Thursday, December 22, 2011

Fried Brie with Hot Cranberry Sauce Recipe


2 eggs, beaten
50 g flour, seasoned with salt and pepper
150 g Brie
50 g breadcrumbs
Vegetable oil for deep frying
250 g cranberry sauce
Salt and pepper


Place the flour, breadcrumbs and eggs in 3 small bowls. Dredge the Brie in the flour then dip it in the egg. Then dip it into the breadcrumbs. Repeat the coatings of egg and breadcrumbs until you have a thick coating. Heat the oil in a deep fat fryer or saucepan to 180 degrees C. Fry the Brie for 3 minutes until golden and crisp. Remove the Brie with a slotted spoon and drain on kitchen paper. Warm the cranberry sauce in a small pan over a medium heat. Season with salt and pepper. Pour the warm cranberry sauce on to a serving platter and put the Brie on top.

Brie with cranberry sauce is a traditional starter and with this recipe, you can make it from start to finish in just a few minutes.
Serves 2

Tuesday, November 29, 2011

All Grown Up: Chicken Fingers for Adults

All Grown Up: Chicken Fingers for Adults


1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste

2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying

1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2***8243; into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

Grilled Lamb Chop

Grilled Lamb Chop

Lamb chop 6 pieces
Some cooked seasonal vegetables

Thyme powder 1/3 tsp
Chicken powder 1/2 tsp
Cornflour 1/2 tsp
Pepper to taste

Rinse and wipe lamb chop.
Spread marinade on lamb chop evenly and wait 1 hour, set aside.
Heat 1 tbsp of margarine, fry lamb chop until cooked, serve with vegetables.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and Celery sticks.

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers


1. Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.

Serve 20

Prep Time:
5 Min

Cook Time:
40 Min

Ready In:
45 Min

Tuesday, November 8, 2011

Rice Cake

Rice Cake

Ingredients (serves 8):
- 200 g (7 oz) rice
- 800 ml (28 fl oz - 3 2/3 oz) milk
- 100 g (3 1/2 oz) sugar
- 1 teaspoon vanilla powder
- 40 g (1 1/2 oz) sultanas
- 60 g (2 oz) unsalted butter
- Pinch cinnamon powder
- 1 organic lemon
- 2 eggs
- 2 tablespoons dry breadcrumbs
- 2 tablespoons granulated sugar
- Salt

preparation: 15 minutes
cooking: about 60 minutes

Bring the milk to the boil with a pinch of salt. Add the rice and cook until al dente stage. Switch off the gas. Don't drain the rice!
Meanwhile soak the sultanas in warm water for about 20-30 minutes. Then squeeze of their soaking water.
Preheat the oven to 180°C (350°F). Line a baking pan (Ø 22 cm - 9in) with waxed paper.
Add the butter cut into pieces, sugar, sultanas, vanilla, beaten eggs, and the grated skin of the lemon to the rice. Stir accurately.
Pour the mixture into the pan, level the surface and springle with dry breadcrumbs and granulated sugar.
Bake for almost 25-30 minutes or until the surface is golden.

- It's a very tasty cake, easy-to-do, typical recipe from Val d'Aosta (Italy), well known also as gateau de ris.
- Serve it with a cup of tea or coffee or after a meal with a glass of dessert wine.

Friday, October 14, 2011

Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate

Sambuca Cake With Strawberries, Whipped Cream and Shaved Chocolate
1 prepared pound cake, from bakery section or frozen foods, defrosted
3 ounces sambuca, or other anise liqueur
1/2 pint strawberries, halved or sliced
2 teaspoons sugar plus 2 tablespoons
1 pint whipping cream
Chocolate syrup, for drizzling
1 bar good quality dark bittersweet chocolate
Place 2-inch-thick slices of pound cake on dessert plates. Douse cake slices with sambuca or other anise liqueur.

Slice berries and sprinkle with 2 teaspoons sugar, then toss and reserve.

Beat whipping cream with 2 tablespoons sugar with a hand mixer until soft peaks form.

Top cake with berries and drizzle with zigzags of syrup. Top cake and berries with whipped cream. Using a vegetable peeler, shave dark chocolate over each dessert plate and serve.

Friday, October 7, 2011



1 cup shiratama-ko (rice flour)
1/4 cup sugar
2/3 cup water
*For filling
1/3 cup water & 1/2 cup sugar & 1/4 cup dried anko powder
or 1/2 cup premade anko (sweet red bean paste)
6 strawberries
*katakuriko starch for dusting


Heat 1/3 cup of water and 1/2 cup of sugar in a pan. Add 1/4 cup of anko powder in the pan and stir well. Set aside. Wash strawberries and remove the calyxes. Wrap a strawberry with about a spoonful of anko and rounds to make a ball. Make 6 balls. Put 2/3 cup of water and 1/4 cup of sugar in a heat-resistant bowl and mix well. Add shiratama-ko flour in the bowl and mix well. Put the bowl in microwave and heat the dough for two minutes. Stir the dough. Heat the dough in microwave until the dough inflates. Stir the mochi quickly. Dust a flat pan with some katakuri-ko starch. Also, dust hands with some katakuri-ko. Remove the hot mochi from the bowl to the pan by hands. Dust hands with more katakuri-ko starch and divide the mochi into 6 pieces by hands. The mochi is hot and sticky, so be careful not to burn your hands. Make 6 flat and round moc Put a piece of strawberry and anko filling on a mochi piece and wrap it by stretching moc Rounds . Repeat the process .

Cheese Cake Coffee Cake

Cheese Cake Coffee Cake


3 cups biscuit mix
1/4 cup granulated sugar
1/2 cup milk
1/4 cup butter or margarine, melted
8 ounces cream cheese, softened
2 eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/4 cup strawberry preserves


Combine biscuit mix, 1/4 cup granulated sugar, milk and butter. Stir vigorously 30 seconds. Turn dough out onto a lightly floured surface. Knead 4 or 5 times. Pat evenly into the bottom and up the sides of an ungreased 9-inch round cake pan; set aside.

Combine cream cheese, eggs, 1/2 cup granulated sugar and vanilla extract. Beat at medium speed of electric mixer until smooth. Pour over dough. Bake at 350 degrees F for 30 to 35 minutes. Remove from oven; let stand for 10 minutes. Spread preserves over top.

Serve warm.

Homemade Ice Cream Banana Ice Cream Recipe

Homemade Ice Cream Banana Ice Cream Recipe Ingredients:
3/4 pint (375ml) milk or cream
(or a mixture of both according to taste),
4oz (100g) sugar,
3 ripe bananas (to purée)

Purée the bananas place in a mixing bowl. Pour in the milk/cream and sugar, mixing in well as you do so. Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer's instructions.

Extras idea - add some small fudge pieces 5 minutes before the end of the freezing time. Read more about adding extras to ice cream recipes.

Sunday, September 25, 2011

Rum Pound Cake

Rum Pound Cake
4 cups cake flour
1/2 tsp. baking powder
1 lb butter
2 2/3 cups sugar
10 eggs
1 tsp vanilla
1 tablespoon dark rum

I keep a quart of Myer's Rum on the shelf that has 5-6 vanilla beans sitting in it. As they dissolve, I add more. But if you don't have this made up in advance, you'll get by with the teaspoon of vanilla in this recipe. This is a good, rich cake for the Holidays. It has enough flavor to be served on its own as a dessert, or top it off with a splash of rum-flavored whipped cream or add a topping of peaches with a decadent scoop of vanilla ice cream sprinkled with vanilla sugar or brickle.
Preheat oven to 350°F.

Grease and flour lightly a 10 inch tube or Bundt pan.
Mix together flour and baking powder in a small bowl or on a sheet of silicone or wax paper.
In the bowl of an electric mixer, cream together the butter and sugar until it becomes light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in vanilla and rum, mixing well.

Remove cake from oven and let cool for 3-5 minutes, then run a butter knife along edges of pan, if necessary, to free the cake from the sides. Turn out onto a wire rack to cool.

Gone with the Wind Cake

Gone with the Wind Cake

3/4 cup water
3 egg whites
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 3/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
3 egg yolks


Preheat oven to 350 degrees F (175 degrees C).

Beat cold water and egg yolks together until mixture makes 1 quart - at least 10 minutes. Slowly add sugar and vanilla to egg yolk mixture, beating for at least 7 minutes.

Sift the flour, baking powder and salt together. Fold into the egg yolk mixture.

Beat egg whites until stiff peaks form and fold in smoothly to the egg yolk mixture. Pour batter into an ungreased 9 or 10 inch tube pan.

Bake at 350 degrees F (175 degrees C) for 50 minutes. Turn upside down to cool in pan for 1 hour. Loosen sides and coax from pan. May be cut into layers and filled with Lemon Filling and iced with the same or with whipped cream.

Ice Box Cake


2 tbsp sugar 1/2 cup ground cashew nuts 3 pc egg whites 1/3 cup sugar
3 pc egg whites 1/3 cup sugar 1 can (439 g) DEL MONTE Fiesta FruitCocktail, drained 3/4 cup butter, cut into cubes and chilled HERE'S HOW 1 PREHEAT oven to 280ºF. Grease and flour the back of two jelly roll pans or metal utility pans. Set aside.

2 CRUST: Mix the first sugar and cashew nuts. Set aside. Beat the egg whites and remaining sugar to stiff peak. Using wire whisk, gradually fold in cashew nut mixture. Divide into 3. Spread/pipe into prepared pans to form into 7”x7” squares, 1/4 cm thick. Bake for 40 minutes or until light brown. Using spatula, loosen from the pan while still hot and slide onto wire rack. Trim sides to even out . Cool. Crush trimmings to make into crumbs.

3 CREAM Filling: Combine sugar and egg whites in a bowl and place over simmering water. Heat with constant whipping for 4 minutes. Remove from heat and beat at high speed until slightly cooled. Add butter and beat until spreading consistency is reached. Combine 3/4 cup of this mixture with DEL MONTE Fiesta Fruit Cocktail. Chill cream filling and fruit cocktail mixture for 1 hour. Divide fruit mixture into two.

4 TO assemble: Layer the first crust with half of the fruit mixture. Cover with the second crust then the fruit mixture. Top with half of cream filling then another layer crust. Cover top of cake with remaining cream filling. Chill for 3 hours. Sprinkle with crust crumbs. Garnish if desired.

Serves 8
Rich in Vitamin C- helps fight common infection.

Carrot Cake

Carrot Cake

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced peeled ginger
10 ounces cream cheese (such as Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)

For cake:
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

Thursday, September 22, 2011

Margarita Cake with Key Lime Cream Cheese Frosting

Margarita Cake with Key Lime Cream Cheese Frosting

Prep Time:
30 Min
Cook Time:
30 Min

Ready In:
2 Hrs


1 (18.25 ounce) package white cake mix
3 egg whites
1 (10 fluid ounce) can frozen margarita mix (such as Bacardi®), thawed
2 tablespoons vegetable oil
1 tablespoon grated lime peel
1 tablespoon lime juice
1 (8 ounce) package cream cheese, softened
1/2 cup unsalted butter, softened
1 tablespoon grated lemon peel
1 tablespoon lime juice
5 cups confectioners' sugar


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch cake pan.
In a large mixing bowl, beat together the cake mix, egg whites, frozen margarita mix, vegetable oil, lime zest, and 1 tablespoon lime juice. Pour the batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center shows moist crumbs, 30 to 35 minutes. Cake will be very moist. Cool in the pan.
To make frosting, beat the cream cheese and butter together until light and fluffy, and stir in the lemon peel and 1 tablespoon of lime juice. Beat in the confectioners' sugar, 1 cup at a time, scraping the sides of the bowl thoroughly with a spatula after each addition. Spread the frosting over the cooled cake.


Cook's Notes
To make a layer cake instead, grease and flour 2 8-inch round cake pans, pour the batter into the prepared pans, and bake as directed in Step 3. Cool the cakes in their pans for 15 minutes before inverting onto a wire rack to finish cooling. Make frosting as directed

Coffee-Flavored Whipped Cream Cake

Coffee-Flavored Whipped Cream Cake
Coff10 to 12 servings

5 eggs, separated and brought to room temperature
1 cup sugar
1 tsp vanilla
1/2 tsp instant coffee powder dissolved in 3 tbl boiling water
1 cup all purpose flour, sifted
1 tsp baking powder

Whipped Cream Frosting
2 cups whipping cream
2 tbl sugar
1/4 cup very strong col coffee
2 tbl coffee liqueur

Chopped toasted walnuts or almonds (garnish)
Candy coffee beans (optional garnish)

Preheat oven to 350F. Combine egg yolks and sugar in large bowl and beat until thick and lemon colored, about 5 minutes. Blend in vanilla and dissolved coffee powder. Combine flour and baking powder and blend into batter. Beat egg whites until stiff. Fold into batter. Turn into ungreased 10" tube pan. Bake 30 minutes. Invert onto rack and let stand until completely cool.

For Frosting: Whip cream with sugar until soft peaks form. Add coffee and liqueur and beat until stiff.

Slice cake crosswise into thirds. Use about 1/3 of cream frosting to fill layers and remainder to frost entire cake (save some frosting and pipe rosettes over top for garnish, if desired.) Chill until whipped cream is slightly firm.

Press nuts onto sides of cake and arrange coffee beans atop rosettes, if desired. Chill 4 hours before Whipped Cream Cake

Cake Mix Apple Delight Cake

Cake Mix Apple Delight Cake

2 cans (21 ounce size) apple pie filling
1 package (18.25 ounce size) yellow cake mix
1/2 cup butter, melted

Preheat oven to 350 degrees F.

Pour apple pie filling into a 9x13-inch pan. Sprinkle cake mix over apples.

Drizzle melted butter on top, stirring slightly to evenly moisten dry cake batter.

Bake 30 minutes. Serve hot or cold.

Chocolate–Peanut Butter Ice Cream Cake

Recipe Ingredients

4 cups rice cereal (such as Rice Krispies)
6 oz semisweet chocolate, chopped
3/4 cup creamy peanut butter (not natural)
3 pints chocolate chip or other ice cream

Recipe Preparation

1. Place the cereal in a large bowl.

2. In a small saucepan, combine the chocolate and peanut butter. Cook over low heat, stirring, until the chocolate melts and the mixture is smooth, about 2 minutes.

3. Add the chocolate–peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1 1/2 in. up the sides of a 9-in. springform pan. Freeze until set, about 10 minutes.

4. Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days

Low-Carb Blueberry Cream Cheese Coffee Cake


3 cups almond meal
1 ½ cups sugar substitute (liquid or powdered, see below)
3 eggs
1 teaspoon baking powder
½ teaspoon baking soda
¼ cup butter (4 Tablespoons), chilled and cut into small pieces
½ cup sour cream
2 teaspoons vanilla extract or 1 teaspoon each vanilla and almond extracts
2 Tablespoons oil
6 oz. cream cheese
1 cup fresh or frozen (but not thawed) blueberries or raspberries

Preheat oven to 350°. Butter or oil 9X9 inch pan (cooking spray is fine). Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed - just remove them to separate bowls until ready to assemble. .

Tropical Carrot Cake with Coconut Cream Cheese Frosting

2 1/3 cups sifted all purpose flour (sifted, then measured)
1 cup sweetened flaked coconut
1 cup dry-roasted macadamia nuts
3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda

2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, well drained

3 8-ounce packages Philadelphia-brand cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups powdered sugar
3/4cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon vanilla extract
1/2 teaspoon (scant) coconut extract

14 whole dry-roasted macadamia nuts
1/4 cup chopped crystallized ginger


For cake:
Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
Using electric mixer, beat sugar and oil in large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in flour-spice mixture. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
Divide batter among pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour. Run knife around edge of pans to loosen cakes. Turn cakes out onto racks; cool completely.

For frosting:
Beat cream cheese and butter in large bowl until smooth. Beat in powdered sugar, then cream of coconut and both extracts. Chill until firm enough to spread, about 30 minutes.
Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over top of cake. Top with second cake layer, flat side up. Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere. Spread thin layer of frosting over top and sides of cake. Chill cake and remaining frosting 30 minutes. Spread remaining frosting over top and sides of cake. Arrange whole nuts and ginger around top edge of cake. Chill 1 hour. (Can be made 1 day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.)

Tuesday, September 6, 2011

Vanilla Custard Ice Cream

- 2 cups milk (whole, 2%, or 1%) - 1 cup sugar - 1/4 teaspoon salt - 6 egg yolks, beaten - 2 tablespoons vanilla extract - 4 cups chilled whipping cream

Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175° F. Then remove from the heat.)
Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
Gradually add the scalded milk to the thickened egg mixture. Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time. Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan. Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180° F. Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill. Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
After the custard has cooled, place it in the refrigerator for at least 4 hours, but ideally for 24 hours. This aging process will give the mixture better whipping qualities and produce ice cream with more body and a smoother texture.
After the mixture has chilled in the refrigerator, stir in the cream and vanilla. Stir just until mixture is well combined. The ice cream is now ready for the freezing process.
Follow the ice cream maker's instruction manual for the freezing process.

Prep Time: 6 or more hours Cook Time: 20 minutes Total Time: 6 or more hours

Chai Ice Cream


1 star anise star
10 whole cloves
10 whole allspice
2 cinnamon sticks
10 whole white peppercorns
2 cardamom pods, opened to seeds
1/4 cup full-bodied black tea (Ceylon or English Breakfast)
1 cup of milk
2 cups heavy cream (divided, 1 cup and 1 cup)
3/4 cup sugar
A pinch of salt
6 egg yolks (see how to separate eggs)


1 Into a heavy saucepan put the 1 cup of milk, 1 cup of the cream and the chai spices - star anise, cloves, allspice, cinnamon sticks, white peppercorns, and cardamom pods, and a pinch of salt. Heat the mixture until steamy (not boiling) and hot to the touch. Lower the heat to warm, cover, and let stand for 1 hour.
2 Reheat the mixture until steamy hot again (again not boiling), add the black tea leaves, remove from the heat, stir in the tea and let seep for 10 minutes. Use a fine mesh strainer to strain out the tea and spices, pouring the infused milk cream mixture into a separate bowl. Return the milk cream mixture back to the heavy bottomed saucepan. Add the sugar to the milk cream mixture and heat, stirring, until the sugar is fully dissolved.
3 While the tea is infusing in step 2, prepare the remaining 1 cup of cream over an ice bath. Pour the cream into a medium size metal bowl, set in ice water (with lots of ice) over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

4 Whisk the egg yolks in a medium sized bowl. Slowly pour the heated milk cream mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm mixture, but not cooked by it. Sc**** the warmed egg yolks back into the saucepan.
5 Return the saucepan to the stove, stirring the mixture constantly over medium heat with a wooden spoon, scraping the bottom as you stir, until the mixture thickens and coats the spoon so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes. The minute this happens the mixture should be removed from heat immediately, and poured through the sieve over the ice bath to stop the cooking (step 6).

6 Pour the custard through the strainer (from step 2) and stir into the cold cream to stop the cooking.
7 Once initially chilled in the ice bath, chill the mixture thoroughly in the refrigerator (at least a couple of hours). Freeze the mixture in your ice cream maker according to the manufacturer's instructions.
8 Store in an airtight container in your freezer for several hours before eating. Note that the ice cream will be quite soft coming out of the ice cream maker. It will continue harden in your freezer. If stored for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.

Toffee Ice Cream


1 tin condensed milk, prepared as above
approx 100 g (4 oz) caster sugar
6 egg yolk
500 ml (18 fl oz) double cream


Pour the cream into a saucepan. Bring to boiling point, then lower the heat and simmer gently for five minutes. Turn the heat off, put a lid on and allow to infuse for one hour.

Beat the sugar and eggs together in a large heat-proof bowl until pale and creamy. Add the toffee and whisk well in. Bring the cream to boiling point, then pour over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly. Allow to cool completely, then cover with clingfilm and place in the fridge for at least four hours.

Now, if you have an ice cream machine tip the mixture in with the machine running and churn for about thirty minutes, or until thick. If you aren't going to eat the ice cream straight away, spoon it into a sealable plastic container, put the lid firmly on and store in the freezer. Half an hour before you want to eat the ice cream take it out of the freezer, allowing it to rest and soften - this is absolutely essential as ice-cream loses its flavour if served too cold and hard.

If you haven't got an ice cream machine, just pour the custard into a plastic tub and freeze for one hour, then mash it up with a fork every half hour, returning the ice cream to the freezer each time until the desired result is achieved.

Mango Ice Cream

Alphonso mangoes, peeled and chopped
3 tablespoons
Condensed milk
1/2 cup
2 cups
Lemon juice
1 teaspoon
Puree the mangoes with sugar. Place the condensed milk, milk, lemon juice and pureed mangoes in a large bowl and whisk well. Pour the mixture in a shallow container. Cover and freeze till firm Remove and blend the mixture in a blender till smooth. Transfer into the shallow container. Cover and freeze till firm. Scoop and serve.

Kulfi Ice Cream


5 cups canned evaporated milk
3 eggs whites
3 cups confectioner's sugar
1 tbsp rose water
1 cup pistachios, chopped
plus extra to decorate
½ cup almonds
½ cup raisins
1 tsp ground cardamom
5-8 candied cherries to decorate (optional)


Start preparing the day before you want to serve ice cream. Place the cans of evaporated milk on their sides in a pan. Pour in enough water to come about three-quarters of the way up their sides and bring to a boil.
Reduce the heat, cover tightly and let simmer for 20 minutes. Remove from the heat, let cool, then let chill for 24h. Place a large bowl in the refrigerator to chill.
The next day, whisk the egg whites in al spotlessly clean, grease free bowl until soft peaks form. Pour the evaporated milk into the chilled bowl and whisk until doubled in size. Fold in the egg whites, then the sugar. Add the rose water, the pistachios, almonds, raisins and cardamom.
Cover the bowl with plastic wrap and freeze for 4 hours, or preferably overnight, until set.
Scoop the ice cream into serving dishes, decorate with chopped pistachios and candied cherries to serve.

Cinnamon Ice Cream


In a bowl, beat until light and thick:
6 Egg Yolks
1/2 Cup Sugar

In a separate pan, combine and scald (heat until barely simmering):
2 Cups Whole Milk
1/2 Cup Sugar
A one or two inch piece of Vanilla Bean, split open

Slowly add half of the hot milk mixture to the yolks, beating constantly.
Return egg mixture to the pan and cook to 180 F. (82 C.) on a candy thermometer, stirring constantly.

Remove from heat and cool to room temperature.

Remove and discard vanilla bean, and stir in:
1 Cup Heavy Cream
2 teaspoons Ground Cinnamon

Chill mixture for several hours or overnight, then Freeze in an ice cream freezer as directed.

Strawberry ice cream



500g strawberries
175g caster sugar, plus 2 tablespoons
500ml full-fat milk
500ml double cream
1 vanilla pod
10 egg yolks
2 tablespoons lemon juice


Serves: 10-12.

Hull and roughly chop the strawberries, put them into a bowl and sprinkle over the 2 tablespoons of caster sugar and leave them to steep and infuse with flavour.
Pour the milk and cream into a heavy-based saucepan, and add the vanilla pod, split down the middle lengthways. Bring the pan nearly to the boil and then take it off the heat and leave to infuse for 20 minutes.
In a large bowl whisk the egg yolks and the 175g sugar until thick and pale yellow. Take the vanilla pod out of the milk and cream and pour, whisking the while, the warm liquid over the yolks. Put the cleaned-out pan back on the heat with the cream, milk, egg and sugar mixture and stir the custard until it thickens, then take it off the heat and pour it into a bowl to cool.
Puree the strawberries in a processor, and when the custard is cool fold in the lemon juice and strawberry puree.
At this point you can either freeze the ice cream in an ice-cream maker, or in a plastic tub in the freezer. If you do the latter you should whip it out every hour for 3 hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processer. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth.

Sunday, August 21, 2011

Appetizer Chicken Kabobs

SERVINGS & SCALING Original recipe yield: 10 servings


3/4 cup soy sauce
1/4 cup sugar
1 tablespoon vegetable oil
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
2 skinless, boneless chicken breast halves - cut into 1 inch pieces
6 green onions, cut into 1-inch pieces
8 ounces fresh mushrooms, stems removed


In a mixing bowl, combine first five ingredients. Stir in chicken and onion; allow to marinate for 30 minutes. Soak wooden skewers in water. On each skewer, thread a piece of chicken, onion, mushroom and another chicken piece. Place on a broiler rack. Broil 5 in. from the heat, turning and basting with marinade after 3 minutes. Continue broiling for another 3 minutes or until chicken is done. Serve immediately.

Sunday, August 14, 2011

Beer Soup

Serves 4 Hot Vegetarian Soups Britain Europe

100g/4oz Rye Bread
1 Small stick Cinnamon
Grated rind of 1 Lemon
340ml/8 fl.oz. Stout
340ml/8 fl.oz. Lager
2 teasp brown Sugar
A pinch of Salt
120ml/4 fl.oz. Double Cream

1. Dice the bread and cover with 300ml/10fl.oz. of Water. Leave overnight.

2. Place the bread and water in a pan with the cinnamon stick and grated lemon rind. Bring to the boil, cover and simmer for 15 minutes.

3. Remove the cinnamon stick and pass the bread and water through a sieve or place in a blender. Return the purée to the pan and add the stout, lager and sugar. Bring to the boil and add a pinch of salt.

4. Very lightly whip the cream, it shouldn't be thick, then pour the soup into individual bowls and pour the cream over the top. Serve immediately

Butter Bean and Brussels Soup

Serves 4 Hot Vegetables Vegetarian Starter Hors d'oeuvre Gluten Wheat Free Eggless English Europe

1 tbsp Olive Oil
15g/1/2 oz Butter
2 Garlic Cloves, crushed
175g/6oz Brussels Sprouts, roughly chopped
1 x 200g/7oz tin Butter Beans
1L/35fl.oz. Fresh Vegetable Stock


1. Melt the butter and oil in a pan, add the garlic and sauté gently until softened.

2. Add the sprouts and the entire contents of the tin of butter beans together with 600ml/20fl.oz. of the stock. Bring to the boil, stirring, then reduce the heat, partially cover and simmer for 20 minutes, stirring from time to time.

3. Allow to cool slightly then transfer to a liquidiser or food processor and blend until smooth.

4. Return to the pan, add the remaining stock and reheat gently stirring constantly. Serve immediately.

Chilled Curried Apple Soup

Serve 4 Cold Vegetarian Fruit Spices Soups Starter Hors d'oeuvre Gluten wheat Free Eggless

450g/1lb Dessert Apples
Lemon Juice
25g/1oz Butter
½ Onion, finely chopped
1 tbsp Curry Powder (check ingredients)
600ml/20fl.oz. Hot Fresh Vegetable Stock
½ Cinnamon Stick
150ml/5 fl.oz. Milk
6 tbsp Single Cream
Watercress to Garnish


1. Chop the apples and sprinkle with the lemon juice to prevent discolouration.

2. Melt the butter in a pan, add the apples and onion. Cover and cook gently until soft, stirring occasionally.

3. Add the curry powder and cook over a medium heat for 2-3 minutes stirring all the time, then add the stock and cinnamon stick. Bring to the boil then reduce the heat and simmer for 10 minutes.
4. Remove the cinnamon stick. Pass the soup through a sieve or blend in a food processor until smooth. Allow to cool then stir in the milk and cream.

5. Cover and refrigerate for 1 to 2 hours.

Chilled Pea and Mint Soup

Serves 6 Cold Vegetarian Vegetables Soups Starter Hors d'oeuvre Sweden Europe

4 Sprigs of Mint

2 Onions, peeled and chopped
1 tbsp Olive Oil
1 Garlic Clove, crushed
210ml/7fl.oz. Sparkling White Wine
900ml/1½ pints Strong Vegetable Stock
270ml/9fl.oz. Double Cream
450g/1lb Frozen Peas
Salt and White Pepper
1 tbsp Elderflower Cordial
Tabasco Sauce to Taste
Greek Yoghurt to serve

1. Remove the mint leaves from the stalks, reserving both the stalks and leaves.

2. Heat the oil in a saucepan, add the onions, garlic and mint stalks and sauté gently until softened.

3. Add white wine to the pan, bring to the boil then continue to cook until the wine has almost evaporated.

4. Add the stock, cream and peas and simmer for about 10 minutes.

5. Remove the mint stalks and cool a little. Transfer the soup to a food processor or blender and process until very smooth. Chill.

6. To serve - Season to taste with salt and pepper, stir in the elderflower cordial and a few drops of Tabasco then swirl some yogurt into the soup. Chop the reserved mint leaves, sprinkle on top and serve cold.

Greek Lemon Soup

Greek Lemon Soup
Serves 4 Hot Vegetarian Fruit Herbs Grains Soup Hors d'oeuvre Starter Gluten Wheat Dairy free Greece Mediterranean Europe
1.1L/40fl.oz. Fresh Strong Vegetable Stock
125g/5oz Long Grain Rice
3 Egg Yolks
60ml/2fl.oz. Lemon Juice
Salt and Pepper
4 thin slices Lemon to garnish
Freshly chopped Parsley to garnish
1. Place the stock in a large saucepan, bring to the boil, add the rice and stir well.
2. Reduce the heat, cover and simmer for about 20 minutes or until the rice is tender.
3. In a measuring jug whisk together the egg yolks and lemon juice until well blended.
4. Once rice is cooked, remove from heat and add about 240ml/8fl.oz. of the hot soup to the egg and lemon mixture and whisk vigorously to combine, then pour it back into the saucepan containing the soup and whisking constantly until well blended.
5. Return the pan to a medium heat, and bring to a simmer stirring constantly. Do not boil or it will curdle. Season with salt and pepper to taste and serve immediately garnish with the lemons slices and parsley.

Sweet Ale Soup

Serves 4 Hot Vegetarian Beer Soups Starter Hors d'ouevre Belgium Europe

900ml/30fl.oz. Stout (Sweet Brown Ale)
Rind of 1 Lemon
480ml/16fl.oz. Milk
2 Egg Yolks
1/2 Stick Cinnamon
1 teasp Ground Ginger
1 level tbsp Cornflour
3 tbsp Cold Water


1. Place the beer, lemon rind, cinnamon and ginger in a large saucepan, bring to the boil then reduce the heat and simmer for 10 minutes.

2. In a small bowl, mix together the cornflour and cold water to a smooth paste.

3. Add a few spoonfuls of the hot beer to the cornflour mixture then add the cornflour mixture to the beer, stirring constantly.

4. Continue to simmer the soup gently for a further 10 minutes stirring from time to time.

5. In a small bowl, mix together the egg yolks and milk.

6. Remove the pan from the heat and add the egg mixture to the soup from the heat, add to the soup stirring constantly.

7. Return to a very low heat and cook gently, without boiling, until heated through. Adjust the seasoning and serve immediately.

Asparagus Soup

Serves 4 Hot Vegetarian Vegetables Soup Eggless England British Europe

450g/1lb Fresh Asparagus
480ml/16fl.oz. Milk
480ml/16fl.oz. Vegetable Stock
2 tbsp Butter
2 tbsp Flour
Salt and Pepper


1. Cut the tips off the asparagus (about 28mm/1½ inches long), place in a saucepan of boiling water and cook for 5-8 minutes or until tender.

2. Meanwhile, slice the remaining asparagus. Remove the tips from the boiling water with a slotted spoon and set aside then add the uncooked sliced asparagus to the boiling water and cook for 5-8 minutes, until tender

3. Meanwhile, melt the butter in a large saucepan, sprinkle in the flour and cook for 2-3 minutes stirring constantly.

4. Mix the milk and stock together then add to the flour mixture a little at a time, stirring constantly and cook until thickened.

5. Drain the asparagus stems and immediately add to the soup together with salt and pepper, bring to the boil, stirring and cook for 5 minutes.

6. Add the tips, cook for 1 minute to heat through. Serve immediately.

Wednesday, August 10, 2011

Chappati Rolls - Kids Lunch Box Recipes Specials

Leftover chappatis
1/2 tin baked beans
1/4 cup cheese
4 tbsp sauce

For Filling:
1 carrot
5 french beans
1/4 cup boiled peas
1 capsicum
1 large floret of cauliflower
1/2 cup cabbage shredded
3 green chillies
1/4 tsp. garlic paste (or 5 flakes crushed)
1/4 tsp. ginger paste (or 1/2" piece grated)
1/2 tsp. lemon juice
1/2 tsp. soya sauce
1/2 tsp. tomato ketchup
Salt to taste
1 tbsp. oil


Clean and chop carrot, capsicum, cauliflower, french beans, into thin 2" long slivers or sticks.

Chop green chillies also into small pieces.

Heat oil in a nonstick pan.

Add green chillies, garlic, ginger, stir.

Add all other vegetables, stirfry on high till veggies are tender.

Add soya, tomato sauces, lemon juice, salt, sugar, stir.

Divide filling into 6 portions.

Take on chappati, put filling in half portion.

Spread over half area evenly.

Sprinkle some cheese.

Fold empty half portion over.

A half round with stuffing inside should result.

Apply a little water to the inner edges, press together to seal.

Arrange them in a shallow ovenproof dish

Pour a half tin of baked beans in tomato over them, from tin.

Sprinkle cheese, sauce

Bake in preheated oven (200oC) for 10 minutes.

Serve as a casserole dish.

Puran Poli

1 cup - all purpose flour/maida (sifted)
1 cup - bengal gram dal
1 cup - grated jaggery (remove stones/dust etc)
1/2 cup - grated coconut, fresh preferred ( but incase of non availibility, forzen can be used too. thaw it first)
1/2 tsp - cardamom powder
pinch of turmeric
approx 1 to 2 tbsp - broken cashews


Mix flour, turmeric and 1 tbsp of vegetable oil(optional), mix well and add water as needed to make into a soft pliable dough.
Set aside covered with a cloth.
Meanwhile in a saucepan, boil bengal gram in 2 cups of water until soft.
Drain the lentil well and then drop it back into the saucepan along with jaggery, coconut and cardamom powder.
Mix well until the jaggery melts and all the ingredients come together into one harmonious mass.
Cool it lightly and then grind this mixture in food processor without adding any water.
Toast the cashews (dry roast/in ghee) and then add it to the lentil-jaggery mixture.
Now take a small lime sized ball from the dough.Roll it out into a small circle.
Similarly make a small ball from the lentil mixture and place it in the middle of the dough.
Bring the end of the dough to the center on top of the lentil mixture,pinch them together and then press it down into a flatbread.
Now lightly roll it out into a flatbread. It does not matter if a circle is not perfect. You can roll it as thinly or as thick you desire.
Place it a griddle, spoon some ghee all around it and cook until golden brown.
Turn it around and similarly cook until golden brown/reddish.
It is good on its own although a little ghee on top makes it irresistable.

Tiny Pizzas

Prep time: about 15 minutes


  • 1 standard-sized bagel, cut in half
  • tomato sauce
  • shredded mozzarella cheese
  • toppings like diced green pepper, chopped onion, or chopped tomato (whatever you like)
  • seasonings like oregano, basil, and pepper


  • oven (you'll need help from your adult assistant)
  • knife (you'll need help from your adult assistant)
  • baking sheet


  1. Preheat the oven to 325° F.
  2. Spread tomato sauce on each bagel half.
  3. Sprinkle the shredded cheese all over the tomato sauce on each half.
  4. Add your favorite toppings.
  5. Put a light sprinkling of seasonings on each half.
  6. Put your bagel halves on the baking sheet.
  7. Bake in the oven on low heat for about 5 to 8 minutes. You'll know they're done when the cheese is bubbly.
  8. Let cool for a minute, then enjoy your tiny pizzas!

Serves: 1

Serving size: 2 tiny pizzas

Nutritional analysis (per serving):
210 calories
9 g protein
4 g fat
34 g carbohydrate
2 g fiber
11 mg cholesterol
633 mg sodium
144 mg calcium
1.9 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Banana Bread

Prep time: about 90 minutes


2 eggs
1¾ c. sifted flour
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)


oven (you'll need help from your adult assistant)
measuring cups and spoons
small bowl
medium-size bowl
large bowl
bread pan coated with nonstick cooking spray


Preheat the oven to 350° F (180° C).
Beat eggs well in a small bowl.
In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
Add the eggs to the mixture in the large bowl and beat well.
Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
Pour mixture into the baking pan. Bake for 70 minutes.
Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

Serves: 16

Serving size: 1 slice

Nutritional analysis (per serving):
145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium
0.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

If you're nutty for nuts, add chopped walnuts during Step 6.

Sunday, August 7, 2011

Papaya Soup

Serves 4-6 Hot Cold Vegetarian Vegan Soups Starter Dairy Wheat Gluten Free Eggless Tahiti French Polynesia Oceania

1 tbsp Olive Oil
1 Onion, chopped
2 tbsp Grated Root Ginger
Salt and Pepper
675g/1½lb Papaya, peeled, seeded and cubed
4 Mint Leaves
1.1L/40fl.oz. Water


1. Heat the olive oil in a large saucepan, add the onion in a pan and sauté until soft and transparent.

2. Add the ginger and cook, stirring, for a further 2 minutes.

3. Add the papaya cubes, mint, salt, pepper, and water, mix well and bring to the boil. Cover and continue boiling for 20 minutes.

4. Stir the soup to break up any large pieces of papaya. Serve hot or chilled.

Thursday, August 4, 2011

Beef curry puffs


1 tablespoon vegetable oil
1/2 small brown onion, finely chopped
1 garlic clove, crushed
100g beef mince
1 tablespoon madras curry paste
1/2 small carrot, finely chopped
1/4 cup frozen peas
2 tablespoons finely chopped fresh coriander leaves
1 tablespoon lemon juice
3 sheets frozen ready-rolled puff pastry, partially thawed
1 egg, lightly beaten
Cucumber and mint raita, to serve (see related recipe)


Heat oil in a frying pan over medium heat. Add onion and garlic. Cook, stirring, for 3 to 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 3 minutes or until browned. Add curry paste. Cook for 1 minute or until fragrant. Add carrot and ¼ cup cold water. Bring to the boil. Reduce heat to low. Simmer for 5 minutes. Add peas. Simmer for 2 to 3 minutes or until mixture has thickened. Stir in coriander and lemon juice. Remove from heat. Cool.
Preheat oven to 200°C/180°C fan-forced. Grease 2 large baking trays. Using a 7.5cm round cookie cutter, cut 8 rounds from each pastry sheet. Place 1 rounded teaspoon beef mixture in the centre of 1 pastry round. Brush edge of pastry with egg. Fold pastry over to enclose filling. Press edge together to seal. Place on prepared tray. Repeat with remaining pastry rounds, beef mixture and egg.
Brush tops with egg. Bake for 20 to 25 minutes, swapping trays after 10 minutes, or until lightly browned and puffed. Serve with raita.

Saturday, July 30, 2011

Green Peas Sandwich

Chock full of nutrients required for growth, green peas make a surprising filling for sandwiches!
Cooking Time : 10 mins.
Preparation Time : 15 mins.
Makes 4 sandwiches.
8 brown bread slices, lightly buttered
1 large tomato, thinly sliced
To be mixed into a filling
1 cup green peas, boiled and crushed
1 tablespoon finely chopped celery
¼ cup thousand island dressing, recipe below
Salt to taste
For the thousand island dressing (makes approx. ¼ cup)
2 tablespoons thick curds (dahi)
1 tablespoon cream
½ teaspoon mustard (rai/sarson) powder
½ teaspoon sugar
2 teaspoons tomato ketchup
¼ teaspoon chilli sauce
1 teaspoon chopped pickled cocktail onions
1 teaspoon chopped capsicum
¼ teaspoon chopped green chillies
Salt to taste
For the thousand island dressing

1. Whisk the curds and cream thoroughly to ensure that no lumps remain.

2. Add the remaining ingredients and mix well.

How to proceed

1. Toast the bread slices on both sides on a tava (griddle).

2. Arrange the tomato slices on 4 toasted bread slices. Sprinkle some salt over the tomatoes.

3. Top with the filling mixture and cover with the remaining 4 slices of toasted bread to make 4 sandwiches. Serve hot.

If your kids are fussy, be innovative and cut the sandwiches into different shapes like triangles, circles or even teddy bears or pussycats.

Corn Bhel

1 cup boiled sweet corn kernels
½ cup chopped onions
½ cup chopped capsicum
½ cup chopped tomatoes
½ cup chopped apples (with the skin)
¼ cup orange segments (optional)
¼ cup chopped coriander
1 tablespoon lemon juice
A pinch sugar
1 teaspoon oil
Salt to taste
To serve
¼ cup sev

1. Heat the oil in a non-stick pan, add the onions and sauté till they turn translucent.

2. Add the capsicum and corn and sauté for another minute. Remove from the fire,add all the other ingredients and mix well.

3. Spread the bhel in a serving dish and sprinkle the sev over it.

4. Serve immediately.

Noodle Vegetable Cutlets

Using whole-wheat noodles and lots of wholesome vegetables make these cutlets a healthy treat for your little ones.
Preparation Time : 10 mins.
Cooking Time : 15 mins.
Makes 10 cutlets.
½ packet (150 gm) instant atta noodles
½ cup finely chopped mixed boiled vegetables (carrots, French beans, cauliflower etc)
¼ cup boiled green peas, lightly mashed
¼ cup boiled, peeled and mashed potatoes
¼ cup finely chopped spring onion whites
¼ cup finely chopped spring onion greens
½ teaspoon finely chopped green chillies
¼ cup finely chopped coriander
½ teaspoon chaat masala
Salt to taste
Other ingredients
1 tablespoon oil for cooking

1. Cook the instant atta noodles in 100 ml boiling water without the tastemaker.

2. Combine all the ingredients including the noodles in a bowl and mix well using your hands.

3. Divide the mixture into 10 equal portions and shape into flat cutlets the palms on your hands.

4. Cook on a greased non-stick pan on both sides till golden brown using a little oil if required.

5. Serve hot.

Potato Pops

A great hit with kids of all ages, these miniature party pieces will have them rushing back for more.
Cooking Time : 12 to 15 mins.
Preparation Time : 10 mins.
Makes 8 pops.
1 cup boiled and grated potatoes
¼ cup grated carrots
1 cheese cube
1 brown bread slice, soaked and squeezed
½ teaspoon ginger-green chilli paste
2 tablespoons chopped coriander
A pinch sugar
Salt to taste
Other ingredients
2 teaspoons oil for cooking
8 candy sticks

1. Cut the cheese cube into 8 equal pieces and keep aside.

2. Soak the bread slice in a bowl of water. Squeeze out the water and mash the bread and keep in a bowl.

3. Add the potatoes, carrots, ginger, green chilli paste, coriander, sugar, salt and mix well.

4. Divide into 8 equal portions and shape each portion into a flat round.

5. Place a cheese cube in the centre of each round and shape into ovals.

6. Pierce a candy stick into each oval and reshape the potato pops on the stick as shown in the picture. Keep aside.

7. Cook on both sides on a lightly greased non-stick pan till golden brown using a little oil necessary.

8. Serve hot.

Veggie Topped Bread

Veggie Topped Bread

2 tbsp Butter
1 pinch Sugar
4 slices Carrot
½ tsp Chilli sauce
1 sp Tomato sauce
1 tbsp Cheese, grated
4 slices boiled Potatoes
1 tsp Mint leaves, chopped
2 slices oval or round Bread
4 round slices of Cucumber, Zucchini

Heat half butter in nonstick pan, add vegetables, stir fry.
Add mint, chilli sauce, salt, and sugar. Stir and cook till moisture evaporates.
Butter slices of bread with remaining butter, keep aside.
Arrange overlapping slices of carrot, zuchinni and potatoes.
Use two slices of each vegetable over one bread.
Garnish with grated cheese and drops of tomato sauce.
Grill in oven or over tawa for 3-4 minutes till bread is crisp. Serve hot.

Stuffed French Toast

Stuffed French Toast

2 Eggs
2 cups Milk
8 Bread slices
2 Banana, sliced
1 tsp Vanilla Essence
60 gm Cream cheese

In a medium bowl, beat eggs, milk, and vanilla until blended. Set aside.
Melt butter in skillet over medium heat.
Make 4 cream cheese and banana sandwiches; dredge in egg mixture and cook in buttered skillet until both sides are golden brown.
Repeat with each sandwich until all are made.
Cut French toast into diagonals and sprinkle with powdered sugar when serving.

Hot Apple Cider

Hot Apple Cider

8 cups apple cider
1/4 cup brown sugar
2 cinnamon sticks
1 teaspoon whole cloves
some orange rind (orange peeling)

Mix apple cider and brown sugar together in a pot. Stir until sugar dissolves. Put cinnamon sticks, cloves, and orange rind in a spice bag (or wrap in cheese cloth and tie with string). Put the bag in the pot. Simmer on low heat for 15 minutes.

Serves 6.

Bread Pizza

Preparation Time : 25 Min.
Cooking Time : 15 Min.
Serves / Makes : 8
Bread Slices ...15
Curd ....2 Cups
Rawa ....3/4 Cup
Capsicum ....2 Medium Size
Onions ....2 Medium Size
Tomatoes ....2 Medium Size
Green Chillies...2 Medium Size
Coriender Leaves to Garnish.
Black Pepper according to taste.
Salt as per Taste.
Butter .

1.Cut all Vegetables in Chinese style (thin & long)
2.Take curd add rawa & all vegetables ,& also add pepper, salt ,corinder to it.
3.Put this batter on one side of a loaf of bread .
4.Take a pan & put the loaf 0n it & add butter to it till it turns golden brown.

Wednesday, July 27, 2011

Okra (Bhindi)- Ladies Finger curry

Popular with kids and office goers as quick lunchbox curry for bread dishes or rice.


1/2 Kg okra
2 small Onions
2 small Tomatoes
1/ 4 tsp Turmeric
Salt to taste
Red pepper (optional)
Oil for frying

How to make / Method:

Wash the okra and dry it thoroughly.
Cut the heads and cut into small circles. Chop the onions and tomatoes separately.
Deep fry the okra until very brown.
Remove from heat and set aside. Pour out some oil. Add turmeric to hot oil. Add the onions and fry until golden brown.
Add the fried okra, salt, pepper, and tomatoes. Cover and bake at 250 degrees Farenheit for 15 minutes or cook in a pressure cooker for about half an hour.

Saturday, July 23, 2011

Malabar Chicken Curry (Malabar Kozhambu)

Chicken - 500 gms, cleaned and cut into pieces
Oil - 25 ml
Cinnamon - 1 two inch stick
Cloves - 6
Green Cardamoms - 6
Onion - 1, sliced
Green Chillies - 3, slit
Ginger - a small piece, sliced
Coconut - 1, grated and milk extracted three times
Potatoes - 250 gms, diced
Salt to taste

Roast and Grind with Vinegar:
Coriander Seeds - 3 tsp
Whole Red Chillies - 10
Turmeric Powder - 1/4 tsp
Garlic Cloves - 6
Vinegar - 1 tblsp

For the Tempering:
Oil - 1 tsp
Onion - 1, chopped
Mustard Seeds - 1 tsp
Curry Leaves - 10

1. Heat the oil in a kadai.
2. Add the cinnamon stick, cloves, green cardamoms, onion, green chillies and ginger.
3. Cook till the onion turns translucent.
4. Add the ground spices and stir-fry for a few minutes.
5. Add the chicken and the third extract of the coconut milk.
6. When the chicken is half cooked, add the potatoes and the second extract of the coconut milk and let it simmer.
7. When the chicken is tender, add the first extract of the coconut milk and salt.
8. Mix well.
9. For the tempering, heat the oil in a pan.
10. Add the onion and when it browns add the mustard seeds and curry leaves.
11. Saute for a few seconds and pour this into the chicken curry.
12. Mix well.
13. Serve hot with rice.
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