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Marbled coffee cake Ing 8 oz butter 8 oz caster sugar 4 eggs 8 oz flour 1 tbsp baking powder 2 tbsp coffee 2 tbsp

p hot water Icing : 2 oz butter 4 oz icing sugar, sifted 1 tbsp coffee mixed with 2 tbsp water Method Beat butter, add caster sugar and eggs, fold in flour and baking powder and mix well, divide batter in half and add the coffee mixed with water in one, keep the other plain. Put plain batter in the greased and lined pan and then dot with coffee batter, swirl gently with a knife. Bake at 180 degrees C for 30 minutes, cool on a wire rack. For the icing, beat butter, add in icing sugar and mix in the coffee, pipe over the cooled cake and serve.

Banana fritters Ing : 5 bananas, firm and not overripe Oil for deep-frying 1 egg cup water 1 cup flour 2 tbsp oil 1 cups caster sugar 4 tbsp sesame seeds Method : Cut the bananas into 1 lengths. Combine the egg and the water, and then stir into the flour to make a batter. Heat the oil for deep-frying. Use a fork to dip each banana slice into the batter, roll it around and coat it with the batter. Carefully add a few slices of battered banana into the hot oil. Deep-fry, until they are golden brown and the batter is crispy. Remove the banana slices and drain on paper towels. To

caramelize, work with half the bananas at a time. Fill 2 bowls with ice cold water and several ice cubes, and place in the freezer while preparing the sugar syrup. Heat 1 tablespoon oil on lowmedium heat, and then add cup sugar, stirring constantly until it turns a golden brown. Be careful not to burn the sugar. Remove the wok from the heat and stir in half the sesame seeds. Set out the ice bath. Working quickly, use a fork to place a banana slice in the sugar syrup mixture and turn to coat it in the syrup. Place the banana in the ice water for several seconds, until the sugar coating has hardened. Place the banana on a sheet of wax paper. Continue with the remainder of the banana slices. If the syrup starts to cool and harden, heat again on low heat, stirring constantly, until it is liquid, caramelize the second half of the bananas in the same way. Serve plain or with vanilla ice-cream or vanilla custard.

Eggless butter cookies Ing 1 cup flour cup corn flour cup icing sugar cup butter cup chopped walnuts Method : Sift together the flour, corn flour and icing sugar. Mix in the butter. Stir in the walnuts. Use a little water or milk if the dough is too dry. Drop by teaspoons onto a baking sheet. Bake until the cookies are lightly golden, at 150 degrees C for 20 to 25 minutes. Cool on racks.

Chocolate orange biscuits Ing 3 oz butter 6 tbsp caster sugar 1 egg 1 tbsp milk 8 oz flour 2 tbsp cocoa powder Icing 6 oz icing sugar 3 tbsp orange juice Chocolate, melted to decorate Method Beat butter and sugar, add in egg and milk, add flour and cocoa powder, mix to form a dough,

roll out onto a surface and cut with a round fluted cookie cutter into biscuit, and Bake at 180 degrees C for 10-12 minutes or till the biscuits are golden. Cool on wire rack. For the icing, sift icing sugar in a bowl and add orange juice to form a thin icing that will coat the back of a spoon. Spread icing over the biscuits and let set. Drizzle or pipe melted dark chocolate over the biscuits, let set before serving.

Cookies n cream milkshake Ing 2 scoops vanilla ice cream 1 cups milk 8 Oreo cookies, chopped 2 tbsp chocolate syrup Crushed cookies to garnish Cream to decorate Method Blend milk and ice-cream and add the cookies. Serve in tall glasses with crushed cookies sprinkled on top and decorate with some cream and chocolate syrup.

PEANUT BUTTER BANANA MILKSHAKE 1 whole sliced banana 2 tablespoons peanut butter 4 scoops vanilla ice cream 250 ml milk Place all ingredients in the blender. Blend together till smooth and serve in tall glass

Chocolate Decadence Cake 12 ounce dark chocolate chopped 8 tablespoon butter 8 eggs, separated 1/2 cup(s) sugar 1 1/4 teaspoon(s) pure vanilla essence Salt pinch 1/3 cup(s) ground or finely chopped almonds or walnuts For frosting: 4 ounce chopped chocolate 3 tbsp butter Milk 1 tbsp Light corn syrup 1 tbsp Vanilla essence tsp Batter Preheat the oven to 180 Degree. Butter the bottom of a 9-inch spring form pan. Line the bottom of the pan with parchment paper. Butter the parchment paper. Melt the 12 ounce dark chocolate and 8 tablespoons of butter in a double boiler over hot, but not boiling, water. Stir occasionally until smooth, then remove from the heat and set aside. Combine the egg yolks, 2 tablespoons of the sugar, 1 teaspoon of vanilla essence, and salt, and beat lightly until well combined. Add the egg mixture to the chocolate, one tablespoon at a time, whisking continuously. In a separate bowl, combine the egg whites and the 6 remaining tablespoons of sugar and whip until soft peaks form. Transfer the chocolate mixture to a large bowl, pour the egg white mixture on top, and carefully fold it in. (Do not over mix.) Spread the batter in the prepared pan. Bake on the lower shelf of the preheated oven for 30 to 35 minutes, or until cracked on top and a tester comes out clean when inserted into the center of the cake. Transfer to a wire rack to cool. (Cake will shrink down as it cools.).Remove the pan, and discard the parchment paper. Glaze: To make the frosting, melt the chocolate and 3 tablespoons of butter in a double boiler over hot, but not boiling, water. Stir occasionally until smooth, then remove from the heat. Stir in the milk, syrup, and 1/4 teaspoon of vanilla essence. Place the cake layer (still on the rack) over a baking sheet. When the glaze has cooled, pour onto the center of the cake and let it run down the sides. Use a palette knife to smooth glaze and coat the sides. Decorate the sides of the cake by pressing the nuts into the glaze. Transfer to the fridge, and allow glaze to set, approximately 10 minutes.

COFFEE CREAM BISCUITS Ing : 1 tbsp coffee powder 120gm butter 100gm caster sugar 1 egg 1 tbsp water 200gm flour Coffee cream : 1 tsp coffee powder 1 tbsp butter tin condensed milk Method : Beat butter and sugar, add in egg, coffee powder and fold in flour. Drop teaspoonfuls of mixture onto the baking tray and bake at 180 degrees C for 10 minutes, remove and cool on a wire rack. To make the coffee cream filling, heat butter, condensed milk and coffee powder till smooth and mixed together. Keep aside to cool for a while and then sandwich the biscuits with the coffee cream.

Jam biscuits Ing 225gm unsalted butter 100gm caster sugar 200gm flour 100gm ground almonds 100gm strawberry jam Method: Beat butter and sugar, add in almonds and flour, wrap in cling and chill for an hour. Knead again and roll and cut out half the dough into any shape you want. Cut out shapes from the other half of the dough as well but using a small round cutter cut out rounds from in between. Bake at 140 degrees C for 20-30 minutes or till golden, remove from tray and cool on wire rack, place a blob of jam on the centre of the biscuits without the cut-out circles, gently spread and place the biscuit with the cut-out centre on top.

Coffee crunch cake Ing 4 eggs 4 oz flour 1 tsp baking powder 4 oz caster sugar 1 tsp vanilla essence 1 tsp coffee Crunch : 4 oz sugar cup walnuts, chopped Fresh cream icing : 12 oz fresh dairy cream 2 oz icing sugar tsp vanilla essence 2 tbsp coffee, dissolved in 1 tbsp water Extra fresh cream, to decorate Fruit syrup or milk, to moisten cake Method : For the sponge, beat eggs and sugar till light and fluffy, add essence and coffee, gently fold in flour and baking powder. Bake at 180 degrees C for 15-20 minutes in a greased and lined 9 pan. Cool on wire rack when done. To make the crunch, put sugar in a pan and cook till it turns light brown and stir in walnuts, immediately pour on a greased lid and leave aside to set. When set, crush with a rolling pin into tiny pieces and refrigerate. To make icing, beat chilled fresh cream till thick and add in icing sugar, coffee and essence, chill till using. When cake is cold, split in half and apply fruit syrup or milk to moisten sponge and then mix few crunch pieces with half the chilled cream, apply on bottom layer, top with 2nd layer of sponge, apply cream and crunch on top and sides of cake, smooth well with palette knife. Chill. Decorate with swirls of fresh cream. Serve chilled.

Doughnuts Ing : 500gm self raising flour 1 tsp baking powder 90gm caster sugar 2 eggs 2 tbsp oil 200ml milk To coat : 1 tsp ground cinnamon 125gm caster sugar Method : Sift flour and baking powder and add in the sugar. Beat eggs and oil, add in the milk, add to the dry ingredients and bind to a dough. Turn out onto a floured work surface and roll to 1cm thick. Using a doughnut cutter cut out rounds until all the dough is used up. Heat oil and deep fry the doughnuts 2-3 at a time, drain on kitchen paper and while they are still hot, roll in cinnamon and caster sugar until evenly coated. Shake off excess and place on a wire rack to cool. These are best eaten the day they are made.

Milk cake Ing : 1/4 lb. butter 1 cup milk 4 eggs 2 cups sugar 2 cups flour 2 tsp vanilla essence 1 tsp salt 2 tsp baking powder Method : Combine butter and milk in saucepan, bring to boil. Beat eggs till fluffy. Add sugar and beat. Add flour, salt, baking powder, and vanilla. Add hot milk and butter mixture and mix well. Pour into a greased and floured tube or bundt pan. Bake at 180 degrees C for 45 mins. Dust with icing sugar when cool and serve plain or with fruit.

Chocolate pudding Ing : 2 cups milk 1 tsp vanilla essence 4 oz chocolate 3 tbsp unsalted butter 2 eggs 3 egg yolks cup sugar 1/3 cup cocoa powder cup cream 1 tsp corn flour

Method : In a saucepan, bring milk to a boil. Melt chocolate with the butter until mixture is smooth. In a large bowl, whisk the whole eggs and yolks with the sugar beating well until the sugar is well blended and the mixture is a lighter yellow color. Add vanilla. Gradually add warm milk to egg mixture and whisk while combining. Return mixture to heat and cook over medium heat, constantly stirring until the liquid thickens and coats the back of a spoon. Immediately strain mixture into a large bowl. Gradually whisk in melted chocolate mixture and sifted cocoa mixture until fully incorporated. In a small saucepan using a whisk, combine the cream and cornflour and bring to a boil, stirring continuously. Cook until thickened slightly, about 2 minutes. Vigorously whisk the cream into the chocolate custard until blended. Let the pudding cool slightly, stirring occasionally to prevent a skin from forming, about 10 minutes. Pour the mixture into parfait glasses or ramekins. Refrigerate 4 hours or more before serving.

Lemon crunch cake Ing : 4 oz butter 6 oz caster sugar 2 eggs, beaten Finely grated rind of 1 lemon 6 oz self-rising flour 2 fl oz milk Topping : Juice of 1 lemon 4 oz sugar Method : Beat butter, sugar and add in eggs. Stir in rind, fold in flour, alternately with milk, turn out mixture in a greased and lined shallow tin and bake for 30 minutes at 180 degrees C, until pale golden. While cake is baking, add sugar to the lemon juice and spoon over hot cake as soon as it comes out of the oven. Let cool completely, and then cut in squares or diamonds.

American Chopsuey Ingredients: Egg noodles 1 packet Prawns cleaned 1 cup Boneless chicken 1 cup Salt tsp White pepper tsp Soya sauce 1 tbsp Corn flour 1 tsp Carrot 1 (cut into juliennes) Capsicum 1 (cut into juliennes) Onion 1 (cut into juliennes) Green onion leaves cup Cabbage 1 cup Egg 1 (half fry for garnish) Oil 2 tbsp Ketchup 4 tbsp

Salt tsp Stock cup Crushed garlic 1 tbsp Vinegar 2 tbsp White pepper tsp Corn flour 1 tbsp (dissolved into 2 tbsp water) Chilly garlic sauce 3 tbsp Sugar 2 tbsp Chinese salt tsp Method Marinate prawns and chicken with salt, white pepper tsp each, soya sauce 1 tbsp and corn flour 1 tsp. Boil noodles for 5 minutes, strain and deep dry in batches till crisp. Heat oil saut crushed garlic, add in marinated chicken and prawns with all above seasonings, also add in the vegetables, saut for 2 minutes, add stock when boiling when thicken gravy with corn flour paste. Spread gravy over fried noodles in a platter. Top with fried egg and serve.

Moti mehals butter chicken Ingredients Chicken 1 kg 12 pieces Lemon juice 2 tbsp Salt 1 tsp heaped Chili powder 1 tsp Hung curd cup Cream 2 tbsp Ginger garlic paste 1 tbsp kasori methi 1 tbsp Orange color pinch All spice 1 tsp Ingredients for makhani gravy Butter 4 ounce Oil cup Ginger garlic paste 1 tsp Tomato puree 1 cup Cashew nuts grinded 6 Chili powder 1 tsp Milk cup Cream cup All spice tsp Sugar 1 tbsp Tandoori masala 1 tbsp Chopped coriander leaves 2 tbsp

Green chilies 2 slice Method Marinate chicken with lemon juice, salt, chili powder, hung curd, cream, ginger garlic paste, Kasori methi, malai, all spice, color. Marinate chicken with this for 2 hours in the fridge, bake on 180 degree C for 15 to 20 minutes till done. Method for makhani gravy Heat butter and oil add ginger garlic paste with tomato puree, chili powder, salt, sugar, add cashew nut paste with milk and cream and cooked chicken. Cook till gravy thick and chicken fully done, lastly add all spice, green chilies and coriander leaves, remove in a serving dish, drizzle with 1 tbsp cream and serve with nan.

Black forest souffl Ingredients Canned cherries 1 tin 14 ounces Gelatin powder 1 tbsp Granulated sugar cup Egg 3 separated Milk 2 cups Chocolate chips 2/3 cups Vanilla essence 1 tsp Fresh cream whipped 12 ounces Method 1. Pour the canned cherries in a bowl. Take out 12 cherries for garnishing and slice the remaining cherries into quarters 2. In a sauce pan mix the gelatin and sugar. add in egg yolks and milk, heat over a low flame until the gelatin dissolves and eggs are cooked 3. After five minutes add the chocolate chips and vanilla essence 4. Stir to melt the chocolate chips. Chill the mixture until syrupy, stirring occasionally 5. In a separate bowl beat the egg whites until they turn stiff. In a another bowl beat the cream until stiff 6. Fold the egg whites into the gelatin mixture, then fold in the cream and fold in the chopped cherries 7. Pour into individual serving glasses and chill.

Gulab jamun Ingredients Lassa Khoya 1/2kg Egg 1 Baking powder 1/2tsp Flour 60g Nutmeg, mace and cardamom powder 1/4tsp Ghee for frying Ground almonds for garnishing Rung Kat as required For the sugar syrup Sugar 1kg Water 3 cups

Method;1. Spread 1/2kg lassa khoya on a tray and mix well with the help of your hands 2. Add1 egg,1/2tsp baking powder,1/2tsp cardamom, nutmeg and mace powder, 60 g flour and rung kat .Mix well and divide into equal portions 3. Roll each portion into long a gulab jamun. Continue until all the portions have been used. 4. Heat ghee in a wok until lukewarm 5. Fry the gulab jamuns on medium heat. When they start to rise up turn the flame high and stir the very carefully. 6. Continue stirring (making sure the gulab jamuns do not break)until the gulab jamuns change color 7. Remove from the wok by using a slotted spoon and place in the lukewarm sugar syrup. 8. Garnish with sliced pistachios and almonds and serve

Mocha Espresso Ingredients Milk 2 cups Crushed ice 1 cup Chocolate ice cream 4 scoops Instant coffee 1 tbsp Chocolate sauce 4 tbsp Sugar 2-3 tbsp Method Put 2 cups Milk, 4 tbsp Chocolate sauce, 1 tbsp Instant coffee, 2-3 tbsp Sugar, 1 cup Crushed ice, 4 scoops Chocolate ice cream in the blender and blend well. Serve immediately.

Kurkuri Bhindi Ingredients Ladyfinger kg Gram flour cup Chili powder 1 tsp heaped Turmeric tsp Coriander powder 1 tsp Dry mango powder tsp All spice tsp Salt 1 tsp Carom seeds tsp Rice flour 2 tbsp Oil for deep frying Method Wash and dry kg ladyfinger, remove head and tail, slit each ladyfinger length wise into four, take cup gram flour, mix with tsp carom seeds, 1 tsp chili powder, 1 tsp coriander powder, tsp turmeric powder, tsp all spice and tsp dry mango powder, add the ladyfingers to this mixture, mix well and refrigerate for 30 minutes, mix remaining gram flour with 2 tbsp rice flour and toss with the ladyfinger, heat oil and deep fry in batches until crisp. Serve hot.

Puri Ingredients Flour 1 cup Wheat flour 1/2 cup Oil 2 tbsp Salt tsp Water to knead Method Sieve both the flour together, add in tsp salt and 2 tbsp oil, knead with water into a medium consistency, spread little oil on top of dough, leave covered for 30 minutes. Now make into puris and deep fry. Serve with all the vegetables and daal.

Handi palak paneer Ingredients Spinach kg boiled with cup water Soda bi carb 1/8 tsp Green chilies 3 Oil cup All spice tsp Tomatoes 2 blended Cardamom powder tsp Black pepper tsp Salt tsp Milk cup Ginger 1 inch piece Garlic 1 tsp Onion 2 medium Green chilies 3 Paneer 8 ounces cut into 1inch cubes and deep fried Method Grind together ginger garlic, green chilies and onion into a paste, boil spinach with 3 green chilies, cup water and soda bi carb 1/8 tsp for 10 minutes, cool and blend. Heat oil add the grinded paste, cook till light brown, add all spice, blended tomatoes, cook till oil separates, add blended spinach mixture, black pepper, green cardamom, salt, then add milk, cook on low flame for 10 minutes, lastly fold in fried paneer cubes.

HOMEMADE CROUTONS FOR SOUP OR SALAD 1 loaf bread, cut into small cubes 1/2 c. olive oil 1 tbsp. butter, melted 2 large garlic cloves, minced 1/3 c. grated Parmesan cheese 1-2 tbsp. parsley 1/4 tsp. dried basil 1/4 tsp. dried oregano 1/4 tsp. thyme pinch of salt Combine ingredients (except bread). Using a pastry brush, brush both sides of slices with oil mix. Cut

into small squares. Another way to make croutons is to cut the bread into squares first, then pour the seasoning mixture onto baking pan and stir the croutons to coat. To make sure all are coated, they can be sprayed very quickly with olive oil spray. Arrange in single layers on cookie sheets. Bake at 300F for 10-15 minutes or until golden. Allow to cool and store in an airtight container. Easy ladyfingers Ing : kg okra, cut into small 1/4" pieces 1 cup onion, sliced finely 3 tbsp oil 1 tsp red chili powder 1 tsp coriander powder 1 tsp cumin powder tsp turmeric powder tsp garam masala powder 2 green chillies, slit lemon Salt to taste Method : Heat oil, add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and garam masala. Add okra and the slit green chillies. Add lemon juice and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm. Serve hot with rice or roti.

Death by chocolate cake Ing 8 oz (225 g) dark semisweet chocolate chopped 2/3 cup (140 g) butter 1 cup (210 g) sugar 4 eggs 4 heaped tablespoons (1 dl) allpurpose flour 4 tablespoons unsweetened cocoa powder 1 teaspoon baking powder or 1 teaspoon baking soda 1 teaspoon vanilla essence 4 tablespoons sour cream Ingredients for frosting 2/3 cup (1.6 dl) heavy cream or whipping cream 9 oz (260 g) semisweet chocolate (40-50% cocoa)

Melt the chocolate with butter over hot water. Beat the eggs with sugar, mix with flour, cocoa powder, baking, powder and vanilla essence. Slowly fold in the melted butter and chocolate and the sour cream. Bake at 180 degrees until a skewer pick inserted in center comes out clean, for 20-30 minutes. Cool the cake completely. Frosting Heat 2/3 cup thick of heavy cream in a sauce pan. Remove from heat, add 9 oz of finely chopped dark chocolate, stir until smooth, and let it cool until in thickens. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.

BREAD BOONDAS Ing : 6 slices stale bread, chopped tsp garam masala powder 3 green chillies, chopped 1 onion, chopped tsp red chilli powder 1 tbsp dessicated coconut tsp salt cup buttermilk Batter : 3 tbsp gramflour tsp red chilli powder tsp salt Oil to fry Method : To make the buttermilk, add juice of half a lemon to the milk and let stand for 10 minutes before using. Prepare a stiff batter using enough water by mixing red chilli powder with salt and gramflour. Mix tiny chopped bread slices with garam masala powder, onion, green chillies, coconut, salt, buttermilk and coconut. Make into boondas and dip in batter and fry in hot oil till golden. (If fresh bread is being used, add only cup buttermilk).

Chicken sandwiches Ing : 4 chicken breast fillets, flattened tsp salt tsp black pepper, crushed 1 tsp mustard 1 tbsp soya sauce bread lettuce leaves 4 oz cheese Method

Grill the chicken fillets with seasonings. Place lettuce leaves cheese and chicken on bread and top with the desired topping from the variations below.

HOT PEPPER KETCHUP SAUCE cup ketchup 2 jalapeno chilies chopped teaspoon crushed black pepper Mix ketchup with chopped jalapeno and crushed black pepper. Serve with fries.

Crepes Suzette Ing : 4 oz flour Pinch of salt 1 egg 1 tbsp oil 1 cup milk Sauce : Juice of 2 oranges 4 oz unsalted butter 2 oz caster sugar tsp orange essence Method : Mix flour, salt, egg and oil add in milk gradually and whisk to form a smooth batter for the crepes, strain in another bowl to remove lumps. Let stand covered for atleast 30 minutes. Heat a crepe pan, brush with butter, add 2-3 tbsp of batter to the pan and tilt immediately and fry one side, flip over and fry the other side. Stack crepes in between greaseproof paper to prevent them from sticking. For the orange sauce, put orange juice, butter and sugar in a pan, add essence and coat the folded crepes in the sauce very well, serve hot. Pour the sauce in pan all over the crepes.

Rasmalai Ingredients Dry milk 2 cups Baking powder 2 tsp Plain flour 1 tsp Ghee 2 tbsp Egg 2 Milk 2 liter Sugar 2 cups Green cardamom 8-10 Pistachio as required Method Boil 2 liter milk with 8-10cardamom and 2 cups sugar till get dissolved. Cook milk for 5-10 minutes. Make dough by mixing 2 cups dry milk, 2 tsp baking powder, 1 tsp plain flour, 2 tbsp

melted ghee and 2 eggs. Then make small balls. Add these balls into milk which is prepared earlier and cook over high flame for 5 minutes, then lower the flame and cook it for 10-15 minutes. Garnish with pistachio slices and serve chilled. Methi tikya Ingredients Flour 4 cups Semolina 124 gm Ghee 4 ounce Caster sugar 4 ounce Milk cup to cup Green cardamom powder 1 tsp Desiccated coconut 3 tbsp Egg half beaten Salt Pinch Ghee for frying Method Put all together Flour 4 cups, Semolina 124 gm , Ghee 4 ounce, Caster sugar 4 ounce, Milk cup to cup, Green cardamom powder 1 tsp, Desiccated coconut 3 tbsp, Egg half beaten, With Pinch of salt, knead well till it forms into smooth dough and ghee shows on the dough, roll dough to a quarter inch thick cut with 2 or 3 inch cutter, deep fry in medium ghee, and do not add water to knead the dough. Fry till light golden on low flame.

Red velvet woopie pie Ingredients Flour 125gm Baking powder tsp Salt tsp Coco powder 1 tbsp leveled Unsalted butter 60 gm Egg 1 large Sugar 150 gm or cup Vanilla essence 1 tsp Butter milk cup Red food color 1 tbsp White vinegar tsp Baking soda tsp Method Sieve together flour, coco powder, salt and baking soda in a bowl, beat butter for 2 minutes adding in sugar continue to beat till fluffy add the egg and beat till mix, add vanilla, in a cup whisk butter milk with red food color, now on low speed, alternately add the flour mixture and butter milk to the beaten butter

mixture, beginning and ending with flour, lastly mix in a bowl, vinegar and baking soda, allow the mixture to fizz quickly fold in the batter, grease a woopie pie pan lightly with a small cookie scoop, put on each hole, tap tray well, bake in a preheated oven 180 degree C for 15 minutes until done, cool the woopie pie in pan on a wire rack for 10 minutes, remove and cool completely before frosting. Ingredients for frosting Cream cheese 4 ounces Shortenings or margarine 2 tbsp Vanilla essence tsp Icing sugar 1 to 1 cup Milk 1 tbsp if required Method In a large bowl beat cream cheese, shortening, vanilla and milk if required on low speed until smooth, gradually adding in sugar, beat till frosting, smooth and spreadable, spread prepared icing on one side of woopie and sandwiched the 2nd woopie.

SAVOURY SCONES Ing : 8 oz self raising flour 1 tsp baking powder 2 oz caster sugar 2 oz butter 1 tsp freshly ground pepper 2 tbsp fresh dill, chopped 1 egg 2 -3 tbsp milk 4 oz cheese, grated To serve : Cream cheese as required Few olives chopped Method : Sift flour and baking powder, add in sugar, black pepper, dill, rub in the butter till it resembles breadcrumbs. Add egg and slowly add in the milk till it binds. Roll out dough on a floured surface 1 inch thick,

using a cutter cut in rounds. Place scones on a baking tray and sprinkle with cheese, bake at 180 degrees for 8-10 minutes, till risen and golden. Cool on a wire rack. Serve sliced in half with cream cheese spread and chopped olives on them.

Chocolate Hazelnut Cupcakes Ingredients Flour 1 cup Baking powder 1 tsp Salt tsp Cocoa powder cup Butter cup Sugar 1 cup Nutella spread cup Eggs 2 Milk cup Vanilla essence 2 tsp Method In a bowl, whisk the dry ingredients to combine; set aside. Beat the butter until it is soft, then add sugar. Add hazelnut spread and mix until smooth. Add the eggs, one at a time beating until they are well combined. Combine vanilla essence and milk. Add dry ingredients alternately with the milk. Beat just to combine. Divide batter among the cupcake tins. Bake at 180 degrees C for 20-22 minutes, until a skewer inserted in the center comes out clean. Allow to cool completely before frosting. Swirl frosting on top. Decorate with hazelnut chocolates. Nutella Frosting Ingredients Butter 1/2 cup Nutella 1/2 cup Icing sugar, sifted 3 cups Cream 1 - 2 tbsp Beat butter and Nutella until creamy. Gradually add in icing sugar until desired consistency is reached. Add cream if needed.