ALMOND TOPPING BROWNIES WITH GREEN TEA ICE CREAM

ROASTED ALMOND NUTS BROWNIES WITH GREEN TEA ICE CREAM GARNISH WITH A PIECE OF CARAMELIZED SUGAR 

ONE OF A KIND :) 

HEY FOOD LOVERS ~ THIS IS MY NEW CREATION, IT IS A ROASTED ALMOND NUT BROWNIES WITH GREEN TEA ICE CREAM . TO START FIRST , IN A DOUBLE BOILER ADD IN CHOCOLATE , SUGAR , EGG, BUTTER COOK IT TILL THE MIXTURE IS WELL COMBINE AND IN ANOTHER BOWL PREPARE FLOUR , BAKING POWDER AND WHEN THE CHOCOLATE MIXTURE IS WELL MIX ADD THE WET MIXTURE IN TO THE DRY MIXTURE SLOWLY FOLD IT IN . NEXT PUT THE MIXTURE IN A CAKE MOLD AND TOP IT WITH ALMOND WHICH IS NOT BEEN ROASTED , BAKE IT FOR 40 MINUTES  IN A 180 C OVEN . FOR THE GREEN TEA ICE CREAM , IN A DOUBLE BOILER MIX IN , SUGAR , MILK , EGG, GREEN TEA POWDER AND COOK IT TILL THE MIXTURE IS HOT , WHEN THE MIXTURE IS READY LET IT COOL FOR AWHILE AND ADD IN TO THE COLD WHIPPING CREAM AND FOLD THE CREAM WITH THE GREEN TEA MIXTURE TILL IS ALL COMBINE , PUT IT IN THE FREEZER TILL THE MIXTURE IS HARDEN AND YOU CAN SERVE IT:) THERE YOU HAVE IT , MY BROWNIES WITH GREEN TEA ICE CREAM EASY AND 123 HAHA , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU , AND REMEMBER TO HAVE FUN COOKING :) 

CHOCOLATE TRUFFLE CAKE WITH LEMON SORBET

CHOCOLATE TRUFFLE CAKE WITH A BISCUIT CRUST AT THE BOTTOM WITH A LEMON SORBET AT THE SIDE

 SWEET AND SOUR 

HEY FOOD LOVERS ~ THIS IS MY NEW CREATION IT IS A TRUFFLE COCO CAKE WITH A LEMON  BISCUIT CRUST AT THE BOTTOM  AND TO START OFF U WILL NEED 

CHOCOLATE MILK OR DARK IS UP TO YOU BUT I AM USING DARK CHOCOLATE , CREAM , MALTED BUTTER LEMON ZEST , BISCUIT CRUMB , CINNAMON POWDER. TO START COOK THE CREAM WITH THE CINNAMON POWDER IN A LOW HEAT TILL THE CREAM START TO SIMMER NEXT ADD THE CREAM IN TO THE CHOCOLATE LET THE HEAT FROM THE CREAM MALT THE CHOCOLATE , USING A SPOON OR A SPATULA TO MIX THE CHOCOLATE MIXTURE TILL IS FULLY COMBINE . FOR THE CRUST AT THE BOTTOM , MIX THE BISCUIT WITH THE MELTED BUTTER TILL THE CRUMBS LOOK LIKE WET SAND AND ADD IN THE LEMON ZEST . IN A ROUND MOLD OR A CAKE MOLD SCOOP THE BISCUIT MIXTURE IN AND PRESS TO MAKE THE BOTTOM LAYER , NEXT POUR IN THE CHOCOLATE GANACHE MIXTURE AND PLACE THE CAKE IN THE FREEZER FOR A FEW HOURS TILL THE GANACHE IS SET .  WHEN IT IS SET REMOVER THE CAKE MOLD AND DUST IT WITH SOME COCO POWDER ,AND  THERE U HAVE IT . FOR THE LEMON SORBET IN A PAN COOK SUGAR WATER AND LEMON JUICE AND PLACE THE MIXTURE IN THE FREEZER , EVERY 30 MINUTES TAKE IT OUT AND  BY USING A FORK SCRAP THE MIXTURE TO MAKE  IT MAKE THE ICE FLUFFY .  AND THERE YOU HAVE IT TRUFFLE CHOCOLATE CAKE WITH LEMON SORBET HOPE YOU GUYS LIKE IT , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM AND REMEMBER HAVE FUN COOKING  :) 

SPICY RED BELL PEPPER PASTA WITH A ASIAN TWIST

SPICY RED BELL PEPPER INFUSE  PASTA WITH CREAMY CHINESE SHIITAKE MUSHROOM SAUCE 

HOT AND  PEPPERY SPAGHETTI 

HEY  FOOD LOVERS ~ this is my new creation a hot and spicy spaghetti with a Asian twist .

this is what you will need to start , flour, egg, salt , pepper , chop garlic , cream , shiitake mushroom , and of cause puree red bell pepper . to start first u have to roast the bell pepper till the bell pepper is soft and u can remove the skin, or u can even put the bell pepper in a open fire stove , then remove the skin and blend the bell pepper in to puree and there u have it . To start off the pasta in a bowl add in the flour , the bell pepper puree and the egg till the mixture is combine well like a dough , like so 

put the dough in a clean bowl and , to start making the pasta , take haft of the dough , remember to flour the table before placing the dough on top if not the dough will stick to the table and u don't want that to happen .....  now roll the pasta dough out in to a very thin layer and using a knife or a pizza cutter cut the pasta dough in to thin script like so ..

 to cook them just put the pasta in hot water with some salt in it , then after a few minutes take them out , but not over cooking the pasta , cook it half way NOT all the way , next take them out and drain them , place them a side and let the water drip off , to start with the Asian creamy sauce first chop up some shiitake mushroom and place it in a pan with some garlic and add in a bit of salt cook it till the mushroom is cook all the way  , next add in the cream make sure the heat is on low so that the cream don't burn a split cook for a few minutes add in a bit of salt and pepper for taste , and lastly add in the pasta cook for a few minutes more add in some thyme  and chili flakes  then it is ready to be serve and there you have it my spicy Asian pasta hope you guys like it , if you have any comment please leave it at the bottom THANK YOU and remember to have fun cooking :) 

EASY STIR FRIED RICE NOODLES CHINESE STYLE

 STIR FRIED RICE NOODLES WITH PRAWN AND CHICKEN 

WHO NEEDS TAKE OUT ?

HEY ALL THE FOOD LOVERS !! This is my new dish  it is a easy way to cook stir fried rice noodles , to start you will need eggs, garlic , red Chinese shallot  , cabbage ,oil you can use peanut oil if you like , light soya sauce , dark vinegar , dark soya sauce  ,salt, pepper , chicken meat , prawn , and lastly is the rice noodles , you can get this in any Asian stall or any grocery stall . first you have to marinate the chicken and the prawn in some salt , pepper and a bit of chili oil , if you don't have any chili infuse oil just marinate with normal oil , and put in the chiller for at least an hour , to start with the noodles in a hot wok add in the eggs and cook in till the eggs is scramble and take the eggs out put it a side , next in the wok add in the marinated chicken and prawn cook till the chicken and the prawn is half cook , and take out put it a side , in a clean wok add in a bit of oil add in the chop garlic and chop shallot , cook till it becomes brown  add in the cabbage in the wok add add in a bit of dark vinegar , salt and pepper keep cooking till the cabbage is soft , next for the rice noodles before cooking the rice noodles you have to first soak the  rice noodles in hot water till the rice noodles is soft after that drain the rice noodles , add the drain noodles in the wok with the cabbage add keep cooking it ," IF THE RICE NODDLES IS STICKING TOGETHER ADD IN A BIT OF WATER " add in the dark soya sauce and light soya sauce  to give the noddles a dark brown colour and a bit of saltiness , cook till the noodles is a bit dry add in the half cook chicken and prawn in to the wok with the noddles cook till the meat and the prawn is fully cook , lasty add in the eggs add cook for a few minutes take it out and it time to serve and it is beast serve with some chop Chinese  red small chili , hope you guys like my new dish if you have any comment please leave it at the bottom thank you, and remember to have fun cook :) 

RED WINE CHOUX PASTRY WITH STRAWBERRY ICE CREAM

RED WINE CHOUX PASTRY SERVE WITH STRAWBERRY ICE CREAM 

A CLASSIC DESSERT WITH A VERY UNIQUE TWIST 

DON'T GET DRUNK !!

HEY FOOD LOVERS ~ This is my new creation it is a very simple and classic dish , but with a modern twist to it , normally choux pastry is made with water , butter , milk , flour and lasty egg , for this dish i have taken out the water and replace it with red wine , it is good to use a very fruity wine that have a fruity background and also a light wine , the wine don't have to be a very expensive wine , besides i have change the water in to red wine i have also add in one cup of sugar so that the choux will be more sweet then before , and the sweetness also is a very good complement to the slightly bitterness of the red wine . it is a very good match and once you have done the choux mixture bake the mixture in a 180c oven for a few minutes and lower the temperature to 160c and continue baking , make sure the choux comes out golden on top and soft inside . and for the strawberry ice cream , it is so easy to make first whip the whipping cream in to stiff peeks and in another bowl whip the condensed milk, a bit of butter, strawberry coulis , colouring  and vanilla extract mix till everything  is well combine and fold in the whipping cream make sure you don't over fold it ,put the mixture in the freezer for about 8 hours , till the mixture is fully harden like a ice cream and you can choose to drizzle some chocolate ganache  on top before serving and there you have it a red wine chox pastry and a very very pink strawberry ice cream at the side . hope you guys like my new dish , and happy cooking food lovers , if you have any comment please leave it at the bottom :) thank you .

FRESH POMELO STRAWBERRY SALAD WITH NUTTY HONEY OAT CRUNCH

FRESH POMELO, STRAWBERRY,  MANDARIN ORANGE SALAD SERVE WITH A COLD DRESSING AND AT THE SIDE IS HONEY COATED NUTTY OAT CRUNCH 

IT IS COLD AND WARM AT THE SAME TIME 

HEY FOOD LOVERS , THIS IS MY NEW CREATION IT IS A COLD ANS HOT SALAD IN ONE PLATE . TO START YOU WILL NEED ICE LETTUCE , FRESH STRAWBERRY , FRESH MANDARIN ORANGE , FRESH  POMELO TO START OF WITH THE SALAD JUST CUT THE ICE LATTICE IN TO BITE SIZES AND SAME GOES TO ALL OF THE FRESH FRUIT , AND FOR THE SALAD COLD DRESSING , IN A ICE CUBE FILL IT WITH STRAWBERRY JUICE AND A BIT OF LEMON JUICE  , PUT IT IN TO THE FREEZER AND LET IT FREEZE TILL THE DRESSING BECOMES HARD LIKE ICE AND WHEN IT TIME TO SERVE , SHAVE THE ICE DRESSING ON TOP OF THE SALAD AND THE CONSUMER CAN ENJOY A COOL SALAD .FOR THE HOT OR WARM HONEY OAT CRUNCH , TO START IN A PAN COOK SOME INSTANT OAT TILL THE OAT BECOMES A BIT BROWN AND ADD IN CHOP PEANUT AND ALMOND NUT , COOK TILL THE NUT BECOMES BROWN , DO THIS IN A LOW HEAT SO THAT THE OATS WILL NOT GET BURN , AND ADD IN HONEY COOK IT TILL THE OAT COMBINE , IF IT IS TO STICKY ADD IN A BIT OF WATER,AND IT IS READY . 

AND THERE U HAVE IT A HOT AND COLD SALAD IN THE SAME PLATE , WELL I HOPE YOU GUYS ENJOY MY NEW CREATION THANKS AND REMEMBER TO HAVE FUN COOKING :) IF YOU GUYS HAVE ANY  COMMENT PLEASE LEAVE IT AT THE BOTTOM THANKS 

ELVIS PRESLEY SANDWICH WITH A MODERN TWIST

OAT BISCUIT TOP OF WITH A FRESH BANANA AND GLAZE WITH CHOCOLATE GENACHE AND STRAWBERRY COULIS AND ROASTED ALMOND NUTS AND TOP WITH A PEANUT BUTTER SAUCE 

THE KING SANDWICH WITH A MODERN TWIST 

HEY ALL THE FOOD LOVERS OUT THERE THIS IS MY NEW CREATION ,TO START ,FIRSTLY START OF WITH THE STRAWBERRY COULIS  , YOU WILL NEED FRESH STRAWBERRY , SUGAR , WATER AND A CLEAN CONTAINER TO PUT THE END PRODUCT , MAKER SURE YOU THE CONTAINER YOU USE IS CLEAN PROPERLY , TO MAKE SURE THERE IS NO CONTAMINATION . 

NEXT IN A POT POUR IN WATER AND SUGAR , COOK TILL THE SUGAR IN DISSOLVE AND ADD IN THE FRESH STRAWBERRY , COOK TILL THE MIXTURE REDUCE AND THICKENS , SCOOP THE MIXTURE OUT AND LET IT COOL TO ROOM TEMPERATURE AND TRANSFER  IT IN TO A CLEAN GLASS CONTAINER , KEEP IT IN THE CHILLER TILL FARTHER USE .

FOR THE OAT COOKIES , FIRST START WITH SOME INSTANT OATMEAL MIX WITH A BIT OF MELTED BUTTER  AND EGG YOLK , MIX TILL THE MIXTURE COMBINE IN TO A DOUGH PLACE IT IN A BAKING TRAY WITH SOME BAKING PAPER AND BAKE IN A 160 C OVEN FOR ABOUT 20 MINUTES OR TILL THE TOP AND THE BOTTOM OF THE COOKIES IS GOLDEN BROWN , NEXT  FOR THE CHOCOLATE GLAZE , START WITH A  1:1 RATIO OF CHOCOLATE AND CREAM COOK THE CREAM TILL THE CREAM IS HOT AND POUR THE HOT CREAM IN TO THE CHOCOLATE LET THE HEAT FORM THE CREAM COOK AND MELT THE CHOCOLATE . FOR THE PEANUT BUTTER SAUCE IN A POT ADD IN SOME CREAM AND ONE BIG SCOOP OF PEANUT BUTTER , THAT YOU USE TO EAT WITH BREAD , COOK TILL THE  PEANUT BUTTER IS DISSOLVE AND ADD IN SUGAR, THERE YOU HAVE IT PEANUT BUTTER SAUCE .NOW JUST ARRANGE THE INGREDIENTS FIRST START WITH THE STRAWBERRY COULIS AT THE BOTTOM AND PLACE THE OAT COOKIE ON TOP  , TOP OF WITH A FRESH CUT BANANA , NEXT GLAZE OVER SOME CHOCOLATE GLAZE AND TOP OF WITH SOME BAKE CHOP ALMOND NUTS AND LASTLY PUT A BIT OF PEANUT BUTTER SAUCE ON TOP , AND THERE YOU HAVE IT THE KING SANDWICH WITH A MODERN TWIST WELL HAVE FUN COOKING FOOD LOVERS , HOPE YOU ENJOY MY NEW DISH THANK YOU :)