Pizza on Toast

Ingredients:

1. French bread (cut it diagonally) 1 big loaf
2. Cheddar cheese (shredded) 1 cup
3. Capsicums (sliced) 1
4. Button mushrooms (sliced) 5-6
5. Chicken sausages (sliced) 6
6. Oregano 1 tbsp.

Ingredients for sauce:

1. Tomato puree 1 cup
2. Tomato Ketchup 3 tbsp.
3. Oil 1 tbsp.
4. Ginger garlic paste 1/2 tsp.
5. Salt 1/2 tsp.
6. Red chilli crushed 1/2 tsp.
7. Black pepper powder 1/4 tsp.

Method for sauce:

• Heat oil in a pan.
• Add ginger garlic paste.
• Fry for few seconds.
• Add tomato puree, tomato ketchup,salt, red chilli crushed and black pepper.
• Cook for 5-10 minutes till the sauce gets thick.
• Keep aside.

Method for Pizza on Toast:

• Cut the bread diagonally.
• Spread sauce on each slice.
• Put capsicums, mushrooms and sausages on top.
• Cover it with cheese.
• Sprinkle oregano.
• Bake in a preheated oven (150 centigrade) for 5-7 minutes.
• Serve hot.

Note:Chicken or beef topping can also be used.

 

 

 

 

Yellow Cupcakes

Ingredients:

1. Unsalted butter 1 cup
2. Sugar 2 cups
3. Eggs 3 large
4. Flour (maida) 3 cups
5. Baking powder 1 tbsp.
6. Salt 1/2 tsp.
7. Milk 1 1/4 cup
8. Vanilla essence few drops

Method:

• Preheat oven to 350 degrees.
• Line two cupcake pans (about 24 cupcakes) with paper liners.
• Using a beater cream butter then gradually add sugar, beating well.
• Beat until light and fluffy, about 2-3 minutes.
• Add eggs, beating well after each addition.
• This mixture should be fluffy pale yellow.
• In a separate bowl, combine the flour, baking powder and salt.
• Sieve the flour, baking powder and salt together.
• In a measuring cup, mix the milk and vanilla essence.
• Add flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour.
• Mix well, scraping the bowl down a few times to make sure there are no pockets of butter.
• Fill each tin about 2/3 of the way with batter.
• Bake for about 18-20 minutes (less for mini cupcakes), or until a toothpick inserted in the center comes out clean.
• Cool in the pan for 8-10 minutes, then remove from the pan and let cool completely on a rack.

Mango Jelly Cream

Ingredients:

1. Rafhan mango jelly 1 pkt.
2. Water 2 cups
3. Mangoes 2
4. Fresh cream 1 pkt.
5. Vanilla essence 2 drops
6. Sugar 1 tbsp.

Method:

• Put water and rafhan mango jelly in a pan.
• Bring to boil and cook till jelly mixture dissolved in water.
• Cut one mango in small pieces and put in a mold.
• Pour jelly mixture on top.
• Leave it to cool and refrigerate for 3-4 hours.
• Beat cream in a bowl with castor sugar.
• Cut other mango in small pieces.
• Add mangoes and vanilla essence to the cream.
• Mix with the spoon.
• Cut jelly in big pieces.
• Take out in a serving dish.
• Put mango cream on top.
• Refrigerate to chill and serve.

Brownies

Ingredients:

1. Eggs 6
2. Sugar 1 1/2 cup
3. All purpose flour 1 cup
4. Cocoa powder 1 cup
5. Butter (melted) 1 1/2 cup
6. Baking powder 1 tsp.
7. Salt 1/4 tsp.
8. Milk 2 tbsp.
9. Vanilla essence 2 tbsp.
10. Walnuts 1/2 cup

Method:

• Preheat oven to 180°C / 350°F.
• Take two 7 inch by 3 inch rectangle baking pans or 8 inch square pan.
• Grease the pan with little butter.
• Sift together the flour, cocoa, baking powder and salt and set aside.
• Place the butter into a saucepan and melt over a low heat.
• Remove the saucepan from the heat.
• Pour the melted butter in a large bowl.
• Then using a rubber spatula, stir in the sugar.
• Lightly beat the eggs and add to the mixture, along with the vanilla essence and walnuts.
• Gently fold in the flour mixture and mix until all the ingredients are combined.
• Pour the brownie mixture into the prepared pan, making sure it is spread evenly in the pan.
• Bake in the oven for 18 – 20 minutes or until a toothpick inserted in the center comes out almost clean.
• Leave the brownies in the pan to cool completely.
• When cool,take out from the pan.
• Cut into pieces and serve.

Flan de leche

Ingredients:

1. Egg yolks 10
2. Sweet condensed milk 1can
3. Fresh milk 1/4 ltr.
4. Sugar 1 cup
5. Vanilla essence few drops

Method:

• In a bowl beat egg yolks.
• Add condensed milk.
• Whisk,then put milk and vanilla essence.
• Whisk again till everything gets mixed thoroughly.
• In a pan put sugar.
• Cook on low heat till the sugar melts and starts to caramelize.
• Pour the caramelized mixture in the mold.
• Then put egg mixture on top.
• Cover the top of the mold using an Aluminum foil.
• Steam for 30-35 minutes.
• Let it cool.
• Refrigerate and serve.