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Gelato Blast


You'll Need:
1 pint (2 cups) vanilla ice cream
1/4 cup toasted cashew nuts, coarsely chopped
1 can (439 g) DEL MONTE Fiesta Fruit #OOPS#tail chopped then drained
1 pint (2 cups) mango ice cream
1/2 cup mini marshmallows
1 pint (2 cups) chocolate ice cream


Directions :

1 MIX vanilla ice cream with cashew nuts. Pour into rectangular loaf pan. Freeze. 2 MIX DEL MONTE Fiesta Fruit #OOPS#tail with mango ice cream. Pour over frozen vanilla ice cream. Freeze. 3 MIX mini marshmallows with chocolate ice cream. Pour over frozen mango ice cream layer. Freeze overnight. Slice.

sounds yummy

Dessert- Ice Cream Cake That Is Quick and easy To Make


You'll Need:
250g Sponge Fingers
2ltr tub of ice cream
300ml thickened ice cream
strawberries to decorate


Directions :

Beat cream until thick, and spoon into a piping bag, tip ice cream onto a serving plate. Pipe cream around the ice cream about half way up the sides and then place the sponge fingers, upright around the ice cream. They will be kept in place by the cream, place the remaining cream on the top of ice cream and then place stawberies on top. Serve immediately.

Dessert - Chocolate Fondue


You'll Need:

375g good quality milk or dark chocolate, break into small pieces
3/4 cup whipping cream
3 tablespoons liqueur, brandy, or rum


Directions :

Combine cream and liqueur. Add chocolate pieces and microwave on high for 1 minute. Stir well. Microwave another 30-60 seconds, or until chocolate melts. Transfer to fondue pot and keep warm using a medium flame. Serve with fruits, cake or marshmallows.

How yummy makes your mouth water

Almond Baklava (Baklavas Me Amygdala)


You'll Need:
1 3/4 lb Baklava phyllo leaves
4 cup Almond crumbs
1 1/4 cup Butter
1/2 cup Sugar
1 tsp Cinnamon
Syrup
4 cup Sugar
3 cup Water
1/2 cup Honey
1 stk cinnamon
5 whl cloves, up to 6


Directions :

Blanch then chop the almonds. Mix them with the sugar and cinnamon. Brush a medium size baking pan with melted butter. Lay 4 baklava phyllo leaves in the pan, buttering each beforehand. Lay more phyllo on top, this time without buttering them. Sprinkle with chopped almonds. Lay in another layer of phyllo, this time burshing with butter. Sprinkle with almonds. Continue laying in phyllo leaves and crushed almonds in the same way, until only five phyllo leaves remain. Brush these last phyllo leaves very well with butter and lay on the top. Cut away any phyllo ends overlapping the sides of the pan with a sharp knife. With the same knife, cut through the top phyllo leaves, scoring serving size squares in the baklava. Dip your fingers in a dish of water andsprinkle the top layer of phyllo leaves. Put the baklava in a moderate oven to bake for almost one hour. Meanwhile, boil the sugar in the water for five minutes. Add the honey and spices and boil for five minutes more. Remove the spices and keep the syrup hot. Take the baklava from the oven and let it cool. Pour the syrup over the baklava. After it cools, cut the baklava completely through and serve the pieces on a platter. NOTES : 1. For Walnut Baklava: 1. Replace almonds with walnuts. 2. Syrup uses 3 1/2 cups sugar and 1 1/2 cups honey. 2. The baklava can also be made with half walnuts and half almonds.

Baked shrimps with garlic and spring onions


You'll Need:

* 1kg shrimps, cleaned (keep the shell of the tail if you want)
* 4 spring onions, washed and chopped
* 4 garlic cloves
* 80 ml olive oil
* 1 bunch of parsley, finely cut
* 1/3 cup of white wine
* Salt
* Pepper

Directions :

Whiz in a blender the oil and the garlic. Add parsley and spring onions and whiz again. Finally pour the wine into the mixture and stir. Place the shrimps in a medium size baking pan. Add salt and pepper and pour the oil and garlic mixture on top of them. Bake for 15 – 20 minutes in preheated oven (220 C) until shrimps take a golden colour. Serve hot and pour remaining sauce on top of them.

Canadian Bacon Macaroni and Cheese


You'll Need:

1 cup elbow macaroni
6 strips Canadian-style bacon
2 tablespoons margarine
2 1/2 tablespoons all-purpose flour
1 cup canned tomatoes, half-drained
1 cup shredded Cheddar cheese

Directions :

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. While macaroni is boiling, fry or broil bacon and place on paper towelling to drain. Cut into bite size pieces. Melt margarine in a large saucepan over medium low heat. Stir in flour, then tomatoes and wait for sauce to thicken, stirring occasionally. When thickness is to your liking, stir in cheese until it has melted. Stir in cooked macaroni and bacon and heat through. Serve hot.

Smoked salmon, rocket and ricotta linguine



250g fresh reduced fat ricotta, crumbled

100g smoked salmon, torn into biter size pieces

100g rocket

1/2 cup basil leaves roughly choppped

2 spring onions, finely sliced

1/2 teaspoon finely grated lemon rind

2 tablespoons lemon juice

2 teaspoons olive oil

250g linguine pasta or spaghetti

freshly ground black pepper to taste

1/2 cup shaved parmesan, for serving



Cook pasta.

Stir in riccota, salmon, rocket, basil, speing onions, lemon rind and juice, oil and pepper. Divide between bowls and serve with shaved parmesan, and a crusty bread.