Ingredients
½ cup granulated sugar
¼ cup water
2 cups blueberries
1 lemon (zested)
1 tbsp. lemon juice

Method
In a heavy-bottomed saucepan, bring sugar and water to a boil until sugar melts.
To the pan add the blueberries, zest of lemon and lemon juice.
Bring to a simmer over medium heat.
Stirring occasionally, simmer until blueberries have burst and the sauce begins to thicken, about 10-12 minutes.
Let it cool to room temperature. The sauce will thicken as it cools.

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Ingredients
115 gms butter
150 gms milk chocolate
80 gms dark chocolate
2 eggs
120 gms brown sugar
80 gms flour
1 tsp. baking powder

Method
Split open the bourbon biscuits in half. Layer them, cream side up, on a greased and lined baking dish. The entire base should be covered with the biscuits.
Preheat the oven to 180ºC.
Melt the chocolate and butter over a double boiler (I prefer this but a microwave also works).
Whisk eggs and sugar together. Add to the chocolate mixture and mix well.
Add sifted flour and baking powder and fold into the chocolate mix.
The brownie mixture goes over the biscuits.
Bake at 180ºC for 25-30 minutes.
Flip it over gently and there you have it. A delicious brownie with a bourbon biscuit top.

The post Bourbon Biscuit Brownies appeared first on The Teenager Today.

Ingredients
Butter
Brown sugar
Walnuts
Apples
Cooked frankfurters
Dried cranberries (optional)
Pomegranate (optional)

Method
In a pan, in goes some butter. And brown sugar. Allow that to bubble for a few seconds. Throw in some walnuts and let them caramelize.
Apples (cut into 4s or 6s, depending on size… don’t want them too finely-sliced) go into the pan and cook until they’re all coated in the brown butter, golden and soft.
Add your cooked frankfurters in and toss together well to combine.
Add dried cranberries and pomegranate (if you wish to). Toss through and that’s it!

The post Apple & Sausage Salad appeared first on The Teenager Today.

Ingredients
Dates
Hazelnut butter/peanut butter/almond butter
Chocolate

Method
Remove the seed of the date.
Pipe hazelnut butter/peanut butter/almond butter down the centre.
Place a hazelnut in the middle.
Add chopped hazelnuts to melted chocolate and dunk the date in it.
Allow to set in the refrigerator for an hour or two.

The post Ferrero Rocher Dates appeared first on The Teenager Today.

Ingredients:
1 cup cooked rice
1 medium to large potato (boiled, peeled and mashed)
1 medium-sized onion (finely chopped)
1 green chilli (chopped)
Handful of chopped coriander leaves
1 pinch turmeric powder
1 pinch red chilli powder
½ tsp. cumin powder
½ tsp. coriander powder
¼ to ½ tsp. garam masala
1 egg
Breadcrumbs as required
Salt as required
Oil for shallow frying (if not air frying)

Method:
Mix all the ingredients together. The rice will also get mashed while you mix.
Shape the mixture into small to medium-sized cutlets.
Dip into the beaten egg and then breadcrumbs and shallow fry.

The post Cutlets with leftover rice appeared first on The Teenager Today.

Ingredients
2 cups makhana
1 finely-chopped onion
½ finely-chopped tomato
¼ cup boiled sweet corn
A handful of pomegranate and peanuts.

Method
Roast the makhana. To that add the onion, tomato, boiled sweet corn, pomegranate and peanuts. 
For the chutney, no need to stress about making tamarind/green chutney.
Use sweet chilli sauce and a big squeeze of lime, and you will have a healthy and very enjoyable snack ready in no time at all!

The post After College Sukha Bhel appeared first on The Teenager Today.

Ingredients
1 cup desiccated coconut
½ cup almond flour
½ cup condensed milk
2 tsp. orange zest
½ tsp. vanilla extract

Method
Mix all the ingredients together in a mixing bowl and scoop little balls of it onto a baking tray.
Bake at 180ºC for about 15 minutes.

The post Eggless Coconut Macaroons appeared first on The Teenager Today.

Ingredients
¾ cup blueberries
1 cup flour
¼ tsp baking soda
½ cup caster sugar
pinch of salt
½ tsp vanilla essence
¼ cup vegetable oil
1 egg
½ cup yogurt
1 tbsp. brown sugar

Method
Toss your blueberries in a bit of the flour (1 tbsp.).
Mix all your dry ingredients together.
Whisk the oil and sugar together.
Add the yogurt, vanilla extract and egg and mix again until well combined. Fold in the blueberries.
Fill the muffin liners all the way up to the top.
Sprinkle brown sugar over the tops and bake for 18 minutes at 180ºC.

The post Blueberry Muffins appeared first on The Teenager Today.

Ingredients
2 cups ground cashew nuts
1 cup icing sugar
3 tbsp. rose water 

Method
Mix all ingredients together until you have a smooth soft dough.
Divide the dough into different parts and use a drop of food colouring to colour each part with colours of your choice.
Lightly dust a silicone mould with icing sugar and press small amounts of the marzipan into the shapes. Then press to turn it out.
Leave to dry completely before you store in an airtight container.
(Christmas marzipan moulds are available in most food/baking supply shops at this time of the year, and online as well.)

The post No Cook Marzipan appeared first on The Teenager Today.