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MY COOK BOOK



RECIPES BELOW ARE ALL MY VERSION: EDITED AND EXPERIMENTED!!!


EGGLESS(VEGETERIAN ) CAKE :


250grams flour,
250grams butter,
1 cup of water,
1 tin of sweet condensed milk
1 tspn baking powder 
2 tsp soda bi carbonate 
2 table spoon cocoa powder ( any dark or normal to your preference) 

next very easy:

pre - heat the oven on 250 degree Celsius,(note: all ovens differ with its heating)  
mix all the wet ingredients , then on the other hand mix dry ingredients.
slowly in the wet ingredients slowly mix  the dry ingredients using a electric blender( makes work much easier)
greese the desires mould
pour the batter in the desired mould
Bake for 45 mins or till a toothpick inserted comes out clean ...
 your yummy cake is done let it cools and top up with the best icing you know or want..yummy cake is ready to eat :) 

TIP: sift the flour more then 5 time to get airy and fluffy cake


chocolate mousse:

ingredients:
150 grams: good quality dark chocolates
20 gram salted butter,
2 eggs: separated
2 tablespoon caster sugar
 140 ml double cream


preparation: 

1. melt the chocolate in a baine-marie( double boiler),until smoothe
2.remove and stir the mixture  until it is cooled down to room temperature.
3.in a baine-marie whisk the egg yolk and 1tbsp sugar,until the mixture thickens,and then remove from over the boiler to not over, cook only untill custody form,(prevent from over cooking)
4. whip the cream in a bowl until soft peaks.
5.in another bowl whisk  egg whites with 1tbsp of sugar until a thick meringue forms soft peaky and shinny  ( perfect meringue is when the bowl is tilted upside down the mixture doesnt drip)
6.Mix the egg yolk and chocolate mixture  vigorously as it will stiffen up quickly , add little whip cream if neccessary,to soften the mixture.
7. now, add the meringue to the chocolate mixture and combine until you get a smoothe and even consistency of the mixture.
8.pipe or spoon the mixture to ur desired bowl or glass to 3/4 full,and top it with the remaining cream, chocolated shraddings, cherries anything u wish freeze or around 15-30 mins and serve chilled....
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cheese cake:

175 grams of caster sugar 
450 grams of soft cream
1 vanilla pod ( i use essense)
75 ml of lemon juice 
175 gram of fraiche cream
475ml double cream


Base:
8 digestive biscuits
25 gram melted butter

Preparations :
1. For base: crush the biscuits and mix them with melted butter, press it into the bottem of a 20 com spring form tin(mold) .and chill it.
2. for the filling mix the sugar, cream cheese and seeds from the vanila pod together.
3.whisk  the lemon juice with the cream and creme fraiche  to soft peaks ( i personally omit this step as i don get cream frache and tend to continue my own way) keep the mixture coll until you need it, but do not chill it.
4.chocolate swirls for decoration: melt cream and chocolate together in a bowl (baine marie), cool the mixture until it is cold enough to hold a trail.
5. NOW! spoon or pipe  a layer of cheese cake mixture over the biscuit base,and then drizzle the chocolate layer on top of it and stick a knife point on it and make swirls to give it a garnish.now freeze it for around half an hour ...enjoy ur chilled cheese cake::::P 

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