Ingredients:
Direction:
Place almonds in a bowl and cover with water. Set aside to soak for 2 hours. Drain and discard water. Place almonds, 2 cups water and dates in a blender. Blend until smooth. Strain through a fine sieve and discarding solids. Return almond milk, coffee, honey, vanilla essence and ice to blender. Blend until smooth. Pour into serving glasses. Serve immediately.
Easiest way to make Hash Browns at home http://www.facebook.com/ChefSanjeevKapoor http://twitter.com/#!/khanakhazana.
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If you like sausage and mash then this may well
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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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In a blender, blend the lemon juice, water, watermelon with juice, sugar, and ice cubes until slushy. Serve in a tall glass with a straw.
Serving Details Serves: 2 Preparation Time: 10 minutes Cooking Time:
Place the cinnamon stick, cloves, and peppercorns in a medium saucepan. Add 2 cups water. Bring to a boil, cover and simmer for 5 minutes.
Serving Details Serves: 4 glasses Preparation Time: 10 minutes Total
Ingredients 2 tbsp lemon juice 1 1/2 cups orange juice,
Ingredients Milk 1/2 kg Olpers Cream 1/2 kg Sliced pistachios
Ingredients 1 tsp Worcestershire sauce 1/2 cup uncooked rice 1/2
In a heavy pan heat oil over a medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 mins. Add minced garlic to onion and cook and stir until fragrant, about 1 min more.
In a blender, blend the lemon juice, water, watermelon with juice, sugar, and ice cubes until slushy. Serve in a tall glass with a straw.
Serving Details Serves: 2 Preparation Time: 10 minutes Cooking Time:
Ingredients Tomato (boiled and peeled) 6 Onion (finely chopped) 1
Ingredients Fish Pomfret 1 kg Lemon juice 3 tbsp Oil
Serving Details Yield: 24 sausage balls Preparation Time: 15 minutes
Prepare the chicken: Wipe the chicken with kitchen paper, trim away any excess skin with scissors then toss the thighs in the seasoned flour. Separate the bulb of garlic into cloves (no need to peel). Fry the chicken: Heat 2 tbsp of olive oil in a large pan until searingly hot, add the chicken, skin side down, and fry without moving the chicken until the skin is crisp and browned. Turn the chicken over and brown it on all sides (you may need to do this in batches). Add the garlic and rosemary, then pour in the wine and season with salt and pepper. Bring to the boil, then reduce the heat and simmer, covered, for 40-45 minutes, until the chicken is tender and the sauce thickened. Serve with rice or parsley-tossed tagliatelle, and buttered spinach.
Heat the oven to 200C/180C fan/gas 6. Put the vegetables and garlic on a baking tray. Season well, drizzle with 1 tbsp olive oil and mix until everything is coated. Sprinkle the spices and some seasoning over the chicken thighs, then rub into the skin and flesh. Drizzle a little oil over the skin and nestle the thighs among the veg. Roast in the oven for 25-30 mins until the vegetables are starting to crisp and the chicken is cooked through. About 10 mins before the chicken and vegetables are done, put the couscous in a bowl and just cover with boiling water, cover with cling film and set aside for 5 mins. Fork through the couscous to separate the grains. Toss the vegetables and parsley or mint through the couscous, season, then transfer to a serving plate. Top with the chicken and drizzle over the sweet chilli sauce, if you like.
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