Oh So Divine Red Velvet CupCakes !

This recipe makes one 1 dozen regular size cupcakes.

Ingredients:
11/4 cups sifted all purpose flour, make sure you sift it prior to measuring

1/2 tsp baking powder

1/2 tsp salt

1 tbsp unsweetened cocoa powder

1 bottle red rouge food coloring

4 tbsp unsalted butter, around 1/4 cup

3/4 cup sugar

1 egg at room temperature

1 tsp vanilla essence  

1/2 cup buttermilk (liban), I use activia, at room temperature

1/2 tsp white vinegar

1/2 tsp baking soda

Method:
- Preheat the oven at 180 degrees, line 2 12-cups muffin tins with cupcake paper.
- In a bowl sift together the flour, baking powder, and salt. Set side.
- In a small bowl mix together the food coloring and cocoa powder until smooth with no lumps, set aside.
- Using an electric mixer beat the butter and sugar together for around 3 minutes or until it's light and fluffy.
- Add the egg and vanilla, then the cocoa powder & baking soda mix.
- Add in 1/3 of the flour mixture to the butter mixture beating it well.
- Add in half of the butter milk to the mixture while beating.
- Beat in another 1/3 of the flour mixture and the second half of the buttermilk.
- Finely beat in the last 1/3 of the flour mixture and beat until everything is well combined.
- In a small bowl, place the vinegar and add the baking soda to it. (it will foam a little bit).
- Add the vinegar mixture to the cake batter and stir it with a spatula to combine it well.
- Using an ice cream scooper, fill 3/4 of the muffin tins with the cupcake batter.
- Place the tins in the oven and bake for 22 minutes. Insert a toothpick in the middle to check if the cupcakes are done.
- Cool the cakes for 10 minutes in the muffin tins, and then cool them for another ten minutes after removing them from the tins and placing them on a wire rack.
- The must be completely cool before frosting them.

Frosting them with Cream Cheese Icing (Recipe)

Beetroot Cake with Lemon Icing..

Beetroot.. this magical vegetable.. contains high sources of vitamin C, A, & Beta carotene. It's high in minerals such as, calcium, magnesium, potassium and Amino Acids. 
This Antioxidant does wonders for your cholesterol and the health of your skin.. 
So.. enough said.. it's time for our healthy yummy dessert recipe...


Cake Ingredients:
225g Self-raising flour
1/2 tsp Baking soda
1 tsp Baking powder
1 tsp Cinnamon
180ml Vegetable oil
225g Brown sugar
3 Eggs, separated - Yolks separated from the whites
1/4 tsp Vanilla extract
150g Raw beetroot, grated
1/2 lemon, juiced
75g Sultanas - Raisins 
75g Hazelnuts, Chopped



Icing Ingredients:
10 tbsp Icing sugar, sifted
1-2 tbsp Boiling water
a few drops of lemon juice
some lemon rind


Method:
- Set the oven on 180c.
- Greece the loaf tin with butter and then cover it lightly with flour to avoid the cake from sticking or line the loaf tin with baking paper.
- Sift the flour, baking soda, baking powder, & cinnamon.
- In a mixer, beat the oil & sugar together then add the egg yolks one by one while mixing well between each addition ans add the vanilla extract.
- Fold the beetroot into the mixture and add the lemon juice, raisins, and hazelnuts. 
- Fold the dry ingredients into the mixture and mix them well.
- In the mixture, place the egg whites and beat until almost stiff then fold hem into the previous mixture using a metal spoon - do not use a wooden spoon because it won't allow the air to go through.
- Pour the mixture into the loaf tin and bake for 50 minutes at least - it could need more than 50 minutes depending on the oven used.
- Half way through cooking the cake, place a foil on top it prevent it from browning too much while the inside is not fully cooked.
- While the cake is in the oven, prepare the icing by mixing the sifted icing sugar, the lemon juice & rind and using enough boiling water to create a sticky shiny icing to smooth it on top of the cake.


Yum!
Enjoy...

Oozie.. ~ Syrian

Ingredients:

2 cups short grain rice

1 Americana square minced beef

2-3 finely chopped onions

1 cup green peas

1/2 cup roasted pine nuts

1 Maggie chicken cube

salt / Black pepper

1 teaspoon ground cinnamon

1 teaspoon curry powder

1 teaspoon mixed spices

1 pack of Americana frozen phyllo dough

Method:

- Wash the rice and soak it in water for 15 minutes.

- In a pot, sauté the onions until golden then add the minced beef.

- Add salt, black pepper, curry, mixed spices and Maggie chicken cube and mix.

- Add rice to the the meet and mix well on low heat.

- Add 4 glasses of boiling water or until it covers the rice, and let the rice simmer for 10 minutes

- Meanwhile in another pot, boil the chick pea to soften them.

- Add the green peas and pine nuts to the previous mixture and leave it to cook until all the water evaporates and the rice is cooked.

- Once the rice mixture is done leave it to cool on the side.

- prepare the phyllo dough by cutting it into squares and using a small bowl as a mold, line the bowl with the phyllo dough, fill it with the rice mixture and fold it to close.

- Place the finished phyllo filled dough in a large oven pan, brush each one with butter then place it in the oven for 20 -25 minutes until golden.

- Serve it with cucumber yogurt salad.

Apple Crostata with a Twist

Winter.. winter.. Brrrrrrrr..

Ingredients

For the pastry:
• 2 cup flour
• 4 tablespoons Caster sugar
• 1/4 teaspoon salt
• 2 sticks very cold unsalted butter
• 2 tablespoons ice water

For the filling:
• 4 Large Green apples
• 1/4 teaspoon orange zest
• 2 tablespoons Icing sugar
• 2 tablespoons ground cinnamon

Method:
1- Starting out with the pastry by placing the flour, sugar, orange zest and salt in the food processor and pulse to combine.
2- Add the butter and mix.
3- Add the 4 tablespoons of water gradually while mixing until combined and the dough starts to form.
4- Remove the dough from the food processor and form into a disk.
5- Wrap the dough with plastic wrap and keep in the fridge for one hour.
6- Prepare the filling by peeling the apples and cutting into wedges.
7- Toss the wedges with the cinnamon and icing sugar.
8- Once the dough is cool, remove from fridge and flour the rolling pin and the surface to roll the dough into a circle and transfer it into a baking sheet.
9- Place the apples in the middle of the dough away from the edges.
10- Role up and fold the edges to hug the apple mix and enclose the dough to form a circle.
11- In a preheated oven 180 degrees, place the crostata to bake for 35-40 minutes until the crust turns golden and the apples are tender.
12- Once done, remove from the oven and allow to cool for 20 minutes. Serve with icecream or whipped cream.

My Choc-Caramel Turtle Madness

Cake Batter Ingredients:

2 Cups flour
2 Cups Sugar
3/4 Cup Cocoa
2 Teaspoons Baking Soda
2 Eggs
1 Teaspoon Salt
1 Cup Buttermilk (Leban)
1 Cup Oil
1&1/2 Teaspoons Vanilla
1 Cup Boiling Water

Caramel pecan mixture:
1 bag of caramels pieces
1/2 cup evaporated milk (Carnation)
1 cup chopped pecans

Plus:

1 cup semisweet chocolate chips


Method:

- Preheat Oven at 350 degrees.
- Greese & flour a springform baking dish
- Place all the cake batter ingredients in a mixing bowl, mix on medium to high speed and make sure to scrap the bowl occasionally until all ingredients are blended and smooth.
- pour half of the batter into baking dish. Bake for 25 minutes.
- Meanwhile, prepare the caramel pecan mix by heating the caramels and evaporated milk over medium heat and stir constantly until caramels are melted, then stir in the pecans.
- Pour the caramel mixture over the cake from the oven and sprinkle with chocolate chips.
- Pour over the remaining batter and bake for another 28 minutes until the cake is fully cooked.
- Cool the cake for 30 minutes and serve with either ice cream, or more caramel & pecans topping.

Enjoy...

Chicken with Ginger and Soy Sauce

Serves 4


Ingredients:

1/3 cup soy sauce
2 tablespoons dark brown sugar
5 garlic cloves, thinly sliced
2/3 cup fresh cilantro, chopped, plus sprigs for garnish
1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips
5 scallions, thinly sliced on the diagonal
1 Tablespoon balsamic vinegar
1 Teaspoon ground coriander
1/2 Teaspoon ground pepper
4 chicken drumsticks and 4 thighs, skin removed
2 medium carrots, thinly sliced crosswise
1 Tablespoon cornstarch
cooked white rice, for serving


Method:

- In a pot, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.

- Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 2 hours .

- Using a large spoon, skim off and discard any fat from surface of cooking liquid.

- In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute.

- With the heat turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.


Tip:

Could be done in a slow cooker for approx. 6 hours instead of 2.


Enjoy...

Risotto in Lemon cups ~ GL

Courtesy of Chef Giada De Laurentiis

Serves 6


Ingredients:

2 cups low-sodium chicken broth
2 tablespoons butter, plus 1 tablespoon
1 large shallot, diced
1 cup short grain rice
2 tablespoons grated Parmesan, plus 2 tablespoons
2 tablespoons mascarpone cheese
1/2 a lemon, zested and juiced
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
6 lemons, for serving


Method:

- In a medium saucepan bring the broth and 1/2 cup water to a simmer. Cover the broth and keep hot over low heat.

- In a medium, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the shallot and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.

- Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes.

- Remove from the heat. Stir in the remaining tablespoon of butter, 2 tablespoons of Parmesan, mascarpone cheese, the lemon zest and juice, and the salt and pepper.

- To serve, cut 1/4-inch off the bottom of each lemon so they stand on their own. Take 1-inch off the stem end. Using a spoon scoop out the flesh of the lemon and discard.

- Fill each lemon with about 1/2 cup of risotto. Sprinkle the tops with the remaining 2 tablespoons of Parmesan. Serve immediately.


Very creative and yummy...

Rosemary and Olive Bread

Yields: 2 loaves, Serves 12 per loaf


Ingredients:

2 packages active dry yeast
1 tablespoon sugar
4 tablespoons olive oil
1 cup kalamata or green olives, pitted and chopped
2 tablespoons finely chopped fresh rosemary
2 teaspoons salt
About 5 cups bread flour



Method:

1. In small bowl, combine yeast, sugar, 3 tablespoons olive oil, and 1/2 cup warm water (105 to 115 degrees F); let stand until yeast mixture foams, about 5 minutes.

2. Meanwhile, in large bowl, with wooden spoon, mix olives, rosemary, salt, and 4 cups flour. Add yeast mixture and 1 cup warm water (105 to 115 degrees F); stir until combined.

3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (1/2 to 1 cup) while kneading.

4. Shape dough into a ball; place in greased large bowl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85 degrees F), until doubled, about 1 hour.

5. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Grease large cookie sheet.

6. Shape each half into a 7 1/2" by 4" oval and place on cookie sheet, about 3 inches apart. Cover and let rise in warm place until doubled, about 1 hour.

7. Preheat oven to 400 degrees F. Brush tops of loaves with remaining 1 tablespoon olive oil. With sharp knife, cut 3 diagonal slashes across top of each loaf.


Nothing tastes better than home made bread... and the aroma... hmmmm ...

Gather around .. Chips & Dips

Chips

Yields: 8 dozen chips


Ingredients:

1/2 cup olive oil
1 tablespoon freshly grated Parmesan or Romano cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1 package white or whole wheat pita bread


Method:

1. Preheat oven to 425° F. In a liquid measuring cup, with fork, mix oil, Parmesan, chili powder, and cumin.

2. With knife or kitchen shears, carefully split each pita. Brush insides of pita halves lightly with oil mixture. Cut each half into 8 wedges.

3. Transfer wedges to 2 ungreased large cookie sheets (wedges can overlap slightly). Place cookie sheets on 2 oven racks and bake chips 8 to 10 minutes or until edges are golden. Watch carefully, as they can burn quickly.

4. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container or large self-sealing plastic bag up to 1 week.



DIP


Ingredients:

1 package frozen chopped spinach
1 envelope dried vegetable recipe-and-soup mix
2 cups shredded sharp Cheddar cheese
2 green onions, cut up
1 cup light mayonnaise
1 container reduced-fat sour cream
1 jar sliced pimientos, drained
1 tablespoon cider vinegar


Method:

1. Remove frozen spinach from package. In microwave-safe medium bowl; heat block of frozen spinach in microwave oven on High 1 minute. Break up spinach with fork, then heat 30 to 45 seconds longer or just until spinach is mostly thawed but cool enough to handle. With hands, squeeze spinach to remove excess water. Pour off any liquid in bowl; return spinach to bowl.

2. From envelope of vegetable soup mix, measure 3 tablespoons dried soup mix, making sure to incorporate all soup ‑- mix components if possible. Reserve remaining soup mix for use another day.

3. In food processor with knife blade attached, combine spinach, dried soup mix, Cheddar, green onions, mayonnaise, sour cream, pimientos, and vinegar; pulse just until mixture is almost smooth. If not serving dip right away, cover and refrigerate up to 3 days. Serve with vegetables.


Enjoy...

Asparagus and Sesame Shrimp

Serves 4

Ingredients:

1 cup jasmine rice
1/8 teaspoon salt
4 teaspoons olive oil
1&1/2 teaspoons Asian sesame oil
2 pounds asparagus, trimmed
1/4 cup reduced-sodium soy sauce
2 teaspoons seasoned rice vinegar
1 large green onion, chopped
1 pound large shrimp
1/8 teaspoon crushed red pepper


Method:

1. Preheat oven to 450 degrees F. Prepare rice as label directs.

2. Meanwhile, in cup, combine salt, 2 teaspoons olive oil, and 1 teaspoon sesame oil. In a pan, toss asparagus with oil mixture; roast 10 to 12 minutes, until tender.

3. In small bowl, whisk soy sauce, vinegar, green onion, and remaining 1/2 teaspoon sesame oil; set aside dressing. Shell and devein shrimp.

4. In a skillet, heat 2 teaspoons olive oil over medium-high heat until very hot. Add shrimp; sprinkle with red pepper and cook 3 minutes, stirring frequently.

5. Arrange shrimp, asparagus, and rice on 4 plates; drizzle with dressing.


Tip:

You can substitute long-grain aromatic basmati for the jasmine rice.

Chicken Parmesan ~ Diet

Serves 4


Ingredients:

Boneless skinless chicken breasts
2 tablespoons low-fat Italian salad dressing
1/2 cup bread crumbs
1 teaspoon italian seasoning mix
1 cup thick spaghetti sauce or tomato sauce
1/4 cup grated parmesan cheese
1/2 cup grated low fat mozzarella


Method:

- Remove any clinging fat from the chicken & discard; wash& pat dry.

- Lay chicken between sheets of waxed paper, gently pound with a meat mallet to flatten slightly.

- Rub all over with Italian dressing and let it sit while measuring out the remaining ingredients.

- Combine bread crumbs and seasonings on a piece of wax paper.

- Spray a large non-stick frying pan with cooking spray and place over medium heat.

- When hot, dredge dressing coated breasts through the bread crumb mixture and saute until golden, about 5- 8 minutes per side.

- Spoon some spaghetti sauce on top of each breast, sprinkle with Parmesan and top with mozarella.

- Cover pan and continue to cook over medium heat until sauce is hot and cheese melts, about 3- 5 minutes.


Stay Healthy ...

Caramel Cheesecake II

This is another recipe for Caramel Cheesecake that I came across a while ago and decided to try out. It's a little bit harder than the previous one I posted.. and might I add..yummier !

try it out..


Serves 10 to 12

Ingredients:

Gingersnap crust

Nonstick vegetable oil spray
1&1/2 cups ground gingersnap cookies
5 tablespoons unsalted butter, melted
2 tablespoons golden brown sugar

Cheesecake

4 packages cream cheese, room temperature
1 cup golden brown sugar
2 tablespoons (1/4 stick) butter, melted
5 large eggs
1 teaspoon vanilla extract

Caramel topping

1&1/2 cups sugar
1/4 cup water
1/2 teaspoon fresh lemon juice
1 cup heavy whipping cream



Method:

For gingersnap crust

- Preheat oven to 350°F.
- Spray bottom of 9-inch springform pan with 2&1/2-inch-high sides with nonstick spray.
- Stir ground cookies, butter, and sugar in medium bowl until moist clumps form.
- Press cookie mixture firmly onto bottom of prepared pan. Wrap outside of pan with 3 layers of heavy-duty foil.
- Bake crust until firm and beginning to darken, about 14 minutes. Cool crust. Maintain oven temperature.

For cheesecake

- Beat cream cheese and sugar in large bowl until smooth. Beat in butter, then eggs, 1 at a time, until just blended. Beat in vanilla.
- Pour batter over crust in pan. Place springform pan in large roasting pan. Add enough hot water to come halfway up sides of springform pan. Bake cake uncovered until filling is puffed around edges and moves slightly in center when pan is gently shaken, about 1 hour 10 minutes.
- Remove pan from water; remove foil. Place hot cheesecake uncovered in refrigerator overnight.

For caramel topping

- Stir sugar, water, and lemon juice in large saucepan over medium heat until sugar dissolves.
- Increase heat; boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 9 minutes.
- Add cream (mixture will bubble). Reduce heat to medium-low. Simmer until reduced to 1&1/4 cups, stirring occasionally, about 8 minutes.
- Chill until thickened but still pourable, about 15 minutes.

Spoon caramel over top of cake just to edges (do not allow caramel to drip down sides). Chill at least 2 hours and up to 6 hours.

Run knife around pan sides to loosen cake; release pan sides.


Enjoy...

Chicken Enchiladas

Ingredients:

4 skinless, boneless chicken breasts
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1 can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 flour tortillas - found in Sultan Center
1 jar taco sauce
3/4 cup shredded Cheddar cheese


Method:

Preheat oven to 350 degrees.

In a skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet.

Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.

Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.

Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Enjoy..

Cream-Filled Chocolate Cake

Serves 16

Ingredients:

Filling:
1/4 cup sugar
1 package cream cheese, softened
1 large egg
1 teaspoon vanilla extract

Cake:
2 cups flour
1&1/2 cups sugar
1 cup water
1/2 cup unsweetened cocoa
1/2 cup butter, softened
3 large eggs
1&1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

Glaze:
2 ounces white chocolate
2 teaspoons vegetable shortening
1/4 cup semi-sweet chocolate chips


Method:

- Heat oven to 350°F.

- Combine all filling ingredients in small mixer bowl. Beat at low speed, scraping bowl often, until smooth; set aside.

- Combine all cake ingredients in large mixer bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth.

- Pour 3 cups batter into greased and floured 12-cup bundt pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.

- Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 30 minutes. Remove from pan; cool completely.

- Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm.

- Repeat with remaining shortening and chocolate chips. Store refrigerated.

Yumm...

Items needed:

Tiramisu ~ WS Style

Ingredients:

6 egg yolks
3/4 cup sugar
1 pound Mascarpone Cheese, softened (found in Sultan Center)
2 cups heavy cream, chilled
2 tablespoons water
1 teaspoon vanilla
2 tablespoons espresso, plus 2 to 3 cups brewed 5 egg whites
40-50 lady fingers
cocoa powder


Method:

- In a mixing bowl set over a pan of simmering water, beat the egg yolks and sugar until the mixture is pale yellow and thick (4 to 5 minutes).

-Transfer the mixture to the bowl of an electric mixer.

- Add the mascarpone cheese and beat until smooth and creamy (2 to 3 minutes).

- In a chilled large mixing bowl, beat the cream to stiff peaks.
Add the water, vanilla and the 2 tablespoons of espresso and beat until smooth.

- In a clean mixing bowl, beat the egg whites to stiff peaks.With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth.

- Add about 1 cup of the beaten egg whites and fold gently until blended.

- Add the remaining egg whites and fold gently until the mixture is smooth and blended.

- One at a time, submerge each ladyfinger into the remaining espresso, then it on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep). Continue to form a complete layer.

- Spread half of the mascarpone mixture over the soaked ladyfingers until evenly covered.

- Arrange another layer of soaked ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top.

- Dust the Tiramisù with cocoa powder to create a rich, dark topping.
Refrigerate at least 4 hours or up to 1 day before serving.


Enjoy...

Herbed Chicken with Potatoes ~ JO

Serves 4


Ingredients:

1 small chicken per person
750 grams potatoes
12 cloves of garlic
4-6 parsnips
fresh sage
fresh rosemary
fresh thyme
fried turkey bacon


Method:

- Peel the potatoes, cut into wedges and boil with whole, unpeeled garlic cloves.

- Remove the water. Cut the parsnips lengthwise, into 6 pieces. Remove the coarse stalks from herbs and put in a bowl together with parsnips.

- Put the potatoes and garlic into a bowl with some salt and pepper. Mix it all together.

- Stuff the chickens with potato mixture. Put rosemary twigs through the chickens, from one thigh to another, to keep the stuffing and the thighs in place.

- Put the chickens in a pan and spread the parsnip pieces between them. Add salt and pepper, and fry in the oven at about 225 °C, approx. 45 min.

- Add a few pieces of fried turkey bacon to the plate before serving.

Enjoy...

Chocolate Strudel

Ingredients:

1/4 lbs. butter - melted, clarified
4 sheets filo dough
1/3 cup ground almonds
1 teaspoon cinnamon
2 teaspoon sugar
8oz. semi-sweet chocolate - coarsely chopped
3/4 cup almonds - toasted, slivered


Method:

- Preheat oven to 375°F. Melt and clarify butter. Set aside. Have filo sheets unrolled and covered with a damp cloth.

- Mix ground almonds, cinnamon and sugar together. In another small bowl, combine chopped chocolate and toasted almonds.

- Lay out one sheet of filo. Brush generously with melted butter. Sprinkle on some of the ground almond mixture. Lay another filo sheet on top. Brush with butter and proceed as with the first sheet.

- Once on top layer, brush again with butter. Place chocolate/almond mixture on the lower third of the stacked filo sheets. Lift the pastry gently over the chocolate to cover it. Fold in the left and right edges of the filo about 2 inches towards the center.

- Roll from the bottom in jellyroll fashion. Place seam side down on a lightly greased baking sheet. Bake 35-40 minutes until lightly browned.

- Let cool before slicing. Use a serrated knife. Dust with icing sugar before serving, if desired. Cool thoroughly.

Enjoy...

Creme Brulee ~ French Cuisine

makes 6-8


Ingredients:

1 litre of thickened cream
1 vanilla bean, split and scraped
12 egg yolks
250 grams caster sugar


Method:

- Boil cream and vanilla. Whisk yolks and sugar together. Pour cream slowly over yolk mix and whisk to combine. Strain mixture through fine strainer. Skim the scum off the top with a spoon. Pour into custard cups.

- Bring water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way the cup's sides (the water should come up to the level of the custard inside the cups. You must protect your custard from the heat)

- Baked 60 minutes or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cups you are using, but begin checking at a half hour and check back regularly.

- Remove from oven and leave in the water bath until cooled. Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.

- To serve: sprinkle even layer of caster sugar over each pot, then caramelise using a blowtorch. (If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown). R

- Refrigerate creme brulees at least 10 minutes before serving.



Tip:

make the custard a day ahead, allowing for a bubble-free surface for even caramelisation.


Enjoy...

Butter Chicken ~ Indian Cuisine

Ingredients:

150ml natural yogurt
50g ground almonds
1&1/2 teaspoons chili powder
1/4 teaspoon crushed bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 teaspoon garam masala
4 green cardamom pods
1 teaspoon ginger pulp
1 teaspoon garlic pulp
400g can tomatoes
1&1/4 teaspoon salt
1kg chicken, skinned, boned and cubed
75g butter
1 tablespoon corn oil
2 medium onions, sliced
2 tablespoon fresh coriander, chopped
4 tablespoon cream


Method:

- Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

- Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside.

- Melt together the butter and oil in a medium pot, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

- Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil.

- When serving, garnish the indian butter chicken with the remaining chopped coriander.


Enjoy...

Chocolate Souffle

Serves 6

Ingredients:

7 ounces finely chopped semisweet chocolate
4 tablespoons unsalted butter, plus for preparing the molds
1&1/2 teaspoons vanilla extract
3 large egg yolks
3 tablespoons warm water
1/2 cup sugar, plus 2 tablespoons
8 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
Confectioners' sugar for garnish


Method:

- Brush 6 (6-ounce) ramekins with soft butter, then coat with sugar. Put the prepared ramekins in the freezer. (This can be done a day ahead.)


- Set an oven rack in lower third of the oven and preheat to 400 degrees F.

- Put the chocolate and butter in a medium heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. Remove from heat and stir in vanilla extract. Set aside.

- Combine the egg yolks and warm water in the bowl of a standing mixer or large bowl and beat until frothy. Gradually add 2 tablespoons sugar, and continue beating until ribbons form, about 5 minutes. Very lightly fold the yolks into the chocolate mixture.


- Remove prepared ramekins from freezer. Put the egg whites in the bowl of a standing mixer, or large non-reactive bowl, add the lemon juice. Beat on medium until frothy; then gradually add the remaining 1/2 cup of sugar and increase speed to high. Beat until the whites hold a stiff but not dry peak.

- Fold about a third of the egg whites into the chocolate to lighten; then fold in remaining whites until blended. Gently ladle or spoon the souffle mixture into the ramekins, and place on a baking sheet. (Level off the surface with a straight edge, scraping any excess mixture back into the bowl.)

- Immediately bake until the souffle rises about 1 1/2 inches from the ramekins, and the tops are touched with brown, about 18 to 20 minutes. Remove from oven, dust with confectioners' sugar and serve immediately.



Enjoy...