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Ingredients:
6 large Peppers
2 cups Brown Rice (cooked)
3 small chopped Tomatoes
1 cup frozen Corn (thawed)
1 small chopped Onion
1/3 cup canned Red Beans (rinsed)
1/3 cup canned Black Beans (rinsed)
3/4 cup cubed Monterey Jack cheese
1 can ripe Olives (chopped)
4 fresh Basil (sliced thinly)
3 cloves Garlic (minced)
1 tsp Salt
1/2 tsp Pepper
3/4 cup Veg. Spaghetti Sauce
1/2 cup Water
4 tbsp grated Parmesan cheese (split into 4 parts)
Cut tops off peppers and remove seeds and set them aside.
In a large bowl, mix the rice, tomatoes, corn, onion and beans. Stir in
the Monterey Jack cheese, olives, basil, garlic, salt and pepper and
mix well.
Spoon the mixture into the peppers.
Combine the spaghetti sauce and water. Pour half of it into a slow cooker. Add the stuffed peppers.
Top it with the remaining sauce. Sprinkle with 2 tablespoons of Parmesan cheese.
Cover and cook on low heat for about 4 hours or until the peppers are tender. Sprinkle with remaining Parmesan cheese.
Serve hot.
Ingredients
Halved Whole Chicken
1 tbsp Dark Soy Sauce
1/4 cup of Soy Sauce
1/2 tsp of Five Spice
2 cloves of Garlic
1 fresh Grated Ginger
4 hard Boiled Eggs
3/4 cup of Rice
3 Chicken Stock
Garnish
Cucumber Slices
Coriander Leaves
1. First prepare the chicken rice by washing the rice over cold water.
Then place the rice in the rice cooker with the appropriate amount of
water and smashed the chicken stock and put it in as well. Add some
ginger in the rice cooker and let the rice cooker do the rest of the
work.
2. Next, prepare the roast chicken. Combine the dark soy
sauce, soy sauce, five spice, garlic, ginger and salt. Place the chicken
in a shallow non-metallic dish and marinade over the mixture on the
chicken. Add the eggs to the mixture as well and marinade. Cover and
refrigerate for several hours.
3. Preheat the oven to 180°C.
Drain the chicken from marinade and place them on the baking dish. Add
some water to the dish so that the mixture will not burn.
4.
Roast the chicken for about 1 hour until the chicken is cooked
thoroughly. Remove the chicken from the over and immediately place in
the eggs in the oven for about 5 minutes.
5. For the time
being, chop the chicken into pieces. Serve them on the serving dish with
the rice. Slice the eggs into halve and set them beside the roast
chicken. The roast chicken rice is ready to be served.
Ingredients:
500g Cottage Cheese
2 Eggs
4 tbsp Granulated Sugar
¼ tsp Salt
½ tsp vanilla extract/Essence
4 tbsp flour
1 tbsp Flour for Rolling
Oil
Castor Sugar
Sour Cream
In a large bowl, whisk the cheese until it turns soft. Add the eggs, sugar, salt and 4 tbsp of flour. Whisk until well mixed.
Dip a spoon in water and spoon the batter onto a surface dusted with
flour. Roll it into a ball and press it down gently to make a syrniki.
In a skillet placed over medium heat, pour some oil. When it is hot,
cook the syrniki until it is brown. Turn it over to cook both sides
evenly.
Serve the syrniki with sour cream, honey or maple syrup. Castor sugar can also be sprinkled on top before serving.
Ingredients
220gm / 7.8 oz can of salmon
1 Small Onion (finely chopped)
1 tsp Curry Powder
1 tbsp Parsley (chopped)
2 tsp Fresh Lemon Juice
1 Egg
1/2 cup Milk
2 cups Breadcrumbs
Cooking Oil
White sauce:
4 tbsp Unsalted Butter
4 tbsp Flour
2 cups Milk
Salt
Black Pepper
WHITE SAUCE
In a saucepan, melt the butter in low heat. Let it cool. Stir in the flour until smooth and creamy.
Cook it for another minute and stir in the milk. Let it boil until thick. Simmer for a few minutes and add the seasoning.
CROQUETTES
Drain the salmon and break it into pieces. Remove the bones.
Add the parsley, onion,salmon,curry powder and lemon to the sauce. Mix well.
Make croquettes out of it.
Whisk the milk and egg in a small bowl and set it aside. Dip each croquette into the egg mixture and coat it with breadcrumbs.
Freeze them until they are firm.
In a frying pan, heat enough oil to fry the croquettes. Fry the croquettes until brown on both sides. Drain on paper towels.
Serve hot.
Ingredients
1/2 kg / 2.2 pound Chicken (cut into medium pieces)
2 1/2 cup Fragrant Rice
1 1/2 cup Tomato Puree
1 1/2 cup Shallots (Pureed)
3 large Onions (chopped)
1 1/2 cup Yoghurt
1/2 cup chopped Mint leaves
1/2 cup chopped Parsley
1 1/2 tsp Chilli Powder
1/2 cup Cooking Oil
Water
Salt
Ginger Garlic Paste
(Run the following through a food processor)
1/2 cup Garlic
1/2 cup Ginger
3 Cardamoms
1 stick Cinnamon
4 - 5 Cloves
In a pressure cooker, pour the oil and when it heats up, add the ginger and garlic paste. Let it fry. Add the onions and saute till well cooked.
Soak the rice in water for 15 - 20 minutes.
Add the pureed shallots and tomatoes. Stir well until it starts to boil. Stir in the chilli powder. Let it cook for a minute or until the puree is well cooked and thick.
Add the yoghurt, mint and parsley, chicken and salt (to taste). Stir it well until the chicken is well coated. Pour sufficient water to cover the chicken and cook until the chicken is half cooked (may take up to 10 minutes.
Using a large sieve, drain the solid ingredients including the chicken and set it aside. Add the soaked rice to the cooker. For every 1 cup of rice, you will need 1 1/2 cups of water.
So first measure the gravy drained from the chicken. If it is insufficient, add some water and pour it into the cooker.
Add the drained chicken and other ingredients to the cooker as well.
Add some salt if needed. Close the lid and allow the biryani to cook slowly. When the rice is cooked, reduce the heat to low and let it cook for another 5 minutes until there is no gravy left in the bottom. It would take up to 10 - 15 minutes to cook.
Stir gently so as not to mash the rice.
Serve hot.
Ingredients
50g Cocoa Powder
200ml Hot Water 125g Soft Unsalted Butter
150g Castor Sugar
50g Packed Brown Sugar
1 tsp Vanilla Extract/Essence
2 large Eggs
200g Self-Raising Flour
1 tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt
For the Butter Cream
120g soft Butter
200g sifted Icing Sugar
1 tsp Vanilla Extract/Essence
2 tsp Milk
For dipping Chocolate
200g Milk Chocolate
Preheat the oven to 180 degrees Celsius. Line a muffin tin with cupcake cases.
In a small bowl, add the hot water to the cocoa and stir until dissolved and clump free. Set aside to cool.
In a larger bowl, sift the flour, baking powder, salt and baking soda together. Set it aside.
In a mixing bowl, beat the butter and sugar until light and fluffy. Add
the vanilla extract/essence. Add one egg at a time and beat well after
each addition.
Add the flour mix and then the dissolved cocoa powder. Blend it well.
Spoon the mixture into the cupcake cases and bake for 15 minutes or
until baked. Test by inserting a toothpick in one cupcake. If it comes
out clean. it is ready.
Place the cupcakes on a rack to cool.
Prepare the buttercream. In a large bowl, beat the butter well.
Gradually add the sugar until the mixture is smooth and creamy. Add the
vanilla extract/essence and milk. Beat well.
Spoon the buttercream into an icing bag and pipe onto the cupcakes. Leave the cupcakes to set for around 15 minutes.
Melt the milk chocolate in a double boiler and carefully dip each cupcake in it. Set them aside to cool.
They are now ready to be served.
Ingredients:
1 tablespoon Olive Oil 1 cup chopped White Onion
1 clove minced Garlic
1 chopped green or red Pepper
4 cups chopped tomatoes
2 tablespoons Tomato Paste/puree
1 teaspoon Chilli Powder
1 teaspoon Cumin
1 teaspoon Paprika
Pepper
Sugar
6 Eggs
1 tablespoon freshly chopped Parsley
Warm some olive oil in a pan and set the heat to medium. Add the onion
and saute till it turns translucent. Add the garlic and mix well.
Add the bell pepper and saute for a few more minutes.
You may then add the tomatoes and the tomato paste/puree and keep
stirring. Then add the spices and a pinch of sugar. Let it all simmer
for a few minutes before you reduce the heat.
You should then add the salt and pepper to your preference.
Now, break each egg directly over the simmering mixture. Leave sufficient space on the sauce between each egg.
Let the eggs cook over the simmering heat gently. Do not stir.
You may place a lid over the pan and leave it for around 10 minutes or
until the eggs are completely cooked. Do not let the sauce dry up or it
may burn.
Garnish with fresh Parsley before serving.
Ingredients
500g/ 17.5 oz Minced Beef
3 crust removed Bread Slices
1 chopped Onion
2 tbsp Gourmet Garden Moroccan
Seasoning
1 Egg
Salt
Ground Pepper
Olive Oil
3 finely diced Tomatoes
1 small finely diced Red Onion
1 tbsp Gourmet Garden
Chopped Coriander
1 Lime
4 split and toasted Turkish Bread Rolls
8 slices Beetroot
Baby Salad Leaves
4 tbsp Hommus Dip
Chop up the onion and bread. Break up the mince with a fork. Add the
onions and bread to it. Mix well. Add the Moroccan seasoning, salt,
pepper and egg and combine them.
Make 4 large patties and keep them in the fridge for about 30 minutes.
In a large bowl, prepare the salsa by mixing the tomatoes, onion and
Gourmet garden. Squeeze the lime into it and season with salt and
pepper.
Spray a hot plate with olive oil and set the heat to
high. When it is very hot, reduce to medium and cook the burgers for a
few minutes until cooked.
To serve, spread some hommus dip at the base. You may alternatively use yoghurt. Top it with the salad leaves and beetroot.
Place a patty on top and spoon the tomato salsa on in.
To assemble burgers, spread base of bun with hommus or yoghurt and add a
handful of salad leaves and beetroot. Top with a burger patty and cover
with tomato salsa.
Serve immediately.
Ingredients:
6 large eggs
3 cups flour
1 1/2 tsp Baking Powder
3/4 tsp Baking Soda
3/4 cup unsalted Butter
2 1/2 cups Sugar
2 tsp. Vanilla Extract
2 cups Buttermilk
Pink Food Coloring
Preheat oven and grease 4 round cake tins.
In a large bowl; stir the flour, baking soda, baking powder and 3/4 tsp. salt and set it aside.
In another bowl, beat the butter until creamy. Add the sugar and
Vanilla and beat well. Add the eggs gradually and keep beating for about
20 minutes.
Add the flour mixture and buttermilk alternatively, beating well in between to blend well.
Divide the batter in 4 different bowls. Starting with the lightest
color, add a few drops of edible pink color as you go. In the end, you
should have 4 bowls consisting of 4 different shades of pink batter.
Bake each layer individually and let them all cool on racks.
PINK BUTTER CREAM FROSTING
Ingredients:
I cup unsalted Butter
2 1/2 cups Caster Sugar
1/4 cup Whipping Cream
Pinch of Salt
1/2 tsp Vanilla Extract
Pink Food Coloring
In a large bowl, beat the butter and sugar until smooth and creamy. Add
the salt, cream and Vanilla Extract and keep beating well. Split the
cream into 5 portions.
As for the cake, add drops of pink food
coloring to create 4 different shades of cream in each bowl. Leave one
of the portions white.
Decorating The Cake
Now, sandwich each layer of cake (starting from the lightest shade in
the bottom) and spread some of the white butter cream in between the
cakes as you go.
Using a decorating icing bag, create butter
cream swirls starting from the lightest shade in the bottom and work
your way up with a darker shade of butter cream as you move up.
Complete decorating the top of the cake with the lightest shade (white or baby pink).
The cake is now ready to be served.
Ingredients
3/4 cup Flour 1/2 tsp Cayenne Pepper
3/4 tsp Garlic Powder
1 tsp Salt
25 Chicken Wings
3/4 cup Melted Butter
3/4 cup Pepper Sauce
Use foil to line a baking sheet and grease it.
In a bowl, add the flour, cayenne pepper, garlic powder and salt and
mix well. Add the chicken wings to it and mix it will until the wings
are fully coated.
Place the wings on the baking sheet and leave it in the fridge for 2 hours.
Preheat the oven just before removing the chicken from the fridge.
In a bowl, beat the butter and hot sauce in a bowl. Dip each wing in the butter mixture and place it back on the baking sheet.
Bake for about 45 minutes or until the wings turn crispy and golden
brown. Turn the wings over once in between baking to cook the other
side.
Serve hot with sauce.
