2 packets oreos
150g melted butter
Two tubs (approx 400g) Cream Cheese
150g to 200g icing sugar
2 heaped tbspn Nutella
1 standard tub double cream (300ml)
1 large punnet fresh rasberries
Red food colouring (optional)
1. Seperate the biscuit and the cream of all the oreos
2. Crush the biscuits in a blender and melt the butter.
3. Mix the crushed biscuits and melted butter together then press into a cake tin with a removable base. Cover and place in the fridge for now.
4. Split the raspberries into three. Squash and strain one third to seperate the seeds. Chop the second third roughly and store the final third in the fridge for garnishing later
5. Then place the squashed raspberries, cream cheese, 1 heaped tbspn of nutella, the cream frosting from inside the biscuits and sifted icing sugar into a bowl and whisk till well blended. Then add just over half a tub of double cream and whip some more till thick.
7. Now take out the biscuit base from fridge, then dollop the mixture on top and spread. Then scatter the ‘chopped’ raspberries evenly on top and poke them in with a skewer and smooth over with a spatula.
8. Place in the fridge for atleast four hours. Take out the cheese cake about 15 mins before serving and place on a serving dish.
9. Melt some Nutella till smooth (not too hot) and then splatter on cake and decorate with raspberries. Place in fridge for a few more minutes before serving.
Ingredients (for first step):
2 chickens (cleaned, washed and drained)
2 handfuls of fried onions
1 tspn whole cumin
2 tspn ground cumin powder
2 tspn coriander powder
1/4 tspn of ground black pepper
3 tbspn of natural yoghurt
4-5 tbspn oil
3 tbspn of ghee
Handful fresh mint (chopped)
2 boxes of Shaan Bombay Biryani Masala (take the big pieces out)
1 tspn of turmeric powder
8 tspn crushed ginger
2 tspn crushed garlic
1 cup of water
2 tomatoes (chopped)
Few whole green chillies
1/2 tspn chilli powder (to taste)
1/2 tspn salt (to taste)
Note: Add the chillies and salt last once the rest of the ingredients are well incorporated.
Method (for first step):
1. Mix together the ingredients above except for the chicken in the order specified above. Then add to a big pot which you’ll use to make the biryani in.
2. Cook the ingredients until masala is completely cooked when the tomatoes are soft and the oil has separated.
3. Add the chicken and cook for a little while until the masala has incorporated with the chicken, around 5-10 minutes.
Ingredients (for second step):
6 small cups of rice
(boiled with salt and whole cumin)
Method (for second step):
1. Boil rice and eggs separately and fry potatoes.
2. Mix fried potatoes and eggs with the cooked chicken. Add the boiled rice on top Cover the pot with lid and foil to enclose the steam.
3. Cook on the hob on a high heat until steam comes out.
4. Then put in the oven on gas mark 6/200 degrees for 30 mins then lower the heat to gas mark 4/180 degrees for a further 30 mins and then to gas mark 2/150 degrees for another 30 mins or so.
Love from foodie Ayesha Kasu
Ingredients (for pastry):
125g plain flour
2-3 tbspn icing sugar
70g butter (cut into tiny pieces)
1 egg yolk
1-2 tbspn water
Method (for pastry):
1. Sift flour and icing sugar in a bowl, add butter and egg yolk. Using your fingertips add enough water to make a soft dough. Wrap in cling film leave in the fridge for 15 minutes.
2. Pre heat oven to gas mark 6. Roll pastry and blind bake for ten minutes using baking beans on baking paper. Remove the baking paper and baking beans. Cook in oven for a further 5-10 minutes until golden brown.
Ingredients (for vanilla filling):
1 tspn vanilla essence
2oz caster sugar
1 tbspn plain flour
1 tbspn cornflour
125ml fresh cream (whipped)
Method (for vanilla filling):
1. In a sauce pan add the milk and vanilla essence. Leave to simmer on low heat for 10 minutes. Keep stirring.
2. In a bowl add the rest of the ingredients and smooth into a paste.
3. Add the paste to the warm milk and bring to a boil for about 2 minutes or until thick. Fold in the whipped cream.
4. Fill tarts with vanilla filling and decorate with fruits of your choice. Brush with jam glaze.
NOTE: To make a jam glaze, bring to boil, 1 tbspn of apricot or pineapple jam and 1 tbspn water.
Love from foodie Ayesha Kasu
Ingredients for Chicken Marinade:
1 / 2 chicken breast – cut into long strips (not too thin and not to small so that the cornflakes comes off when you are frying).
1 tbspn soya sauce
1 tbspn chilli sauce (If you don’t use a garlicky one, then add 1 tspn ginger and garlic paste as well)
1/2 tspn chilli flakes
1/2 tspn white pepper
1/2 tspn black pepper
1 tbspn lemon juice
Add all the marinade ingredients to the chicken and mix – leave in fridge for 2 hours or overnight.
Ingredients for ‘runny’ dipping mixture no1:
3 tbspn plain flour
2 tbspn corn flour
1/2 white pepper
1 tspn paprika
1 tspn garlic powder
1 tspn salt
1 tspn baking powder
Mix above, then add
2 eggs and 1/2 cup milk (mix those two together) then add to the above mixture – use a whisk, make sure it’s runny and no lumps.
Ingredients for ‘dry’ dipping mixture no2:
1 heaped cup of cornflakes (crushed a little, but not like breadcrumbs)
1/2 cup plain flour
You can tweak the flavours to your taste – add what suits you.
Method (when ready to fry):
1. Take the chicken out of the fridge and heat oil for deep frying.
2. Dip the chicken pieces in the runny mixture no1.
3. Then dip into cornflakes mixture no2.
4. Deep fry the chicken until cooked through.
Enjoy in a burger/wrap or with a salad for a healthier option. x
Love from Foodie Homie