Food Best Wallpapers

 Food Best Wallpaper

 Food Best Wallpaper

 Food Best Wallpaper

 Food Best Wallpaper

 Food Best Wallpaper

Food Best Wallpaper

Food Best Wallpapers

 Food Best Wallpaper

 Food Best Wallpaper

 Food Best Wallpaper

 Food Best Wallpaper

 Food Best Wallpaper

 Food Best Wallpaper

Food Best Wallpaper

Banana Bread

 

This delicious banana bread recipe combines fruit with nuts to make a tasty snack or afternoon treat

 

Ingredients:

500 g ripe bananas, mashed up

120 g soft butter

85 g sugar

85 g brown sugar

2 beaten eggs

2 tbsp dulce de leche or condensed milk

220 g self raising flour

65 g walnuts

70 g chocolate chips

1 Mixer with the flat beater attachment

1 Rubber spatula

1 loaf pan buttered

1 wooden skewer

Serves: 6 to 8
Preparation Time: 20 minutes
Cooking Time: 50 minutes

 

Method:

1. Set the oven to 180 degrees centigrade or gas mark 4.

 

2. Using your spatula spoon the butter into the mixer bowl, follow with the brown sugar, white sugar, then lower the whisk attachment into the bowl and blend on medium speed for a few minutes. Then slow down the speed and slowly add in the eggs, the mashed bananas, the dulce de leche and slowly begin to add the flour, shaking it in little by little then add in the chocolate chips and finally the walnuts. Switch off the blender, lift up the whisk head, scrape the mixture off the attachment, take it off and remove the bowl. And using your spatula give it one final quick mix by hand.

 

3. Pour the batter into the tin using your spatula spread the mixture into the side of the tin.

 

4. Place the baking tin into the centre of the preheated oven and bake for roughly 55-60 minutes. You can check to see if it's ready by piercing into the centre of the cake with a skewer. It should come outdry and if so, remove the banana bread from the oven.

5. Allow to cool before cutting and serve with fresh cream!

World's Biggest Chocolate Bar

 The world's largest chocolate bar
Yesterday in Chicago, Illinois, company «Worlds Finest Chocolate» presented its new achievement - a huge chocolate bar weighing 5 kg 574.65. This mega-chocolate company was established for the next attempt to set a new Guinness world record, and successful. Chocolate height of almost 91 cm long and 6.4 meters furnish the holder of the previous record by nearly a ton.

 World's Biggest Chocolate Bar

World's Biggest Chocolate Bar

 World's Biggest Chocolate Bar

 World's Biggest Chocolate Bar

World's Biggest Chocolate Bar

World's Biggest Chocolate Bar

 World's Biggest Chocolate Bar

 World's Biggest Chocolate Bar

 World's Biggest Chocolate Bar

 World's Biggest Chocolate Bar

World's Biggest Chocolate Bar

World's Biggest Chocolate Bar

Apple and cinnamon cupcakes

 

Apple and cinnamon are a classic flavour combination.
Here is an easy recipe that’s full of sweet spiciness. 

 

Preheat oven to 200°C. Line a muffin tray with 12 paper cases.
Mix 125g soft, unsalted butter with 125g soft light brown sugar, until pale and fluffy.

Crack in two eggs and beat until well mixed.

Stir in 140g self-raising flour and ½ teaspoon of ground cinnamon.

Peel and core two medium-sized eating apples and chop into approximately 1cm large cubes.

Stir three-quarters of these into the cake mixture and then fill the cupcake cases.

Push in a few of the remaining cubes of apple into the top of each cupcake.
Bake for 15-20 minutes, until cooked.

When cool, dust with icing sugar.

Daily Recipe..... Strawberry Pudding

 
Healthy Cooking For Diabetes from Davita
Portions: 6 | Serving Size: 1/2 cup

Ingredients 

1 cup water
1/2 cup Splenda granular sugar substitute
2 cups crushed strawberries
1 Tbsp fresh lemon juice
1 tsp lemon zest
3 Tbsp cornstarch
6 Tbsp nondairy whipped topping

Directions

1. Bring water to a boil. Stir in sugar substitute. Drop crushed
strawberries into boiling water; bring to a gentle simmer. Add
lemon juice and lemon zest. Stir as the mixture simmers for 3
minutes.

2. Mix cornstarch in a small amount of cold water and stir into
strawberries. Stir and cook until mixture thickens, about 1 to 2
minutes. Remove from heat.

3. Divide mixture into 6 dessert dishes and cool in refrigerator.

4. Top each serving with 1 tablespoon whipped topping and serve.

Helpful Hints

* Fresh or frozen strawberries work well in this recipe.
* Adjust the portions to meet your meal plan or carbohydrate goal.

Daily Recipe....Thai Coconut Shrimp with Brown Rice Pasta

Thai cuisine is beloved for its pungent flavors and fiery curries. In this noodle bowl, we’ve used the sweet creaminess of light coconut milk and the good-for-you monounsaturated fat of natural peanut butter to balance the sharper tastes of garlic, ginger and spicy red pepper.

INGREDIENTS

8 oz dry brown rice noodles or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk
1 tbsp tomato paste
3 tbsp natural peanut butter with sea salt
1 tsp ginger, ground
4 cloves garlic, minced
1/4 tsp red pepper flakes
Juice of 1/2 lime
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Preparation

Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: Hot water washes away the starch better than cold water.) Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Sugar boondi

Boondi is prepared with besan/gram flour.
The batter made with besan is passed through a perforated spatula before hitting the oil.
It forms small balls. The deep fried boondi is then coated with sugar syrup for sugar boondi.
Makes: around 2 Cups of Sugar Boondi.

Ingredients:

Besan/ Senagapindi 1 Cup
Water 3/4 Cup
Sugar 1 Cup
Currants a Handful

Method of preparation:

In a mixing bowl, mix besan and water together
into smooth batter without any lumps.

Heat oil in a wok on medium high heat.
Use a perforated big spatula to shield the oil.
Pour the batter onto the perforated big spatula to fill it up.

Make sure to very slightly tap the perforated spoon to let the
batter fall through the holes and into the oil.
Stop when the wok is filled with boondi.
Let the boondi fry and turn a light golden in color.
With help of a skimmer, remove the fried boondi onto
absorbent paper before they turn brown.
Repeat the process until all the besan batter is finished.

Prepare the sugar syrup by heating sugar and around half cup of water
on medium high flame.
Let the sugar completely melt in the water and turn into syrup.
The syrup is done when its thick and forms a thin thread when
pressed between fingers.
Remove the sugar syrup from heat, add cardamom powder.
You can also test the syrup by taking a tbsp of it into a bowl and
seeing how it turns out when it cools down.
Drop all the boondi into the syrup along with currants and let it
the sugar syrup coat all the boondi.
Mix thoroughly and the boondi helps cools down the syrup completely
and syrup starts to turn white.
Store sugar boondi in a tight jar and serve when necessary.
Notes: Make sure not to over fry the boondi.

Suggestions: Make sure besan batter is on thicker side rather than on thinner side.
If the syrup doesn’t crystallize, make sure to heat the sugar syrup for little longer.

Variations: You can also add other nuts and dry fruits to the boondi if desired.

Strawberry dessert

Ingredients:
 2 Kg strawberries (cut)
3 cups cream
1/3 cup of castor sugar
1 teaspoon vanilla
half teaspoon of blossom water (Orange Water)
28 pieces of cookies ( Graham crackers)
1/2 cup of chopped chocolate(melt for decorating)


Method
1. Bottom of dish layer 6 pieces of biscuits then strawberry slices and cream
2. Spread sugar , vanilla, blossom water flavors
3. Again repeat same process...
5. Lastly pour the melted chocolate

Serve cold