Recipe

 Chocolate mousse cake

Ingredients (serves 4)

• 500g dark chocolate
• 2 tbs golden syrup
• 125g unsalted butter
• 4 eggs
• 1 tbs caster sugar
• 1 tbs plain flour, sifted
• Melted chocolate, to decorate
• Chocolate sorbet, to serve

• Coffee mascarpone

• 200g mascarpone cheese
• 2 tbs instant coffee
• 2 tbs pure icing sugar
•  
• Method

1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form cake pan with non-stick baking paper.
2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently simmering water. Set aside to cool slightly.
3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand beater and beat on high for 10 minutes until very thick and pale. Gently fold in the flour then fold in the chocolate mixture until combined. Pour into the cake pan and bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a knife around the edge of the cake. Remove collar from cake pan and transfer the cake to the fridge for 1 hour to cool (this step is important as it sets the middle of the cake).
4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar in a bowl until stiff.
5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate. When cool, peel the leaf off.
6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on top and a scoop of sorbet on the side

Ghirardelli Milk Chocolate Chip Cookies

 Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup granulated white sugar
• 3/4 cup firmly packed light or dark brown sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups Ghirardelli Milk Chocolate Chips
• 1 cup chopped walnuts or pecans (optional)

Directions

1. Preheat the oven to 375 degrees F. Stir together the flour, baking soda, and salt; set aside.
2. In a large bowl, beat the butter with the white and brown sugars using an electric mixer at medium speed until the mixture is creamy and lightened in color, about 4 minutes. Add the vanilla and eggs, one at a time, mixing on low speed until incorporated.
3. Gradually blend the flour mixture into the creamed mixture. Stir in the chocolate chips and nuts. Drop by the tablespoonful onto ungreased cookie sheets about 2 inches apart.
4. Bake for 9 to 11 minutes, until the cookies are golden brown. Transfer the cookies to wire racks to cool. Store in airtight container at room temperature for up to one week.

Quanti
3 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya beans, mung

beans, green beans, black beans, white beans)
1 teaspoon jwanu (lovage seeds)
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3 fresh red chilies, minced
½ teaspoon turmeric
1 teaspoon freshly ground pepper
1 cup chopped tomatoes
2 cups yogurt
4 cups vegetable broth
3 tablespoons mustard oil
Salt to taste
2 tablespoons green onion, finely chopped for garnish
Directions:
In a large bowl with water soak beans overnight. Drain the water, wash the beans. Cover the bowl and set it in a warm place to allow sprouting. It takes about 2-3 days depending on the desired length of sprouts. To cook, heat oil in a saucepan. Fry jwanu, fennel seeds, and mustard seeds until light brown. Add 3 cups of sprouted beans and fry for 2 min. under medium heat. Add chili, cumin, coriander, garlic, ginger, turmeric, salt, and pepper. Mix to coat the sprouted beans well, for about 2 min. Add tomatoes, broth and yogurt to the beans? mixture. Bring to a boil and let simmer in low heat until the sprouts are tender and the desired consistency of the soup has been achieved. Garnish with chopped green onions.
Serve with rice.

 YOMARI (newari food)
Ingredients :- Rice flour
- Hot water
- Sweets
- Sesame seed
- Molasses
- Khuwa (Nepalese Dairy product, which looks like Ricotta Cheeze)
 

Method:- Mix rice flour with hot water and make dough. Cover the dough with a warm and wet cheeze cloth and rest it for 10-15 minutes.
- Apply some oil on your both hands and shape the dough like as shown in picture but make sure that it is hollow.
- Fill it with mixture of sweets, molasses mixed with Sesame seed, khuwa, ground meet or whatever you like, then close the hole.
- Steam it for 20 min.
- Now it is ready to serve. Enjoy!

 

MANA CHHOYALA(newari food)

Mana Chhoyala

Ingredients:
- Buff meat (flesh)
- Ginger paste
- Garlic paste
- Salt to taste
- Mustard oil
- Chili powder
- Fenugreek seeds
- Chopped onion
- Chopped green chilies
- Chopped coriander leave
- Turmeric powder, Cumin powder, Pepper powder
 

Method:
- Boil meat for 20 min. in presser cooker.
- Slice it in to small pieces.
- Add chopped onion, green chili and coriander, if you desire.
- Then mix it with garlic, ginger, cumin, pepper and salt.
- Heat the oil in pan and put some fenugreek seeds, when it turns in black, put required turmeric powder then pour it in chhoyala, mix it well.
- Chhoyala is ready to serve.  

 

WO(bara)(newari food)Ingredients:
- Lentil
- Spices ( ginger paste, garlic paste, cumin powder, hin (asafoetida), salt to test )
- Mustard oil
- Egg
- Minced- meat
 

Method:
- First soak lentil in water for whole night. Then mince it and mix mentioned spices.
- Hit oil in a pan.
- Take a big spoon of minced lentil and put it in hot pan , and press on it as round shape. If you desire put egg or meat on it and cover it with lentil again.
- Pour some oil on it again, and turn it When it becomes brown it will be ready to serve. 

 

HAKU CHHOYALA(newari food)

Haku Chhoyala

Ingredients:
- Buff meat
- Ginger paste
- Red chili Salt to taste
- Mustard oil
- Cumin powder
 

Method:
- Roast the meat with smoke fire.
- Cut it into pieces.
- Mix it with mentioned spices and raw oil (usually it prepared spicy and hot.)
- Now it is ready to serve.

CHATANMARI(newari food)
Ingredients:

Rice flour
- Water as required
- Minced Egg
- Lentil
 

Method :
- Mix rice flour with water and make semi solid.
- Take one big spoon and pour it in hot pan (put egg or minced lentil over it as your desire)
- Cover it and leave it for 2 minutes. If you are preparing egg or lentil chatanmari then you need more time and you need to turn other side.
- Chatamari is ready to serve.

TACO PIZZA 

Ingredients

• 10 fluid ounces warm water
• 3/4 teaspoon salt
• 3 tablespoons vegetable oil
• 4 cups all-purpose flour
• 2 teaspoons active dry yeast
•  
• 1 (6 ounce) can tomato paste
• 3/4 cup water
• 1 (1.25 ounce) package taco seasoning mix, divided
• 1 teaspoon chili powder, or to taste
• 1/2 teaspoon cayenne pepper, or to taste
• 1 (16 ounce) can fat-free refried beans
• 1/3 cup salsa
• 1/4 cup chopped onion
• 1/2 pound ground beef
• 4 cups shredded Cheddar cheese

Directions

1. Add the water, salt, oil, flour and yeast to your bread machine in the order listed. Select the dough cycle. Check your dough after it has been mixing a few minutes. If it is too dry and not mixing, add water 1 tablespoon at a time, until it is mixing and has a nice dough consistency. You want the dough to be pliable but not sticky.
2. Meanwhile, in a small bowl, combine tomato paste, water, and 3/4 of the package of taco seasoning mix. Stir in chili powder and cayenne pepper; set aside. In another bowl, mix refried beans, salsa, and onion; set aside. In a large skillet, cook ground beef until evenly brown; drain excess fat. Season with the remaining 1/4 package of taco seasoning and a small amount of water. Simmer a few minutes, then remove from heat.
3. Preheat oven to 400 degrees F (200 degrees C).
4. When the dough cycle is finished, remove the dough from the machine. Divide the dough in half, and pat into two 12 inch pans. Spread a layer of the bean mixture on, then a layer of the tomato mixture. Sprinkle with seasoned beef and top with cheddar cheese.
5. Bake in preheated oven for 10 to 15 minutes, or until crust is golden brown and cheese is melted. Turn pizzas halfway through baking.

Easy Ice Cream Cake

Ingredients

• 16 ice cream sandwiches
  
  
• 1 (16 ounce) container frozen non-dairy whipped topping
• 1 (12 ounce) jar chocolate fudge topping, room temperature
• 1 (1.5 ounce) bar chocolate candy bar, grated

Directions

1. Place 8 of the ice cream sandwiches side by side in a 9x13 inch baking dish. Spread evenly with half of the hot fudge topping, then half of the whipped topping. Repeat with the remaining sandwiches and toppings. Sprinkle with grated chocolate bar.
2. Cover and freeze for at least 1 hour before serving. Keep unused portion covered and frozen.

Red Velvet Cake

Ingredients

• 2 tablespoons unsweetened cocoa powder
• 2 ounces red food coloring
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 cup shortening
• 1 1/2 cups white sugar
• 2 eggs
• 2 1/2 cups all-purpose flour, sifted
• 1 1/2 teaspoons baking soda
• 1 teaspoon white vinegar
•  
• 1 cup milk
• 5 tablespoons all-purpose flour
• 1 cup white sugar
• 1 cup butter
• 1 teaspoon vanilla extract

Directions

1. Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside.
2. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.
3. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.
4. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency

 

Purple Monstrosity Fruit Smoothie

Ingredients

• 2 frozen bananas, skins removed and cut in chunks
  
  
• 1/2 cup frozen blueberries
• 1 cup orange juice
• 1 tablespoon honey (optional)
• 1 teaspoon vanilla extract (optional)

Directions

1. Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.

 

Taco Noodle Dinner 

Ingredients

• 1 pound ground beef
• 1/4 cup chopped onion
• 3/4 cup water
• 1 (1.25 ounce) package taco seasoning
• 1/2 teaspoon salt
• 1 (4 ounce) can mushroom stems and pieces, drained
• 3 cups uncooked fine egg noodles
• 2 1/2 cups tomato juice
• 1 cup sour cream
• 1 tablespoon minced fresh parsley

Directions

1. In a large skillet over medium heat, cook the beef and onion until meat is no longer pink; drain. Stir in the water, taco seasoning and salt. Reduce heat; simmer for 2-3 minutes. Add the mushrooms. Sprinkle noodles over the top. Pour tomato juice over the noodles and stir gently. Cover and simmer for 20-25 minutes or until noodles are tender.
2. Remove from the heat. Combine the sour cream and parsley; spread over the top. Cover and let stand for 5 minutes.