Frozen Peanut Butter Pie Pops

Ingredients:

Digestive biscuit (crumbs)                                         ½ cup

Granulated sugar                                                          ¼ cup

Cocoa powder                                                                1 tablespoon

Unsalted butter                                                             3 tablespoon

Cream cheese                                                                6 tablespoon

Peanut butter                                                                 4 tablespoon

Castor sugar                                                                    2 tablespoon

Vanilla essence                                                              6 teaspoon

Roasted peanut (chopped)                                       ¼ cup

Heavy cream                                                                   ½ cup

Chocó covered small toffee pieces                        ½ cup

Dark chocolate                                                               3 tablespoon

Method:

To make the crust, place digestive biscuit crumbs, granulated sugar, and cocoa powder in a bowl and mix well. Add the cooled melted butter, mix, and set aside. Beat the cream cheese with the help of a spatula until fluffy. Add the peanut butter, castor sugar, salt and vanilla essence and mix until the mixture become light and fluffy. Add the peanuts and mix just enough to incorporate the nuts. Scrape the mix into a bowl and set aside. Clean the mixing bowl and add the heavy cream. Whip the cream until slightly firm peaks. Be careful not to over whip. Fold one-third of the soft cream into the mixture. When the cream is folded in, continue with the remaining cream. Fill a pastry bag with the peanut cream and pipe a small amount into each mold. Tap the mold to ensure the mixture drops to the bottom of the mold. Sprinkle the chocolate toffee over the mix. Pipe more mix, making sure to tap again. Sprinkle some crust and repeat with the cream. Continue layering the chocolate toffee and crust. Insert the pop sticks into the mixture three-quarters of the way into the pop. Freeze overnight. Melt the dark chocolate and keep warm. To unmold the pops, dip the mold into hot water. Gently twist the sticks as you lift the pops out of the mold. Dip the pops one at a time into the warm chocolate allowing the excess chocolate to run back into the bowl. Place the pops on a pan and return to the freezer. The pops can stay for up to 2 weeks wrapped in an airtight container.

Barbecue Chicken Grilled Cheese Sandwich

Ingredients:

Toast                                                                         2 slices

Barbecue sauce                                                    2-3 teaspoon

Cheddar cheese (slice)                                      2

Fried chicken breast (sliced)                           2 slice

Butter                                                                       1 tablespoon

Method:

Heat a pan over medium. Spread the barbecue sauce over the bread slices then over one slice, arrange cheddar cheese slices, chicken over that. Top with remaining bread slice. Melt some butter or margarine in the pan and place the sandwich on top of the puddle, scooting it around until the bread absorbs the butter. Cook for 5-6 minutes or until cheddar looks melted, then remove and melt more butter in the pan, flip the sandwich and cook additional 4 minutes and serve hot.

Grilled Mac & Cheese with BBQ Meat Slices

Ingredients:

Unsalted butter                                                4 tablespoon

Macaroni and cheese                                     2 cup

Cheddar Cheese                                              100 grams

Onion (thin sliced)                                           2 whole

Barbecue sauce                                                4 tablespoon

Ground pepper                                                1 tablespoon

Salt                                                                         to taste

French bread                                                     4 slices

Sliced meat (fried)                                           4 slices

Method:

Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices. Meanwhile, melt 2 tablespoon butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper. Combine the barbecue sauce and sliced meat in a saucepan over low heat and cook until warmed through, about 5 minutes. Preheat the grill pan to medium-high heat. Melt the remaining 2 tablespoons butter and brush on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the meat slice and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.

Green Grilled Cheese Panini

Ingredients:

Boiled Fish (any)                                               500 grams

Garlic (chopped)                                               1 clove

Lime zest                                                             1 teaspoon

Fresh Parsley (chopped)                               2 tablespoon

Fresh basil (chopped)                                     2 tablespoon

Mustard powder                                              ¼ teaspoon

Cream cheese (cubed)                                  4 tablespoon

Mozzarella cheese (shredded)                   ½ cup

Cheddar cheese (shredded)                       ½ cup

Bread slice                                                           6 slices

Olive oil                                                                2 tablespoon

Green onion (chopped)                                1 tablespoon

Method:

Add garlic and fish to a food processor and pulse for a few seconds until it’s really finely chopped, almost like a paste (if you don’t have a food processor, you can always just chop the ingredients really well with a knife on a cutting board). Add in the lime zest, parsley, basil, green onion, mustard and cream cheese and pulse again until well blended. Transfer to a medium-sized bowl and stir in the mozzarella and cheddar cheeses. Preheat the grill pan to medium-high heat. For each sandwich: Spread a generous amount of the cheese mixture onto one slice of bread. Close the sandwich with a second slice of bread. Brush a little olive oil on top. Grill for 5 to 6 minutes until the cheese is melted and oozy and the bread is toasted. Serve immediately and enjoy!

Hot chilli sauce-Buttered Shrimp

Ingredients:

Butter                                                                          2 tablespoon

Shrimps/prawns                                                      6 pieces (big)

Garlic (chopped)                                                      3 cloves

Lemon zest                                                                1 tablespoon

Fresh mint leaves (chopped)                             2 tablespoon

Fresh basil                                                                  2 tablespoon

Hot chilli sauce                                                          4 tablespoon

Method:

Whip butter with hot chilli sauce and melt in pan.  Sauté chopped garlic in it. In a stick skew the shrimps and toss in the pan. Just before they're done, add lemon zest and mint and basil and let them wilt. Take out on a platter and serve hot!

Red Bell Pepper Cheese-Grilled Cheese Sandwiches

Ingredients:

Fried meat slices                                            2              

Cheddar cheese                                             6 tablespoon

Roasted red bell pepper                             3 tablespoon

Garlic (chopped)                                            4 cloves

Mayonnaise                                                     ½ cup

Bread slices                                                      4

Butter                                                                 2 tablespoon

Method:

Break the cheese into large chunks and place in the bowl of your food processor. Pulse until the cheese resembles gravel. Add peppers and garlic, process until mixture is finely chopped. Add mayonnaise and process until mixture is smooth. Add salt and pepper to taste. Take a bread slices and spread some cheese mixture on it. Put the meat slice and cover the bread. Spread 1 teaspoon butter onto the top and grill the sandwich on a pre heat grill pan. Turn when one side is done. Repeat the butter procedure onto the next side. Take out when done and serve hot!

Tikya (circle) Kebab

Ingredients:

Beef meat                                                           1 kg

Salt                                                                         1-1/2 tablespoon

Ginger garlic paste                                           2 tablespoon

Garam masala/All spices powder              1-1/2 tablespoon

Chickpea pulse                                                  250 grams

Oil                                                                           for shallow fry

Mint leaves                                                         1 bunch

Onion (chopped)                                              4 whole (medium)

Green chillies                                                     10

Eggs                                                                       3 whole

Method:

In a bowl, put beef meat. Add chickpea pulse, ginger garlic paste, all spices powder and salt in it. Add 2 cup water and let it cook for an hour. Check the meat. If it’s done and tender, remove the vessel from heat. If there is water in it the on high heat let it evaporated completely. Now in a chopper, chop the meat mixture. Take out in a bowl and add chopped mint leaves, eggs, onion and cut green chillies. Now take a small amount and make small balls of about your fist size i.e., the fist cover the ball properly. Now with the help of another hand, press it and make it flat of about one inch thick. Now heat the oil in a frying pan and fry these kebabs until light brown. Take out in a platter and serve it with green chilies sauce.