Pink Lemonade Rainbow Cake, Mexican Style Tapas Platter And Mexican Chicken by Zarnak Sidhwa

Ingredients For Pink Lemonade Rainbow Cake:

• Flour 2-1/4 cups
• Baking powder 1 tbsp
• Salt 1/2 tsp
• Butter milk 1-1/4 cups
• Egg whites 4
• Sugar 1-1/2 cups
• Grated lemon zest 2 tsp
• Unsalted butter  8 tbsp
• Lemon juice 1/2 tsp
  
• Vanilla essence  1/2 tsp
  
• Pink or red food color  few drops

Method:

1. Prepare 4 cake tins of 5 inches rings.
2. Preheat oven at 350 F Sift together flour, baking powder, salt.
3. In another bowl whisk together egg white and buttermilk.
4. Cream together butter, sugar, lemon juice, zest and vanilla essence until light and fluffy.
5. Beat in half the egg white & buttermilk mixture, add the flour mixture.
6. Repeat this with the remaining egg white buttermilk mixture and flour mixture.
7. Whisk together to ensure all are incorporated.
8. Divide the batter amongst 4 bowls and add a few drops of pink color in each to give different shades.
9. Divide the batter among the prepared cake pans.
10. Bake for about 30 minutes.

Lemonade Butter Cream Frosting:

1. In a large bowl beat butter, lemonade and zest at medium speed until combined.
2. Gradually add powdered sugar beating until smooth.
3. If you would like, add a drop of pink/ red food coloring to make the frosting pink as well.
   

Ingredients For Mexican Style Tapas Platter:

For Chili Cheese:

• Cream cheese 250 gm
  
• Mild sweet chili sauce 3 tsp
  
• Garlic crushed 1 clove
  
• Lime juice 1 tbsp
  
• Fresh red chili 1/2 small
  
• Green onion  1
  
• Parsley chopped 1 tbsp
  
• Pistachio nuts  2 tbsp

For Salsa:

• Cucumber  1 small
  
• Tomatoes 2 medium
  
• Red onion 1 small
  
• Vinegar 1 tsp
  
• Chili powder  1/4 tsp

For Tortilla Crisps:

• Tortillas  few
  
• Vegetable oil  for frying

Method:

1. Chili cheese: beat cheese in small bowl with electric mixer until soft and creamy, add sauce, garlic, juice and green onion, beat until combined.
2. Transfer mixture to sheet of plastic wrap, shape into 8 square.
3. Wrap in plastic, refrigerate at least 1 hour, roll in combined parsley and nuts.
4. Salsa: combine all ingredients in bowl, mix well.
5. Tortilla crisps: Cut each tortilla into 12 wedges.
6. Shallow fry wedges in hot oil in batches until lightly browned and puffed, drain on absorbent paper.

Ingredients For Mexican Chicken:

• Cooked chicken 2 cups
  
• Olive oil  2 tbsp
  
• Onion 1 large
  
• Tomatoes 1 cup
  
• Green chilies 1/2 cup
  
• Tomato paste 1/2 cup
  
• White vinegar  1 1/2 tsp
  
• Garlic peeled 2 cloves
• Sugar 3/4 tsp
  
• Red chili flakes 1/2 tsp
  
• Cumin powder 1/4 tsp
  
• Salt 1/2 tsp
  
• Sour cream  1/2 cup

Method:

1. Heat olive oil in a saucepan over medium heat.
2. Add the onion, cook and stir until softened and translucent, about 5 minutes.
3. Meanwhile, puree the tomatoes with green chili, tomato paste, white vinegar, garlic, sugar, red chili flakes, cumin powder and salt.
4. Pour into the onions, and add chicken.
5. Cover, and simmer for 10 minutes.
6. To serve, mound the chicken onto mini tortillas and garnish with a dollop of sour cream.