Best Food Recipes: avril 2014

Rhubarb Ripple & Gingerbread Cheesecake

11:41:00 |

Ingredients:

800g full-fat cream cheese

300g tub soured cream

175g golden caster sugar

3 tbsp cornflour

3 large eggs, plus 2 yolks

zest 1 orange

1 tbsp vanilla extract

For the gingerbread base

200g plain flour

100g soft brown sugar

1 tsp ground ginger

pinch of cinnamon

100g butter

5 tbsp golden syrup

3 tbsp black treacle

For the poached rhubarb

140g soft brown sugar

juice 1 orange

50g stem ginger from a jar, sliced, plus 50ml of the syrup

400g forced rhubarb, cut into 3cm pieces

1-2 tsp grenadine (optional)

Method:

Heat oven to 200C/180C fan/gas 6. Line the base and sides of a 23-24cm springform cake tin with baking parchment.

To make the base, rub together the flour, sugar and spices in a large mixing bowl, making sure there are no lumps of sugar. Heat the butter, golden syrup and treacle in a small saucepan until just boiling, then pour into the dry ingredients, mixing to a smooth dough. Press evenly into your cake tin, then bake for 10-12 mins until golden. Leave to cool.

To make the poached rhubarb, put the sugar, orange juice, ginger and syrup in a large pan and cook until just dissolved. Add the rhubarb, cover with a lid and poach on the lowest possible heat for 5-7 mins until just tender.

Using a slotted spoon, remove the rhubarb and stem ginger to a plate, being careful not to damage the shape. Increase the heat and reduce the liquid for a few mins until just syrupy. If you like, add a splash of grenadine to make a bright pink syrup. Using a fork, crush half the poached rhubarb with enough syrup to give a thick compote. Stir in the whole pieces and set aside to cool completely. Reserve the remaining syrup to serve.

In a large mixing bowl, mix the cream cheese, soured cream, sugar and cornflour. Whisk in the eggs, yolks, orange zest and vanilla until evenly combined, then pour into the tin. Dot spoonfuls of the cold rhubarb compote over the filling with a little extra syrup and ripple through with the back of a spoon.

Bake for 10 mins. Reduce oven to 120C/ 100C fan/gas ½ and bake for 50-55 mins more. Turn off the oven, keep the door closed and leave the cheesecake for 1 hr. Open the oven door a little, keep it ajar with oven gloves and leave for a 1 hr more. Remove and leave at room temperature until completely cool, then chill overnight.

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Peach Dumplings Recipe

14:34:00 |

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 1/2 cups orange juice

Method:
Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

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Crock Pot Scalloped Potatoes

16:22:00 |

Ingredients:

6 large potatoes, sliced

1 small onion, diced

8 slices bacon, uncooked diced

2 cups shredded cheddar cheese

1 (10 1/2 ounce) can cream of chicken soup

Cooking instructions:

Place half of the sliced potatoes in bottom of crock pot.

Top with half of the onions cheese and bacon.

Repeat layers in order.

Top with cream of chicken soup.

Cook on low for 8 to 10 hours.

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Vege Rosti cakes

11:32:00 |

Ingredients:

2 cups - Cooked mashed or grated potatoe

Any other veges you have also

2 table spoons of flour

1teaspoon of chicken stock

1 beaten egg

Salt and pepper

Instructions:

Put all cooked and grated veges in a bowl,

Add egg, flour and chicken stock and mix all together

Salt and pepper for seasoning

If not wet enough add a little bit of milk

Make into palm size circles

you can fry them in a pan or bake them in the oven till golden brown on both sides and serve.

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Cheese and bacon bread bowl

16:09:00 |

Ingredients:

1 round loaf (1 pound) sourdough bread

1 package (8 ounces) cream cheese, softened

1-1/2 cups (12 ounces) sour cream

2 cups (8 ounces) shredded cheddar cheese

1-1/2 teaspoons Worcestershire sauce

3/4 pound sliced bacon, cooked and crumbled

1/2 cup chopped green onions

Directions:

Cut the top fourth off the loaf of bread; carefully hollow out the bottom, leaving a 1-in. shell. Cut the removed bread and top of loaf into cubes; set aside.

In a large bowl, beat cream cheese until fluffy. Add the sour cream, cheddar cheese and Worcestershire sauce until blended; stir in bacon and onions.

Spoon into bread shell. Wrap in a piece of heavy-duty foil (about 24 in. x 17 in.).

Bake at 325° for 1 hour or until heated through. Serve with crackers and reserved bread cubes.

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Vegetarian Moussaka

13:58:00 |

Ingredients:

1 eggplant, thinly sliced

1 tablespoon olive oil

1 large zucchini, thinly sliced

2 potatoes, thinly sliced

1 onion, sliced

1 clove garlic, chopped

1 tablespoon white vinegar

1 (14.5 ounce) can whole peeled tomatoes, chopped

1/2 (14.5 ounce) can lentils, drained, juice reserved

1 teaspoon dried oregano

2 tablespoons chopped fresh parsley

salt and pepper to taste

1 cup crumbled feta cheese

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

1 1/4 cups milk

black pepper to taste

1 pinch ground nutmeg

1 egg, beaten

1/4 cup grated Parmesan cheese

Directions:

Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.

Preheat oven to 375 degrees F (190 degrees C).

Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.

Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

Cover and bake in preheated oven for 25 minutes.

Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.

Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

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Bacon hassel back potatoes

11:29:00 |

Ingredients

4 slices thick-cut bacon, each cut crosswise into 9 pieces
12 medium Yukon gold potatoes, peeled
1 stick butter
Sea salt and freshly ground pepper
2 scallions, finely chopped
2 tablespoons finely chopped fresh parsley
1 clove garlic, finely chopped

Directions
Lay the bacon pieces on a baking sheet and freeze until hard, about 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil.

Using a sharp knife, make crosswise cuts in each potato, about 1/8 inch apart, stopping about 1/4 inch from the bottom.

Add the potatoes to the boiling water and cook 4 minutes. Remove with a slotted spoon and carefully transfer to a baking sheet; let cool slightly. Pat the potatoes dry, then insert 3 pieces of the frozen bacon into the cuts of each potato, spacing the bacon evenly and letting it poke out of the top. Melt 5 tablespoons butter and brush generously over the potatoes and in the cuts. Reserve any excess butter for basting. Season the potatoes with salt and pepper.

Transfer the potatoes to the oven and bake until the outsides are browned and crisp, about 2 hours, basting halfway through with the reserved melted butter.

When the potatoes are almost done, melt the remaining 3 tablespoons butter and mix with the scallions, parsley and garlic. Spoon over the potatoes and roast 5 more minutes. Transfer to a platter and season with salt and pepper.

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Choco cornflake crunchies

08:58:00 |

Ingredients:

4 cups Cornflakes

200 g Dark chocolate, roughly chopped

3 tbsp Golden syrup

50 g Butter

Instructions:

Place cornflakes in food processor and pulse for several seconds until roughly chopped.

Place chocolate, golden syrup and butter in a saucepan, stirring over a gentle heat until mixture is smooth.

Combine cornflakes and chocolate in a bowl and mix well.

Spoon mixture into 15 paper cupcake cases and refrigerate overnight until set.

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Ooey Gooey Butter Cookies

04:51:00 |

Ingredients:

1 Yellow Cake Box Mix

1/2 cup butter

1/2 tsp. vanilla

1 8 oz. Cream Cheese bar

1 egg

powdered sugar

Instructions:

1.Beat butter, vanilla, egg and cream cheese until fluffy.

2.Mix in cake mix.

3.Chill for 30 minutes.

4.Roll into balls and dip in a bowl of powdered sugar.

5.Bake at 350 for 10-12 minutes, and sift powdered sugar on top if desired.

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Crock-Pot Dump Cake

07:44:00 |

Ingredients:

1 box of yellow cake mix (not prepared, just the dry mix)

1 stick of butter

1 large can of pie filling (cherry, blueberry, or apples work great)

Directions:

Empty the cake mix into a medium sized bowl.

Add softened butter and combine with clean hands.

Pour pie filling into the bottom of the crock pot.

Carefully sprinkle all of the mix on top of the pie filling.

Cover and cook on High for 2-3 hours.

Serve with vanilla ice cream.

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Candy Bar Cheesecake

16:18:00 |

Ingredients:
Crust:
2 cups chocolate cookie crumbs
1/3 cup granulated sugar 1/4 cup butter or margarine, melted
Filling:
2 milk chocolate-covered peanut, caramel and nougat candy bars (3.7 oz each), unwrapped
3 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
1 container (8 oz) sour cream
1 teaspoon vanilla
2 eggs
Topping:
Milk chocolate ice cream topping, if desired

Instructions:
Heat oven to 350°F.
In ungreased 9-inch springform pan, mix cookie crumbs and granulated sugar.
Drizzle melted butter over mixture; toss with fork until well combined. Firmly press mixture in bottom and 2 inches up side of pan to form crust.
Cut each candy bar in half lengthwise; cut each half into 8 pieces. Set aside.
In large bowl, beat cream cheese and brown sugar with electric mixer on medium speed until fluffy.

Beat in sour cream, vanilla and eggs until smooth, scraping down sides of bowl once. Stir in candy pieces. Pour mixture into crust-lined pan.
Bake 1 1/4 hours or until knife inserted slightly off center comes out clean (center will be slightly jiggly). Cool completely in pan on wire rack, about 1 hour.
Carefully remove side of pan. Refrigerate until chilled before serving, at least 2 hours.
Cut cheesecake into wedges; place on individual dessert plates. Drizzle each serving with ice cream topping. Store in refrigerator.

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Sicilian Pasta with Eggplant

11:32:00 |

Ingredients:

2 cups cubed eggplant

1/2 teaspoon salt

2 Tablespoons olive oil

1/2 teaspoon dried oregano

1 teaspoon chopped garlic

1 teaspoon red pepper flakes (feel free to adjust depending on how hot or mild you like your sauce!)

1/2 teaspoon black pepper

2 cups canned Italian chopped tomatoes, or 1 box Pomi Chopped Tomatoes (26 ounces)

3 Tablespoons chopped fresh basil

1 pound penne pasta

6 ounces ricotta salata, cubed

Directions:

1. Place the eggplant in a colander, sprinkle it with 1/2 teaspoon of the salt; mix well, cover with a weighted plate and let drain for about 15 minutes. Pat the eggplant cubes dry.

2. Bring salted water to a boil for the pasta. While the water is heating, pour the oil in a large nonstick pan set on high heat and heat until the oil starts to ripple. Add the eggplant, cook for 2 minutes, then add the oregano, stir and cook for another minute. Add the garlic, red pepper flakes, remaining 1/2 teaspoon salt, and pepper, and cook another minute. Stir in the diced tomatoes, and basil; bring to a boil, reduce heat and simmer for 10 minutes.

3. Cook the pasta in the boiling water according to package directions until al dente. Drain, return to pan, and add the sauce. Toss until well coated and cook for 2 minutes. Turn off heat, add cheese.

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Mexican Casserole With Flour Tortillas

03:10:00 |

Ingredients:

1 cup coarsely crumbled tortilla chips (I used about 1/2 cup more)

2 cups cubed cooked chicken or turkey (I used turkey)

1 can (about 15 ounces) cream-style corn

3/4 cup Pace Picante Sauce (I Used a different brand of salsa)

1/2 cup sliced pitted ripe olives (I used 24 olives cut into eighth).

2 ounces shredded Cheddar cheese (about 1/2 cup)( I used slightly more).

Chopped green or red pepper (I used 1/2 green pepper)

Tortilla chips

Method:

Layer the crumbled chips, chicken, corn and picante sauce in a 1-quart casserole.(I used 1 1/2 qt. casserole dish).

Top with the olives and cheese.(I added the green peppers with the olives.)

Bake at 350°F. for 40 minutes or until the mixture is hot and bubbling.

Top with the pepper.

served it with chips and a salad.

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Sauteed Red Cabbage

15:23:00 |

Ingredients:

2 tablespoons extra-virgin olive oil

1 small onion, sliced

1/2 red cabbage, shredded

1/3 cup white or apple cider vinegar, eyeball it

2 rounded tablespoons sugar

1 teaspoon mustard seed

Salt and pepper

Method:

Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

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Easy Scalloped Potatoes

08:39:00 |

Ingredients:

4 Large Potatoes

1 can of Campbell’s cream of chicken soup

1½ tablespoons butter

¾ can milk

½ can water

2½ tablespoons chopped red onion

salt & pepper

Cooking Instructions:

Preheat oven to 375 degrees

Mix milk, water, and soup in a medium baking dish and microwave on high for 4 minutes

Whisk after it comes out of microwave to break up all soup clumps

Add chopped onion

Peel and slice potatoes ¼ inch thick (slice evenly so they bake evenly)

Salt & pepper to taste

Bake for about an hour or until potatoes easily break apart with a fork.

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Girdlebuster pie Recipe

08:58:00 |

for the base:

375 grams digestive biscuits

75 grams soft butter

50 grams dark chocolate chips or pieces

50 grams milk chocolate chips or pieces

for the ice cream filling:

1 litre coffee ice cream

for the topping:

300 grams golden syrup

100 grams light brown muscovado sugar

75 grams butter

¼ teaspoon Maldon salt (or pinch of table salt - optional)

2 tablespoons bourbon

125 ml double cream

Method:

1. Process the biscuits with the butter and chocolate pieces or chips until it forms a damp but still crumb-like clump.

2. Press into a 23cm / 9 inch pie plate or flan dish. Form a lip of biscuit a little higher than the plate or dish if you can. This process takes patience as you need ideally to form a smooth even layer. Sorry.

3. Freeze this biscuit-lined layer for about an hour so it gets really hard. In the meantime, let your ice cream soften, just enough to be scooped, in the fridge.

4. Spread the ice cream into the hard-biscuit-lined dish to form a layer. Then cover in clingfilm and replace in the freezer.

5. Put the syrup, sugar, salt (if using) and butter into a saucepan and let it melt over a low to medium heat, before turning it up and boiling for 5 minutes, then turn off the heat and add the bourbon, letting it hiss in the pan.

6. Add the cream and stir to mix into a sauce, then leave to cool. And once the sauce is cool, but not set cold, pour it over the pie to cover the ice cream layer and then put it back in the freezer. Once frozen, cover with clingfilm again.

7. When ready to serve, remove from the freezer, take the whole pie out of its dish and cut into slices. Should you have any pie left over, slip it quickly back into the dish and return, covered with clingfilm, to the freezer.

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Crockpot Chili Recipe

03:06:00 |

Ingredients:

3 tablespoons vegetable oil

2 medium yellow onions, medium dice

1 medium red bell pepper, medium dice

6 medium garlic cloves, finely chopped

1/4 cup chili powder

1 tablespoon ground cumin

2 pounds lean ground beef

1 1/2 teaspoons kosher salt, plus more as needed

1 (28-ounce) can diced tomatoes

1 (14-ounce) can tomato sauce

2 (15-ounce) cans kidney beans, drained and rinsed

1/4 cup coarsely chopped pickled jalapeños or green chiles, drained

For serving:

Shredded cheddar cheese

Thinly sliced scallions

Sour cream

Directions:

Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.

Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, about 7 minutes.

Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high.

Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream.

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Cappuccino Cheesecake Recipe

12:31:00 |

Ingredients:

8 whole graham crackers, crushed

5 tablespoons melted unsalted butter

1 1/2 cups sugar

1/2 cup whipping cream

4 teaspoons instant espresso powder or 4 teaspoons instant coffee powder

1 1/2 teaspoons vanilla extract

4 (8 ounce) packages cream cheese, room temperature

4 large eggs

2 tablespoons all-purpose flour

1 cup semi-sweet chocolate chips

chocolate, shaved into curls (optional)

Directions:

Preheat oven to 350°F.

Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch spring form pan with 2 3/4-inch high sides.

Bake crust 10 minutes.

Cool.

Maintain oven temperature.

Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.

Using electric mixer, beat cream cheese in large bowl until smooth.

Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.

Beat in flour.

Stir espresso mixture until power dissolves, beat into cream cheese mixture.

Stir in chocolate chips

Pour batter over crust.

Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.

Cool on rack for 30 minutes; chill, uncovered for 6 hours.

Cut around cake to loosen. Release pan sides.

Top with chocolate curls.

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Mississippi Mud Cake

08:52:00 |

Ingredients:

1/4 cup butter, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/4 cup all-purpose flour

3 tablespoons cocoa

1/4 teaspoon salt

2 tablespoons chopped pecans

Frosting:

3 tablespoons butter

1 tablespoon plus 2 teaspoons milk

2 teaspoons cocoa

1 cup confectioners' sugar

1/8 teaspoon vanilla extract

1/3 cup marshmallow creme

2 tablespoons coarsely chopped pecans

Method:

Coat a 6-in. springform pan with cooking spray and dust with flour; set aside. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans. Spoon into a greased springform pan. Bake at 350° for 30-35 minutes. For frosting, in a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla. Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tablespoons of frosting over creme; cut through with a knife to swirl. Cool completely. Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Serve Cool.

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Glazed Cinnamon Coffee Cake

15:41:00 |

Ingredients:

Streusel Topping:

¼ cup biscuit baking mix (like Bisquick)

¼ cup packed light brown sugar

½ tsp cinnamon

Batter:

1½ cups biscuit baking mix

¾ cup white sugar

½ cup vanilla or plain yogurt

1 large egg, lightly beaten

1 tsp vanilla

Glaze:

1 tbsp milk plus a little more

½ cup powdered sugar

Instructions:

1. Grease a 4-quart crockpot.

2. Cut a piece of parchment paper to fit the bottom of the stoneware and press into place.

3. Spray with cooking spray too.

4. Blend all streusel ingredients in a small bowl and set aside.

5. Then, mix all batter ingredients in a medium bowl until well blended.

6. Spoon ½ batter into crockpot.

7. Sprinkle ½ streusel mixture on top and then repeat with remaining batter and streusel.

8. Make glaze and set aside.

9. For glaze, whisk milk and powdered sugar until slightly runny in consistency.

10. Line lid with 2 paper towels and cover tightly.

11. Cook on high for 1¾ to 2 hours or until toothpick inserted in center comes out clean.

12. Let cake rest 10 minutes and then invert onto plate, peel off parchment paper.

13. Then invert again onto serving platter.

14. Once cool, spoon glaze over top.

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Leche de Mango Recipe

05:08:00 |

Ingredients:

1 quart milk

1 stick cinnamon

1 1/2 cups sugar

3 egg yolks, beaten

3/4 cups raw almonds, ground

2 mangoes, pureed

1/8 cup raw chopped almonds

1 Tbsp sugar

1/2 Tbsp ground cinnamon

Method:

Bring milk and cinnamon stick to a boil in a heavy saucepan.

Remove from heat and cool to room temperature.

Add sugar, and slowly reheat, stirring constantly, until mixture thickens to light custard, about 5-8 minutes.

Remove from heat and add egg yolks, incorporate thoroughly and return to low heat.

Stirring constantly cook until custard thickens, another 5-8 minutes.

Remove from heat, add ground almonds and mango puree.

Pour into a serving bowl and refrigerate for two hours.

Garnish with sugar, cinnamon, and chopped almonds, or any other eye-catching garnish to serve.

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chocolate covered marshmallow fudge recipe

13:20:00 |

Ingredients:

450 g (15.9oz) milk chocolate

150 g (5.3oz) ginger nut biscuits, broken into 1cm chunks

100 g (3.5oz) mini marshmallows

2 x 40g chocolate-covered honeycomb bars, cut into 1cm chunks

method:

Line the base and sides of a 20cm square cake tin with baking parchment.

Place the milk chocolate in a heatproof bowl set over a saucepan of hot water. Bring the water to boil, then take the pan off the heat and allow the chocolate to melt slowly. Once the chocolate has melted, remove the bowl from the saucepan and allow the chocolate to cool to just above room temperature. (If it's too hot, the marshmallows will melt.)

Stir in the remaining ingredients and press into the prepared tin. Place in the fridge to chill for 1-2 hours or until set, then cut into fingers or squares to serve.

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Strawberry Jello Dessert

08:36:00 |

Ingredients:

1 package (3oz) strawberry jelly

1 cup sliced fresh strawberries

1 cup whipped cream

Method:

Prepare jelly according to package directions. Chill until slightly thickened. Set aside 1/3 cup. Add fruit to remaining gelatin; spoon into 4 to 5 glasses. Chill glasses at an angle until jelly is set.

Meanwhile, fold whipped cream into measured (1/3 cup) jelly. Spoon topping mixture into glasses of set jelly. Chill. Garnish Enjoy!

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Fish Cutlets Recipe

05:49:00 |

Ingredients:

2 tablespoons vegetable oil

10 curry leaves

3–4 onions, chopped

1 green chili

500 g (1 lb 2 oz) canned, drained

tuna or 500 g (1 lb 2 oz) fresh tuna, boiled and flaked

2–3 potatoes, boiled and mashed

1 ⁄4 teaspoon ground turmeric

10 mint leaves, roughly chopped

salt to taste

pepper to taste

juice of 1 lime

breadcrumbs

oil for deep-frying

Batter:

1 1⁄2 cups plain (all-purpose) flour

1 ⁄2 teaspoon salt

1 ⁄2 cup water

Method:

Heat the 2 tablespoons oil in a pan over medium heat, add the curry leaves, onions and green chilli and fry until lightly brown. Add drained tuna and heat through for 2 minutes. Add mashed potato, turmeric and mint. Mix well and season with salt, pepper and lime juice.

Batter:

Put flour and salt in a bowl and mix well. Make a well in the centre and add enough water to make a thick dripping batter.

Shape tuna mixture into small balls or croquettes. Dip in batter, coat in breadcrumbs and deep-fry until golden brown.

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Bread Pudding Recipe

04:00:00 |

Ingredients:

2 1/2 cups milk

4 large eggs

1/2 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon freshly grated lemon zest

1/8 teaspoon ground nutmeg

4 cups cubed, day-old bread , crusts trimmed

2 tablespoons raisins, or currants

1 teaspoon butter, softened, plus 2 tablespoons, divided

2 ripe pears, peeled, halved and cored

1 tablespoon lemon juice

Directions:

1. Heat milk in a medium saucepan over medium-low heat, stirring, until steaming, 4 to 6 minutes. Whisk eggs in a large bowl until blended; gradually whisk in 1/4 cup sugar. Slowly whisk in the hot milk until blended. Whisk in vanilla, lemon zest and nutmeg.

2. Add bread and raisins (or currants) to the milk mixture; gently fold together. Press down lightly with the back of a large spoon. Cover and set aside at room temperature.

3. Butter the bottom and sides of a round 2-quart baking dish with 1 teaspoon butter. Preheat oven to 350 degrees F. Put a kettle of water on to boil.

4. Cut each pear half lengthwise into 4 slices. Place in a medium bowl and toss with lemon juice.

5. Heat a medium skillet over low heat until hot. Add the remaining 2 tablespoons butter and swirl until just melted and the foam subsides. Sprinkle the remaining 1/4 cup sugar over the melted butter. Arrange the pear slices on their sides in the pan in an even layer. Increase the heat to medium-low and, without stirring, let the pears begin to brown and the sauce slowly caramelize, adjusting the heat as needed to prevent burning, about 10 minutes. Remove the pan from the heat and carefully turn each pear slice with a fork. Return to the heat and cook until the sauce is uniformly golden, 2 to 4 minutes more.

6. Carefully transfer the pears one at a time to the prepared baking dish, arranging them decoratively in a circle and slightly overlapping them if necessary. Use a heatproof silicone spatula to scrape any remaining syrup over the pears.

7. Set the baking dish in a shallow baking pan. Spoon the bread and custard mixture into the baking dish. Press down on the bread until it is submerged in the custard. Place the pan in the oven and carefully add the hot water to the shallow baking pan until it is halfway up the sides of the baking dish.

8. Bake until the pudding is browned on top and set in the center, 1 to 1 1/4 hours. Carefully remove the pan from the oven. Transfer the baking dish to a wire rack and let cool for at least 45 minutes. To serve, run a knife around the edge of the pudding. Place a serving platter over it and invert the pudding onto the platter.

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Tasty Kisses recipe

16:16:00 |

Ingredients:

4 egg whites, at room temperature

220 g caster sugar

2 tsp cornflour, sifted

1 tsp white vinegar

4-5 drops pink, blue, yellow and green food colouring

Method:

Preheat oven to 100°C. Line 2 baking trays with non-stick baking paper.

Place the egg whites in a large clean, dry bowl. Use an electric beater to whisk the egg whites until soft peaks form.

Gradually add the sugar and whisk until the sugar dissolves. Continue beating for 2 minutes or until the mixture is thick, glossy, all the sugar dissolves and a long trailing peak forms when the beater is lifted from the mixture. Add the cornflour and vinegar, and whisk until just combined.

Divide meringue between 4 bowls. Stir each color into bowls.

Place each mixture into a clean piping bags fitted with a fluted 1.5cm diameter nozzle. Pipe twelve 5cm (base measurement) meringues, about 3cm apart, onto 1 lined tray.

Bake in preheated oven for 2 1/2 hours, swapping trays halfway through cooking, until meringues are crisp and sound hollow when tapped on base. Turn oven off and leave in oven for 3 hours or until cool.

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Eggnog Recipe

10:10:00 |

Ingredients:

4 cups milk

5 whole cloves

2 1/ 2 teaspoon vanilla extract

1 teaspoon ground cinnamon

12 egg yolks

1 1/ 2 cups sugar

2 1/ 2 cups light rum

4 cups light cream

1/ 2 teaspoon ground nutmeg

Method:

Mix cloves, milk, 1/ 2-teaspoon vanilla extract and cinnamon in a saucepan and heat at low setting for about 4 minutes to bring the mixture to a boil slowly.

Take a large bowl and combine egg yolks and sugar. Whisk together until fluffy. Then, whisk hot milk mixture slowly in the eggs.

Pour the whisked mixture in a saucepan and cook over medium heat for about 3 minutes stirring it continuously. Don’t boil the mixture.

Strain the mixture to remove cloves and let it cool for about an hour.

Now, stir in rum, cream and 2 teaspoon vanilla along with nutmeg. Refrigerate it overnight before setting.

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Double Chocolate Muffins recipe

07:19:00 |

Ingredients:

1/2 cup unsalted butter, softened

1 cup sugar

2 teaspoons vanilla

2 teaspoons baking powder

2/3 cup unsweetened cocoa powder

1/2 teaspoon salt

2 eggs

3/4 cup milk

1/3 cup sour cream

2 cups all-purpose flour

1 1/2 cups chocolate chips

method:

1) Preheat oven to 350F. Line a muffin pan with paper liners to make 12 muffins.

2) Cream together the butter, sugar, vanilla, baking powder, cocoa powder, and salt until light and fluffy- about 3 minutes. Add the eggs one at a time, beating until incorporated between each addition. Add the milk and sour cream. Add the flour and chocolate chips and mix just until all ingredients are combined.

3) Divide batter between 12 muffin cups and bake 25-27 minutes, until toothpick comes out clean (a little melted chocolate is fine - the toothpick may hit a melty chocolate chip).

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Thai prawn curry Recipe

05:06:00 |

Ingredients:

200g dried rice noodles

270ml can coconut cream

1/4 cup Thai yellow curry paste

1 1/2 cups chicken stock

270ml can coconut milk

1kg medium green king prawns, peeled (tails intact), deveined

1 tablespoon grated palm sugar

2 tablespoons fish sauce

1 tablespoon lime juice

1/3 cup fresh coriander leaves

1 long red chilli, thinly sliced

2 tablespoons fried small onions

Lime wedges, to serve

Directions:

Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 12 minutes or until softened. Drain. Set aside.

Meanwhile, heat a wok over medium heat. Spoon the thick top layer of coconut cream into wok. Cook, stirring, for 6 to 8 minutes or until oil separates and floats to the top. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Gradually add stock, coconut milk and remaining coconut cream. Bring to the boil. Reduce heat to medium-low. Simmer for 10 minutes or until mixture slightly thickens.

Increase heat to medium. Bring to the boil. Add prawns. Cook for 2 to 3 minutes or until prawns turn pink. Stir in sugar, fish sauce and lime juice. Divide noodles between bowls. Spoon over curry. Top with coriander, chilli and shallots. Serve with lime wedges.

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Club sandwich recipe

16:16:00 |

Ingredients:

4 strips lean chicken, halved

Twelve slices home-style white or whole-wheat sandwich bread, toasted

1/2 cup reduced-fat mayonnaise

Eight lettuce leaves

1 large tomato, thinly sliced

Eight ounces thinly sliced cooked turkey breast or even chicken breast

8 tiny sweet pickles (optional)

8 pimiento-stuffed green olives (optionally available)

cheese slices

Method:

In a 10-inch skillet, prepare sausage over moderate warmth until crisp. Drain in writing bath towels; put aside.

Spread One aspect of each bread slice with some of the mayonnaise. Place a lettuce leaf on the mayonnaise side of 4 breads slices. Top every with a few of the sliced tomato and a pair of fifty percent strips sausage. Include an additional slice associated with bread, mayonnaise side upward. Top with leftover lettuce leaves. Divide turkey & cheese among sandwiches. Best with leftover breads slices, mayonnaise side down.

Cut snacks in half diagonally. Thread the pickle and an olive (if utilizing) on to each of Eight wood recommendations. Stick a pick in to each sandwich half.

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Great Jalebi Recipe

11:49:00 |

Ingredients:

All purpose flour - 1 cup

Yeast - 2 tsp

Sugar - 1 tbsp

Corn flour - 2 tbsp

Yogurt - 2 tbsp

Oil -2 tbsp

Cardamom powder - 1/2 tsp

Luke warm water - 1/2 cup (more or less)

Yellow food colour - few drops (optional)

Oil - for frying

For Sugar Syrup

Sugar - 1 cup

Water - 3/4 cup

Lemon juice - 1 tsp

Cardamom powder - 1/2 tsp

Saffron strands - few

Cooking instructions:

Combine all purpose flour, yeast, sugar, corn flour, yogurt, cardamom powder and oil into one big bowl and mix everything well.

Prepare a thick batter by adding little by little lukewarm water.

Place the batter bowl in the warm place and let it rise for about 30 minutes.

Meanwhile combine sugar, water and lemon juice into one pot and keep it to boil.

Once the syrup comes to boil, turn the flame to low and simmer the syrup till you get the two thread consistency.

Then add cardamom powder and saffron strands .Mix well.

After 30 minutes, check the batter and mix well and fill the batter into jalebi squeezing bottle (you can use ziplog bag or tomato ketchup bottle).

Heat the oil into the pan on the medium flame. Then turn the flame to low and squeeze out the jalebis into circular shapes.

Fry the jalebis till light golden in colour and crisp on both the sides.

Drain the excess of oil from the jalebis and put them into the sugar syrup.

Allow the jalebis to remain the syrup for 20 seconds and then remove on to the plate.

Jalebis are ready to serve.

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