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QUEEN VICTORIA:

Honey glazed chicken

a very great starters for dinner parties which is very simple to make.
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Ingredients


1/3 kg boneless chicken
3 tbsp cornflour
2 tbsp maida
1 egg (beaten)
4 tbsp soya sauce
4 tbsp tomato sauce
3 tbsp honey
1 onion (diced)
3 tbsp garlic (finely chopped)
1 capsicum (diced)
3-4 tbsp red chilli paste
1 tsp pepper powder
salt to taste
oil to fry
Directions
First cut the boneless chicken into small pieces.
Add to it the egg, 2 tbsp cornflour, maida, 2 tbsp soya sauce, salt and pepper.
Mix well and let it marinate for 15 minutes.
Then deep fry the marinated chicken in hot oil till cooked and keep it aside for a while.
Then in a bowl mix together the remaining soya sauce, tomato sauce, honey and the remaining cornflour and 1tbsp water to make a smooth paste.
heat a little oil in a pan and add the onions, garlic, capsicum and the chilli paste.
Saute well and pour in the sauce mixture into it.
Now add the fryed chicken pieces and toss well till the sauce is completelyn coated on the chicken pieces.
Remove from fire and serve hot garnished with spring onions.

love it

Rehan M Din:

Nice sharing QV...
Will try "Lal Mirchi ka Chicken"


Rapu: boht si chezon kay naam aisay hain jo main nay kabhi pehlay sunay bhi nahi...

kamal hai i think 95% CHEEZAIN TU MEIN JANTI HUN

yummy nice work QV siso

Six Egg Pound Cake


INGREDIENTS

    * 1 1/2 cups butter
    * 6 eggs
    * 3 cups all-purpose flour
    * 2 1/2 cups white sugar
    * 3 teaspoons baking powder
    * 1/2 teaspoon salt
    * 1 1/2 teaspoons vanilla extract
    * 3/4 cup milk

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DIRECTIONS

   1. Grease and flour a pan. Do not preheat oven.
   2. In a medium bowl, mix flour, baking powder and salt. Set aside.
   3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. add vanilla.
   4. Add flour mixture alternately with milk. Beat until smooth. Pour batter into pan.
   5. Place cake into cold oven, set the temperature to 350 degrees F (175 degrees C) and bake for 60 to 90 minutes, or until toothpick inserted into center of cake comes out clean.
   6. Top with confectioners sugar or glaze.

Sugar Cookies

INGREDIENTS

    * 1/2 cup butter
    * 1/2 cup shortening
    * 1 cup sugar
    * 1 egg
    * 1 teaspoon vanilla extract
    * 2 1/4 cups all-purpose flour
    * 1/2 teaspoon baking powder
    * 1/2 teaspoon baking soda
    * Additional sugar

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DIRECTIONS

   1. In a mixing bowl, cream butter, shortening and sugar. Add egg and vanilla; mix well. Combine flour, baking powder and baking soda; gradually add to the creamed mixture. Shape into 1-in. balls. Roll in sugar. Place on greased baking sheet; flatten with a glass. Bake at 350 degrees F for 10-12 minutes.

FOOTNOTE

    *
      If Cooking for Two: Freeze baked cookies in airtight containers or freezer bags to enjoy anytime!

Classic Macaroni and Cheese

INGREDIENTS

    * 1 (16 ounce) package macaroni
    * 1 pound sharp Cheddar cheese, sliced
    * 1 tablespoon butter
    * salt and pepper to taste
    * 1 (12 fluid ounce) can evaporated milk

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DIRECTIONS

   1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until drain.
   2. Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
   3. Bake, uncovered, for one hour, or until top is golden brown.

Blueberry and strawberry tart
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Ingredients

For the pastry:
120g butter
60g icing sugar
20g Dutch Lady full cream milk powder
240g plain flour
a small egg or half of a large one

For the filling:
250g fresh or frozen blueberries
100g fresh strawberries
200g sugar
10g corn flour
10g potato starch
a small cup of water

For the topping:
200g cream cheese
60g Dutch Lady mixed berries low-fat yoghurt
60g icing sugar
an egg

Method
For the pastry:

1. Cream butter and icing sugar until light and fluffy.

2. Add in flour and egg to form a dough (be careful not to over-beat).

3. Scale dough to 25-29g and press down onto a medium-sized tart mould. Allow to rest for 30 minutes in chiller.

4. Bake in preheated oven of 180oC for 25 minutes, remove from tin and let it cool.

For the filling:

Boil the blueberries, strawberries, sugar and water over low heat and cook for 40 minutes. Thicken with corn starch, potato starch and water and simmer until thickened.

For the topping:

Whisk cream cheese, yoghurt, icing sugar and egg until emulsified, keep aside for later use.

To assemble:

1. Assemble all three components by filling half of the tart crust with the berries’ jam. Drop in a spoonful of blueberries and top with 1-2 tablespoons of topping.

2. Garnish with more berries and bake in preheated oven of 180oC for 25 minutes.

3. Remove from mould tin and let it cool. Sprinkle some icing sugar on top for eye-pleasing effect.

Coconut avocado ice-cream
==========================

Ingredients
125ml milk
250ml coconut cream
125g white sugar
2 avocados, peeled and pitted
3/4 teaspoon lemon juice

Method
1. Puree the avocados, milk, coconut cream, sugar, and lemon juice in a blender until smooth.

2. Either use your ice cream machine or use the 'hand-made' method.

Note: There is no limit to your imagination when producing your favorite ice creams. And ice cream can be served with pan cakes, waffles, fresh fruit, lemon apples or even caramalised pineapples.

'Hand-made' method:

1. Make sure that the bowl is wide enough for the stirring and freezing process. Put your ice cream mixture into the bowl, chill in the fridge for up to two hours. If you are using a recipe that has cooked ingredients added, the chilling will take longer.

2. Then transfer the bowl to the freezer for about an hour. Check how much the mixture has frozen, it should have started to freeze at the edges but not through to the centre.

3. Beat the mixture until it’s creamy once again.

4. Put it back into the freezer for another half hour.

5. Remove again and beat with a whisk.

The mixture has to be beaten a total of three times while freezing in between.

6. Put the mixture back into the freezer for a final time until it is ready to eat.

This can take anything up to 30 minutes, depending on the quantity and type of ice cream you are making and how you like the consistency of your ice cream.

English trifle
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Ingredients
1 vanilla Swiss roll
2 tbsps brandy (optional)
10 medium size strawberry
½ tbsp fresh lemon juice
2 tbsps sugar
1 packet strawberry flavour jelly crystals (88g)
400ml hot water (to melt the jelly crystals)
½ cup of fruit cocktail (optional)
200ml whipping cream
½ tsp cinnamon powder
½ tsp cocoa powder
2 tbsps roasted almond flakes

Method
1. Slice the Swiss roll into 1/4 inch thick and sprinkle the cut rolls with brandy, line them at the bottom of the deep round glass bowl (about 8” diameter). Leave aside for 15 minutes and then store it in the fridge for a further 15 minutes.

2. Clean and pat dry the strawberries. Cut each strawberry in three to four slices, add lemon juice and sugar and mix well.

3. Take out the trifle base from the fridge, line the second layer with the strawberry slices (in heart shapes) just above the cake base. Chop the extra strawberry slices coarsely and sprinkle them in the middle. Put aside.

4. In a pot, melt the jelly crystals in hot water; put aside for three minutes to cool without setting. Pour the jelly liquid into the trifle bowl and add the fruit cocktail (optional). Return the trifle to the fridge to set.

5. Whisk the whipping cream in a cake mixer or with hand-held electric whisk for three minutes or until it forms solid fresh cream. Take out the trifle and gently scoop the fresh cream to the top of it (you can also use a piping tool to make a pattern).

6. Sprinkle the cinnamon and cocoa powder on top of the trifle and lastly sprinkle the roasted almond flakes. It is ready to be served.

Tips:

1. A pound cake or sponge cake can also be used for the base.

2. You can put the trifle base into the freezer. This will prevent the jelly slipping through the cake base when adding the jelly.

3. You can line the base of the trifle with fresh strawberry slices without adding the sugar and lemon juice.

Cool pancakes (for Mother's Day)
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Ingredients

For pancakes:
1 cup self-raising flour
¾ cup milk
1 egg
Pinch of salt
Butter

To serve:
2 pancakes
½ mango
1 banana
1 kiwifruit
1 scoop ice cream
1 home-made card
1 toothpick
1 sprig mint

Method
For pancakes:
1. Sieve flour into mixing bowl. Add salt and make a well in centre.

2. Add half the milk and mix well to form a smooth batter.

3. Break in egg and stir well. Add the rest of the milk.

4. Heat a non-stick pan. Melt a dab of butter and pour in some batter. Cover and let cook two minutes.

5. Flip pancakes and cook other side till golden brown. Remove and repeat until all batter is used up.

Note: For crepes, use up to one cup milk and swill batter around pan to get thin layer.

To serve:
1. Stick card on toothpick with some cellophane tape.

2. Cut fruits and make shapes if desired.

3. Arrange pancakes and fruit on plate. Stick card on top of pancake.

4. Finally, scoop some ice-cream on top of pancakes and serve.

Eggless delite
=================

Ingredients
A:
225g self-raising flour
75g rice flour
½ tsp baking powder

50g Nestle Corn Flakes, finely crushed
100g castor sugar
250g butter or margarine
Melted cooking chocolate
Sliced red cherries

Method
1. Sift together ingredients A. Then stir in Nestle Corn Flakes and sugar, and mix well.

2. Rub in butter into the flour mixture and mix well until soft dough forms.

3. Roll the dough into 1cm thickness and cut with desired cookie cutter. Place cookies on lightly greased baking trays, allowing room for spreading.

4. Bake in preheated oven at 1800c for 15-20 minutes or until golden brown. Remove from oven and let it stand for 20 minutes.

5. When cool, drizzle with melted chocolate and decorate with red cherries. Let it set, then keep in an airtight container.

Roll date cookies
====================

Ingredients

200g plain flour
50g cornflour
100g Nestle Corn Flakes, finely ground
200g butter or margarine
100g caster sugar
1 tsp vanilla essence
1 egg
30 seedless dates, cut in halves
1 egg for glazing

Method
1. Sift together plain flour and cornflour. Stir in Nestle Corn Flakes. Mix well and set aside.

2. Cream butter, sugar and vanilla essence until fluffy. Add egg and beat well.

3. Fold in flour mixture and mix well until soft dough forms. Roll dough into one cm thickness and cut into 3cm x 1.5cm rectangles. Place half a date on dough and roll.

4. Place dough on lightly greased baking trays, allow room for spreading and glaze with egg yolk.

5. Bake in preheated oven at 180ºC for 15-20 minutes or until golden brown. Remove from oven and let it stand for 20 minutes.

Pick-me-up tiramisu
=======================

Ingredients

200g chocolate sponge, bought from bakery
200g brewed espresso coffee
500g mascarpone cheese (cream)
100g sugar
500g whipping cream
2 large eggs

Method
1. Use a cool bowl to whip cream until it is semi hard in consistency. Then chill it while you prepare the rest of the ingredients.

2. Beat the mascarpone cream with sugar until it is soft with a spatula or a wooden spoon. The final texture should be soft and shiny which means the sugar is diluted and has mixed well.

3. Break both eggs into a separate bowl. Add and fold the eggs bit by bit into the mascarpone and sugar mixture. Fold these two well together.

4. Now take out the chilled whipped cream and fold that into the mascarpone mixture.

5. Slice up your sponge cake and soak it in the espresso.

6. Pour the first layer of mascarpone mixture into a bowl.

7. Place the sliced and espresso soaked sponge cake on top of the first layer of masacarpone mix. Brush on some more espresso onto the sponge layer if you’d like (or in some cases, brandy or amaretto), depending on your taste.

8. Keep repeating the layers of mascarpone mix and soaked sponge cake slice until you almost reach the rim of the bowl.

9. While most people sprinkle some good cocoa powder atop the readied tiramisu, Chef Joe has an even better idea: simply chop up the leftover sponge cake into chunky bits.

10. Then simply sprinkle them on top of the tiramisu.

11. Now it’s ready to be chilled for a couple of hours until it becomes firm, before your guests arrive!

12. Before serving, sprinkle powdered sugar on top to make it prettier.

Steamed DOM fruitcake
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Ingredients
125g butter
1 tbsp honey
120g brown sugar
400g mixed fruits
1 tsp mixed spice
1 tsp sodium bicarbonate
150g apricot juice
200g apricot, chopped
2 eggs, beaten
4 tbsp Benedictine DOM
250g self-raising flour
1 tsp salt

Method
1. Boil butter, honey, mixed fruits, sugar and spices. Allow to cool.

2. Sieve flour with salt and sodium bicarbonate.

3. Add apricot juice to cooled honey butter, followed by chopped apricots and eggs. Mix well and add Benedictine DOM.

4. Fold in flour and pour into a greased 7-inch tray. Steam for three hours.

Bananas with cinnamon coconut sauce
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Ingredients
4 bananas
½ cup coconut cream
1½ cups coconut milk
½ tsp cinnamon, or to taste
2 tbsp sugar
1 tbsp cornstarch mixed in 3 tbsp coconut milk
Mint leaves

Method
1. Peel the bananas and cut into quarters.

2. Steam the bananas in a covered steamer over a wok filled with boiling water.

3. Bring the coconut cream and coconut milk to a boil and stir in the cinnamon and sugar.

4. Give the cornstarch and coconut milk mixture a quick re-stir and add to the saucepan, stirring quickly to thicken.

5. Place the steamed banana pieces in individual serving dishes and pour the sauce over. Garnish with mint leaves and other fruit slices, as desired.

Note: You can replace the coconut cream with plain light cream.

Coconut milk, cream and cinnamon make a rich topping for steamed bananas. Feel free to add other Asian fruit, such as mangoes or starfruit.

Cream cheese pie
======================

Ingredients
Pastry:
120g plain flour
1/2 tsp salt
1/2 tsp cinnamon
40g sugar
1 tsp baking powder
2 tsp grated lemon rind
125g butter
1 egg yolk
2 tsp dry sherry

Filling:
2 green apples, peeled, cored and sliced thinly
1 tsp cinnamon
250g cream cheese
80g sugar
2 eggs
2 tsp grated lemon rind
125ml cream
40g raisins, coarsely chopped
30g roasted walnut, coarsely chopped
15g mixed peel
30g plain flour

Method
Pastry:

1. Sift all dry ingredients together, add grated lemon rind.

2. Cut butter into the flour mixture and mix well with fingertips.

3. Add sherry to the egg yolk and beat together, then add to the mixture.

4. Mix well to form a smooth ball.

5. Grease a 28x18cm tin, place the pastry ball in the middle, and roll out the pastry evenly with the fingertips or using a small rolling pin.

Filling:

1. Arrange the apple slices in overlapping lines on the pastry base.

2. Mix the raisins, walnut and mixed peel together.

3. Gently put half of this mix on top of the apple slices. Sprinkle it with 1/2 tsp of cinnamon.

4. Beat the cream cheese and sugar in the electric cake mixer until light and creamy, add the eggs, continue beating until light and fluffy.

5. Add cream and lemon rind.

6. Fold in the flour, the rest of the mixed raisins, walnut and peel and the remaining 1/2 tsp of cinnamon.

7. Pour the whole mixture gently to the pastry base, and bake in a moderate oven at 180ºC for 45 minutes to an hour until a skewer inserted in it comes out clean.

Cut into serving slices and serve warm with vanilla ice-cream.

Tips:

1. Sherry is optional, though it does add taste and flavour to the pie. It gives such a nice aroma while baking in the oven.

2. When mixing the pastry and folding in the cheese filling, always apply it with TLC (tender loving care) if you do not want a compact pie!

3. Baking time various with different ovens - oven with rotary fan would require shorter time; alternatively microwave with dual convection oven could be used too.

4. There are many types of cream cheese, one of which is the Philadelphia Cream Cheese; and as for cream, whipping cream would give a lighter and softer texture.

5. This Cream Cheese Pie can also be served with whipped cream with some cinnamon and cocoa powder.

Cream cheese pie
======================

Ingredients
Pastry:
120g plain flour
1/2 tsp salt
1/2 tsp cinnamon
40g sugar
1 tsp baking powder
2 tsp grated lemon rind
125g butter
1 egg yolk
2 tsp dry sherry

Filling:
2 green apples, peeled, cored and sliced thinly
1 tsp cinnamon
250g cream cheese
80g sugar
2 eggs
2 tsp grated lemon rind
125ml cream
40g raisins, coarsely chopped
30g roasted walnut, coarsely chopped
15g mixed peel
30g plain flour

Method
Pastry:

1. Sift all dry ingredients together, add grated lemon rind.

2. Cut butter into the flour mixture and mix well with fingertips.

3. Add sherry to the egg yolk and beat together, then add to the mixture.

4. Mix well to form a smooth ball.

5. Grease a 28x18cm tin, place the pastry ball in the middle, and roll out the pastry evenly with the fingertips or using a small rolling pin.

Filling:

1. Arrange the apple slices in overlapping lines on the pastry base.

2. Mix the raisins, walnut and mixed peel together.

3. Gently put half of this mix on top of the apple slices. Sprinkle it with 1/2 tsp of cinnamon.

4. Beat the cream cheese and sugar in the electric cake mixer until light and creamy, add the eggs, continue beating until light and fluffy.

5. Add cream and lemon rind.

6. Fold in the flour, the rest of the mixed raisins, walnut and peel and the remaining 1/2 tsp of cinnamon.

7. Pour the whole mixture gently to the pastry base, and bake in a moderate oven at 180ºC for 45 minutes to an hour until a skewer inserted in it comes out clean.

Cut into serving slices and serve warm with vanilla ice-cream.

Tips:

1. Sherry is optional, though it does add taste and flavour to the pie. It gives such a nice aroma while baking in the oven.

2. When mixing the pastry and folding in the cheese filling, always apply it with TLC (tender loving care) if you do not want a compact pie!

3. Baking time various with different ovens - oven with rotary fan would require shorter time; alternatively microwave with dual convection oven could be used too.

4. There are many types of cream cheese, one of which is the Philadelphia Cream Cheese; and as for cream, whipping cream would give a lighter and softer texture.

5. This Cream Cheese Pie can also be served with whipped cream with some cinnamon and cocoa powder.

Orange raisin bread
=======================

Ingredients

150g high protein flour
50g medium protein flour
40g brown sugar
4g or a pinch of instant dry yeast
20g Dutch Lady low-fat pasteurised milk
2tbsp orange zest
2tsp orange oil

Method
1. Mix everything together.

2. Then gather half a cup or equivalent to 20g orange juice and 20g Dutch Lady milk powder. Slowly add in milk and juice into the mix. Knead till elastic.

3. Then, fold in 20g of butter and continue kneading for about 15 minutes.

4. Proof for 40 minutes or until size doubles.

5. Then, fold in 50g of raisins into the dough. Flatten and shape accordingly.

6. Proof for another 40 minutes and bake in preheated oven for 10-15 minutes

Strawberry milk shake
=======================

Ingredients

Two scoops of vanilla ice cream
A cup of Dutch Lady strawberry UHT milk
A handful of fresh strawberries

Method
1. Rinse strawberries with water and cut into quarters.

2. Mix all ingredients in a blender. Process until frothy and well-blended.

3. Serve on tall glass garnished with strawberries.

Lemon tea infused with honey, cinnamon and grapefruit
======================================================

Ingredients
3 tea bags (green/black)
1 cinnamon stick
3 cups boiling water
¼ cup honey
1 cup grapefruit juice

Method
1. Place tea bags and cinnamon stick in a tea pot. Add boiling water. Steep three to five minutes.

2. Remove cinnamon stick and tea bags; discard. Stir in grapefruit juice and honey.

Golden orange punch
======================

Ingredients
2 litres apple cider
125g soft brown sugar
½ tsp grated nutmeg
3 x 2.5cm cinnamon sticks
6 whole cloves
300ml fresh orange juice
8 oranges, sliced
Mint for garnishing

Method
1. Place apple cider, sugar and all the spices into a saucepan and heat gently for three minutes.

2. Add fresh orange juice and bring to a gentle boil for five minutes. Strain, cool and chill.

3. Serve with ice cubes and garnish with orange slices and mint leaves.

Caramalised pineapple
======================

Ingredients

2 cups chopped pineapple
2 tbsp brown sugar
1 teaspoon icing sugar

Method
1. Combine pineapple and brown sugar in a non-stick frying pan and cook over high heat for about five minutes or until pineapple is golden and slightly caramelised.

2. Serve immediately dusted with the icing sugar, with your favourite ice cream.