Best Food Recipes

Ingredients 

3 1/2 Cup basmati Rice 

4 teaspoons salt 

1 Cup chicken breast half diced 

1 Cup carrot finely diced 

1 Cup carrot finely diced 

1 Cup beans finely sliced 

2 green pepper finely diced 

2 red pepper finely diced 

1/2 cup green spring onion finely chopped 

4 spring onions chopped separately 

2 1/2 tablespoons soya sauce 

1 1/2 teaspoon salt  

1 teaspoon black pepper 

2  1/2 tablespoon vegetable oil 

1 Chicken stock cube melted in 

1/4 cup water 

Method 

Wash and soak rice for half an hour. Par boil rice in water to which 4 tab salt has been added. Drain well and if possible spread it out on a clean tea towel to dry and let the grains sparate 

In a large wok add Oil and stir fry the chopped onions the carrots beans separate  and chicken for 3 minutes. Add the soya sauce pepper powder and salt to taste 

Add the soya sauce pepper powder and salt to taste. Add the melted stock cube. Keep in mind that Soya sauce and the stock cube have added salt in it so go by your judgment. Add the cooled rice to the wok and mix with a light hand so as to not break the rice sprinkle with the chopped green spring onions. Place on low heat for 8-9 minutes till rice is done. Scramble a egg and serve in top of the rice Serve steaming hot

Ingredients

180ml sunflower Oil

4 small eggs lightly beaten 

145g grated carrot

180g light muscovado sugar 

100g Raisins 

Grated zest of 2 small orange

 170g self raising flour 

1tsp bicarbonate of soda

1tsp ground cinnamon 

1/2grated nutmeg 

Method 

Preheat the oven. to 200c/Gas5/fan 165C. Oil and line the base and sides of an 20cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways covering the base and sides of the tin with a double layer in the base 

Tip the sugar into a large mixing bowl pour in the oil and add the eggs. lightly mix with a wooden spoon. Stir in the grated carrots raisins and orange rind. Mix the flour bicarbonate of soda and spices then sift into the bowl lightly mix all the ingredients when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny. 

Pour the mixture into the prepared tin and bake for 40-45 minutes until it feels firm and springy when you press it in the centre cool in the tin for 4 minutes then turn it out peel off the paper and cool on a wire rack you can freeze the cake at this point Beat together the frosting ingredients in a small bowl until smooth you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top letting it drip down the sides. 

Ingredients

Lemons 4

Sugar  to taste 

Salt 1 To taste 

Black salt 1/2 tsp 

Mint leaves few for garnishing 

Lemon slices few for garnishing 

Method

Stir till sugar dissolve can add black rock salt also serve chill with few mint leaves and lemon slices.

Ingredients 

Burgers

Ground beef  2 1/2 Pound

Salt 1 teaspoon

 Pepper 1/2 teaspoon 

Cheese Options 

Blue cheese cut into 1 1/2"  (8 Ounces)

Pimiento Cheese spread ricipe follows 8 ounces 

Mozzarella cut into 1"cubes 8 Ounces 

Hamburger buns 5

Serving Opt. 

Lettuce 

Sliced tomatoes 

Grilled sweet onions

sliced picckles 

Pimiento Cheese spread 

Two 8 once Jars canned sliced Pimientos

Three 9 ounce bricks sharp cheddar

Mayonnaise 1 cup

Sandwich bread 

Method

Mix the ground beef salt and pepper in a large bowl and form the mixture into 9 equal size balls press a cube of desired cheese into the center of each ball and cover completely with meat form the balls into hamburger patties about 1/3 inch thick grill burgers until desired oneness top with lettuce tomatoes onions and pickles as desired on a toasted bun

Pimiento cheese spread:

Place the drained pimientos in a blender or food processor and puree until smooth using an electric mixer combine the pimientos and cheese beating until smooth beat in the mayonnaise spread on slices of white sandwich bread while the mixture is room temperature trim the bread crusts and cut the sandwiches into triangles.

Ingredients 

Saffron threads 1/2 tsp

Warmed whole milk 3 tbsp 

Basmati Rice 225 g

Butter 4 tbsp 

Green cardamom pods 5

Cinnamon stick 1.6"

Liquid yellow food coloring's

salt 1/2 tsp 

Blanched slivered almonds  18 g

Sultanas 1tbsp

caster sugar or to taste 

Method

Put the saffron in a small heavy based frying pan set over a medium heat stir it about intil the threads turn a few shades darker put the milk in a cup and crumble in the daffron then set aside for 2 1/2 hours wash the rice in several changes of water then drain leave it to soak in 1.3 litter of water for 25 minutes drain and leave in the colander for 25 minutes Heat the ghee in a wide heavy based flame and ovenproof pan over a medium heat when its hot put in the cardamom and cinnamon and stir them about for a second now put in the rice stir and saute the rice gently for about 4 minutes reducing the heat slightly if it begins to catch add 325ml of water the food coloring and the salt

Now increase the heat back to medium and gently stir and cook the rice until all the water is absorbed pour in the saffron milk and stir in the almonds sultanas and sugar cover very tightly and put the pan ion the oven for 25 minutes 

Remove the rice from the oven and stir removing the cardamom and cinnamon as you do so spoon into a warmed serving dish and gently arrange some silver leaf on the top if you like sprinkle with the extra sultanas and almonds to serve