"Watermelon Mint Infusion"

 

• Ingredients:
• Watermelon cubes  --  2 cups
• Mint leaves  --  8-10 leaves
• Cold water  --  4 cups
• Honey  --  1 tablespoon
• Ice cubes  --  For cooling

• Instructions:
• Add watermelon cubes to a large pitcher.
• Lightly crush mint leaves and add them.
• Pour in cold water.

• Stir in honey if desired.
• Refrigerate for 1 hour.
• Serve over ice.

• Note and Tips:
• Use only fresh mint leaves to enhance the flavor and presentation.
• Adding honey is optional and can be adjusted to taste.

• Benefits:
• Boost skin hydration for a naturally radiant glow.
• Enhances the taste while fitting well into a balanced, calorie-conscious diet.

"Mocha Frappuccino"

 

• Ingredients:
• Coffee  --  1 cup
• Milk  --  1 cup
• Chocolate syrup  --  2 tablespoon
• Sugar  --  2 tablespoon
• Ice  --  1 cup
• Whipped cream  --  for topping

• Instructions:
• Add coffee, milk, chocolate syrup, sugar and ice to a blender.
• Blend until smooth and creamy.

• Pour into a glass.
• Top with whipped cream and drizzle chocolate syrup.

• Note and Tips:
• Blend until the mixture is smooth, creamy, and well combined.
• Use strong coffee that has been chilled before adding it to the mixture.
• Pour the mixture evenly into a serving glass.
• Add a generous layer of whipped cream and drizzle with chocolate syrup.

"Homemade Churros"

 

• Ingredients:
• Water  --  1 cup
• Butter  --  2 tablespoons
• Sugar  --  1 tablespoon
• Salt  --  Pinch
• Flour  --  1 cup
• Vanilla Extract  --  1 tablespoon
• Oil  --  for frying
• For coating:-
• Sugar  --  1/2 cup
• Cinnamon powder  --  1 tablespoon

• Instructions:
• In a saucepan, add water, butter, sugar and salt.
• Heat on medium flame until the butter melts and the mixture starts to simmer.
• Add flour all at once and stir quickly until a thick dough forms
• Remove from heat and let the dough cool for about 5 minutes.
• Add the egg and vanilla extract, then mix well until the dough becomes smooth and pipeable.
• Transfer the dough to a piping bag fitted with a star nozzle.
• Heat oil in a deep pan to about 175 - 180 degrees Celsius.
• Pipe the dough directly into the hot oil and cut with scissors to form churro strips.
• Fry for about 3 - 4 minutes until golden brown and crispy.
• Mix sugar and cinnamon in a bowl.
• Roll the hot churros in the cinnamon sugar mixture.
• Serve warm with chocolate sauce.

• Note and Tips:
• Use medium heat throughout the cooking process to prevent burning.
• The mixture should have a smooth, even consistency.
• Cook for about 3–4 minutes, or until golden brown and crispy. Avoid over frying to prevent burning.
• Mix the sugar and cinnamon together. Roll the hot churros gently in the mixture, ensuring they are evenly coated on all sides.

"UBE (Purple Yam) Pancake"

 

• Ingredients:
• Flour  --  1 cup
• Sugar  --  1 tablespoon
• Baking powder  --  1 tablespoon
• Salt  --  Pinch
• Milk  --  3/4 cup
• Egg  --  1
• Melted butter  --  2 tablespoon
• UBE halaya (Purple Yam Jam)  --  1 + 1/2 cup

• Instructions:
• Mix dry ingredients (flour, salt, sugar and baking powder) in a bowl.
• Whisk milk, egg, butter and UBE halaya until smooth.

• Combine both (the dry mixture and wet mixture) and stir gently.
• Cook the mixture on a low flame.

• Cook pancakes 2-4 minutes per side.
• Serve with condensed milk drizzle or coconut cream.

• Note and Tips:
• Mix thoroughly until the mixture becomes smooth and homogeneous.
• Cook the pancake on a low flame. Do not overcook, as it can burn easily.
• For added flavor, serve the pancake with honey or peanut butter.

"Chocolate Wafer Roll"

 

• Ingredients:
• Fine flour (Maida)  --  60 grams
• Flour (Atta)  --  30 grams
• Baking powder  --  2 grams
• Cocoa powder  --  22 grams
• Icing sugar  --  65 grams
• Vegetable oil  --  45 ml
• Milk  --  240 ml
• Peanut butter  --  for filling

• Instructions:
• Sift together fine flour (Maida), flour (atta), icing sugar, baking powder and cocoa powder in a large mixing bowl.
• Pour vegetable oil and milk into the well mixed mixture and fold until smooth.
• Warm a non-stick pan over low heat and ladle two tablespoons of batter into the pan, spreading it into a thin circle.
•  Cook until the bottom is set and lightly browned, then flip to brown the other side.
• Remove the cooked wafer and immediately roll it around a straw, setting a side to firm up.
• Continue cooking the remaining batter, repeating the rolling process until all rolls are crafted.
• Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) and bake the rolls on a tray for about 5 minutes.
• Allow all baked rolls to cool entirely on a wire rack.
• Fill each roll with smooth peanut butter using a piping bag.

• Note and Tips:
• Heat a non-stick pan over low heat; avoid using a high flame.
• Cook until the bottom is lightly golden, then flip and cook the other side until lightly browned. Avoid overcooking to prevent burning.
• Preheat the oven to 200°C (392°F) and bake the rolls on a tray for about 5 minutes. Keep a close eye on them to avoid overbaking.

"Black Cocoa Cake"

 

• Ingredients:
• Black Cocoa Cake
• Cake flour  --  240 grams
• Black cocoa powder  --  80 grams
• Sea salt  --  1/2 tablespoon
• Baking powder  --  1 tablespoon
• Sugar  --  350 grams
• Canola oil  --  160 ml
• Egg  --  2
• Sour cream  --  150 grams
• Americano coffee  --  240 ml
• Espresso coffee  --  60 ml

• Mascarpone Cream
• Mascarpone  -- 113 grams
• Sugar  --  60 grams
• Vanilla bean paste  --  1/2 tablespoon
• Whipping cream  --  180 ml
• Espresso  --  60 ml
• Cocoa powder  --  For dusting

• Instructions:
• Black Cake
• Preheat the oven to 350 Fahrenheit and grease and line two 8*2 inches pans with baking spray and parchment paper.
• In a large bowl, whisk together the flour, cocoa powder, baking powder and salt until they're evenly distributed. 

• In a separate large bowl, whisk the sugar, oil, egg and sour cream until they're well combined and smooth.
• sift the dry ingredients over the wet and whisk them together, just a little - about halfway or so.
• Pour in the hot coffee and whisk until the batter is completely smooth and all the dry ingredients are combined.
• Scrape the edge of the bowl and give it a good mix. Poured into prepared cake tin(s).
• Bake for 25 - 40 minutes, until the part of the cake in the center spring bake when you press on it. if you're hesitant, give it another minute or so.
• Let the cake rest for 10 minutes in the pan, then flip over onto a tea towel and let the cake cool upside down for 30 minutes and so before flipping back over.
• If it's domed or if you want to add a soak, trim the top off after it's completely cooled and then drizzle the coffee on top.

• Mascarpone Frosting
• In the bowl of a stand mixer/ hand mixer, beat together the cold mascarpone with the powdered sugar until it's completely smooth.
• Add the vanilla bean paste and turn the mixer to medium speed.
• Stream in the cold heavy whipping cream in 3 - 4 increments, stopping to scrape the edge of the bowl each time.
• Once all the heavy whipping cream is added, it may seem soft so turn the mixer up to full speed and it thicken and hold peaks within a couple of minutes. Don't over-beat once you've reached this stage.

• If you're adding the espresso, make sure it's completely cooled before adding it. Stream it in slowly with the mixer at medium speed and mixed just until it's combined.
• Spread the cream on top of the cake and dust with a generous dusting of cocoa powder.

• Note and Tips:
• Use fine sea salt for even seasoning and better flavor distribution.
• If canola oil is unavailable, any neutral oil can be used.
• For Black cocoa cake use granulated sugar for the best texture and sweetness.
• Use a freshly brewed hot Americano.
• Allow the double shot of espresso to cool before use.
• Sweetening the coffee soak is optional if you don't want it to be too bitter.
• For Mascarpone cream use powdered sugar for the best creamy consistency.
• Use well-chilled mascarpone to achieve a smooth and creamy consistency.
• Either 1 vanilla bean pod or vanilla extract can be used for flavoring.
• For a light and fluffy texture, use cold heavy whipping cream.

"Iced Coffee"

 

• Ingredients:
• Brewed Coffee  --  1 cup
• Milk  --  1/4 cup
• Sugar  --  2 tablespoons
• Vanilla syrup  --  1 tablespoon
• Ice cubes  --  1 cup
• Whipped cream  --  For garnishing

• Instructions:
• Brew coffee and let cool.
• Add sugar and vanilla syrup.
• Stir well.
• Fill glass with ice cubes.
• Pour coffee over ice.
• Add milk and top with whipped cream if desired.

• Note and Tips:
• Use well-chilled milk for the best results.
• Use chilled coffee and lots of ice for cafe style drinks.

"Classic Milk Toffee"

• Ingredients:
• Sugar  --  1cup
• Butter  --  1/2 cup
• Milk  --1/2 cup
• Glucose syrup/Corn syrup  --  2 tablespoon
• Vanilla Extracted  --  1 tablespoon
• Salt  --  1/8 tablespoon

• Instructions:
• Grease or line a square pan with parchment paper.
• Combine the sugar, butter, milk, syrup and salt in a saucepan.
• Cook over medium heat, stirring constantly until the mixture thickens and reaches the soft-ball stage (about 118-120 degree Celsius / 245-248 degree Fahrenheit).
• Stir in the vanilla extract.
• Poured into the preparedpan and let cool completely.
• Cut into bite-sized piece and wrap individually. 

• Note and Tips:
• Ensure that the butter used is unsalted.
• Evaporated milk is used to achieve a rich and creamy texture.
• Customize the recipe by adding your favorite nuts and dried fruits.

"Cream Cheese Spinach Puffs"

 

• Ingredients:
• Puff Pastry Sheet  --  1-2
• Baby Spinach  --  200 grams
• Garlic Cloves  --  2-4
• Olive Oil  --  1 tablespoon
• Cream Cheese  --  250 grams
• Egg  --  1
• Mozzarella Cheese  --  1/2 cup
• Salt  --  Pinch
• Egg Yolk  --  1
• Black Pepper  --  Pinch

• Instructions:
• Preheat the oven to 400-degree Fahrenheit (200 degree Celsius) and line a baking tray with parchment paper.
• Heat olive oil in a pan over medium heat.
• Sauté the minced garlic for about 2 minutes until soft.
• Add the baby spinach to the pan, season with salt and pepper, and sauté until wilted.
• Remove from heat and allow to cool.
• Cut the puff pastry sheet into 6-12 squares, depending on the desired size, and place them on the baking tray.
• In a mixing bowl, combine the cooled spinach, cream cheese, mozzarella cheese, and one beaten egg.
• Season with salt and pepper, then mix thoroughly.
• Divide the spinach mixture evenly among the pastry squares.
• Fold two opposite edges of each square, pressing them tightly together.
• Brush the tops of the spinach puffs with egg yolk.
• Bake for 25 to 35 minutes, until the puffs are golden brown.

• Note and Tips:
• Preheat the oven to the recommended temperature without overheating.
• The garlic should be minced finely before use.
• Ensure the squares are cut evenly and maintained in a uniform shape and size.
• Do not over bake.

"Loaded Avacado Nut Smoothie"

 

• Ingredients:
• Avocado  --  1 Large
• Banana  --  1-2 piece
• Milk  --  2 cups
• Plain Greek Yogurt  --  1/2 cup
• Condensed Milk  --  2-4 tablespoon
• Honey  --  2 tablespoon
• Vanilla  --  1 tablespoon
• Cinnamon  --  1/2 tablespoon
• Ice cubes  --  1 cup

• Mix-in:
• Chopped Almonds  --  2 tablespoon
• Chopped Cashews  --  2 tablespoon
• Chopped Walnuts  --  2 tablespoon
• Chopped Pecans  --  2 tablespoon
• Chia Seeds  --  1 tablespoon
• Poppy seeds  --  1 tablespoon

• Topping:
• Whole or chopped cashews
• Chopped Pecans
• Chopped Almonds
• Chopped Walnuts
• Chia seeds
• Chopped Avocado
• Chopped Banana
• Honey or Caramel drizzle
• Extra Chopped nuts

• Instructions:
• Add the Avocado, Banana, Milk, Greek Yogurt, Condensed Milk, Honey, Vanilla, Cinnamon and ice cubes to a blender.
• Blend until smooth and creamy.
• Stir in the chopped nuts and chia seeds for texture.
• Pour into glasses.
• Top with whole nuts, extra chia seeds, and drizzle generously with honey and caramel.
• Serve chilled for the best flavor and texture.

• Note and Tips:
• Use ripe avocado and banana to achieve a smooth, creamy consistency and the best flavor.
• Ensure that chilled milk is used during preparation.
• For a vegan option, almond milk can be used instead of regular milk.
• Sweetened condensed milk should be used as a natural sweetener.
• Cinnamon is optional.
• Almonds, cashews, walnuts, and pecans should be finely chopped before being added to the mixture.
• For the best flavor, serve chilled.