Recipe fried ice cream

Ingredients:

 1 quart vanilla ice cream
 3 cups crushed cornflakes cereal
 1 teaspoon ground cinnamon
 3 egg whites
 2 quarts oil for frying

Directions

Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.

RECIPES COCONUT PUDDING

COCONUT PUDDING

ingredients:

• 1/3 cup unsweetened cocoa
• 3/4 cup sugar
• 1/4 tsp salt
• 1/4 cup cornstarch
• 3 cups Silk soy, almond or coconut milk, any flavor except Light
• 3 Tbsp margarine (or butter)
• 1 1/2 tsp vanilla
•  

Methods:

1. Combine the cocoa, sugar, salt and cornstarch in a saucepan and mix well.

2. Slowly add the Silk, whisking constantly to prevent lumps. Bring this mixture to a boil over medium heat while whisking constantly.

3. Lower the heat to a simmer, cover and simmer gently for 8-10 minutes, until pudding begins to thicken.

4. Remove from the heat and whisk in the margarine (or butter) and vanilla.

5. Pour into 1 large bowl or 8 small serving bowls and refrigerate for at least an hour until thoroughly chilled.

recipe for sandwich

sandwich eggs

Ingredients:

·         2 slices whole bread

·         1 eggs boiled

 1 tablespoon mayonnaies

  sauce chili

Directions:

 Spread a thin layer of eggs,mayonnaise and   sauce chili onto one side of each slice of bread. Serve immediately

MILO SHAKE

MILO SHAKE

INGREDIENTS:

2 sachet of Nestle Milo (about 2 tablespoons)
1/2 cup evaporated milk
1/4 cup sugar
1 1/2 cups ice cubes

DIRECTIONS:

Blend all ingredients together and serve. Good for 2 servings.

RECIPE FOR CHEESY POTATOES

CHEESY POTATOES

Ingredients:

    4 large potatoes, peeled and sliced

    1 small onion, finely chopped

    1 1/2 cups shredded Cheddar cheese

    1 teaspoon margarine

    salt and pepper to taste

Directions

1. Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish. Once finished layering, place 1 teaspoon of margarine on the top of the uppermost layer. Cover and cook in the microwave oven on HIGH for 10 minutes.
2. Remove the dish from the microwave and stir before cooking for another 10 minutes or until done. Stir well and serve.

RECIPE BEEF CURRY

beef curry

ingredients:

• 2 tablespoons vegetable oil 
• 650g gravy beef or chuck steak, trimmed
• 1 cup coconut cream
• 2 tablespoons curry paste
• 1 cup coconut milk
• 1 cup chicken stock
• 2 medium potatoes, peeled, cut into 3cm pieces
• 1 cinnamon stick
• 2 bay leaves
• 5 cardamom pods, lightly crushed  
• 2 tablespoons sugar
• 1 tablespoon tamarind concentrate
• 1 tablespoon fish sauce

Directions:

1. Step 1

Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.

2. Step 2

Return beef and juices to pan. Add coconut milk, stock, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.

3. Step 3

Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice.

RECIPE FOR ICE CREAM CHOCOLATE

ice cream chocolate

Ingredients

    3/4 cup sugar

    1 cup milk

    1/4 teaspoon salt

    2 tablespoons unsweetened cocoa powder

    3 egg yolk, lightly beaten

    2 ounces semisweet chocolate, chopped

    2 cups heavy cream

    1 teaspoon vanilla extract

Directions

1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
   
   
2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.