Tarka Dal

Tarka Dal

Ingredients

250g/9oz chana dal (yellow dried split peas), rinsed until the water runs clear

3 tbsp vegetable oil

1 tbsp cumin seeds

1 small onion, chopped

3-4 whole green chillies, pricked with a knife

2cm/¾in piece fresh ginger, peeled and cut into thin strips

3 garlic cloves, peeled and left whole

3 tomatoes

¾ tsp ground turmeric

¾ tsp garam masala

1½ tsp ground coriander

salt and freshly ground black pepper

handful chopped fresh coriander leaves

Directions

Place the lentils and 900ml/1¾ pints of the water into a pan, stir well and bring to the boil. Skim off any froth that forms on the surface of the water with a spoon. Cover the pan with a lid and reduce the heat to a simmer. Simmer, stirring regularly, for 35-40 minutes, or until the lentils are just tender, adding more water as necessary. When the lentils have cooked through, remove the pan from the heat and use a whisk to break down the lentils. Set the mixture aside to thicken and cool. Meanwhile, heat the oil in a pan over a medium heat. Add the cumin seeds and fry for 20-30 seconds, or until fragrant. Add the onion, chillies and ginger and fry for 4-5 minutes, or until golden-brown. Blend the garlic and tomatoes to a purée in a food processor. Add the purée to the pan and stir well to combine. Add the ground spices and 100ml/3½fl oz of water to the pan and stir well to combine. Season, to taste, with salt and simmer over a medium heat for 15-20 minutes, or until the oil from the sauce has risen to the surface of the sauce. Add the cooked lentils to the sauce and stir well, adding more water as necessary to loosen the mixture. Bring the mixture to the boil and season, to taste, with salt and freshly ground black pepper. Stir in the chopped coriander just before serving.

Vanilla Melting Moments

Vanilla Melting Moments

(from Home Cooking by Rachel Allen)

Ingredients

125 gms unsalted butter, softened, plus extra for greasing

50 gms icing sugar

50 gms corn flour

100 gms plain flour

about 2 tbsp or more Chocolate Hazelnut spread (Nutella) for filling

Directions

Preheat the oven to 180c/350f/gas mark 4. Lightly grease or line a baking sheet with parchment paper. Cream the butter in a large bowl and add the icing sugar, beating until light and fluffy. Sift in the corn flour and flour and mix until the dough comes together. Shape the dough into a sausage shape and slice into 24 equal pieces. Roll into balls, place slightly apart on the baking sheet and then flatten each biscuit a little using the back of a fork. The biscuits don't spread much so bear this in mind when flattening them. Bake in the oven for 10-12 minutes until slightly firm. Remove from the oven and leave the biscuits on the baking sheet for 5 minutes before transferring to a wire rack. Once they have completely cooled, sandwich the biscuits together with a generous layer of Nutella.

Makes 24 biscuits, 12 when sandwiched together

Seasoned Lettuce (Sangchu-geotjeori)

Seasoned Lettuce

"Seasoned Lettuce is a Korean spicy salad known as Sangchu-geotjeori. It is a great accompaniment to any side dish. This bright, tangy, spicy and crunchy salad is easy to prepare and should be made just before serving a meal. I love this salad with some grilled chicken or fish or even kebabs".

Ingredients

1 bunch (about ½ pound: 8-9 ounces) romaine lettuce

2 garlic cloves, minced

1 green onion, chopped

¼ cup white onion, sliced thinly

2 tablespoons soy sauce

1 teaspoon fish sauce (or salt)

1 teaspoon sugar

1 tablespoon white vinegar

2 tablespoons hot pepper flakes

1 tablespoon sesame oil

1 tablespoon sesame seeds

Directions

Wash and drain the lettuce. Shake the lettuce to remove excess water. Tear the lettuce into bite size pieces and set aside. Combine garlic, green onion, white onion, fish sauce, sugar, vinegar, hot pepper flakes, and sesame oil in a large mixing bowl and mix it well until the sugar is well dissolved. Add the lettuce to the seasoning mix and bring it together gently by hand. Sprinkle with the sesame seeds and serve it right away as a side dish with grilled meat and rice.

Beef Chili Fry

Beef Chili Fry

Ingredients

½ kg beef cut into small cubes

2 large potatoes, peeled and cut into small cubes

2 large red onions sliced thinly

2-3 tomatoes chopped

some coriander leaves chopped finely

1 green chili chopped finely

1 tsp grated ginger

1 tsp grated garlic

1 tsp crushed black pepper

1 tsp turmeric powder

½ tsp red chili powder

1 tsp garam masala powder (I use Mother’s recipe brand)

salt to taste

4 tbsp oil

Directions

Cook beef in pressure cooker with a little salt and water till done. If there is any stock left, cook the beef further in it till it has evaporated. In a large frying pan heat oil and saute onions till translucent. Add the potatoes and fry. Add ginger, garlic and green chili and saute for a few minutes. Add the spices: garam masala, turmeric, chili powder and pepper powder. Add tomatoes and cook till soft. Add the cooked beef and saute for a few minutes. Check seasoning and add salt if needed. Garnish with freshly chopped coriander. Serve with any Indian or Arabic flat bread.

Christmas Fruit Cake

Ingredients

To Soak overnight

3 cups raisins, currants, sultanas and cashew nuts

1.5 cups rum

To make the caramel

½ cup Sugar

1 tbsp Water

¼ cup water Warm

For the cake

2 cups all-purpose flour (I prefer Gold Medal brand)

1¼ tsps baking powder

½ tsp baking soda

1 cup castor sugar + 2 tbsps

250 gms unsalted butter at room temperature (I prefer Lurpak)

4 large eggs at room temperature

2 tsps vanilla essence

1 tbsp apricot jam

Spices: 2 cloves, 2 cardamoms, cinnamon a small piece, pinch of ginger powder & some grated nutmeg.

Directions

Soak the fruits in rum for a week or overnight. Grind all the spices with a pinch of sugar in a dry grinder and keep aside.

For Caramel: Melt 1/2 cup sugar with water on low heat. Stir continuously to avoid burning, but gently. When the sugar browns, add 1/4 water of warm water. Bring it back to boil. Let it simmer for 3-4 minutes. Remove from fire and let it cool.

For the cake: Preheat the oven to 180 degrees 10 minutes before baking. Drain the soaked fruits & nuts and keep aside. Toss the drained fruits in 1-2 tablespoons of flour. This will avoid the fruits & nuts from sinking to the bottom. Sift flour and baking powder and baking soda, three times. Separate egg whites and beat till it form peaks. Now beat the egg yolk with butter till it becomes smooth. Add sugar to this gradually and fold this mixture gently. Add vanilla essence, caramel and powdered spices to this, beat again till the caramel is evenly distributed among the mixture. Add the sifted flour slowly while beating continuously. Then add jam and beat again. Fold with the beaten egg whites slowly till no white streaks are seen. Add the fruits and mix gently. Grease the baking dish, lined with parchment paper. Use a round baking dish for best results. Pour the batter and bake in preheated oven for 45 minutes. Insert skewer to check if fully cooked. Cool and turn the cake out of the tin. Dust with icing sugar.

If you are not using it immediately, turn the cake upside down and every week baste the cake with a teaspoon of rum. Store in airtight container.

Vegetable Manchurian

Vegetable Manchurian

Ingredients

For Veg Manchurian Balls

1 cup grated carrot

1 cup finely chopped cabbage

1 cup finely chopped cauliflower

½ cup all purpose flour

3 tbsp corn flour

1 tbsp light soy sauce

½ tsp black pepper powder

¼ tsp baking soda

Oil for frying

For the sauce

1 tsp grated or finely chopped ginger

1 tsp finely chopped garlic

1 green chili sliced diagonally

2 spring onions finely chopped

1 tsp sesame oil

2 tbsp dark soy sauce

2 tsp rice wine vinegar

2 tsp crushed black pepper

2 tbsp corn flour

¼ tsp ajino moto

For Garnishing

chopped greens of the spring onions

Directions

Using a mixie, chop the cauliflower and cabbage. Transfer to a large bowl. Add grated carrot, soy sauce, black pepper powder, all purpose flour and corn flour and mix to combine. Add more flour if needed. Form medium size balls and keep aside. In a wok heat oil and deep fry the balls till golden brown. Drain on a paper towel and keep aside. Remove the excess oil from the wok, retaining about 2-3 tablespoons of oil. Add some sesame oil and saute the ginger and garlic for a few seconds. Add green chili and spring onions and saute. In the meantime, prepare a slurry of dark soy sauce, corn flour and water. Pour this into the wok and stir. When the gravy starts to thicken add the fried balls and gently mix to coat the balls with gravy. Add vinegar, black pepper powder and ajino moto. Check seasoning and turn off the heat. If needed, add some more dark soy sauce. Garnish with spring onions and serve with fried rice. 

Pork Stir Fry with Bok Choy

Pork Stir Fry with Bok Choy

Ingredients
1 kg pork tenderloin slices
2 bunches Bok Choy, washed and chopped roughly
2 green chillies, sliced lengthwise
1 tbsp grated ginger
1 tbsp grated/crushed garlic
2 bunches spring onions, chopped finely
2-4 tbsp dark soy sauce
2-3 tsp cornflour
1 tsp crushed black pepper powder
1/4 tsp ajinomoto/msg (optional)
1 tbsp rice wine vinegar
some sesame seed oil
cooking oil

Directions

Slice the pork tenderloin slices in thin strips. Cook them in some water till the pork is well done and water has dried up. Keep aside. In a large wok add 2 tbsp cooking oil and stir fry the bok choy quickly for 2 minutes. Remove in a bowl and keep aside. Add some more cooking oil and a tsp of sesame seed oil to the wok. Add ginger and garlic and saute for 2 minutes. Add green chillies and spring onion and saute - then add the cooked pork slices and stir fry. Add about a tbsp of corn flour and mix well. Continue to fry for a few minutes.  Add some soya sauce and vinegar and stir fry. Now add the stir fried bok choy, crushed black pepper and ajinomoto. Quickly make a slurry of the remaining corn flour (in 1/2 cup water add the remaining cornflour and mix) and pour the slurry into the wok. Mix gently and cook for a few minutes. Check seasoning and add more soy sauce if needed. Serve with fried rice.

Savory Onion & Beaten Rice (Kanda Poha)

Savory Onion & Beaten Rice (Kanda Poha)

Ingredients

2 cups poha (flattened rice/beaten rice)

2 – 4 tbsp oil

1 tsp mustard seeds

1 tbsp roasted peanuts

1 very finely chopped green chilli

6-7 fresh curry leaves

2 medium size finely chopped onions

salt - to taste

½ tsp sugar

½ tsp turmeric powder

2 tbsp lemon juice

For garnishing: ¼ cup chopped coriander leaves, ¼ cup grated coconut

Directions

Wash the poha (beaten rice) in a sieve twice and set aside for 5-10 minutes for the water to drain out completely (do not wash more than twice as excess washing and soaking will make the poha soggy). Meanwhile heat oil in wok and add mustard seeds. When the seeds start to crackle add peanuts and stir for few seconds. Add curry leaves, then onions and finally green chillies and saute for a few minutes. Add turmeric powder and stir. Then add the drained poha and some salt and sugar.  Check seasoning and mix gently. Turn off the heat and add some freshly chopped coriander leaves, some lemon juice and freshly grated coconut. Mix gently and serve with hot chai!

Boston Cream Cake

Boston Cream Cake

Serves 12

Ingredients

For the Cake

1 cup sugar

¾ cup cake and pastry flour

½ cup all-purpose flour

1 ¼ tsp baking powder

¼ tsp salt

½ cup cool unsalted butter, cut into pieces

2 large eggs

½ cup milk

2 tsp vanilla extract

For the Pastry Cream Filling

1 cup milk

2 egg yolks

2 tbsp cornstarch

1/4 cup sugar

2 tsp salted butter

½ tsp vanilla essence

Ganache Glaze

½ cup whipping cream
4 oz bittersweet chocolate
1 tablespoon vegetable oil

Directions

Cake

1. Preheat the oven to 325 F. Grease a 9-inch cake pan. Line the bottom of the pan with parchment paper and dust the sides of the pan with flour, tapping

out any excess.

2. Sift the sugar, cake & pastry flour, all-purpose flour, baking powder and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle

attachment. Cut in the butter until the flour has a rough crumbly texture.

3. In a separate bowl, whisk the eggs, milk and vanilla. Pour this into the flour mixture and beat to blend using electric beaters (or in the mixer) on low

speed then increase the speed to medium high and beat until the batter is pale and thick, 3 to 5 minutes. Scrape the batter into the prepared pan and tap

the pan on the counter to release any large air bubbles. Bake the cake for about 35 minutes, until a tester inserted in the centre of the cake comes out

clean. Cool the cake for 30 minutes in its pan, then turn it out to cool completely.

Cream Filling

1. When your cake has cooled completely, get going on the pastry cream. Mix the sugar and cornstarch in a small bowl. Whisk in the egg yolks, beating until light in color. 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. 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.

Ganache Glaze

1. For the ganache glaze, bring the cream up to a simmer and pour over the chopped chocolate. Gently stir this until the chocolate has melted, then stir in the oil. Set aside to cool to room temperature before using.

2. To assemble, slice the cooled cake in half horizontally and place the bottom layer on a platter. Spread the cooled pastry cream filling evenly over the cake layer and top with the other cake layer. Pour the cooled (but still fluid) ganache glaze over the top and spread it so that it cover the top of the cake evenly, but not the side. You can chill the cake until ready to serve.

3. The cake can be stored refrigerated for up to 2 days.

Savory Tapioca Pearls (Sabudana Khichadi)

Savory Tapioca Pearls (Sabudana Khichadi)

Savory Tapioca Pearls (Sabudana Khichadi)

“Sabudana Khichadi is an Indian breakfast dish made from soaked Tapioca Pearls (Sabudana). It is typically prepared in parts of Western India such as Maharashtra, Madhya Pradesh, Rajasthan, & Gujarat. It is a delicious savory dish prepared with peanuts, potatoes and grated coconut. It is vegan and gluten free”.

Ingredients

1 cup Tapioca pearls/Sabudana (about 250 ml)

2 small potatoes, peeled and cubed in small pieces

½ cup roasted salted peanuts

6-8 curry leaves

1 tsp grated ginger

1 green chili, chopped finely

1 tsp cumin seeds

¼ cup grated fresh coconut (optional)

3-4 tbsp cooking oil

2 tsp sugar

1-2 tsp lemon juice

some chopped fresh coriander leaves for garnishing

salt to taste

Directions

Soak tapioca pearls in water for 3-4 hours. Wash the pearls in a couple of rinses. Pour in a sieve to let all the water drain through it. Keep aside. In a mortar and pestle or a dry grinder pound the roasted peanuts to a coarse powder. Mix the coarsely pounded peanuts with the tapioca pearls and keep aside. Heat oil in a non-stick wok and fry the potatoes till golden brown. Create well in the center and add cumin seeds. When they start to splutter, add curry leaves and green chillies. Saute for a few seconds and add grated ginger and stir. Now add the tapioca pearls and mix gently. Continue stirring and add salt and sugar to taste. When the pearls begin to lose their opaqueness and start turning translucent, they are cooked. Do not overcook or they will turn lumpy. Now add lemon juice and grated coconut and mix. Check seasoning, turn off the heat and garnish with fresh chopped coriander leaves. Serve hot. 

Cream Cheese Kolache

Cream Cheese Kolache

Ingredients

For the dough:

1 package of active dry yeast

1 cup of warm water

1/4 cup sugar

3 cups of all-purpose flour

2 eggs

3/4 cup of melted butter

1 teaspoon of salt

1 tsp vanilla essence

Cream Cheese Filling

16 oz. cream cheese, softened

½  cup granulated sugar or more to taste

2 large egg yolks

2 tbsp all-purpose flour

1 tsp vanilla essence

Directions

Dissolve 1 teaspoon of sugar in warm water, then sprinkle yeast on top. Set aside for 10 minutes or until foamy. In a large bowl, beat together eggs, vanilla essence and ½ cup of melted butter (reserve ¼ cup for brushing on the pastry) and salt. Add 1 cup of flour and yeast to the egg mixture and mix. Stir in about two more cups of flour, ½ cup at a time. The dough should be soft and moist. Knead dough for about 10 minutes on floured surface. Put dough in a greased bowl and let rise covered until doubled in size—about an hour. (You can also leave it in the refrigerator overnight and let the dough warm up the next day before using it.) After the dough has risen, punch it down. Pull off egg-sized pieces, roll into balls, and then flatten to about three inches in diameter. Place flattened pieces on a baking parchment, cover and let rise again for another half-hour.

Meanwhile, make the cream cheese topping. In a medium bowl, beat the cream cheese and sugar until smooth. Blend in the yolks, flour, and vanilla. Position a rack in the center of the oven. Preheat the oven to 375°F (350°F for a convection oven). Using your thumb or the back of a spoon, press 1 large, deep indentation into the center of each round, leaving a ½-inch wide-rim (I used a shot glass to do this). Brush the edges with the egg wash. Spoon about 1 tablespoon topping into each indentation. Bake until golden brown, about 12 minutes. Transfer to a wire rack and let cool. Kolache are best eaten on the same day they are made, but can be covered with plastic wrap and stored at room temperature for up to 2 days.

Paneer Makhani

Paneer Makhani

Ingredients

250 Paneer cubes
2 medium red onions, chopped finely
2 tomatoes, chopped finely
2" piece of ginger, roughly chopped
4-5 flakes garlic, roughly chopped
1 piece cinnamon stick
3-4 cardamoms
3 cloves
1 tsp cumin seeds
1 tsp fenugreek seeds
3-4 tbsp butter
1 tsp turmeric powder
1 tsp red chili powder
1/2 tsp sugar
a handful of cashews
salt to taste
For garnish: some freshly chopped coriander and cream (optional)

Directions 

In a pan heat 2 tbsp butter and add cinnamon, cardamoms, cloves, cumin seeds and fenugreek seeds. When the seeds start to splutter, add chopped onions and saute till golden brown. Add ginger and garlic and saute for 2 minutes. Add chopped tomatoes and saute until tomatoes are completely soft. Add cashews and stir. Turn off the heat and let the mixture cool completely. Grind this mixture in a blender to a fine paste using some water if necessary. In the same pan, heat 2 tbsp butter and add red chili, cumin and turmeric powder and stir. Add the ground masala paste and saute for a few minutes. Add some water if the gravy is too thick. Add paneer cubes and cook for a few minutes. Add salt and sugar and check seasoning. When the gravy starts to thicken, turn off the heat. Garnish with freshly chopped coriander and cream. Serve with steamed rice or parathas. 

Potato Au Gratin

Potato Au Gratin

Ingredients

4 russet potatoes, sliced into 1/4 inch slices

1 onion, sliced into rings

salt and pepper to taste

¼ tsp garlic powder

¼ tsp paprika

3 tablespoons butter

3 tablespoons all-purpose flour

½ teaspoon salt

2 cups milk

1 ½ cups shredded Cheddar cheese

Directions

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.

Layer ½ of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Add garlic powder and paprika.  Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese sauce over the potatoes, and cover the dish with aluminum foil. Bake 1 ½ hours in the preheated oven. Remove the foil and bake for 5-10 mins more till the top is golden brown. 

Apple Cake

Apple Cake

Serves: 12

Ingredients

¾ cup chopped pecans or walnuts

3 cups all-purpose flour

2 cups granulated white sugar + 4 tbsp

2 teaspoons ground cinnamon

4 large apples (peeled, cored, and sliced)

1 tablespoon baking powder

1 teaspoon salt

4 large eggs

½ cup vegetable oil

1 stick unsalted butter, melted

¼ cup milk

2 teaspoons vanilla extract

Directions

Preheat oven to 350°F. Grease a round cake tin and keep aside. In a bowl, mix 2 tablespoons flour, 4 tbsp sugar, and cinnamon. Add the sliced apples and toss to combine.

In another large bowl, mix remaining flour, 2 cups sugar, baking powder, and salt. Add eggs, oil, butter, milk, and vanilla extract. Beat until batter is smooth. Add the chopped nuts and mix gently.

Pour half of the batter (about 2 cups) into prepared pan. Top with half of apple mixture. Spoon remaining batter over apples and top with remaining apples. Bake 1 hour and 20 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool in pan on a wire rack for 30 minutes. Run a paring knife around the sides of cake and gently turn cake out onto wire rack. Sprinkle some icing sugar, if you like. 

Note: if you want to make a smaller cake for 6 people, half all the above ingredients.

Chicken Schnitzel

Chicken Schnitzel

“Chicken Schnitzel is a popular and tasty treat served throughout Europe. Schnitzel is Austrian in origin; it was traditionally made with veal (known as Wiener Schnitzel) or pork. The dish later found its way to Germany and Czech Republic. I had both pork and chicken schnitzels on my vacation to Prague and Germany in 2016 and loved it. Schnitzel is a simple, budget-friendly dish to prepare; kids love it. It is often served with French fries, but I prefer to serve it with a fresh salad to cut down on calories.”

Ingredients

4 large chicken breasts

2 large eggs, beaten

½ tsp black pepper

½ tsp paprika or red chillie powder

½ tsp garlic powder

¼ tsp garlic powder

salt to taste

1 cup breadcrumbs

1 cup flour

Oil and butter for frying

You will need: mallet, cling wrap

Directions

Slice chicken breasts with a sharp knife horizontally. This will yield 8 chicken breasts. Lay down a 2-foot long strip of plastic wrap on your kitchen countertop. Place chicken breasts on the plastic, leaving a 2-inch space between each breast. Cover the breasts with another strip of plastic, so the meat is sandwiched between two layers of plastic. Use a mallet to pound the breasts until they are a little less than ¼ inch thick.

Sprinkle salt, paprika, black pepper, garlic and ginger powder over the chicken breasts and rub well. Set up 3 shallow dishes on your counter top. In your first dish place flour, breadcrumbs in the other and beaten eggs in the last one. Heat some oil and butter in a large non-stick skillet on a low flame. Take a chicken breast and dip in flour on both sides then dip in eggs to coat on both sides. Lastly coat it in breadcrumbs on both sides. Shallow fry the chicken breast. When golden brown on one side, flip and fry on the other side well. Serve hot with French fries or salad or pasta.

Rum balls

Rum Balls

Ingredients

Makes 16 rum balls

2 eggs

215 gms (1 cup) caster sugar

½ teaspoon vanilla essence

 150 gms (1 cup) self-raising flour (if you don’t have self-raising flour, just add 2 tsp baking powder to 1 cup of plain all purpose flour

 50 gms (1/3 cup) plain flour

 50 gms (1/2 cup) Cocoa Powder

 160 ml (2/3 cup) cooking oil

 60 ml (1/4 cup) milk

Oil to grease baking pan

4 tbsp Rum*

For ganache

100 gms dark chocolate

100 gms cooking cream

To decorate

Cocoa powder or icing or sprinkles            

Mini cupcake moulds (optional)

Directions

Preheat oven to 180°C. Brush a square 19 cms cake pan and grease with some oil. Using an electric beater. beat the eggs and sugar in a small bowl until pale and creamy. Beat in the vanilla. In a separate bowl, sift in the combined flours and cocoa powder. Fold the flour into the egg mixture and combine. Add the oil and milk, and fold until well incorporated

Spoon the cake mixture into the prepared pan and smooth the surface. Bake for 35-40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Set aside for 5 minutes to cool slightly. Poke holes with a toothpick or skewer and pour 2 tbsp rum over the top. Cover and keep it overnight for rum to seep into the cake.

Next day, crumble the cake with your hands. Add 2 tbsp rum, mix and form into balls by pressing hard and shaping them.

Break chocolate bits into a bowl. Prepare the ganache by heating cream to boiling point. Pour the hot cream over the chocolate bits and mix to form a smooth paste. Dip each ball into the ganache and set on a baking sheet to dry.

To decorate: Dust some rum balls with cocoa powder. Drizzle icing on some of the balls, Sprinkle chocolate or colored sprinkles on some rum balls and place them on mini baking cupcake paper moulds. Chill in the fridge for half an hour.

*If you do not wish to use alcohol, simply mix 4 tbsp strawberry jam when you crumble the cake to form balls.

Spicy Cucumber Salad (Oi-Muchin)

Spicy Cucumber Salad

Oi-Muchin is a Korean spicy seasoned cucumber salad. It is also served as a side dish with BBQ, rice or noodles.

Ingredients

1 English cucumber (or 2 to 3 kirby cucumbers), washed

¼ cup white onion, thinly sliced

1 green onion, chopped finely

2 garlic cloves, minced

2 tablespoons soy sauce

2 teaspoons paprika

2 teaspoons sesame oil

2 teaspoons sesame seeds

1 teaspoon soft brown sugar

Directions

Cut the cucumber lengthwise in half and diagonally into thin slices. Put the cucumber into a large bowl. Add the chopped onions and green onions. In a small bowl, prepare the dressing with, garlic, soy sauce, paprika, sesame oil, sesame seeds and sugar. Mix it well with a spoon until the sugar is well dissolved. Pour the dressing over the salad just before serving and mix well. Sprinkle a little sesame seeds on top for garnishing. 

Toasted Chicken and Cheese Open Sandwiches

Toasted Chicken and Cheese Open Sandwiches

Ingredients

5-6 thick slices of bread

40 ml olive oil

1 onion, grated

2 cups shredded cooked chicken

salt to taste

½ tsp black pepper powder

60 ml mayonnaise

2 tbsp chopped fresh parsley

250 gms grated cheddar cheese

fresh parsley to garnish

For the white sauce:

30 ml butter

30 ml all-purpose flour

250 ml milk

salt and pepper to taste

Directions

Preheat the oven grill. Brush bread slices with little olive oil and toast until it’s crisp on both sides. In a pan heat the remaining oil and saute the grated onion for a few minutes. Add the cooked chicken, salt and pepper. Keep aside.

For the white sauce: Heat the butter in a saucepan and stir in the flour using a whisk until a paste forms. Gradually stir in the milk, stirring constantly, until the sauce comes to a boil and thickens. Season with salt and pepper.

To complete: Combine the white sauce, chicken mixture, parsley and cheese. Spoon the mixture on top of each toast. Heat under the oven grill until golden and the cheese melts. Serve immediately.