October 23, 2019

HARD CANDY


Ingredients:
Sugar - 2 cups
Corn syrup - 2/3 cup
Water - 3/4 cup
Strawberry flavour - 1 tsp
Pink colour - 1/2 tsp

Method:

  • Combine sugar, water and corn syrup in a saucepan. Bring to boil till sugar dissolves after that do not stir.
  • Boil until it reaches 260 F then add colour but not stir.
  • Boil until it reaches 300 f then remove from the flame.
  • Immediately add flavour and stir.
  • Pour immediately on to the greased plate.
  • Once set cut into pieces and store in jar.

October 04, 2019

BROWN RICE WITH LENTILS

Ingredients:
Brown rice - 1 cup
Brown lentils - 1/4 cup
Onion - 1 (chopped)
Boiling water - 2 cups
Sea salt to taste
Safflower oil - 1 1/2 tbsp

Method:

  • In a heavy deep pan, heat oil, add onions ans saute until transparent and lightly brown.
  • Add rice and lentils and stir over medium heat for 3 minutes.
  • Add boiling water slowly  and salt.
  • reduce heat to low, cover and simmer gently for 45 minutes or until liquid is absorbed.
  • Remove from heat and let stand for 10-15 minutes before serving.

CHOCOLATE CHIP COOKIES

Ingredients:
All purpose flour - 1 cup (sifted)
Baking powder - 1/2 tsp
Baking soda - 1/8 tsp
Salt - 1/8 tsp
Butter - 1/2 cup
Vanilla extract - 1 tsp
Light brown sugar - 3/4 cup (firmly packed)
Egg - 1
Semi sweet chocolate pieces - 150 gms
Chopped nuts - 1/2 cup

Method:

  • Blend flour, baking powder, baking soda and salt.
  • Cream butter with vanilla. Add brown sugar gradually, creaming weell.
  • Add egg and beat thoroughly.
  • Mix in dry ingredients, then chocolate pieces and nuts.
  • Drop batter by teaspoonfuls onto ungreased baking sheets.
  • Bake at 375 F for 10-12 minutes.
  • Cool cookies on wire rack.

October 01, 2019

CHOCOLATE DESSERT CREPE BATTER

Ingredients:
Eggs - 3
Flour - 1 cup
Sugar - 2 tbsp
Cocoa - 2 tbsp
Buttermilk - 1 1/4 cups
Melted butter - 2 tbsp

Method:

  • Combine ingredients in blender jar; blend for about one minute.
  • Scrape down sides with rubber spatula and blend for another 15 seconds or until smooth.
  • Refrigerate batter for at least one hour before use.

September 30, 2019

SPANISH CHICKEN

Ingredients:
Chicken  - 1 kg (cut into pieces)
Salt and pepper
Shortening  -2 tbsp
Onion - 1 (sliced)
Garlic clove - 1 (minced)
Red or green peppers - 3 (diced)
Ham - 250 gms (diced)
Tomatoes - 3 (chopped)
Water  - 1/2 cup
Green olives with pimientos - 12 (halved)

Method:

  • Season chicken with salt and pepper; brown the in shortening.
  • Add onion, garlic, peppers, ham, tomatoes, and water.
  • Close the lid and pressure cook for 15 minutes.
  • When the lid is open add olives and simmer for 2 minutes.
  • Serve chicken with seasoned rice.

GARLIC BUTTER

Ingredients:
Cold butter - 1/2 cup (cut into 6 pieces)
Garlic cloves - 1-2
Fresh parsley leaves - 1 tbsp
Salt - 1/2 tsp

Method:

  • Place butter and garlic in processor bowl and process with the metal blade until garlic is very finely minced.
  • Add parsley and salt and process until parsley is finely chopped, about 5 seconds.
  • Serve with vegetables or snails.

September 28, 2019

CHICKEN AND BROCCOLI SOUP

Ingredients:
Frozen chopped broccoli - 1 pkt
Chicken broth -1/2 cup
Salt - 1/2 tsp
Pepper - 1/4 tsp
Cream of celery soup - 1 can (250 gms)
Heavy cream - 1 cup 
Cooked chicken - 1 cup (diced)
Parsley for garnish

Method:

  • Allow broccoli to thaw until it can be broken up.
  • Put broccoli, chicken broth, salt, and pepper in cooker.
  • Close the lid and cook for 2 whistles.
  • Cool at once under running water.
  • Put cooked broccoli on a low flame.
  • Add cream of celery soup, heavy cream, and chicken.
  • Stir constantly but gently until soup is hot.Do not boil.
  • Garnish soup with parsley if desired.
  • Serve.
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0