1 1/2 cups apple juice can also use almond milk, skim milk, coconut milk or other flavor of juice
1 banana sliced
1 1/2 cups frozen mixed berries
3/4 cup vanilla Greek yogurt
1 tbsp honey optional
fresh berries and mint sprigs can be used for garnish
Method of making the shake
Place the apple juice, banana, berries and yogurt in a blender; blend until smooth. If the smoothie seems too thick, add a little more liquid (1/4 cup).
Taste and add honey if desired. Pour into two glasses and garnish with fresh berries and mint sprigs if desired.
Never ever wondering what to make to impress your loved ones on weekends, try this quick shake recipe and enjoy with them. You can pair this shake with a sandwich of your choice to make it a complete meal for breakfast. get more ideas on the preparation and variety by scrolling on the Chefs nectar Site..
Ingredients for making the Oreo Shake
4 Oreo cookies
1 cup vanilla ice cream
1 cup milk
1 tablespoon chocolate sauce
How to make Oreo Milkshake
To prepare this delicious shake recipe, take a bowl and coarsely crush the Oreo cookies in it. You don’t need to powder them, they should be crushed enough to be blended into a shake.
Now, pour milk and chocolate syrup in a blender. Also, add Oreo cookies and ice-cream in the blender. Blend well all the ingredients until combined completely.
Crush and crumble some Oreo cookies in a bowl. You can also put them in a plastic bag and pound them with a rolling pin for the purpose.
Pour the prepared milkshake into a glass. Finally, top the milkshake with the crumbled Oreo cookies. Serve immediately with a straw.
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1 and 1/2 cups (3 sticks/340 g) unsalted butter, softened to room temperature
1 and 3/4 cups (350 g) granulated sugar
5 nos eggs
1 tbsp pure vanilla extract
1 and 1/2 cups (360 ml) buttermilk
3/4 cup sprinkles
Vanilla Buttercream Frosting
1 and 1/2 cups (3 sticks/340 g) unsalted butter, softened to room temperature
1/8 teaspoon salt
5-6 cups (600-700 g) powdered sugar, sifted
5 tablespoons (75 ml) heavy cream
1 tablespoon pure vanilla extract
Method of making the Cake
Preheat oven to 350°F/180 °C. Butter three 9-inch cake pans that are at least 2-inch high, and line the bottoms with parchment paper.
In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract. With the mixer on low speed, add the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture. Do not over mix this batter. The less you mix, the lighter the cake will be. Fold in sprinkles.
Divide batter evenly between prepared pans. Bake for 25-30 minutes until a toothpick inserted into the center of the cakes comes out clean. Allow cakes to cool for 15 minutes, then gently remove from pan and allow them to cool completely on a wire rack.
Frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat butter and salt on medium speed until smooth and creamy, about 2 minutes. Add 5 cups powdered sugar, heavy cream, and vanilla. Beat on low speed for 30 seconds, then increase speed to high and beat for 2 minutes. Beat in more powdered sugar if frosting is too thin.
Assembly: If the cakes rose too much, cut their rounded top with a knife to make them flat. Set one cake layer on a plate or cake stand. Evenly spread a thick layer of the frosting over the cake to the edge. Top with the second cake layer and spread a thick layer of the frosting. Finish with the third cake layer. Spread frosting over the top and sides of the cake.
Served chilled as per your liking along with any beverage if you can.
Recipe Notes
Leftovers of the cake can be kept in the freezer for up to 2 months and thawed overnight in the fridge. enjoy this simple but attractive recipe during the weekend with your loved ones.. enjoy !!
1/2 cup Ready-To-Use White Decorator Icing – 1 lb. Can
1/2 cup mini semisweet chocolate chips
Light Cocoa Candy Melts
Method of making
Bake the cake. Follow the specific recipe you are using, including ingredient amounts, utensils and baking dishes, steps or instructions, oven temperatures, and baking times.
Slice the cake. Using a damp knife, cut the cake in sections or quarters. This allows the insides of the cake to cool down faster, rather than having the cake cool down from the outside in.
Crumble the cake. When the cake pieces has reached room temperature or warm to handle, use your hands to crumble the cake in a large mixing bowl. You will want to break down any chunks, especially any hard corners.
Add the icing and chocolate chips. Start off with 1/4 cup of icing in the bowl. Use a wooden spoon to thoroughly incorporate the cake crumbs and icing together until you achieve a consistency of dough, as if you’re making cookie dough. Add additional icing, if needed.
Refrigerate the mixture. Having the mixture chilled makes it easier for you to roll it into balls.
Making the Cake Balls
Scoop the mixture. Use a cookie dough scooper to help you make even ball amounts, about 1 tablespoon (15 grams). To avoid multitasking, scoop the entire mixture and place the balls onto a flat surface (such as a baking sheet or counter top), lined with parchment paper.
Roll the cake balls. Use both palms of your hands and circle each ball in a circular motion, to allow any flat surfaces become evenly round.
Chill the cake balls. For the best results, it’s recommended to refrigerate the cake balls for at least two hours. By doing this, any coating won’t affect the prepared cake when dipping.
German Chocolate Cake Balls
Dipping the Cake Balls
Melt the chocolate. You can either use a microwave-safe bowl or create a double boiler. Stir the chocolate to make sure everything is melted evenly.
Dip the cake balls. For making the chocolate shell you need a silicon mat in which you fill the choclate while coating the balls of the silk padinsert the prepared balls and covere the other
Repeat with the rest. Place the chocolate covered cake ball in the same place on the waxed paper. Pick up the next one and repeat the dipping until everything is covered.
Decorating the Cake Balls
Drizzle additional melted chocolate on top. You can create even zig-zag lines by moving your arm back and forth in a uniform way across the entire sheet of cake balls.
Sprinkle chocolate chips on top. You can either use additional mini chocolate chips or add cookies in a food processor to make crumbs.
Chill the cake balls again. To ensure a hard coating and for any toppings to appear more uniform, place the cake balls in the freezer or refrigerator for about an hour or two.
Butterfly your chicken breasts – hold your hand on top of the chicken breast and slice into the side of the chicken breast, cutting from one side to the other, leaving the opposite side intact. Your goal is to create a pocket for your filling. If needed, pound chicken breasts to create even thickness. entire breast (closed) should be no more than 1 inch in thickness.
In a cast iron skillet, cook bacon according to package directions. Drain all but 2 tablespoons of bacon grease. Set aside.
Season chicken breasts with garlic powder and pepper. Stuff chicken breasts with spinach, mozzarella cheese, and bacon. Optionally, use toothpicks to keep the chicken breasts closed around the open edge.
Heat skillet over medium heat. Sear chicken breasts on each side for 2-3 minutes per side, until browned.
Move skillet to oven to finish cooking for 12-15 minutes, or until juices run clear.
Remove from oven and allow to rest for 2-3 minutes before serving.
Please Note
If you choose to omit bacon from this recipe – use 2 tablespoons of unsalted butter in your pan, and season chicken breasts with 1/2 teaspoon of salt before cooking.
1/2 cup (80g) whole blanched almonds, toasted, roughly chopped
2 tablespoons sherry vinegar or red wine vinegar
Method of making
1. For the herb crumbs, heat oil in a fry pan over medium-high heat. Add crumbs and cook, stirring, for 3-4 minutes until light golden. Add garlic and cook for a further 1 minute or until fragrant and crisp. Stir through parsley, then set aside.
2. For the romesco, cook capsicums and tomato over an open flame on the stove top, or under a hot grill, turning, until skins are charred and blackened. Place in a zip-lock bag, seal and cool for 10 minutes. Peel and discard skins, remove seeds, then roughly chop.
3. Heat oil in a fry pan over medium heat, add capsicum and cook, stirring, for 2-3 minutes until softened. Add tomato, garlic and paprika, and cook for a further 2 minutes or until fragrant. Place a quarter of the herb crumbs in a food processor with the almonds, and pulse to combine. Add capsicum mixture with the vinegar and 1/4 cup (60ml) water, season, then whiz to a smooth puree. Set aside.
4. Combine oil, garlic, basil and lemon juice in a bowl. Season, then brush scallops with a little oil mixture and set aside. Add remaining seafood to bowl and turn to coat.
5. Preheat a barbecue or char grill pan to medium-high. Cook lobster, shell-side down first, turning once, for 5-6 minutes until shells turn pink. Halfway through cooking lobster, add prawns and cook, turning once, for 2-3 minutes until just cooked. Add squid and cook, turning once, for 1-2 minutes. Add scallops and cook for 30 seconds each side. Return scallops to shells and arrange remaining seafood on a platter. Scatter with remaining herb crumbs and serve with romesco and lemon wedges.
Cheers with your loving friends, one of the delicious energetic filling full of proteins.
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
½ onion, chopped
1 (1 inch) piece fresh ginger
1 clove garlic
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
¼ teaspoon Indian chili powder
1 cup tomato sauce
1 cup half and half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt
Method of making
Step 1 Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
Step 2 Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
Step 3 Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil.
Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Served hot garnished with cream butter and kasoori methi powder, accompained with Naan, roti, paratha, rice and pulao.
1/2 cup (120 ml) freshly squeezed lemon juice (2-3 lemons for both zest and juice)
2 tbsp heavy cream , optional
1/2 cup (1 stick/115 g) unsalted butter, cut into small pieces
Method of making
To make the lemon curd: In a medium heatproof bowl, place eggs, sugar, lemon zest, lemon juice, and heavy cream and whisk to combine. Place the bowl over a saucepan of simmering water (bain-marie). Cook on moderate heat, whisking constantly, until mixture becomes thick (mine was ready in 10 minutes, but it can take up to 20). If you have a thermometer, it should register 170°F/75°C; otherwise, it should coat the back of a wooden spoon and leave a clear pass if you run your finger through it. The curd will thicken more once cooled.
Remove from heat and immediately strain mixture through a sieve. Add butter, a few cubes at a time, and whisk until completely melted and incorporated, and mixture is smooth.
The whisking makes for an airy and light texture. Allow to cool to room temperature before filling the tart. (Lemon curd can be kept in an airtight container in the fridge for up to a week, or can be frozen for up to 2 months. To thaw, place overnight in the fridge. Whisk the mixture to smoothed it before using.(IN STEAD OF TAKING THE WHOLE TART YOU CAN TAKE THE INDIVIDUAL TARTS AS WELL AS ILLUSTRATED IN THE PICS ABOVE.)
Fill the tart shell with lemon curd, then refrigerate for at least 4 hours until chilled. Serve with berries and whipped cream if you like. The tart is rich, so cut your servings small.
1 8-ounce package cream cheese, at room temperature
10 tbsp unsalted butter, cut into pieces, at room temperature
1 cup confectioners’ sugar
1/2 tsp vanilla extract
2 tsp finely grated orange zest
3 drops yellow food coloring (optional)
1 drop red food coloring (optional)
Store-bought candied orange zest, for topping
Method of making
Make the cupcakes: Preheat the oven to 350 degrees F and line a muffin pan with 12 cupcake liners. Whisk the flour, baking powder and salt in a medium bowl.
Beat the eggs and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce the speed to medium low; slowly beat in the melted butter, then add the orange zest and vanilla.
Beat in the flour mixture in 2 additions, alternating with the milk, beginning and ending with the flour mixture; beat until just combined (do not overmix).
Divide the batter evenly among the muffin cups, filling each about two-thirds of the way. Bake until a toothpick inserted into the centers comes out clean, about 18 minutes. Let cool 5 minutes, then remove the cupcakes to a rack to cool completely.
Meanwhile, make the frosting: Bring the orange juice to a boil in a saucepan; reduce the heat to medium and simmer until reduced to1 1/2 tablespoons, about 8 minutes. Let cool.
Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and fluffy. Beat in the butter, a little at a time, until smooth. Reduce the mixer speed to low; sift the confectioners’ sugar into the bowl and beat until smooth. Add the vanilla, the cooled orange syrup, orange zest and food coloring and beat on medium speed until combined. Refrigerate until spreadable, about 15 minutes. Spread the frosting on the cupcakes; top with candied orange zest or dry nuts.
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