Chocolate Whipped Cream Cake

• 1 3/4 cup(s) all-purpose flour
• 2 1/4 cup(s) granulated sugar
• 2 tablespoon(s) granulated sugar
• 3/4 cup(s) unsweetened cocoa
• 1 1/2 tablespoon(s) unsweetened cocoa
• 1 teaspoon(s) salt
• 1 1/2 teaspoon(s) baking powder
• 1 1/2 teaspoon(s) baking soda
• 1/2 cup(s) canola oil
• 1 cup(s) milk
• 2 large eggs
• 2 teaspoon(s) vanilla extract
• 2 tablespoon(s) anisette liqueur
• 1 1/2 cup(s) heavy cream, cold
• 1 1/2 teaspoon(s) confectioners' sugar
• 1/3 cup(s) mini chocolate chips

---

Directions

1. Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside. Bring a small saucepan of water to a boil and maintain. Combine the flour, 2 cups granulated sugar, 3/4 cup cocoa, salt, baking powder, and baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette liqueur using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. Divide the batter between the prepared pans and bake until a wooden skewer inserted into the middle of each cake comes out clean -- about 35 minutes. Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool.
2. Make the frosting: Beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining 1/4 cup plus 2 tablespoons granulated sugar and 1 1/2 tablespoons cocoa until combined.
3. Assemble the cake: Place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with the remaining chocolate chips. Serve immediately or store in the refrigerator until ready to serve.

MANGO ICE CREAM 

INGREDIENTS (AMERICAN MEASURING CUP USED, 1 CUP = 250 ML)

• 3 cups cream (i used amul 25% low fat cream)
• 2 large alphonso mangoes
• 1.5 tsp vanilla powder or 1 tsp vanilla extract
• sugar, powdered jaggery or honey as required
• honey or any sweet syrup to top over the ice cream

INSTRUCTIONS

1. peel and chop the mangoes.
2. blend the mangoes and sugar to a smooth pulp.
3. whip the cream till soft peaks are formed.
4. add the mango pulp.
5. mix well.
6. check the sweetness and add more sugar if required.
7. add the vanilla powder or vanilla extract.
8. mix well.
9. pour in a tray or container and place in the freezer. cover the container.
10. when the ice cream is half frozen remove from the freezer.
11. whip again for a minute.
12. pour the ice cream contents again in the container with lid.
13. freeze till set.
14. scoop the mango ice cream and serve with honey, cakes or just plain.

Cream Potato Salad

Boil the potatoes and then cube them.

Once they have cooled, add mayonnaise, cream, curry powder, salt & pepper. Mix.

Squeeze the lemon juice over the salad.

Then, arrange the lettuce leaves in the salad bowl, and pile the salad on to it.

Garnish with the coriander & serve chilled.
• 1 kg of potatoes
  
  1 cup of mayonnaise
  
  1/2 cup of cream
  
  Curry powder, to taste
  
  1 tsp lemon juice
  
  Salt & pepper, to taste
  
  Lettuce & parsley or fresh coriander, to garnish
• 
  
• 
  

Zesty Chicken Corn Chowder 
  

INGREDIENTS

• 2 tablespoons Fleischmann's® Made with Olive Oil Spread
• 1 pound boneless skinless chicken breasts, cut into small pieces
• 1 cup chopped onion
• 1 teaspoon ground cumin
• 1 can (10-3/4 oz each) reduced sodium condensed cream of chicken soup
• 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
• 1 cup frozen whole kernel corn
• 1/2 cup water

DIRECTIONS

1. Melt Fleischmann's in large saucepan or Dutch oven over medium-high heat. Add chicken and onion; cook 4 to 5 minutes or until chicken is no longer pink and onion is tender, stirring frequently.
2. Add cumin; cook and stir 1 minute. Add remaining ingredients. Increase heat to high, cover and bring to a boil. Reduce heat to medium-low; simmer 10 minutes.

White Chocolate Coconut Citrus Truffles  


1 1/2 cups coconut flakes
1/2 cup coconut cream
375 g white chocolate, cooking melts
1 1/2 teaspoons lemon rind, finely grated
1 1/2 teaspoons lime rind, finely grated


Directions:

1
Combine coconut cream, white chocolate & citrus rinds in a microwave safe bowl.
2
Microwave uncovered on medium heat for 1 minute, stir.
3
Repeat process until chocolate has melted and mixture is smooth.
4
Cover & refrigerate for 4 hours or overnight.
5
Roll rounded teaspoons of mixture into balls, roll in coconut flakes & refrigerate until firm.

Slow cooker beef curry

Ingredients

• 4 tbsp sunflower oil
• 800g/1lb 12oz beef braising steak, cut into 2.5cm/1in pieces
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 2 chillies, finely chopped, plus extra to taste
• 2.5cm/1in piece fresh root ginger
• 4 tsp ground cumin
• 4 tsp ground coriander
• 2 tsp ground turmeric
• 2 x 400g/14oz can chopped tomatoes
• 2 tsp garam masala
• 200g/7oz natural yoghurt
• small handful fresh chopped coriander

Preparation method

1. Heat half of the oil in a frying pan and fry the beef pieces for 4-5 minutes, or until browned all over. (You may need to brown the meat in batches.) Tip the browned meat into the slow cooker.
2. Heat the remaining oil in a frying pan and fry the onions for five minutes, then add the garlic, chilli and ginger and fry for another 2-3 minutes. Add the spices and fry for another minute, then tip the mixture into the slow cooker.
3. Add the chopped tomatoes to the slow cooker, then fill one of the empty cans with water and add the water to the slow cooker.
4. Stir everything together, pressing down so that everything is covered in liquid and cook for 8-10 hours on low.
5. About 30 minutes before serving, stir in the garam masala and yoghurt and season to taste with salt and a little more chilli. Cook for a further 30 minutes, then stir in the coriander.

Basil Mint Ice Cream

Ingredients

• 2 ounces basil
• 1 ounce mint
• 1½ cups heavy cream
• ½ cup whole milk
• 6 egg yolks
• 5 ounces sugar
• vanilla extract
• optional: 2-3 drops green food coloring

Instructions

1. Quickly blanch the basil and mint in boiling water and then transfer the herbs to an ice bath to halt the cooking process. Drain and set aside.
2. Add cream, milk and a splash of vanilla to a saucepan on medium heat. Bring the liquid to a gentle simmer.
3. While the cream is warming up, whisk egg yolks and sugar together in a bowl. Make sure they’re well combined.
4. When the cream is just starting to simmer (don’t boil it), slowly temper it into the yolks while whisking.
5. Pour the mixture back into the saucepan and turn the heat down to medium low. Stir in a figure 8 motion for several minutes until the mixture coats the back of a wood spoon or rubber spatula. Remove from the heat and add the herbs.
6. Puree the basil, mint and cream in a blender. Allow the mixture to infuse for at least an hour for best flavor. Strain the cream through a fine mesh strainer and allow to chill thoroughly in the refrigerator.
7. If using, stir in a few drops of green food coloring.
8. Make ice cream according to the manufacturer’s instructions.