Ingredients
- 3 tbsp cream cheese
- 3 tbsp mayonnaise
- 2 tbsp vinegar
Cooking Method
- In a small bow, combine together cream cheese, mayonnaise and vinegar.
- Stir well.
- Pour this sauce over assorted fries.
- Cheesy Sauce is ready now.
- Serve immediately.
Ingredients
Cooking Method
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• Recipe Name: Beef Mince Pulao Recipe • Dated: 23
Serving Details Serves: 2 Preparation Time: 5 minutes Cooking Time:
Serving Details Serves: 4 Preparation Time: 20 minutes Cooking Time:
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
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Serving Details Servings: 8-10 slices Portion Size: 1 slice per
Serving Details Servings: 12-15 slices Portion Size: 1 slice per
Mix the flours and yeast with a pinch of salt in a food processor fitted with a dough blade, or combine in a bowl. Pour in the water and mix to a soft dough, then work for 1 min in a processor or 5 mins by hand. Remove the dough, divide into 4 pieces and roll out on a lightly floured surface to rounds about 15cm across. Lift onto heavily oiled baking sheets.
Mix the passata with the garlic, oil and a little seasoning. Spread over the dough to within 2cm of the edges. Scatter with the mozzarella. Halve the olives and tomatoes. Place an olive in the centre of each pizza to make the spider’s body. Cut the rest into little legs and arrange them around the spider bodies. Dot the tomatoes here and there. Leave to rise for 20 mins. Heat oven to 240C/ fan 220C/gas 9 or the highest setting.
Bake the pizza for 10-12 mins until crisp and golden around the edges. Scatter with the basil to serve.
Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around – not over – the lamb. Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb. Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.
Heat the oil in a casserole or shallow saucepan over a medium heat, then fry the beef for about 10 mins until any fat has been released and the beef has started to brown. Add the onion and fry for another 8-10 mins until the onions have softened and started to brown slightly. Add the garlic and stir for another minute.
Stir in the cumin seeds, ground coriander, oregano and a good grinding of black pepper, and continue to fry the mixture for a few minutes until fragrant. Add the vinegar, then the chipotle and tomato pastes, and stir everything together. Tip in the tomatoes and a can of water, then add the yeast extract and crumble in the stock cube. Stir well and bring the mixture to a simmer. Cook for 20 mins, stirring occasionally.
When the chilli has thickened, tip in the beans and half the liquid from the can. Simmer for 20 mins more, taste for seasoning, then serve with rice, and top with the soured cream, jalapeños, coriander leaves and onion.
Slice the white onion into strips. Cut the bell pepper into half inch squares. Remove the seeds of tomatoes and cut into similar sized squares as of bell peppers.
Serving Details Servings: 8-10 slices Portion Size: 1 slice per
Melt the butter in a pan over medium heat. Whisk in the flour and cook to make a smooth paste about 5 mins and gradually stir in the heavy cream.
Serving Details Servings: 12-15 slices Portion Size: 1 slice per
Ingredients For the meatballs: 1 cup cooked lentils (black or green work
Ingredients Bananas 4 Apples 2 Flour 1 cup heaped Baking
Serving Details Serves: 2-3 Preparation Time: 10 minutes Cooking Time:
Serving Details Yield: 24 cookies Preparation Time: 15 minutes Cooking
Ingredients: 1/2 cup Water 1 cup Cider vinegar 2 tbs
Ingredients: Vegetable oil – 2 tbsp Onion – 1 (peeled
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