RECIPES BY Chef Adeel

                                       Chocolate Kiss Cookies1 1/4 cups Butter
1 cup Sugar
2 Eggs
1/2 teaspoon Vanilla extract ... See More
3 1/4 cups Refine flour
400 gm chocolate kisses
Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla; blend well. Stir in flour.
Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using a star- or daisy-shaped disc.
Bake at 375 degrees F. for 10 minutes. Press a chocolate kiss in center of each warm cookie, point side up. Remove to wire racks to cool. Yield: 6 dozen.
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Chocolate Drink cake

Ingredients:

225 gm Maida flour ...
400 gm Sweetened Condensed Milk
3 tbsp Cocoa Powder
1 tsp Baking Powder
1 tsp Cooking Soda
125gms Butter
200 ml Aerated Cola Drink
A pinch of Salt
200 gm Milk Chocolate
½ kg Fresh Cream
250gms icing sugar
200 gm white chocolate

Method

Place a thick bottomed pan on very low flame and melt butter in it.
Remove from the flame and let the butter cool.
Add condensed milk and mix well.
Sift maida, cocoa powder, and baking powder, cooking soda and salt together. Make sure there are no lumps in the mixture.
Grease a baking tray with little butter.
Dust it with maida and keep it aside.
Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.
Now add aerated cola and mix it well
Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175 degrees C (350 degree f.)
When it is done, let it cool and then slit it horizontally into two.
Whip the cream till light and fluffy
Sandwich the two layers of cake with whipped cream and cherries
Top with whipped cream and cherries.
Grate dairy milk chocolate bar and sprinkle over the cake.
Serve it chilled.
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CAKE
 Ingredients:

225 gm Maida flour .
400 gm Sweetened Condensed Milk
3 tbsp Cocoa Powder ... See More
1 tsp Baking Powder
1 tsp Cooking Soda
125gms Butter
200 ml Aerated Cola Drink
A pinch of Salt
200 gm Milk Chocolate
½ kg Fresh Cream
250gms icing sugar
200 gm white chocolate

Method

Place a thick bottomed pan on very low flame and melt butter in it.
Remove from the flame and let the butter cool.
Add condensed milk and mix well.
Sift maida, cocoa powder, and baking powder, cooking soda and salt together. Make sure there are no lumps in the mixture.
Grease a baking tray with little butter.
Dust it with maida and keep it aside.
Take a pan with little butter and put the maida mixture with the condensed milk-butter mixture.
Now add aerated cola and mix it well
Pour the batter into the greased baking tray and bake for 30 to 40 minutes at 175 degrees C (350 degree f.)
When it is done, let it cool and then slit it horizontally into two.
Whip the cream till light and fluffy
Sandwich the two layers of cake with whipped cream and cherries
Top with whipped cream and cherries.
Grate dairy milk chocolate bar and sprinkle over the cake.
Serve it chilled.
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Quick mango fool
Ingredients
4 mangoes
½ cup water... See More
1 cup sugar
1 cup whipped cream
How to make Mango Fool
Peel the mangoes thinly and then cut off pulp from the stone.
Stew the pulp, stones, sugar and water gently till tender.
Rub through a coarse sieve and cool thoroughly.
Pour into the whipped cream, stirring all the time.
Serve in glasses with finger biscuits.
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Mango Flan

Burn prove Cho!
Ingredients
Caramel: ...
1 cup sugar
1/4 cup water
Flan:

3 mangoes, peeled and cut into pieces
5 egg yolks
2 eggs
1 tbsp sugar
1 cup sweetened condensed milk
1 cup cream
1/4 teaspoon vanilla extract
2 mango for garnish
Directions
1. To prepare the caramel, put sugar in a small pot with of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
2. Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
3. Preheat the oven to 350° F.

4. In a blender mix the mango, cream, eggs and egg yolks for 2 to 3 minutes or until smooth. Add the condensed milk, sugar and vanilla extract and mix for 1 more minute.
5. Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
6. Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
7. Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 1hours.
8. To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides. Add some sliced fresh mango on top and serve.
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 ALMOND BROWNIES
Ingredients
Melted butté, to grease
150g butté
150g dark cooking chocolate, coarsely chopped ... See More
3/4 cup blanched almonds, coarsely chopped
3 eggs, lightly whisked
1 1/4 cups caster sugar
1/4 cup golden syrup
1/4 cup cocoa powder
1/2 cup refine flour
1/2 cup almond
1/2 cup sour cream
Vanilla ice-cream to serve

Method
1. Preheat oven to 160°C. Brush (base measurement) slice pan with melted butter to grease. Line the base and sides with non-stick baking paper.
2. Melt the butter in a saucepan over medium heat. Remove from heat. Add the chocolate and use a metal spoon to stir until the chocolate melts and is smooth. Transfer to a large bowl.
3. Spread the almonds over a baking tray. Bake in oven for 6-8 minutes or until toasted. Set aside to cool.
4. Add the egg, sugar and golden syrup to the chocolate mixture. Stir until well combined. Sift the cocoa powder and flour over the egg mixture. Add the almond and sour cream, and fold until well combined.
5. Stir in half the toasted almonds. Spread the mixture over the base of the prepared pan. Top with remaining almonds. Bake in oven for 25 minutes or until a skewer inserted into the centre comes out slightly sticky. Set aside for 5 minutes to cool.
6. Cut into squares. Serve warm with ice-cream or cream.