***QUEEN’s KITCHEN***

Fruit Salad

Ingredients:

    * 1 can (20 ounces) pineapple chunks, drained
    * 1 can (approx. 16 ounces) peach slices, drained
    * 1 can (11 ounces) mandarin orange sections, drained
    * 2 apples, cored and chopped
    * 1 package (approx. 3 3/4 ounces) instant vanilla pudding mix
    * 1 1/2 cups cold milk
    * 1/3 cup frozen orange juice concentrate, thawed
    * 3/4 cup sour cream

Preparation:
Combine fruits in a large bowl; set aside. In a small mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric hand-held mixer for about 2 minutes. Beat in sour cream. Fold mixture into the fruit mixture. Cover and chill thoroughly.
Serves 8.

Sparkling Fruit Salad



INGREDIENTS

    * 1 fresh pineapple, cut into chunks
    * 1 (11 ounce) can mandarin oranges, drained
    * 1 cup halved fresh strawberries
    * 1 cup halved green grapes
    * 1 cup white wine or white grape juice
    * 1/2 cup chilled club soda

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DIRECTIONS

   1. In a large serving bowl, combine the pineapple, oranges, strawberries and grapes. Combine wine or grape juice and club soda; pour over fruit. Cover and refrigerate for at least 2 hours, stirring occasionally. Serve with a slotted spoon.

Cranberry Gelatin Salad

INGREDIENTS

    * 1 (16 ounce) can jellied cranberry sauce
    * 1 (16.5 ounce) can pitted dark sweet cherries, drained
    * 10 1/2 ounces crushed pineapple with juice
    * 1 (6 ounce) package cherry gelatin
    * 2 cups boiling water
    * 1 cup chopped pecans (optional)

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DIRECTIONS

   1. In a medium saucepan over low heat, melt the cranberry sauce.
   2. Cut the cherries into pieces and add them to the melted sauce. Stir in the pineapple with its juice. Remove mixture from heat.
   3. In a medium bowl pour the boiling water over the gelatin. And stir until all the gelatin has dissolved.
   4. Add the gelatin mixture to the cranberry mixture and stir. Stir in the optional nuts. Pour into a 9x13 inch pan and chill until set.

aaaaaaaaah yummy

need more

hmm ook

Thai beef salad



Preparation Time

15 minutes
Cooking Time

10 minutes
Ingredients (serves 4)

    * 1 1/2 tbs fresh lime juice
    * 1 tbs finely chopped dark palm sugar
    * 1 tbs fish sauce
    * 2 tsp sesame oil
    * 1 tsp soy sauce
    * 2 tsp finely grated fresh ginger
    * 1 garlic clove, crushed
    * 1 (about 680g) beef rump steak
    * 1 x 200g pkt grape tomatoes, halved
    * 1 continental cucumber, halved lengthwise, thinly sliced diagonally
    * 1 red onion, halved, cut into thin wedges
    * 2 long fresh red chillies, halved, de-seeded, thinly sliced lengthwise
    * 1 bunch fresh mint, leaves picked, large leaves torn
    * 1 bunch fresh coriander, leaves picked
    * 1 bunch fresh Thai basil, leaves picked, large leaves torn
    * 55g (1/3 cup) toasted peanuts, coarsely chopped
    * 4 lime leaves, center veins removed, finely shredded

Method

   1. Whisk together lime juice, palm sugar, fish sauce, sesame oil, soy sauce, ginger and garlic in a jug. Place the steak in a glass or ceramic dish. Drizzle with half the dressing. Cover with plastic wrap and place in the fridge, turning occasionally, for 2 hours to develop the flavours.
   2. Preheat a barbecue grill or char grill pan on high. Cook steak on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 10 minutes to rest.
   3. Place the tomato, cucumber, onion, chili, mint, coriander, basil, peanuts and lime leaves in a large bowl. Thinly slice steak across the grain and add to the salad. Drizzle with remaining dressing and gently toss to combine. Divide salad among bowls and serve immediately.

Winter fruit salad with sweet tofu cream




Ingredients (serves 4)

    * 300g firm tofu, drained
    * 1 tsp grated lime zest
    * 1/4 cup (60ml) lime juice
    * 3 tsp honey
    *
      Winter fruit salad
    * 100g pitted prunes
    * 100g whole dried figs
    * 200g bag mixed dried whole fruit
    * 1 vanilla bean, split, seeds scraped
    * 1 cinnamon quill

Method

   1. For fruit, place all ingredients in a saucepan and cover with water. Bring to a simmer over medium-low heat and cook for 10 minutes until fruits are plump. Transfer fruit to a bowl with a slotted spoon. Simmer liquid over medium heat until reduced by half. Pour over fruit, cover and chill.
   2. Whiz tofu in a food processor until smooth and thick. Add zest, juice and honey and process to combine. Serve with winter fruit salad.

Asian fruit salad in ginger syrup



Cooking Time

25 minutes
Ingredients (serves 4)

    * 375ml (1 1/2 cups) paradise punch fruit juice (Just Juice brand)
    * 2cm-piece fresh ginger, peeled, finely grated
    * 2 guavas, peeled, halved crossways
    * 12 rambutans, peeled, halved, deseeded
    * 2 kiwifruit, peeled, halved lengthways, each half cut into wedges

Method

   1. Fill a large heatproof bowl with iced water. Combine the fruit juice and ginger in a small saucepan over high heat and bring to the boil. Reduce heat to medium-low and simmer for 15 minutes or until thickened slightly. Remove from heat. Place the base of the saucepan in the bowl of iced water for 10 minutes to cool.
   2. Kids' task: Divide the guava, rambutan and kiwifruit among serving bowls. Pour over the syrup and serve immediately.

Cherry and watermelon salad




Ingredients (serves 8)

    * 2.5kg (about 1/2 small) seedless watermelon
    * 1kg cherries, halved and pitted
    * 1 vanilla bean
    * 300g caster sugar
    * 5 cloves
    * Juice of 1 lemon
    * 80g pistachios

Method

   1. Cut watermelon into 6 wedges then remove flesh from skin. Discard skin. Cut each wedge into 1cm-thick triangular slices. Place watermelon into a heatproof bowl with halved cherries.
   2. Using a small knife, split vanilla bean in half lengthways then using knife tip, scrape seeds into a small saucepan. Add scraped bean, sugar, cloves and 400ml water. Cook over medium heat, stirring until sugar dissolves. Bring to the boil. Simmer for 5 minutes then pour mixture over fruit in bowl. Add lemon juice and toss gently to combine. Refrigerate until chilled.
   3. Meanwhile, place pistachios in a heatproof bowl. Pour boiling water over to cover. Stand for 1 minute then drain. Using your fingers, rub skins from warm pistachios then pat dry. To serve, stir pistachios into fruit salad then spoon into a large bowl. Serve with crisp biscuits, or as an accompaniment to slices of butter cake, or spooned over scoops of vanilla bean ice-cream.

Red fruit salad with mint syrup




Ingredients (serves 4)

    * 1/3 cup caster sugar
    * 10 large mint leaves
    * 250g strawberries, hulled, halved
    * 125g fresh raspberries
    * 400g watermelon, rind removed, cut into 2.5cm cubes

Method

   1. Place sugar and 1/2 cup warm water in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Add 8 mint leaves. Increase heat to medium. Simmer, without stirring, for 8 minutes or until mixture thickens. Remove mint leaves and discard. Set mixture aside to cool.
   2. Finely shred remaining mint. Place strawberries, raspberries and watermelon in a large bowl. Toss to combine. Divide between bowls. Drizzle with sugar syrup. Sprinkle with shredded mint. Serve.

Notes & tips

    * You could use pitted cherries instead of the raspberries.

Lychees & melon with lemon grass syrup



Preparation Time

15 minutes
Cooking Time

10 minutes
Ingredients (serves 6)

    * 250ml (1 cup) water
    * 110g (1/2 cup) white sugar
    * 2 lemon grass stems, pale section only, halved lengthways, bruised
    * 18 lychees, peeled
    * 1/4 ripe rockmelon, deseeded, peeled, coarsely chopped
    * 1/4 ripe honeydew melon, deseeded, peeled, coarsely chopped
    * Good-quality vanilla ice-cream, to serve

Method

   1. Place the water and sugar in a small saucepan over medium heat and cook, stirring, for 3-5 minutes or until sugar dissolves. Add the lemon grass and bring to the boil. Boil for 5 minutes or until syrup thickens slightly. Set aside for 1 hour to cool.
   2. Meanwhile, combine the lychees, rockmelon and honeydew melon in a bowl.
   3. Remove the lemon grass from the syrup and discard. Divide the lychee mixture among serving bowls. Pour over the syrup. Serve immediately with ice-cream.

Notes & tips

    * This recipe requires 1 hour cooling time.
    * If fresh lychees are unavailable, use 1 x 565g can lychees in syrup, instead. Drain the lychees, reserving the syrup. Replace the sugar and water in step 1 with the reserved syrup from the can.
    * Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the syrup in an airtight container in the fridge. Continue to the end of step 2, 2 hours ahead. Cover the lychee mixture with plastic wrap and store in the fridge. Continue from step 3 just before serving.

tht's enuf for today
but.........m still hungry

still hungry

yupppp

ohh thts really dangerous

no yaar
u knw i'm underwt
i need to eat more

yeah dear i can understand

awww dun wry
just bring me cheese cake, 2 glasses of full cream milk, burger, fried chicken everyday

oh yaar r u on dieting these days

Poori (deep Fried Bread)

Ingredients:
1 cup sifted wholewheat flour (sift to take out some of the larger bran bits)1 cup allpurpose flour1/2 teaspoon salt2 tablespoons vegetable oil + more for deepfrying1/2 cupwater
Preparation:
Put the 2 flours and saltClick to find more about salt in a bowl. Drizzle the 2 tablespoons oil over thetop. Rub the oil in with your fingers so the mixture resembles coarsebreadcrumbs. Slowly add the water to form a stiff ball of dough. Empty theball on to a clean work surface. Knead it for 1012 minutes or until it issmooth. Form a ball. Rub about 1/4 teaspoon oil on the ball and slip itinto a plastic bag. Set it aside for 30 minutes.Knead the dough again, and divide it into 12 equal balls. Keep 11 of themcovered while you work with the twelfth. Flatten this ball and roll it outinto a 55 1/2" round. If you have the space, roll out all the porris andkeep them in a single layer, covered with plastic wrap.Over a medium flame, set about 1" of oil to heat in a small, deep frying pan(I used my wok). Let it get very, very hot. Meanwhile, line a platter withpaper towels. Lift up one poori and lay it carefully over the surface of thehot oil. It might sink to the bottom but it should rise in seconds and beginto sizzle. Using the back of a slotted spoon, push the poori gently into theoil with tiny, swift strokes. Within seconds, the poori will puff up. Turnit over and cook the second side for about 10 seconds. Remove it with aslotted spoon and put it on the platter. Make all the pooris this way. Thefirst layer on the platter may be covered with a layer of paper towls. Morepooris can then be spread over the top. Serve the pooris hot (immediately).

Gulab Jaman

Ingredients:
Ghulab Jamun
2 1/2 Tbsp Flour
1 cup Sugar
5 Tbsp Oil for deep frying
1 cup Dry milk powder
1/8 tsp Baking soda
1/2 tsp Cardamom powder
Water As required


Preparation:
Take milk powder in a bowl. Add melted oil to it and mix very well with hands.
Add flour, baking soda, cardamom powder and mix again.
Now add 3 Tbsp of very cold water and knead with hands until a smooth dough is formed.
Make small balls of this dough(about 3/4 inches in diameter) and leave for some time.
Take sugar in an other pan, add equal amount of water and boil for some time.
Deep fry all prepared balls(gulab jaman) until they become brown.
Place them in sugar solution.
Dish out and garnish with crushed almonds. They are now ready to be served.

Spicy Karhahi Chicken

Ingredients:
1 kg Chicken
2 tsp Ginger+Garlic Paste
1 tsp Thinly Sliced Ginger
Salt
Red Chili Powder To Taste
1 Cup Oil
1 tsp Black Pepper
3 Green Chillies
Green Coriander Leaves As Required


Firstly add gingerr+garlic paste, saltt and water in the chicken and cook till tender. Now heat oil and add ginger garlic paste and cook a little. Then add the chicken and cook adding ginger slices, salt, red chilli powder, pepper and green chillies and cook until little brown. Serve hot with coriander leaves on top.

Rapunzel said:

oh yaar r u on dieting these days

gonna hv lots of fatty meals

Rapunzel said:

Gulab Jaman

Ingredients:
Ghulab Jamun
2 1/2 Tbsp Flour
1 cup Sugar
5 Tbsp Oil for deep frying
1 cup Dry milk powder
1/8 tsp Baking soda
1/2 tsp Cardamom powder
Water As required


Preparation:
Take milk powder in a bowl. Add melted oil to it and mix very well with hands.
Add flour, baking soda, cardamom powder and mix again.
Now add 3 Tbsp of very cold water and knead with hands until a smooth dough is formed.
Make small balls of this dough(about 3/4 inches in diameter) and leave for some time.
Take sugar in an other pan, add equal amount of water and boil for some time.
Deep fry all prepared balls(gulab jaman) until they become brown.
Place them in sugar solution.
Dish out and garnish with crushed almonds. They are now ready to be served.

~tasha~ said:

Rapunzel said:

oh yaar r u on dieting these days

gonna hv lots of fatty meals

~tasha~ said:

Rapunzel said:

Gulab Jaman

Ingredients:
Ghulab Jamun
2 1/2 Tbsp Flour
1 cup Sugar
5 Tbsp Oil for deep frying
1 cup Dry milk powder
1/8 tsp Baking soda
1/2 tsp Cardamom powder
Water As required


Preparation:
Take milk powder in a bowl. Add melted oil to it and mix very well with hands.
Add flour, baking soda, cardamom powder and mix again.
Now add 3 Tbsp of very cold water and knead with hands until a smooth dough is formed.
Make small balls of this dough(about 3/4 inches in diameter) and leave for some time.
Take sugar in an other pan, add equal amount of water and boil for some time.
Deep fry all prepared balls(gulab jaman) until they become brown.
Place them in sugar solution.
Dish out and garnish with crushed almonds. They are now ready to be served.

thnx Dear My 1st Love is Gulab Jaman

i knw

Rapunzel said:

~tasha~ said:

Rapunzel said:

oh yaar r u on dieting these days

gonna hv lots of fatty meals

no problemo
my food supplier is here