CHICKEN MINI PITA

                            

Ingredients: 

Marination of chicken--

Chicken--1kg

Ginger garlic paste: 1 tablespoon 

Salt to taste

Crushed black pepper: 1 tablespoon 

lemon: 1

For Sriracha-mayo sauce--

Mayonnaise: 1 cup

Sriracha sauce: 3 tablespoons 

Ketchup: 4 tablespoons 

For pita dough--

warm water: 250ml and 130ml

Sugar: 1 teaspoon 

Yeast: 7g

Flour: 4 cups 

Salt: 2 teaspoons

Oil: 3 tablespoons

For salad 

Chopped capsicum 

Instructions:

Cut your chicken breasts into small bite-size pieces and marinate it with the listed spices. Squeeze out a lemon's juice for flavour. Mix it all well and cover it with a plastic wrapper to refrigerate for 30minutes.

Put oil into a heated pan and cook your chicken on medium heat for 25-30minutes.

Once your chicken is ready, let it cool while you prepare the sauce. Add your prepared sauce into your cooked chicken and mix well.

Prepare your pita dough now. Add 1 cup(250ml) of warm water and salt. After adding in the yeast wait for 5-10minutes, if foam or bubbles are formed the yeast ia alove6and active. Continue making the dough by adding 130ml of warm water, flour and sugar. Roughly mix it with 2 tablespoons of oil. Then knead it well for 5-10 minutes, add in 1 tablespoon of oil over it (don't mix) and cover the dough and set aside to let it rest and rise.

After the dough has rose, flatten it out and poke it allover using a fork, to allow the air to escape. Use a cup or cookie cutter, to cut out small circular shapes. 

Heat and greese a skillet on medium high heat and proceed to cook the pita bread. After cooking keep them covered in a damp paper towel to keep it moist, warm and soft.

Take your pita bread and use a spoon to give a taco-like shape. Fill in with some finely chopped capsicums, then add in your chicken.

The dish is ready to be served.

Marinated Chicken (per 100g): Approximately 165-175 calories

Sriracha-Mayo Sauce (per 1 tablespoon): Approximately 60-70 calories

Pita Bread (per 1 small piece, assuming 4 servings per cup of flour): Approximately 70-80 calories

Chopped Capsicum (per 1/2 cup): Approximately 10-15 calories

Please note that these calorie counts are approximate and can vary based on factors like the specific brands of ingredients you use and any variations in portion sizes. To get the most accurate calorie count for your dish, it's advisable to use a nutrition calculator or consult the nutrition labels on your ingredient packaging.

               

Vanilla-chocolate muffins

                   
  

Ingredients: 

Eggs: 4

Flour: 1 cup

Baking Powder: 1 teaspoon

Milk Powder: 2 tablespoons

Cocoa Powder: 2 tablespoons 

Vanilla extract: 1 teaspoon

Oil: 1 cup(or a little less than that)

White Sugar: 1 cup

Instructions:

Preheat the oven to 180°C

Separate the egg yolk and egg white. Use a hand mixer or whisk to beat up the egg whites. Mix until the egg whites have turned into thick foam(if the foam doesn't fall off when bowl is upside down, the mixing can be stopped). Proceed to mix in the sugar and add the egg yolks into it. Make sure the sugar is finely blend in the mixture. Next put in your vanilla extract.

Mix your dry ingredients together, that is the flour, baking powder and milk powder. Add this dry mixture slowly into your wet mixture and keep mixing. Add in your oil and blend well. The batter is ready. Separate into two portions. Add cocoa powder to one portion and mix well. You should result with two batters: vanilla and chocolate. Put the vanilla batter in the cupcake tray and put chocolate batter on top of it. Then add vanilla on top of it again.

It is recommended to use cupcake liners on the tray and bake the cake for 40-45minutes.

Once the batter has been put in, you can top it off with some chocolate chips. Check cupcake is done by inserting a toothpick, if it comes out clean, cake is ready to be out. You can also make any other colour if desired, food colouring can be added to the vanilla batter and get the colour you wish for.

                           

               

cotton cheesecake

                      

Ingredients :

Medium to large eggs--3

Milk--1/4  cup

Cream cheese--3/4 cup

Unsalted butter--2.5 tblsp

All-purpose flour--1/4 cup

Vinegar--1/2 teaspoon

Sugar--3 tablespoons

Preheat oven to 266°F(130°C)

60minutes

Instructions:

Firstly start by separating the egg yolks and egg whites. You may refrigerate the egg whites. Take a  pot of boiled water (you should take the pot off the stove as soon as it has boiled).Put a big bowl on your pot(make sure your bowl does not break from the heat of the boiled water). Add in butter, cream cheese and milk into the bowl. The heat of the boiled water will allow you to melt and mix the ingredients and get a smooth texture. Then add in the egg yolks and instantly after the egg yolks have been mixed in add flour and mix it all nicely ensuring there are no lumps leftover. Note that, after adding the flour you can keep the bowl above the boiling water for maximum 2 minutes or it will be overcooked.

After the 2 minutes of fine mixing you shall take the bowl off the pot and take out the cold egg whites that was previously separated. Add vinegar to the egg whites and mix it using a hand mixer at medium to high speed until bubbles form. Add your sugar into the egg whites in small proportions and continue mixing. After all sugar has been added turn the mixer to medium to low speed. Do not harden or foam it, it could make the cake dry. We need pur mixture to be soft.

Now mix the both mixtures together by adding small proportions of your egg white mixture to the previously prepared batter. The soft egg white mixture will mix in easily. 

Preparing the cake mould:

Take ur desired mould and place parchment paper or baking paper in it. Make sure the length of the paper is tall so that the cake does not overflow during baking. 

Keep your mould on a baking tray. Add batter into your mould and boiling water in the tray for water bath baking.

Put the tray into the oven for baking for an hour. Once it's done, let it cool for some time and be careful in taking off the paper, since the cake will be very soft and delicate.

Allow it to cool and serve.

• Medium to large eggs (3): Approximately 210-240 calories
• Milk (1/4 cup): Approximately 30-40 calories
• Cream cheese (3/4 cup): Approximately 450-525 calories
• Unsalted butter (2.5 tablespoons): Approximately 300-375 calories
• All-purpose flour (1/4 cup): Approximately 100-110 calories
• Sugar (3 tablespoons): Approximately 150-180 calories

The total calorie count for the entire cake can be estimated to be around 1140-1470 calories. Keep in mind that this is a rough estimate, and the actual calorie content may vary based on factors such as the specific brands and measurements of ingredients used.