Hey guys, 
today's recipe is....



 Date Fudge

Ingredients

• 2 cups sugar
• 1/2 cup butter
• 2/3 cup minced dates
• 4 dsp (desert spoon) honey
• 3/4 cup water

Method

• Cook all the ingredients in 3/4 cup water. Stir till thick
• Using a little make smooth balls with the mixture. Transfer it to a small greased case .
• Place in the fridge. When cold, tke out and serve.

Hey guys so I thought perhaps I  should  put a few indian recipes as well.
So let's start with dessert.

Malai Kulfi
Ingredients

• 1litre milk
• 125g sugar
• A large pinch of saffron
• 20 pistachio nuts
• 20 almonds 
• 4 cardamoms
• 125g fresh milk

Method

• Pour the milk into a pan and boil it over a low flame .Stir it occasionally to bring it to a high consistency. TIP: THE GREATER THE CONSISTENCY REQUIRED THE LESSER THE MILK MUST BE PRESENT.
• Add the milk, pistachios, almonds, cardomom and the saffron. Boil it for another 5 minutes.
• When the mixture is cold , pour it into kulfi cups, screw the caps on tightly and place the cups in the freezerfor about an hour.
• Take out the cups , remove the screw caps and squeeze out the kulfi into the dish.

IT IS AN EASY RECIPE . TRY IT ,HOPE YOU LIKE IT. BYE GUYS!

See you later guys!!!!!!!

Milk Mango Cooler
Ingredients

• 1/2 cup juice of ripe mangoes 
•  4 tsp sugar/condensed milk
• 1/2 cup cold milk
• 2 tsp lime juice

Method

• Rub the ripe mango pieces through a sieve getting the juice out. Add cold milk, sugar/condensed milk and lime juice. Put it in the refrigerator.
• Take it out and when you are ready to serve it beat it a bit till it is foamy.

Hey guys today we  have a recipe including pears .................

                                                                   Pears In A Hazlenut Pastry


Ingredients

• 125g plain flour
• 50g ground hazlenut
• 1 tsp caster sugar
• 75g butter
• 8 medium sized pears

Method

• Preheat the oven to 190 degrees C (375degrees F).
• Mix the flour, nuts and sugar in a bowl.Rub in the butter with your fingertips until the mixture resembles breadcrumbs, using a round bladed knife or a large spoon mix enough water in the bowl making it a thick dough.(the water should be able to hold the dough together)
• Knead the dough with your hands and once done place it on a floured board.
•  You can make the pastry in a blender, roll it out to 6mm (1/4 inches thick) then cut into 8 rounds and place it in a cup baking tin. Press it down and bake it for 15 minutes.
• Remove the pastry from the tin and leave it to cool.
• Peel the pears and cut them from the bottom so that they stay securely on the plate. Place the pear in each pastry cup.

GUYS YOU WILL LOVE THIS TRUST ME ON THIS . I HAVE TRIED IT IS JUST YUM.GUYS BY THE WAY SOME PICTURES PUT ON THE BLOG SOMETIMES A TAKEN FROM THE NET BECAUSE I DO NOT HAVE PICTURES FOR ALL MY RECIPES. SEE YOU LATER GUYS BYE

Hey guys,so today we have a CHEESE PASTRY for all those cheese lovers. So try this pls

                Cheese pastry

Ingredients

• 115g refined flour
• 55g butter
• 55g grated cheese
• 1 egg yolk
• cold water
• pepper and salt to taste

Method

• Sift the flour,salt and pepper together.
• Rub in the butterand add the grated cheese.
• Beat the egg yolk,mix it with water and make a stiff dough.
• Roll out as desired.
• bake until golden brown.

GOOD NIGHT GUYS SEE YOU LATER!!!!!!!!!   

Guys for those of you who don't know how to feed the fish ...                                                              
You first go to the fish area , then click on the light bluish screen and click you then see a red substance come out that is the food the fish will come close to eat it.
                                                 Enjoy feeding the fish!!!!

Hey guys,
Just to inform you that my fellow blogger and I have been busy for a while but pls check out that blog as well the name is Foodieus .blogspot.in.
                                                       
                                               See you later guys :)

Today we have .....
                                                     Almond tarts
Ingredients
Shortcrust pastry

• 115g refined flour
• 60g butter
• water to mix
• a little sugar according to your taste         

Filling

• 55g sugar
• 115g ground almonds
• 55g butter
• 1 egg
• 1/4tsplime juice
• 15g jam(any flavour)

Method

• Make the shortcrust pastry by mixing the refined flour, butter, water, a little sugar.
• Roll and line the pastry into the tin.
• Mix the sugar and almonds , add melted butter, beaten eggs and lime juice.
• Smear the pastry with the jam of your choice and put a little almond mixture on top.
• Bake it at 195 degrees C (375 f) till done.

SERVE THE LIPSMACKING TARTS !!!!!!!! 

Hey guys,
 long time no see!!!!!!! Hope you missed me !

Today's recipe is a bit long but don't judge it by it's size.
                                           

                                            Fromage Frais mousse with strawberry sauce




                                                                                                                                                               
Ingredients

• 1 egg white 
• 50 grams icing sugar
• 1 lemon zested and juiced
• 500g strawberry

Fromage Frais

• 350g cheese, ricotta would be prefered
• 150g sour cream

Method

• Mix the riccota cheese and the sour creamto prepare fromage frais.After you do that leave it aside.
• Fill a bowl with the egg white and icing sugar,hold that bowl over a pan of simmering water and mix it with an electrical whisk. Whisk it for 5 minutes until the mixture is light and fluffy. It must be thick enough so that after the blades are removed the mixture still holds peaks.Add the lemon zest to it after removing it from the simmering water and whisk it for two minutes, let it cool down
• Wrap this mixture in the fromage frais mixture then transfer them into 6 glasses or 6 small bowls and keep it in the fridge to chill.Roughly chop the strawberries into half . Puree the strawberries along with 2 tbsp icing sugar and lemon juice. You can put it through a sieve to remove the seeds. 
• The chopped strawberries over the mousse, then spoon a little puree over each and keep it in the fridge to chilluntil it is ready to serve.

                                                    

utterly delicious