Ingredients:
Milk 1/2 liter
Condensed milk 1 tin
Olpers Cream 1/2 liter
Sugar 1/2 cup
Vanilla custard 1 tbsp
Gelatin 1 tbsp
Vanilla essence 1/2 tsp
Chopped almonds, pistachios as required
Method:
Cook milk.
When it boils, dissolve vanilla custard.
Also add sugar.
When sugar dissolves, close stove.
Now dissolve gelatin powder in water and blend with cream, condensed milk and vanilla essence nicely in blender.
Then sprinkle almonds and pistachios, put in airtight box and set in freeze.
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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
Serving Details Servings: 12-15 slices Portion Size: 1 slice per
Serving Details Servings: 10-12 slices Portion Size: 1 slice per
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Ingredients for Cookies & Cream Dessert Cocktails: Chocolate biscuit 12
Ingredients: 2 tbsp oil 2 tbsp Butter 1 tbsp Garlic
Eggs 4 Flour 2 cups Cold water ¾ cup Shortening
Ingredients 1 tbsp olive oil 1 onion ,
Place all ingredients in a blender and blend until smooth. Pour into a loaf pan and freeze for 3 hours.
Mix together mashed potato , water and salt in a bowl. Allow the mixture to cool for 10 minutes. Stir in the eggs and flour. On a lightly floured surface, knead the dough until no longer sticky. Bring a large saucepan of water to a boil.
Ingredients for Cookies & Cream Dessert Cocktails: Chocolate biscuit 12
Ingredients 1 chicken breast with side bone intact 1 tbsp Worcester sauce 1/2 tsp salt
Ingredients: For Chicken: Boneless chicken 1/2 kg Cheddar cheese 1/4
Ingredients: 2 egg whites 150 gm caster sugar A few
Ingredients: 4-6 Carrots 6 Strawberries Method: Wash and peel the
Ingredients: 4 scoops vanilla ice cream 1/4 cup milk 1/4
Ingredients: Chicken breast strips Salt 1 tsp Garlic crushed 1
Put the vinegar, stock, soy sauce, sugar (start with 1 tbsp and add the second at the end if you want the soup sweeter), ginger, chillies and spring onions in a saucepan and bring to a simmer. Cook for 1 min, then add the prawns to heat through. Serve in small bowls or cups.
Heat oven to 200C/180C fan/gas 6. Blitz the celery, carrot, chicken and chives in a food processor until finely chopped. You may need to use a spatula to scrape the sides of the bowl a few times.
Shape into small meatballs. If freezing, space out on a tray and put in the freezer. Once frozen, transfer to a freezer bag and take them out when needed. Defrost thoroughly in the fridge before cooking.
To cook, put on a baking tray lined with greased foil and bake for 10 mins or until browned and cooked through.
Served with boiled rice and steamed broccoli.
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