British Rasgulley

Ingredients:

For the Curds:
2 litres of milk
Fresh lemon juice
 
For the sheerah:
4 cups of water
1 cup of sugar
2 Cardamoms. 

Barbecue Chicken Pizza Braid

  Ingredients:

• Cornmeal
• Pizza dough
• Barbecue Sauce
• Mozzarella cheese, shredded
• Roasted chicken, chopped
• Fresh cilantro, chopped
• Red onion, sliced thinly

       

Blueberry Coffee Cake Muffins

Ingredients: 

• 1 1/2 cups of flour
• 3/4 cup of sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup of butter, melted & slightly cooled
• 1 egg, lightly beaten
• 2/3 cup of milk
• 1 tsp vanilla extract
• 1 1/2 cups of fresh blueberries

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, and salt together in a bowl and mix well.

In another small bowl, combine the melted butter, egg, milk, and vanilla extract. Mix well. Slowly add the egg mixture to the flour mixture until just combined. Gently fold in the blueberries. Fill muffins cups to the top (mine only filled 10).

Streusel Topping:

• 1/2 cup of sugar
• 1/4 cup of flour
• 1/4 cup of butter, cubed
• 2 tsp ground cinnamon

Combine the ingredients together in a bowl using a fork or hands. Mix until it is crumbly. Sprinkle evenly over each muffin.

Place into the oven and bake for 20-25 minutes or until a tester inserted in the center comes out clean. Let the muffins cool for 5 minutes in the pan before moving to a rack. Serve slathered with butter or plain - either way is good! Enjoy.

NOTE: Taken from Fortheloveofcooking-recipes
        

Carrot-Ginger Rice

Ingredients:

• 1 cup of basmati rice
• 2 cups of chicken broth
• 2 tsp of olive oil
• 1/2 sweet yellow onion, diced
• 2 carrots, peeled & grated
• 1 tsp fresh ginger, peeled & minced
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• Dash of cayenne pepper (or more if desired)
• 1/4 cup fresh cilantro, chopped

Combine the rice and chicken broth together in a medium saucepan. Bring to a boil over high heat then reduce heat to low, cover with a lid, and steam for 20 minutes. Remove from the heat and let sit for 5 minutes before fluffing with a fork.

While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until tender. Add the carrot, ginger, and garlic to the onions and cook, stirring constantly for 1-2 minutes. Add the rice to the mixture along with the cilantro, sea salt, freshly cracked pepper, and dash of cayenne pepper. Stir gently so all ingredients are well combined. Serve immediately.
Enjoy

Note: Take from fortheloveofcooking

    

Banana Oatmeal Bread

Ingredients:

• 1 cup of flour
• 1/2 cup of whole wheat flour
• 1/3 cup of white sugar
• 1/3 cup of brown sugar
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 cups quick cooking oats
• 2 small, very ripe bananas, mashed
• 1/3 cup of low fat buttermilk
• 1/4 cup of canola oil
• 1 1/4 tsp vanilla
• 2 eggs, beaten 

Preparation:

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.

Combine all the dry ingredients together and mix well. Combine the banana, buttermilk, oil, vanilla, and eggs together until mixed thoroughly. Slowly add the dry ingredients to the wet ingredients until well combined. Pour the batter into the loaf pan.

Place into the oven and bake for 45-55 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the bread cool for 10 minutes before removing from the pan and placing on a cooling rack for a few more minutes.Slice and slather with butter if desired. Enjoy.

Note: Taken From fortheloveofcooking