Sunday, 12 February 2017

Do you wanna know how to make glow in the dark edible slime. Well today I'm going to tell you how to make it!!
If you're doing this project with young children, you may as well make the slime edible, 'cause you know the first thing they're going to do is try to eat it. This recipe is made to be used as fake blood for part of a Halloween costume, but it's great for any time of year and ensures that you don't have to worry about the little ones getting sick.
This method also uses fiber, but with the twist of adding tonic water so it glows in the dark under a black light. Check out the video and step-by-step tutorial to see how it's made.

Lemon cheesecake ice cream



  1. In a small bowl, mix the corn starch and about 3 T milk. Stir until corn starch has completely dissolved. Set aside.
  2. In a saucepan, combine milk, sugar, lemon zest and pinch of salt. Stir over medium-high heat until it reaches a slow boil; stirring frequently. Reduce heat to low simmer. Whisk in the cornstarch mixture let simmer for 3 to 4 minutes, stirring constantly, until thickened. Remove from heat and set aside to cool for at least 15 minutes at room temperature.
  3. In a medium bowl, beat the cream cheese until creamy. Add lemon juice a few tablespoons at a team, beating well after each addition.
  4. After the milk mixture has cooled, add it to the cream cheese mixture. Stir until combined. Refrigerate for at least 4 hours.
  5. Freeze the ice cream in your ice cream machine according to the manufacturer's instructions. Once frozen, remove from ice cream machine and add the crumbled graham crackers; stir until the graham crackers have been distributed throughout the ice cream. Serve.
  6. Store no more than 1 day in an air-tight container.

Thursday, 10 November 2016

Apple Pie

1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced

1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Image result for apple pie

Chocolate chip cookies

  • 125 g butter softened
  • 1/2 cup brown sugar
  • 2/3 cup caster sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 1/2 cups self-raising flour
  • 1 cup milk chocolate chips

  • Method
  • STEP 1Preheat oven to 160C.
  • STEP 2Cream together butter and both sugars.
  • STEP 3Whisk in the vanilla essence and then the egg.
  • STEP 4Add in the self-raising flour, then add in the chocolate chips.
  • STEP 5Place several teaspoons of the mixture onto a tray lined with baking paper.
  • STEP 6Once cooked, they need to cool down on a wire rack.

Mango and white chcolate

  • 13 milk arrowroot biscuits
  • 60 g butter, melted
  • 500 g cream cheese, at room temperature
  • 1/2 cup caster sugar
  • 200 g white chocolate, melted
  • 300 ml cream, whipped
  • 3 tsp gelatine
  • 1/4 cup hot water
  • 2 mangoes, sliced

1. Place biscuits in a food processor and pulse until fine crumbs form. Add butter and pulse to combine. Press into base of a 20cm springform pan. Chill for 15 minutes, until base is firm.
2. Meanwhile, using an electric mixer, beat cream cheese and sugar together until smooth and creamy. Fold through chocolate and whipped cream.
3. Whisk gelatine with hot water until dissolved. Stir ¼ cup of cream cheese mixture into gelatine. Return to cream cheese mixture and mix well.
4. Pour cheesecake over biscuit base. Cover with plastic wrap and refrigerate overnight.
5. When ready to serve, arrange mango slices over top and cut into wedges to serve.

Naan Bread

    • ½ x 7 g sachet of dried yeast
    • 1 teaspoon runny honey
    • 45 g ghee , or unsalted butter
    • 250 g strong white bread flour , plus extra for dusting
    • sea salt
    • 3 heaped tablespoons low-fat natural yoghurt
    • 1 tablespoon nigella seeds
    • Method

      1. In a bowl, combine the yeast, honey and 125ml of lukewarm water, then set aside for 5 minutes, or until starting to bubble.
      2. Melt the ghee or butter in a small pan over a low heat. Meanwhile, combine the flour and ½ tablespoon of salt in a large bowl and make a well in the middle. Pour in 1 tablespoon of the melted ghee, the yoghurt, and yeast mixture and beat the wet ingredients together with a fork. Gradually start incorporating the flour from the sides until it starts to form a rough dough, then bring it together with your hands – it should be soft and sticky, so add a splash more water, if you think it needs it.
      3. Knead the dough on a flour-dusted surface for around 5 minutes, or until smooth, then place into a lightly floured bowl. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
      4. Once risen, knock back the dough with your fist, then divide into 6 balls. Roll each portion into an oval shape, roughly 1½cm thick.
      5. Heat a large non-stick frying pan over a high heat, add a naan bread and cook for 5 to 6 minutes, or until cooked through, turning halfway. Brush with a little of the remaining ghee, sprinkle over a few nigella seeds and a small pinch of salt. Keep warm in the oven while you make the remaining breads. Serve with your favourite curry.

How to make Fluffy pancakes