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.
اجزا بکرے کی ران ایک کلو لیموں کا جوس
This Masaledar Chai is perfect to combat the rains when
Gobi Vatana Subzi, a popular and easy subzi recipe Recipe
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: 5 Apples, sliced and peeled 1 cup brown Sugar
Ingredients Milk ½ liter Olpers Cream ½ liter Condensed milk
Chop Banana and toss them in lemon juice to avoid turns to black. Freeze banana for 2 hours and strawberries for 1 hour. Put almonds and strawberries into blender and make a smooth puree.
Ingredients: Chocolate 4 oz Condensed milk 1 can Olpers Cream
Rub the chicken breast with a little of the olive oil and season with salt and pepper. heat a griddle pan until hot, then griddle the chicken breasts for 6-8 mins on each side until cooked. While the chicken is cooking, cut the apple into fine matchsticks and toss in the lemon juice. Cut the beetroot into the same-sized matchsticks and set aside. When the chicken is cooked, toss the apple with the beetroot leaves, if using, rocket, hazelnuts, vinegar and the remaining olive oil. At the last minute, toss the beetroot through so it doesn’t bleed colour over all the other ingredients. Serve the chicken with a large pile of the salad alongside.
Heat the oil in a wide pan with a lid, add the chicken, then quickly cook to brown it all over. Tip in the onion, garlic and thyme, then fry for a further 2 mins. Pour in the wine, 150ml water and a little salt and pepper. Bring to the boil, then simmer for 20 mins, covering halfway through the cooking time, until the chicken is tender. Stir the beans into the pan and briefly warm through. Roughly chop the parsley, then scatter over to serve.
Cook the noodles in boiling water according to pack instructions, about 7 mins, then rinse under cold running water until cool. Drain well. Tip into a bowl and toss with the spring onions, lime zest and juice, and soy sauce.
Remove any skin from the fish fillets and then cut them into small pieces. Combine all the fish cake ingredients, except for the oil, in a food processor with 1 tsp of salt and 2 tbsp of water and blend the mixture until it’s a firm paste. Form the paste into two cakes, about 1cm thick. Heat the oil in a wok or large frying pan and fry each cake for 3-4 minutes on each side until golden. Remove with a slotted spoon and leave to drain and cool on paper towels. While the fish cakes are cooling, soak the mushrooms in warm water for about 20 minutes until soft. Rinse well in cold water, drain, and set aside. When the fish cakes are cool, slice them into finger thick bite-size pieces. Tip the oil out of the wok, leaving about 11?2 tbsp. Reheat the wok over a medium heat, add the garlic, ginger and onion wedges and stir fry for 1 minute. Add the courgette, cucumber, squash (if using), mushrooms and chicken stock and stir fry for another 2 minutes. Mix the sauce ingredients together then pour into the stir fry and continue to cook for another 2 minutes or until the vegetables are cooked. Return the fish cake pieces to the pan and mix gently to heat through. Serve at once with boiled rice.
Heat oven to 200C/fan 180C/gas 6. For the topping, tip all the ingredients together and rub with your fingers until you have a rough pastry, then set aside in the fridge. Peel the pears and chop into large chunks, then chop the rhubarb into finger-length batons. Tip into a large ovenproof dish and toss with the sugar and orange zest and juice. Crumble over the topping and bake for 40 mins until golden and bubbling at the sides. Leave to cool for 5 mins before spooning into bowls and serving with custard or ice cream.
