Diabetic Friendly Dite

Spiced cauliflower with white bean mash

Ingredients (serves 6)

• 2 tsp olive oil
• 1 brown onion, halved, thinly sliced
• 2 garlic cloves, thinly sliced
• 3 dried chillies
• 1 tbs shredded coconut
• 1 tbs fresh curry leaves (see tip)
• 2 tsp yellow mustard seeds
• 2 tsp cumin seeds
• 1 tsp ground turmeric
• 1kg (about 1 small) cauliflower, trimmed, cut into florets
• 125ml (1/2 cup) water
• 1 bunch English spinach, stems trimmed, washed, dried

• White bean mash

• 600g (about 4 small) Desiree potatoes, peeled, quartered (see note)
• 1 x 400g can cannellini beans, rinsed, drained.

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add the chillies, coconut, curry leaves, mustard seeds, cumin seeds and turmeric and cook, stirring, for 1 minute or until aromatic.
2. Add the cauliflower and water to the pan, and stir to coat. Cover and cook for 7 minutes or until the cauliflower is just tender.
3. Add the spinach and cook for 1-2 minutes or until the spinach just wilts.
4. Meanwhile, to make the white bean mash, place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain, reserving 60ml (1/4 cup) of the cooking liquid. Return the potato and reserved cooking liquid to the pan. Use a potato masher to mash until smooth. Stir in the cannellini beans.
5. Spoon the cauliflower mixture onto a large serving platter. Spoon the mash into a large serving bowl and serve.
   
   

   Method

   1. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, for 3 minutes or until soft. Add the chillies, coconut, curry leaves, mustard seeds, cumin seeds and turmeric and cook, stirring, for 1 minute or until aromatic.
   2. Add the cauliflower and water to the pan, and stir to coat. Cover and cook for 7 minutes or until the cauliflower is just tender.
   3. Add the spinach and cook for 1-2 minutes or until the spinach just wilts.
   4. Meanwhile, to make the white bean mash, place the potato in a large saucepan and cover with cold water. Bring to the boil over high heat. Cook for 15 minutes or until tender. Drain, reserving 60ml (1/4 cup) of the cooking liquid. Return the potato and reserved cooking liquid to the pan. Use a potato masher to mash until smooth. Stir in the cannellini beans.
   5. Spoon the cauliflower mixture onto a large serving platter. Spoon the mash into a large serving bowl and serve.
      
      

Diabetic friendly diet

 Spicy Red Beans With Fennel Seed

Ingredients

• 2 cups dry kidney beans
• 2 teaspoons salt
• 1 1/2 teaspoons fennel seed
• 1/2 teaspoon cayenne pepper
• freshly ground mixed peppercorns to taste

Directions

1. Place beans into a pressure cooker and fill with enough water to cover the beans by 1 inch. Bring to a boil, and boil for 2 minutes. Remove from the heat, drain and cool for 1 hour.
2. Add water to the beans again, filling just enough to cover the beans by 1/2 inch. Season with salt, fennel seed, cayenne pepper and mixed peppercorns. Put the lid on and set the pressure to high, or 15 pounds depending on your indicator. Bring to a boil and cook for 35 minutes. Release the pressure according to the manufacturer's instructions before attempting to open the pot. Do not open right away. Serve hot. 

                                     

 

Diabetic Friendly

Fruit Salad with Vanilla Yogurt

 

Ingredients

• 1 (16 ounce) package fresh strawberries, hulled and halved
• 1 large peach, pitted and cut into bite-size pieces
• 2 plums, pitted and cut into bite-size pieces
• 2 kiwi fruit, peeled and cut into bite-size pieces
• 1 cup dark sweet cherries, pitted and halved
• 1 cup honeydew melon balls or cubes
• 1 cup cantaloupe balls or cubes
• 1 cup cubed fresh pineapple
• 1 cup grapes
• 2 (16 ounce) containers low-fat vanilla yogurt

Directions

1. In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top. 

 

                                         

 

 

Diabetic Friendly Recipes

Breakfast Porridge

 

Ingredients

• 1/2 cup water
• 1 pitted prune, chopped
• 1 tablespoon raisins
• 2 tablespoons oat bran
• 2 tablespoons wheat bran
• 1 tablespoon wheat germ
• 1 tablespoon flax seed
• 1 teaspoon honey (optional)

Directions

1. Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot. 

 

 

Scones

Ingredients

8 oz self-raising flour
A pinch of salt
3 oz butter – diced (room temperature)
1 ½ oz caster sugar
I large egg
2 tablespoons of milk

How to make them

Step 1: Preheat the oven to 220 Fahrenheit.
Step2: Sieve the flour into a bowl and add the salt, then lightly rub in the butter until the mixture resembles breadcrumbs.
Step 3: Mix in the caster sugar.
Step 4: In a separate jug, mix the egg and milk together and pour it gently into the dry mixture, stirring with a palette knife.
Step 5: Use your hands to finish it off into a soft, non-sticky consistency – add extra flour or milk sparingly, if needed.
Step 6: When it leaves the bowl’s sides clean, roll out on a floury surface to no less than an inch thick.
Step 7: Use a round cutter and cut circles out, being careful not to twist the dough as you cut.
Step 8: Place on a lightly oiled baking sheet and bake at 220 Fahrenheit for 10-12 minutes.
Step 9: Take out and cool slightly on a rack.
Step 10: Serve with clotted cream and jam.

Cucumber Sandwiches

Ingredients

Thinly-sliced, good-quality white bread
Salted butter
Cucumbers with the skin shaved off, cut into slim discs (and for decoration, some full length curls made using the peeler)

How to make them

Step 1: Spread the bread with a thin layer of butter, and then cut off the crusts.
Step2: Thinly slice the cucumber and fill the sandwich with a single layer of crunchy cucumber.
Step 3: Put the top on and cut into neat triangles. Serve garnished with long whorls of shaved cucumber.

Samosas

Makes: 30 samosas
Ingredients for the filling
4 cups of boiled finely diced potatoes
2 tablepoons roasted halved peanuts
1/4 cup cooked fresh peas
1 teaspoon grated ginger
2 teaspoon cumin seeds
2 teaspoon crushed fennel/ sauf
2 teaspoons cumin powder
1/4 teaspoon turmeric powder
2 teaspoons garam masala powder
2 teaspoons dry mango powder
1 teaspoon red chilli powder
1 teaspoon black salt
salt to taste
3 tablespoons or more of freshly chopped coriander leaves

Ingredients for crust
2 cups all purpose flour
1 teaspoon caraway seeds / ajwain
1/4 cup melted ghee
salt to taste (about 1.5 teaspoon)
1/2 cup warm water

Method for the filling

Heat 1 tablespoon oil pan; add the cumin seeds and allow it to crackle. On low heat add the ginger and turmeric powder. After a few seconds add all the other filling ingredients except the peas, and gently toss all the ingredients so the potatoes get evenly coated with the spices. Stir for 3-4 minutes on low flame and finally add the peas and combine it with the potato mixture.
Set aside to cool. Once cool add the freshly chopped coriander leaves.

Method for the crust
Combine the flour, caraway seeds, salt and ghee with your hands until the flour resembles course crumbs. Make a well in the center and add water little at a time. Knead the dough with your hand to make a soft firm dough, adding more water if required. Cover the dough for 20 minutes with a wet muslin cloth. Divide the dough into 15 balls and keep covered with a muslin cloth.
Keep 1/2 a cup of water by the side for coating and sealing the edges of the samosas. On a floured surface, roll each ball into 6 inch diameter circle and cut each circle into half.

Spread the water lightly all along the edge of the semicircle. Fold the semicircle into a cone shape and seal the side edges and not the top opening of the cone. Pick the cone up in your hands.

Fill the cone with 2 tablespoons of potato filling. Press this filling down gently into the cone with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed.

Continue to make semicircles, cones and fill the rest of the samosas.
Heat oil in a frying pan for deep frying the samosas. Place the samosas in the frying pan a few at a time. Turn the samosas around in the oil once they come floating to the top. Fry them until the they turn a light golden-brown color on all sides. Keep the heat on medium high heat and not high heat. High heat can brown the crust faster but not make the crust crispier.

Serve samosa hot with green chutney and tamarind chutney or plain old tomato ketchup.

Tea Time Snacks

Chef Meg’s Whole Wheat Pretzels 

Ingredients

2 1/4 teaspoons instant quick rise yeast
2 tablespoons honey
1 1/2 cups warm water 105 to 110 degrees F
2 1/4 cups whole wheat flour
2 1/4 cups white flour
1 teaspoon salt
2 tablespoons canola oil
1 tablespoon baking soda
1/4 cup egg substitute

Directions

You and your family will love these super easy pretzels. The dough only needs 5 minutes to rest so from start to finish, this snack is ready in a flash. Traditional soft pretzels contain a large amount of canola oil and butter toppings with a heaping dash of salt. Not these! I used only 2 tablespoons of oil in the recipe and spread egg substitute over the dough just before baking for a shiny low calorie and fat crust. I did find white whole wheat flour at the grocery store. It packs all the nutrients but omits the dark whole wheat color that can scream “healthy” to some kids.
Yeast does not last forever. Check the expiration date on the package to make sure the yeast is still ready to do some work and make the dough rise.
--
Preheat the oven to 425 degrees F.
Combine the yeast, honey and warm water in a small bowl. Stir and set aside for 5 minutes. (Instant yeast does not need to "bloom," but this step will tell you if your yeast is working before you add all the flour.) The yeast mixture should begin to foam after 5 minutes.
Meanwhile, combine the flours, salt and oil in a large mixing bowl or in the bowl of a stand mixer. Add the yeast mixture to the flour and mix on low speed with a dough hook or by hand for 5 minutes. If you're working the dough by hand, move the dough to the counter once the flour is incorporated, then knead with the heel of your hands. The dough should be smooth not sticky. If not, add one tablespoon of whole wheat flour at a time until it is no longer sticky.
Coat a large mixing bowl with nonstick cooking spray. Place the dough in the bowl and turn it so it is entirely coated with the nonstick spray. Cover the bowl with a kitchen towel or plastic wrap and place in a warm spot (75-80 degrees F) for 5 minutes.
Cover two sheet pans with parchment paper or coat with nonstick cooking spray. Place a quart of water in a large saucepan. Bring it to a simmer, add the baking soda, and turn off the heat.
Cut the dough into 12 equal pieces. Roll one piece of dough at a time into a snake shape, rolling from the center of the dough out.
Dip each dough "snake" into the baking soda mixture then place on a sheet pan and form into the shape of your choice.
Brush the dough with egg substitute. Repeat with the remaining pieces of dough, then bake 15-18 minutes until golden brown.
If desired, sprinkle on coarse kosher salt before baking. (Sodium levels not included in the nutrition info.)
Makes 12 pretzels, one pretzel per serving.

Ginger Lemonade

Ingredients

• 3 cups white sugar
• 4 quarts water
• 14 slices fresh ginger root
• 4 cups fresh lemon juice
• 2 lemons, sliced

Directions

1. In an 8-quart saucepan combine sugar, water and ginger root. Heat to boiling, stirring occasionally. Remove from heat.
2. Stir in lemon juice. Cool 15 minutes. Remove ginger. Refrigerate lemonade at least 1 hour, or until chilled.
3. Serve over ice, and garnish with lemon slices. 

 

 

Watermelon and Strawberry Lemonade

 

Ingredients

• 8 cups cubed seeded watermelon
• 1 cup fresh strawberries, halved
• 1/2 cup fresh lemon juice
• 1 cup white sugar
• 2 cups water

Directions

1. Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth. 

 

Best Lemonade Ever

Ingredients

• 1 3/4 cups white sugar
• 8 cups water
• 1 1/2 cups lemon juice

Directions

1. In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
2. Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water. 

 

Summer Drinks

 Hawaiian Plantation Iced Tea

Ingredients

• 1 quart barely boiling hot water
• 4 orange pekoe tea bags
• 1 quart ice cold water
• 1 (16 ounce) can pineapple juice
• 1/2 cup simple syrup (optional)
• 1 fresh pineapple - peeled, cored, and cut into spears

Directions

1. Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea 2 to 4 minutes. Remove the tea bags, and pour in the ice water. Pour in the pineapple juice. Refrigerate until thoroughly chilled, about 1 1/2 hours.
2. Pour the tea over ice, garnish with pineapple spears, and serve. 

 

Potato Soup

Potato Soup

Ingredients:

3 to 4 large potatoes, peeled & chopped
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 can evaporated milk (6 ounces)
2 to 3 cups 2% milk
Salt & pepper to taste
6-8 slices crisp cooked bacon, crumbled
dill weed and parsley for garnish

Directions:

1. Cook the vegetables in a small amount of water (covered) until tender.
2. Add: the evaporated milk, the regular milk, salt & pepper. Mash or blend to desired consistency
3. Add 4 slices crisp cooked bacon, crumbled. Simmer, do not boil.
4. When ready to serve, add dill weed and parsley.

Soup Recipes

Chicken Noodle Soup

Ingredients:

1 - 5 lbs. stewing chicken (cut up)
8 cups water
2 onions (chopped)
2 carrots (grated)
2 stalks of celery (cut up)
1/4 cup chopped parsley
1 jar chicken bouillon
1/8 teaspoon pepper
1/2 package egg noodles

Directions:

1. Cook chicken, cut into small pieces.
2. Add chicken and rest of ingredients except noodles and cook for one hour.
3. Add noodles and cook until noodles are done.

30 Minute Meal

Chicken and Noodles in a Bread Bowl

 

Ingredients:

3 (14 ounce) cans chicken broth
1 (10 ounce) can cooked chicken, drained
½ stick butter
½ onion, diced
garlic powder to taste
Italian seasoning to taste
salt and pepper to taste
12 ounce package extra wide egg noodles, uncooked
1 loaf round sourdough bread

Directions:

1.  In a large stockpot, combine broth, chicken, butter, onion and seasonings.
2.  Simmer over medium heat for 10 minutes or until onion is tender.
3.  Increase heat to boiling, add noodles and cook for 15 to 20 minutes or until noodles are tender.
4.  While noodles are cooking, hollow out a round loaf of sourdough bread to serve your chicken and noodles in. Makes 6 to 8 servings.

30 minute Meal

Taco Sandwiches

 

Ingredients:

1 pound ground beef
1 loaf (1 pound) unsliced Italian bread
4 ounces cream cheese, softened
½ cup salsa
2 Tablespoons taco seasoning
1 cup shredded lettuce
1 large tomato, sliced
6 slices cheddar cheese

Directions:
1. In a large skillet, cook beef over medium heat until no longer pink.
2. Meanwhile, cut bread in half lengthwise; hollow out top and bottom of loaf, leaving a ½-inch shell.
3. In a small mixing bowl, beat cream cheese and salsa until blended. Spread inside bread shell, set aside.
4. Drain beef. Stir in taco seasoning.
5. Layer lettuce and tomato in bottom of bread shell, top with beef mixture in cheese. Replace bread top.
6. Serve with corn chips or tortilla chips on the side. Makes 6 servings.

30 Minute Meal

Lemon Chicken and Noodles

Ingredients:

4 chicken breast halves, skinned and boned
1/3 cup flour
6 Tablespoons butter, divided
2 Tablespoons finely chopped onion
1 cup chicken broth
3 Tablespoons fresh lemon juice
1 package egg noodles

Directions:
1. Slice chicken crosswise into narrow strips.  Coat lightly with flour.
2.  Saute chicken and 3 Tablespoons of butter, over medium-high heat, until cooked through, stirring frequently.
3.  Remove and keep warm.  Cook egg noodles according to package directions, drained and lightly butter.
4.  Add onion and cook until soft, about 1 to 2 minutes.
5.  Add chicken broth and bring to a boil.  Add lemon juice and bring to a boil until mixture is reduced to about 1/3 cup (4 to 5 minutes).
6.  Remove from heat and add remaining 3 Tablespoons butter.
7.  Return chicken to pan and heat through.  Serve with egg noodles.  Makes 4 servings.

 

Breakfast Sausage Bake Breakfast Recipe

Ingredients:

4 eggs, beaten
2 lbs sausage, browned and drained
2 1/2 cups milk and 1/2 cup milk
2 cups grated American cheese
8 slices bread, cubed
3/4 teaspoon dry mustard
1 (10 1/2 ounce) can condensed cream of mushroom soup


Directions:

1. Place bread cubes in greased 9x13-inch pan.
2. Sprinkle with cheese.
3. Add browned and drained sausage.
4. Blend eggs, milk, and mustard and pour over ingredients in pan.
5. Refrigerate overnight (at least 5 hours).
6. IN THE MORNING blend soup and 1/2 cup milk and pour/spread over top of casserole.
7. Bake 85-95 minutes at 300°F.

Baked English Omelette Breakfast Recipe

Ingredients:
 
6 beaten eggs
4 slices bacon; cooked and crumbled
1 1/2 cups cheddar cheese -- shredded
2/3 cup milk
1 green onion -- sliced thinly
1 Tablespoon butter or margarine
1 Tablespoon parmesan
1/4 teaspoon salt
1/8 teaspoon pepper
more bacon for garnish -- optional

Directions:

1. Beat milk into eggs.
2. Stir in seasonings, cheddar, onion and bacon.
3. Melt butter in a 9" frying pan. Pour egg mixture into pan.
4. Sprinkle with Parmesan.
5. Bake at 400'F for 20 minutes or until set and golden.
6. Garnish with additional bacon, if you desire. Serve hot.

Baked Egg Breakfast Recipe

Ingredients (per serving):

1 large egg
1/4 cup bean sprouts, chopped
2 Tablespoons scallions, chopped
2 Tablespoons parsley, chopped
1/4 teaspoon mustard, prepared
4 drops worcestershire
1 cup Cheddar cheese, divided

Directions:

1. Break egg into a lightly greased individual baking dish.
2. Stir egg to break yolk.
3. Add mustard, Worcestershire, bean sprouts, onion and parsley.
4. Stir to mix thoroughly. Mix in half the cheese.
5. Top with remaining cheese.
6. Place dish in a larger pan that has about 1 inch of hot water.
7. Bake at 350'F for 10-15 minutes or until egg is firm.

Green Chili Breakfast Recipe

Ingredients:

9 large eggs
6 Tablespoons milk
2 Tablespoons butter
2/3 cup extra-sharp cheddar -- shredded
1 4 oz can of green chiles -- chopped
1 sliced tomato (for garnish)
3/4 teaspoon salt
1/4 teaspoon pepper

Directions:

1. Put butter in 8" square baking pan. Set in 350 degree oven to melt.
2. Slightly beat eggs, milk, salt and pepper. Pour into pan.
3. Bake at 350 for 10 minutes or until eggs begin to set.
4. Sprinkle with cheese and chiles. Draw a wide metal spatula across
bottom of pan several times to break up mixture.
5. Bake, breaking up mixture again several times, for 5 more minutes or
until of desired doneness.
6. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish
with sliced tomatoes.

Tiramisu Cake Recipe

Ingredients:
Cake Ingredients:

1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 Tablespoon coffee flavored liqueur

Filling Ingredients:

1 (8 ounce) container mascarpone cheese
1/2 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur

Frosting Ingredients:

2 cups heavy cream
1/4 cup confectioners' sugar
2 Tablespoons coffee flavored liqueur

Garnish:

2 Tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F. Grease and flour 3 (9 inch) pans.
2. Prepare the cake mix according to package directions.
3. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
4. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
6. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
Filling Directions:
1. In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

Frosting Directions:
1. To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff.
2. Fold 1/2 cup of cream mixture into filling mixture.
Assembling the Cake:
1. Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart.
2. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture.
3. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling.
4. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting.
5. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
6. To make the chocolate curls, use a vegetable peeler and run it down the edge of the cake.

Chocolate Roll Recipe

Chocolate Roll Ingredients :

5 eggs
1/2 teaspoon cream of tartar
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 pint heavy whipping cream, whipped
1/4 cup confectioners' sugar for dusting
1/4 cup all-purpose flour

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
2. Separate the eggs. Beat the whites with the cream of tartar until stiff. Gradually beat in 1/2 cup of the sugar.
3. Sift the remaining sugar, cocoa, and flour together.
4. Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff).
5. Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
6. Bake for 20 minutes. Let cake cool for 5 minutes.
7. Turn cake onto a towel sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the towel. Let cake cool completely.
8. Unroll cake and spread with the whipped cream. Roll again. Refrigerate for one hour before serving.

Black Forest Cake Recipe

Ingredients:

1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups buttermilk
1/2 cup kirsch
1/2 cup butter
3 1/2 cups confectioners' sugar
1 pinch salt
1 teaspoon strong brewed coffee
2 (14 ounce) cans pitted Bing cherries, drained
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1 Tablespoon kirsch
1 (1 ounce) square semisweet chocolate

Directions:
1. Preheat oven to 350 degrees F. Line the bottoms of two 8 inch round pans with parchment paper circles.
2. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
3. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined.
4. Pour into 2 round 8 inch pans.
5. Bake at 350 degrees F for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes.
6. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirsh.
7. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk.
8. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
9. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirsh.
10. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.

Angel Food Cake Recipe

Ingredients:

1 1/2 cups powdered sugar
1 cup flour
1 1/2 cups egg whites (12)
1 1/2 teaspoons cream of tartar
1 cup  granulated sugar
1 1/2  teaspoons vanilla extract
1/2 teaspoons almond extract
1/4 teaspoon salt

Directions:
1. Place oven rack in lowest position. Preheat oven to 375 degrees F.
2. Mix powdered sugar and flour; set aside. Beat egg whites and cream of tartar in large bowl with electric mixer on medium speed until foamy.
3. Beat in granulated sugar, 2 tablespoons at a time, with mixer on high, add vanilla, almond extract and salt with the last of sugar.
4. Beat until stiff and glossy meringue forms. Do not under-beat.
5. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased angel food cake pan (tube pan), 10x4 inches. Cut gently through batter with metal spatula.
6. Bake 30 to 35 minutes or until cracks feel dry and top springs back when touched lightly. Immediately turn pan upside down onto heat resistant funnel or bottle.
7. Let hang about 2 hours or until cake is completely cool. Loosen sides with knife or long spatula and remove from pan.

Kids friendly meal

Easy Meatless Lasagne Recipe

Ingredients:

2 cups (500 mL) ricotta cheese or small curd creamed cottage cheese
1/2 cup (125 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) chopped fresh oregano leaves or 1 1/2 tsp (7 mL) dried oregano leaves
2 jars (28 oz/796 mL each) tomato pasta sauce (any variety)
12 uncooked lasagne noodles
2 cups (500 mL) shredded mozzarella cheese
1/4 cup (50 mL) grated Parmesan cheese
Additional shredded mozzarella cheese, if desired

Method:

• Heat oven to 350ºF. Mix ricotta cheese, 1/2 cup Parmesan cheese, the parsley and oregano.
• Spread 2 cups of the pasta sauce in ungreased rectangular pan, 13x9x2 inches; top with 4 uncooked noodles. Spread ricotta cheese mixture over noodles. Spread with 2 cups pasta sauce and top with 4 noodles; repeat with 2 cups pasta sauce and 4 noodles. Sprinkle with 2 cups mozzarella cheese. Spread with remaining pasta sauce. Sprinkle with 1/4 cup Parmesan cheese.
• Cover and bake 30 minutes. Uncover and bake about 30 minutes longer or until hot and bubbly. Sprinkle with additional mozzarella cheese. Let stand 15 minutes before cutting. 

                  

 

Kids friendly meals

Pizza Baked Spaghetti Recipe

Ingredients:

12 oz (227 g) uncooked spaghetti
1 lb (500 g) bulk Italian pork sausage
2 jars (14 oz/398 mL each) pizza sauce
3/4 cup (175 mL) diced pepperoni
1 cup (250 mL) ricotta cheese
1/3 cup (75 mL) grated Parmesan cheese
2 eggs, beaten
2 cups (500 mL) shredded mozarella cheese
Fresh basil, if desired.

Method:

• Heat oven to 350ºF. Spray 13x9-inch (3 L) baking dish with cooking spray. In Dutch oven (large pot), cook and drain pasta as directed on package, using minimum cook time. Return spaghetti to Dutch oven.
• Meanwhile, in 10-inch skillet, cook sausage over medium heat until no longer pink; drain. In Dutch oven, toss spaghetti, sausage, pizza sauce and pepperoni.
• In medium bowl, mix ricotta cheese, Parmesan cheese and eggs. Spoon half of spaghetti mixture into baking dish. Dollop with ricotta mixture; spread evenly over top. Sprinkle with 1 cup of the mozzarella cheese. Top with remaining spaghetti mixture. Sprinkle with remaining 1 cup mozzarella cheese.
• Bake uncovered 30 to 35 minutes or until bubbly. Garnish with basil. 

 

 

 

Grilled Pizza Quesadillas Recipe

Ingredients:

4 Old El Paso* Flour Tortillas (large)
2 cups (500 mL) shredded mozzarella cheese
30 slices pepperoni
1 cup (250 mL) pizza sauce, heated

Method: 

• Heat coals or gas grill for direct heat. Place 2 of the tortillas on cookie sheet. Sprinkle each with 1/2 cup of the cheese. Top each with half of the pepperoni. Sprinkle 1/2 cup of remaining cheese over each. Top each with tortilla.
• Transfer quesadillas to grill 4 to 6 inches from low heat. Cover and grill 2 to 3 minutes, rotating occasionally, until bottom tortilla is golden brown. Turn over with broad pancake turner. Cover and grill 2 to 3 minutes longer or until bottom tortilla is golden brown.
• Transfer quesadillas back to cookie sheet. Cut each quesadilla into 8 wedges. Serve with pizza sauce. 

 

 

Milk Tart (serves 8)

Ingredients – pastry:

2 cups flour
1 egg
½ cup sugar
2 tsp baking powder
125g butter
pinch of salt

Method – pastry:

1. Cream butter and sugar well together and add the egg, before beating well.
2. Add all other ingredients – making a stiff dough.
3. Press into one or two round cake tins/pie dishes and bake at 180°C until light brown.

Ingredients – filling:

4 ½ cups milk
2 ½ tbsp cornflour
1 cup sugar
3 eggs
pinch of salt
2 ½ tbsp flour
1 tsp vanilla essence
a big spoon of butter

Method – filling:

1. Bring milk to the boil.
2. Beat eggs well and add sugar, flour, cornflour and salt.
3. Mix well.
4. Pour boiling milk into the mixture and stir well.
5. Return to stove and stir well until mixture thickens.
6. Add butter and vanilla essence and pour into cooked shell.
7. To decorate, sprinkle with cinnamon.

Potato Bake (serves 12-14)

Ingredients:

8-9 medium potatoes
100g cheddar cheese, grated
200ml cream
½ onion, finely sliced
Salt and Pepper

Method:

1. Peel the potatoes and slice into thin discs
2. In a rectangular, oven-proof dish (about the size of an A4 piece of paper), place a layer of potato slices and then a few slices of onion on top. Add salt and pepper.
3. Create as many layers as possible.
4. Pour the cream over the potatoes.
5. Cook at 180°C for 1 ½ – 2 hours
6. Just before serving, sprinkle the cheese over and grill until golden brown.

Flourless chocolate cake

Cooking Time

40 minutes

Ingredients (serves 10)

• 125g slivered almonds
• 125g butter, chopped
• 2 tablespoons strongly brewed black coffee
• 200g good-quality dark chocolate (see note), chopped
• 1/3 cup cocoa powder
• 3/4 cup caster sugar
• 5 eggs, separated
• cocoa powder and pure cream, to serve

Method

1. Preheat oven to 180°C. Grease and line base and sides of a 6cm deep, 23cm (base) springform cake pan.
2. Place almonds on a tray and bake for 5 to 10 minutes or until light golden. Allow to cool. Place almonds in a food processor and process until finely chopped (not ground).
3. Meanwhile, combine butter, coffee and chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on MEDIUM-HIGH (70%) for 2 to 3 minutes, stirring every minute, until almost smooth. Add cocoa and whisk until smooth. Add 1/2 cup sugar, egg yolks and almonds. Stir to combine.
4. Using an electric mixer, beat eggwhites until soft peaks form. Add remaining 1/4 cup sugar, 1 tablespoon at a time, beating constantly until thick. Fold meringue into chocolate mixture until just combined. Spread into prepared pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre has moist crumbs clinging.
5. Cool cake completely in pan. Release side and transfer to a plate. Dust with cocoa and serve with cream.
   
   
   
   

Lemon yoghurt syrup cake 

 

Yoghurt makes delectable sweets. It's velvety texture makes cakes moist, while its tang adds to the flavour.

Ingredients (serves 10)

• 250g butter, softened
• 3 teaspoons finely grated lemon rind
• 3/4 cup caster sugar
• 3 eggs
• 1 1/4 cups plain Greek-style yoghurt
• 1/4 cup lemon juice
• 1 1/2 cups self-raising flour
• 1/2 cup plain flour
• Plain Greek-style yoghurt and lemon Zest (see note), to serve

• Lemon syrup

• 1/4 cup lemon juice
• 2/3 cup caster sugar

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 24cm fluted ring pan.
2. Using an electric mixer, beat butter, lemon rind and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Transfer mixture to a large bowl. Add half the yoghurt and half the lemon juice. Stir to combine. Sift half the flours over butter mixture. Stir to combine. Repeat with remaining yoghurt, lemon juice and flours. Spread mixture into prepared pan.
3. Bake for 50 minutes or until a skewer inserted in cake comes out clean. Cool in pan for 10 minutes. Turn out onto a wire rack over a baking tray.
4. Meanwhile, make lemon syrup: Combine lemon juice, sugar and 1/4 cup cold water in a saucepan over low heat. Stir for 2 to 3 minutes or until sugar has dissolved. Increase heat to medium. Bring to the boil. Reduce heat to low. Simmer for 3 to 5 minutes or until thickened. Pour hot syrup over hot cake. Top with lemon zest. Serve with yoghurt.
   
   
   
   
    

Notes

Tip: You could make cake in a 22cm round cake pan. Grease pan and line with baking paper in step 1. Bake for 1 hour in step 3 (cover loosely with foil if over-browning during cooking). Use a citrus zester to cut long, thin strips of lemon zest to decorate cake.

Braided fruit loaf 

 

Makes

2 loaves

Ingredients

• 120g salted butter, plus extra to serve
• 1/3 cup (80ml) milk
• 1/3 cup (75g) caster sugar
• 2 2/3 cups (400g) plain flour
• 1 tbs (7g) dried instant yeast
• 3 eggs, beaten
• 1/2 cup (125g) chopped glacé apricots (see note) (or other glacé fruits, such as cherries)
• 1/3 cup (55g) candied citrus peel
• 1-2 tbs flaked almond

Method

1. Melt butter with milk and sugar in a small saucepan over low heat, stirring until sugar dissolves. Cool until lukewarm.
2. Place flour and yeast in the bowl of an electric mixer fitted with a dough hook, and pulse to combine. Add the beaten egg, reserving 1 tablespoon to brush, and the milk mixture, then beat for 5-10 minutes until you have a soft, elastic dough.
3. Turn out onto a floured bench and shape into a rough rectangle. Scatter with one quarter each of the glacé fruit and peel, then fold sides of the dough into the centre like a letter. Repeat steps until all the fruit and peel are incorporated. Knead gently for 1-2 minutes to distribute fruit evenly.
4. Form dough into a ball and place in a lightly oiled bowl. Cover with a lightly oiled piece of plastic wrap, then stand in a warm place for 1 hour or until doubled in size.
5. Line a large baking tray with a silicone baking sheet. (If you don’t have one, stack two large baking trays and line the top tray with a double layer of baking paper.)
6. Place dough on a floured board. Divide into 6 pieces and roll each into a fat strand, about 35cm long and 2.5cm in diameter, slightly tapering the ends.
7. Lay 3 strands side-by-side on the baking sheet, with a small space between each. Form into a plait, tucking the ends under. Repeat with remaining dough. Cover again, and stand for a further 1 hour or until almost doubled. (A fingertip pressed gently into the dough should leave an impression; if the hole fills quickly, it needs more time.)
8. Preheat the oven to 180°C. Brush the loaves with reserved egg and top with flaked almonds. Bake for 25-30 minutes until lightly golden. (Rotate the tray halfway through cooking time, if needed, to ensure even baking). Cool on a wire rack, then serve with butter, if desired.
   
   
   

 

Berry breakfast tart

 

Ingredients (serves 6)

• 1 cup natural muesli
• 2 tablespoons honey
• 1 cup plain flour
• 8g sachet instant dry yeast
• 2 teaspoons caster sugar
• 30g butter, chilled, chopped
• 1/2 cup strawberry jam
• 150g fresh strawberries, thinly sliced
• 100g fresh or frozen blueberries
• 50g fresh or frozen raspberries
• icing sugar mixture and Greek-style yoghurt, to serve

Method

1. Combine muesli and honey in a bowl.
2. Preheat oven to 220°C. Sift flour into a bowl. Add yeast, sugar and butter. Using fingertips, rub butter into flour mixture until mixture resembles breadcrumbs. Add 1/2 cup of warm water to flour mixture. Mix until dough comes together, adding more water if necessary. Turn dough onto a lightly-floured surface. Knead for 8 minutes or until elastic. Place in a lightly-oiled bowl. Cover with plastic wrap. Set aside in a warm place for 25 to 30 minutes or until dough doubles in size.
   
3. 
   Lightly grease a large baking tray. Turn dough onto a lightly-floured surface. Roll out dough to form a 2cm-thick, 20cm x 30cm rectangle. Place on prepared tray. Spread jam over dough. Top with fruit, and muesli mixture. Bake for 15 minutes or until base is crisp. Dust with icing sugar. Serve with yoghurt.

Potato and mince Kababs

Potato and mince Kababs

Ingredients: 
 
4 medium boiled potatoes.
1/4 kg minecd meet
1 tsp salt
1 tsp red chillies
1/2 tsp zeera
1/2 tsp haldi powder
A pinch garam masala
1 lemon juice
1 medium(chopped} onion
oil for frying
1 egg
Bread crumbs according to desire
1/4 c hara dhina
1/4 c podina

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Fist of all boil the potatoes and mash them very finely.
Now in another pan heat the oil.

 

Then add the chopped onions.
Fry till brown.
Now add the minced meat in it.
And fry for 10 min.
Now add all the spices in till and cook on the very slow fire.
When it cooked propely then remove it from the flame.
Now add hara dhania and podina in it.
Cool it for some time then add lemon juice.
Now take the boiled mashed potatoes and shape like the kabab stuff it with the prepared keema and then place another kabab on it.
Now shape it well.
Make all the kababs from the material.
Now in the frying pan heat the oil.
First of all dip the kababs into beaten egg then into crumbs and shallow fry them until crisp golden brown.
Serve it hot with chutney or raita. 

 

 

Banana Smoothie

Banana Smoothie


A frozen banana is the backbone of a good smoothie. I never toss out over-ripe bananas -- I just peel them and store them in a bag in the freezer.

Ingredients

• 1 frozen banana
• 1/2 cup nonfat yogurt

• 1/2 cup fresh orange juice
• 1/4 cup blueberries, washed

Instructions

1. Combine all ingredients in a blender and blend until smooth. Serves 1.
   
   
   
   

Kids Snacks

Chicken Lollipop

Ingredients:

Chicken breast – 1 whole

Eggs – 2

Shredded mozzarella cheese – 1 package

Salt – to taste

Black pepper – 1 tsp

Bread crumbs with garlic and parsley – as required

Method:

Chicken breast cut into pieces and put it in the chopper, with egg and cheese, salt and pepper. Hands get wet in water and take small amounts of meat to make the balls.

When all the balls are done then go through the breadcrumbs with garlic and parsley.

Then fry in hot oil and when they are golden, remove from oil.Leave it to drain on paper towels.Then click in the sticks of kebabs and we have a perfect dinner and fun for kids!

 

 

 

 

Beef Burger

Beef Burger
Ingredients:
Beef mince – ½ kg
Bread slices – 2
Egg – 1
Cucumber – 1 cut in slices
Tomato ketchup – ½ cup
Mayonnaise – 1 cup
Salt – 1 tsp
Black pepper – ½ tsp
Mustard powder – ½ tsp
Thyme – ½ tsp
Worchester sauce – 1 tbsp
Oregano – ½ tsp
Oil – 2 tbsp
Lettuce leaves – as required
Cheese slices – as required
Burger buns – as required
Tomato – 1 cut in slices
Method:
In a food processor, add mince, bread slices, egg, salt, black pepper, mustard powder, thyme, Worchester sauce, oregano and salt. Make smooth paste, then make round shape patties and shallow fry on little bit of a high flame. Don’t cook on low flame otherwise beef patties will be hard and dry. Now on bun, spread mayonnaise on both pieces, then put lettuce, then cheese slice, then beef patty, then cucumber slice, then tomato slice. Serve with ketchup and fries.

How to Cook Fish and Chips

How to Cook Fish and Chips

1. Boneless Fish – 1 kg
2. Flour – 1 1/2 cup (strain 3 times)
3. Salt – 1tsp
4. White pepper – 1/2 tsp
5. Degi mirch or paprika powder – 1/2 tsp
6. Mustard powder – 1/2 tsp
7. Garlic powder – 1/2 tsp
8. Baking powder – 1 tsp
9. Fresh lemon juice – 1 tsp
10. Egg – 1
11. Oil – 1 tbsp
12. Chilled water – as required
13. Soda water – 1 cup
14. Soya sauce – 1 tsp

Method:
Take a bowl, add flour, salt, white pepper, paprika or degi mirch, mustard powder, garlic powder, and baking powder, mix well. Then add egg, oil, and soda water, and Soya sauce, mix and make thick batter with chilled water. Then roll fish pieces in dry flour, then in prepared batter, in bread crumbs, fry in hot oil until crisp and golden brown. Serve with tartar sauce and chips.
Note: remember, make batter just before use. Also fish pieces should be completely dry.
Potato Chips
Ingredients:

1. Potato – 1/2 kg
2. Rice flour – 2 tbsp

Method:
Wash potato, then peel and cut like chips, put in boiling water and boil for 5 minutes. Then drain water and pat dry. Now sprinkle rice flour, mix and fry or freeze in freezer.

Yummy and Easy Fried Chops

Yummy and Easy Fried Chops


Ingredients:

1. Mutton chops – 1kg
2. Turmeric powder – 1/2 tsp
3. Ginger garlic paste – 1 tbsp
4. Salt – 1 1/2 tsp
5. Vinegar – 2 tbsp
6. Garam masala podwer – 1 tsp
7. Red chilli powder – 1 tsp
8. Oil – for fry
9. Eggs – 2

Method:
Wash chops, then add in a pan along with turmeric powder, ginger garlic paste, salt, vinegar, garam masala powder, red chilli powder and 1 to 1 1/2 cups of water, cook until it’s tender and the water dries. Then dip in beaten eggs and deep fry in hot oil. Serve with mint sauce and salad.

Chicken Roast with Pita Bread

Piping, soft pita bread with the slices of marinated roast chicken, sauce and fresh salad make it the ultimate lunch time meal. This roast chicken in pita bread sandwich is very good for children lunch boxes as well.

Chicken Roast with Pita Bread
Ingredients:

1. Whole chicken – 1
2. Black pepper – 1 tsp
3. Lemon juice – 2 small or 1 big sizes
4. Salt – to taste
5. Garlic paste – 2 tsp

Method;
Apply all above ingredients on chicken, leave for at least an hour. Then place a foil on oven tray, then spread some oil and chicken with marination and pour some water. Then wrap foil around the chicken, loosely. Then bake in preheated oven on 215ºC for 40 to 45 minutes. When it’s done, grill for 5 minutes. Then cut in small pieces.
To Prepare Sauce
Ingredients:

1. Chopped garlic – 1 tbsp
2. Yogurt – 2 cups
3. Tahini paste – 3 tbsp
4. Olive oil – 2 tbsp
5. Salt – to taste
6. Chopped mint leaves – 4 tbsp

Method:
Take a pan, heat up oil and fry garlic until light brown. Then take a bowl, add yogurt, tahini paste, salt, fried garlic with oil and chopped mint, mix well. Now cut cucumber and tomato in slices. Fill pita with chicken pieces, then sauce and salad. Serve this yummy meal to your family and enjoy!

dessert

Date and Walnut pudding

Ingredients for cake:

Dates – 250g
(Remove seeds and skin from dates and add 5 tbsp of water, cook until soft or soak in water for 5 hours with a pinch of soda)
Flour – 1 cup
Baking soda – ¼ tsp
Eggs – 2
Vanilla essence – 1 tsp
Sugar – 100g
Baking powder – ½ tsp
Butter – 80g
Walnuts – ½ cup
Method:
Strain flour, baking powder and baking soda. Take a bowl, beat butter and sugar until becomes creamy. Then add 1 egg and 1 tbsp flour mixture and beat. Then add 2nd egg and 1 tbsp of flour mixture and beat. Then add softened dates, vanilla essence, remaining flour mixture and walnuts, and beat well. Bake in 6 inch greased pan on 180 degree, gas mark 4 preheated oven for 40 to 45 minutes. Then serve with custard.
Ingredients for Custard:
Milk – 2 cups
Sugar – 3 tbsp
Vanilla custard powder – 2 tbsp (dissolve in ¼ cup milk)
Method:

Boil milk and sugar until sugar dissolves. Then add custard mix milk and cook until becomes thick. Take it off of the flame and serve with cake.