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cocnut marshmallow

Ingredients

1 3/4 cups caster sugar1/2 cup boiling water2 tablespoons powdered gelatine1 teaspoon vanilla extractPink food colouring1 1/2 cups desiccated coconut, toasted

Instructions

Grease a 3cm-deep, 20cm x 30cm (base) lamington pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Place sugar and 3/4 cup cold water in a heavy-based saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved.

Meanwhile, place boiling water in a heatproof jug. Sprinkle over gelatine. Stir with a fork to dissolve gelatine. Add to sugar mixture. Cook, stirring, for 1 to 2 minutes or until combined. Set aside for 20 minutes to cool.

Using an electric mixer, beat gelatine mixture on medium speed for 5 minutes. Beat on high speed for 5 to 7 minutes or until mixture is thick. Add vanilla. Tint pink with food colouring. Beat until just combined. Spoon into prepared pan. Level top with a spatula. Set aside for 45 minutes to set.

Using a warm knife, cut into 3cm squares. Toss each square in coconut to coat. Serve.

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crusty parmesan

Crusty Parmesan-Herb Zucchini Bites

Ingredients

4 medium, fresh zucchini, sliced in half 1/2 cup fresh Parmesan cheese, grated 1-2 tablespoons fresh rosemary & thyme, minced smidge of olive oil salt & pepper to taste Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

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burger

"You will never want to eat frozen veggie burgers again. These are so easy, and you'll be proud to have created such a vegetarian delight." Ingredients 1 (16 ounce) can black beans, drained and rinsed 1/2 green bell pepper, cut into 2 inch pieces 1/2 onion, cut into wedges 3 cloves garlic, peeled 1 egg 1 tablespoon chili powder 1 tablespoon cumin 1 teaspoon Thai chili sauce or hot sauce 1/2 cup bread crumbs Directions If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. In a medium bowl, mash black beans with a fork until thick and pasty. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans. In a small bowl, stir together egg, chili powder, cumin, and chili sauce. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

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fancy spaghetti bolognaise

FANCY SPAGHETTI BOLOGNAISE

PREP TIME20 minsCOOK TIME25 minsTOTAL TIME45 mins RecipesServes: 4-6INGREDIENTSSpaghetti Bolognaise

1 onion, chopped

1 cup mushrooms, sliced

1 tablespoon oil for frying

2 cloves garlic, minced

500g mince

1 tablespoon lemon juice

1 beef stock cube

½ cup water

3 tablespoons tomato paste

2 tomatoes, chopped

1 teaspoon salt

½ teaspoon thyme

½ teaspoon oregano

½ teaspoon rosemary

500g spaghetti, uncooked

For the Cheese Sauce

4 tablespoons flour

4 tablespoons butter

2 cups milk

1 /2 teaspoon salt

1 cup cheddar cheese, grated

For the topping

1 cup cheddar cheese, grated

1 tablespoon fresh parsley, coarsely chopped

METHOD

Fry the onion and mushrooms in the cooking oil until soft and nicely browned. Add the garlic and cook for 1 minute.

Add the mince and cook for 2-3 minutes to seal it. Once it has a nice brown colour, add the lemon juice, stock cube, water, tomato paste, tomatoes, salt, rosemary, thyme and oregano

Stir and allow to simmer for 5-10 minutes or until the liquid has reduced.

In the meantime, cook the pasta in a pot of boiling water until cooked yet still firm (al dente). Strain and set aside.

To make the cheese sauce, place the butter in a saucepan over medium heat and allow to melt. Stir in the flour and cook for 1-2 minutes.

Take the pan off the heat and add the milk in little by little, stirring after each addition to get a smooth sauce.

Return the pan to the heat and simmer gently for 6-8 minutes to allow the sauce to thicken. Stir continuously in a figure of 8. Take the sauce off the heat, add the salt and cheddar cheese and stir to combine.

In a medium-sized casserole dish, place the spaghetti on the bottom, add the mince on top of that, and then pour the cheese sauce over the mince. Sprinkle 1 cup of cheddar cheese over the sauce, sprinkle with fresh parsley and place under the grill for 4-5 minutes until the cheese has melted and turned crispy and golden

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garlic bread

PREP TIME10 minsCOOK TIME20 minsTOTAL TIME30 mins Serves: 1 loafINGREDIENTS

1 loaf of ciabatta bread or oval bread loaf

1½ cups Mozzarella Cheese

1 tablespoon fresh parsley or ½ tbs of dried parsley

3 large garlic cloves, crushed

⅓ cup butter

Salt and Pepper

METHOD

Cut half-way through the bread, making diagonal slices, then create diagonal slices in the other direction - so effectively you make diamond shapes across the top of the loaf.

Mix the butter and garlic together until soft and easy to spread. Crack a little salt and pepper into the butter-garlic mixture and mix through.

Open up each little bread slice, and butter the inside of the slices. Add in a little cheese to each slice.

Sprinkle the top with parsley.

Wrap in tin foil and bake at 180C for 15 minutes and then remove the foil and grill for 5 minutes until the top of the loaf has browned nicely.

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granola

HOMEMADE GRANOLA

INGREDIENTS

2 cups oats (instant or regular)

½ cup nuts/seeds (add whatever you like - I used sunflower seeds, pecans and almonds for the one above)

½ cup grated coconut (optional but yoooooomy!)

¼ cup coconut oil, melted

⅛ cup honey / agave

¼ cup raisins

½ tsp cinnamon

1 teaspoon vanilla essence

METHOD

Add all the ingredients to a baking tray, except the raisins.

Mix the ingredients using your hands so that all the oats are coated with the wet ingredients

Bake at 150 C for 15 minutes and then toss the oats and add the raisins and bake for a further 15-20 minutes.

Allow to cool. Enjoy with milk or yoghurt or fruit. Store any remaining granola in an airtight container.

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camebert with figs and pistachios

CAMEMBERT WITH FIG AND PISTACHIOS

PREP TIME2 minsCOOK TIME10 minsTOTAL TIME12 mins Author: Just Easy RecipesServes: 1INGREDIENTS

150g round of Camembert

2 figs, cut into quarters

¼ cup walnuts

⅛ cup pistachios

1 teaspoon of honey

METHOD

Preheat your oven to 180°C

Place the Camembert on a baking tray, sprinkle the pistachios and walnuts on top and place the sliced figs on top.

Bake for 10-15 minutes to soften the cheese and toast the nuts slightly.

Take the cheese out the oven and drizzle with the honey.

Serve with toasted ciabatta bread, melba toast, baked pita bread slices or even crackers.

[loveleshgupta-blog]

nan khatai

Recipe.

ING. 2.5 cup Maida 0.5 cup besan 1.5 cup grounded sugar 1.5 cup ghee( dalda or desi) 0.5 TSP cardamom powder 0.5 TSP baking soda 1 TSP melon seeds

Method-

Beat together Ghee n Sugar in one direction. Sieve Maida+ besan+ baking soda and cardamom powder. Now add this mixture gradually in ghee n sugar mixture. Do not over mix just use your fingers to mix both. Make small balls and put a plus sign over ball .Put melon seeds on all sides. I did not put as I did not have them handy.

Now put these balls in a greased pan for 15 mins on 180 degree in preheated oven.

Pls do a toothpick test before taking it golden balls out. :)

[loveleshgupta-blog]

bread rabari

Instant bread rabdi.. 1 litre milk 1/2cup sugar (can take less according to taste) 1/2teaspoon cardomom(elaichi) powder.. mixed dry fruits finely chopped 2slices of bread sides cut.. few strands of kesar.

Boil the milk for some tym till it reduces to 3/4th. Add sugar, cardomom powder, kesar and bread pieces.. boil for some time till it gets thick...it will thicken fast because of bread...keep stirring and mashing bread pieces.. add dry fruits and rabdi is ready to serve... i layered it with mini gulab jamuns in between...can put crushed motichoor laddoos also..serve chilled.

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HOMEMADE SIZZLER ON TAWA

Made in two versions... veg with paneer ... and nonveg with chicken...and veggies on bed of rice along with potato wedges 🥂🍽 Recipe: 1:-Sauté mix veggies of your choice.. carrots 🥕broccoli..baby corn 🌽 beans..mushrooms ( hve not used here) in a bit of oil leaving them a bit crunchy. 2:-Blanch some spinach and season it and keep aside. 3:-For the paneer.. take a tablespoon of honey and a tsp of soya sauce and mix well. In a pan add a tsp of oil and sauté a tsp of ginger garlic mix .. then add the soya - honey mix and stir. Switch off gas and add the paneer pieces and toss. 4:-Next make some basmati rice the way you normally do:) amount depends on your requirement:)) 5:-For the sauce to be drizzled on the rice.. take a tablespoon of salted butter in a pan and add a tsp of finely chopped garlic in it. We hve to burn the garlic here to get the burnt garlic flavour.. then add a cup of milk and a cube of cheese grated in it. Season with salt and chilli flakes. Off the gas and add chopped parsley in it. 6:-Make a few potato wedges and shallow fry them and in the same pan add a few cherry tomatoes or tomatoes cut into halves and grill them from cut side. 7:-Take a tawa and put on gas on high flame. Take some cabbage leaves and spread on tawa . Now start assembling all the elements on the tawa... rice in the centre and all the other things around it.. veggies/ blanched and seasoned spinach and potato wedges . Add the paneer pieces and the tomatoes on top of the rice and pour the burnt garlic sauce all over the rice. Remember the gas should be on high all this time. 8:-Lastly... to give that Sizzling effect.. take an emulsion of some oil and water and spread around on the tawa outer. Serve immediately and enjoy a fantastic restaurant like sizzler at home.👍✌️😋

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dum aloo mushrum masala

Baby potatoes 8 se 10 onion 3 big tomato 4 big salt as per taste red mirch 2 tsp garam maslaa 1 tsp kitchen king masala 2 tbsp mushroom 8 se 10 cream or malai 3 tsp kasuri methi 1 tsp oil 4 tbsp bay leaves 1 to2 cinammon stick 1 garlic 5 to 6 cloves green chilli 2 . malai 2 tbsp

Take oil in kadai add roughly chpd onions in it Also add green chilly and garlic and saute till golden brown Switch off the gas and allow to cool and grind it. Roughly chop tomatoes and grind and keep aside. Now prick baby potatoes with fork and par boil the baby potatoes . Peel it and saute in oil with salt red chilli pd haldi and dhaniya pd. Now wash the mushrooms and remove upper skin if its somewhat black and do 2 pieces frm 1 mushroom. Again take oil in kadai and add bay leaves and cinnamon stick. Now add onion paste and saute . Then add all regular masalas and kitchen king maslaa and mix prop. Now add tomato puree and malai mix it. Add mushrooms and cover the lid n cook for 5 min. Now as oil seperates frm it Then add potatoes and some water n cook fr another 5 min so tht potatoes absorb maslas and become soft.. Add kasuri methi n serve garama garam..

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corn sev puri

Ingredients 30 papdis 1 cup sev 1 cup boiled sweet corn kernels 1/2 cup finely chopped onions 1/4 cup finely chopped tomatoes 1 1/2 tsp finely chopped green chillies 1 1/2 tsp lemon juice 1 1/2 tsp chaat masala salt to taste 5 tbsp finely chopped coriander Method Arrange papdis on a serving plate. Mix all the other ingredients except sev and coriander together. Top each papdi with the above mixture. Sprinkle 1 ½ tsp of sev over each papdi. Serve immediately garnished with coriander.

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recepie

DAHI KABAB It’s an authentic Indian appetiser made from using paneer and hung curd, served with slice onions and mint chutney. INGREDIENTS 250 g Paneer 1 cup Hung curd 2 tbsp Corn flour 2 tbsp coriander leaves 1 tsp Salt 2 Green chilli chopped 2 tsp olive oil METHOD Take 2 cups of normal yogurt and place a muslin cloth over a dish. Spoon out yogurt onto the cloth and leave it covered for 2 hrs for straining away the whey Crumble the Paneer in a bowl and add 1cup of hung curd to it. Add rest of the ingredients for the kebab to the mixture except oil and mix well. Divide this total mixture into 12 parts and shape into desired shapes. Now oil a non-stick pan and place the kebabs over it. After one side is browned flip them over and cook on the other side too. Serve with mint sauce and slice onions.

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recepie

DAHI KABAB It's an authentic Indian appetiser made from using paneer and hung curd, served with slice onions and mint chutney. INGREDIENTS 250 g Paneer 1 cup Hung curd 2 tbsp Corn flour 2 tbsp coriander leaves 1 tsp Salt 2 Green chilli chopped 2 tsp olive oil METHOD Take 2 cups of normal yogurt and place a muslin cloth over a dish. Spoon out yogurt onto the cloth and leave it covered for 2 hrs for straining away the whey Crumble the Paneer in a bowl and add 1cup of hung curd to it. Add rest of the ingredients for the kebab to the mixture except oil and mix well. Divide this total mixture into 12 parts and shape into desired shapes. Now oil a non-stick pan and place the kebabs over it. After one side is browned flip them over and cook on the other side too. Serve with mint sauce and slice onions.