December 31, 2015


Black grapes - 450 gms
Castor sugar - 100 gms
Double or whipping cream - 150 ml
Egg whites - 2


  • Liquidize the grapes to  a puree, then rub through a nylon sieve using a wooden spoon, to remove the skin and pip.
  • Beat in the sugar. Put the mixture into a freezer container and freeze for about 1 1/2 hours until mushy.
  • Beat the cream until it forms soft peaks and fold gently into the frozen  grape mixture.
  • Beat the egg whites until they form soft peaks.
  • Fold into the mixture and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze.


Oranges - 2 (grated rind and juice)
Lemon - 1 (grated rind and juice)
Grapefruit- 1 (grated rind and juice)
Caster sugar - 100 gms
Egg whites - 2


  • Make the fruit juices up to 600 ml with water.
  • Pour the liquid into a heavy based saucepan and add the grated fruit rind and sugar.
  • Heat gently until the sugar has dissolved.
  • Increase the heat and cook rapidly until the thread stage reached. Allow to cool.
  • Pour the mixture into a freezer container and, stirring occasionally, freeze for about 1 1/2 hours, until mushy.
  • Beat the egg whites until they form soft peaks.
  • Fold into the mixture and freeze.
  • Beat the mixture three times, at hourly intervals.
  • Cover, seal and freeze.

December 29, 2015


Crunchy, unusually flavoured and cooked with no spices, these potatoes are a good dinner accompaniment as well as a cocktail snack.

Large Potatoes - 6 (peeled and cubed into medium sized pieces)
Fresh or dried dill- 3 tbsp
Fresh coriander leaves - 2 tbsp (chopped)
Green chillies - 2 (chopped)
Salt and pepper to taste
Juice of one lime
Oil - 2 cups

  • Heat the oil in deep frying pan; when it is almost at smoking point, fry the potatoes; constantly tossing the potatoes from the bottom of the pan to the top.
  • After few minutes, add green chillies, salt and pepper.Fry.
  • Add coriander and dill. Toss to coat each piece well.Continue frying till the potatoes are done.
  • Check that potatoes are done and if so, drain from the oil.
  • Just before serving, stir in the lime juice. If serving as snack, spear with toothpicks.


Skinless chicken thighs or drumsticks - 8
Brandy - 45 ml
Orange juice - 300 ml
Spring onions - 3 (chopped)
Corn flour - 2 tsp
Low fat fromage frais - 90 ml
Salt and ground pepper
Rice or pasta and green salad to serve


  • Cook the chicken pieces without fat in a non-stick or heavy based pan, turning until they are evenly browned.
  • Stir in the brandy, orange juice and spring onions. Bring to a boil, then cover, lower the heat and simmer for 15 minutes, or until the chicken is tender and fully cooked.
  • Blend the corn flour with a little water then stir the paste into the fromage frais. Stir this into the sauce and stir over a medium heat until the sauce boils and thickens.
  • Adjust the seasoning and serve with cooked rice or pasta and green salad.


Vanilla Ice cream - 4 scoops
Coffee Ice cream - 4 scoops
Small ripe bananas - 2 (sliced)
Whipped cream
Toasted flaked almonds

For the Sauce:
Soft light brown sugar - 50 gms
Golden syrup - 120 ml
Strong black coffee - 45 ml
Cinnamon powder - 1 tsp
Plain chocolate - 150 gms (chopped)
Whipping cream - 75 ml
Coffee liqueur - 45 ml (optional)


  • To make the sauce, place the sugar, syrup, coffee and cinnamon in a heavy based saucepan. Bring to the boil, then boil for about 5 minutes, stirring.
  • Turn off the heat, leave to cool for one minute, then and stir in chopped chocolate. When melted and smooth, stir in the cream and liqueur, if using. Leave to cool a little while you assemble the sundaes.
  • Fill the four tall gasses with a scoop each of vanilla and coffee ice cream.
  • Scatter the sliced bananas over the ice cream. 
  • Pour the warm fudge sauce over the bananas, then top each sundae with a generous swirl of whipped cream.
  • Sprinkle with toasted flaked almonds and serve at once.


Avocados - 2
Chicken or strong vegetable stock - 2 cups
Lemon juice - 1/2
Cream - 1/4 cup
Salt and freshly ground pepper


  • Puree avocado with stock and lemon juice in blender. Heat gently until hot. Don't boil.
  • Season and add cream before serving. 
  • If serving cold, there is no need to cook the soup, just puree as above and add seasonings and cream.
This soup can be served with croutons or a crusty or a crusty bread stick and sprinkled with chopped watercress.


 This is the famous sauce which is eaten by the Genoese with all kinds of pasta and gnocchi. It is often added to soups - try a tablespoon stirred in minestrone or a chicken broth at the last minute.

Garlic cloves - 2 - 3(chopped)
Fresh basil - 4-6 tbsp (finely chopped)
Parsley - 4 tbsp (chopped)
Pine nuts - 1 tbsp
Parmesan or Romano cheese - 1/2 cup (grated)
Olive oil- 1 cup
Freshly ground pepper


  • With a mortar and pestle, pound garlic, basil, parsley, pine nuts and cheese together until smooth.
  • Gradually add oil, whisking between additions. Add enough oil, whisking all the time, to make sauce thick and smooth. Season with pepper.
If made in large quantities, sauce can be made in a blender or food processor. Store i a jar in refrigerator, covered with a layer of oil.



Butter - 60 gms
Castor sugar - 1/4 cup
Egg yolk - 1
Milk - 1 tbsp
Self raising flour 1/2 cup
Plain flour - 1/2 cup
Pinch of salt

Cake or bread crumbs - 60 gms
Sugar - 1/4 cup
Desiccated coconut - 1 cup
Nuts - 1/4 cup (finely chopped)
Lemon - 1
Apricot jam - 1 tbsp
Egg white - 1
Cinnamon - 1 tsp
Brown sugar - 1 tsp


  • Cream butter and sugar. Beat in egg yolk and milk. Add sifted flours and salt. Chill for 30 minutes.
  • Roll out pastry and line 18-20 cm pie plate or fan ring. Combine crumbs, sugar, coconut, nuts, grated lemon rind and juice and apricot jam.
  • Fold in stiffly beaten egg white.
  • Place mixture in pastry case. Sprinkle with cinnamon and brown sugar.
  • Bake in hot oven 200C for 10 minutes. Reduce heat to moderate 180C and cook a further 10 minutes.
  • Serve either warm or cod with cream or ice cream.

December 28, 2015


Ricotta cheese - 225 gms
Candied fruits - 50 gms
Sweet Marsala - 60 ml
Double cream - 250 ml
Castor sugar - 50 gms
Grated rind of one orange
Fresh Raspberries - 350 gms

To decorate:
Strips of thinly pared orange rind


  • Press the ricotta through a sieve into a bowl.
  • Finely chop the candied fruits and stir into the sieved ricotta with half the Marsala.
  • Put the cream, sugar and orange rind in another bowl and whip until the cream is standing in soft peaks.
  • Fold the whipped cream into the ricotta mixture. 
  • Spoon into individual glass serving bowls and top with the raspberries.
  • Sprinkle the raspberries with the remaining marsala and dust the top of each dessert liberally with castor sugar.
  • Decorate with the strips of pared orange rind and serve.


Chicken stock - 1.75 litres
Orzo pasta or any small pasta shapes - 115 gms
Eggs - 3
Large lemon juice - 1
Salt and ground pepper

For Garnishing:
Lemon slices 


  • Pour the stock into a large pan and bring to the boil.
  • Add the pasta and cook for 5 minutes.
  • Beat the eggs until frothy, then add the lemon juice and 15 ml of cold water. Slowly stir in a ladleful of the hot chicken, then add one or two more. Return this mixture to the pan, off the beat and stir well.
  • Season with salt and pepper and serve at once, garnished with lemon slices.
  • Do not let the soup boil once the eggs have been added or it will curdle.


Cornmeal (polenta) - 225 gms
Grated Parmesan - 50 gms
Paprika - 1/2 tsp
Butter - 50 gms


  • Put 300 ml of cold salted water in a bowl and stir in the cornmeal.
  • Bring 900 ml of water to the boil in a saucepan.
  • Stir in the cornmeal and cook for about 10 minutes, stirring frequently.
  • Pour the mixture into a loaf tin and set aside to cool.
  • When it is cool put it in the refrigerator for 2 hours or until well chilled and firm.
  • Turn the polenta out and cut into fairly thick slices.
  • Arrange the slices, overlapping, in a buttered, shallow fireproof dish.
  • Sprinkle the cheese and paprika over the top.
  • Dot with the butter and grill until browned.


Single cream - 450 ml
Vanilla pod or Vanilla essence - 3-4 drops
Egg yolks - 3
Castor sugar - 100 gms
Double or whipping cream - 150 ml


  • To make a vanilla custard, put the single cream and the vanilla pod in a heavy based saucepan and bring the mixture very slowly to boiling point.
  • Remove from the heat, cover and allow to stand for 10 minutes.
  • Remove the vanilla pod and reheat the cream to simmering point.
  • Alternatively, add the vanilla essence to the single cream and gently heat to simmering point.
  • Beat the egg yolks and sugar in a large bowl until thick and pale yellow in colour.
  • Gradually pour the hot cream into the egg mixture, stirring constantly.
  • Strain the mixture into a heavy based or double saucepan and stir over a gentle heat until the custard thickens enough to coat the back of a wooden spoon.
  • Do not allow to boil. Pour into a large mixing bowl and allow the complete vanilla custard to go cold.
  • Beat the double or whipped cream until it forms soft peaks, then gently fold into the custard.
  • Pour into a freezer container and freeze.
  • Beat the mixture twice, at hourly intervals.
  • Cover, seal and freeze for at least a further 1-2 hours.      


Butter - 1 tbsp
Flour - 1 tbsp
Milk - 115 ml
Mustard - 1 tsp
Cheshire or Cheddar cheese - 150 - 200 gms grated
Worcestershire sauce - 1 tbsp
Large buttered slices - 4(toasted)
Salt and pepper to taste


  • Heat the butter, stir in the flour and cook steadily for several minutes, then gradually add the cold milk.
  • Bring to the boil and cook until smooth and thick.
  • Add the mustard, salt, pepper, most of the cheese and the sauce.
  • Heat steadily, without boiling too quickly, until the cheese has melted.
  • Spread over the hot buttered toast, sprinkle with the remainder of the cheese and brown under a hot grill.
  • Serve at once
This Welsh rarebit mixture can be stored in covered jars for some days in a refrigerator.


Grapes - 900 gms
Water - 225 ml
Brown sugar - 2-3 tbsp
Lemon or orange juice - 1 tsp
Corn flour - 1 tbsp


  • Stew nearly all the grapes until soft with nearly all the water.
  • Rub through a sieve and add brown sugar and lemon or orange juice to the puree.
  • Using rest of the cold water mix the corn flour to a smooth paste.
  • Add to the puree and bring to the boil, stirring to prevent burning.
  • Chill thoroughly and serve with a garnish of fresh grapes.


Noodles - 150 gms
Cream cheese - 150-200 gms
Grated Parmesan cheese - 25 gms
Butter - 50 gms
Parsley - 2 tbsp (chopped)
Onion - 1 (small, sliced)
Eggs - 3 (beaten)
Salt and pepper to taste


  • Cook the noodles in salted water until tender.
  • Strain well and add the cheese and all other ingredients, seasoning to taste.
  • Bake in a greased casserole for approximately 30 minutes in the centre of a moderate oven (375 F). 

December 25, 2015


Butter - 50 gms
Castor sugar - 100 gms
Egg - 1 (beaten)
Unsweetened Apple puree - 150 ml
Plain flour - 175 gms
Salt - 1/2 tsp
Baking soda -  1 tsp
Whole wheat flour - 175 gms
Milk - 120 ml
Sour cream - 3 tbsp
Walnuts - 50 gms


  • Beat the butter with the sugar until light and fluffy.
  • Beat in the egg and apple puree.
  • Sift the flour, salt and soda into the bowl. Add the whole wheat flour, milk, sour cream and walnuts and mix well together.
  • Divide between two greased 500 gm loaf pans.
  • Cook in a preheated moderate oven for about 1 1/4 hours or until a skewer inserted into the centre comes out clean.
  • Cool in the pans.

December 22, 2015


Tender jack fruit -250 gms
Walnuts - 1 cup (shelled)
Green chillies - 3-4
Salt - 1 tsp
Poppy seeds - 2 tbsp
Pepper  powder - 1/2 tsp
Mustard seeds - 1 tsp
Oil - 2 tbsp


  • Soak poppy seeds in hot water for 30 minutes. Make a paste of walnuts, poppy seeds, mustard seeds and green chillies.
  • Add 2 cups of water to the paste.
  • Peel and cut the jack fruit into small pieces.
  • Heat oil and fry jack fruit pieces for 10-12 minutes.
  • Pour the above liquid into it and cook covered on low heat till jack fruit is tender and the gravy thickens.
  • Serve hot decorated with walnuts, green chillies and tomatoes.

December 15, 2015


Curd - 1 cup
Small onion - 1 (chopped)
Capsicums - 1/2 (small) (chopped)
Cabbage - 1/5 cup (shredded)
Salt and pepper to taste


  • Beat the curd well.
  • Add all other ingredients and mix well.
  • Serve cold.


Brinjal - 250 gms
Channa dal - 3 tbsp
Urad dal - 4 tbsp
Coriander seeds - 3 tbsp
Red chillies - 10
Cinnamon pieces - 2
Cloves - 2
Fresh or dry coconut - 3 tbsp
Jaggery- 1 tbsp
Tamarind - 1/2 lemon size
Salt to taste
Mustard seeds - 1/8 tsp
Urad dal - 1/4 tsp
Red chilli - 1
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/8 tsp
Curry leaves - few
Oil - 4 tbsp


  • Wash and cut the brinjals into 1" pieces and keep them in salted water.
  • Extract juice from tamarind.
  • Dry roast channa dal, urad dal, coriander seeds, red chillies, cinnamon and cloves.
  • Grind them with coconut to make little coarse powder.
  • Heat oil in kadai, add urad dal, mustard, cumin, fenugreek, red chilli and curry leaves. Fry them.
  • Add brinjal pieces; fry for few minutes.
  • Add tamarind juice and cook till done.
  • Add ground powder, salt, jaggery and stir well. Cook another 5 minutes in low flame.
  • Serve with rice or chapati.


Almonds - 1/2 cup
Milk - 1/2 cup
Onion - 1
Celery sticks - 4
Stock - 5 cups
Oil - 1 1/2 tbsp
Refined flour - 1 tbsp
Sugar - 1 tsp
Salt and pepper to taste


  • Blanch and peel the almonds. Grind them until smooth.
  • Boil the milk and pour it over the ground almonds. eave for about 30 minutes.
  • Finely chop the onion; wash and dice the celery.
  • Bring the stock to the boil.
  • Heat the oi over medium heat in a heavy bottomed pan. Lower the heat, add the onion; cook till the onion is soft and translucent. Sprinkle the flour and stir it in till well blended.
  • Cook stirring for 1-2 minutes more, taking care it does not turn brown.
  • Remove the pan from the heat and leave for 1-2 minutes till it stops sizzling.
  • Add the hot stock to the pan at once and immediately start stirring the soup. It will begin to thicken.
  • Return it to the medium heat and keep stirring till it comes to the boil.
  • Stir in the sugar, salt, pepper and almond mixture, mix well and add the diced celery.
  • Simmer for a few minutes more till the celery is barely cooked and still crunchy.


Ripe peaches - 750 gms (peeled and stoned)
Orange juice - 1
Egg yolks - 4
Icing sugar - 100 gms
Double cream - 250 ml
Iced water - 2 tbsp


  • Puree the peaches in a blender. Mix the puree with orange juice and chill for one hour.
  • Beat the egg yolks lightly with the sugar in a heatproof bowl placed over a pan of hot water or in a double boiler.
  • Heat until the mixture is lukewarm, then remove from the heat and beat until the mixture is cool and has tripled in volume. Chill.
  • Whip the cream with the water until thick. Fold into the egg yolk mixture with the peach puree.
  • Pour in the freezer trays and freeze, beating the mixture once during freezing.


Butter - 1 tbsp
Onion - 1 (thinly sliced)
Worcestershire sauce - 1 tbsp
Tomato ketchup - 3 tbsp
Salt and pepper
Pork sausages - 4
Long white rolls - 4 (split open)


  • Melt the butter in a frying pan. Add the onion and fry until softened.
  • Stir in the Worcestershire sauce, ketchup and salt and pepper to taste and heat through.
  • Meanwhile fry or rill the sausages.
  • Place a sausage in each roll and spoon over the onion mixture.
  • Serve hot.

December 10, 2015


       గులాబ్ జామ్ 

కావలిసిన వస్తువులు :
నెయ్యి - 250 గ్రా 
పాలు - 1 లీటర్ 
పంచదార - 500 గ్రా 
మైదా - 2 tbsp 
బొంబాయి రవ్వ - 1 tbsp 
పెరుగు - 1 tbsp 
బేకింగ్ సోడా - చిటికెడు 


  • పాలు తీసుకొని దళసరి గిన్నిలో పోసి సన్నని సెగ మీద కోవా తయారు చేసుకోవాలి. 
  • పంచదారలో ఒక గ్లాస్ నీళ్ళు పోసి లేత పాకం పట్టాలి. 
  • ఒక గిన్నిలో కోవా, మైదా, రవ్వ, పెరుగు, సోడా అన్ని వేసి బాగా మర్దన చేసుకోవాలి. 
  • ఈ పిండిని చిన్న చిన్న ఉండు చేసుకొని నేతిలో సన్నని సెగ మీద వేయున్చుకోవాలి. 
  • వేగిన ఉండలు పంచదార పాకంలో వేసి కొద్దిసేపు పాకంలో నానిన తరువాత తీసి పక్కన ప్లేటులో పెట్టుకోవాలి. 
  • చల్లగా తింటే చాలా బాగుంటాయి


Butter - 50 gms
Frozen Spinach - 100 gms
Fresh single cream - 150 ml
Egg yolks - 4
Cheddar cheese - 100 gms (grated)
Salt and freshly ground pepper
Egg whites - 5


  • Melt the butter in a saucepan, add the spinach and cook from frozen for 10 minutes or until just thawed. Puree in blender until smooth, then transfer to a bowl.
  • Beat the cream into the egg yolks and stir in the spinach together with the grated cheese. Season to taste.
  • Beat the egg whites until stiff, then fold into the spinach and egg mixture.
  • Butter a one litre souffle dish,  pour the spinach mixture and bake in a fairly hot oven for 30 to 35 minutes or until the souffle has risen and formed a crust.
  • The centre should still be quite creamy.
  • Serve immediately.


Semi sweet or dark chocolate -125 gms
Milk - 1 tbsp
Golden or light corn syrup - 1 tbsp
Unsalted butter - 125 gms
Icing Sugar - 125 gms
Instant coffee powder - 2 tsp
Cocoa powder - 50 gms


  • Put the chocolate, milk and syrup in a small pan, heat gently until melted, then remove from the heat and leave to cool a little.
  • Beat the butter, icing sugar, coffee powder and half the cocoa powder together until light and fluffy, then slowly beat in the melted chocolate mixture and continue beating until the mixture is pale and fluffy.
  • Leave the mixture to set in the refrigerator for one hour, then roll lightly into small balls.
  • Roll them in the remaining cocoa powder.


Butter -175 gms
Sugar - 175 gms
Currants - 100 gms
Plain flour - 100 gms
Desiccated coconut - 100 gms
Baking powder - 2 1/2 tsp


  • Cream butter and sugar. Then add remaining ingredients and stir until smooth.
  • Place dots of dough on well greased baking tin with  a teaspoon.
  • Do not place too close as they spread while baking.
  • Bake in fairly hot oven for 10 minutes until golden brown.
  • Leave to cool on baking tin for a few minutes before removing.

December 08, 2015


Large cooked beets - 2
Salted butter - 5 tbsp
Sour cooking apples - 4 (peeled and finely chopped)
Onion - 1 (chopped)
Salt to taste
Nutmeg (grated)


  • Peel and slice the beets. Place them in a saucepan with the butter, apples, onion, salt and a generous amount of grated nutmeg. Mix well.
  • Place over gentle heat, and simmer until both vegetable and fruit are reduced to a puree.
  • Beets with apples can be served with almost any hot main course dish.


Bananas -4
Lemon juice - 2 tsp
Soft brown sugar - 1 tbsp
Double Cream - 150 ml
Egg whites - 2


  • Mash three of the bananas with 1 tsp of the lemon juice.
  • Mix in the sugar. Whip the cream until thick and fold into the banana mixture.
  • Beat the egg whites until stiff and fold into the banana mixture. Divide between four dessert glasses and chill well.
  • Slice the remaining banana and dip in the rest of the lemon juice to prevent discoloration.


Herrings - 4 (300 gms approx each, cleaned and scaled)
Butter - 175 gms


  • To remove the backbones from the herrings, place them skin side up on a flat surface and press firmly along the backbones with your knuckles. Turn the herrings over and ease out the backbones in one piece, using the tip of a sharp knife.
  • Remove as many of the small bones as possible, then rinse the fish with cod water. Pat dry with kitchen paper towels.
  • Dip the fish in milk, then coat with oatmeal.
  • Melt the butter in a large frying pan.
  • Add the fish, in batches, and fry until golden brown and crisp on both sides.
  • Serve hot.


Tamarind - 120 gms
Fresh mint  - 1 tbsp (chopped)
White cumin seeds - 1 tbsp (ground)
Black salt - 4 tsp
Fresh ginger - 30 gms (ground)
Fresh lime juice - 3-4 tbsp
Water - 1.5 - 2 litres
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Salt - 2 1/2-3 tsp
Sugar - 2-3 tbsp
Ice cubes - 500 gms

Lemon slices
Fresh mint sprigs


  • Soak the tamarind in 900 ml of water for few hours. Separate the pulp from stones by rubbing with the fingers; add the remaining water, mix and pass through a fine strainer. Discard the stones and the fibres. 
  • Grind the remaining ingredients finely and add to the tamarind juice. Mix well and leave for at least 2 hours.
  • Strain; add lemon juice and the ice for chilling.
  • Mix in a little more sugar if the zeera pani tastes too sour.
  • Garnish with mint springs and lemon slices.


Butter - 6 tbsp (melted)
Granola - 2 1/2 cups
Brown sugar - 2/3 cup (firmly packed)
Ground ginger - 1 tsp
Water - 2 tbsp
Rhubarb - 750 gms (cut into 1" pieces


  • Mix together the butter, granola, sugar and ginger.
  • Sprinkle the water over the bottom of a 1.2 litre ovenproof dish, then make alternative layers of the granola mixture and rhubarb in the dish, finishing with the layer of granola mixture.
  • Cook in a preheated moderate oven for 45 minutes or until the rhubarb is tender and top of the pudding is golden brown.
  • Serve hot.


Long grain rice - 1/4 cup
Small onion - 1
Lemon - 1
Chicken stock  - 5 cups
Salt - 1 tsp
Pepper powder - 1/2 tsp
Eggs - 2-3

Coriander leaves


  • Wash and drain the rice. Chop the onion finely.
  • Put the rice and onion into the stock with the salt and pepper, and simmer for 15 minutes till the rice is tender.
  • When ready to serve, reheat the stock till just about to boil and remove from heat.
  • Break eggs into a bowl, and beat till well blended. Beat in the lemon juice.
  • Pour a ladleful of hot stock slowly onto the egg mixture, beating all the time. Repeat with one more ladleful.
  • Pour the egg mixture into the stock, stirring all the time.
  • Garnish with coriander leaves and serve immediately.

December 07, 2015


Brown sugar - 4 tbsp
Blue berries - 2 cups
Vanilla essence - 1 tsp
Grated lemon rind - 1 tbsp
Grated orange rind - 1 tbsp
Water - 1 cup
Ice cream - 4 large scoops


  • Place sugar, vanilla, fruit rinds and water in saucepan; mix well and bring to boil. Cook 2-3 minutes over low heat until syrup thickens.
  • Stir in blueberries, remove saucepan from heat and let fruit cool in syrup.
  • Spoon blueberries over ice cream and serve.  


Medium size fish - 1
Onions - 3
Green chillies - 4
Ginger - 1" piece
Garlic cloves - 8
Sugar- 1 tsp (optional)
Coriander leaves -  small bunch
Coconut - 1
Oil - 3 tbsp
Salt to taste
Turmeric - 1" piece
Mustard seeds - 1 tbsp
Lemon juice- 1


  • Clean fish and cut into slices. Grind mustard and turmeric to make paste. Grind ginger and garlic to make paste.
  • Finely chop onions, coriander leaves and green chillies.
  • Grate the coconut and soak in hot water for 15 minutes to extract the thick milk then again pour some more water and extract thin coconut milk.
  • Heat oil in broad pan; fry onions and green chillies until soft. Add mustard paste, ginger garlic paste and saute for a while.
  • Add thin coconut milk and bring to boil. then add fish pieces and salt. Close the lid and cook until pieces are well cooked.
  • Add thick coconut milk and coriander leaves. Cook in low flame till the the gravy is thick.
  • Remove from flame and add lemon juice.
  • Serve with rice.


Noodles - 1/2 pkt
Eggs - 3
Chicken - 1 (boiled and shredded)
Carrots - 1 cup (shredded)
Capsicums - 2 (shredded)
Oil - 1 cup

For sauce:
Sesame   - 1 tbsp (ground to a paste)
Salad oil - 2 tbsp
Salt - 1 tsp
Wine - 1 tbsp
Soya sauce - 2 tbsp
Vinegar - 3 tsp
Sugar - 2 tsp
Sesame paste - 2 tbsp
Tabasco - 1/2 tsp
Water - 1/2 cup


  • Cook noodles in boiling salted water. Wash and drain. Let it dry.
  • Beat eggs and make egg omelettes. Cut into thin strips.
  • Heat oil and saute chicken and vegetables.
  • Mix all the sauce ingredients together with water and boil. Add to sauted chicken and vegetables. Mix well.
  • Place the noodles in a plate and pour over the sauce mixture.
  • Garnish with egg strips.
  • Serve hot with vegetable or meat dish.


Amaretti biscuits - 30 (crushed)
Castor sugar - 50 gms
Butter - 90 gms
Gelatine powder - 1 tbsp
Eggs - 3 (separated)
Amaretto (Almond flavoured liqueur) - 80 ml

For Decoration:
Whipped cream 
Toasted flaked almonds


  • In pie dish, place butter; heat, covered with kitchen paper, on high (100% power) for 90 seconds, until melted..
  • Stir in crumbs. With spoon, press mixture firmly on to bottom and up side of pie dish. Elevate dish on trivet or rack turned upside down. Cook on high for one minute. Cool on rack.
  • Combine sugar and gelatine in a bowl. In small bowl, beat egg yolks and 120 ml of water with whisk.
  • Gradually stir egg yolk mixture into gelatine mixture until blended. Cook on medium (50% power) for 1-2 minutes, until custard thickens slightly and coats back of spoon, stirring often. Do not boil; custard will curdle. Stir in amaretto.
  • Pour custard into large mixing bowl. Cover and refrigerate for about 45 minutes, or until custard mounds slightly when dropped from spoon, stirring often.
  • In another large mixing bowl, whisk egg whites with mixer at high speed until soft peaks form. Spoon over custard. In same bowl, whip cream and spoon over custard.
  • With rubber spatula, gently fold whipped cream and whisked egg whites into custard.
  • Spoon into cooled amaretti crust. Cover and refrigerate for about 3 hours, or until set.
  • Just before serving decorate with whipped cream and toasted flaked almonds.

December 06, 2015


 Fresh raspberries - 1 kg
Castor sugar - 60 gms
Flour - 375 gms
Dark brown sugar - 125 gms
Ginger - 1 tsp (ground)
Butter - 250 gms


  •  Spread the raspberries over the bottom of a shallow gratin dish and sprinkle with the castor sugar.
  • Sift the flour into a mixing bowl and add the brown sugar and ginger.
  • Rub in the butter until the mixture is moist and crumbling.
  • Sprinkle the mixture carefully over the raspberries.(don't press it down)
  • Bake in a low oven 160C for about 40 minutes or until the top is brown.
  • Serve cod with whipped cream.

December 02, 2015


Cream cheese - 25 gms (softened)
Brown sugar - 3 tbsp
Tia maria liqueur - 2 tbsp
Heavy cream - 125 ml
Fresh strawberries  - 1 cup (chopped)

For Decoration:
Whole fresh strawberries


  • Place cheese in bowl of electric mixer. Add sugar and mix well for 2 minutes.
  • Add Tia Maria and continue mixing 30 seconds.
  • Add whipped cream and chopped strawberries; incorporate using spatula until well blended.
  • Spoon mixture into parfait glasses and refrigerate 3-4 hours before serving.
  • Decorate with fresh strawberries.


Small halibut steaks - 4
Fresh pineapple thick rings - 4
Parsley - 1 tbsp (chopped)
Melted butter - 1 tbsp
Water - 50 ml
Cornstarch - 2 tbsp
Cold water - 60 ml
Hot light cream - 50 ml
Paprika - 1/4 tsp
Tabasco sauce - 1/4 tsp
Mozzarella cheese - 4-6 small squares
Salt and pepper


  • Pace fish, pineapple, parsley, butter and 2 cups water in frying pan. Cover and bring to boil.
  • Turn fish over; cover and continue cooking 3 minutes over low heat, depending on size.
  • When bone can be removed easily, the halibut is cooked. Remove from pan and set aside.
  • Replace pan . Mix cornstarch with water; stir into liquid and cook 2 to 3 minutes over high heat.
  • Pour cream into frying pan, season and add paprika and tabasco. Cook 2 minutes over medium high heat.
  • Bone and flake fish: add to sauce with mozzarella.
  • Cook 2 minutes over low heat.
  • Serve in scallop shells or on heated plates., pub-6783067284749878, DIRECT, f08c47fec0942fa0