Chicken Curry Fries
Ingredients
Chicken breast - 1
Curry Powder -2 tbsp
Oil -3 tbsp
Pepper -1/4 tsp
Salt -1/4 tsp
Onion,diced -1 cup
Grated Ginger -1 tbsp
Garlic, Minced -2 cloves
Tomato,diced -1 cup
Cayenne Pepper -1/4 tbsp
Chicken Stock -1 1/2 cup
Greek yogurt -1/2 cup
French Fries
Cornstarch -1 tbsp
Preparation
1. Slice chicken breast into strips.
2. Add 1 teaspoon of curry powder,1 tablespoon oil, 1/4 teaspoon pepper and 1/4 teaspoon salt. Rub in the dry ingredients and make sure the chicken is evenly coated.
3. Heat oil in a pan over medium heat.
4. Add the chicken and cook until partially done. Remove from pan and place on a clean bowl.
5. Add 1 cup of diced onion, 1 tablespoon of grated ginger and 2 cloves of minced garlic to the pan. Cook until the onion become translucent.
6. Add 1 cup of diced tomato, 1 tablespoon of curry powder, 1/4 teaspoon of cayenne pepper, and 1 cup of chicken stock.
7. Return the partially cooked chicken. Stir and cook until chicken is done.
8. Stir in 1/2 cup chicken stock and 1 tablespoon cornstarch. Cook until the curry has thickened.
9. Turn off the heat and stir in the Greek yogurt.
10.Fry the french fries for 5-6 minutes or until cooked through.
Lemon Garlic Shrimp Pasta
Ingredients
Linguine Pasta
Olive Oil - 2 tbsp
Butter- 8 tbsp
Garlic, minced- 4 cloves
Red Chilli Flakes- 1 tsp
Shrimp
Salt, to taste
Pepper, to taste
Dried oregano- 1 tsp
Baby Spinach- 4 cups
Cheese, grated- 1/4 cup
Parsley, chopped- 2 tbsp
Lemon Juice- 1 tbsp
Preparation
1. In a pot, boil water and add pasta. Boil until it is perfectly cooked.
2. Drain and set pasta aside.
3. In the same pan, heat olive oil and 2 tbsp of butter. Add garlic and red chilli flakes, cook until fragrant.
4. Add shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5. Add oregano and spinach, cook until the water content is gone.
6. Add the cooked pasta to the pot, add remaining butter, cheese, and parsley. Stir until everything is mixed an the butter is melted.
7. When the shrimp is cooked, add lemon juice, mix once more, then serve while hot.
Baked Alaska
Ingredients
Vanilla ice cream , softened- 345 g
Strawberry ice cream, softened- 690 g
Chocolate ice cream, softened- 690 g
Butter- 230 g
Sugar- 600 g
Eggs- 4
Milk- 240 ml
Baking Powder- 1 tsp
Salt- 1/2 tsp
Vanilla extract- 2 tsp
Sifted cake flour- 3 cups
Egg whites- 4
Cream of tartar- 1 tsp
Preparation
1. Wrap a 10-inch (25 cm) freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze until frozen.
2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze until frozen.
3. After the strawberry layer is frozen, repeat with chocolate ice cream.
4. Preheat the oven to 180˚C.
5. In a bowl, add the eggs and sugar and whisk until well combined.
6. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
7. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
8. Add the baking powder, salt, and 1 tsp vanilla extract and whisk until well combined.
9. Pour the batter into a greased and floured 25 cm cake tin.
10. Bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
11. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
12. Bring a pan of water to a simmer over medium heat.
13. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
14. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add 1 tsp vanilla extract and mix until just combined.
15. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
16. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
17. Using a kitchen torch, brown the peaks of meringue.
Cranberry & Orange Mulled Wine
Ingredients
Red wine- 1 bottle
Brandy- 1 1/2 cup
Cranberry juice- 1 cup
Honey- 5 tablespoons
Cinnamon stick- 2
Cranberries- 1/2 cup
Clove- 18
Orange, sliced and pierced with 3 cloves each- 2
Preparation
1. Add all ingredients to the pot and bring to boil.
2. Bring down to a simmer for 20 minutes.
Chocolate Mousse Cheesecake
Ingredients
Cookies and Cream Mousse
Ingredients
1. Chocolate sandwich cookies- 8
2. Heavy Cream- 1 1/2 cup
3. Powdered Sugar- 1/2 cup
Preparation
1. Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
2. Using a rolling pin, crush the cookies until they are finely ground.
3. Microwave the cream from the chocolate sandwich cookies for 2 minutes.
4. In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
5. Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
6. Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
7. Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
8. Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
9. Serve immediately or refrigerate until ready to serve.
Chocolate Chip Cookies
Ingredients
Mac & Cheese
Ingredients
Ingredients
Chicken breast - 1
Curry Powder -2 tbsp
Oil -3 tbsp
Pepper -1/4 tsp
Salt -1/4 tsp
Onion,diced -1 cup
Grated Ginger -1 tbsp
Garlic, Minced -2 cloves
Tomato,diced -1 cup
Cayenne Pepper -1/4 tbsp
Chicken Stock -1 1/2 cup
Greek yogurt -1/2 cup
French Fries
Cornstarch -1 tbsp
Preparation
1. Slice chicken breast into strips.
2. Add 1 teaspoon of curry powder,1 tablespoon oil, 1/4 teaspoon pepper and 1/4 teaspoon salt. Rub in the dry ingredients and make sure the chicken is evenly coated.
3. Heat oil in a pan over medium heat.
4. Add the chicken and cook until partially done. Remove from pan and place on a clean bowl.
5. Add 1 cup of diced onion, 1 tablespoon of grated ginger and 2 cloves of minced garlic to the pan. Cook until the onion become translucent.
6. Add 1 cup of diced tomato, 1 tablespoon of curry powder, 1/4 teaspoon of cayenne pepper, and 1 cup of chicken stock.
7. Return the partially cooked chicken. Stir and cook until chicken is done.
8. Stir in 1/2 cup chicken stock and 1 tablespoon cornstarch. Cook until the curry has thickened.
9. Turn off the heat and stir in the Greek yogurt.
10.Fry the french fries for 5-6 minutes or until cooked through.
11. Pour the chicken curry over french fries
12. Garnish it in the end with cilantro.
12. Garnish it in the end with cilantro.
Lemon Garlic Shrimp Pasta
Ingredients
Linguine Pasta
Olive Oil - 2 tbsp
Butter- 8 tbsp
Garlic, minced- 4 cloves
Red Chilli Flakes- 1 tsp
Shrimp
Salt, to taste
Pepper, to taste
Dried oregano- 1 tsp
Baby Spinach- 4 cups
Cheese, grated- 1/4 cup
Parsley, chopped- 2 tbsp
Lemon Juice- 1 tbsp
Preparation
1. In a pot, boil water and add pasta. Boil until it is perfectly cooked.
2. Drain and set pasta aside.
3. In the same pan, heat olive oil and 2 tbsp of butter. Add garlic and red chilli flakes, cook until fragrant.
4. Add shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
5. Add oregano and spinach, cook until the water content is gone.
6. Add the cooked pasta to the pot, add remaining butter, cheese, and parsley. Stir until everything is mixed an the butter is melted.
7. When the shrimp is cooked, add lemon juice, mix once more, then serve while hot.
Baked Alaska
Ingredients
Vanilla ice cream , softened- 345 g
Strawberry ice cream, softened- 690 g
Chocolate ice cream, softened- 690 g
Butter- 230 g
Sugar- 600 g
Eggs- 4
Milk- 240 ml
Baking Powder- 1 tsp
Salt- 1/2 tsp
Vanilla extract- 2 tsp
Sifted cake flour- 3 cups
Egg whites- 4
Cream of tartar- 1 tsp
Preparation
1. Wrap a 10-inch (25 cm) freezer-safe bowl in plastic wrap. Scoop the vanilla ice cream into the bowl, and using a spatula smooth the ice cream to form an even layer. Freeze until frozen.
2. Remove the bowl from the freezer, and scoop the strawberry ice cream onto the frozen vanilla layer. Using a spatula, smooth the strawberry ice cream to form an even layer. Freeze until frozen.
3. After the strawberry layer is frozen, repeat with chocolate ice cream.
4. Preheat the oven to 180˚C.
5. In a bowl, add the eggs and sugar and whisk until well combined.
6. Add 1 egg and mix until combined. Repeat with remaining eggs, mixing after each egg is added.
7. Alternate adding a little bit of flour and milk, whisking after each addition until combined. Repeat until the flour and milk have been used up. The batter should be smooth and creamy.
8. Add the baking powder, salt, and 1 tsp vanilla extract and whisk until well combined.
9. Pour the batter into a greased and floured 25 cm cake tin.
10. Bake for 50 minutes to 1 hour, until the top is golden brown and a toothpick comes out clean.
11. Let the cake cool completely. Once cool, invert the cake onto a plate and set aside.
12. Bring a pan of water to a simmer over medium heat.
13. Place a heatproof bowl over the simmering water, and add the egg whites, sugar, and cream of tartar. Whisk constantly until the sugar has dissolved and the egg white mixture is warm, about 3 minutes.
14. Remove the bowl from the pan. Using a hand mixer, beat the egg white mixture until stiff, glossy peaks form, about 10 minutes. Add 1 tsp vanilla extract and mix until just combined.
15. Remove the bowl of ice cream from the freezer and gently invert it onto the cake, creating a dome shape. Remove the plastic wrap from the ice cream.
16. Working quickly, use a spatula to spread a layer of meringue over the entire cake and ice cream dome so that it’s fully coated.
17. Using a kitchen torch, brown the peaks of meringue.
Cranberry & Orange Mulled Wine
Ingredients
Red wine- 1 bottle
Brandy- 1 1/2 cup
Cranberry juice- 1 cup
Honey- 5 tablespoons
Cinnamon stick- 2
Cranberries- 1/2 cup
Clove- 18
Orange, sliced and pierced with 3 cloves each- 2
Preparation
1. Add all ingredients to the pot and bring to boil.
2. Bring down to a simmer for 20 minutes.
Chocolate Mousse Cheesecake
Ingredients
FOR CRUST
- 20 chocolate sandwich cookies
¼ cup brown sugar7 tablespoons butter, melted
FOR CHEESECAKE
- Cream cheese, softened- 900 g
- Semi-sweet chocolate chips- 115 g
1 tablespoon cocoa powder1 ½ cups sugar2 teaspoons vanilla extract- 4 eggs
1 ½ cups heavy cream¼ cup powdered sugar
FOR CHOCOLATE GANACHE
- Chocolate chips- 455 g
2 cups heavy cream, hot- 480 ml
Preparation
1. Place cookies in plastic bag and crush them into a fine crumb using a rolling pin. Alternatively, a food processor can be used to crush the cookies.
2. Pour the cookie crumbs into a medium bowl with the melted butter and brown sugar. Mix until the crumbs take on the character of a coarse, wet sand.
3. Pour the crumbs into a 9-inch spring pan. Press the crumb firmly into the pan, making sure to coat the bottom evenly.
4. Once the crust has been formed, place it in the refrigerator to firm up.
5. Add cream cheese, melted chocolate, cocoa powder, and sugar to a large bowl and whisk, either by hand or with an electric mixer, until all the ingredients are incorporated.
6. Add vanilla extract and eggs, and continue to whisk until mixture is smooth and glossy.
7. In a separate bowl, combine heavy cream and powdered sugar. Whisk until the cream develops a mousse texture and soft peaks form.
8. Adding a small amount at a time, carefully fold in the whipped cream into the cream cheese batter, being careful not to let the air out of the fluffy mixture. Fold just until incorporated.
9. Once combined, pour the batter over the prepared cookie crust inside the spring form pan. Use a spatula to smooth out the top. Give the pan a slight jiggle to release any large air bubbles that may be trapped in the batter.
10. Preheat oven to 150˚C.
11. Place the filled pan on top of a sheet of aluminium foil and fold the foil up the sides on the outside of the pan. Then place the wrapped pan into a larger baking pan or dish lined with 2 paper towels at the bottom.
12. Fill the larger pan with about 1 inch of hot water.
13. Bake at 150˚C for 60-70 minutes--checking every 15-20 minutes to add more hot water to the larger dish, as necessary.
14. Once out of the oven, immediately run a small sharp knife around the outside of the cheesecake to release it from the pan. Allow the cheesecake to cool completely before removing it from the pan.
15. Prepare the ganache by combining chocolate chips with hot cream. Stir until chocolate is completely melted and ganache is smooth and glossy.
16. Pour ganache evenly over the cooled cheesecake.
17. Refrigerate the ganache covered cake for 30 minutes before being served.
Cookies and Cream Mousse
Ingredients
1. Chocolate sandwich cookies- 8
2. Heavy Cream- 1 1/2 cup
3. Powdered Sugar- 1/2 cup
Preparation
1. Separate the cream from the chocolate sandwich cookies. Place the cookies in a plastic bag and the cream in a small bowl.
2. Using a rolling pin, crush the cookies until they are finely ground.
3. Microwave the cream from the chocolate sandwich cookies for 2 minutes.
4. In a chilled medium bowl, beat the heavy cream using a hand mixer until thick and frothy.
5. Add the cream from the cookies and the powdered sugar. Beat until stiff peaks form.
6. Fold in the chocolate sandwich cookie crumbs, saving some as topping for later.
7. Spoon into a piping bag or plastic bag with a piping tip. Pipe into serving bowls or glasses.
8. Top with remaining chocolate sandwich cookie crumbs and half of a chocolate sandwich cookie, if desired.
9. Serve immediately or refrigerate until ready to serve.
Chocolate Chip Cookies
Ingredients
- Granulated sugar- ½ cup
- Brown sugar, packed- ¾ cup
- Salt- 1 tsp
- Unsalted butter, melted- ½ cup
- Egg- 1
- Vanilla extract- 1 tsp
- All-purpose flour- 1 ¼ cups
½ teaspoon baking soda- Milk or semi-sweet chocolate chunks- 110 g
- Dark chocolate chunk- 110 g
Preparation
1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
3. Sift in the flour and baking soda, then fold the mixture with a spatula.
4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes.
5. Preheat oven to 180°C. Line a baking sheet with parchment paper.
6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
7. Bake for 12-15 minutes, or until the edges have started to barely brown.
8. Cool completely before serving.
Mac & Cheese
Ingredients
- Milk- 5 cups
- Macaroni, dry- 455 g
- Shredded cheddar cheese- 2 cups
Preparation
1. In a large pot, bring the milk to a boil.
2. Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
3. Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
Chocolate Souffle
Ingredients
12 tablespoons butter- Dark chocolate- 225 g
- Sugar- 200 g
3 tablespoons cornstarch- 4 eggs
- 4 egg yolks
Preparation
1. Preheat oven to 190°C.
2. In a saucepan, melt butter over medium-high heat. Add chocolate, and whisk to combine. Remove from heat.
3. In a bowl, combine sugar and cornstarch. Pour in chocolate mixture, and mix thoroughly.
4. Add the eggs, and mix thoroughly. Refrigerate mixture overnight.
5. Line 4 souffle tins or 4 ceramic ramekins with parchment paper, and grease thoroughly. Divide mixture among the tins, and bake for 28-30 minutes.
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