March 29, 2018

SPONGE ROLLETTES

Ingredients:
Eggs - 2
Castor sugar - 1/2 cup
Self raising flour - 3/4 cup
Hot water - 2 tbsp
Strawberry jam
Castor sugar

Method:
  • Grease a Swiss roll tin (13*10") and line with greased, greaseproof paper. Beat the eggs until thick, gradually beat in the sugar and continue beating until very thick and creamy.
  • Sift the flour three times, fold in and then quickly fold in the hot water.
  • Pour into the prepared tin, tilting to fill corners.
  • Bake in a moderately hot oven for 12 minutes.
  • Turn on to a tea towel sprinkled with castor sugar, peel off the lining paper and cut off the crisp side crusts.
  • Roll up, unroll, then cut into thirds lengthwise.
  • Spread each strip with jam, cut each into thirds crosswise and roll up.

March 28, 2018

BOOZY COFFEE BANANA TRIFLES

Ingredients:
Instant coffee granules - 5 tsp
Boiling water - 3 tbsp
Castor sugar - 3 tbsp
Trifle sponges - 4
Rum or whisky - 3 tbsp 
water  - 1 tbsp
Large bananas - 2
Double cream - 300 ml
Flaked almonds - 2 tbsp (toasted)

Method:

  • Put the instant coffee granules in a mug with the boiling water and sugar and stir until dissolved. Leave until cold.
  • Cut each trifle sponge into 8 pieces and divide between four (300 ml) glasses.
  • Mix rum with cold water and sprinkle over the trifle sponges.
  • Peel and thickly slice the bananas and cover the trifle sponges with them.
  • Whip the cream until it stands in soft peaks, then stir in the cold coffee mixture.
  • Pour the coffee cream over the sliced bananas, then sprinkle the toasted flaked almonds on top.
  • Refrigerate trifles for at least 1 1/2 hours before serving.

LOTUS DUMPLINGS

Ingredients:
Lotus root - 100 gms
Flour - 250 gms
Oil - 4 tbsp
Icing sugar - 3-4 tbsp
Oil for frying the dumpling
Baking soda - 1 tsp
Salt to taste

Method:

  • Boil the lotus root till tender. Drain and cut into tiny pieces. Sprinkle salt and keep aside.
  • Knead the flour with the oil, salt, baking soda and water and it should be neither very soft nor hard.
  • Divide the dough into portions and roll out each portion into rounds and flatten with a rolling pin.
  • Place a bit of the lotus root in the centre of each round and cover the dumpling. 
  • Stuff all the dumplings in this way.
  • Heat the oil and fry the dumplings a few at a time till they are a golden brown in colour.
  • Sprinkle icing sugar on each dumpling while they are still hot.

March 27, 2018

JADE TOFU SOUP

Ingredients:
Tofu - 200 gms
Spinach paste - 150 gms
Corn flour - 100 gms
Veg stock - 200 ml
Pinch of salt

Method:

  • Put veg stock in a hot wok.
  • Add spinach paste, cook it for some time.
  • Then add tofu and corn flour, when the soup becomes thick add seasoning.
  • Serve hot.

MA NL JANG AH JJI (PICKLED GARLIC IN SOY SAUCE)

Ingredients:
Garlic - 3/4 lb
Soy sauce - 1/2 cup
Sugar - 1/4 cup
Rice vinegar - 1/4 cup
Salt - 2 tbsp

Method:
  • Peel and wash garlic cloves. Drain, dry completely.
  • In a jar, add soy sauce, sugar, salt, vinegar and garlic.
  • Place in refrigerator for 3 weeks.

PINEAPPLE JELLY RINGS

Ingredients:
Pineapples - 10-12 slices
Jelly packet  - 1 any flavour
Desiccated coconut - 2 cups

Method:

  • prepare the jelly as per the instructions on the packet.
  • Allow the mixture to cool to room temperature. 
  • Keep in the fridge till the jelly is only partially set.
  • Remove from the fridge.
  • Dip each of the pineapple slices into the semi set jelly and roll in desiccated coconut.
  • Arrange on a serving plate and replace in the fridge for the jelly to set over the pineapple rings.
  • Keep in the fridge till before serving.

BAKARKHANI ROTI

Ingredients:
Flour - 1 cup
Yeast powder - 1 tsp
Sugar - 1 tsp
Egg - 1
Almond slivers - 2 tbsp
Cashew slivers - 2 tbsp
Saffron strands - few soaked in 4 tbsp of milk
Oil - 2 tbsp
Butter - 2 tbsp
Salt - 1/2 tsp

Method:

  • Take the flour on a work surface. Make a well in the middle.
  • Place the yeast and sugar in the well. Add lukewarm water, salt, oil and egg.
  • Then knead to make a smooth dough. Cover with a moist cloth and keep aside.
  • The dough will be double in size in approximately half an hour.
  • Knead again and divide into lemon sized balls.
  • Roll them into circles and sprinkle the saffron soaked milk on the surface.
  • Sprinkle almonds and cashew.
  • Place the rotis on a preheated oven or grill.
  • Bake or grill for 10 minutes at 180 degrees.
  • Remove and apply butter.
  • Serve hot.

BABA AU ORANGE

Ingredients:
Hot roll mix - 350 gms package
Sugar - 1/3 cup
Butter  -6 tbsp
Eggs - 2
Frozen orange juice concentrate - 150 gms
Sugar - 1 cup
Water - 1 cup
Sliced almonds

Method:

  • Prepare mix following package instructions. 
  • Stir in 1/3 cup sugar and butter. Thoroughly beat in eggs, one at a time.
  • Cover; let rise till double about one hour.
  • Turn into well greased 6 1/2 cup ring mold.
  • Let rise till almost double, 30-45 minutes. Bake at 400 degrees for 30 minutes.
  • If necessary, cover with foil last 10 minutes to prevent overbrowning.
  • Meanwhile, in a saucepan combine the frozen concentrate, one cup sugar and water. 
  • Bring to a rolling boil. Remove from heat.
  • Turn baba out in a shallow baking pan.
  • Immediately spoon hot orange syrup over.
  • Baste with syrup till all is absorbed.
  • Garnish top with almonds.
  • Serve cool.

March 26, 2018

BLACK CHERRY SYRUP

Ingredients:
Black cherry juice - 300 ml
Cherry brandy - 2 tbsp
granulated sugar - 100 gms

Method:

  • Pour the cherry juice and the cherry brandy into an enamel saucepan and add the sugar.
  • Heat gently until the sugar has dissolved.
  • Increase the heat and cook rapidly until the smooth stage is reached.
  • Remove any scum which forms during the sugar boiling time.
  • Cool slightly, then strain the syrup into a warm, sterilized bottle.
  • Allow to go cold, then seal. 
  • The syrup will store in a cool place for 2-3 weeks.
  • Serve with Black cherry, vanilla, or apricot and almond Ice cream.

March 25, 2018

RHUBARB - LEMONADE PUNCH

Ingredients:
Water - 3 cups
Frozen rhubarb - 300 gms packages 2
Frozen lemon concentrate - 150 gms can
Sugar - 1/4 - 1/2 cup
Lemon- lime carbonated beverages - 175 ml bottles 2 (chilled)

Method:

  • In saucepan combine water, frozen rhubarb, frozen lemonade concentrate, and sugar.
  • Cover and cook about 20 minutes or till rhubarb is very soft. Strain to remove pulp; chill liquid.
  • Just before serving pour rhubarb mixture over ice cubes in punch bowl. 
  • Resting bottle on rim of bowl, carefully pour in carbonated beverage.

COCONUT LEMON BARS

Ingredients:
All purpose flour - 2 cups
Butter - 1/2 cup
Brown sugar - 1/4 cup (packed)
Eggs - 3 (well beaten)
Brown sugar - 2 cups (packed)
Salt - 1/2 tsp
Coconut - 1 cup (finely shredded)
Raisins - 1/2 cup
Walnuts - 1/2 cup (chopped)
Lemon juice - 2 tbsp
Grated lemon rind - 1 tsp

Method:

  • Heat oven to 350 degrees.
  • Measure flour by dipping method or by sifting.
  • Mix flour, butter, and 1/4 cup sugar thoroughly. 
  • Press firmly into bottom of a lightly greased oblong pan, 13*9 1/2*2".
  • Bake 10 minutes.
  • Mix eggs, 2 cups sugar, and salt together thoroughly.
  • Stir in rest of the ingredients.
  • Spread evenly over the partially baked bottom layer.
  • Bake about 25 minutes. Top will be slightly browned.
  • Cut in 3*1" bars when cool.

LYCHEE ICE CREAM

Ingredients:
Evaporated milk - 400 gms can (chilled overnight)
icing sugar -100 gms
Lychees - 500 gms can (drained and chopped)

Method:

  • Beat the chilled evaporated milk until thick and frothy.
  • Beat the icing sugar into the evaporated milk, then fold in the chopped lychees.
  • Pour into a freezer container and freeze.
  • Beat the mixture three times, at hourly intervals to prevent the fruit from sinking.
  • Cover, seal and freeze.


March 24, 2018

OLD - TIME BEEF STEW

Ingredients:
Beef chuck - 2 pounds (cut in 1 1/2" cubes)
Shortening  -2 tbsp
Worcestershire sauce - 1 tsp
Garlic clove - 1
Onion - 1 (sliced)
Bay leaves- 2
Salt - 1 tbsp
Paprika - 1/2 tsp
Pepper - 1/4 tsp
Dash ground allspices
Carrots - 6 (peeled and quartered)
Potatoes - 4 (peeled and quartered)
Small white onions gravy  - 1 pound

Method:
  • In Dutch oven thoroughly brown meat in 2 tbsp hot shortening, turning often.
  • Add 2 cups hot water, Worcestershire sauce, garlic, onion, bay leaves, salt, sugar, pepper, paprika and all spice.
  • Cover and simmer for 1 1/2 hours, stirring occasionally to keep from sticking.
  • Remove bay leaves and garlic.
  • Add carrots, potatoes and onions.
  • Cover and cook 30 -45 minutes or till vegetables are tender.

For Gravy: 
  • Sim fat from liquid; measure 1 3/4 cups liquid. Combine 1/4 cup water and 2 tbsps all purpose flour till smooth. Stir slowly into hot liquid. Cook and stir till bubbly. Cook and stir 3 minutes.


ALLEMANDE SAUCE

Ingredients:
Butter - 2 tbsp
All purposes flour - 2 tbsp
Chicken broth - 1 cup
Salt - 1/4 tsp
Dash of white pepper
Light cream - 1/3 cup
Egg yolk -1 beaten
Lemon juice - 1 tbsp
Dash ground nutmeg

Method:

  • Melt butter in a saucepan; blend in flour.
  • Add broth, salt and white pepper.
  • Cook and stir till thickened; add cream.
  • Gradually stir about 1/2 cup of hot mixture into egg yolk; return to hot mixture.
  • Cook and stir over low heat till thickened; remove from heat.
  • Add lemon juice and nutmeg.
  • Serve hot with fish, salmon, or asparagus.

SULTANA CAKES

Ingredients:
Self raising flour -  1 1/2 cups
Butter - 155 gms
Castor sugar - 2/3 cup
Vanilla  - 1 tsp
Eggs - 2
Pinch of salt
Sultanas - 3/4 cup

Method:

  • Beat the butter (which should be at room temperature) with the vanilla and sugar until light and fluffy.
  • Add the eggs one at a time. Mix together the remaining ingredients and add to the mixture, blend until smooth.
  • Spoon the cake mixture into paper cases in party cake tins, filling them half way up.
  • Bake in the centre of a moderately hot oven for about 15 minutes.


Variation:

  • Add 3/4 cup chocolate pieces instead of sultanas.

March 19, 2018

NAMASU SARADA (RADISH AND CARROT SALAD)

Ingredients:
Radish - 250 gms
Carrots - 2 (medium size)
Rice vinegar - 120 ml
Salt to taste

For Garnishing:
Black sesame seeds - 1 tsp
Lemon rind orfine strips of lime - 2 tsp

Method:

  • Finely grate the radish and carrots and keep these separately.
  • Cover with very cold water and leave to soak for about 20 minutes.
  • Drain well, add salt , stir and separate into portions in individual bowls.
  • Garnish with black sesame seeds, lemon rind or fine strips of lime.
  • Pour the rice vinegar over the salad or serve separately to be used as per taste.

JINGA CHINGARI (PRAWN BALLS)

Ingredients:
Small prawns - 2 cups
Onion - 1 (finely chopped)
Ginger - 1 " (grated)
Garlic cloves - 2-3 (minced)
Coriander leaves - 1 tbsp (chopped)
Green chillies - 2 (finely chopped)
Chilli powder - 1 tsp
Salt to taste
Besan - 1/2 cup
Oil for deep frying

Method:

  • Mix all the ingredients together to make balls. Sprinkle little water if necessary and make small balls.
  • Heat the oil and deep fry the prawn balls till golden brown.
  • Serve with ketchup and green chutney.

March 16, 2018

POTATO GULAB JAMUN

Ingredients:
Potatoes - 2 (boiled)
Bread slices - 2
Sugar - 1/2 cup
Water - 2 cups
few strands of saffron
cardamoms - 5-6
Powdered sugar - 1 1/2 tbsp
Ghee for frying

Method:

  • Mash the potatoes; soak the bread slices and then squeeze out the water and add to the mashed potato.
  • Powder two cardamoms and add to the potato mixture along with the powdered sugar and mix well.
  • To make sugar syrup, mix sugar and water in a vessel and bring to boil till the sugar completely dissolved.
  • Add cardamom powder, saffron stands and boil three more minutes.
  • Make small lime sized balls from potato mixture.
  • Heat the ghee and deep fry the balls till golden brown.
  • Prick the balls with a fork and then drop in sugar syrup.
  • Serve chilled.

BUKA SALAD

Ingredients:
Coconut - fresh with shell and water

For the salad:
Pineapple - 1 cup (diced)
Poached pears - 1 cup (diced)
Cherries - 1/2 cup
Black grapes - 1/2 cup

For the dressing:
Milkmaid tin - 1
Coconut water - 1/2 cup
Mint leaves - 1 tbsp (chopped)

Method:

  • Prepare the fruits in advance and stew them in sugar syrup. One part of sugar to one part of water and keep aside.
To prepare the dressing:
  • Mix together the condensed milk with the coconut milk and mint. Mix well and toss in the fruits.
  • Pour the salad back into the coconut shell and serve chilled.
Chef's variation:
  • try and Indian variation with fruits and sliced gulab jamuns and prepare the dressing with coconut malai and rabdi.

SPICY VEGETARIAN THAI CURRY

Ingredients:
For the green curry paste:
Hot green peppers  - 4-5
Onion - 1 (finely chopped)
Garlic pods -2 (cut into tiny pieces)
Lemon grass - 2 stalks
Thai ginger - 1" piece
Green limes - 2
Thai basil leaves- 6-8
Roasted coriander - 1/2 tbsp
Roasted cumin - 1 tsp
White pepper powder - 1 tsp
Olive oil - 2 tbsp
Salt to taste

For the curry:
Coconut milk - 1 can
Thai green curry paste - 3-4 tbsp
Pumpkin - 1  1/2 cups (cut into thick strips)
Carrot  -1 (cut in thick strips)
Zucchini - 1 (cut in thick strips)
green beans - 10-12 (cut into one inch pieces)
Salt to taste

Method:

To make the paste:

  • Remove the tough outer stalks of lemon grass. Chop the soft inner stalk.
  • grate the lemon peel. grind all the ingredients to make a smooth paste.
  • Add water or oil if necessary.
To make the curry:
  • Add 3-4 tbsp of curry paste to the coconut milk and mix well. Add all the vegetables and simmer, uncovered until tender but not overcooked.
  • Add salt to taste and leave the vegetables crunchy to taste.
  • Serve with plain rice or rice noodles.


FAT FREE SHAHI TUKHDA

Ingredients:
Brown bread - 4 slices
Milk - 300 ml
Sugar - 1 tbsp
Almonds - 4
Grounded cinnamon

Method:

  • Cut each slice of brown bread into 4 pieces.
  • Toast it in a toaster.
  • Dissolve sugar in the sugar and dip toasted bread pieces in the sweet milk and remove.
  • Sprinkle cinnamon powder and garnish with almond pieces.
  • Refrigerate and serve cold.

March 13, 2018

HOME REMEDIES FOR CHICKEN POX

Chicken pox is a highly contagious disease, occurring usually in children. It usually affects children of three to four years of age. In most cases, the older the child, the more severe the attack.

Causes and symptoms:

Chicken pox usually begins with a low grade fever, a mild headache and a feeling of weakness. A rash appears on the skin on the first day of the disease. This is in the form of tiny red spots on the skin, mostly on the upper back or chest. In more severe cases, a rash may appear on the face and lower extremities. The papules turn into blisters and finally become pustules and form scabs, which fall off. They come in successive crops, so that whole some are dying, others are beginning to form. The skin clears after few days and the child feels well again. The duration of the disease ranges from ten to twenty one days but is usually between fourteen to seventeen days.

Chicken pox is caused by virus.The basic cause of the disease, as in most cases of childhood fevers, is however, persistent wrong feeding of children, which results in diminished defence mechanisms of the body.

Remedies:

1. Brown vinegar:

The use of brown vinegar is one of the most important among the several home remedies found beneficial in the treatment of chicken pox. 

Half a cup of this vinegar should be added to a bath of warm water. This will relive the irritation of the skin.


2. Oatmeal:

A bath of oatmeal is considered a natural remedy for relieving the itch due to chicken pox.  This bath is prepared by cooking two cups of oatmeal in two litres of water for fifteen minutes. This mixture is then put into a cloth bag, preferably cotton, and a string is tied tightly around the top. This bag is allowed to float in tub of warm water, and swished around until the water becomes turbid.

Precaution should be taken that the bag is not torn.  The child with chicken pox can splash and play in the water, making sure that the water goes over all the scalds, while the pouch of oatmeal can remain in the tub.

3. Pea water:

Green pea water is another effective remedy for relieving irritation of the skin. The water in which fresh peas have been cooked can be used for this purpose.

4. Baking Soda:

Baking soda is a popular remedy to control the itching in chicken pox. Some baking soda should be put in a glass of water. The child should be sponged with this water, so that the soda dries in the skin. This will keep the child away fro scratching the eruption.

5. Vitamin E Oil:

The use of vitamin E oil is valuable in chicken pox. This oil should be rubbed rubbed on the skin. It will have a healing effect. The marks left by chicken pox will fade away by this application.

6. Honey:

The use of honey is an external application has also proved valuable in chicken pox. The skin should be smeared with honey. It will help in the healing of the disease within three days.

7. carrot and coriander:

A soup prepared from carrots and coriander has been found beneficial in the treatment of chicken pox. About 100 gms of carrots and 60 gms of fresh coriander should be cut into small pieces and boiled for a while. the residue should be discarded. This soup should be taken once a day.

8. Herbal tea:

A mild sedative herbal tea can also be prove beneficial in the treatment of chicken pox. This tea can be prepared from any of the herbs like chamomile, basil,marigold and lemon balm. A little cinnamon, honey and lemon may be added to this tea. I should be sipped slowly several times a day.

Dietary Considerations:

To begin with the patient should be put on a juice diet for a few days. He should be given plenty of raw fruit and vegetable juices. Lemon juice is considered to be especially beneficial.

As the condition improves, the patient can be placed on an all fruit diet for next few days. Therefore, he may be allowed to gradually adopt a well balanced diet, with emphasis on fresh fruits and raw vegetables.


SALMON WITH GREEN VEGETABLES

Ingredients:
Smoked salmon - 90 gms (cut into thin strips)
Asparagus spears - 8 
(blanched in boiling water until tender crisp)
Cos lettuce, butter lettuce orr baby spinach
Pine nuts - 1/2 cup (toasted)

Dressing:
Whole egg mayonnaise or creme Fraiche - 4 tbsp
Chives - 2 tbsp (chopped)
Dijon mustard - 1 tsp or to taste

Method:

  • Place salad ingredients in a bowl.
  • Mix together dressing ingredients and pour over salad.
  • Toss well and serve immediately.
Variations:
  • Add slices of avocado to the salad.
  • try a salad with a pieces of crisp fried bacon instead of the salmon.
  • Replace the asparagus with raw strips of cucumber. 


POTATO WEDGES WITH AIOLI

Ingredients:
Waxy, white fleshed potatoes - 6 (large) (scrubbed clean)
Salt - 1 tsp
All purpose flour - 4 tbsp
Paprika - 1 tsp
Cayenne pepper - 1/2 tsp
Olive oil or melted butter - 2 tbsp
Salt and freshly ground black pepper

Method:

  • Place the potatoes in boiling salted water and cook until just tender but not too soft, about 15-20 minutes.
  • Drain, peel and slice ach potato into quarters lengthwise to form wedges. Pat dry with a cloth.
  • Preheat the oven to 400 degrees.
  • Mix salt, flour, paprika and cayenne pepper in a large bowl.
  • Toss wedges first in oil or butter to coat, then in flour mixture.
  • Bake in a baking dish about 20 minutes, turning after 10 minutes, until crispy and golden brown.
  • Serve sprinkled with salt and pepper, and accompanied by aioli and salsa.
Aioli:
  • For aioli, start with 2 cloves crushed garlic whipped into about 3/4 cup whole egg mayonnaise. Add a pinch of salt and a generous squeeze of lemon juice to taste.
  • Try adding sweet chilli sauce or zest of lime for something different.
  • Serve at room temperature.

March 12, 2018

ZUCCHINI IN CHEESE SAUCE

Ingredients:
Small zucchini - 3
Salt
Milk - 1/4 cup
Egg - 1
Cheese - 2/3 cup (grated)
Butter - 4 tbsp

Method:

  • Wash the zucchini and cut them crosswise into 1/2 " slices.
  • Cook them in a small amount of salted water until they are soft.
  • Preheat the oven to 400 degrees.
  • In a small bowl, beat the egg. Add the milk and grated cheese and mix well.
  • Place the zucchini in a casserole and pour the cheese sauce over it.
  • Dot the top with the butter.
  • Bake uncovered until cheese is melted and the top is nicely browned.

SAUTEED APPLES

Ingredients:
Apples - 4 (medium and sliced)
Butter - 2 tbsp
Granulated sugar - 2 tbsp
Dash of cinnamon

Method:

  • In a skillet cook and stir apples in hot butter over medium high heat for 6-8 minutes or until tender.
  • Stir in sugar and cinnamon.
  • Serve hot.

OVEN PANCAKE

Ingredients:
Eggs - 6
Milk - 1 cup
Butter - 1/4 cup (melted)
All purpose flour - 1 cup
Salt - 3/4 tsp
Butter (melted)
Sifted powdered sugar

Method:
  • In a blender combine eggs, milk, and melted butter. Cover and blend on low speed until mixed.
  • Add flour and salt; cover and blend on medium speed until smooth.
  • Pour into a well greased 13*9*2" baking dish.
  • Bake at 450 degrees for 20-22 minutes  until puffed and golden brown.
  • Drizzle with melted butter and sprinkle with powdered sugar.
  • Serve immediately.

March 09, 2018

JEERA POLI

Ingredients:
Fine Bombai rawa - 350 gms
Pinch of salt
Ghee - 4 tsp
Sugar - 700 gms
Cardamom powder - 1/2 tsp
Edible camphor - pinch
Saffron - few stands
Ghee for frying

Method:

  • Add enough water to the rawa with pinch of salt and knead it well into a firm dough and keep it soaked for about 15 minutes.
  • Then put it on a flat stone and beat it well with an iron pestle. While doing it, keep 4 tsp of ghee, by your side, grease the flat bottom of the pestle with ghee often, and go on pounding the dough, till it becomes very smooth.
  • A little water can be sprinkled now and then.
  • When the  dough is soft enough for rolling out, take it away.
  • Roll out the dough into small balls, as big as a marble.
  • Now take two balls. Roll out separately into two pooris. Then put one on top of the other.
  • Press the edges together, leaving the centre.
  • Heat the sugar with half of the water to make a thin syrup(jeera). Remove from fire.
  • Add cardamom powder, edible camphor and saffron.
  • Heat ghee in a frying pan. When the ghee is hot; fry the pooris, turning to cook both sides. 
  • Drain and put it in the syrup or jeera. While the poori is still hot, press it well into the jeera.
  • Fry the next one, put it in the jeera, and remove the first one and keep it on a tray. Repeat with all.
  • The syrup must be kept warm and should not be allowed to cool.

PANCAKE PARCELS

Ingredients:
Plain flour - 100 gms
Salt - 1/2 tsp
Egg -1
Milk - 300 ml
Oil for frying

Filling:
Bananas - 3
Juice of one lemon
Apricot jam - 2 tbsp

Sauce:
Undiluted orange squash - 4 tbsp
Soft brown sugar - 2 tbsp
Butter - 25 gms
Ground cinnamon - 1/2 tsp

Method:


  • To make the batter; sift the flour and salt in a bowl and make a well in the centre.
  • Add the egg, then gradually beat in the milk, drawing in the flour from the sides to make a smooth batter.
  • Heat a little oil in a frying pan until very hot. Pour in a few spoonfuls of batter, tilting the pan so that it spreads evenly, and cook over high heat until golden brown.
  • Remove from the pan and keep hot while frying the remaining batter, making 8 pancakes in all.
  • To make the filling: Peel the bananas, then mash the fesh with the lemon juice and jam.
  • Divide the filling equally between the pancakes, then fold each pancake around the filling to make a parcel.
  • To make the sauce: Make the range squash up to 150 ml with water, then pour into a large frying pan.
  • Add the remaining ingredients and bring to the boil, stirring constantly. 
  • Boil for 5 minutes until reduced, then lower the heat.
  • Arrange the pancake parcels in a single layer in the pan, then heat through for about 10 minutes, spooning the sauce over the pancakes from time to time.
  • Serve hot with cream.

March 08, 2018

MOCK CREAM

Mock cream makes a good standby for fresh cream. It is made from simple ingredients which are usually to hand, and costs considerably less than double cream. It makes an excellent substitute for double cream when used in mouses and other similar desserts.

Ingredients:
Milk - 150 ml
unsalted butter - 100 gms
Powdered gelatin - 1/2 tsp

Method:

  • Put the milk in a pan, add the butter in pieces and heat gently until the butter has melted.
  • Remove the milk from the heat, sprinkle over the gelatine and stir well to mix.
  • Leave to cool for one to two minutes, transfer to an electric blender and blend for 2 minutes until creamy.
  • Chill in the refrigerator, then whip as required.


March 06, 2018

PEARS IN GINGER SYRUP

Ingredients:
Dry white wine - 150 ml
Water - 150 ml
Ginger wine - 4 tbsp
granulated sugar - 100 gms
Cinnamon stick - 1
Firm cooking pears - 4-6
Almonds -4 tbsp (blanched almonds, toasted to garnish)

Method:

  • Put the wine, water and ginger wine in a pan with the sugar and cinnamon stick, then heat gently until the sugar has dissolved.
  • Meanwhile, peel the pears and cut the bottom level so that they will stand upright. Do not remove the stalks.
  • Stand the pears in the liquid in the pan and cook gently for about 20 minutes or until the pears are tender.
  • Transfer the pears to a shallow serving dish, then increase the heat and boil the liquid in the pan for about 3 minutes or until syrupy.
  • Discard the cinnamon stick, then pour the sauce over the pears in the dish.
  • Leave to cool, then chill in the refrigerator for at least eight hours, spooning the sauce over the pears from time to time.
  • Sprinkle with the almonds just before serving.
  • Serve chilled, with thin pouring cream.


EGG AND PARMESAN BROTH

Ingredients:
Chicken stock - 6 cups
Eggs -3
parmesan - 2 tbsp (freshly grated)
Parsley - 1 tbsp (chopped)
Salt and freshly ground pepper

Method:

  • Bring stock to boil in a saucepan.
  • Whisk eggs until frothy. Add parmesan, parsley and seasonings.
  • When stock is at a rolling boil (bubbling very fast), pour in egg, whisking constantly with a fork until the egg sets in long strands.
  • Serve immediately.

March 04, 2018

MEDITERRANEAN RICE DESSERT

Ingredients:
Creamed rice milk pudding - 1 can (450 gms)
Cornflour - 1 tbsp
Milk - 150 ml
Sugar - 2 tbsp
Large egg yolk - 1
Small lemon - 1 grated zest
Grated chocolate, to decorate

Method:

  • Turn the creamed rice into a saucepan and set over low heat.
  • Blend the cornflour with 2-3 tbsp of milk, then stir in half the remaining milk.
  • Add the cornflour mixture to the rice together with the sugar.
  • Bring slowly to the boil, stirring, and simmer for 2 minutes.
  • Beat the egg yolk with the remaining milk, then stir into the rice pudding.
  • Add the lemon zest and simmer, stirring, for 2 minutes more.
  • Remove the pan from the heat and pour the pudding into 4 individual dessert bowls.
  • Sprinkle a little grated chocolate over each pudding.
  • Serve hot or chilled.

GINGER DIP

Ingredients:
Mayonnaise or salad dressing - 1/2 cup
Dairy sour cream - 1/2 cup
Snipped parsley - 2 tbsp
Water chestnuts - 2 tbsp (canned and finely chopped)
Onion - 1 tbsp (finely chopped)
Candied ginger - 1 tbsp (finely chopped)
Garlic clove - 1 (minced)
Soy sauce - 1 1/2 tsp

Method:

  • Combine mayonnaise and sour cream.
  • Stir in parsley, chestnuts, onion, ginger, garlic, and soy sauce. Chill.
  • Serve with sesame crackers or chips for dipping.


HUNGARIAN CHICKEN PICKLE

Ingredients:
Chicken - 1 kg
Salt - 125 gms
Red chillies - 125 gms
Ginger - 55 gms
Garlic - 30 gms
Fenugreek seeds - 1 tbsp
Mustard seeds - 2 tbsp
Turmeric - 2 tbsp
Vinegar - 120 ml
Mustard oil - 500 gms

Method:

  • Cut the chicken into small pieces and pat dry the pieces. Fry the pieces in hot oil until reddish.
  • Grind remaining ingredients with vinegar to make paste.
  • Heat 2 tbsp of oil; add ground paste and fry till oil floats. Stir in chicken pieces and stir fry for 2-3 minutes. Cool.
  • Heat remaining mustard oil and cool it then add to the chicken pieces.
  • Store in dry jar.

PINEAPPLE CURRY WITH PRAWNS AND MUSSELS

Ingredients:
Coconut milk - 600 ml
red curry paste - 30 ml
Fish sauce - 2 tbsp
Granulated sugar - 1 tbsp
Raw king prawns - 225 gms (shelled and deveined)
Live mussels - 450 gms (cleaned and beards removed)
Fresh pineapple - 175 gms (finely crushed or chopped)
Kaffir lime leaves - 5
Red chillies - 2 (chopped)
Fresh coriander leaves

Method:

  • In a large saucepan, bring half the coconut milk to the boil. Heat, stirring, until it separates.
  • Add the red curry paste and cook until fragrant. Add the fish sauce and sugar and continue to cook for about one minute.
  • Stir in the rest of the coconut milk and bring back to the boil.
  • Add the king prawns, mussels and pineapple. tear the kaffir lime leaves into pieces and stir them into the mixture.
  • Reheat until boiling, then lower the heat and simmer for 4-5 minutes, until the prawns are cooked.
  • remove any mussels that have not opened and discard.
  • Spoon into a serving dish, garnish with chopped red chillies and coriander leaves and serve.

CHOCOLATE MINTIES

Ingredients:
Self raising flour - 2 cups
Pinch of salt
Castor sugar - 3/4 cup
Butter - 125 gms (softened)
Peppermint extract - 1 tsp
Eggs - 2
Milk - 1/4 cup
Cocoa - 1 tbsp
Warm milk - 3 tbsp
Peppermint icing

Method:

  • Sift the flour, salt and sugar into the bowl of an electric mixer.
  • Add the softened butter, peppermint essence, eggs and 3/4 cup milk, beat on low speed for one minute.
  • Increase speed and beat for another 2 minutes.
  • Sift the cocoa, mix with the warm milk and then mix the warm milk and then mix into the cake batter.
  • Put paper cases into deep pastry tins, spoon some of the mixture into each and bake in a hot oven for 12-15 minutes.
  • remove, put aside until cold and then top with mint icing.
For Icing:
  • Soften 60 gms of butter, add one tsp of peppermint essence.
  • Gradually beat in one cup sifted icing sugar, then a few drops of green food colouring.


March 03, 2018

PICKLED CARROTS

Ingredients:
Carrots - 6 (medium, scrapped and cut into 3" lengthwise)
Sugar - 3/4 cup
Vinegar - 3/4 cup
Mustard seeds - 1 tbsp
Cinnamon stick - 2 1/2 "
Cloves - 3

Method:

  • Cook carrots in small amount of boiling water with salt for 5 minutes.
  • Drain; cut in thin sticks.
  • Combine sugar, vinegar and mustard seeds with 3/4 cup of water.
  • Tie cinnamon and cloves in cloth bag and add to the vinegar mixture.
  • Simmer for 10 minutes and pour over carrots.
  • Cool and refrigerate 8 hours or overnight.

KILTIE CREAMS

Ingredients:
Porridge oats - 50 gms
Double or whipping cream - 150 ml
Natural yoghurt - 150 gms
Clear honey - 3 tbsp

Method:

  • Heat the grill to moderate.
  • Spread oats on a baking tray and toast under the grill for 4-5 minutes, stirring them frequently, until light browned.
  • Remove the oats immediately from the heat, tip into a bowl and leave for 10-15 minutes, until cold.
  • Whip the cream until standing in soft peaks.
  • Using a large metal spoon, fold the yoghurt, honey and toasted oats into the cream.
  • Taste and add more honey, if liked.
  • Divide the cream mixture between 4 stemmed glasses or ramekins.
  • serve at once, or cover with cling film and refrigerate for up to 4 hours.

FISH OMELETTE

Ingredients:
Fish - 1 cup (boiled, removed bones and mashed)
Eggs - 2
Salt and pepper to taste
Coriander leaves- 1 tbsp (chopped)
Ghee - 1 tbsp

Method:

  • Beat the eggs with salt and pepper until fluffy.
  • Then add mashed fish and coriander leaves and beat again.
  • Heat ghee in a pan and pour the egg mixture.
  • Cook both sides till reddish.
  • Serve hot.

NOODLES WITH PINEAPPLE, GINGER AND CHILLIES

Ingredients:
Dried noodles - 275 gms
Pineapple rings - 4 (fresh or canned & drained)
Light brown sugar - 3 tbsp
Fresh lime juice - 4 tbsp
Coconut milk - 4 tbsp
Fish sauce - 2 tbsp
Fresh root ginger - 2 tbsp (grated)
garlic cloves - 2 (finely chopped)
Ripe mango -1 or 
Peaches - 2 (finely diced)

For Garnishing:
Spring onions - 2 (sliced)
Red chillies - 2 (shredded)
Fresh mint leaves

Method:

  • Cook the noodles in a large saucepan of boiling water until tender. Drain the noodles, refresh under running cold water and drain again.
  • Meanwhile, place the pineapple rings on a flameproof dish, sprinkle with 2 tbsp of sugar and grill until golden. Cut into small dice.
  • Mix the lime juice, coconut milk and fish sauce in a salad bowl.
  • Add the remaining brown sugar, with the ginger and garlic, and whisk well.
  • Add to the bowl with the noodles and pineapple.
  • Add the mango or peaches and toss lightly.
  • Scatter the spring onions, chillies and mint over.
  • Serve.

CROISSANTS WITH CHEESE

Ingredients:
Small Croissants - 6 (split)
Cream cheese with chives and onion - 1/3 cup (soft)
Monterey Jack or Mozzarella cheese - 1/3 cup (shredded)

Method:

  • Combine cheeses.
  • Spread one round tablespoon of mixture between halves of each croissant.
  • Wrap tightly in foil.
  • Place on uncovered grill directly over medium hot coats.
  • Grill 3-4 minutes or till heated through, turning at least every minute.
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