Pakistani 1, RS

Me And My Friends Kuwait sea

Tacos de Lengua

eef Tacos de Lengua

 
 

Classic Waffles By chef Imtiaz Ali

Classic Waffles

Prep Time:10 Min Cook Time:15 Min Ready In:25 Min

Ingredients

2 cups all-purpose flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons white sugar

2 eggs

1 1/2 cups warm milk

1/3 cup butter, melted

1 teaspoon vanilla extract

Directions

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Nutritional Information 

Amount per Serving Calories: 379 | Total Fat: 16.2g | Cholesterol: 123mg

waffles By Chef imtiaz Ali

                                                                                        

Prep Time:10 MinCook

 

Ingredients

2 cups all-purpose flour

1 teaspoon salt

4 teaspoons baking powder

2 tablespoons white sugar

2 eggs

1 1/2 cups warm milk

1/3 cup butter, melted

1 teaspoon vanilla extract

Directions

In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature.In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended.Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately.

Nutritional Information 

Amount per Serving Calories: 379 | Total Fat: 16.2g | Cholesterol: 123mg

Barbecued fish burgers By Chef Imtiaz Ali,

Ingredients

4 x 175g Sebago potatoes, scrubbed

2 tablespoons lemon pepper seasoning

4 x 150g snapper fillets

olive oil cooking spray

4 wholegrain rolls, halved

4 oak leaf lettuce leaves

1 Lebanese cucumber, sliced into ribbons

1 carrot, peeled, sliced into ribbons

1/3 cup lemon tartare sauce

125g low-fat natural yoghurt

2 tablespoons chopped chives

lemon wedges, to serve

Method

Preheat oven to 200C. Place potatoes directly onto oven rack. Bake for 50 minutes or until cooked through.Heat barbecue plate and grill on medium-high heat. Sprinkle lemon pepper over fish. Spray lightly with oil. Barbecue fish for 3 to 4 minutes each side, turning carefully with a spatula, or until just cooked through.Spray rolls lightly with oil. Chargrill, cut-side down, for 1 minute.Divide lettuce between roll bases. Top with fish, cucumber, carrot, tartare sauce and bread roll tops.Cut a cross in top of each potato. Squeeze bases gently to open. Combine yoghurt and chives. Spoon onto potatoes. Serve with fish burgers and lemon wedges.