Date Snack

Make your own Date Laddoos and have them sugar free at home (apart from the sugar from the dates of course)

There is a lot of back end work for this, but it is so satisfying to eat these delicious little parcels of joy. What I use for this are the really good and plump and soft dates. Only with these you will get that great stickiness to bind everything together. I make this really simple but you can put all sorts of things in these rolls like Grated Coconuts, Flax Seeds, Sunflower Seeds, Walnuts, Cashew nuts, Apricots etc.. Of course all the things need to be in proportion and you need to use less almonds and pistachios for the same.

What I use to make for a stash of around 4 dozen Balls or Laddoos
Dates: 1 kg Soaked in boiling water for half an hour and kept aside
Almonds: 500gm
Pistachios: 250 gm
2 tbsp oil
2 tbsp ghee (Come on, it's one whole kilo of dates!!)

What you need to do for the almonds and pistachios is all the hard work and will take half a day to do

• Take boiling water and put the pistachios in the water. 
• You will immediately see some of the skins coming out and floating on top and you can switch off the gas, remove the water, drain and place on a cloth to dry. 
• Take out the skins and roughly chop the Pistachios
• Same process is to be used for the Almonds
• Chop up the dates in a food chopper or by hand - don't put any additional water in them to do this
• Take a large wok and add the oil and ghee
• Put in the dates and keep making sure you stir with a wooden spoon and pray that you will not have to do arm exercises for a long time because this is strenuous! 
• Take off the gas and add the chopped almonds and pistachios
• Put a dot of oil on your palms and start rolling these into little balls 

Voila, you are ready to have your Date Dessert - much healthier than the rest and a great gifting idea for your friends and family. 

Divine Ginger - Chocolate Dessert

Who said the best things in life have to be complicated?

This uber easy yet classy dessert is just that - simple and delicious. This is a dense, dark, goey kind of dessert with a kick of ginger. It is not a very sweet dessert and just the kind that I like to have.  I had friends over and got rave reviews for this dessert so at least I know that I'm not just going on about this dessert without a solid reason :)I have simplified this version from my Mom's famous Ginger Chocolate pie so that not only can it be made in 4 ingredients only, it is so easy, you'll be laughing all through the process. What's more, you can tell your friends that you slaved for hours for this delectable treat and they would never know your secret!

Ingredients:
2 packets Ginger Biscuits (you will need about 16 - 18
500 gm Chocolate (I use dark chocolate, but it is upto you)
200 gm Cream
3 heaped tablespoons instant coffee powder
2 cups hot water (okay this is the fifth ingredient, but I don't consider it really an ingredient!!)
Optional - garnish with almonds or grated chocolate

Method:

• Chop up the chocolate and put in a microwave safe bowl with the cream
• Heat for 30 seconds, take out and stir carefully
• Repeat this process till you get on thick, goey, shiney, gorgeous chocolate paste with no lumps. It should look like this - 

• Let this cool a bit so that it is at almost room temperature
• Take small bowl, mix the two cups hot water with the coffee powder so that you get a really strong coffee. Feel free to make espressos if you have the machine or opportunity to do so. 2 espressos in 1 1/2 cups hot water
• Dip half the Ginger cookies in the coffee and place at the bottom of a medium sized bowl
• Put half of the dark chocolate over this
• Repeat the process, putting the ginger biscuits dipped in coffee on top of this and topping with the chocolate
• Put in a refrigerator to set for an hour and then you can take it out and leave it as is. 

I would preferably have this on it's own because I love the intensity of the chocolate, however most people prefer to have this with Vanilla Ice Cream

Ladies Night: Fat Free, super low calorie Chutney Sandwich Sandwich

This is really great to eat and quite tasty too. The only thing about this Chutney is that it looks horrible and also it is very watery. So you need to put it really last minute on your whole wheat bread so that you can actually enjoy the chutney. This Open Sandwich is ideal for all those who are on a perpetual diet and want a different snack.

Once again: Please use it at the very last minute so that your bread doesn't go soggy.
Also: it is recommended that you have this sandwich in the mornings for breakfast or then at tea time freshly made, this does not store well

For 2 open sandwiches:

2 slices of bread
4 slices of tomatoes
Small amounts of Cabbage
4 pieces of finely sliced roundels of green capsicum
1/4 tsp lemon juice (optional)
freshly ground pepper

For the chutney:
2 tomatoes
1 bunch coriander leaves
3 - 4 green chillies
Salt (I like to use rock salt or black salt for this)
Juice of half a lemon

Method for the Chutney:
whizz all of the ingredients up together and try not to add water as the tomatoes are already watery

This is not a good looking chutney but it tastes pretty good and it is seriously low calorie

Assembling the Sandwich -

Toast the whole wheat bread
put the chutney on top
top with cabbage and capsicum
season with freshly ground pepper and, if you feel you want to put more zing, squeeze lemon juice on top

Champ

I saw this recipe on : http://www.telegraph.co.uk/foodanddrink/foodanddrinknews/9175532/Food-news-Jubilee-tea-and-spicy-ketchup.html

and thought I would quickly share it with you because it looks really easy, delicious and a nice change to  your regular mashed potatoes

Champ

serves 4

Ingredients

6-8 old potatoes, boiled in their jackets

110g scallions or spring onions or 45g chives, finely chopped

350ml milk

55-110g butter

Cover the onions with the milk and bring slowly to the boil. Simmer for three to four minutes, turn off the heat and leave to infuse. Peel and mash the potatoes and while hot mix with the milk and spring onions. Beat in some of the butter. Season and serve with a knob of butter.

you can see it with the picture directly on the website, it's really lovely!

Mini Aubergine Tomato and Mozzarella appetizer

I love this super easy party dish and since it's the season of parties, let's go for it!

What you need is:

6 mini aubergines
1 packet buffalo mozzarella
2 tbsp basil leaves chopped
Some basil leaves for decoration
Parmesan Cheese
Salt, pepper to taste
Tomato Concasse (when i don't feel like making it, i use the ready made pasta Arrabiata sauce that comes in jars

For the tomato Concasse if you want to make it:
Puree of 3 tomatoes
2 cloves of garlic chopped
half an onion chopped (2 tbsp)
2 tsp olive oil
1 tbsp (or one nice dollop) tomato ketchup
1 cup old white wine (optional)
Paprica Powder
Salt and black pepper to taste
1/2 tsp mixed Italian herbs

Method for the concasse:
take olive oil and heat in a non stick pan
Put in the chopped onions and saute
Add the Chopped Garlic and Sautee for a bit
Optional step - add the white wine
Add the tomato puree and mix in the tomato ketchup, paprica and a little bit of salt and put on a slow flame
Let this cook slowly till the mixture starts to thicken the flavours will all concentrate once it thickens so watch out how much salt you put in
Stir it occasionaly until it becomes really nice and thick
so you see why I just simply buy the stuff right?

Ok, the aubergines also need to be sliced and salted and put in a collander so that all the excess water drains out of it
Once that's done, take kitchen tissues or towels and just dab the aubergines dry completely

Other stuff you will need: Oven, Oven Proof dish, Vegetable oil for lining the oven dish. Preheat your oven to 200 degrees centigrade

So the assembling:

Take your aubergine and lightly put salt and pepper on it.
on top of that put a small piece of mozzarella on each of the aubergine pieces
Top with a dollop of Tomato Concasse
Sprinkle with Parmesan Cheese (be generous!)
Top with finely chopped basil leaves
Bake in the oven for 15 minutes till the aubergine is cooked through but not soft and mushy and the cheese has all melted
Top with a fresh sprig of Basil and enjoyyy!

This may not be something that can be picked up with a toothpick or something but is great for an appetizer when you want to sit down and eat with a fork.

Sometimes I make a full layered baked dish with this by repeating the layers twice:
Aubergine, Mozzarella, Tomato concasse, Parmesan, Aubergine, Mozzarella, tomato Concasse and Parmesan with Basil on top and bake the whole thing for around 30 minutes in the oven. this can totally be served as one of the main courses in a buffet style party

Ladies Night - Orange Juice Fish

Just made this totally healthy and totally awesome baked fish. Unfortunately don't have pictures to show you how it turned out but it was delicious!! I love the subtle sweet and tanginess of the Oranges as the base for this dish. I've used a white fish (Basa) as my base as it has the mildest flavour of it's own and goes very well with the tangy and vibrant flavours in this dish.

Ingredients:
1 fillet of Basa or Surmai (around 200gm)

For the Marinade:
Juice of 2 oranges (you need around 1 cup or 200ml)
1 tsp ginger garlic paste
1/4 tsp red chilli powder
1/4tsp pepper powder
1/4 tsp salt
1/4 tsp sugar
1 tsp lemon juice
1 tbsp olive oil

To Garnish:
A good handful of chopped coriander - like 3 tbsp full

Others: you will need an oven, oven dish, aluminium foil and some oil spray or like 2 drops of oil to line the dish

Method:
I took an oven tray, put an oven proof dish on top of the tray and line the tray with a little bit of oil. on top of that put a big chunk of aluminium foil and put the fish on top of that foil.
Put the marinade on top of the fish and top with coriander
Wrap the foil completely around the fish so that it is completely sealed
Keep marinated for around 15 minutes or even overnight in the refrigerator
Preheat your oven at 160 degrees and once the oven is hot, put the oven dish with your fish wrapped in aluminium foil and bake for 20 minutes

Once you Have baked it, keep it closed only until the time you need to serve it so hen you open the foil, you will be embraced by the hot and fresh tangy and sweet and salty aroma of this lovely fish.

I had this fish with some sauteed spinach, the recipe of which I will share with you soon and some baked potatoes which I baked at the same time as the fish.

Voila, fancy meal in minutes!

Tuesday Quick Tip: Taking food stains.odors off your hands

Sometimes when you are working with beetroots and other such super coloured veggies the stains just simply do not come off. It's the most horrid look in the world. You almost look like you've murdered someone and the blood is still on your hands!!!

In these cases, add lemon juice straight on your hands and just keep for a few seconds and watch the magic. It just absolutely disappears!

I also always try and avoid being in direct contact with garlic or fish when chopping or cutting them and would highly recommend you to use gloves when dealing with this stuff as well. But I've found that if you are in the most dire of situations in terms of stinky hands, soak your hands in a mixture of vinegar and soda and it seriously helps. You have to wash your hands thoroughly after that but it will take off the horrid garlicy or fishy smell from your hands for sure!

Pick me up Salad - Strawberry Yogurt

This is such a comfort dish for me and I Love to have it anytime of the day. Especially now in the winters where I have to motivate myself to get to work and actually do some work when all I want to do is laze around and just watch tv this provides a little bit of "pep" to help me get through the day.

Since it is Strawberry season I love to put loads of Strawberries and put less of yogurt simply because I love the tartness and tanginess of the strawberries. This can also double up as a dessert if you add a little sugar to it.

Ingredients for 1 cup:
10 Strawberries
4 tbsp Yogurt
Walnuts

Method:
Clean and Chop the Strawberries
Crush the walnuts with your hand
Whisk the Yogurt separately with a pinch of salt, half a tsp honey/sugar till smooth
Add the chopped strawberries and crushed walnuts
Mix and enjoy!

Quick note: Mint leaves do really good with this and look great as well if you like

Sorry I have been busy

So sorry guys I've been really crazy busy lately, have had absolutely no time to think and do anything for the blog and I'm really sorry for that.

i'm leaving for a wedding to Bikaner (YAY!) on the 9th coming back on monday evening the 12th December 2011 and will resume writing from then on.

Until then, have fun and keep me posted on all your fun New Year's plans coz now it is time for feasting until new year's when resolutions will be started and kept!! :)

Food Tip: Food Face Scrub

I used to dread this so much when I was a child. This was the dreaded scrub that would be put on my hands and legs and face to make me look lovlier, fairer and have smooth soft skin. But over time I realised that I actually quite like this home made scrub and it does actually work really well so here's a basic tip for a nice foodie face pack - cum scrub that you can use anytime

1 cup channa atta (besan)
1 pinch turmeric powder
1 tbsp honey
2 tbsp yogurt
half a lemon - juice

Mix all this together and put it as a pack on your face and body. Rub vigorously on skin to make sure your skin is smooth and glowing.

Wash it off and enjoy the benefits. Ideally, you should step into the shower and do this whole routine as it tends to be quite a messy and sticky affair.

:) 

Monday Salad:Rocket, Parmesan and Melon Salad

I saw this Salad on the menu of this new restaurant 5 all day and am going to try and give you a rendition of the same. I love the peppery and pungent rocket leaves and the Parmesan absolutely compliments the whole thing. The melon add this lovely sweet mellowness to the pungent and rich flavours and balances it out well. Another good addition to this for my hardcore non vegetarian buddies is some fried bacon. You get yummy chicken bacon which you put into a pan without any oil and just saute it. Chop it up into bits or leave it as is for a lovely crunchy salted flavour to the salad.

Ingredients:
2 Handfuls of Rocket Leaves
Juice of half a Lemon
20 grams of Parmesan Cheese - either you can take a peeler/slicer and make thin long strips or then cut into small squares
1 cup Honeydew Melon peeled, de-seeded and cut into small squares
Salt and pepper to taste
Chicken Bacon (optional) as above

Method
Put a pinch of salt and pepper into the lemon juice, stir and keep aside
On a plate put a bed of Rocket leaves
Top this with melon pieces
Add your lemon juice on top of this mixture
Decorate with Parmesan Cheese and (optional) Chicken Bacon

Enjoy!

Sunday Treats: Pound Cake

This post is dedicated to Niks who had requested me for this recipe. A pound cake is simply 1 pound each of butter, sugar, flour and eggs. It's as simple as that! However, it has a hundred different recipes and lots of different variations. It is the most simple and satisfying cake one could ever come across. It is full of butter and seriously delicious. Simple yet right for any occasion. According to me the best way to have pound cake is straight up without any of the fuss of chocolate or nutella or fruit or cream (though they all taste excellent i must say). Plus the left overs can be made and used in a fruit trifle (recipe coming tomorrow for Sunday treats).

This is my forever tried and tested recipe that has worked for me for years.

Ingredients:
400gm Flour
400gm Butter
400gm Caster Sugar
4 eggs
1/2 tsp baking powder
1/2 tsp baking soda (soda bi carb)
1 tsp vanilla essence
Some extra butter and flour for lining the cake tin
Optional: Powdered sugar/fresh cream/strawberries/ chocolate sauce to decorate

You will need a cake tin and an electric whisk
Also, quick note: this is a good opportunity to use your fancy cake tins with all the weird and wonderful decorations because the cake is so plain and simple, this just adds a little pizzaz to the final cake and can give this simple cake a wow effect.

Method:
First it is important to have all your ingredients at room temperature. You should take them out of your refrigerator at least 2 hours before your actual cooking time. This is a very important tip for a successful cake.

• Grease the cake tin with butter and then dust with flour so that you have an even and thin coat of butter and flour in your cake tin. Remove excess flour
• Preheat oven to 180 degrees centigrade. 
• Mix the baking powder and baking soda in the flour and sift the flour and baking powder together
• Break the eggs in a bowl, add the vanilla essence and beat together lightly
• Take the butter and sugar in a large bowl and beat with the electric whisk

• Once this mixture turns light and fluffy, add the egg mixture and flour mixture in alternating batches
• With this I mean to say first put half the egg mixture, then half of the flour, then the other half of the egg mixture and finally the flour
• Each time you must mix till everything is just incorporated
• Now your cake batter is ready and you can put it in your lined cake tin. 
• Bake for 45 minutes at 180 degrees or till a toothpick inserted comes out clean

Be careful with your pound cake and do not handle it or try to take it out of the cake tin when it is hot. Leave to cool on a wire rack and once cooled then you can do as you please with the cake. 

Niks: 6 cups of flour is waaay too much flour to make any cake with. If you want to equate the above in cups then it would be 2 cups flour, 2 cups butter and 2 cups sugar. If you absolutely want to use 6 cups then take 6 cups of all the quantities and use around 10 eggs for the same.

Easy Delicious Dessert: Coconut Cream

I just made this dessert today and it truly turned out superb. The only one issue I had with it was how to decorate it to really give it it's due credit as one of the leading contenders in the yummiest desserts in the planet race. I wanted to put some strawberries or pomegranate to the pristine milky smooth layer of dessert but I felt like the tangy nature of the fruit would sort of ruin the delicate flavour of my precious. So I decided to leave it as is. What is a great idea to out however, is sugar flowers in pink or lavender which will really make these look as beautiful as they should.

This dessert is not a killer on the calories either, even though it does have condensed milk.

Ingredients:
You have to ask your coconut vendor for coconut with sweet water and thin "malai." You need two such coconuts
1/2 can condensed milk
1/4 cup gelatin powder

You will also need a gas stove, a strainer, a hand blender and the skills required to open up a coconut and scrape the malai out yourself (you can outsource these skills as well), loads of ice. I like to set this in Individual bowls because it's easier to eat then but you can set it in one big bowl as well.

Method:

• Take the gelatin and soak it in 1 cup room temperature water and keep aside
• Take a large steel vessel, put the water and "malai" of the two coconuts into the vessel
• Add half the can of condensed milk and whizz up with a hand blender until everything is a united thick mass of deliciousness
• Take a break to have like 4 - 5 spoons to "make sure it tastes alright"
• Take a larger flat plate or thaali and fill it with ice
• Place the vessel of coconut heaven on the ice and keep aside for a bit
• Put the vessel with gelatin on the stove and heat on medium till the gelatin has melted
• Take a strainer and pour the gelatin through the strainer into the cold coconut mixture and quickly whizz it all together on the ice
• Pour into individual moulds and put into the fridge to set

You can have this almost everyday, it's so light to eat and I always feel like i'm eating clouds when I eat this. Love it!

Cheese and Pesto Mini Cups

Mom and I were sitting at home on a Sunday morning when we suddenly decided to make these cheese cups for breakfast! Yes it was quite a crazy idea but we both got up and were so excited about our devious plan to greedily guzzle calories first thing in the morning that the plan became our morning's agenda. We bunched up some of the most delicious ingredients, put them all together and created a wonderful new recipe which I think would be an awesome party canape as well.

You get these ready mini cups that are crunchy and cute little mini tartlets that you can buy anywhere around the world and in your local markets. I very easily popped around 8 - 10 of them, but then again I'm really greedy. I think 4 tartlets per person is a good estimate for normal people.

Ingredients: for 24 tartlets
24 Tartlets
250gm Mozzarella Cheese
120gm Feta Cheese
200gm American sweet corn kernels, boiled

120gm Pesto

A bit of Red and Yellow Peppers and Olives chopped fine for decoration

You will need an oven pre-heated at 180 degrees before you start assembling

Method:
Take all the tartlets and place them in your baking tray
put a little bit each of mozzarella, feta, pesto and corn in the tartlets and toss it in the oven for 5 - 10 minutes or until the cheeses have melted
Take out of the oven and top with the peppers and serve!

Chicken Teriyaki

What I love about pseudo Chinese food is that it's sooo easy to make! why I say pseudo is because Teriyaki is actually a Japanese sauce or preparation but what i tend to do is give all these sauces some sort of Indian "masala" twist and put it under the Chinese banner. This may sound really horrendous to some of you, but I don't mind mixing and matching my Indian-South East Asian and doing it with pride. Why I love Oriental food is that (1) it's really easy to make (2) I can make it with a few easy steps and (3) it looks like I've totally cooked up an international meal!




The Teriyaki sauce I've used is Kikkoman's Teriyaki with Garlic sauce. It's really quite delicious.

Ingredients:
400gm Chicken boiled in 4 cups of water with 1 tbsp ginger garlic paste, 1 tsp green chilli paste and a pinch of salt
1 bunch Bok Choi
400gm Mushrooms cleaned and chopped into quarters
2 cloves Garlic
3 tbsp Teriyaki Sauce
1 tbsp vegetable oil

Method:

• Take out the boiled chicken pieces from the stock and strain the stock so that it has no sediment
• Mix the teriyaki sauce in the chicken pieces so that it gets a chance to absorb the flavours a little bit and keep aside
• Clean and separate out the bok choi and cut out the bottom root part (maybe 1/2 an inch from the bottom)
• Take oil in a wok and saute the garlic
• Once the garlic starts to turn slightly brown, then add the mushrooms and saute for 2 minutes
• Add the chicken pieces with the teriyaki sauce and stir for another 30 seconds
• Add the stock and mix everything together
• Bring to a boil, switch the flame off and Add the bok choi just before serving. If you are making this in the morning to be re-heated and eaten in the evening, then add the bok choi in the evening Otherwise it will wilt and become very unappetizing. 

Enjoy! 

Food Tip: Making Caramel

I want to share with you this amazing food tip on David Lebowitz's website on how to make Caramel.

He gives you the best tips and the best ideas when trying to make your caramel so that it turns out perrrefct. The only tip I can give is to put a little bit of Salt in your caramel so that it has a wonderful balance and it's not too sweet.

http://www.davidlebovitz.com/2008/01/how-to-make-the/

Also, Here is a recipe that you will not forget because of the great photography as well as the most amazing results. I've tried this recipe and yields awesome results and I store it in a jar and use it on EVERYTHING! However, just a warning, this sauce is sweetness personified so you can't just eat it by itself like this caramel sauce that I make here (click HERE to see recipe) but it's really good nonetheless.

The picture is also taken from this website to give you a hint of how good the caramel sauce will be that you will be making.

http://tastykitchen.com/blog/2011/01/step-by-step-honey-caramel-sauce/

Potato, Spinach and Tahini Salad

You know there are days where you just don't want to eat anything? Firstly, I never have days like those, for me the danger is the days that I decide to go the junk food route and just go ballistic. I love my food, I love everything about my food. That's why, for me it's so important to have my salad fixes because without them I'd just go on eating without limits!! Fortunately I love salads Plus they fill my stomach so that I am guzzling down the right foods and get full-ish before the wrong foods arrive. This salad has all the good creaminess of a mayonnaise based salad, but without the fattening element. It's ideal plus it's really yummy. I like to sometimes put sautéed chicken sausages in this to give more colour and spunk sometimes as well.

Ingredients: for 4 people
300gm Baby potatoes boiled in salt water and halved
50gm Green Beans cleaned and boiled in salted water
Spinach leaves washed
Chicken Sausages cut and sauteed
50gm feta cheese crumbled

For the dressing mix together all of the following: 
2 tbsp tahini paste
5 tbsp yogurt
1/4 tsp salt or to taste
1/4 tsp pepper or to taste
juice of half a lemon (around 1 tbsp)

Method
Take the spinach as a bed on the bottom
Mix the potatoes, green beans and sausages together with the dressing

Put this mixture on the bed of spinach
Top with feta cheese and serve fresh

Sunday Treats: Black forest Cake

There is nothing as comforting as a lovely blackforest cake. I had one last evening from the Grand Hyatt in Mumbai and it was divine. I totally think they make some of the best cakes in the world!

So I got inspired from it and thought that I'd not make the fancy version that I ate, but I'll make those wonderful comfort food versions full of cream and chocolate shaving and those canned cherries that I totally love. I felt like I was at the Taj Pastry shop a hundred years ago. I realized that this cake is just all about assembling and is super easy to make and it's not so fattening if you use a vegetable based non dairy whipped topping (you can ask for Rich's Cream). All the fun with less calories!!

Yes I know some of you will be thinking, man this girl's taken all the short cuts to make this cake but really I feel like if I'm going to come back after my long day of work, I don't want to spend hours in the kitchen as well as buy expensive ingredients that I may not use after like kirch and all. However, I will say that when I can lay my hands on real cherries, the fresh ones, I totally prefer using them. I always buy like a kilo of cherries when I want to make some cherry based dessert because I know that I am going to end up eating quite a few along the way...!!

Ok so here we go!

You will need:

2 full chocolate cakes. The ready made mix ones will do just fine
2 litres of this Cream topping - whisked/whipped and kept ready in the fridge
2 tins of Cherries
If you are using fresh cherries, you will need Sugar Syrup - 2 cups sugar, 1/2 a cup water mixed together till the mixture becomes homogeneous. if not then you can use the juice of the canned cherries

A string to cut the cakes
loaaaads of chocolate shavings. You get a separate packet of only chocolate shavings and can find this at your nearest gourmet store (I get it from Sante in Bandra)

Method:
Kepp some good looking cherries that are de-seeded on the side for decoration
Take your two ready and cooled chocolate cakes and take a string.
Put the string around the cake like shown in the diagram


Cross the string and pull so that the string cut fully into the cake and you have two horizontal pieces of cake

Put the first cake on the plate and put a little bit of sugar syrup on it. Don't put too much on the bottom layers because it will get too mushy and soggy at the bottom


Slap some whipped cream on top and smoothen it out
Add some cherries that have been de-seeded on top of the layer


Repeat these layers till you are done with all four of the cake layers
Put Cream on the top and on the sides of the cake to make it look decorative. Decorate with whipped cream and cherries and you are totally good to go!

Love it!

Friday Dessert: Brownie Sundae

So easy to put together, so delicious and gratifying to eat!

Ingredients:
Brownies
Vanilla/chocolate/Stracciatella/Butter Scotch  Ice Cream
Walnuts, Cashew Nuts, and Almonds
Chocolate Sauce
If you want to top with cherries or strawberries to make it look good

Method: 
Heat the brownies in a microwave or on a non-stick pan
Put them in individual colourful bowls top with ice cream, Chocolate sauce and Cherries/Strawberries and top with nuts
Enjoy your Day!! :) 

Thursday Appetizer: Honey Mustard Chicken

This is really easy and delicious! You can use this as a Salad, Appetizer but I like to put this on a nice piece of French bread on a bed of lettuce and serve it like that as an appetizer. Make sure that you put a little low fat mayonnaise or some butter on the bread if you are using it as a bruschetta as it may get a bit dry if you don't.

Ingredients for 2 people:
1 Chicken Breast
1 tbsp Mustard
1 teaspoons Honey
1 tbsp olive oil
a pinch of salt
I like to put a little coriander on top as well but it's completely upto you
A bed of lettuce to put below the plate or the piece of bread

Clean the chicken and cut it into small pieces
Fry the chicken in Olive oil and salt (will take around 5 - 10 minutes to cook)
Put the mustard and honey in and switch off the gas
Check the salt
That's it you are done, just put that on a bed of lettuce and put it on the plate or a bruschetta