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Showing posts from June, 2017


Rice - 125 gms
Coconut - 1/2 (grated)
Sugar or jaggery - 200 gms
Milk - 300 ml
Cardamon powder - 1/4 tsp
Saffron - few strands
Edible camphor - pinch
Ghee - 2 tsp
Cashew  nuts - 10


Soak rice for one hour. grind rice and coconut together with water to make a coarse paste.Take 500 ml of water and mix the paste well with water.Bring to boil; stir continuously until rice is well cooked.Then add jaggery or sugar and mix.When sugar dissolves completely add milk and mix well.fry cashew nuts in ghee.Lastly add cardamom powder, saffron cashew nuts and edible camphor.Mix well and serve hot or warm.


2" carrot sticks - 8
Bacon slices - 8
Mozzarella sticks - 8
Salt and pepper


Arrange bacon on roasting rack; microwave 7 minutes.cover with paper towel to prevent spattering.Remove bacon from rack and set aside. Clean rack for later use.Place carrot sticks in casserole; pour in about 1 cup (250 ml) water.Cover and microwave 6 minutes.Drain carrots and rinse under cold water for several seconds.Team carrot sticks with cheese sticks; carefully wrap with bacon.Secure with toothpicks.Place bundles on roasting rack and season generously.Microwave one minute uncovered.


Flour - 500 gms
Curry powder -  4 tbsp
Grouper steaks - 4 (200 gms each)
Vegetable oil -  2 tbsp
large cantaloupe - 1/2 (flesh sliced thick)
Banana - 1 (sliced thick on angle)
Tangerine juice - 1
Salt and pepper


Mix curry powder with flour and season well. Dredge grouper in flour and shake off excess.Heat oil in large frying pan. Add fish and cook 3-4 minutes over medium high heat.Turn fish over; continue cooking 2-3 minutes.Season and turn fish over again; finish cooking 3-4 minutes depending on size.When bone can be removed easily; the fish is cooked.Transfer fish to heated dinner plates.Quickly add remaining ingredients to frying pan and cook 2 minutes.Serve fruit with fish.


Butter  - 3 tbsp
Onion - 1 (chopped)
Mushrooms - 125 gms (chopped)
Crab meat - 1 can (140 gms) drained
White sauce - 300 ml (heated)
White bread - 8-10 slices (toasted)
Emmenthal cheese - 125 ml (grated)
Salt and pepper
Few drops of Tabasco sauce


Heat butter in saucepan. Cook onion and mushrooms 2-3 minutes over medium high heat; season well and add tabasco sauce.Mix in crab meat, season and pour in white sauce.Cook 2 minutes over medium heat.Spoon mixture over toast, top with cheese and broil 2 minutes in oven.


Water - 500 ml
Caster sugar - 65 gms
Grated orange zest  - 1 tbsp
Orange flavour liqueur - 120 ml


Pour water into 1 litre microwave safe measuring jug; add sugar and orange zest.cook on high (100% power) for 4-5 minutes, until sugar dissolves and mixture boils; stir twice.Stir orange flavour liqueur into orange mixture until well blended.Serve warm, with fresh fruit or ice cream.


Onion - 1/2 cup (diced)
Black mustard seeds  -  1/2 tsp
Arborio rice - 1 cup
Vegetable broth - 2 to 2 1/2 cups
lemon zest - 1 tsp (finely grated)
Saffron threads - 1/2 tsp
 garlic cloves - 2 (minced)
Shiitake mushrooms - 6 (optional)
Fresh or frozen young green peas - 1/4 cup
Salt and pepper to taste
Fresh basil leaves - 8
Fresh chives - 2 tbsp (minced)
Fresh thyme - 1/2 tsp (minced)
Tomatoes -2 (blanched, peeled, seeded and diced)


Lightly spray a nonstick saucepan with olive oil.Heat the pan, add the onion, and saute over medium low heat for 3-4 minutes, or until translucent.Add the mustard seeds, turn up the heat to medium high, and cook for about 2 minutes, or until the seeds turn gray, splutter, and pop.Add the rice and cook for 2-3 minutes, stirring continuously.Add the broth, lime zest, saffron, garlic, mushrooms, peas, salt, and pepper, and bring to a boil over high heat.Reduce the heat to a simmer and stir gently.Simmer for about 20 - 25 minutes, or until the rice is tend…


Large lemons - 10
Caster sugar - 120 gms
Lime -1
Mint sprigs for decoration


pare the rind from the 9 lemons using a vegetable peeler. Take care to avoid the white pith.Squeeze out and strain the juice to make up 450 mlPut the lemon rind into a large, heatproof bowl, add the sugar and pour in 1.5 litres of boiling water.Stir until the sugar dissolves, then cover and leave to stand for 30 minutes.Strain the lemon liquid into a large jug and stir in the lemon juice.Cover and refrigerate for about 2 hours, until it is really well chilled.Place ice cubes into a large serving jug. Cut the remaining lemon and the lime into slices and add to the jug.Pour the lemonade into the jug and decorate with mint leaves.This lemonade will keep in the refrigerator for a week.


Beetroot - 3
Red onions - 6
Vegetable oil - 2 tbsp
rosemary - 4 large sprigs
Red wine - 285 ml
Vegetable or chicken stock - 285 ml
Raspberry vinegar - 1 tbsp
Salt and freshly ground pepper
Creme fraiche or natural yoghurt

Rosemary sprigs for garnish


Peel and quarter the beetroot and the onions. Heat the oil in a large saucepan and gently saute the onion quarters.Add the fresh rosemary and cook for one minute to release the flavour of the herb.Add the wine, stock and vinegar and bring to the boil, then reduce the heat, cover and simmer for one hour until the beetroot is tender.Remove the lid and simmer for a further 15 minutes until the liquid reduces to a glaze.Season, and discard the rosemary.spoon a little creme fraiche or yoghurt over the dish if desired, and garnish with rosemary sprigs.Serve this with roast or grilled meats.