Recipes

It is often said that "baking is a science, but cooking is an art." Use the cooking pot as your blank canvas and your ingredients as the palette of colours. Now close your eyes while you use the palate of your mouth to imagine the burst of flavours you are preparing. Imagine the finished product as your very own creation of art. - Niloufer Mavalvala.

Bheeda per Edu / Okra and Eggs

Growing up we often had this simple yet elegant dish as a side. It was generally served with fresh crusty bread or chapatis/rotis/rotlis the thinnest hand rolled flat bread!

On one of my cooking trips to Guildford, Surrey I was invited to set a menu which could well be a part of ones 'daily'  meal eaten in a typical Zarthosti Parsi home.
My class was a brilliant group of professors and teachers from the local university in Guildford. I decided to start the demonstration off with this particular recipe.
I had been reprimanded over my choice of menu at home and for choosing this dish in particular. But I decided to go ahead and picked the picture below as the cover to the recipe cd/dvd  made for this occasion! Imagine my joy when the class voted this dish to be the most unusual and yet the simplest to make.  I was terribly chuffed to say the least. And so with that in mind I share this with you to enjoy. 

 Ingredients: 

3 tbsp oil

2 large onions finely chopped

3/4th tsp salt

1 kilo/2.2lbs okra/ ladyfingers/ bhida, washed

A tiny pinch of sugar

6 eggs at room temperature

Heat oil in a large skillet and add the onions. Fry till light golden brown.

Discard the top of the okra/ladyfingers and slice them into 1/4^th inch pieces. Add them to the onion with the salt and sugar. Mix well and cook on a medium heat, shaking the pan rather than stirring often. Cook till just soft.

Just when you are ready to serve, heat the okras until they are heated through, spread them evenly across the bottom of the pan. Make 6 depressions with the back of a spoon in them. Break the eggs in the wells and sprinkle each one with salt and pepper.

Cover the pan, lower the heat and cook till eggs are set to your liking.

Serve  immediately.

Tips:

Pick the medium thin and crisp okra. They should be green without any black spots over each piece. 

It should take just 30 minutes to cook through.

Cover the pan and leave it on a low flame if you are busy working on something else.

To avoid it being slimy, wash with cold water, chop the okra when cold, do not use a metal spoon while cooking. Try to flash cook it, ensuring the onions and pan are both hot before you add them in.

Gently shake the pan to mix  as this avoids breaking the vegetable.

Serve this with a tomato,lime and ginger chutney. 

Vegetable Pallau-Rice
Delicious and nutritious it is the perfect accompaniment to a Chicken Curry. 
It has so many delicate flavours to enjoy  you will not be disappointed.

Ingredients:

3 tbsp oil

2 medium onions finely chopped

2 green chillies slit

1 tsp crushed garlic

¾ tsp ground cumin

¾ tsp ground cardamom

½ tsp ground cinnamon

¼ tsp ground cloves

2 tsp salt

¼ tsp turmeric powder

2 cups cleaned and diced  hard vegetables like

carrots, zucchini and green beans

2 cups basmati rice

4 cups of water

1 cup of yogurt

1 tsp sugar

½ tsp salt

¼ tsp pinch of saffron

Method:

In a pan heat the oil and fry the onion till golden brown.

Add the dry spices and sauté` for a minute.

Then add in the chopped vegetables and sauté for 3 minutes.

Now add in the rice and water and cook till the rice is flaky and bubbles and holes form on top approximately 20 minutes.

Layer the yogurt mixture on top of the rice and cover with foil and bake in a preheated 350F degrees for 20 minutes. Optionally cover tightly and cook on a stove top on a low flame for 20 minutes.

Tips:

Pick any 3 favourite vegetables. Green peas, cauliflower, yams are just some of the other choices. It should look colourful and not get mushy.

Yogurt should be at room temperature so it does not curdle on contact with the hot rice.

Mix it with the salt, sugar and saffron and keep aside before you begin the rest of the process.

The idea of putting it into the oven is to make it look presentable. Turn over the rice in your serving dish and then top it with the yogurt. Bake when you are ready to serve. It will save you time and trouble. 

Chicken Curry
Easy to put together, this chicken curry is the best one to get introduced to cooking a perfect curry.
It is all ground together in your food processor and cooked in one pot. It simply tastes divine! 

Ingredients:

                    

1 ½ kg chicken in 8 pcs, skinned

Grind together

2 medium onions

3 green chillies

 1 1/2 inch piece fresh ginger

8 cloves of garlic

 3 tbsp oil

1 tsp cumin powder

2 tsp coriander powder

¼ tsp turmeric

1 tsp red chillie powder

1 tsp salt

1 cup tomato puree

2 cups coconut milk

3 tbsp  fresh lemon juice

Optional: 2 tsp peanut butter

In a pan heat 3 tbsp oil and add the ground onion mixture fry till golden brown and add the chicken. Brown the chicken for 10 minutes and add all the dry ingredients. Mix well. Add to it the peanut butter , tomato puree and coconut milk.  Mix well, bring to a boil, cover, lower heat to gentle and cook for 30 minutes until the chicken has cooked through, the curry is to a thick consistency as desired. Add the lemon juice and cook another 5 minutes.

Tips:

 This is served with a vegetable pallau which is full of amazing flavours. But can be served with   boiled Basmati rice or even Thai Jasmine rice.

Depending on which kind of rice you choose an onion, tomato, green chillie, corriander and cucumber salsa for the Indian rice, and a mango salad on the side if served with  the Thai one will add to the experience. 

The peanut butter can be omitted for those with nut allergy. It makes the curry thicker and creamier looking.

For everyone who is looking for a superb Fish Curry click  http://www.amazon.in/dp/B00FCZC36C

My Belgian Waffles
 It is a weekend treat and what can be better than a whiff of anything freshly baked?

Breakfast or brunch can be fun with servings of yummy waffles freshly prepared. The aromas in your kitchen will surely be enough to tempt the firmest of healthy eaters!

Add melted butter and golden syrup if you are from the Continent, also a firm favourite in my home. Maple or pancake syrup if you are living in North America. For people Down Under, its fresh fruit and cream or even a good blob of ice- cream. The choice is clearly yours to try.

I hear that New Zealanders are lovers of the chocolate spread on their waffles. There is also a popular version created with apple puree in the batter itself. Worth a try I am sure.

Waffles were created centuries ago, and as in every other type of ancient recipe it has been changed and transformed regionally. The variations are endless.

Shaped to be rectangle, heart shaped or round, large and small; clearly it is just a preference. 

The Germans and Nordics make thinner heart shaped ones. They are softer and chewier.

The Dutch like to eat small round ones called Stroopwafels. These are generally filled with a caramel, cinnamon syrup between the two small discs of crisp waffles sold in packages ready to eat.

The thick yet light and crisp waffles, rectangular in shape, is what I am going to share with you. This recipe is a Belgian waffle; popular in France and Western Belgium. 

And last but not least I must share that the word ""waffle/wafel/wafele"  itself originates from the Dutch language. It does all seem a tad like my rambling is all Double Dutch this morning!

In a food processor or a tall liquidiser blend 

3 eggs

2 ozs soft salted butter

2 1/2 cups whole milk

2 cups flour

4 tsp baking powder

pinch of salt

3 ozs sugar

Use the pulse button. Do not overbeat. The result should be a smooth batter. 

Pour into a large jug and keep aside for 30 minutes and up to 2 days. The flour will release its gluten and the batter will thicken as the hours tick by. You may need to thin it a tad after 24 hours.

Lightly oil your waffle iron.  Heat it until the indicator confirms it is hot. Pour enough to cover the bottom blades but any excess will leak from the sides. Anything short of enough will leave the waffles thin and with lots of holes! Use a measure to keep them perfect each time.

Serve immediately with your choice of melted butter, golden syrup, maple syrup, fresh fruits, icecreams, chocolate spreads, jams and fresh cream.

Tip:

Keep to the order in which the ingredients are,  specially if you are using the liquidiser. 

The liquid at the bottom will ensure the batter mixes evenly.

Use an 8 oz measuring cup.

Do not use skim milk. 2% is the lowest you should use.

This is an old family recipe. It brings back happy memories of ''waffle parties'' as teenagers. Our Late Aunt Hilla who relished the idea of feeding us mischievous fun-filled youngsters many a sunday. I hope you all can enjoy it with your family and friends as often as we did.

Trivia:

The thickness of the waffle depends on the iron you buy to make them. Only the "deep" waffle maker will turn out the Belgian style crisp waffles. 

Quinoa ; Prawn Salad

Using the base of cooked Quinoa, add to it

Boil together in a pan
2 cups of Quinoa
4 cups of  chicken or vegetable broth
add salt to taste

Bring to a rapid boil, allow the liquid to evaporate until the grain is visible.
Cover, lower the heat to simmer and let it steam for 30 minutes. Quinoa is a grain and may need 5 minutes extra but not less.

Fluff it up with a fork while warm and remove in a large bowl.

Toss in a mix off ;
1 diced cucumber
1 ripe avocado, diced
1 red pepper, diced
sprinkled with salt and a squeeze of lemon
2 cups of sauted  Moroccan prawns
Click on  http://amzn.to/NKMoroccan   for the recipe and more.
This link is also available on my e-cookbook page on this blog.

Sprinkle this with sumac powder or lemon zest and finely chopped corriander or parsley and serve warm.

Tips:

Chopped black or green olives can be added

A handful of cherry tomatoes, finely chopped parsley or corriander leaves, crunchy celery, even finely chopped kale leaves can be substituted.




Quinoa Khichri
Khichri/Khichdi/Khichuri is derived from a Sanskrit word simply meaning rice and lentil.

It has many variations and is popularly related to as a comfort food. The texture generally is wet rather than dry, similar to a risotto. It is often seasoned with clarified butter or pure ghee. From the Greeks to the Persians, it was a favourite of the Mughal Emperor Akbar! 

Egyptians and their neighbours add vegetables to it, while the Indian sub-continent likes to serve it with yogurt or other forms of curries. The people of Maharashtra living on the Arabian Sea however tend to add shrimp to their Khichri.

Healthy and simple, it is generally the first forms of solid food introduced to babies. Being affordable as a self contained complete meal, it is the food of the masses. Many cultures dedicate a meal of Khichri during their week of wedding festivities. 

The Quinoa Khichri is a great alternate for being gluten free. It has lots of nutrients and digests easily.

In  a pot take
1 cup quinoa
1 cup red split masoor lentils, washed and drained
1 cinnamon stick
salt to taste

Add 3 cups of chicken or vegetable broth and bring this to a boil. Lower the flame and allow this to cook until the liquid is reduced and you can see the top of the grains.

Cover and simmer for 30 minutes. 
Fluff with a fork and serve.

Tips:
The stock may have enough salt already, add little first.

Add black peppercorns, cloves, bay leaf, crushed fried onions as you would for your khichri if you like.

If you want to eat this as a side to a grilled piece of chicken or fish, add a touch of lemon zest, orange zest, finely chopped parsley or any favourite fresh herb for flavours.

Alternately add chopped black or green olives, mushrooms, nuts the choices are endless.

Eat this with a yogurt based kudhi or Indian style food.
Healthy eating!!





Roasted Cauliflower and Garlic Soup

Serves 10-12 persons

Ingredients:

3 tbsp olive Oil

4 oz Butter

One head of cauliflower

One pod of garlic; unpeeled

1 tsp salt

Salt and mixed pepper for seasoning

1 cup whole milk

8 cups of vegetable or chicken stock

One onion

1 tsp brown sugar

Step 1

Preheat the oven to 350F/180c degrees. Cut the cauliflower into florets. Toss two tablespoons of oil all over, sprinkle with salt and roast in the oven for 45 minutes or until the tops are golden. Also rub the pod of  unpeeled garlic with oil and roast it on the same tray also for 45 minutes.

Once the garlic is cooled, remove the skin.

Step 2

In your soup pot melt 4 ozs of butter and sauté the chopped onion till soft.

Add a tsp of brown sugar, the roasted cauliflower and garlic. Add 8 cups of your vegetable or chicken stock, bring to a boil, cover and cook on a gentle simmer for 1 hour.

Step 3

Puree the soup with your hand held soup blender stick until smooth.

Add the milk. Mix well, taste for seasoning and serve warm with croutons.

Tip:

The soup will be thick and creamy. You may add more milk to thin it down if needed. 

Add 1/4 tsp freshly grated nutmeg.

Optionally use mace powder. Mace is the outside thick skin of the nutmeg. It has to be bought as a powder to be able to use it.

Some cheese melted on croutons will taste wonderful, specially a nice sharp cheddar or fresh Parmesan.

Trivia:
A teaspoon of balsamic vinegar will bring any soup alive if you feel it is bland.

Mixed peppercorns are a bag of red, rose-pink, white, black and grey peppercorns. The French love to use this variety.
White peppers are the spiciest and generally added to most soups.

Cauliflower & Mixed Vegetables      

This recipe should feed 6-8 people as a side dish.           

                    

In a pan heat……

3 tbsps of oil

Fry till light brown, 2 medium sized finely chopped onions

Add to this pan and cook for a minute, constantly stirring,

1 ½ tsp garlic 

1 ½ tsp tsp ginger

3 green chillies

1 ½ tsp cumin powder

1 tsp red chillie powder

1 tsp salt

pinch of brown sugar

Add in and mix well,  cover and cook till almost done

3 medium finely cut tomatoes

2 medium potatoes in cubes

1 cup water

then add

small florets of 1 small cauliflower head

1 cup green shelled peas

4 green onions cut into 2 “ pcs

2 carrots in cubes

 Add a generous handful of chopped fresh coriander leaves and

cook another 10 minutes.

No water should be left and all the vegetables cooked through.

Tips:

Discard the green leaves from the cauliflower head but use the hard base as there are more good nutrients in that part of the vegetable then the rest.

Cut that into smaller pieces so it can cook evenly.

Add 1 cup of coconut milk instead of water to give it a creamy texture.

Keep the cauliflower crisp. This will keep the flavour and the nutrients.

Half the chillies if you do not like it spiced up.

Add 1 tsp of mustard seeds with the other spices if you like the flavour. 

Chicken with Potatoes/ Murghi ma papayta
Parsi Style

This one is highly recommended for you to try and your family will enjoy it. A nutritious, one-pot dish. 

Ingredients:

2 tbsp oil

8 pieces of skinless chicken

1 tsp fresh ginger paste

1 tsp fresh garlic paste

1 tsp red chillie powder

½ tsp turmeric powder

1 tsp cumin powder

1 tsp salt

3/4^th cup crushed tomatoes

1 cup fried golden brown diced onions

2 whole cardamoms

1stick of cinnamon

3 peeled potatoes into 12 pieces

Optional:

2 slit green chillies

6 black peppercorns

6 cloves

Method:

In a pan heat the oil, add the chicken and lightly brown all over for 7 minutes. Add the spices, the onions, the tomatoes and a few tablespoons of water. Mix well. Now add the potatoes, cover the pot and let it cook for 30 minutes until all the chicken pieces are cooked through.

Tips:

Cook uncovered if you want to dry the gravy on a high flame for a couple of minutes. If you want more gravy add a little water and bring to a boil for a few minutes to amalgamate.

Cut the pieces of potato in a size that will cook in 30 minutes. If it is too small it may disintegrate, too large may stay hard. General rule of thumb is 4 pieces to a potato.

The colour of the gravy depends on the onion, the darker the onion the deeper the colour. The smoothness and coarseness depends on the onion and tomato. Puree it accordingly.  Use a food processor if you prefer.

Chaapat or Parsi crepes/Pancakes 
are easy to make. Pronounced as Cha- puttt and can simply mean flat!

They are an old favourite from the yesteryears, when lots of treats were made from real coconut milk, laced with nuts and little sugar to enjoy with a cup of tea. 

As in most traditional foods, every family had their secret recipe to making their very own version of the same dish. This one is shared from my mother in laws family who were all excellent chefs making traditional Parsi food. Naturally I have adapted it so everyone can have access to the ingredients. Using a can of coconut milk instead of Narial nu paani; creamy water from a fresh coconut; And  also going on to making the milk from the same. I just cannot envision anyone taking the time nor the trouble to go through that process any longer!
This batter will make 25-30 chaapats.

Using a food processor, a blender, or electric beaters, mix just until it comes together, DO NOT overbeat.

2 cups coconut milk; from a can
200ml/7ozs plain flour
200ml/7ozs sugar
4 eggs
1/2 tbsp melted ghee
30gms/1oz almonds, blanched and grated
15 gms/1/2 oz chopped pistachios  
1 tsp vanilla essence
1/2 tsp cardamom powder
1/4 tsp freshly scraped nutmeg
1/2 tsp saffron threads

Heat a small 5 inch/13cm skillet and a drop of ghee and pour a ladle of the mixture. Tilt the pan in circles so the mixture spreads around evenly covering the bottom base of the pan. Lower the heat and allow it to cook for a minute until a pale golden brown. Carefully flip it over and cook for another minute.
Serve warm.

Tips:
The nuts chosen here are sweet. Substitute with your favourite ones. Macadamia nuts are the closest to these ones. Charoli, commonly found in India and in their larger Indian stores across Canada and the UK is also a great addition to the recipe. Roughly chop the Charoli before adding them.

Crush the saffron threads to help blend into the mixture. If you store the box of saffron in the fridge, it will crisp up and make it easier to crush. Use the tips of your fingers!

 If you do not wish to buy ghee, clarified brown butter is just as good. Simply melt and boil 4 ozs of butter until it separates and changes its colour. Use as needed.

Mix and keep the batter for upto 24 hours covered in the fridge if you need to.
If it becomes thick add some milk to bring it to the right consistency. 
If it is thinner, refrigerate and wait for an hour or two for it to thicken as the gluten in the flour will help do just that. 

If you are not confident of turning the pancake, simply cover the skillet with a lid and cook through. Fold the pancake and serve both sides will show up as a beautiful golden brown!

Delicious delight!

Chicken 1...2....3  This chicken is all about building flavours, substitutes are easy to switch around. Cooking it larger quantities is easy too. A dish the whole family can enjoy. Really simple.

Wash 8-12 pcs of chicken with bone in 

The Marinade; Mix in a bowl:

4 ozs red wine
1 tbsp. mustard
1 inch freshly grated ginger
1 tsp salt
freshly ground black pepper
1 tbsp. soya sauce
1 tsp brown sugar
1 tbsp. rice wine vinegar

Put all the chicken in the marinade for a minimum of 1 hour. Preheat the oven to 350F/170C degrees. Roast uncovered for 60 minutes until cooked through. Turn once to avoid drying. Rest for 10 minutes. Tips: Marinade for up to 24 hours; covered and chilled. The chicken is best cooked at room temperature. You can use 4 ozs orange juice instead of red wine. If you have neither, use some chicken stock with 1 tbsp. Port Wine. Substitute the rice wine vinegar for any other vinegar you may have in the pantry. Instead of sugar you may use honey, agave`, maple syrup. If your chicken has a skin on, allow to roast for 10 more minutes. Use a dish where the chicken fits tightly. This keeps the pieces submerged in the marinade and steams well. Place a parchment paper first in your glass dish to avoid scrubbing it later!

Enjoy!!

Masoor Dal/Lentils

In a pan heat 2 tbsps oil

Add and fry for a minute

1 ½ tsp fresh crushed garlic

1 ½  tsp fresh crushed ginger

2 tsps red chillie powder

½ tsp turmeric

1 ½ tsp cumin powder

1 ½ tsp coriander powder

1 tsp sambhar

3 green chillies slit

now add to this 2 golden fried chopped onions

3 large tomatoes peeled and diced

1 cupful of finely chopped pumpkin/kadoo

2  small raw onions finely chopped

Add to this

1 1/2 cup black Masoor lentils

1 tsp salt

2 cups water

Optionally 2 green raw mangoes peeled and sliced

Cook for an hour till all the lentils are cooked through and it comes together.

Lastly add  4 ozs of tasty salted butter. This is the secret to it being smooth and creamy!

Serve hot with lemon wedges, fresh onion salad, hot crusty bread or naan/chapatti.

Tips:

Wash and soak the lentils for a couple of hours if you want them to cook quickly. They will also fluff up a bit and look larger!

There are 3 varieties of Black Masoor dal/lentil commonly available in the super market.

The first being a dark espresso coffee colour, that has medium sized beans. The second what the Europeans call Puy Lentils, which are rather tiny, harder and rounder and also found in cans already cooked. Thirdly flat larger beans which give off a earthy green tone, and are common in the Middle Eastern cuisine.

I usually use the first kind.

The mangoes give a tangy taste to the dish which is delicious. If you cannot find them, simply squeeze juice of half a lemon after it has been cooked. 

Diced Potatoes

Add these super quick and easy diced potato recipe to your collection; It is red, green and can be spicy if you want.

Serves 8 when accompanied with other food.

4-5 medium potatoes;  I kg/2.2 lbs, peel and dice equally
3 tbsp oil
1 tsp mustard seeds
1 tsp red chillie flakes
A large handful of  fresh curry leaves
3/4 tsp turmeric powder
11/4 tsp salt
1 tsp garlic paste
3/4 tsp ginger paste
1 cup finely chopped browned/fried onions
juice 1/2 a lime
3 ozs water

In a deep skillet heat the oil. Add  in order; the curry patta/leaves, turmeric, mustard seeds, salt, chillie flakes, and the potatoes. Toss them about till you can see them turn a nice yellow, sprinkled with the red and dotted with the green. Lower the heat and cook for 20 minutes until half done.
Now add the ginger, garlic and onions. Toss it again and cover. Continue to cook for another 20 minutes. Uncover, put the flame higher, add the water, it will sizzle, absorbing all the water very quickly, squeeze the lime juice all over. Shake the pan and voila, ready to serve and eat.


Tips:
All potatoes cook differently. Test the potatoes to make sure they are cooked through and for seasoning.
If you don't have curry leaves, add  a handful of freshly chopped coriander and sprinkle at the end to replace the green.
Eat this with a delicious tomato, ginger and lime chutney!



Delicious Chowder
A hearty soup, takes minutes to put together.
Takes under 60 minutes from start to finish.

Serves 4 to 6 people.

Melt in a soup pot
2 tbsp salted butter
2 tbsp olive oil
1 medium very finely chopped onion
pinch of brown sugar
1/4 cup of finely chopped smoked meat
Saute` this until it is lightly browned takes about 7 minutes
add a medium potato, peeled and diced

Add 6 cups of milk
1 1/2 cups of creamed corn from a can
1/4 tsp white pepper powder

Bring to a boil, lower the flame and cook for 40 minutes. Do not cover. Stir occasionally.
Once it is thick and the right consistency, give it a good mix and serve hot. 

Tips: 
The smoked meat can be anything your family generally likes to eat, any kind of bacon, chicken, turkey or a favourite sausage etc.

 If you prefer seafood, try adding some crab or lobster meat, at the very end.
Smoked Salmon or Mackerel could be an option to consider too.

If you wish to keep this vegetarian just omit the meat and fish both. It will be just as delicious.

White pepper is spicier than black pepper. Add little at a time.

Whole milk or 2% is preferable.

Super delicious! 

Festive Chocolate Log This is one of my favourite treats. It stays for days in the fridge, and this would easily feed a crowd of 12 people. It takes no time to toss together. Hope you make it this Holiday season for your friends and family. Step 1 Prepare your dish. A loaf pan or a  deep glass rectangle dish similar to a loaf pan is best.  Line it with a cling film. Leave enough overhang on the sides to cover the log with. You can spread the cling film on your kitchen counter, and form it into a log shape with the help of the plastic cling film if you feel confident enough. Step 2 In a bowl mix together: 100 gms/3 oz ginger biscuits; broken into bits 90gms/3 oz  chopped walnuts 90gms/ 3 oz   chopped pistachios 60 gms/ 2 oz  chopped cranberries 90gms/ 3 oz  marzipan; cut into small pieces Step 3 In a pan melt; use a very low flame and be gentle when stirring.  Just enough for it to bring it all together. Alternately place the pan in a baine-marie/hot water bath. 180gms/ 6 oz  soft salted butter 300gms/ 11 oz soft dark chocolate 2 tbsp corn syrup or golden syrup to bind Optional: 1 tbsp brandy or rum Step 4 Pour the melted chocolate on the mixed nut and biscuit mixture.  Then pour all of it into the lined prepared dish or tin. Fold the cling film to cover. Chill. Once hard, remove the log and slice into pieces and enjoy! If it is for a formal party, when ready to serve; pour a little melted chocolate  all over it to make it look pretty, be creative and sprinkle it with nuts. Tips: Substitute with any of your favourites and make it your very own. Ginger or Digestive biscuits Walnuts or Pecans Pistachios or cashews Cranberries or cherries Feliz Navidad!!

Bread and Butter Pudding;

The ultimate comfort food for the season. This is an old time favourite. This is particularly uploaded as per a request I have received this week.

There are lots of variations and ideas to make it your very own. Read Options and Tips  for some of these.

Lightly butter a rectangle dish approximately 8X12. This will serve 8 persons.

8 slices sandwich bread; cut into half on the angle to make it look like a triangle
Liberally butter these. Use a soft room temperature butter, a nice tasty salted one is best.

Place each one at an angle in the dish, not directly above each other but layering it in a way that can leave space in between for the liquid custard to fill.
Scrape some fresh nutmeg all over this.

Custard mix: In a bowl beat lightly, 4 cups whole milk, a pinch of salt, 1 cup sugar, 1 tsp vanilla and 2 egg yolks + 3 eggs.

Pour it into the dish with the buttered slices of bread, and allow to soak for 30 minutes or more. Push it down until you cannot see too much of the bread. If need be add more milk to it. Sprinkle this with sugar. Some of it should be just under the liquid which will turn into the crusty part of the pudding.

Preheat the oven at 170c/350f degrees.
Bake it in a baine marie or a water bath. A perfect custard must never boil, so lower the temperature after 15 minutes to 145c/300f. Allow it to set for 40 minutes more or until it is set with a touch of jiggle in it. Leave it in a warm place for 20 minutes to set or until you serve it.
Best not to reheat this.

Options: Add a handful of raisins and slivered almonds.
Or you can apply chocolate spread using left-over croissants; taste delicious instead of sliced bread and they are already buttery!
2 tbsp. of candied orange peel and almonds can taste delicious too.
Adding a tbsp. of whisky to the custard changes it completely.
Orange marmalade to the other side of the bread is also an option well worth considering.
A variety of breads can be used, baguettes, egg bread, French or Italian bloomers.
Serve this warm with an excellent crème anglaise for the ultimate experience.

Tips :
You can use 4 eggs instead in total if you prefer.
Substitute a bit if milk with cream if you prefer it richer. About 1/2 a cup will do the trick.
A tbsp. orange liquor will enhance the orange theme if you are using the marmalade.
The chocolate liquor if using a chocolate spread.






Thick Prawn curry; Thai Style
This is one of my most favourite curries to make and eat.


In a pot boil 4 cups of coconut milk until it is reduced by half, with 2 small raw onions, 3 cloves of garlic, 1 inch root ginger, 1 tsp salt and 3 fresh red chillies, preferably Thai ones.
This should take 40 minutes on a low heat, uncovered, stirring from time to time.

With a smart stick/electric hand blender pulse until the curry is smooth.

Now add the flavours;
2  whole green cardamom seeds
1 tsp sugar
1/2 tsp fish sauce
a few  fresh mint leaves
a few chopped  finely coriander leaves
a few sprigs of lemon grass or 1 long hard root area bruised lightly with a knife
a few  fresh basil leaves, Thai Basil preferably
4 kaffir lime leaves; dry or fresh
4 tbsp fresh lime or lemon juice

Bring it all to a boil and finally add 24 jumbo prawns or 450gms/ 1 lb.

Cook uncovered  for 7 minutes until the prawns are cooked.
Now cover and let it rest for 3 minutes before serving this with freshly boiled rice.

Tips:
Use chillie flakes or chillie powder if you cannot find fresh red chillies.
Thai chillies are also called bird chillies and can be hot; discard seeds from inside if you are unsure.

Lemon grass grows long and tall. The hard root is the most fragrant and the best part specially for Thai cooking. It is commonly available in local supermarkets. One full 4 inch long root is ample.

Grind the ginger, garlic, fresh red chillies and onion in a blender before boiling it if you do not have a smart stick but have a food processor instead.
Dry whole red chillies do not crush easily; leave them whole if you must use them.

Omit whichever flavours you do not particularly like the flavour off from the variety of green herbs to suit your taste buds.

Best to taste for salt and lemon before serving.

Happy Eating!


Quesadillas
It is time to make your next party a Margarita and Quesadilla one!

They are so easy to put together and can be healthier than most fast foods.
Makes 8 large Quesadillas.

In a large bowl mix together

2 cups of shredded cheddar cheese
1 cup of cream cheese
1/2 cup of Salsa;  if ready bottled one is unavailable recipe below
Divide into 8 portions

You will need 16  Tortillas; 8 inches or more in diameter.


Spread soft butter on one side of each of the 16 Tortillas; this will be the outer side of the Quesadillas.

On the inside fill it with 1 portion in the centre. Top with another Tortilla and gently with the palm of your hand or a flat spatula press it down.
Repeat with all the rest.

When you are ready to serve and eat it, Heat a flat skillet or a Tawa; or a crepe pan, and place the ready quesadilla. Cook on a medium heat for 2 minutes until golden brown and then gently flip it over. Cook another minute plus and remove on to a serving plate. Cut into four pieces with a pizza cutter to keep it neat.
Serve and eat immediately.

Tips:
Quesadilla makers are available universally; they are electric and cut the Quesadilla into pieces. They are very user friendly and easy to use. However it is not a necessity just a luxury to enjoy.

It is best to bring all the cheese and butter to room temperature before mixing and applying. Once you have made the mixture prepare the tortillas, you can cover and refrigerate until you need to cook and serve. Up to 2 hours. They can get soggy if kept too long.
Use any cheddar that melts easily.
For making your own salsa, peel one tomato hand chop it finely, add one jalapeno or green chillie and just half a small finely chopped raw onion, a pinch each of brown sugar and salt.
Mix well so the liquid of the tomato will make it nice and moist.
You may use canned tomatoes which are already peeled. But do not make it from the puree of tomato.

Be imaginative, add any combination from a selection of shredded roasted chicken, corn, sautéed mushrooms, any other smoked meats, freshly chopped coriander, cilantro, parsley, baby spinach, even a fried egg in it!! Smoked fish like mackerel, trout, salmon, cooked prawns. Just do not use lettuce as this will make it watery over the heat.  Add feta cheese if you like ricotta and even paneer if you desire.

White flour soft tortillas are the traditional ones to use, but any will work if they are your favourite.
Serve with a garnish of the salsa, avocado and sour cream. But this is just an extra if you desire to go the extra mile.






 Melange of  mushrooms and spinach topped with eggs/Champignons aux épinards  melange et œufs

Something festive yet easy to make for your family this weekend.
This recipe is for 8 persons.

In a skillet melt 3 ozs/45gms of salted butter + 1tbsp olive oil.
Add 2 cups of thickly sliced mushrooms. Use a melange of them; mixing it up gives different flavours, textures and colours.

Cook this for 5-7 minutes until it softens and add 1 clove of freshly grated garlic.
Add 4 cups of spinach leaves. Use soft young kale, baby spinach, arugula, mix of any kind of green leaves you enjoy eating. season it with salt and pepper; substitute nutmeg for pepper if you prefer.

Add a pinch of sugar to all this and then finally add 3 drops/dashes of truffle oil; use this sparingly it is terribly pungent!

When ready to eat, break 8 eggs; at room temperature on a hot skillet of vegetables, cover and cook for 5 minutes until the eggs are set just right.

Optional ingredient: Add 3 ozs of cream to make this richer if you like. This brings the mushroom and spinach together and looks more attractive too if you are entertaining.
Eat warm with crusty bread.

Tips: Truffle oil has a strong smell and flavour of mushrooms. It is available in dark and light form.  Dried ground porcini mushrooms can be sprinkled in it if you like. You may substitute truffle oil for easily available worcestershire sauce. But again use sparingly. These are some choices. Use any or all as your family prefers. Make it individually in ramekins but these would need to go into the oven over a baine marie simply put, water bath!
To make it more festive add a tbsp of rum initially when the mushrooms are cooking. It adds a delicious sweetness to the finished dish.


Light Fluffy Scones

In a food processor pulse together 2 cups of flour, 1/4 cup sugar, 2 tsp baking powder+1 tsp baking soda,1 tsp salt, 2ozs/62 gms of salted delicious chilled butter. Tip it all in a bowl and add 2ozs/62 gms more of the chilled butter.

With your finger tips crumble it in very lightly, this gives the entire flour a chance to ‘’air’’ out; make a well and add inside the well little at a time while you take a metal butter knife and keep tipping the flour into the well bringing it all together slowly.

1 1/2 cups of warm liquid  made up of 1 cup buttermilk and 1/2 cup skim/1% milk; this may separate when warmed but does not matter.

It will be sticky and yeasty. Work quickly and spoon 18 scones over two baking trays. These trays should either be sprayed with oil,  lightly buttered or you can use a parchment paper.

Preheat oven to 425 degrees  and bake for 15 minutes. They will be a golden brown. Serve warm.

Tips:

If you like crisp tops, leave them on a wire tray to cool. If you prefer soft tops cover them while cooling. You can freeze them after baking, but defrost thoroughly before reheating for a few minutes. They will remain fresh.  Serve with clotted cream and strawberry jam.

Trivia:

It is said that people from Devon like to smear their jam first and top it with clotted cream. While people from Cornwall, like to put their cream first and add a dollop of jam. Either way it is deliciously yummy with a pot of hot tea.

Aab Dugh Khair

Another delicious recipe to just stir together. It is healthy too.
From the Persian cuisine range I have my Aab Dugh Khair to share.
It will  make about 4 cups or more and can be shared by at least 8-10 people.
Serve with a warm naan bread; Iranian flat bread Barbari or Tabrizi is highly recommended.

In a bowl mix
3 1/2 cups thick yogurt; Greek/Mediterranean yogurt  is usually thicker then the rest.

Add a pinch of sugar, 1/2 tsp salt, 1 cups chopped walnuts, 1 cup long green raisins, 1 cup finely chopped red onion, 1 cup diced cucumber.
Mix gently.
Sprinkle with Sumac and serve cold.
Keep refrigerated for up to 2 hours.

Tips: It is the red onion that gives it a flavour. The cucumbers preferably should be seedless and unpeeled. The walnuts fresh in season. The raisins should be the long green ones. If you leave it overnight the mixture will turn red from the onion. Best eaten fresh. If you want to prepare it keep everything ready but mix it just before serving.

If your yogurt is too watery, hang it in a muslin for one hour to allow the water to drip away. Adjust the yogurt if need be to make it softer.

Sumac is a powder crushed from the barberry; it gives a beautiful deep red colour and a finish to the dish. It tends to have a gentle tangy taste.

Nooshe Jan!



Hummus

Healthy eating;
Chickpeas are nutritious. Here's an easy Hummus recipe for the family.

It will make 2 cups. Use liberally as a spread, in a wrap or a sandwich or then just to snack on with warm pita bread or raw vegetables.

In a food processor blitz together,
190zs/570gm can of chickpeas; Drain and rinse them thoroughly before blitzing.

Add 2 small  peeled cloves of garlic, 1 tsp salt, 1 tbsp. Tahini paste, 1/2 tsp sugar and 2ozs of freshly squeezed lemon juice.

Now with the machine running
add up to 4 ozs of olive oil. You may a need a tad less.

Optionally; add 1/2 a red bell pepper ; you can add 1 tbsp. yogurt, this makes it creamier but less intense.

Taste for seasoning.
Remove in a bowl. Drizzle with olive oil, a couple of black olives and sprinkle it with Sumac powder.
You can add pine nuts to this if you enjoy them.

Will keep for 7 days if stored air tight in the fridge.

Tips:
Tahini is a sesame seed paste which is readily available in glass bottles. It stores well.

Sumac is a sour berry which is delicious sprinkled over rice and other Middle Eastern foods. It adds colour and has a very delicate taste.

Do not add pine nuts if you are going to store it as they will go soggy. Sprinkle just before serving the Hummus.

If you use a liquidiser put in the lemon juice first .



Oyster and cream cheese dip for  8 persons

Everyone needs to mix a couple of ingredients and hurry it up at times!
Here's a dip that is delicious and takes less then 10 minutes in total.

250 gm tub of cream cheese; at room temperature
2 cans 80-100gms of smoked oyster; drain the oil


Remove 5 of the best pieces for the decoration.
Roughly chop the rest of the seafood in half.

In a bowl mix the cheese with a large metal spoon till it looks whipped and smooth
Add the chopped seafood and gently fold in.

Transfer to your serving bowl.
Garnish it with the whole mussels and or oysters.
Serve it with crackers.

Tips:
To keep; Refrigerate covered tightly with a plastic film. Best served at room temperature.

Alternate with one can of smoked mussels instead of oysters.
Use a tbsp. of cream if you want to soften it further
Add a couple of drops of Tabasco if you want to add a bit of zing.


Enjoy!