Tuesday, 30 October 2012

Make the Best Looking Meatloaf Cake 2012

I made this meatloaf 3 - cake layers in an attempt to fool my wife and kids and go does not work! I took every 6 hours to put the cake together and prey Meat Loaf still get it to look like you really want that.
Why did it take so long? Well, I'm glad you asked.
I did everything that could go wrong ... To go wrong! At first, I did not buy enough of minced meat (Well, in this meatloaf cake, which are actually ground turkey) so we had to stop what I was doing to run to the store to buy some more .
So I went back to the store and prepared to put in the oven just to burn the hell out of meat. So I had to go to the store to buy some ground turkey so I can start over again.
Finally, everything is cooked properly in only the second time we realize that we have no patotoes puree (immediate), so I had to go to the store to buy a patotoe instant mashed mix in the box.
I got home and realized I had no sauce, meatloaf, so I had to return back to the store to buy some meatloaf sauce! At this point, I was ready to throw in the towel, but had come too far to quit now!
Anyway, I finally got everything I did mashed potatoes to make a meatloaf pan look like a real cake with ice. Rather than putting the mashed potatoes on the cake, I got a meatloaf pan more realistic to consider. I could not believe it!

Monday, 15 October 2012

American Chop Suey – Vegetarian 2012

It happens to be blessed with a number a good few chefs / in my life, and are more than willing to share knowledge in cooking tips. It attributed most Indian dishes Chinese inroads in this space to these kind souls. God bless you. It's no secret that I love Chinese fusion Indian cuisine. Sometimes many foods, especially in Indo-Chinese fusion to start and chicken and sweet corn soup is a must. :)

Nihal is very fond of America Seal Sui and I created the magic in my kitchen, repeat the taste of the restaurant. She loved it, and I am a happy mother! You must remember that a fried egg you see in the picture above is not part of the recipe unique piece. Nihal loves eggs with a piece Sui and I wanted it to feel like I was eating in a restaurant.

2 onions, each cut into 8 pieces
1 carrot, cut into thick pieces
8-10 french beans, cut into 1″ pieces
1 cup cabbage, cut into big pieces
4-5 babycorns, cut diagonally into two to three pieces
2 green bell peppers, cut each into 8 pieces
1 tsp light soya sauce
1 1/2 tsps chilli sauce
3/4 tbsp vinegar
1 1/2 tbsps tomato sauce
1 tsp brown sugar
1 1/2 tbsps cornflour combined in 1 cup water
salt to taste
black pepper powder to season
2 tbsps sesame oil or peanut oil
 For fried noodles:

3 cups par-boiled noodles, drained and dried on a kitchen towel, sprinkle a tbsp of cornflour and mix
oil for deep frying
1 To parboil vegetables, boil a liter of water with 1/2 tsp salt. Add carrot, cabbage and beans to the boiling water and cook for 2-3 mts. Remove from heat, strain and pour cold water over the vegetables and strain again. Keep aside.
2 Heat oil in a large wok, once the oil is hot, add the onions and saute on high for 2 mts.
3 Add the baby corn and capsicum and saute for 5 mts. Add parboiled vegetables and saute for another 3 mts.
4 Add soy sauce, vinegar, chilli sauce, tomato sauce, black pepper, sugar and salt and mix. Add 2 cups of water and bring to a boil. Reduce flame and cook for 3-4 mts. Add the corn flour along with water and go on stirring continuously till it thickens slightly and coats the vegetables. Remove from heat and keep aside.
5 To prepare fried noodles, heat oil for deep frying in a heavy bottomed vessel. Once hot, reduce flame to medium and place around 1 1/2 cups of noodles (if the vessel is small, add only one cup) and cook till it turns golden brown. Remove onto absorbent paper and repeat with rest of the noodles.
6 To serve, place the fried noodles on a plate. Ladle the vegetables over the bed of fried noodles and top with a bull’s eye (fried egg). Topping with egg is purely optional. Serve warm.

Thursday, 11 October 2012

Birthday Cake Recipe 2012

 Preparation time:
30 minutes
Cooking time:
 35 minutes
 Oven temperature: 180 C / Gas mark 4

 1 x 20cm/8" square cake



  • 225g/ 8oz Glutafin Gluten Free Multipurpose White Mix
  • 1 ½ x 5ml tsp Gluten-free baking powder
  • 165g/ 5 ½ oz Butter (at room temperature)
  • 165g/ 5 ½ oz Caster Sugar
  • 3 Medium eggs (at room temperature)
  • 5 x 5ml tsp Cold water
  • 1 ½ x 5ml tsp Natural extract of vanilla


  • 500g/ 1lb Icing sugar (sieved)
  • 225g/ 8oz Butter (at room temperature)
  • 1 x 5ml tsp Natural extract of vanilla
  • 75g/ 3oz Firm set jam
  • 500g/ 1lb White fondant Icing
  • 75g/3oz Each of red, blue and yellow fondant icing

To Decorate

  • Coloured thin ribbon and candles


1. Won cake ingredients with electric mixer for 2 full minutes to give consistency to fall softly. Place in the bottom of the box 20 cm / 8 "greased and lined pan.

2. Cook until the sponge springs back when touched lightly in center. Turn on the cooling tray and leave to cool before cutting horizontally into two halves.

3. Preparation of butter. Whisk powdered sugar gradually softened butter and vanilla. Posted sponge down with butter and jam and a half sandwich with a sponge cover. Place the remaining butter cream to cover fine cake top and sides.

4. Put the white fondant to ice thickness 1 pound coin in the dust work surface with powdered sugar. Cover the top and sides of the pie and ice smooth outside corners softeners cake using knives or panel 2. Trim excess ice.

Thursday, 4 October 2012

Anarkalee Restaurant – Pleasanton 2012

Anarkalee restaurant takes its name from the area affected by heroin Anarkali, a slave girl who fell in love with a prince, and was loved by him in return. Anger relationship with the prince's father, the Mughal emperor Akbar, who answered his son to death. To save the life of the prince, sacrificed Anarkali: buried alive between two brick walls (although some say they escaped through a secret passage).

Restaurant Anarkalee translates fiery spirit namesake spicy flavors of regional Indian and Pakistani cuisine. Besides the standards of northern India as Paneer Tikka Chicken and Black, the chefs prepare exotic dishes such as lamb in the brain or masala Himalayan goats hate to privacy daily. Snacks stuffed lamb grazing also two types of Gucht, Pakistani or stew meat. Each serves vegetarian and non-vegetarian snacks in installments and abundant, both in separate dishes, buffet, or a color-coded map of the Indian subcontinent.