Dark Chocolate Macaron with Dulce de Leche

Ingredients

FOR THE DULCE DE LECHE:
1 can Sweetened, Condensed Milk - 14-ounce Can
1 teaspoon Sea Salt
FOR THE MACARON SHELLS:
cups Confectioners Sugar
cups Unsweetened Cocoa Powder
cups Almond Flour
2 whole Egg White
cups Graulated Sugar

Preparation
Preheat oven to 425 F.

To make the dulce de leche, pour the sweetened condensed milk into a shallow baking dish. Stir
in the sea salt. Cover it with aluminium foil. Place the dish into another larger pan. Add hot water
into the larger pan until it reaches halfway up the side of the small dish.

Put pans into the oven. Bake for an hour or until the milk becomes browned and caramelized.
Remove from oven and let it cool. You can turn the oven off at this point. Whisk until smooth
before use.

Line two large baking sheets with parchment paper. Put a 1 1/2-inch circle master template
under the parchment paper or draw 1 1/2-inch circles in rows on the paper, about 1 inch apart.

Process the confectioners sugar, cocoa powder and almond flour in a food processor until finely
ground. Sift the mixture through a sieve. If there are more than 2 tablespoons of large chunks left
in the sieve, grind them and sift again. Set the mixture aside.

In the bowl of a stand mixer fitter with a whisk attachment, beat egg whites at medium speed until
frothy. Reduce the speed to low and gradually add the granulated sugar, 1 tablespoon at a time.
Increase the speed to high and beat until very stiff peaks form, about 5 minutes.

Sift the almond flour mixture over the egg whites. Using a rubber spatula, gently fold the almond
flour mixture into the egg whites until the ingredients are combined and the mixture has loosened
and falls in a ribbon from the spatula.

Fit a pastry bag with a 1/2-inch round tip and fill the bag with the batter. Using the template as a
guide, pipe circles onto the parchment paper. Tap the bottom of each sheet on the work surface
to release trapped air bubbles. Let the cookies stand at room temperature for at least 30 minutes
until the surface of the cookie shells is completely dry to touch. This allows the cookies to
develop their crusts.

Preheat oven to 325 F. Put the pans into the oven and bake the macarons for 10 to 12 minutes,
until set but not browned. Transfer the baking sheets from the oven to wire racks and let the
macarons cool completely on the pans. Once cooled, gently lift half of the cookies from the
parchment paper and turn them upside down.

Spoon or pipe a teaspoon of dulce de leche onto each of the upside-down cookies. Top with the
remaining cookies.


















Shami kabab

1/2 kg bonless chicken
1/2 c chana dal
4or 5 whole red chilly
3 black cardamons
6 green cardomons
4 stick cinnmons
1 tsp cumin seeds
3 cloves garlic
1 small onion
Cloves Whole 10
black pepper whole 10
wash and soak channa dal in water for 1/2 hour.Drain dal add 1/2c water channa dall, garlic,
onion , meat cubes and spices and cook on medium flame till meat and dal is tender.Evaporate
the water and grind the remaining mixture.
then add 1 small chopped onion 2 green chilly chopped Fresh coriander leaves 1/2 cup chopped
and 1 large egg knead well.Make round flat Shami Kabab and shallow fry on low heat till golden
brown.









CHICKEN PIZZA

BASE:

2 cups flour , 4 tsp baking powder, 1/2 tsp salt, 1 tsp sugar, 1/4 cup oil, 1/2 cup water, 1/2 cup
milk.

*Mix dry ingredients. Rub in oil. Mix milk and water and add to flour to make a soft dough using
light hands.

*for the oven tray, I rolled out into rectangular shape and pressed it into greased tray.

SAUCE:

1 cups grated tomato
tsp paprika
tsp mixed herbs
tsp salt
tsp sugar
tsp garlic
2 tab olive oil
*add altogether in pot and let it bubble on low for about 10min. Then spread on unbaked base.

FILLING:

2 cups of cubed fillet
Salt and pepper
1 tsp garlic
1 tsp chillie pwd
tsp tumeric
tsp crushed jeera
cup grated tomato
*add altogether and cook chicken till its done.

Spread chicken over base, u can add sliced peppers, onions, mushrooms, whatever u desire.
Sprinkle a combination of mozarella and cheddar cheese on top. Sprinkle some dry origanum
and bake for about 15min or until base is cooked. (Shanaaz Ahmod)



Ingredients
2 eggs
1/2 cup milk
2 Tablespoons oil
1 cup all purpose flour
1 teaspoon sugar
1 teaspoon baking power
1/2 teaspoon salt
1 Tablespoon ground cinnamon
5 firm bananas
1/2 cup icing sugar
Vegetable oil for cooking, enough for about 2 inches in the pot.
Directions
Beat eggs with milk and oil.
Add sugar, flour, cinnamon,salt and baking powder and whisk until smooth.
Slice the bananas and dip bananas in batter.
Heat the in a heavy bottom pot over medium until it reaches 350 degrees.
Drop in a few coated bananas at a time and cook for for 6-9 min or until
golden brown.
Remove with slotted spoon onto a plate lined with paper towels.
Work in batches until they are all cooked.
Sprinkle with icing sugar.



Tortilla Mexican pizza
What You'll Need

Approx 1/2 lb ground beef or ground turkey
1/2 TBSP taco seasoning
1/4-1/2 cup re fried beans
1/4-1/2 cup salsa ( jarred or homemade)
1/4-1/2 cup shredded cheddar cheese (or your desired flavor)
2- 4in flour tortillas
your choice of toppings, ex: tomatoes, green onions, olives



How to Make It
1. Preheat oven to 350 degrees. Brown ground beef in skillet.
2. Add in taco seasoning. Drain if needed.
3. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet.
4. Spread with beans, then, with meat.
5. Cover with second tortilla. Bake for 10 minutes.
6. Remove from oven. Spread top tortilla with salsa, then, top with cheese and
desired toppings.
7. Bake an additional 5-10 minutes or until cheese is melted completely. Cool
slightly before cutting.








MILO BALLS
A very easy and fun recipe to do with the kids
INGREDIENTS
1 x 250g packet Marie biscuits, crushed
1 tin sweetened condensed milk
4 tablespoons Milo or 2 tablespoons cocoa powder
1/2 cup coconut
extra coconut for rolling
METHOD
In a large bowl crush biscuits until small or fine. (This works well in a food processor if you have one!)
Add the Milo, coconut and condensed milk and mix until well combined.
Roll teaspoonfuls into balls with your hands and then roll in coconut to coat.
Refrigerate for 30 minutes or until firm. Store in refrigerator.



Dr. Oz's Swimsuit Slimdown Drink
1 cup grapefruit or orange or pineapple juice,
2 tsp apple cider vinegar
1 tsp honey
Drink before each meal ... breaks down fat cells faster than anything else.
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