GRAPE JUICE HONEY

Everyone know that grape is such a good fruits.Grape is one of the healthy food and good for our body.Grape comes from many colour.Other than that,we also can eat grapes while doing something else.At this below,i show you one of my favorite drink.

Preparation Time: 10 minutes

Ingredients: 
. Grapes 4 cups (1 per serving) 
. Honey 4 tablespoons 
. Chilled Water 1 cup 
. Salt (optional) to taste

Directions: 
. In a blender add chilled water, honey and grapes. 
. Blend it until smooth juicy mixture is ready. 
. Add salt to taste and mix well.

How to Serve: Serve the juice in glasses with ice cubes. Every glass of grapes juice can be garnished with fresh mint leaves too.

Healthy Tips: Grapes are healthy and provide good health to all. Grapes of favorite of the kids and they love to have fun while eating them. Thus, when it comes to nutrition, the moms should not worry at all because grapes are rich in vitamin C and hence it keep the human body away from cold and cough. Even the older people can drink grapes juice daily. Drinking grape juice daily in the summers can keep the body fit and younger. 

Importance of Honey: Since honey has been added to this recipe, it tastes much better. The natural sweeter like honey is good for the growth of children and keeps the skin healthy and glowing. Thus, adding honey to the grape juice recipe would provide vitamin c in addition to the natural energy of honey.

OREO TRUFFLES

Ingredients
200g Oreo Cookies/Biscuits100g Cream Cheese200g Baking Chocolate.Vanilla Extract

Method

1.Take all the Oreo's out of their packet and put them into a food bag. Grab your rolling pin and give them a good bash until they are just crumbs. (You may need to double bag them, as the bag may burst.) Alternatively you can use a food processor.
2. Put the Cream Cheese in a large bowl and add a splash of Vanilla Extract and mix through. The reason I add the Vanilla Extract it Cream Cheese is often very cheesy, the vanilla sweetens it!Add the bashed Oreo's to the Cream Cheese & Vanilla mix and mix it thoroughly. The more Oreo that goes in the harder it becomes to mix but ensure you add pretty much all of it.
3. You may not be able to use all the Oreo's as they have an inconsistent filling and may make a thicker mixture. (If you have Oreo's left over, it's perfect for topping the Truffles once they've been coated in chocolate).Take approximately a tsp of the Oreo mixture and roll it in your hands to make a small ball. The truffles can be made bigger, but they are very thick and sweet so smaller ones are usually more enjoyable. Continue to roll them into balls and put them onto a sheet of baking parchment.
4.The Oreo's ideally need at least at hour to cool, this allows them to become slightly harder and less sticky. Making them easier to dip in the chocolate. Although if longer than an hour suits it will not make a difference, I often leave them over night.Just before taking the Truffles out start to melt your Chocolate, it's best suited if you use a larger bowl so it is easier to manoeuvre the Truffles.
5.Once the Chocolate has completely melted get two forks, put a truffle on the four and dip in in the chocolate until it is totally covered. Take it out and use the other fork to help move the truffle from one to another to drain the excess Chocolate back into the bowl.
6. Put the Truffle down on the paper then you have the option to either put some of the left over Oreo on top of it, or wait until it's dried to add some lines of chocolate in a different colour.The longer the Truffles has been chilled, the easier the dipping usually is.
7.If you have made small truffles you can use a Fondue dipping stick, this is often easier but it varies depending on your technique.Leave to set, then enjoy!

Chicken Divan

INGREDIENTS -

3 cups fresh broccoli , cut into florets (and peeled stem pieces)
4 tbsp butter

1 medium onion , diced into ½-inch pieces

1 red bell pepper , diced into ½-inch pieces

5 tbsp all-purpose flour

2 tsp dijon mustard

2 tsp chopped fresh savory (or 1 tsp each thyme and oregano)

2 tsp finely grated lemon zest

2 cups chicken stock

½ cup half-and-half cream

2 cups cheese

salt & pepper

1 lb cooked chicken breast meat (not lunch meat), sliced

2 tbsp chopped italian parsley

½ cup dry breadcrumbs

1 tbsp olive oil

METHOD -

1. Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.

2. Preheat oven to 400 °F

3. In a large sauté pan with sides (sauteuse), melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes. Add diced pepper and sauté 3 minutes more. Sift flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown. Stir in mustard, savoury and zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in cream. Return to a simmer and stir. Reduce heat to low and stir in 1 ½ cups cheese until melted. Season to taste. Stir in broccoli and chicken, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish. Sprinkle top with remaining ½ cup cheese mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.

4. Serve over cooked rice or buttered noodles.

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Frosted Raspberry Hand Pies�😋�😋

Hello there, how are you feeling good or nah? I guess you feeling good right? Okay, so today I just want to update about Frosted Raspberry Hand Pies. That day when I was bored I just surfed the Internet about food and I found this frosted raspberry hand pies. So I decide to check the recipe and it's looking great and simple recipe. So I decide to try it and seriously the taste so good. So here I want to share the recipe. So you guys can try it if you guys want. Goodluck!!

 INGREDIENTS - Double Crust Fruit Pie Dough

1 ¼ cup all-purpose flour

1 ½ tsp sugar

½ tsp salt

1 ½ Tbsp vegetable oil

½ cup cool unsalted butter, cut into pieces (does not have to be ice cold)

2 Tbsp cool water

1 tsp white vinegar or lemon juice

Fruit Filling

2 cup fresh raspberries

½ medium apple, peeled and coarsely grated

¼ cup sugar

1 pinch ground cinnamon

1 egg whisked with 2 Tbsp water, for brushing

Turbinado sugar, for sprinkling

Glaze

1 cup icing sugar, sifted

1 ½ Tbsp milk or water

½ tsp vanilla extract

DIRECTIONS - Double Crust Fruit Pie Dough

1. Combine the flour, sugar and salt together. Add the oil and blend in using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, until the flour looks evenly crumbly in texture.

2. Add the butter and cut in until rough and crumbly but small pieces of butter are still visible. Stir the water and vinegar (or lemon juice, if using) together and add all at once to the flour mixture, mixing just until the dough comes together. Shape the dough into 2 disks, wrap and chill until firm, at least an hour.

Fruit Filling

1. Preheat the oven to 375 F and line a baking tray with parchment paper.

2. Slice the chilled pie dough into 6 pieces and roll each out to a circle about 6-inches across and just under ¼-inch thick. Use a 6-inch round cookie cutter to trim away the rough edges on each.

3. Use a fork to combine the raspberries, apple, sugar and cinnamon, gently crushing the raspberries a little as you mix.

4. Spoon the raspberry filling, dividing evenly, onto each of the rolled pie dough circles. Brush the outside edge half way around with a little of the egg wash and fold in half. Pinch the edges of each hand pie in the same style as you would the edge of a traditional pie, fluting the edges. Place these on the prepared baking tray, brush the tops with egg wash and sprinkle with Turbinado sugar. Snip a few holes into the pies with a pair of scissors, so the steam can escape.

5. Bake the hand pies for about 25 minutes, until the pie dough is a rich golden brown. Cool the pies before glazing.

Glaze

1. For the glaze, whisk the icing sugar, milk (or water) and vanilla together until smooth and still fluid (adjust consistency by adding more icing sugar or liquid, if needed) and using a fork drizzle the glaze over the pies. Let the glaze set for at least an hour before serving