Anar Tres le ches cake

Ingredients :

Anar topping

Instructions :

Butterfly Chicken Tray Bake 

Ingredients :

Instructions :

• The Chicken takes around 90 minutes to cook well. 
• With the juice that is comes out of the chicken, do not discard that, reserve it for later, for stews soups etc or use it in Tomato rice etc for extra flavor. 

Oceans Salad

Ingredients :

Dressing:

Instructions :

No Bake Blueberry Cheesecake

 

Ingredients :

Blueberry Compote 

Instructions :

Blueberry compote:

Notes :

Ingredients :

Instructions :

Notes :

Ingredients : Makes for 3

Dressing:

Instructions :

Chocolate Ganache tart cake / Basic Chocolate cake recipe

I made a luscious pourable chocolate Ganache to top or fill my chocolate tart cake. The chocolate Ganache is prepared by taking equal parts of chocolate chips and heavy cream. The heavy cream is bought to a boiling point and before it actually boils, pour the hot heavy cream to your chocolate chips and set aside, undisturbed for five minutes. After the almost unbelievably-long-torturous five minutes, mix well using a whisk, I just gape at how beautifully the white cream changes to a light brown and then slowly changes to darker shades of brown, until all of it is mixed well and  finally add in some butter that has been in room temperature and your luscious chocolate Ganache is ready!

 

Ingredients :

Chocolate cake:

Chocolate Ganache:

Instructions :

Chocolate Ganache :

• If you don't have a tart pan you may use your normal cake pan for this. 
• To thicken your ganache, keep your ganache at room temperature for 15 minutes. 

• 10-12 Shrimps, cleaned and deveined
• Shrimp head and shell for stock
• 2 onions, chopped
• 1 carrot, chopped
• 3 garlic cloves
• 1 tomato, chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 2 tbsp flour
• 1 garlic clove, sliced
• 3 tbsp tomato paste
• 3 tbsp heavy cream or any cooking cream
• 1 tsp white pepper powder
• Salt as required

1. To a deep steel vessel boil the shrimp heads and shells with 2-3 cups of water and allow to boil for 20 minutes to make stock, drain and set aside.
2. In another deep vessel add in 3 garlic cloves, chopped onions, chopped carrots, half of the cleaned Shrimps, chopped tomatoes and add 1 cup water and allow to cook for 20 minutes.
3. In deep vessel used to make soup, add in olive oil, butter and the rest of your Shrimps and salt as required. Fry for 3-4 minutes and set aside.
4. Meanwhile make a puree of the mirepoix (vegetables).
5. Scoop the fried prawns, set aside and to the same vessel which contains butter add in your flour and mix well without forming lumps to make a roux.
6. Now slowly, add in your heavy cream, your Shrimps stock and your pureed mirepoix (vegetables).
7. Allow to boil and scoop the residue layer that forms on the top and season well with white pepper powder and salt. 
8. Finally add in a touch of thick cream or cooking cream and add in your chopped fried shrimp that was fried earlier. 
9. Your velvety smooth French Shrimp Bisque is ready to devour with freshly made croutons! 😍 

• 11/2 cup fresh milk*
• 1 cup water
• 3 tbsp roasted semolina (leveled)
• 3-5 tbsp sugar, (around 3 tsp for 1 glass)
• A pinch of cardamom powder
• A pinch of salt
• 2 tsp ghee*
• 6-8 cashews and raisins*
• 3 Shallots, sliced thin*

1. In a deep small pan, pour in your milk and water and switch on the flame. 
2. Right away add in your semolina and mix well immediately so that no lumps are formed and add your salt, sugar and cardamom powder. 
3. While keeping an eye on the drink and stirring in between occasionally on Sim while you prepare your temper. 
4. In a small pan, add in your ghee and Sautee your Cashew and/raisins until just about it, not too brown. Transfer to another bowl. 
5. Now to the same ghee add in your shallots, thinely sliced and Sautee well and pour it into the drink that has been prepared and mix. 
6. Check if salt or sugar is required and you are done!