Oreo cheesecake

2 pack of Oreo cookies

1/4 cup butter, melted

300g Philadeplhia cream cheese

1/3 cup sugar

2 cups thawed whipping cream

1. Put aside half a pack of Oreo. Crush the balance of the Oreo (preferably remove the cream) and mix with butter until well blended. Press firmly onto bottom and upside of a 9-inch pie plate. Refrigerate while preparing the filling.
2. Beat cream cheese and sugar with an electric mixer on medium speed until light and fluffy. Chop the half pack Oreo cookies and add them to the mixture along with the whipped cream. Stir gently until well blended. Spoon onto the prepared crust
3. Freeze them for at least an hour or until firm.

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'Famous Amos' cookies

2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal &
blend in blender
to a fine powder)
24 oz. chocolate chips
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

cream the butter and both sugars. Add eggs and
vanilla; mix together with flour, oatmeal, salt,
baking powder, and soda. Add chocolate chips,
Cadbury bar and nuts. Roll into balls and place
two inches apart on a cookie sheet.. bake for 10
minutes at 375 degrees. Makes 122 cookies..

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Calzone

Dough
450g self raising flour
115g butter
250ml milk

Filling
15ml oil
175g minced beef
15ml chopped fresh basil
1 onion, sliced
25g plain flour
150ml beef stock
115g spinach, shredded
beaten egg to glaze
salt and freshly ground black pepper

Sauce
15g butter
15g plain flour
150ml milk
25g freshly grated Parmesan cheese
5ml mustard

Method :

1. Preheat the oven to 400F, Gas 6.
2. For the dough, sift the flour into a bowl.
3. Rub in the butter until the mixture resembles breadcrumbs.
4. Stir in the milk and bring the mixture together to form a dough.
5. Cut into four equal pieces and roll each one into a 15cm circle.
6. For the filling, heat the oil in a large pan, add the minced beef and cook for 5 minutes.
7. Stir in the fresh basil and onion.
8. Season to taste and add the flour.
9. Cook for 1 minute.
10. Stir in the stock and bring to the boil.
11. Cook for 10 minutes.
12. Blanch the spinach for 2 minutes and drain well.
13. Place the dough circle on a lightly oiled baking sheet and place the spinach on one half of each circle.
14. Top with the mince mixture.
15. For the sauce, melt the butter and add the flour.
16. Cook for 1 minute.
17. Stir in the milk, cheese and mustard and bring to the boil, stirring all the time.
18. Spoon the sauce onto the mince and spinach.
19. Dampen the edges of the dough with water and fold over to encase the mixtures and form semi-circles.
20. Brush with beaten egg and cook for 20 minutes.
21. Serve with a crisp green salad.

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Peanut Butter-Chocolate Chunk Cookies

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky)
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks


1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside.

2. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.

3. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.


Read more at Marthastewart.com

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Hi-Hat Cupcakes

FOR THE BATTER
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

FOR THE FROSTING
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

FOR THE CHOCOLATE COATING
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil


1. Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.

2, Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.

4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.

5. Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.

6. Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

8. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.

9. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.

10. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Read more at Marthastewart.com

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Macaroons

50g ground almonds
140g icing sugar
2 large egg whites
1tbsp caster sugar
pink food colouring paste

for the filling:
100g plain chocolate; broken up
50g butter
142ml double cream

1. Preheat the oven to 190°C/fan170°C/gas 5. Line 2 large baking trays with non-stick baking paper.

2. Sieve the ground almonds and icing sugar together into a large bowl. Put the egg whites into a separate bowl, and using an electric hand whisk, beat to soft peaks.

3. Add the caster sugar, and whisk until glossy. Fold into the almond and icing sugar mixture, along with a very small amount of the pink food colouring. Mix until just combined and evenly pink – the mixture will reduce as the air bubbles in the meringue burst.

4. Put the mixture into a disposable piping bag, snip off 1cm from the end. Pipe small blobs (about 1 heaped teaspoon each) onto the baking paper, spaced apart, so you have about 50 in total. Set aside for 10 minutes to dry – this is important as it gives the macaroons the correct texture. Bake for 5 minutes, then turn the whole sheet of paper over – the macaroons will be stuck so won’t fall off. Bake for another 4 minutes. Remove from the oven and cool.

5. Peel off the baking paper from the macaroons, then sandwich 2 together with a tiny blob of filling in the centre. Repeat to give you 25 in total.


*tips: Cook the macaroons on the middle and top shelves of the oven, and swap the trays around once the macaroons have been flipped over. Store the macaroons in an airtight container for up to 3 days.

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Corn Bread

125g (4oz) butter
2 medium onions, finely chopped
250g (8oz) cottage cheese
250g (8oz) Cheddar cheese, grated
250g (8oz) cornmeal
450g tin cream-style sweet corn
300ml (½ pint) milk
6 eggs, separated


1. Preheat the oven to Gas 6, 200°C, fan 180°C. Grease a baking tin, about 25 x 33cm (10 x 13in), and sprinkle with 1 tablespoon flour. Shake to remove the excess.

2. In a frying pan heat 50g (2oz) of the butter and sauté the onions until softened. Set aside. Cream the remaining butter and add to the cottage cheese, blending thoroughly. Add the Cheddar cheese and the onions.

3. In another bowl combine the cornmeal, corn and milk, and mix thoroughly. Combine the corn mixture with the cheese mixture, blending thoroughly.

4. Beat the egg whites until they form soft peaks and beat the yolks separately. Combine the two and stir them into the cornmeal and cheese mixture. Pour the batter into the baking tin. Bake for 45 minutes, or until a cake tester comes out clean.

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Halloumi and cous cous salad

250g (8oz) couscous
250ml (8fl oz) vegetable stock
juice of 1 lemon
2 roasted red peppers from a jar
150g (5oz) cherry tomatoes, halved
½ cucumber, diced
240g pack halloumi cheese, cut into 6-8 slices
50g bag rocket leaves


1. Place the couscous in a bowl, pour over the hot stock and lemon juice, cover and leave to stand for 5 minutes, until all the liquid has been adsorbed.

2. Meanwhile, drain and roughly slice the red peppers and add to the couscous, along with the cherry tomatoes and diced cucumber.

3. Heat a griddle pan or barbecue. Cook the halloumi for about 2 minutes on each side, until lightly browned. Serve on top of the couscous with the rocket leaves.

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Halal Sushi Restaurants in London

http://habibisushi.co.uk/
http://www.lovesushilondon.com/

Although sushi are mainly seafood but the crave for proper meat has led to the above findings.

Sushi comes in such a staggering variety that many menus offer a pictorial glossary to help you order. Because of this diversity, the nutritional value of one roll to the next can vary. In general, fish provides a lean source of low-calorie, high quality protein. It's also low in saturated fats and cholesterol, making it a heart-healthy food choice. Salmon is especially high in omega-3 fatty acids, which are linked to improved cholesterol levels, lowered blood pressure, and decreased risk of abnormal heart rhythms. Mackerel, lake trout, herring, and tuna also have omega oomph.

The thin sheets of seaweed, or nori, which are flattened, cut, and wrapped around maki and hand rolls, contain mighty minerals. Iodine, essential for proper hormone function, is abundant in this dried sea vegetable. You'll also get the benefit of magnesium, calcium, iron, and antioxidant phytonutrients and folic acid from eating rolls wrapped in nori. However...



Consider these risks as you peruse that multi-colored sushi menu:

Covert calories: Since sushi ingredients get rolled up into such tiny packages, it's easy to think you're eating a tiny amount of calories and fat. One plain tuna roll can have less than 200 calories, but add in embellishments like mayonnaise, fried tempura bits, or cream cheese, and you've got yourself one concentrated bundle of fat and calories. Eat one crunchy shrimp tempura roll, for instance, and you're gobbling over 500 calories and 20 g of fat! Both soy sauce and wasabi are low-calorie condiments, but soy sauce can send sodium levels soaring.

Foodborne illnesses: Eating uncooked fish can expose you to bacteria, viruses, and parasites. Roundworm, for example, is a threadlike parasite that can burrow into the stomach and cause painful symptoms that mimic appendicitis. Some kinds of sushi rolls include uncooked fish, but safe and reputable chefs use only fish that has been frozen. The deep freeze will kill off bacteria and parasites, rendering the fish much safer to consume.

Mercury levels: The open waters of rivers, lakes, and the sea expose fish to mercury, a known neurotoxin. When we, in turn, eat those fish, some of the mercury transfers to our bodies. Large, predatory fish tend to have the highest mercury levels. This includes the fresh and frozen tuna commonly found in sushi, as well as swordfish, marlin, and shark. Young children, pregnant women, and women planning to get pregnant are advised to minimize their consumption of these fish. Overall, the USDA advises that the health benefits of fish outweigh the risks of mercury exposure.

Oh well, food crave has no cure but to have what was craved for. Right now, the crave outweighs the risks so toodloo!


xoxo

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Chocolate Chip Cookies

2 1/2 cups all-purpose flour
2 eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 teaspoon baking soda
4 (1 ounce) squares semisweet chocolate, chopped
3/4 cup chopped walnuts
1 cup white sugar
2 tablespoons honey
1 1/4 cups butter


1. Cream the butter with the sugar and the honey. Stir in the eggs and vanilla. Add the flour and baking soda. Stir in the chopped candy bars and chopped walnuts.

2. Place teaspoon sized cookies about 2 inches apart on an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.

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Roast Beef with Carrots, Onions and Traditional Gravy

12 medium carrots
12 onions, unpeeled
A few sprigs fresh thyme
25 g beef dripping OR 2 tbsp vegetable oil
2 tbsp plain flour
300 ml vegetable cooking water OR beef stock
1 tbsp Worcestershire sauce
Salt and freshly ground black pepper
Joint of beef weighing between 1kg and 1.5kg


1. Preheat the oven to 220C, 425F, Gas 7. Wipe the meat with a damp kitchen towel. Season the meat generously with pepper. Peel carrots then halve lengthways and crossways.

2. Place the onions in a pan, cover with cold water and bring to the boil. Drain, cover with cold water, then drain again. Peel and halve them through the roots.

3. Heat the dripping or oil in a roasting tin and brown the beef on each side for about 2 minutes. Add the vegetables and baste in the fat. Add the thyme and season. Cook towards the top of the oven for about an hour (for exact timings please refer to the meat packaging) turning the veg halfway through.

4. Remove the meat and vegetables from the tin, cover with foil and keep warm. Stir the flour into the meat juices, then cook, stirring for 1 minute. Slowly stir in the vegetable cooking water or stock and bring to a simmer. Add the Worcestershire sauce and season. Simmer for 2-3 minutes then strain into a gravy boat.

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