GRILLED CHICKEN BREASTS WITH SUPER YUMMY MARINADE 9/10

HI.... TODAY I AM GIVING YOU A RECIPE THAT IS ABSOLUTELY SUPER...ITS DELICIOUS..ITS SOFT TENDER AND FULL OF FLAVOUR... I WAS IN THE MOOD TO PULL OUT MY BBQ.... I WANTED TO BE EXPERIMENTAL SO PULLED OUT A RANDOM MARINADE FOR CHICKEN BREASTS FROM THE NET..I REALLY DIDNT KNOW HOW THEY WOULD COME OUT BUT......THEY WERE AMAZING!!!!!!!! PLEASE DO TRY THIS RECIPE AND LET ME KNOW HOW YOU ENJOYED IT HERE GOES THE RECIPE
GRILLED CHICKEN BREAST FILLETS
INGREDIENTS
1)4-6 CHICKEN BREAST FILLETS PIERCED WITH FORK TO LET FLAVORS MERGE IN
2)1/4 CUP CIDER VINEGAR
3)3 TABLESPOON WHOLEGRAIN MUSTARD
3)1 LWMON JUICED
4)1/2 CUP BROWN SUGAR
5)1.5 TEASPOON SALT
6)6 TABLESPOON OLIVE OIL
7) GROUND BLACK PEPPER
METHOD
1) IN A LARGE NON REACTIVE CONTAINER,WHISK TOGETHER INGS BEGINNING WITH CIDER VINEGAR THROUGH SALT.
2)THEN WHISK IN OLIVE OIL AND PEPPER.COVER AND MARINADE THE CHICKEN IN THIS MIX FOR AT LEAST 6-8 HOURS IN FRIDGE.
3)LIGHTLY OIL YOUR BBQ. GRILL CHICKEN FILLETS TEN MINUTES EACH SIDE

PRINTER FRIENDLY RECIPE(GRILLED CHICKEN BREASTS WITH YUMMY MARINADE)

PERFECT PIZZA DOUGH AND SAUCE(CUISINE:ITALIAN)

THERE S SOMETHING MAGICAL ABOUT THE WEATHER....... ITS SUNNY WITH A HINT OF NIP IN THE AIR...... WE OPENED OUR BBQ TODAY AND WERE ALL IN THE MOOD TO HAVE PIZZA......THIN AND CRUSTY AND BAKED ON A PIZZA STONE ON THE BBQ...FOR ALL OF YOU WHO LOVE WOOD FIRED AND BRICK OVEN PIZZAS BUT DONT HAVE THE OVEN........ THE BEST BUY FOR YOU IS A PIZZA STONE.HEAT IT EITHER IN YOUR OVEN OR ON THE BBQ (LIKE I DID) AND DUST IT WITH A LITTLE FLOUR. YOU RE READY TO PLACE YOUR PIZZA ON IT AND IT WILL BE ABSOLUTELY DONE IN 6 MINUTES FLAT..... I HAVE A LOVELY RECIPE FOR PIZZA DOUGH AND SAUCE.... TOPPINGS ARE YOUR CHOICE.......PEPPERONI,OLIVES,MUSHROOMS,CAPERS,ONIONS,CHILLIES ETC ETC......... CREATE ALL YOUR OWN CUSTOM MADE PIZZAS WITH THIS LOVELY RECIPE BELOW.......... HERE GOES THE RECIPE

PERFECT PIZZA DOUGH RATING 9/10
INGREDIENTS
WHOLEWHEAT FLOUR/WHITE FLOUR BY FABRINA DO 1KG
SALT 17 GM
YEAST:ACTIVE SEMI DRY 17 GM
OLIVE OIL 17 GM
WATER 400 ML

METHOD
1)DISSOLVE YEAST IN LUKEWARM WATER WITH SUGAR FEW MINS
2)SIEVE FLOUR.MAKE A HOLLOW CENTRE AND ADD YEAST.NOW ADD OLIVE OIL,SALT AND 400 ML WATER
3)MIX TO FORM A SMOOTH DOUGH.MAKE 170 GM BALLS ON A TRAY AND PUT A WET CLOTH ON TOP.KEEP IN FRIDGE 45 MINS.IT WILL RISE.
4)ROLL PIZZA BALL AND TRY MAKING A THIN CRUST.TRY PULLING AND STRECHING WITH YOUR HANDS.MAKE A FEW HOLES WITH A FORK. PUT PIZZA SAUCE
5)ADD DANISH MOZARELLA GRATED.ADD TOPPINGS OF YOUR CHOICE.NOW WITH A PIZZA PEEL ,PUT PIZZA ON A PREHEATED PIZZA STONE IN THE OVEN/BBQ.LET IT COOK 6 MINS .TAKE OUT ADD OREGANO AND BRUSH WITH OLIVE OIL. ENJOY!!!

PERFECT PIZZA SAUCE
1)RED TOMATOES 1 KG
2)ONION CHOPPED 100 GM
3)GARLIC CHOPPED 50 GM
4)1 TIN OF POMODORI PELTO TOMATOES(500GM)
5)OREGANO 2 GM
6)OIL 60 ML
SALT AND PEPPER
METHOD

1)REMOVE TAIL PART OF TOMATOES(EYES) WITH A KNIFE.SLIT CROSSWISE
2)BLANCH BY DIPPING IN BOILING WATER 3 MINUTES.TRANSFER TOMATOES TO CHILLED WATER.PEEL OFF SKINS.REMOVE SEEDS BY PRESSING.CHOP FINELY.
3)CHOP IMPORTED TOMATO TIN .KEEP ASIDE
4)HEAT OLIVE OIL AND SAUTE ONIONS AND GARLIC TILL BROWN.ADD TOMATOES. AND COOK.ADD IMPORTED TOMATOES AND COOK FOR 25 MINS WITH A FEW BASIL LEAVES.ADD SALT PEPPER AND OREGANO.
5)LET THE SAUCE GET NICELY COOKED AND SLIGHTLY THICK. REMOVE FROM FIRE.COOL,BLEND AND REFRIGERATE


PRINTER FRIENDLY RECIPE(PERFECT PIZZA DOUGH AND SAUCE)

RAJASTHANI LAL/RED MAAS/MEAT (CUISINE:INDIAN)

hey, ok, posting something which is what I call an artery blocker, should be made only once a year but for all people who love hot food, its a great dish...(Rajat sikka)

RAJASTHANI LAAL MAAS:- Its a traditional dish from Rajasthan and it gets its name and flavor and color from red chillies. Its a very popular dish in places like Jodhpur where if you remember that old movie Mirch Masala where the women use red chillies to blind poor Naseerudin Shah who is the villian stalking the women of the village...anyway, try it....here goes:-

Ingredients:- 500 gms of Mutton
-10 whole dry red chillies
-2 tbsps coriander seeds
1/2 tsp turmeric powder
1 tbsp garlic paste
1 cup yogurt
4 tbsps vegetable/ sunflower/ canola cooking oil
4 medium sized onions sliced very thin
Salt to taste
1 tsp garam masala powder
3-4 tbsps finely chopped green coriander

Soak the red chillies and coriander seeds in a bowl of water so they are just covered. After 10 minutes of soaking, drain them and put into the food processor. Add the turmeric powder and garlic paste. Add just a few table spoons of water, a little at a time to grind this mixture into a smooth paste. PLEASE MAKE SURE THAT YOU HAVE DESEEDED THE RED CHILLIES OR ELSE YOU WILL SURELY KILL THE PERSON EATING THE DISH :)
Mix this paste with the yogurt and then add the meat to it. Mix well. Keep aside to marinate for 1 hour. Acttually, marination is an important part of this dish and if it can be, marinate for longer than an hour
Heat the cooking oil in a deep pan on medium heat. Add the onions and fry till golden brown. Stir often to prevent burning. Remove the onions from the oil with a slotted spoon and put on paper towels to soak up excess oil. Keep a little aside to garnish the dish and put the rest into the blender or food processor. Grind to a smooth paste.
Heat the oil that was left over from frying the onions, again. Add this onion paste to it and fry for 1-2 minutes. Now add the meat and its marinade. Fry till the oil begins to separate from the masala. Stir often and sprinkle a little water whenever the masala begins to stick to the pan or burn. Season with salt to taste.
When the meat is cooked and tender, remove the pan from the heat and sprinkle the garam masala over it. Cover immediately and keep aside for 2-3 minutes. Open the cover and garnish with previously fried onions and chopped fresh coriander leaves.
This dish is best had with rotis...and yes, you can use less chillies in order to make it less hot...........


PRINTER FRIENDLY RECIPE(RAJHASTANI LAL/RED MEAT

GRILLED SZECHUAN BABY BACK RIBS (CUISINE:CHINA)

Grilled Szechuan-Style Baby Back Ribs(sangeeta rajpal)

Serves:4 servings.
Ingredients
•1 small bunch fresh cilantro
•1/2 bunch fresh parsley
•3 garlic cloves
•1 piece fresh ginger, about 1-inch long, peeled
•12 cups chicken stock
•3 pounds baby back ribs
•2/3 cup hoisin sauce
•2 tablespoons miso
•1 tablespoon minced fresh ginger
•1 tablespoon chopped garlic
•1 tablespoon sake
•1 tablespoon soy sauce
•2 teaspoons honey
•2 teaspoons chili paste with garlic
•1 cup blanched black beans
•1 tablespoon julienned cilantro leaves
Directions
Preheat the grill. Preheat the fryer. In a food processor with a metal blade, pulse the first four ingredients together. Transfer the mixture to a large Dutch oven. Add the stock and ribs and bring to a boil. Reduce the heat, cover and simmer for 30 minutes, or until the ribs are tender. In a mixing bowl, whisk the remaining ingredients together. Drain the ribs and transfer the ribs to a parchment lined baking sheet. Brush the ribs with the sauce and let the ribs cool for 1 hour. Brush the ribs a second time and place on the grill. Cook the ribs until deep brown, about 4 minutes per side. Cut the rack into individual ribs and serve with the remaining sauce. Fry the blanched black beans until crispy, about 1 to 2 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. To assemble, arrange the ribs on a platter. Garnish with the beans and chopped cilantro

PRINTER FRIENDLY RECIPE(GRILLED SZECHUAN BABY BACK RIBS)

OLIVE AND ROSEMARY FOCACCIA BREAD (CUISINE:ITALIAN)

HI..... IVE BEEN ON A BREAD BAKING BINGE FOR THE LAST TWO DAYS. YESTERDAY I WANTED TO MAKE SOME FOCACCIA BREAD JUST THE WAY WE SEE IT IN ITALIAN RESTAURANTS.......I PULLED OUT THIS LOVELY RECIPE FROM MY BREAD MAKING BOOK AND IT CAME OUT SO GOOD.I MADE A LOVLY PESTO DIP TO GO WITH THIS BREAD .AND ......THERE I WAS IN MY ON LIL ITALIAN RESTAURANT.....IF YOU ENJOY BAKING BREAD,PLEASE GIVE THIS RECIPE A CHANCE...HERE GOES THE RECIPE

OLIVE AND ROSEMARY FOCACCIA BREAD
RATING 9/10
1)2 TSP ACTIVE DRY YEAST
2)1 TSP REG SUGAR
3) 3 CUPS FLOUR/ATTA
4)1 3/4 CUP LUKEWARM WATER
5)1 TSP SALT
6)3 TBLSP OLIVE OIL
7)3/4 TSP CHOPPED FRESH ROSEMARY OR 1/2 TSP DRIED
8)1/3 CUP KALMATA OLIVES PITTED AND CUT INTO CIRCLES

METHOD

1)START BY TAKING THE TEMP OF YOUR LUKEWARM WATER.IT SHOULD BE 45 DEGREES CENTIGRADE OR 110 DEGREES FAHRENHEIT.
2)IN A MEASURING CUP,PUT SUGAR.TAKE THE RIGHT TEMP OF WATER AND ADD YEAST TO 3/4 CUP WARM WATER.IT SHOULD START BUBBLING.NOW KEEP ASIDE THE WATER AND YEAST MIX FOR 10 MINS.NOW ADD TO SUGAR
3)ADD SALT AND ROSEMARY TO THE 3 CUPS FLOUR ND MIX WITH HANDS.ADD 1.5 TABLESPOON OLIVE OIL TO FLOUR.ADD SLICED OLIVES.MIX WITH HANDS.
4)NOW ADD THE YEAST MIX TO FLOUR ALONG WITH REST OF WATER,KNEAD TO MAKE A NICE DOUGH BALL USING FLOUR IF NEEDED.PUT 1 TABLESPOON MORE OLIVE OIL IN A BOWL AND RUB DOUGH BALL ALL OVER WITH THE OIL.CLING FILM THIS BOWL ALONG WITH DOUGH BALL.
5)KEEP IN A NICE WARM PLACE FOR 1 HOUR SO IT DOUBLES IN SIZE.TAKE OUT AND ROLL AND PUNCH ALL AIR OUT.ROLL AND PLACE IN A NICE PIZZA SHEET WITH HOLES. CLING FILM AGAIN AND KEEP IN WARM PLACE FOR 30 MINS.LET IT RISE FURTHER.NOW OPEN AND RUB 1 TABLESPOON OLIVE OIL(TO GET A NICE CRISPY FINISH) .USE FINGERS TO CREATE THE HOLES IN FOCACCIA AND DECORATE WITH BLACK OLIVES OR HERBS.
6)KEEP IN MIDDLE RACK OF OVEN AT 220 DEGREE CENTIGRADE FOR 35 TO 40 MINS.COOL 10 MINS BEFORE SERVING

PRINTER FRIENDLY RECIPE(OLIVE AND ROSEMARY FOCCACIA BREAD)

PERFECT PESTO SAUCE (CUISINE;ITALIAN)

HI........ANOTHER TRIED TESTED AND TERRIFIC RECIPE FOR ALL YOU FOODIES......... I LEARNT THIS ONE FROM  MY ITALIAN FRIEND AND ITS AS AUTHENTIC AS POSSIBLE...... I AM SHARING THE MOST AMAZING PESTO SAUCE RECIPE WITH YOU.......YOU COULD USE THIS SAUCE TO STIR FRY ASPARAGUS AS I DID OR TOSS PASTA OR EVEN DOT YOUR PIZZA WITH IT ........IT HAS SO MANY USES........I HOPE YOU ENJOY MAKING IT AS MUCH AS I DID.........
PERFECT PESTO SAUCE RECIPE
                                       RATING 9/10
INGREDIENTS

1/2 CUP OLIVE OIL
1/2 TSP GARLIC PASTE
2.5 CUPS FRESH BASIL LEAVES
2 TABLESPOONS PARMESAN CHEESE
1 BIG TABLESPOON PINE NUTS
1 BIG TABLESPOON BUTTER
SALT AND PEPPER

METHOD
1)BLEND ALL INGREDIENTS TOGETHER
2)START WITH PINE NUTS AND GARLIC
3)THEN ADD BASIL AND OLIVE OIL
4) BLEND.ADD PEPPER AND SALT. LASTLY ADD BUTTER AND PARMESAN AND GIVE A FINAL BLEND  ....ENJOY

PRINTER FRIENDLY RECIPE(PERFECT PESTO SAUCE)

MY MOM IN LAWS SPECIAL MEAT CURRY WITH OKRA(CUISINE;INDIAN)(BHINDIWALA MEAT) (MUTTON)

HI...TODAY I AM POSTING ONE OF MY FAMILIES MOST TREASURED AND AUTHENTIC RECIPE. I GOT MARRIED TO A FAMILY OF FOODIES.FOOD AND AMAZING FOOD WAS ALWAYS THEIR PASSION. THIS MEAT IS ABSOLUTELY DELICIOUS.I AM PUTTING DOWN THE ORIGINAL RECIPE BUT YOU COULD TONE DOWN THE SPICES TO FIT IT TO YOUR TASTE............ITS BEST EATEN WITH INDIAN BREAD(ROTI) OR EVEN RICE..........

INDIAN MEAT WITH OKRA/BHINDIWALA MEAT                     RATING 9/10
INGREDIENTS
1)6 TABLESPOONS OIL
2)1.5 CUP OKRA CLEANED
3)1.5 LARGE ONIONS GRATED
4)4 TOMATOES LARGE AND GRATED.
5)1 TABLESPOON GINGER AND GARLIC PASTE
3 HPD TSP SALT
4)2 HEAPED TSP CORIANDER POWDER
5)2 HPD TSP GARAM MASALA(AVAILABLE IN ASIAN SUPERMARKETS)
6)1 TSP CAYENNE/RED CHILLI POWDER
7)2STICK CINNAMON,2 LARGE BLACK CARDAMOM,12 CLOVES
8)3/4 TH KG BONELESS MEAT

METHOD
1)PUT OIL IN PAN AND COOK ONION TILL TRANSLUCENT.ADD THE CINNAMON,CLOVES,BAY LEAF AND CARDAMOM FOR ABIT.
2)ADD BAY LEAF.STIR IN MEAT AND THEN SALT
3)COOK 10 MINS AND ADD ALL THE SPICES.ADD TOMATOES AND KEEP COOKING AND STIRRING(BHUNO).LET THE OIL SEPARATE.
4)ADD 6 CUPS WATER AND TRANSFER TO A PRESSURE COOKER.ADD 2 HPD TSP GARAM MASALA AND COOK ON FAST FLAME TILL IT WHISTLES.LOWER FLAME AND COOK 25 MINS MORE.SWITCH OFF NOW ADD OKRA AND COOK.
5)MEAT IS READY WHEN OKRA IS SOFT AND MEAT TOTALLY SOFT AND DONE....

PRINTER FRIENDLY RECIPE(MY MOM IN LAWS SPECIAL MEAT CURRY WITH OKRA)

STIR FRY MUSHROOMS IN LEMON OYSTER SAUCE(CUISINE;ASIAN)

HI.THIS IS A VERY SIMPLE AND A VERY TASTY RECIPE.MY SON CAME BACK HOME FROM SOCCER AND WAS VERY HUNGRY.I HAD A BATCH OF MUSHROOMS IN THE FRIDGE AND MADE HIM THESE MUSHROOMS IN ALL OF 4 MINUTES.HE LOVED THEM AND I HAVE TO ADMIT.. THEY WERE SUPER TASTY...THESE MUSHROOMS CAN BE SERVED WITH RICE OR SPREAD ON A NICE TOAST AND EATEN.........HOPE YOU ENJOY MAKING THEM AS MUCH AS I DID!!!!!!!!

STIR FRY MUSHROOMS IN LEMON OYSTER SAUCE               RATING 8.5/10

INGREDIENTS

1)1 CUP MUSHROOMS CUT INTO QUARTERS
2) 2 TABLESPOON CHOPPED GARLIC
3) FEW CHILLIES CHOPPED(OPTIONAL)
4) 4 TABLESPOONS OYSTER SAUCE
5) A LITTLE WATER
6) 3 MUSHROOMS CHOPPED VERY SMALL
7)1/2 LEMON JUICE SQUEEZED
8)PINCH SALT AND VERY SMALLPINCH CASTOR SUGAR
9)SPRING ONION GREENS FOR GARNISH

METHOD

1)HEAT 1 TABLESPOON OIL IN WOK AND FRY GARLIC TILL GOLDEN
2)ADD MUSHROOMS(NOT CHOPPED MUSHROOMS)
3)STIR FRY AND LET GARLIC MERGE WITH MUSHROOMS
4)ADD OYSTER SAUCE,SALT AND SUGAR AND STIR FRY TILL MUSHROOMS ARE WELL COATED.ADD WATER IF TOO DRY
5)NOW ADD  CHOPPED MUSHROOMS AND TASTE FOR ALT.
6)SQUEEZE LEMON JUICE AND SERVE WITH SPRING ONION GREENS ON TOP
PRINTER FRIENDLY RECIPE(STIR FRY MUSHROOMS IN LEMON OYSTER SAUCE)

DELICIOUS AND FRESH GREEK SALAD WITH FETA CHEESE (CUISINE GREEK) (SALAD)

HI... TODAY IM POSTING A VERY SIMPLE YET VERY TASTY RECIPE..ITS BEAUTIFUL TO LOOK AT AS IT MERGES 4 COLORS TOGETHER..ITS HEALTHY AND YOU LL NEVER FEEL TOO GUILTY MAKING A BIG BOWL OF THIS AND KEEPING IT IN YOUR REFRIGERATOR FOR ALL THOSE ODD HUNGER PANGS........IT LL AVOID YOU FROM EATING SO MUCH JUNK........I MADE THIS YESTERDAY AND EVERYTINE I WAS HUNGRY..I PULLED A BOWL OUT.......IF YOU RE REALLY PARTICULAR ABOUT FAT,CALORIES ETC ETC YOU COULD AVOID OR CUT DOWN ON THE FETA BUT I WOULD NEVER DO THAT.....HALF THE SATISFACTION  IS GONE!!! DO TRY THIS RECIPE AND IM SURE YOU LL HAVE A SMILE OF SATISFACTION ON YOUR FACE WITH EVERY TASTY BITE...HERE GOES THE RECIPE...SIMPLE AND DELICIOUS.

GREEK SALAD WITH FETA CHEESE                      RATING 8.5/10
INGREDIENTS
1)2 TOMATOES (RIPE AND RED) CUT ACCORDING TO PICTURE
2)2 CUCUMBERS CUT ACC TO PICTURE
3)1 RED/WHITE ONION CUT IN CIRCLES
4) 1 RED AND GREEN BELL PEPPER CUT(I NEVER USED THIS  AS I DONT LIKE BELL PEPPERS)
5) CRUSHED BLK PEPPER
6)GREEN AND BLACK OLIVES (I USED ONLY BLK BUT ITS NICE TO USE BOTH AS IT MAKES THE SALAD MORE COLORFUL)
7)1/2 BLOCK FETA CHEESE CUT INTO SMALL CUBES

PUT ALL SALAD INGS IN A NICE BOWL AND TOSS SO COLORS ARE WELL MIXED AND REFRIGERATE TO COOL WELL.

THE DRESSING
1)1/2 TSP OREGANO
2) 1TSP SALT AN D 1/2 TSP PEPPE
3)1/4 CUP RED WINE VINEGAR
4)1/2 CUP OLIVE OIL
5)1TSP GARLIC PASTE

METHOD
1)PUT ALL DRESSING INGS IN A BOWL AND WHISK SO THEY ALL MERGE INTO ONE ANOTHER
2)PUT IN A BOTTLE AND KEEP IN  FRIDGE FOR 1/2 HOUR SO INGREDIENTS GET THE OPPORTUNITY TO MIX WELL.
3)NOW...JUST BEFORE SERVING,SHAKE DRESSING WELL AND POUR OVER SALAD AND TOSS WELL... SERVE OTHERS OR YOURSELF!!!!!!!!!

DEEP DARK AND DIVINE CHOCOLATE CAKE

HI!!! FOR ALL OF YOU WHO ENJOY BAKING..I HAVE THE ULTIMATE CHOCOLATE CAKE RECIPE FOR YOU..ITS MOIST...ITS RICH....AND SO FULL OF CHOCOLATY FLAVOR.I HAVE MADE THIS CAKE ON VARIOUS OCCASIONS AND ITS ALWAYS A HIT..... I AM ABOUT TO REVEAL THE MAGICAL RECIPE FOR YOU AND IM SURE WHENEVER YOU BAKE THIS CAKE..YOU WILL BE BLESSED AND COMPLIMENTED......DO TRY IT OUT .......HERE GOES THE RECIPE
DEEP DARK AND DIVINE CHOCOLATE CAKE                     RATING 9/10
INGREDIENTS
1)2 CUPS CASTOR SUGAR
2)1.5 TSP BKG SODA
3)2 EGGS
4)1/2 CUP VEG OIL
5)1 CUP BOILING WATER
6)3/4 CUP HERSHEYS COCOA
7)1 3/4 CUP ALL PURPOSE FLOUR
8)1.5 TSP BAKING POWDER
9)1 TEASPOON SALT
10)1 CUP MILK
11)2 TSP VANILLA
FROSTING RECIPE FOLLOWS AFTER CAKE
METHOD
1)HEAT OVEN TO 350 DEG F AND GREASE AND FLOUR TWO 9 INCH ROUND PANS OR ONE 13X9X2 INCH BKG PAN.
2)STIR TOGETHER SUGAR,FLOUR,COCOA,BKG PWDR,BKG SODA AND SALT IN A LARGE MIXING BOWL.ADD EGGS MILK OIL AND VANILLA.BEAT ON MED SPEED OF MIXER FOR 2 MINS. STIR IN BOILING WATER(BATTER WILL BE THIN).POUR BATTER INTO PREPARED PANS.
3)BAKE 3 0 TO 35 MINS FOR ROUND PANS AND 40-45 MINS FOR RECTANGULAR PAN OR UNTIL TOOTHPICK INSERTED IN COMES OUT CLEAN.
4)COOL 10 MINS,REMOVE FROM PANS AND TRANSFER TO A WIRE RACK.FROST WITH CHOCO BUTTERCREAM FROSTING(RECIPE FOLLOWS)
INGREDIENTS

1)6 TABLESPOON BUTTER SOFTENED,
2)2 2/3 CUP ICING SUGAR
3)1/2 CUP HERSHEYS COCOA
4)1/3 CUP MILK
5)1 TSP VANILLA

METHOD
1)BEAT BUTTER IN BOWL.ADD ICING SUGAR AND COCOA ALTERNATING WITH MILK,BEATING TO SPREADING CONSISTENCY.STIR IN VANILLA.
2) FROST YOUR CAKE AND CREATE SWIRLS ON TOP TO GIVE A NICE HOMEMADE FEEL TO THE CAKE...........ENJOY

OKRA IN ONIONS AND SPICES(CUISINE:INDIAN)

I AM PUTTING IN A BASIC BEAUTIFUL INDIAN DISH .....ITS LOW FAT ..ITS TASTY AND HEALTHY TOO.....EXTREMELY SIMPLE TO MAKE AND YUM YUM YUM.......DO TRY IT FOR ALL THOSE WHO ARE INTERESTED IN INDIAN COOKING.......
OKRA IN ONION AND SPICES                      RATING 8/10
INGREDIENTS
1)2 CUPS CHOPPED OKRA,1 SLICED ONION
2)1 TSP OIL
3)1 TSP SALT,1 TSP CUMIN SEEDS
4)1/2 TSP CHILLI FLAKES,1 TSP CORIANDER POWDER,1 TSP AMCHUR,1/2 TSP TURMERIC.
5)WATER.

METHOD
1) HEAT OIL IN PAN
2)ADD CUMIN
3)NOW ADD OKRA AND ONION AND COOKON LOW FLAME
4)INCASE IT DRIES UP.ADD WATER.COVER
5)ADD SALT AND SPICES.
6)TASTE FOR SALT AND SERVE 

BBQ BASA FISH IN SOYA CHILLI MARINADE(CUISINE:ASIAN)

HELLO FOODIES....I HAVE COME BACK WITH AN ABSOLUTELY AMAZING RECIPE....I WAS DOING A LOT OF EXPERIMENTING IN THE KITCHEN AND THIS TIME IT WAS WITH MARINADES..THE WEATHER IN MY COUN TRY IS NOW BEAUTIFUL IN THE EVENINGS AND WE HAD TO PULL OUT THE BBQ AND JUST GRILL TO GLORY... WE TRIED A COUPLE OF MARINADES... SOME ON CHICKEN AND SOME ON FISH... WHEN WE GOT TO ACTUALLY GRILLING AND JUDGING........THIS FISH MARINADE TURNED OUT TO BE THE WINNER..INFACT IT LEFT ALL THE OTHER MARINADES FAR BEHIND.ITS FULL OF FLAVOR...THE TEXTURE IS SUBTLE AND YOU WILL SAVOUR THIS TASTE FOR A LONG TIME............I TRIED THIS ON BASA FISH BUT IM SURE ANY WHITE FISH FILLET SHOULD GIVE YOU THE SAME MAGIC I EXPERIENCED. HERE GOES THE RECIPE
BBQ BASA FISH FILLET IN SOYA CHILLI MARINADE       RATING 9.9/10
INGREDIENTS
1) 1 LARGE FILLET BASA FISH CUT INTO PIECES(SIZE IS UP TO YOU)
THE MAGICAL MARINADE
1)1/4 CUP OLIVE OIL
2)1/4 CUP LIGHT SOYA SAUCE 9I JUST USED KIKKOMAN)
3)3 TABLESPOON WHITE WINE
4)3 TABLESPOON WORCESTIRE SAUCE
5) 3 CLOVES GARLIC CRUSHED TO PASTE
6)1 TABLESPOON BASIL(I NEVER USED THIS BUT ORIGINAL RECIPE CALLS FOR IT)
7)1/4 TEASPOON CHILLI FLAKES
8)BLACK PEPPER
9)1 LEMONS JUICE
10) GRATED GINGER

THIS IS THE ORIGINAL RECIPE B UT I NEVER LIKE GOING SHORT ON MARINADE SO I DOUBLED IT........
METHOD
1) TAKE YOU FILLETS AND POKE WELL SO THE MARINADE CAN MARRY THE FISH.
2) MIX ALL MARINADE INGREDIENTS AND WHISK WELL TO MIX.
3) PUT MARINADE AND FISH IN A ZIP LOCK BAG SO FISH IS SUBMERGED IN THE MARINADE.KEEP IN FRIDGE FOR ATLEAST 1 HOUR.
4)HEAT BBQ AND GRILL FISH BASTING WITH LEFT OVER MARINADE TILL TOOTHPICK INSERTED COMES OUT WITH ZERO EFFORT............ SERVE WITH LEMON WEDGES   ENJOY(I KNOW I DID)

SPICY SRIRACHA PRAWNS WITH BASIL AND SPRING ONIONS(CUISINE;ASIAN)

HI...TODAY WAS A DAY I HAD A SUPER WORKOUT AND WAS IN THE MOOD OF SOMETHING DELICIOUS.....I HAD A BATCH OF DEVEINED DESHELLED AND CLEAN PRAWNS IN THE FRIDGE SO PULLED THEM OUT AND CONCOCTED THIS YUMMY DISH...DO TRY THE RECIPE..IT WAS YUM

SPICY SRIRACHA PRANS WITH BASIL AND SPRING ONIONS    RATING 8/10
INGREDIENTS
1)10-12 MEDIUM SIZED PRAWNS
2)CHOPPED GARLIUC AND RED AND GREEN CHILLIES-1
3)3 T OYESTER SUCE
4)2 T SRIRACHA CHILLI SAUCE
5)1 T FISH SAUCE
6)LEMON JUICE
7)15 BASIL LEAVES
8)3 T SPRING ONION GREENS
METHOD
1) HEAT OIL IN A WOK AND FRY GARLIC AND CHILLIES
2)ADD PRAWNS AND STIR FRY
3)ADD OYESTER SAUCE FISH SAUCE AND SRIRACHA
4)COOK TILL SAUCE COATS PRAWNS. IF TOO DRY ADD LIL WATER,ADD BASIL LEAVES.
5)SQUEEZE LEMON JUICE AND SERVE WITH SPRING ONION GREENS

SUPER SMOKE SALMON PATE(CUISINE;FRENCH)

I HAVE FOR YOU  THE MOST SUPER SMOKED SALMON PATE RECIPE...I GOT THIS FROM A CHEF IN CORDON BLEU AND NOW ITS ALL YOURS.IT IS DELICIOUS..ITS RICH AND YOU WILL BE LICKING YOUR FINGERS AFTER YOU TRY THIS ONE............ENJOY
SUPER SMOKED SALMON PATE                RATING 9/10

INGREDIENTS
1)25O GRAMS SMOKED SALMON
2)100 GRAMS UNSALTED BUTTER
3)1 TEASPOON SPRING ONION GREEN CHOPPED
4)2TEASPOON LEMON JUICE
5)1  TEASPOON COLEMAN WHOLE GRAIN MUSTARD
6)2TABLESPOON CREAM
7)1/4 TEASPOON TABASCO
8)1 TEASPOON DRAINED CAPERS WITH WATER SQUEEZED OUT

METHOD
1)CUT SALMON INTO PIECES AND PUT IN MIXI WITH ALL OTHER INGREDIENTS
2)SPOON INOA NICE SERVING BOWL. REFRIGERATE AND SERVE WITH BREAD/

SNOWFISH WITH BUTTER GARLIC AND MIXED HERBS(CUISINE;ITALIAN)

AND HERE I AM AGAIN WITH ANOTHER SUPER DUPER RECIPE........ SNOWFISH HAS TO BE THE MOST PERFECT..MOST DELICIOUS FISH I HAVE EVER TASTED.IT IS AVAILABLE IN BANKOK AND IF YOU EVER GO THERE PLEASE PICK SOME UP.......THE EATING EXPERIENCE IS MAGICAL.THE FISH HAS SO MUCH FLAVOUR THAT ANY STRON G SAUCE WOULD RUIN THE EXPERIENCE .THE SIMPLEST OF RECIPES WORK HERE AND THAT IS JUST WHAT IM ABOUT TO GIVE YOU..............
SNOWFISH IN BUTTER GARLIC AND MIXED HERBS    RATING 10/10

INGREDIENTS
1)2 PIECES OF SNOWFISH WASHED IN LEMON JUICE
2)OLIVE OIL AND BUTTER
3)CHILLI FLAKES
4)MIXED HERBS
5)1TABLESPOON CHOPPED GARLIC
6)1.5TABLESPOON GARLIC PASTE
7)SALT AND PEPPER
8)LEMON JUICE 1.5 TABLESPOON
9)CHOPPED PARSLEY FOR GARNISH

METHOD
1)MARINATE SNOWFISH IN GARLIC PASTE,SALT,PEPPER,MIXED HERBS AND CHILLI FLAKES
2)BAKE THE GARLIC CHOPPED TO MAKE GARLIC CHIPS AS GARNISH
3)HEAT A PAN WITH OLIVE OIL AND BUTTER.SEAR SNPOWFISH TILL SLIGHTLY BROWN ON BOTH SIDES BUT NOT FULLY COOKED
4)NOW TAKE OUT AND BAKE IN OVEN TILL TOOTHPICK INSERTED IN COMES OUT EASILY. DRIZZLE WITH LEMON JUICE.GARNISH WITH PARSLEY AND GARLIC CHIPS AND ENJOY