Blueberry-Lemon Zest Ice Cream

Ingredients

  • 2 cups coarsely chopped blueberries
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1 (14-oz.) can sweetened condensed milk
  • 1 (5-oz.) can evaporated milk
  • 2 cups whole milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon table salt
  • 2 teaspoons lemon zest

Cheese & Pesto Whirls

Ingredients

  • 450g strong white bread flour, plus a little for dusting
  • 7g sachet fast-action dried yeast
  • 1 tsp golden caster sugar
  • 2 tbsp olive oil, plus a drizzle
  • 150g tub fresh pesto
  •  

    240g tub semi-dried tomatoes, drained and roughly chopped

  • 100g grated mozzarella (ready-grated is best for this, as it is drier than fresh)
  • 50g parmesan(or vegetarian alternative), grated
  • Handful basil leaves

Mini Fruit Topped Cheesecakes

Ingredients

For the bases
  • 125g Digestive biscuits
  • 1 tbsp White caster sugar
  • 50g Butter (unsalted)
For the filling
  • 400g Cream cheese
  • 110g Sour cream
  • 1 Egg(s) (free range) (beaten )
  • 150g Unrefined golden icing sugar
  • 1 Lemon (rind only, Grated )
For the topping
  • 150g Raspberries
  • 1 Mango (peeled, Stoned, And diced)
  • 50g Unrefined golden icing sugar

Blueberry Chia Smoothie

Ingredients

  • 280 ml skimmed milk
  • 2 tablespoon blueberry
  • Water as required
  • 20 gm honey
  • 2 gm chia seeds

Directions

  1. First, take chia seeds and soak them in water over night. The seeds and water should be in 1:4 ratio.
  2. Pour low fat skimmed milk in a blender along with honey, blueberry and some crushed ice. Blend well all the ingredients and let the smoothie settle down.
  3. Pour the blended mixture in a glass and garnish it with some diced berries. Serve chilled!

Sondesh

Ingredients

  • 100 gm khoya
  • 1/2 mango
  • 2 litres milk
  • 200 gm sugar
  • 150 ml water

Directions

  1. To prepare this Bengali recipe, put a deep-bottomed pan on medium flame and add milk in it. Pour 1/4th glass of water in the milk and bring it to a boil.
  2. After that squeeze 2 lemons in a small-sized bowl and mix rest of the water. When the milk begins to rise, pour the lemon juice in the pan, due to which the milk will begin to curdle and make the chhena. Make sure that chhena you are preparing is soft.
  3. After that turn off the gas knob. Strain the water immediately using a strainer. Pour it into a muslin cloth lined over a colander and remove rest of the water.
  4. Now, transfer the chhena in a plate and mash it properly using your lower palm. Add khoya to it and mash again.
  5. Add the mango pulp in a grinder jar and grind it to a fine puree.
  6. Next, put a kadhai over medium flame and add the chhena and khoya mixture in it along with mango puree. Now, turn on the gas on medium flame and stir the mixture.
  7. After 5 minutes, add sugar and keep stirring until it becomes dry so, that we can make balls out of it.
  8. Switch off the flame and after a minute make balls and simultaneously keep pressing them using the mould. Do not switch on the fan as the mixture will become hard and it will be difficult to make the desired shape.
  9. You can garnish it using pomegranate seeds, mango slices and black pepper.

Tender Italian Baked Chicken

Ingredients

  • 3/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon garlic powder
  • 3/4 cup Italian seasoned bread crumbs
  • 4 skinless, boneless chicken breast halves

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet.
  3. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.

Tips: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.