Sweet fruity pizza

Put a sweet and fresh spin on this traditional recipe with this Easy Fruit Pizza. Please the eye and the palate with this dessert “pizza,” made of cookie-dough crust and colorful fruit toppings.

Detail

• Prep Time: 20 Min
• Total Time: 2 Hr 10 Min
• Makes: 12 servings

Ingredients

• 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
• 1 package (8 oz) cream cheese, softened
• 1/3 cup sugar
• 1/2 teaspoon vanilla
• 1 cup fresh or canned peach slices, drained, cut into thinner slices
• 1 cup halved or quartered fresh strawberries
• 1 cup fresh or frozen blueberries
• 1/2 cup apple jelly

Method

Heat oven to 350°F. Grease 12-inch pizza pan or spray with cooking spray.

In pan, break up cookie dough; press dough evenly in bottom of pan to form crust.

Bake 16 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until fluffy.

Spread mixture over cooled crust. Arrange fruit over cream cheese.

Stir jelly until smooth; spoon or brush over fruit. Refrigerate until chilled, at least 1 hour. Cut into wedges or squares.

Store in refrigerator and then serve.

Instant Banofee pie

“An extra-easy wonderfully refreshing cream cheese and mixed fruit pie. Perfect for picnics, hot summer nights, or even breakfast! So a banoffee pie is primarily made out of bananas, cream, caramel and to give you a kick- chocolate is used as topping. Either way its a bowl full of happiness.

Detail

• servings
• Preparation time: 30 min
• Total time: 3 1/2 hr

Ingredients

• 2 cups canned sweetened condensed milk (21 ounces)
• 1 (9-inch) round of refrigerated pie dough (from 15-ounce
• package)
• 3 large bananas
• 1 1/2 cups chilled heavy cream
• 1 tablespoon packed light brown sugar

Method

Put oven rack in middle position and preheat oven to 425°F.

Pour condensed milk into pie plate and stir in a generous pinch
of salt.

Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water.

Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours.

Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.

While toffee is chilling, clean pie plate and bake pie-crust in it according to package instructions.

Cool pie-crust completely in pan on a rack, about 20 minutes.

Spread toffee evenly in crust, and chill, uncovered, 15 minutes.

Cut bananas into 1/4-inch-thick slices and pile over toffee.

Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.

Creamy vanilla milk cofee

Creamy Vanilla coffee is a great way to stay in touch with Delicious vanilla ice-cream. Even in winters we prefer to avoid ice creams but in this recipe I placed Vanilla ice-cream in a different way so that you may enjoy this yummy flavor in winters as well.

Detail

• Preparation time: 5 minutes
• Serves: 2-3 glasses

Ingredients

• 1 cup Vanilla ice-cream
• 2 cups of fresh milk
• 1 tablespoon of sugar
• 1 tablespoon of coffee

Method

Place all Ingredients in a blender and blend for 2 minutes.

Then boil this mixture for 5 minutes and serve hot, creamy vanilla coffee.

Blueberry Banana smoothie-refreshing breakfast

An easy way to make your breakfast more delicious and colorful with a rich flavor of blueberries and bananas to  increase the level of your taste bud. An irresistible nutritious drink for your kids as well.

Detail

• Preparation time: 5 min
• Serves 1-2 glasses

Ingredients

• 1 1/2 cups fat free milk
• 3/4 cup vanilla yogurt, nonfat
• 1/2 banana, sliced
• 1 cup blueberries, fresh or frozen
• 1/2 teaspoon vanilla (optional)

Method

Place all ingredients into blender, cover and blend until smooth.

Serve immediately in a transparent glass topping few blueberries over the smoothie.

Healthy Crab soup recipe

This crab soup recipe is excellent for dinner parties and special occasions. This is really good for a quick and tasty lunch serve with some crackers or crusty bread to soak up the juice…..;-)A perfect dish, you can serve any time of year.

 

Ingredients

• 1/2 gallon whole milk shopping list
• 1/2 pound butter
• 3/4 cup all purpose flour
• dash of cinnamon and nutmeg
• salt and pepper to taste
• 1 tablespoon sugar
• 2 cups chicken broth
• 1 1/2 pounds crab-meat

Method

In double boiler, heat milk to steaming(do not boil).

Melt butter in a medium saucepan and add flour, stirring until lightly browned.

Add cinnamon, nutmeg,salt,pepper and sugar.Mix well.

Transfer butter and flour mixture to soup pot.

Add steaming milk to soup pot.

Add broth and mix well. heat over medium heat for 5 minutes, stirring often.

Add crab and stir gently, heating over low for 5 minutes.

Serve hot. Great with fresh bread and a salad.

Fried rice with Prawns

One of my favorite fried rice dish is the Prawn Fried Rice. Thai fried rice is a home style food that requires simple ingredients but for this fried rice dish, it is important to use the freshest prawns you can get for otherwise, you will get a fishery smell and will probably attract flies instead.

 

Ingredients

• 3 rice bowls of cooked white rice (preferably left overnight in fridge)
• 1 rice bowl measure of medium prawns (shelled and cut into smaller pieces)
• ½ rice bowl measure of carrots (diced small)
• ½ rice bowl measure of French beans (diced small)
• 3 cloves garlic (chopped finely)
• 4 shallots (sliced thinly)
• 3 large eggs
• 4 tablespoons cooking oil

Seasoning

• 2 teaspoons dark soya sauce
• 2 teaspoons light soya sauce
• 2 teaspoons Worcestershire sauce
• Salt and white pepper powder to taste

Method

Heat oil in wok on and fry shallots on medium heat till golden brown.

Remove and set aside fried shallots.

Add garlic, carrots and French beans and stir well for a minute.

Add prawns and stir well till prawns turn red. Push ingredients aside by making a well.

Add a tablespoon of oil in the center and break eggs into the oil.

Once eggs are semi-cooked, add rice and push ingredients
into it.

Stir evenly and press rice to separate grains from one another.

Add seasoning. Fry the rice for about 3 minutes and until the seasoning is evenly distributed.

Dish out and garnish with fried shallots.

Mango & Strwberry smoothi

An easy recipe for the beginner smoothie maker. This creamy drink isn’t too sweet, and is a healthy choice for breakfast or any time of the day. You can prepare a basic mango and strawberry smoothie in just minutes.

Ingredient

• 1 mango (peeled, pitted, and coarsely chopped)
• 1 1/4 cups plain low-fat yogurt
• 4 tablespoons honey $
• 1 tablespoon fresh lime juice
• 1/4 teaspoon freshly grated lime zest
• 1 banana (peeled, and chopped)
• 10 medium strawberries (washed, and hulled)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon freshly grated lemon zest

Preparation

In a blender, whirl the mango; 3/4 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lime juice; 2 ice cubes; and the freshly grated lime zest until smooth.

Divide mango-lime smoothie between 2 straight-sided glasses and set aside.

Rinse blender, then whirl the banana; the strawberries; 1/2 cup plain low-fat yogurt; 2 tablespoons honey; the fresh lemon juice; 2 ice cubes; and the freshly grated lemon zest until smooth.

Layer banana-strawberry smoothie onto mango smoothie, gently spooning mixture around inside edge of each glass to create a clean horizontal line.

Pineapple souffle-summer refreshing dessert

Pineapple soufflé is a great summer dessert to refresh your self with a rich flavor of fresh cream with the combination of cherries that helps you to refresh your hot & boring day.

Detail

• Serves: 8-10
• Preparation time: 15 minutes or less
• Egg-less and easy pineapple shuffle.

Ingredients

• 1 x 567 g tin crushed pineapple chunks
• 1 x 395 g tin sweetened condensed milk
• 500 g fresh cream
• 2 x 85 g packets pineapple jelly
• 4-5 tea biscuits
• 4 slices pineapple
• 4-5 glazed cherries

Method

Make the jelly as per the instruction on the packet.

Keep aside but do not refrigerate.

Lightly beat the fresh cream and condensed milk in a bowl.

Add the mixed cream and condensed milk to the jelly.

Add the crushed pieces of pineapple to the mixture.

Stir well and pour into a dish. Refrigerate for 6-8 hrs.

Once the soufflé is set decorate with the pineapple slices,
cherries and biscuits.

Serve in a transparent glass.

Chocolatae lava cake

A dark, extremely rich chocolate lava cake with dark chocolate cream. The strong chocolate flavor of this cake is amazing! This is one of our best chocolate lava cake recipes!

Detail

• preparation time 30-40 minutes
• Cooking time 20 minutes
• serves 8

Ingredients

• 180g dark chocolate, chopped
• 250g butter, chopped
• plain flour, for dusting
• 4 eggs
• 1/2 cup caster sugar
• 1/4 cup plain flour, sifted
• Double cream and cocoa powder, to serve

Method Place chocolate and butter in a microwave-safe bowl.

Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.

Grease eight 175ml-capacity ceramic oven-proof dishes.

Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy.

Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.

Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).

Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.

Make the most of summer produce with our zucchini recipes, strawberry recipes and mango recipes.

Moist carrot cake-winter treat

Banana Cake Recipe An incredibly moist and luscious banana cake recipe with cream cheese frosting that makes a memorable dessert.

Detail

• Preparation time 30 minutes
• Cooking time 1 hour
• Serves 12

Ingredients

• Olive oil, to grease
• 2 (about 300g) carrots
• 1 cup (150g) self-raising flour
• 1/2 cup (75g) plain flour
• 1 tsp bicarbonate of soda
• 1/2 tsp ground cinnamon
• 1/2 cup (80g) brown sugar
• 3/4 cup (185ml) oil
• 1/2 cup (125ml) golden syrup
• 3 eggs
• 1 tsp vanilla essence
• Icing
• 250g spreadable cream cheese
• 1/2 cup (80g) icing sugar
• 1/2 tsp vanilla essence

Method

Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside.

Sift the flours, bicarbonate of soda and cinnamon into a large bowl.

Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.

Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined.

Stir in the grated carrot.

Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.

To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.

Spread the icing over the cake.

Serve the delicious dessert to your family.