Two Ingredient Recipes!

 , NDTV  |  Updated: May 25, 2015 15:46 IST

Two Ingredient Recipes!
No, that's not a typo. Anyone can cook, and if we narrow down the recipe to two ingredients, the statement sounds more convincing. Satiate a craving by grabbing it by the collar and showing it your 'two-ingredient recipe' solution. That's right, show your cravings who's the boss around here. 

Chances are, these ingredients are lying around in your pantry right now and all you need to do is get up, mix them up, create your chef-d'oeuvre, impress your friends, climb the social ladder, sign a book deal, open a restaurant and take over the world.  Of course, that's possible.


9.35 ounces (about 265 grams) bittersweet chocolate (at least 70% cocoa), coarsely chopped
1 cup water
4 tbsp sugar, optional*

Place a mixing bowl on top of another slightly larger bowl filled with ice and cold water. The bottom of the top bowl should touch the ice. Set aside.

Put chocolate and water (and sugar if using) in a medium pan over medium heat. Melt chocolate, stirring occasionally.

Once melted, pour the chocolate into the bowl sitting on top of the ice and begin whisking. Whisk constantly until mousse begins to thicken, 2-3 minutes. Be careful not to over whisk as the chocolate can become grainy. (If this happens, just re-melt the chocolate over medium heat and pour back into the mixing bowl)Divide into four ramekins cups and serve immediately. Or, you can let mousse set up in the fridge for 30 minutes to an hour if you prefer a slightly thicker, chilled mousse.

You can store any left over mousse covered in the fridge for up to 3 days.


2 cups of plump fresh medjool dates (if dates are not soft and caramely, then soak overnight in just enough filtered water to cover)
1 cup oats (lightly ground -just a few pulses, in a coffee grinder)
1/4 cup filtered water (optional)

Pulsate water and dates in a food processor until a thick smooth paste forms, use a little more water if necessary.

It should be the consistency of a thick jam. 

Add the oats, pulsate until blended, press into the bottom of a glass pan to about 1/2" thickness and chill.

Once chilled and firm, cut and serve.


2 cups heavy cream, very cold
1 can (about 396 grams) Sweetened Condensed Milk
2 teaspoons vanilla extract (optional)

In your stand mixer with whisk attachment on high speed beat your cream until it becomes stiff, approx 1 minute 30 seconds.

Fold in your sweetened condensed milk.

If you are adding in extras, do that now.

Transfer to a container with a lid and freeze for 6 hours.


4 eggs
8 1/2 ounces (about 240 grams) Nutella (weigh this out on a scale)

Grease a 6 or 7 inch round springform pan. Then line with parchment paper on sides and on bottom. (One of the cakes I made, I simply sprayed pan but it still sticks, so it is best to line with parchment paper. By spraying with oil first, the parchment paper sticks on better.)

Preheat oven to 350F. Beat eggs on highest speed with mixer until about triple in volume, about 6 minutes.

Measure out Nutella into a glass bowl. Microwave Nutella for about 20 seconds to make it softer. Add in 1/3 of the egg mixture. Stir with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Then add another 1/3 of egg mixture and fold again until no egg streaks remain. Pour in remaining third and make sure to scrape the foam that sticks to the mixing bowl into the batter and stir until no streaks remain.

Pour batter into springfoam pan. Bake for 20-25 minutes until knife inserted comes out clean.

Let cake cool before cutting and serving.



2 cups self-rising flour
(Note: if you can't find self-rising flour, you can make your own by adding 1-1/2 tsp baking powder and 1/2 tsp salt to 1 cup flour)
1 cup heavy cream
Preheat oven to 450 degrees

Measure flour into a mixing bowl. Pour in cream and quickly mix together. This will form a mass. If it seems too dry, add a little slug of milk or cream - the wetness of the dough actually helps steam up the biscuits!

Pat dough ball onto a lightly floured surface and with the gentle pressure, roll out the dough - but not thin, about 1/2″ thick. Cut into rounds-at least 2″ in diameter - and place each biscuit in a greased round cake pan.

Let the biscuits touch, as you place them side by side in the pan. Biscuits bake up taller and more tender when they touch, "shoulder-to-shoulder."

Optional: place a sliver of cold butter on top of each biscuit before you put the pan in the oven.

Bake for about 15 minutes. Tops (and bottoms) will be browned, and the biscuit interior will be white and fluffy.

Serve immediately, with butter, sorghum, honey, blueberry preserves.

Makes 8-12 biscuits.


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