Belikethatcreative

Chicken shawarma For pita bread Ingredients: Water 1 cup (Luke warm) Sugar 2 tsp Active dry yeast 1.5 tsp Refined Flour (maida) 375 gm Salt 1.5 tsp Baking powder ½ tsp Methods: In a bowl, add Luke warm water and sugar, mix well until the sugar dissolves, make sure the water is not hot, once the sugar dissolves, add yeast and mix well. Now, in a sieve, add flour, salt & baking powder, sift them in the yeast and water mixture, mix them well until the ingredients combine well and it becomes sticky dough, now transfer it over a platform, make sure to dust the platform with dry refined four, now knead well until the dough is smooth and soft, take a bowl and grease it with oil and transfer the dough in the bowl, cover it with a damp cloth and rest in warm place for an hour to prove (increase in size of the dough). By the time the dough proves you can make other components of the shawarma. After proving, divide the dough in 8-10 equal size dough balls, take the dough ball and start to t...

Samoli dough:- White flour (maida) 3 Cups Salt 1 tsp or to taste Sugar 1 tsp Yeast 2 tsp Oil 1-2 tbsp Egg 1 Warm milk 1/2 Cup Water as required Chicken:- Chicken boneless 1 Cup Yogurt 1/2 cup Garlic Chopped 1 tsp Salt 1/2 tsp or to taste Red Chilli powder 1/2 tsp Red chilli flakes 1/2 tsp Whole Spices powder(garam masala)1/2 tsp Dry Coriander powder 1 tsp Tandoori Masala 1 tsp Food color (yellow)1 pinch Oil 1-2 tbsp Onion slices 1/2 Cup Capsicum 1/2 Cup Sweet corn 1/2 Cup White flour (maida) 2 tsp Milk 1 cup Tikka Mayonnaise as required Beaten egg 1

Garlic Mozzarella Cheese Balls Ingredients: Makes 16 250g (2 cups) all-purpose flour 1 tsp instant dry yeast 1 tbsp sugar 125ml (1/2 cup) warm milk 1 large egg, beaten. Some chopped spring onion 1 tsp salt 1 tsp garlic granules 3 tbsp soft unsalted butter Filling: 2 fresh mozzarella lactose-free, cubes. Salt, pepper, parsley, to taste. Topping: Melted butter + egg, mix well. Parmesan cheese + panko

To make Potato Kunafa You will need: 6 medium-size potatoes (halfway cooked, peeled, and grated on the large size) 1 egg yolk 2-3 tbsp olive oil 1/2 tsp each salt, red pepper flakes, and ground black pepper (i said 1 teaspoon in the video (sorry) but our teaspoon are very small so in a universal size, it is about 1/2 tsp ) about 1 cup or more feta cheese of mix of feta and kashar or mozzarella 1-2 tbsp cornmeal vermicelli to sprinkle (optional) more oil to cook

Here's what you'll need: 1 cup milk (250ml) room temp (you can use fresh, UHT or evap milk) ¼ cup sweetened condensed milk (75g) 1 egg 2 tbsp sugar (30g) 2 and ¼ tsp instant yeast (7g) (TYPO ERROR IN THE VIDEO--its in TEASPOON not CUP) 3 and ¼ cups All purpose flour (400g) plus more for kneading 1 tsp salt (5g) ¼ cup softened butter (50g) Glaze: 3 tbsp softened butter (45g) 3 tbsp sweetened condensed milk(45g)

Before you bake.....This is an EPIC cake so you can spread the load over 2 days. Letting cake sponge rest for a day is actually recommended as it allows time for the sponge to relax so you can make these and/or the icings on day 1. Here are the quantities for the size in the video as well as a smaller version that you can bake in 7" pans. 8" CAKE (9" tins) HAZELNUT SPONGE 315g Caster Sugar 205g Soft Unsalted Butter 85g Vegetable or Sunflower Oil 60g Hazelnut Paste or Butter 5 Eggs 315g Self Raising Flour 3 tbsp Whole Milk CHOCOLATE SPONGE 3 Eggs 225g Buttermilk 225ml Cold Coffee 195ml Vegetable or Sunflower Oil 325g Plain Flour 60g Cocoa Powder 1 tsp Bicarb 1/2 tsp Salt 345g Caster Sugar HAZELNUT BUTTERCREAM 375g Soft Unsalted Butter 675g Icing Sugar 2 tbsp Hazelnut Paste or Butter 2-4 tbsp Whole Milk (to achieve the consistency) 1/4 tsp Salt GANACHE FOR ICING 200g Chocolate (I like 50% but 70% also fine) 100g Unsalted Butter 100g Double Cream GAN...