Kashmiri Chai (Pink Tea)

Ingredients:


6 tsp. green tea leaves
15-20 seeds of green cardamom and 1-2 tsp. ground cardamom
1-2 tsp. bicarbonate of soda
1-2 ltr. full cream milk e)Fresh cream ( malai)
6 tsp. ground pistachio/almonds
6 cups water
Salt to taste


Method:

Pour water in a heavy based giant pan. Add tea leaves,salt, seeds of green cardamom & bicarbonate of soda.
Bring to boil reduce heat & simmer briskly for 4-5 minutes or until it reduces to 13 its quantity.
While it is still boiling pour in it about 2-3 cups of icy water or water to make cups in all.
Bring to boil & simmer for 4-5 minutes.
Remove from heat, strain & keep aside.
Boil the milk with ground cardamom over low heat.
Pour prepared tea water (Qahwa) in the milk.
Bring to boil, add salt & simmer for 3-5 minutes over low heat.
Remove from heat & pour in to 6 cups.
Pour one tablespoon of cream or malai.
Sprinkle one teaspoon of pistachio/almonds over it

Iced Xpresso

Ingredients:

3 cups chilled milk
four ice cubes
four tablespoons sugar
1/2 teaspoon cinnamon powder
one teaspoon cocoa powder
one 1/2 teaspoons instant coffee powder
1/2 teaspoon vanilla essence
four scoops of vanilla or chocolate ice-cream

Method:

Blend everything together in the blender for five mins until it gets frothy.then serve chill

Tip:U can skip the icecreme it will taste nice without it too

Buzzy Bubble Bumble Bees

Ingredients:

35g (one cup) Kellogg's rice bubbles
25g butter
40g (1/2 cup) white marshmallows
Vegetable oil, to grease
50g dark choc melts
40 flaked almonds

Method:

1. Place the rice bubbles in a sizable bowl. Place the butter and marshmallows in a tiny saucepan over low heat. Cook, stirring constantly, for 2-3 minutes or until the butter melts and the mixture is smooth.

2. Add the butter mixture to the rice bubbles and stir until well combined. Set aside for five minutes to icy.

3. Line a baking tray with non-stick baking paper. Rub your hands with oil to lightly grease. Use your hands to roll heaped teaspoonfuls of the rice bubble mixture in to oval shapes. Place on the lined tray. Use a tiny sharp knife to score the rice bubble shapes lengthways.

4. Place the choc melts in a sealable plastic bag. Place the bag in a microwave-safe bowl. Heat in microwave on Medium/500watts/50%, stirring every 30 seconds until the chocolate melts. Cut a tiny hole in one corner of the bag and drizzle the chocolate over the rice bubble shapes. Arrange two flaked almonds in the indentation on each rice bubble shape to make wings. Set aside for 15 minutes or until set. Serve.

Blueberry And Vanilla Pancakes

Ingredients:

1 1/2 cups milk
one egg
two teaspoons vanilla extract
two cups White Wings self-raising flour
1/4 teaspoon bicarbonate of soda
1/3 cup caster sugar
25g butter, melted
one teaspoon vanilla extract, additional
one 1/2 cups fresh or frozen blueberries

Method:

1. Whisk milk, egg and vanilla together in a jug. Sift flour and bicarbonate of soda in to a bowl. Stir in sugar. Make a well in centre. Add milk mixture. Whisk until combined. Stir in additional vanilla and blueberries.

2. Heat a large non-stick frying pan over medium heat. Brush pan with butter. Using 1/4 cup mixture per pancake, cook two pancakes for three to four minutes or until bubbles appear on surface. Turn and cook for three minutes or until cooked through. Transfer to a plate. Cover loosely with foil to keep warm. Repeat with remaining mixture, brushing pan with butter between batches. Serve.

Green Tea Berry Delight

Ingredients:

1/2 cup frozen blueberries
 four frozen strawberries
 two cups iced green tea

Directions:

Place the blueberries & strawberries in the bottom of a tall glass. Pour the green tea over the berries.

Coffee Shake

Ingredients:

1 teaspoon instant coffee granules
 3/4 cup milk
 one teaspoon vanilla extract
 two teaspoons white sugar, or to taste
 6 ice cubes
 two teaspoons chocolate syrup (optional)

Directions:

Merge the instant coffee, milk, vanilla extract, sugar, ice, and chocolate syrup in a blender; blend until smooth.

Ice Pops (Lollies)

Ingredients:

1 (three ounce) package fruit flavored Jell-O® mix
 one unsweetened, flavored soft drink mix package
 one cup white sugar
 one cup boiling water

Method:

In giant pitcher, merge gelatin, soft drink mix, sugar and boiling water. Stir until powders are dissolved. Add cold water to make two quarts. Pour in to three oz. paper drinking cups and freeze until hardened.

Carrot Pudding

Ingredients:

1 cup grated carrots
 one cup peeled & shredded potatoes
 one cup white sugar
 one cup raisins
 one cup all-purpose flour
 one teaspoon baking soda
 one teaspoon ground cinnamon
 one teaspoon ground allspice
 one teaspoon ground cloves
 1/2 cup butter
 1/2 cup heavy whipping cream
 one cup white sugar
 one 1/2 teaspoons vanilla extract

Directions:

In a massive mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, & ground cloves. Transfer mixture to a tidy one pound coffee can. Secure wax paper over the top & place the filled can in a massive pot with two to three inches of water. Cover the pot & bring the water to a simmer.
Steam the cake for two hours. Serve warm.
Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, & vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Zingy Sweet Banana

Ingredients:

1 ripe banana
five tblspn of lemon yoghurt
one dessert spoon of set and one of runny honey

Process:

Pile all ingredients in to a blender and eat either straight away or freeze for a pleasant frozen yoghurt! :)

in the event you don't have a blender basically mash banana then mix in other ingredients. Also add ingredients to taste; have a sweet tooth? Add additional honey! Perhaps a zingy tongue tingler! Add more lemon!

Tiramisu Cheesecake

Ingredients:

12 shortbread biscuits,
30 grams of butter,
one cup of chilled coffee, (made with two teaspoons of coffee, 25mls of boiling water & five teaspoons of sugar. no milk)
one tablespoons of coffee granules,
two tablespoons of hot water,
two tablespoons of sugar,
one tub of cream cheese,
three teaspoons of double cream,
five sponge fingers,
50 grams of dark chocolate.

Technique:

Place the sponge fingers in to the cooled coffee & leave. Melt 25 grams of the butter over a low heat until melted. Crush the biscuits in to a powdery consistency. Grease a cake tin with the other five grams of butter, mix the biscuits & melted butter & press in to cake tin, refrigerate whilst you whisk the sugar, cheese & the double cream until thick. Mix the one tablespoon of the coffee granules & one tablespoon of hot water until liquidised, & add to the cream & cheese mixture. Take you sponge fingers. Drain the excess coffee & mash the fingers, when mashed layer on top of the biscuit base, add the cream & cheese mixture & smooth over the base. Grate the chocolate on to until the cream & cheese filling is covered. Refrigerate for 30 minutes & serve.

Strawberry Snapple Ice Tea

Cook Time: one hour, ten minutes

Prep Time: five minutes

Total Time: one hour, 15 minutes

Ingredients:

two quarts (8 cups) water
three Lipton tea bags (orange pekoe and pekoe cut black tea blend)
3/4 cup granulated sugar or 16 ounce bottle light corn syrup
1/3 cup and one Tablespoon lemon juice
one Tablespoon strawberry extract

Preparation:

Boil the water in a immense saucepan. When the water comes to a speedy boil, turn off the heat, put the tea bags in to the water, and cover. After the tea has brewed about one hour, pour the sugar or sweetener in to a 2-quart pitcher, then add the tea. The tea ought to still be warm, so the sugar or sweetener will dissolve basically. Add the lemon juice and strawberry extract (and additional water if needed to bring the tea to the 2-quart line). Chill.

Yield: two quarts

Candied Cranberries With brandy

Prep Time: ten minutes

Cook Time: one hour

Total Time: one hour, ten minutes

Ingredients:

one pound fresh cranberries, picked over, washed, & patted dried
two cups white granulated sugar
1/4 cup (two ounces) brandy
Additional white granulated sugar

Preparation:

Preheat oven to 350 F. Line a huge baking pan with nonstick foil.

Let cold, then stir in the brandy. Sprinkle lightly with additional sugar & let dry.

Spread cranberries in a single layer over the bottom of the baking pan & sprinkle with the two cups of sugar. Cover tightly with heavy-duty foil & bake for one hour.

Yield: one pound candied cranberries

Falooda Mix

Ingredients:


1/2 cup oil
one choti lache
four cups milk
one cup sugar
one packet Sipa(cut vermicelli)
1/2 gallon ice cream
Rooh Hafza

Preparation:


Take a pot & put oil & choti lache in it.
Then, take the packet of Sipa, & put only half of the cut vermicelli in the pot.
When the vermicelli starts to become a light brownish color, put in the milk.
When the milk starts two boil, u may then add the sugar.
When the saviyaa, or vermicelli, become thick, put it in the freezer two cold.
When you are about to serve, put the ice cream on top, & add some rooh hafza on top as well.
ENJOY!!!

Carrot Halwa

Ingredients:

2 tablespoons ghee
four giant carrots(coarsely grated)
400g can sweetened condensed milk)
1/4 teaspoon ground cardamom.
1/3 cup(45g)slivered almonds,toasted


Preparation:

Heat ghee in a giant pan, cook carrots, stirring until soft.
Add milk & cardamom cook stirring occasionally until very all liquid has evaporated & it leaves oil.
Stir in nuts.
Serve halwa warm or chilled.

Blood Orange Gin Sparkler Drink

Ingredients:

2 cups / 480 ml water
one cup / 6.5 oz / 185 g sugar
four tablespoons (~2 sprigs-worth) fresh rosemary leaves
one bay leaf (optional)

blood oranges
gin
ice cubes
tonic water (or sparkling water)

Procedure:

Combine the water, sugar, rosemary, & bay in a small saucepan over medium heat. Bring to a simmer for 3-5 minutes, or long for the sugar to dissolve, stirring occasionally. Remove from the heat & let infuse for ten minutes. Strain in to a jar to chilled .


Meanwhile, juice & strain your oranges, you'll need three tablespoons / one.5 tablespoons of juice for each drink.


To make each drink combine you are going to combine equal parts gin, juice, & tonic water with a small bit of syrup & ice. So, its three tablespoons / one 1/2 oz gin, three tablespoons / one 1/2 oz freshly squeezed blood orange juice, & 1-2 teaspoons of the rosemary syrup in each tall glass (I used kolsch glasses here). Stir to combine, fill each glass 2/3 full with ice & refill with three tablespoons / one 1/2 oz tonic water. Stir again & you are set.

Prep time: five min - Cook time: ten min

Frozen Yogurt With Fresh Mint Chips

Ingredients:

1 cup fresh mint leaves
one cup / 240 ml heavy cream
1/2 cup and two tablespoons / 130 ml brown rice syrup
Scant 1/2 teaspoon peppermint extract
two cups / 480 ml whole-milk Greek yogurt
two ounces nice quality dark chocolate, finely chopped

Method:

Coarsely chop the mint leaves and put them in a saucepan with the cream. Bring to a simmer over medium heat, occasionally stirring and pressing the mint leaves so that they release the oils. As soon as it comes to a simmer, add the brown rice syrup and stir to merge, then turn off the heat. Leave the mixture on the stove top to steep for 30 minutes.

Pour the cream mixture in to a bowl through a fine-mesh sieve to remove the mint leaves. Add the peppermint extract and yogurt to the bowl and whisk to merge. Cover the mixture and chill in the fridge for at least 30 minutes and up to overnight.

Churn the yogurt mixture in an ice cream maker, following the manufacturer's instructions. When the yogurt if completed churning, stir in the chocolate (hs note: alternately, I usually drizzle in just-melted chocolate in lieu of chopped). Serve immediately (recommended!), or transfer to a covered container and store in the freezer, where it will firm up increasingly over time.

Serves 4-6.

Black Forest Cheesecake

Ingredients:

Crust:

1 cup chocolate wafer crumbs

3 Tablespoons margarine, melted

Filling:

16 ounces cream cheese, softened
2/3 cup granulated sugar
2 eggs
1/4 cup heavy cream
6 ounces semisweet chocolate chips, melted
1/4 teaspoon almond extract

Topping:

1 (21 ounce) can cherry or strawberry pie filling
Frozen whipped topping, thawed

Procedure:

1. Combine crumbs and margarine; press onto bottom of a 9-inch springform pan. Bake at 350 degrees F for 10 minutes.

2. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

3. Blend in heavy cream, chocolate and extract, mix until smooth. Pour mixture over crust. Bake at 350 degrees F for 45 minutes.

4. Loosen cake from rim of pan; cool before removing rim of pan. Chill for at least 6 hours..

5. Top cheesecake with pie filling and whipped topping just before serving. Spoon pie filling to within 1 1/2 inches of edge of cheesecake. About every three inches around the edge, place a dollop of whipped cream.

Butterscotch Fudge

Ingredients:

1 1/2 cups sugar
2/3 cup (5 fl.-oz. can) can evaporated milk
2 tablespoons butter
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (11-oz. pkg.) package butterscotch chips
1 teaspoon vanilla extract
1/2 cup chopped nuts

Directions:

1. Line an 8-inch-square baking pan with foil.

2. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly.

3. Boil, stirring constantly, for  4 to 5 minutes. Remove from heat.

4. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted.

5. Pour into prepared baking pan; refrigerate 2 hours or until firm.

6. Lift from pan; remove foil. Cut into 48 squares.

Coconut Cream Pie

Ingredients:

5 Tablespoons flour
1/2 cup sugar
1/8 teaspoon salt
1 1/2 cup scalded milk
1/4 cup cold milk
3 egg yolks
1 cup shredded coconut
1 teaspoon vanilla extract
9 inch baked pie shell

Procedure:

1. Blend flour, sugar, and salt with the cold milk. Gradually add the scalded milk, stirring constantly.

2. Cook on a low heat until thickened, then add beaten egg yolks and cook for an additional two minutes.

3. Remove from heat. Add vanilla extract and shredded coconut.

4. Cool filling, then pour into baked pie shell. Decorate the Top with meringue.

Nutritious Pavlova Parfaits

Ingredients:

one vanilla bean (7 to 8 in.)
one tablespoon powdered sugar
one cup whipping cream
two tablespoons granulated sugar
one cup Muscat wine
three cups mixed fresh berries (blackberries, blueberries, raspberries, and/or thinly sliced strawberries), and additional for garnish
three ounces crisp vanilla meringue cookies, chopped in to 1/2-inch chunks
1/3 cup finely chopped unsalted pistachios

Preparation:

one. With a sharp paring knife, split vanilla bean open lengthwise. Use the knife to scrape the small black seeds in to a small bowl; reserve pod. Add the powdered sugar & one tablespoon of the whipping cream to the bowl & mix well to separate vanilla seeds.
two. Cut vanilla pod in half lengthwise. In a 1- to one 1/2-quart pan, merge vanilla pod halves, granulated sugar, & wine. Bring to a boil over high heat, then reduce heat & simmer until reduced to about 1/3 cup, 15 to twenty minutes. Let mixture icy slightly; discard vanilla pod halves.
three. Stir berries in to wine mixture in pan. Chill berry mixture in refrigerator for at least 15 minutes & up to three hours.
four. Meanwhile, in the giant bowl of an electric mixer, merge vanilla-cream mixture & remaining whipping cream. Beat until soft peaks form.
five. Fold meringues in to whipped cream mixture. In a 12-ounce glass, layer 1/8 of the berry mixture, 1/8 of the whipped cream mixture, & 1/8 of the pistachios. Repeat layering & top with a few fresh berries. Layer ingredients in the same order in three more glasses.
Note: Nutritional analysis is per serving.

Cherry Garcia Ice Cream

Prep Time: 15 minutes

Total Time: 15 minutes

Ingredients:

1/4 cup shaved plain chocolate (Hershey's Special Dark Chocolate sweet bars preferred)
1/4 cup fresh Bing cherries, halved and pitted (you may use canned cherries, but be definite to drain the syrup)
two large eggs
3/4 cup sugar
two cups heavy or whipping cream
one cup milk

Preparation:

Whisk the eggs in a mixing bowl until light and fluffy, one to two minutes. Whisk in the sugar, a little at a time, then continue whisking until blended, about one minute more. Pour in the cream and milk and whisk to blend.

Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate.

Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

After the ice cream stiffens (about two minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is prepared.

Yield: one quart

Lemon Butter Cookie

Cook Time: 45 minutes

Prep Time: ten minutes

Total Time: 55 minutes

Ingredients:

one box lemon cake mix
one egg, lightly beaten
8 Tablespoons butter, softened (one stick)
one (8-ounce) package cream cheese, at room temperature
one cup white chocolate chips
two eggs
two cups powdered sugar
1/2 cup graham cracker crumbs

Preparation:


Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.


Merge cake mix, one egg, and butter with a huge spatula or wooden spoon. This will give your arm a workout, but in the event you keep folding it over and pressing to mix, it will finally come together in to a dough that resembles childrens' play-dough.

Using your fingers, press dough evenly in to the bottom of the prepared pan. Sprinkle with the white chocolate chips and gently press a bit in to the dough so they do not roll around.

Spoon the cream cheese mixture evenly over the bottom layer. Sprinkle with graham cracker crumbs.

In a medium bowl, beat cream cheese and two eggs for 30 seconds. Stir in sugar until combined, then beat on medium speed for three minutes until smooth.

Bake 30 to 35 minutes, until middle is set. Remove from oven and let cold on rack to room temperature. Slice cookie bars in to squares to serve.

Yield: 24 to 36 cookie bars, depending on cut size

Perfect Vanilla Cupcakes

Ingredients:

1 stick butter
one cup sugar
two eggs
three teaspoons vanilla extract
1/2 cup milk
one 1/2 cup all purpose flour
two teaspoons baking powder

Procedure:

Preheat oven to 350°f (177°c).
Sift the flour and baking powder together. Set aside.
In another giant bowl, cream the butter with an electric mixer until smooth.
Add the sugar gradually and beat about 3-4 minutes.
Add the eggs after the other, beating thoroughly after each addition.
Beat in the vanilla.
Finally, add flour mixture alternately with milk.
Bake for 25-40 minutes until the cake springs back when touched.

Lime Juice With Fresh Mint Leaves

Ingredients:

1 cup water
one lime (juice)
one tbsp sugar
four leaves fresh mint
Ice cubes

Procedure:


 Mix all the ingredients & fill with ice cubes.