Crunchy Chicken Submarine with Italian Dressing

This Ramadan my most viewed post up to today is chicken submarine recipe.That's why for all the submarine lovers here is a mouthwatering Yummy Submarine recipe which I made yesterday. My son loved it, wish my daughter was here. Missing her terribly on this Ramadan when I am making different kinds of food, she keeps complaining about the vegetarian food aunty(women looking after her at Sri Lanka) cooks for her, not that the food aunty cooks is bad just my daughter is having difficulty adjusting to vegetables without meat.

Ingredients:

3 submarine buns

2 tomatoes (sliced)

2 lettuce leaves (each halved)

6 slice cheese

Mozzarella cheese

To make Crispy Chicken:

½ of chicken breast (cut in to thin slices)

¾ cup flour

1/2tsp baking soda

11/2tsp garlic powder

1/2tsp salt

½ tsp pepper powder

2 eggs (beaten)

Oil for deep frying

To make Italian dressing:

¾ cup Mayonnaise

2 tbs cream cheese spread

2 tbs Chilly & garlic sauce

11/2 tbs Italian seasoning 

Method:

To make Crispy Chicken: Heat oil on low flame until small bubbles appear. Mix flour, baking soda, garlic powder, salt and pepper powder in a plate. Take a chicken piece dip in eggs and then in the flour mixture, again in egg and again in flour mixture fry on low flame each side until light golden brown. Continue until all chicken pieces are fried. Drain on kitchen towels. Set Aside.

To make Italian Dressing: Mix everything, set aside.

To assemble Submarine: Take a submarine bun cut horizontally from middle and apply a generous amount of sauce, on this put a lettuce half, on this arrange some crispy chicken pieces on this grate some mozzarella cheese, on this arrange tomatoes, on this half two slice cheese and arrange cover the stuffed submarine with the top of bun. Prick two tooth picks two sides. Make the other two submarines the same way. Cut each submarine in half and arrange in a baking tray. Bake in a 170C pre heated oven for 5 to 10 minutes or until the cheese is melted.... ENJOY!

Note: For a more crunchier chicken fry on low flame until crispy on both sides. Italian seasoning & garlic powder I bought from Fantasy Store. For extra hot add chopped chilly into the sauce. 

Chocolate Lava Muffins

 

After long time again I am posting a new recipe. Just too busy at home & baking, but as the Ramadan is getting near I am getting ready with some delicious recipes to upload and next month I am conducting three classes especially for Ramadan that's my Cheesecakes Class, my Cooking Class & I love Chocolate class, all my readers if you want to join any of my classes feel free to contact me or mail me or for more information you can always check my face book page “Cheesecakes” .

These Muffins I made yesterday for my daughter's request. Since last December she is staying at Colombo for her higher studies. She came for few days & this morning again she left. My kid's love the chocolate lava cakes sold at the pizza hut or Mac Donald's at Sri Lanka from these two places I don't remember much from where. I was able to make four muffins from this batter. That's normal ramekins size. These muffins are so delicious, give a try just so simple & you don't have to use a beater too, if you don't have ramekins you can make a one big Muffin in a 6inch tray or even oven safe cups can be used.

Ingredients

1/2cup unsalted butter

200grms dark chocolate

1/2cup sugar

3tbs flour

1/4tsp salt

4eggs

Butter & cocoa enough to coat your muffin cups or ramekins

Method

Pre heat your oven to 160c, in a sauce pan melt chocolate & butter, set aside to cool.

Generously butter your ramekins, keep in fridge until the batter is ready. When the chocolate mixture is cool add sugar, flour & salt mix well until no lumps. Now add the eggs, beat until everything is incorporated. Take out your ramekins, put a teaspoon of cocoa powder into each ramekin & turn to coat the inside and sides well.

Divide the batter in to four ramekins. Arrange the ramekins in a flat baking tray & bake for 20 to 30 minutes or until sides are baked & the center is soft. Run a small knife inside around the ramekin to release the muffin & turn the ramekin upside down on to a serving plate & tap the bottom little, take the ramekin, serve the Chocolate Lava Muffin with Vanilla Ice Cream, I loved it plain........ Enjoy!

Rosy Red Rose Cookies

I love beautiful clothes, likes to look my best, loves high heels, sandals & nice flats  a somewhat fashionable women I must say. I love all the clothes & every other thing in Victoria’s secret…So today just I want Something rosy , something red, something cute & girlish  to make…below is what I created …so tell me what you think…hum………….

Ingredients:

1/2cup unsalted butter

11/3cup flour

1cup icing sugar

1/4tsp baking soda

2tsp strawberry essence or rose essence

1large egg

Red food color

Method:

Prepare baking tray lined with parchment or baking paper, set aside. In a bowl or in an electric mixer beat butter and icing sugar until creamy, add egg beat to combine well. Now add food color (add color until bright red) beat again to mix well, add flour and baking soda mix to combine very well. Dough will be sticky, scoop the dough in to an icing bag fitted with a Wilton 1M tip,(this tip I used to make these rose cookies). Carefully pipe roses from inside to out in circular pattern on to the baking tray, about not bigger then 2inches, leave 1inch in between each cookie as when baking cookies will expand.

When you have finished piping enough for the tray, put your tray into the refrigerator for at least 4hours to chill. So that when baking the cookies will hold its shape. Mine gave a little shape, I think that is because I capt only for 2hour’s I should have capt the tray for about 4hour’s or may be overnight. When you want to bake preheat your oven to 140C for about 7minutes. Use the third upper rack of your oven to bake these cookies for 15 to 20minutes. Mine took this time, different ovens may take a slight time difference, so check if your cookies are slightly golden on the sides, if so your done……………………enjoy!

Octopus Sausage

These cute sausage octopuses will be a hit for kid’s parties. Just you can attach a cute small flag written the kids name attach to a toothpick and insert on top of each octopus or even without a flag will look very cute. To make these octopuses you will need: 

Any amount of sausages you want  
Few black sesame seeds 
Some water

 
How to make your octopus:  
Using a sharp knife cut each sausage in to half, take one half and from the non rounded side (where u have cut)leaving about a third of the sausage to create the head. Make slits like the way I have shown in the below image. 

So now each octopus will have eight tentacles. Bring water to a boil, put 2 to 3 non bloomed octopuses in to the boiling water boil for 2 to 3 minutes until the legs bloom or curls outwards a little.  In the video below you can see how it blooms.

 (The sound in this video has nothing to do with this video just my TV was on)

Drain on kitchen towels, when you take these cute octopuses out from water it will be very soft so handle these cuties with care, when it cools it will get firmer. Attach two black sesame seeds for both eyes while it is wet and some cheese for the mouth…sorry I did not put mouths on my cuties…enjoy!

Chewy Chocolate Cup Cakes

I made these cakes in paper liners but I would advise to use ramekins as cake gets stick to the sides of paper liners & very difficult to remove, but if you do not have ramekins try by applying some butter & dusting with some flour inside the cupcake liners, this way it may help the cake not sticking into the cupcake liners. 

 

Ingredients:

150g semisweet chocolate

1cup unsalted butter

3/4cup powdered sugar

2 eggs

2egg yolks

6tbs flour 

Method:

Preheat your oven to 170 C, arrange about six to seven paper cups in a tray or about 5 ramekins set aside. Melt butter and chocolate in a microwave or on a double boiler, now mix sugar add egg and egg yolks mix very well, until all sugar is dissolved.

Whisk in flour, stir from the bottom of your bowl, make sure all ingredients are mixed very well.

Now divide the cake batter in to the paper cups or ramekins, about each 3/4 filled, bake for 30 to 35minutes.

Serve with whipped cream, Chocolate sauce or syrup …….............................……enjoy!

Chocolate Cookies

Chocolate is the most favorite flavor at my home. My daughter will be always searching something to nibble. Something sweet, ya she is now seventeen but still my sweet baby girl..hehehe so I decided to bake some chocolate cookies. This recipe turned out so good that I wanted to share in my blog, happy baking and below is the recipe.

Ingredients:

1cup unsalted butter

3cups all purpose flour

1/2tsp baking soda

2/3cup granulated sugar

1/2cup brown sugar

2tbs strong coffee

2eggs

1tsp vanilla essence

1/2cup cocoa powder

pinch of salt

Method:

Sift flour, cocoa powder, salt & baking soda. Set aside. With your electric or hand mixer cream butter with granulated sugar and brown sugar until fluffy. Beat in eggs, coffee and vanilla, now add flour/cocoa powder/baking soda mixture 1/2cup at a time. Mix until all the flour is finished mixing. Now take the dough on a slightly floured working area (like your kitchen counter or a big bowl) knead the dough not much little bit until the dough turns in to one ball. Divide the dough in to three portions, wrap each portion in plastic wrap or put in a zip bag. Chill in refrigerator for 1/2 hour, roll each portion about 1/2cm thick (It is better if you can roll out cookie dough without much flour so what I do is spread a plastic wrap piece on to the working area then I put the cookie dough on the center, take another piece of plastic wrap and spread on top of the cookie dough then roll the dough and I don't have to use any flour at all) cut out shapes with your cookie cutters, place the cutout shapes in a baking tray lined with parchment paper. Bake cookies in a 160C preheated oven for about 10minutes. Cool completely before decorating..........................enjoy!

Marshmallows

I may be the first women to make Marshmallows in Maldives. Some may think why to make when it is available at the stores but for me making a confection at home gives more happiness than buying from a store. When we think broadly in Maldives everything is imported nothing is made other than fish cans so if something like a world war starts (I pray it never happens) but if something like this happens than we may run out of confections, than what to do? so If we know to make something we love to eat so much we don’t have to worry and wait until war finishes hehehe… ok enough of my silly writing back to recipe.

Ingredients:

2cups of sugar

11/2cups water

4tbs unflavored gelatin

2egg whites

1tbs glucose syrup

1tbs vanilla extract

1/3cups Corn flour

1/3cups icing sugar

2tbs vegetable oil or shortening

Equipment’s:

Candy thermometer

Large Stand mixer

13x9inch pan

One medium size deep sauce pan

One normal sauce pan

Aluminum foil

Method:

Mix corn flour and icing sugar in a bowl, Cover the pan with aluminum foil, rub oil or shortening on aluminum foil and give a generous sprinkle dusting of corn flour/icing sugar over the entire pan.

Divide water in two sauce pans equally, in the deep pan put sugar and glucose syrup.

In the normal saucepan put vanilla extract give a stir and sprinkle gelatin on top leave it aside so that gelatin will bloom. Put the egg whites in a large bowl of stand mixer and start whipping, actually this have to be done while sugar syrup is cooking but if you’re making marshmallows for the first time better do the work one by one. Even in hand mixer this can be done. Whip the egg whites until it holds firm peaks, stop mixer until sugar syrup is ready.

Start cooking the sugar mixture on low heat stirring until sugar is dissolved stop stirring and let the syrup come to a boil, insert the candy thermometer and let it boil until candy thermometer reads 260 degrees. This will take some time.

Start cooking the gelatin mixture and stir until gelatin is completely dissolved. Take away from flame set aside.

When candy thermometer reaches 260 degrees (hard-ball stage) take the candy thermometer out, switch off flame add the gelatin mixture give a stir. Now this mixture needs to be poured into the egg whites. If your sauce pan have a handle it will be easy to pour hot syrup otherwise pour the syrup in to a measuring cup or a pitcher or a jug so that it will be easy and safe to pour. If sugar syrup hits your skin it will create painful burns from experience I am telling so be very careful. Start the mixer low, from a side start pouring the syrup slowly. If you are using a hand mixture pour a little syrup from a side beat the mixture stop again pour some beat like this if you are using a hand mixer.

Once all the syrup is poured start the mixture on medium high. First the mixture will be runny, Keep on beating until the mixture holds its shape and opaque, about 5 to 10 minutes.

Oil a rubber spatula and scrap the Marshmallow in to the prepared pan.

Spread and smooth the marshmallow with the spatula.

Leave the Marshmallow to set over night or at least five hours.  When set dust a working area with a generous amount of corn flour/icing sugar mixture and on top of marshmallow also dust with this powder. 

Take the Marshmallow from the pan lifting the aluminum foil and flip Marshmallow on your working area, remove the aluminum foil.

Oil a sharp knife and cut the Marshmallow in to 1inch cubes.

Roll the cut squares in the corn flour/icing sugar mixture so that it will not stick to each other……………………………enjoy!

Note: I have put this recipe under kids fun label too but  kids cannot stay near while making marshmallows because if sugar syrup scatters it will create painful and serious burns. So just only to roll the cut marshmallows in sugar/flour mixture kids have to be allowed. To cook sugar syrup use a deep pan as sugar while cooking also scatters.

Big Bun Sandwich with Peanut butter and Banana

This Sandwich is a quick and easy delicious sandwich your family members specially kids will love for breakfast or you can give as a quick snack while they are studying or watching TV, even great for Picnik's.

Ingredients:

1 big Bun (bodu banas)
1 ripe Banana

2tbs Peanut butter

1tbs honey

1tbs butter

Method:

Cut big bun in half, spread peanut butter on one side, mash the banana with honey and spread on top of Peanut butter.

Creamy Mango & Hershey kisses lolly or popsicle's

I had one extra can of mango and a lot of chocolate in my fridge so last night I made these lollies. Today I covered the lollies with chocolate, thinking after taking pics I will put them back in my freezer, but the lollies were melting so fast I had to serve it immediately. You can see from the pictures also the lollies have started to melt. Perfect for hot days and picnics. 

Ingredients:

1can Mango

3/4to 1cup condensed milk

10 Hershey kisses or Milk chocolate

Method:

Empty canned mango with syrup and 3/4cup of condensed milk into a food processor, blend until smooth. Taste if you think you need more condensed milk adjusts for your taste. Pour in to lolly moulds and freeze over night. Melt chocolate on a double boiler. Take lolly moulds out from freezer run warm water back of the moulds for few minutes. Take lolly out from mould and pour little by little melted chocolate or with a small fork splash chocolate on the lollies. You have to work very fast as the lollies will start melting. Serve immediately........................................enjoy. 

A link showing how to melt chocolate:http://www.wheat-free.org/how-to-melt-chocolate.html