BUTTERFLY SALAD
Ingredients:
beetroot
radish
tomatoes
pepper corn
cucumber
green grapes
peas
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Preparation:
Use a hard board covered with aluminium foil to work on
draw the outline of the butterfly to ensure neatness and symmetry since a butterfly is naturally
colorful, you have the option of of using vegetables and fruits of various shades to create the right effect
place thin slice of tomatoes on the outline fill in the wings with grated
radish (white is an effective background to highlight other colors)
fill in the body and the antennae with grated beetroot use grated cucumber over the
radish to bring in a shaded effect on the wings
place small green grapes (peas) on the tomato slices, to outline the wings
accentuate the beetroot body with radish slices two peppercorns will do for the eyes
garnish with finely chopped coriander leaves and hey presto! a brilliantly hued butterfly on a lush green lawn is ready to dazzle you!
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PEANUT BUTTER THUMBPRINTS
Ingredients:
1 litre whole mik
200g.suger
3/4 cup(150g) peanut butter
2 cups(400g) biscuit mix
makes: 20 cookies
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Preparation:
Time required: 25 minutes plus baking time.
Bring the milk to a boil in a heavy bottomed pan. Keep stirring over low heat till reduced to less than
half. Add sugar and stir well. Preheat the oven to a 375 degree centigrade. In a large bowl combine the thickened milk and the peanut butter.
Mix with an electric mixer at the highest speed .add the biscuit mix and mix
well. Divide the the mixture into small portions and roll into marble sized balls.
Instead of flattening with
fork. Make a whole in the center with your thumb. Fill with jam and preserve.
Place on an ungreased baking sheet. Bake for 10 min. When cool store in an airtight container.
Nutritive value for each cookie:
calories:246.9kcal
proteins:4.4g
minerals:0.76g
fibre:0.14g
carbohydrate:33.3g
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STRAWBERRY MILK SHAKE
Ingredients:
24 to 24 fresh strawberries
1 litre milk
200g sugar
1/4cup(60ml) lemon juice
1 cup(240ml)cold water
2-3 cups ice cubes
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Preparation:
Boil the milk in a heavy bottomed
pan. Lower the heat and keep stirring on low heat till reduced to 400 ml
add sugar and keep stirring till the sugar is dissolved
remove from heat when cool, chill the thickened milk place all the ingredients except the ice in the blender and blend well
add the ice and blend again add more ice only if the milk shake is too thick and you want
thinner consistency
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PINEAPPLE MILK SHAKE
Substitute the strawberries with one can of pineapple along with the syrup and proceed as above.
Nutritive value for each serving :
calories556.6 kcal
proteins:11.5g
fat:16.5g
minerals:2.5g
fibre:2.5g
carbohydarates:77.5g
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NUTTY ICE CREAM
Ingredients:
1 tin condensed milk
little butter
100g sugar
75g.cashewnuts,coarsely chopped
50g.almonds,chopped
1tsp.(5ml)vanilla essence
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Preparation:
Time required:20 min plus freezing time.
Heat butter in a heavy bottomed pan. Add sugar and stir over low heat till the
sugar has melted and lightly caramelized. Add 1/2 tsp water and stir
well. Add the chopped cashew nuts and almonds and keep stirring over low heat till the nuts are well
coated with the caramel. Remove from heat and keep stirring till
cool. So that the mixture does not form a lump. Add the cooled
caramelized nuts and vanilla essence to the
condensed milk and stir well. Freeze the ice cream mix till almost
set. Remove from freezer. Beat well and refreeze till set. Serve with warm hot fudge sauce.
Serves:4.
Nutritive value of each serving:
calories:812kcal
proteins:17.4g
fat:35.5g
minerals:2.9g
fibre:0.45g
carbohydrates:92.9g
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BLACK CHERRY & CHOCOLATE FROZEN YOGURT
Ingredients:
1-1/2 cups (approx. 8 oz.) pitted black cherries, fresh or
frozen
2 cups cherry low fat yogurt
1/2 cup honey
1/2 teaspoon almond extract
CHOCOLATE SWIRL
1 ounce chopped semisweet or bittersweet chocolate
2 Tablespoons water
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Preparation:
Coarsely chop 1/2 cup cherries; set aside. In a blender or
food processor container, combine remaining cherries, yogurt, honey and almond extract; process until smooth. Stir
in reserved cherries. Transfer mixture to ice cream maker; freeze according to manufacturer’s directions. When frozen,
place 1/4 of yogurt in medium container; drizzle with 1/4 of Chocolate Swirl; repeat with remaining yogurt and chocolate.
Store in freezer until ready to serve. In a small saucepan, combine 1 ounce chopped semisweet or
bittersweet chocolate and 2 Tablespoons water. Stir over low heat until chocolate is melted and mixture is smooth.
Remove from heat and set aside until ready to use.
Yield: 6 servings.
Nutritional Information Per Serving (1/6 of recipe)
Calories: 211, Fat Total: 3 g, Protein: 4 g, Cholesterol: 3 mg,
Carbohydrates: 46 g, Sodium: 42 mg, Dietary Fiber: 1 g,
Calories from fat: 12%
Source: National Honey Board
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FLOATING ISLANDS
This delicious light dessert really looks as if it were a floating island
Ingredients:
3 eggs, separated
1 litre milk
200g sugar
juice of 1 lemon
2 tbsp(30g)
confectioner's sugar
for the garnishing
a little desiccated coconut
a handful of pistachios
sliced
4 cherries
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Preparation:
Time required: one hour.
Bring the milk to a boil in a heavy bottomed pan. Keep stirring on low heat till reduced to 400
ml. Add sugar and continue to stir for 10 more min. Keep aside to cool
to prepare the floating islands (the meringue) combine the lemon juice thickened milk and egg
yolks. Mix well and chill. In a small bowl beat the egg whites until
they stand in soft peaks. Add the sugar and beat until stiff butt not dry
in the meanwhile in a large saucepan bring six cups water to a
boil. Lower the heat so that the water simmers drop the egg white mixture into the
water, two spoonfuls at a time. Simmer for five minutes make four meringues in this
manner. To assemble pour the chilled milk mixture into four dessert
bowls top with meringue. garnish with desiccated coconut or pistachio slices and cherry.
Serve : 4 (chilled).
Nutritive value of each serving:
calories:737.4kcal
proteins:22.7g
fat:33.5g
minerals:3.1g
fibre:
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