1 tin condensed milk
I tin nestlé® Cream Original
1 packet graham crackers or 200 g
1 tin peaches or 400 g, drained and thinly sliced
How to make:
Combine NESTLÉ Sweetened Condensed Milk and NESTLÉ Cream in a saucepan. Bring to boil, simmer for 3 minutes on low heat.Cover the base and the two opposite sides of 30cmx10cm loaf pan with one sheet of foil.
Alternate layers in sequence of hot cream mixture, crackers and peaches.
Set aside to cool into a room temperature then chill in the fridge over night. Turn the cake upside down. Remove the foil and cut it into slices.
Recipe Courtesy:Refrigerated Peach Cake
Ingredients1 cup pineapple juice
½ cup (4 ounces)
light rum or vodka, if desired
½ cup (4 ounces) blue curacao
½ cup (4 ounces) cream of coconut (not coconut milk)
10-12 ice cubes
Shredded Coconut for garnish
Mix together the juice, liquors, cream of coconut and ice. Strain into Martini Glasses and serve
How to Rim Glasses With Shredded Coconut -:
Combine 2 Parts Sugar and one part water in a saucepan and stir well. Bring Sugar Mixture to the boil and cook one minute or until mixture has fully dissolved, stirring constantly. Let the syrup cool down. Apply the mixture to the rim of glasses by dipping edge in or using a q-tip or paper towel. Roll in shredded coconut, be careful that it doesn’t fall into the drink.
Recipe Courtesy:Milk Cocktail
500 g veal sausage, spicy, casing removed and shaped into small balls
1 kg whole chicken, skin removed and cut into 8 pieces
2 medium onions or 250 g, chopped
3 tablespoons tomato paste
3 medium tomatoes or 300 g, peeled and diced
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 teaspoon ground coriander
6½ cups water or 1.6 liters, hot
2 cubes MAGGI® Chicken Stock Bouillon CubeXBuy Now or 20 g
2 tablespoons vegetable oil
1 medium potato or 250 g, cut into medium cubes
1 medium green bell pepper or 150 g, cut into 1cm pieces
4 cups basmati rice or 800 g, washed and drained
2 cups red kidney bean, cooked or 300 g, drained and washed
How to Make:
Sauté Sausage balls in a large pot until golden, remove and set aside.
Fry Chicken pieces in the same pot with the rendered oil and juices released from the sausages.
Add Onions, Tomato Paste and Tomatoes, to the pot and sauté till onions are soft.
Add Spices, Water and MAGGI Chicken Stock to the pot and simmer content for 45 min or until chicken is cooked.
Remove chicken pieces and set aside and reserve stock.
In a separate rice pot, heat Vegetable Oil, and fry Potatoes, for about 5 min, add Bell Peppers, Rice, cooked chicken, cooked sausages, and top with 1500 of stock (Add more water if needed to cover the top of rice with 2cm liquid) and bring to boil.
Add kidney beans to the pot, cover and simmer on medium heat until potatoes are fork tender and rice is done, about 25 min.
Recipe Courtesy: Arabian Gulf Recipes
For Quick Pizza Dough
1 cup (125 grams / 4.4 ounces) bread flour (or all-purpose flour)
extra four to dust hands
1 teaspoon dry yeast
1/4 teaspoon salt
2 teaspoons sugar
1 tablespoon olive oil
85 milliliter (3 ounces) warm water (45C / 113F)
extra olive oil to brush the dough (option)
For Easy Seafood Pizza Toppings
1 tablespoons olive oil
8 - 10 shrimp, peeled and deveined
1 handful broccoli, chopped and boiled
2 tablespoons mayonnaise
2 tablespoons tomato paste
1/2 (14 grams / 6 ounces) can olive oil soaked tuna
1/8 white onion, sliced
1/4 red bell pepper for decoration, diced (option)
1 cup mozzarella cheese, shredded
salt and pepper to taste
For Quick Pizza Dough:
Recipe courtesy: Southern-BBQ-chicken
How to Make :
Recipe Courtesy:Redvelvet Oreo Brownies
1) Add the chopped Ginger, Garlic & Green Chillies
2 ) Add the Shrimps & increase the flame to high, keep mixing quickly like in stir frying. It will take about 2-3 minutes for the Shrimps to become just like we want them.
3) Once done increase the flame to high again and add the Vegetables & keep stirring, they will be done (as needed for Chinese preparation) in no time. I would say in about 3 minutes.
4) Add salt and pepper to taste and mix well and the add the noodles little by little and keep mixing.
5) Scramble an Egg in a different Pan or on the same pan & mix.
and Finally your delicious Shrimp Noodles i called it Shrimp Noodles Biryani is ready as its rich in flavours...
Recipe Courtsey: Shrimp Noodles
For the mango layer:
In a blender, blend the mango cubes (for purée) and orange juice until smooth. In a small pot, add water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar and mango purée and whisk until smooth. Remove from heat and taste, adding more sugar and/or lime juice as needed.
Pour the mango mixture into a mould. You can use whatever mould you like; I used a square pan, but you can also make individual ones using cups, glasses, etc. Add the 1-cm mango cubes into the mango base, distributing the cubes evenly throughout, and pushing them down to make sure they are submerged. If desired, you can add mint leaves all throughout, pushing them into the mango base. Note: Agar agar jelly sets at room temperature, so work quickly especially if you are making small ones.
Refrigerate or leave at room temperature until the surface is set and no longer moves when you jiggle the mould.
For the coconut layer:
In a small pot, combine water and agar agar powder and stir to distribute the powder. Bring to a full boil, stirring frequently, making sure that all the agar agar powder has dissolved. Add sugar, salt, and stir until dissolved. Add coconut milk, stir to mix and remove from heat. You can use this immediately if the mango layer has set, if the mango layer has not set, keep this mixture hot, covered, over the lowest heat setting on the stove to prevent it from setting and becoming clumpy.
TIP: A few people have told me that their coconut layer is not sticking to the mango layer and it slides off when cut. This happens because the coconut mixture is not hot enough when you pour it on to the mango layer. The heat from the coconut mixture dissolves the surface of the mango layer, and the two layers will be fused together when set, so make sure your coconut mixture is steaming hot when you pour it on. It’ll also help if your mango layer isn’t too cold.
Once the surface of the mango layer has set, gently pour the coconut layer over the back of a spoon on to the mango base (if you pour too hard it might break or cause dents in the mango layer). Refrigerate for a few hours until cold.
Recipe Courtesy:Mango Coconut Jelly Cubes
In a small pan cook blackberries, sugar, and lemon juice on high heat for 5 minutes and reduce to medium heat and cook an additional 10-12 minutes
Skim the foam off and store in a heat-proof container. The jam will thicken as it cools.
I'm Oceanne - a food enthusiast and Part-time blogger by passion and by profession Dairy Nutritionist R & D Manager @Hubbard Food Ltd, Auckland, New Zealand.