Fudge Cake

butter 185gm

cocoa pow 60gm

vanilla essence 5ml

castor sugar 37gm

eggs 4 nos

cake flour 300gm

dauble cream 100ml

baleing pow 15gm

Method:

Beat butter and caster sugar until flutty and white.

Then add in egg yolk, fold in the flour, cocoa pow and then put aside.

Whisk the egg white until stift. Fold into flour mixture and bake at 190 c for 40 minute.

Let it cool !

Tuile

Tuile

French for "tile," a tuile is a thin, crisp cookie that is placed over a rounded object (like a rolling pin) while still hot from the oven. (There is also a special tuile mold, over which the hot cookies may be placed.) Once cooled and stiff, the cookie resembles a curved roof tile. The classic tuile is made with crushed almonds but the cookie can also be flavored with orange, lemon, vanilla or other nuts.

Coconut Tart

castor sugar 250gm

butter 25gm

golden syrup 125gm

egg 150gm

flour 45gm

B.powder 2gm

fresh milk 150ml

grated coconut(white only) 90gm

Method:

1. Cream sugar and butter till white.

2. Add the golden syrup and egg into mixture and mix well.

3. Then add the flour, B.powder , fresh milk and coconut into mixture and beat until mixture will combine.

Choux Pastry

milk 500ml

butter250gm

salt 1 tsp

bread flour 375gm

eggs 625gm

Method:

1.Combine the butter and salt in heary sancepan.Bring the mixture to afull rolling boil.

2.Remove from fire. Add in the flour all at once. Stir quickly using whisk.

3. Return the pan to medium heat stir continually no stop until dough from a ball and put away

from fire.

4. Transfer the dough into mixer. Use Paddle. Mix at slow speed. Until dough about 60 c then add in the egg ne by one and wait until egg completly absorbed. Next , the egg when all the egg are absorted ready to use.

Pie Dough Base

Pastry Flour 750gm

Caster Sugar 120gm

Butter 360gm

Egg Yolk 60gm

Cold Water 190ml

Salt 7 gm

Method:

Sittt the flour, caster sugar and butter into mixer.

Beat the egg yolk with H2o and salt until dissolve.

Add the liquid to the flour mixture, mix gently until completely absarted.

Place the dough in pan .

Cover with foil and place in frezer.

Curry Chicken

Chicken Curry is a common Punjabi cuisine popular in South Asia (specifically India),Bangladesh, East Asia, as well as in the UK, the U.S. and Caribbean. A typical curry consists of chicken in an onion, tomato, and yogurt-based sauce, flavoured with ginger, garlic, chilies and a variety of spices, often including cumin, cinnamon, and cardamom. Chicken curry is sometimes made with pre-made curry powder. Milk is sometimes added to decrease the spiciness.

Scrambled Eggs

Cooking the scrambled eggs need eggs, milk, salt, pepper, butter and a bread.
Making the perfect scrambled eggs isn't difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. Overcooking is a common problem with scrambled eggs. For starters, scrambled eggs should never be even the slightest bit brown -- that means they're burnt. But the perfect scrambled eggs should be soft and just a little bit moist. One last thing, eggs should always be cooked in a nonstick sauté pan. And for that reason, you should always use a heat-resistant rubber spatula.