1 1/2 cups self-rising flour, sifted

2 tablespoons caster sugar

1 egg, lightly beaten

300ml buttermilk

1/2 cup (140g) apple puree

20g melted butter

Preparation:

Mix flour and sugar in a bowl. Make well in the centre. Whisk egg and buttermilk together in a jug. Then add the egg mixture to flour mixture. Whisk until smooth. Stir in puree.

Heat a large frying pan over medium heat. Brush base with butter. Using tablespoons of batter at a time, cook in batches for 2 to 3 minutes or until small bubbles start to form on the surface of pikelets. Carefully turn over. Cook for 1 to 2 minutes, or until cooked through. Transfer to a wire rack to cool. Store in an airtight container.

1 cup heavy cream

3/4 cup water

2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)

1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)

1 1/2 teaspoons kosher salt

1/2 teaspoon black pepper

1pound dried egg fettuccine nests

1/3 cup chopped fresh flat-leaf parsley

2 teaspoons finely grated fresh lemon zest

1/3 cup finely grated parmesan plus additional for serving

2 medium leeks (white and pale green parts only), rinsed well and finely chopped

2 tablespoons unsalted butter

3.1 cup low-sodium chicken broth

Preparation:

Cook leeks in butter in a 12-inch heavy skillet more than medium low heat, stirring, until tender, about 5 minutes. Add broth, cream, and water and simmer, uncovered, about 5 minutes.

Stir shelled peas into sauce and simmer 3 minutes. 3Stir in snow peas, salt, and pepper and simmer until peas are tender, about 5 minutes.

Cook pasta in a 6- to 8-quart pot of boiling salted water. Drain pasta, then add to sauce, tossing to combine. Sprinkle parsley, zest, and parmesan on top and toss again. Then serve it.

Wheat powder 1 cup
Besan 1/8 cup
Spinach (chopped) 1/2 bunch
Green chillies (chopped finely) 4-6
ajwain(vaamu) 2-3 pinches
Milk few tablespoons

salt

few tablespoons oil

preparation:

Knead all the ingredients into soft dough using sufficient milk. Keep aside for atleast 1/2 hr.
Take small orange sized portion of dough and roll into a small round. Flat it completely into a circle. Heat a pan and add paratha and cook for a minute.
When small bubbles appear turn around and add a teaspoon of oil around the paratha.
When it fries and brown spots appear, remove from head and serve.

1/2 cup mayonnaise (I prefer Miracle Whip) or 1/2 cup salad dressing (I prefer Miracle Whip)

2 teaspoons dried basil

1/2 teaspoon garlic powder

1/8 teaspoon onion powder

1 (16 ounce) prepared pizza crust, Italian bread shell or 1 (16 ounce) your favorite homemade prepared pizza crust

12 slices bacon, cooked and crumbled, divided (I use turkey bacon)

3/4 cup cheddar cheese, shredded (I’ve used Monterey Jack instead as well)

3/4 cup mozzarella cheese, shredded

Preparation:

In a bowl, mix mayonnaise, basil, garlic powder and onion powder; refrigerate for 1/2 hour or more.

Place the pizza crust on an ungreased 12-inch pizza pan.

Spread mayonnaise mixture over crust.

Set aside 1/4 cup bacon.

Sprinkle remaining bacon, cheddar cheese and mozzarella cheese on crust.

Bake at 425 degrees Fahrenheit for 8 to 12 minutes or until cheese is melted. If doing a homemade crust, I bake mine at 375 degrees Fahrenheit for about 25 to 30 minutes or until done.

Top with lettuce, tomatoes, and reserved bacon.

Cut into pieces and serve.

Ingredients:

2 1/2 cups desiccated coconut

750g (about 5) ripe bananas, peeled and mashed

1 1/4 cups rice flour

1 1/2 cups white sugar

3/4 cup coconut milk

1/2 cup desiccated coconut, toasted, to serve

Method of Preparation:

Take an 18cm square cake pan. keep coconut into a bowl and cover with cold water. Allow to stand for 10 minutes. Strain through a fine sieve and squeeze out any excess water.

Keep coconut into a large bowl. Add banana, rice flour, sugar, and coconut milk. Stir until well-combined. Spoon into prepared pan and cover tightly with foil.

Place cake pan into a steamer and sit over a large saucepan of simmering water or sit on a trivet in a wok half-filled with simmering water. Do not allow the water to touch the base of the pan. Cover steamer or wok with a lid and steam cake for 2 to 2 1/2 hours or until cooked.

Remove cake from steamer. Drain any water that may have accumulated. Allow to cool. Invert onto plate and sprinkle with toasted coconut. Serve with fresh fruit, if desired.

papaya
mango
cantaloupe (melon)
kiwi
apple  or pear or both ( it adds crunch)
fresh mint ( optional, only when available)
calamansi juice ( or lemon)
honey
soy based all-purpose cream for topping, optional

Preparation:

Cut fruits like in cubes, keep in a big bowl, set aside. In another much smaller bowl, combine calamansi juice an honey, mix well and pour over the cut-up fruits, toss gently until well mixed. Chill for an hour in the freezer or at least 2 hours in the fridge before serving. Serve with soy cream on top if you like.

4 slices white bread

3 tablespoons butter, divided

2 slices Cheddar cheese

Preparation Method:

Preheat skillet more than the medium heat. Generously butter one side of a bread slice. Place bread butter-side-down onto skillet bottom and add cheese 1 slice. Butter a second bread slice on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling up to cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

1/2 cup heavy cream

1/4 teaspoon dried hot red-pepper flakes

1 garlic clove, smashed

3 cups packed baby spinach (3 ounces)

1 teaspoon grated lemon zest

1 1/2 teaspoons fresh lemon juice

1 pound dried gnocchi (preferably De Cecco)

1/4 cup grated parmesan.

Cream with simmer peas, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.

Fake-And-Bake “Fried” Chicken:

INGREDIENTS:

1  3 1/2- to 4-pound chicken, cut up and skin removed

1  cup  ranch dressing

2  cups  instant potato flakes

Preparation:

* Heat oven to 450º F. Coat a baking sheet with vegetable cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes. Arrange on the baking sheet and place in oven. Turn down oven to 350º F and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.

Peanut Butter Cup Cookies Recipe:

INGREDIENTS:
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preparation:

* Preheat oven to 375 degrees F (190 degrees C).
* Sift together the flour, salt and baking soda; set aside.
* Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
* Shape into 40 balls and place each into an ungreased mini muffin pan.
* Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.