1 ½ C. All Purpose Flour
1T. Baking Powder
¾ C. Butter (unsalted)
¾ C. Granulated Sugar
½ T. Cinnamon Powder
¼ T. Nutmeg Powder
1 Kit-Kat Bar (Crushed)
1 Can Condensed Milk (170 ML)
Start with combining all the ingredients, except the Kit – Kat. Beat until the mixture is smooth.
Stir in the Kit-Kat now & mix well.
Pour the mixture in a greased loaf tin and sprinkle some kit-Kat on top.
Bake for 50 minutes at 180°C or until a toothpick inserted in the middle comes out clean.
Yummy Tip: Oreo fans can replace Kit – Kat with Oreo’s too!!
3C. Fine grated carrots
1 ½ C. White sugar
½ C. Brown sugar
1C. Crushed pineapple
4 Eggs (lightly beaten)
1 ¼ C. Vegetable oil
2T. Vanilla extract
2C. All purpose flour
2T. Baking soda
2T. Baking powder
3T. Ground cinnamon
1C. Dried coconut (grated)
½ T. Salt
For Frosting & Garnish:
1C. Chopped nuts
½ C. Unsalted butter (softened)
2C. Cream Cheese (softened)
4C. Confectioner’s sugar
1T. Vanilla extract
Preheat the oven at 180°C.
In a large bowl whisk together eggs, oil, white and brown sugar; once combined stir in flour, baking soda, baking powder, salt, cinnamon, dried coconut, grated carrots, raisins, vanilla extract & crushed pineapple.
Grease and flour a cake pan and pour the batter into it. Bake in the pre heated oven for 50 – 60 minutes or until the tooth pick inserted in the centre of the cake comes out clean.
Let it cool completely.
To prepare frosting, in a bowl, combine butter, cheese, confectioner’s sugar and vanilla extract. Beat under the mixture is smooth and creamy.
Spread the frosting evenly over the cake and sprinkle the nuts on top.
2C. All purpose flour
2T. Olive oil
2T. Sweet corn
3 Eggs (room temperature)
1 Shallot (chopped)
2 Green Chilies (chopped)
3 Garlic Cloves (minced)
10-12 Shrimps (diced)
Salt & pepper
Cornmeal or semolina (to sprinkle)
Start with activating the yeast. In a bowl add one cup of warm water, yeast & sugar, stir and leave aside till it foams.
Heat some oil in a wok. Saute garlic, chilies & shallot. Once fragrant add eggs and scramble to medium consistency. Now add the shrimps, peas & corns, continue cooking till the shrimps turn pink. Check for seasoning and don’t overcook. Set aside to cool.
In another bowl combine flour, a pinch of salt & yeast mix. Knead the dough till soft and smooth. Leave to rise for 1-2 hours in a warm place.
To bake the calzones preheat the oven at 200°C and sprinkle the baking sheet with cornmeal or semolina.
Divide the dough into 8 equal parts and roll each out to a 5 – 6 inches disc. Divide the filling between half of each disc, leaving some space to seal. Brush the edges with water and crimp the edges to seal.
Bake for 20 minutes or until golden brown. Cool slightly and serve.
I got this recipe from my aunt and I liked it a lot as it’s a great alternative to a regular pizza. Less of cheese and more of flavor!
1 Pizza crust
⅛th C. Italian 5 cheese or any mozzarella (shredded)
⅛ th C. Crumbled goat cheese
5-6 Cherry tomatoes (halved)
1T. Fig balsamic vinegar
Handful of baby lettuce leaves
Pre heat the oven at 230°.
Layer the pizza crust evenly with pesto and add a layer of shredded cheese on top.
Add cherry tomatoes and the crumbled goat cheese on the pizza crust.
Bake the pizza in the oven for 10-12 minutes.
Once it’s out from the oven add a handful of baby lettuce leaves on top and drizzle some fig balsamic vinegar.
Cut pizza into slices and serve immediately.
Bon Appetit-O !