Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls

Ingredients
Dough

• ¾ cup warm water (+plus 2 tablespoon of water)
• 2 tablespoons butter
• 2 ½ cups bread flour
• ¼ cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon bread machine yeast

Filling

• 1/3 cup granulated sugar
• 2 teaspoon ground cinnamon
• 2 tablespoons butter (softened)

Glaze

• 1 cup powdered  sugar
• ½ teaspoon vanilla
• 2 tablespoons milk

Method

1. Put ¾ cup warm water, 2 tablespoon warm water, 2 tablespoons butter, bread flour, ¼ cup granulated sugar, salt and bread machine yeast in a bread machine and start on the dough cycle.
2. When dough is complete roll it out with a rolling pin on a floured surface into a 9” square.
3. In a measuring cup mix cinnamon and granulated sugar. Spread the 2 tablespoons of softened butter over the dough and top with the cinnamon mixture. Roll up the dough tightly. Cut into 1” slices and place into a lightly greased baking dish. Cover loosely with plastic wrap and let rise for 1 hour.
4. Remove plastic wrap and bake in the oven at 350 degrees for 20 minutes.
5. Meanwhile, in a bowl mix together powdered sugar, vanilla and milk. Drizzle over cinnamon rolls and serve.(Makes About 9 Rolls)

Lemon Cicken

Lemon Chicken

Lemon Chicken

INGREDIENTS

• 4 boneless skinless chicken thighs or breast (thawed) 2 cloves garlic
• 2tbsp fresh rosemary (1tbsp dried) 
• 2tbsp margarine 
• 1tbsp olive oil 
• 2/3 cup lemon juice 
• Black pepper to taste 
• Salt to taste

Method

1. Take a heavy frying pan and mix margarine and oil together; heat over medium-high heat until margarine melts. Stir fry garlic and rosemary in the oil/butter mixture for 2 minutes and then add lemon juice and bring the mixture to a boil.
2. Add chicken and fry until it becomes brown on all sides.
3. Add salt and pepper to taste. Decrease heat to low, cover, and cook for 20 - 30 minutes or until chicken is fully cooked.

Raspberry Pudding

Raspberry Pudding

Ingredients

• 28g gelatin 
• 28g gelatin 
• 420ml whipping cream 
• 720ml raspberry puree 
• 5 egg whites 
• 225g sugar 
• Red currants, (for garnishing)

Method

1. Bloom (soak) the gelatin in water. Whip the cream to medium peaks. Cover and refrigerate. 
2. Warm half of the raspberry puree in a saucepan. Remove from heat and set aside.
3. Stir the dissolved gelatin into the puree until well incorporated. Add the remaining puree into the mixture.
4. Cool the raspberry mixture to 21 degree Centigrade. 
5. Put egg whites and sugar in a mixing bowl and place over a pan of simmering water. Stir constantly with a balloon whisk until the mixture reaches 70 degree Centigrade.
6. Transfer the bowl to an electric mixer and whip at high speed until stiff peaks form. 
7. Gently blend 1/3 of the meringue into the raspberry mixture to lighten it. 
8. Fold in the remaining meringue, thoroughly incorporating. 
9. Fold in the chilled whipped cream. Pipe or ladle pudding into serving bowls. 
10. Chill and serve garnished with redcurrants.

Salmon with Lemon Sauce

Salmon with Lemon Sauce

Salmon with Lemon Sauce

Ingredients

• 2tsp olive oil
• 120g fresh salmon fillet, (cut into small cubes)
• 3g salt
• 2g pepper
• 1 small shallot, (chopped)
• 30g canned greens peas

For The Sauce:

• 1 egg yolk
• 20ml whipping cream
• 2tbsp lemon juice
•  A small pinch of parsley
•  Salt and pepper, to taste

Method

1. Heat 1tsp olive oil in a pan and sear salmon on all sides. 
2. Season it with salt and pepper. Remove fish and set aside. 
3. Add remaining oil to the pan and saute shallot and peas until well glazed. Remove and set aside. 
4. For the sauce, mix together all the ingredients. Pour the mixture into a saucepan over a medium heat and toss in the seared salmon. 
5. After a minute, turn off the heat and continue to stir the sauce until the cream thickens.
6. Spoon salmon and sauce mixture (reserve a little bit of the sauce for the final drizzle) into two small moulds.
7. Refrigerate for 30 minutes or until set. De-mould and serve with a drizzle of the reserved sauce, peas and shallots.

Keema Paratha

Keema Paratha

Keema Paratha

Ingredients

• 60g ghee
• 20g cumin seeds
• 250g onion, (finely chopped)
• 50g garlic, (chopped)
• 30g each, green chillies and ginger, (finely chopped)
• 15g each, coriander and turmeric powders
• 10g cinnamon powder
• 2g clove powder
• 20g red chilli flakes
• 20g garam masala
• 800g lamb mince 
• Salt, to taste
• 40g coriander leaves, (chopped)
• 200g wheat flour, to make dough 
• Sunflower oil, for frying

Method

1. Heat ghee in a deep frying pan.
2. Add cumin, onion, garlic, green chilli and ginger and saute over a medium heat for two minutes.
3. Add turmeric, coriander, cinnamon and clove powder, red chilli flakes, garam masala and saute for another two minutes. 
4. Now add lamb mince and mix well. Cover and cook over a low heat for 10 minutes until mince is cooked.
5. Season with salt and then add coriander leaves and stir for two minutes. 
6. Take pan off the heat and set aside to cool. 
7. Knead flour with some water and salt to form dough. Divide into eight portions.
8. Roll out each portion to a medium disc to make paratha.
9. Place a portion of mince at the center of each paratha, bring up edges to seal and roll out again to a medium-sized disc. 
10. Cook stuffed parathas in an oiled hot frying pan until golden brown on both sides.

Lebanese Spicy Potatoes

Lebanese Spicy Potatoes

Lebanese Spicy Potatoes

Ingredients

•  5tbsp canola oil
•  3 potatoes, (peeled and cubed)
• 3tbsp olive oil
• 2tbsp onions, (finely chopped)
• 1tsp garlic, (minced) 
• Cayenne pepper, to taste
• 1/4tsp coriander powder
• 1/2 cup fresh coriander leaves, (finely chopped) 
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1/2tsp lime juice, (freshly squeezed)

Method

1. In a frying pan heat canola oil and cook potatoes. Set aside on kitchen paper to drain excess oil. 
2. In a separate frying pan heat olive oil and saute onions, garlic, cayenne pepper, coriander powder and leaves.
3.  Add potatoes, sea salt and black pepper to taste.
4.  Toss well and add lime juice. 
5. Garnish with fresh coriander leaves and serve with garlic sauce on the side.

Ginger and Spring Onion Fish

Ginger and Spring Onion Fish

Ginger and Spring Onion Fish

Ingredients

• 1/2 kg - Fish (fillets cleaned and cut into serving size pieces)
• 1 - Spring onions(Finely chopped)
• 2 tbsp - Oil

For the sauce :

• 3 tspns - Ginger grated
• 2 - Garlic
• 1 tspn - Chilly powder
• 2 tspns - Lemon juice
• 2 tspns - Soy sauce
• 1 tspn - Vinegar
• 1 tspn - Sugar
• 1/4 tspns - Salt
• 2 tspns - Water

Method

1. First,grind together all the ingredients for the sauce and make a thin paste of it.
2. Preheat the oven to 350 F.Now,arrange the fish pieces in a baking dish and keep it aside.
3. Now,heat oil in a pan and add the sauce paste into it.Put it on low fire for 5 minutes and when the sauce starts to get thick pour it over the fish fillets.
4. Now, Sprinkle spring onions over it and bake for 30 mins.
5. Garnish with chopped cilantro and spring onion greens to serve.
6. Mouth watering Ginger Fish is ready .

Crispy Beef

Crispy Beef

Crispy Beef

Ingredients

• 2 eggs, beaten
• 1/2 tsp salt
• 1 1/2 tbsp cornflour
• 150g beef (frying steak), thinly sliced strips (0.5-1 cm wide)
• vegetable oil, for deep frying
• 1 carrot - finely shredded
• 1 spring onion, shredded
• 1/2 garlic clove, chopped
• 1 red chilli, shredded
• 10g sugar
• 2 tbsp  White Rice Vinegar
• 2 tbsp Sweet Chilli Dipping Sauce
• Splash Light Soy Sauce

Method

1. Combine the eggs, salt and corn flour then coat the beef strips.
2. Heat oil to 180c then deep-fry the beef strips, taking care to add them to the wok one by one. Don't stir for approx. 10 seconds, then stir to ensure the pieces don't stick together. Cook for approximately 6-7 minutes until brown and crispy. Remove them and drain.
3. Using some of the oil from your frying, stir fry the spring onion, garlic,chilli and carrot. Add the sugar, White Rice Vinegar, Sweet Chilli Dipping Sauce and Light Soy Sauce and mix together. Finally, add the beef and toss together.
4. Serve.

Meat Lasagna

Meat Lasagna

Meat Lasagna

Ingredients

• One packet of lasagna boiled in salty water n cooled.
• One packet of mozeralla cheese

Ingredients for chicken sauce:

• 1/2 kg chicken shredded
• Oil 2 tsp
• Chopped onion 1 nos
• Garlic powder 1 tsp
• Salt to taste
• Red chilli powder 1 tsp
• Black pepper 1 tsp
• Tomato sauce 1 cup

Ingredients for white sauce:  

• Margarine 1tbsp
• Maida (all purpose flour) 2 tbsp
• Cornflour 1 tbsp
• Milk 1/3 cup
• Cream 1 cup

Method

1-Method for CHICKEN SAUCE:

Heat oil in a pan, golden brown onions, then add chicken to it cook for 2 to 3 minutes then add garlic powder and salt then cook for 2 minutes then add red chilli powder, black pepper and tomato sauce. Cook for two more  minutes and the chicken sauce is ready. Now place it aside.

 2-Method for WHITE SAUCE:

Beat margarine then maida(all purpose flour) and turn off the heat. Then add cornflour and milk, thicken it and cool it. After cooling it add cream. And the white sauce is ready!

3-TO ASSEMBLE LASAGNA:

Take an ovenproof dish put a layer of the boiled lasagna, then a layer of white sauce then a layer of chicken sauce; repeat it and on top of it put sum mozerella cheese. Preheat over to 180 C n bake untill the cheese turns brown.

Chicken Macaroni Salad

Chicken Macaroni Salad

Chicken Macaroni Salad

Ingredients

• 2 -1/2 pounds skinless, boneless chicken breast halves
• 2 cups macaroni
• 1 (15 ounce) can mixed vegetables, drained
• 2 cups shredded lettuce
• 3 cups mayonnaise
• 1/4 tablespoon dried basil
• salt and pepper to taste
• 1 pinch garlic powder

Method

1. In a medium skillet over medium heat, cook chicken Until no longer pink and juices run  clear. Please rest Until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
2. In a medium pot with Boiling salted water, cook elbow macaroni Until al dented. Drain and rinse under cold water.
3. Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
4. Add drained elbow macaroni to chicken mixture. Toss to coat.
5. Please tick for Several hours before serving.

Cookie Dough Truffles

Cookie Dough Truffles

Cookie Dough Truffles

Ingredients

• 1/2 cup butter, softened
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup miniature semisweet chocolate chips
• 1/2 cup chopped walnuts
• 1-1/2 pounds dark chocolate candy coating, coarsely chopped

Method

1. In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternately with milk, beating well after each addition. Stir in chocolate chips and walnuts.
2. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
3. In a microwave, melt candy coating; stir until smooth. Dip balls in coating; allow excess to drip off. Place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

Cheese Omelette

Cheese Omelette

Cheese Omelette

Ingredients

• 2 Eggs
• 3 tblsp Milk
• 1/2 cup grated Cheese
• 2 Green Chillies, chopped
• Salt to taste
• 1 tsp White Pepper
• A pinch of Mustard Powder
• 1 tbsp Butter

Method

1. Beat the eggs thoroughly along with the salt, mustard powder, green chillies and the pepper powder.
2. Melt the butter in a non stick pan over a low flame.
3. Add the beaten eggs . spread evenly around the pan and sprinkle the grated cheese on top.
4. Cook on one side till the egg is cooked.
5. Fold the egg into half and remove from the flame.
6. Cheese Omelette is ready to serve.
7. Serve hot.

Hunter Beef

Hunter Beef

Hunter Beef

Ingredients

• 1 kg undercut beef (one whole piece) 
• 4 tbsp Worcestershire sauce or lime juice 
• 1 tbsp garam masala powder 
• 1 tsp chili powder 
• 1 1/2 tsp salt or to taste 
• 1 tbsp ginger paste 
• 1 tbsp garlic paste 
• 2 tsp oil

Method

1. Punch the meat well with a fork. 
2. Rub garam masala powder, salt, chili powder and ginger/garlic paste all over the meat. 
3. Apply Worcestershire sauce and keep it in refrigerator overnight. 
4. Next day take the meat out and set aside for 2-3 hours. 
5. Heat the oil, place the meat and let it brown on both sides. 
6. Add just sufficient water to tenderize the meat and cook over a low stove till done. 
7. Cut in slices before serving. 

Tomato Soup

Tomato Soup

Tomato Soup

Ingredients

• Tomato-1kg
• Corn Floor-2tbsp
• Sweet corn-1 tin
• Chicken cube mix Floor (Maida)-1tbsp
• Black pepper-1tsp
• Tomato Ketchup-half cup
• Brown sugar-1tsp
• Bread-3 pieces (cut in Cubes)
• Salt-as required
• Fresh cream-1packet

Method

1. Take a bowl put 4 cups of water in it and Tomatoes, now boil it in a light flame. 
2. When tomatoes got boiled then get it cold and blend it on the same boiled water.
3. After that take a bowl and put salt, corn floor, ketchup, floor, black pepper and brown sugar in it and cook them into 5 to 10 minutes.
4. When the soup becomes thick than take off the flame.
5. Now deep fry bread cubes when they become golden brown then take it off in the paper.
6. When you want to serve the soup first of all put 1 tbsp sweet corn in a serving bowl now soup and in the end Garnish with bread cubes n 1 tsp fresh cream.