Chocolaty Donut

Another version of donut, Chocolaty Donut.

Ingredients:

• 2 tsp yeast
• 125 ml warm water
• 1 tbsp butter
• 2 tbsp chocolate cooking (melted)
• 2 tbsp milk powder
• 2 tbsp sugar powder
• 2 yolk egg
• 2 cup flour
• A pinch of salt
• ½ tsp baking powder

Directions :

• Dissolved yeast in the warm water, keep aside until it bubbles (if you used the round shape yeast).
• In a medium bowl combine flour, milk powder, chocolate cooking, sugar powder, salt and baking powder (if you use the needle shape yeast, then you should combine it at this point).
• Mix yolk eggs and butter, add to flour mixture then whisk in gradually dissolved yeast (or only water if you use the needle shape yeast). When the dough is heavy to whisk, start to knead it with your hand. Knead until it combines together and not sticky on your hand, you can add little bit more of flour if needed.
• Cover the bowl of the dough with wrapping plastic, keep in a warm place until its double in size (time is depend on your warm place).
• When the dough doubled in size, removed the plastic cover, knead the dough again one more time for 2 minutes. Roll the dough and cut out with donut shape.
• On a tray covered with a plastic sheet, line the donuts. Cover the donuts with another plastic sheet. Keep aside to rise in a warm place until its double size and light weight.
• Deep fry the donuts on medium-low flame until its golden brown in colors. Keep it on the rack with kitchen towel to remove access oil.
• sprinkle the donut with icing sugar and ready to serve.

Sweet Potato Donut

Ingredients:

• 2 tsp yeast
• 125 ml warm water
• 1 tbsp butter
• 2 tbsp mashed sweet potato
• 2 tbsp milk powder
• 2 tbsp sugar powder
• 2 yolk egg
• 2 cup flour
• A pinch of salt
• ½ tsp baking powder

Directions :

• Dissolved yeast in the warm water, keep aside until it bubbles (if you used the round shape yeast).
• In a medium bowl combine flour, milk powder, mashed sweet potato, sugar powder, salt and baking powder (if you use the needle shape yeast, then you should combine it at this point).
• Mix yolk eggs and butter, add to flour mixture then whisk in gradually dissolved yeast (or only water if you use the needle shape yeast). When the dough is heavy to whisk, start to knead it with your hand. Knead until it combines together and not sticky on your hand, you can add little bit more of flour if needed.
• Cover the bowl of the dough with wrapping plastic, keep in a warm place until its double in size (time is depend on your warm place).
• When the dough doubled in size, removed the plastic cover, knead the dough again one more time for 2 minutes. Roll the dough and cut out with donut shape.
• On a tray covered with a plastic sheet, line the donuts. Cover the donuts with another plastic sheet. Keep aside to rise in a warm place until its double size and light weight.
• Deep fry the donuts on medium-low flame until its golden brown in colors. Keep it on the rack with kitchen towel to remove access oil.
• sprinkle the donut with icing sugar and ready to serve.

 

 original recipe from here: http://kristinemonia.blogspot.com/2011/01/donut.html

Chicken Tikka Sandwiches

Ingredients:

• 2 chicken breast (washed, set aside)
• 2 tblspn chicken tikka seasoning
• 3 tblspn lemon juice
• 1 tsp salt
• cooking oil
• 4 slices white bread
• 3 tablespoons butter, softened
• 1 medium onion (thinly sliced)

Directions:

• Combine chicken breast with ingredients: chicken tikka seasoning, lemon juice & salt. marinated in the fridge atleat for 2 hours.
• bake chicken breast in to oven for about 10 to 15 minutes or untill the chicken is browned on all sides and tender, set aside.
• trim the edge of the bread, spread with butter and grill on pan until bread is crisp and golden.
• Chop the chicken breast into slices and lay on the bread
• Now add onion as per preference, on top of the chicken.
• Cover with another slice of bread.

Carrot Muffins

Source from Here



Carrot Muffins Recipe:

2 cups (270 grams) grated raw carrot (about 2-3 peeled carrots)
1 large apple, peeled and grated
2 cups (260 grams) all-purpose flour
1 1/4 cups (250 grams) granulated white sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon (3.5 grams) salt
1 1/2 teaspoons ground cinnamon
3 large eggs
3/4 cup (180 ml) safflower, corn, or canola oil
1 teaspoon pure vanilla extract

Chicken tikka wings

This is almost ours every weekend snack. very simple and easy to make yet very tasty, and the most important thing is, everybody luvs it.


Ingredients:
500 gr chicken wings cut into two pieces (washed, set aside)
2 tblspn chicken tikka seasoning
3 tblspn lemon juice
1 tsp salt
2 eggs
bread crumbs
cooking oil

Directions:
* Combine chicken wings with all the ingredients except eggs, bread crumb and cooking oil. marinated in the fridge atleat for 2 hours.
* In a medium bowl, beat the eggs, Dip chicken wings in eggs, then coat with bread crumbs.
* deep fried until crisp and golden color, enjoy!

Dory Fillet in Lemon butter sauce

Ingredients:

Dory Fish fillets
2 tbsp butter
2 tbsp Olive oil
1 small lemon
Salt and pepper

Directions:

* Put butter on a large non-stick frying pan and heat over medium heat. When the butter melts, add the oil. Cut the lemon into quarters, and squeeze the juice from each quarter into the frying pan. Mix lemon juice, butter and oil with a spatula.

* Add the fish to the frying pan, and increase the heat to medium-high. Cook the fish for 4 minutes, then turn over with a spatula and cook on the other side for 4 minutes or until cooked through.

* Put the cooked fish on a plate. Sprinkle with salt and pepper to taste. Pour the lemon-butter sauce from the pan over the fish. enjoy with mashed potato and fresh salad.

Chicken Twister

Perfect for breakfast, lunch or even dinner >_<




Ingredients:
500 g skinless chicken breasts
vegetable oil (for deep frying)

MARINADE
4 cups water
1 teaspoon salt
1 teaspoon msg

COATING
1 egg, beaten
1 cup milk
2 cups plain flour
3 teaspoons salt
1 teaspoon pepper
1 1/2 tablespoons paprika
1 tablespoon chili powder
1 teaspoon msg (optional)

TWISTER
1 cup lettuce, shredded
1 tomato, diced
cucumbur, diced
salt, pepper
mayonnaise
6 tortillas

Directions:
Slice the chicken breasts into nice size strips (approximately 1/2 inch x 3-4 inches).
Combine the water, salt and MSG for the marinade in a large bowl and place chicken in to set for 20 minutes.
Turn the strips once while they are marinating.
Combine the beaten egg and milk and a bit of pepper in a medium size bowl.
In a small plastic bag combine the remaining ingredients (flour, salt, pepper, paprika, chille and MSG) and shake.
At this time you can start to preheat the oil in a deep-fryer to 220 deg.
When the chicken has been marinating for 20 minutes, transfer each piece to paper towels so that excess liquid can drain off.
Using about ten strips at once, place the chicken in the bag with the flouer and shake the bag until the strips of chicken are coated.
Place them on a plate.
Once they have been coated with the flour mixture dip them in the egg and milk mixture individualy and them back into the bag for another shake.
Be sure to try and get as much coating on each strip.
If you wish you can coat them again if you want a thicker coating.
Drop the strips, 5-6 at a time into the hot oil.
They should only take a couple of minutes depending on how you like your chicken.
Be sure to stir when frying so the strips don't stick together.
Remove the chicken from the oil and allow them to drain on paper towels for a couple of minutes.
Heat the tortilla bread in a frying pan on each side until it is nice and warm but not crispy, then remove from the pan.
Place about 3-4 (depending on size) krispy strips on the tortilla bread.
Then add the tomato and mayonnaise.
Put plenty of pepper and salt on the mayonnaise.
Then add the lettuce.
Roll up and serve.