Monday, 29 February 2016

Simple and Easy Whiteout Cake

Simple & Easy Whiteout Cake

  • 3 Cups Plain Flour
  • 1/2 Cup Corn Flour
  • 1 Egg
  • 3 Egg Whites
  • 1/2 Tsp Slat
  • 1 Tsp Baking Soda
  • 275g Butter
  • 400g Sugar
  • 11/2 Cup Water
  • 1 Tblsp Baking Powder
For the Icing
  • 250g White Chocolate
  • 100g Sugar
  • 50g Plain Flour
  • 115g Butter
  • 250ml Milk
  • 60ml Whipping Cream
  • A drop of vanilla extract.
  1. Whisk the whole egg,sugar and butter in a mixing bowl until pale in colour.
  2. Next add vanilla ,flour and cold water and mix well.
  3. Pour the prepared batter in to a baking tray and bake on 180c about 50 min to 1 hour.
  4. Cool on a wire rack.
  5. Next for the icing melt chocolate.
  6. Add milk in a pot and dissolve plain flour in it. Add sugar and vanilla and cream.
  7. Cook until it becomes a thick consistency like condensed milk.
  8. Cool it completely and add butter and whisk well.
  9. Next add white chocolate and whisk well. Leave in fridge several min and whisk back again.
  10. Cut the cake in to 3 layers. Spread the icing.
  11. Cover with the remain and leave it in fridge to set.
  12. Cut the cake as you wish. Enjoy !

Friday, 26 February 2016

Healthy Rye,Whole wheat & Multigrain Bread

Healthy Rye, Wheat & Multigrain Bread
Overnight dough

  • 160g Bread flour
  • 110ml Boiling water
  • 2Tblsp Molasses
  • 420ml cold water
Next day bread ingredients
  • 300 g Bread Flour
  • 200g Whole wheat Flour
  • 150g Rye Flour
  • 10g Salt
  • 12g Instant dry yeast
  • 30g Water
  • 150g Multigrain
  1. Add flours, previous day dough,yeast,salt and knead well.
  2. Next add the multigrain mix and knead about 20 min.
  3. Do not add water at once. Its only if needed.
  4. Leave to double in size.
  5. When the dough is ready cut in to equal parts and make buns as directed and leave to prove again.
  6. Brush the tops with eggs or oil and bake on 200c about 20 min.
  7. Cool on a wire rack. Freeze if you like.

Wednesday, 24 February 2016

Soft & Silky Strawberry & Coconut Syrup Cake

Soft & Silky Strawberry & Coconut Syrup Cake

  • 200g Caster Sugar
  • 125g Butter
  • 210g Self Raising Flour
  • 1/2 cup Strawberry Puree
  • A Drop of vanilla
  • 125ml Coconut Milk
  • 2 Eggs 
  •  40g Strawberry flavoured Gelatine
  1. Preheat oven to 180C.
  2. Whisk butter and sugar until pale in colour.
  3. Next add gelatine and eggs and whisk well.
  4. After add flour and cocoa powder, vanilla & pureed strawberry and mix well.
  5. Put that in to a prepared pan.
  6. Bake on 180c about 30-40 min or until a skewer inserted comes out clean.
  7. Cool on a wire rack.

Magic Chocolate Custard Cake

Magic Chocolate Custard Cake

  • 4 Eggs Separated into egg whites and yolks
  • 175g Raw sugar
  • 115g melted butter
  • 1/4 cup cocoa powder.
  • Few drops of vanilla
  • Pinch Salt
  • 110g Plain Flour
  • 2 Tblsp Corn Flour
  • 2 Cups Milk
  1. Add yolks , Sugar,Salt, Butter in to a mixing bowl and mix well.
  2. After add corn flour and cocoa powder,plain flour and milk.
  3. Mix well and leave aside.
  4. Beat egg whites in a separate bowl until soft peak.
  5. Mix whites with the batter and pour in to a tray. 
  6. Bake on 170c about 40- 50 min  or until a skewer inserted comes out clean.

Monday, 22 February 2016

Home made Baked English Muffins

Home Made Baked English Muffins

  • 160g Bread flour
  • 40g Plain flour
  • 20g Sugar
  • 5g Salt
  • 15g Butter
  • 5g Instant dry yeast
  • 1 Egg
  • 80-100ml water
  1. Add all the ingredients in to a mixing bowl and knead 5 min.
  2. Leave to prove.
  3. Cut the dough as instructed and leave to prove again and bake on 180c about 20 min.
  4. Cool on a wire rack.
  5. Can freeze up to 6 months.

Thursday, 18 February 2016

Asian Style Soft Coconut Rolls

Asian Style Soft Coconut Rolls

  •  360g Bread Flour
  • 7g Instant dry yeast
  • 1 Egg
  • 20g Butter
  • 20g whipping cream
  • 50g Sugar
  • 1/2 tsp Salt
  • 150ml water
Filling Ingredients
  • 125g Desiccated coconut
  • 40g Whipping Cream
  • 50g Butter
  • 1 Egg
  • 50g Sugar
  1. Add flour, sugar,salt,sugar,egg,whipping cream,butter and knead adding water little by little until it becomes a smooth dough.
  2. Mean while mix all the filling ingredients and leave aside.
  3. Leave in a warm place in a greased bowl to double in size.
  4. Cut the prepared dough in to equal size pieces and roll to a rectangular shape.
  5. Spread the coconut on top of the dough.
  6. Roll and seal edges.
  7. Leave to double in size.
  8. Brush the tops with eggs.
  9. Bake on 180c about 20 min or until golden brown on top.
  10. Cool on a wire rack.

Tuesday, 16 February 2016

Chocolate ,coconut & Cream cheese Slice

Chocolate, Coconut & Cream Cheese Slice
For the Chocolate Sponge

  • 110g Self Raising Flour
  • 25g Cocoa Powder
  • 80ml Milk
  • 1 Egg
  • 50g Sugar
  • 25g Softened Butter
For the second Layer
  1. 50g Desiccated Coconut
  2. 1tsp Vanilla
  3. 125g Cream Cheese or mascarpone cheese
Third Layer
  • 120g Chocolate
  • 30g Butter
  • Desiccated coconut for sprinkling.
  1. Whisk egg,sugar and butter in a mixing bowl until pail in colour.
  2. Add cocoa, and self raising flour and whisk on a very low speed while adding milk.
  3. Put the mix in to a cake tin and bake on 180c about10-15 min or until a skewer inserted comes out clean.
  4. Meanwhile mix cream cheese, coconut and vanilla. Leave aside.
  5. Put the prepared cake on a plate and cover with the cream cheese mix.
  6. Pour melted chocolate and sprinkle some coconut on top.
  7. Store in fridge.

Sunday, 14 February 2016

Sri Lankan Cream Buns / Double Buns


  • 230 bread flour
  • 50g sugar
  • 4 salt
  • 25g butter
  • 80-100ml milk
  • 1 egg
  • 7g yeats
  • 4g salt


  • Preheat the oven to 180c. Into a standard mixing bowl add the bread flour, salt, sugar, yeast, egg, and the butter. Mix for about a 2mins, then slowly add the milk until it makes a smooth dough. Then mix on a low speed for 25mins.
  • Flour the bench and place the dough on top, kneed a few times. Then divide the dough into the required amount of buns. Use your palm to make a circle shape out the cut pieces. Then leave them on a baking tray to double in size. 
  • Brush some eggs on top of the buns. Then bake for about 10-20min or until golden brown. Fill the buns with desired toppings and icing.
  • Enjoy

Friday, 12 February 2016

Bakery Style Milo Bread


  • 200g bread flour
  • 5g dry east
  • 25g egg
  • 25g unsalted butter
  • pinch of salt
  • 2g bread improver
  • 25g milk powder
  • 50g sugar
  • 45g milo
  • 85 butter


  • Preheat the oven to 180c. Into a standard mixing bowl add the bread flour, bread improver, salt, sugar, milk powder, egg and the yeast. Mix this for 2-3mins whilst adding water to make a rough not sticky dough. The add the butter and mix for another 3mins. Then leave the dough to double in size.
  • Flour the bench, place the dough on top and kneed until the dough is smooth. Cut the dough into 2 or 1 depending on how many loaves you want to make. Using the dough roll it out into an oval shape. Take the remaining butter and spread it on the rolled dough, then add the milo on top. and any other topping you would like. The roll the dough close. Then let it double in size.
  • Place this is a loaf pan or tray, brush the top with eggs. Bake for 10-15mins or golden brown.
  • Enjoy

Monday, 8 February 2016

SImple and Easy Potato Pancakes

 Simple and easy potato pancakes

  • 2kg potatoes
  • 1 onion
  • Chillies
  • 1//2 cup of flour
  • 4 eggs
  • Salt and pepper
  1. Process all the ingredients and mix flour.
  2. Make pancakes.
  3. Serve hot with sour cream or as it is.

Saturday, 6 February 2016

Yoghurt,Coconut milk and Raspberry Jelly Slice

Yoghurt ,Coconut Milk & Raspberry Slice

  • 200g Crushed cookie
  • 30g Melted butter
  • 2x250g Packets fresh raspberries
  • 1 packet raspberry jelly/ 85g 
  • Chilled 200ml coconut milk
  • 500g Greek Style yoghurt
  • 80g Icing Sugar
  • 1/2 Cup of Water
  • 4tsp Gelatine powder
  1. Mix Butter and crushed cookies. Press on to a tray.
  2. Leave in fridge to set.
  3. Dissolve flavoured jelly according to the packet instructions.
  4. Dissolve 4tsp gelatine in 1/2 cup of water.Microwave it.
  5. Add coconut milk in to a mixing bowl and whisk well.
  6. Add yoghurt and whisk again.Add icing sugar.
  7. Next add dissolved plain gelatine.
  8. Pour the mix on to the biscuit base.
  9. Leave to set in fridge.
  10. Next pack raspberries on the set coconut jelly.
  11. Pour the prepared raspberry gelatine on top and leave in fridge again to set.
  12. Remove from tray and cut as you wish.
  13. Serve with cream and ice cream.

Friday, 5 February 2016

The best Flax Seed Bread

Ingredients( Soaking):

  • 100g wholewheat flour
  • 20g bread flour
  • 2g instant year dissolved
  • 50g flax seed
  • 70ml warm water
  • 100g flaxseed flour
  • 150 warm water
  • 350 wholemeal flour
  • 75g bread flour
  • 90g flaxseed flour
  • 20g rye flour
  • 250-300ml water
  • The 3 soaks at the start
  • 10g salt
  • 7g yeast


  • Add the flaxseed and water into a bowl, let this expand and soak the water in.  Then add the flaxseed flour into another bowl, and add the 150ml warm water, mix it well and leave it in room temp for 3 hours. 
  • Add the wholewheat flour, bread flour,  dissolve yeast, and mix well to make a smooth paste and leave covered for 10-12 hours in room temp. 
  • Preheat the oven to 200c. Into a standard mixing bowl add the wholewheat flour, rye flour, bread flour, add the flour/yeast soak (from the start) add the flaxseed soak as well, then start mixing, add the salt and yeast while mixing. Then add the flaxseed flour, 300ml water and then add the soaked flaxseed meal into the dough and mix on a dough hook until all combined.
  • Flour the bench, place the dough on top kneed it for 2 mins. Cut the dough into equal desired bread sizes, place on a lined baking tray, cut in some marks on the dough, brush some olive oil on top and bake for 20mins.
  • Enjoy

Tuesday, 2 February 2016

Chocolate Sponge Mousse Cake

Ingredients (Sponge):

  • 3 large eggs
  • 100g caster sugar
  • 75g self-raising flour 
  • 25ml milk
  • 20g cocoa powder
  • 30 butter
  • 200g dark chocolate melts
  • 30g butter
  • 1/2tbps glucose syrup
  • 1tsp vanilla
Ingredients (filling):
  • 170 chocolate melts
  • 300ml thickened cream
  • 100g whipping cream
  • 170 whit chocolate chips

Method (Sponge):

  • Preheat the oven to 180c. Into a standard mixing bowl add the sugar, butter, beat this on medium speed for about 2mins. While still mixing add the eggs 1 by 1 and keep mixing for another 2mins. Then add the cocoa powder, milk and flour, mix until it's all smooth and combined.
  • Pour the batter into a prepared cake tin, make sure to line it first. Bake this for 10mins
  • When the sponge is cooled and ready, cut the cake into two half, splitting the cake into two circles.
  • Heat 50ml whipping cream onto and then pour it onto the milk chocolate, leave it to cool down a bit then start mixing the two until the chocolate makes a smooth ganache. 
  • Then whip 150ml thickened cream until it forms a soft peak, then add the ganache slowly and keep whisking for about 2mins. Using a spatula spread this onto the sponge and leave it in the fridge for about 3 hours or overnight.
  • Repeat the first two steps for with the white chocolate.
  • Then use the dark chocolate to make a glaze, using a microwaveable bowl add the dark chocolate, glucose, vanilla and butter, melt this until smooth and creamy.
  • Place the other half of the sponge onto the filled sponge and place in the fridge or freezer for an hour, then pour the chocolate glaze on top. let it cool down and harden, then it's ready to serve.

Sunday, 31 January 2016

Lemon Puff Cookies

Lemon Puff Cookies
For the Cookie

  • 50g Butter
  • 35g Sugar
  • 1 Egg yolk
  • 1 tsp lemon zest
  • 100g flour
For the icing
  • 1 cup icing sugar
  • lemon juice
  • lemon zest
  1. Add all the ingredients and mix well.
  2. Cut the cookies after rolling the dough on the bench.
  3. Lay them on a baking sheet and bake on 180c about 10 min.
  4. Cool the cookies completely on a wire rack.
  5. Make the icing as directed.
  6. Put the icing in the middle and fix two cookies.
  7. Store in an air tight container.

Friday, 29 January 2016

Marbled Chocolate & Banana Cake

Marbled chocolate and Banana Cake

  • 3 Eggs
  • 125g Self raising flour
  • 125g caster sugar
  • 80g Dark chocolate chips
  • 125g Softened butter
  • 2 Well ripped bananas
  1. Cream butter and sugar.
  2. Add eggs one by one and whisk 2 min.
  3. Meanwhile melt the dark chocolate and leave to cool down.
  4. Puree the bananas.
  5. Next add flour to the mix and whisk on a low speed about a minute.
  6. After divide the dough as 1/3 in one bowl and 2/3 in the other.
  7. Put 1/2 of the pureed banana in to the 1/3 bowl. And the rest to the other.
  8. Add melted chocolate in to the other 1/3 and mix well.
  9. Put the batter as directed and bake on 180c about 40-50 min or until a skewer inserted comes out clean.
  10. Cool on a wire rack or enjoy hot.

Simple & Easy Vanilla Butter Cookies

Simple and Easy Vanilla Butter Cookies

  • 110g Plain flour
  • 1 Egg
  • pinch salt
  • 1 tsp vanilla
  • 75g butter
  • 50g Sugar

  1. Add butter, sugar and egg in to a mixing bowl.Mix well.
  2. While mixing add vanilla and salt and keep on mixing.
  3. Next add flour and mix one minute.
  4. Put the mix in to a piping bag with a large star nozzle or wilton 6B nozzle.
  5. Pipe circles.
  6. Bake on 180c about 10-20 min or until golden brown on top.
  7. Cool on a wire rack before storing in an air tight container.

Bakery Style Keiser Rolls

Bakery Style Keiser Rolls

  • 200g Bread flour
  • 50g Plain flour
  • 25g Eggs
  • 20g sugar
  • 5g instant dry yeast
  • 4g Salt
  • 25g butter
  1. Add the ingredients in to a mixing bowl and mix well. next add water little by little and make a smooth dough.
  2. Put that in a greased bowl and leave in a warm place to double in size.
  3. Divide the dough in to equal size pieces and make rolls as instructed.
  4. Leave to double in size.
  5. Brush the tops with eggs.
  6. Bake on 180c about 20 min  and cool on a wire rack.

Flour and Eggless Oat Cookies

Flour and Eggless Oat Cookies

  • 130g Rolled oats
  • 60g brown sugar
  • 1/2 cup Macadamia nuts 
  • 5g Baking powder
  • 1/2 cup Cranberries
  • 50g Almond meal
  • 100g White chocolate
  • 1tsp Vanilla
  • 30g Butter
  • 60ml cream
  1. Add all the ingredients in to a mixing bowl and mix well. If not wet enough add a bit more milk.
  2. Make cookies.
  3. Flatten them on a tray.
  4. Bake until golden brown on 180c.
  5. Cool on a wire rack.
  6. Store in an air tight container.

Meringue Cookies /Kisses

Meringue cookies / kisses

  • 2 egg whites
  • Pinch of cream of tartar
  • 125 g sugar
  1. Add the egg whites in to a clean mixing bowl with cream of tartar.
  2. Next rain the sugar while whisking.
  3. Add the colour you like.
  4. Fill in to a piping bag and pipe on to a tray.
  5. Leave on the bench several main.
  6. Bake on 130 for 30 to 50 min

Lebanese Chicken Pies

Lebanese chicken pies
For the dough

  • 500 g bread flour
  • 6 g instant. Dry yeast
  • 8 g caster sugar
  • 300 ml water
  • 50 ml oil
  • 1 TSP salt
  1. Mix flour,salt,yeast,sugar and oil.
  2. Start kneading by adding water Little by little until it comes to a smooth dough.
  3. Put that in a greased bowl to double in size.
  4. Meanwhile cook the chicken as directed and leave to cool down.
  5. Next cut the dough into equal size pieces and make pies and seal well. 
  6. Leave to double in size. 
  7. Egg wash and bake on 180 c about 20 to 30 main or until golden brown.
  8. Cool on a wire rack or serve hot with tomato sauce.

Brownie Butter Cake

Brownie Butter Cake
For the brownie Layer

  • 150g Milk Chocolate
  • 50g plain Flour
  • 60g Butter
  • 1 Egg
  • 40g Sugar
For the butter cake layer
  • 125g Butter
  • 125g Eggs
  • 125g Sugar
  • 125g Self raising Flour
  • Melt the chocolate & Butter. Leave to cool.
  • Next add flour and the egg ,mix well.
  • Pour in to a cake pan and bake 10-12 min.
  • While baking brownie layer mix butter sugar, next add egg and flour and beat well.
  • Pour the cake batter on to the brownie layer and bake for 20 -30 min or until a skewer inserted comes out clean.
  • Cool on a wire rack.

Tuesday, 19 January 2016

Nuttella Cookies

Nutella Filled  Cookies

  •  125g Plain Flour
  • 75g Sugar
  • 75g Softened Butter
  • 25g Cocoa Powder
  • 1 Egg Yolk
  • Pinch of Salt
  • orange Zest
  • Nutella for filling
  1. Add all the ingredients except flour in to a mixing bowl and mix well.
  2. Next add flour little by little and mix  well.
  3. Put the mix in fridge in several hours.
  4. Roll the dough in between two sheets of paper.
  5. Cut circles.
  6. Fill with nutella.
  7. Bake on 180c About 10 min.

Sesame and Cheese Shortbread

Sesame & Cheese Short Bread

  • 150g Plain Flour
  • 150g Parmesan Cheese
  • 150g Softened Butter
  • Salt and pepper to your taste
  • 5 Tblsp Sesame seeds
  • Put all the ingredients in to a mixing bowl and mix well.
  • If the mix is dry add a drop of water and mix until it is pliable.
  • Make a circle and mark the cookies and bake on 180c about 10-20 min or until golden brown on top. 
  • Cool on a wire rack before storing in an air tight container.

Friday, 15 January 2016

The best Chocolate Cupcake with Cranberries.

The Best Chocolate Cup Cake with Cranberries

  • 150g Dark Chocolate
  • 75g Butter
  • 2 Eggs
  • 90g Self Raising flour
  • 75 g Icing sugar
  • 2 Tblsp cocoa
  • 1/4 cup cranberries
  1. Add chocolate in to butter and melt it. Leave to cool.
  2. Add flour ,icing sugar , eggs and cocoa and mix well.
  3. Add berries and mix well.
  4. Put the mix in.
  5. Bake on 180c about 15 -20 min. or when a skewer inserted comes out clean.
  6. Cool on a wire rack.

Thursday, 14 January 2016

Home Made Milk Biscuits

Home Made Milk Biscuits

  • 85g butter
  • 80g Sugar
  • 75g Corn Flour
  • 50g Milk powder
  • 1 Egg
  • 125g Self Raising flour
  1. Cream sugar and butter  the egg.
  2. Add milk powder and corn starch .
  3. Mix well adding flour until it comes to the desired consistency.
  4. Make cookies.
  5. Lay them on a baking sheet.
  6. Bake on 180c about 10 min.
  7. Cool on a wire rack before storing.

Wednesday, 13 January 2016

Vegetable & Chicken Cups

Vegetable and chicken cups

  • 500g chicken
  • 1 can chick peas
  • 11/2 cups cheddar cheese
  • 2 cups frozen spinach
  • 1 cup corn
  • 1 cup green peas
  • 2 large onions with garlic
  • 3 tblsp sour cream
  • Coconut oil for stir frying
  • Puff pastry
  1. Add oil in to a pan. and fry onion and garlic.
  2. Next add chicken and stir fry with onion. Add any herb or spice to your choice.
  3. Next add corn, peas and spinach and cook well.
  4. Next add sour cream and finish off. If you find any wetness in the mix always add some bread crumbs.
  5. Lay the pastry on foil cups or even in muffin holes and will the mix in. Sprinkle cheese on top and bake on 180c until the pastry is golden brown.
  6. Cool on a wire rack or serve hot with a bit of tomato sauce or chutney.

Monday, 11 January 2016

Apple Marshmallows

Home Made Apple Marshmallows

  • 180g /2 Granny smith apples (Cooked and mashed)
  • 1 Egg whites
  • 200g Sugar
  • 13g Gelatine powder
  • 85ml cold water
  • 230g Caster sugar
  • Food colouring
  1. Microwave or bake the apples and mash it and leave to cool.
  2. Dissolve gelatine powder in cold water. Microwave 30 seconds.
  3. Add apples and whisk one min.
  4. After add egg whites and sugar and whisk well.
  5. Add food colouring next.
  6. Next pour the hot gelatine to egg whites while whisking on high speed.
  7. Whisk about 10 min until its like freeze..
  8. Pipe the mix on to a baking sheet and leave to set. This can vary from room temperature. Some times it will take 24 hours. After sprinkle icing sugar and put two of them together. Put them in air tight jars or in fridge.
  9. Or you can freeze them for months.

Saturday, 9 January 2016

Lime Pound Cake Cookies

Lime Pound Cake Cookies

  • 120g Sugar
  • 1/2 of a lime
  • 1 Egg
  • 1 Tsp Vanilla
  • 80g Butter
  • 160g Self Raising flour
  • Icing sugar to decorate

  1. Mix butter, sugar, vanilla, Egg and mix one minute.
  2. Add flour and lime juice
  3. Mix well and put a spoon full of the mix on to a baking tray.
  4. Bake on 180C.
  5. Cool on a wire rack before storing.

Thursday, 7 January 2016

No Bake Peanut Butter and Chocolate Swirl

No Bake Peanut Butter and Chocolate Swirl

  • 150g Peanut Butter
  • 200g White Chocolate
  • 250g Dark Chocolate
  1. Melt chocolate over the bain-marie or in the microwave .
  2. Next melt peanut butter.
  3. Put spoon full of peanut butter and chocolate in a pan and swirl.
  4. Leave to set in refrigerator.
  5. Cut in to slices.
  6. Can freeze for months.

Tuesday, 5 January 2016

Microwave Nut Brittle

Nut Brittle in the Microwave

  • 225g Nuts
  • 200g Raw Sugar
  • 1 Tsp vanilla
  • 200g Corn Syrup/ Glucose syrup
  • 12g Bicarb
  • Pinch of Salt
  • 50g Butter
  1. Add sugar, Glucose syrup,Salt, and the nut and microwave it about 6 min while stirring occasionally.
  2. After add butter,vanilla, baking soda quickly and pour in to the tray.
  3. Spread evenly and leave to cool completely.
  4. Enjoy with a cup of tea or coffee.

Sunday, 3 January 2016

Baked Polish Pieorgi

Baked Polish Pierogi

For the dough

  • 500g All purpose flour
  • 1 tsp salt
  • 2 Eggs
  • 230g Sour Cream
  • 110g Butter
For the Filling
  • 300g Mashed Potatoes
  • Pan Fried onion and garlic
  • 2 cups cheddar cheese
  1. Add onion mix and the cheese in to mashed potatoes and mix well.
  2. Add flour ,salt, eggs and butter and mix well.
  3. Add sour cream and knead using hands.
  4. Do as directed in video and bake until golden brown.

Friday, 1 January 2016

Simple No Bake Biscuit Pudding Roll

Simple No Bake Biscuit Pudding Roll

  • 250g Cookies
  • 150g Dark cooking chocolate
  • 110g Sugar
  • 1 tsp vanilla
  • 30g Cocoa
  • 125g Melted butter
  • 15ml Brandy
  • 1 Tblsp Thickened cream or milk
  1. Crush the cookies.
  2. In a mixing bowl mix crushed cookies, melted butter,sugar,cocoa, vanilla,brandy ,cream and mix well.
  3. After add melted chocolate. Mix well.
  4. Put the prepared mix on to a baking paper and roll well.
  5. Put the log in fridge and cut in to slices later and serve as it is or with cream and ice cream.

Vegetable & Chicken Rissotto (One pot meals)