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    JAM ROLL CAKE...

Wednesday, December 9, 2015

7 days diet plan

Monday, May 11, 2015

Potato & pesto soup




Ingredients :-

 # 3 strips rindless , smoked ,fatty bacon or pancetta.
# 1 lb/450 g  mealy potatoes
# 1 lb/450 g onions 
# 2 tbsp olive oil
# 20 fl oz/ 625 ml/ 2 and half cup chicken stock
# 20 fl oz/ 625 ml/ 2 and half cup milk
#3 1/2 oz/100 g dried conchigliette
# 5 fl oz/150 ml/ two third cup heavy cream 
# Chopped fresh parsley 
# Salt and pepper
# Garlic bread and parmesan cheese shaving to serve 

Pesto Sauce
# 2 oz/55 g finely chopped
# 2 garlic cloves , crushed
# 2 oz/55 g / half cup freshly grated parmesan cheese white  pepper
# 5 fl oz / 150  olive oil.

METHOD
To make the pesto sauce, put all of the ingredients in a blender or food processor and process for 2 minutes or blend by hand using a mortar and pestle.

Finely chop the bacon , potatoes and onions. Cook the bacon in a large pan over medium heat for 4 minutes . Add the oil , potatoes and onions and cook for 12 minutes ,stirring constantly.

Add the stock and milk to the pan, bring to a boil and let simmer for 10 minutes . Add the conchigliette and let simmer for an additional 10-12 minutes .

Blend in the cream and let simmer for 5 minutes .Add the chopped parsley , salt and pepper and 2 tablespoons of the pesto sauce. Transfer the soup to individual serving bowls and serve with parmesan cheese shavings and fresh garlic bread.

Wednesday, January 14, 2015

MINESTRONE

MINESTRONE 

Ingredients :-
# 2 tbsp olive oil
# 2 oz/55 g rindless pancetta or lean bacon, diced
# 2 onions , sliced 
# 2 garlic cloves ,finely chopped 
# 3 carrots , chopped
# 2 celery stalks, chopped 
# 8 oz/ 225 g /1 cup dried cannellini beans ,soaked overnight in cold water to cover
# 14 oz/ 450 g canned chopped tomatoes
# 64 fl oz/2 liters/ 8 cup beef stock
# 12 oz/350 g potatoes ,diced
# 6 oz/175 g dried pepe bucato, macaroni ,or other soup pasta shapes
# 6 oz/175 g green beans, sliced 
# 4 oz/ 115 g/1 cup fresh or frozen peas
# 8 oz/ 225 g savoy cabbage , shredded
# 3 tbsp chopped fresh flat-leaf parsley
# salt and pepper 
# fresh parmesan cheese .


Method:- Heat the olive oil in a large, heavy bottom pan .Add the pancetta , onions and garlic and cook, stirring occasionally, for 5 minutes.

Add the carrots and celery and cook, stirring occasionally, for an additional 5 minutes or until all the vegetables and softened.

Drain the soaked beans and add them to the pan with the tomatoes and their can juices and the beef stock. Bring to a boil , then reduce the heat , cover and let simmer for 1 hour.

Add the potatoes , re-cover and cook for 15 minutes, then add the pasta, green beans, peas , cabbage, and parsley .Cover and cook for an additional 15 minutes or until all the vegetables tender. season with salt and pepper . Ladle the soup into warmed soup bowls and serve immediately with parmesan cheese shaving. 

Friday, August 22, 2014

Bread with Banana

 Bread  with Banana
 Ingredients
 2-3 very ripe bananas, peeled
    1/3 cup melted butter
    1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2   cup if you want it less sweet)
    1 egg, beaten
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    Pinch of salt
    1 1/2 cups of all-purpose flour

Method

Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Wednesday, May 14, 2014

Stir Fry garlic spinach

                      

                           

 Stir Fry  garlic spinach



INGREDIENTS:

1. 6 Table spoon of vegetable oil.
2. 6  Freshly chopped garlic clove.
3. 2 Table spoon of black bean sauce.
4. 3 Tomatoes chopped.
5. 1 kg of coarsely chopped Spinach.
6. Pinch of hot chilly flakes.
7. Pinch of salt.
8. 2 Table spoon of fresh lemon juice.
HOW TO MAKE:-
Heat the oil in a preheated pan over high heat, add the garlic, black bean sauce, tomatoes and stir fry it for 2 minutes. Add spinach, chili flakes and lemon juice . Cook, stir it for 3 minutes or  until spinach is just wilted. Season it with salt and pepper.Transfer it to a serving dish, serve immediately.

Saturday, April 19, 2014

BEEF KABOB

                                  

                                        BEEF KABOB


INGREDIENTS:

1. 1/2 KG BONELESS BEEF, CUT INTO 16 PIECES(CUBE)
2. 1/4 CUP ITALIAN DRESSING.
3. 3  TABLESPOON OF LEMON JUICE.
4. 1 ABLE SPOON OF GRATED LEMON PEEL.
5. 1/8 CUP OF RED PEPPER FLAKES.
6. 1 CAPSICUM, CUT INTO SMALL CUBE.
7. 16 CHERRY TOMATOES.
8. 2 TABLESPOON OF OLIVE OIL.
9. 1/8 TABLESPOON OF OLIVE OIL.


HOW TO MAKE:-
Combine beef, salad dressing,lemon juice, lemon peel and red pepper flakes in a bowl and mix them properly. put the bowl in the refrigerator and keep it for 8 hours. Turn them occasionally. Thread 4 skewers, with beef alternating with capsicum and tomatoes. On a preheated pan add lemon juice, olive oil and salt. Place the skewers on the pan and broil the kabobs until desired  doneness is reached. After that your kabobs are ready to serve.

Tuesday, March 4, 2014

Stir Fry Chinese vegetables

                         

                              Stir Fry Chinese vegetables.


INGREDIENTS:s

1. 1 Table spoon of vegetable oil.
2. 1 Table Spoon of freshly chopped garlic.
3.  2 cups of fresh Cut  mixed vegetables.( Potato, Carrot, String bean,Green peas,Broccoli,
Cauliflower).
4. 1 Finely chopped garlic clove.
5. 2 Tablespoon of soy sauce.
6. Pinch of hot chilly flakes.
7. Pinch of salt.


Boil your vegetables into deep bottom pan for 10 minutes in slightly salted water. Drain the water in cold running water and let it cool. In a preheated pan put vegetable oil. Add chopped garlic and stir it until turned golden brown. Combine soy sauce and  all the boiled vegetables and  cook over gentle heat, stir constantly  for 3 minutes. Transfer it to a serving dish, serve immediately.