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Recipe : Peach Paneer Grill

Ingredients: 300 grams, paneer, cut into batons ½ cup, Del Monte peach halves, syrup drained completely 2 tablespoons, peanuts, roasted 1 teaspoon, ginger paste 1 teaspoon, garlic paste 1 teaspoon green chilli paste 1 teaspoon garam masala powder 1 teaspoon cumin powder ½ tablespoon, lemon juice salt and pepper to taste Oil as needed For peach chutney: ½ cup, Del ... Read More »

Recipe : CHERRY ROSEMARY COOLER

Ingredients: 1 can Delmonte cherries, drained + 1 cup syrup from the can 1 cup coconut water 2 cups soda 5-6 sprigs of rosemary Method: In a saucepan set over medium heat, bring the cherries and syrup to a boil. Cook until the cherries begin to break down. Bring it off the heat and let it cool. You can sieve ... Read More »

Recipe : Cranberry Coconut Laddoo

Preparation time: 30 minutes plus refrigeration Servings:  makes 22-24 Laddoos Ingredients: ½ cup, Del Monte Dried Cranberries 2 tablespoons, Almonds, roughly chopped 2 tablespoons, Pistachios, roughly chopped 3 ¼ cups, Dried Coconut, shredded or coconut powder, ¾ cup, Full Fat Milk 1/3 cup, Khoya/Mawa ½ to ¾ cup Sugar (or as per your requirement) 2 tablespoons Ghee 1 teaspoon Cardamom ... Read More »

Recipe : Strawberry cake recipe

Egg free philsberry  (sponge premix)————–300gm Water—————————————————150gm Whipped cream————————————-200gm Fresh Strawberry ———————————-250gm (for topping) Chopped strawberry——————————100gm Rosted  Almond slice————————————–50gm Method Mix egg free premix  and water together and whisk it properly until make a smooth better. Line the cake mould  with butter and pour the mixture and bake it 180c to 15min. Check with knife if the sponge cake is done ... Read More »

CORNITOS RED KIDNEY BEANS WRAP

Ingredients Cornitos Wheat Flour Tortilla Wrap 8 inches – 1 pack (6 Pcs) Cornitos Chunky Salsa mild 330 ml Mint sauce 200 ml Mozzarella cheese 60 gm Red kidney beans 120gm Onion 200gm Lettuce 200gm Sour cream 30 ml Butter 20 ml Tomato puree 1 packet Method Boil the kidney beans and cook with tomato puree add some mozzarella cheese. ... Read More »

Recipe : SUPREME ROSE MOUSSE

1500 ml Milk   60 ml Rose Water     3 no Rose Flowers Fresh     3 no Vanilla Sticks            – Boil Milk and Infuse Rose Petals and Vanilla 15 mns on light fire, strain   22 no Egg Yolks (440 gr) 140 gr Sugar Breakfast.   80 gr Gelatin Powder            – Boil again the milk and make an ... Read More »

Recipe : ROSE PARADISE

A very light mousse flavored with the homemade rose flower essences , according with the sweetness of raspberry give to this cake a taste of paradise… Details: 1 FRAME 40X60   6420 gr   8 cakes / 820 gr 1 SHEET JOCONDE 40X60 cm          800 gr 1 DECORATE JOCONDE 40X60 cm 800 gr RASPBERRY FROZEN                         800 gr SUPREME ROSE MOUSSE             3420 gr ROSE PUNCH SYRUP                       ... Read More »

Prune Chocolate cake

Total Time: 60 mins Ingredients- 2 cup all-purpose flour 1 large egg, beaten 6 tbsp butter (90g), cut into cubes 1 ¼ cup of boiling water 1/3 Cup dark brown sugar 1 tsp baking powder ½ tsp baking soda 1 Cup chopped Del Monte Pitted Prunes 1/2 Cup chopped dark chocolate Method – Grease a 9 inch round cake tin ... Read More »

Recipe : Coconut Cranberry Chocolate Fudge

Total Time: under 15 mins Servings: 18 bite-sized squares Ingredients- 400gram condensed milk 300gram white chocolate 100gram desiccated coconut 130gram Del Monte Dried Cranberries 50gram dried almonds, finely sliced pinch of salt Method – Layer a baking pan or any square pan with parchment paper. Leave enough extra paper on the edge so that you can pull the fudge out ... Read More »

Prune and Chocolate CAke

Total Time: Under 30 mins Servings: 4 Ingredients – ½ cup, Del Monte Pitted Prunes 100 grams, dark chocolate, melted 4, large egg whites 1, egg yolk 4 tablespoons + extra, sugar Butter for greasing Pinch of Salt Method –         Preheat the oven at 190 degrees centigrade. Grease the ramekins well with butter and coat it all over with ... Read More »

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