YOU WILL NEED:
Black nail polish
White nail polish
A dotting tool, or a cotton bud and a toothpick
(At every step, leave your nail to dry completely before proceeding to the next step.)
First add a base coat of transparent nail polish.
Paint a white semi-circle (as in the picture).
Add two blobs of black nail polish with the nail polish brush.
Put a blob of black nail polish on a piece of cardboard or paper. Dip a cotton bud in it and use it to make the eyes of the panda.
Use a toothpick in the same way and use it to make the nose of the panda. If you want (if your nails are big enough) you can also make mouths.
Remove any nail polish that is on your skin.
You are going to end up with something like this:
10 ounce (approx. 280 g) Semi or bittersweet, dark cooking chocolate (chopped)
200 g butter/margarine
1 1/4 cups sugar, very finely granulated
1 1/4 cups flour
Melt the chocolate and butter together in a double boiler or microwave. Beat eggs (first whites then add yolks) and sugar until light. Sift in the flour and fold in the butter-chocolate mixture. Grease muffin tins with oil/butter and dust with cocoa powder (liners may be used). Bake the cupcakes for 10-12 mins in a preheated oven at 350° F. Check if done by inserting a toothpick. Outer part should be cooked and inner should look like liquid.
Serve warm. You can dust them with cocoa powder and serve with cream. You can also serve them with a couple of scoops of vanilla ice cream and topped with chocolate syrup.
Oil ½ cup
Salt a pinch
Fine sugar 1 cup
Flour 1 cup
Chocolate chips ½ cup
Vanilla essence 1 tsp
Cocoa powder 2 tbsp
Chopped walnuts 4 tbsp
Combine the oil and cocoa powder in a bowl, until perfectly smooth. Beat eggs (separate the whites and yolks, first beat the whites until stiff peaks form and then add the yolks and beat), sugar, vanilla essence. Add the cocoa mixture and beat again. Sift in flour and salt. Add the walnuts and fold them in. Pour into a greased 8 inch square baking pan, level the top and sprinkle the chocolate chips. Bake in a preheated oven on 190 degrees C for 30 mins. Cut into squares, cool on a wire rack and serve.
Take a rectangular sheet of paper. Cut along the dotted lines as shown in the diagram. Fold along the red lines. The lower portion should be folded such that the two portions overlap each other. The upper portion should be folded such that the left side is bent towards you and the right side is bent away from you. Hold your helicopter by the handle (the folded lower portion) and release it gently from a height. (DO NOT throw it.)
2 packets Maggi chicken noodles + tastemakers
Boiled chicken (shredded)
VEGETABLES (opt.): carrot, spring onion, capsicum (small pieces)
Cheddar cheese (in the pic i used cheese slices but its better to use grated cheddar cheese)
Large slices of bread
Salt, Black Pepper and/or White Pepper (to taste)
Boil the noodles without adding the tastemaker. Drain the soup and then add the tastemaker and mix well. Add salt and pepper to taste, the chicken and all vegetables. Mix this well. Cut the corners of the bread and cut each slice in half. Butter it generously. Place it on the baking tray (if you are baking it), add around 2 tablespoons of the mixture on the buttered bread , sprinkle grated cheese on top. Bake until the cheese melts. OTHERWISE, place the bread and everything in an electric toaster (i made it in an electric toaster but it is recommended to use an oven) Bake till cheese melts. Cut in squares and serve straight out of the oven.
For Chicken Filling
- 1/2 kg boneless chicken, small pieces
- 3 tbsp. oil
- 2 tbsp. finely chopped onion
- 1 tsp. garlic paste
- 1 tsp. salt
- 1 tsp. black pepper
- 6 mushrooms
- 1 tsp. oregano
- 1 tbsp. flour
- 4 tbsp. cream
Heat oil in a wok and fry onion in it till its very light brown in color. Add garlic paste and sauté it for a while. Now add chicken pieces and fry it. Add salt, black peeper, mushrooms, oregano and flour. Mix well and add 1/2 cup water and cook till chicken become tender. In the end add cream and your chicken filling is now ready for lasagna.
For Cheese Sauce
- 3 tbsp. butter
- 2 tbsp. flour, heap
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 1.5 cup milk
- 1/2 cup water
- 1/2 cup cheddar cheese, grated
Melt butter in a saucepan over low heat; stir in flour. Stir and cook for about 2 minutes. Do not brown. Take off from heat and then gradually stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. When sauce start thickening add half cup water. Now cook till the sauce consistency is medium. Season it with salt and white pepper. Remove from heat and add grated cheese in it and mix it well. Now your cheese sauce is ready.
For Tomato Sauce
- 1 tbsp. oil
- 1 tbsp. chopped onion
- 1/2 tsp. garlic paste
- 4 tbsp. tomato paste
- 1/2 tsp. salt
- 1 tsp. crushed red pepper
- 1 tsp. oregano
- 1 tbsp. sugar
- 1/2 cup water
This sauce is also known as pasta sauce and you can store it in jar and can use for 2 weeks. Heat oil and fry chopped onion in it till its soft, add garlic paste and sauté for few seconds, also add red chili flakes, salt, 1/2 cup water and tomato paste, mix well. Add oregano and sugar. Season with salt . Cook until nice thick sauce consistency.
- 6 lasagne sheets, boiled
- 1 capsicum, cut in stripes
- 1 cup cheddar cheese, grated
Take a big baking dish and arrange 3 cooked lasagna strips on base. Put cooked chicken filling on it. Put some capsicum stripes and pour white and red sauce over it. Repeat the second layer with 3 sheets and repeat the layering process Sprinkle cheese on top and bake in preheated oven at 190 for 3-4 minutes or until the cheese is melted and top is golden.
For detailed instructions with a step-by-step video, view my video on Youtube (http://www.youtube.com/watch?v=QPpN2iYm6Ds)
2 slices of bread, crumbled into small pieces
500 ml milk
6 tbsp sugar + extra for caramel
1 tsp vanilla essence
Boil and cool milk.
Soak bread pieces in milk. Also add 6 tbsp sugar.
Crumble with hands. Leave for 10 mins.
Meanwhile, beat egg whites finely till stiff peaks form. Now add the yolks and beat well.
Combine eggs and milk-bread mixture. Add the vanilla essence and beat well.
Heat the metallic vessel you are making the pudding in, directly on flame. Sprinkle sugar on base evenly. When caramel starts to form, set aside. When caramel hardens, pour in pudding batter.
Bake or cook on steam.
Use a pressure cooker, with enough water in it.
Place the vessel in the cooker and steam on medium heat for around 20 mins. Do not use the whistle.
Allow it to cool down.
Test if the pudding has cooked properly – using your finger gently touch the pudding, it should not stick to the finger. If it’s not done, steam for few more mins.
Use a knife gently along the circumference of the pudding, to separate it from the vessel at the sides. Place a plate on top of the vessel and turn around, so that the pudding is on the plate. This is to be done only once the pudding has cooled.
Refrigerate for an hour. Serve chilled for dessert 🙂