Chocolate Cornflakes Slice
Desiccated coconut – 22.5gms
Demerara Brown sugar – 87.5
Flour – 112.5
Corn flakes – 40gms
Coco chips – 45gms
Butter (melted) - 62.5
Egg – ½
White Chocolate melted – 25gms HOW TO MAKE THIS RECIPE
In a bowl mix the flour, coconut, sugar, cornflakes, chips. In another bowl mix the butter & egg. Add the flour mixture. Pour it in a lined & greased tin - 9x3inch loaf tin. Bake @170 deg for 15 mins.
Cool on a cooling rack. Cut thick slice & drizzle melted chocolate
Leftover Cooked Rice – 1cup
Eggs - 2
Chicken - 50gms
Basil leaves – a few
Leftover Vegetables - 1 cup (Peppers, mushroom, carrots etc)
Tom Kha / tom yum paste - 2 tbsp
Soy sauce - 1tsp
oyster sauce - 1tbsp
Oil - 2-3 tbsp
Minced garlic - 2-3 tbsp HOW TO MAKE THIS RECIPE
Season the eggs with salt and scramble in a wok and keep aside. Heat oil again in the same wok, add minced garlic, tom yum or tom kha paste, soy sauce, oyster sauce and the diced chicken. Keep stirring on a high flame till the chicken is cooked.
Throw in rice, all the vegetables, basil leaves and season with salt & pepper. Add the scrambled egg, stir well and serve your all in one ka prow rice.
Litchi Coconut Panna Cotta
Lychee Puree - 140 ml
Amul Cream - 65 ml
Caster Sugar - 2-3 tbsp
Coconut Milk - 100 ml
Gelatin - 2 sheets (Soaked in cold water and squeezed) HOW TO MAKE THIS RECIPE
In a pan, boil the coconut milk, Amul cream, Lychee puree and caster sugar. Cool it down for two minutes. Add the gelatin sheets and mix well.
Strain and pour the mixture into short glasses/any mould of your choice. Chill it for 3-4 hours. Serve it with any fruit compote. (We have used cranberry compote in the picture below.
Paneer –150 gms, cubed
Salt and pepper – to taste
Toothpicks – a few
Olive oil – 1 tbsp
For the BBQ Sauce
Mustard paste – ¼ tsp
Balsamic vinegar –¼ tsp
Tomato ketchup – 1tsp
Chilli sauce –½ tsp
Garlic paste –½ tsp
Chilli flakes –½ tsp
Mixed herbs – 1tsp HOW TO MAKE THIS RECIPE
Put the paneer on toothpicks and season with salt and pepper. Mix all the ingredients for BBQ sauce in a bowl and marinate the paneer in it.
Heat a pan and fry the paneer with olive oil or butter for a few minutes on each side and serve.
HOW TO MAKE THIS RECIPE
Butter an oven prove dish and break the muffin into smaller pieces and lay into the dish.
Pour the custard and sprinkle the strawberries and dryfruits. Lastly sprinkle brown sugar and dollops of butter all over.
Bake in a preheated oven for 15-20 mins or till browned well.
Plum & Ginger Jam
Plums - 500gms
Castor sugar -500gms
Lemon juice - 1
Ginger grated - 1 tsp HOW TO MAKE THIS RECIPE
Wash and chop the plums into quarters and put it in a pan to cook with sugar, ginger juice and lemon juice. When the plums have softened sieve
it.(approx 10mins). Bring it back to the gas and cook the jam till the desired consistency has been achieved. To check, take the back of a spoon forming a line or drop a drop of the jam
on a plate and it should not run or spread. Pour it into a sterilized jars and cover. Store and use as desired on scones and bread with butter.
CHOCOLATE HOT POT
Chocolate (semi sweet more than 60 % dark) - 140gms
Butter - 110gms
Egg - 2
Castor sugar - 140gms
Flour - 3tbsp
Vanilla essence – ½ tsp HOW TO MAKE THIS RECIPE
Butter 8 ramekins and keep it aside. Using a double boiler melt the butter & chocolate and keep aside to cool
In a separate bowl combine egg, sugar, vanilla essence & flour. Add the chocolate mixture & mix until blended. Divide mixture evenly among the ramekins and place it on the baking tray.
Bake until the tops are firm and cracked but the chocolate beneath is hot and gooey about 15-18 minutes at 180 deg