Top Recipes For You

Ingredients	Quantity(For 4)
Gelatine	15 - 20 gm
Lime	0.50
Egg whites	2
Pineapple (tinned)	225 gm
Sugar	45 gm
Water and pineapple juice	300 ml

Methods to Prepare:

• Dissolve gelatine in the liquid. Add sugar and lime juice and allow to cool.
• Dice pineapple
• Whisk egg whites till stiff in a large bowl and add the liquid gradually and continue whisking till mixture starts to set.
• Add two-thirds of the pineapple and whisk well together.
• Pile at once into a glass dish and decorate with remaining pineapple.
• Serve with custard sauce

A wonderful dessert that is fancy and yet simple. The delicious blend of chocolate, strawberries and citrus make this a light after meal delight.

Ingredients	Quantity (For 8)
Silvered Almonds (Toasted)	1 1/3 cups
Butter	1/4 cup
Sugar	3 tbsp
Egg yolk	1
Honey	1/2 cup
Cocoa powder	1/2 cup
Orange zest	1 tsp
Warm water	2 tsp
Strawberries (hulled and sliced)	2 cups
Chocolate chips (semi-sweet)	1/2 cup

Methods to Prepare:

• Process almonds in food processor until finely ground.
• Add butter, sugar and egg yolk. Mix until dough is a ball.
• Chill dough for 1 hour.
• Spray bottom and sides of the tart pan (make sure the bottom is removable)
• Press dough into pan and up the sides. (The dough should be sticky)
• Bake at 350 degrees for 15 minutes or until crust is golden.
• Remove from oven and allow to cool.
• In small bowl mix together honey, cocoa, orange zest, and water.
• Assemble tart:
• Spread honey mixture in bottom of cooled tart shell.
• Arrange Strawberries, in overlapping rings, to cover chocolate.
• Melt Chocolate chips in microwave (about 1 min) .
• Drizzle chocolate over strawberries.
• Refrigerate until ready to serve.

Methods to Prepare:

• Pour the orange juice into the blender.
• Carefully add the peaches and banana.
• Add the almonds.
• Blend until smooth

Note: Pecans also work well in this smoothie.  For a little different taste, use pineapple juice in place of the orange juice.

Ingredients	Quantity (For 4)	Quantity(For 100)
Milk	500 ml	8.85 litre
Eggs	2	30
Gelatine	15 gm	215 gm
Cream	15 gm	340 gm
Cherries	10 gm	225 gm
Sugar	55 gm	1.35 kg
Coffee, almond, raspberry essence and pink and green colouring	as needed	as needed

Methods to Prepare:

• Soak gelatine in little water for 5 minutes
• Separate yolks and whites of eggs.
• Beat yolks and sugar thoroughly. Add soaked gelatine.
• Warm milk and pour over the mixture.
• Put in to a double sauce pan over flame and cook until gelatine dissolves and mixture thickens like crusted. Do not boil.
• Remove from heat and divide evenly into three bowls.
• Flavor one with coffee essence, one with almond essence and one with raspberry essence. Tint with green and pink (colour should be pale).
• Divide stiffly beaten egg whites into three and fold in one part into each bowl.
• When mixture is cold, set in layers in refrigerator.
• Decorate with wiped cream and cherries.

Ingredients	Quantity
Hariali mawa	100 gm (1/2 cup)
Milk	100 ml (1/2 cup)
Eggs	2
Grated almonds or cashew nuts	40 gm (1/2 cup)
Almond essence	a few drops
Sugar	75 gm (1/2 cup)
Gelatine	8 gm (1 level tbsp)

Methods to Prepare:

• Separate egg yolks and whites
• Blend the mawa, milk, egg yolks, sugar and nuts in the blender for 5 minutes.
• Add essence. Add dissolved gelatine to the well blended mixture and whip over ice.
• When the mixture is semi-solid, lightly fold in stiffly beaten egg whites and pour into a greased gelly mould.
• When set, turn out and garnish with glace cherries and silvered almonds.

Ingredients	Quantity (For 4)	Quantity (For 100)
Milk	250 ml	5.75 litre
Gelatine	10 gm	250 gm
Eggs	2	50
Sugar	60 gm	1.35 kg
Sultanas	20 gm	500 gm
Currants	20 gm	500 gm
Angelica	20 gm	500 gm
Wafer biscuits	20 gm	500 gm
Glucose biscuits	20 gm	500 gm
Cherries	20 gm	500 gm

Methods to Prepare:

• Cream together egg yolks and sugar till light and fluffy.
• Pour milk over. Return to heat and cook to a custard consistency.
• Remove from heat. Add gelatine dissolved in a little warm water. Mix well.
• Cool and fold in stiffly beaten egg whites.
• Decorate bottom of greased jelly moulds with some angelica and cherries. Fill half.
• Put a layer of glucose biscuits dipped in fruit juice.
• Put some currants over. Fill with remaining mixture. Set in refrigerator.
• Turn out when cold and decorate with wafer biscuits, and remaining fruits.

Ingredients	Quantity (For 4)	Quantity (For 100)
Eggs	2	50 gm
Gelatine	10 gm	300 gm
Hot water	20 ml	500 ml (about)
Sugar	30 gm	680 gm
Vanilla essence	a few drops	20 ml
Pink and green colouring	as needed	as needed

Methods to Prepare:

• Separate whites and yolks of eggs carefully. Keep yolks aside for sauce.
• Whisk whites very stiffly.
• Add sugar gradually.
• Dissolve gelatine in warm water and drop by drop to the sugar and egg mixture.
• Add vanilla essence.
• Separate in to 3 bowls. Colour one pink, one green, and keep one white.
• Pour in layers in to wet moulds and chill. Serve with chocolate sauce.