Future Chef Fami s Kitchen Recipies

02/09/2017

Eid Mubarak everyone

31/08/2017

Hajj Mubarak to every Muslim

25/08/2017

Like my page

25/08/2017

29/04/2016

Guys please like this video it's my project
https://www.facebook.com/1763598567260096/videos/1763604600592826/

04/08/2015

Biggest vegetables

21/05/2015

plx vote for my mAmo kamal ghaznvi

29/04/2015

26/02/2015

04/11/2014

Sticky date pudding
Ingredients ;
7 ounces chopped pitted dates
1 cup butter
1 cup heavy cream
1 teaspoon baking powder
1/4 cup softened butter
3 cups vanilla ice cream
3/4 cup superfine (castor) sugar
1 cup flour
1 teaspoon baking soda
2 1/2 ounces dark chocolate, grated
2 eggs
2 tablespoons confectioners' sugar for dusting
1 1/4 cups water
1 cup firmly packed brown sugar
Instructions;
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin. Whisk together the flour, baking powder, and chocolate in a small bowl, and set aside.
2. Bring the dates and water to a boil in a saucepan over high heat. Remove from the heat, and stir in the baking soda. Allow the mixture to stand for 5 minutes, then scrape into a blender, and carefully puree until smooth; set aside.
3. Cream 1/4 cup of butter together with the superfine sugar until light and fluffy. Add the eggs one at a time, beating well between each addition. Fold in the flour mixture and the date puree until well blended. Spoon into the prepared muffin cups.
4. Bake in the preheated oven for 25 minutes. Meanwhile, stir together the cream, brown sugar, and 1 cup of butter in a saucepan over medium-low heat until the butter melts; set aside.
5. When the puddings have baked for 25 minutes, remove them from the oven, and cool in the pan for 10 minutes. Remove the puddings from the muffin tin, and place them onto a baking sheet. Spoon 2 tablespoons of the sauce over each pudding, then return to the oven and bake for 5 minutes more.
6. To serve, spoon some of the sauce onto the bottom of a dessert plate, and place a pudding on top. Lightly dust with confectioners' sugar, and top with a 1/4 cup scoop of ice cream. Repeat with the remaining date puddings.

04/11/2014

Almond biscotti
Prep Time 1:30 Cook Time 0:35 Make about 40
ingredients
1 cup (220g) caster sugar
2 eggs
Finely grated rind of 1 lemon
2 cups (300g) plain flour, sifted
1/2 tsp baking powder
150g whole almonds (skin on)
instructions
Step 1
Preheat oven to 170°C. Line a large baking tray with baking paper.

Step 2
Place sugar, eggs and grated lemon rind in a large bowl. Beat with electric beaters until pale and thick.

Step 3
Fold in sifted flour, baking powder and almonds, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.

Step 4
Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 20-25 minutes until the dough is firm to the touch and slightly golden. Remove from the oven and set aside to cool completely (about an hour).

Step 5
Preheat the oven to 140°C.

Step 6
Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.

Step 7
Lay slices flat on the baking tray and return to oven for 15-20 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely. Store in an airtight container for 2-3 weeks.

04/11/2014

Banana and date ice-cream cake
Prep Time 11:40 Servings 8
ingredients
4 large ripe bananas, peeled, cut crossways into eight slices
200g (1 layer) 16cm-square bought unfilled sponge cake
170g (about 8) fresh dates, pitted, coarsely chopped
2 tbs marsala
1L light & creamy 97 per cent fat-free vanilla ice-cream softened slightly
3 tsp cocoa powder
Extra cocoa powder, to dust
instructions
Step 1
Line the base and 2 opposite sides of an 11 x 21cm (base measurement) loaf pan with non-stick baking paper, allowing it to overhang slightly. Place banana slices on a baking tray and place in the freezer for 3 hours or until frozen.

Step 2
Cut cake layer in half. Trim halves to line the base of the prepared pan. Combine dates and marsala in a bowl. Set aside for 20 minutes to macerate.

Step 3
Place banana in the bowl of a food processor and process, scraping down the side of the bowl occasionally, until smooth and creamy. Transfer to a large bowl. Add the ice-cream and dates and stir until combined.

Step 4
Spoon ice-cream mixture over the cake in the pan and smooth the surface. Dust with cocoa powder. Cover with foil and place in the freezer for 8 hours or until firm.

Step 5
Use paper to lift ice-cream cake from the pan. Transfer to a serving platter. Dust with extra cocoa powder, if necessary. Cut into slices to serve.

nutrition
Energy
1200kJ Fat saturated
2.00g
Fat Total
4.00g Carbohydrate sugars
-
Carbohydrate Total
56.00g Dietary Fibre
2.50g
Protein
6.50g Cholesterol
-
Sodium
-

04/11/2014

♥♥♥¶¶♥ÇhËf FäMÏ♥¶¶♥♥♥

20/08/2014

15/08/2014

Bat and spider chocolate crackles
Make 12
ingredients
80g white marshmallows
40g unsalted butter
1 tablespoon caster sugar
1 tablespoon cocoa powder
2 cups cocoa puffed rice cereal
240g packet licorice straps (see note)
For 6 spiders

1 tube Cake Mate red writing icing
12 red mini M&Ms
For 6 bats

1 tube Cake Mate blue writing icing
12 blue mini M&Ms
instructions
Step 1
Lightly grease an oven tray. Place marshmallows, butter, sugar and cocoa powder in a saucepan over low heat. Cook, stirring, for 2 minutes or until melted. Place rice cereal in a bowl. Add marshmallow mixture and stir to combine.

Step 2
Make spiders: Cut twenty-four 7cm-long, thin strips from licorice. Using damp hands, shape 1 tablespoon of crackle mixture into a 5cm round. Lay 4 licorice strips across round, overhanging evenly on each side. Sandwich with another round of crackle mixture. Use icing to secure M&Ms as eyes. Place on prepared tray. Repeat with remaining crackle mixture, licorice strips, icing and M&Ms to make 5 more spiders.

Step 3
Make bats: Using the template (see notes) as a guide, cut twelve 7cm-long 'wings' from licorice. Using damp hands, shape 2 tablespoons of crackle mixture into a 8cm-long oval. Place tips of licorice wings on long sides. Sandwich with another 2 tablespoons of crackle mixture. Use icing to secure M&Ms as eyes. Place on prepared tray. Repeat with remaining crackle mixture, licorice wings, icing and M&Ms to make 5 more bats.

Step 4
Refrigerate spiders and bats for 1 hour or until set. Serve.

15/08/2014

Chocolate Cookies

Cookies

INGREDIENTS
220g dark chocolate
10g butter
80g plain flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
170g brown sugar
METHOD
Preheat the oven to 180 C / Gas mark 4.
Melt chocolate and butter in a bain-marie. At the same time, in a small bowl combine the flour, baking powder and salt.
In another bowl, whip the eggs with the sugar. Add the flour mixture. Add in the melted chocolate and stir.
Make small balls of dough using teaspoons. Place them on a tray covered with baking parchment.
Bake for 10 to 12 minutes in the preheated oven.

29/07/2014

Yummy dessert for all my friends

29/07/2014

Eid Mubarak to all of u friends