chicken cutlets with cheese

Chicken cutlets with cheese

• Boil chicken(boneless) with a little water and some regular spices and then shred in small pieces
• Boil potatoes and mash them.
• Mix potatoes with chicken, coriander and mint and season with salt black pepper etc. 
• Now put a peace of cheddar or mozzarella in the middle, make a flattened ball. 
• Coat in egg and bread crumbs and fry till golden brown.

Chicken Won Ton

Chicken Won Ton.........:)


Here u go with the recipe:

For chicken stuffing:

chicken boneless - 1 cup
spring onion( only da green part, finally chopped ) - 1 tbsp
mayonnaise - 2 tbsp
soya sauce - 1 tsp
green chillies ( finally chopped ) - 1 tsp
paprika powder - 1 tsp OR red chilli powder - 1/4 tsp
salt - 1/4 tsp


Method:
mix all da above ingredients together and stuff 1 tsp of da mixture to each wrapper. I used da regular roll patti dat is readily available frm da bakery shops.
herez da link to guide how i wrapped da roll patti.....

http://www.youtube.com/watch?v=T0g03vSzXoo

For Laii/ glue to wrap da wontons:
dissolve 2 tbsp of maida or cornflour in water.... ENJOY :)

Apple Crumble...

Apple Crumble
Ingredients
Apples 3 medium cooking apples
Granulated sugar 6oz (170 grams)
Butter or cooking margarine 6oz (170 grams)
Self-raising flour 10oz (280 grams)
3/4 teaspoon cinnamon
1/2 cup crushed or Corn Flakes (any breakfast cereals will do)
1 Medium-sized oven-proof dish
Scales
Fork

Preheat your oven,  Heat settings are 180C / 350F / Gas Mark 5.

-Mix the butter / margarine with the flour in a dry bowl using a fork until you have a texture like breadcrumbs. It's not important that every single bit is like breadcrumbs, but try and get most of it like that. This will take about three minutes. If you are adding the optional ingredients of oatmeal or Corn Flakes, do it now. Mix it all in well.

-Add 4 (not all the 6) ounces of sugar to the mixture and mix it all together with the fork. This will tend to make the mixture even more like breadcrumbs. That's your crumble mixture made and ready.

- Peel the apples and cut each one into four parts. Cut out the core from each of the sections.
Slice the apple quarters - no need to slice them too thinly, about six slices per quarter section of apple will do just fine.

-Put the apple slices into the casserole dish. If you are adding the optional cinnamon, do it now. Make sure it is sprinkled evenly throughout the apples. Sprinkle the remaining 2 ounces of sugar evenly over the apples.
Now, evenly spread the 'crumble' mixture over the sugared apples.

-Put this into the middle of your pre-heated oven at 180°C / 350°F / Gas Mark 5 for 40 minutes.

One trick, put the apple crumble under a hot grill for about 30 seconds to 'brown' the crumble topping. Keep a good eye on it though because 30 seconds too much can result in a very black crumble topping!
When the crumble is cooked, leave it to cool for at least 15 minutes.
Beware, apple crumble can stay really hot for an hour or so.

Serve hot or cold with ice cream, cream or custard....ENJOY

Moist rich chocolate cake.

Moist rich chocolate cake.

Recipe:


Chocolate sauce:

Mix
1 cup sugar
3/4 cup milk
1/2 cup butter - melted
3 large spoons (cake cocoa)

then mix
1 cup flour
1 paket baking powder or 2 tsps of baking powder
3 eggs
3/4 cup chocolate sauce prepared b4.

pour batter into a non stick pan and put in oven for around 35-45 min on 180 degrees.

Bring the rest of the chocolate sauce to boil and pour on the cake.
Cool off at rooom temperature and enjoy... :) 

Creme Brulee..

Creme Brulee..
Melt in your mouth Creme Brulee.... :)

Crème brûlée ( /ˌkrɛm bruːˈleɪ/; French pronunciation:also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served cold. The custard base is normally flavored with vanilla, but is also sometimes flavored with lemon or orange (zest), rosemary, chocolate, coffee, or other fruit.

INGREDIENTS
426 ML Double Cream (yOU CAN USE 48% fat HEAVY CREAM OR WHIP CREAM)
100ml full-fat milk
1 vanilla pod (I used vanilla essence 1 1/2 tsp of vanilla essence)
5 large egg yolks
50g caster sugar , plus extra for the topping

DIRECTIONS:
Preheat the oven to fan 160C/conventional 180C/gas 4.

Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin.

Pour the cream into a medium pan with the milk. Lay the vanilla pod on a board and slice it length wise through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside.

Put the egg yolks and sugar in a mixing bowl and whisk for 1 minute with an electric hand whisk until paler in colour and a bit fluffy. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat.

Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. Set a fine sieve over a large wide jug or bowl and pour the hot ixture through to strain it, encouraging any stray vanilla seeds through at the end. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid (this will be several spoonfuls) and discard. Give the mixture a stir.

Pour in enough hot water (from the tap is fine) into the roasting tin to come about 1.5cm up the sides of the ramekins. Pour the hot cream into the ramekins and fill them up till the top - it's easier to spoon in the last little bit. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate.

Bake for 30-35 minutes until the mixture is softly set. To check, move the roasting tin slightly and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don't let them get too firm.

Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of minutes only, then put in the fridge to cool completely. This can be done overnight without affecting the texture.

When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover (Anne Willan's tip for an even layer). Spray with a little water using a fine spray (the sort you buy in a craft shop) to just dampen the sugar - then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised.

Serve when the brûlée is firm, or within an hour or two.

Got this recipe from BBC GOOD FOOD...
and for those who want to see what the actual recipe looked like the link is here:

http://www.bbcgoodfood.com/recipes/2745/ultimate-crme-brle

for those who need a visual learning: here's the link:
http://www.youtube.com/watch?v=RF5ONHB9QAY