Apple Shake

Ingredients
1 apple, peeled, deseeded and chopped
2 glass milk
4 tbsp sugar

Method
1. Run apple, milk and sugar in mixie, till apple is crushed completely.
2. Chill the shake.
3. Pour into glass, from a height, so froth forms.Serve cold.

Chocolate Liquer Shake

Ingredients
instant coffee powder 1 tsp
green cardamom 3-4
blanced & chopped almonds 5-6
chocolate sauce 4 tbsps
milk 2 cups
vanilla ice cream 2 scoops
swiss chocolate liquer 3-4 tbsps
sweetend fresh cream 1 cup
ice as requerd

Method
1. Heat 3-4 tbsps of water in a pan & add instant coffee powder .
2. Crush green cardamom & add in the coffee & strain the mixture.Drain the mixture & cool it.
3. Add Chocolate sauce,Vanilla ice cream & ice & blend it.
4. Add Swiss Chocolate liquer , Vanilla ice cream & mix well.Pour into a glass.Glass should be half filled.Add blanced & chopped Almonds.Add sweetend fresh cream .
5. Garnish with sliced Almonds & serve.

Rippled Chocolate Milkshak

Ingredients
1 litre chilled unboiled pastuerised milk
3 tbsp. sugar
1 1/2 tbsp. cocoa powder
2 tbsp. water
4 tbsp. chocolate sauce (refer sauces for icecreams & cakes)
5 scoops vanilla icecream
5 chocolate spiral sticks for topping (optional)
1 tbsp. chocolate curls for topping

Method
1. Mix cocoa, sugar and water. Heat while stirring till all sugar dissolves. A smooth batter should form.
2. Chill milk till icy cold. Pour milk into a beating bowl. Add cocoa batter, electrically beat to whip till frothy.

To proceed before serving:
3. Fill each chilled glass 1/3. Pour a tsp. of sauce along rim at surface of milk in glass. Pour another 1/3 with milk.
4. Top with a scoop of icecream. Pour some more chocolate sauce along rim and top.
Garnish with chocolate curls.
5. Push in a chocolate spiral in inclined position. Serve immediately with long handled spoons.

Piled Fruit and Ice cream

Ingredients
1 3"x 8"x 3" rectangular bread box
2 sheets butter paper
1 litre pack vanilla icecream
1 cup canned cherries drained
1 cup fresh strawberries cleaned & chopped
2 oranges peeled and segmented
1 cup sponge cake crumbs
1 cup biscuit crumbs
1 tbsp. melted butter
2 tsp. cocoa powder
2 tbsp. sugar powdered
15-20 icecream wafer rectangles
1/2 cup strawberry sauce

Procedure:
Check to see that the icecream block is very firm.
Make strips to line the bottom and sides of bread box. Keep the base strip much longer than box. This way sides of the strips that hang out of the box can help pull out the block later.
Place a single layer of icecream wafers at bottom to cover base. Run cake & biscuit crumbs, butter, cocoa, sugar in mixie for a few seconds. They should just mix well, do not overbeat or it will form a lump. Spread 1/2 mixture on top of biscuit layer. Press down gently and evenly. Mark 4 equal sections along length of horizontal block. Cut one section carefully with a large sharp knife. Place carefully over crumb base. Spread out cherries over icecream layer. Sprinkle some leftover crumbs on them .Place next layer of icecream over it. Spread orange segments and sprinkle some crumb mixture. Place next layer of icecream over it. Spread strawberries and remaining crumbs mixture. Place final layer of icecream over it. Arrange remaining icecream wafers to cover top of icecream. Place one more strip of butter paper over it to cover wafers. Set in freezer for 2-3 hours till well combined.

To serve:
Remove upper layer of butter paper.Place a serving long dish over mouth of box. Invert with a quick motion. Hold side strips down with both hands. Or keep weights to hold them down. Gently pry up the inverted box, holding down strips. Gently remove all butter paper strips. Cut into individual pieces with sharp knife. Take care to cut right through to base. Lift with spatula and place on individual dishes. Pour a little strawberry sauce over it. Serve immediately.

Fresh Fruit Smoothie

Serves 6.
Ingredients:
1 Cup Watermelon; Cut Up
1 Cup Cantaloupe Or Honeydew;
1 Cup Pineapple; Cut Up
1 Cup Mango; Cut Up
1 Cup Strawberries; Halved
1/4 Cup Sugar
1 Cup Orange Juice
Crushed Ice

Method:
1. Mix all ingredients except ice.
2. Fill blender container 1/2 full of mixture.
3. Add crushed ice to fill to the top.
4. Cover and blend on high speed until of a uniform consistency.
5. Repeat with remaining mixture.
6. Serve immediately; garnish with fruit, if desired.

Banana Crumble

Ingredients
4 bananas ripe
3 tbsp. honey
2 tbsp. lime juice
4-5 pinches cinnamon powder
1 cup plain flour (maida)
1/2 cup sugar powdered
3/4 cup butter, hard

Method
1. Cut in butter. Mix with fingertips. Mixture should be the texture of bread crumbs.
2. Spread all over bananas.
3. Bake in a preheated oven at 200C for 20 minutes or till golden.
4. Serve warm with dollops of vanilla icecream.

Leftover Cake and Fruit Surprise

Ingredients :

1 1/2 cups cubes cut from leftover cake (omit any icing present)
1 cup cake (or sweetened) bread crumbs
2 cups chopped mixed fruit fresh or canned
1 packet lemon jelly
1/2 packet red jelly (strawberry or raspberry)
3 1/2 cups water
2 tbsp. sugar
1 cup chilled light cream (refer introduction)

Method :

1. Boil 1 cup water, add 1 tbsp. sugar. Dissolve lemon jelly in it. Stir till clear. Take off flame.
2. Add 1 1/2 cups water. Stir, keep aside.
3. Mix cake cubes and fruit. Wet jelly mould, empty fruit, cake, in it. Mix. Pour lemon jelly to
cover contents.
4. Chill till almost set. Boil 1/2 cup water, add sugar. Dissolve red jelly. Stir till clear. Take off
fire. Add remaining water.
5. Stir well, pour over set lemon jelly. Allow to semi set. Sprinkle crumbs over it. Press lightly
with palm.
6. Allow to set completely n chiller. To serve, dip mould for a few seconds in hot water. Invert
with a sharp tap on plate.
7. Cut and set immediately, topped with cream.