5 months ago

Chocolate Frozen Cheesecake Recipe | Food Diaries | Zarnak Sidhwa | Food Court

A quick recipe for all those love to cook for themselves and for the families.


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Peanut Chicken Curry

Ingredients:
Onion 1
Unsalted roasted peanuts 1/3 cup
Fresh red chili 1
Olive oil 2 tsp
Boiled rice 1 cup
Red curry paste 1 tbsp
Coconut cream 270 gm tin
Chicken stock 1 cup
Crunchy peanut butter 1/2 cup
Boneless chicken, cubed 500 gm
Carrots, grated 2
Spinach 100 gm
Roasted peanuts handful
Lemon wedges as required

Method:Heat oil and add onion and cook until the onion softens slightly. Add chicken, curry paste, coconut cream, chicken stock, unsalted roasted peanuts and peanut butter. Cook, stirring occasionally, until the sauce thickens slightly and the chicken is cooked through. Divide chicken curry and rice among serving bowls. Top with carrot, spinach, roasted peanuts and red chili. Serve with lemon wedges.

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Chocolate Frozen Cheesecake

Ingredients:
Cornflakes 200 gm
Chocolate hazelnut spread 1 cup
Cream cheese 180 gm
Roasted and chopped hazelnuts or almonds 1 tbsp

Method:
Mix the cornflakes and 3 tbsp of the chocolate hazelnut spread in a bowl. Press the mix into the base of a springform tin. Beat the cream cheese until smooth, then fold in the remaining chocolate hazelnut spread. Smooth onto the cornflake base, wrap tightly in cling film and freeze overnight. Remove from the freezer 30 mins before serving, or until you can cut it easily with a sharp knife. Serve in slices with hazelnuts sprinkled over.

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