In a bowl, add plain flour, one egg, salt, sugar, 2 tsp butter and water and knead dough. Leave it for 20 minutes. Now, roll the dough like roti .Then adds butter in mid, folds in 4 sides. Roll again and repeat this process 5 to 6 times.
Put both the flours into a large bowl and whisk them to break up any clumps. Add the egg yolks and a little of the milk to the flour and whisk to a thick paste. Add the remaining milk, a splash at a time, to loosen the batter.
In a separte bowl, whisk the egg whites with an electric whisk until they hold stiff peaks. Gently fold the egg whites into the batter with a spatula, trying to keep as much air in as possible.
Heat a large non-stick pan over a medium heat. Using a dessert or serving spoon, add a large spoon of batter to the pan in a round, for the bunny body. Add a smaller round for the head, two small ovals for feet, and two long thin pancakes for ears. You should be able to get all the bunny components into the pan, or cook them in batches.
Flip the pancakes after a minute or two, when the edges are set and the bubbles start to pop on the surface. Flip and cook for another min until golden brown on both sides.
Put the bunny body in the middle of the plate, position the head, ears and feet just overlapping to look like the back of a bunny. Add a banana slice for the tail, and raisins (if using) for the feet pads.
Repeat with the remaining batter. Decorate with extra chopped fruit, if you like.
Tip 200ml water into a small non-stick pan and stir in porridge oats. Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.) Stir in yogurt – or swirl in half and top with the rest. Serve plain or with one of our toppings (see ‘goes well with’).
First turn the grill on high. If using fresh corn, remove the husk and slice the kernels from the cob with a large sharp knife, then cook them in a pan of boiling water for 5 minutes. Drain and leave to cool while you whisk the eggs, milk and butter together. Whisk in the flour and a large pinch of salt until smooth, then mix in the corn (fresh or canned) and the spring onions. Put the tomatoes cut-side up on a large baking tray, drizzle with olive oil and season with salt and pepper. Lay the bacon next to the tomatoes in a single file on the tray. Grill for 8–10 minutes until the tomatoes have softened and the bacon is crispy, turning the rashers over at half time. While the bacon’s crisping up, heat the sunflower oil in a large frying pan. Add 4 large spoonfuls of the batter and fry for 1-2 minutes on each side until the pancakes are puffed up and golden. Lift out on to a plate lined with kitchen paper and cook the remaining 4 pancakes. Bring to the table with a bottle of chilli sauce.
Steam the cauliflower until it’s just tender (be careful not to overcook it), then set aside.
Tear the bread into small chunks and heat 3 tbsp of the olive oil in a large frying pan. Fry the bread over a medium heat (in batches if it’s easier) until it’s golden all over – each batch will take about 4-5 mins to get a good colour. Put all the bread back into the pan and add the chilli, garlic and anchovies to the pan (with another tablespoon of oil if necessary) and sauté for a further 2 mins, making sure the garlic doesn’t get too dark. It should be golden, not brown. Tip the bread mixture into a broad shallow serving bowl and add the raisins, capers and parsley.
Add the rest of the olive oil to the frying pan and, over a high heat, fry the cauliflower until tinged with gold. You want a really good colour. Put the cauliflower in the bowl with the bread mixture, add the radishes, balsamic vinegar and the juice of ½ lemon and toss everything together. Season, but be careful about how much salt you use because of the anchovies. Taste to see if you need more lemon juice, or even more olive oil, and serve warm.
Ingredients Ingredients 1 large ripe banana (around 150g) 2 tbsp
Ingredients Ingredients 4 eggs 25g salted butter, diced, plus extra
Heat oven to 230C/210C fan/gas 8. Separate the egg whites from the yolks. Tip the whites into a large, clean mixing bowl and beat with an electric whisk until aerated and fluffy. Gently fold through 1½ tbsp of the chives and the spring onion. Line a baking sheet with baking parchment, then pile on the egg whites in two mounds. Use the back of a spoon to make a dip in the centre of each one. Bake for 8-10 mins until set and turning light golden brown. Gently tip the egg yolk into the centre of the egg whites and return to the oven for a further 2-3 mins, or until the yolk has just set. Serve sprinkled with the remaining chives. Eat on toast, or just as they come.
Ingredients: Bun 2-3 Chicken mince 300 gm Onion 1 Ginger
Ingredients: Beef mince 1/2 kg Yogurt 1 cup Big cardamom
Fry prawns in oil. Then add vegetables and keep flame high. Then add water, pineapple juice, soya sauce and sesame oil and mix it well for 3 min.
Ingredients: Beef boneless 1/2 kg Mashed potatoes 3-4 Ginger garlic
Ingredients: Beef undercut 1 kg Ground lemon grass 1/2 cup
Ingredients: Beef steak undercut 500 gm Ginger garlic paste 2
Ingredients: Chicken breast 2 Yogurt 1 cup Tikka masala 2
Ingredients Boiled lasagna sheet 1 packet Oil 2 tbsp Butter
Ingredients Ingredients 500g strong wholemeal flour or strong white flour
Ingredients Ingredients 250g pack unsalted butter 300g golden caster sugar
اجزاء میدہ آدھا کلو (گھی ایک سو پچھتر گرام (پگھلا
Ingredients Ingredients 2 egg whites 1 tsp vanilla extract 1
Ingredients 1 cup pineapple chunks 1 cup boiling water 1 tbsp gelatin 1 packet Olpers cream 1 packet
Ingredients Eggs 3 Sugar 75 g Plain four 60 g
Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.
Ingredients Butter ¾ cup Sugar ¾ cup Eggs 4 Cocoa
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