Panda Bread

Chocolate Butterfly Decorations

You will need:

• Chocolate chips (the less tasty, more waxy melting chocolate from the bulk bin is best) in your choice of colour.
• A ziploc freezer bag.
• Parchment paper.
• 8 1/2″ x 11″ (or thereabouts) card stock.

Prep:

• Fold your card stock lengthwise down the centre. Open it up to about a ninety degree angle.
• Cut sheets of parchment paper about the same size as your card stock, and crease them down the middle.
• Make lots of room in your freezer.

Lemon Chocolate Cake

Ingredients:

1 Package of Chocolate Cookies

2 Spoons (soup) margarine

1 can sweetened condensed milk

Juice of 3 lemons

1/2 can of cream

1/2 package of unflavored gelatin powder.

Start by preparing the dough: crush the cookies in a blender and mix the margarine until a crumble is formed.

Cover the bottom and the sides of an 18 cm diameter form with removable bottom.

Bake it in an oven preheated to 200 º C for 10 minutes. Let it cool and set aside.

Make the filling:

In a blender, beat the condensed milk with the lemon juice until creamy.

Add the cream and gelatin (this has to be dissolved by following the directions shown on the package), and beat until all the ingredients are incorporated.

Put it on the dough and refrigerate for 4 hours or until firm. When serving, garnish with thinly sliced lemon.

Tip: We advise you to always let the gelatin cool before incorporating it into the mix.

Natural Pancake

Ingredients:

• one ripe banana;
• a couple of eggs;
• coconut oil spray;
• a bowl;
• a pan;
• optional: strawberry or raspberry;

Method:

Here is what you’ll need to do. Take the ingredients and put them in a bowl. Don’t simply throw the banana in, cut it into slices, just like in the images; that will make it easier to mash together with the eggs. Use a type of coconut oil spray on your pan before cooking. Take a nice scoop of the mixture and pour on a low to medium heat pan, leave for 30 seconds and flip to the other side. Decorate with some strawberries and serve. Delicious!

Channa Masala

Ingredients:

•  kabuli chanas(chick peas) - 1 cup
  
• butter - 2 to 3 tbsp
  
• ginger paste - 1 tsp
  
• garlic paste - 1 tsp
  
• onions (medium) - 2 finely chopped
  
• tomatoes (medium) - 2 finely chopped
  
• garam masala - 1 tsp
  
•  turmeric pdr - 1/2 tsp
  
• coriander - cumin pdr - 2 tsps
  
• chilly pdr - 1tsp or accdly
  
• coriander leaves for garnishing
  
• salt
  

Preparetion Method:

• Soak chick peas overnight or for at least 8 to 10 hrs.
  
• Take some butter in a cooker.
  
• Add the chopped onions, ginger paste & garlic paste & saute till onions turn transparent.
  
• Add the chopped tomatoes. Stir it for some time.
  
• Add the turmeric pdr, coriander - cumin pdr, salt, garam masala, chilly pdr & mix well.
  
• Add the kabuli chana & add water such that all the ingredients are properly soaked.
  
• Pressure cook till the chick peas is cooked.
  
• Garnish it with chopped coriander leaves.

Butter Chicken

Ingredients:

• Chicken - 1 kg, skinned, boned and diced
• Curd - 150 ml
• Almonds - 50 gms, crushed
• Cinnamon - 1/4 tsp, crushed
• Cloves - 1/4 tsp, crushed
• Bay leaves - 1/4 tsp, crushed
• Green cardamom - 4
• Ginger pulp - 1 tsp
• Garlic pulp - 1 tsp
• Tomato - 400 gms, chopped
• Onion - 2, chopped
• Fresh coriander - 2 tbsp, chopped
• Fresh cream - 4 tbsp
• Chilli powder - 1 1/2 tsp
• Garam masala powder - 1 tsp
• Corn oil - 1 tbsp
• Butter - 75 gms
• Salt as per taste

Preparetion Method:

• Take a bowl and put curd, all the dry spices, ginger, garlic, tomatoes, ground almonds and salt.
• Blend well.
• Put the chicken pieces in a large bowl. Pour over the curd mixture.
• Heat butter and oil together in a pan.
• Put onions and fry for 3 minutes.
• Add the chicken mixture.
• Saute for about 7 to 10 minutes.
• Add half of the coriander leaves. Blend well.
• Add cream. Stir for sometime. Simmer.
• When the chicken is done, garnish with the remaining coriander leaves before serving.

Broccoli Cheese Soup

Ingredients:

• 1¼ pounds Broccoli (washed and trimmed)  • 2 cups Onions  • 5 tbsp Butter or Margarine  • 7 cups Chicken Broth  • 1 tsp Oregano (crumbled and dried)  • ¼ cup Flour  • 2 tbsp Dijon Mustard  • 1/8 tsp Pepper  • 1 cup Milk  • 2 cups Cheddar Cheese (shredded)

How to make Broccoli Cheese Soup:

• Cut and divide the florets of broccoli into small sections and simmer in slightly salted water 2 minutes. • Drain the broccoli and immerse in cold water. Keep it aside. • Cut the broccoli stalks into small pieces and put it in a large saucepan. • Add sliced onions and 3 tablespoons of butter or margarine and cook over medium heat for 5 minutes. • Add the oregano and three cups of chicken broth to the saucepan and let simmer for 30 minutes. • Take the mixture off the heat and let cool for 10 minutes • Process the mixture in a blender in batches until it is smooth. • Melt 2 tablespoons of butter or margarine in the saucepan, add the flour and cook it while stirring it continually. Cook until it is smooth and bubbly. • Stir in the mustard and pepper and gradually add in the blended mixture as well as 4 cups of chicken broth. • Stir gently as this simmers over a medium flame, until it begins to bubble. • Add the cheese and milk and stir until the cheese is completely melted.