Mothers, the beautiful creation, are an integral part of our lives. Mother's love throughout the life remains unconditional and she stands by our side like strong pillar.
Sunday, 9 May 2021
Recipes by Kids.
Mother's Day is an occasion which is celebrated in various parts of the world to express respect, honor, and love towards mothers. The day is an event to honor the contribution of mothers, acknowledge the efforts of maternal bonds and the role of mothers in our society.
Kids Celebrate Mother's Day : Prepare soup and Mint chocolate parfait for your lovely Mom.
1.2kg field tomatoes, quartered
2 tbsp olive oil, plus extra to serve
1 tbsp vinegar
1 cup Vegetable stock
1/4 cup tarragon sprigs, plus extra leaves to serve (optional)
1 whole garlic bulb
5/6 Basil leaves or Tulsi leaves.
1/2 cup shaved parmesan
Baguette or 4 slices of Brown Bread .
Preheat oven to 180°C or 160°C fan. Place tomato in a small roasting pan. Drizzle over vinegar and 1 tablespoon oil. Season. Top with tarragon. Place garlic bulb in 1 corner of pan. Bake for 30 mins or until garlic is soft.
Remove garlic from pan and cool slightly. Transfer tomato and juices to a large saucepan. Squeeze garlic from skins into the saucepan. Add stock. Bring to the boil. Reduce heat and simmer for 15 mins. Add basil or Tulsi leaves. Blend with a stick blender until smooth. Season.
Meanwhile, place the baguette or brown bread slices on a baking tray. Drizzle over the remaining oil and bake for 5 mins or until lightly toasted. Spread the pesto over the hot toasts and top with the parmesan.
Ladle the soup into bowls. Top with extra oil and tarragon. Season with pepper. Serve with the toasts.
1 x 100g pkt Petite Chocolate Meringues, coarsely crushed
8 scoops chocolate ice-cream
Ice Magic Chocolate Topping, to serve
2 x 35g pkts Nestle Peppermint Crisp bars, crumbled, to serve
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Divide the meringue among eight 250ml (1-cup) capacity serving glasses.
Divide the ice-cream among the glasses. Drizzle over the topping and top with Peppermint Crisp to serve.
A hint of mint makes this ice-cold chocolate treat extra refreshing.
Pretty vanilla-bean cupcakes
250g butter, softened
2 cups (400g) caster sugar
1 tsp vanilla bean paste
3 cups (450g) plain flour
2 tsp baking powder
1 cup (250ml) milk
Liquid food colouring, to decorate
Icing flowers, to decorate
Sprinkles, to decorate
200g butter, softened
1kg icing sugar mixture
1/2 cup (125ml) milk
1 tsp vanilla extract
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Preheat oven to 180°C. Line twenty-four 1/3-cup (80ml) capacity muffin pans with paper cases.
Use an electric mixer to beat the butter, sugar and vanilla bean paste until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour, baking powder and milk, in alternate batches, and stir with a wooden spoon until just combined.
Spoon mixture evenly among the lined pans and smooth the surface. Bake in preheated oven for 15-20 minutes or until cooked through. Remove from oven and transfer to a wire rack to cool completely.
To make the buttercream frosting, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, beating well between each addition. Add the milk and vanilla extract and beat until well combined.
Divide the icing among bowls and tint with food colouring. Use a round-bladed knife or pallet knife to spread icing over each cake. Decorate with icing flowers and sprinkles, if desired.
at May 09, 2021
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