1) Prepare sugar syrup by mixing sugar and water in a pan and boiling the mixture, on low heat, until the sugar dissolves. Keep aside.

2) Heat oil in a shallow pan for a minute; add semolina and gram flour and fry on low heat, until light golden brown, stirring continuously.

3) Add sugar syrup and stir constantly on low heat, until the mixture becomes semi-thick.

4) Add cardamom powder, mix.

Preparation Time:- 5 Minutes
Cooking Time:- 15 Minutes
Serves:- 4

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Cut 4 oz. slab bacon into 1″-thick pieces and cook in a medium skillet over medium-low heat, stirring often, until crisp, 5–7 minutes; transfer to a paper towel–lined plate.

Whisk 1/2 finely chopped small shallot, 3/4 cup sour cream, 1/2 cup buttermilk, 1 Tbsp. chopped fresh chives, and 1 Tbsp. white wine vinegar in a small bowl; fold in 1/2 cup crumbled mild blue cheese.

Adjust consistency with sour cream or buttermilk, if needed.

Season dressing generously with kosher salt, freshly ground black pepper, and more vinegar, if needed. Cut 1 small head of iceberg lettuce into 4 wedges; place on plates and spoon dressing over.

Top with bacon, 1/4 thinly sliced small red onion, and more crumbled blue cheese and chopped chives.

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Sometimes,its good to indulge,it helps you to de-stress and sink your teeth into the rich chocolate cake.
Ganache (pron.: /ɡəˈnɑːʃ/; from the French word for “jowl”)[1] is a glaze, icing, sauce, or filling for pastries made from chocolate and cream.[2]

Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and un-spreadable. Any chocolate to cream ratio can be used.

 

Ganache Recipe:

Ingredients

• 12 ounces chocolate, chopped into small pieces
• 1 cup heavy cream
• optional 3 tablespoons flavored liqueor

 Instructions

1. Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping.

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The Vega trend continues and so I am sharing a delicious recipe,which is a de-stresser and an an excellent way to unwind.

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Even during the holidays, my husband wouldn’t eat turkey…until I tried this recipe. Now, he loves it! The sweet and spicy glaze gives the turkey a wonderful flavour

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Bacon, turkey and Swiss cheese are the base of these unique and delightful enchiladas. You’ll need about a cup of leftover turkey meat for this recipe

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