Adam and Eve Martini

Ingredients    
50ml Vodka   
50ml funkin PRO Green Apple   
25ml Hibiscus Syrup     
Dash Apple Juice   

Glass       
Martini       

Garnish           
Apple Slice

How to make Royal Icing

How to make Royal Icing  

 The traditional way to make Royal Icing is to beat egg whites and lemon juice together, adding the powdered sugar until the mixture holds stiff peaks. With modern concerns about salmonella from raw eggs, you can either use powdered egg whites or heat the egg whites first to kill any bacteria. With the heating method, mix the egg white and lemon juice with a third of the sugar, heat in a microwave until the mixture's temperature is 160°F.
coconut macaroons
Then remove from microwave, and beat in the remaining sugar until stiff peaks form. Using the powdered egg whites method, combine 1 Tbsp egg white powder with 2 Tbsp water. Proceed as you would otherwise. (Raw egg white alternatives from the 2006 Joy of Cooking)  If the icing is too runny, add more powdered sugar until you get the desired consistency. Fill a piping bag with the icing to pipe out into different shapes. (Or use a plastic sandwich bag, with the tip of one corner of the bag cut off.) Keep the icing covered while you work with it or it will dry out.

Easy Cupcake Recipe

Ingredients 
2 1/4 cups all purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1 teaspoon vanilla
2 large eggs  

How to make Easy Cupcake

1.Preheat oven to 350 degrees.  Line cupcake pans with paper liners. 

2.Combine flour, sugar, baking powder, and salt in a large mixing bowl. 

3.Add shortening, milk, and vanilla.  Beat for 1 minute on medium speed.  Scrape side of bowl with a spatula.  Add eggs to the mixture.  Beat for 1 minute on medium speed.  Scrape bowl again.  Beat on high speed for 1 minute 30 seconds until well mixed. 

4.Spoon cupcake batter into paper liners until 1/2 to 2/3 full. 

5.Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. 

6.Cool 5 minutes in pans then remove and place on wire racks to cool completely. 

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Top 5 Cocktail Recipes in UK

1. Raspberry Resurrection

 Ingredients     
50ml Spiced Rum   
x1 Funkin Raspberry Mojito   

Glass       
Tall Glass          
Garnish           
Raspberry & Lemon Wedge
BBQ

2.Wedded Bliss

 Ingredients      
13.5ml Cognac   
12.5ml Bourbon or Rye   
50ml Funkin William Pear Fruit Puree   
25ml Cloudy Apply Juice   
12.5ml Funkin Pure Pour Lemon   
3 drops Syrup de Violet (if available)   

Glass         
Rocks Glass



3. Royal Wedding Bliss 

Ingredients    
1 Funkin Strawberry Daiquiri Cocktail Mixer  
25ml Amaretto   
Splash of Prosecco or Champagne   

Glass       
Champagne Flute

4.Cosmopolitan 

Ingredients    
40ml Vodka   
20ml Triple Sec   
25ml Funkin Pure Pour Lime   
80ml Cranberry Juice   
5ml Funkin Sugar Cane Syrup   

Glass         Martini Glass       
Garnish       Flamed Orange Peel
turkey salad
5.Mojito 

Ingredients    
40ml White Rum   
25ml Funkin Lime Fruit Puree   
15-20 slapped Mint Leaves   
15ml Funkin Sugar Cane Syrup   
Crushed Ice   
Glass         High Ball Glass       
Garnish       Mint Sprigs

Shahi Tukda Recipe

Ingredients

1/4 cup fresh cream
4 tblsp sugar
1 tsp green cardamom (chhoti elaichi) powder
100 gms khoya
1 tblsp sunflower seeds (chironji)
2 cup milk
2 strands saffron
Pure ghee for frying
Few drops of kewra and rose (gulab) essence
1 handful cashewnut (kaju) chopped
6 slices bread
blondies
for garnish:
3 silver foil
few rose (gulab) petals 

How to make shahi tukda

Cut each bread slice into two.   

Fry the bread pieces in ghee till golden brown.   

Assemble the fried breads on a plate.   

Heat up milk, add the sugar and saffron and a few drops of essence.   

Pour over the bread slices.   
london
Allow the bread to soak up the milk, then assemble the bread pieces on a decorative plate.  

Heat up two teaspoon of ghee and lightly fry the crushed mawa, cardamom powder and two teaspoons of sugar.   

Spread the mawa layer over the soaked bread pieces.   

Mix in essence to the cream.   

Cover the mawa with a cream layer and decorate with silver foil, cut cashewnut, chironji and rose petals.   

Serve warm or cold as you like.

Methiwala Chawal Recipe

Ingredients

1 medium bunch fenugreek leaves (methi)
2 cup rice
1 tsp red chilli (lal mirch) powder
2 tsp coriander powder 1 tsp. turmeric (haldi) powder
1 1/2 tsp cumin seeds
1 tomato
4 cup water
7 tblsp oil
Salt (namak) to taste  

How to make methiwala chawal  
Clean, wash and cut the fenugreek leaves.    

Wash and cut the tomato.    

Wash the rice and then soak in water for about twenty minutes.    

Heat up oil, mix in the cumin seeds and the fenugreek leaves and fry for about five minutes.    

Mix in the finely cut tomato, red chili powder, coriander powder, turmeric powder and fry till the tomato is soft and the oil separates.    

Finally, mix in rice, salt and four cup of water.    

Stir fry on a high flame heat up till the first boil and then let it simmer (boil slowly at low temperature) till the rice is done.    

Serve hot.

Potato Dahi Wada Recipe

Ingredients   
Green chillies chopped as per taste
3 tbsp chopped corriander leaves
6 potato
1 1/2 tsp garam masala powder
2 tsp jeera powder
salt to taste
4 bread slices
1/2 tsp black salt
1 tsp chat masala powder
1/2 kg curd
2 tsp red chilli powder
oil to fry  

How to make potato dahi wada

Boil and mash the potatoes.    

Spice up with salt,1 tsp red chilli, 1tsp jeera powder,1tsp garam masla,1 tsp chaat masala powder, 2 tblsp green corriander leaves, green chilles and mix well.    

Take the bread slices and cut them in a round shape, with a help of a mould.    

Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices.    

Take approximately 2 tblsp potato mixture and spread on the round slices evenly.    

Make it smooth.    

Heat up up the oil for frying and fry the rounds till golden brown.    

Take off on a paper towel to get off excess oil.    

Let them cool.    

Mean while cream the curds and spice up it with common salt and black salt.    

When the rounds are cool assemble them in a dish and pour out the curd on it.    

Spice up it with red chilli, jeera powder, garam masala ,corriander leaves and green chillies.    

Serve with sweet tarmarind chutney

Spicy Coconut Custard 'Vattalappam' Recipe

Ingredients      

250 g/8 oz dark palm sugar (jaggery)    
6 eggs    
1/4 teaspoon ground cloves 
250 ml/8 fl oz/1 cup canned coconut milk    
375 ml/12 fl oz can evaporated milk    
1 teaspoon ground cardamom    
1 teaspoon freshly grated nutmeg    
2 tablespoons rose water or 1/4 teaspoon rose essence 

How to cook Spicy Coconut Custard 'Vattalappam'
Chop palm sugar into small pieces and put into a small heavy saucepan with 200 ml (7 fl oz) water. Dissolve over low heat, allow to cool. Beat eggs until well mixed but not frothy, add palm sugar and coconut milk diluted with 125 ml (4 fl oz) water. Strain this mixture through a fine strainer into a large jug. Stir in evaporated milk, spices and rose water or essence. 

Pour into individual custard cups placed in a baking dish. Add hot water to come half way up sides of cups and bake at 120 degrees C (260 degrees F) until set, about 1 1/4 hours.
Cool and chill. 

Note: Instead of individual servings, the custard may be cooked in one large dish, allowing extra baking time, but do not be tempted to raise heat to more than moderately slow, as this will cause the custard to curdle.

Black Rice Dessert Recipe

It's called "Bubur Pulut Hitam" in Indonesia

Ingredients      

240 g Black glutinous rice (washed & drained)  
60 g White glutinous rice (pulut) (washed & drained)  
7 c Water  
1/2 c Thick cocnut milk     
2 Pandan leaves, knotted  
1/2 c Sugar  
Pinch of salt  
1/2 T Tapioca flour or cornflour Combined with 2 Tbs water to Form a paste  
Pinch of salt

How to make Black Rice Dessert Recipe
Put rice in pot with water and pandan leaves and bring to a boil. Reduce heat to low, remove pandan leaves and simmer for 45 minutes until liquid is thick.
chocolate
Add sugar and simmer for 10 minutes.

Add salt and thickening.
USA
Remove from heat.

Cup Cakes 'Kue Mangkok' Recipe

Ingredients      

350 grams rice flour    
some water    
150 grams all purpose flour    
200 grams fermented cassava / tapioca (tape singkong)    
400 grams sugar    
200 cc warm water    
2 Tsp baking soda    
250 cc club soda    
1 Tsp vanilla    
food coloring (your choice of 3 or 4 colors)    
salt to taste 

How to cook Cup Cakes Recipe
Add enough water to the rice flour so that its weight increases to 500 grams. 
Add the all purpose flour to the rice flour mixture and stir well. Add the fermented tapioca and sugar. Mix well. Add the warm water and work the dough for about 10 minutes.
-Add the baking soda, the club soda and vanilla. Mix until everything is evenly distributed. Finally, add the food coloring and blend until smooth. 

Warm the cup molds for about 5 minutes and fill it for about 4/5 full. Put in a steamer with the water already at a rolling boil. Steam for about 20 minutes.  

Chocolate Peanut Butter Cupcake Recipe

Ingredients  

 2 1/4 cups all purpose flour 
1 1/2 cups sugar
1/2 cup creamy peanut butter
3 1/2 teaspoon baking powder
1 teaspoon salt
1/8 teaspoon baking soda
3 tablespoons baking cocoa
1 1/4 cups 2% milk
1 teaspoon vanilla
3 large eggs

How to make  Chocolate Peanut Butter Cupcake Recipe
Preheat oven to 350 degrees.  If desired, line cupcake pans with paper liners.  You may also spray cupcake pas with a butter and flour combination spray that can be found in your local grocery store. 

Combine all ingredients in a large mixing bowl.  Mix at low speed for 30 seconds while scraping bowl.  Mix at high speed for 3 minutes, scraping bowl every minute. 

Spoon cupcake batter into liners until they are 1/2 to 2/3 full.  You should have enough batter for 24-36 cupcakes. 

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. 

Cool 10 minutes in pans then move to wire rack to cool completely. 

Frost your peanut butter and chocolate cupcakes any way you want.  You could even try just spreading extra peanut butter as your frosting.

Zuppa di Cozze Recipe

Ingredients

3 Tbs. Olive Oil
1 Medium Onion, Chopped
2 Stalks of Celery, Chopped
3-4 Cloves of Garlic, Minced
1 (14 oz.) Can Chopped Tomatoes 
1/2 Cup Dry White Wine
1 Cup Water
Salt & Pepper to Taste 
3 Pounds Mussels, Scrubbed with Beards Removed
1/4 Cup Chopped Fresh Parsley

How to cook Zuppa di Cozze
1.Heat the oil in a large saucepan and saute the onion, celery and garlic until translucent. Add the tomatoes, salt and pepper and cook 5-10 minutes or until the sauce begins to thicken.

2.Add the wine and cook an additional 10 minutes, adding as much water as needed if the sauce bevomes too thick.

3.Add the cleaned, drained mussels, cover, and cook until the shells open, which should be about 5 additional minutes. Add the parsley just before serving.

4.You can serve this dish on grilled garlic bread, spooning the juices over the bread in a shallow bowl, or serve with a good crusty bread on the side.

Arancini Recipe

Prep Time: 30 mins  
Cook Time: 20 mins   

Ingredients

1 Recipe Basic Risotto Parmesan Left To Cool For At Least 4 Hours
2 oz. Mozzarella Cheese Cut Into 1/2 Inch Dice
2 Cups Seasoned Bread Crumbs 
1 Piece Cooked Ham, Cut Into 1/2 Inch Dice
Oil For Frying

How to cook Arancini
1.Take a small handful of rice about 2 Tablespoons full in your hands and shape into a shallow cup.

2.Place in the cup, a piece of mozzarella and ham. Enclose the rice around the cheese, and roll into a round ball.

3.Roll the rice ball in bread crumbs and set aside. Continue in this manner until all the rice has been used.

4.Heat the oil in a large pot or deep fryer until a frying thermometer registers 375 degrees F.

5.Carefully slip 5-6 balls into the hot oil at a time, and fry until golden brown.

6.Drain on absorbent towels, and keep warm until you are ready to serve.