BRAZILIAN COFFEE BANANAS

Ingredients

Ripe bananas 4 to 5

Instant coffee powder 1 tablespoon

Thick yogurt 4 tablespoons

Cream 4 tbsp

Brown sugar 2 tablespoons



Almonds, slivered 4 to decorate



Chocolate syrup to decorate

Method

Whisk together cream and yogurt.

Peel and cut bananas roughly and put them in a blender jar.

Add instant coffee powder and blend till smooth.

Half fill small glasses with this mixture.

Put 2 tbsps of the yogurt and cream over the banana mixture in each glass, sprinkle brown sugar, and a few almond slivers.

Decorate with chocolate syrup

Chill and serve.

Plain Bread

Ingredients

1/2 kg Flour
2 Egg
1 tbsp Yeast
1/2 tsp Salt
1/2 tsp Baking soda
3 tbsp Oil
as required Lukewarm water

Method

In a bowl mix together 1/2 kg Four, 1 1/2 Eggs, 1 tbsp Yeast, 1/2 tsp Salt, 1/2 tsp Baking soda, 3 tbsp Oil and knead to dough with Lukewarm water as required. Leave it to rise for 30 minutes. Then knead again and roll in the shape on bread. Brush with remaining half beaten egg, leave it to rise for more 20 minutes. Now bake in a preheated oven of 200 degrees for 30 minutes. Now take out from oven, cool and cut into slices.

Butter Chicken Pratha Roll

Ingredients

Chicken 1/2 kg

Fresh cream 1/2 packet

Red chili crushed 1 tsp

Black pepper crushed 1 tsp

Raw papaya paste 1 tsp

Butter 1 tbsp

Oil 2 tbsp

Salt to taste

Parathay 6 to 8

For salad:

Onion 2

Lemon 2

Green chilies chopped 4

Mint chopped 1/2 bunch

Salt to taste

Method

For salad in a bowl add 2 sliced onion, 2 lemon juice, salt to taste, 1/2 bunch mint chopped and 4 green chilies chopped to mix. Salad is ready. Wash 1/2 kg chicken and add in bowl with 1 tsp papaya paste, 1 tbsp ginger garlic paste and salt to taste to mix. Now cook chicken in wok till water dries. Then add 1/2 packet fresh cream, 1 tsp red chili crushed. 1 tsp black pepper crushed, 1 tbsp butter with 2 tbsp oil to cook.Now place paratha and put chicken mixture in center with onion salad and roll it.

Butter chicken roll is ready.

The Best Blueberry Cheesecake Recipe

Ingredients:
Crust-
¼ cup pecans (finely chopped)
¼ almonds (finely chopped)
¼ cup walnuts (finely chopped)
¾ cup vanilla wafers (finely chopped)
2 tablespoons melted butter
Filling-
1 ½ lbs cream cheese
1 1/3 cups sugar
5 large eggs
16 ounces sour cream
¼ cup flour
2 teaspoons vanilla extract
2 teaspoons lemon juice
1 can blueberry pie filling
Step 1: Pre-heat the oven to 325 degrees. Mix all crust ingredients together and press into the bottom and 1 ½” up the sides of a 9” spring form pan. Set aside.
Step 2: In a large mixing bowl beat cream cheese until it’s light and fluffy. Add sugar (a little at a time) and beat until creamy. Add one egg at a time (beating after each one). Add flour, vanilla extract and lemon juice. Mix well. Add sour cream and beat until smooth.
Step 3: Pour cream cheese mixture over the crust. Place into the oven on the middle rack and back at 325 degrees for 1 hour and 15 minutes. When time is up prop open the oven door and let cheesecake sit in the oven for 1 hour. Remove and allow cheesecake to cool and refrigerate overnight. Top with blueberry pie filling.
(makes 8 servings)

choclate Fairy Cake with milk choclate buttons

Ingredients

For the sponge

4 free-range eggs

225g/8oz sugar

225g/8oz self-raising flour

225g/8oz butter, melted

For the chocolate butter cream icing

110g/4oz butter, softened

170g/6oz icing sugar

55g/2oz cocoa powder, sifted

1-2 tbsp milk

To decorate

white chocolate buttons

milk chocolate buttons

Preparation method

Preheat the oven to 180C/350F/Gas 4 and lin 2 x 12-hole fairy cake tins with paper cases.

Whisk the eggs and sugar together in a bowl until light and fluffy.

Carefully fold in the flour and butter.
Technique: Folding
FoldingWatch technique0:35 mins

Pour the mixture carefully into the paper cases.

Bake the cakes for 15-20 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes on a wire rack before removing from the tin.

To make the buttercream, beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth.

Add the remaining icing sugar, cocoa powder and one tablespoon of the milk and beat until creamy. Beat in more milk if necessary to loosen the icing.

Once the cakes are cool, spread the buttercream icing on top of the cakes.

Decorate the cakes with the chocolate buttons

Chocolate Truffle Star Cake

Ingredients:

140g dark chocolate , 70% cocoa solids, broken into pieces
2 tsp coffee granules
140g butter , cut into pieces
50g plain flour
50g self-raising flour
¼ tsp bicarbonate of soda
140g golden caster sugar
140g light muscovado sugar
1.5 tbsp cocoa powder
3 tbsp soured cream
2 large eggs

For the dark chocolate icing

50g dark chocolate , very finely chopped
100ml double cream
2 tsp golden caster sugar
1.5 tbsp boiling water

For the white chocolate icing

50g white chocolate , very finely chopped
100ml double cream
1 tbsp boiling water

for the stars

100g white chocolate
5-6 small chocolate truffles
25g dark chocolate

Method

The cake and stars are best made a day ahead (the cake is easier to slice and fill, and the stars have time to set). Heat oven to 160C/fan 140C/gas 3. Butter and base-line a deep loaf tin (22 x 11 x 6cm). Put the chocolate and butter for the cake in a saucepan. Mix the coffee with 50ml water, then pour into the pan. Warm through over a low heat, just to melt – be careful not to overheat.

While the chocolate melts, mix both flours with the bicarbonate of soda, both sugars and the cocoa. Break down any lumps in the sugar with your fingers. Beat the eggs, then stir in the soured cream. Pour this and the melted chocolate over the flour mixture, then stir everything together – the mix will be very soft. Pour it into the tin, then bake for about 1½ hrs, or until firm on top. Let the cake cool in the tin (it may crack if you turn it out too soon), then loosen the sides and carefully turn it out onto a wire rack to cool completely.

To make the stars, line a baking sheet with baking parchment. Melt both chocolates separately. Pour and spread the white chocolate thinly into a rectangle on the parchment. Drizzle the dark chocolate off the end of a teaspoon in bold squiggles over the top. Leave in a cool, dry place (not the fridge) until almost set but not hard, then lightly press down with a star cutter, about 5.5cm across, to make at least 6 star outlines. (Make a few extra in case of breakages and wipe the cutter each time you press a star shape.) When completely set, cut through the star outlines with a small sharp knife, then carefully lift them off onto baking parchment.

For the white chocolate icing, heat the cream just to boiling. Remove from the heat, tip in the chocolate and swirl so it starts to melt, then pour in the boiling water and stir to melt completely. Pour into a small bowl and chill in the fridge for about 1 hr to cool and thicken slightly. Beat with an electric hand mixer until thick and glossy.

When the cake is completely cold, place it into the fridge to chill (this makes it easier to slice). Take the cake out of the fridge and turn it over so the flat base becomes the top of the cake. Slice the cake horizontally into three. Sandwich back together with the white chocolate icing, not quite up to the edges. (This can be done a day ahead and chilled.)

For the dark chocolate icing, heat the cream with the sugar just to boiling. Remove from the heat, tip in the chocolate, then stir in the boiling water. Leave to cool and thicken a little. Put the cake on a wire rack with parchment paper underneath (to catch any drips). Pour and spread the icing all over the cake. Leave to set slightly, then arrange the truffles down the centre and prop 5 or 6 of your best stars against them.

Note to freezing

The cake can be frozen for 3-4 weeks after filling and coating with the chocolate icings. ‘Open freeze’ by freezing the cake without wrapping it (so that the icing doesn’t get crushed), until firm. Once firm, wrap in cling film then foil, or wrap in cling film and put in a freezer container. Freeze the stars separately in a small freezer container between sheets of baking parchment. To serve, unwrap the cake while still frozen, then thaw for several hours.

Fried Chicken with Lime Sauce

Ingredients

4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
1 egg, beaten
2/3 cup dry bread crumbs
2 tablespoons olive oil
1 lime, juiced
6 tablespoons butter
1 teaspoon minced fresh chives
1/2 teaspoon dried dill weed

Directions

Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.
Heat olive oil in a large skillet over medium heat. Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.
Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. Season with chives and dill. Spoon sauce over chicken, and serve immediately.

Choco chip Vanilla Delight

Ingredients

1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (16 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
2 (1.45 ounce) bars milk chocolate with crispy rice, crumbled

Directions

Preheat oven to 400 degrees F (200 degrees C). In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9x13 inch pan. Bake for 25 minutes. Allow to cool.
In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.
In a large bowl, combine milk, chocolate pudding mix, and vanilla pudding mix. Beat until thick. Pour over cream cheese layer. Top with remaining whipped topping, and sprinkle with crushed chocolate bars.

Indian Gulab Jaman Recipe

Ingredients

200 g Milk powder
50 g Maida
Desi ghee for frying
a pinch of Baking soda
4-5 tsp Gulkand
250 g Sugar
50 ml Milk



Directions

Take milk powder in a bowl.
Add Maida, ghee & baking soda add a little water & prepare dough make small balls. Flatten them.
Place gulkand & make balls once again fry them in ghee till they become golden brown.
Dip them in chashni (syrup).
Milk powder ke gulab jamuns are ready to serve.

Home Made crispy KFC Chicken

4 chicken leg quarters
3/4 cup flour
1 tablespoon salt
1 tablespoon pepper
1 1/2 teaspoons paprika

1. Preheat oven to 375 degrees Fahrenheit.
2. Cut chicken into 8 pieces(4 legs and 4 thighs).
3. In a zip lock bag mix all dry ingredients.
4. Moisten chicken.
5. Put one or two pieces of chicken at a time into the bag and shake well.
6. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick.
7. Bake approximately 40-50 minutes until chicken is done. Half way through baking spoon oil from pan on chicken to brown properly.

KFC Coleslaw

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrots
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice

1. Cabbage and carrots must be finely diced.
2. Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3. Using regular blade on food processor process remaining ingredients until smooth.
4. Pour over vegetable mixture and mix thoroughly.
5. Cover bowl and refrigerate several hours or overnight before serving.

3. KFC Chicken

Home Made McDonald’s Big Mac

Sauce

1/4 cup Miracle Whip
1/4 cup mayonnaise
2 tablespoons french salad dressing
1/2 tablespoon sweet relish
2 teaspooons dill pickle relish
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt

The Rest

1 regular sized sesame seed bun
1 regular sized plain bun
2 beef patties (2 ounces each flattened to bun size)
2 tablespoons Big Mac sauce
2 teaspoons reconstituted onions
1 slice real American cheese
2 hamburger pickle slices
1/4 cup shredded lettuce

To make the sauce, mix together all the ingredients about one hour before using.

To assemble:

Discard the crown half of the regular bun, retaining the heel. Toast both sides of the heel and the “inner” sides of the sesame bun. Cook the two-all-beef-patties just like regular burgers. After the bun parts are toasted, put 1 tablespoon of sauce on each of the heels (toasted side). Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce. On the extra “heel”, the middle bun, place two pickle slices on top of the lettuce. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top.

Dessert Pizza

Ingredients

1 (1 pound) loaf plain ciabatta or focaccia
1 stick (8 tablespoons) unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon kosher salt

8 cloves
3/4 cup packed light brown sugar
1 1/2 pounds Gala, Braeburn, or Pink Lady apples, peeled, cored, and cut into sixths
Ice cream or whipped cream, for serving
Directions
Heat oven to 450 degrees F and arrange rack in the middle. Line a baking sheet with aluminum foil, place bread on top, and set aside.

Melt butter in a large nonstick frying pan over medium heat. When foaming subsides, remove from heat, add vanilla, salt, and cloves and sprinkle sugar evenly into pan.

Place apples in a single layer and return to stove. Cook over medium heat, turning apples once, until apples are knife tender, about 10 minutes. Arrange apples on bread and pour all but 1/4 cup caramel sauce on top. Bake in oven until caramel sauce bubbles and bread is heated through, about 5 to 7 minutes. Remove from oven, pour remaining caramel on apples and let pizza sit for 5 minutes before cutting. Serve with ice cream or whipped cream

Baked Juicy Chicken drumsticks

Ingredients

Marinade

• 8-10 chicken drumsticks
• lemon juice one table spoon
• 1 tsp. of salt

For Coating

• 1/2 cup plain dried bread crumbs
• 1/2 cup finely chopped corn flakes
• 2 tbsp. sesame seeds
• 1/2 teaspoon salt
• 1/2 tsp. freshly ground black pepper
• 1 tsp. garlic powder
• 1 tsp. red chili powder
• 1 large egg, lightly beaten
• 4 tbsp. milk
• 8 chicken drumsticks
• lemon juice one table spoon
• 1 tsp. of salt
• 3 tablespoons melted butter

Chicken drumsticks Preparation:

1. Put the drumsticks in a large bowl, add lemon juice and one teaspoon of salt and rub it all over the drumsticks.
2. Cover and marinate for at least 3 to 4 hours.
3. Beat the egg and milk in a bowl. Combine the bread crumbs, corn flakes,sesame seeds, salt, pepper, chili powder and garlic powder in a plastic bag.
4. Dip the drumsticks in the egg mixture, then shake in the bag to coat.
5. Preheat the oven to 450 degrees. Grease a baking sheet.
6. Arrange the coated drumsticks on a greased baking sheet and drizzle with the melted butter.
7. Bake for 25 to 30 minutes.
8. Serve immediately with chutney.

Banana Caramel Cream Pie

Ingredients

CRUST:

• 1 (9-inch) Perfect Pie Dough, recipe follows, baked and cooled

PIE:

• 1/2 cup sugar
• 1/3 teaspoon salt
• 2 tablespoons cornstarch
• 1 tablespoon flour
• 2 1/2 cups whole milk

• 2 egg yolks
• 1 tablespoon butter
• 1 teaspoon pure vanilla extract, or 1 vanilla bean, split in half lengthwise and seeds scraped
• 1/2 recipe Salted Caramel Sauce, recipe follows
• 3 bananas, sliced

TOPPING:

• 1 cup fresh whipped cream
• 1 tablespoon sugar

• 1/2 teaspoon pure vanilla extract

PERFECT PIE DOUGH:

• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1/2 teaspoon salt

• 1/2 teaspoon pure vanilla extract
• 1 1/2 sticks unsalted butter, cut into small pieces, chilled or frozen
• 4 to 6 tablespoons ice cold water

SALTED CARAMEL SAUCE:

• 1 cup sugar
• 1/4 cup water
• 3/4 cup heavy cream

• 3 1/2 tablespoons unsalted butter
• Gray sea salt, crushed, or kosher salt

Directions

In a heavy-bottomed medium saucepan, mix together the sugar, salt, cornstarch, and flour. Over medium-low heat, slowly whisk in the milk.In a separate mixing bowl, beat the egg yolks. Once the pastry cream starts to boil, transfer 1/2 cup of the pastry cream to the egg yolks and whisk to temper. Return the mixture to the saucepan. Continue whisking until the mixture coats the back of a spoon and is smooth and thick. Strain.
Remove from the heat and stir in the butter, and vanilla. Stir in 1 cup sliced bananas. Allow the mixture to cool.
Stir the custard to loosen, if necessary. Cover the bottom of the prepared crust with more sliced bananas and drizzle with 1/4 cup Salted Caramel Sauce. Top with half of the sliced bananas, then 1 cup custard, covering the bananas completely. Repeat layering with the remaining bananas and the remaining custard. Chill the banana cream pie until the filling is set, about 2 hours.
For the topping: In a medium bowl, whip the cream until soft peaks form. Add the sugar, and vanilla and whip until stiff peaks form.
Top the chilled pie with the fresh whipped cream. Drizzle with additional caramel sauce, just before serving.

For the Perfect Pie Dough:
Preheat the oven to 425 degrees F.In a mixing bowl, mix together the flour, sugar, salt and vanilla; cut or work the butter into the flour mixture with your fingers or a cold pastry cutter until you have large pea sized chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Wrap the dough in plastic wrap, flatten and refrigerate for at least 15 minutes.
Roll out one chilled pie dough to fit a 9-inch pie plate. Reserve the second pie dough disc for another use. Transfer dough to pie plate, pressing the dough lightly into the plate; trim the edges. Dock the dough with the prongs of a fork evenly over the bottom of the pie plate. Line the docked dough with aluminum foil and fill with pie weights or dried beans.
Bake the pie crust until the edges are brown and golden, about 15 minutes. Remove from the oven and remove the weights. Return crust to the oven to finish baking for another 5 minutes.
Yield: 1 (9-inch) pie crust

To make the salted caramel sauce:
In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt, to taste. Transfer the caramel to a dish and cool.
Cook's Note: This recipe will last in the refrigerator for up to 2 weeks. Reheat before serving.
Yield: 1 1/2 cups sauce

Mouth watering Swiss Omelette

                                                    

       Ingredients

• 2 eggs
• 1 capsicum (finely chopped)
• 1 tomato (finely chopped)
• 1 boiled potato (diced)
• salt, pepper and red chillies to taste
• grated pizza cheese.
• 1 tsp cooking oil

Directions

1. Separate the egg white and yolk of both the eggs in separate bowls and beat them well adding salt and red chilli powder to taste.
2. Take oil in a frying pan and spread it evenly over the whole pan.
3. Spread the beaten egg yolk on the frying pan and leave for 1 minute. Don't turn it upside down.
4. Remove from heat and place it in a flat microwave safe plate.Add the beaten egg white on the uncooked side of the egg yolk.Add capsicum, tomatoes, cheese, potatoes and pepper and bake for 2 minutes in a microwave.
5. Serve with bread or tomato sauce.