Cheese and Chive Scones

Cheese and Chive SconesIngredients
250g (2 cups) self-raising flour
Pinch salt
60g (¼ cup) butter
40g (½ cup) grated cheddar cheese
2 tablespoons finely chopped fresh chives(green onion )
120ml (½ cup) milk
60ml (¼ cup) water
30ml (2 tablespoons) lemon juice
Extra cheddar cheese, grated, for topping

Instructions
Preheat oven to 425°F (220° C). Brush an oven tray with melted butter or oil.
Sift flour and salt into a bowl.
Rub in butter, using your fingertips. Mix lemon juice with milk.
Make a well in the centre. Add cheese and chives and stir to combine, then add milk and almost all the water.
Mix gently with a flat bladed knife to a soft dough, adding more liquid if necessary. Do not over-mix.
Turn the dough onto a lightly floured surface (use self-raising flour). Knead it very briefly and lightly, folding it back over itself and pressing down (about 10 seconds). It should just lose its stickiness.
Press or roll out dough to a 2 cm thickness (handle lightly do not use too much pressure). Using a floured, round, 5 cm cutter, cut the dough into circles. Pile the scraps together and press or roll out. Cut more pieces, (do not re-knead).
Place the scones on the prepared baking sheet and sprinkle with extra cheese. Bake 10-15 minutes until cheese is golden in colour.

Mango cheesecake

Ingredients

150g Arnott's Marie biscuits

80g butter, melted
2 x 250g pkts cream cheese block, at room temperature
1/2 cup caster sugar
300ml thickened cream, whipped
1 tablespoon gelatine
1/4 cup hot water
4 mangoes, peeled and sliced (see tip)
2 tablespoons lime juice
1 mango, peeled and chopped, to serve
Select all ingredients
Step 1
Process biscuits in a food processor until finely crushed. Add butter and pulse to combine. Press over the base of a 20cm springform pan. Chill for 15 mins or until firm.
Step 2
Meanwhile, use an electric mixer to beat the cream cheese and sugar in a bowl until smooth and creamy. Fold in the cream. Whisk the gelatine and hot water in a small bowl until the gelatine dissolves. Stir 1/4 cup of the cream cheese mixture into the gelatine mixture, then add to the remaining mixture and mix well. Pour half the cream cheese mixture over the biscuit base. Top with half the mango slices, then remaining cream cheese mixture. Refrigerate overnight or until firm (see tip).
Step 3
Remove the cheesecake from the fridge 15 mins before serving. To make coulis, place the mango and lime juice in a blender and pulse until smooth. (If necessary, blend in a little water until coulis reaches pouring consistency.)
Step 4
Arrange the remaining sliced mango over the cheesecake and drizzle over the coulis.

Mango ice-cream tart

 

Ingredients

   180ml (3/4 cup) double cream
   180ml (3/4 cup) milk
   1 tablespoon dark rum
   3 egg yolks
   45g (1/4 cup) dark brown sugar
    250g pkt Arnott's Granita biscuits

100g unsalted butter, melted
80ml (1/3 cup) water
2 tablespoons caster sugar
2 teaspoons liquid glucose
1 mango, cheeks removed, peeled
Peeled mango, extra, to serve
Select all ingredients
Step 1
Place cream, milk and chocolate syrup in a saucepan over medium heat. Bring just to a simmer. Set aside for five minutes to cool.
Step 2
Meanwhile, whisk egg yolks and brown sugar until pale and creamy. Slowly whisk in the cream mixture. Pour mixture into a clean saucepan. Return to low heat. Use a wooden spoon to stir until the mixture coats the back of the spoon. Pour custard into a jug. Cool to room temperature, stirring occasionally. Cover and place in the fridge for 4 hours or overnight to chill.
Step 3
Meanwhile, process biscuits in a food processor until finely crushed. Add butter and process until well combined. Press evenly into the base and sides of a 2.5cm-deep, 11 x 34cm (base measurement) fluted tart tin with a removable base. Cover and place in the fridge for 30 minutes to chill.
Step 4
Preheat oven to 180°C/160°C fan forced. Bake base for 20 minutes or until light golden. Set aside to cool.
Step 5
Combine water, caster sugar and liquid glucose in a small saucepan over medium heat. Stir to dissolve the sugar. Simmer for 2 minutes to reduce slightly. Set aside to cool.
Step 6
Process the mango in a food processor until smooth. Add the sugar mixture. Process to combine.
Step 7Churn the custard in an ice-cream maker following manufacturer’s instructions. Spoon into the cooled base. Top with the mango puree and swirl to combine. Place in the freezer to firm. Cut into pieces and top with mango slices.

Loki Ka Halwa

Loki Ka Halwa

Ingredients:

300 gm loki, grated
250 gm khoya
Sugar as required
50 gm almonds, chopped
50 gm pistachio, chopped
1/2 cup ghee
Water as required

Method Of Loki Ka Halwa

Boil loki in little water for 2-3 minutes. Drain and set aside.
In other pan heat ghee, add loki and sugar. Cook till sugar crystal dissolves and both ingredients are well mixed.
Add khoya and cook for another 2-3 minutes. When halwa start leaving oil then add almonds and pistachios.
Serve hot and garnish it with chopped nuts.

Banana Ice Cream recipe

Banana Ice Cream recipe

Ingredients

Sugar 4 tbsp
Eggs 5
Milk full cream 1 litter
Nutmeg 1/4 tsp
Fresh Cream 1 cup
Banana 3

Cooking Instructions
Bring the milk to a boil,while stirring constantly with a spoon until turn into thick.

Then pour in a bowl, let it cool. Put bananas and sugar in a blender, blend it well. Then add fresh cream, beat the mixture until desired consistency.

Now add beaten eggs; mix well till all the ingredients are unified.

Then fold mixture in a bowl and freeze it for 6 hours or freeze until ready to serve.

To serve sprinkle nutmeg powder over it, enjoy!

Custard Apple Ice Cream recipe

Custard Apple Ice Cream recipe

Ingredients

Custard apple 4 - 5
Marie biscuit 4 crushed
Milk 1 cup
Cream ½ cup (whipped)
Sugar to taste

Cooking Instructions

Take pulp out from custard apple.

Strain the pulp from strainer and discard seeds.

Now add cream, biscuit, sugar and custard apple pulp into blender and blend till incorporate and blend well.

Pour this mixture into airtight container and freeze for 4 hours.

Take out container from freezer and blend mixture again then cover and freeze again for 3-4 hours again.

Scoop out and serve with chocolate chips and honey.

Chocolate Crunch Ice Cream recipe

Chocolate Crunch Ice Cream recipe

Ingredients

½ litre Milk
1 cup fresh Cream
6 tbsp Sugar
2 tbsp Cocoa powder
1 egg yolk
2 tbsp Cornflour
Chocolate chunks

Cooking Instructions

Boil milk with sugar, egg yolk, cocoa powder and cornflour on low heat to prevent lumps.

Remove from stove, add chocolate chunks and blend till smooth.

Add fresh cream and transfer the mixture into separate moulds and freeze for six to eight hours.

Walnut Honey Ice Cream recipe

Walnut Honey Ice Cream recipe

Ingredients

Cream cold 2 cups
Eggs only whites 4
Condensed Milk 200 g
Honey 2 tbsp
Coco Powder 1 tbsp
Nuts 1/2 cup (chopped)

Cooking Instructions

Apply honey all around in the air tight container, then sprinkle some chopped nuts.

Now beat egg whites until stiff foam. Then beat cream in another bowl (just a bit thick not too much, like in thick running form).

Now add condensed milk, honey, coco powder and remaining nuts in cream and beat just for few seconds.

Now add cream mixture in egg whites and beat for 2 seconds.

Pour this mixture in prepared container and freeze until frozen.

Pista Kulfa recipe

Pista Kulfa recipe
Ingredients
0.5 litre fresh full cream milk
1 tin sweetened condensed milk
200 gms cream
1 ½ tbspn Rice flour
1 ½ tbspn corn flour
½ cup chopped pistachios
Some green food colour (OPTIONAL)
1 tbspn rose water or kewra essence

Cooking Instructions
Take ¼ cup of milk out of 0.5 ltr milk and boil the rest of it.

Now add condensed milk and stir well. Add pistachios, food color and kewra essence.

Cook for 30 seconds.

Now in ¼ cup of milk mix rice flour and corn flour and add this mixture to the cooking mixture and stir well.

Add cream and turn off the flame.

Now take it out in a mould and freeze over night or for 12 hours.

Vanilla Panna Cotta recipe

Vanilla Panna Cotta recipe

Ingredients

Milk- 1 cup
Heavy Cream- 1 cup (I used Amul Cream)
Sugar- 1/2 cup
Gelatin- 3 teaspoons
Water- 2 tablespoons
Vanilla essence- 2 teaspoons

Cooking Instructions

Take the water in a bowl and sprinkle the gelatin. Keep aside for a few minutes for the gelatin to soak up the water. In a saucepan, mix milk, cream, sugar and vanilla and boil while stirring constantly.
Melt the gelatin on very low heat till the gelatin dissolves completely.

The gelatin-water mixture will turn liquidy as soon as it gets heated. Keep stirring. As soon as it is melts, add to the milk mixture and stir till well incorporated.

Pour into moulds/glass bowls. Cover with plastic wrap and refigerate for at least 3 hours till well set.

To serve, dip the bowls/moulds in hot water for a few seconds and tip out into the serving plate. You can serve with fresh fruits as well.

Naughty Mocha Brownies recipe

Naughty Mocha Brownies recipe

Ingredients

170g plain chocolate chips
50g butter
1 tablespoon instant coffee powder
1 egg
1 egg yolk
85g plain flour
100g caster sugar
1/8 teaspoon bicarbonate of soda
1 tablespoon coffee flavoured liqueur, such as Kahlua
1 teaspoon vanilla extract
40g icing sugar for decoration

Cooking Instructions

Preheat oven to 180 C / Gas 4. In the 20cm square baking tin, melt the butter and chocolate chips on the hob, over medium heat, stirring constantly. Remove from the heat and stir in the coffee, egg and yolk.

Sieve together the flour, sugar and bicarbonate of soda, stir into the chocolate mixture. Then stir in the vanilla and coffee liqueur.

Bake for 20 to 25 minutes in the preheated oven. Cool slightly and dust with icing sugar. Cut into squares.

Refrigerator Cookies recipe

Refrigerator Cookies recipe

Ingredients: 5 cups (700 gm) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
1/2 tsp (3 ml) salt
2 cups (500 gm) butter or margarine
2 cups (480 gm) white sugar
4 eggs
2 tsp (10 ml) vanilla extract
2 cups (500 gm) chopped glaceed cherries, mixed peel and dried fruit
cup (250 gm) chopped nuts - walnuts or almonds
2 tbsp (20 gm) coloured cake sprinkles (optional)

Cooking Instructions

Sift together the flour, baking powder, baking soda and salt.

Stir well to mix.

Cream the butter or margarine with the sugar and gradually add the eggs and then the vanilla extract.

Gradually add the flour to the butter and egg mixture and mix well.

Add the nuts, fruit and sprinkles and combine.

Chill the dough for 30 minutes to improve handling.

Shape the dough into four rolls approximately 1½" (4 cm) diameter and wrap in parchment paper.

Refrigerate the rolls overnight.

Slice into 1/4" (0.75 cm) slices using a sharp knife.

Bake on a cookie sheet covered with parchment paper in batches for approx 8-12 minutes until golden at 375°F or 190°C

Honey Lemon Chicken

Honey Lemon Chicken
INGREDIENTS 
7 chicken thighs
1 tablespoon salt
2 tablespoons ground black pepper
2 lemons, zest and juice of them
4 tablespoons white sugar
1 cup water
1 tablespoon cornstarch
1⁄3 cup water
3 tablespoons honey
1⁄2 cup, parsley
1⁄2lemon, sliced for garnish

DIRECTIONS

Preheat oven to 400°F.
Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
Combine corn starch and 1/3 cup water. Set aside.
Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced le

Honey Lemon Chicken

Honey Lemon Chicken
Ingredients
1 cup flour
2 Tablespoon cornstarch
½ Tablespoon salt
½ Tablespoon pepper
½ Tablespoon garlic powder (optional)
1 teaspoon paprika powder (optional)
500-700 grams chicken wings, cut at the joints
1 Tablespoon butter (or oil)
2 cloves garlic, minced
½ cup honey
3-4 Tablespoon lemon Juice
1 teaspoon cornstarch dissolved in ¼ cup water
1 teaspoon lemon zest
Instructions
Rinse and pat dry the chicken wings with paper towel. Set aside for now. Line baking sheet with parchment paper or aluminum foil (for easier cleaning) and place a grease baking or cooking rack on top. No baking rack? No problem, just place chicken on top of grease aluminum foil.
In a large bowl, mix together flour, cornstarch, salt, pepper, garlic and paprika powder. Roll each piece of chicken in the breading mix until well and evenly coated then arranged them on the cooking rack.
Bake chicken at 180°C/375°F for 10-13 minutes and broil for another 5 minutes or until golden brown and crispy.
Meanwhile, prepare the sauce by melting butter in a saucepan under medíum heat. Add the minced garlic and cook until slighthly browned. Add the honey and lemon juice and let it simmer. Once it starts to boil add the cornstarch with water and mix. Continue to simmer until sauce thickens about 2-3 minutes mixing constantly so it will not stick at the bottom and burn. Add lemon zest and remove from heat.
Place baked chicken wings on a bowl and pour the honey lemon sauce on them and toss until evenly coated. Transfer to a serving plate.

American Grilled Juicy Burger recipe

American Grilled Juicy Burger recipe

Ingredients
Mince 250 gm
Thyme powder a pinch
Oregano powder a pinch
Egg beaten half
Bread slice 1
Burger buns 2
Cheese slices 2
Salt 1/2 tsp
Black pepper 1/2 tsp
Garlic paste 1/2 tsp
Mustard paste 1/2 tsp
Milk 2 tbsp
Mustard paste as required
Ketchup as required
Tomato slices as required

Cooking Instructions
Marinate mince with salt, black pepper, mustard paste, garlic paste, a pinch of oregano, a pinch of thyme, 1 bread slice (soaked in 2 tbsp milk and squeezed) and half beaten egg.

Mix all well and make into thin patty.

Grill in frying pan with 2 tbsp oil.

Cut each burger bun into halves and toast on a hot griddle.

Spread with mayonnaise.

Place grilled patty on bottom of bun, top with salad leaves, tomato slice, and cheese slice.

Spread ketchup and mustard paste.

Top with other half of the bun and serve immediately

Strawberry Ripple Ice-cream recipe

Strawberry Ripple Ice-cream recipe

Ingredients

Milk 3 cups
Caster sugar 1 oz
Custard powder 3 tbsp
Sugar 1 cup
Fresh Cream 8 oz
Strawberry Jelly 1 packet
Strawberry Tin 1 small
Digestive Biscuit 12
Vanilla/ Strawberry Essence A Few Drops

Cooking Instructions

Make The Custard with milk, custard powder and sugar, add in the essence and allow the custard to cool.

Prepare the jelly according to the packet instructions and refrigerator it to semi set, Cut the strawberries into small pieces and leave to one side.

Beat the cream and caster sugar thoroughly together and fold in to the custard, in a transparent bowl.

Spread half custard and half of the semi set jelly atop the custard.

Then spread the biscuit over the jelly; Layer the Biscuits over with the cut strawberries and then cover with the remaining custard.

Spread whipped cream on top and decorate with the remaining strawberries.

Chill till serving time

Homemade Chocolate Chip Ice Cream recipe

Homemade Chocolate Chip Ice Cream recipe

Ingredients
Sugar 75 g
Cream double/heavy 250 ml
Milk 250 ml
Plain Choclate (grated) 125 g




Cooking Instructions

Add the milk and sugar into a saucepan and heat gently, dissolving the sugar.

Add the milk to one side to cool and when cold, stir in the cream.

Transfer the complete mixture into an ice cream maker and freeze following the manufacturer''s instructions.

But remember to add the chocolate as the ice cream begins to thicken.

Peshawari Ice Cream recipe

Peshawari Ice Cream recipe

Ingredients

Fresh Milk 1Kg
Castor sugar 200g
Fresh cream 250g
Vanilla essence few drops
Red Syrup 1-2 tbsp

Cooking Instructions

Boil 1kg of milk and add 200g castor sugar in it.

Then add 200g of fresh cream in it and boil it.

Let it cool down for a while and boil once again.

Take the mixture off the stove and let it cool down.

Then add a few drops of vanilla essence in the mixture.

Add this prepared mixture in the ice-cream mahcine.

Make its ice-cream. Now add 1-2 tbsp of red syrup in it and serve it.

Chocolate Mint Ice Cream recipe

Chocolate Mint Ice Cream recipe
Ingredients
Evaporated milk chilled – ½ can or 170g
Whipped Cream – 1 ½ cup
Peppermint essence – 1 tsp
Condensed milk – ½ can or 215g
Icing sugar – 4 tbsp
Oreos cookies – ½ cup crushed
Egg whites – 2
Green food colour – few drops

Cooking Instructions
Beat evaporated milk until it doubles in volume. In another bowl beat cream with 2 tbsp icing sugar.

In separate bowl beat egg whites with remaining icing sugar until stiff foam.

Then in evaporated milk, add condensed milk, food colour and essence.

Now fold cream and egg whites with spatula in this mixture, and put this mixture in air tight container for6 hours.

Then take it out from the freezer and add crushed cookies and give a swirl with spoon and freeze again for 6 hours. Then serve

Black Forest Ice Cream Roll recipe

Black Forest Ice Cream Roll recipe

Ingredients
Flour - 75g
Eggs – 4
Coco powder – 25g
Sugar – 100g
Vanilla essence – 1 tsp
Ice cream – 1 litre
:::::For Icing::::::
Whipped cream – 9 oz
Ground sugar – 10 oz
Chocolate syrup – ½ cup
Cherries – as required

Cooking Instructions
First You need an electric mixer, Beat eggs and sugar on HIGH speed for about 5 to 7 minutes until the mixture doubles in volume.

Turn speed at lower point and beat again for 2 mins.

Now we add sifted flour, coco powder and vanilla essence into the mixture. With a spatula gently fold in the flour until it’s well blended.

Now we pour the batter(mixture) into the Greased or oiled “13 X 9 oven tray, and bake on Pre-heat oven to 200ºC and gas mark 6 for 10 to 12 minutes.

When it’s done, take an napkin, sprinkle some icing sugar or corn flour and place hot cake on it and make a roll.

Leave aside until completely cooled down then open roll and spread softened ice cream all over the roll and again make a roll and freeze for 12 hours, *make sure freeze with napkin otherwise cake will be dry*.

When it’s frozen, take it out from the freezer, remove napkin and decorate with whipped cream, chocolate syrup and cherries. you will love it.. Keep Enjoy

Shahi Kaju Aloo recipe

Shahi Kaju Aloo recipe

Ingredients
300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Black zeera)
1 Bay Leaf (Tez Patta)
2 chopped Onion (Pyaz)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying

Cooking Instructions
Wash potatoes and peel and cut them into 1 inch pieces.
Fry the potatoes to a deep golden brown and keep aside.

Grind cashewnuts, ginger and garlic to a paste in a grinder.
Keep this paste aside.

Heat some of the oil in a heavy bottomed pan.

Add black cumin and bay leaf.
Wait for 30 seconds till cumin seeds stop spluttering.

Add onions and cook on low flame till onions turn soft but do not let them turn brown.

Add turmeric and garam masala. Stir to mix well.
Add the paste prepared earlier. Cook for 1 minute.

Add yogurt and stir fry till water evaporates.
Cook till it dries.

Add milk and about 1/2 cup of water to the gravy.
Boil and simmer for 2 -3 minutes.

Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.

Cook on low flame till the gravy thickens and coats all the potatoes.

Serve hot with nan or paranthas.

Delicious Mango Ice Cream recipe

Mango Ice Cream recipe

Ingredients
Mango – 1 kg
Milk – 750 ml
Cream – 750ml
Sugar – 250g
Egg yolks – 16




Cooking Instructions

Take pan, add milk and half whipped cream, cook on medium heat, in another bowl add egg yolks, sugar and remaining cream, mix well and add little bit of milk mixture and mix well.

Now add egg yolk mixture gradually in milk and cook on very low heat. Make sure it doesn’t boil, otherwise lumps will appear.

Cook it enough that it becomes custard, but not too thick. Then cool it down completely and put it in the ice cream machine.

When it’s ready, put mango chunks in the machine and continue mixing for 5 minutes, then freeze the ice cream in an air tight container.

If you don’t have an ice cream machine, beat it with a beater, instead, and freeze it. When it’s half-frozen, take it out and beat it again.

Then freeze it again, and take it out again when it’s half-frozen. Then beat it again, add mango chunks and freeze in an air tight container.