Cracker sandwich

Ingredients

• 12 biscuits (salty flavour of any brand)
• ½ cup chicken boiled and shredded
• 1 cup mayonnaise
• 1 tomato cut into 6 slices
• 1 tbsp coriander leaves chopped
• 1 cucumber peeled, cut into 6 slices

Method

1. Mix mayonnaise with chicken and corrinder leaves.
2. Spread this mixture on the biscuits evenly.
3. Place tomato slice and cucumber slice on six of the biscuits.
4. cover each with a second biscuit to make a sandwich.

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Orange cookies and White chocolate By Chef Shireen Anwer

 Orange cookies and White chocolate

Ingredients
Butter 4 ounces
Caster sugar ¾ cup
Egg 1
Orange zest 1 tbsp
Vanilla 1 tbsp
Flour 1 ½ cup
Baking soda ½ tsp
Baking powder ¼ tsp
Salt ¼ tsp
White chocolate chips 1 cup


Method
Preheat oven to 180 degrees C, beat butter and sugar till creamy, add egg, orange zest and vanilla, sieve together the dry ingredients, mix chocolate chips with the sieved flour and mix it into the butter mixture until combined, roll into balls, use fork to flatten onto a nonstick baking sheet 2 inches apart, bake for 10 to 12 minutes, cool for 10 minutes, store in an air tight container for 1 week.

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Linzer cookies By Chef Shireen anwer

Linzer cookies

Ingredients
Almonds grinded ½ cup
Flour 1 cup
Granulated sugar 4 tbsp
Salt pinch
Butter 4 ounces
Strawberries jam 4 tbsp
Icing sugar to dust
Vanilla essence ½ tsp

Method
Preheat oven to 180 degree C, grind almonds in a food processor until fine add the flour, granulated sugar, salt, butter, vanilla and mix until the mixture looks crumbly. Work the dough into a flat round shape, wrap in plastic bag, chill for 30 minutes, roll the dough ¼ inch thick on a floured surface, using a cookie cutter, cut out shapes, making sure you have equal number of each shape, place half the cookie on a butter paper lined baking sheet, cut out a hole in each center, bake the cookies with a cut out center, separately from the remaining cookies for 10 minutes. Sandwich the cooled cookies together with the strawberry jam using a small piping bag. Top up the cut out center with jellies, decorate the cookies with dusted icing sugar.

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Profiterole & Croquembouche By Chef zarnak

Profiterole & Croquembouche

Ingredients for Profiterole
Butter 120 gm
Water 120 ml

Flour 120 gm
Baking powder 1 tsp
Egg 3

Ingredients for Filling
Topping cream 250 gm
Chocolate 100 gm
Oil 2 tsp

Ingredients for Croquembouche

Sugar 250 gm

Method
• In pan put together 120 gm butter and 120 ml water. Cook till it comes to a boil.
• Now add 120 gm flour and 1 tsp baking powder. Mix for a minutes.
• Remove from fire, mix continuously.
• Add in 3-4 eggs one by one and stir very well until it forms into thick paste.
• Grease an oven proof tray, dust with flour.
• Pour mixture in a butter paper cone. Make small balls in greased tray.
• Now bake in a preheated oven on 200 degrees for 20 – 25 minutes.
• Fill a few with the cream, dip top n melted chocolate.
• For profit roll melt 250 gm sugar in a pan,
• Put one profit roll onto other and make into pyramid shape. Stick each of the profit roll with other using melted sugar.

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Croissant By Chef Zarnak

Croissant

Ingredients
Flour 300 gm
Butter 50 gm

Yeast 2 tsp
Icing sugar 50 gm
Water 200 ml
Egg 1
Milk powder 2 tsp
Chocolate 50 gm
Cheddar cheese 50 gm
Oil 50 ml
Salt 1 tsp


Method
• In a bowl mix together flour, milk powder, butter, yeast, icing sugar, egg and salt.
• Now knead to dough with 200 ml of water. Keep aside for few minutes.
• Now divide into balls, roll each ball and form into croissant shape.
• Bake in a preheated oven on 160 degrees for 20 – 25 minutes.
• Make a few croissant stuffed with chocolate and cheese.

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German Bread & Brown Bread by Chef zarnak

Brown Bread

German Bread

German Bread & Brown Bread

Ingredients
Flour 300 gm
Whole Wheat flour 100 gm

Wheat bran 50 gm
Yeast 10 gm
Salt 10 gm
Oil 50 ml
Sesame seeds 25 gm
Egg 1
Coffee powder 1 tsp
Icing sugar 2 tsp
Water 150 ml

Method
• In a bowl mix together flour, whole wheat flour, wheat bran, yeast, salt, coffee powder, icing sugar and oil. Then knead to dough with water as required.
• Keep the dough aside to rise.
• Now make a ball with the dough, put in bread mold. Sprinkle with wheat bran. Keep it aside for 15 – 20 minutes.
• Now bake in a preheated oven on 160 degrees for 25 – 30 minutes.
• Brown bread is ready to serve.
• Similarly make another ball and put in a mold. Brush top with beaten egg. Sprinkle with a little wheat bran and sesame seeds.
• Keep it aside till rise for 15 – 20 minutes.
• Bake in a preheated oven for 25 – 30 minutes, German bread is ready to serve.

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Egg Biscuits by Chef Zarnak

Egg Biscuits

Ingredients
Butter 200 gm
Icing sugar 200 gm
Flour 300 gm
Egg 5
Baking powder 1 tsp
Milk ¼ cup
Lemon food color a pinch


Method
• Beat butter and icing sugar till creamy, add in eggs one by one.
• Now add a few drops of lemon food color.
• Sieve together flour and baking powder and add to the egg mixture altering with ¼ cup milk, beat very well.
• Fill mixture in piping bag, make cookies on a cookies sheet. Bake in a preheated oven on 200 degrees for 15 minutes.

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Cake Rusk By Chef Zarnak

Cake Rusk

Ingredients
Butter 250 gm
Flour 250 gm
Sugar 250 gm
Egg 6
Baking powder ½ tsp
Lemon food color a pinch


Method
• Beat butter and sugar till creamy, add in eggs one by one.
• Now add a pinch of lemon food color dissolved in a little water.
• Sieve together flour and baking powder. Add to the egg mixture and mix very well.
• Pour mixture in Rusk mold, bake in a preheated oven on 180 degrees for 30 minutes.
• Then remove from oven, cut into slices.
• Put in a baking tray. Again bake on 100 degrees for 15 – 20 minutes or until golden brown.

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Chocolate Cases By Chef Zarnak

 Chocolate Cases:

Ingredients 

Chocolate, chopped 100 gm

Method
Melt the chocolate in a bowl over a pan of simmering water. Using a brush, spread the chocolate, inside the foil cases cool and refrigerate till firm. Gently peel the foil cases and serve chocolate gelato, chocolate ice cream or frozen yogurt in it immediately.

here are More Ideas

Chocolate Cases

Chocolate Cases

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Coffee Sauce By Chef Zarnak

Coffee Sauce:

Ingredients
Water ½ cup
Corn syrup ¼ cup

Corn flour 2 tsp
Coffee Powder 1 tbsp
Vanilla Essence ½ tsp

Method 

In a saucepan combine water, corn syrup , corn flour , and coffee powder. Cook and stir over medium heat until mixture is bubbly. Cook and stir for 2 minutes more. Remove mixture from heat. Stir in the 1/4 teaspoon vanilla and. Cover and chill sauce in the refrigerator until serving time.

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Butter Scotch Sauce By Chef Zarnak

Butter Scotch Sauce:

Ingredients

Cream 1 cup
Golden syrup ½ cup

Brown sugar ½ cup
Butter 2 tbsp
Vanilla essence 1 tsp
Salt a pinch

Method

Boil cream, golden syrup and sugar together. Simmer over low heat till melted. Add butter or vanilla essence, salt, keep stirring till completely blended. Remove from heat and cool completely.Use in Ice-creams or any other Dessert.

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Toffee Sauce By Chef Zarnak

Toffee Sauce:

Ingredients

Brown sugar 3 tbsp
Butter 4 tbsp

Cream 300 ml

Method

Melt the sugar add the butter and sift through, whisk in the cream and cook till heated through do not boil. pour it in Ice-cream or any Dessert.Enjoy :)

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Fudge Sauce By Chef Zarnak

Fudge Sauce


Ingredients

Sugar 3/4 cup
Cocoa powder 6 tbsp

Evaporated milk 1 can
Butter, cubed 1/3 cup
Miniature marshmallows 3/4 cup
Vanilla essence 1 tsp

Method

In a pan, combine sugar and cocoa; stir in evaporated milk. Add butter.
Bring to a boil over medium heat; cook and stir until sugar is dissolved. Add marshmallows; cook until melted. Remove from the heat, stir in vanilla. Cool and bottle and use over desserts or cakes.

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Meringues By Chef Zarnak

Meringues:

Ingredients

Egg whites 4
Caster sugar 8 oz

Method

Whisk egg whites until firm. Add caster sugar 1 tsp at a time, very slowly till all is mixed in. whisk till stiff and shiny. Pipe the meringue in 4-6 inch circles and pipe inside to form small baskets to hold the ice cream in. bake in a preheated oven very slow at 120 degrees C for an hour or till firm. Let cool and then fill with a scoop of ice cream and serve.

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Hershey's English Toffee Bars

Prep Time:20 Minutes


INGREDIENTS

2 cups all-purpose flour 500 mL
1 cup packed light brown sugar 250 mL
1/2 cup butter 125 mL
1 cup pecan halves 250 mL

TOFFEE TOPPING

2/3 cup butter 150 mL
1/3 cup packed light brown sugar 75 mL
1 cup CHIPITS® Milk Chocolate Chips 250 mL



DIRECTIONS

1. Preheat oven to 350°F (180°C). Stir the flour and brown sugar in large bowl. With pastry blender or fork, cut in the butter until fine crumbs form (a few large crumbs may remain). Press the mixture onto bottom of ungreased 13x9-inch (3 L) baking pan. Sprinkle the pecans evenly over the crust.
2. Toffee Topping: Combine the butter and brown sugar in small saucepan set over medium heat. Cook, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, for 30 seconds. Immediately pour over pecans. 
3. Bake for 20 to 22 minutes or until topping is bubbly and golden; remove from the oven. Immediately sprinkle the milk chocolate chips evenly over top. Cool completely in pan on wire rack before cutting into bars. Makes 36 bars.

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Chocolate Butter Cream by Chef Zarnak

Chocolate Butter Cream


Ingredients:
Butter 250g
Icing sugar 375g
Cocoa Powder 25g

Milk 2 Tbsp


Method:
1. Beat butter, cocoa powder and milk.
2. Gradually add icing sugar.

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Vanilla Butter Cream Icing by Chef Zarnak

Vanilla Butter Cream Icing :

Ingredients

Butter 250 gm
Vanilla Powder 1 tsp

Icing Sugar 400 gm
Milk 2 tbsp

Method:

1. Beat butter and gradually add icing sugar.
2. Add vanilla powder, milk & beat.

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Frosted Brownies by Chef Zarnak

Frosted Brownies


Ingredients 
Chocolate, chopped 4 oz
Oil 1 cup

Sugar 2 cups
Eggs 4
Vanilla essence 1 tsp
Flour 1 cup
Salt ¼ tsp
Walnuts, chopped 1 cup

Ingredients for Frosting
Butter 2 tbsp
Chocolate 2 oz
Icing sugar 2 ½ cups
Milk ¼ cup
Vanilla essence 1 tsp

Method

Melt chocolate and add sugar and oil, mix well. Beat in eggs, vanilla essence and flour, salt and nuts, pour in a greased 13 x 9 tin. Bake at
180 degrees C for 25-30 minutes, till a skewer inserted in centre comes out with a few crumbs sticking to it, cool and frost. To make the frosting, melt butter and chocolate and add icing sugar, milk and vanilla essence till smooth.

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Coconut Ice By Chef zarnak

Coconut Ice

Ingredients
Condensed milk 250gm
Icing sugar, sifted, 250gm
Desiccated coconut 200 gm
Pink food color a few drops

Method

Using a wooden spoon, mix together the condensed milk and icing sugar in a large bowl. It will get very stiff. Work the coconut into the mix until it's well combined - use your hands, if you like. Split the mix into two and knead a very small amount of food coloring into one half.
Dust a board with icing sugar, then shape each half into a smooth rectangle and place one on top of the other. Roll with a rolling pin, re- shaping with your hands every couple of rolls, until you have a rectangle of two-tone coconut ice about 3cm thick. Transfer to a plate or board and leave uncovered for at least 3 hrs or ideally overnight to set. Cut into squares with a sharp knife.

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Eggless Cake by chef Zarnak

Eggless Cake


Ingredients
Flour 1 - ½ cups
Khoya, crumbled 1 - ½ tbsp

Butter, softened 3/4 cup
Caster sugar 3/4 cup
Milk powder 5 tbsp
Corn flour 2 tbsp
Baking powder 1 tsp
Soda bicarbonate 1 tsp
Green cardamom powder ¼ tsp
Buttermilk ¼ cup
Milk 2 tbsp


Method
Preheat oven to 180C. Beat butter and caster sugar. Sieve milk powder into the bowl and continue to mix. Add khoya and mix again. Sieve flour, corn flour, baking powder, soda bicarbonate and green cardamom powder into the bowl and mix. Add buttermilk to correct the consistency. If the batter is still thick add a little milk and mix. Pour into the greased moulds or paper cups. Tap the moulds lightly to even the batter. Bake till skewer inserted in centre comes out clean.top it with Vallina frosting.

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