Chocolate Pudding Cups

Ingredients 

 Makes 6 dessert bowls 

 For the Chocolate Pastry Cream Pudding:

 1 cup milk 

2 egg yolks 

2 tbsp corn starch 

¼ cup sugar 

2 tsp salted butter 

½ tsp vanilla essence 

1 slab dark chocolate – broken into small bits (reserve some for topping) 

 Topping :

½ cup whipping cream or spray can of whipped cream 

4 oz dark chocolate - grated 

 Directions 

To make the chocolate pudding: Mix the sugar and corn starch in a small bowl. Whisk in the egg yolks, beating until light in colour. Heat the milk in a saucepan over high heat to bring to a boil, then remove from the heat. Temper the egg yolk mixture with the heated milk. (Slowly pour about half of the milk into the egg mixture while whisking vigorously, then pour back into the milk saucepan, again whisking vigorously). Bring the mixture to a boil, whisking constantly, for 1 minute. Add the bits of chocolate and mix gently till the chocolate is completely melted and the mixture is smooth. Remove from the heat and stir in the butter and vanilla essence. Immediately pour this through the strainer. Let it cool for about 5-7 minutes. 

Beat the whipping cream till stiff peaks form. Keep in the refrigerator for later use. You can also use a ready-made can of whipped cream. Once the chocolate pudding has cooled slightly, pour a large spoon full of pudding into dessert bowls and distribute evenly till all is used up. Keep in refrigerator to cool for a couple of hours. 

Just before serving, top with a dollop of whipped cream and grated chocolate.

Semolina Pie

 

Semolina Pie

“This semolina pie is perfect with an afternoon cup of tea. It represents the simple cooking of Croatia and is one of the traditional recipes from the city of Zagreb.”

Ingredients

For the pastry:

250 g (8.8 oz) all purpose flour

50 g (1.7 oz) sugar

50 g (1.7 oz) butter

2 tablespoons rum

1 tablespoon grated lemon

For the filling:

500 ml (17 oz) milk

4 tablespoons sugar

1 sachet vanilla sugar

40 g (1.4 oz) semolina

2 eggs

For sprinkling:

Powdered or icing sugar

Directions

Mix flour and sugar. Thinly slice butter, add rum and grated lemon and knead the dough. Wrap it up in plastic foil and leave in the fridge for an hour.

Add 2 tablespoons sugar and vanilla sugar to milk and let it boil. Gradually sprinkle semolina flour into the milk and cook for 5 minutes. Let the semolina cool down. Meanwhile separate the egg yolks from the egg whites. Mix the egg yolks with the remaining sugar, beat the egg whites until stiff. Mix the egg yolks with the semolina and gently fold in the beaten egg whites. Divide the cooled dough in two portions. Grate one half of the dough into a greased baking pan (18×30 cm/7×11 in), pour over the stuffing and then grate over it the other half of the dough. Bake in a preheated oven at 180°C (350°F) for 40 minutes.

To serve, sprinkle the cooled pie with powder sugar, cut into rectangular slices and serve with tea.

Chocolate Bundt Cake

 

Ingredients

Cake

1 cup water

¾ cup unsalted butter, cut into pieces

¾ cup canola oil

170g bittersweet baking chocolate, finely chopped

1 ½ cups sugar

3 cups all-purpose flour

¾ cup cocoa powder

2 ½ tsp baking soda

½ tsp salt

3 eggs, at room temperature

¾ cup buttermilk

1 tbsp vanilla

Chocolate Ganache

1/3 cup whipping cream

170g bittersweet baking chocolate, finely chopped

Decorations

Chocolate flakes or curls

You can also decorate with sprinkles or mini marshmallows

Directions

Cake

Pre-heat oven to 350°F. Lightly grease a bundt cake tin.

Add water, 3/4 cup butter, the oil and bittersweet chocolate to a large microwave safe bowl. Microwave 20 seconds at a time, mixing each time with a whisk until smooth. Stir in sugar until blended. Cool 10 minutes.

Next, add your eggs to the cooled chocolate mixture one at a time and use a hand mixer to mix into the wet ingredients until well combined.

Add flour, cocoa powder, baking soda and salt and mix with whisk just until blended after each addition.

Add buttermilk, stirring just until blended. Stir in vanilla. Pour batter into pan.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.

Chocolate Ganache

In medium microwavable bowl, microwave ganache ingredients on High 45 to 50 seconds, stirring after 30 seconds, until melted and smooth.

Cool 10 minutes or until slightly thickened.

Place cake on serving plate and drizzle with ganache.

Decorations

Garnish with flakes, curls or mini marshmallows.

Leche Frita

 

"Leche Frita, which means fried milk in Spanish is a Spanish dessert snack typical of northern Spain. It is made by cooking flour with milk and sugar until it thickens to a firm dough which is then portioned, fried and served with a sugar glaze and cinnamon powder."

Ingredients

4 cups milk

½ cup sugar

1 cup corn starch

lemon zest from 1 lemon

orange zest from 1 orange

1 tsp vanilla

1 cinnamon stick

For coating:

2 eggs

1 cup all-purpose flour

Oil to fry

3 tsp castor sugar

1 tsp ground cinnamon

Directions

Peel the orange and lemon skin. Dissolve 1 cup corn starch in 1 cup milk. Add 1 tsp vanilla extract. Pour the remaining milk into the stainless-steel casserole, add lemon and orange skin, cinnamon stick and sugar. Bring it to boil, remove from the burner. Close the lid and let it stay for 15 minutes. Stir the milk well, take out the lemon and orange skin as well as cinnamon stick. Whisk in the corn starch mixture until it becomes smooth and creamy. Take a square or rectangular glass dish or pan and cover the dish with plastic wrap. Transfer the mixture into the dish with spatula. Wrap it and let it cool down to room temperature. Then refrigerate it for a couple of hours.

Beat a couple of eggs in a flat dish. Remove the glass dish from the refrigerator and coat the cooked cream with flour and then cut it into small equal pieces. Coat each small piece with flour and beaten eggs, then coat with flour one more time. Heat the skillet, pour oil. When it is hot, fry the milk on each side until it is golden brown.

Transfer the fried pieces to the paper towel to absorb the oil.

Mix 3 tsp sugar and 1 tsp cinnamon powder in a bowl.

Coat each piece in this mixture and arrange on a serving platter. You can drizzle some honey if you like or have it with ice cream.

Check the video here to get a step by step process of this recipe https://youtu.be/9JjfBHwBtV8

Lebanese Fatteh

Lebanese Fatteh

Ingredients

1 rotisserie chicken

3 pita breads or khabbus, cut into small squares

vegetable oil for frying

2 cups cooked chickpeas

2 cloves of garlic, mashed

2 cups plain yogurt

¼ cup tahini

juice of 1 lime

½ cup toasted sliced almonds or pine nuts

Salt to taste

Paprika for garnishing

Chopped parsley to garnish

Directions

Mix the pita bread squares with a little olive oil and grill in the oven for 10 minutes till the chips are golden brown and crisp. Remove from oven and set aside

Prepare the sauce by combining the mashed garlic and the yogurt. Whisk until smooth. Add the tahini while whisking and, finally, the lime juice. Season with salt and pepper and reserve. (Refrigerate if not using right away!)

Make sure your shredded chicken and chickpeas are warm before assembling the dish and work quickly so everything is still warm when you serve it.

In a big casserole or serving platter, start with the pita squares, evenly distributed in a single layer.

The next layer is the cooked chickpeas and finally 2/3 of the chicken mixture.

Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts and chopped parsley. Sprinkle some paprika on top of everything. You can garnish with some pomegranate.

Serve warm.

Sweet, Sour & Sticky Chicken Wings

Ingredients

1 Kg Chicken Wings
For the marinade
3 tablespoons cornflour
1/4 tsp salt
1/2 tsp red chili powder
1 tablespoon oil

2 flakes garlic, grated or chopped finely
1" ginger, grated or chopped finely
1/2 tsp black pepper powder
3 tablespoons dark soy sauce
1 tablespoon white vinegar
2 tablespoons honey
2 teaspoons sesame oil
1/4 tsp ajinomoto (optional)

For garnishing
2 teaspoons sesame seeds
1 green onion, chopped finely

Directions

Wash chicken wings and drain well. Marinate the chicken wings with red chili powder, cornflour and salt for 1/2 an hour. Preheat oven at 180 degrees C. Place chicken in a sheet pan and grill the chicken in the oven for 20 minutes or till the chicken is almost cooked. You can also use an air fryer.  Remove the chicken wings and keep aside. In a wok add some cooking oil and stir fry the ginger and garlic. Add the dark soy sauce, honey, pepper powder, and vinegar. Add the grilled chicken wings and mix to coat the wings with the sauce. Stir fry for a few minutes till chicken wings are well cooked. Check seasoning and add salt if required. Add ajinomoto and mix well. Drizzle with sesame oil and turn off the heat. Remove chicken wings on a serving platter and sprinkle sesame seeds. Garnish with chopped green onions. Serve with stir fried noodles or fried rice.

Prawn Chili Fry

Ingredients 

1 kg prawns, cleaned and de-veined
3-4 red onions, chopped finely
3-4 tomatoes, chopped finely
2 green chillies, chopped finely
1/4 tsp turmeric powder
1/4 tsp red chili powder
1/2 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala powder
1/2 tsp black pepper powder
2 teaspoons lime juice
2-3 tablespoons cooking oil
salt to taste
some fresh coriander for garnishing

Directions

Wash the cleaned prawns and drain well in a sieve. In a non-stick pan, heat about 2-3 tablespoons of oil and saute onions till translucent. Add the powdered spices and saute for a few minutes. Add tomatoes and cook till they are soft and oil releases from the sides. Add the green chillies and salt to taste. Add the prawns, mix well and simmer on low heat for a few minutes till prawns a cooked. Turn off the heat and add lime juice. Garnish with freshly chopped coriander. Serve with flat breads or stuff baguettes or any bread with the prawn chili fry.

The Best Peanut Butter Cookies

“These Peanut Butter Cookies are the best cookies. They have the most amazing melt-in-your-mouth texture, with crisp edges and a creamy, rich peanut butter middle”.

Ingredients

7.5 ounces by weight all-purpose flour (1.5 cups measured)

1 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1/2 cup unsalted butter softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1 large egg

1 tsp vanilla extract

1 cup creamy peanut butter

Directions

Preheat the oven to 180 degrees C.

In a medium bowl, whisk to combine the flour, baking soda, baking powder, and salt.

In another medium bowl, use a hand mixer to cream together the butter, sugar, and brown sugar, for about 60 seconds, until fluffy and light.

Mix in the egg and vanilla extract for about 30 seconds, until combined.

Mix in the peanut butter for an additional 30 seconds, until combined.

Add the dry ingredients to the wet, then mix just until the flour is incorporated. Take care not to over mix.

Using a medium cookie scoop, portion out scoops of dough directly onto a baking sheet. It’s the scooping of the dough that gives it those incredible ridges and “feathering” on top that melts in your mouth when you take a bite! You should get about 24 scoops of dough total (split them between two baking sheets).

Bake for 13-14 minutes, until the edges are golden, but the middle is still soft. Let them cool for a couple minutes before eating. They are fantastic enjoyed warm out of the oven, or completely cooled. Enjoy!

Gnudi

Gnudi

Ingredients

Serves 2

For the Gnudi Balls

1 cup (250 gms) ricotta cheese

1 small garlic clove, grated or minced

1 egg yolk

½ cup all-purpose flour

¾ cup finely grated Parmesan cheese, divided

½ tsp freshly ground black pepper

Pinch of freshly grated nutmeg

For the Brown Butter sauce

¼ cup unsalted butter

¼ tsp freshly ground black pepper

1 clove or garlic, crushed or minced

rest of the Parmesan grated cheese

Salt to taste

Fresh Basil for garnishing (optional)

2 cups ready-made tomato pasta sauce

Directions

You can buy store bought ricotta cheese. However, I made my own ricotta cheese with 3 litres of full fat milk. To make homemade ricotta cheese: heat the milk till boiling point and add ½ cup of white vinegar while stirring. The milk will start to curdle. Turn off the heat and drain the thick curds through a muslin cloth. Discard the whey. Collect the ricotta cheese in the muslin cloth and hang the pouch till all the water is drained.

To make the Gnudi balls, combine ricotta cheese, garlic and egg yolk in a medium bowl.  Stir in flour, nutmeg, parmesan, salt and pepper just until combined. Dust a rimmed baking sheet with some additional flour and using a tablespoon or small cookie scoop, scoop gnudi into approximately two tablespoons (30 gram) portions. Roll into balls and place on prepared sheet. Toss or roll gnudi on baking sheet to coat in flour; set aside.

For the Brown Butter sauce: Place butter in a large stainless steel pan set over medium heat. Allow the butter to melt, foam and then bubble, stirring occasionally until butter is beginning to brown.

As soon as the butter is golden, add in the black pepper and allow it to toast for about 30 seconds. Add in garlic (do not burn), remove from heat and set aside.

Boil a large pot of water. Add gnudi ten at a time and cook until they float, about three to four minutes. Using a slotted spoon, transfer gnudi into brown butter mixture.

When gnudi have all been cooked, turn butter pan back on to medium heat. Add tomato pasta sauce to the pan and simmer for five minutes. Season with salt. Sprinkle with Parmesan-Reggiano. You can garnish with fresh Basil.

Paneer Jalfrezi

Paneer Jalfrezi

Ingredients

1.5 cups of cubed paneer (Cottage Cheese)

1 tbsp of oil

½ tsp of Nigells seeds (kalonji)

½ tsp of cumin seeds

1 cup of thinly sliced onions

1 tsp of freshly minced ginger

1 tsp of freshly minced garlic

¾ tsp of red chilli powder (adjust to taste)

2 tsp of coriander powder

¼ tsp of turmeric powder

1 cup of green capsicum, cut into long strips

½ cup of cubed ripe tomatoes

1 tsp of garam masala 

One large pinch of kasuri methi (dry fenugreek leaves)

Directions

1.       Heat oil in a large pan and add the cumin seeds and nigella seeds.

2.       When the cumin seeds sizzle and turn a golden brown, add the sliced onions.

3.       When the onions turn soft and translucent, add the ginger and garlic. Sauté until fragrant, about 2 mins or so.

4.       Add the chilli powder, coriander powder, and turmeric powder. Fry for 30 seconds, taking care not to burn the masala.

5.       Add the tomatoes and capsicum. Stir fry for a few minutes

6.       Add the paneer and cook for another 3-4 mins.

7.       Finally, add the kasuri methi and garam masala. Mix again, add salt, and remove from flame.

8.       Serve Paneer Jalfrezi hot with rotis, pulao, or rolled up with a wrap.

Persian Chickpea Cookies (Nan-E Nokhodchi)

“Persian Chickpea Cookies with Pistachios (Nan-e Nokhodchi) is a crumbly, melt-in-your-mouth cookie, made with the fragrant flavours of rose water and cardamom.”

Ingredients

1/2 cup vegetable oil or ghee

3/4 cup confectioners' sugar, sifted

1 teaspoon finely ground cardamom

1/2 tablespoon rose water

1 and 3/4 cups fine chickpea flour

2-3 tablespoons chopped, powdered or ground pistachios (I used peanuts as that’s what I had in the pantry)

Directions

Combine the oil, sugar, cardamom and rose water in bowl. Beat for 2-3 minutes until light and creamy.

Sift chickpea flour and add to the sugar mixture bowl. Beat for a minute more until the dough is no longer sticky.

Dust your work surface with some chickpea flour and knead the dough for 10 minutes until it is more workable. The dough is very crumbly.

Wrap tightly in plastic wrap and set aside for 2 hours. It is important to rest the dough for 2 hours. Do not refrigerate.

Preheat oven to 175 C and line baking tray with parchment paper.

Roll out the dough on a dusted work surface until it is 3/4-inch thick. Cut out cookies using a 1-inch clover-shaped cookie cutter. Persian chickpea cookies are commonly made with a four-leaf cookie cutter.  However, you can use any desired shape. Place the cookies on the baking tray, spaced 1 inch apart. Re-roll and repeat until all the dough is used up.

Sprinkle chopped nuts on top of each cookie.

Place cooking tray in middle rack and bake for 15 to 20 minutes but check after 10 mins as the cookies brown very quickly.

Once the cookies turn a light golden colour, remove from oven and let it cool for a few minutes. Then carefully transfer to a serving plate to cool completely. Be careful when you transfer the cookies as they crumble very easily.

You can store the cookies in an airtight container for up to 4 days or in the freezer for up to 1 month.

Kimchi Fried Rice

Kimchi Fried Rice 

Ingredients

1 cup ready-made kimchi, coarsely chopped

4 tablespoons canola oil

½ cup carrots, thinly shredded

½ cup frozen green peas

¼ cup kimchi juice, reserved from the packet of kimchi

1 garlic clove, minced

1 teaspoon minced fresh ginger

3 cups leftover cooked short grain rice

2 green onions, thinly sliced, reserve some for garnishing

3 teaspoons soy sauce

1-2 teaspoons sesame oil

3 large eggs

Directions

In large skillet, heat 4 tablespoons canola oil over medium-high heat. Add the white part of the spring onions and stir for a few seconds. Add the frozen peas and stir for a few seconds. Add kimchi, carrots, kimchi juice, garlic and ginger; cook 2 minutes longer. Add rice, some of the green onions, soy sauce and sesame oil, stir frying frequently. Divide the rice to 3 portions in serving dishes or bowls.

In another large skillet, heat some canola oil over medium-high heat. Break eggs, one at a time, into pan; reduce heat to low. Cook sunny side up. Serve over each bowl of rice. Garnish rice with some green onions and sprinkle some red pepper powder on the eggs.

Rice Balls with Coconut Chutney

Rice Balls with Coconut Chutney

Ingredients

For the rice balls

1 cup rice flour

1 tablespoon oil

salt to taste

1 cup water

Coconut chutney

1 whole freshly scraped coconut

4-5 kashmir chillies, deseeded and soaked for 30 minutes

1 tsp cumin seeds

4-5 black pepper corns

1 green chilli

2” piece ginger

1 tsp sugar

Juice of one lime

salt to taste

For tempering

1 tsp mustard seeds

1 tsp cumin seeds

some curry leaves

Directions

Grind the ingredients for the coconut chutney to a paste with a little water and keep aside. Check seasoning.

In a pot heat 1 cup of water, add salt to taste and about a tablespoon of oil. Add a cup of rice flour gradually and keep stirring. Once the water is absorbed and the batter thickens, it will resemble a thick dough. Turn off the heat and let it cool. Once cool, knead it well till it is a smooth dough. Add some chopped coriander and chopped green chillies to the dough and mix. Make small balls, about 16-20 balls and set aside. Steam the balls in a steamer for 20 minutes. In a pan heat 2-3 tablespoons of oil, add some curry leaves, mustard seeds and cumin seeds, Add the ground coconut chutney and sauté for a few seconds. Add the rice balls and toss well carefully. Serve hot. You can also serve these rice balls separately with coconut chutney. See my recipe for coconut chutney here.

Rava Dosas

Rava Dosas

"Rava means semolina in Hindi. There are thin, crispy and savoury pancakes served for breakfast or as a meal. It originates from the South pf India and is a popular street snack available all over Mumbai".

Ingredients

Dosa batter
1 cup fine semolina
1/3 cup all purpose flour
1/3 cup rice flour
1 tbsp ginger finely chopped or grated
1 tsp cumin seeds
t tbsp green chilie finely chopped
salt to taste
1/4 cup yogurt

1 large red onion, finely chopped
a handful of coriander leaves finely chopped.


Directions

Mix the finely chopped onion and coriander leaves in a bowl and keep aside. In a large bowl mix all the above ingredients for the dosa batter. Add a cup of water and mix. Add another cup of water and mix well Set aside for 15-20 minutes. Add 2 cups of water to the batter. The consistency of the batter should be very thin/watery. Place a flat non-stick pan on medium heat. Spread oil evenly using half of an onion or a silicon brush. You can also use a cooking spray. Spread about a tablespoon of finely chopped onion and coriander leaves. Pour a ladle full of the semolina batter all over. You will see there are little holes in the dosa, which is what we want. Drizzle a little oil over the dosa and cook till the bottom is slightly crisp. Fold the dosa in half or quarter and remove on to a serving plate. Repeat the process till you've used all the onion-coriander mixture and the dosa batter. Serve hot with coconut chutney. See my recipe for coconut chutney here.

Medu Vadas

Medu Vadas

"Medu Vada is a South Indian breakfast and is also a popular street snack. They are savoury lentil doughnuts and is often eaten with coconut chutney and sambar (lentil curry)."

Ingredients

2 cups Urad dal also known as Vigna Mungo in English
2 onions, chopped finely
1 tsp cumin seeds
5-6 curry leaves, chopped
1 tablespoon finely chopped ginger
1/3 cup chopped coconut pieces (optional)
2 green chillies, chopped finely
2 tsp rice powder (makes them crispier)
salt to taste
Cooking oil for frying

Directions
1. Wash Urad dal and soak in water for 4-5 hours or overnight. Drain through a sieve.

2. In a blender, grind the dal to a paste using very little water if necessary. You can grind this in batches. The batter should be thick or else you won't be able to shape the vadas.

3. Remove the paste into a large bowl and add the rice powder, chopped onions, ginger, herbs, spices and coconut. Add salt and check seasoning. Mix in a clockwise position for a few minutes to gather air into the batter.

4. Heat oil in a wok. Keep a bowl of water ready. Wet the palms of your hands and take a lemon size ball of the batter. Shape well and flatten. Make a hole in the center like a doughnut. Slide the vada into the hot oil carefully (the oil should not be too hot or the vadas won't cook inside). Continue making them and fry the vadas 4 at a time on both sides till golden brown. The vadas should flat on the oil. Remove and drain on a paper towel.

5. Serve with coconut chutney and sambar. See my recipe for coconut chutney here.

Coconut Chutney

Coconut Chutney 

Ingredients

To be ground to a paste

1 whole freshly scraped coconut
2 tsp yellow split lentils (channa dal)
1 tsp cumin seeds
4-5 black pepper corns
1 green chilli
2" piece ginger
1 tsp sugar
Juice of one lime
salt to taste

For tempering
1 tsp mustard seeds
6-7 curry leaves
2 tablespoon cooking oil

Directions
1. In a pan slightly roast the yellow split lentils. Grind this together with all the ingredients to a fine paste using a little water as required. Check seasoning.
2. Remove the paste in a bowl and set aside.
3. Heat oil in a ladle or small pan and add the mustard seeds, once they change colour add the curry leaves. Turn off the heat and pour this tempered oil over the ground coconut paste. Mix and serve with Dosas (rice pancakes).

Ham and Cheese Crown

Ham and Cheese Crown

“This is a recipe I have tried and liked from the show Nadiya’s Family Favourites. It makes a great breakfast dish or a quick lunch for a family of 4.”

Makes 10-12 slices.

Ingredients

2 x 320g packets of ready-rolled puff pastry

4 tbsp tomato ketchup

1 tsp paprika

12 cooked smoked turkey or ham slices

200g Gouda cheese, grated

1 egg, lightly beaten

rock salt

1 tsp black sesame or nigella seeds

Directions

Preheat the oven to 200°C/180°C fan/gas mark 6. Line a large baking tray with baking paper.

Unroll both pieces of pastry and join two of the short ends to make one long piece, pressing the two edges together. Place your long piece of pastry on a work surface, making sure to keep the pastry on the pieces of paper it comes wrapped in, as this will make manoeuvring much easier later on.

Mix the ketchup and paprika together in a small bowl and spread all over one side of the pastry, leaving just 1cm free round the edges. Lay the slices of turkey or ham on top, followed by the cheese.

Roll up the pastry like a Swiss roll, starting from the long edge. Try to roll it as tightly as possible. Once it’s rolled, bring the two ends together to create a ring and join by squashing the pastry together.

Place the pastry ring on the prepared baking tray.

Using a sharp knife, cut 2cm-width slits around the edges, making sure not to go all the way through. Gently pull and twist each section of pastry and lay the slices on their side, so the swirly bits are slightly exposed.

Brush the top of the pastry with beaten egg and sprinkle with the salt and sesame seeds. Bake in the oven for 30 minutes.

Once out of the oven, leave to cool slightly on the tray.