Pineapple Upside Down Cake 250 g unsalted butter softened 250 g fine granulated Sugar 4 eggs 250 g All

purpose Flour (sifted) 2 tbsps Baking Powder 1 tsp Pineapple Essence 1 tbsp Vanilla essence 150 grms brown sugar or 100g Jaggery cherries 1 can Pineapple slices (drained) Directions: Preheat oven: 160 degrees Cream butter & sugar together. (The longer u beat the better) Add eggs one by one and beat.. (the longer u beat the better) Sieve flour with baking powder and fold to the creamed mixture. Mix in the essenses. Line a cake pan and arrange the pineapple slices with cherries cut into halves in the center...(place cherries upside down) Melt brown sugar with a few drops of water on stove..once melted pour this caramel over the pineapple layter. Pour the batter on top and bake for about 45 minutes...or till the cake tests coms out clean :) with Afsheen Faisal.

CHOCOLATE BANOFFEE PIE Base: 85g (3oz) butter, melted (I used Unsalted Lurpack Butter) 250g (9oz) dark chocolate digestive biscuits, finely crushed (I used Crushed Oreos without the cream about 270g) Filling: 200g (7oz) dark chocolate, melted (I used 100g of Lindt Extra Dark with Creamy filling chocolate) 397g can Carnation Caramel (I used my boiled Condensed milk...here's the link to it:https://www.facebook.com/photo.php?fbid=10150244304196595&set=a.10150227277741595.312205.298089336594&ty pe=1&theater Top: 4 bananas (I used 2 large Bananas tossed in 1/4 cup of Orange juice to prevent the bananas from getting discolored) 300ml carton double cream, lightly whipped (I used half of Cool whips "whipping cream") cocoa powder, to dust (I used Hershey's cocoa powder) (I also added toasted Almond flakes to the banoffee pie...omggg it was yummssss the toasted almond flakes complimented the pie completely :) Directions: Add the melted butter to the crushed biscuits and blend well. Press the mixture into the base and partway up the sides of an 18cm (7") loose-bottomed cake tin, then chill well. (I didn't use the cake tin...I served it in my glass pyrex dish) Make the filling: melt the chocolate gently in the microwave then mix in the Carnation Caramel. Beat until smooth. Spread

the filling over the biscuit base and chill for about 1 hour, until firm. (I melted this in the double broiler) To serve, slice the bananas, fold half of them into the whipped cream and spoon over the base. Decorate with the remaining bananas and dust liberally with cocoa powder. (I tossed my bananas in 1/4 cup of Orange Juice..soaked it properly....then I folded the sliced bananas with a little bit of whipped cream....spooned it over the chocolate fudgy base then spooned some whipped topping on top....then dusted cocoa powder and drizzled some chocolate and caramel over it...then I sprinkled my toasted flakes over the banoffee pie...tastes yummmmmmmmmmmmmmmy :) Enjoy...

Cream Caramel

https://www.facebook.com/photo.php?fbid=10150260657026595&set=a.10150252929556595.319845. 298089336594&type=1&theater
Ingredients: FOR CARAMEL: 150g Fine Granulated Sugar 4 tbsps Water For the Flan: 400ml Sweetened Condensed Milk 200ml full fat Milk 225ml Cream (I used nestle cream) 1 stick of Cinnamon 2 pods of caradamom 2 tbsps of Instant coffee dissolved in 1 tbsp water 5 eggs (room temp) 1 tsp vanilla essence (a kettle full of boiling water) Directions: Preheat oven to 160C / 315F / Gas mark 2.5 For Caramel: Put Sugar in hot pan on medium high heat add water. Allow mixture to slowly brown...takes a few minutes, stir occassionaly with wooden spoon. As soon as it begins to caramelize keep stirring...when it golden brown remove from heat...pour the caramel to your flan dish or in your individual small cups. FOR COFFEE SAUCE: Add milk and cream to the warm saucepan on medium high heat..add condensed milk, vanilla essence, dissolved coffee, cinnamon stick, caradmon pods, stir till well combined. Allow it to come to a boil...then remove from heat...Let it steep for a few minutes to infuse flavours. Now..in a separate bowl briefly whisk the eggs...now slowly add small amount of coffee sauce to the whisked eggs...and whisk it ...add remaining sauce and mix it well. When well combined..then strain the coffee sauce through sieve into a clean bowl... Now...take a big baking pan or a deep roaster pan....put a kitchen towel in it...and your flan dish. Now pour coffee sauce

over your caramel .... Now fill the deep pan with hot water about a third full...this is called a "Bain Marie" (cooking in a water bath) this prevents overheating or burning...put tray in the oven...and bake for 15-20 mins...or until set. (gently shake flan dish to check they have set) remove from oven. Allow to cool and remove from the tray..chill...place in the fridge for a couple of hours..... How to serve? with a sharp small knife loosen flan...turn over on your serving dish...you can place a warm towel for the caramel to melt and pop out of the flan dish :) Now go make this and enjoy the yummy coffee cream caramel :) yumzzz Plz let me know how urs turned out? Your guests will rav about it...if they love coffee..I think you can even substitute it for Chocolate..so make a choc flan or choc / coffee mix for mocha flan :) wow...we are full of ideas arent's we ? hehe Btw..I served this with sum whipped cream...yummier :)

Chicken Fricassee ( a famous German dish) by Rania Zohaib After fretting all that stuff yesterday i thought to give my tummy a rest with light food hehehe secret is that it is full with cheese sauce but the light one;-)

300gr Spaghetti 2 chicken fillets 1 box(250gr) of frozen mixed vegetable 200 ml light whipped cream (schlagsahne) (makes one small packet) tsp salt or to taste tsp fresh crushed black pepper 1tblsp mild curry powder 1tsp fresh crushed garlic 1tblsp light sour cream (mager quark) cup milk 2 tblsp flour 2tblsp butter 2tblsp normal cheese spread (kraft or kiri) Prepare spaghetti as directed and let aside. Wash, dry and make small cubes of the fillets Mix the flour, curry and the spices with the milk and whipped cream in a bowl. Now heat the butter and fry the cubes in it give the fresh garlic in it and mix till light brown. Sprinkle fresh black pepper on to it. Add the frozen vegetable, i had only peas at home :-( so just added them, and let cook with an open lid and mixing off and on. Pour in the mixture of milk with spices and stir. Leave it on a low heat , the cream will become thicker, so be careful As the consistency turns creamy and the vegetable is done take it off. It tastes good if u feel the crunch of the vegetable in it :)

Its a very light , mild but really tasty dish, you can sprinkle extra grated cheese on it if u like to. I sprinkled red chili flakes according to my taste it should be hot hehehe.Many eat it with rice too, but the thick grains not the basmati one, its up to you what u like better :)

Apple Dappy
Recipe 1 sweet apple, peeled and cored, then grated. 1 heaped tsp demerara sugar (light brown sugar) 1 pinch cinnamon powder Mix together in a bowl and set aside. Prepare the dough Recipe 100gm self raising flour (OR 100gm all-purpose flour plus 1 tsp baking powder) 2 tbsp/30gm butter, COLD 1 tbsp castor sugar (you can grind normal sugar and use) 4 tbsp single cream (I used 2 tbsp evaporated milk and 2 tbsp sour cream) pinch of salt icy cold water Sieve the flour, add the salt and butter, then rub together using your fingertips until crumbly. Add the castor sugar and mix together using a fork. Then add the cream or evaporated milk and sour cream a little at a time and mix to combine. If need be, add icy cold water until the dough comes together smoothly. Do not over-knead, Roll out the dough to a rectangular shape, then spread out your filling from step 1 (previous pic). Make sure you do not add any of the liquid that gets released by the grated apple. Start rolling from the long side, like a swiss roll until you have a tube. Slice your roll into 7 pieces of equal size. You can use a string or dental floss to cut neatly. Place the rolls on a buttered pan with space between them. Sprinkle with a little more demerara/brown sugar. Bake immediately at 200 C for 20-25 minutes. Serve!! :)) with Fauzia M. Afif.

Garma Garam Gulaab Jamun..

Boil the water with sugar and zarda rang and cook till its a bit thick we say do taar ki chaasni when its ready take it off and let it cool Now make the dough, measure milk, sprinkle baking powder through a sieve so that there are no lumps, add in the flour and sooji, mix all with hand add in the margarine and mix all well and now fold in the egg as they and mix well into a bit of sticky dough.If you feel that its a bit dry dont put any more egg, but put in 2 tablespoons of normal carnation milk to mke it smooth. Make small balls( as they will enlargen anyway) with greased palms Heat the oil from the start on a low heat elec.2 ,and fry them on the same number as the flour has to cook too, otherwise they will get dents! fry and put in the sugar syrup and they are ready to eat. I use no Iilaichi the actual taste is divine!! Bon appetite!! _______________________ Ok Specially for Sharmeen and all who find it easier with a measuring jar: 21/2 cups Nido milk power = 300grams 1/4 cup sooji = 1 1/2 tablespoon 1/4 cup flour =1 1/2 tablespoon 1 kilo sugar = 1000 grams

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Here is the recipe for gulab jamun... this is my mom's recipe nd till this point i guess ths is the best recipe..super soft and moist!! I hope it turn out to be great for everyone inshAllah! :) Best of Luck milk powder 1cup baking powder 1tsp oil 1 tbsp sooji 1 tbsp egg 1 For syrup: sugar 1 cup water 1 1/2 3/4 ilaychian 2 Mix all the dry ing (milk powder,bakin prd and sooji) than add the oil and egg..the dough should b moist nd not dried & cracked..if the egg ur using is small u can always beat an extra egg nd add a tablespoon of it in the dough to make it a bit moist.. make small balls from the dough and first fry it on medium heat until they double in size than increase the flame so they can get the colour.. take them out of the oil and immediately put them in the already cooking sugar syrup on low flame!!

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