Ingredients:
Sponge cake cubes 1
Banana jelly 1 packet
Strawberry jelly 1 packet
Orange or Mango jelly 1 packet
Assorted ice cream as required
OlPers Cream 2 packet
Icing sugar 2 tbsp
Chocolate or Strawberry sauce to drizzle
Method:
Make sponge cake cubes on deep bowl.
Now dissolve banana jelly, strawberry jelly and orange or mango jelly in water, add assorted ice cream, put cream and mix with icing sugar.
Then cut jelly with cookie cutter, add it and keep in fridge.
There is a time when it’s not Summer but it’s
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Punjabi Chole Kulchas get a Mexican makeover. CHOLE KULCHA TACOS
Lemon Grass, Vegetable and Noodle Soup, aromatic stir-fried vegetable soup!
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Addressing a ceremony in Muzaffarabad PM Imran said; the hands
These Stuffed Pasanday will take you to the world of
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
The Burger Shack : This American-style burger joint offers
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The Brew Bar & Bistro Shenzhen : Known for
Australian Dairy Company (澳洲牛奶公司) : Known for its classic
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Ingredients: For Chocolate Swiss Roll: Eggs 5 Sugar 5 oz
Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.
Serving Details Yield: 2 servings Preparation Time: 10 minutes Cooking
Ingredients 12 ounces fresh strawberries, hulled 3/4 cup white sugar
Ingredients: Double Chocolate Brownie: 1 cup Cooking Chocolate 1/2 cup
In a bowl, add onion, red capsicum, yellow capsicum, green onion, black olive, green coriander, salt, black pepper powder, cheddar cheese, mozzarella cheese, chili garlic sauce and mix it.
INGREDIENTS: 1 kg spinach 250 gms of cottage cheese (cut
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.
Ingredients Egg 1 Mayonnaise 3 tbsp Potatoes 2 (boiled) Meat
Recipe Description Cheese with Cabbage Sandwich is a delightful and
Serving Details Yield: 4 servings Preparation Time: 10 minutes Cooking
Ingredients Chicken chest 2 (make cuts) Red chili 1 tbsp
Tip the chicken into a large bowl or dish and add the garlic, wine, 2 tbsp oil and the thyme. Season with 2 tbsp flaky salt and mix well until completely coated. Cover and chill for at least a few hours, but preferably overnight.
Heat grill to high. Arrange the plum tomatoes on a tray, cut-side up, drizzle with the remaining 1 tbsp oil and grill for 15 mins, or until charred. Set aside.
Heat 1 tbsp oil in a large casserole dish or flameproof roasting tin. Scrape the marinade off the chicken pieces back into the bowl and fry the chicken in batches for about 15 mins until the skin is golden and crisp – watch out, the oil has a tendency to sputter. Remove the chicken from the dish and pour off the oil. Place the dish back on the heat, add the tomato purée and cook for 2 mins, then add the herbs, fennel seeds, remaining marinade and chicken stock. Bring up to the boil, add the grilled tomatoes, then simmer gently for 20 mins.
Heat oven to 160C/140C fan/gas 4. Nestle the chicken pieces back into the dish, then stir them in to coat in the sauce. Scatter over the celery, button onions and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hr. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.
First, make the ice cubes. Bring 75ml water, the malt vinegar and sugar to the boil. Add the mint leaves and set aside to steep for 10 mins. Strain into a jug, then pour into 12 holes of an ice cube tray and freeze until solid. In a heavy-based saucepan, heat the butter until foaming, add the bacon and fry until crispy. Remove using a slotted spoon and set aside. Add the onion to the pan and cook until soft, about 10 mins. Add the sugar and 400ml water, bring to the boil, then add the frozen peas and mint. Bring back to the boil for 1 min, then remove from the heat and leave to cool a little. Pour the soup into a blender and blend until smooth. Pass through a fine sieve into a bowl (see tip below). Taste and season, then cover with cling film and chill until ready to serve. Chop the crispy bacon into small bits. To serve, mix the bacon with the fresh peas and rapeseed oil in a bowl. Ladle the soup into your dishes and add the ice cubes (if you like, you can crush them a bit too). Top with the bacon and peas, and scatter over a few mint leaves.
Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins. Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced. Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.
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