Ingredients:
Milk 1/2 liter
Condensed milk 1 tin
Olpers Cream 1/2 liter
Sugar 1/2 cup
Vanilla custard 1 tbsp
Gelatin 1 tbsp
Vanilla essence 1/2 tsp
Chopped almonds, pistachios as required
Method:
Cook milk.
When it boils, dissolve vanilla custard.
Also add sugar.
When sugar dissolves, close stove.
Now dissolve gelatin powder in water and blend with cream, condensed milk and vanilla essence nicely in blender.
Then sprinkle almonds and pistachios, put in airtight box and set in freeze.
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Watch this video to find out how to make this
Oats and Moong Dal Dahi Vada, Recipe Link : http://www.tarladalal.com/Oats-and-Moong-Dal-Dahi-Vada-39719r
• Recipe Name: Vegetable Chowmein Recipe • Dated: 12 July
Serving Details Servings: 24 (suitable for a two-tier wedding cake)
Serving Details Servings: 12-16 slices Portion Size: 1 slice per
Serving Details Servings: 8-10 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
Serving Details Servings: 12-15 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
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Ingredients for Cookies & Cream Dessert Cocktails: Chocolate biscuit 12
Ingredients: 2 tbsp oil 2 tbsp Butter 1 tbsp Garlic
Eggs 4 Flour 2 cups Cold water ¾ cup Shortening
Ingredients 1 tbsp olive oil 1 onion ,
Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.
Mix together mashed potato , water and salt in a bowl. Allow the mixture to cool for 10 minutes. Stir in the eggs and flour. On a lightly floured surface, knead the dough until no longer sticky. Bring a large saucepan of water to a boil.
Ingredients for Cookies & Cream Dessert Cocktails: Chocolate biscuit 12
Ingredients: For Chicken: Boneless chicken 1/2 kg Cheddar cheese 1/4
Ingredients: 2 egg whites 150 gm caster sugar A few
Ingredients: 4-6 Carrots 6 Strawberries Method: Wash and peel the
Ingredients: 4 scoops vanilla ice cream 1/4 cup milk 1/4
Ingredients: Chicken breast strips Salt 1 tsp Garlic crushed 1
Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.
Heat oven to 200C/180C fan/gas 6. Blitz the celery, carrot, chicken and chives in a food processor until finely chopped. You may need to use a spatula to scrape the sides of the bowl a few times.
Shape into small meatballs. If freezing, space out on a tray and put in the freezer. Once frozen, transfer to a freezer bag and take them out when needed. Defrost thoroughly in the fridge before cooking.
To cook, put on a baking tray lined with greased foil and bake for 10 mins or until browned and cooked through.
Served with boiled rice and steamed broccoli.
Heat oven to 200C/180C fan/gas 6 and cook the spelt with the stock cube following pack instructions – don’t overcook it, as it should still have a little nutty bite. When the spelt is done, drain it very well and toss on a platter with 1 tbsp of the extra virgin olive oil to stop it from sticking together too much. Meanwhile, toss the carrots with the olive oil, blood orange zest and some seasoning in a roasting tin, then roast for 15 mins. Carefully stir through half the honey with the fennel. Continue roasting for another 10 mins, then cool for 5 mins. Cut away the pith and peel from the 2 zested oranges, then roughly chop or slice. Whisk together the remaining extra virgin olive oil, 1 tsp honey, red wine vinegar and the blood orange juice with some seasoning. Scrape the roasted carrots and fennel plus any cooking juices on top of the spelt, along with the orange chunks, red onion, herbs and olives. Drizzle over the dressing and toss everything together well. The salad will happily hold at room temperature for a few hours, but the spelt will soak up the dressing – so if you’re making it ahead, add half the dressing when assembling and stir through the rest just before you serve it. As you serve, stir through the parsley, if you like.
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