INGREDIENTS

Dark Chocolate - 225gms

Flour - 1cup + 1tbsp

Cocoa - 1/2cup + 2tbsp

Baking powder - 10gms

Butter - 1/2cup

Caster sugar - 2cups + 2tbsp

Eggs - 2 large

Vanilla extract - 1tsp

Milk - 1/3rd cup

METHOD

1.Sieve flour with baking powder and cocoa.

2.Cream butter till smooth n light and add sugar gradually.Then add eggs and beat well.

3.Add vanilla extract.

4.Then add 2tbsp flour mixture and little milk and continue the process till its over and mix well.

5.Line the tray with butter paper and spoon it on the tray and bake in a preheated oven for 15-20 mins at 170c.

INGREDIENTS

Egg white -  2nos

Grain sugar - 110gms

Cream of tartar/Salt - 1pinch

Cocoa powder - 2tbsp

FOR CARAMEL CRUNCH

Sugar - 3tbsp

Water - 1tsp

CREAM FILLING

Butter - 150gms

Icing sugar - 250gms

Coffee powder - 1tsp

Milk powder - 15gms

Crushed caramel - 2-3tsp

METHOD

1.Whip egg white in a deep no greased bowl with cream of tartar or salt till u achieve soft peak consistency.

2.Gradually add sugar and continue whipping till creamy consistency.Add cocoa n mix well.

3.Pour this mixture in a canvas bag using a star nozzle and pipe out the desired shapes on a baking tray lined with butter paper.

4.Bake in a preheated oven temperature of 130c for 45mins,until the macaroon is firm and light.

For caramel

Add sugar and water in a sauce pan n caramelise till sugar melts and turns golden brown in colour.Grease a small plate with oil and pour the caramelised mixture into the plate when slight warm n let it cool.Then crush the mixture n keep it aside.

For coffee cream

Sieve icing sugar with milk powder.Cream butter and make sure that it  is free from lumps.Add icing sugar gradually and cream mixture well.Add coffee powder n crushed caramel and mix.Spoon in the cream into the macaroons once baked and cooled down and roll the side over crushed caramel.

INGREDIENTS

Flour - 225gms

Baking powder - 1tbsp

Cocoa powder - 2tbsp

Pinch of salt

Butter - 115gms

Demerara sugar - 100gms

White sugar - 50gms

Egg - 1

Milk - 125gms

Vanilla Extract - 1tsp

Instant coffee powder - 3tbsp

Choco-Chips - 50gms

METHOD

1.Sift flour,baking powder,cocoa and salt into a mixing bowl.

2.In a  separate large bowl,cream the butter and demerara sugar together,then stir in the beaten egg.

3.Pour in the milk n extract,then add coffee powder,chocolate chips n mix gently together.

4.Add the flour mixture to cream mixture and stir together.

5.Add the muffin mixture into greased muffin tray.

6.Bake in a preheated oven at 190c for 20mins or till the knife comes out clean.

BUTTER CREAM TOPPING

1.Butter - 150gms

2.Icing Sugar - 250gms

3.Vanilla Extract - 1tsp

4.Coffee powder - 1tsp

5.Milk powder - 15gms

Sieve icing sugar with milk powder.Cream butter till smooth n creamy and add icing sugar gradually and cream mixture well.Add the coffee powder and mix.Pipe out with a star nozzle over the muffins after cooling.

PITA BREAD

INGREDIENTS

Maida - 250gms

Yeast - 2.5gms (If using dry Yeast add half d amt of it)

Salt - 2.5gms

Sugar - 2gm

Water - 130ml

Baking soda - A pinch

METHOD

1. Mix all the ingredients to form smooth and pliable dough.

2. Rest the dough for 20mins (covered),divide the dough to equal size of 30gms n make neat rounds and rest for another 10mins.

3. Flatten the dough n roll lightly with the rolling pin to 1-2mm thickness and again rest for proofing for 40mins in warm n dark place covered with cloth(microwave is d best place for it).

4. Then grease the baking tray n dust flour over it and bake for 4-5mins at 200c.Make it into 2 halves when warm n fill it with Baked bean n tomato salsa or a filling of your choice

BAKED BEAN N TOMATO SALSA

INGREDIENTS

Ripe tomatoes - 1/2 no.

Butter - 10gms

Salt - 4gms

Pepper powder - 1/2tsp

Capsicum - 50gms

Onion - 50gms

Baked bean - 200gms

Chilly powder - 1tsp

METHOD

1. Dice the tomatoes in small pieces.

2. Add butter into a sauce pan and pour all the tomatoes in it, cook till the tomatoes are thick but yet chunks are visible.

3. Add the salt,pepper and chopped small capsicum pieces and cook for another 1min.Then add the cooked baked bean and cook for 5 more mins and fill in the pita bread.

INGREDIENTS

Pineapple slices   - 3 - 4

Walnut Kernels  -   1/2 cup

Celery -  1 stalk

Lettuce - 1 bunch

Mayonnaise - 3 tbsp

Cream - 2tbsp

Salt - to taste

Peppercorns (crushed) - 1/2 tsp

METHOD

1. Cut pineapple s;ices into half inch sized pieces.

2. Toast the walnut kernels in an oven or on a tawa till a little crisp.Roughly break the walnuts into smaller pieces.Using rolling pin crush a few walnuts to a coarse powder.(Well i had very few walnuts so used some almonds too..)

3. Wash, trim and cut celery stalk.Thoroughly wash lettuce leaves and tear them into bite sized pieces.

4. In a mixing bowl, mix in pineapple, lettuce leaves and toasted walnuts.Add mayonnaise(I made it at home..Follow me for the recipe..) and cream.

5. Add salt to taste and freshly crushed pepper.Lightly toss the salad.

6. Garnish it with coarse walnut powder and serve cold.

HOW TO MAKE MAYONNAISE

INGREDIENTS

Egg yolk - 1

Salt - to taste

White pepper powder - 1/4 tsp

Mustard powder - 1/4 tsp

Sugar - 1/4 tsp

Vinegar - 1tsp

Salad Oil / Olive Oil - 1-1/2 cup

Lemon juice - 1tsp

METHOD

1. Take a bowl whisk egg yolk,white pepper,mustard powder,sugar n vinegar.

2. Add oil, a little at a time, whisking continuously, until all the oil is incorporated.

3. Finish the sauce by adding lemon juice and adjust the seasoning.