Nutella Cheesecake

Nutella Cheesecake 

Nutella Cheesecake 

Ingredients:

10 oz graham crackers
5 tablespoons soft unsalted butter
1 13-oz jar Nutella (at room temperature)
¾ cup chopped toasted hazelnuts
1 lb cream cheese (at room temperature)
½ cup confectioners’ sugar (sifted)

Method:

Break the digestives into the bowl of a processor, add the butter and 15 ml or 1 tablespoon of Nutella, and blitz until it starts to clump. Add 25g/3 tablespoons of the hazelnuts and continue to pulse until you have a damp, sandy mixture.

Tip into a 23 cm/9-inch round springform and press into the base either using your hands or the back of a spoon. Place in the fridge to chill.

Beat the cream cheese and confectioners’ sugar until smooth and then add the remaining Nutella to the cream cheese mixture, and continue beating until combined.

Take the springform out of the fridge and carefully smooth the Nutella mixture over the base. Scatter the remaining chopped hazelnuts on top to cover and place the tin in the fridge for at least four hours or overnight. Serve straight from the fridge for best results.

Enjoy:-)

Adapted from Nigella Lawson

photo via:_google_

kofta gravy

kofta gravy

kofta gravy

ingredients
Mince double machined 1/2 kg
Onion 1 grinded
Ginger garlic 2 tsp
Salt 1 tsp
Chili powder 1 tsp
All spice 1 tsp
Roasted gram 3 tbsp
Poppy seeds 1 tbsp
Almonds 10
Ingredients for gravy:
Onion 1 raw blended
Ginger garlic paste 2 tsp
Chili powder 1 1/2 tsp
Salt 1 tsp
Coriander powder 1 1/2 tsp
Turmeric 1/4 tsp
All spice 1/2 tsp
Yogurt 1 cup
Method for kofta
Grind mince well mix with ginger garlic paste, salt, chili powder, all spice, onion grinded, grinded gram, poppy seeds and almonds, mix very well, add 1/4 cup water make into balls.
Method for gravy
heat 1/2 cup oil add blended onion, ginger garlic paste, fry well for 5 minutes, add salt, chili powder, turmeric, coriander powder, fry well adding little water, add yogurt, fry till oil comes on top, add koftas, fry in masala for 5 minutes, add 1 1/2 cup water for gravy, cover and cook for 10 minutes, lastly add all spice, chopped coriander leaves.

Dutch apple pie

Dutch apple pie

Dutch apple pie

Ingredients for base
Flour 2 cups heaped
Butter 5 ounces
Caster sugar 2 ½ ounce
Chilled water as required
Egg yolk 1
Baking powder ½ tsp
Ingredients for filling
Apples 3 cut in thin slices
Sugar ½ cup
Corn flour 1 tsp heaped
Cinnamon ½ tsp heaped
Lemon juice 2 tbsp
Method for filling
Put altogether in a sauce pan and cook till apples tender.
Method for dough
Sieve flour, baking powder add in butter and caster sugar, mix slightly with your hands till mixture resembles bread crumbs, add egg yolk, knead with chilled water, divide dough into half, make into balls, chill for 15 minutes, roll out one ball of the dough, spread on the base of the pie dish, bake blind for 15 minutes, remove, put filling, roll the leftover dough, place on top, brush with beaten egg white, bake for 30 minutes on 180 degree C.

Chocolate chai frappe

Chocolate chai frappe

Chocolate chai frappe

Ingredients:
2 tea bags
½ cup boiled water
2 cups chocolate milk
1 ½ cup ice cubes
2 tbsp sugar
Method:
1. Put tea bags in a bowl and pour hot water in it and leave it for 15 mins till it cools down.
2. Now remove tea bags and put the tea water in a blender with 2 cups chocolate milk, sugar and ice cubes.
3. Now pour it in cold glasses and serve.

Chicken Biscuit Bake

Chicken Biscuit  Bake

Chicken Biscuit  Bake

Chicken Biscuit  Bake

Ingredients:
½ kg cooked chicken
½ cup milk
2 ounce butter
4 tbsp flour
4 sliced mushrooms
Salt 1 tsp
Black pepper 1 tsp
Mustard 1 tsp
Mixed herb 1 tsp
½ tsp paprika
For topping:
¼ cup cheddar cheese
1 tbsp onions
1 tsp parsley
½ tsp paprika
250 grams biscuits or salted bakhar khani
Method:
1. In a large sauce pan add butter, flour, seasonings and milk till thick, now add cooked chicken and mushrooms with seasonings.
2. Put in greased pie dish top with cheese, biscuits,paprika,onion and parsley.
3. Bake for 15 mins until brown.