The passengers were on a trip to an Easter weekend church gathering
. 1 cup water
. 1 stem of lemongrass
. 2 lavender flower stems
. 1 tbsp ginger julienne
. 50 gm sugar
. ½ cup honeydew melon, cubed
. ½ cup melon, cubed
. ½ cup pineapple, cubed
. ½ green apple, peeled, cubed
. 7-8 strawberries, sliced
. Few grapes
. Mint leaves, to garnish
Method
Boil water together with lemon grass, lavender and ginger.
Add sugar, and remove from heat once it dissolves. Cool and strain the syrup.
Place all the fruits in a large bowl and pour in the syrup.
Chill in the fridge for 30 minutes.
Garnish with mint leaves and serve with slices of cake.
. 6 tbsp red velvet cake flour
. 2 tbsp vanilla custard powder
. ½ cup milk
. Few drops of red food colour
. Butter, to shallow-fry
. 6 slices of bread, cut into heart shapes
For the filling:
. 150 gm cream cheese
. 4 tbsp icing sugar
. 1 tsp vanilla essence
. 2 tbsp caramel sauce (optional)
. Raspberries, fresh, sliced, to garnish
. Almonds, sliced, to garnish
Method
Whisk together the cake flour, custard powder, milk and food colour in a mixing bowl until smooth and lump-free.
Heat a frying pan on medium heat and grease with butter.
Dip each slice of bread in the batter and coat evenly. Shallow-fry till done. Remove onto a kitchen towel.
Combine cream cheese, icing sugar and vanilla essence until fluffy. Spread evenly on each toast slice and sandwich with another piece of toast.
Drizzle the plate with caramel sauce and arrange the French toast. Garnish with sliced raspberries and almonds.
. 2 cups self-raising flour
. ½ cup butter, cut into cubes
. Pinch of salt
. 1 tbsp sugar
. 75 ml milk (or more) for dough
. 1 tsp lime zest
Method
Mix flour with butter in a mixing bowl. Add salt and sugar, and pour the milk in gradually to combine the mixture. Add lime zest and continue to knead till you get a soft, smooth dough.
Pre-heat the oven to 220°C, and grease a square baking tray with butter.
Knead the dough again on a floured surface and roll the dough out to a thickness of about 2.5 cm.
Use a sharp cookie cutter to cut into the desired shape.
Arrange in the greased baking tray and brush with milk. Bake for 12-14 minutes, then remove from the oven and cool.
To serve, cut the scones in half and spread with strawberry jam and clotted cream. Serve immediately.
Ingredients
. 50 gm chocolate
. ½ cup oats or cornflakes
. ¼ cup dates, chopped
. 1 tsp honey
. 1 tbsp peanut butter
. ¼ cup almonds, chopped, slightly roasted
. 2 tbsp desiccated coconut
. 2 tbsp roasted peanuts, coarsely grounded
. ½ tsp sea salt
. 1 tsp vanilla essence
. Strawberries, to garnish
Method
Melt the chocolate in a double boiler and spoon the melted chocolate into muffin cups; place the cups in a refrigerator to set.
Mix all the remaining ingredients with a hand blander and pour into the chocolate cups. Set the cups in the fridge again for 20 minutes.
Garnish with strawberries and serve.
. 2 large potatoes, peeled, parboiled
. Sea salt to taste
. 1 tsp red round pepper
. 1 tsp truffle sauce
. 2 ½ tbsp butter
. 4 roma tomatoes, halved
For beetroot dip:
. 2 tbsp grated beetroot
. ½ cup Greek yoghurt
. Salt to taste
. Pinch of sugar
Method
Mix all the ingredients for the beetroot dip together. Set aside.
Boil hot water with salt and cook the potatoes in it for five minutes. Strain and cool.
Grate potatoes and season with salt and pepper.
Add truffle sauce and mix.
Heat up a frying pan and grease it with butter.
Make patties of desired shape with the potatoes and pan-fry, on both sides, until golden brown.
Grill tomatoes on the same pan. Serve hot with beetroot dip.
. 1 ½ cup all-purpose flour
. ½ tsp baking soda
. 1 tsp baking powder
. Pinch of sea salt
. ½ cup butter
. ½ cup brown sugar
. ½ cup fine semolina
. ½ cup milk
. 2 tbsp yoghurt
. 1 tbsp rose syrup
1 tsp rose essence
. ¼ cup chopped pistachio
. 2 ½ tbsp cream cheese
. 2 tbsp icing sugar
. 2 drops of rose flavour
. Strawberries and pistachios, sliced, to garnish
Method
Preheat oven at 180°C. Line and grease a 6-inch loaf tin.
Sift all-purpose flour with baking soda, baking powder and salt.
Using a hand blender, mix butter with sugar; then add semolina and sifted flour. Slowly, add milk and yoghurt and blend together in a blender.
Mix well and add rose syrup, rose essence and chopped pistachio.
Pour the batter into the prepared tin and bake for 40-45 minutes. Insert a skewer into the centre to check for doneness; if the skewer comes out clean, remove the loaf cake from the oven and cool.
To serve, mix cream cheese with icing sugar and rose flavour, and pour on top of the loaf. Garnish with sliced strawberries and pistachios. Serve.
The passengers were on a trip to an Easter weekend church gathering
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