Top Recipes For You

Ingredients	Quantity
Butter	170 gm
Almonds	170 gm
Sugar	170 gm
Egg yolks	2
Double cream	300 ml
Almonds	170 gm
Milk and Rum (mixed)	150 ml
Sponge Cake (made with sugar, eggs and flour without fat)	1

Methods to Prepare:

• Chop almonds very fine and roast them by putting little sugar in a frying pan and tossing almonds in it until they are slightly brown
• Cream butter and sugar and beat in almonds rum and egg yolks
• Cut cake into 3 flat sections, soak each in a mixture of rum and milk
• Put a layer of cake followed by a layer of filling into a cake tin of the same size
• Repeat these layers and cover with a final layer of cake
• Leave in a very cold place and leave for 12 hours
• Turn out before serving and cover with whipped cream

Ingredients	Quantity (For 4)
Egg yolks	1
Milk	150 ml
Sugar	10 gm
Salt	a pinch

Methods to Prepare:

• Beat egg yolks. Add sugar and salt.
• Pour hot milk over. Stir well.
• Pour into a double boiler and cook till thick

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

Ingredients	Quantity
Refined flour	225 gm
Margarine	85 gm
Brown sugar	85 gm
Currants	115 gm
Valencia raisins	115 gm
Candied peel	30 gm
Milk	150 ml
Salt	1/4 tsp
Mixed spice	1/4 tsp
Black treacle	1 tsp
Soda bicarbonate	1/4 tsp
Milk	1 tbsp
Vinegar	1 tbsp

Methods to Prepare:

• Rub fat into flour.
• Add salt, spice, peel cut up fine and prepared fruit.
• Mix to a soft dough with milk and treacle.
• Dissolve soda in 1 tablespoon milk.
• Add vinegar and stir at once into mixture.
• Put into a greased tin and bake in a moderate oven at 190 degree Celsius (375 degree fahrenheit)

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.

Ingredients	Quantity (For 4)	Quantity (For 100)
Onions	40 gm	1 kg
Chicken fat	30 gm	680 gm
Refined flour	30 gm	680 gm
Chicken stock	300 ml	7 litre
Milk	450 ml	10 litre
Potatoes	115 gm	2.8 kg
Cooked chicken	115 gm	2.8 kg
salt	to taste	80 - 100 gm
Pepper	a pinch	15 gm
Bread Crumbs	as needed	as needed

Methods to Prepare:

• Peel and slice onions and potatoes.
• Heat fat and fry onions. Add flour and stir well.
• Add chicken stock and potatoes.
• Cook until soft. Add chicken and milk. Cook for 5 minutes longer.
• Season with bread crumbs and serve hot.

Ingredients	Quantity (For 4)	Quantity (For 100)
Potatoes	120 gm	3 kg
Celery	250 gm	6.25 kg
Stock	750 ml	18.75 litre
Onions	60 gm	1.5 kg
Parsley	5 gm	75 gm
Butter	30 gm	750 gm
Refined flour	30 gm	750 gm
Milk	300 ml	7.5 litre
Pepper	to taste	15 gm
Salt	10 gm	100 gm

Methods to Prepare:

• Prepare vegetable and boil in water till tender.
• Rub through a sieve and make a puree.
• Prepare white sauce with flour, butter and milk.
• Add sauce to puree. Add seasoning.
• Bring to boil and serve hot, garnished with finely chopped celery hearts.

The flavors and distinct look of this dish make it seem exotic and special. So easy to prepare in your slow-cooker that it makes a wonderful meal for a busy day.

Ingredients	Quantity
Eggplant (peeled and cubed)	1 medium
Zucchini (sliced thin)	1 medium
Red or green pepper (diced)	1 medium
White onion (sliced thin)	1 large
Tomato soup	1 (10 ounce) can
Minced garlic	2 tbsp
Olive oil	1 tbsp
Black pepper	1/2 tsp
Penne pasta	16 ounces (uncooked)

Methods to Prepare:

• Mix all ingredients, except pasta, in slow cooker.
• Cover and cook on low 5 1/2 to 6 hours. (On high cook for 2 1/2 to 3 hours.)
• Cook pasta according to package instructions.
• Serve vegetables over hot pasta.

Ingredients	Quantity
Mango juice	1 cup
Pineapple juice	1 cup
Orange juice	1 cup
Strawberry syrup	2 tsp
Lemon juice	3 tsp
Vanilla ice-cream	3 tsp
Soda	1 cup (chilled)
Crushed ice	to serve

Methods to Prepare:

• Mix all the fruit juices, strawberry syrup, lemon juice and ice-cream in a blender or mixture.
• Blend or mix for a few seconds.
• Add soda.
• Put some crushed ice in the serving glasses.
• Pour it in the prepared fruit punch.
• Serve chilled.

Ingredients	Quantity
Summer squash	1 (medium)
Eggs	2
Bread crumbs	1 1/2 cups
Paprika	1 tsp
Mustard powder	1 tsp
Salt and pepper	as needed
Olive oil	as needed

A summer squash has a strong resemblance, in flavor and texture, to a zucchini. You can, in fact, substitute zucchini in this recipe, but it will probably bake a bit more quickly.

Methods to Prepare:

• Preheat oven to 400 F. Grease a large baking sheet with olive oil and set aside.
• Cut your summer squash into wedges. Remove the seeds if they are quite large and set wedges aside.
• Whisk the eggs in a dish and set aside.
• In another dish, combine the bread crumbs, paprika, mustard powder and salt and pepper.
• Start by dipping the wedges, one by one, into the egg mixture and then the bread crumb mixture. Place each wedge on the greased baking sheet. Continue until all the wedges are done.
• You can bake the wedges as is for about 30-40 (until soft inside and golden brown on the outside) as is, but if you want a more golden texture, drizzle or spray some olive oil on top of the wedges. Flip half way through baking.

Note: Serve with ranch or another favorite dip.