Head Chef Recipes

Ingredients :- Darkchocolate - 100gm Caster sugar - 150gm Honey - 400gm Dried fig - 250gm Chopped Blanched almounds - 200gm Flour - 160gm Cocoa powder-4Tsp Cinnamon powder - 1tsp Method :- 1.Take a 8 inch  cake tray dust the flour. 2.Melt the chocolate in a bowl over a saucepan of simmering water, when melt set aside in a separate sauce pan heat the Caster sugar and honey for 10 min until the sugar has dissolved. 3.Next take a big mixing bowl mix almounds & figs then add flour, Cocoa powder and cinnamon.  4.Then pour the melted chocolate in the dry mixture followed by the honey and sugar mixture. Mix the all ingredients are well combined 5.Transfer the mixture into the cake tray use a spatula covered with little oil bake at 180c for 25 min Dear Viewers kindly share my Recipe to your friends and relatives. And support me. Thankyou in advance

Ingredients :- Cooking cream - 1litre Sugar-600gm Liquid Glucose - 600gm Cocount powder - 1kg 500 For Ganache:- Fresh cream - 500ml Dark chocolate coverture  chips- 500gm Milk compound chocolate chips - 500gm Butter - 100gm Method :- 1.First make ganache Take a big bowl pour fresh cream start to boil . After boil add the two kinds of chocolate mix well by useing wooden spoon after chocolate melt add butter mix well and keep it seperate 2.Then take a another bowl pour the glucose in slow fire. After gulcose melt add the cooking cream and sugar mix well until sugar melt.  3.Finally add the Cocount powder along with gulcose and mix well by useing hand.  4.Then take a tray and put the Cocount mixture and spread on  it in same level. 5.After that keep it in refrigerator for 1 hour. 6.After set well remove from refrigerator and pour the ganache at the top and keep in Freezer until its set.  7.once its set remove from  the tray. And cut into cubes and serve.  Enjoy!!! Dear Friends kindly foll

Ingredients :- Butter - 1kg Sugar-1kg Flour-1kg Cocount powder - 1kg Baking powder 5gm Peach - 2 Honey - 300 Method:- 1 First take a big bowl melt Butter in slow fire and add sugar whisk until sugar melt. 2.Then add the Cocount powder, flour&Baking powder mix with butter keep seperate 3.Then Take a peach 🍑 cut into slices 4.Then mix the peach with honey. 5.Take a ceramic bowl put the peach 🍑 inside the bowl and spread the crumble at the top of the peach. 6.Bake at 150 c for 10 min.  7,serve hot. 

Ingredients:- Butter-1kg Icing sugar-1kg Eggs-20nos Vanilla powder-10gm Nestle coffee powder-350gm Bakels Blueberry filling - 270gm Flour - 1kg Baking powder-25gm METHOD :- 1.First mix butter and sugar in the mixing bowl until butter get soft 2.Then add eggs along with vanilla essence 3.After add coffee powder and mix  for 15 min in low speed then add the Blueberry fillings 4.Finally add  flour mix with baking powder mix all ingredients in medium speed for 15 min  5.Take a  nonstick  baking mould apply butter and pour the mixture. Bake at 160c for 25 min. Enjoy!!!!  Dear viewers kindly follow my blog and keep supporting me. Share to your friends too thank you all

Raspberry Eton mess :-  Whipping cream 1 litre Cream cheese 350 gm Icing sugar 500 gm Raspberry puree 170ml For Meringue dots:- Egg white 4piece Sugar 200 gm  Vanilla 5 gm For garnish:- Fresh Raspberry as required Mind leaves  METHOD OF PREPARATION:- 1.First Beat the Whipping cream gently then add cream cheese until mix well  and add the Icing sugar mix well then place in the chiller 2.Take a mixing bowl drop the egg white with sugar and vanilla  beat well for 15 min until sugar dissolve.until get Tight Meringue texture 3.Take a baking tray place the silicon mat pipe the Meringue by using small size nozzle.Make round shape Meringue dots. Bake at 120 c for 55 min. After bake well keep it cool for 45 min 4.Take a Glass Bowl pipe the cream cheese cream at the layer and pour some Raspberry puree and put some Meringue dots and some fresh Raspberry. Like this method u can make three layers. At the top u use some Meringue dots and fresh rashberey With mint make nice garnish and serve cold. En

Ingredients:- Chocolate cake:- Eggs 2 nos Oil 115gm Vanilla 5 gm Cocoa powder 75gm Salt 5gm Castor sugar 225 gm Hot water 130 gm For popcorn infused milk:- Corn kernels 100 gm Oil 1 tsp Butter unsalted 15gm Whole milk 800 gm For brown butter popcorn cream:- Flour 55gm Butter 225gm Salt 5 gm Milk 390 gm Butter 350 gm Vanilla 5 gm For caramel popcorn Coen kernels 100 gm Oil 1Tsp Butter 15gm Salt 2 gram Sugar 200 gm Water 80 gm Butter 200 gm INSTRUCTIONS   for chocolate cake layers Preheat your fan oven to 160°C (325°F) or 175°C (350°F) if you're not using a fan oven. Grease and line with parchment paper three 6" round cake tins. Alternatively, you can use two 8" cake tins. In a medium bowl sift together flour, cocoa powder, baking powder and salt. Add sugars, whisk until combined and set aside. In a small bowl or a measuring jug, whisk together eggs, vegetable oil, sour cream and vanilla extract. These are your wet ingredients. In a small pot, bring your water to a boil or

Ingredients:- Cream cheese 1kg  Sugar 175gm Eggs 7nos Flour 36gm Heavy cream 484gm Vanilla 5gm Method of preparation :- 1.First mix cream cheese and sugar in the mixer bowl 2.Then add the eggs mix vanilla powder 3.Mix the flour and heavy cream separately and mix with the cheese mix well  4.set the cheese cake ring fix the butter paper and pour the mixture.  5.Bake at 220c for 45 min 6.after bake make it cool for 2 hours and garnished with blueberry and raspberry fruits with Icing sugar dusting and serve cold

German cheese cake:- Ingredients:- Cream cheese-1kg Icing sugar-400gm Egg 15pieces Flour 160grams Egg white 7nos Sugar 150 gm Digestive biscuit 100 gm Butter 50 gms Method:- 1.Mix cheese with Icing sugar then add the egg mix well until cheese get soft in texture 2.After that add flour mix with the mixture keep seperate 3.Then mix egg white with sugar make meringue texture then mix with the cream cheese mixture and mix well  4.Take a baking ring covered with aluminum foil.  5.Take the digestive biscuit make it powder and mix with butter and apply in the baking ring and keep in refrigerator for 15 min  until base set.  6.Finally pour the mixture in the ring bake at 200 c for 45 min  double boiling method.  7.After bake well remove from the oven make it cool for an hour 8.Then make plating and garnished with some berries and serve cold... 

YUMMY VANILA ICE CREAM Vanilla Essence 1 teaspoon Milk 4 tablespoons Cornflour/ corn starch 1 tablespoon Milk 2 1/2 cups Fresh cream 1/2 cup Nutrition Info Calories : 821 Carbohydrates : 84.2 Protein : 18.6 Fat : 45.7 Method Step 1 Mix cornflour in quarter cup of milk. Boil the remaining milk in a non-stick pan. Add sugar and the cornflour mixture and simmer for four to five minutes. Set aside to cool. Step 2 Add fresh cream and vanilla essence and mix well. Pour it in a shallow container. Cover and freeze till almost set. Divide the mixture into two portions and blend each portion separately in a blender till smooth. Step 3 Transfer each of the two portions into the shallow container. Cover and freeze till firm. Scoop and serve.

Floating Islands:- For custard:- Milk 60ml Vanilla pod1 Egg yolk 3 Castor sugar 150 For meringue:- Egg white 6 Castar sugar 120gm For poaching Liquid:- Milk 500 ml Water 500 ml Castar sugar 2 tsp For the caramel:- Granulated sugar 100 gm Method:- 1.pour milk in pan pour vanilla heat gently mix 2.Mean while beat the egg yolk and sugar together in a bowl 3.slowly pour the hot milk into the egg yolk whisking as you do 4.pour the custard back into the pan and cook stirring constantly over a low heat until it is thick enough to coat the back of a spoon about 6 to 8 minutes 5.Remove from the heat 6.For the poaching liquid pour the milk and water into saute pan and add the sugar and bring to simmer. Stirring to help dissolves the sugar 7.Make a mean while to make meringue make caramel syrup for finishing. Then pour the warm custard into serving bowl and sit the meringue in each portion after caramel get ready drizzle it over the meringue serve at once... Enjoy!!!

ARABIAN MANGO PUDDINGS:- Ingredients :- Milk - 1 litre Sugar-250 gm Rosewater - 10 ml Cornflour-30ml Mango puree-50ml Pomegranate seeds-5gm Almound slice Roasted-10gm Method of preparation:- 1.Boil the milk and add sugar mix well then add the rose water 2.once milk get fully boiled add a cornflour and mix well after that pour in glass bowl set in chiller for 45 min 3.After it's set pour the mango puree at the top of the pudding and set for 20 min in chiller 4.Finally take the glass garnished with pomegranates seed and almond flakes serve. Arabian Ramadan desserts Enjoy!!!

Australian Chocolate mousse:- Ingredients:- Whipping cream - 1litre Custard powder - 25gm Cocoa powder-10gm Milk chocolate coverture-400gm (melted) Cinnamon powder-5gm Gelatin-25gm Lady finger Biscuits - 2pieces Mint for Garnish Method:- 1.whisk the cream and add custard  mix for 10 minutes 2. Then add milk chocolate, Cinnamon powder and Cocoa powder mix with cream. 3.Finally add gelatin mix with water 4.pour in glass, Garnish with Lady finger biscuit and mint leaves and serve

Mexico Jello 🌈 cake:- Ingredients :- Jellypack - 4 Used clours orange, mango, 🍓, lime. Agaragar-6tsp Coldwater-250ml Condensed milk - 400ml Hot water-5 cups Methods :- 1.start by guessing a square pan with oil 2.Boil the water open the packet of orange flavored jelly mix 3.1cup of water of pour in orange jelly mix and pour orange jelly in tray set in freezee 4.now take a agaragar in a bowl pour some cold water on it 5.open up a can of condensed milk and pour in the bowl of jug 6.add a cup of hot water in condensed milk and add agaragar 7.Give it a good mix till the agaragar is dissolved 8.Take a tray from freezer pour 1/3of condensed milk keep it set in freezer 9.Take strawberry jelly mix in hot water pour over the condensed milk freeze it 10.Now again pour condensed milk 1/2set in freezer 11.Then add mango mix in hot water pour at the top of the condensed milk and again pour condensed milk set In freezer. 12.Add lime flavored jelly pour at the top set for 4 hour

Chocolate cream horns:- Ingredients :- Butter-160gm Water-75gm Salt-1gm Flour150gm Custardpowder-40gm Whipping cream - 1litre Dark chocolate (melted) - 500gm Milk chocolate (melted) - 250gm Method:- 1.First flour with butter and salt and water make dough keep in refrigerator for 1 hours. 2.After make sheet in the machine make 6 book folding same like puff dough 3.Make role in cone mould and bake at 200c for 25min 4.After cone gets cold mix custard with whipping cream and mix both chocolates with custard mix well and make filling in the cone and Serve..

CARRIBEAN RED VELVET CAKE :- RECIPE:- BAKE MAKE SPONGE MIX - 1KG WATER - 100GM EGG-15 NOS CREAM CHEESE - 1KG 400GM ICING SUGAR - 400 GM WHIPPING CREAM-1LIT CONDENSED MILK - 600GM RED COLOUR LIQUID - 150ML STRAWBERRY GLAZE-300GM METHOD:- 1.MAKE RED VELVET SPONGE USEING BAKEMATE MIX BY ADDING RED COLOUR LIQUID MIX WELL BAKE AT 150C FOR 15 MIN 2.MIX CREAM CHEESE WITH ICING SUGAR, AND ADD WHIPPING CREAM MIX WELL AND ADD CONDENSED MILK 3.FINALLY APPLY CREAM CHEESE MIX IN THE 3 LAYER SPONGE. MAKE PROPER ICING AND KEEP IN REFREGIRATOR FOR 3 HOUR AFTER MAKE THAT MAKE IT SLICE AND SERVE COOL

Mirror glaze Recipe:- Ingredients :- 20g Gelatin Powder (200 Bloom)120g Water (For the Gelatin)280g Liquid Glucose300g Sugar150g Water200g Sweetened Condensed Milk300g White Chocolate,Food colouring of Your Choice Methods:- Add your gelatin and water to a bowl and stir to combine. Set to one side.Boil the sugar, water, and glucose until it hits 103C. Once it has, take it off the heat, and whisk in the gelatin. Once combined, add the condensed milk and whisk again.Pour this mixture over a heat proof bowl which has your white chocolate in it (chopped up nice and small) and stir until everything is melted and incorporated.Add this mixture to a jug along with your food colouring. Blend for about 1-2m very gently, not moving the stick blender otherwise this will create air bubbles. Leave to cool, stirring occasionally to prevent a skin and pour over your cake at 28-30C.

 The Best  8Foods  to Control  Diabetes Fatty Fish. Fatty fish is one of the healthiest  foods  on the planet. ... Leafy Greens. Leafy green  vegetables  are extremely nutritious and low in calories. ... Cinnamon. Cinnamon is a delicious spice with potent antioxidant activity. ... Eggs. Eggs provide amazing health benefits. ... Chia Seeds. ... Turmeric. ... Greek Yogurt. ... Nuts.

MELTING COOKIES:- BUTTER-1kg ICING SUGAR-350gm EGGS-5nos Flour-1kg 250gm Vanilla-5gm Method:- 1.First mix Butter and sugar and add eggs with vanilla essence and finally  add flour. Bake at 165c for 17 min