1/2 cup flour
1 cup sugar
1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons oil
1 tablespoon vanilla
1 tablespoon white vinegar
1 cup warm water
1 1/4 cups confectioners’ sugar
3 tablespoons butter, softened
1/4 cup NESTLÉ TOLL HOUSE Baking Cocoa
4 teaspoons hot milk
1 teaspoon vanilla

Instructions:

1. Cake: Preheat oven to 375°F. Grease and flour a 9-inch square baking pan; set aside.

2. Place flour, sugar, cocoa, baking powder and baking soda into a medium mixing bowl; mix well. Place dry mixture into prepared pan.

3. Make 3 holes (or wells) in the mixture. In the first hole put canola oil, in the second hole put the vanilla, and in the third hole put vinegar. Pour the warm water over all and mix well with a wooden spoon, making sure to get the corners.

4. Bake for about 20 to 25 minutes, or until center springs back when lightly touched. Remove from oven and cool on a wire rack.*

5. Meanwhile prepare chocolate frosting. In a small bowl with an electric mixer combine confectioner’s sugar with butter. Add cocoa with the hot milk and vanilla. (Add more milk if the icing is too thick, more confectioners sugar if it is too thin.)

4 chicken breast fillets
butter, salt and pepper
1 onion
1 clove garlic
2-3 tbsp vegetable fat for frying
3 tbsp peanut butter
400ml Coca-Cola
4 tbsp lime juice or lemon juice
50g chopped peanuts
2 tbsp fresh parsley

Directions:

Rinse chicken fillets under cold water and pat dry with paper towel. Heat butter in skillet and sear chicken breasts on both sides over high heat. Reduce heat and cook for a further 10 to 15 minutes and then season. Chop onions finely, press garlic and fry the two ingredients over high heat at the same time in a second skillet. Add peanut butter, stir until smooth, then add a little of the Coca-Cola. Gradually add the rest of the cola and then the limejuice. Chop peanuts and parsley and add it to sauce. Arrange chicken breasts on plates and pour the sauce over.

1 tall glass
1 cup water
1 tsp tea powder
5 tsp sugar
1 lemon’s juice
10-15 ice cubes

Directions:

Make black tea as usual with 5 tsp sugar. Take the tall glass and fill it more than ½ with ice cubes. ol the black tea till only a bit warm. Pour the lemon juice over the ice cubes and also the black tea. Garnish with whole pudina leaves(1-2) and a lemon slice.

1 Tablespoon olive oil
1 handful button mushrooms – sliced
1/3 cup shredded Cheddar cheese
1 heaping Tablespoon chopped parsley2 large eggs – beaten

Directions:

Add the olive oil to a small frying pan over medium-high heat. Add the siced mushrooms and fry until browned – about 4 minutes stirring often. Tansfer to a bowl and mix in the parsley and cheese. In the same frying pan over medium heat, add the beaten eggs. Swirl the pan to distribute the egg. As the egg begins to set, lift the edges so uncooked egg can flow underneath. When the egg is almost completely set, spoon the mushroom mixture over half of the omelet. Fold the omelet.

1/4 cup soy sauce
1/4 cup vegetable oil
3 tablespoons dry red wine
1 tablespoon granulated sugar
1 tablespoon curry powder
1 teaspoon crushed red pepper
2 pounds lean boneless pork, cut into 1 1/2-inch pieces
3 cups cooked basmati rice
1 (9-ounce) jar Major Grey’s Chutney
5 (10-inch) skewers

Directions:

Preheat broiler. Combine soy sauce, oil, wine, sugar, curry powder and crushed red pepper in medium bowl. Add pork; stir to coat. Cover; refrigerate for 2 to 4 hours. Thread pork onto skewers; reserve marinade for basting. Grill or broil, turning and basting occasionally with reserved marinade, for 10 to 15 minutes or until pork is no longer pink in center. Discard any remaining marinade. Serve with rice and chutney.

8 zucchini (about 12-15cm long)
2 1/2 tbs olive oil
125g Greek feta
2 tbs currants
1 clove garlic, finely chopped
2 tbs dried breadcrumbs
1 tbs finely chopped basil, plus extra small leaves, to serve
200g grape or cherry tomatoes
90g (about 6 slices) prosciutto, salami or leg ham
125g cherry bocconcini, torn in half
Toasted bread, to serve

Directions:

Preheat oven to 220°C. Trim 2mm from ends of zucchini then cut each into 4mm-thick slices, lengthways. Place in a bowl. Add 1 tbs oil and season to taste with salt and pepper. Toss. Heat a char-grill pan over high heat. Cook zucchini, in batches, for 1 1/2 minutes each side or until charred but not quite cooked through. Transfer to a roasting pan.
Crumble feta into a bowl. Add currants, garlic, breadcrumbs and chopped basil. Season to taste and toss well to combine. Scatter tomatoes and feta mixture over zucchini. Tear prosciutto slices in half and strew over vegetables. Drizzle with remaining oil then roast for 15 minutes or until tomatoes have softened. Scatter vegetable mixture with bocconcini and extra basil. Spoon into a bowl and serve with toasted bread.

1/2 Cup margarine
2 tsp. Dried Basil; Crushed
2 tsp. Lemon Juice
1 1/4 tsp. Garlic Powder
3/4 tsp. Italian seasoning
8 oz Fettuccine; Cooked & Drained
1 tsp. olive oil
Salt

Directions:

Melt the margarine in a large skillet and add the basil, lemon juice, garlic powder and Italian seasoning and salt. Blend well. Make pasta fettuccine according to the package directions and add 1 tsp. of olive oil. In a large bowl mix fettuccine and garlic mixture and toss to coat well. Top with parmesan cheese.

1 litre full cream milk
2 1/2 tsp. cornflour
1 tsp. gelatine
3/4 cup sugar
1 cup fresh cream
1 tsp. vanilla essence
1/2cup cold milk

Directions:

Bring milk to a boil. Boil for 15 minutes on low, stirring occasionally. Mix cornflour in 1/2 cup cold milk, keep aside. Add sugar to milk, stir. Add cornflour paste, stirring continuously till boil resumes. Boil for a further 4-5 minutes, take off fire. Sprinkle gelatine over 3 tbsp. water in a small pan. Allow to soak for 5 minutes. Warm over gentle heat, till dissolved.
Do not bring it to a boil. When boiled milk cools a little, add gelatine solution and mix well. Cool to room temperature, freeze in covered tray, till set but not hard. Break into pieces, beat with an egg beater till soft. Add cream and essence, mix well. The texture should be light and creamy. Reset in the freezer till frozen.

Fresh fruit – 4 cups
Sugar – ¼ cup
Dry red wine/dry white wine/champagne – 1 cup
Lemon juice – I tablespoon
Whipped cream (optional)

Directions:

Wash and peel the fruits first. Cut the fresh fruits into small sizes to make four cups and keep them aside in a fruit bowl. Mix the cup of wine, the cup of sugar and the lemon juice together in another bowl. Now pour this mixture into the fruits kept in the bowl. Mix all the ingredients well, by stirring gently with a spatula. Keep the prepared mixture in the refrigerator to chill for one or two hours after which it is ready to be served.
Before serving, the fresh fruit Macedonian mixture can be topped with a dollop of whipped cream to make it smoother and tastier. Fresh fruit Macedonia is healthy and nutritious.

Red potatoes
Salt, pepper
Chopped onion
Canola oil
2 tablespoons of vinegar
Mayonnaise to taste
Lettuce leaves
Hard boiled eggs, sliced
Parsley

Directions:

Cut potatoes up and boil them until tender. Place them in a large bowl and cut them even smaller. Add salt, pepper and chopped onion. Add oil (canola oil for example).. Make sure all the potatoes have oil on them. Mix them with your hands. Place in refrigerator overnight. Remove and add about 2 tablespoons of vinegar and mayonnaise to taste. Taste and see if it has enough zing to it. If not, add a little more salt, taste again, if not zingy add another tablespoon of vinegar. Make sure you have enough mayonnaise to make it moist. To serve the salad: at the last moment place on nice platter or bowl. Stick some lettuce leaves around the sides with ruffles up. Make some hard boiled eggs and slice them with an egg slicer. Place these around the top of the salad. Sprinkle with parsley to add some color to the potatoes.