Healthy Granola bar:
- 1 cup dark chocolate/Any regular chocolate
- ½ cup butter
- ½ cup cornflakes
- ¼ cup rice cereal
- 3 tsp sesame seeds
- Handful mixture of dry fruits
- 4tsp honey
- Pinch of cinnamon powder
Melt the chocolate and butter in a bowl in microwave oven for 3 minutes, checking once in between. Crush cornflakes with a rolling pin and put into a bowl. When the chocolate has melted whisk it till smooth. Dry roast sesame seeds and mixed nuts in a non-stick pan. Grease an aluminium tray well. Add cornflakes and rice cereal to the pan and mix. Add cinnamon powder and mix. Reduce heat and add honey. Switch off the heat and mix everything well. Let the mixture cool slightly. Add chocolate-butter mixture gradually, mixing continuously. Transfer the mixture into the prepared tray and level the surface. Set aside to cool. Cut into bars and serve
- 200 grams of dark chocolate, grated
- 200 grams of milk chocolate, grated
- 200 grams of white chocolate, grated
- 1 tsp powdered sugar
- 1 ½ tsp gelatin,
- 2 cups of whipped cream
Place the three chocolates in three different bowls and melt in the microwave oven for a minute. Mix them in one bowl and heat again in the microwave oven for about a minute.
Remove the bowl from the microwave and add powdered sugar and whisk well. Add gelatine and mix. Add whipped cream and mix well. Transfer into small serving bowls and chill in the refrigerator for an hour. Serve cold.
- 4 ripe bananas
- 50 grams powdered sugar
- 125 grams refined flour
- 325 ml of milk
- 3 eggs
- 50 grams ghee
- 50 grams butte
- 50 grams brown sugar
- 100 grams mascarpone cheese.
Mix sugar and refined flour in a bowl. Gradually pour milk into the bowl and whisk well to form a smooth batter.
Add eggs and ghee and mix well. Set aside for 10 minutes. Peel and chop the bananas. Melt butter in a non stick pan and add brown sugar and bananas and cook, stirring, till it forms a thick sauce. Heat another non stick pan and pour a ladle of batter, swirl the pan to form a thin uniform crepe. Spread a generous spoonful of banana mixture over the crepe, top with a dollop of mascarpone cheese and fold in half and serve hot.