Garlic french bread

Item required
1 loaf French bread
1/3 cup butter or margarine
1/2 teaspoon garlic salt or 1 clove garlic

Setting: HIGH
1. Cut bread into 1/2-inch slices, but do not slice all the way through loaf. In small cup or dish, melt butter with garlic (about 30 sec.).
2. Brush mixture on each slice of loaf. Place in oven on paper towels.
3. MICROWAVE for 45 SECONDS to 1 MINUTE or until loaf feels warm.
1 Loaf

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Bread Pizza

Items Required

4 Bread Slices
1 Capsicum (sliced)
1 Tomato (sliced)
4 Mushrooms (sliced)
2 Onions (sliced)
1 tbsp Butter
4 tbsp Mozzarella Cheese (grated)
1 pinch Salt
1 pinch Sugar
2 tbsp Pizza Sauce

Preparation Method

Heat butter in a pan. Add vegetables to it and fry them until brown and soft.

Add salt and sugar to the vegetables. Cook and stir till moisture evaporate from the vegetables.

Take a bread slice and smear it with pizza sauce.

Spread the vegetable mixture on the bread and garnish it with mozzarella cheese.

Grill the bread in an oven or over tawa for 3-4 minutes, or till the bread is crispy and the cheese melts.

Bread Pizza is ready to savor. Serve it with tomato ketchup.

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Last minute shortcake

item required
1 cup unsifted all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter or margarine
1/3 cup milk
1 egg
Sweetened fruit Whipped cream.

Settings: DEFROST/HIGH
1.Combine flour, sugar, baking powder and salt in large mixing bowl. Cut in butter until crumbly. Mea¬sure milk in small bowl and beat in egg. Blend into flour mixture. Spoon into 4 or 5 individual glass custard cups.
2.MICROWAVE on DEFROST for 3 MINUTES.
3.MICROWAVE on HIGH for 2 to 3 MINUTES or until cake is no longer doughy.
4.Serve warm topped with sweetened fruit and whipped cream.
4 to 5 Servings
TIP If desired, use 11/2 cups biscuit mix adding sugar, milk and egg.

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Cream of Vegetable Soup

Items Required

200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped.
1 medium onion(s) chopped
2 tablespoon(s) butter
1 tablespoon(s) plain flour (maida)
4 teacups milk
1 teacup(s) water
salt and pepper to taste

Preparation Method

Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.

In a pan, heat butter on medium level for a few seconds.

Add the chopped onions and fry for about 3 minutes or till onions are transparent.

Add the flour and milk. Stir well. Now add the vegetables and water.

Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.

Serve hot with: croutons.

Serves 4.

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Raisin Bran Muffins Recipe

Ingredients:

- 1 egg
- 1 cup buttermilk
- 1 1/4 cups all-purpose flour
- 1 cup bran cereal
- 1/2 cup brown sugar, firmly packed
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 1/2 cups raisins
- 1/4 cup walnuts, chopped

Preparation Method:

In large mixing bowl, beat egg and buttermilk together. Add flour, cereal, brown sugar, baking soda, salt, oil, vanilla, raisins and walnuts; stir to blend. Let batter stand 5 minutes. Spoon into paper-lined, microwave safe muffin pan, filling each cup about half full. Microwave at HIGH (10) 3 to 3 1/2 minutes. Rotate pan 1/4 turn after 1 1/2 minutes. Repeat with remaining batter.

Total Microwave Cooking Time 3 to 3 1/2 Minutes
Makes 18 muffins

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Seedy Lemon Cake

Items Required

Sugar – 1 1/2 cups
Grated Peel of 2 Lemons
Sunflower Oil – 1 cup
Eggs – 6
All Purpose Flour – 1 2/3 cups + 1 tblsp, divided
Baking Powder – 2 tsp
Sunflower Kernels – 1/2 cup

For Garnishing:
Lemon Zest
Whipped Cream

Preparation Method

Preheat oven to 300F. Grease and flour 2 loaf pans.

Beat together sugar, lemon peel and oil in large bowl.

Add eggs, one at a time, beating well after each addition.

Add 1 2/3 cups of the flour, baking powder and salt.

Mix well. Combine the remaining 1 tblsp flour and the sunflower kernels.

Toss lightly. Stir into batter. Pour evenly into prepared pans.

Bake for 1 hour or until a wooden pick inserted in center comes out clean.

Cool loaves in pans on wire racks for 10 minutes.

Loosen edges and remove to racks to cool completely.

Garnish as desired.

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Zucchini with corn

If you get your hands on garden zucchini and corn (even at the grocery), then break out the skillet and quick cook the vegetables. You’ll get the fresh flavors.
1 tablespoon butter or margarine
1 small zucchini, sliced
2 tablespoons sliced green onion with tops
18 3/4 – ounce can whole kernel corn, drained
Salt and pepper

Preparation method
1.In a quart casserole micro-melt the butter 30 to 40 seconds.
2.Stir in zucchini and onion.
3.Micro-cook, covered, 3 minutes. Stir in corn.
4.Cook, covered, till zucchini is almost done and corn is hot, about 3 minutes.
5.Season to taste with salt and pepper.
Makes 3 servings.

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White Buttermilk Cake

Items Required

Sifted Cake Flour – 3 cups
Baking Soda – 1 tsp
Salt – 1/2 tsp
Shortening – 1 cup (Shortening is a semisolid fat, made from vegetable oils, used in food preparation)
Granulated Sugar – 2 cups, divided
Buttermilk – 1 cup
Clear Vanilla – 2 tsp
Almond Extract – 1/2 tsp
Egg Whites – 6, at room temperature
Cream of Tartar – 1 tsp
Creamy Frosting

Preparation Method

To make the Creamy Frosting:
1. Combine 3 tblsp of all purpose flour and 1 cup milk in medium saucepan.
2. Stir over low heat until thickened.
3. Cool.
4. Beat 1 cup of softened butter in large bowl until creamy.
5. Add 1 cup powdered sugar, beat until fluffy.
6. Blend in 1 tsp vanilla.
7. Add flour mixture. Beat until thick and smooth.

To make the Cake:
1. Preheat oven to 350F.
2. Grease and flour 2 or 3 round cake pans.
3. Combine flour, baking soda and salt. Set aside.
4. Beat together shortening with 1 1/3 cups of the granulated sugar in large bowl until light and fluffy.
5. Add flour mixture alternately with buttermilk, beating well after each addition.
6. Blend in flavorings.
7. Beat egg whites in separate bowl at medium speed with electric mixer until foamy.
8. Add cream of tartar.
9. Beat at high speed until soft peaks form.
10. Gradually beat in the remaining 2/3 cup granulated sugar, beating until stiff peaks form.
11. Fold into flour mixture.
12. Pour evenly into prepared pans.
13. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
14. Cool layers in pans on wire racks for 10 minutes.
15. Loosen edges and remove to racks to cool completely.
16. Fill and frost with creamy frosting.

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Gourmet Chicken

Items Required

2 whole chicken breasts
Seasoned flour
3 tablespoons oil
¼ cup blanched slivered almonds
1 small onion, diced
1 cup celery, diced
1 clove garlic, minced
2 tablespoons parsley, chopped
¾ cup dry sherry
1 cup button mushrooms
Parsley sprigs for garnish


Preparation Method

1. Cut chicken breasts into serving pieces and dust lightly with seasoned flour. Preheat browning dish or skillet for 6 minutes. Add oil and heat for 2 minutes. Add almonds, brown lightly, set aside for garnish.

2. Reheat skillet for 2 minutes, add chicken pieces and cook 3 minutes on each side. Remove chicken and place into a medium (2 quart/2 litre) casserole dish. Place onion, garlic, celery, parsley into browning dish and cook 2 minutes. Add sherry, mushrooms and stir well.

3. Pour mixture over chicken pieces and cook covered 15-18 minutes. Thicken lightly with cornflour if necessary and cook 2 minutes longer. Serve garnished with almonds and parsley sprigs.

Serves : 4


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Balti Chicken Curry

Items Required

2 tablespoon(s) oil
2 onions(s) finely sliced
2 tomato(es) sliced
4 teaspoon(s) green chillies finely chopped
1 teaspoon(s) each ginger and garlic paste
1 cinnamon stick(s) of 1″(each)
2 black cardamoms (badi elaichi)
4 black peppercorns
½ teaspoon(s) black cumin seeds (shahi jeera)
1 teaspoon(s) red chilli powder
½ teaspoon(s) hot spice mix (garam masala) powder
8 medium pieces (about 800 grams) of chicken
2 tablespoon(s) tomato puree
salt to taste
2 tablespoon(s) thick yoghurt beaten till smooth
2 teaspoon(s) lemon juice
finely chopped fresh coriander to garnish

Preparation Method

Heat the oil in a wok (kadhai) and fry the onion slices for about 4 minutes or till golden brown.

Add the tomatoes, green chillies, ginger and garlic pastes. Saute briefly.

Add the next six ingredients and saute for about 4 minutes.

Add the chicken pieces and fry well for about 5 minutes such that the spice flavors permeated through the chicken.

Add the tomato puree and salt to taste.

Reduce the heat and add the yoghurt stirring briskly to avoid curdling.

Cover with a tight fitting lid and simmer for about 15 minutes (stir once mid-way) or till the chicken is tender and the gravy is thick.

Stir in the lemon juice. Serve hot garnished with coriander leaves.

TIPS: Boneless chicken can be also used for this recipe. Reduce or halve the weight of chicken if using boneless. Rest of the ingredients remain the same. Reduce the cooking time of chicken. The amount of green chillies can be decreased or increased as desired. Keep some amount of hot water ready if more gravy is desired.

Serves 4.

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