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 ..:)