Chinese Beef Chili

Recipe Ingredients

1 kg Beef undercut
3 cloves Garlic chopped
10 Green chilies chopped
1 tsp Sugar
1 tsp Crushed black pepper
1 tsp Sesame oil
1 tsp Ginger garlic paste
1 tbsp Flour mixed with chicken cube
1/2 tbsp Flour
3 tbsp Soya sauce
3 tbsp White vinegar
3 tbsp Corn flour
3 tbsp Oil
to taste Salt

Recipe Method

Cut 1 kg beef into strips. Marinate
with 1 tbsp soya sauce, 1 tbsp white vinegar, 1/2 tbsp flour, 1 tbsp flour
mixed with chicken cubes, 2 tbsp corn flour, 1 tsp sugar and salt to taste.Heat
3 tbsp oil in a wok, add in 3 cloves of chopped garlic, fry till golden brown
in color. Now add marinated beef stir fry for few minutes till water dries.Now
add 1 tbsp corn flour dissolved in little water.Separately fry sliced green
chilies and add to the beef mixture.Lastly add remaining 2 tbsp white vinegar,
2 tbsp soya sauce, 1 tsp crushed black pepper and 1 tsp sesame oil. Serve hot.

Chili Salsa

Recipe Ingredients

125 gm Green chilies
2 Tomatoes
1 Onion
1 bunch Fresh coriander
2 cloves Garlic
4 tbsp Lemon juice
1/2 tsp Salt

Recipe Method

Put green chilies, raw tomatoes and onions directly on flame until they are slightly burnt. Add these to a grinder with water as required. Grind briefly and then add garlic and grind further to form a paste. In the end, add salt, fresh coriander and lemon juice and mix. Serve delicious Chili Salsa with your favorite snacks.

Mix Sabzi

Ingredients: Mix Vegetables ½ kg  Tomatoes (chopped) 2  Potatoes (cubed) 1 cup  Onion (chopped) 1  Ginger Garlic Paste 2 tbsp  Red beans (boiled) 1 cup  Cream ¼ cup  Red chili powder 1 tbsp  Cumin seed powder 1 tsp  Coriander seed powder 1 tsp  Curry leaves 2-3  Oil 2 tbsp  Salt to taste

Method:

1- Take some oil in the pan and sauté ginger garlic paste and 1 chopped onion for 3-4 minutes. Add in 2 chopped tomatoes and 1 tbsp red chili powder, salt, 1 tsp cumin seed powder and 1 tsp coriander seed powder.

2- When the tomatoes are cooked then add in ½ kg mix vegetables and 1 cup boiled red beans.

3- Add in 1 cup water and let the vegetables cook. When the water dries and the vegetables are completely cooked then add in cream. Sauté some curry leaves in oil and add it on the mixed vegetables. Dish it out and serve.

Lab-e-shireen

Recipe Ingredients

1 liter Fresh milk
1 Tin Pineapple cubes
1cup Sugar
1 packet Strawberry jelly
3 packets Fresh Cream
1/2 packet Boiled noodles
4 tbsp Vanilla custard

Recipe Method

Take 1 liter milk in pan and add 4 tbsp of vanilla custard with 1 cup sugar and cook till custard turn thick. Now boil noodles and cook 1 packet of jelly. Now take a mixing bowl and place a layer of custard, then pineapple tin cubes, then a layer of strawberry jelly and noodles. Now again place all the layers and put cream from top and serve chilled.

Aloo/Potato Bhurta...


Potatoes ½ kg

Onions 2 (chopped)

Green chilli 2 (chopped)

Crushed red chilli 1 tsp

Red chilli powder ½ tsp

Coriander seeds 1 tsp (ground)

Salt To taste

White cumin seed 1 tsp

Lemon 1

Coriander leaves ¼ bunch

Green onion 1 For garnishing

Oil For frying

Cooking Method

First of all boil potatoes & mash them. Then heat oil in a pot and fry onions till golden. Add potatoes, coriander seeds, green chilli, crushed red chilli, red chilli powder and salt. Mix them and stir continuously till potatoes well fried and change colour. Then squeeze lemons and add white cumin seeds. After that dish out and at last, garnish with green onion (optional) & white cumin seed. Potato Bhurta is ready to serve.

Thai fish cakes 

INGREDIENTS

• 450g skinless fish fillets (salmon, haddock, etc), cut into chunks
• 4 spring onions, finely sliced
• 1 red chilli, deseeded and finely chopped
• 2 tbsp Thai red curry paste
• 2 tbsp fresh coriander leaves
• 1 tbsp palm sugar
• 1 tsp fish sauce
• 1 tbsp fresh lime juice
• 50g fine green beans, finely sliced
• 1 tbsp rice bran oil, for frying

To serve

Method

1. Place the fish chunks, spring onions, chilli, curry paste, coriander, palm sugar, fish sauce, lime juice and a pinch of salt in a food processor and blend until finely minced. Transfer to a bowl and stir in the sliced green beans.
2. Divide the mixture into 16 pieces, roll each one into a ball and then flatten into discs. Transfer the fish cakes to a plate, cover with cling film and place in the fridge for 30 minutes to 1 hour to ‘firm up’.
3. Heat the oil in a large frying pan and when very hot fry the fish cakes for about 1-2 minute each side, until golden brown and cooked through.

•   Surprise fridge cake 
• INGREDIENTS
• 110g unsalted butter, cubed, plus more for greasing
• 150g plain biscuits
• 90g golden caster sugar
• 2 tbsp golden syrup
• 1 tbsp cocoa
• 50g chocolate, 50% cocoa solids, broken into pieces
• 150g chocolates and sweets (I used mini marshmallows, crushed honeycomb chocolate bars, malted chocolate balls and caramel chocolates)
• 
  
• For the topping
• 
  
• 
  
• 75–100g chocolate, 50% cocoa solids , broken into pieces
• Method
• 
  
• You will need a 24 x 11cm loaf tin or terrine, or the equivalent square tin. Butter the tin and line it with cling film, allowing a generous excess to overhang the edges.
• 
  
• Crush the biscuits into small pieces by placing them in a polythene bag and bashing with a rolling pin. In a small pan, very gently melt together the butter, sugar, syrup, cocoa and chocolate. Remove from the heat and cool until tepid. Add the biscuits and stir in the chocolates and sweets. Mix well and spoon into the tin. Cover the top with the excess cling film and set in the refrigerator for a few hours. Once set, remove the cake from the tin by pulling on the cling film and easing it out with a knife. Turn it out on to a serving plate.
• 
  
• For the topping, place a small heatproof bowl over a saucepan of gently simmering water, making sure the base of the bowl does not touch the water. Add the chocolate to the bowl and heat until it melts, stirring only very occasionally, then pour over the cake. Store in the refrigerator - preferably hidden! - until you serve it. It will cut much more easily if it is not kept for too long at room temperature.

CHOCOLATE RUGELACH

INGREDIENTS:

For the cream cheese dough:
1 (8-oz.) package cream cheese, cold and cubed
2 sticks unsalted butter, cold and cubed
2 1/2 cups flour, plus additional for rolling out the dough
1/2 teaspoon salt

For the chocolate filling:
1 Tablespoon cinnamon
1/2 cup sugar
6 ounces bittersweet chocolate, cut into small pieces or shavings
4 Tablespoons butter, melted

DIRECTIONS:

Make the dough by combining the cream cheese, butter, flour and salt in the bowl of a food processor. Pulse the ingredients together until the fat becomes evenly dispersed within the flour (the dough will be crumbly but still stick together).

Shape the dough into a ball, place it into a bowl and cover the bowl with plastic wrap. Refrigerate the dough for one hour or up to one day.

Remove the dough from the refrigerator and cut it into 4 pieces. Place 3 pieces back into the refrigerator.

Combine the cinnamon and sugar in a small bowl. Set aside.

Place the ball of dough on a lightly floured surface, and using a rolling pin, roll it into a circle that's about 1/8-inch thick. The dough will be very hard, so it's best to first beat it down with a rolling pin (as if you were making puff pastry). It will loosen up as it comes to room temperature.

Immediately brush the rolled out dough with one-fourth of the melted butter and sprinkle it with one-fourth of the cinnamon-sugar mixture. Sprinkle one-fourth of the chocolate onto the dough, pressing it lightly into the dough.

Cut the dough into 12 wedges.

Roll each wedge up, starting from the thickest end, until you form a crescent shape.

Repeat the rolling, topping and shaping process with the other three pieces of dough.

Place the rugelach on a parchment paper-lined baking sheet and refrigerate it for 30 minutes. (You can also freeze the rugelach at this point for later use.)

Bake the rugelach in a 350ºF oven for 18 to 20 minutes until golden brown. Transfer the rugelach to a cooling rack and let cool completely.

butterscotch peanut butter cake

Ingredients

• 2 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 sticks unsalted butter, room temperature
• 1 cup chunky peanut butter
• 3 cups brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Instructions

1. Cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer. In separate bowl, sift together flour, baking powder, baking soda, and salt.
2. Add the flour mixture to the sugar mixture, alternating with with buttermilk. As in, add 1/3 flour mixture then 1/2 cup of buttermilk, another 1/3 of flour mixture, remaining buttermilk, then remaining flour.
3. Bake in two 9in round cake pans at 350 for 25-35 minutes.

Cheese, Black Beans, and Corn-Stuffed Sweet Potatoes with Avocado Crema

INGREDIENTS:

Sweet Potato and Filling
1 medium/large sweet potato
heaping 1/2 cup corn and black bean salsa (I used Trader Joe's Cowboy Caviar Salsa, or use a similar chunky corn and bean salsa; or use about 1/4 cup cooked/canned black beans and 1/4 cup cooked frozen/canned corn)
salt and pepper, optional and to taste
heaping 1/4 cup shredded cheese blend (Mexican, Pepper Jack, Monterrey, vegan cheese, etc.)

Avocado Crema
1 medium ripe Hass avocado, peeled and de-seeded, reserving a small portion for garnishing
1/4 cup sour cream (or vegan sour cream)
2 tablespoons lime juice (from about medium 1 lime)
pinch salt, to taste
water, if necessary
cilantro, optional for garnishing

DIRECTIONS:

1. Sweet Potato and Filling - Pierce potato with fork a few times before cooking in microwave on high power for about 7 minutes (medium) to 10 minutes (large). Cook until fork tender and done; don't overcook because potato will be broiled briefly. I micro 1 potato for 7- 10 minutes, and 2 potatoes for about 10-13 minutes. This varies by potato size and micro strength. Alternatively, roast potatoes in a 375F oven for about 45 minutes, or until fork tender and done.
2. While potato is in micro, preheat oven to broiler setting.
3. Remove potato from micro and slice in half lengthwise on a cutting board.
4. Hollow out a center column of each half with a spoon. I don't remove any flesh, but just redistribute it so the center column is a bit shallower to make room for the filling, and there's more flesh built up around the edges.
5. Place the halves on a non-stick baking sheet.
6. Evenly divide the corn and bean salsa between each potato half.
7. Optionally add salt and pepper to taste
8. Evenly top each potato half with cheese.
9. Broil for about 3 minutes, or just until cheese begins to melt and is bubbly. Keep a very close eye on them so they don't burn. Remove from oven and set aside to cool momentarily. While potatoes cool, make the avocado crema.
10. Avocado Crema - In the canister of a food processor or blender (mini food processors work great here), combine most of the avocado (reserving a small portion of chunks or slices for garnishing and set it aside), sour cream, lime juice, salt to taste, and blend until smooth and creamy. If mixture is thick, add water 1 tablespoon at a time until desired consistency is reached. Drizzle avocado creama over potato.
11. Garnish with reserved avocado and optional cilantro. Potatoes are best enjoyed warm and fresh. Extra avocado crema will keep airtight in the refrigerator for up to 24 hours, noting that some oxidation will occur.

Lemon meringue cupcakes 

• 100g butter, softened
• 100g caster sugar
• 1 vanilla pod, seeds scraped out using a sharp knife
• 2 eggs
• 100g self-raising flour
• Zest of 1 lemon
• 3 tbsp candied lemon zest (optional – available from specialist delicatessens and cake decorating shops)

For the lemon curd

• 175g golden caster sugar
• Juice of 2 lemons
• 2 eggs
• 110g unsalted butter, cut into cubes

For the Italian meringue

• 2 egg whites
• 50ml water
• 100g caster sugar

To decorate

• Zest of 1 lemon
• Icing sugar, to dust

Method

1. Preheat the oven to 180°C/gas mark 4 and line a cupcake tray with paper cases.
2. For the lemon curd, place the sugar and lemon juice in a large bowl, add the eggs and butter and immediately start to whisk. Set the bowl over a pan of just simmering water, being careful the bowl does not touch the water. Continue to whisk until the mixture has thickened then remove from the heat and allow to cool and thicken. Measure out 75g for the cupakes and spoon the rest into a sterilised jar to store.
3. For the cupcakes, cream the butter, sugar and vanilla seeds together in a large mixing bowl until pale, fluffy and well combined. Crack in the eggs, one at a time, and beat until both are fully incorporated into the mixture. Fold in the flour, fresh lemon zest and candied lemon zest gently.
4. Place a couple of teaspoons of batter in the bottom of each case, add a teaspoonful of lemon curd then cover with a little more mixture.
5. Bake the cupcakes in the oven for 15-20 minutes, or until pale golden-brown and spring back when pressed lightly in the centre.
6. Meanwhile for the meringue topping, make a sugar syrup by dissolving the sugar in the water over a gentle heat. Whisk the egg whites in a clean bowl until soft peaks form and the mixture has doubled in volume. Gradually add the sugar syrup while you continue to whisk, being careful the syrup doesn’t touch the whisk directly. Keep whisking continuously, until the meringue mixture is thick and glossy and has cooled down – check by feeling the side of mixing bowl.
7. Spoon the meringue into a piping bag and pipe some meringue on the top of each cake. Using a blowtorch, lightly brown the top of each cake to toast the meringue. Decorate with strips of lemon zest and a dusting of icing sugar.

Brownies with chocolate glaze icing...



Ingredients 

Butter 1/2 cup (must be at room temp)
Cocoa powder 1/3 cup
castor sugar 1 cup
eggs 2
Flour 3/4 cup
salt ..a pinch
Baking powder 1/2 tsp
vanilla essence 1 tsp
chopped walnut 1/2 cup

Method:

First of all cream the butter and then add cocoa powder and mix it well until it becomes smooth paste .. then add sugar and mix it well..in separate bowl beat eggs and vanilla together and then put it into the cocoa batter and mix it well... at last add flour, salt and walnuts to the batter and fold it well.. Pre -heat ur oven at 180 degree C or 360 degree F for about 20 minutes..bake ur brownies for about 20 minutes or until the tooth pick come out clean.. when it is done take it out from the oven and let it cool for 5 minutes in a pan...now make chocolate glaze icing while cake is cooling for five minutes... you will need 
Chocolate Glaze Icing 
Ingredients:
icing sugar(confectionery or powder sugar) 4 tbsp heaped 
cocoa powder 1, 1/2 tbsp
and water 1 to 2 tbsp 
Method:
mix all three ingredients and make a thick paste..if u feel ur icing is liquidi then add 1 tbsp more sugar.. and mix it well and spread it on a brownies equally and let it cool and then cut the pieces of 

Beef Wellington with Cumberland Sauce

Beef Wellington with Cumberland Sauce

Ingredients

• 8 Beef Tenderloin Steaks (Filet Mignon); 6 ounces each and 3 inches across (ask your Butcher for  any meaty trimmings that he might have from cutting the Tenderloin or buy one additional 6 ounce steak.)
• Olive Oil
• Kosher Salt
• Fresh Ground Black Pepper
• ½ pound Duck or Chicken Liver Páte
• 1½ Teaspoons Herbes de Provence
• Sweet Paprika
• Garlic Powder
• 4 batches any basic single Pie Crust recipe
• 2 Eggs
• 2 Tablespoons of Cold Water
• 2 Tablespoons Butter
• 2 Tablespoons All Purpose Flour
• 2 Cups Low Sodium Beef Stock
• 2 Teaspoons Orange Zest, minced
• ⅛ Teaspoon Cayenne Pepper
• ½ Cup Dry Red Wine
• ¼ Cup Black Raspberry Preserves
• Kitchen Bouquet® Browning Sauce


Preparation Steps

Step 1. Using parchment paper to separate them, lay each of the 8 steaks with their cut sides together on a piece of parchment paper large enough to roll up the whole reassembled tenderloin. Roll this log of meat up in the paper and fold the ends closed. Place the wrapped steaks in the freezer for at least an hour to firm up.

Step 2. If you are making the pie crusts from scratch, do that now and chill the dough in one ball as you normally would. If you are using prepared pie crusts (this is not a bad thing!), skip this step.

Step 3. Trim any fat from the trimmings or the additional steak and cut the meat into ½” cubes. Put the meat into a food processor and pulse until it’s finely ground, but not a paste.

Step 4. Mix the ground steak with the Páte, Herbes de Provence, ½ Teaspoon Kosher Salt & ¼ Teaspoon Fresh Ground Black Pepper. Cover and refrigerate.

Step 5. Once the steaks have just begun to freeze, heat a large heavy skillet (preferably cast iron) over high heat. You’ll know the skillet is hot enough when a drop of oil immediately smokes when it hits the surface of the pan. Remove the steaks from the freezer and season the cut sides of each generously with Kosher Salt, then add Fresh Ground Black Pepper and a dash each of Paprika and Garlic Powder. Working with one steak at a time, brush with a thin coat of Olive Oil and sear every surface of the meat for 3 or 4 seconds.

Step 6. Lay the seared steaks on a parchment or silicon mat lined baking sheet and return them to the freezer to re-chill for about 30 minutes.

Step 7. Remove the Páte mixture from the refrigerator and the steaks from the freezer. Divide the Páte mixture into 8 portions and mound on the top of each steak. Press down on the mound with the palm of your hand to smooth and spread the mixture just to the edge of the steak. Return the steaks to the freezer. 
  

Spicy Bolivian Chicken

Spicy Bolivian Chicken

Ingredients 

• 1½ pounds Boneless, Skinless, Chicken Breasts, cut into ½” strips
• Kosher Salt & Fresh Ground Pepper
• 2 Tablespoons Olive Oil
• 2 large Onions, chopped
• 2 Red Bell Peppers, seeded and cut into ¼” strips
• 2 cloves Garlic, chopped fine
• 1 Teaspoon Crushed Red Pepper Flakes
• 3 cups Low Sodium Chicken Stock
• ¾ cup Peanut Butter (Creamy)
• 1 package Frozen Peas, 10 ounces, thawed
• ¼ cup Fine Dry Bread Crumbs 


Preparation Steps 

Step 1. Liberally season Chicken with Kosher Salt & Fresh Ground Pepper.

Step 2. In a Dutch Oven, heat oil over medium heat.

Step 3. Add Chicken and cook until chicken until barely browned, remove from pan and set aside.

Step 4. Add Onions, Red Bell Peppers and Garlic to pan, sauté for 3 minutes until onions are tender. Stir in Hot Pepper Flakes, add Stock and Peanut Butter. Simmer, stirring occasionally for 10 minutes.

Step 5. Return Chicken to pan, add Peas and Bread Crumbs. Cook 5 to 10 minutes until sauce is thickened and mixture is heated through.

Step 6. Serve over Rice 

Gringo Coquito

Gringo Coquito

Ingredients

• 1 Can Evaporated Milk, 12 ounce
• 1 Can Coconut Milk, 13.5 ounce
• 1 Can Condensed Milk, 14 ounce
• 1 Can Cream of Coconut, 15 ounce
• 2 Egg Yolks, lightly beaten
• 1¼ Cups White Rum
• 7 Cinnamon Sticks
• ½ Cup Golden Raisins 
• 10 Maraschino Cherries 
• Sweetened Whipped Cream
• Chocolate Powder


Preparation Steps

Step 1. Combine the Milks and Cream of Coconut in a large, heavy-bottomed sauce pan. Bring to a low boil over medium heat then remove from the heat.

Step 2. Put the Egg Yolks in a small bowl and while gently whisking, slowly add a small amount of the hot milk mixture to temper the Egg Yolks. Repeat this two more times and then reverse the process and add the warmed egg mixture to the milk mixture, whisking until well incorporated.

Step 3. Transfer to a covered half-gallon container and cool in the refrigerator for 1 hour.

Step 4. Add the Rum using more or less to taste then add the Cinnamon Sticks, Raisins and Cherries stirring to incorporate. Cover and refrigerate overnight.

Step 5. Strain out the Cinnamon Sticks, Raisins and Cherries. 
Serve chilled over ice, topped with Whipped Cream and a dusting of Chocolate Powder

Sesame Fire Noodles

Sesame Fire Noodles

Ingredients

• 1 Pound of Angel Hair Pasta
• ¼ Cup Pine Nuts, toasted
• 1 Scallion, white and green parts sliced
• ½ Tablespoon Kosher Salt
• 1 Tablespoon Low Sodium Soy Sauce
• 3 Tablespoons Teriyaki Sauce
• 3 Cloves of Garlic Confit, mashed
• 2 Teaspoons Granulated Sugar
• 2 Tablespoons Asian Chili Paste
• 1 Tablespoon Sesame Oil
• ½ Cup Canola Oil


Preparation Steps

Step 1. Cook the Pasta in boiling, salted water until nearly al dente, no more than 4 minutes. Drain and set aside.

Step 2. Put the Soy Sauce, Teriyaki Sauce, Garlic, Sugar, Chili Paste and the Oils in a medium bowl and whisk until blended. Add the Pasta and toss to coat completely.

Step 3. Allow to cool slightly or to room temperature then toss once again immediately before serving to redistribute all of the flavors.

Sprinkle the toasted Pine Nuts and the Scallions over the top to serve.

Macadamia Crusted Mahimahi

Macadamia Crusted Mahimahi

Ingredients

• ¼ Cup Sweetened Shredded Coconut
• ½ Cup Dry Roasted Macadamia Nuts, chopped
• ¼ Pound Unsalted Butter
• 1 Tablespoon Dry White Wine
• ½ Cup All-Purpose Flour
• 2 Eggs, beaten
• 1 Cup Panko Bread Crumbs
• 4 Mahimahi Filets, skin removed, about ½ pound each.
• Kosher Salt
• Freshly Ground Black Pepper
• Canola Oil


Preparation Steps
Step 1. Toast the Coconut in a small fry pan over low heat stirring often to prevent burning. When the shreds just begin to brown slightly, transfer the Coconut to a small bowl to cool.

Step 2. Add ¼ cup of the chopped Macadamia Nuts to the same pan and toast, stirring until you can just catch the slightest scent of the nuts. Remove nuts to another small bowl.

Step 3. Carefully wipe out the hot pan with a dry paper towel and return to the heat and add the butter. Once the butter has completely melted, increase the heat and stir constantly until the milk solids begin to turn a light brown. Remove from the heat and carefully add the teaspoon of White Wine. Stir and set to the side. 

Step 4. In a food processor, combine the Panko and the remaining ¼ cup of chopped Macadamia Nuts and pulse until the Panko is ground but not powdered. 

Step 5. Pat the Mahimahi dry and lightly season all sides with Kosher Salt and Freshly Ground Black Pepper. 

Step 6. Set a large fry pan over medium heat and add enough Canola Oil to keep the bottom of the pan coated.

Step 7. Dredge the fish in the Flour and shake gently to remove the excess. Dip the filets in the beaten Egg to coat and then into the ground Panko / Macadamia Nut mixture to cover all sides.

Step 8. When the oil is hot, carefully add the Mahimahi and cook for 3 minutes without disturbing. Reduce the heat to low and then turn the filets over and cook for another 3 minutes. If the filets are thick, turn them on each side for about 30 seconds per side just to seal the crust and lightly color the Panko. Remove to a paper towel to drain any excess oil.