CHERRY CHEESECAKE SQUARES

CHERRY CHEESECAKE SQUARES
(Make 36 squares)

INGREDIENTS
2cups graham cracker crumbs
1 cup sugar
Half stick unsalted butter, melted
3(8-ounce) packages cream cheese, softened
2 eggs
1tsp vanilla extract
1(21-ounce) can cherry pie fillingdmontgomery

METHOD
1. In a medium-size bowl, stir together graham cracker crumbs, 1/4 cup sugar and melted butter. Press mixture into bottom of a 9-by-13-inch baking pan. Bake in a preheated, 325-degree oven for 10 minutes. Let cool.
2. In a bowl, beat cream cheese, remaining 3/4 cup sugar, eggs and vanilla until smooth with a mixer.
Spread over crust.
3. Return pan to 325-degree oven for 35 minutes, or until centre is almost set. Cool. Top with cherry pie filling. Refrigerate for 1 hour. Cut into 36 squares.

CHICKEN AND PASTA

CHICKEN AND PASTA
Cook up a hearty meal with chicken and pasta without many embellishments.
(serve 4)

INGREDIENTS
1(15and a half-ounce) jar pasta sauce
1(16-ounce) jar barbecue sauce
1 and a half pounds boneless chicken breasts
1 pound pasta or egg noodles

METHOD
1. In a large pot, stir together pasta and barbecue sauce.Add chicken. Cover pot and heat on medium, stirring often, for 40 to 45 minutes, or until chicken is cooking through.
2. Meanwhile, cook pasta or noodles according to package directions. Drain and serve with cooked chicken.

COUNTRY GARDEN SALAD

COUNTRY GARDEN SALAD
Make this salad fun for children to eat by cutting the green pepper and cheese into geometric shapes.
Experiment with the ingredients to appeal to different tastes - carrots, red pepper, cucumber, watercress or toasted chopped nuts and seeds all make delicious alternatives.
(serve2)

INGREDIENTS
1tbsp extra-virgin olive oil
1tsp white wine vinegar
1tsp mayonnaise
8 cherry tomatoes, halved
4 baby corn, blanched and sliced into rounds
8 white or black seedless grapes, halved
3 slices green pepper
2 cheese slices

METHOD
Make the dressing by whisking together the oil, vinegar and mayonnaise.
Place the tomatoes, corn and grapes in a bowl.
Spoon over the dressing and toss well.
Cut the green pepper and cheese slices into small shapes and sprinkle over the top of the salad.

CHOCOLATE CHIP MINI MUFFINS

CHOCOLATE CHIP MINI MUFFINS
(make 30)

INGREDIENTS
175g self-raising flour
1tsp baking powder
80g caster sugar
1 medium sized egg
175ml oat milk
125g sunflower margarine, melted
125g plain chocolate chips

METHOD
Preheat the oven to 220 C, gas mark7. Line 100ml mini patty tins with mini paper muffin cases.
Sift together the flour, baking powder and caster sugar in a bowl. Beat together the egg, oat milk and cooled margarine in a separate bowl and stir into the flour mixture with the chocolate chips until well combined.
Spoon into the paper cases and bake in the oven for 15 minutes until risen and golden brown. Serve warm.

LEMON AND SULTANA CHEESECAKE WITH CHERRIES

LEMON AND SULTANA CHEESECAKE WITH CHERRIES
Cheesecake is generally high in fat and calories when made with full-fat soft cheese and fresh cream. But you can go ahead and enjoy this feather-light American style version, as the filling is virtually fat-free. For a spectacular topping, use very ripe black cherries.
(Serve8)

INGREDIENTS
For the biscuit base:
175g crushed digestive biscuits
55g reduced-fat spread,very soft

For the topping:
2sachets(11g sachets) powdered gelatine, dissolved in a little orange juice
juice of 1 lemon
350g skimmed milk soft cheese or fromage frais
115g low-fat natural yoghurt
55g granulated sugar
55g sultanas
115 very ripe black cherries
2 tsp icing sugar

METHOD
1.Mix biscuits thoroughly with the spread. Press firmly into the base of a 20-cm loose-bottomed cake tin and chill for 1 hour or until firm.
2.Meanwhile, put the dissolved gelatine into a blender or food processor along with the lemon juice , cheese, yoghurt and sugar.
3.Blend for a few seconds and transfer to a large bowl. Mix in the sultanas. Pour onto the biscuit-crumb base and chill.
4.After about 2 hours, or when just beginning to firm up, place the icing sugar in a little sieve and shake over the cherries. Place the sugared cherries on top of the cake.
5. Return to fridge and chill until completely set.

DORI FISH FILLET WITH MUSHROOM SAUCE

DORI FISH FILLET WITH MUSHROOM SAUCE
Dori fish marinated with herbs and vinegar, grilled and served with mushroom sauce.
(serve1)

INGREDIENTS
100g dori fillet
5ml cider vinegar
0.2g salt
0.3g white pepper

For mushroom sauce
30g mushroom
0.2g fresh ground black pepper
0.2g salt
0.2g basil,dried
0.5g corn flour
10g barbecue sauce

METHODS
1.Marinate the fish with vinegar, salt and pepper and leave it for an hour.
2.Grill the fish in hot grill at 180 degrees centigrade for 10 minutes.
3.Serve with mushroom sauce.

For sauce
1.Heat the pan and saute the chopped mushroom
2.Add 200ml of water and allow it to boil for 3 minutes
3.Add basil, ground pepper and barbecue sauce.
4.Bring to boil; add corn flour for thickening.

CHEESE AND BROCCOLI SANDWICH

CHEESE AND BROCCOLI SANDWICH
Fresh wholemeal bread stuffed with fat free cream cheese and broccoli.
(serve1)

INGREDIENTS
2 slices wholemeal bread
33g Philadelphia cream cheese
30g broccoli, boiled and finely chopped
10g onion, finely chopped
0.2g black pepper, freshly ground
0.5g fresh parsley, chopped

METHODS
1.Mix cheese in a bowl with broccoli, chopped onion, pepper and fresh parsley.
2.take two slices of whole meal bread. Apply mixture on one slice and cover with another slice.
3.Remove the sides and cut into four pieces.
4. Arrange in a plate with garnish.

POACHED PEARS WITH FRUITS COULIS

POACHED PEARS WITH FRUITS COULIS
This simple dessert has an exquisite flavour and needs no added sugar. It tastes particularly delicious if you use a ripe naturally sweet pear such as Blush Rosada.The pears will look even more spectacular if they are left whole - preferably with the stems on, though the poaching time will take about five minutes longer.
(serve4)

INGREDIENTS

4 ripe pears, halved lengthwise aand cores removed Juice of 1 lemon.
For the fruit coulis
225g forest fruits or raspberries(thawed if frozen)
Sprig of fresh redcurrants to decorate

METHOD
1.Arrange the pears in a large shallow-based pan, with the cored side facing down, in a single layer.
2.Mix the lemon juice with enough cold water to cover the pears. Bring to the boil, lower the heat and simmer gently for 5-10minutes. The timing depends on the variety and the ripness of the pears that you use. they should remain quite firm, but soft enough to get a dessert fork through.
3.Transfer the poached pears to 4 serving plates and leave aside to cool.
4.Meanwhile, make the coulis. Puree the forest fruits or raspberries in a blender or food processor, then push the mixture through a fine sieve in order to remove the pips.
5.Spoon or pipe the couils around the pears halves and decorate with a sprig of fresh redcurrants before serving.

RASPBERRY AND GINGER SUNDAE

RASPBERRY AND GINGER SUNDAE
This is an easy dessert to make, yet it tastes really good. Spicy ginger, sweet raspberries and creamy creme fraiche make a gatifying blend of flavours and contrasting textures.
(serve 4)

INGREDIENTS
For the biscuit base.
1.  175g ginger biscuits, crushed
2.  55g reduced-fat spread, melted
For the topping
1.  225g half-fat creme fraiche
2.  2 small pieces stem ginger, finely chopped
3. 3tbsp granulated sweetener
4. 300gms fresh raspberries

METHOD
1.Mix the crushed biscuits with the reduced -fat spread and spoon into 4 individual trifle or sundae dishes.
Chill for 30 minutes or until firm.
2.Mix the creme fraiche with the chopped ginger and 2tbsp of the sweetener, then spoon it over each crushed biscuit base.
3.Top with the raspberries, sprinkle over the remainder of the sweetener and chill again before serving.

FRESH FRUIT CUSTARD

FRESH FRUIT CUSTARD
(SERVE 1, Calories :85Kcal)

INGREDIENTS
20gms apple
10gms kiwi
10gms grapes, seedless
10gms pineapple
5gms custard powder
100gms skimmed milk
1gms vanilla essence
1gms splenda

METHOD
1.Boil skimmed milk; add custard powder into it. Mix until it gets a smooth texture. Add splenda and vanilla essence.
Allow it to cool.
2.Cut all fruits into small cubes and mix with the custard.
3. Pour custard into the glass; garnish with apple.

CREME BRULEE

CREME BRULEE
This is a non-diary version of the great French pudding usually made with cream, eggs and sugar.


(Serve6)

INGREDIENTS
Grated rind of 1 orange
500gms plain soya yoghurt
225gms raspberries
200gms caster sugar

METHOD
1. Mix together the orange rind and yoghurt in a bowl.Then gently fold in the raspberries, taking care not to crush them.
2.Preheat the grill to the highest setting. Divide the raspberry and yoghurt mixture between six individual 150ml ramekins and carefully sprinkle the caster sugar evenly over the top of each portion.
3.Place the ramekins under the very hot grill for 4-5minutes, until the sugar caramelises to a crunchy topping with a rich golden brown color. It is important to keep an eye on the ramekins to ensure the sugar browns evenly and does not burn.
4. Leave the creme brulees to stand for maximum of 30 minutes before serving - if they stand for any longer the caramel topping will soften. 

BAKED CHEESECAKE

BAKED CHEESECAKE
(GOOD FOR 6-8)

INGREDIENTS
3.125kg cream cheese
375gms sugar
150gms corn flour
7 eggs
9 egg yolks
625gms whipped cream(without sugar)

For the base:
100gms digestive biscuit
50gms melted butter

METHOD
1. Mix cheese slowly with sugar.Then add corn flour, egg white and egg yolk. Finally mix in cream.
For the base:
2.Crush biscuit into small pieces and put it in a blender.
3.Add butter gradually, ensuring that it all mixes well. Layer the mixture at the bottom of a cake tin and spread it evenly
4. Pour the cheese filling over it.
5.Bake in a preheated oven at 160degreeC for 30-40 minutes.
6. Serve. 

PAVLOVA

PAVLOVA
(GOOD FOR 2)

INGREDIENTS
4 egg white
175gms of white sugar
175gms  icing  sugar

For the fillng:
100gms custard cream
200gms mixed berries
10gms raspberry sauce
10gms mango

METHODS
1.Beat egg white along with white sugar until light and fluffy.
2.Mix in  icing sugar gradually and pipe it onto a baking paper.
3.Bake in a preheated oven at 110degreeC for an hour.
4.Let it cool.
5.Mix the ingredients for the filling and spoon portions of it over each baked parlona.
6.Serve with fresh fruits.

CHOCOLATE FONDANT

CHOCOLATE FONDANT
(GOOD FOR 4)

INGREDIENTS
150gms dark chocolate
140gms butter, plus for greasing
2/3 cup sugar
5 eggs egg
4 tbsp flour
2 tsp corn starch

METHOD
1. Pre heat oven to 240degreeC
2. Apply butter on the insides of four ceramic  ramekins or small moulds and dust them with flour. Remove any excess flour and keep aside.
3. Melt chocolate along with butter and mix with eggs
4. Mix flour, cornstarch and sugar in a seprate bowl. Add cohcolate mixture and stir well.
5. Pour mixture into each ramekin and bake in the pre-heated oven for 9 minutes.
6.Sprinkle some icing sugar over the top of the fondant and serve hot.

MOONG DAAL HALWA

MOONG DAAL HALWA

INGREDIENTS
Green split lentils without skin      1 cup
Ghee                                  3/4 cup
Milk                                  8 tbsp
Saffron                               12-15 strands
Khoya                                 150gms
sugar                                 3/4cups
Green Cardamoms                       8
Almonds                               4tbsp blanched and sliced
Pistachios                            4tbsp blanched and sliced

METHODS
1.Soak lentils overnight. Drain and grind coarsely.
2.Heat ghee in a heavy bottomed kadhai(wok) and saute the coarselyground daal on a
low heat till light golden brown. Stir very often. This will help the daal to cook
evenly,  avoid sticking to the pan, and will avoid lump formation.
3.In another pan, boil 2 cups of water, add sugar and cardamom. When it starts
boiling, simmer the syrup for 15 minutes.
4. Remove cardamoms and add the syrup to daal. Saute on low heat till the liquid
starts drying up and the halwa starts leaving the sides of the kadai.Add 1 cup of
boiling water and saute till the halwa rolls away from the sides of the pan and forms a ball.
5.Add saffron dissolved in milk and half of the nuts.
6. Add grated or crumbled khoya. Cook for 3-4 minutes.
7. Garnish with the other half of pistachios and almonds.
8. Servi hot.

BADAM KHEER

BADAM KHEER

INGREDIENTS
Milk Powder     2cups
Almonds            200gms,powdered
Sugar                 1 cup
Saffron             1/2 tsp,dissolved in 4 tbsp water
Water               4cups

FOR GARNISHING
Almonds             20 blanched and silvered
Pistachios             20 blanched and silvered
Raisins                 4 tbsp
Green cardamom  1 tsp

METHODS
1.Mix water and milk powder. Bring to a boil. add the saffron and let it simmer for
3-4 minutes. Sprinkle the ground almond in batches so that no lumps are formed.

2.Cook till you get a sauce of dropping consistency. This will require atleast 10-12
minutes. Add half cup of milk if required.

3.Now add sugar and simmer for 5 minutes.

4.Remove from fire, cool and add cardamom powder and garnish with raisins and nuts.

PINEAPPLE KHEER

PINEAPPLE KHEER

INGREDIENTS
Rice                          1/2 cup
Milk                             2 ltrs
Condensed milk         170gms
Pineapple(bits)            1 can(400gms)drained
Cardamom powder     1tsp
Sugar                          to taste

METHODS
1. Soak the rice for an hour.
2. Boil the milk and add the rice to it.
3. Reduce heat and let it  simmer for 1and1/2 to 2 hours till the rice is cooked and
a creamy consistency is achieved.If required, add another 1/2 ltrs of milk.
4. Add the condensed milk and cook for another 2 minutes.
5. Check the sweetness - if required, add more sugar.
6. When the kheer cools down add cardamom powder.
7. Mix pineapple just before serving. Serve chilled.

GHIA KI KHEER

GHIA KI KHEER

INGREDIENTS
Marrow                             500 gms
Milk                                  1 ltr
Sugar                                1/2 cup
Green cardamom powder  1 tsp
Sultanas                             2 tbsp
Almonds & Cashewnuts      4 tbsp blanched and sliced
Rose water                        1 tbsp

METHODS
1. Peel the marrow and grate it.
2.Mix the grated marrow with milk and bring to boil in a heavy bottomed kadhai(wok)
on low heat.
3.When milk has reduced to 3/4th its quantity, add sugar . Stir for another 3
minutes.
4. Remove from heat and when cool, add sliced almonds, cashewnuts, sultanas, cardamom
powder and rose water.

PANEER KI KHEER (INDIAN DESSERT)

PANEER KI KHEER



INGREDIENTS
Milk                                          1ltr
Indian cottage cheese                250gms (grated or cubed)
Sugar                                        1/2 cup or to taste
Green cardamom powder          1 tsp
Vetivier essence                         A few drops
Almonds                                    3tbsp blanched and sliced
Saffron                                       A few strands dissolved in 2 tbsp warm milk


METHODS
1. In a heavy bottomed kadhai(wok), boil till milk is reduced to half its quantity.
2. Add cottage cheese and sugar. Boil till you get a thick consistency.
3. Add cardamom powder and vetivier essence when cool.
4. Garnish with sliced almonds. Serve chilled.

SHAHI TUKRA ( INDIAN DESSERTS)

SHAHI  TUKRA

INGREDIENTS
White bread                8pcs
Milk                            1 ltr
Sugar                           4tbsp
Vetivier essence           4 drops
Saffron                        1 pinch
Khoya*                       1/4 cup
Cream                         4 tbsp
Cardamoms green       6 pods
Oil                              for deep frying
Silver leaves optional   3
Pistachios/Almonds/Cashewnuts   3 tbsp Blanched Skinned and sliced-for garnish


KHOYA is made by boiling fresh milk in a non-stick pan preferably having a large surface area . When the quantity of the milk is reduced to approx.60%, it should be stirred constantly. When ready, it will have the consistency of uncooked pastry. A litre of milk should yield around 175gms of khoya.
  A faster way of doing it is to take one cup of milk powder add 1and a 1/2 tbsp ghee and a little water to make it into a dough. Tie this dough in a muslin cloth and steam it for 20-25minutes.

Methods
1. Remove the crust and cut each bread, slice into two trianglular pieces.
2.Deep Fry in hot oil until golden brown . Place on kitchen towel to drain excess oil.
3.Remove and arrange in a serving dish.
4.Bring milk to a boil in a heavy bottomed pan and reduce quantity to half on a slow fire.
5.Add khoya, cream, cardamom, sugar,  saffron and cook for 5 minutes until mixture reaches pouring consistency.
If khoya is not being used, you may use 1/2 cup of milk powder.
6. Pour this mixture evenly over the fried bread slices so as to fully cover them.
7. Garnish with silver leaves and sprinkle sliced pistachios/almonds/cashewnuts.
8. Must be served chilled.