The Cook Book

Sweet Treat

IMG 20190503 191342 905
Hiya! Today we will discuss about Sweet Treat

As the summer season approaches my caving for ice cream is uncontrollable 🙉

Trip to @packagesmallofficial is incomplete without having @baskinrobbinspk I just love the aroma that spreads across that entire area. Totally tempting, so sweet and delicate; and it draws me in and I know it’s ice cream time🍧

Numerous flavors to choose from but I personally prefer Praline, Mint chocolate chip and Baseball net 🤤 So here’s what we four girls ordered for ourselves. All of us were happy with what we ate! Sadly my share finished way too quickly so I went in for another serving.

Although Baskin Robbins is an international brand, it is well priced and that’s one of the reasons it’s working very well. In addition the serving size is ample. But I must add that their ice cream cakes, are super yummy but are expensive! In the end all I can say is that I am a total fan of Baskin Robbins 😋

Sweet Treat

Most Popular

Latest Recipes

chicken katsu curry burger

Chicken katsu curry burger

In a bowl, combine the ingredients for the brine with 1 tsp salt. Put the chicken in the brine, cover with cling film and marinate in the fridge for at least 3 hrs.

To make the mayo, combine all the ingredients and stir until smooth.

Half an hour before cooking, remove the chicken from the fridge. Crack the egg into a bowl and whisk with 2 tbsp of the brine. Mix the rice flour and panko, and spread out in a layer on a plate. Remove one chicken breast from the brine, shake off the excess, dip into the egg mix, then coat in the panko mix. Transfer to a plate and repeat with the other chicken breast.

Heat the oil in a deep-fat fryer or large, heavy-bottomed saucepan until it reaches 180C, or a piece of bread browns in 30 secs. Fry for 10-12 mins until cooked through. Drain on kitchen paper, then slice each breast into 4-5 pieces.

Split and toast the buns, then spread with the mayo. Add a layer of lettuce, spring onions and radishes, then top with the chicken and more mayo.

peri peri chicken pilaf

Peri-peri chicken pilaf

Heat the oil in a large pan over a medium heat. Rub the chicken with 1 tbsp of the peri-peri and brown in the pan for 1 min each side until golden. Transfer to a plate and set aside.

Add the onion to the pan and cook on a gentle heat for 8-10 mins until soft. Add the garlic and remaining peri-peri, and give everything a stir. Tip in the rice and stir to coat.

Add the stock and return the chicken to the pan. Add the peppers and cover with a lid, then simmer gently for 25 mins until cooked. About 5 mins before the end of cooking, add the tomatoes.

prawn pineapple cashew fried rice scaled

Prawn, pineapple & cashew fried rice

Heat 2 tsp of the oil in a large wok or non-stick frying pan on a medium heat. Tip in the egg and cook for 2-3 mins until the egg is set. Tip the omelette onto a board, cut into 1cm strips and set aside. Add the remaining oil to the pan and tip in the onion. Sizzle for 5 mins, then add the garlic paste, ginger paste and prawns. Stir-fry for 2-3 mins until the prawns defrost and turn pink. Add the peas, five-spice powder, rice, pineapple, soy and cashew nuts, and stir-fry for another 3 mins until piping hot. Stir the omelette strips into the rice and heat for 1 min. Finally, stir through the lime zest and juice. Serve with lime wedges for squeezing over.

ginger beef lettuce wraps

Ginger beef lettuce wraps

Heat the oil in a non-stick frying pan. Add the beef and fry until browned all over and starting to crisp. Add the spring onions, pepper, ginger, oyster sauce and beans. Stir-fry for another 5 mins until the veg has softened, then add the noodles and juice of 1 lime. Season well and toss everything together until well combined and heated through. Separate the lettuces into leaves. Pile the noodles into the leaves, sprinkle over the reserved spring onions to garnish and serve with the lime wedges.