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Thursday, 5 September 2013

Crunchy Salad bar

Cucumber (cut into slices)2
Onion rings (cut into slices)2
Beetroot (Boiled cut in cubes)2
Sweet corn1 cup
Carrot juliennes2
Boiled Cholay1 cup
Macaroni Shells (boiled)1 cup
Apple (cut into slices)1
Kidney beans1 cup
Tomato (cut into cubes)2
Capsicum (cut into rings)2
Croutons1 cup
Saltish biscuit15
Salad leaves (Chopped)4 cups
Grated carrot½ cup

Thousand Salad Dressing
Spring onion leaves1tsp (finely chopped)
Capsicum1 tbsp
Freshly Ground Black pepper1/8 tsp
Egg White (hard boiled)1 (chopped)
Lemon juice1 tsp
Parsley (finely chopped)1 tbsp
Fresh Cream (whipped)1 tbsp
Stuffed Green Olives1 tbsp
Chili Sauce2 tbsp
Ketchup1 tbsp
Paprika½ tsp
Put the mayonnaise and chili sauce in a medium size bowl. Stir with a wooden spoon, until well blend. Add the olives, eggs, cream and lemon juice. Continue stirring. Add the remaining ingredients. Stir until well blend. Refrigerate for at least 1 hour before serving.

Potato Salad
Potato (boiled) 2—3 (cut into cubes)
White pepper ½ tsp
Spring onion leaves2 tbsp (finely chopped)
Mayonnaise3—4 tbsp
Sugar1 tsp
Salt½ tsp
Vinegar1 tsp
Mix potatoes, with ½ tsp white pepper, 2 tbsp spring onions with leaves, 3 – 4 tbsp mayonnaise, 1 tsp sugar, ½ tsp salt and 1 tsp vinegar. Mix well and serve.

Cabbage2 cups (thinly Sliced)
Carrot (grinded)½ cups
Castor sugar1 tsp
Salt½ tsp
Mayonnaise4 tbsp
White pepper½ tsp
Fresh cream1—2 tbsp
Mix Cabbage, Castor Sugar, Salt, Mayonnaise, white pepper, and fresh cream together.

French dressing
White vinegar2 tbsp
Mustard paste1tsp
Fresh ground garlic½ tsp
Black pepper1/8tsp
Castor Sugar1tsp
Lemon juice1tbsp
Oil6 ounce
Put the vinegar, lemon juice, mustard paste, salt, pepper, sugar, and garlic in a jar with a tightly fitting lid. Cover the jar tightly and shake until the salt dissolves. Add the oil to the jar and shake until well mixed.

Russian Salad
Carrot (boiled & cut into cubes)½ cup
Potatoes (Boiled & cut into cubes)½ cup
Egg (boiled and cut into slices)1
Salt½ tsp
Peas (Boiled)½ cup
Cucumber (cut in cubes)1
Mayonnaise (heaped)4 tbsp
White pepper½ tsp
Castor sugar½ tsp
Apple (cut into cubes)1
Fresh cream2 tbsp
Mix all ingredients well and decorate with egg slices.

Wednesday, 4 September 2013

Shawarma Sandwich

Super healthy sandwiches which are useful for breakfast and can be also served in kids lunch boxes.I just love these sandwiches with its flavour of  shawarma sauce.

Ingredients for chicken:
1/2 kg chicken boneless (cut into strips)
1 tbsp ginger paste
1 tsp garlic paste
1/2 tsp white pepper
1 tso black pepper
1 tsp salt
1 tbsp soya sauce
1 tbsp worcestershire sauce
3 tbsp chilli sauce
2 tbsp lemon juice
1/2 cup yogurt

Ingredients for sauce:
3 tbsp yogurt
1 tsp garlic paste
1 tsp salt
1 tbsp lemon juice

Ingredients for pickle stuff:
1 cucumber (cut into slices)
1 onion (cut into slices)
1/2 cup white vinegar
1/4 cup water
some salad leaves
some helopheno pepper (chopped)
4 hot dog buns
some ketchup

Method for pickle stuff:
In a sauce pan boil 1/4 cup water add vinegar and cook until starting to boil,add cucumber and onion,soak for 2 hrs.

Method for sauce:
Place all ingredients in a bowl mix well.

Method for chicken:
In a bowl place chicken and all ingredients mix well,marinate for 30 minutes.
In a pan heat 2 tbsp oil,add marinated chicken and stir fry for 4-5 minutes,cover the pan with lid and cook until chicken is done.

Toast buns with some butter or oil.
In 1 side apply sauce and in second side apply ketchup,place in 1 side soaked vegetables,chicken filling,lastly add salad leaves and helapheno pepper,cover with second part of bun.
*this recipe make 4 sandwiches with the ingredients :)

Tuxedo Cake

Rich and moist cake for chocolate lovers.I adopted the original recipe from annie eats but used the fresh strawberies to decorate theh cake.It is more delicious than its look :) enjoy the great recipe

For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract
For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted
For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

To make the cake layers, preheat the oven to 350˚ F.  Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper.  Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted.  In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend.  Pour the melted butter mixture into the dry ingredients and whisk until smooth.  Whisk in the eggs one at a time, then whisk in the buttermilk.  Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated.  Divide the batter evenly between the prepared pans.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes.  Run a knife around the edge of each cake layer and invert onto a wire cooling rack.  Allow the cake layers to cool completely before frosting, at least 2 hours.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment.  Whip on medium-high speed until soft peaks form.  Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form.  Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top.  Top with a second cake layer, more frosting (and the third cake layer, if using).  Frost the top and sides of the assembled cake.  Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl.  Heat the cream in a small saucepan over medium heat until simmering.  Pour the hot cream over the chocolate and let sit 1-2 minutes.  Whisk until the mixture is smooth and homogenous.  Blend in the corn syrup and vanilla.  Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes.  Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and decorate by using chocolate covered strawberries or whipped cream.Fresh strawberries are also useful as i used them in the recipe :)

Chocolate fudge Ice-cream

1 tin evaporated milk (Chilled)
½ tin condensed milk (chilled)
1 ½ cup fresh whipped cream
Chocolate sauce ½ cups
½ cup chocolate chips
Ingredients for fudge sauce:
4 ounce chocolate
Cream 3 tbsp
Butter 1 tsp
Icing sugar 2 ounce
2 tbsp light corn syrup
Method of fudge sauce:
Cook all together for 5 mins.
Cool and use.
Method for ice-cream:
Beat chilled evaporated milk till double.
Add in condensed milk, whipped cream, chocolate sauce and tidbits.
Put to set till nearly done.
Fold in prepared fudge sauce and set until done.