Ingredients:
Chocolate 4 oz
Condensed milk 1 can
Olpers Cream 2 cup
Method:
Melt chocolate, mix with condensed milk and keep it aside.
Now mix with whipped cream, keep mixture in airtight container and keep in fridge for set.
Home » Recipes » The Kitchen Star Recipes » Foodistan Facebook Group Recipes » Easy Choco Ice Cream Recipe
Ingredients:
Chocolate 4 oz
Condensed milk 1 can
Olpers Cream 2 cup
Method:
Melt chocolate, mix with condensed milk and keep it aside.
Now mix with whipped cream, keep mixture in airtight container and keep in fridge for set.
اجزا بون لیس مچھلی آدھا کلو ہری مرچ آٹھ عدد
Here’s an awesome dish that you can try this weekend.
اجزا لزانیا 200 گرام سْرخ مرچ ایک چائے کا چمچ
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Ingredients Ingredients 225g very soft salted butter, plus a little
Ingredients Chocolate Bar 100 gms Olpers Cream 1 pkt/ 150
Ingredients: 1 cup whipped cream 1/2 cup cold milk 1/2
Ingredients: 1 cup whole milk 2 tablespoons coffee beans 5
Ingredients For Cake Sponge: Egg 4 Flour 4 ounces Caster
Ingredients 1 cup pineapple chunks 1 cup boiling water 1 tbsp gelatin 1 packet Olpers cream 1 packet
Melt the butter in a pan, add the mushrooms and cook until softened, about 8 mins. Add the garlic and cook for 1 min more, then stir in the flour, milk, mustard and ketchup. Stir for a few mins until you have a thick sauce, then season well. Shred the chicken and add to the sauce along with the parsley. Top four warm pancakes (see our easy pancakes recipe) with the chicken & mushroom mix and serve.
Heat oven to 190C/170C fan/gas 5. Line a muffin tin with cases. Heat the oil in a pan and cook the onion until soft.
Quarter the beef tomato, scoop out the seeds and core, then discard and very finely chop the tomato and olives, if using. Crumble the feta into really small crumbs. Set everything aside.
Set a sieve over a large mixing bowl. Measure out the flours, polenta, bicarb and baking powder along with 1 tsp salt, decanting directly into the sieve as you go. Use the back of a spoon to press everything through the sieve – there will be some wholemeal flour left over in the sieve at the end – just tip this back into the mixing bowl.
Beat the egg in a separate bowl. Measure out the sunflower oil and milk and stir into the egg. Make a well in the flour mixture, tip in the egg mix and stir it together. Fold in the onion, tomato, feta, oregano and olives, if using. Mix well. Spoon the mixture between the muffin cases. Grate over a little cheese and bake for 25 mins. Eat warm or leave to cool and pack in a picnic.
Heat oven to 180C/160C fan/gas 4. Put the broccoli in a casserole dish, add 1 tbsp water and roast in the oven for 10 mins while you make the sauce.
Melt the butter in a small pan over a medium heat, add the flour and cook until it bubbles and thickens, take off the heat and whisk in a big splash of the milk. Return to the heat and slowly add the rest of the milk. Stir in the mustard and cheese and season well.
Remove the broccoli from the oven, add the chunks of toast to the dish, mixing them up with the broccoli. Pour the cheese sauce over. Grate the parmesan over the top and put back in the oven for 10 mins, turning on the grill for the last 3 mins, until the top is golden and the dish is bubbling. Leave to sit for 5 mins before serving.
Ingredients: 1 liter full cream milk Sugar to taste Chopped
Take a bowl and put all ingredients and chicken in it. Mix well. Heat oil in a pan and cook chicken well.