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7 April 2020 | 4 min read

6 Fun Recipes For Beginners To Try At Home

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With lockdown still in effect in our country, stepping out for a meal is out of the question for everyone. And while you might be able to order meals online, we recommend you whip up one of the easy recipes given below to satisfy all of your cravings. 

Allow the aromas of gingerbread and cinnamon to fill your home and take your home cooked meals to the next level with one {or several} of these six heartwarming and belly-filling fan favorites. What are you cooking next?

Two Ingredient Cookies

Ingredients

    • 2 cups of self-rising flour
    • One cup of heavy whipping cream.

Method

    1. Combine the flour and cream in a large bowl. Knead it till it is no longer sticky. Roll the dough and cut into 2-1/2-in. biscuits
    2. Place in an ungreased ovenproof skillet. Bake at 450° until golden brown for 8-10 minutes

Raspberry Ice Tea

Ingredients

    • 8-1/4 cups water, divided 
    • 2/3 cup sugar
    • 5 tea bags
    • 3 to 4 cups unsweetened raspberries

Method

  1. Bring 4 cups of water to a boil in a large saucepan. Dissolve sugar by stirring. Remove from the heat and then add the tea bags. Let it steep for 5-8 minutes then discard the tea bags. Add four more cups of water
  2. Take another saucepan and bring raspberries and remaining water to a boil till it softens. Strain and discard the pulp. Add the raspberry juice to the tea mixture
  3. Serve in chilled glasses over ice

Frozen Strawberry Delight

Ingredients 

  • One can (14 ounces) sweetened condensed milk
  • 1/4 cup lemon juice
  • 4 cups sliced fresh strawberries, divided
  • One carton (8 ounces) frozen whipped topping, thawed and divided
  • 8 Oreo cookies, crushed

Method

  1. Prepare a pan with foil, letting edges hang over sides
  2. Combine milk and lemon juice in a large bowl, add 2 cups strawberries and fold in 2 cups whipped topping. Transfer half of the mixture to the pan. Sprinkle with crushed cookie and top with remaining strawberry mixture. Cover and freeze for 6 hours or overnight
  3. Lift dessert out of the pan along with the foil. Invert it onto a serving plate and discard foil. Then spread remaining whipped topping and garnish with strawberries. Cut into slices and serve immediately

Flavoured Yogurt Carrot Salad

Ingredients

  • One package (10 ounces) julienned carrots
  • 1 cup green grapes, halved
  • 3/4 cup flavoured yogurt 
  • 1/3 cup salted dry-roasted macadamia nuts, chopped
  • Lemon wedges

Method

  1. Take a large bowl and combine all ingredients and toss to coat
  2. Squeeze lemon wedges before serving

Chive Buttered Carrots

Ingredients 

  • 2 pounds carrots, diagonally sliced 1/2 inch thick
  • Six tablespoons butter, cubed
  • 1/4 to 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 to 2 tablespoons minced fresh chives

Method 

  1. Bring carrots to a boil and cook till crisp-tender. Drain well and set aside
  2. Take a large skillet and heat butter over medium-high heat. Add the cooked carrots, and salt and pepper acc to taste. You can also add garlic powder to enhance the taste. Lastly, sprinkle with chives

Crispy Roast Potatoes

Ingredients

  • 4 tbsp rapeseed oil
  • 1½ kg Maris Piper potatoes, cut into quarters, peelings reserved
  • 50g butter
  • ½ bunch of lemon thyme
  • Six garlic cloves, lightly bashed
  • 1 tbsp sea salt

Method

  1. Heat the oven to 220C/200C fan/gas 8. Add the oil to a large flameproof baking tray and put it in the oven for the oil to heat up.
  2. Bring a large pan of salted water to the boil, tip in the potatoes, and the peelings (to impart extra flavour) and simmer for 8-10 mins. Drain the potatoes and discard the skins. Leave to steam dry for 15 mins, then return the potatoes to the pan, put the lid on and gently shake to lightly rough up the edges
  3. Remove the tray from the oven and put directly on your hob over medium heat. Add the butter to the hot oil and, using tongs, add the potatoes to the tray, one by one, carefully turning them in the fat, and leaving a little space between them
  4. Reduce the oven to 200C/180C fan/gas 6 — Nestle the lemon thyme in amongst the potatoes, along with the garlic. Sprinkle over the sea salt and return to the oven to roast for one hour. Make sure you turn every once in a while, until golden and crisp
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