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Easy Pan Fried Barramundi Fillets (Australian Style)

Ingredients:

• 2 Barramundi Fillets
• 1/2 Cup Plain Flour
• 1/2 Tsp Garlic Powder
• Salt To Taste
• 1/4 Tsp Black Pepper • Oil for cooking

Method:

1) Take the barramundi fillets, sprinkle some garlic powder and salt on both sides of the fish fillets and rub it well.
2) Take your flour, add the remaining garlic powder , pinch of salt and black pepper and give it a quick mix.
3) Take one fish fillet at a time a coat it well with the seasoned flour mixture . Repeat this with the remaining fish fillet.
4) To cook the fish fillets, take a non - stick frypan, put it on medium heat, add some oil and heat it .
5) When the oil gets hot, add the fish fillets skin side down , put a lid on and cook it for 3 minutes.
6) After 3 minutes, turn them over, put the lid on and cook it for another 3 minutes.
7) Now turn the fillets on its side and cook it for 1 minute without the lid.
8) After 1 minute, turn the fish fillet over on its opposite side and cook it for 1 minute .
9) Take them out, shake the excess oil off and drain them on some paper towel.
10) Enjoy with some hot chips or salad.

Easy Cookies & Cream Ice Cream

Ingredients:

• 1 Packet Oreo Biscuits
• 600 ml Thickened Cream
• 1 Can Condense Milk
• 1 Tsp Vanilla Extract

Utensils:

• Container With a Lid
• Zip Lock or Snap Bag
• Spatula
• Rolling Pin
• Chilled Bowl
• Electric Beater
• A Piece Of Plastic Wrap

Method:

1) Chill your bowl and beaters in the freezer for 20 minutes.
2) Take your zip lock bag, add your biscuits, close the bag and use a rolling pin and roughly crush them and put them aside.
3) Take your chilled bowl, add cream and beat them with your electric beater until it starts to thicken up and you get stiff peaks.
4) Add condense milk and vanilla extract. Scrape the sides of the bowl using a spatula and beat them until combine. Scrape the sides of the bowl again.
5) Now add crushed biscuits and use a spatula to just fold them in.
6) Pour the cream mixture into your container and smooth it with a spatula.
7) Cover the top of the cream with a plastic wrap, put a lid on and freeze it for 5 to 6 hours or over night to set.
Enjoy on its own or with your favourite chocolate topping.

Easy Gujiya Recipe: (Fiji Style Diwali Recipe)

Filling:
• 1 Cup Chopped Mixed Fruit & Nuts
• 1/2 Cup White Sugar (Raw Sugar Or Powdered Sugar)
• 1/2 Cup Semolina (Sooji)
• 1/2 Cup Shredded Coconut ( Desiccated Coconut Or Fresh Coconut)
• 5 Cardamom Pods Crushed
• 4 Tsp Melted Ghee

Pastry:
• 1 Cup Plain Flour
• 1/4 Cup Warm Milk ( Or 1/4 Cup Water)
• 2 Tbsp Melted Ghee
• Pinch Of Salt

Extras:
• Oil For Frying
• Rolling Pin
• Rolling Board
• Extra Flour For Dusting

Method:

1) To make the Filling, take a non - stick frypan, put it on medium heat, add 1 teaspoon ghee and heat it for 30 seconds.
2) After 30 seconds, add semolina , fry it for 3 minutes and take it out in a big dish.
3) Put the frypan again on low heat , add 2 teaspoon of ghee and heat it for 30 seconds. After 30 seconds, add coconut and fry it for 1 minute or until you get a light brown colour and add to the dish with the semolina.
4) Put the frypan back on low heat , add 1 teaspoon ghee and heat it for 30 seconds. After 30 seconds, add chopped fruit and nuts and fry it for 1 minute and add it to the dish with the rest of the ingredients.
5) Add crushed cardamom and sugar and mix it well. Put it aside to cool while we make the pastry.
6) Take a big dish, add flour and salt and give it a quick mix. Now add the melted ghee and mix it well.
7) Add milk little by little to make a soft dough. Take little bit of ghee in your palm and knead the dough to make it smooth. Put the dough on the rolling board and roll it into a log.
8) Break the log into small portions to make small pooris. Take each little dough piece, make it into a ball, flatten it slightly and put it in the dish. Repeat this with the remaining dough pieces.
9) Take one flatten dough at a time and roll it into a poori and put it aside. If for some reason your dough sticks, use a little pinch of dry flour. Repeat with the remaining dough.
10) Take one rolled dough at a time in you palm, dip your fingers in the water and rub the edges of the dough half way. Put one tablespoon of filling in the middle, get the two edges together starting in the middle and press it together to seal. Do this all around the edges to seal. Put the Gujiya on the rolling board, pinch the edges and turn it over and press it down. Do this from one corner to the next. Repeat this until you have made up all the gujiya and put it aside.
11) To fry the gujiya, take a wok or frypan, put it om medium to low heat and heat up some oil. When the oil gets hot , add a few gujiya's at a time and fry them for 4 - 5 minutes or until you gets a light golden brown colour. Take them out on some paper towel.
12) Cool them down and enjoy. Tip:
• Left over gujiya can be stored in a sealed container at room temperature or in the fridge
• Left over filling can also be kept in a sealed container in the fridge for up to 2 weeks.

This YouTube's first-ever clearly-explained and filmed demonstration of the Waterfall Braid! My daughter is the one who gave it this name, because she felt it looked like a waterfall over a cliff's edge.

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To see how to do this on yourself, see the video...
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This is a quick tutorial on how to create a "Waterfall French Braid" {also called a Cascade Braid or Fairytale Braid}. This hairdo requires a French Braid from the front, side of the head to the back, side of the head. The key to the elegant look is instead of pulling more hair into the bottom strand as is typical of French Braiding... you allow it to fall and instead pick up a new strand from the bottom.

You can do the same to the other side and connect them in the back, or use the Waterfall Braid in various combo styles!

This is an elegant look and very good for moms, teens, and tweens!

Feel free to tag your own photos of this hairstyle with: #CGHWaterfallBraid

Enjoy!

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