Ice Cream Cake By Chef Zarnak

Ice Cream Cake

Ingredients

Chocolate cake (cut in half) 9 inches
Milk ¼ cup

Vanilla ice cream 2 liters
Chocolate ice cream 1 liter
Fudge sauce 1 cup
Cherries to decorate
Cream to decorate

Method

Line a 9” spring form tin with cling and place a thin chocolate sponge cake on the base. Moisten with some milk. Spread half of the plain vanilla ice cream on it, let chill till set, then top with the chocolate ice cream, let set, pour over fudge sauce and swirl in, let set and add the remaining vanilla ice cream, let set again. Top with fudge sauce and decorate with cherries and piped cream. Freeze and serve cut in slices or wedges.

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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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Khichri By Chef Zarnak

Khichri:

Ingredients
Rice 1 cup
Red lentils ½ cup

Onion, sliced 1
Salt 1 tsp
Turmeric powder ½ tsp
Red chili powder ½ tsp
Curry powder ½ tsp
Cumin seeds ½ tsp
Black Peppercorns 6-8
Cinnamon 1 stick
Cloves 3-4
Black cardamoms 2
Desiccated coconut 2 tbsp
Coriander leaves 1 tbsp
Green chilies, chopped 3-4
Oil 2 tbsp

Method
Soak rice for half an hour and the daal for an hour. Drain water and heat oil, add the onions and let brown lightly, next add salt, red chili powder, curry powder, turmeric, cumin seeds and all the whole spices, desiccated coconut, sauté, add the soaked daal and rice and water coming just up to an inch of the rice, let cook, when done, simmer on a low flame, toss with a fork and garnish with coriander. It should be soft and moist.

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Kachumbar By Chef Zarnak

Kachumbar


Ingredients
Onion, chopped 1
Tomato, chopped 1

Green chilies, chopped 2
Coriander leaves chopped 2 tbsp
Salt ½ tsp
Vinegar 1 tbsp
Lemons, halved 2

Method
Mix all ingredients together and chill, serve with rice,desi meal etc.

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