Marzi pan by shireen

                    Marzi pan


Ingredients
Almonds blanched, peeled, dried and grounded 1 pound
Sugar 3 pounds
Water 1 pound


Method
Put the sugar and water in a sauce pan heat gently, stirring constantly until the sugar has dissolved, bring to boil, let it boil without stirring until it reaches soft ball stage, remove from heat, stir rapidly until the mixture develops a grainy texture, add the ground almonds stirring well until it gets thick, pour the mixture onto a clean surface when the mixture is cool enough to handle, knead until smooth. Keep it in a plastic zip lock bag, divide the marzi pan into portion, color it accordingly, mold into roses and fruits.

 to store marzipan In an airtight jar
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Chicken Croquettes by shireen

                             Chicken Croquettes


Ingredients
Chicken mince ½ kg
Bread slice 1
Milk ¼ cup
Salt 1 tsp
Black pepper 1 tsp
Egg ½ beaten
All spice ½ tsp
Potato peeled, boiled and mashed 1

Ingredients for coating
Dry flour as required
Beaten egg 1
Bread crumbs as required

Method
In ½ kg chicken mince mix 1 tsp salt, 1 tsp black pepper, ½ tsp all spice, 1 beaten egg, 1 mash potatoes, 1 bread slice soaked in milk and squeezed, mix all very well make into small crockets shape, roll in dry flour, dip in beaten egg, coat in crumbs, freeze till firm. and then fry it


note if u want u  made them with cheese and it turned out perfect.

2 layered toblerone mousse by shireen

Surprise Sweet Tooth Of the Day :

2 layered toblerone mousse
Ingredients
Toberone bars 100 gm each regular and white 2
Sugar ¾ cup
Cream 2 ½ cups
Vanilla essence 1 tsp
Chocolate flakes for decoration

Method
Combine each chocolate bar with ¼ cup of sugar and ¼ up of cream in 2 separate bowls, melt over boiling water stirring until melted, remove and cool, add ½ tsp vanilla essence to each mixture, beat the cream until stiff, fold in 1 cup of cream to each chocolate mixture, take a transparent glass bowl and layered with chocolate mixture, top with white mixture, chill in the refrigerator for 1 hour, garnish with chocolate flakes and whipped cream. Serve chilled.

Orange trifle by shireen

                       Orange trifle

Ingredients
Plain cake1 pound
Orange jam or marmalade 2 to 3 tsp
Orange jelly crystals 1 packet
Mandarin 1 can
Milk 3 cups
Custard powder 3 tbsp
Sugar 4 tbsp
Cream whipped 8 ounces
Orange segments 2 cups


Method
Cut cake into slices, sandwich with marmalade, arrange in the base of a serving bowl, top with
set orange jelly, cut in cubes, scatter the kino slices over the jelly, pour the custard on top, chill
until ready to serve, decorate with whipped cream and mandarin slices
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Nandoos coffee cake by shireen

                              Nandoos coffee cake


    Ingredients
    Flour 8 ounces or 2 cups
    Baking powder 1 ½ tsp heaped
    Salt pinch
    Butter 8 ounces
    Brown sugar 4 ounce
    Fine sugar 4 ounce
    Vanilla essence ½ tsp
    Eggs 4
    Coffee 1 tsp heaped
    Cooking chocolate 100 gm melted

    Ingredients for coffee frosting
    Icing sugar 2 cups sieved
    Butter softened ½ cup or 4 ounce
    Coffee 1 tbsp
    Cream cheese 4 ounces

    Ingredients to soak cake
    Milk ½ cup
    Coffee 1 tbsp

    Method for cake
    Pre heat oven to 180 degree C, greased two 9inches sandwich pan, beat 8 ounces butter and 4 ounces each both the sugar with ½ tsp vanilla essence until creamy, add the eggs 1 at a time until just blended after each addition of egg with beater on low speed add in the 100gm melted chocolate and 1 tsp coffee mixture followed by the sieved dry ingredients, spoon the batter in prepared pans, bake for 45 minutes, cool cake completely in the pan.

    Method for icing
    Put one layer of cake on a platter, moist with 1 tbsp coffee and milk mixture, spread with prepared frosting, cover with second layer of cake, again moist with coffee and milk mixture, cover sides and top of cake with frosting, sprinkle finely grated chocolate on top.

    Method for frosting
    In bowl beat ½ cup butter, 2 cups icing sugar and 4 ounce cream cheese until creamy add in 1 tbsp coffee, beat until thick and spreadable
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Chinese cutlets by shireen

                                Chinese cutlets

Ingredients
Chicken boneless breast 2
Boiled noodles 1 cup
Chopped green chilies 4
Crushed red pepper 1 tsp
Green onion finely chopped ½ cup
Soya sauce 1 tbsp
Chopped coriander leaves 2 tbsp
Bread crumbs as required
Ingredients for white sauce
Flour 4 tbsp
Salt 1 tsp
Black pepper ½ tsp
Butter 2 tbsp
Milk ½ cup

Method
Make thick white sauce with all the given ingredients, now mix boiled and shredded chicken, boiled noodles, chopped green chilies and coriander leaves, chopped spring onion, crushed red pepper and soya sauce in white sauce, mix well, make into cutlets, dip in egg, roll in crumbs and deep fry.
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Afghani chicken tikka by shireen

                   Afghani chicken tikka

Ingredients
Chicken 1kg 8 pieces
Ginger garlic paste 1 tbsp
Tamarind pulp 2 tbsp
Crushed red pepper 1 tsp
Salt 1 tsp
All spice ½ tsp
Yogurt 2 tbsp
Olive oil 2 tbsp
Coriander powder ½ tsp
Crushed black pepper ½ tsp

Method
Give cuts on 1 kg chicken pieces, marinate with 1 tbsp Ginger garlic paste, 2 tbsp Tamarind pulp, 1 tsp Crushed red pepper, 1 tsp Salt, ½ tsp All spice, 2 tbsp Yogurt, 2 tbsp Olive oil, ½ tsp Coriander powder, ½ tsp Crushed black pepper, BBQ bake on oven on 180 degree c for half an hour.
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