NO BAKE STRAWBERRY CHEESECAKE

INGREDIENTS
3/4 cup  graham cracker crumbs finely grounded

3/4 cup  cookies crushed
3 tablespoons unsalted butter
3 tablespoons castor sugar
8 ounces cream cheese
1/3 cup sugar
2 tablespoons fresh lemon juice
1/2 cup heavy whipping cream/double cream  whipped
1/2 cup sliced  strawberries

PREPAR ATION METHOD
1.In a large bowl, mix the crushed cookies and crackers together with melted butter and the 3 tablespoons of sugar.
2.Press this mixture into the base of a 7 inch springform pan with your hand or spoon.. Put it in refrigerator to make it firm.
3.In another bowl, With an electric beater beat the cream cheese,  sugar and lemon juice together till fluffy..
4.Whip the heavy cream till it forms soft peaks cream, and fold into cream cheese mixture.
5.Spread this mixture into pan.
6.placed sliced strawberries on top and Freeze for 60 minutes , covered with foil.
7.Place in refrigerator 30 minutes before serving.

WINNING RECIPE BANOFFEE PIE

Ingredients:
1 400g tin of condensed milk
3  bananas large in size
1 pack of chocolate biscuits)
8 fl oz whipping cream
 ¾ oz dark chocolate
3 Tbsp of unsalted butter, melted
METHOD FOR MAKING THE BANOFFEE PIE
1. First Caramelize the condensed milk.
How to Caramelize the condensed milk - Fill a medium saucepan nearly three-quarters of the way with water and place it over high heat. Once the water has  , put  the can of condensed milk in it  and cover the pan with a lid. Leave it to boil for about  2 hours during which time the milk will caramelize. After 2 hours, carefully remove the tin from the water and allow it to cool.

2.Now to  Prepare the biscuit base. Place the chocolate biscuits in a  zip lock bag, removing air seal the bag up. Now with the help of a rolling pin, crush the biscuits finely.

3. Transfer the crushed biscuits mixture them into the small bowl, pour melted butter over it  and stir well.

4. Transfer the crushed mixture  to cake tin and refrigerate. Pour the crushed biscuit into the tin and using a spoon, press it down and spread evenly.. Put the tin in the fridge and chill for 15 minutes.

5.   Peel the bananas, and cut them into thin slices.

6. Now Add the bananas and caramelized  toffee topping. Place the banana slices on top of the biscuit and flatten them with spoon without breaking them.  pour  the entire tin of  caramelized condensed milk over the bananas and spread it over evenly.

7.  Put the pie into the fridge and leave for about 20 minutes.

8. Pour the cream into the large bowl and using the electric beater , whip it until it is completely stiff.

9.  Take the pie out of the fridge using a  spoon  spread the whipped cream over the top and smooth out evenly.

10.  Put the banoffee pie back into the fridge and leave to chill for 30 minutes.

11. Take the banoffee pie out of the fridge and finely grate the chocolate over the top.
12. Serve. Slice and serve.

FAMOUS RECIPE APPLE CRUMBLE PIE

Cooking time 30 mins to 1 hour

Ingredients  required for making the Crumble:                           
300g plain flour, sieved
pinch of salt

175g  brown sugar
200g  butter, cubed at room temperature
 butter for greasing

For the Filling:
450g apples, peeled, cored and cut into 1cm in piece
50g brown sugar
1 tbsp plain flour
1 pinch of ground cinnamon powder

Method
1. Preheat the oven to 180C/350F
2. Place the flour and sugar in a large bowl and mix well. Rub cubes of butter into the flour mixture.continue  rubbing till the mixture resembles breadcrumbs.
2. Place the apples in a large bowl and sprinkle  the sugar, flour and cinnamon powder over them.Now using a sppon  Stir well carefully making sure not to break up the apples.
3. Grease with Butter a 24cm/9in ovenproof dish. Spoon and press  the prepared apple  mixture into the base of the dish, then sprinkle the crumble mixture on top.
4. Bake in the oven for about 40 minutes until the crumble is golden brown and the apple  mixture bubbling.
5. Serve with thick cream or custard.

70 SECONDS CHOCOLATE MUG CAKE

Ingredients:

    ¼ cup all-purpose flour
    2 tableoospoons of  unsweetened dark cocoa powder
    ¼ teaspoon baking powder
    2 tablespoon castor sugar
    ⅛ teaspoon salt
    ¼ cup + 1 tbsp skimmed milk
    2 tablespoon butter melted
    1 tablespoon crunchy peanut butter spread

Preparation method

    In a large bowl, mix together all the dry(flour,baking powder,cocoa powder,sugar and salt) ingredients.
    Whisk in the skimmed milk and butter until all the ingredients are well combined and the batter has no lumps.
    Pour the prepared batter into a microwave-safe 14 ounce mug. There should be sufficient head space for the cake to rise without pouring over.
    Now add 1 tablespoon of peanut butter spread in the middle of the batter. Just drop the peanut butter spread in the middle, do not try to push it down and mix it into the batter.While the cake is getting baked it will rise ,do not worry.As it will move down once cooled.
    Microwave mug cake for 70 seconds on high (You need to be careful when baking the cake in the microwave to avoid the cake being overcooked.The microwave is used is 950 watts so i baked it for 70 seconds on high 100% power.)
   

Please note that most microwaves are different and therefore they can yield different results and can overcook this chocolate mug cake . My microwave is 950 watts and I cooked mine on 100% power for 70 seconds. Keeping the information regarding the watts and power, will help you better judge how long to cook yours for and at what power.
This recipe is not suitable for moderate oven.