Best Breakfast Smoothie

• INGREDIENTS:

• Sub any frozen berries, if you like. if you don't have any yoghurt, increase milk to 1 cup but be warned end product will be a lot thinner.
• - 1/2 a large banana
• - 1/2 cup frozen blueberries
• - 1/2 cup skim milk
• - 1/4 cup thick plain greek yoghurt (or your favourite flavoured yoghurt)
• - 1 tbs rolled oats
• - 1 tbs flaxseed (optional)
• - maple syrup, to taste (sub honey if desired)

METHOD

Blend all ingredients on high in a blender until desired consistency is reached. Taste and adjust sweetness with maple syrup.

Vanilla Cupcakes

• INGREDIENTS:

• 
  
• ♥ 1 stick butter
• ♥ 1 cup sugar
• ♥ 2 eggs
• ♥ 3 teaspoons vanilla extract
• ♥ 1/2 cup milk
• ♥ 1 1/2 cup all purpose flour
• ♥ 2 teaspoons baking powder

METHOD:

Preheat oven to 350°f (177°c).
Sift the flour and baking powder together. Set aside.
In another large bowl, cream the butter with an electric mixer until smooth.
Add the sugar gradually and beat about 3-4 minutes.
Add the eggs one at a time, 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.

Plain Sponge Cake

• INGREDIENTS:

• 
  
• 4oz/100g self-raising flour
• 4oz/100g sugar (normal should be fine)
• 4oz/100g butter
• 2 eggs
• Or
• 4oz/100g plain flour
• 1 teaspoon baking powder
• 4oz/100g sugar (normal should be fine)
• 4oz/100g butter
• 2 eggs

METHOD:

Whisk the butter and sugar.
Add the eggs then flour.
Mix to get a creamy batter.

Put it in a cake tin with baking paper.

Put it in the oven for 18-20 minutes on 200'c or more.

Daisy Shortbread Cookies

Ingredients:

3/4 pound unsalted butter, at room temperature
one cup granulated sugar
one teaspoon pure vanilla extract
three 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
3/4 pound confectioners' sugar
Yellow white chocolate buttons, for adornment

Directions:

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter & granulated sugar until they are combined & add the vanilla. In a medium bowl, sift together the flour & salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour & shape in to a flat disk. Wrap in plastic & chill for 30 minutes.

Bake for twenty to 25 minutes, until the edges start to brown. Permit to icy to room temperature.

Roll the dough 1/4-inch thick & cut in to flower shapes with a cutter. Place the cookies on an ungreased baking sheet.

For the glaze, place the confectioners' sugar in a medium bowl & add about four to five tablespoons of water until you have a runny, but not thick frosting. Spread the glaze to the fringe of each cookie & garnish the middle of each cookie with a chocolate button.

Coffee Float

Ingredients :

Instant coffee powder - 1 tsp
Sugar - 2 tsp
Cream - 2 tsp
Chocolate icecream - 2 tsp
Cola - a small bottle 

Method:

1. Boil a cup of water in a pan.
2. Add coffee powder, sugar , stir well  and store in fridge when cool.
3. While serving, pour coffee in glass, add cream, icecream and cola.

orange shake

Ingredients:

Vanilla ice cream- 3 scoops
Ice-cold milk - !/2 glass
Ice-cold orange juice - 1/2 cup
Softened frozen orange juice concentrate - 2 tbl spns

Method

In a blender blend together all ingredients until smooth and serve immediately

Flavoured Hot Chocolate

• INGREDIENTS:

• 2 spoonfuls of hot chocolate powder
• Cup of milk
• Vanilla extract or peppermint oil

METHOD:

1.Heat sauce pan at medium
2.Fill mug with milk and add to sauce pan
3.Add hot chocolate powder and vanilla extract or peppermint oil
4.Stir until heated and everything is mixed together
5.Pour back into mug

Malai Kulfi Falooda (creamy milk frozen spagetti)

Ingredients

• For Malai Kulfi:
• Milk 1 liter
• Sugar 1 cup
• Tetra pack cream 1 packet
• Reduced milk (Khoya) 200 gm
• Bread slices 2 large
• Screw pine (kewra) 1 tsp
• Sliced almonds and pistachios 1 tbsp
• For Falooda:
• Corn flour 1 cup
• Water 2, 1/2 cup
• Yellow color few drops (optional)
• Screw pine 1 tsp

  Cooking Directions

  
  
  1. For Falooda: Mix together corn flour, water, Yellow color and screw pine in a pan.
  2. Cook on moderate heat while stirring till thick and glossy.
  3. Remove from heat and pour in a falooda mold.
  4. Put it over a pan of chilled water, press the mold hard, you will get falooda noodles used to serve with kulfi.
  5. For Kulfi: Cook milk on medium heat till slightly reduced.
  6. Add in sugar and continue cooking over low flame till mixture reduce to half.
  7. Add bread slices and cook for another 5 minutes.
  8. Remove from heat and add khoya and screw pine, cool the mixture.
  9. Then put the mixture in a blender and blend well and add sliced almonds and pistachio.
  10. Put in kulfi molds and chill in a freezer till firm.
  11. To Serve: In serving bowls, put crushed ice, Falooda noodles, cream and sliced Kulfi.

Raspberry Lemonade Bars

Ingredients:

for the crust:

• 8 tablespoons unsalted butter (1 stick), at room temperature
• 1/4 cup sugar
• 1 cup unbleached all-purpose flour
• pinch salt

for the filling:

• 1 1/2 cups sugar
• 3 egg whites
• 1 whole egg
• 2/3 cup freshly squeezed lemon juice (from 3 lemons)
• 2 tablespoons lemon zest (from 2 lemons)
• 2/3 cup unbleached, all-purpose flour
• pinch of salt
• 1-2 cups of frozen raspberries, defrosted
• 1 tablespoon confectioner’s sugar

Directions:

1. Preheat oven to 350 degrees. Line a 8×8″ square baking pan with a strip of parchment paper that covers the bottom and overlaps on either side (this is so after it cools, you can pull out the entire pan of lime bars and cut them neatly).
2. Cream butter, sugar, and salt with an electric mixer. Mix in flour until just incorporated. Flour hands and press dough into 8×8″ square baking pan, so that it comes up about a 1/2 inch around the sides.
3. Bake for 20-25 minutes, or until slightly golden brown. While it cools, prepare the filling.
4. Whisk sugar, egg whites, egg, lemon juice and zest, flour, and salt in a large bowl. Pour raspberries into a sieve and press through to extract all the pulp and juices. Discard any remaining seeds. Whisk into lemon mixture and pour into crust. Bake for 30-35 minutes until filling is completely set.
5. Let cool completely then place in the fridge to chill. Once chilled, using the overlapping edges of parchment paper, gently lift the dessert from the pan. Cut into 16 squares. Dust with confectioner’s sugar.

Cookies and Cream Cheesecake Cupcakes

Yield: 30 cupcakes

Ingredients:

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds (4 8-oz packages) cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Directions:

Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Bananas Foster French Toast

French Toast:

• 2 large eggs
• 1/2 cup milk
• 1 teaspoon vanilla
• pinch salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 6 thick slices bread
• butter for frying

Bananas Foster Topping:

• 4 tablespoons unsalted butter
• 1/4 cup light brown sugar
• 2 bananas, sliced
• pinch cinnamon

Directions:

Preheat oven to 400 degrees F.
In a large shallow bowl or dish whisk together eggs, milk, salt, cinnamon, and allspice. Soak bread slices in egg mixture, allowing to absorb as much liquid as possible.
While bread is soaking, heat a large skillet or griddle on medium heat. Melt butter in pan and brown the bread slices, working in batches if necessary. Brown for about 3 minutes per side, or until lightly golden. Place slices on a baking sheet and finish cooking in preheated oven for 12-15 minutes, or until slices have a desired brown color.
While the french toast is in the oven, prepare the bananas foster topping. In a small skillet, melt the butter. Add the brown sugar and stir until dissolved into butter. Add banana slices to pan, stirring so they are covered in caramel sauce. Sprinkle a pinch of cinnamon. Bananas are done when they are warmed through. Pour bananas foster mixture over French Toast.

Strawberry Lemonade Vodka

INGREDIENTS:

• 
  
• 1 cup sugar
• 1 cup water
• 1 pint fresh strawberries
• 1 cup fresh lemon juice (about 8 lemons)
• 4-6 cups cold water
• 1 cup vodka, optional

Method

Make a simple syrup by combining 1 cup sugar with 1 cup of water in a saucepan. Place over medium heat until the sugar in completely dissolved; swirl the pan occasionally. Let cool.

Once the simple syrup has cooled, puree strawberries in a food processor or blender with ½ cup water.

In a large pitcher, combine ice, strawberry puree, simple syrup and lemon juice. If using the vodka, add it to the pitcher and stir to combine.

Add 4-6 cups of cold water. The amount of water you use will depend on your tastes, so add as little or as much as you want to achieve desired sweet/tart balance.

Rim your glasses with sugar before pouring, then garnish with fresh strawberries or lemon slices

Berry Delicious Smoothie

• INDREDIENTS:
• 
  
• 2 ice cubes
• 3 teaspoons of sugar
• 2 teaspoons of milk
• 1 ripe banana
• 5 large strawberries
• A handful of raspberries
• A blueberry to serve

Method

In a bowl place the strawberries and raspberries and sprinkle with the sugar, refrigerate for about 15 minutes to crystallize, then in a blender add the ice, milk, banana and sugared berries into a blender and blend until smooth. Serve with a blue berry. Cheap, yummy and super easy

Kiwi Fruit Cream

Prep Time: ten minutes

Cook Time: ten minutes

Total Time: twenty minutes

Ingredients:

one cup mashed ripe kiwi (about five small)
one whole kiwi
two eggs, separated
one pinch salt
two Tablespoons cornstarch
five Tablespoons sugar
one teaspoon vanilla
one cup whole milk, hot
1/2 cup whipping cream, whipped

Preparation:

Strain mashed kiwifruit to remove excess juices. In double boiler, whisk egg yolks with wire whisk until creamy and yellow. Add salt, cornstarch, half the sugar, vanilla, and hot milk. Beat well.

Beat egg whites until stiff, then gradually add the remainder of the sugar. Fold in the cooled custard, mashed kiwi, and whipped cream.

Cook over boiling water until custard thickens, about 8 minutes. Icy.

Pour in to wine goblets and chill. Top each with a slice of kiwi.

Yield: 6 servings

Champagne Melon Peach Drink

Total Time: twenty minutes

Prep Time: twenty minutes

Ingredients:

one ripe cantaloupe
2-1/2 pounds frozen peaches, lightly sweetened
1/2 bottle champagne
Fresh mint

Preparation:

At serving time, fill champagne glasses 2/3 full with chilled fruit puree. Top with champagne. Garnish with a sprig of fresh mint.

Remove meat from the melon and puree in a blender with peaches. Chill this mixture well.

Yield: 12 to 16 servings

Chocolaty apples... its healty..!!

Ingredients:

An apple
Sprinkles
Melted chocolate
(in the event you require, caramel)

Method:

Melt down some chocolate in the microwave or pan, then when the chooclate is completly melted, tip the bowl of melted chocolate over the apple (covering the whole apple) then sprinkle some sprinkles over the top.
If your using caramel, heat it & mix it in with the melted chocolate to make it chocolate & caramel coverd apples insted!

Strawberry Swiss Roll

Ingredients:


3 giant eggs
3oz/85g castor sugar, warmed
3oz/85g self raising flour, sieved
For the filling:
four level tablespoons strawberry jam
Castor sugar

Method:


Set oven to 220'c
grease and line a shallow swiss roll tin 9 by 12 inches. Take eggs at room temperature and whisk with sugar until mixture is light and creamy and leaves a trail when a whisk is lifted out of the mixture. Fold in flour, using a metal spoon.
Turn in to prepared tin and smooth level with a palette knife. Bake in a hot oven for 7-10 mins until
sponge begins to shrink form edges of the tin and is pale golden.
Turn out on to a sheet of greaseproof paper dredged with castor sugar. Trim edges of sponge, spread with warmed jam and roll up tightly. Dredge with castor sugar and icy on a wire tray.

Mint Candy

Ingredients:


1 c. granulated sugar
one c. powdered sugar
four tbsp. water
Peppermint extract
Red, pink or any coloring

Technique:


Merge granulated sugar and water. Bring to a boil. Add flavoring, food coloring, and powdered sugar. Drop on wax paper quickly. (the first mints will be round, but as the mixture cools, the mints become lumpier.)

Peppermint Creams

Ingredients:


225g icing sugar + wee bit additional
four - 6 tbsp condensed milk
Peppermint extract
Green food colouring (optional)
Small food cutters

Process:


one. mix the icing and the condensed milk together

two. one time it's formed in to a sticky ball add the peppermint extract and food colouring

three. then roll out on work surface with the additional icing sugar and the cut together with your cutters

four. leave to set

Fruity Coconut Cream Mix

Ingredients:

1 x 50g sachet coconut cream
500g pot 0% greek yoghurt or quark
85g / 3oz icing sugar ,sieved
A few drops of vanilla extracts
two kiwi fruits
400g canned pineapple chunks

Process:


one. Dissolve the coconut cream in 50ml of boiling water , then leave to cold.
Spoon the yoghurt or quark in to a mixing bowl, then stir in the icing sugar and vanilla extract.Combine with the coconut mix then spoon in to individual glasses. Chill until prepared to serve.


two. Peel and chop the kiwi fruit in to little pieces. Drain the pineapple, then chop the chinks in to little pieces. Mix together the fruit , then spoon over the top of the coconut cream to serve.

Egg Tarts

Ingredients:

Pastry
two cups all purpose flour
150g butter
70g icing sugar
1/2 of an egg
Filling
four tbsp sugar
one cup water
two 1/2 eggs
1/4 cup evaporated milk

Process:


Pastry
knead all the ingredients until you have a firm dough. Chill for 20minutes.

Filling
boil the sugar and water for 5-6min.
Let it chilled.

Meanwhile, take out the dough from the fridge and press the dough in to the tart mould.
Preheat the oven to 200°c (392°f).
Bake the dough for 5-10 minutes.

After the sugar water has cooled down, stir the milk and eggs in to the sugar water. Sift the mixture

pour the filling in to the pastry.
Bake for 20-60minutes.

Mango Milkshake

Ingredients:


Mangoes
Milk
Ice (if needed)
Sugar

Process:


Blend the mango pulp in the blender.
Keep adding milk and water while blending the mango pulp.
One time the mango pulp is soft start adding sugar and blend all of them together.

Chocolate Banana Milkshake

Serves about 3

Ingredients:

two ripe bananas
four giant scoops of ice cream
About 500ml milk
Dissolve a few tablespoons of hot chocolate powder with some boiled water
Sugar to taste

Technique:

Blend everything together and serve in chilled glasses :)

Papaya Creamsicle Smoothie

Total Time: five minutes

Prep Time: five minutes

Yield: two servings

Ingredients:

two ripe papayas
1/2 cup orange juice
1/2 cup vanilla frozen yogurt

Preparation:

Peel, seed and coarsely chop papayas. Merge papaya, orange juice, and frozen yogurt in a blender or food processor and blend until smooth.

Homemade Flavored Yogurt

Ingredients:

one quart whole milk
1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener
1/3 cup instant nonfat dry milk (Optional. It produces a thicker texure and increases the protein content by two grams per
one rounded tablespoon plain yogurt or recommended quantity of powdered culture
Flavorings or fruit (see instructions)

Preparation:

Scald one quart of milk and stir in 1/4 to 1/3 cup sugar, honey, maple syrup, chocolate syrup, malt, molasses, or artificial sweetener. If other flavors are desired, after dissolving the sugar or honey, stir in one tablespoon of extract, such as vanilla, lemon, almond, or peppermint, or instant coffee.

Another time, try adding one teaspoon of ground spices, such as cinnamon, nutmeg, mace, ginger, or your own special combination. Add the instant nonfat dry milk, cold the mixture to 110 degrees F, and stir in the culture. Pour in to warm containers, cover, and incubate.

For jam, preserve, and peanut butter flavors, put one tablespoon of the flavoring in to the bottom of 1-cup containers and pour the warm milk-yogurt mixture over. Cover and incubate as usual.

If fresh, canned, or dried fruit is desired, it is best to make such additions to the yogurt after it's incubated. The acid content of some fruits can curdle the milk-yogurt mixture and prevent proper fermentation.

Everytime you are flavoring yogurt, always keep in mind to leave one cup plain, so that you will have fresh starter for the next batch.

Dandelion Honey

Prep Time: 30 minutes

Cook Time: four hours

Total Time: four hours, 30 minutes

Ingredients:

four cups dandelion petals
four cups water
three (1/4-inch) thick slices lemon
1/2 vanilla bean, split in half
2-1/8 cups granulated white sugar

Preparation:


Pick dandelion flowers in the coursework of the daylight while in full bloom, remove petals, then measure petals only.


Place petals in a heavy saucepan along with the water, lemon slices, & vanilla bean. Bring to a boil, reduce heat, & simmer for 30 minutes. Remove from heat & let steep for 6 hours.

Strain dandelion tea through cheesecloth & discard solids. Place in a heavy saucepan & bring to a low boil. Gradually add sugar while stirring until sugar is dissolved. Lower heat & let simmer to desired syrupy thickness (may take up to four hours).

Dandelion Honey is great on toast, muffins, pancakes, & biscuits.

Homemade Apple Butter

Prep Time: ten minutes

Cook Time: one hour

Total Time: one hour, ten minutes

Ingredients:

two cups unsweetened applesauce
1/2 cup sugar
one teaspoon cinnamon
1/4 teaspoon allspice
Pinch ginger
Pinch cloves

Preparation:

In a saucepan, merge applesauce, sugar, cinnamon, allspice, ginger, and cloves. Bring to a boil. Reduce the heat and simmer for one hour. Chilled. Serve as a spread.

Refrigerate any leftovers.

Yield: 2-1/2 cups

Quick smoothie

Ingredients:

Sub any frozen berries, if you like. if you don't have any yogurt  increase milk to 1 cup but be warned end product will be a lot thinner.
- 1/2 a large banana
- 1/2 cup frozen blueberries
- 1/2 cup skim milk
- 1/4 cup thick plain greek yoghurt (or your favorite flavoured yogurt)
- 1 tbs rolled oats
- 1 tbs flaxseed (optional)
- maple syrup, to taste (sub honey if desired)

Method:

Blend all ingredients on high in a blender until desired consistency is reached. Taste and adjust sweetness with maple syrup.

yummy breakfast in glass

Ingredient:

45g rolled oats
Pint of milk
A good squeeze of your choice of honey or options hot chocolate

Method:

Put everything in a blender and blitz perfect healthy start for the day in seconds

Banana Foster Ice Cream Pie

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: one hour, 25 minutes

Ingredients:

four tablespoons butter, cut in to cubes
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
four ripe bananas, peeled and cut lengthwise in to halves
1/4 cup banana liqueur
1/2 cup Myers rum
one quart cream
8 egg yolks
12 three-inch tart shells of graham cracker crust
3/4 cup caramel sauce
four egg whites
1/4 cup sugar

Preparation:


In a gigantic saute pan, melt the butter. Stir in the brown sugar and cinnamon. Add the bananas and grease them with the syrup for two minutes. Pull the saute pan off the burner. Carefully add the banana liqueur and rum. Place the pan back on the stove and shake the pan a couple of times. The pan ought to flame, if not, ignite the pan with a match. Shake the pan back and forth until the flame dies, basting the bananas continuously. Remove from the heat and icy . In a food processor, fitted with a metal blade, add the banana mixture and puree until smooth.

Add the banana/cream mixture to the electrical ice cream machine. System according to manufacturer's directions. Place a tablespoon of the caramel over each tart shell. Spread a heaping 1/2 cup of the ice cream over the caramel sauce, filling each tart shell . Place the tarts in the freezer until frozen, about one hour.

In another saucepan, add the cream. Bring the liquid to a light boil. Whisk the egg yolks together. Whisk one cup of the hot cream in to the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for four minutes, stirring occasionally. Remove from the heat and icy . Whisk the banana mixture in to the cream mixture. Mix thoroughly and icy .

In the bowl of an electric mixer, fitted with a wire whip, whip the egg whites until soft peaks form. Add the sugar and continue to beat to stiff peaks. Remove the tarts from the freezer and spread the meringue over ice cream. Place the tarts on a baking sheet and place in the oven. Bake until the meringue is golden brown, about four to five minutes. Remove from the oven and serve.

Yield: 12 servings

Corn N Cheese Pudding

Prep Time: ten minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Ingredients:

18 large eggs or 4-1/2 cups
one cup white flour
2-1/4 quarts milk
one tablespoon salt
one teaspoon black pepper
two tablespoons dried dill
three quarts frozen or fresh corn (three pounds, 8 ounces)
1/2 cup vegetable oil
three quarts onions, finely chopped (three pounds)
two quarts carrots, grated (two pounds, 8 ounces)
2-1/4 quarts green or red bell peppers, finely chopped (two pounds, 8 ounces)
two quarts sharp Cheddar cheese, grated (one pound, 8 ounces)
Hot sauce (optional)

Preparation:


In several batches in a commercial blender, merge the eggs, flour, milk, salt, pepper, dill, & half the corn. Reserve other half of the corn.


Saute the onions in vegetable oil until they are translucent. Add the carrots & peppers & saute until softened, for about ten minutes. Preheat the oven to 350 degrees F. In a large bowl, merge the blended ingredients, the sauteed vegetables, the remaining corn, & the cheese. Divide the mixture among lightly oiled pans (half-size insert pans, two inches deep). Bake, uncovered, for about 35 minutes, until golden & firm. Cut each pan in to 6 servings & top with hot sauce if desired.

Yield: 24 (10-ounce) servings

French Vanilla

Ingredients:

1 cup milk
3tbs Vanilla Extract
2tbs surgar
1Coffee mug

Method:

Mix the milk,surgar.and vanilla extract in a coffee mug.
Then put in the microwave & warm it up for 4Minutes.
Your Done.
This is great for parties

Fruit Yogurt

Ingredients:

1800 g yogurt *(sweet yogurt)
3-4 apples
3-4 bananas
Pinch red chillies
Pinch of salt
two to 2-1/2 cup sugar
5-6 dates
4-5 almonds
*if u can not get hold of sweet yogurt, then add an additional half a cup of sugar

Preparation:

Empty yogurt in to huge bowl & beat well.
Add the salt, chillies & sugar & beat well again.
Now peel & slice the apples & babanas in to small cubes.
Add these to the yogurt & mix.
Now boil the almonds for five minutes. Slice the dates & almonds in to long strips & sprinkle them on top of the yogurt.
The fruit yogurt is now prepared to eat!!! Enjoy!!!

Sweet Omelette

Ingredients:

1 egg
2 tbsp leveled sugar
1 pinch cardamom powder (optional)
cooking  oil as required

Method:

1. take a bowl and beat the egg in it.
2. add sugar and cardamom in it and again beat.
3. heat the pan
4. put the beaten egg on to the pan.
5. heat till it cooked from one side like a golden brown.
6. flip it  and let it be done from the second side.
7. serve..
8. enjoy with crispy paratha or with the toast. :)

Baked Banana

Ingredients:


Serves one
one banana
one chocolate bar/buttons
Tinfoil

Technique:


Preheat the oven to about 200 degrees
cut down the middle of the banana but not all the way through! Keep in mind to not take the skin off the banana!
Break your chocolate in to small pieces & place them inside the middle of the banana where you cut it.
Wrap the banana in tinfoil & place in the oven until the chocolate melts & the banana feels soft (i poke it with a fork).
Enjoy!

Egg-less Orange Gelato

Ingredients:


1cup Water
1cup Sugar
2nos Orange's zests
1cup Orange juice
1cup Whipping cream


Method:

Bring to boil all the ingredients except the whipping cream, let the syrup gets thickens & put off the stove..Strain the syrup & keep aside until its gets icy...Stir in the cream & pour the mixture in a stainless steel bowl & freeze for an hour, whisk the mixture & arrange again in freezer, whisk two times every two hours & let them sit in freezer for overnite..

While serving,keep the gelato in fridge for few minutes & serve as scoops..

Egg-less Orange Mousse

Ingredients

200 gm low fat cream
15 gm agar
three tsp sweetener (Zero)
three drops orange essence
two drops orange colour
three fresh oranges, peeled & skinned

Method:

Dissolve agar agar as per instructions on the packet.

Whip the cream. Then add sweetener, essence, colour, & dissolved agar agar.

Pour in individual bowls & chill.

Fold in the oranges.

Decorate with oranges.

Choco Milkshake

Ingredients:


Chocolate syrup- you can use any but i like to make use of hershey chocolate syrup
Milk
Sugar in case you require (optional)

Method:



one. Open the lid of your blender. Put inside milk, how much you require milkshake you put that much of milk in.
two. Put the chocolate syrup in and mix it up
three. In case you require some sugar in
four. This makes it lovely but you don't must. Put some ice in and mix it!
five. Finally put it in the fridge for five min and taste it,

Crunchier Ice Cream

Ingredients:

Ice-cream - vanilla or chocolate flavour
A crunchie chocolate bar (or a different chocolate bar like a kit-kat or flake.)
Optional: chocolate sauce or any other toppings to make it that additional bit special
Equipment:
Bowl
Spoon
Ice-cream scoop
Rolling pin

Method:

one. Scoop some ice-cream in to a bowl. Use however much you would normally have as a serving, or possibly a tiny bit less as we'll be adding additional things to it.

two. Put your crunchie on a hard surface & bash it up with the rolling pin. You can also use other chocolate bars for this step - kit-kats & flakes work well. Things with soft centres, like mars bars, probably wouldnt work well for this but you could try it in the event you wanted.

three. Carefully open the wrapper of the crunchie, & pour the broken pieces of crunchie on top of your ice-cream.

Optional: add some sauce or any other toppings.

four. Mix it all together.

& you are done! It is so simple it could not very be called a 'recipe,' but it feels a bit more special than plain ice-cream. It may not look appetising, because after it is all mixed together it is large lump in lieu of carefully scooped scoops, bit it still tastes great.

Avocada Ice Cream

Total Time: 15 minutes

Prep Time: 15 minutes

Ingredients:

two massive avocados, peeled, seeded, & sliced
four cups medium or whipping cream, divided use
three Tablespoons tequila or light rum
three massive egg yolks
two Tablespoons all-purpose flour
1/4 cup sugar
Pinch of salt
1-1/2 teaspoons vanilla

Preparation:

Merge the avocados & one cup of the cream in the container of a blender or food processor. Add the tequila or rum & whirl until smooth. Refrigerate for two hours.

Beat the egg yolks with another cup of the cream.

In a saucepan, merge the flour, sugar, & salt & whisk to blend thoroughly. Slowly whisk in the remaining two cups of cream & stir over medium heat until slightly thickened. Whisk half the hot mixture in to the egg yolks. Pour the mixture back in to the pan & stir over medium heat for one minute. Remove from the heat, stir in the vanilla, & chill for two hours.

Merge the avocado mixture & the egg yolk mixture in the container of an ice cream machine & method according to the manufacturer's instructions.

Yield: 8 servings

Bread N Butter Pudding

Cook Time: 30 minutes

Prep Time: 15 minutes

Total Time: 45 minutes


Ingredients:

one teaspoon ground cinnamon
1/4 cup sugar
four Tablespoons butter or margarine, more or less as needed, at room temperature
five slices crust-on white bread
1/2 cup golden raisins
two cups milk
two eggs

Preparation:

Preheat oven to 350 degrees F. Add cinnamon to sugar in cup and mix well. Set aside.

Put milk in small bowl, add eggs, and using whisk or fork, mix to blend well. Pour milk mixture over bread and raisins in baking pan. Set aside for about 15 minutes for bread to absorb liquid.

Generously spread side of each piece of bread with butter or margarine. Cutting diagonally, slice each in half. Arrange triangle slices in pan, slightly overlapping, with butter-side up and cut edges facing the same direction, making a spiral. As you add the bread, sprinkle with sugar, cinnamon, and raisins.

Serve the pudding while still warm in individual dessert bowls. It is eaten plain or with cream poured over it.

Bake in oven for about 30 minutes, or until top is golden brown.

Yield: four to 6 servings

Classic Hot Cocoa

Prep Time: five minutes

Cook Time: five minutes

Total Time: ten minutes

Ingredients:

one Tablespoon cocoa
one Tablespoon sugar
Pinch of salt (yes, it mellows the cocoa)
1/3 cup water
2/3 cup milk

Preparation:

Mix cocoa, sugar, & salt in a small saucepan, slowly stir in water. Heat & stir over moderately low heat until mixture boils, then boil slowly, stirring constantly, two minutes. Add milk & heat to scalding but do not boil.

Hot Cocoa For A Crowd 

Yield: serving

Mix 3/4 cup cocoa with 3/4 cup sugar & 1/2 teaspoon salt in a immense saucepan. Gradually stir in one quart warm water, set over low heat, & heat, stirring now & then, 8 to ten minutes. Add two quarts milk & heat to scalding. Serve in mugs, sprinkled, in the event you like, with cinnamon or nutmeg or topped with marshmallows.

Yield: 12 servings

Healthy Mandarin Orange Cake

Prep Time: ten minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

1/2 cup sugar
one cup unbleached flour
1/4 cup egg substitute (equal to one egg)
one can (11 ounces) mandarin oranges, drained
one teaspoon baking soda
1/2 teaspoon salt (optional)
two Tablespoons oil (canola)
one teaspoon vanilla
.
Topping:
two Tablespoons firmly packed brown sugar
two teaspoons skim milk

Preparation:

Preheat oven to 350 degrees.

Mix sugar, flour, egg substitute, Mandarin oranges, baking soda, salt, oil, & vanilla, mashing the orange, & pour in to a 9-inch by 9-inch pan that has been sprayed with non-stick coating. Bake for 30-35 minutes.

Topping:
Merge sugar & milk. In the microwave, heat on high until mixture starts to boil. Drizzle over hot cake.

Yield: 9 servings