Best Food Recipes

Ingredients:

200g dark chocolate

3 eggs

200g butter

250g sugar

1 tsp salt

100g plain flour

Walnuts (optional)

Directions:

Melt chocolate and butter together, Whisk the eggs and the sugar, Combine both mixtures, Mix through flour and salt, Add chopped walnuts (optional)

Pour into shallow tray, Bake for 30 - 35 minutes at 150 C

Cool and refrigerate before cutting into pieces.

Ingredients:

3 mashed bananas

2 tbsp butter or margarine

1 cup sugar

1 1/2 cups Self raising flour

1 egg, beaten

2 tbsp milk

Instructions:

Cream butter & sugar, add egg & combine, then add bananas.

Sift flour & milk.

Combine after each addition & bake in a cake tin for about 40 minutes in a 180 degree oven. 

Take it out from the pan, and put it on a cooling rack.

Ingredients:

1/2 cup 113 g unsalted butter, melted

1/2 cup 100 g white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup 65 g all purpose flour

1/4 cup 25 g unsweetened cocoa powder

1/4 teaspoon salt

4 cups (2 pints) 950 ml Ice Cream

10 x 15 inch 25 x 38 cm rimmed baking sheet

Parchment paper

Directions:

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.

The first time I made this, I used parchment paper in a 10 x 15 inch (25 x 38 cm) baking pan. The second time, I slipped a silicone sheet (Sil-Pat) over a cookie tray and just spread the mixture on it carefully. Both methods worked, but I prefer the less hassle of the cookie sheet.

Chop up your butter and microwave it for 30 seconds to a minute.  Alternatively, melt it over low heat on the stove.   Stir stir stir, to make sure all of the butter is melted, but not boiling.

Ingredients:

250 g Chicken (Boneless) 

2pieces Ginger (small size)

4 to 5 Garlic cloves

Salt to the taste

Black Pepper: ¼ tbsp

1 Egg

Oil to fry

2 tbsp Corn Flour

2 tbsp Gram Flour

half small cup Ketchup

1 to 2 Green Onion

1 Lemon

2 tbsp Sugar

Instructions:

In the First step you have to take a large bowl to combine minced chicken with egg, salt, black pepper, ginger paste, garlic paste, corn flour and gram flour in a bowl and mix well.

Heat the oil in a pan and make small balls of the mixture that you have made in a bowl and fry them in hot oil. In a separate pan, heat oil and fry garlic-ginger paste in it.

Add shallots, tomato ketchup, lemon juice, chutney, salt and black pepper and sauté them in an oil.

Add chicken balls to it.

Serve warm.

Ingredients:

1/2 stick butter, plus extra for loaf pan

3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice

1/2 lemon, juiced

1 cup apple cider

1 3/4 cups all-purpose flour, plus extra for loaf pan

1 teaspoon ground cinnamon

1 teaspoon baking soda

3 or 4 grates fresh nutmeg (about 1/2 teaspoon)

3/4 cup brown sugar

3/4 cup sugar

Pinch kosher salt

1 egg

1 teaspoon vanilla extract

1/2 cup toasted and chopped walnuts

1/2 cup golden raisins

Cream Cheese Icing, recipe follows

Special equipment: Standard loaf pan

Directions:

Preheat the oven to 350 degrees F.

Melt the butter in a large saute pan over medium heat. Toss in the apples and stir to coat them with the butter. Add the lemon juice and the apple cider. Cook until the apples have softened and the cider has reduced by half. Transfer the mixture to a food processor and pulse into a coarse paste. Reserve.

In a large mixing bowl combine the flour, cinnamon, baking soda, nutmeg, both of the sugars and a pinch of salt. Make a well in the dry ingredients and add the pureed apples, the egg and vanilla. Stir to combine. Toss in the walnuts and raisins.

Butter and flour a loaf pan. Pour the batter into the prepared pan and put it in the preheated oven. Bake until a toothpick, inserted in the center comes out clean, about 40 to 45 minutes.

Remove the pan from the oven and let cool for 10 minutes. Remove the cake from the pan and cool completely.

Cut the cake in half equatorially and spread half of the icing on the bottom layer. Replace the top half and ice the top of the cake, leave the sides bare. Slice and serve.

Cream Cheese Icing:

1 (8-ounce) package cream cheese, at room temperature

1 stick butter, at room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 lemon, juiced

Beat together all of the ingredients in a stand mixer or with a hand mixer until light and fluffy.

Ingredients:

250g plain flour

½ cup Self raising flour

250g butter

250g brown sugar

½ cup water

½ cup rum or brandy

250g sultanas

500g raisins

250g dates

125g currants

62g mixed peel

62g cherries

Preparation:

Put all above ingredients into a saucepan and bring to the boil, stirring occasionally.

Remove from heat and add grated rind of half a lemon and half an orange, ½ tablespoon golden syrup, ½ teaspoon bicarb soda.

Empty into a bowl and stand overnight.

Add 5 beaten eggs alternately with 250g plain flour and ½ cup S.R. flour, sifted with pinch salt.

Place mixture into a 20cm prepared tin and bake at l50ºC for 3 ¼ hours for 4 hours, depending on your oven.