Recipe: Chicken pizza bun

Method 

•  Prepare the chicken cubes by marinating them in salt, red chilli powder, oil and vinegar.

•  Once the marination is complete, cook the cubes in a frying pan until the water dries and the meat becomes tender.

•  Slice the buns into halves and apply pizza sauce on the inner surface. Stuff each bun with cooked chicken cubes.

•  Top up each bun with mushrooms and cheese.

•  Bake the buns until the cheese melts and the upper surface turns golden-brown.

•  Serve warm with a side of french fries or potato wedges.

Say cheese!

You may love indulging in the richness of your favourite cheeses but are you pairing the cheeses with the right kind of dishes? Read on to find out which cheese goes where and get the most out of this guilty pleasure.



Blue Cheese: This mouth-watering blend of full-fat milk comes in a crumbly texture and tastes divine when paired with some pita bread and meat.



Mozzarella cheese: We all know how delicious this gooey cheese tastes with pizza and pastas. Shred it on top of some French fries and serve with guacamole or salsa to make nacho fries at home!



Cheddar cheese: Amazingly, cheddar cheese melts and spreads easily onto any dish when heated for about five minutes. This makes it ideal for burgers or patties. All you have to do is place a slice in and heat the dish until the cheddar melts.



Cream cheese: This particular type of cheese is perhaps the most versatile. You can spread it on a slice of bread or crackers. On the other hand, cream cheese is the main ingredient for cheesecake as well. However you like it, make sure the cheese paste is fresh and chilled for the best taste.


No-Bake Cheesecake

Ingredients

•  Crackers 2 packs

•  Unsalted butter (melted) 11 tbsp

•  Sugar 2 tbsp

•  Cream cheese (100 grammes) 1 pack

•  Condensed milk 1 and 1/4 cup

•  Lemon juice 1/4 cup

•  Vanilla extract 1 tsp



Method

•  Place the crackers in a large, re-sealable plastic bag and crush them with a rolling pin until they break into fine crumbs.

•  Pour crumbs into a medium-sized bowl and add sugar and butter. Mix well until all three combine.

•  Press the crumb mixture into a round pan. Use the base of a spoon or round glass to press it flat. Chill the crust in a freezer for at least 10 minutes.

•  Prepare the cheese filling with an electric mixer set at medium-high speed. Beat the cream cheese in a large bowl until it forms a smooth paste.  Add in the condensed milk little by little, beating continuously. Pour in the lemon juice and vanilla as well.

•  Once ready, pour the filling on the crust with a rubber spatula. Cover the cake with a plastic wrap and refrigerate until firm for about two to three hours.

•  Unclasp sides of pan and remove cheesecake.  Serve chilled.

SOURCE: WWW.MARTHASTEWART.COM

Published in The Express Tribune, Ms T, June 7^th, 2015.