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.

Bread Roll

Ingredients:

• 3-4 Bread slices (soaked in water)
  
• 1/2 cup Boiled Potatoes(peeled and mashed)
  
• 1-2 tbsp Coriander Leaves (chopped)
  
• 2 -3 Green chilies(finely chopped)
  
• Oil for frying
  
• Salt to taste
  

Preparetion Method:

• To make the bread soft, dip breads one by one in water and take them out immediately.
  
• Slightly press between the palms to squeeze out the excess water.
  
• Now make the mixture by mixing potatoes, coriander leaves, salt and green chillies all together in a bowl.
  
• Now place a huge heap of the potato mixture in the center of the bread and roll over the sides to cover the mixture, forming oblong rolls.
• Refrigerate for 20-30 minutes.
  
• Heat oil in a pan and deep fry the rolls.
• Bread Rolls are ready.
• Serve them hot with tomato sauce.

Baby Corn Salad

Ingredients:

• 2 cups Baby Corn (finely sliced) • 1 cup Peas (boiled) • 1 cup Black Gram (sprouted) • 1 tsp Pepper Powder • 1 tsp Sugar • 1 tsp Lime Juice • Salt (to taste) • Boiled Water

How to make Baby Corn Salad:

• Place the baby corn in boiled water for 10 minutes, until tender. • In a large mixing bowl, add peas, black gram, pepper powder, sugar, lime juice and salt. Mix well. • Filter the water and add the baby corn to the bowl. • Mix well and serve.

Baby Corn Finger Chips

Ingredients:

• 10 Baby Corns  • 1 tsp Ginger-Garlic Paste  • 1 tsp Green Chilli Paste  • ½ tsp Pepper  • 1/2 tsp Mustard Powder  • 1 Egg  • ½ cup Bread Crumbs  • 1 tsp Soy Sauce

How to make Baby Corn Finger Chips:

• Mix together ginger-garlic paste, green chili paste, pepper and mustard powder and soy sauce. • Marinate baby corns in the above mixture for 30 minutes. • Deep fry in hot oil. • Serve hot.

Aloo Paratha

Ingredients:

• 4 cups White Flour (Maida)
  
• 2 boiled Potatoes
  
• 1 small finely chopped Onion (optional)
  
• Coriander leaves finely chopped
  
• 1 or 2 green Chilies (finely chopped)
  
• Small piece of Ginger (very finely chopped or grated)
  
• Salt Red Chili powder and Garam masala as per taste
  
• Butter
  

Preparetion Method:

• For the cover make dough out of whole-wheat flour (atta), as you would do for any parantha/roti.
  
• Mash the potatoes.
  
• Add all the stuffing items to mashed potatoes and mix it properly.
  
• Make two medium size chapati, add the filling to the one chapati and cover it with the second one.
• Now roll it slightly. Put it in a pre-heated oven at 450-degree. Cover top oven grill with aluminum foil & Place Paratha over it for easy baking.
  
• When top side is done change the side and keep a check (till properly baked)
  
• Spread butter over it. Serve aloo paratha hot with yogurt (curd).

Cake Decor

Cup Cake Decoration Ideas

Kiwi Chocolate

Strawberry Pie

Nutella Bread

Ingredients:

• two and a half cups of all purpose flour;
• a half of teaspoon of yeast;
• a cup of water;
• a teaspoon of salt;
• a tablespoon of sugar;
• some Nutella;
• cornmeal;
• one egg;

Start by dissolving yeast with a quarter of a cup filled water, poured into a small bowl. Take another bowl, and while you let the yeast rest for 10 minutes, mix in – with the use of a stand mixer – the appropriate amount of flour, salt, and sugar. Add the yeast and mix at a low speed. Smoothly turn the speed to medium and keep turning for 7 minutes.

Get another bowl and lightly oil it and place the dough you recently made in there. Cover it with a plastic wrap and in about an hour of sitting in a warm place it will double in size.

Roll the dough in order to make a 12×15 inches rectangle. Take the Nutella (be careful to take it out the fridge for a while so it would be easy to spread; you could also microwave it for 30 seconds to be sure) and pour an even layer on the surface, but leaving half an inch of margin of dough all around.

The next step is to place another roll off dough on top. Afterward, place it on a parchment-lined or silicon-lined baking sheet. It’s advised you sprinkle the sheet beforehand with cornmeal. Use a knife to cut the dough down the middle, but keeping one end intact. Look at the image for guideline.

By turning the cut side toward the top, twist the ends of the dough overtop each other. Do this for every cut you made. For the next 20 minutes, let your future bread sit in a dry place, but make sure you cover it with plastic wrap. In the meantime, prepare the oven. Set it to 350°F. Before placing the dough in, brush it with some egg wash. Then, bake at this temperature for about 20 minutes. To get that lightly brown look and taste on top, raise to 425°F and bake for another 5-7 minutes.

Tart

Ingredients:

• 350g shortcrust pastry
• 300g /10oz golden syrup
• 1 heaped tbsp black treacle
• Zest and juice of 1 unwaxed lemon
• 4 medium free range eggs
• 25g /1oz fresh bread crumbs

Preparation:

• Heat the oven to 180ºC/350ºF/Gas 4
• Roll out the pastry and line a lightly greased 23cm /9 inch loose bottomed tart tin then place in the fridge for 30 mins.
• Meanwhile, mix together the golden syrup and treacle with the lemon zest and juice. Beat the eggs in a bowl and add to the treacle mixture. Finally stir in the bread crumbs.
• Carefully pour the mixture into the prepared tart case.
• Bake for 20 - 25 minutes until the crust and filling are golden brown and firm to the touch.
• Serve warm with crème fraiche which balances really well with the sweetness of the tart or a good vanilla ice cream.

Peanut Butter Stuffed Banana

Ingredients:
bananas (find the ones with as little curve as possible)
creamy peanut butter
chocolate chips
chopped nuts or sprinkles (optional)

Directions:

It would be ideally if you used some bananas that do not have curves. Then start peeling them off and cut off the ends. Start cutting the bananas in equal parts – the parts could differ in size slightly, but that’s not a problem. Place the bananas with their flat part down. Take out the center of each banana with a straw and be sure not to pierce the banana all the way down to the bottom. Melt the chocolate and place it in a bowl, then start dipping the banana pieces into the chocolate. Then dip the bananas in the chopped nuts. Be sure that the chocolate is still warm, thus the nuts will stick well. After that, place them on a cooking paper. Put them into the refrigerator. When they are cooled, take the peanut butter and decorate the top of the bananas with it. You can use a pastry bag for this process.

Strawberry Cheesecake Parfaits

Ingredients:

500 g of strawberries,
2 tbs of sugar,
100 g of butter biscuits,
2 tbs of melted butter,
360 g of cream cheese,
125 ml of sour cream,
90 g of confectioners sugar,
250 ml whipping cream and some mint leaves.

So the first step is to crush the biscuits, then mix them with 1 tbs of sugar and the 2 tbs of melted butter. After that you need to mix the sour cream with the cream cheese. Take out another bowl and whip well the heavy cream. Then carefully mix together the cream cheese mixture with the whipped cream. We recommend you to use a spatula for this process. Take a large bowl and slice the strawberries into it, pour 1 tbs of sugar on them and mix them in the bowl a little.
You will need 4 glasses, which you will fill with your desert. On the bottom of the glass, place 1 tbs of biscuit crumbs and put a layer of cheese filling onto them, then add some strawberries and repeat this whole process again. You can pour some crumbs of the top and decorate it with strawberries and mint leaves.
Before serving, make sure to place the filled glasses in the refrigerator for 1-2 hours. Invite your friends over to try this delicious desert and enjoy it together.

Chicken Filling (Creamy)

INGREDIENTS

1½ - 2 cups chicken boiled and shredded
1 medium or 2 small onions chopped finely
1 tsp. salt
1 tsp. black pepper
2 tbsp. coriander leaves
4 chopped green chilies
1 tsp. garam masala powder
2 tbsp. flour
2 tbsp. butter
1 cup milk

INSTRUCTIONS

Heat 2 tbsp. butter fry onion till soft then add 2 tbsp. flour with 1 tsp. salt, 1 tsp. black pepper, 1 tsp. garam masala....add the milk, cook till thick, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.

Fruit Tree !!!

Lemon Flowers

You will need the following ingredients:

• 1 package of frozen dough (you can buy it from your local mini market)
• lemon mousse = 1/2 can of condensed milk, whipped in a blender with juice of 2 Tahiti lemons
• 2 tablespoons sugar powder (icing)

You will need the following equipment:

• shape for mini cupcake (with 24 cupcake spaces)
• a cookie cutter in the shape of a flower

Follow the instructions:

1. Unroll the frozen dough and leave it for half an hour at room temperature. Start by cutting flowers with the cookie cutter shaped as a flower.
2. Place each flower inside the hollow cupcakes form. Fold one petal (petals alternating out) into another and fit the dough into the cavity of the cupcake form.
3. Carefully push the three outer petals against the sides of the tray, and then push the other three inner petals also against the walls of the form.
4. Make holes with a fork in each of the funds of the tart dough still raw, twice the times. Bake at 180 degrees for about 5-7 minutes or until golden.After cooling remove to a plate.
5. Fill each flower with lemon mousse.
6. Sprinkle the sugar over the flowers and Voila!

Potato Rose

OK, now we will start to manufacture the roses. Take the central “bud” and wrap one petal. Then take another petal and twist it also on the central “bud”. Fix the bud with a toothpick. It is important to follow the rule: one petal – clockwise and following – counter-clockwise. After you form the potato roses put them on napkins for 3-5 minutes. Now, you can prepare the pot with the oil. Put the potato rose in the pot to fry. When “rose” will get crisp color – it is ready. Take it out on a paper napkin and slightly salt it. You can take out the toothpick when the potato rose is not so hot anymore. 

Bread Bowl

Ingredients:

·         8 crusty bread rolls

·         2 Tb butter, melted

·         Salt and pepper

·         Assorted fillings*

·         8 eggs

Directions:

Preheat your oven to 350 degrees F.  Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact.  Brush the inside of each roll with the melted butter and season with salt and pepper.

Let your guests fill the roll with their favorite toppings (Grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese)

.  Crack an egg or egg white on top, season with salt and pepper, and place on a cookie sheet.  Bake for 10-12 minutes and then cover the pan loosely with foil.  Bake an additional 20-25 minutes, or until the egg is just set.

Pizza Corona

Ingredients:

• 500 g flour;
• 1 package dry yeast beer;
• 100 ml milk;
• 175/200 ml water;
• 2 packs of 100 g mozzarella;
• tomato sauce;
• 1/2 spoon of salt;
• 1 tablespoon extra virgin olive oil;
• oregano;

The first thing you have to do is to pour the yeast in half a cup of water, add a little flour and a teaspoon of honey, and mix with your hands in order to form a ball. Leave it to rise for half an hour. After that, add the remaining ingredients, and mix like before for at least 10 minutes. Cover and let it rise in a warm place for a couple of hours.

Next, take the ball of dough and stretch it out on the working space. Mark a circle in the middle; careful not to cut the dough all the way through. Use this as guide for placing the tomato sauce, mozzarella and other ingredients, just like in the images. Take the knife again and gently cut slices (similar to cutting a regular pizza) but leave the outer rim of the circle intact. Then, simply take the slice and place it over the bigger circle of dough, the one with the ingredients on it. Repeat the process for all the slices and you will obtain the crown shape of the pizza. Allow it an hour to settle and afterwards bake it in a preheated oven at 200 degrees for 15-20 minutes, until golden brown. 

Rainbow Cake Roll

To prepare this rainbow cake roll, you will need:
5 egg yolks,
2/3 cup sugar, (divided into two 1/3 cup portions),
1 teaspoon of lemon juice,
1/2 teaspoon finely grated lemon zest,
5 egg whites,
2/3 cup of cake flour,
1/4 teaspoon of salt,
1 teaspoon of baking soda,
3 tablespoons of melted butter.

For the whipped cream cheese filling:
125g of softened cream cheese,
1/2 cup of white sugar,
1/2 teaspoon of vanilla,
3/4 cups of heavy whipping cream.

Start with beating the egg yolks until they are thickened. Add 1/3 cup of the sugar, the lemon juice and the lemon zest and beat continually until you get a thick and light yellow mixture. Continue with beating the egg whites until they become soft and then gradually beat in the remaining 1/3 cup of sugar.
Beat until it becomes a stiff mixture. Then you will fold the yolk mix into whites. Take the dry ingredients and place them in a bowl. Add the egg mixture, mixing in carefully. Add the melted butter and incorporate it into the mixture. Divide the batter into 6 pieces and add each portion will be a different color of the rainbow.
Place the batter into a pastry bag. Prepare a baking pan which is covered with baking sheet. Draw some stripes with the batter on the sheet, you can make the stripes as long and wide as you want. Bake at 375F for 10-12 minutes until it passes the toothpick test. Remove from the oven and let it cool. Place the cake on a clean cloth and remove the baking paper.
Let the cake cool out completely. Unroll the cake and start filling it with whipped cream, then re-roll it . Place it in the refrigerator for 1-2 hours, and then it will be ready.

Scalloped Hasselback Potatoes

Ingredients:

• a few potatoes;
• cheese (like Parmigiano-Reggiano);
• butter;
• shredded cheddar;
• olive oil;
• organic heavy whipping cream;

Step 1: Scrub the potatoes clean. Use a knife to cut a few slices across each potato. Don’t cut them into full slices, rather make little pockets.
Step 2: Using a pack of butter straight from the refrigerator (so it isn’t soft and melted), cut little pieces, just like in the images. Apply the same technique to the Parmigiano-Reggiano.
Step 3: Fill the pockets of the potatoes with the pieces of butter and parmesan, alternating between the two.
Step 4: Put them into a baking sheet covered pan and add some salt and pepper, according to your taste. Drizzle a little olive oil on top and bake at 400º F for 45 – 60 minutes. Check from time to time to see they don’t burn.
Step 5: Pour some heavy cream, along shredded cheddar and place in the oven for an additional 10-15 minutes.

Strawberry Banana Ice Pops

Ingredients

1 heaping cup of strawberries
½ cup of yogurt
2 Tablespoons agave syrup (or honey, maple syrup, or nothing)
½ banana

Directions
Blend strawberries and 1 Tablespoon of agave syrup (if using) in a blender or food processor.
In a small bowl, stir the yogurt with 1 Tablespoon of the strawberry puree and 1 Tablespoon of agave syrup.
Fill ice pop molds with strawberry puree and yogurt (alternating to make layers) and slices of bananas and strawberries.
Insert sticks and freeze for 4 hours or until frozen. Run under hot water to release.

Icebox Oreo Cheesecake

Icebox Oreo Cheesecake

serves 12-16

For the Crust
30 Oreo cookies, broken into rough pieces
7 Tablespoons unsalted butter, softened

For the Filling
1 cup whole milk, divided
4 extra large egg yolks
1/4 cup unbleached all-purpose flour
8 ounces white chocolate, chopped
2 pounds regular cream cheese (not low fat), cut into 1-inch chunks and softened
1/2 cup confectioners' sugar
2 teaspoons pure vanilla extract
1/8 teaspoon kosher salt
16 Oreo cookies, broken into rough pieces

For the Topping
1 cup heavy whipping cream
1 Tablespoon granulated sugar
8 mini-Oreo cookies

For the Crust
In the bowl of a food processor, process the cookies and butter until finely ground.  Press the mixture evenly into the bottom and sides of a 9-inch springform pan.  Refrigerate until set, at least 1 hour or up to 2 days.

For the Filling
Heat 3/4 cup of the milk in a medium saucepan over medium heat just until simmering.  Meanwhile, whisk the egg yolks, flour, and remaining milk in a a large bowl until smooth.  Slowly whisk the hot milk into the yolk mixture to temper the yolks.  Return the entire mixture to the saucepan and cook over medium heat, whisking constantly, until very thick and glossy, 1 to 2 minutes.  Off heat, whisk in the white chocolate until melted.  Transfer the pudding to a bowl and press a sheet of plastic wrap directly on the surface. Refrigerate until cold and set, at least 1 hour or up to 2 days.

With a stand mixer or a hand held mixer, beat the cream cheese, sugar, vanilla, and salt on medium-high speed until light and fluffy, about 2 minutes.  Reduce the speed to medium-low and mix in the chilled pudding until just combined, about 30 seconds.  Pour one-quarter of the cream cheese mixture evenly into the chilled crust and sprinkle one-third of the broken cookies over the surface.  Repeat the process twice, then top with the remaining filling.  Refrigerate until set, at least 6 hours or overnight. (Cheesecake can be wrapped in plastic wrap and refrigerated for up to 3 days.)

For the Topping
In a chilled bowl, whisk together the cream and sugar until soft peaks form.  Transfer the mixture to a piping bag fitted with a star-tip and pipe rosettes around the edge of the cake.  Garnish with the mini cookies; slice and serve.  Enjoy!

Zebra Cake – Impress Your Friends With A Tasty Cake

Would you like to eat something sweet and calorie low at the same time? If the answer is positive, we have the perfect recipe for you. It looks good and it’s perfect to impress your friends when they visit you, especially in weekends.
Preparation time: 10 minutes
Cooking time: 40 minutes
Make one 9-inch (23 cm) cake

Ingredients:
4 large eggs — at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups all-purpose flour — (10 oz / 300 g)
1/3 teaspoon vanilla powder
1 tablespoon baking powder
2 tablespoons dark cocoa powder

You’ll also need: mixing bowls, electric mixer or wire whisk, 9 inch (23 cm) non-stick round cake pan.

Step 1. In a large mixing bowl, combine the eggs and the sugar. Using a hand-held electric mixer or wire whisk, beat until the mixture is creamy and has a light color.
Step 2. Add milk and oil, and continue beating till the composition is well blended.
Step 3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. Do not beat excessively – air pockets may be formed.
Step 4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into the other one and mix well.
Step 5. Preheat the oven to 350 (180C).
Step 6. Lightly grease the pan with oil. If you don’t have nonstick baking pan, grease whatever pan you have and line with parchment paper.

Table of Measurements