Recipe of Maja Blanca

Ingredients

• 2 cups Thin coconut milk.
• 3 tablespoons White sugar.
•  2 cups Thin coconut milk. 
• 3/4 cup Cream-style corn.
• 1/2 cup Cornstarch.
• 1/2 cup White sugar.
• 3 tablespoons Corn kernels.

Procedure

Bring 2 cups coconut milk and boil it,stir constantly until oil begins to separate from the milk, about 30 minutes.Skim and reserve oil in a bowl.Reduce heat to medium-low and add 3 tablespoons sugar to remaining milk.Continue to cook and stir until milk becomes brown and crumbly,about 30 minutes more. Remove latik from heat.Grease an 8-inch mold or pie dish with reserved coconut oil.

Heat remaining 2 cups coconut milk,cream-style corn,cornstarch,1/2 cup sugar and corn kernels in a saucepan over medium heat,stirring constantly until thickened about 5 minutes. Pour corn mixture into prepared mold.Cool until maja blanca is set.Cover mold with a plate and invert maja blanca onto the plate.Slice maja blanca and sprinkle with latik.

Recipe of Hot Milk Cake

Ingredients

• 4 Eggs.
• 2 cups Sugar.
• 1 teaspoon Vanilla extract.
• 2-1/4 cups All-purpose flour.
• 2-1/4 teaspoons baking powder.
• 1-1/4 cups 2% milk.
• 12 tablespoons butter, cubed.

Procedure

In a large bowl, beat eggs on high speed for 5-7 minutes or until thick and lemon colored. Continuously add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder gradually add to batter beat at low speed until smooth. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter beat just until combined.

Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 C for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Recipe of Icecream Cake

Ingredients

• 3 1/2 Pints ice cream.
• 2/4 Cup honey roast peanuts.
• 2 Cup plus 1/3 cup swirled milk chocolate and use chocolate chips of your choice.
• 2 Ounces crunchie bar,broken into shards and dusty rubble.
• 250 Gram bourbon biscuits broken up into crumbs and rubble 1/2 cups chocolate cookie crumbs.
• Butterscotch sauce.
• Chocolate sauce.

Procedure

Let the ice cream soften either in the refrigerator for a while or outside from it.Line a 8 inch spring form tin with clingfilm and both in the bottom and sides of the tin so that you have some overhang at the top.Empty the slightly softened ice cream into a bowl and mix in the peanuts,200 gram 1 cup chocolate and peanut morsels or chips,Crunchie shards of honeycomb shards and 250 gram 1 cup of the Bourbon biscuit chocolate crumbs cookie crumbs.

Scrape the ice cream mixture into the spring form tin flattening the top like a cake, and cover the top with clingfilm clingwrap and place in the freezer to firm up.Serve the cake straight from the freezer,unmould from the tin and pulling the clingfilm or cling wrap gently away before putting on a plate or cake stand.Sprinkle the top of the cake with the extra 50 gram 1/3 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs or chocolate cookie crumbs.

Cut into slices and serve with the butterscotch and chocolate sauces,letting both dribble lacily over each slice.

Recipe of Chicken Cup Cakes

Ingredients

• Bread slices 13.
• Butter 4.5 teaspoon.
• Garlic to taste.
• Salt to taste.
• Black pepper to taste.
• Green chilies 2 tablespoon.
• Vinegar 1 tablespoon.
• Soy sauce 2 tablespoon.
• Mozzarella cheese 1 cup
• Chicken 1 cup (boiled and shredded)
• Cabbage 1 cup
• Fresh coriander 1 Cup

Procedure

Cut the bread slices using a round cookie cutter or only remove the edges.Melt 2 table spoon butter and add garlic, salt and black pepper.Brush the cupcake tray using the melted butter mixture.Place the bread slices in the cupcake tray creating a base then heat
remaining butter and add chicken, green chilies,salt,black pepper,vinegar,soy sauce,cabbage and fresh coriander. 

Stir fry for two minutes.Fill in the cupcake bases with the chicken mixture top with cheese.Bake at 189 C preheated oven for 10-15 minutes until golden and serve the hot chicken cupcakes

Recipe of Pancake

Ingredients

• 2.5 cup All purpose flour.
• 1/3 teaspoon Salt.
• 2 tablespoon Sugar optional.
• 3 Eggs.
• 2 cup Milk.
• 2 teaspoon Baking powder.
• 2 tablespoons Melted and cooled butter (optional) with unmelted butter for cooking or use neutral oil.

Procedure

Heat the griddle or large skillet over medium-low heat.In a bowl, mix together dry ingredients. Beat eggs into 2 cups milk, then stir in 2 tablespoons melted cooled butter,if using it. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour dont worry about a few lumps.If batter seems thick, add a little more milk.Place a teaspoon or 2 of butter or oil on griddle or skillet.When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet,making pancakes of any size you like. 

Adjust heat as necessary usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 3 to 5 minutes.Cook until second side is lightly browned then Serve or hold on an oven proof plate in a 200-degree oven for up to 15 minutes.

Recipe of Chocolate Cake

Ingredients

• 1/2 cup flour. 
• 145 gram Butter. 
• 3/4 cup Coco powder. 
•  1.5 cup Sugar.
• 2 Eggs.
• 1.5 cup Milk.
• 1.5 teaspoon Baking soda.
• 1.5 teaspoon Vanilla essence. 

Procedure

In a greased cake pan, spread coco powder in the base of pan then take a bowl and slightly beat eggs, add vanilla essence also.Now mix flour,soda,sugar and coco powder then add flour mixture, milk and butter in egg bowl and mix well with electric mixture.Now pour this mixture in cake pan and bake in preheated oven on 190 C and Gas Mark 4 for 30 to 35 minutes.When the cake is done, let it cool down then cut in 2 portions and decorate with icing.

Ingredients for Icing

• 600 g Fresh cream.
• Sugar to taste.
• 4.5 Table spoon Coco powder.

Procedure

Mix cream and sugar and beat until it becomes white foam then add coco powder and apply on cake on both sides and serve the delicious cake.

Recipe of Coconut Cream Cheese Sheet Cake

Ingredients

• 1.5 cup Butter softened.
• 7 Eggs.
• 8 ounces Cream cheese softened.
• 2.5 cup Sugar.
• 1 teaspoon Baking powder. 
• 1/3 cup Coconut milk.
• 1.5 teaspoon Vanilla extract.
• 1.5 cup Flour.

Frosting (can be doubled)

• 5 Tablespoons butter softened.
• 6 Ounces cream cheese softened.
• 1 Teaspoon vanilla.
• 1/2 Cup confectioners sugar.
• 1/2 Cup coconut lightly toasted.

Procedure

Preheat oven to 370 degrees F.Line a 10 x 14 pan with foil and lightly spray with nonstick cooking spray then cream mix the butter,cream cheese and sugar.Beat in eggs one at a time, mixing to incorporate then add vanilla.Mix with flour baking powder and coconut milk if using on low speed then pour batter into prepared pan and bake 40 to 45 minutes or until a tooth pick inserted near the center comes out clean or with a few moist crumbs then Cool completely before frosting.

Make the frosting

Beat it butter and cream cheese until it smooths.Add vanilla and confectioners sugar and beat until smooth and desired consistency.Spread evenly over cake and sprinkle with toasted coconut and serve the delicious cake.

Recipe of Chocolate Caramel Cake

Ingredients

• 400g Butter.
• 350g Light muscovado sugar.
• 95g Cocoa powder.
• 240g Plain flour.
• 4 Large eggs.
• 6 Table Caramel sauce.
• 45g Caramel flavoured chocolate, finely chopped.
• 2 Table spoon baking powder.
• 245ml Soured cream.
• 350ml Pot double cream.

Procedure

Heat the oven at about 190C fan/gas 4. Lightly grease 2 x 23cm loose-bottom cake tins and line with a circle of baking parchment then beat the butter and sugar together until pale and creamy. Add the eggs one at a time beating well between each addition, then add the baking powder, cocoa and a third of the flour. Mix finely to combine, then stir it in half the soured cream. Alternating between adding the flour and soured cream, mix all things until just combined. Spoon into the prepared tins, then smooth it over the surface with a spoon.Bake it for 35 mins or until the cakes are firm to touch and a skewer inserted into the centres comes out clean.Leave to cool in the tins for 5 mins, then turn out onto a rack and cool completely.When it is ready to serve, spread the double cream with Dulce de leche until soft peaks form. Place 1 cake on a serving plate and spread with half the cream then drizzle over the remaining Dulce de leche. Top with the other cake, then spread the remaining cream on top. Sprinkle with he chocolate. Chill it and enjoy the delicious caramel cake.Its serving is of 14 persons.