Avocado Drink

''Avocado is rich in valuable mono saturated fats, potassium, vitamin B,E,K and natural fibers''

Ingredients: 

2 to 3 cups cold milk
1 ripe avocado
 3 tablespoons sugar
 handful of ice (optional)

Method:

Peel the avocado and cut in half. Discard the pit. Put the avocado and sugar in a blender with 1 cup of milk. Blend until very creamy and smooth.

Gradually add another cup or two of milk to make the shake as thin or as thick as you like. How much milk you need will depend on the size of the avocado.

Add a handful of ice to the blender if you like your shake well-chilled, and blend for another minute. Pour into glasses, and serve.

Biscuit Pudding in Chocolate Sauce and Pineapple

''Taste just like heaven!!! :D ''

Serve 8

Make 7in by 7in Dish

Ingredients:

Marie Biscuits 300g

Condensed milk small tin

Water 1/2 tin

Warm milk to soak biscuits

Instant coffee powder 1tsp

Dark chocolate 200gs

Pineapple 5 slices and 1tbsp sugar

Chopped cashew nuts 1/2 cup

Method:

Add condensed milk and water in a pan and heat while stirring. Melt chocolates and add to the milk. 

(Chop the chocolates and melt in a pan over hot water or by putting in a bowl and pouring the hot milk little by little and stirring until melted completely )

Stir until the Chocolate sauce is thickens.

Receive 1/2 cup of chocolate sauce in a bowl and stir in the instant coffee until dissolved.

Remove the middle hard part from pineapples. Cut the pineapple in to small cubes. Lay the pieces on a flat frying pan. Sprinkle sugar on top. Cover and cook until the pineapples are soft. Open lid and simmer till liquids disappear.

Soak Marie biscuits in warm milk until little soft but still firm to touch. (not soggy) and lay a single layer on the pudding tin. 

Pour the prepared chocolate sauce little by little until coated on top. Add a layer of soaked Marie biscuits again. Place a layer of pineapples and pour over another layer of chocolate sauce.

Alternatively add Marie biscuits and chocolate sauce in layers, ending with coffee mixed chocolate sauce on top. (atleast 4 layers of Marie biscuits would be preferable)

Garnish the top chocolate layer with cashew nuts and refrigerate over night.

Serve chilled.

Oyster Mushrooms Baked

Serve 2

Ingredients:

Oyster mushrooms 200g

2tbsp olive oil

1tsp mustard paste

2 tsp soya sauce

2tsp tomato sauce

1/2 tsp sugar

1tsp tamarind pulp

salt and pepper to taste

paprika 1full tsp

Method:

Mix mustard paste, soya sauce, tomato sauce,vinegar,tamarind pulp together in a bowl and mix well. Add olive oil and salt and pepper to taste.

Add the mushrooms and toss till well coated.

Keep for marination for 30 minutes.

Pre heat oven to 200C.

Lay the mushrooms on baking tray (lightly greased with some oil) with the stem side upwards.

sprinkle with paprika on top.

Bake for 15 to 20 minutes.

Serve with fresh leaves such as mustard of salad leaves or parsley as a starter or side dish.

Ash Plantain Skins Tempered

Ingredeints:

Skins from 500gs of ash plantains

1tbsp dried prawns (optional)

pinch of turmeric powder

3/4 tsp salt

a spring of curry leaves

1 large onion sliced

1 green chillie sliced

1 tsp chillie powder

1tbsp oil

Method:

Cut the skins finely and put in water with pinch of turmeric. Wash well and drain water.

Mix onions, green chillie, salt, chillie powder, curry leaves, dried prawns. 

Heat a frying pan well and add oil. when its hot add the mixture and fry on medium heat, stirring from time to time till skins are cooked but slightly crispy.

Serve as a side dish with plain rice.