RECIPES
Equipment
Mixing Bowl
Standard Whisk (or electric wisk if you prefer)
Sundae Dishes
Ingredients
14 ounces (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) cold
2 cups (16oz/450 ml ) double cream or whipping cream, cold
Instructions
1. Place sweetened condensed milk in the fridge to keep cold
2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
4. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
5. Now you have your ice cream base you can add in your desired flavors and fixing. GO NUTS! experiment and enjoy creating something that is all you.
6. Place in a large resealable container and freeze at least 6 hours or overnight before eating.
7. How to flavour your ice cream base:
* Oreo Ice Cream: Crush 1 whole pack of Double Stuffed Oreos into your ice-cream base and work in
* Strawberry cheesecake Ice Cream: Mix 1 cup cheesecake into your ice-cream base and add strawberry puree
* Chocolate Ice Cream: Mix 3/4 of choclate sauce and a whole bar of Dairy Milk chocolate into your base and add sprinkles
* Rainbow Ice Cream: Add all of the above ice-cream flavours together when serving and sprinkle of fruity jellies
1 Minute Mug Cakes Made in the Microwave
Equipment
Microwave-safe Mug
Microwave
Ingredients
2 tablespoons (2oz/ 60g) unsalted butter
1 large egg
2 tablespoons milk
1 teaspoon pure vanilla extract
¼ cup (50g) granulated sugar
6 tablespoons (50g/ 1¾ oz) self-rising flour ( to make SF flour add 2 tsp of baking powder to 150g/6oz/1 cup plain flour)
tiny pinch of salt
Instructions
1. Place the butter in a large mug and microwave it for 20 to 30 seconds until melted.
2. Add the egg and whisk it in with a fork.
3. Stir in the milk, vanilla, and sugar.
4. Add the flour and salt. Mix the batter with a fork until smooth.
5. Divide the batter between two mugs. Microwave separately for 50 seconds each until risen. Take care not to overcook or the cake will dry out fast
Grilled Chipotle Chicken Salad
Equipment
Ziploc bag
Teaspoon
Grill Pan
Salad Bowl
Ingredients
4 (4-ounces each) boneless, skinless chicken breasts
1 teaspoon chipotle powder
½ teaspoon cumin
½ teaspoon salt
6 cups salad greens
1 cup corn kernels
1 avocado, diced
2 to 3 fresh tomatoes, chopped
1 cup low fat shredded cheddar cheese
Instructions
1. Preheat oven to 350.
2. Pound chicken breasts to an even thickness; do not pound thin.
3. In a large ziploc bag, combine chipotle powder, cumin, salt and chicken; close bag and using your hands, massage the seasonings around the chicken pieces. Let stand 5 minutes.
4. Grease a grill pan with cooking spray and set it over medium-high heat.
5. Add chicken pieces and cook for 4 minutes; flip, and continue to cook for 2 more minutes, or until lightly browned.
6. Place grill pan in the oven and cook for 18 to 20 minutes, or until chicken is cooked through.
7. Remove from oven and let stand 5 minutes.
8. In the meantime, prepare the salad.
9. In a large salad bowl, toss together salad greens, corn kernels, diced avocados and chopped tomatoes.
10. Cut up the chicken and layer it on top of salad.
11. Sprinkle with cheese.
12. Toss with your favorite salad dressing.
13. Serve.
Homemade Ice-Cream
Hi food lovers! Can you believe you can make your own Homemade Ice Cream with only 2 Ingredients and no expensive ice cream machine? I'm here to tell you how...
Hi Guys! Let’s make today we've made so Microwave Mug Cakes- Chocolate and Banana, Apple Crumble, Red velvet and Rainbow Cake! These little cakes are impressive treats for after school snacks, birthday surprises or any time of year!
Burritos
Mexican rice
Ingredients: 1 can chopped tomatoes 1 red onion, diced Brown basmati rice Light chicken stock (or a stock cube) 1 ½ tsp coarse salt (less if using a stock cube) ½ tsp ground cumin Crushed garlic cloves Dried chilli flakes Lime juice Coriander leaves
Mexican style rice Ingredients: 1 can chopped tomatoes 1 red onion, diced Brown basmati rice Light chicken stock (or a stock cube) 1 ½ tsp coarse salt (less if using a stock cube) ½ tsp ground cumin Crushed garlic cloves Dried chilli flakes Lime juice Coriander leaves Method Heat oil in a saucepan. Add the red onion and cook until a little brown but not soft. Add the garlic and the salt. Stir. Find a large mug. Fill it up with rice then pour into the pan. Fry off the rice grains with the onion. Add the tinned tomatoes. Let the liquid reduce out of the tomatoes, until you have a thick mixture of the rice and just tomato pieces, rather than any juice in there. Now add 2 mugs of stock (dissolved stock cube in boiling water, or homemade stock). Put the lid on, bring up to a boil. Take the lid off. Simmer until rice is tender and has no bite
.