In a large bowl, mix corn starch and mustard. Add some cubed cheeses and toss to coat.
Rub the inside portion of fondue potion of the fondue pot with garlic. Bring into boil in medium heat. Slowly add the cheese cubes, stir constantly until the whole cheese is melted.
Add and cook the Parmesan. Stir for 2 to 3 minutes, until it is melted completely. Prevent the sauce from coming into boiling by reducing the heat if necessary. Serve hot!
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Preheat the oven to 190 degrees C. Take a jelly roll pan and put a waxed paper on its bottom. Beat well the egg whites, vanilla extract, and salt in a large bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
Beat the egg yolks in a separate bowl. Mix it well until it becomes thick and yellow colored. Fold into egg white mixture. Fold in chopped walnuts and flour gently until combined. Spread the batter into the prepared jelly roll pan.
Bake it in the preheated oven, about 12 minutes. Test it by inserting a toothpick in to the center. If it comes out neatly, the baking is perfect. Let it cool for 5 minutes after removed from the oven.
put it on a towel sprinkled with sifted confectioners’ sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes. Roll the cake and towel together. Leave it for cooling for about 15 to 20 minutes.
While cake cools, mix cold heavy cream and 1 tablespoon white sugar in a large bowl using an electric mixer. Unroll the cake and spread the whipped cream on it. Re-roll the cake. Put it in refrigerator for at least 30 minutes.
Use dollops of whipped cream and walnut halves for topping. Serve it sliced.
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In a small bowl, combine pineapple and strawberries and set it aside. Place the ice cream scoops in a long, narrow bowl. Place the banana halves on either side. Top the ice cream scoops with the previously prepared fruit mixture. Drizzle with chocolate syrup.
Add whipped cream to each scoop and on the bananas. Sprinkle with shaved chocolate and walnuts. Top each scoop of ice cream with a cherry. Decorate with mint sprigs, and serve chill.
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In a large bowl, add the ground almonds, cream and condensed milk and them together until thick. Save it for later. Take milk in a saucepan and heat it over high flame to boil. When it starts boiling, add the saffron strands to it. Mix it well and remove it from the flame. Let it cool.
Then, add the previously prepared almond mixture into it and blend well, until it reaches a thick and creamy consistency. Heat another pan over moderate flame and add coarsely chopped pistachios and almonds in to it and dry roast them for few seconds.
Add this to the Kulfi mixture, saving a little of this for final garnishing. Mix well and pour the mixture into the kulfi moulds of your choice. Cover the top with a butter paper. Keep it in the freezer until it is set.
When it is set, remove it from the mould and sprinkle some of the reserved pistachios and almonds. Serve it chilled and enjoy!!
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Heat all syrup ingredients over low heat in 1-quart saucepan, stirring occasionally, until warm. Keep it warm. Heat the griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening.
Stir all pancake ingredients until blended, in a medium bowl. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until the edges are dry. Turn it and cook the other sides until golden. Garnish and serve with warm syrup.
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Lets try some tasty and healthy Greek salad. Tzatziki – The Greek cucumber salad!
Ingredients:
¼ cup full fat Greek (strained) yogurt
1-2 tablespoons chopped fresh dill
1 minced garlic clove
½ teaspoon salt
2 teaspoons olive oil
Freshly ground pepper
Lemon juice – 1 tbsp
3 medium cucumbers
Preparation:
Mix well all the ingredients except the cucumbers in a large bowl. Cover with plastic wrap and refrigerate for an hour. Slice the cucumbers very nicely and mix with the yogurt dressing, until all cucumbers are coated with the dressing. Garnish chopped fresh herbs and serve.
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Melt the butter with olive oil in a pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season it with salt and pepper, and simmer for 30 minutes. Heat the oven broiler.
Transfer the soup into bowls and place one slice of bread on top of each. Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
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