The Chef in You



You know people think that girls who are always online are lazy and can’t cook anything. We decided to let the world know that the online girls are never lazy. They can cook online without going to the kitchen.

So you can experiment recipes in the comments section and let the world know about The Chef in You.

35 thoughts on “The Chef in You

  1. Chocolate hazelnut ice cream cheesecake

    No one will guess that this easy, rich and creamy no-cook, make-ahead cheesecake uses only 4 ingredients – ideal for a dinner party

    PREP 15 mins

    200g honey nut cornflakes
    2 x 400g jars chocolate hazelnut spread
    2 x 180g tubs full-fat cream cheese
    1 tbsp roasted and chopped hazelnuts

    Put the cornflakes and half a jar of chocolate hazelnut spread in a bowl and beat to combine – don’t worry about breaking up the cornflakes. Press the mix into the base of a 23cm springform tin.
    In a separate bowl, 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. Will keep in the freezer for up to 1 month.

  2. So i’m going to write a recipie for making *gula_jamons* from bread

    Ingredients …
    Water (for making sweet syrup to dip the Gulab jamons )
    Bread (8…10 slices)
    Milk (to making dough from bread slices) …
    Cut the Brown corners of the bread and add a milk to make bread dough … Make small balls and fry these balls until they changes their colour (it will be brown) and than dip these balls in a sweet syrup that we made speratly by adding sugar and and 2 to 3 pieces of cardamom in water boil the water to make a thick syrup … And than put the gulab jamans in this syrup

  3. Easy pancakes

    100g plain flour
    2 large eggs
    300ml milk
    1 tbsp sunflower or vegetable oil, plus a little extra for frying
    lemonwedges, to serve (optional)
    caster sugar, to serve (optional)

    Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

    Set aside for 30 mins to rest if you have time, or start cooking straight away.

    Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

    When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

    Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

  4. 4 (4-ounce) salmon filets
    2 tbsp. creamy honey mustard salad dressing
    2 tbsp. mayonnaise
    1 tbsp. grainy mustard
    1/4 tsp. onion salt
    1/4 tsp. black pepper
    1/2 tsp. dried thyme leaves
    2 tsp. lemon Steps to Make It

    Steps to make.
    Preheat oven to 400 F.

    Place salmon filets on baking sheet. In ​a small bowl, combine remaining ingredients. Spread evenly over salmon.

    Bake at 400 F for 10 to 15 minutes


    Kashmiri Green Tea (1 tsp)
    Water (3 cups)
    Saffron (kesar) (10–12 strands)
    Cinnamon (dalchini) (1/2-inch stick)
    Cloves (laung) (1)
    Green Cardamom (hari elaichi) ( 1)
    Rose petals (gulaab pankhudiya) (1/2 tsp)
    Honey (shehed) (1 tsp optional)

    Heat water in a tea pan over medium heat.
    Add saffron strands, cinnamon, cloves, rose petals and cardamom to it and let it simmer for 5 mins over medium heat.
    Turn off the heat and add green tea to the water.
    Cover the pan with a lid and let the tea steep for a minute.
    Strain the kahwa in serving cups.
    Add honey if required and serve the kahwa warm.

    1. Improves Digestion

    Kahwa tea helps to cleanse the digestive system and improves metabolism. It is also known to ease digestive problems such as constipation.
    2. Burns Fat

    It helps to wash away fat. It also helps to prevent the deposition of cholesterol in blood vessels and thus reduces the risk of heart diseases.
    6. Improves Skin Health

    The presence of antioxidants helps to moisturise the skin and reduce the occurrence of acne and bring about a natural glow. A cup of warm kahwa tea can ensure a healthy and glowing skin.

    I suggest try to add kahwa in your daily diet instead of tea that include milk.
    Good health and good sense are two of life’s greatest blessings.

    • Thanks for sharing with us this healthy drink recipe.
      All of us should give a chance to “KASHMIRI KAHWA”, it will keep us light and glowing….

      Thanks for letting us know about The Chef in You.

  6. Cheese omelette

    2 eggs
    2 tbsp. Water
    1 tsp. Margarine
    1 tbsp. Chopped green pepper’s
    1 tbsp. Chopped tomatoes
    1 tbsp. Chopped red onion
    1/4 cup double cheddar cheese

    make it

    Beat eggs and water untill slightly foamy
    Melt margarine on medium-high heat.coat bottom of skillet with margarine.add eggs.reduce heat to medium low. As eggs set,lift with spatula to allow uncooked portion when eggs are cooked but top still moist,sprinkle half of omelette with remaining ingredients.slip spatula underneath,tip skillet to loosen and gently fold omellete in half;cover skillet with lid.
    Cook 2 to 4 min.

  7. “Chicken, Charred Tomato & Broccoli Salad”
    1½ pounds boneless, skinless chicken breasts, trimmed, or 3 cups shredded cooked chicken breast.
    4 cups broccoli florets.
    1½ pounds medium tomatoes2 teaspoons plus 3 tablespoons extra-virgin olive oil, divided
    1 teaspoon salt
    1 teaspoon freshly ground pepper½ teaspoon chili powder
    ¼ cup lemon juice

    Place chicken in a skillet or saucepan and add enough water to cover; bring to a simmer over high heat. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer to a cutting board. When cool enough to handle, shred with two forks into bite-size pieces. Bring a large pot of water to a boil, add broccoli and cook until tender, 3 to 5 minutes. Drain and rinse with cold water until cool. Meanwhile, core tomatoes and cut in half crosswise. Gently squeeze out seeds and discard. Set the tomatoes cut-side down on paper towels to drain for about 5 minutes. Place a large heavy skillet, such as cast-iron, over high heat until very hot. Brush the cut sides of the tomatoes with 1 teaspoon oil and place cut-side down in the pan. Cook until charred and beginning to soften, 4 to 5 minutes. Brush the tops lightly with another 1 teaspoon oil, turn and cook until the skin is charred, 1 to 2 minutes more. Transfer to a plate to cool. Do not clean the pan. Heat the remaining 3 tablespoons oil in the pan over medium heat. Stir in salt, pepper and chili powder and cook, stirring constantly, until fragrant, about 45 seconds. Slowly pour in lemon juice (it may splatter), then remove the pan from the heat. Stir to scrape up any browned bits. Coarsely chop the tomatoes and combine them in a large bowl with the shredded chicken, broccoli and the pan dressing; toss to coat.
    Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon and salt, if needed, just before serving.

    Healthy Immunity
    Low Carbohydrate

  8. “Raw Cacao and Blueberry Smoothie”
    1 cup coconut milk
    2/3 blueberries, fresh or frozen
    1 Heaping Tbsp raw cacao powder
    1 Tbsp chia seeds
    1 tsp vanilla extract
    5-6 cubes of ice

    Place all the ingredients in a high speed blender and blend until smooth.

    1. 40 Times the Antioxidants of Blueberries
    2. Highest Plant-Based Source of Iron
    3. Full of Magnesium for a Healthy Heart & Brain

  9. “Russian Salad”


    Potatoes 2
    Carrots 2
    Apple 1
    Walnut 50 gm
    Raisin 50 gm
    Mayonnaise ½ cup
    Black pepper ¼ tsp
    Salt to taste
    Cream 4 tsp


    Boil potatoes and carrots.

    Cut apple, potato and carrot into cubes.

    Combine boiled carrot, boiled potatoes, apple, walnut, raisin, black pepper, cream in a bowl and mix well.

    Serve the delicious Russian salad with grilled chicken and zeera pulao.

    To serve, garnish with lettuce leaf, sliced cucumber and long slices of carrot.

    Tips: Boiled green peas or boiled chicken can also be added to the salad.


    1. A natural source of fibre.

    2. Nutritional benefits of fresh fruit and vegetables.

    5. Build strong bones.


  10. “Morning Orange Drink”


    1 can (6 ounces) frozen orange juice concentrate
    1 cup cold water
    1 cup whole milk
    1/3 cup sugar
    1 teaspoon vanilla extract
    10 ice cubes


    Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately.


    Healthy immune system.

    Prevents skin damage Anti-oxidants in oranges help protect skin from free radical damage.

    Lowers cholesterol.

    Controls blood sugar level.

  11. “Dates Halwa”


    1/2 kg dates, washed and deseeded
    1/2 cup ghee
    250 gm khoya
    1/2 cup semolina (sooji)
    1/2 cup sugar
    50 gm almonds, chopped
    50 gm pistachio, chopped
    3 tbsp honey
    2 tbsp kewra


    Put dates in the chopper and chop it for 1-2 minutes till it forms a rough paste.
    Heat ghee in a wok and add chopped dates in it. Cook it on low heat.
    In other pan take 3tbsp ghee and add semolina in it. Cook on low heat till it changes it color into light golden. Stir continually otherwise it will burn.
    Now add cooked semolina in dates. Add kewra, sugar and honey. Mix it all well. Stir continually.
    When all things are well combined then add 1/2 cup of water. When water dries out then add chopped almonds and pistachios.
    Add khoya and 1/2 cup of water and cook till halwa leaves the oil.
    Serve hot or cold. Garnish it with chopped nuts.
    Tip: For good results always make halwa on low-medium heat and stir it continually.


    Very Nutritious

    High in Fiber

    High in Disease-Fighting Antioxidants

    May Promote Brain Health

  12. Creamy Rice Pudding

    3/4 cup uncooked white rice
    2 cups milk, divided
    1/3 cup white sugar
    1/4 teaspoon salt
    1 egg, beaten
    2/3 cup golden raisins
    1 tablespoon butter
    1/2 teaspoon vanilla extract

    Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
    In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

    Cook’s Note:
    This recipe may also be made using Splenda® instead of sugar. Use 1/3 the amount. This is an easy way to enjoy this great creamy recipe but cut down on the sugar and calories.

    Nutrition Facts

    Per Serving: 366 calories; 6.9 g fat; 67.6 g carbohydrates; 8.8 g protein; 64 mg cholesterol; 237 mg sodium

  13. Chicken Nuggets


    1/2 cup all-purpose flour

    1 teaspoon granulated garlic

    Kosher salt and ground black pepper

    2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces

    1 cup prepared breadcrumbs

    1 large egg

    1 cup vegetable oil


    1: Place the flour in a resealable plastic bag and season with the garlic, 1 teaspoon salt and 1/4 teaspoon pepper. Place the chicken pieces in the bag with the flour and toss to coat (work in batches). Transfer the breadcrumbs to a rimmed plate, season with salt and pepper and set aside.

    2:Whisk the egg and 1 tablespoon water in a medium bowl. Remove a piece of chicken from the flour, dip in the egg mixture, then the breadcrumbs, gently pressing the crumbs into the chicken, and set on a clean plate. Repeat with the remaining pieces of chicken.

    3:Heat the vegetable oil in a large frying pan over medium-high heat. Add the chicken pieces to the pan (work in batches if needed) and brown on each side, about 8 minutes total. Use a spatula to transfer the chicken nuggets to a paper-towel-lined plate. Salt while hot and serve.

  14. Holiday Baked Alaska

    Ice Cream Dome
    2cups (1 pint) peppermint ice cream, softened
    6cups (1.5 quarts) mint chocolate chip ice cream, softened
    6cups (1.5 quarts) vanilla ice cream, softened

    Brownie Base
    1cup butter
    8oz bittersweet chocolate
    2cups sugar
    2teaspoons vanilla
    1 1/4cup all-purpose flour
    1teaspoon baking powder
    1/2teaspoon salt

    8egg whites, room temperature
    1/4teaspoon cream of tartar
    1cup sugar

    1)Line a 3-quart bowl with plastic wrap. Fill base of bowl with peppermint ice cream; layer with mint chocolate chip ice cream, then finish with a layer of vanilla ice cream. Cover surface with plastic wrap and freeze until ice cream is very hard, at least 4 hours or up to 24 hours in advance.
    2) Heat oven to 350°F. Spray 9-inch cake pan with cooking spray, line the bottom of the pan with parchment paper and spray parchment paper with nonstick cooking spray.
    3)Place butter and chocolate in a medium glass bowl over a saucepan of hot water (or a double boiler) and stir the butter and chocolate until melted. This can also be done in a microwave by placing butter and chocolate in microwave-safe medium glass bowl and microwaving on High for 1 to 2 minutes or until melted, stirring once. Set aside to cool
    4)In a separate large bowl, whisk the eggs, sugar and vanilla until well combined. In another medium bowl, whisk the flour, baking powder and salt until combined. Add the cooled chocolate mixture to the eggs and whisk to combine. Add the flour to the chocolate mixture and whisk to combine. Pour into cake pan. Bake 50 minutes to 1 hour until toothpick inserted in center comes out clean.
    5)When the brownie is completely cool, about 1 hour. Turn brownie out onto a large flat, ovenproof plate. Unmold the ice cream dome on top of the brownie layer. Place back in the freezer.
    6)With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form.
    7)Remove ice cream dome from freezer. Remove plastic wrap. Cover the ice cream dome with the meringue, covering it completely, using the back of spoon to make swirly peaks. Freeze for at least 3 hours or up to 2 days.
    8)Heat the oven to 500°F. Bake for 3 to 5 minutes or until the peaks start to turn a golden brown color. For easier slicing, let cake stand for 30 minutes. Slice and serve

    Dania Riaz

  15. Gola kabab


    • 1/2 kg Beef mince 
    • 1 Egg 
    • 4 Fried onion 
    • 1 tsp All spice powder 
    • 1 tsp Raw papaya 
    • 1 tbsp Yogurt 
    • 1 tbsp Ginger garlic paste 
    • 2 tsp Chili powder 
    • 1/4 tsp Mace 
    • 1/4 tsp Nutmeg 
    • 1/2 tsp Cardamom powder 
    • Oil as much required 
    • to taste Salt 
    In chopper, put together 1/2 kg mince, fried onion and 1 tsp raw papaya. Chop well and mix with 1/4 tsp mace powder and 1/4 tsp nutmeg powder. Now add 1 tsp all spice powder, 1 tbsp Yogurt, 1 tbsp Ginger garlic paste, 2 tsp Chili powder, 1/2 tsp Cardamom powder and Salt to taste. Now make round balls and fry in hot oil or grill over burning coals. Serve with chutney.

  16. Classic Macaroni Salad.
    This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.”


    4 cups uncooked elbow macaroni
    1 cup mayonnaise
    1/4 cup distilled white vinegar
    2/3 cup white sugar
    2 1/2 tablespoons prepared yellow mustard
    1 1/2 teaspoons salt
    1/2 teaspoon ground black pepper
    1 large onion, chopped2 stalks celery, chopped
    1 green bell pepper, seeded and chopped
    1/4 cup grated carrot (optional)
    2 tablespoons chopped pimento peppers (optional)


    Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.
    In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.
    Dania Riaz

  17. Pancakes
    1 1/2 cups all-purpose flour
    3 1/2 teaspoons baking powder
    1 teaspoon salt
    1 tablespoon white sugar
    1 1/4 cups milk
    1 egg
    3 tablespoons butter.


    In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
    Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

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