In a large bowl beat all the eggs and sugar till nice pale.
Add the milk and keep mixing it with an electric beater and add vanilla extract to it.
Now add all the dry ingredients (i.e Flour,salt,baking powder ) and sieve it so there are no lumps in the mixture.
Fold in all the batter,make sure there are no lumps and its a nice thin consistency
Preheat a non-stick skillet,add a small nob of butter and swirl it around coating the entire pan(skillet).
With the help of a spoon ladle pour in the batter and quickly swirl it around making a sheet.
Once tiny bubbles appear flip it to the other side and cook for another minute till slightly golden.
Repeat for the rest of the crepes
*You can serve these crepes with clotted cream,whipped cream,nutella,agave syrup,maple syrup or caramel sauce or chocolate sauce.And decorate it with sliced fruits like strawberries,cherries,bananas and raspberries.
Hope you enjoyed this recipe
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This one's my dads favourite!!!This simple and delicious dish is ready in minutes, and to make this you don't have to worry about ingredients.All
these ingredients are easily available in your local grocery store.You can have these
for dinner or can pack in for your kids school lunch with ketchup or their favorite
Chicken fillets- 4 (diced)
Capsicum-red,yellow and green-1 large each (diced)
Onions-2 large (diced)
tomatoes-2 large (diced)
Salt and pepper to taste
Tomatoes paste -3 tbsp
Chili flakes -1 tsp
Garlic powder-1 tsp
olives black- 1/2 cup
Mushrooms – 1/2 cup (optional)
lemon juice -2 tbsp
Garlic chopped -4 cloves
Tortilla wraps ( your choice if you want to use the flour,whole wheat or gluten free)
Mozzarella cheese or Cheddar cheese – 2 cups
Preheat a wok and cook the chicken slightly.Once it changes the colour.
Then add garlic cloves and onions and peppers and cook well for two minutes
Now add the tomatoes paste and tomatoes and toss for 2 minutes so the strong taste of the paste goes away.
Once this is done add all the remaining ingredients and the spices and cook well
heat a skillet and take the wraps and the add the filling to one half of the wrap,top it with the cheese and fold it over.
Repeat step 5 for all the wraps
Now put each turnover in the preheated skillet and slightly cook on both sides till the cheese is melted and the wrap is golden and toasted.
You may want to cut them in the center or can serve it whole as part of your meal of a snack.
Everyone loves chicken nuggets especially the kids.I have a 5 year old sister and she enjoys chicken nuggets more than anything else.You can easily get these at any departmental store but to be very honest we don't know what goes in those expensive processed package nuggets.I recently saw a video on how these processed foods are made.I will attach the video here aswell and I can promise you would never want to eat them again but hey you don't have to mess out on the yummy goodness cause its super simple to make and it take absolutely no time.
1 kilo gram lean chicken mince
1 stalk of spring onions- finely chopped
bunch of coriander leaves
3 bread slices without the sides
1/2 cup of milk
Salt & pepper to taste
2 cups Panko bread crumbs or American garden Garlic bread crumbs
1 cup flour
In a bowl, add mince,salt,pepper,spring onions,coriander and mix well.
Now add the bread slices and pour in all the milk and use your hands to mix well and squish all the mince together to combine.
spread the breadcrumbs and flour in separate plates and whip the eggs in a bowl.This is for the breading
With the help of a tablespoon(if you like them big) or a teaspoon (if you like them in small size),take one table spoon of mince and make the shape of nuggets on your palm.(Make sure your hands are dusted with flour).
Then first dip the nuggets in flour then the egg and then the breadcrumbs.
Then toss them in cold oil and let the oil heat up slowly,this way the inside of the nugget will cook evenly aswell as the crisp exterior.
Repeat step 4 & 5 for each nugget.
You can easily make a large batch and pop them in the freezer and cook them whenever guests arrive or make a quick snack for the kids school lunch.
It will last for 2 weeks or up-to a month.
Video on how processed nuggets and other meats:
I bet no one will want to feed their children processed meat after watching this video.
I am sorry I have been MIA lately but I really apologise to all those who follow up on my blog regularly.regularly. Alot has been happening and I have not been cooking alot.But I do have this amazing soup recipe that I made recently for cousins and it came out just the way we like.I have always been quite scared of trying to make this recipe and always go wit the safe 'chicken corn recipe' but turned out this was easier than that.
Soup is a lot like family,each ingredient enhances the others;each batch has its own characteristics,and it needs time to simmer to reach full flavour.- Marge Kennedy
Chicken fillet – 2 large skinless(sliced)
Chicken stock-5 cups
Tomato paste – 2 tablespoon
spring onions – 1 stalk (finely sliced)
Carrots- 1 (finely chopped)
Chinese cabbage-1/2 (finely chopped)
Soy sauce -3 table spoon
Salt and pepper- to taste
hot sauce-3 tablespoon
Corn flour-4 tablespoon
eggs- 2 beaten well
sesame oil-1 teaspoon
In a frying pan add half of the chicken,cook till tender.
add the vegetables,add salt ,vinegar,soy sauce,hot sauce ( 1 tsp each) and cook for a minute.
In a large pot add the stock and boil it.Once the stock is hot add the tomatoe paste and let it cook for 2 minutes.
Once the stock is pipping hot, that’s the time when we should add the cornflour paste.
Make the cornflour paste by simply adding cold water to the cornflour in a bowl.mix well and make sure there are no lumps,slowly add it to the stock,keep mixing well.add a bit at a time to make sure its thick enough to your liking.add more if required.
Then add the veggies and the chicken and the uncooked chicken aswell.let this cook in the stock for 5 minutes.
Add the sauces and salt and pepper.keep tasting it till required flavor is achieved.
In the add the egg little by little in the corners of the soup.
Note : do not touch the soup at this point,let the egg cook up and it will come up on top then break it around with a fork or spatula.
Serve with garlic bread or crackers.
hope you like this recipe
Do give me your feedback in the comments below
This is one of the popular dishes ordered in town.This is my take on the famous combo platter by Cafe Crunch,i tried to recreate this dish according to my taste.There is no hard and fast rule,you may change the flavors and experiment to your own liking.
Mozzarella cheese 1 small packet
1 tsp water
1/2 cup flour
1-2 cups of crushed cornflakes
Oil for deep frying
Take a firm piece of mozzarella cheese and cut it vertically from the width side into sticks about 1 inch thick. Tip: All the sticks should be in equal length and size.
Take three separate bowls,one for the egg,one for the flour and one for the crushed corn flakes Tip:(You can use bread crumbs if you prefer,but cornflakes give a much even coating).
Whisk the eggs,add one drop of water to whisk it well.Add the parsley to the crumbs,also add salt to the flour.
Line a cookie tray with wax paper.
Dip the cheese stick in flour and coat all the sides.Next dip the the sticks in eggs making sure it nice and coated and lastly add it to the crumbs. tip:Use a spoon to pour the crumbs on top and avoid using the sticky fingers in the crumbs as lumps will form.
To get a nice thick coating we will take the cheese stick back again in the egg and then again in the bread crumbs and keep it on the lined cookie tray
Repeat the same process for all the cheese sticks.And keep it in a freezer for an hour or overnight
Get the oil nice hot and ready for deep frying. once the oil is hot decrease the flame and add the cheese sticks one a time to avoid sticking.cook the sticks till the crumbs are golden in light in color,dish them out. Tip: Don’t put the slotted spoon in the oil over and over again because this way it will get soggy.Remember to take it out quickly you don’t want the cheese to start melting.
Repeat the frying process for all the sticks.
Mushroom and Spinach balls:
1 cup blanched spinach
1 cup mushrooms (chopped)
2 tablespoon butter
1/2 cup cheddar cheese(grated)
3 teaspoon soy sauce
1 tsp onion powder
salt and Pepper to taste
Garlic ginger paste
1 table spoon olive oil
Grind the blanched spinach till all the leaves are completely chopped and turned into a thick paste
In a nonstick pan,add olive oil and garlic ginger paste.Also add the chopped mushrooms and mix well.
Add salt,pepper,onion powder and soy sauce and cook well till all the flavors have merged.Dish them out and let it cool.
Once its cold,add butter and cheese and mix well.add a tsp of flour or bread crumbs for binding.
With the help of a medium size ice cream scoop make balls and set it aside.Coat the balls into breadcrumbs.Make sure you have a gentle amount of coating on it.
shallow fry just to get the coating cooked.
1 tablespoon Dijon mustard
2 chicken wings
2 table spoon vinegar
1 table spoon dark soy sauce
dash of salt and pepper
1 tea spoon chilli sauce
1/2 teaspoon of sesame oil
1 table spoon extra virgin olive oil
In a large marinate the chicken wings into a mix of mustard,vinegar,soy sauce,salt pepper and sesame oil.
keep it in the fridge for 2 hours and then simply fry it in the marinate till the chicken is tender and juicy.
1 large breast fillet
red chilli powder
flour 2 table spoon
1 cup bread crumbs-Romano cheese
Pre-heat the oven for 25 mins at 200ºC.
Roll the breast fillet with a rolling pin and make it thin and firm.
sprinkle salt pepper and red chilli powder all over on both sides and leave it aside for ten minutes.
Take the chicken and coat it with flour,remove access by holding it straight.Dip it in the egg wash and then bread crumbs.
Tip: Make sure the flour is well seasoned.
Take it back into the egg wash and the bread crumbs making sure all the sides are coated well.
Grease a open baking dish with cooking spray,lay the chicken fillet on it flat and bake in the oven for 20 minutes decreasing the heat to 180ºC.
Once its baked and the chicken is cooked, heat a bit of oil and shallow fry the coating to make sure its rich,golden and delicious.
Winters are near and its the time of the year when everyone enjoys a hot cup of soup.This recipe is my family's favorite. Soup is frequently cooked in our house in winters and we usually serve it with a large dish of fish crackers.This recipe is easy,tried and tested.The best thing about soup is you can play around with the flavors and increase and decrease anything according to your needs.
serves : 8-10 people
NOTE:(The best tasted stock is from the neck piece and the back bones,If you want you can add these pieces to get stronger broth and remove it once you have it)
3 chicken breast and 3 chicken thighs
1/4 cup soya sauce
1/4 cup vinegar
1/4 cup hot sauce
1/2 teaspoon Chinese salt
salt to taste
1 teaspoon black pepper
3 table spoon corn flour
1 mug water
1 cup crushed sweet corn
1 cup sliced mushrooms
1 stalk of green onions (sliced)
Fill a large pressure cooker with water half way.Add the chicken peices and add 1/2 teaspoon salt.
Close the slow cooker tight and give the chicken 6 minutes pressure.(Be careful at this step)
Once you have nice chicken broth ready,remove the chicken pieces and shred them well add remove all the bones.
Add the shredded boiled chicken,mushrooms and sweet corn and green onions in the stock.
keep the stock over high heat and let it cook constantly.
Once its pipping hot,beat the eggs in a bowl and slowly add bits of the egg to all sides of the soup slowly without mixing.
once the egg gets cooked and comes up on the surface of the soup,add the corn flour mix(1 mug of water and cornflour
mixed) and stir making the soup thick.
As soon as the soup gets thick add all the sauces(vinegar,soya sauce,hot sauce),Chinese salt, regular salt and pepper,while mixing it well.
Taste it and increase the flavour according to your requirements.