Biscuit logs

Ingredients
250g marie biscuits
100g icing sugar
some margarine
250 ml milk
little hot water
3 tbsp cocoa powder
a square dish

Method
1. soak the biscuits in milk and arrange a layer
of biscuits in a dish

2. mix icing sugar,cocoa and a knob of butter,
add a little hot water to make chocolate sauce .

3. pour a thin layer over the biscuit layer.
arrange another layer of biscuits ontop of this.

4. pour another layer of chocolate sauce.

5. refrigerate for 2-3 hours.when set cut into


My name is Rifka Imam. I am a Sri Lankan housewife living in japan. The culinary arts have always intrigued me, even at a young age. But by being a mother of 5, I dedicated more time into perfecting my skills in the kitchen to learn how to cook diverse dishes that catered to all their different tastes. This made me acquainted with dishes from various countries of the world and assorted flavours. My speciality is Indian food, as I love how the spices come together to form a flavourful dish. However, I am also proficient when it comes to Italian, Chinese and Sri Lankan food. When it comes to the sweeter side of cooking, I adore baking and decorating cakes. Having made countless birthday cakes for my children, my skills in cake decorating grew significantly. I hope I bring delight to all your families with my recipes.

Popular posts from this blog

Sri Lankan Rulang Toffee

Image
  Sri Lankan RulangToffee Yield:  26 pieces Preparation time:  20–25 minutes Tray size:  approx. 12 × 8 inches (30 × 20 cm) Ingredients: • 300 g rulan (semolina) • 150 g freshly grated coconut (or desicated ) • 250 g white sugar • 1 tsp vanilla (optional) • 1 tbsp butter • 50 g nuts of your choice (cashew, almond, or peanut work well) • ½ cup water • Grease or parchment paper for tray Method 1. Roast the semolina: Add the semolina to a pan and dry roast on medium heat until it turns light golden and gives a nice aroma. Transfer to a bowl and keep aside. 2. Roast the coconut: Dry roast the desiccated coconut until it becomes lightly golden (as shown in the video). Remove and keep aside. 3. Caramelize the sugar: Add half of the sugar to a pan and let it caramelize on medium heat. Do not stir while it is melting. 4. Add remaining sugar: Once caramelized, add the remaining sugar and mix well using a spoon until everything d...
Read more

Sri Lankan Pol Toffee (Coconut Toffee)

Image
  Sri Lankan Pol Toffee (Coconut Toffee) Pol Toffee is a classic Sri Lankan sweet made with coconut and sugar, cooked until thick and cut into bite-sized squares. This version works beautifully with either desiccated coconut or fresh coconut and is flavored with vanilla, cardamom, and a touch of butter for a rich, delicious finish. Ingredients 250g desiccated coconut 350g sugar ¾ cup water (for desiccated coconut) ½ cup water (for fresh coconut) 15g butter 1 tsp vanilla essence A drop of red food coloring 2 tbsp milk powder (optional) ½ tsp cardamom powder (optional) Method 1. Prepare the Tray Line a tray with baking paper or lightly grease a flat tray or wooden board with butter. Have this ready before you start cooking, as the mixture needs to be transferred quickly once it reaches the correct consistency. 2. Combine the Ingredients Before turning on the heat, add the coconut, sugar, water, and milk powder (if using) to a pan. Mix well until the coconut is evenl...
Read more

Authentic Sri Lankan Chicken Devil(My Version)

Image
  Authentic Sri Lankan Chicken Devil  Preparation Time:  15 minutes Marination Time:  30 minutes Cooking Time:  20–25 minutes Serves:  4–5 people Ingredients: For the Chicken Marination: 1 kg chicken cut into cubes 3 tablespoons Lemon Juice  1 tbsp ginger & garlic paste 1½ tsp chilli powder ½ tsp turmeric powder 1 tsp pepper powder Salt to taste For the Sauce: 2 tablespoon tomato sauce 2 tablespoons chilli sauce 1 tablespoon soy sauce 1 tsp sugar       (If using sweet soy sauce, skip the sugar) Other Ingredients: Oil for deep frying 1 pandan leaf 1 tablespoon freshly pounded ginger and garlic 1 teaspoon Chili powder or Chili flakes  1 tablespoon Chilil paste 2 large onions cut into chunky petals 1 bell pepper cut into cubes Whole green chilies ¼ cup water (optional) 1 tomato cut into cubes Spring onions for garnish Method: Marinate the chicken with Lemon Juice,ginger & garlic  paste, chili powder, turmeric powder, peppe...
Read more

My Viral Chicken 65

Image
  Chicken 65   Crispy, juicy & packed with flavor! Topped with curry leaves + green chilies 🌿🌶️ Save this recipe & try it at home! Recipe Video👇🏻 https://youtube.com/shorts/SxNy0vnA4sU?si=MTPFJppMgl6PZ_93 Ingredients • Chicken (thighs) – 2 kg • Turmeric Powder – ½ tsp • Red Chilli Powder – 4 tsp • Ginger Paste – 100 g • Garlic Paste – 100 g • Corn Flour – 50–60 g • Rice Flour – 50 g • Curd – 150 ml • Lemon Juice – from 2 lemons • Eggs – 2 • Sesame Seeds – as required • Curry Leaves – as required • Green Chilies – as required • Salt – as required • Oil – for frying Method 1. In a large mixing bowl, add all the ingredients except oil, curry leaves, and green chilies. 2. Mix everything well into a thick marinade. 3. Add the chicken thighs and coat them thoroughly. 4. Leave the chicken to marinate for at least 30 minutes. 5. Heat oil in a deep pan for frying. 6. Fry the marinated chicke...
Read more

Milk Toffee

Image
Ingredients: 📌1 tin condensed Milk (390 grams) 📌400g    sugar 📌1/2 cup sliced cashew nuts 📌2 tablespoons Butter 📌1 tablespoons powdered Cardamon 📌1/2 Tin Water Method: 1️⃣Grease a square 9-inch baking pan with 2 teaspoons butter. 2️⃣In a large nonstick pan add Milkmaid sugar and water and bring it to boil in medium heat.keep stirring constantly for like 20 minutes. ( when starts boiling the mixture will rise and overflow so watch the heat carefully) keep stirring. 3️⃣When the mixture start to get thick and change the color into light brown.add cardamons powder and keep stirring. Add butter . 4️⃣Add the cashew nuts.keep stirring. 6️⃣When mixture start to bubble and becomes thick when you lifer the spoon if it breaks and fall.then It’s    time to transfer to a buttered tray quickly  7️⃣Carefully turn out the mix into the prepared tin and spread it out evenly with your spatula, gently pressing it down as you go.make it easier to cut 8️⃣cut into shapes as soon...
Read more

Devilled Prawns:

Image
  Devilled Prawns: 🍤🥘🍤🥘🍤🥘🍤🥘🍤 Ingredients: 500g Prawns  2 Big onions  2 Bell peppers or capsicum  2 Medium tomato  2 teaspoons chili powder  1/2 Teaspoon turmeric powder  Salt  1 Tablespoon soya sauce  2 Tablespoon Tomato Sauce  1-2 Tablespoons Red Chili Flakes  1 Teaspoon Sugar or honey  2 Tablespoons Oil Marination Ingredients for the prawns Fry: 🌹2 teaspoons Chili Powder 🌹Salt  🌹1/4 teaspoon Turmeric Powder  🌹2-3 tablespoons Lemon Juice Method : 1️⃣ Clean and wash the prawns. 2️⃣Keep the ingredients ready. 3️⃣Add turmeric powder, chili powder , salt and lemon juice to the prawns.  4️⃣Heat the oil and fry the prawns until light golden in color for 3 minutes.don’t overlook the Prawns. 5️⃣In another pan heat 2 table spoons of oil and add the ginger and garlic paste. 6️⃣Add the turmeric powder. 7️⃣Add the chili powder and the salt.  8️⃣Add the chili flakes stir well.  9️⃣Add the capsicum and ...
Read more

Sri Lankan Thati Paan

Image
Sri Lankan Thati paan: 🍞 🍞🍞🍞🍞🍞🍞🍞🍞 Ingredients: 500g flour 1/2 cup of milk 1 tablespoon yeast 1 tablespoon sugar 1 cup of warm water 1 teaspoon salt Coconut oil or olive oil for brushing Method; 1)put all the other  ingredients and knead the dough for 10 minutes, 2)keep the dough covered with a damp cloth and leave it to rise for one hour. 3)cut the dough equally into two pieces. Roll it Oblong and put it in the loaf pan as shown in the picture. 4)brush it with the oil and keep aside to rise inside in the tin for one more hour. 5)brush with more oil if it’s dry before baking,Now bake at 180• for 30-40 minutes. 6)when it is baked separate the loaf and bake the inside of the loaf on a big tray for 5-10 minutes until brown. 7)enjoy your fresh,crispy Thati Paan. 8)you can make this with Atta flour and white flour or only white. #sharingwithlove #blogger #mypassion J
Read more