Cheesy Tomato Bites
Ingredients: 1 pint cherry tomatoes, halved 3 tablespoons heavy whipping
Ingredients: 1 pint cherry tomatoes, halved 3 tablespoons heavy whipping
Serving Details Yields: 4 servings Prep Time: 10 minutes Cook
Put the flour into a large bowl and stir in the salt, sugar and yeast. Pour in 250ml water and the oil and mix to a soft dough. Add a little extra water if necessary. Knead the dough for a few minutes until smooth and then put into a bowl, cover and leave in a warm place for about 1 hour or until doubled in size. Heat the oven to 200C/180C fan/gas 6. Turn the dough out onto a board, knead briefly and then cut into four. Take one piece and cut off a quarter and shape into a ball for the head. Shape the other piece into a sausage. Attach the head to the body using a little cold water. Place the dough onto a non-stick baking sheet. Using a sharp knife cut the bottom half of the sausage to make two legs, then cut into the sides up to the shoulders to make two arms. Using scissors, snip at intervals around the top of the head to make hair and make one snip for the mouth. Use a wooden skewer to make two eyes. Take one egg and place on the dough man’s tummy. Fold the arms over the egg and secure with a little cold water. Make three more egg men with the remaining dough. Leave to prove for about 10 mins. Bake in the oven for 20 mins until well risen and golden. Cool on a wire rack for a few mins before peeling the egg and eating with the warm bread.
1/4 cup Oil 200 gm Gram boiled 250 gm Semolina
Ingredients Ingredients 3 eggs 250g peeled and cooked prawns (defrosted
Whisk the soy sauce, sesame oil and pepper together in a shallow dish. Heat the sunflower oil in a non-stick frying pan. Sear the steaks on both sides until cooked to your liking. Transfer to the dish with the marinade, then chill for 1 hr. Turn the steaks, then continue to chill until ready to assemble.
Tip all the veg into a large serving bowl with both types of ginger and the nori. Drizzle over the mirin and lime juice, then add the coriander and chilli. Toss and rest for 20 mins.
Make the dressing by whisking everything together. To serve, slice the tuna and arrange over the salad, then sprinkle over the coriander seeds and drizzle over the dressing.
Grease and line a 20cm square cake tin with baking parchment. Put the dried fruit in a mixing bowl. Add the seeds, oats and cereal, and mix well. Put the butter, sugar and golden syrup in the saucepan. Cook gently on the hob, stirring with the spatula, until the butter and sugar are melted. Remove from the heat and pour the dry ingredients into the saucepan. Mix well until all the ingredients are coated with the syrup mix. Fill the baking tin with the mixture. Use the spatula to press the mix down evenly. Bake at 160C/140C fan/gas 3 for 20 mins, then leave to cool completely before cutting into squares or fingers. Store in an airtight tin for up to 3 days – if they last that long!
Tip the rice into a large, deep non-stick pan with 600ml water, the milk, vanilla, bay leaves and cinnamon stick. Bring to the boil, then cover with a lid and simmer for 25-30 mins until the rice is tender. Keep an eye on it to ensure it doesn’t boil dry towards the end of its cooking time.
Meanwhile, tip the apricots into a small pan with 300ml water and cook over a low-medium heat until tender, about 10-15 mins. Set aside.
Remove the bay leaves and cinnamon stick from the rice, then stir in half the yogurt. Both the rice and the apricots will keep chilled, separately, for up to 24 hrs. Spoon the rice into bowls and top with the remaining yogurt, the apricots and their juices and the walnuts. If you’ve prepared the rice and apricots the day before, eat cold or reheat until warm, adding a splash of milk to the rice to loosen.
Ingredients: For Steak Marination: Beef steak fillet 4 Mustard paste
Ingredients: ½ cup Soy Sauce 2 tbsp Sugar 1 tbsp
Ingredients: Beef 1/2 kg Yogurt 1/2 cup Onion fried 1/2
Put chicken cubes, yogurt, oil, garlic paste, lemon juice, thyme, oregano, all spice mixture, cumin powder, salt, black pepper powder and tomato paste in bowl and keep to marinate. Place one piece of chicken, onion, tomato and capsicum on
Ingredients Chicken 2 (with skin) White Pepper 1 tbsp Salt
Ingredients: 2 boiled potatoes 1 cup green peas ¼ capsicum
Ingredients Burger Buns 4 Cheese 4 slices Potatoes 3 par
Preheat the oven to 375 degrees F. Lightly oil a baking dish and add the salmon. Bake for 30 mins, then remove from the oven.
Servings: 24 cookies Serving Size: 1 cookie These Crazy Cookies
Serving Details Yields: 12 muffins Prep Time: 20 minutes Cook
Serving Details Servings: 12 brownies Serving Size: 1 brownie Ideal
Serving Details Yields: 12-16 slices Prep Time: 20 minutes Cook
Serving Details Servings: 12 cookies Preparation Time: 15 minutes Cooking
Ingredients: For Cupcake: Unsalted butter 175 gm Caster sugar 1-1/2
Ingredients For Chocolate Fudge Ice Cream: Evaporated milk 1 tin
Ingredients Milk 3 kg Green cardamom powder 1/2 tsp Kewra/screw
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Preheat the oven to 375 degrees. Coat 6 cups of a muffin tin with cooking spray. Crack the eggs into a large bowl. Hand blender or a whisk to blend the eggs until smooth. Add the
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Arrange pita on a baking tray and lightly toast under the grill. Cut pittas into bite-size pieces and keep warm. Heat the olive oil in a frying pan over medium heat. Stir in the chicken, onion and garlic and cook until chicken juices run clear.
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