife. With a wide tip, place the ganache into a piping bag and fill up the holes in every cupcake to the top.

Chocolate Raspberry Ice Cream Pie Recipe

Ingredients:

Crust
12 to 15 whole chocolate graham crackers
5 tablespoons butter, softened
1⁄4 cup sugar
Filling
1 container (14 to 16 oz) vanilla ice cream
1 pint raspberry sorbet
1 container (14 to 16 oz) chocolate ice cream
1 pint red raspberries
1 tub (8 oz) frozen whipped topping, thawed
Garnish (Optional)
chocolate curls or chocolate sauce

Directions:

1. Evenly coat a 9-in. pie plate with nonstick spray.
2. Crust: Pulse crackers in food processor until fine crumbs form.
3. Add butter and sugar; pulse until crumbs are moistened.
4. Press firmly over bottom and up sides of pie plate.
5. Freeze 30 minutes.
6. Place vanilla ice cream in the refrigerator for 30 minutes to slightly soften.
7. Pack into crust with an ice cream spade or large spoon; spread evenly.
8. Freeze 15 minutes or until firm.
9. Slightly soften sorbet as above; spread on vanilla ice cream.
10. Freeze until firm.
11. Slightly softening chocolate ice cream.
12. Spread evenly on sorbet. Freeze at least 3 hours, or wrap airtight and freeze up to 1 week.
13. Top pie with 1⁄2 pt raspberries.
14. Drop spoonfuls of whipped topping on berries; spread evenly.
15. Top with remaining berries; garnish with chocolate curls or sauce. NOTE: To make chocolate curls, firmly pull a swivel-blade vegetable peeler across a bar or block of roomtemperature chocolate.

Chocolate Creme Pie

Ingredients:
1 pkg Nasoya Silken Style Creations Dark Chocolate
2 tbls corn starch or arrowroot
1 prepared 9-inch graham cracker pie crust
2 tbls water
1 bar of dark chocolate, shaved (optional)

Preparation Method: 

  Preheat oven to 325° degrees F. Mix the water and corn starch into a medium bowl. Blend the Nasoya® Dark Chocolate Silken Style Creations into the bowl. Pour the mixture into a graham cracker crust and bake for 45 minutes. Cool at room temperature for 30 minutes and refrigerate uncovered for 2 hours or until cooled completely. Sprinkle chocolate shavings on top.

Chocolate Cake Recipe

 

Ingredients

 

1 1/2 cup Maida

 

1 cup beaten Fresh Curd

 

1 cup Fine Sugar

 

1/2 cup Oil

 

3 tbsp Cocoa powder

 

1 tsp Baking powder

 

1 tsp Baking Soda

 

Few drops Vanilla Essence

 

Pinch of Salt

 

Chopped Walnuts

 

Melted Butter and flour for greasing

Directions

Sieve the Maida, salt, baking powder, soda and cocoa powder.

In another bowl beat the curd and add sugar to it. Keep on mixing. Pour the oil and mix it well. Then add the essence, with walnuts on top. To this batter add the sieved mixture slowly and mix it thoroughly.

Preheat the greased baking pan at 180 degrees for few min. Put the batter in it and bake the cake for 35 min.

chocolate fridge cake with pecan and meringues

ingredients

• 200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate 

 

method

This chocolate cake is wicked! And even better, you don't need to do any baking.

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries and mix together. Put the rest of the ingredients into a separate, heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.

Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with clingfilm, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and it actually improves in flavour!

Celebration Shrimp Fried Rice

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Ingredients

• 6 green onions and tops, cut diagonally into 1/2-inch lengths, separating whites from tops
• 1/2 cup frozen peas and carrots, thawed
• 2 tablespoons vegetable oil
• 1 egg, beaten
• 4 cups cold cooked long-grain rice
• 1/2 pound medium-size cooked shrimp
• 3 tablespoons Kikkoman Soy Sauce
• 1 teaspoon garlic powder
• 1/2 teaspoon sugar
• 1/4 teaspoon white pepper

Preparation

1. Stir-fry whites of green onions, peas and carrots in hot oil in wok or large skillet over medium-high heat 1 minute. Add green onion tops and egg; scramble.
2. Stir in rice and shrimp, cook until heated, gently separating grains.
3. Combine remaining ingredients; pour over rice. Cook and stir until well mixed.