AMAZING DEVIL FOOD CAKE

The David Lebovitz recipe I tested last week was perfect. The cake was moist, with a lovely, deep flavor that I amped up with a good dose of homemade vanilla. Looking at the recipe, I knew I wouldn’t need to test the frosting. Melted dark chocolate with some butter thrown in for good measure? What could possibly not be right about that!

Devils Food Cake
Adapted from David Lebovitz
Makes 1 three layer, 9 inch cake.

I scaled up the recipe to make a three layer cake, tossed in some vanilla and brushed the layers with coffee liqueur to help keep them moist. I would definitely recommend both extra ingredients. You don’t of course, need to use a coffee liqueur, just a simple syrup of even water would suffice, just to help keep the layers moist.

Also, because my oven is not very large and is a bit temperamental, I made and baked the batter for the three layers individually, one after the other to avoid mishaps. This was quite painstaking and time consuming, and it makes much more sense to make all three layers at once if your oven can handle it. 

For the icing:
400gms dark chocolate (I used 3 bars of a regular good quality dark chocolate, and 1 bar of a bitter 85% chocolate, to very good results)
3/4 cup water or cream (I prefer water)
1 cup (200 gms) unsalted butter, cut into cubes

For the cake layers:
1 cup (or 13+1/2 packed tbsp) cocoa
2+1/4 cups flour
1 scant tsp salt
1+1/2 tsp baking soda
1/4 tsp baking powder
3/4 cup (or 150gms) unsalted butter, at room temperature
2+1/4 cups sugar
3 eggs
1/4 cup strong coffee or water
1/4 cup milk
3 tbsp pure vanilla extract (great place to use a rum or bourbon based extract)
Simple syrup or coffee liqueur to brush the layers

 Make the icing:
Chop the chocolate as small as possible and melt with the water in a double boiler, over low heat. When the chocolate is almost fully melted, take it off the boiler and add the cubes of butter. Whisk till smooth and glossy. Set aside. My frosting took well over two hours to firm up to a spreadable consistency, despite Delhi’s tolerable temperature. If your frosting is taking too long to firm up, and your cake layers are cooled and ready, pop it in the fridge for 10 minutes, take it out, give it a good stir. If you live in Saharan temperatures, you may need to repeat this process a few times till the frosting is ready.

Make the cake layers:
Prepare three 9 inch round cake tins: line the bottoms with parchment or butter paper, butter the paper and the sides of the tines.

Preheat your oven to 175 degrees Celsius.

Place the butter and sugar in a mixing bowl (or the bowl of your stand mixer, if you own one).  Sift the rest of the dry ingredients and set aside. Mix together the milk, coffee and vanilla, set aside.

Beat the butter and sugar till creamy. Add an egg and beat till incorporated, before beating in a second egg. Add a third of the dry ingredients, and beat. Add the last egg and beat, add the milk mixture and beat till incorporated, scraping down the sides. Add the rest of the dry ingredients, and beat till just incorporated.

Divide the batter evenly between the three tins. Shake and rap the tins on the counter, to get the surface of the batter as even as possible. Bake for 25 minutes, rotating the position of the tins mid-way.

Cool completely before frosting.

To assemble:
If the cake layers are uneven on top, trim the tops using a long sharp knife.

Place one cake layer on a plate or cake stand and brush with some simple syrup or coffee liqueur. Dollop some of the frosting and spread evenly (you’ll have to eyeball the amounts here).  Place the second layer on top of this and brush with more syrup/liqueur. Dollop on more frosting and spread evenly. Top with the last layer of cake and brush with more liquid. Pile the rest of the frosting on top, and using your spatula, coax the frosting to the sides, so that it starts to spill over and you can work at covering the sides. Smooth the top and sides, or make swirly patterns, whatever you like.

I sprinkled on some white chocolate shavings on the edges of my cake, but really, this cake doesn’t require any further adornment.

Serve at room temperature, or if you live in a warm climate, pop it in the fridge for about half an hour for the frosting to set a bit.

INDIAN CHICKEN MASALA/NO OIL

HI...IM POSTING A SUPER NON FAT.NO OIL CHICKEN DISH ..TRIED THIS ONE TODAY AND IT WAS AWESOME......REALLY LIGHT AND THE CHICKEN WAS SO SOFT AND SUCCULENT.......DO CHECK OUT THE PICS.........HERE GOES THE RECIPE....
Chicken Masala low fat and zero oil

Ingredients:

1 chicken, cut into pieces
1 lemon juice
3 small onions sliced
3-4 green chillies slit
4 cloves of garlic, crushed
1 tbsp ginger, grated
1 tsp Vinegar

spices(mix all into yogurt)

1 tsp red chilli powder
2 tsp cumin seeds
1 tsp coriander powder
1/2 tsp all spices powder (garam masala)
1/2 tsp paprika
Salt according to your taste
250 ml yoghurt

DIRECTIONS:

1)mix the chicken with lemon juice and onions.keep 1 hour.


1)Mix together all the remaining ingredients into yogurt and pour over the chicken.

2)now take a non stick pan and start cooking chicken until it leaves just a nice thick coating of masala on the pieces.taste for salt and serve with coriander leaves....
STEP BY STEP LINK
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INDIAN LAMB CHOPS IN A NICE LIGHT TOMATO GRAVY

INDIAN LAMB CHOPS IN GRAVY

1)1/2 KG LAMB CHOPS9MAKE SURE YOUR BUTCHER FLATTENS THEM QUITE WELL
2)2 MEDIUM ONIONS
3)OIL-AS DESIRED
4)SALT TO TASTE
5)RED CHILLI POWDER 1/2 TSP OR ACC TO YOUR SPICE LEVELS
6)CUMIN/ZEERA POWDER ABOUT 1/2 TSP
7)NUTMEG POWDER LESS THAN HALF TEASPOON
8)TURMERIC PWDR/HALDI-LESS THAN HALF TEASPOON
9)CORIANDER POWDER -LESS THAN HALF TEASPOON
10)GARAM MASALA POWDER-LESS THAN HALF TEASPOON
11)TOMATOES-2 MEDIUM
12)TOMATO PUREE-1 BIG SQUIRT
13)FRESH GINGER AND GARLIC PASTE-1 BIG TABLESPOON
SLICED GREEN CHILLIES(4) AND CHOPPED CORIANDER FOR GARNISH

METHOD
1)HEAT OIL AND SAUTE LAMB CHOPS.KEEP ASIDE
2) IN SAME OIL,SAUTE ONIONS TILL BROWN.
3)MIX ALL THE SPICES TOGETHER WITH A LITTLE WATER AND THE GINGER GARLIC PASTE.ADD THIS MIX TO ONIONS.
4) SAUTE AND ONCE A LITTLE OIL IS RELEASED,ADD CHOPPED TOMATOES. AND THE PUREE.
5)COOK WELL AND KEEP ADDING WATER IF YOU FEEL ITS GETTING TOO DRY..
6)NOW ADD BACK THE LAMB CHOPS AND COOK WITH WATER TILL TENDER.
7) ONCE ITS TENDER,TASTE FOR SALT AND ADD GREEN CHILLIES AND CORIANDER.SERVE.

STEAMED CHINESE CABBAGE PARCELS

HI!!! I HAVE A BEAUTIFUL FAT FREE AND LOW CALORIE RECIPE FOR YOU TO TRY. THIS RECIPE WILL GIVE YOU THE FEELING THAT YOU RE AVING TONS OF DIM SUM BASKETS BUT YOU WONT BE PUTTING ON THE WEIGHT THAT FLOUR WRAPPERS CAN GIVE YOU ARE FEEL THE BLOATING THAT MONOSODIUM GLUTOMATE CAN DO!!! AFTER COMING BACK FROM A HOLIDAY PACKED WITH COCONUT CURRIES ETC ETC, THIS WAS THE IDEAL DISH FOR LUNCH AND SO EASY TO MAKE....... YOU CAN ALWAYS KEEP THE CHICKEN MINCE READY AND FREEZE IT TO USE UP FOR ALL THOSE HUNGER PANGS.THE ONLY DIFFERNCE BETWEEN A REGULAR FLOUR PACKED DIM SUM AND THESE IS THE FACT THAT THERE IS NO FLOUR.......ALL THE WRAPPERS HAVE BEEN MADE OUT OF BLANCHED CHINESE CABBAGE AND TIED WITH A SPRING ONION STEM....... THE DIM SUM FEELING REMAINS BUT THE CALORIES DONT PILE ON.........HERE GOES THE RECIPE.

CHINESE CABBBAGE WRAPPED CHICKEN MNCE TIED WITH SPRING ONION.....
INGREDIENTS
1) CHICKEN MINCE 250 KG
2)1 EGG WHITE
3)2 TABLESPOON SPRING ONION CHOPPED
4)2 TABLESPOON CARROTS CHOPPED
5)2 TABLESPOON MUSHROOMS/BLACL/BUTTON CHOPPED
6)1/2 TSP CHILLI GARLIC PASTE
7)1 TABLESPOON SOYA SAUCE
8)1/2 CHICKEN STOCK CUBE CRUMBLED
9)BLACK PEPPER AND LITTLE SALT
10) 1 TABLESPOON SESAME OIL
11) 1 TABLESPOON CHOPPED GINGER
12) 1 TSP CASTOR SUGAR
130 GINGER JUICE 2 TABLESPOON

13) 1 BIG CHINESE CABBAGE LEAVES REMOVED AND BLANCHED IN HOT WATER SO IT IS OF MOULDING CONSISTENCY

SAUCES TO SERVE WITH
1) SOY AND VINEGAR WITH GINGER SLIVERS AND GREEN CHILLIES
2) SRIRACHA SAUC
3)ANY NICE SAUCES THAT YOU LIKE AS DIPPING SAUCES

METHOD
1)MIX THE CHICKEN MINCE WITH ALL INGREDIENTS UP TILL 12 AND MAKE SURE ITS WELL MIXED
2) MARINATE AT LEAST 4 HOURS OR OVERNIGHT
3) NOW TAKE CABBAGE LEAVES AND PUT A TABLESPOON OF MINCE IN THE CENTRE OF LEAF AND TIE UP WITH SPRING ONION GREEN(CHECK OUT THE PICTURE).CHOPE THE REST TO CREATE A NICE POUCH
4) STEAM WELL(20 MINS) IN A STEAMER JUST LIKE MOMO OR DIM SUM AND SERVE IN A BAMBOO BASKET WITH YOUR FAVORITE SAUCES
ENJOY

MUSHROOM RISOTTO

HI!! TODAY MY DAUGHTER WAS KEEN ON SOMETHING THAT I HAVE BEEN VERY RELUCTANT TO MAKE AS IVE EATEN IT MANY A TIMES BUT HAVE NEVER REALLY MADE IT BEFORE....MUSHROOM RISOTTO. I REALLY HAD NO IDEA HOW THIS WOULD TURN OUT BUT GAVE IT A SHOT ANYWAY. SOMEHOW RISOTTO IS ONE OF THOSE DISHES THAT WE LOVE TO EAT BUT DONT MAKE IT TOO OFTEN...IT TAKES ABOUT 25 MINUTES OF CAREFUL STIRRING AND EVERY FEW MINUTES ADDING A BIT OF HOT STOCK TO THE RICE, AS THE RICE SLOWLY ABSORBS THE LIQUID ITS IN.LUCKILY FOR ME,IT TURNED OUT FABULOUS.....INSPIRED BY VERNAZ S RECIPE,I MADE A FEW MODIFICATIONS AND CHURNED OUT A REALLY GOOD RISOTTO.... THE RICE WAS NOT A BIG MUSH WHICH WAS SOMETHING I WAS REALLY SCARED ABOUT...THE MUSHROOM TASTE WAS REALLY NICE AND SUPTLE AND THE CHEESE ADDED A BIG AMOUNT OF FLAVOR TOP THIS DISH.....IM POSTING THE EXACT RECIPE BELOW AND DO LET ME KNOW IF IT TURNED OUT OK FOR YOU...HERE GOES THE RECIPE......

MUSHROOM RISOTTO
INGREDIENTS
1) 1 TABLESPOON OLIVE OIL
2)25 GRAMS BUTTER
3)1 ONION CHOPPED
4)200 GRAMS SLICED MUSHROOMS
5)1.5 CUPS ARBORIO RICE
6)1/4 CUP WHITE WINE(OPTIONAL)
7)4 CUPS HOT CHICKEN STOCK/VEG STOCK
8)1/3 CUP PARMESAN CHEESE GRATED
9)1 TABLESPOON PARSLEY
10)25 GRAMS EXTRA BUTTER JUST BEFORE SERVING
11)SALT AND PEPPER

METHOD
1) SAUTE ONION AND MUSHROOMS IN OIL AND BUTTER UNTIL SOFT
2)STIR IN RICE AND COOK TILL TRANSPARENT,ADD WINE IF IT GETS DRY.
3)STIR IN 1 LADLE OF STOCK.STIR WELL,COVER AND SIMMER GENTLY FOR SEVERAL MINUTES OR TILL RICE LOOKS DRYISH
4)ADD MORE STOCK ,STIR,COVERAND KEEP REPEATING THIS PROCESS TILL RICE IS JUST COOKED(ABOUT 25 MINUTES).TASTE AND ADD A LITTLE SALT
5) NOW REMOVE FROM HEAT AND STIR IN PARMESAN,PARSLEY,EXTRA BUTTER IF USING AND PEPPER TO TASTE....ENJOY

THAI CHICKEN GREEN CURRY

HI!!IHERE IS ANOTHER DELICIOUS RECIPE AGAIN . ,THE CUISINE IS FROM MY FAVORITE PLACE......THAILAND.THE FOOD,THE HOSPITALITY AND VALUE FOR MONEY HERE DOES NOT COMPARE TO ANY PLACE IN THE WORLD....IF YOU WANT TO FEEL THOROUGHLY SPOILT,I SUGGEST YOU GO THERE..I JUST GOT BACK AND ALL I FEEL LIKE DOING IS CATCHING THE NEXT FLIGHT TO THE SAME PLACE.... IM POSTING A WORLD FAMOUS THAI DISH CALLED KAENG KHIO WAN KAI.....OR THAI GREEN CURRY CHICKEN....I HAVE ALSO ADDED THE RECIPE ON HOW YOU CAN MAKE YOUR OWN GREEN CURRY PASTE AT HOME.THERE ARE A LOT OF INGREDIENTS AND I ADMIT,IT DOES REQUIRE EFFORT BUT ONCE YOU MAKE YOUR CURRY WITH THE HOME MADE PASTE,THERES A DIFFERENT MAGIC TO IT.THE MAIN EFFORT HERE IS THE POUNDING OF THE INGREDIENTS WITH A MORTAR AND PESTLE. SOME PEOPLE DO BLEND THE INGREDIENTS TO BUT AS THAIS SAY,THE TRUE FLAVORS OF THIS PASTE COME OUT SLOWLY AND STEADILY AS EACH INGREDIENT IS POUNDED..YOU COULD ALSO BUY THE READY MADE GREEN CURRY PASTE THAT IS NOW AVAILABLE IN EVERY SUPERMARKET IF YOU WANT TO SAVE THE EFFORT..........EITHER WAYS,BOTH THE CURRY PASTE RECIPE AS WELL AS HOW TO COOK IT IS GIVEN BELOW WITH A STEP BY STEP LINK TO THE PICTURES........HERE GOES THE RECIPE!!
THAI GREEN CURRY PASTE (HOMEMADE)
1)50 GRAMS CHOPPED SHALLOTS
2)50 GRAMS GARLIC CHOPPED
3)30 GRAMS THINLY SLICED GALANGAL
4)1 TABLESPOON/30 GRAMS THINLY SLICED LEMON GRASS
5)250 GRAMS SLICED BIRD EYE GREEN CHILLI
6)100 GRAMS CHOPPED BIG GREEN CHILLIES (NOT SPICY)
7)15 GRAMS CORIANDER AND ROOT
8)I KAFFIR LIMES ZEST CHOPPED AND ADDED
9)SWEET BASIL LEAVES 100 GRAM
10)1 TABLESPOON PALM SUGAR
11)3/4 TEASPOON SHRIMP PASTE
12)FEW BLACK PEPPERCORNS 3-4
13) 3/4 TABLESPOON ROASTED CORIANDER SEEDS
14)3/4 TABLESPOON ROASTED CUMIN SEEDS

POUND ALL THESE INGREDIENTS WITH PESTLE AND MORTAR TILL YOU GET A FINE PAST OR BLEND (TO SAVE EFFORT )

THAI GREEN CHICKEN CURRY RECIPE(2 PEOPLE)
INGREDIENTS
1) 1/2 CUP COCONUT MILK
2)CHICKEN THIGH SLICED 150 GRAMS
3)EGGPLANT QUARTERED AND KEPT IN SALT WATER (ABOUT 6 PIECES)
4)PINCH SALT
5)FISH SAUCE 1 TABLESPOON
6)CHICKEN STOCK 1/2 CUP
7)OIL
8)FEW LIME LEAVES
GARNISH :FEW BASIL LEAVES AND SLICED RED CHILLI
METHOD
1)IN A PAN HEAT OIL. WHEN HOT, STIR FRY THE CURRY PASTE(2 TABLESPOON0 TILL NICE AND FRAGRANT.
2)ADD HALF COCONUT MILK AND STIR FRY TILL WELL MIXED WITH CURRY.
3)NOW ADD THE REST AND STIR FRY
4) ADD CHICKEN AND LIME LEAVES AND INCREASE FLAME..COOK CHICKEN
5) ADD QUARTERED EGGPLANT AND COOK
6)NOW ADD STOCK AND FLAME SHOULD BE HIGH. ADD SUGAR,FISH SAUCE AND SALT AND TASTE FOR SUGAR AND SALT.
7)ADD SOME BASIL LEAVES AND SERVE IN A BOWL GARNISHED WITH BASIL AND RED CHILLI.ENJOY
STEP BY STEP LINK
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THAI GLASS NOODLE SALAD

HI!!!!!!!!!!!!!!!! IM POSTING A LOVELY AND REALLY SIMPLE THAI SALD WHICH IS ONE OF THAILANDS SPECIALITIES............IT LOOKS LOVELY ON A TABLE AND TASTES EVEN BETTER...DO TRY DECORATING IT JUST THE WAY THE IMAGE I HAVE POSTED HAS DONE IT AS ATLEAST 50% OF THE MAGIC AND APPEAL IN ANY DISH IS IN THE WAY IT LOOKS!!!!!!!!!!! HERE GOES THE RECIPE
THAI GLASS NOODLE SALAD (YAM WOON SEN)
INGREDIENTS
1) GLASS NOODLES(SOAKED AND SOFTENED) 50 GRAMS
2) SLICED CARROTS 40 GRAMS
3) SLICED ONIONS 35 GRAMS
4)SPRING ONIONS CUT 2 INCHES(AROUND 2 STEMS)
5)BIRD EYE CHILLIES SLICED /CHOPPED 30 GRAMS
6)CHERRY TOMATOES HALVED ABPOUT 6 WHOLE TOMATOES HALVED
7) SMALL PRAWNS BOILED AND KEPT 50 GRAMS
8)FRIED BROKEN PEANUTS(OPTIONAL..TO BE USED AS A GARNISH)

THE MAGICAL DRESSING(YAM DRESSING)
1) LEMON JUICE 2 TABLESPOONS
2)FISH SAUCE 1.5 TABLESPOONS
3) SUGAR SYRUP 1 TSP
(TASTE THE DRESSING:IT SHOULD HAVE THE PERFECT BALANCE OF SWEET ,SALTY AND SOUR.......)
METHOD
1) IN A MIXING BOWL,MIX AND KEEP THE DRESSING
2) MIX THE GLASS NOODLES WITH THE TOMATOES,CARROTS ,ONIONS ,CHILLIES AND SPRING ONIONS. TOSS WELL WITH DRESSING
3) NOW TOSS THE PRAWENS AND MAKE SURE THEY ARE ALSO WELL TOSSED WITH THE DRESSING.
4) YOU CAN TOP THIS SALAD WITH BROKEN AND FRIED PEANUTS
5)SERVE THE SALAD ON A LETTUCE LEAF WITH A LEMON WEDGE ON THE SIDE

THAI RAW PAPAYA SALAD(TRIED AND TESTED BY DIVYA BURMAN)

HI!! IM POSTING AN AMAZING RAW PAPPAYA SALAD THAT I TRIED OUT.....IT IS JUST SO EASY AND TASTES FANTASTIC......RAW PAPPAYA ON ITS OWN DOES NOT HAVE MUCH FLAVOUR BUT HAS A TERRIFIC CRUNCH. ONCE IT IS TOSSED IN A NICE SPICY DRESSING,IT TASTES FAB!! THIS IS A THAI RECIPE THAT I LEARNT FROM A LADY IN KOH CHANG ,THAILAND.......VERY AUTHENTIC AND DELICIOUS...IT WOULD HELP IF YOU PICKED UP A PAPAYA SHREDDER NEXT TIME IN THAILAND AS IT MAKES THE JOB A MILLION TIMES EASIER........HERE GOES THE RECIPE WITH A STEP BY STEP LINK TO PICTURES......
THAI RAW PAPAYA SALAD

INGREDIENTS

. 4 CLOVES GARLIC
.2 THAI CHILLIES CHOPPED
.PALM SUGAR 1 TABLESPOON
.LEMON JUICE 3 TABLESPOON
.FISH SAUCE 2 TABLESPOON
.1/4 CUP GREEN BEANS CHOPPED 1 INCH
.2 TOMATOES QUARTERED OR 12 BABY TOMATOES HALVED
.1/4 CUP ROASTED PEANUTS BROKEN
METHOD
.TAKE A MORTAR AND PESTLE AND POUND GARLIC AND CHILLIES.
.ADD PALM SUGAR.POUND
.ADD LEMON JUICE AND FISH SAUCE. POUND AND MIX A BIT AS ITS LIQUIDY.
.ADD BEANS AND POUND SO BEANS CAN ABSORB DRESSING.
.ADD TOMATOES AND POUND A BIT.
.NOW ADD PAPAYA(TAKEN OUT FROM CHILLED WATER AND DRAINED) AND ADD TO MORTAR.TOSS WELL SO ALL THE PAPAYA ABSORBS DREESING
.ADD PEANUTS .TOSS AND SERVE

STEP BY STEP LINK TO PICS
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THAI SOYABEAN IN CABBAGE CUPS

"Recipes for Foodies"   HI!! TODAY IM POSTING AN ABSOLUTELY DELICIOUS RECIPE.......ITS VEGETARIAN.......ITS LOW FAT AND FILLED WITH FLAVOUR. I USED TO SERVE THIS AS A VEG SNACK AT A LOT OF GET TOGETHERS BUT TODAY ...THIS WAS ALL MINE....... I MADE A BIG BOWL OF THAI SOYABEAN AND ATE IT WITH CABBAGE CUPS...... I HAVE NEVER FELT SO SATISFIED AND YET SO LIGHT......... DO TRY THIS RECIPE ALL MY VEGGIE FRIENDS..YOU LL BE CRAVING FOR MORE AND MORE..........HERE GOES THE RECIPE THAI SOYABEAN WITH CABBAGE CUPS INGREDIENTS . 1 CUP SOYABEAN .3/4TH CUP CHOPPED ONIONS .2 TSP CHOPPED GARLIC .2 TSP CHOPPED GREEN CHILLIES .2 TABLESPOONS TOMATO SAUCE .3 TABLESPOONS CORIANDER CHOPPED .2.5 TABLESPOON SOYA SAUCE .1 TABLESPOON THAI RED CURRY PASTE .1/2 CUP BEAN SPROUTS AND PEANUTS (OPTIONAL) ..JUICE OF 3/4 TH LEMON .SPRING ONION AND CORIANDER CHOPPED TO GARNISH ALONG WITH CHILLI FLAKES METHOD . SOAK SOYA BEAN IN WATER FOR ATLEAST HALF HOUR .WASH 3-4 TIMES .NOW SQUEEZE THEM AND TAKE ALL WATER OUT .IN A WOK,HEAT 1 TABLESPOON OIL. .SAUTE THE CHOPPED ONION .NOW ADD CHOPPED GARLIC AND GREEN CHILLIES.SAUTE .TOSS IN SOYABEAN .SAUTE TILL WATER DRIES .ADD THE TOMATO SAUCE,SOY SAUCE,THAI RED CURRY PASTE AND F NOT VEGETARIAN ,PUT IN 1/2 CHICKEN STOCK CUBE CRUMBLED. .ADD LITTLE CRUSHED BLACK PEPPER AND SAUTE. NOW ADD SPRING ONIONS AND SAUTE TILL CRISP .ADD CORIANDER SPRING ONIONS,CHILLI FLAKES AND FEW TOASTED PEANUTS .TASTE FOR SALT AND SQUEEZE LEMON JUICE.SERVE WIT

CHICKEN LIVER PATE

Aditi Anand Wasan Hi Guys.... Posting a very simple recipe for Chicken Liver Pate, been in my parental home since generations.... hope you like it Makes 250 gms for about 4 people Ingredients :- 200 gms Chicken Liver 1 medium onion (chop as fine as possible) 2 cloves garlic (crush) 75 gms Butter Chop and combine Parsley / Bay leaf / and few sprigs of thyme Seasoning 1 tblsp Brandy Method Melt 25 gms of the butter, add chicken livers and saute for 2 -3 minutes. Sprinkle with herbs, garlic, seasoning and onion. Cook for one minute. Cool the livers, Chop and pound well. (you can put into a blender if you want it really smooth). Melt the rest of the butter and add to the pate with brandy. Pack into a mould and chill. Unmould and serve with lightly buttered melba toast or even thin crackers.... Enjoy !!

TIRAMISU

A FANTASTIC TIRAMISU RECIPE BY Anita Abhyankar-Bajaj Tiramisu – Italian, ‘’Pick me up” Ingredients for eight (8) people • Espresso Coffee • Ladyfinger Biscotti (Sponge Biscuits - absorbable) • 4 Eggs • Mascarpone Cheese – box of 500 grams • 2 spoons of sugar for each egg • Cocoa Powder • Alcohol - Marsala Wine or any liquor (optional) Directions (1) Break the eggs and separate the white from the yolk in two separate bowls. Beat up the yolks in the bowl and add 2 spoons of sugar for each yolk. Separately, beat up the white of the eggs, till they are soft & fluffy in texture; (2) Add the mascarpone cheese to the yellow yolk & sugar and mix it up all very well, till it becomes a thick creamy texture. (3) Add the white of the eggs to the mascarpone, yolk & sugar and mix all very well (4) Line your Pyrex glass dish with the biscotti which have been dipped in the espresso coffee. Then pour the above mix on top of the layer of biscotti, followed by another layer of biscotti, and then another layer of the mascarpone mix. (5) Sprinkle cocoa powder all over the dish for decoration and flavour. (6) Cover it with silver foil or cling film and put in the fridge to set. Refrigeration time is essential for Tiramisu, as it allows for the flavours to come together. Minimum of three (3) hours is required, for best results, refrigerate for six (6) hours or more. Ideally, make the Tiramisu a day in advance and keep in fridge overnight.

SPICY SRI LANKAN PRAWN CURRY

HI!!! IM BACK AGAIN WITH A LOVELY RECIPE!!! I LEARNT THIS ONE FROM A SRI LANKAN LADY AND EVERY TIME I MAKE IT..........IT IS SUPER DELICIOUS.....YOU CAN MAKE THIS CURRY WITH CHICKEN,FISH OR PRAWNS...INFACT ITS A GREAT CURRY TO EVEN MAKE VEGETARIAN....ADD POTATOES,MUSHROOMS CARROTS ETC ETC AND ENJOY THIS DELICIOUS CURRY WITH WHITE RICE AND ....THERE IS A LOVELY SAMBAL ADDITION TO IT WHICH YOU CAN EITH GARNISH THE CURRY WITH OR ADD A LITTLE TO YOUR INDIVIDUAL BOWL WHILE EATING..HERE GOES THE RECIPE!!! SPICY SRI LANKAN PRAWN CURRY(MARGARET) INGS .PASTE OF 5 FRESH CHILLIES AND 4TSP GINGER CRUSHED .MUSTARD SEEDS,1/4 To 1/2 tsp .CURRY LEAVES .2 ONIONS SLICED, .3TSP GARLIC PASTE .3 TSP ZEERA/CUMIN PWDR .2TSP SALT . 3 SP DESICATTED COCONUT 2 0Z COCONUT MILK .4 OZ WATER 3/4 TSP.HALDI /TURMERIC .5 TOMATOES SKIN REMOVED N CHOPPED FINE, PRAWNS I KILO DE SHELLED N DEVEINED ,LEMON GRASS FRESH 5 PIECE LONG .FRESH CHILLIES DESEEDED CUT INTO STRIPS -2. .FEW CORIANDER LEAVES METHOD . PUT 2 OZ OIL IN A WOK . ADD 1 TSP MUSTARD SEEDS.LET THEM POP. .ADD 2 ONIONS SLICED MIX . WHEN ONIONS ARE BROWN ADD RED CHILLI N GINGER PASTE AND 3 TSP CRUSHED GARLIC .BHOONO 7 MINS.ADD ¾ TSP HALDI.MIX TILL SMELL GOES. . ADD IN THE 4 TOMATOES CHOPPED V THIN N FRY 10 MINS. .ADD SALT AND.ADD PRAWNS N MIX . NOW ADD 1 CUP THICKISH COCONUT MILK.SLOWLY ADD 1 MORE CUP N MIX. . NOW PUT IN THE STRIPS OF LEMON GRASS BRUISED AND 2 FRESH CHILLIES DESEEDED CUT IN STRIPS. . LET IT BOIL 7 MINS N SIMMER CHECK FOR SALT.TAKE OUT LEMON GRASS AND.GARNISH WITH CORIANDER . SERVE HOT WITH WHITE RICE .YOU COULD ADD SOME LEMON JUICE TO THE CURRY IF YOU LIKE  DRESSING/GARNISH OR ON THE SIDE/SAMBAL INGS . MUSTARD SEEDS .CURRY PATTA .GREEN CHILLIES N ONIONS CHOPPED 1)PUT COCONUT OIL IN PAN.ADD MUSTARD SEEDS AND LET IT POP.ADD CURRY LEAVES,GREEN CHILLIES AND ONIONS AND SAUTE.ADD LITTLE SALT AND LEMON JUICE 2) ADD TO PRAWN CURRY AND EAT

THAI CHICKEN STIR FRIED WITH CHILLIES AND SPRING ONIONS

KHWANJAIS THAI CHICKEN STIR FRIED WITH CHILLIES AND SPRING ONION

 

INGREDIENTS

400GM BONELESS CHICKEN SLICED OR CUBED

6-7 GARLIC CLOVES OR CHOPPED GARLIC

3 SPRING ONION  GREENS AND SCALLIONS CHOPP ED

7-8 SLICES RED AND GREEN CHILLIES

3T OYESTER SAUCE/1TTHAI SEASONING SAUCE/1t SWEET DARK SOY SAUCE

2t SUGAR

1t CHICKEN PWDR

OIL

METHOD

MARINATE CHICKEN IN SOYA  AND SESAME OIL

STIR FRY CHICKEN IN HOT OIL TILL ALMOST COOKED

POUR OUT OIL ADD CHILIES AND GARLIC

STIR FRY AND ADD ALL 3 SAUCES,CHICKEN PWDR AND SUGAR

IN THE END ADD SPRING ONIONS STIR FRY AND SERVE WITH ICE BERG LETTUCE  DONE

ASIAN GLAZED SEA BASS

Asian glazed Sea Bass  BY HAYLEY EDWARD

Ingredients
2 x 125 g sea bass fillets
2 tbsp honey
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp mirin
1 fat clove crushed garlic
1 tsp crushed ginger

Mix all the ingredients except the sea bass together in a bowl. Marinade the fish for a minimum of 2 hours.
To cook – preheat the oven to 160 C, place the fish onto the tray and bake until the fish is cooked this will take 8- 10 minutes. Remove and leave to rest.
Meanwhile pour the marinade into a pan and reduce until syrupy, then pour over the fish


PRINTER FRIENDLE RECIPE

CHICKEN FILLETS WITH HOT SALSA AND LOW FAT CHEESE

HI!!! ONCE AGAIN ,BEING A MONDAY, A LIGHT GRILLED AND LOW FAT MEAL WAS IN IMMENSE NEED.....I GOT THIS REALLY NICE CHICKEN RECIPE FROM MY SIS IN LAW.........IT TURNED OUT JUST FAB.......I MARINATED THE CHICKEN FOR JUST 3 HOURS AND IT WAS STILL SO SOFT........I CAN IMAGINE HOW 5-6 HOURS MUST BE TASTING.......THE CHICKEN HAS A SPICY SALSA AND A LOVELY SLICE OF NO FAT CHEESE......THE RESULT!!!! AWESOME.........HERE GOES THE RECIPE!!!

CHICKEN BREASTS  FILLETS WITH HOT SALSA AND LOW FAT CHEESE

INGREDIENTS
1) 2CHICKEN BREAST FILLETS BEATEN WITH MALLET TILL VERY THIN(HOW I WISH I COULD DO THAT TO ME!!!)
2)GARLIC PASTE 4 TSP
3) LEMON JUICE 1 TABLESPOON
4)ONION PASTE (1/2 ONION)
5)RED CHILLI FLAKES (LESS THAN A QUARTER TSP)
6) SALT AND PEPPER.
7) 1 BOTTL HOT SALSA (AVAILABLE AT MOST SUPERMARKETS)
8) 2 SLICES LOW FAT CHEESE
9) LITTLE WHIPPED SOUR CREAM MADE OUT OF HUNG YOGURT N SOME LEMON JUICE DROPS.
10)CHOPPED CHIVES TO GARNISH

METHOD(PREHEAT OVEN TO GRILL)

1) MAKE SURE YOU BEAT THE CHICKEN FILLETS WITH A MALLET TILL VERY THIN(ABOUT 1/4 -1/2 INCH)
2)PIERCE WELL WITH KNIFE
3) MAKE A GOOD MIXTURE OUT OF GARLIC PASTE,LEMON JUICE,ONION PASTE,SALT PEPPER AND CHILLI FLAKES
4) ADD CHICKEN FILLETS TO THIS MIX AND MARINATE 5-6 HOURS ATLEAST
5) NOW. TAKE OUT CHICKEN FILLET AND PUT IN A NON STICK PAN.COVER AND LET IT COOK WELL AND FLIP.CHICKEN IS COOKED WHEN A KNIFE GOES IN AND SLIPS OUT EASILY.
6) TOP THE CHICKEN WITH WARM SALSA AND PLACE A SLICE OF CHEESE ON TOP.GRILL IN OVEN TILL CHEESE HAS A NICE BROWN LOOK.SERVE  TOPPED WITH CREAM AND GARNISHED WITH CHIVE

PRINTER FRIENDLY RECIPE