Ingredients

-1 cup heavy cream
-2 tablespoons butter
-4 (1 ounce) squares baking chocolate
-2 3/4 cups semi-sweet chocolate chips
-2 tablespoons instant espresso powder (optional)

Directions

Combine the heavy cream, butter, baking chocolate, chocolate chips, and espresso powder in a saucepan over medium heat; stirring constantly, cook until the chocolate has melted into a smooth and thick mixture. Remove from heat. Pour into a bowl and chill in refrigerator until the mixture hardens, about 1 hour

Line a baking sheet with waxed paper. Scoop small balls of the chocolate mixture onto the waxed paper. Store in refrigerator until the balls harden completely. Store in a cool, dry place.

Ingredients

For Crust:
-1/2 cup flour
-1/4 cup chopped walnuts
-1/4 cup butter, softened

For Whipped Cream:
-1 cup heavy whipping cream
-1/3 cup powdered sugar

For Cream Cheese Layer:
-4 ounces cream cheese
-1/2 cup powdered sugar

For Pudding Layer:
-1 package (3.9 ounces) instant chocolate pudding
-1 1/2 cups 2% or whole milk

For Garnish (optional):
-Grated chocolate
-Chopped nuts

Directions

Preheat oven to 350 degrees F.

For Crust:

In a small bowl, blend together crust ingredients with a pastry blender or your hands. Press mixture into bottom of ramekins and bake for 20 to 24 minutes or until light brown. Set aside to cool completely.

For Whipped Cream:

Beat together whipping cream and powdered sugar until at medium peak stage and keep chilled.

For Cream Cheese Layer:

Beat together cream cheese and powdered sugar in medium bowl. Mix in 1/2 cup of reserved whipped cream then spread over cooled crusts and refrigerate while you make pudding.

For Pudding Layer:

Blend pudding mix with milk in medium bowl, continuing to mix at medium speed for 2 minutes. Spread over cream cheese layer. Top with remaining whipped cream and chill for several hours before serving.

Garnish with grated chocolate or nuts if desired.

Recipe Note: This recipe was developed using 6-ounce ramekins.

Ingredients

1 cup milk
½ kg sugar
½ kg ghee
2 liters water
½ kg cornflour or white flour (dissolved in little water)
¼ kg almonds, chopped
4 tbsp pistachio, chopped
2 tbsp small cardamom
1 tsp saffron ( dissolved in little water) 

Directions

1- Heat pan and add 1 liter water, sugar and boil for 5 minutes.

2- Next add 1 cup milk and boil for another 5 minutes.

3- Add the remaining water, sugar syrup and saffron mixture.

4- Add the cornflour mixture slowly and keep stirring over low flame.

5- Once it becomes thick start adding ghee, 1 tbsp at a time.

6- Continue adding all the ghee slowly to prevent it from sticking to the pan.

7- When the ghee separates from the mixture, the Sohan Halwa is ready.

8- Sprinkle the chopped almonds, pistachio & green cardamoms in it.

9- Grease a tray with oil and spread the halwa on it and press with a wooden spoon to flatten it.

Mint and green peas are a classic culinary pairing. Here, they're pureed together into a deliciously fragrant soup with a fairly light consistency.

Ingredients

-1 small head butter lettuce, such as Boston or Bibb, coarsely sliced
-12 scallions or 1 small onion, sliced
-3 cups frozen baby peas, thawed
-1 to 2 sprigs fresh mint
-5 cups chicken stock
-4 slices bread
-Oil, for cooking
-Salt and pepper, to taste
-2 tablespoons unsalted butter
-1/4 cup all-purpose flour
-2/3 cup whipping cream

Directions

In a large saucepan, place the lettuce, scallions or onion, peas and mint. Pour in the chicken stock and bring to a boil, then reduce the heat and simmer for 25 minutes. Puree the soup in batches in a blender or food processor, then push through a fine stainer.

Meanwhile, remove the crusts from the bread and cut into small cubes. Heat the oil in a skillet and fry the cubes until lightly browned, stirring with a spoon to color evenly. Lift out and place on paper towels to drain; salt lightly while hot. This will season them, but also helps to keep them crisp.

Melt the butter in a large saucepan over medium heat, stir in the flour and cook for 1 minute. Do not allow to brown. Remove from the heat, add the pureed soup and mix well. Return to the stove on low to medium heat and bring slowly to a boil, stirring constantly. Add the cream and season with some salt and pepper. Serve in bowls with the croutons sprinkled in first.

1. Fish Oil

Whether you take supplements or eat wild salmon (or both), getting fish oil in your diet makes you smarter. Research shows that omega-3 fatty acids in fish oil are essential for brain function.

2. Vitamin B

The B vitamins improve memory and mood. Studies have shown that people who lack B vitamins in their bodies have greater mental decline. To get your Bs, eat turkey, beans, lentils, and bananas.

3. Breakfast

Dubbed “the most important meal of the day”, breakfast is brain food. Those who have a well-balanced breakfast show improved memory, creativity, focus, and overall performance.

4. Matcha

Matcha is a stone-ground, powered form of green tea, and it is an excellent food for increased mental alertness.

5. Antioxidants

These substances combat free-radicals in your body. To improve memory and problem solving, eat red kidney beans, blueberries, cranberries, and artichokes.

6. Ginkgo Biloba

Scientists have found that ginkgo biloba increases the blood flow to the brain to increase short-term memory, improve focus, and reduce dementia.

7. Avocado

This vegetable has monosaturated fat (the good kind), which increases blood flow. The brain needs blood to think. What’s more, avacados help lower blood pressure.

8. Meat and Fish

You find creatine in lean meat and fish. The body needs this substance for memory and intelligence. You can also buy creatine supplements at your local health food store.

9. Vitamin E

The E vitamin is necessary for brain health because it works as an antioxidant. Research has shown that Vitamin E delays the onset of Alzheimer’s disease. Eat leafy green vegetables, kiwi, and nuts to up your intake of this vital nutrient.

10. Ginseng

This root improves mental stimulation, memory, and brain function. One recent report indicates that ginseng protects the brain from toxins.

Ingredients

3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 eggs
3/4 cup vegetable oil
1 1/2 cups sugar
2 tablespoons fresh lemon juice
2 cups lemon yogurt
Pan spray or butter (for greasing loaf pans)

Directions

Preheat the oven to 325 degrees F. Grease two loaf pans with either pan spray or butter.

In a bowl, sift together the flour, baking soda, baking powder and salt. In a large bowl, lightly beat the eggs together. Add the oil and sugar; mix well. Add the yogurt, lemon juice and dry ingredients, mixing well.

Pour into the prepared pans. Bake for one hour. Cool on a wire rack.

Ingredints

-2 white onions
-4 whole cloves
-Bouquet garni
-6 pounds chicken carcasses
-2 large carrots, peeled and coarsely chopped
-3 celery stalks, coarsely chopped
-10 cloves garlic
-1 tablespoon whole black peppercorns

Directions

Coarsely chop 1 of the onions. Stud the other whole onion with the 4 cloves.

Combine all of the ingredients in a stockpot and add water just to cover (about 3 3/4 quart). Bring to a boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface. Reduce the heat to low. Simmer uncovered for 1-1 1/2 hours, reducing the liquid only slightly. Continue to skim off any foam that floats to the top during simmering.

Strain the stock through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container. Discard the contents of the sieve.

Use immediately, or let cool, cover and refrigerate for up to 1 week or freeze for up to 1 month. Lift off any solidified fat from the surface of the chilled stock before using.