Chicken Malai Boti

A delicious and creamy chicken recipe prepared with yogurt, cream and simple spices. Chicken Malai Boti is perfect to serve at any occasion. You can make it on BBQ Grill or in a grill pan as well.

Chicken Malai Boti
Ingredients

• Yogurt 1/2 cup

• Cream 1/2 cup

• Green chili paste 2 to 3 tbsp

• Cumin powder 1 tsp

• Red chili powder 1 tsp

• Garam masala 1 tsp

• Oil 3 tbsp

• Salt to taste

• Salad leaves for garnish

• Tomato for garnish

• Onion for garnish

Cooking Directions

Cut chicken in cubes.
Put chicken pieces, cream, yogurt, salt, red chili, green chili paste, garam masala powder and cumin powder in a bowl and mix it well.
Now put it on bar b q sticks.
Grease baking tray or bar b q tray with a little oil and place ba b q sticks on it.
Pour remaining paste on top of it.
Now put baking tray in preheated oven at 160 c for 5 minutes.
After 5 minutes take it out turn the sticks, brush them with oil and put them again for 5 minutes.
Garnish it with salad leaves, tomato and onion and serve it.

Potato Gratin

Ingredients:
2 lbs of Potatoes, peeled and sliced into 1/8” slices
3 Tbsp of All Purpose Flour
3 Tbsp of Unsalted Butter
1-1/2 cups of Whole Milk
1/2 cup of Cream
1 Clove of Garlic
Small Pinch of Grated Nutmeg
1-1/4 cups of Grated Cheese
Salt and Pepper, to taste

Process,

1) Preheat your oven to 400 degrees, grease a baking dish with some butter and set aside.

2)in boiling water boil the potato for 4 mins

3) Place half of your potato slices evenly in your buttered baking dish and set aside.

4) In a saucepan, add the butter and let it melt over medium heat, add the flour and stir together for about 1 minute.

5) Add the milk, cream, and garlic, bring to a simmer and cook until thickened. Season with some salt, pepper and nutmeg. Remove the garlic once the sauce is done.

6) Pour half of the cream sauce over the potatoes, repeat with the last layer of potatoes and cream, cover with aluminum foil and bake for an hour .

7) Remove foil, scatter the cheese all over the top and finish baking the potatoes for 15 minutes or until golden brown and bubbly

Chicken & Mushroom mini pie

Ingredients for dough:

2 cups flour
1/2 tsp. salt
3/4 cup sift butter 
1/2 cup water(lukewarm)
1 egg (lightly beaten)
1/2 tsp mixed dried herbs
1/2tsp baking powder

Method
Sift together flour , baking powder and salt . Add butter and rub with your fingers until the mixture looks like coarse bread crumbs. Add mixed dried herbs and and pour in water gradually more water can added if required. Mix to form dough . Knead the dough well .Wrap in cling wrap and refrigerate for one hour .

White sauce Ingredients:

25g/1oz butter
25g/1oz plain flour
600ml/1 pint milk
salt and white pepper

Preparation method
Melt the butter in a saucepan.
Stir in the flour and cook for 1-2 minutes.
Take the pan off the heat and gradually stir in the milk to get a smooth sauce. Return to the heat and, stirring all the time, bring to the boil.
Simmer gently for 8-10 minutes and season with salt and white pepper.

Chicken and Mushroom Pies

Ingredients
Olive oil
1 small brown onion, chopped
1 clove garlic, crushed
400g chicken mince
100g mushrooms, chopped
2 tsp plain flour
3/4c cream
1/2c cheddar cheese

Method

Using the oil cook onion and garlic until the onion softens. Add chicken and mushrooms; cook until chicken changes colour. Add flour; stirring for a minute. Gradually stir in cream; stir until mixture thickens.Add cream , white sauce and cheese .

Grease two 12-hole mini cupcake tray. With the amount of mixture, you are guaranteed to make more than 18 mini pies.
Cut rounds from pastry; press into the pan holes.Spoon in the chicken mixture and top it with the cut out rounds of pastry.Press firmly to seal; brush the lids with egg.egg wash generously.
Bake for about 30 minutes. Let it stand in the tray for 5 minutes before removing them

Quiche Lorraine

A French classic, this egg and chicken
flan is the original quiche.

Chilling time
30 mins
Special equipment
9 x 1 1/2in (23 x 4cm) deep tart pan
baking beans

Ingredients
1 1/3 cups all-purpose flour, plus extra for dusting
8 tbsp butter, cubed
1 large egg yolk
1/4 tsp salt

For the filling
7oz (200g) chicken chunks (KnNs), cut into 1.2 in thick slices

1 onion, finely chopped
3oz (75g) Gruyere cheese, grated
4 large eggs, lightly beaten
2/3 cup heavy cream
2/3 cup milk
freshly ground black pepper
1/2 tsp salt

Method
1 To make the pastry, place the flour and
butter in a large bowl and rub with your
fingertips until the mixture resembles fine
crumbs. Add the egg yolk and 3–4
tablespoons chilled water, and mix to
make a smooth dough. Turn out on a
floured surface and knead briefly. Wrap
in plastic wrap and chill for 30 minutes.
Preheat the oven to 375°F (190°C).

2 On a lightly floured surface, roll out
the pastry and line the dish, pressing the
dough to the sides. Prick the base of the
pastry with a fork and line with parchment
paper and baking beans. Bake blind for
12 minutes, then remove the paper and
beans and bake for another 10 minutes, or
until lightly golden.

3 Meanwhile, heat a large frying pan and
dry–fry the chicken chunks for 3–4 minutes. Add
the onion, cook for another 2–3 minutes,
then spread the onions and chunks over
the pastry crust. Add the cheese. Whisk
together the eggs, cream, milk and black pepper, and pour into the pastry crust.
Place the dish on a baking sheet and bake
for 25–30 minutes, until golden and just set.
Allow to set, then slice and serve the quiche
while still piping hot.

Chocolate Pound Cake

1/4 cup (25 grams) unsweetened cocoa powder
1/4 cup (60 ml) boiling hot water
1 1/2 cups (180 grams) flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (225 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract

Chocolate Pound Cake: Preheat oven to 350 degrees F (177 degrees C) and place rack in centre of oven. Butter or spray with a non stick vegetable spray, a loaf pan. Line the bottom of the pan with parchment paper.

In a bowl mix the cocoa powder into the boiling water until smooth. Let cool to room temperature.

In a separate bowl, sift the cake flour with the baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and cooled cocoa mixture. With the mixer on low add the flour mixture and mix only until combined.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 55 minutes or until a toothpick inserted in the centre comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.

Will keep, well wrapped, several days at room temperature or it can be frozen for a month or two

Nutella Creamcheese Brownies

Ingredients:

2 cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup + 3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
1 cup + 2 tablespoons water
¼ cup milk
½ cup canola oil
1 block (8 ounces) cream cheese, softened
¾ cup powdered sugar
2 teaspoons vanilla extract
6 tablespoons Nutella
1 egg

Directions:

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, stir together the flour, 1 cup sugar, cocoa powder, baking powder and salt. Pour in water, milk egg, and oil; mix until well blended. Spread evenly in a greased 9×13 inch baking pan.
In a small bowl, stir together the cream cheese, remaining powdered sugar, and vanilla extract. Microwave on high for 10-15 seconds or until soft and easy to pour. Pour evenly over the brownie batter, drop Nutella by the spoonfuls on top, and make swirls in the batter with a knife.
Bake for 25 to 30 minutes in the preheated oven. Let cool for at least 10 minutes before cutting into squares.

Giraffe cake

Chocolate Sponge Cake
Ingredients 

225 g Butter or Margarine (8oz)
225 g Caster Sugar (8 oz)
Medium Eggs x 4
175 g Self-Raising Flour (6 oz) Sieved
50 g Cocoa Powder (2 oz)
For the Icing:
75 g Unsalted Butter (3 oz)
175 g Icing Sugar (6 oz) plus extra to dust
45 g Cocoa Powder (3 tbsp)
about 10 ml Milk or warm water

COFFEE BUTTERCREAM FROSTING

250 g butter

1 1/2 cups (380ml) icing sugar
3 instant coffee granules, mixed with splash of cold water

for giraffe impression

100g cooking chocolate

(melt on double boiler )

Chocolate Sponge Cake

Pre-heat oven to 180ºC/350ºF/Gas Mark 4. Grease and line two 20cm (8 inch) sandwich tins.

Cream together the butter and sugar until light and fluffy. Gradually beat in the eggs and if
the mixture starts to curdle, add a little flour.

Fold in the remaining flour and the cocoa powder with a metal spoon.

Divide the mixture between the two tins and bake for approx. 25 minutes until golden brown and
firm to the touch. Remove from oven and leave to cool before turning out onto a cooling rack.

To make the butter icing, place the butter in a bowl and beat until soft. Gradually sift and
beat in the icing sugar and then add enough milk / water to make the icing fluffy and
spreadable. Sift and beat the cocoa powder in to the icing and use it to sandwich the two
sponges together.

HOW TO MAKE COFFEE BUTTERCREAM FROSTING
Add a splash of cold water to the instant coffee granules so that it forms a thick paste.

Put all the ingredients into the mixing bowl of an electric mixer and blend on high speed until
mixed. Smooth down the sides of the bowl with a spatula to ensure that the buttercream is evenly
blended. cover the cake with butter cream neatly

100g cooking chocolate (melt on double boiler )spread on a tray put it in fridge for an hour ,
cut the pieces n place on cake like giraffe pattern
your cake is ready