CANNELLE WITH SWEET CARROT PUREE AND TOASTED WALNUT

CANNELLE WITH SWEET CARROT PUREE AND TOASTED PAPRIKA WALNUT 

 YES IS IT SUPPOSE TO BE THIS BLACK :)

HEY FOOD LOVERS ~ THIS IS MY NEW DISH IT IS CANNELLE A CRUNCHY CAKE WITH A SOFT INSIDE. TO START , YOU WILL NEED EGG YOLKS , PASTRY FLOUR , SUGAR , BUTTER , MILK , VANILLA , AND RUM , THIS IS UP TO YOU IF YOU  WANT TO ADD RUM . TO START COOK THE MILK AND THE VANILLA TILL BOILING , IN ANOTHER BOWL ADD THE FLOUR , SUGAR AND EGGS MIX IT IN TO A PASTE , THEN SLOWLY ADD IN THE HOT MILK MIXTURE , KEEP WHISKING IT TILL ALL IS COMBINE WELL . LASTLY ADD IN THE RUM AND THE BUTTER , PUT A SIDE AND LET IT REST TILL IT IS ROOM TEMPERATURE , RAP IT AND LET IT CONTINUE TO REST IN THE CHILLER OVERNIGHT , THE NEXT DAY TAKE IT OUT POUR IN A SMALL CAKE MOLD AND BAKE IT FOR 45  MINUTES ABOUT 200 C ,OR TILL IT IS BLACK ON THE OUT SIDE . FOR THE SWEET CARROT PUREE , BOIL SOME SUGAR WATER WITH SOME CARROT , TILL THE CARROT IS SOFT AND BLAND IT TILL SMOOTH , FOR THE WALNUT , COOK THE WALNUT IN A PAN WITH NO OIL ADDED , ADD IN A PINCH OF PAPRIKA POWDER , SALT , SUGAR COOK IT TILL ALL IS COMBINE , AND THERE YOU HAVE IT A CLASSIC FRENCH DESSERT , HOPE YOU GUYS LIKE IT AND IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU , AND REMEMBER TO HAVE FUN COOKING :) 

A NEW TWIST

CRISPY AND SPICY CHICKEN WITH SAUTE VEGETABLES WITH  PUFF PASTRY  AND SERVE WITH A MUSHROOM SAUCE :) 

THERE IS NOTHING BETTER ^^

HEY FOOD LOVERS ~ THIS IS MY NEW DISH IT IS DEEP FRIED SPICY CHICKEN WITH  VEGETABLES AND AT THE BOTTOM IS PUFF PASTRY . TO START , YOU WILL NEED SOME PUFF PASTRY DOUGH , YOU CAN GET THIS IS ANY GROCERY STORE , OR SUPER MARKET CUT A CIRCLE AND LAY IT AT A BAKING PAN WITH PARCHMENT PAPER 

AND PRICK IT WITH A FORK , AND FOR THE SIDES CUT A RING USING A RING CUTTER . BRUSH IT WITH SOME EGG WISH AND BAKE IT TILL GOLDEN BROWN , FOR THE CHICKEN START BY MARINATING THE CHICKEN , WITH SOME SALT, PEPPER , OIL AND PAPRIKA POWDER FOR ABOUT AN HOUR . AND COAT THE CHICKEN WITH EGG AND SOME BREAD CRUMBS , AND PUT IT IN THE CHILLER TO LET THE BREAD CRUMBS REST SO THAT THEY WILL STICK TO THE CHICKEN , REST FOR ABOUT 30 MINUTES  IN THE CHILLER , TAKE IT OUT AND FRY IT IN SOME OIL , FOR THE VEGETABLES ,COOK IT IN SOME ONION AND SOME GARLIC , NOT BROWNING THE VEGETABLES BY SWEATING IT , IN THE PAN WITH LOW FIRE , DON'T FOR GET THE SALT AND PEPPER . FOR THE MUSHROOM SAUCE , START WITH CHICKEN BROTH , IT IS BEST TO MAKE YOUR OWN CHICKEN BROTH ,IF U CANNOT MAKE IT YOUR SELF YOU CAN ALSO USE WATER , FIRST COOK THE MUSHROOM WITH SOME OIL OR BUTTER TILL THE MUSHROOM IS SOFT AND ADD IN THE CHICKEN BROTH AND COOK TILL REDUCE LASTLY SALT AND PEPPER . AND IT IS TIME TO SERVE :) THERE YOU HAVE IT A NEW TWIST HOPE YOU GUYS LIKE IT , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM , AND REMEMBER TO HAVE FUN COOKING :) ENJOY ~

CRUNCHY TOPPING WITH A SWEET AND SALTY SURPRISE

APPLE AND BANANA FILLING WITH A BISCUIT CRUMBS AT THE  BOTTOM AND A BROWN SUGAR TOPPING 

SWEET, SALTY AND CRUNCHY :) 

 HEY FOOD LOVERS ~ I AM BACK :) TO START WITH THIS WONDERFUL DESSERT FIRSTLY , U HAVE TO START BUY CUTTING THE APPLE IN TO BIG CUBE SAME GOES FOR THE BANANA  , U CAN ALSO CHOOSE TO PUT PEAR OR PLUM OR AND KIND OF FRUIT YOU LIKE , BUT FOR THIS RECIPE I HAVE APPLES AND BANANA , IN A BOWL ADD THE FRUIT IN AND ADD IN SOME LEMON JUICE AND A PINCH OF CINNAMON POWDER AND ALSO A PINCH OF SALT , TO ENHANCE THE APPLE FLAVOUR  . FOR THE BOTTOM LAYER ADD IN SOME CRUSH UP BISCUIT CRUMBS , FOR THE SWEET TOPPING IN A BOWL ADD IN BROWN SUGAR , FLOUR AND SOME BUTTER , USING HANDS MIX THE BUTTER WITH THE BROWN SUGAR AND FLOUR TILL COMBINE , MAKE SURE THE BUTTER IS COLD OR FROZEN , THEN PUT ALL THE MIXTURE IN THE BAKING CUP OR BAKING DISH , FIRST START WITH THE BISCUIT CRUMBS AT THE BOTTOM THEN ADD IN THE FRUIT AND LASTLY ADD IN THE SUGAR MIXTURE ,  AND BAKE IT IN A 180 C FOR A BOUT 12 MINUTE TILL THE TOP IS GOLDEN BROWN . THERE YOU HAVE IT A SIMPLE AND HEALTHY DESSERT QUICK AND EASY TO MAKE :) HOPE YOU GUYS ENJOY IT AND IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU :) 

MINI FRUIT TART WITH CHOCOLATE SAUCE

MINI FRUIT TART WITH PASTRY CREAM SERVE WITH  CHOCOLATE SAUCE 

LITTLE BITE WITH A BIG TASTE :) 

 HEY ALL THE FOOD LOVER ~ THIS IS MY NEW CREATION IT IS A SMALL FRUIT TART ,TO START OF FIRSTLY THE CRUST , THIS IS OPTIONAL IF YOU WAN TO MAKE A SHORTCRUST PASTRY OR EVEN A BISCUITS BASE CRUST , BUT I AM MAKING A SHORT CRUST BASE TO START YOU WILL NEED , FLOUR ,SUGAR , BIT OF SALT AND BUTTER . IN A BOWL ADD IN THE DRY INGREDIENT AND THEN USING YOUR HAND TO RUB THE BUTTER IN TO THE DRY MIX TILL THE MIXTURE IS LIKE CRUMBLY SAND , ADD IN EGG AND THEN USING THE TIP OF YOUR FINGER TO MIX THE DOUGH TILL IT IS COMBINE ,AND THEN CHILL THE DOUGH FOR A FEW HOURS EVEN BETTER OVER NIGHT . AFTER THAT TAKE IT OUT FORM THE CHILLER AND ROW THE DOUGH OUT AND LAY IT ON THE PIE PAN AND BAKE IT TILL THE DOUGH IS GOLDEN BROWN ON THE SIDES .NEXT FOR THE FILLING THE PASTRY CREAM , TO START YOU WILL NEED SUGAR , BUTTER , EGG YOLK , CORN STARCH, MILK  AND VANILLA . IN A POT ADD IN THE MILK AND VANILLA COOK TILL SIMMER AND IN ANOTHER BOWL ADD IN A BIT OF MILK '' ROOM TEMPERATURE '' EGG YOLK , SUGAR CORN STARCH AND BUTTER , WHISK TILL COMBINE AND POUR THE HOT MILK MIXTURE IN TO THE EGG MIXTURE TEMPERING IT BY ADDING SMALL AMOUNT SLOWLY TILL ALL THE MILK IS ADD IN AND RETURN IT IN THE POT AND COOK TILL IS THICKEN TILL THE MIXTURE CAN COAT THE BACK OF THE SPOON , NEXT REMOVE FROM THE HEAT AND WRAP IT '' DON'T PUT IT IN THE CHILLER ''. FOR THE FRUIT IS PUT TO YOU WHAT EVERY FRUIT YOU LIKE TO PUT ON TOP :) FOR ME I AM USING KIWI , STRAWBERRY , AND MANGO . FOR THE CHOCOLATE SAUCE YOU WILL NEED , CHOCOLATE CHIPS , COCO POWDER , WATER, SUGAR, AND  CORN STARCH . TO START  IN A POT ADD SUGAR , CHOCOLATE , AND WATER COOK TILL DISSOLVE AND IN ANOTHER  BOWL ADD IN CORN STARCH AND COCO POWDER WITH A BIT OF WATER MIX TILL IT BECOMES A THIN PASTE AND ADD IN THE THE WATER MIXTURE IN TO THE COCO MIXTURE AND WHISK TILL COMBINE , AND RETURN IN TO THE POT COOK IT TILL THE MIXTURE IS THICKEN AND REMOVE FROM HEAT , CHILL IT FOR LATER USE . THIS IS MY NEW CREATION THANKS HOPE YOU GUYS LIKE IT AND REMEMBER TO HAVE FUN COOKING , IF YOU HAVE ANY COMMENT PLEASE LEAVE IT AT THE BOTTOM THANK YOU :) 

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 :)