Ingredients
Chikoo ½ kg
Milk 2 cup
Gelatin powder 2 tsp
Olpers Cream 1 packet
Condensed milk 1 tin
Almond 2 tbsp
Sugar ½ cup
Cooking Directions
Peel of chikoo and cut into small pieces.
Add sugar and gelatin powder and cook on low flame.
When chikoo are tender, leave it to cool.
Take this mixture in blender and add milk, cream, condensed milk, and blend well.
Freeze it for 2 hours.
In another pan fry almond and crush.
Spread the crushed almond on top of ice cream and serve.
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اجزا پائین ایپل 2 ٹن سوئیٹ کارن 115 گرام
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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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Ingredients Milk 1/2 kg Olpers Cream 1/2 kg Sliced pistachios
Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.
Ingredients: Sponge cake cubes 1 Banana jelly 1 packet Strawberry
Ingredients: For Chocolate Swiss Roll: Eggs 5 Sugar 5 oz
Ingredients: 2 cups milk 2 tsp coffee powder 1 Tbsp
Put water in large pot, and heat on high until boiling. Add Sucral Drop and stir until dissolved.
Ingredients Chicken 1 kg Onion 1 Tomatoes 2 Yogurt 125
Ingredients Mince ½ kg Onion 1 Green Chili 3 Red
Ingredients: 4 limes, juiced 1 cup white sugar 2 tbsp
Heat the oil in a large shallow pan. Tip in the onion, parsnip and carrots, cover and gently fry for 8 mins until the onion is very soft. Stir in the rice and bay leaf, then gently fry for another 2-3 mins until the rice starts to turn see-through around the edges. Add 300ml of the stock and simmer over a gentle heat, stirring until it has all been absorbed. Carry on adding the hot stock, a ladleful at a time, letting it be absorbed before adding more. Continue until the rice is just cooked and all the stock has been used, adding a little more water or stock if needed. This will take 18-20 mins. Remove the bay leaf from the cooked risotto and stir in the peas. Heat through for a few mins, then add most of the Parmesan and season to taste. Sprinkle with the remaining Parmesan and serve.
Boil a large kettle of water. Break the carcass into a big non-stick pan and add the ginger slices, onion and two-thirds of the garlic. Cook, stirring, for about 2 mins – the meat will stick to the base of the pan, but this will add to the flavour. Pour in 1.5 litres of boiling water, stir in the vinegar, then cover and simmer for 2 hrs.
Put a large sieve over a bowl and pour through the contents of the pan. Measure the liquid in the bowl – you want around 450ml. If you have too much, return to the pan and boil with the lid off to reduce it. Transfer the onion from the sieve to a bowl with three-quarters of the sweetcorn. Blitz until smooth with a hand blender.
Return the broth to the pan, and tip in the puréed corn, remaining sweetcorn and garlic, the grated ginger, the whites of the spring onions and the chicken. Simmer for 5 mins, then stir in the tamari. Turn off the heat, and quickly drizzle in the egg, stirring a little to create egg threads. Season with pepper, then ladle into the bowls. Top with the spring onion greens and a few drops of sesame oil, if using.
Make the joloff-spiced butter. Pound the garlic, some sea salt, the thyme and lime zest using a pestle and mortar, then add the spices and the butter and pound more. Add the lime juice gradually, then set aside.
To make the stuffing, heat the butter in a saucepan, add the onion and cook until soft. Add the rice and stir for 1 min, then add enough water to cover by about 2cm and bring to the boil. Boil until the surface of the rice looks ‘pitted’, then turn the heat down very low, cover and cook for 15 mins until the rice is almost cooked (it will cook further inside the chicken). Transfer to a mixing bowl and leave to cool. Heat oven to 180C/160C fan/gas 4.
Heat the groundnut oil in a frying pan and cook the sweet potato until golden. Add the garlic and ginger and cook for another 2 mins, then add the tomatoes and season. Cook, stirring often, until the tomatoes are soft and the sweet potato is almost tender. Leave to cool, then tip into the bowl with the rice and add the lime juice.
Put the chicken in a roasting tin and carefully loosen the skin over the breast by gently pulling it up and inserting your fingers between the skin and the flesh. Push half of the butter in under the skin, spreading it out with your hands. Season the chicken inside, then spoon the rice stuffing right down into the cavity. Spread the rest of the butter over the top of the chicken, then season. Roast for 1 hr 20 mins. To check it’s cooked, insert a skewer in where the thigh meets the body – the juices should run clear.
Meanwhile, to make the sauce, heat the oil in a saucepan and cook the onion until soft. Add the garlic, ginger and spices and cook for another 2 mins, then add the water or stock and the tomatoes. Season. Bring to the boil, add the sugar and the chillies, then turn down the heat and simmer gently for 30 mins. Add the peanut butter and cook, stirring, for another 12 mins. Add more water if it’s too thick, then add the lime juice to taste and check the seasoning. You may want to add more sugar.
When it’s cooked, leave the chicken to rest, covered with foil, for 15 mins, then serve with the peanut sauce and green vegetables on the side.
Heat oven to 190C/170C fan/gas 5. Put the potatoes in a large roasting tin and bake for 1 hr-1 hr 30 mins until crisp and a knife sinks in easily.
Meanwhile, make the gravy. Put the onions in a large, deep frying pan with the butter and cook gently until soft and golden. Stir in the flour, then gradually add the ale. Bring to the boil for 1 min, then stir in the stock, Marmite, Worcestershire sauce and sugar, and bring back to a simmer. Bubble for a few mins until you get a good gravy consistency, then taste and season.
When the potatoes are done, remove from the oven and put your bangers in for 30-35 mins or until cooked through.
Halve each potato and scoop the flesh into a big mixing bowl, discarding the skins. Add the milk, cream cheese, mustard powder and cheeses. Mash together really well. Season with salt and keep warm, or reheat in the microwave with the gravy when the sausages are done. Serve with peas, if you like.
Slice the pork into long thin strips. Put the stock, soy sauce, sherry, 5-spice powder (or paste), ginger, garlic and spring onions into a small saucepan with a lid and bring to a gentle simmer. After about 2 minutes, when the stock ingredients have got to know each other, stir in the pork, cover and let it simmer away, but not boil. It will take about 5 minutes for the pork to change colour and become firm, then you know it is cooked.
Put the noodles in a bowl with boiling water and soak for 4 minutes. Cut the bok choi or leaves, widthways, into 2.5cm/1in slices. Drain the noodles and toss with oil and sesame seeds.
When the pork is ready, stir in the bok choi, simmer for 1 minute. To serve, pile the noodles into a bowl, spoon pork and other bits on top, pour the broth around and scatter coriander leaves over. And don’t forget to keep paper napkins handy for those noodle slurps.
Heat oven to 200C/180C fan/gas 6. Brush a 23cm springform tin with melted lard and dust with a little flour.
Whizz the chicken thighs in a food processor to mince them. Add the onion and blitz again to chop it. Tip into a bowl. Add the spices, sausagemeat, lardons, parsley and some salt. Mix really well.
To make the pastry, melt the lard in a saucepan with 150ml water and the milk. When melted, remove from the heat, tip in the flour and beat well. Knead on a lightly floured work surface, then roll out and use two-thirds to line the tin.
Spoon in half the sausage mixture and top with the apricots and half the chicken breasts. Cover with the rest of the sausage mixture, then press the remaining chicken breasts on top.
Roll out the remaining pastry and use to cover the pie. Press firmly onto the filling, then bring the pastry from the sides over the top and seal. Make a hole in the top of the pie for steam to escape, and brush well with the egg. Bake for 30 mins, then reduce oven to 180C/160C fan/gas 4 and bake for 1 hr more. Cool in the tin.
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