Monday, 16 July 2012
Prepare time: 1 hour
Cook time: 40 mins
1. Betty Crocker chocolate cake mix.
1&1/2 Cup of milk.
1/3 Cup of vegetarian oil.
1 pkg. Oreo cookies
for the frosting:
1 pkg. whipping cream.
1 cup of crushed Oreo cookies.
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.
2. Mix the cake mix as its written on the back of the package.
3. Crush 10 cookies of the Oreo in the food processor.
4. Add the crushed cookies to the cake mix, stir together.
5. Spoon cupcake batter into paper liners until 1/2 full.
6. Bake for 20 to 25 minutes or until toothpick inserted in centre comes out clean.
7. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
Whip the whipping cream with a hand mixture. Put in a decoration bag, and decorate the cup cakes. Sprinkle the Oreos and we are done.
Monday, 9 July 2012
Sunday, 10 June 2012
Delicious mini tarts
Preparing time: 15 mins
You will bring every thing from the store, I bought the Creme Patissiere and the Mini tarts from Marks&Spencer.
- Creme Patissiere
- 18 all butter mini tartlets
- fresh fruits ( Strawberries, Kiwi, and Pineapples .. etc )
- Fill the tartlets with the cream and end it up with spreading the fruits slices.
This is the Creme
You can see its for filling the pastries
and here is the tarts image! " tart's best friend "
here is the mini tartlets (18 all butter)
from the inside " little cute tartlets "
fresh strawberries ( you can use any other )
while preparing !!
finally !! thats it .. keep it in fridge for about one hour
Friday, 8 June 2012
• 50-60 fresh grape leaves or 1 jar (16 oz.) brined grape leaves
• 1-cup olive oil (divided into 1/2 cups)
• 6 large onions, minced
• 1 1/2 cups uncooked long grain rice
• 1 cup fresh parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup pine nuts
• 2 tbsp. dried mint
• 1 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• Juice of two lemons
Note: Brined grape leaves are packed by weight so the quantity will vary from jar to jar.
Rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
In a large skillet, over medium high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes. Stir in the rice, parsley, dill, pine nuts, mint, salt and pepper. Remove from heat and stir in the lemon juice. Allow the filling to cool.
Line the bottom of a heavy saucepan with 2 or three grape leaves (I use the broken or torn ones for this.)
Roll the Dolmathakia:
Place a leaf with the stem towards you on a flat surface. The underside of the leaf should be face up. (The veins of the leaf are raised on the underside.) Using the point of a sharp paring knife cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
Place a tablespoon of filling in the bottom center of the leaf, just above the stem. Fold the bottom section up to cover the filling. Fold the sides in towards the center.
Continue rolling the packet up towards the top point of the leaf.
Place the rolls in layers in the saucepan. Be sure to place the packets with the seam on the bottom.Pour remaining 1/2 cup olive oil over the dolmathakia and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 45 minutes to an hour or until the leaves are tender and the rice filling is cooked through.
One cannot think well, love well, sleep well, if one has not dined well.