L&M Fusion Foods

Recipe no. 104 Cheesecake Recipe no. 105 Easy Fork Biscuits Recipe no. 106 Sugar Doughnuts Recipe no. 107 Flapjacks Recipe no. 108 Pancakes ... Recipe no. 109 Cookies Recipe no. 110 Chocolate Brownies Recipe no. 111 Mars Bar Cake Recipe no. 112 Cake in a Mug
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Recipe no. 103
Prets Chocolate Bar recipe, enjoy 😊

Recipe no. 102
DoubleTree by Hilton Reveals their Official Chocolate Chip Cookie Recipe!
More than 30 million are consumed every year, and the DoubleTree chocolate chip cookie even became the first food to be baked in orbit during experiments aboard the International Space Station.
... DoubleTree Signature Cookie Recipe
Makes 26 cookies ½ pound butter, softened (2 sticks) ¾ cup + 1 tablespoon granulated sugar ¾ cup packed light brown sugar 2 large eggs 1 ¼ teaspoons vanilla extract ¼ teaspoon freshly squeezed lemon juice 2 ¼ cups flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt Pinch cinnamon 2 2/3 cups semi-sweet chocolate chips 1 3/4 cups chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool on baking sheet for about 1 hour. Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
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Recipe no. 101
Meghan Markle's wedding cake designer just shared her coveted cookie recipe. Here's the recipe for Claire Ptak's egg yolk chocolate chip cookies.
250 g unsalted butter, softened... 200g light brown sugar 100g caster sugar 1/2 tsp vanilla 3 egg yolks 325g plain flour 1 1/4 tsp fine sea salt 3/4 tsp bicarbonate of soda 250g dark chocolate chips or broken-up bar of your favourite chocolate (or Easter chocolate!)
Beat the butter and sugars in the bowl of an electric mixer until combined but not too creamy. Add the vanilla and the egg yolks and mix well. In another bowl combine the flour, salt, and baking soda and whisk together well. Add this to the butter and egg mixture along with the chocolate, and mix until combined. Scoop individual portions of cookie dough onto a lined baking tray. Cover with plastic wrap and freeze for at least 1 hour. Preheat your oven to 180°C (160°C for fan), line a large baking sheet with parchment paper and arrange the cookies. If you are baking from frozen, allow the cookies 5 to 10 minutes out of the freezer before placing in the oven. Bake for 12 minutes, remove from the oven and allow to cool for 10 minutes before serving.
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Recipe no. 100
Pret A Manger Dark Chocolate Cookies
110g unsalted butter ... 170g caster sugar 85g light brown sugar 1 whole egg 190g self-raising flour 3g salt 120g large dark chocolate buttons
Preheat the over to 180C. Melt the butter in a saucepan or microwave, until just melted (but not hot). Using a stand mixer or electric beaters, beat the butter with the caster and brown sugars until well combined. Add the egg and beat on low speed until just incorporated – 10-15 seconds or so. Don’t overbeat as this will result in a firm dough. Add the flour and salt. Mix until a smooth dough forms – again, be careful not to overmix! Add the chocolate buttons to the dough and combine with your hands. For a good distribution of chocolate, don’t be afraid to break up some of the buttons into pieces or chop them slightly beforehand. Scoop out eight balls of dough and place on a non-stick or lined baking tray. Make sure there is plenty of space between them as the dough will spread out in the oven. Press them down lightly with your palm to flatten them out a little and bake for 10-12 minutes until the cookies look puffed and golden. Let the cookies cool on the pan for around 30 minutes as they will settle and sink into a dense buttery cookie. Best enjoyed warm (or place in an airtight container and eat within three days).
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Recipe no. 99
Dishoom Garlic Naan Bread
1/4 cup milk... 1/4 cup yogurt 1 cup all purpose flour 1/4 + 1/8 tsp baking powder 1/4 tsp baking soda 1/4 teaspoon sugar 1/8 tsp salt melted garlic butter* and chopped cilantro, to serve
In a small bowl, whisk together the milk and yogurt. Set aside. Mix the dry ingredients together in a bowl or on a clean work surface. Make a well and slowly add in the milk-yogurt mix bit by bit, combining with the flour. Knead into a soft dough. Gather into ball and cover 2 hours. Lightly dust your work surface with flour. Divide the dough into 4 equal pieces and use a rolling pin to flatten and stretch out. Heat up a heavy bottomed cast iron skillet (with a lid) over high heat. Brush one side of the naan with water and place in the skillet, water side down. Cover and cook for 30 seconds or until you see it start to bubble and rise. Use a pair of tongs and take it off the pan and cook the uncooked side over direct flames until it starts to char. Alternatively, flip and cook the pan until it starts to brown. Brush with a bit of melted butter and sprinkle on chopped cilantro. Repeat with the remaining 3 pieces.
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Recipe no. 98
Dishoom Black Dal
1 cup black lentils... 2 whole cloves 1 star anise 1 teaspoon ground coriander 1 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon fennel seeds 1/2 teaspoon garam masala 1/4 teaspoon ground cardamom 1 tablespoon butter 1 tablespoon oil 1 small onion, finely diced 1 tablespoon minced ginger 1 tablespoon minced garlic 1 bay leaf 1 cinnamon stick 5.5 ounce can tomato paste 2 tablespoon butter 2 tablespoons heavy cream salt, to taste cilantro and yogurt, to garnish
Soak the lentils in plenty of cold water overnight. The next day, rinse and drain well. Place in a large pot and cover with cold water. Bring to a hard boil for 5-10 minutes, skimming if needed. Reduce the heat and simmer, stirring occasionally, until lentils are very soft but still hold their shape, about 40 minutes to 1 hour. If needed, top the pot up with water. Drain and set aside. Preheat the oven to 325°F. In a dry pan, lightly toast the cloves, star anise, coriander, cumin, cayenne, fennel, garam masala, and cardamom, stirring constantly until fragrant, about 30 – 45 seconds. Remove from heat and grind in a spice grinder or crush with a mortar and pestle and set aside. In a oven safe heavy bottom pot, heat the butter and oil over medium heat. Add the onion and cook until soft, 5-8 minutes. Add the ginger and garlic and cook, stirring, for 1-2 minutes. Stir in the spices, cinnamon stick, and bay leaf. Stir in the tomato paste and add up to 1 cup of water to bring the whole thing to a thick, soup-like consistency. Add the lentils back in, adding a bit of water, if needed. Tightly cover with foil or an oven safe lid and cook for 3-4 hours checking every 30 minutes or so, adding water if needed to maintain a soup like texture. If you’re committed and want to cook your dal for 24 hours, turn the oven to 200°F overnight and then up the temperature to 300°F when you get up in the morning. Give it a good stir and let it cook, at 300°F until you hit 24 hours. Remove from the oven and stir in the cream and butter. Taste and season with salt. Enjoy with rice or naan!
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Recipe no. 97
Nando's Peri Peri Rice Bowl
THE DRESSING:... 50ml PERi-PERi sauce (choose your flavour) 10ml soy sauce 1 tbsp sesame seeds 1 tbsp brown sugar
FOR THE RICE BOWL: 2 tbsp sesame oil and 1 tbsp vegetable oil mixed together 1 courgette, grated 1 carrot, grated 80g spinach 1 cup long grain rice 150g cooked shredded chicken 2 large eggs 2 tbsps vinegar
Cook rice as directed on packet. In a separate frying pan heat mixed oil. Separately stir-fry all vegetables until slightly soft, about 5 mins. Bring a pot of water to boil, add a splash of vinegar, whisk to get a whirl pool, crack in your eggs and cook for 3 minutes. Drain. Meanwhile, heat a pan and add PERi-PERi sauce, soy sauce, sesame seeds and brown sugar. Once the sugar is dissolved add the chicken until cooked through. Place cooked rice in bowl, top with stir fried veg, chicken mix and poached egg. Dive in!
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Recipe no 96
IKEA's Swedish Meatballs
Meatballs Makes 16 – 20
... 500g beef mince 250g pork mince 1 onion finely chopped 1 clove of garlic (crushed or minced) 100g breadcrumbs 1 egg 5 tablespoons of whole milk Salt and pepper to taste
Cream sauce: Dash of oil 40g butter 40g plain flour 150ml vegetable stock 150ml beef stock 150ml thick double cream 2 teaspoons soy sauce 1 teaspoon Dijon mustard
Method for meatballs: Combine beef and pork mince and mix thoroughly to break up any lumps. Add finely chopped onion, garlic, breadcrumbs, egg and mix. Add milk and season well with salt and pepper. Shape mixture into small, round balls. Place on a clean plate, cover and store in the fridge for 2 hours (to help them hold their shape whilst cooking). In a frying pan, heat oil on medium heat. When hot, gently add your meatballs and brown on all sides. When browned, add to an ovenproof dish and cover. Place in a hot oven (180°C or 160°C fan) and cook for a further 30 minutes.
Method for Swedish cream sauce: In frying pan, melt 40g of butter. Whisk in 40g of plain and continue cooking, stirring continuously, for two minutes, allowing the flour to cook through. Add 150ml of vegetable stock and 150ml of beef stock and continue to stir. Add 150ml thick double cream, two teaspoons of soy sauce and 1 teaspoon of Dijon mustard. Bring to a simmer and allow the sauce to thicken. Continue to stir. When ready to eat, serve with your favourite potatoes – either creamy mash or mini new boiled potatoes.
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Recipe no. 95
Wagamama Chicken Katsu Curry
The sauce, serves two... 2–3 tablespoons vegetable oil 1 onion, finely chopped 1 garlic clove, crushed 2.5cm piece of ginger, peeled + grated 1 teaspoon turmeric 2 heaped tablespoons mild curry powder 1 tablespoon plain flour 300ml chicken or veg stock 100ml coconut milk 1 teaspoon light soy sauce 1 teaspoon sugar, to taste
The dish, serves two 120g cooked rice (any rice will do!) 1 quantity katsu curry sauce 2 skinless chicken breasts 50g plain flour 2 eggs, lightly beaten 100g panko breadcrumbs 75ml vegetable oil, for deep-frying 40g mixed salad leaves
Place the oil in a saucepan over a medium heat. Add the onion, garlic and ginger and cook until softened. Lower the heat, add the spices and cook for 2–3 minutes. Add the flour and stir over the heat to cook it out, then slowly add the chicken or vegetable stock. Bring to a simmer and add the coconut milk, soy sauce and sugar, to taste. For a perfectly smooth sauce, pass the mixture through a sieve. The sauce can be stored in an airtight container in the fridge for up to 3 days. With a sharp knife, cut each chicken breast almost in half and open it out like a book. Place both between two pieces of clingfilm and bash with a rolling pin to flatten to about 1cm thick. Place the flour, eggs and breadcrumbs in 3 separate shallow bowls and then dip each chicken breast first in the flour, then the egg and finally the breadcrumbs, ensuring each breast is coated well. Place the oil in a medium saucepan over a medium-high heat. To test if the oil is hot enough to fry, drop some breadcrumbs into the oil – if they sink, the oil is not hot enough and, if they quickly burn, then the oil is too hot, but if they bubble and float to the top, the oil is just right. Deep-fry 1 coated breast at a time, so as not to overcrowd the pan, for 3–4 minutes on each side then transfer to a plate lined with kitchen paper to soak up any excess oil. Set aside and keep warm. To serve, spoon a portion of rice onto 2 serving plates. With a sharp knife, slice the deep-fried chicken breasts into strips at an angle and arrange on top of the rice. Ladle the curry sauce over the chicken and rice and place the salad on the side. Serve immediately.
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Recipe no. 94
Pizza Express Classic Margherita
150ml warm water – around 27 degrees... 1 teaspoon of sugar 15g fresh yeast (or 2 level teaspoons of dry yeast) 225g of plain flour (plus extra for working) 1.5 teaspoons of salt Extra virgin olive oil (and a little for drizzling) 80g of Pizza Express passata (or any tomato passata you have) 70g mozzarella (or any cheese you have) Pinch of oregano 1 Basil leaf (if you have one) Black pepper
Preheat the oven to 230°C. Add the sugar and crumble the fresh yeast into warm water. Allow the mixture to stand for 10 – 15 minutes in a warm place (we find a windowsill on a sunny day works best) until froth develops on the surface. Sift the flour and salt into a large mixing bowl, make a well in the middle and pour in the yeast mixture and olive oil. Lightly flour your hands, and slowly mix the ingredients together until they bind. Generously dust your surface with flour. Throw down the Dough and begin kneading for 10 minutes until smooth, silky and soft. Place in a lightly oiled, non-stick baking tray (we use a round one, but any shape will do!) Spread the passata on top making sure you go to the edge. Evenly place the mozzarella (or other cheese) on top, season with the oregano and black pepper, then drizzle with a little olive oil. Cook in the oven for 10 – 12 minutes until the cheese slightly colours. When ready, place the basil leaf on top and tuck in!
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The next few recipes coming your way are restaurant/coffee shop/celeb baker favourites that they've kindly shared with the public during lockdown. If you've come across any other ones, please let us know in the comments.
I'll be posting the recipes for:
Recipe no. 93 Pizza Express Dough Balls... Recipe no. 94 Pizza Express Classic Margherita Recipe no. 95 Wagamama Chicken Katsu Curry Recipe no. 96 IKEA Swedish Meatballs Recipe no. 97 Nando's Peri Peri Rice Bowl Recipe no. 98 Dishoom Black Dal Recipe no. 99 Dishoom Garlic Naan Recipe no. 100 Pret A Manger Dark Chocolate Cookies Recipe no. 101 Claire Ptak Egg Yolk Chocolate Chip Cookies
Pizza Express Dough Balls For the dough balls: 150ml warm water – roughly 27 degrees 1 teaspoon of sugar 15g fresh yeast (or two level teaspoons of dry yeast) 225g of plain flour (plus extra for working) One and a half teaspoons of salt Extra virgin olive oil
For the garlic butter: 10ml extra virgin olive oil 4 teaspoons of butter Half a teaspoon of chopped garlic
First up, preheat the oven to 230°C /210°C fan assisted. Add the sugar and crumble the fresh yeast into the warm water. Allow the mixture to stand for 10 – 15 minutes in a warm place until froth develops on the surface. Sift the flour and salt into a large mixing bowl. Make a well in the middle and pour the yeast mixture in. Lightly flour your hands and slowly mix the ingredients together until they bind. Generously dust your surface with flour, throw down the dough and begin kneading for 10 minutes until smooth, silky and soft. Leave dough to rest until soft to the touch but not too springy. Roll dough into a 1.2m long tube. Chop into 16 chunks and place in an oven proof pan. Leave the Dough Balls to rest in the pan for 30 mins. Make sure the oven has reached temperature and bake for six minutes until golden. For the garlic butter, blend olive oil and chopped garlic into a paste. Pour over butter and blend with a spoon.
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Recipe no. 92 is for a Sweet Potato and Black Bean Chilli which is full of satisfying protein and packed with good-for-you fibre. Also this can be made ahead and frozen in portions for future meals. So here goes.....
2 tbsp red chili powder ½ tsp chipotle chili powder 4 tsp cumin powder... 1 tbsp onion granules 1 tsp garlic granules ¼ tsp salt 1 tbsp olive oil 3 medium sweet potatoes, peeled and chopped into small chunks 500ml stock 2 cans of black beans, drained and rinsed 1 can of chopped tomatoes 2 tbsp honey
In a small bowl mix together all the spices (first 6 ingredients). Set aside.
In a large soup pot heat the olive oil on medium. Add sweet potatoes and spice mixture. Cook until spices are fragrant, about 3-4 minutes.
Add the stock, black beans, tomatoes and honey. Bring to a boil then simmer for 40 – 50 minutes or until sweet potatoes are soft.
Serve hot. This can be garnished with sour cream or plain yogurt and a little shredded cheese.
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Recipe no. 91 is for a deliciously refreshing, super healthy, no mayo Avocado and Greek Yogurt Chicken Salad so here goes....
1 ripe avocado, pip and skin removed ½ cup plain Greek yogurt ½ tsp garlic granules... ½ tsp onion granules ¼ tsp salt ¼ tsp ground pepper 2 cups cooked chicken, chopped ½ red onion, chopped 1 lime
In a medium bowl mash together the avocado and greek yogurt until smooth.
Stir in garlic, onion granules, salt and pepper.
Add the chicken and red onion and stir until all ingredients are combined.
Squeeze in half the juice from the lime. Give it a taste, squeeze in the rest of the lime if needed.
Serve in a wrap, in a pita, or anyway you typically enjoy chicken salad.
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Recipe no. 90 is for a Celeriac and Blue Cheese Soup, it's delicious!
Here goes.....
50ml oil... 200g onion, finely sliced 2 garlic cloves, minced 800g celeriac, cut into small chunks 1l water or veg stock 20g caster sugar Salt and pepper, to taste 300g blue cheese 500ml double cream
Heat oil, sweat onions and garlic. Add celeriac and water/stock, gently simmer for 40 mins. When soft, blitz till smooth and season with salt, pepper and sugar. Add the blue cheese and double cream. Bring to the boil and serve.
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Recipe no. 89 ia for a Turkish Bulgur Wheat and Vegetable Pilaf, perfect served with grilled halloumi, grilled sweet peppers, roasted vine tomatoes and/or kebabs, so here goes.....
2 tbsp butter 2 tbsp vegetable 1 medium onion, grated and juices squeezed out... 1 large tomato, finely diced 1 green bell pepper, finely diced 2 cups coarse bulgur wheat 1 tsp salt 1/2 tsp black pepper 2 tbsp tomato puree 2 tsp sugar 950ml chicken stock or water Garnish: chopped tomato, parsley
Melt the butter together with the oil in a covered skillet or shallow pan. Fry the drained grated onion until tender but not brown - about 5 minutes.
Add the tomato and pepper and continue to fry until the vegetables have softened and the liquid is reduced.
Add the bulgur wheat and stir well to combine. Add the salt, pepper, puree, sugar and stock and stir until combined. Bring the mixture to a boil, then cover and reduce the heat to low.
Let the bulgur simmer gently until all the liquid has been absorbed - about 15 to 20 minutes. Keeping the pan covered, remove it from the heat and set it aside to cool down.
Gently stir the pilaf before serving to make sure all the ingredients are well blended.
Garnish each serving with chopped tomatoes and some fresh parsley.
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Recipe no. 88 is for a satisfying meatless stew to serve with bread rolls or rice, so here goes with a Columbian Cabbage with Sweet Potato and Coconut Milk Stew.....
3 tbsp vegetable oil 1/4 teaspoon red pepper flakes 2 onions, finely chopped... 4 garlic cloves, minced 1/2 tbsp ground cumin 1 tsp curry powder 250ml vegetable stock 1 tin coconut milk 110ml passata 1 tbsp tomato puree Salt and pepper, to taste 2 sweet potatoes, peeled and diced 1 large white potato, peeled and diced 1 small cabbage, shredded 100g desiccated coconut Juice of half a lime 300g frozen peas
In a large pan, heat the oil over medium heat. Add the pepper flakes, onions and cook, stirring occasionally, until beginning to soften, about 5 minutes.
Add the garlic, cumin, curry powder and cook, stirring, about 1 minute.
Add the vegetable broth, coconut milk, tomato sauce, tomato paste, salt and pepper. Bring to a boil and reduce the heat to medium-low.
Add the potatoes, cabbage and shredded coconut. Cover and cook about 30 minutes. Add the lime juice and peas. Stir well and cook for 12-15 minutes more. Serve warm on top of white rice, or dinner rolls.
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Can we just stop and talk about dishes for a second? I feel like I'm constantly in the kitchen, standing at the sink, and loading/unloading the dishwasher!
Recipe no. 87 is a real time and washing up saving bake because all you need is a 25 cm cast-iron skillet, measuring spoons, measuring cups and your oven to make delicious skillet brownies! So here goes.....
225g unsalted butter... 225g caster sugar 170g dark brown sugar 4 large eggs, room temperature 2 tsp vanilla extract 145g plain flour 115g cocoa powder 1 tsp salt 170g chocolate chips 75g chopped walnuts, toasted
Preheat your oven to 180°C. Place the skillet on the hob on low heat to very gently melt your butter. Remove from the hob and place the skillet on a trivet. Stir in the sugars. Making sure the pan isn’t hot, whisk in your eggs and vanilla. Stir in the flour, cocoa powder and salt to create a smooth brownie batter. Do not beat your batter. Fold in all but 2 tbsp of the chocolate chips and 2 tbsp of the walnuts. Spread the top evenly and then top the batter with the remaining chocolate chips and walnuts. Bake at 180°C for 25-30 minutes. Once slightly cooled, top with vanilla ice cream, hand out some spoons and enjoy!
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