Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos: Quick Dinners Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

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Source:- Google.com.pk

Mango Bread and Butter Pudding

Ingredients

canola cooking spray

1-2 large ripe mangoes, sliced or 400g can mangoes in natural juice, drained

1 loaf thick sliced, high-fibre white bread, (16 slices), toasted

2 eggs, lightly beaten

1/2 teaspoon ground cinnamon

1/2 cup caster sugar

250ml reduced fat milk or soy milk

1 tablespoon custard powder

reduced fat vanilla ice-cream or custard, to serve

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Method

1. Preheat oven to 180°C. Lightly spray four 1 cup capacity ramekins with canola spray and line the bases with a circle of non stick baking paper. Decoratively arrange some of the mango slices in the base of each ramekin.

2. Trim the crusts from the toast. Using a ramekin as a guide, cut bread rounds to fit into the dishes. Layer two slices of bread, then a layer of mango in each of the ramekins, then another two layers of bread, pressing down firmly between each layer.

3. Put the eggs, cinnamon, sugar, milk and custard powder in a jug and whisk to combine. Gradually pour the custard mixture into each ramekin and allow to stand for 10 minutes or until the bread has absorbed the custard.

4. Bake for 30-40 minutes or until the custard has set. Remove and allow to stand for 10 minutes before turning out onto serving plates. Serve with reduced fat vanilla ice-cream or reduced fat custard.

Pear and Plum Crumble

Ingredients

4 firm beurre bosc pears

1 vanilla bean, cut in half lengthwise

2 tablespoons lemon juice

1/2 cup caster sugar

2 x 750g cans dark plums,

drained and juice reserved

Crumble

1/3 cup rolled oats

1/2 cup plain flour

1/4 cup flaked almonds

1/3 cup brown sugar

50g polyunsaturated margarine

Method

1. Preheat oven to 200°C. Peel and core the pears, then cut a thin slice off each of their bases so they sit flat.

2. Scrape the seeds out of the vanilla bean with a small knife. Put the seeds, scraped bean, lemon juice, sugar and 500mI water in a medium pot and stir over a low heat until the sugar dissolves. Bring to the boil, reduce the heat to barely a simmer and add the pears. Cook for 10 minutes or just until the pears are tender. Do not overcook or the pears will break up. Drain the pears, reserving 125ml of the liquid.

3. Stand each of the pears upright in a deep, 2 cup capacity ovenproof dish. Surround each pear with plums. Mix the reserved plum juice and pear cooking liquid and pour over the fruit in each dish.

4. To make the crumble, put the oats, flour, almonds and sugar in a bowl and mix to combine. Rub the margarine gently into the dry ingredients, just until the texture becomes crumbly.

5. Sprinkle the crumble around each of the pears and over the plums. Put the dishes on a baking tray and cook for 20 minutes or until the crumble is crisp and golden.

Quick Dinners Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos