Culinary School

Calories: 413  Protein: 2.62 grams  Carbohydrates: 24.77 grams  Fats: 34.62 grams  Sodium: 0.7mg

INGREDIENTS
 

Biscuit Dough 

• 1 pack (100 grams) Petit Beurre Candy eyes KFMB biscuit
• 1/4 cup Melted butter
• 2 tbsp Cream cheese Melted white chocolate
•  Candy eyes

Materials needed

• 2 Mixing bowl
• Spatula
• Blender
• Popsicle stick
• Baking sheet
• Baking pan
• Popsicle stick stand

METHOD

1. Prepare all the needed materials and ingredients.
2. Put the Petit beurre KFMB biscuit in a container and crush it until it turns into powder. You can use a food processor, a blender or keep it in a plastic pouch and use a rolling pin to crush it.
3. Once the Petit Beurre KFMB biscuit turns into powder, put it in a mixing bowl and add gradually the melted butter and cream cheese until the biscuit powder becomes soft and can easily shape like a ball.
4. Scoop an ample amount and roll it into your palm to shape it into a circle. A gentle press on both sides using your fingers and form a shape of a dinosaur head. Press gently the head where the eyes will be located. Keep the head shape dinosaur on a pan. (set aside)
5.  Put at least 3 cups of water in a cooking pot and let it boil. While waiting, get another stainless bowl and put slices of white chocolate. Once the water is boiling you can directly top the stain- less bowl onto the boiling water to melt the chocolate. Once melted, add 1-2 drops of food coloring to add color. (optional)
6. Get a popsicle stick and dip the tip part into the melted chocolate then insert it gently on the bottom part of the head shape dinosaur. Place it upside down on a pan. Keep it chilled in the fridge for 3-5 minutes.
7. After 3-5 minutes, get the dino head pops from the fridge. Dip gently the dino head pops into the melted chocolate until it is fully coated. Then gently add the candy eyes. Keep the coated dino pops on a stand and let them dry for a few minutes. Then, it is ready to serve.

Calories: 178.5  Protein: 4.4 grams  Carbohydrates: 25.8 grams  Fats: 6.4 grams  Sodium: 168.5 mg

INGREDIENTS

Pancake batter: 

• 1 cup KFMB All purpose flour
• 3 tbsp White sugar
• ½ tsp Baking powder
• ¼ tsp Salt
• 1 Egg (beaten)
• 1 cup Fresh milk
• 2 tbsp KFMB Dalal corn oil
• ½ tsp Vanilla Choco syrup 

Materials needed:

• Mixing bowl
• Wire Whisk
• Sauce Dispenser (optional)
• Cooking Pan
• Cooking -Spatula Turner

METHOD

1. In a mixing bowl, mix dry ingredients – Flour, sugar & baking powder- set aside.
2. In another bowl mix together the wet ingredients – Milk, eggs & oil– stir well.
3. Gradually add in the wet ingredients into the dry ingredients and mix them until well blended using a wire whisk.
4. Pour the mix batter into the sauce dispenser and put the cover.
5. Pre heat a cooking pan, spray or pour a little amount of oil into the pan. Once the pan is hot, gradually pour the batter mix from the sauce dispenser and shape it into a dinosaur. OR, Put a dinosaur molder on top of the cooking pan, once it is hot, pour in the batter mix into the molder.
6. Cook the batter mix for at least 2-3 minutes or until bubbles are showing. Then turn the other side of the pancake. If using a molder, gently push the sides of the Dino pancake to release it from the molder then turn it to cook the other side.
7. Once the color turns to golden or light brown, take it off from the pan and transfer it into a plate
8. You can top it with Choco syrup to add flavor and it is ready to serve.

Calories: 109  Protein: 2.8 g  Carbohydrates: 16.3 g  Salt: 194 mg

INGREDIENTS

 Boiled Pasta

• 2 cups KFMB Macaroni Corkscrew

• 4 cups Water

• 1 tbsp Dalal Corn Oil

• 2 tsp Salt

 Creamy Sauce

• 2 cups Fresh milk
• 2 tbsp Butter
• 1 ½ tbsp  Corn flour
• ¾ - 1 tsp Salt (as required)
• 2 tbsp. Mushroom (chopped)
• 1/8- ¼ tsp Black pepper (powdered)

METHOD

1.  Boil pasta
   • In a cooking pot, pour 4 cups of water. Add 1 tbsp of oil and 2 tsp of salt then let it boil.
   • Once the water is boiling add in the macaroni pasta. Cook for 8 to 15 minutes or until the pasta becomes al dente. Mixing the pasta periodically will help keep it from sticking together.
   • Once the pasta is cooked, drain the water using a strainer. Pour an amount of cold water to cool down the temperature of the pasta and stop from further cooking. (set aside)
2. Prepare the creamy white sauce.
   • Mix the corn flour in a small cup with 2 tbsp. of milk until well blended with no lumps (set aside).
   • On a cooking pan/pot, melt the butter then add the remaining milk. Mix until well blended.
   • Once the milk starts boiling, add gradually the corn flour mixture, chopped mushroom,  salt and black pepper. Keep on mixing until the sauce becomes creamy. (set aside)
3. Mix the creamy sauce and pasta.
   • In a mixing bowl, scoop 3 cups of boiled pasta then add gradually the creamy white sauce.
   • Mix it well until the sauce is well blended with the pasta then its ready to serve.