Marshmallow treats by Ayesha

‎Marshmallow treats

60g butter,
240 g marshmallows,
6 cups rice krispies,
1t vanilla essence,
colouring if desired.

Melt butter n marshmallows on low heat. Once melted remove from heat n add essence n colouring. Then mix in rice crispies. Either set in a greased pan, top with 100s n thousands n cut into slices once set. Or roll into balls using greased hands. I added the 100s n 1000a with the rice crispies.

Restuarant Style Dragon Chicken - by Umme

‎Restaurant Style - Dragon Chicken Serves : 3 to 4

Recipe & Pic From Facebook

 

Ingredients:

500 gm Boneless Chicken Breast cut into strips or cubes 

Coriander leaves or Spring Onion for garnishing (finely chopped)

Oil for Deep frying

 

For Marination:

1 tsp Soya Sauce 

2 tsp Red Chilli Paste 

1 Egg 

½ cup All Purpose Flour 

¼ Corn Flour / Corn Starch 

1 tbsp Ginger Garlic Paste 

Salt to taste

1 tsp Pepper 

1 tsp Ajinomoto / Msg (optional) 

 

For Sauce:

1 tbsp Oil 

3 Dry Red Chilli 

4 Cashews broken into small pieces

1 Onion sliced thinly

1 Bell Pepper sliced thinly

1 tbsp Ginger Garlic Paste 

1 tsp Red Chilli Paste 

1 tsp Soya sauce 

2 tbsp Ketchup 

Salt to taste

1 tsp Ajinomoto /Msg (optional)

1 tsp Sugar - 1 tsp

 

Method: Take chicken in a bowl and add all the marination ingredients. Mix well and let it marinate for 15 mins. Now heat some oil for deepfrying. When the oil is hot drop the chicken in oil and fry till golden. Drain and set aside. Now heat oil in a frying pan. Add in dry red chilli and cashews and fry till the cashew turn golden brown. Now add in onions and bell peppers and toss well in the oil. Add in ginger garlic paste and saute for a min. Now add in red chilli paste, soy sauce, tomato ketchup, salt, ajinomoto, sugar and mix well. Cook this for a couple of mins till the water evaporates and sauce thickens. Now add in the fried chicken and toss well in the sauce. Add in chopped coriander or spring onion and mix well. Serve hot. 

Sent from my BlackBerry 10 smartphone.

Chocolate Mousse by Sara

‎Choc mousse:

mix 3 T cocoa into a can of caramel treat until smooth. Then stiffly beat 2x250ml fresh cream. Add caramel mixture to cream slowly. Then crush romany creams and place at the bottom of ur serving dish. Pour mousse over. Top with mint choc. Easy peasy!