Kuih Batik Chocolate

Ingredients:
1 can of condensed milk
Cocoa butter (normal also can)
Marie biscuit
Cocoa powder or chocolate butter

Method:
1)Melt the butter and add condensed milk(1 can)
2)Then add chocolate powder
3)Crush the biscuits and add together and mix.
4)Once got thickened,smear them on tray.
5)Keep it in refrigerator

Chocolate Brownies

Ingredients:
4 squares(10 slice ) unsweetened chocolates
1 cup(2 sticks) butter
(Both of this melted together n cool it down)
2 cups of sugar
1 cup flour
4 eggs
2 teaspoon of vanilla
1 cup of milk and chocolate chips
1 cup chopped nuts(optional)

Method:
1)In a bowl ,put sugar,flour,eggs,vanilla.
2)Then ,mix with whisk(hand)
3)Once mixed well ,add mixture of chocolates n butter.
4)Then add milk,chocolate chips.
5)Pour in a tray.
6)Bake it 350 degree for 30 minutes

Baked Cheese Cake

Ingredients:
Cream cheese 4 cups
Eggs 4 cups
Lemon juice
Sugar 1 n half cups
Vanilla 1 packet
Yogurt 1 cup
Biscuit (crust)-500g
Butter(crust) -250g
3 table spoon flour

Topping:
Frozen fruit(blueberry/strawberry/cherry)
Gelatin
Sugar(depends)
Water

Crust:
1)Crush biscuits
2)Add butter till it stick with each other
3)Put into tray-thickness depend (down n side)
4)Bake until harden 250 degree for 10 minutes

Filling:
Bowl A: Mix eggs n sugar ,until sugar melts
Bowl B: Beat cream cheese

Add A n B ,bit by bit.Mix.Add yogurt,vanilla,lemon juice and flour
Filling put on the crust.Bake 180 degree .

Coconut Milk Appam

Ingredients:
2 cups of rice
2 cups of grated coconut
Half cup of cooked rice
Half teaspoon of yeast
Half teaspoon baking powder
1 pinch of salt

Method:
1)Blend until smooth batter

2)Leave for one day
3)Then make like appam

Shrimp or Chicken with Alfredo sauce for pasta and spaghetti

Ingredients:
Spaghetti-boil it
Shrimps or chicken if u want
Milk
Cheese
Cornflour(dissolve it)
Salt,pepper
Garlic
Butter

Method:
1)Smash the garlics & put into pan which has butter and stir,stir and stir it.Then add shrimp or chicken and let it cook together until change colour.
2)Later pour milk and simmer them
3)Then add some crated cheese into it
4)Later,add some salt or pepper
5)Then add cornflour which already dissolved
6)Ready to serve

Walnut Carrot cake

Ingredients :
A
4 eggs
2 cup sugar(blend )
1 n half cup of oil
Vanilla essence small packet

B
1 teaspoon salt
2 teaspoon baking soda
2 n half teaspoon cinnamon
2 cups of flour
3 cups of carrot
Chopped walnut as u like(more is tastier)(half cup)

Method:
Cake
1)Beat A well and then add B one by one.
2)Finally add 3 cups of carrot and chopped walnut are added into mixture.
3)Stir softly
4)Pour into baking pan
5)Bake in preheated oven at 180 degree celcius for about 45 minutes
6)Meanwhile waiting the cake to bake do the topping for cake

Topping:
Blend 3 cube cream cheese with half condensed milk

After the cake bake ,put it outside for half an hour for it to cold down.Then later pour the topping on top of the cake.

My personal experience is the cake will be very delicious after frost in refrigrater

Honey Glazed Lemon Roast Chicken

Ingredients (serves 4)
-One 6 1/2- to 7-pound roasting chicken, rinsed, patted dry
-1 1/4 cups fresh lemon juice (from about 6 large lemons)
-Coarse kosher salt
-Freshly ground black pepper
-A few sprigs of fresh thyme
-1/4 cup honey, heated to make it easier to brush

Method
1. Marinate chicken in the lemon juice in sealable plastic bag, placed in a large bowl, so that if it leaks it will leak into the bowl. Refrigerate several hours to overnight, turning the bag occasionally so that the chicken stays well coated with the lemon juice
2. Preheat oven to 450°F. Drain chicken from the marinade and pat dry with paper towels. Sprinkle the exterior of the chicken and the cavity generously with salt and pepper. Place thyme sprigs into the cavity. Place chicken breast side down, on a rack in a roasting pan. Roast for 15 minutes at 450°F, then reduce the oven temperature to 375°F and roast for 45 minutes more.
3. Turn chicken breast side up on the rack. Use a basting brush or pastry brush to coat the chicken all over with honey. Lower the heat to 350°F and continue to cook until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes). The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh. Transfer chicken to platter. Tent loosely with aluminum foil to keep the chicken warm. Let rest for 15 minutes before carving.
4. Pour the pan juices into small saucepan. Spoon off fat. Reheat the pan juices. If you want you can thicken with a little flour or corn starch (create a slurry with corn starch or flour and a little water first, before adding to the pan juices). Season with salt and pepper. Serve chicken with pan juices or thickened gravy.

Happy Valentine to all my readers...................May all ur life fill with love and happiness ..:)

Apple Shake

Ingredients:
1 apple ,peeled,deseeded and chopped
2 glass milk
4 tbsp sugar

Method:
Run apple, milk and sugar in mixie,till apple is crushed completely
Chill the shake
Pour into glass,from a height,so froth forms
Serve cold.

Christmas ice-cream terrine

Preparation Time
35 minutes
Cooking Time
55 minutes

Ingredients (serves 12)
-1 x 1.5L ctn Streets Blue Ribbon vanilla ice-cream
-3 x 100g pkts multicoloured glace cherries, halved
-2 x 100g pkts blanched almonds
-1 x 2L ctn chocolate ice-cream
-325g (1 cup) Blackwood Lane fruit mince
-Fresh raspberries, to serve
-Icing sugar, to dust

Method:
Line bases and sides of two 11cm-deep, 10.5 x 21cm (base measurement) loaf pans with non-stick baking paper, allowing the 2 long sides to overhang. Place the vanilla ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl and fold in the cherries until combined.
Divide the ice-cream mixture among prepared pans and use the back of a spoon to smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for 4-6 hours or until very firm.
Meanwhile, cook the almonds in a small non-stick frying pan over medium heat, tossing, for 3-4 minutes or until toasted. Set aside to cool slightly. Coarsely chop.
Place the chocolate ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl. Fold in the fruit mince and almonds until well combined.
Spoon the chocolate ice-cream mixture over the vanilla ice-cream mixture in the pans and smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for a further 10-12 hours or until very firm.
Remove ice-cream terrines from the freezer and turn onto serving platters. Remove the baking paper and top the terrines with raspberries. Dust with icing sugar and serve immediately.

Notes & tips
You can prepare this recipe to the end of step 5 up to 2 weeks ahead. Continue from step 6, 10 minutes before serving dessert.

Roasted macadamia & ginger ice-cream

Ingredients (serves 6)
1L good-quality vanilla ice-cream
3 tbs preserved ginger in syrup, finely chopped
1 cup roughly chopped roasted, unsalted macadamia nuts*, plus extra to garnish
125g dark chocolate
3/4 cup (185ml) thin cream

Method
Leave the ice-cream at room temperature for about 20 minutes to soften. Stir in the chopped ginger and nuts, then place into a 1-litre terrine mould (we used a triangular one) lined with plastic wrap, and refreeze until firm.
Place the chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water) until the chocolate melts. Stir to combine, then sit at room temperature to cool slightly.
To serve, slice the ice-cream into 2cm-thick slices and serve 2 slices per person. Drizzle with chocolate sauce and garnish with extra nuts.
Notes & tips
* If you roast your own macadamia nuts, cool before using.

Tiramisu ice cream

Preparation time:
20 minutes
Cooking Time:
240 minutes

Ingredients (serves 10):
-1 cup (250ml) strong black coffee, cooled
-1/4 cup (60ml) coffee-flavoured liqueur (Kahlua or Tia Maria)
-2 litres good quality vanilla ice cream, softened
-4 x 30g Flake chocolate bars, crumbled
-18 sponge finger biscuits

Method:
1.Line a 10 x 20 x 7cm deep loaf tin with baking paper to cover the base and overhang the 2 long sides. Combine coffee and liqueur in a shallow bowl.
2.Soften ice cream, and divide evenly between 2 bowls. Don’t allow to melt completely. Fold chocolate through half the ice cream and 1/4 cup of the coffee mixture through the other half.
3.Spread half the chocolate mixture over the base of the tin. Dip biscuits, one at a time into remaining coffee mixture and lay onto ice cream pressing in gently. Follow with half the coffee mixture, another biscuit layer, remaining coffee, biscuits and finish with chocolate ice cream.
4.Fold sides of paper over top of ice cream, wrap tin in foil. Freeze for 4 hours or overnight.
5.To serve, remove foil and wipe outside of tin with a hot wet cloth. Run a knife down each end to loosen. Turn out onto a platter, remove paper and slice to serve

Notes & tips
You need a tin that will hold 2 litres. A square cake tin is suitable.

Cheesecake ice-cream

Ingredients:
-250g cream cheese, softened
-1/3 cup caster sugar
-1/2 teaspoon vanilla extract
-1/2 cup thickened cream
-100g Toblerone chocolate, chopped
-1.25L vanilla ice-cream, softened

Method:
1.Using an electric mixer, beat cream cheese, sugar and vanilla until smooth. Gradually add cream, beating constantly until combined.
2.Fold cream cheese mixture and Toblerone through softened ice-cream. Transfer to an airtight container. Freeze for 4 to 5 hours or until firm. Serve.

Bailey's Irish Cream

Serves:4 cups
Ingredients:
1 c Light cream
1 14-oz can sweetened condensed milk
1 2/3 c Irish Whiskey
1 ts Instant coffee
2 tb Hershey's chocolate syrup
1 ts Vanilla
1 ts Almond extract

Method:
Combine all the ingredients in a blender set on high speed for 30 seconds. Bottle in a tightly sealed container and refrigerate. The liqueur will keep for at least 2 months if kept cool. Be sure to shake the bottle well before serving.Makes 4 cups.

Chocolate Coconut Crunch Cookies

Serves:4 dozen
Ingredients:
2 c Flour
1 ts Baking soda
1/4 ts Salt
1 c Butter; unsalted, softened
3/4 c Brown sugar
2 Eggs; lightly beaten
2 ts Vanilla
1 ts Almond extract
2 c Coconut; shredded
12 oz Chocolate chips
1 1/2 c Almonds; lightly salted
-dry roasted, finely chopped

Method:
Preheat the oven to 300. In a small bowl, whisk together the flour, baking soda and salt. In a medium bowl, whisk together the flour, baking soda and salt. In a medium bowl with an electric mixer, cream the butter and sugars. Beat in the eggs, vanilla and almond extract. Mix on low speed until blended. Add the flour mixture and mix just until blended; do not overmix. add the coconut, chocolate chips, and almonds and stir just until blended. Drop the dough by rounded tbsp 2" apart onto an ungreased cookie sheet. Bake for 18 to 20 minutes.

Groundnut Chutney(palli chutney)

Very tasty chutney which will make u have as many idlis and dosas as u can.

Ingredients:
groundnuts (fried)-100 gms

Red chillies 4 or green chillies 2

Ginger- 1 inch

Garlic just one peice

coconut- 3 inch

salt to taste

tamarind just a little bit for a tangy taste.

Method :

Grind all the above with half cup of water and add tadka to it.It is ready to be served.
Please note: coconut and ginger garlic are optional u can add it if u want. This would still taste good without coconut and ginger garlic.

Spicy Mango Chutney

Ingredients:

1.5kg unripe green mangoes,peel,remove the seeds and cut into tick slices

3 large onions,chopped

1 level tbsp salt

5-6 dried chilies,cut into 2cm lengths

50g ginger,finely shredded

1 tsp all-spice powder

2 tsp chili powder

5 pcs cloves

400ml white vinegar

350g soft brown sugar

Method:

1.Place all ingredients except the sugar into the pot and allow to cook on low heat until mangoes are soft.

2.Add in the sugar and continue to stir until it dissolves and chutney is thick.

3.Cool slightly and ladle into clean,dry jars with plastic covers.Cover immediately.Allow to mature for 2-3 weeks before it is ready for use.