Egg whites and butter spread

This spread can be used as a cake filling.

INGREDIENTS
1 cup (200g) sugar
1/4 cup (60 ml) water
4 egg whites
1/4 cup (50g) sugar
250g butter, softened

PREPARATION
Whisk egg whites and ¼ cup sugar with an electric mixer until it forms stiff peaks.

Place water and 1 cup sugar in a saucepan.
Heat and bring to the boil. Keep boiling until syrup reaches the stage of hard ball.

Remove from heat and pour syrup in a thin stream into egg whites.
Continue beating until all syrup is used and frosting has cooled almost completely.

Fold in softened butter.

Apple strudel

Serves 12

INGREDIENTS
Strudel pastry (see basic dough and pastry recipes)
1kg Granny Smith apples
1 cup semolina
½ cup ground almonds
50g butter, melted in a double boiler
3 tablespoons rum
½ teaspoon ground cinnamon
3 tablespoons sugar
1 cup (225g) raisins

PREPARATION
Cook semolina and almonds in butter until golden.
Spread evenly over the strudel pastry without reaching the edges.

Peel, core and slice apples.
Place them in a bowl and mix in rum, cinnamon, sugar and raisins.
Arrange apple mixture over the pastry.

Roll up from the longest edge and carefully place roll onto a greased baking sheet.

Brush with milk and bake for about 40 minutes in a moderate oven.
Serve hot or warm, sprinkled with caster sugar.

Sandy cake with fruits

Serves: 12

INGREDIENTS
200g butter, at room temperature
1 cup (200g) sugar
3 eggs
3/4 cup (85g) cornstarch
3/4 cup (90g) flour
3 teaspoons baking powder
pinch of salt
1/2 cup (75g) raisins
2 tablespoons brandy or rum
100g walnuts, chopped

PREPARATION
Soak raisins in milk
Beat butter and sugar until creamy.

Mix in slightly beaten eggs.
Sift together flour, cornstarch, salt and baking powder.
Fold into mixture. Add walnuts.

Grease and line a loaf tin with nonstick baking paper.
Arrange raisins onto the base of the tin and then pour the batter over them.

Bake in a moderate oven for about 45 minutes or until cooked when tested with a skewer.
Remove from oven and allow to cool for a few minutes before turning out.

Rapunzel:

ook

Pepperoni Chicken


1 whole cut up frying chicken (skinned)
4 cups red sauce
3 cups shredded mozzarella
8 oz. sliced pizza pepperoni
2 cloves garlic sliced
1/2 cup romano or parmesan cheese
1 green pepper chopped chunky (optional)
1 cup sliced zucchini (optional)

Preheat oven to 350°.

In a small roaster sprayed with cooking spray, put 4 tbsp. olive oil, add garlic and chicken pieces meaty side down.

Bake covered for 30 minutes.

Turn pieces over and put 2 cups sauce on top, then the pepperoni, green pepper and zucchini.

Put last 2 cups sauce, romano and mozzarella on top.

Bake covered 30 minutes & 10 minutes uncovered.

ths gonna b my fav

Rapunzel:

Egg whites and butter spread

This spread can be used as a cake filling.

INGREDIENTS
1 cup (200g) sugar
1/4 cup (60 ml) water
4 egg whites
1/4 cup (50g) sugar
250g butter, softened

PREPARATION
Whisk egg whites and ¼ cup sugar with an electric mixer until it forms stiff peaks.

Place water and 1 cup sugar in a saucepan.
Heat and bring to the boil. Keep boiling until syrup reaches the stage of hard ball.

Remove from heat and pour syrup in a thin stream into egg whites.
Continue beating until all syrup is used and frosting has cooled almost completely.

Fold in softened butter.

butter oh butter

Rapunzel:

Apple strudel

Serves 12

INGREDIENTS
Strudel pastry (see basic dough and pastry recipes)
1kg Granny Smith apples
1 cup semolina
½ cup ground almonds
50g butter, melted in a double boiler
3 tablespoons rum
½ teaspoon ground cinnamon
3 tablespoons sugar
1 cup (225g) raisins

PREPARATION
Cook semolina and almonds in butter until golden.
Spread evenly over the strudel pastry without reaching the edges.

Peel, core and slice apples.
Place them in a bowl and mix in rum, cinnamon, sugar and raisins.
Arrange apple mixture over the pastry.

Roll up from the longest edge and carefully place roll onto a greased baking sheet.

Brush with milk and bake for about 40 minutes in a moderate oven.
Serve hot or warm, sprinkled with caster sugar.

rapuuu make me this cake

~tasha~:

ths gonna b my fav

I wish dear

~tasha~:

butter oh butter

Lolz

~tasha~:

Rapunzel:

Apple strudel

Serves 12

INGREDIENTS
Strudel pastry (see basic dough and pastry recipes)
1kg Granny Smith apples
1 cup semolina
½ cup ground almonds
50g butter, melted in a double boiler
3 tablespoons rum
½ teaspoon ground cinnamon
3 tablespoons sugar
1 cup (225g) raisins

PREPARATION
Cook semolina and almonds in butter until golden.
Spread evenly over the strudel pastry without reaching the edges.

Peel, core and slice apples.
Place them in a bowl and mix in rum, cinnamon, sugar and raisins.
Arrange apple mixture over the pastry.

Roll up from the longest edge and carefully place roll onto a greased baking sheet.

Brush with milk and bake for about 40 minutes in a moderate oven.
Serve hot or warm, sprinkled with caster sugar.

rapuuu make me this cake

just wait im going to bake for U

ready

still waiting

waiting for tonight

ooh ook sis just wait mein abhi dhoochti hun

Rapunzel:

waiting for tonight

here i come

Grilled Sea Bass
-------------------

Ingredients:

1 1/2 Tablespoons Olive Oil     
1 Tablespoon Parsley - Italian
2 Cloves, Chopped Garlic     
3 Tablespoons Butter
2 lbs Sea Bass     
To Taste Seasoning - Sea Salt
To Taste Seasoning - Lemon Pepper     
1/4 Teaspoon Seasoning - Paprika
1/4 Teaspoon Seasoning - Onion Powder     
1/4 Teaspoon Seasoning - Garlic Powder


Cooking Directions:

1. Preheat grill for high heat.

2. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish.

3. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside.

4. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.

Thai Spiced Barbecue Shrimp
--------------------------------


Ingredients:

1 lbs Shrimp - Medium     
2 Teaspoons Curry Paste
1 Tablespoon Sugar - Brown     
2 Cloves (minced) Garlic
1 Tablespoon Mustard - Dijon     
1 Tablespoon Soy Sauce
3 Tablespoons (Juice) Lemons


Cooking Directions:

1. In a shallow dish or resealable bag, mix together the lemon juice, soy sauce, mustard, garlic, brown sugar and curry paste. Add shrimp, and seal or cover. Marinate in the refrigerator for 1 hour.

2. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. Thread the shrimp onto skewers, or place in a grill basket for easy handling. Transfer the marinade to a saucepan, and boil for a few minutes.

3. Grill shrimp for 3 minutes per side, or until opaque. Baste occasionally with the marinade.

Turkey Burgers
------------------

Ingredients:

8 Hamburger Buns     
3 Pounds Turkey - Ground
1/4 Cup Bread Crumbs - Seasoned     
1/4 Cup (finely diced) Onions
1 Clove (minced) Garlic     
1/4 Cup (chopped) Parsley
2 (whites, lightly beaten) Eggs     
1/4 Teaspoon Seasoning - Black Pepper
1 Teaspoon Seasoning - Salt


Cooking Directions:

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.

2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

3. Garnish with lettuce, tomato, ketchup and mustard to keep it healthy

i love burger

same here

Ingredients

- 1 cup red kidney beans
- 3 cloves
- 2 black cardamoms
- 1 inch piece cinnamon stick
- 11\2 tsp. salt
- 1 tsp. red chili powder
- pinch of turmeric ( Heldi)
- 1 tbsp. garlic, coarsely chopped
-1 tbsp. finely chopped garlic
- 1 tsp. zeera
- 1\4 cup oil or ghee
- 3-4 tbsp. tamarind juice (optional)


1. Wash the beans, put in a large pan, and cover with 4 inches of water.
2. Add salt, garam masala and garlic. Boil rapidly for 10 minutes then boil for a further 1-2 hours or until very tender. (Alternatively the process can be speeded up in a pressure cooker(about 20 mins). Use half the quantity of water. Follow the manufacturer's instructions.)
3. Add chili powder, haldi and tamarind juice, if using. Mix well and mash some of the beans with the back of a wooden spoon against the side of the pan.
For tarka, heat oil or ghee in a frying pan, add the finely chopped garlic and fry till brown, add cumin seeds. They should pop and splutter at once.
Transfer beans to a serving dish and pour and pour tarka over it. Stir a little with a spoon. Garnish with coriander leaves and serve.

Chandni here is ur recipe

Pastry to prepare tarts and pies

INGREDIENTS
1 1/3 cups (160g) flour
pinch of salt
1 teaspoon baking powder
100g butter, at room temperature
3 tablespoons sugar
2 egg yolks
2 tablespoons milk
1 teaspoon vanilla essence

PREPARATION
Place butter and sugar in a bowl.
Mix with a wooden spoon until creamy.

Add egg yolks, one at a time, beating after each addition.
Fold in vanilla essence.
Sift flour, baking powder and salt.

Fold into mixture alternately with milk.
Mix well to make a firm dough. Shape dough into a ball.

Wrap it in plastic food wrap and refrigerate for 30 minutes.
Remove from fridge and roll out over a floured surface until very thin.

Roll up around the pin and roll out onto pie dish to line its base and sides.
Cut leftovers around edge of pie, rolling pin over them.
Prick pastry with a fork.

Wrap base and sides of pie dish with aluminum foil.
Freeze until hard.
Remove from freezer and bake in a hot oven for the first 5-6 minutes.

Lower temperature of oven, remove aluminum foil and keep baking until well cooked.

wow

thnx

wht's tomorrow's menu

Kabab

Lemon mousse

Serves - 8

INGREDIENTS
4 eggs
½ cup (125ml) lemon juice
½ cup (125ml) water
1 cup (200g) sugar
2 tablespoons cornstarch
2 cups (500ml) cream, double
1 teaspoon finely grated lemon rind

PREPARATION
Beat egg yolks and sugar with electric mixer for about 10 minutes, until pale and creamy.

Fold in cornstarch, water, lemon juice and rind.
Pour into a saucepan and cook over a low heat until mixture thickens.

Remove from heat and set aside to cool completely.
Whip cream until stiff and fold it into mixture.

Beat egg whites with 1 tablespoonful of sugar until they form stiff peaks and gently fold them into mixture.

Spoon the mousse into individual serving bowls or glasses and refrigerate for about 3 hours.
Serve with wafers or tuiles.

Rapunzel:

Kabab

now where's kabab

Rapunzel:

Lemon mousse

Serves - 8

INGREDIENTS
4 eggs
½ cup (125ml) lemon juice
½ cup (125ml) water
1 cup (200g) sugar
2 tablespoons cornstarch
2 cups (500ml) cream, double
1 teaspoon finely grated lemon rind

PREPARATION
Beat egg yolks and sugar with electric mixer for about 10 minutes, until pale and creamy.

Fold in cornstarch, water, lemon juice and rind.
Pour into a saucepan and cook over a low heat until mixture thickens.

Remove from heat and set aside to cool completely.
Whip cream until stiff and fold it into mixture.

Beat egg whites with 1 tablespoonful of sugar until they form stiff peaks and gently fold them into mixture.

Spoon the mousse into individual serving bowls or glasses and refrigerate for about 3 hours.
Serve with wafers or tuiles.

ohhh rapu m getting thirsty

just make it n drink it dear

u make it
with love