tag:blogger.com,1999:blog-47991811955628202932024-03-13T03:03:31.875-07:00KEJRIWAL'S KITCHENCut it, cook it enjoy it and share it!!
My name is Ayush Kejriwal an Indian by origin but UK is my adopted home.Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-4799181195562820293.post-54359484357042647152012-05-20T08:28:00.000-07:002012-05-20T08:28:51.735-07:00Affogato - A coffee-based dessert/breverage<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCVIk7H9nkbbnG5zjgQ0zkamDUlzealCwNczVu20VrQrfVcMmiPcdzhyB6H1OxspvLLO9iCtCXMfdDZBIf7C767QHy91RlPVoBBB85ykYMjdFj00z9NckAiRe1taTI_F4EX2KBCsNTTA/s1600/ICE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZCVIk7H9nkbbnG5zjgQ0zkamDUlzealCwNczVu20VrQrfVcMmiPcdzhyB6H1OxspvLLO9iCtCXMfdDZBIf7C767QHy91RlPVoBBB85ykYMjdFj00z9NckAiRe1taTI_F4EX2KBCsNTTA/s400/ICE.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>I do like my sweets. And Affogato is one of the most easiest things one can make with very few ingredients and in a very short time!</b></span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">it is a coffee-based beverage. It usually takes the form of a scoop of vanilla gelato or ice cream topped with a shot of hot espresso. Some variations also include a shot of Amaretto or other liqueur. Mine is inspired by Jamie Oliver and includes Scottish Short breads and cherries!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients :</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">4-5 Crushed Short Breads in chunks</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Half a small jug of instant hot coffee with 3 tsp of sugar</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Grated dark Chocolate</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Good quality Vanilla ice creme</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Canned cherries</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">AFFOGATO: Crumble the shortbread biscuits into the bottom of 4 espresso cups. Drain the cherries and divide them between the cups.</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Bash the bar of chocolate up and add a few chunks to each cup. Add two scoops of Vanilla Ice Creme and top it off with the hot instant coffee and serve immediately!</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">I must say if I do have a bottle of Baileys or Irish Creme lying about, i never miss the chance to add a generous slurp to my glass or mug - it make it that one bit special - very special indeed :-)</span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Chocolate, cherries and vanilla - Match made in heaven - give it a try you will love it !</span></div>
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</span>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com193tag:blogger.com,1999:blog-4799181195562820293.post-44685743630463329712011-10-24T05:34:00.000-07:002011-10-24T05:34:27.044-07:00Baked Eggs - A must try!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJy5lZUH-AKwNSrLhzs9YzYG_QviNk5ccjH0vl45vtMcy_KSlBbHZW4ZBtS0vkAXCujbDoFGW_vGyQGEIZh50qLiuK9aeXbPcoVEcNI2Pyv054Kgu4lqCCB1BxhRa6fnq8Ad5b7qiZJ5M/s1600/4553_MEDIUM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="362" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJy5lZUH-AKwNSrLhzs9YzYG_QviNk5ccjH0vl45vtMcy_KSlBbHZW4ZBtS0vkAXCujbDoFGW_vGyQGEIZh50qLiuK9aeXbPcoVEcNI2Pyv054Kgu4lqCCB1BxhRa6fnq8Ad5b7qiZJ5M/s400/4553_MEDIUM.jpg" width="400" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: white; font-family: Georgia, "Times New Roman", serif;"><strong>One of my favourite things to do over the weekend is watch the Good Food Channel. On Saturday while watching Ian Garten’s show I saw her making this baked egg recipe and I tried it on Sunday. It is absolutely delicious and so easy. It takes minutes to prepare and leaves you with a warm comforted feeling. Perfect for breakfast or brunch!</strong></span></div><span style="font-family: Georgia, "Times New Roman", serif;"><div class="MsoNormal" style="margin: 10.5pt 0cm; mso-outline-level: 3;"><span style="color: #3d3d3d; font-family: "Trebuchet MS", "sans-serif"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><strong><span style="color: white;">Ingredients</span></strong></span></div><ul type="disc"><li class="MsoNormal" style="color: #3d3d3d; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">1/4 teaspoon minced fresh garlic </span></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">1/4 teaspoon minced fresh thyme leaves </span></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">1/4 teaspoon minced fresh rosemary leaves </span></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">1 tablespoon minced fresh parsley </span></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">1 tablespoon freshly grated Parmesan </span></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">6 extra-large eggs </span></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">2 tablespoons heavy cream </span></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">1 tablespoon unsalted butter </span></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">Kosher salt and freshly ground black pepper </span></span></li>
<li class="MsoNormal" style="color: #3d3d3d; margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">Toasted French bread or brioche, for serving</span></span></li>
</ul><div class="MsoNormal" style="margin: 10.5pt 0cm; mso-outline-level: 3;"><span style="color: #3d3d3d; font-family: "Trebuchet MS", "sans-serif"; font-size: 14pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><strong><span style="color: white;">Directions</span></strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #3d3d3d; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat. </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #3d3d3d; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.) </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="color: #3d3d3d; font-family: "Arial", "sans-serif"; font-size: 10pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="color: white;">Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.</span> </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="color: silver; font-family: "Verdana", "sans-serif"; font-size: 10pt; mso-ansi-language: EN-GB; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB; mso-fareast-theme-font: minor-fareast; mso-no-proof: yes;">Ayush Kejriwal<br style="mso-special-character: line-break;" /></span></div></span>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com37tag:blogger.com,1999:blog-4799181195562820293.post-41114281823835120872011-08-29T08:25:00.000-07:002011-08-29T08:25:03.495-07:00Ayush’s Vegetable Biryani – A cheat’s version :- )<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdfn6221j7IBn61r11jDskKrDVZa2fXhWXU9W1cqws0FMPoecGWQp_im_vneGUxIjriFUr7Qc_6X4-dhESENRfNUkatVtTLmNBjBls1QrXIBL2H5usK2qx1aYswmMGKwBcQjx9cger04/s1600/H_veg_Biryani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTdfn6221j7IBn61r11jDskKrDVZa2fXhWXU9W1cqws0FMPoecGWQp_im_vneGUxIjriFUr7Qc_6X4-dhESENRfNUkatVtTLmNBjBls1QrXIBL2H5usK2qx1aYswmMGKwBcQjx9cger04/s400/H_veg_Biryani.jpg" width="400" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">I know I have been very lazy and not updated my blog for a while so here it is – <span style="mso-spacerun: yes;"> </span>a fantastic vegetarian biryani <span style="mso-spacerun: yes;"> </span>- easy, delicious and very fattening :- ). My whole house smells like a wee Indian takeaway!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Apparently, the proper Mugal style Biryani takes hours to cook – so this is my take on it – as I have a life and and I would never spend more than 45 minutes in a kitchen – which included my preparation time and cleaning!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span style="font-family: "Times New Roman", "serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients </span></span></div><ol type="1"><li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">275g basmati rice</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">40g ghee ( clarifies butter – easily available in major supermarkets in the World food section)</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">1 large onion, finely sliced</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">2 garlic cloves, crushed</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">Thumb-size piece of fresh ginger, grated</span></span></li>
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<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp mild chilli powder </span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp ground coriander</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">500g mixed vegetables, prepared and cut into small pieces (I used cauliflower, red pepper, green beans and mushrooms)</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">6 cardamom pods, cracked</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">6 cloves</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">Small handful fresh coriander, to garnish</span></span></li>
</ol><div class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 3;"><span style="font-family: "Times New Roman", "serif"; font-size: 13.5pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">Method </span></span></div><ol type="1"><li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">Rinse and soak the rice in cold water for 30 minutes.</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, heat the ghee in a wide, deep flameproof casserole with a tight-fitting lid over a medium-high heat. Add the onion and cook, stirring, for 10 minutes. Add the garlic, fresh ginger and ground spices and stir for 2 minutes. Stir in the vegetables and 150ml water, cover and cook gently for 3-4 minutes. Season with plenty of freshly ground black pepper and set aside.</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="mso-spacerun: yes;"> </span>Preheat the oven to 150°C/fan130°C/gas 2. Drain the rice. Bring a large pan of salted water to the boil, add the rice and whole spices and simmer for 5 minutes. Drain and gently fold into the onion and vegetable mixture in the casserole – don’t over mix as you want some rice to stay white and some to be streaked with turmeric.</span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">Place the casserole back over a high heat, cover and cook for 1 minute to build up steam. Transfer to the oven for 15 minutes, until the rice and vegetables are tender. </span></span></li>
<li class="MsoNormal" style="margin: 0cm 0cm 0pt; mso-list: l0 level1 lfo2; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list 36.0pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;">Divide the biryani between bowls, garnish with fresh coriander and serve with some mango chutney and poppadoms.</span></span></li>
</ol>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com6tag:blogger.com,1999:blog-4799181195562820293.post-31419802818700360452011-07-05T02:56:00.000-07:002011-07-05T02:56:23.985-07:00Bean Cutlets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCZlxKCw-Nke-dsaLMEb22t7AUdUIvDjCTvwbeko56IAQsE9q_Kw2OjO5XuRvfqGTPGbjKMx0Gd_7P_ssH0_Smqi5-XB6A9UzwAegtv63UnN8ZvBMy9h55j9cQ4WzdTswnVMhUpJVleg/s1600/chickpea_cutlet_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNCZlxKCw-Nke-dsaLMEb22t7AUdUIvDjCTvwbeko56IAQsE9q_Kw2OjO5XuRvfqGTPGbjKMx0Gd_7P_ssH0_Smqi5-XB6A9UzwAegtv63UnN8ZvBMy9h55j9cQ4WzdTswnVMhUpJVleg/s400/chickpea_cutlet_1.jpg" width="400" /></a></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;"><strong><span style="color: white;">Since I slept for almost 13 hours on my flight yesterday I was awake most of the night and decided I best make something nice for my lunch today. So here it is</span></strong></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif";"><span style="font-family: Georgia, "Times New Roman", serif;"><strong><span style="color: white;">a healthy and protein rich cutlet made with red kidney beans (rajma) that I use as a filling in sandwich. Try this for a healthier version to the regular all potato / bread cutlets, this one does not compromise on taste and it is quick and simple too.</span></strong></span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Ingredients</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">1 cup red kidney beans soaked for about 8 hours with a pinch of soda (soda is optional)</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">4 small potatoes</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">2 cups mixed vegetables ( I used a mixture of beans, carrots and peas)</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">4 slices of bread (powdered in a spice grinder to a coarse mixture)</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">1/4 cup semolina</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">1/2 tsp red chilli powder (optional) (or according to taste)</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">1/2 tsp garam masala</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">salt according to taste</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">1 tbsp oil</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">1 tsp cumin seeds</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Grind together</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">4 green chillies</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">handful of cilantro (coriander leaves) cut fine</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">1 inch piece ginger</span></span></span></div><div class="MsoNormal" style="line-height: 19.2pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Cook potatoes with skin either in the pressure cooker or stove top or microwave until soft and keep aside.</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">When the potatoes are cool, peel potatoes, mash them and keep aside.</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Grind together green chillies, handful of cilantro and ginger until it becomes a fine paste.</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">In a heavy bottomed pan heat oil and add cumin seeds to it. When cumin seeds begin to splutter add the mixed vegetables to it,add salt to taste, chilli powder, garam masala, sprinkle a few drops of water and cook on a low flame until it is soft.</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Add mashed potatoes to the cooked vegetables and mix well.</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Add cooked red kidney beans to this mixture and mix well. Using the back of your spatula or a potato masher, mash the mixture gently until most of the vegetables, beans and potatoes get mashed.</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Add bread crumbs and semolina to this mixture and mix well.</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Cool slightly and form lemon sized balls and flatten it slightly.</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Heat a flat pan/ griddle/ tawa on medium high, place the flattened cutlets on them and add a few drops of oil around the cutlets. Turnover and fry the other side similarly.</span></span></span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; line-height: 19.2pt; margin: 0cm 0cm 0pt;"><span style="color: #333333; font-family: "Verdana", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-GB;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: white;">Serve hot with ketchup as a snack or use the cutlets in your burger or sandwich or serve as an appetizer.</span></span></span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com17tag:blogger.com,1999:blog-4799181195562820293.post-24013384242077704162011-02-25T05:16:00.000-08:002011-02-25T05:16:26.229-08:00Frozen Watermelon Daiquiri<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY33ZVZlVdf_AXrYpD37WQ4Hd7AAyzI1CGMpi-fjcMP5ov-h0-hzZ8ULX-gIWC0K5DrzA5MN-yLk-FOKw2Iz2hmPipA0zb2MbJn0xjdclDO6wSz8doYCAuU37u5MKCpkfOXBZD4ECPlgc/s1600/Frozen+Watermelon+Mint+Daiquiris.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY33ZVZlVdf_AXrYpD37WQ4Hd7AAyzI1CGMpi-fjcMP5ov-h0-hzZ8ULX-gIWC0K5DrzA5MN-yLk-FOKw2Iz2hmPipA0zb2MbJn0xjdclDO6wSz8doYCAuU37u5MKCpkfOXBZD4ECPlgc/s320/Frozen+Watermelon+Mint+Daiquiris.jpg" width="320" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;"><span class="607530012-25022011">I love watermelons - last week I got a big one from Tesco - but unfortunately it was not as nice and sweet as I wanted it to be. I happen to find a half a bottle of rum in the kitchen cupboard and thought I best use that and the watermelon to make this cocktail - loved it especially as it was mid week - hmm non non mon</span></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="607530012-25022011"> </span></span></div><div> <div id="ingredients" style="font-family: Georgia,"Times New Roman",serif;"><div><span style="font-size: small;">Ingredients</span></div><ul><li><span style="font-size: small;">2 cups of watermelon, roughly chopped and seeds removed</span></li>
<li><span style="font-size: small;">100ml white rum</span></li>
<li><span style="font-size: small;">juice of half a lime</span></li>
<li><span style="font-size: small;">4 tbsp caster sugar</span></li>
<li><span style="font-size: small;">ice (enough to fill your blender)</span> </li>
</ul></div><div id="method" style="font-family: Georgia,"Times New Roman",serif;"> <ol><li><span style="font-size: small;"><span style="font-weight: bold;">Daiquiri:</span> Place the watermelon, rum, lime juice, caster sugar and enough rice to fill the blender to the top. Blend the ingredients until smooth. </span></li>
<li><span style="font-size: small;"><span style="font-weight: bold;">To Serve:</span> Serve the daiquiris in tall glasses garnished with a wedge of watermelon and a sprig of mint. </span></li>
</ol></div><span style="font-family: Arial; font-size: x-small;"><span class="607530012-25022011"> </span></span></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com24tag:blogger.com,1999:blog-4799181195562820293.post-14281846013688700492011-02-04T06:23:00.000-08:002011-02-04T06:23:52.129-08:00Goan Vindaloo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9bqwAMDCQT1DbV9J1qzgMGr9N9LKfL9KMGK9LJbGkLWjFyNeoJ3Ou1SIkMCoj1KQFvGh-0gNS34f5I1CVwz6DPr3FNCVD_6uKHjKvXYqQbWoh-mz1t3AdSu6Wo-D2kB389l5_2n6c38/s1600/vindaloo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9bqwAMDCQT1DbV9J1qzgMGr9N9LKfL9KMGK9LJbGkLWjFyNeoJ3Ou1SIkMCoj1KQFvGh-0gNS34f5I1CVwz6DPr3FNCVD_6uKHjKvXYqQbWoh-mz1t3AdSu6Wo-D2kB389l5_2n6c38/s400/vindaloo2.jpg" width="400" /></a></div><div> <div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><strong><span class="479381814-04022011">One of my favourite potato recipe!!</span></strong></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><strong><span class="479381814-04022011">I</span>ngredients</strong></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 kg. diced <span class="479381814-04022011">potatoes</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="479381814-04022011"></span>1 tbsp coriander seeds<br />
1 tsp. cardamom seeds<br />
1 tsp. whole black peppercorns<br />
12 nos. whole cloves<br />
1tbsp. chilli powder<br />
4 cinnamon sticks<br />
2 tsp. fenugreek seeds<br />
2 tsp. ginger, fresh, minced<br />
2 tsp. cumin seeds</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tsp. mustard powder<br />
2 tsp. turmeric powder<br />
2 tsp. salt<br />
2 tsp. garlic, minced<br />
1 cup vinegar, or cooking wine</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">4-6 tblsp vegetable oil<br />
2 onions medium chopped<br />
4 bay leaves<br />
300 ml. water</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><strong>Method</strong></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Gently roast the dry spices from coriander seeds through to cumin seeds for about 5 minutes in a fry-pan on low heat.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Put these roasted spices in a blender along with mustard, turmeric, salt, garlic and the vinegar to form vindaloo sauce. Add little water if necessary.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Marinate the <span class="479381814-04022011">potatoes </span>in this vindaloo sauce for in a non-metallic bowl.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Heat oil and saute bay leaves and onions until soft. Remove and set aside.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Now fry the marinated <span class="479381814-04022011">potatoes</span> for a few minutes, adding more oil if necessary<br />
Add the remaining vindaloo sauce, sauted onion, and water.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Simmer till the <span class="479381814-04022011">potatoes are </span>tender (stirring well) and the curry is thick. Add salt and chilli to suit your taste if necessary. </span></div><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Garnish with fresh coriander leaves and serve with steamed Basmati rice.</span> </div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com27tag:blogger.com,1999:blog-4799181195562820293.post-43634010928547875692011-01-24T04:17:00.000-08:002011-01-24T04:17:17.702-08:00Chocolate cake, flavoured with Tia Maria coffee liqueur<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPMV5_rvqFC7rukFYXxV4oIGKnlfCVmLMNGZEwRk3-vAMwm6TAepClS5DSw11Py9e322Fanhr4jjcAvAWQPOpYdKXZ8n0IbCiG6_Ug7LV5mut11eYZpCDXTMevrbi5Nq_qiqdiaV_gD4/s1600/chocolate-cake-011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkPMV5_rvqFC7rukFYXxV4oIGKnlfCVmLMNGZEwRk3-vAMwm6TAepClS5DSw11Py9e322Fanhr4jjcAvAWQPOpYdKXZ8n0IbCiG6_Ug7LV5mut11eYZpCDXTMevrbi5Nq_qiqdiaV_gD4/s320/chocolate-cake-011.jpg" width="320" /></a></span></div><div style="font-family: Georgia,"Times New Roman",serif;"> <h2><b><span style="font-size: small;"><span class="942373911-24012011">A bottle of Tia- Maria has been lying about in my cupboard for a while and this weekend I decided to use it - I had come across this recipe while shopping at Waitrose on Saturday and made this delicious Tia-Maria flavoured chocolate cake ! And I have to say it was absolutely delicious - the recipe said serves 10 but I thought it was enough only for 2 ( very greedy - I have eaten more than half in just 1 day - out of 10 slices only 4 is left :-)</span></span></b></h2><h2><b><span style="font-size: small;">A very special chocolate cake, flavoured with Tia Maria coffee liqueur. Serve with tea or coffee or as a dessert.<span class="942373911-24012011"> Pure bliss !</span></span></b></h2><h2><b><span style="font-size: small;">Ingredients</span></b></h2><div class="spaced"><span style="font-size: small;"><b><span style="font-style: italic;">The icing:</span></b><br />
200g chocolate<br />
675g icing sugar<br />
25g butter, melted<br />
5tbsp milk<br />
<br />
<span style="font-style: italic;">The ganache:</span><br />
3tbsp Tia Maria<br />
25g caster sugar<br />
250ml double cream<br />
2 medium egg yolks<br />
225g Plain Continentan Chocolate<br />
<br />
<span style="font-style: italic;">The sponge:</span><br />
175g Plain Continental Chocolate<br />
6tbsp Tia Maria<br />
6 medium eggs, separated and 2 medium egg yolks<br />
175g Olivio spread<br />
175g caster sugar<br />
75g Self Raising Flour, sifted<br />
75g ground almonds</span></div><h2><span style="font-size: small;">Method</span></h2><ol class="greyBullets"><li><span style="font-size: small;"><span id="_methodRepeater_ctl01__stepLabel">Grease and line a 23cm deep, loose-bottomed cake tin with greaseproof paper.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl02__stepLabel">Melt the chocolate with the Tia Maria in a bowl over a saucepan of simmering water.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl03__stepLabel">Cream the Olivio with the sugar until light and fluffy, then gradually beat in the egg yolks. Cool the melted chocolate slightly and beat into the egg mixture.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl04__stepLabel">Fold in the flour and almonds. Whisk the egg whites and fold into the sponge mixture with a metal spoon.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl05__stepLabel">Pour the mixture into the prepared cake tin and bake in a preheated oven at 180°C, gas mark 4, for 40-45 minutes. (To make sure the cake is cooked insert a small knife or metal skewer into the centre of the cake - if it comes out clean it is cooked). Leave the cake to cool before removing from the tin.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl06__stepLabel">To make the ganache, melt the chocolate with half of the cream in a small bowl over a saucepan of simmering water. Whisk together the egg yolks and sugar and add to the chocolate mixture. Add the remaining cream, and allow to cool.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl07__stepLabel">Cut the cake carefully into 3 even horizontal slices. Brush one side of each slice with 1tbsp Tia Maria and spread with the ganache. Layer together.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl08__stepLabel">To make the white icing, mix together all the ingredients, except the chocolate, until smooth and spreadable, adding a little more milk if it is too thick. Spread over the top and sides of the cake, making sure it is completely covered.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl09__stepLabel">Coarsely grate the chocolate and place in the freezer for a few minutes to firm up. Coat the cake with the grated chocolate.</span></span></li>
</ol></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com71tag:blogger.com,1999:blog-4799181195562820293.post-46773805659602973562011-01-19T03:32:00.000-08:002011-01-19T03:32:01.599-08:00Potato Rosti<div class="separator" style="clear: both; text-align: center;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtL6ShoblLURmku6cl5OFftMqhoRoqXb5Ss32kYLPkShokgq_UqY8ojALTFfGQc2NqFq7WZEmgNxkqlYiV8_7uFppaKCrNAQSlV6bkmNUAILVMwHqBJWp0uXT6800Ht2SB-y9nI-Ij1Q/s1600/Potato+Rosti+Cooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEtL6ShoblLURmku6cl5OFftMqhoRoqXb5Ss32kYLPkShokgq_UqY8ojALTFfGQc2NqFq7WZEmgNxkqlYiV8_7uFppaKCrNAQSlV6bkmNUAILVMwHqBJWp0uXT6800Ht2SB-y9nI-Ij1Q/s400/Potato+Rosti+Cooked.jpg" width="400" /></a></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span class="009024809-19012011">POTATOES - I love them and am sure most of you do as well - </span>This recipe is <span class="009024809-19012011">from a Italian friend of mine - I have tried it a lot if times</span> <span class="009024809-19012011">as was only satisfied with it yesterday</span>.<span class="009024809-19012011"> So i guess now I safely say I have mastered it.</span> There are many ways to rosti a potato – purists would have you boil them first and leave to rest overnight before peeling and grating; others would urge you to add egg or flour to bind the mixture<span class="009024809-19012011">.</span></b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="009024809-19012011"></span> </div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="009024809-19012011"></span><strong>Ingredients</strong></div><div style="font-family: Georgia,"Times New Roman",serif;"> <ul><li>starchy potatoes – 1 kg</li>
<li>butter – 100g</li>
<li>s & p</li>
<li><span class="009024809-19012011">sauted onions and chopped corriander</span></li>
</ul></div><div style="font-family: Georgia,"Times New Roman",serif;">Coarsely grate the potatoes and place in the centre of a (preferably clean) tea towel.</div><div style="font-family: Georgia,"Times New Roman",serif;">Bring together the corners of the tea towel and twist as tightly as you can to remove all the water possible. Repeat this squeezing with a second dry tea towel.</div><div style="font-family: Georgia,"Times New Roman",serif;"> Place in a bowl and season well with salt and pepper.<br />
(At this stage you could add grated onion and/or fresh herbs)<br />
Now to the most important decision – whether to make one big fat rosti, or several smaller, thinner ones. <br />
Melt some of the butter in a large heavy frying pan and once the buttery foam has subsided spoon in the potato to form several cakes – use those fancy metal rings if you are feeling chefy. Compact each rosti with the back of a spatula.<br />
Cook on a lowish heat for 7-10 minutes or until the underside is golden brown and crispy. Flip over (add more butter if necessary) and repeat for a further 7-10 minutes.<br />
Serve with what ever takes your fancy.<br />
If making one big fat rosti use a 9 inch diameter pan and cook for a bit longer<span class="009024809-19012011">.</span><br />
<span class="009024809-19012011"><span style="font-size: x-small;">I had mine with a spicy tomato chutney and a green spinach salad !!</span></span></div><div align="left"><span style="color: silver; font-family: Verdana; font-size: x-small;">Ayush Kejriwal</span></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com21tag:blogger.com,1999:blog-4799181195562820293.post-27456590127458842092011-01-13T05:31:00.000-08:002011-01-13T05:31:33.343-08:00Polish beetroot soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOjrZFeq2csHRZEG2q3Y6G5yChn_XdTnnOoe9dJAFK_YKETOpQ_jaqiBqizUMerjui6aG88_pYre1QevtEt2S2jFUQ1A65e9t2d9jh_AxvHXzhtrgolpHeH2SW5t6WulMTPHTQVc4yhQ/s1600/beetroot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIOjrZFeq2csHRZEG2q3Y6G5yChn_XdTnnOoe9dJAFK_YKETOpQ_jaqiBqizUMerjui6aG88_pYre1QevtEt2S2jFUQ1A65e9t2d9jh_AxvHXzhtrgolpHeH2SW5t6WulMTPHTQVc4yhQ/s400/beetroot.jpg" width="400" /></a></div><link href="file:///C:%5CDOCUME%7E1%5Cayush%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" rel="File-List"></link><style>
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<div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;">You will either love this or hate it - mostly the latter I suspect, because in this country people have a surfeit of it doused in strong vinegar. But I love its earthy charm and distinctive flavour. It makes wonderful soup, and this one is Polish in origin and especially good. Although the soup is a dazzling colour, you won't want your hands to match it, so it's best to wear gloves while you're handling it</span></b></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="spaced" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">450g beetroot<br />
15g butter<br />
110g chopped onions<br />
Salt and freshly ground pepper<br />
1 litre chicken or vegetable stock (or 850ml stock and 150ml creamy milk) Chive cream<br />
<br />
<i>Chive cream</i></span> <span style="font-size: small;"><br />
4-6 tbsp sour cream or crème fraîche<br />
1-2 tbsp finely chopped chives<o:p></o:p></span></div><h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Method<o:p></o:p></span></h2><ol start="1" type="1"><li class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span id="_methodRepeater_ctl01__stepLabel">Wash the beetroot carefully under the cold tap. Don't scrub, simply rub off any earth with your fingers. Don't damage the skin or cut the ends or it will bleed its colour during cooking. Put the beetroot into a pan, cover with water, bring to the boil, then reduce the heat and simmer, covered, for anything from 20 minutes to 2 hours depending on their size and age. The beetroot are cooked when the skins rub off easily. When cool enough to handle, rub off the skins and chop the beetroot.</span><o:p></o:p></span></li>
<li class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span id="_methodRepeater_ctl02__stepLabel">Melt the butter in a heavy-bottomed saucepan over a medium-low heat. When it foams, add the onion. Season well, stir, then cover with a 'lid' made from baking parchment, putting the paper right on top of the onions. Cover the pan, turn the heat low and sweat over a gentle heat for 10 minutes. Meanwhile, bring the stock to the boil.</span><o:p></o:p></span></li>
<li class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span id="_methodRepeater_ctl03__stepLabel">Add the beetroot to the onions with the stock. Season, then purée. Reheat, adding more stock or milk if you like, and adjust the seasoning.</span><o:p></o:p></span></li>
<li class="MsoNormal"><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"><span id="_methodRepeater_ctl04__stepLabel">Serve garnished with swirls of sour cream and chopped chives.</span></span><o:p></o:p></li>
</ol>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com8tag:blogger.com,1999:blog-4799181195562820293.post-17943630681109609532010-12-22T01:55:00.000-08:002010-12-22T01:55:46.270-08:00Egg Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveKF9XjwzKC6vkTvTDFY3oYmviDOmaTs50N6r3ovxtZn_yh-c8LQqtheSueQlTzdMFH4RNMctrAMwlQGz3JudU_gzgW8cwV-wgP12ChvalQI_H_dbEwfuOOo-JJm1yu71nljRioxNtlY/s1600/egg-curry4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveKF9XjwzKC6vkTvTDFY3oYmviDOmaTs50N6r3ovxtZn_yh-c8LQqtheSueQlTzdMFH4RNMctrAMwlQGz3JudU_gzgW8cwV-wgP12ChvalQI_H_dbEwfuOOo-JJm1yu71nljRioxNtlY/s320/egg-curry4.jpg" width="320" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"> <div class="text"><b><span style="font-size: small;"><span class="774454609-22122010">I love eggs!! This curry is delicious. Fantastic on cold wintry days when one is enjoying beside the fire watching East Enders - my idea of heaven :-)</span></span></b></div><div class="text"><span style="font-size: small;"> </span></div><div class="text"><span style="font-size: small;">4 Eggs (hard boiled)<br />
1 onion<br />
1/2 tomato (pureed)<br />
3-4 flakes of garlic<br />
1/2-inch piece of ginger<br />
1-2 green chilies<br />
2 tbsp chopped coriander leaves<br />
Salt To Taste<br />
Red chili powder to taste<br />
3/4th tsp turmeric powder<br />
1/2 tsp coriander powder<br />
3/4 tsp garam masala<br />
2-3 tbsp vegetable oil / ghee<br />
1 cup green peas or 250 gms paneer<span class="774454609-22122010">/ or sauted peppers</span></span></div><span style="font-size: small;"><br />
</span> <div class="headpg"><span style="font-size: small;">Preparation:</span></div><ul><li><span style="font-size: small;">Remove the shell of boiled eggs & keep aside. If using Paneer cut into cubes and fry till golden & set aside for later use. </span></li>
<li><span style="font-size: small;">Make a paste of onion, garlic, ginger and green chilies in a mixer or chopper. </span></li>
<li><span style="font-size: small;">Heat oil in a kadhi or wok and add onion-garlic paste and fry till golden brown. </span></li>
<li><span style="font-size: small;">Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry till it starts leaving oil. </span></li>
<li><span style="font-size: small;">Add a cup of water and cook till it dry's. </span></li>
<li><span style="font-size: small;">Now add the fried paneer cubes or green peas<span class="774454609-22122010">/ sauted peppers </span>and boiled eggs. </span></li>
<li><span style="font-size: small;">Add 1 cup of water and bring to boil and reduce the flame. </span></li>
<li><span style="font-size: small;">Simmer for 10 minutes. </span></li>
<li><span style="font-size: small;">Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice. </span></li>
</ul></div><div> </div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com5tag:blogger.com,1999:blog-4799181195562820293.post-86466259014815628062010-12-07T05:36:00.000-08:002010-12-07T05:36:21.783-08:00Potato dauphinoise<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdf1yfX8RPRhQKwA56z74gqXibhnNoE2ROAJTIcc-WO_rGYVqZfrKZTqEZNCjlpYqFlxPo8u55FK8roOXCSv5Ouyu-_wvRovKByNtgK4hMBMLZ4QF0iU_8PIpuuxOu6ntmLjdxTtuW5g/s1600/Potatoes-Dauphinoise-low-res.jpg_e_be4a040f41dfb65a155b3b24351d007c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdf1yfX8RPRhQKwA56z74gqXibhnNoE2ROAJTIcc-WO_rGYVqZfrKZTqEZNCjlpYqFlxPo8u55FK8roOXCSv5Ouyu-_wvRovKByNtgK4hMBMLZ4QF0iU_8PIpuuxOu6ntmLjdxTtuW5g/s400/Potatoes-Dauphinoise-low-res.jpg_e_be4a040f41dfb65a155b3b24351d007c.jpg" width="400" /></a></div><br />
<div style="font-family: Georgia,"Times New Roman",serif;"> <div class="article-author"><div class="clear"><span style="font-size: small;"><span class="740262110-07122010">This is one of Gordon Ramsay's recipe and I love it - Was a perfect treat for me last night after the horrendous fall :-)</span></span></div></div></div><div id="related-article-links"> <span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">For this creamy potato dauphinoise gratin, you need to buy a waxy variety that will retain its texture as it absorbs liquid. A traditional gratin is cooked entirely in the oven, but I prefer to simmer the potatoes first in milk on the hob, then finish the dish in the oven. This method cuts the cooking time and gives you a more dependable result. The potatoes should be of a similar size. </span><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><strong style="font-family: Georgia,"Times New Roman",serif;">600g waxy potatoes (such as Maris Piper)<br />
350ml milk<br />
350ml double cream<br />
1 large garlic clove, sliced<br />
1 thyme sprig<br />
1 bay leaf<br />
90g Gruyère cheese, grated<br />
Sea salt and freshly ground black pepper</strong><br style="font-family: Georgia,"Times New Roman",serif;" /><br style="font-family: Georgia,"Times New Roman",serif;" /><strong style="font-family: Georgia,"Times New Roman",serif;">1 </strong><span style="font-family: Georgia,"Times New Roman",serif;">Preheat the oven to 200C, Gas 6. Peel the potatoes thinly, then slice evenly into 1cm slices. Bring the milk and cream to the boil in a large saucepan and add the garlic, herbs and seasoning. Simmer for a couple of minutes.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><strong style="font-family: Georgia,"Times New Roman",serif;">2</strong><span style="font-family: Georgia,"Times New Roman",serif;"> Slide the potatoes into the pan and stir gently. Simmer for about 7 minutes until the potato slices are only just tender; they should hold their shape and retain a bite. Drain the par-cooked potatoes in a colander over a bowl to catch the milk.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><strong style="font-family: Georgia,"Times New Roman",serif;">3</strong><span style="font-family: Georgia,"Times New Roman",serif;"> Layer the potatoes in a shallow ovenproof dish, sprinkling two thirds of the cheese and seasoning in between the layers. Trickle a little of the saved milk over each layer too.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><strong style="font-family: Georgia,"Times New Roman",serif;">4</strong><span style="font-family: Georgia,"Times New Roman",serif;"> Pour a little more of the milk around the sides, but not too much - just enough to moisten. Sprinkle over the last of the cheese.</span><br style="font-family: Georgia,"Times New Roman",serif;" /><strong style="font-family: Georgia,"Times New Roman",serif;">5</strong><span style="font-family: Georgia,"Times New Roman",serif;"> Place the dish in a shallow roasting tin and bake for about 10-15 minutes or until the cheese is beginning to bubble and turn golden brown. Allow to</span></span> stand for 10 minutes before serving.</div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com24tag:blogger.com,1999:blog-4799181195562820293.post-43464316124694532492010-12-02T03:58:00.000-08:002010-12-02T03:58:25.297-08:00Ayush's Banoffe Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdaiHmjl2PerZzHUvj_gU02nrkNhpW-ld6X68VKyFDYW6Z8VBH_kPi0sv2Si31UWRvYrclXR65_GzQ-cqoCpaHlzl0EInfRD-OfWdLjRxgdiTVQnJZTYGHroPLMS7_eFI93CFEojDmaQ/s1600/banoffe+pic.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdaiHmjl2PerZzHUvj_gU02nrkNhpW-ld6X68VKyFDYW6Z8VBH_kPi0sv2Si31UWRvYrclXR65_GzQ-cqoCpaHlzl0EInfRD-OfWdLjRxgdiTVQnJZTYGHroPLMS7_eFI93CFEojDmaQ/s400/banoffe+pic.jpeg" width="362" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;"><span class="835045211-02122010">Banoffe Pie - I am not very keen on fruits but bananas are manageable (</span></span><span style="font-size: small;"><span class="835045211-02122010">only in a pie). I had found this recipe on the internet ages ago but had never had a chance to try it - so yesterday to cheer myself up after being miserable in the snow for the last few days I gave it a shot and my my it was delicious. I have already scoffed off more than half of it!!!</span></span></b></div><ul class="subset" style="font-family: Georgia,"Times New Roman",serif;"><li><span style="font-size: small;">300g oaty biscuits (Hob Nobs are good) </span></li>
<li><span style="font-size: small;">60g butter , melted </span></li>
<li><span style="font-size: small;">397g tin<span class="835045211-02122010">ed </span>Caramel </span></li>
<li><span style="font-size: small;">3 large<span class="835045211-02122010"> bananas</span>, sliced </span></li>
<li><span style="font-size: small;">350ml double cream </span></li>
<li><span style="font-size: small;">1 tbsp icing sugar </span></li>
<li><span style="font-size: small;">100g dark chocolate </span></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"> <ol><li><span style="font-size: small;"><span>Heat the oven to 180C/fan 160C/gas 4. Crush the biscuits in a food processor then add the melted butter and pulse to combine. Press the mixture into a 24cm tart tin, with a removable base, in an even layer. Transfer the tin to a baking sheet and cook for 10-12 minutes, until lightly toasted and set. Leave to cool then gently release from the tin and put on a serving plate. </span></span></li>
<li><span style="font-size: small;"><span>Spread the caramel over the biscuit base and chill for 1 hour. Arrange the banana slices over the toffee. Whip the cream and sugar together to form soft peaks and spread over the bananas. Melt the chocolate in a microwave or in a bowl set over, not in, a pan of simmering water. Allow to cool slightly, before drizzling over the cream. </span></span></li>
</ol></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com7tag:blogger.com,1999:blog-4799181195562820293.post-56518133039647752782010-11-25T03:36:00.000-08:002010-11-25T03:36:32.982-08:00Baked Okra with Cheese<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykkUfAQFVPzWDtoi8cY_aclv1DTpnSNYzBCh58wR2IT_-ZbC-zVPMdFqRT45GI-b80xYNE5P9DjwVuNKZVctdbsOFCSTzZ_kRhQC-ewjUolTYmUW0Wyq8fL9-VsbRjESftVY3SdNvNO0/s1600/baked+okra+and+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykkUfAQFVPzWDtoi8cY_aclv1DTpnSNYzBCh58wR2IT_-ZbC-zVPMdFqRT45GI-b80xYNE5P9DjwVuNKZVctdbsOFCSTzZ_kRhQC-ewjUolTYmUW0Wyq8fL9-VsbRjESftVY3SdNvNO0/s400/baked+okra+and+cheese.jpg" width="400" /></a></span></div><div style="color: black; font-family: Georgia,"Times New Roman",serif; padding-left: 20px;"><span style="font-size: small;"><span class="400482511-25112010"></span><b style="color: white;"><span class="400482511-25112010">Well this is for all my friends who have been asking for more vegetarian recipes. Well I love okra and this recipe is very easy to prepare and does not take very long I always eat this as a starter and it is absolutely delicious, Try it and let me know how you get on!!</span></b></span> </div><div style="color: white; font-family: Georgia,"Times New Roman",serif; padding-left: 20px;"><span style="font-size: small;"> </span></div><div style="color: white; font-family: Georgia,"Times New Roman",serif; padding-left: 20px;"><span style="font-size: small;"> </span></div><div style="color: white; font-family: Georgia,"Times New Roman",serif; padding-left: 20px;"><span style="font-size: small;">2 (10 oz.) pkg. frozen whole okra, partially thawed<br />
Salt and pepper to taste<br />
1 1/2 tsp. butter<br />
1 1/2 c. shredded Cheddar cheese</span></div><div style="color: white; font-family: Georgia,"Times New Roman",serif; padding-left: 20px;"><span style="font-size: small;"> </span></div><div style="color: white; font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Place okra in a single layer in a greased baking dish. Sprinkle with salt and pepper, dot with butter.cover tightly with foil. Bake at 375 degrees for 1 hour. Remove foil. Place under broiler until brown. Sprinkle with cheese. Cover with foil and bake for 10 minutes</span></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com23tag:blogger.com,1999:blog-4799181195562820293.post-38524520083453206532010-11-16T06:17:00.000-08:002010-11-16T06:17:17.793-08:00Greek Roasted Vegetables with Halloumi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETiqJ3CR4cmzhRsXpue_X_qrIxm7KI9R0Zsvg03rKYTCl69Ugy5oa1aBfpBnoDh6Vha7h1SK9hmwQ-XEUPT8UYuDCbq3C75-dZ4zTRG_V9y5DfeTj0gVAovWD1Vcr-BJTrJmZekJImZY/s1600/hallumi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgETiqJ3CR4cmzhRsXpue_X_qrIxm7KI9R0Zsvg03rKYTCl69Ugy5oa1aBfpBnoDh6Vha7h1SK9hmwQ-XEUPT8UYuDCbq3C75-dZ4zTRG_V9y5DfeTj0gVAovWD1Vcr-BJTrJmZekJImZY/s400/hallumi.jpg" width="300" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"> <b><span style="font-size: small;"><span class="515042311-16112010">Halloumi - a delicious cheese from Cyprus goes fantastically with roasted vegetables. I call this recipe Greek, but it is kind of my idea of Greek - it is also based on Nigella Lawson's Potato and Halloumi bake.</span></span></b><br />
<br />
<span style="font-size: small;"> large chunks and wedges:</span><br />
<ul><li><span style="font-size: small;">1 x large white onion</span></li>
<li><span style="font-size: small;">1 x red onion</span></li>
<li><span style="font-size: small;">1 x large bulb of fennel</span></li>
<li><span style="font-size: small;">1 x large red pepper</span></li>
<li><span style="font-size: small;">2 x large baby aubergines</span></li>
<li><span style="font-size: small;">1 x large courgette</span></li>
</ul><ul><li><span style="font-size: small;">about six whole cloves of garlic (unpeeled)</span></li>
<li><span style="font-size: small;">a handful of fresh mint</span></li>
<li><span style="font-size: small;">lots of black pepper</span></li>
</ul><span style="font-size: small;">generous glug of olive oil and mixed it all up to coat the veg.</span><br />
<span style="font-size: small;">No salt because it turns the veg mushy and the Halloumi is already salty.</span><br />
<span style="font-size: small;">put it in an oven preheated to 200C and<span class="515042311-16112010"> </span>leave it there for about 45 mins to an hour.</span><br />
<span style="font-size: small;">When<span class="515042311-16112010"> </span>it comes out squeeze some lemon juice over it, finely slice the<br />
Halloumi and put a layer all over the veg and then put it under a very<br />
hot grill. <span class="515042311-16112010">A</span>dd a bit more mint as well and serve it with brown<br />
pittas.</span><br />
<span style="font-size: small;">The left overs will probably make a nice salad for tomorrow.</span></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com5tag:blogger.com,1999:blog-4799181195562820293.post-79747739825558994952010-11-12T06:23:00.000-08:002010-11-12T06:23:57.470-08:00Watercress Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjM-k-5q-ANHywfMjM_Ia_FS1iIVOh90bRjGE3hscaOQr8KddSK4YbWfQLqquBGIRLbpSrRP8LW7JCbUYXSuBCiVyv43bhErBAl6_gd6eGSQwBpTV_VdkFlV7m581nV-axF7hMdZrM9us/s1600/watercress.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjM-k-5q-ANHywfMjM_Ia_FS1iIVOh90bRjGE3hscaOQr8KddSK4YbWfQLqquBGIRLbpSrRP8LW7JCbUYXSuBCiVyv43bhErBAl6_gd6eGSQwBpTV_VdkFlV7m581nV-axF7hMdZrM9us/s400/watercress.jpeg" width="400" /></a></div><div class="recipe-section-title" style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;"><span class="013250412-12112010">Now this may should weird but I find nothing more relaxing than coming back from work and making a nice delicious meal for myself. It may sound weird but that is my idea of perfect bliss. Last few days the weather has been horrible here in Glasgow - it has been raining constantly and the wind has broken my brand new umbrella :-). Last night I decided to make this delicious watercress soup and baked my home made carrot and chilli bread. I will post the carrot and chilli bread later in the mean time try this!!</span></span></b></div><div class="recipe-section-title" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 Onion, peeled and roughly chopped<br />
25g butter<br />
250g potatoes, peeled and diced<br />
600ml chicken stock<br />
2 x 85g bags of watercress, roughly chopped<br />
50ml cream<br />
a little milk if needed <br />
salt and black pepper</span></div><div class="recipe-section-title" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">In a large pan, cook the onion in the butter until soft but not browned.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow not longer than 5 minutes cooking time for the watercress). Liquidise, add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjM-k-5q-ANHywfMjM_Ia_FS1iIVOh90bRjGE3hscaOQr8KddSK4YbWfQLqquBGIRLbpSrRP8LW7JCbUYXSuBCiVyv43bhErBAl6_gd6eGSQwBpTV_VdkFlV7m581nV-axF7hMdZrM9us/s1600/watercress.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com4tag:blogger.com,1999:blog-4799181195562820293.post-67717728493010018722010-11-09T05:39:00.001-08:002010-11-09T05:40:18.906-08:00Chocolate Ricotta Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29Tuj6JfpzBOVJJKvdp7lEOmgxzuUj2_L2TF-jWBYZVLDvJWUvVOtMRVwsVJV_ynxCFPQ_i_LuHqWr0KMcvTm-lxwoqN3JaIcC-ApfXEBu1K-XVM3J1V8ysHYEdJzvst3gSS1fT4xbPo/s1600/chocolate-cottage-cheese-muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi29Tuj6JfpzBOVJJKvdp7lEOmgxzuUj2_L2TF-jWBYZVLDvJWUvVOtMRVwsVJV_ynxCFPQ_i_LuHqWr0KMcvTm-lxwoqN3JaIcC-ApfXEBu1K-XVM3J1V8ysHYEdJzvst3gSS1fT4xbPo/s320/chocolate-cottage-cheese-muffins.jpg" width="320" /></a></div><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><b>This is one more recipe I tried from the book from the library and absolutely loved it !!! Ricotta is a sweet, moist and grainy soft textured cheese that gives these Chocolate Ricotta Muffins a cheesecake-like taste and texture. They provide a double dose of chocolate; one from cocoa powder and the other from chocolate chips.</b> </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">1 cup ricotta cheese</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">2 large eggs</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">1 1/3 cup (320 ml) milk </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon pure vanilla extract </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">4 tablespoons (57 grams) unsalted butter melted and cooled</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">2 cups (260 grams) all-purpose flour</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">1 1/4 cups (250 grams) granulated white sugar</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">2 teaspoons baking powder</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">1/2 teaspoon salt</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">2/3 cup (60 grams) Dutch processed cocoa powder, sifted</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">1 cup (170 grams) semisweet chocolate chips</span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;"> Preheat oven to 350 degrees ). Place rack in the middle of the oven. Line 16 muffin pans with paper liners or spray with a non stick vegetable spray. </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">In a medium sized bowl, whisk the ricotta cheese and then add the eggs, one at a time, beating well after each addition. Add the milk, vanilla extract, and cooled and melted butter, mixing well. Set aside. </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cocoa powder. Add the ricotta mixture to the flour mixture. Stir just until combined and then fold in the chocolate chips. Do not over mix this batter or the muffins will be tough when baked. </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Divide the batter amongst the 16 muffin cups using two spoons or an ice cream scoop. </span><br style="font-family: Georgia,"Times New Roman",serif;" /><span style="font-family: Georgia,"Times New Roman",serif;">Place in the oven and bake about 20 minutes or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool. </span></span>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com4tag:blogger.com,1999:blog-4799181195562820293.post-43646751061940613142010-11-05T07:19:00.000-07:002010-11-05T07:21:30.326-07:00Warm Puy Lentil Salad with Baby Spinach and Goat's Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBPM5aSfLD61SzgTGzZecFBmvG_iSsgKBqE5ZJ-4fGrXbxK11j30DYa6LhY4fg9Ato0bVApHHpeRjUM87uXMmwPjmwXw8Wm-1KfYj676RxOgI3GQozdrr3XruclTxJjs3IkwfV-bvHMQ/s1600/puy+lentil.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLBPM5aSfLD61SzgTGzZecFBmvG_iSsgKBqE5ZJ-4fGrXbxK11j30DYa6LhY4fg9Ato0bVApHHpeRjUM87uXMmwPjmwXw8Wm-1KfYj676RxOgI3GQozdrr3XruclTxJjs3IkwfV-bvHMQ/s400/puy+lentil.jpeg" width="400" /></a></div><div><div class="spaced"><br />
</div><div class="spaced" style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;"><span class="508290914-05112010">I love the way Lentils are used in Europe in salads - I had only tasted lentils in the form of Dhal ( curry ) but after being here for 6 years now I have tried them in many variations and this one is my favourite. Try it.</span></span></b></div><div class="spaced" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">200g peppers<br />
225g Puy Green Lentils<br />
4 tbsp Extra Virgin Olive Oil<br />
1 red onion, sliced<br />
2 tbsp Balsamic Vinegar<br />
1 tbsp fresh lemon juice<br />
1 tsp English mustard<br />
225g baby spinach<br />
100g pack Goat's Cheese, roughly chopped</span></div><ol class="greyBullets" style="font-family: Georgia,"Times New Roman",serif;"><li><span style="font-size: small;"><span id="_methodRepeater_ctl01__stepLabel">Preheat the grill to high. Place the whole peppers on a baking sheet and place under the grill. Cook until the skins are blackened, turning occasionally. To remove the skins easily, place the hot peppers in a clean plastic food bag and seal immediately until cool enough to handle. Remove and peel the skins. Cut off the tops, deseed and cut into bite-sized pieces.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl02__stepLabel">Cook the lentils according to the pack instructions for about 15-20 minutes, until just tender. Drain, return to the pan and cover to keep warm. Meanwhile, heat 1 tablespoon of the oil in a frying pan and fry the onion for 4-5 minutes until softened. Remove from the heat and stir in the peppers.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl03__stepLabel">Whisk together the remaining oil, vinegar, lemon juice and mustard and season well. Stir the onion and peppers into the lentils and pour the dressing over.</span></span></li>
<li><span style="font-size: small;"><span id="_methodRepeater_ctl04__stepLabel">Arrange the spinach spoon over the lentils and top <span class="508290914-05112010">it up </span>with a little goat's cheese. Serve immediately.</span></span></li>
</ol></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com4tag:blogger.com,1999:blog-4799181195562820293.post-39187722859561868542010-11-02T05:48:00.000-07:002010-11-02T05:48:02.309-07:00Cheese and Chutney muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgDPeH13DclxT2SSP2-5KNfN-mLCptBAJiejqMScj6iiZ7gYTlQSUrD1PMl0gxxriVbMEEaiJ3VirUGvRL-nLBivoUQgkdjmfg4VI2xndLmSGXmOCKi-0RctnjQd9ulwXyQp6ajlzZTc/s1600/chut.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgDPeH13DclxT2SSP2-5KNfN-mLCptBAJiejqMScj6iiZ7gYTlQSUrD1PMl0gxxriVbMEEaiJ3VirUGvRL-nLBivoUQgkdjmfg4VI2xndLmSGXmOCKi-0RctnjQd9ulwXyQp6ajlzZTc/s400/chut.jpeg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"> <div class="module-header"><b><span style="font-size: small;"><span class="102291011-02112010">I just can't stop baking. loving my new baking tins. Last night tried this delicious recipe from a cook book I got from the Library. I used tomato and chilli chutney you can use any flavour you like. They are delicious you have to try them, I am eating one just now. I deal for freezing to - I made a batch of 12 and have frozen 6.</span></span></b></div><div class="module-header"><span style="font-size: small;"> </span></div><div class="module-header"><span style="font-size: small;">2 cups self-raising flour </span></div><div class="module-header"><span style="font-size: small;">1 teaspoon baking powder </span></div><div class="module-header"><span style="font-size: small;">3/4 cup milk </span></div><div class="module recipe-ingredients"> <div class="module-content"><span style="font-size: small;">1/2 cup olive oil </span></div><div class="module-content"><span style="font-size: small;">2 lightly beaten eggs </span></div><div class="module-content"><span style="font-size: small;">2/3 cup finely grated parmesan </span></div><div class="module-content"><span style="font-size: small;">salt and cracked black pepper </span></div><div class="module-content"><span style="font-size: small;"><span class="102291011-02112010">3 </span>tablespoons tomato<span class="102291011-02112010"> and chilli</span> chutney</span></div><div class="module-footer remove" id="addToShoppingList"><span style="font-size: small;"><a href="" id="shoppingAddLink" rel="nofollow"> </a></span> <script language="javascript">
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</script> </div><!-- // #add-to-shopping-list --></div><!-- // #recipe-ingredients .module --> <div class="module recipe-method"> <div class="module-header"><span style="font-size: small;">Preheat oven to 190°C. Spray a 12 x 1 1/2 tablespoon-capacity mini muffin pan with a little oil spray. Set aside. </span></div><div class="module-content"> <ol id="method"><li> <span style="font-size: small;">Sift flour and baking powder into a large bowl. In a separate bowl, combine milk, olive oil and eggs and add to the flour mixture. Add parmesan and salt and cracked black pepper, folding gently until just combined. </span></li>
<li> <span style="font-size: small;">Place a spoonful of mixture in each muffin hole, coming about 3/4 of the way up the side of each hole. Make a little well in the centre of each muffin hole and divide tomato chutney between each hole. Using a skewer, gently swirl the chutney into the muffin mixture. </span></li>
<li> <span style="font-size: small;">Bake for 10 minutes or until golden and cooked through. Turn out onto a wire rack to cool and repeat with remaining muffin mixture.</span></li>
</ol></div></div></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com7tag:blogger.com,1999:blog-4799181195562820293.post-80709592285616904232010-10-27T03:47:00.000-07:002010-10-27T03:47:34.863-07:00Baked mushrooms stuffed with ricotta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIZ9aPZt2MPBtA-KLy0CyRpCIYlN8CbSwKm10LWXxcg5FidwykiZaiwU_n4tSKzP891MOgHlW8vhydgg9LNV1dbl8V682jfAyvcpCpMgsuFH-fTJZ5dD6Q2T9QDsWv9L6RaSjSdr4WSE/s1600/mushrooms.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitIZ9aPZt2MPBtA-KLy0CyRpCIYlN8CbSwKm10LWXxcg5FidwykiZaiwU_n4tSKzP891MOgHlW8vhydgg9LNV1dbl8V682jfAyvcpCpMgsuFH-fTJZ5dD6Q2T9QDsWv9L6RaSjSdr4WSE/s400/mushrooms.jpeg" width="400" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b><span class="987333010-27102010"><em>This is funny - when I was 12 a doctor wrongly told my parents that I was allergic to mushrooms because of which I did not get a chance to try mushroom until much later in my life. Undoubtedly when I did try it - I fell in love with it completely and do like it any many forms. This baked mushroom and ricotta recipe is one of my favourites - an old classic we've all tried at some point. I used big wild mushrooms but you can use any kind.</em></span></b><span class="987333010-27102010"><b><em>. Small Portobello or field mushrooms will work well too. You can serve this as a starter or as little antipasti munchies. </em></b><br />
<br />
Ingredients:</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="987333010-27102010"></span>100g good crumbly ricotta cheese <br />
zest of 1 lemon <br />
1 fresh red chilli, deseeded and finely chopped (to taste) <br />
sea salt and freshly ground black pepper <br />
2 tablespoons finely chopped fresh oregano or marjoram leaves <br />
a good handful of freshly grated Parmesan cheese, plus extra for sprinkling <br />
4 mushrooms, brushed clean <br />
extra virgin olive oil <br />
a handful of rocket or soft leafy herbs </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><strong></strong> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><br />
Preheat your oven to 220ºC/425ºF/gas 7. Put your ricotta into a bowl with the lemon zest, chilli and a little salt and pepper. Beat together with a wooden spoon, then fold in your chopped oregano and the Parmesan. <br />
<br />
Carefully remove the stalks from your mushrooms and discard them (or keep them for making a pasta sauce), then toss the mushroom caps in a little oil, salt and pepper. Lay them upside down on a baking tray so that they can be filled with <span class="987333010-27102010">the </span>fantastic ricotta mixture. Carefully spoon in the filling, sprinkle a little Parmesan over the top and bake in the preheated oven till golden –about 15 minutes. Great served on a big plate, sprinkled with some dressed rocket leaves or soft leafy herbs.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></div><div><span style="font-size: small;"><span class="987333010-27102010" style="font-family: Georgia,"Times New Roman",serif;"></span></span><span style="font-family: Arial; font-size: small;">I<span class="987333010-27102010"> ate mine with some wild rice and a green spinach salad!!</span></span></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com8tag:blogger.com,1999:blog-4799181195562820293.post-5999272024201741342010-10-25T06:14:00.000-07:002010-10-25T06:14:39.954-07:00Avocado, Red Onion & Orange Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrR1XMJz1lV3kneICfuMAiDnzKq5YlQS67D5P9y7OFuXRROS8cPj99LqTlnXK14cBIqBZs-7yJOg1VjEHVulYMB_K5sDEQZLo0KpgC_54i6MA6STvkkN4YSnHMEq_H2RFOD1loUuCeV0/s1600/orange-and-avocado-salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrR1XMJz1lV3kneICfuMAiDnzKq5YlQS67D5P9y7OFuXRROS8cPj99LqTlnXK14cBIqBZs-7yJOg1VjEHVulYMB_K5sDEQZLo0KpgC_54i6MA6STvkkN4YSnHMEq_H2RFOD1loUuCeV0/s400/orange-and-avocado-salad.jpg" width="400" /></a></div><div> <div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;"><span class="412361411-25102010"> T</span>his is a nice salad for winter and a good opener for a heavy meal.</span></b></div><blockquote> <div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><strong><br />
</strong></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Serves: 2</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">For the salad, combine:</span></div><ul style="font-family: Georgia,"Times New Roman",serif;"><li><span style="font-size: small;">1 small head lettuce, torn</span></li>
<li><span style="font-size: small;">1 orange, segmented</span></li>
<li><span style="font-size: small;">1 avocado, cubed</span></li>
<li><span style="font-size: small;">½ cup walnuts, toasted and chopped</span></li>
<li><span style="font-size: small;"><span class="412361411-25102010">1 finely chopped red onion</span></span></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">For the dressing, mix:</span></div><ul><li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tbsp. orange juice</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">½ tsp. orange zest</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">1 tbsp. lemon juice</span></li>
<li style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">2 tbsp. walnut oil</span></li>
<li><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">plenty of groun</span></span>d pepper</li>
</ul></blockquote></div><div> </div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com9tag:blogger.com,1999:blog-4799181195562820293.post-55566590367218170982010-10-21T05:38:00.000-07:002010-10-21T05:39:16.181-07:00Corn Tortilla, scrambled eggs, mushroom, tomatoes, capsicum with paprika and parmesan cheese<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZn8WYRA2YAT649wI4zmVlBHnzMzVXpWPVvMETVJgzEy31HSRF7pUv9sBdGcXheUis8sSIgkyoZa59T5G6O15VHp9ov7qYtcuWpX2VyNwcjyTdGegord8uEjpwHpsM_G3fEka3jYt4Hc/s1600/DSC03895.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgZn8WYRA2YAT649wI4zmVlBHnzMzVXpWPVvMETVJgzEy31HSRF7pUv9sBdGcXheUis8sSIgkyoZa59T5G6O15VHp9ov7qYtcuWpX2VyNwcjyTdGegord8uEjpwHpsM_G3fEka3jYt4Hc/s320/DSC03895.JPG" width="320" /></a><b><span style="font-size: small;"><span class="902171411-21102010" style="font-family: Georgia,"Times New Roman",serif;">6 yeas ago when I was in Italy - I was served this dish for breakfast in a small family run cafe in a small village called Bartolommeo - this recipe just takes scrambled eggs to a whole new level and the parmesan cheese give it its unique flavour - a perfect breakfast to start your weekend.</span></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">Ingredients:</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">2 large organic eggs - ( I am greedy so it has to be large)</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">1 corn tortilla cut into thin strips</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">2table spoon of good quality olive oil</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">2-3 cubes of butter</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">Handful of chopped spring onion</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">4-5 diced wild mushroom</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">Half pepper - thinly sliced</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">1 red or green chilli finely chopped</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">salt and pepper to taste</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">Finely chopped herbs of your choice.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">1 tsp of paprika</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">Remember you can use any vegetable or even diced chicken if you like.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">In a large pan put 1 tsp of olive oil and fry the strips of tortilla until they are crisp and lightly golden brown - keep aside</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">Then put in the remaining oil and butter and add the chillies followed by the vegetables and saute for -2-3 mins</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">Now add the fried tortilla back in the pan with the vegetables followed by the two beaten mix and fold lightly to get to a creme scrambles egg consistency</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">Season with salt and pepper</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="902171411-21102010">Serve with loads of grated parmesan cheese and finely chopped herbs of your choice I used basil.</span></span></div><div><span style="font-size: small;"><span class="902171411-21102010" style="font-family: Georgia,"Times New Roman",serif;"></span></span> </div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com5tag:blogger.com,1999:blog-4799181195562820293.post-8024741194584605492010-10-20T05:28:00.000-07:002010-10-20T05:28:17.165-07:00Indian Flat Breads (Puri)<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqZijjDX7ULZs7yoWOjvDEZ1umdHt770-AXp2RJuZ0xVv-4V1plXmnEjqTqlusaM6tHTf1jcAevzFNbmQ6ngR4xPMM6q4jhNgj2vIwfPOzvZo8eqSpNftctzLji9N1CJsB1zItdx2MwY/s1600/DSC03959.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIqZijjDX7ULZs7yoWOjvDEZ1umdHt770-AXp2RJuZ0xVv-4V1plXmnEjqTqlusaM6tHTf1jcAevzFNbmQ6ngR4xPMM6q4jhNgj2vIwfPOzvZo8eqSpNftctzLji9N1CJsB1zItdx2MwY/s200/DSC03959.JPG" width="200" /></a><span style="font-family: Arial; font-size: small;"><span class="071531912-20102010">Oh!!! I love puris- decided not to go to the gym last night and instead treated myself to delicious traditional Indian meal - Roasted Egg Plant, cabbage and peas , raita, pickled onion and home made puris.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">What you need to make the puris </span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">4-5 cups of whole meal flour</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">1-2 cups of water</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">1 tsp of salt</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">Oil for frying</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Or4kjuIbwZSFTUIYi5yTjt3ZFx5OARjG8w77FazZzP4e9ro5SJ__-IZsAV8QqU6OaYWC1UT5LknTW3g2D8kri6DmGJsc1YAjynQSz5OOwQcFLOuEvEP5Rh75MOHcyrD8WDpqAijUYX0/s1600/DSC03955.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Or4kjuIbwZSFTUIYi5yTjt3ZFx5OARjG8w77FazZzP4e9ro5SJ__-IZsAV8QqU6OaYWC1UT5LknTW3g2D8kri6DmGJsc1YAjynQSz5OOwQcFLOuEvEP5Rh75MOHcyrD8WDpqAijUYX0/s200/DSC03955.JPG" width="200" /></a></span></div><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxEk3YLUeCh7E3PsWseEo2ltU3XUhJxyHmeZY1Q-ZQ1I48FLQzns8bpoQvb28z-51YsrYwTuO0k7ZIlA3QMitL7sl53MjZECvs2sw1LDv06-PRvkCuJwvWGQnFv1TnAyc10s5_vIQEZo/s1600/DSC03953.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxEk3YLUeCh7E3PsWseEo2ltU3XUhJxyHmeZY1Q-ZQ1I48FLQzns8bpoQvb28z-51YsrYwTuO0k7ZIlA3QMitL7sl53MjZECvs2sw1LDv06-PRvkCuJwvWGQnFv1TnAyc10s5_vIQEZo/s200/DSC03953.JPG" width="200" /></a></span><br />
<span style="font-size: small;"><span class="071531912-20102010">A rolling pin</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">and lots of patience</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">To make the dough take a large bowl add the flour, water and salt and knead until it forms a tight douch - you will have to use your own judgement and add or water or flour as you go.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">Once the dough is ready tear them into small balls and roll them out with rolling pin and fry them in very hot oil for 2 seconds on each side.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">Make sure the oil is very hot or else your puris will be very greasy.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">Serve them hot.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010"></span> </span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="071531912-20102010">Nice!!</span></span></div><div class="separator" style="clear: both; text-align: center;"></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com6tag:blogger.com,1999:blog-4799181195562820293.post-82173127761527598432010-10-18T14:19:00.000-07:002010-10-18T14:19:09.463-07:00Traditional Scones - with real butter and blueberry Jam -<div style="font-family: Georgia,"Times New Roman",serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDtaOnHPcHnsmrCC7QP0OQpX51yfPqVnP8soK2_9oDHqTbdpkPFgjdJ4_d0nHe27Axotsl6BRA29h3sMV4HiUhhCjYpv_lfHcE7n8Chk_Ly0TcOE14FRozJaP6Mi3CKU73g54U329Kfo/s1600/DSC03910.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDtaOnHPcHnsmrCC7QP0OQpX51yfPqVnP8soK2_9oDHqTbdpkPFgjdJ4_d0nHe27Axotsl6BRA29h3sMV4HiUhhCjYpv_lfHcE7n8Chk_Ly0TcOE14FRozJaP6Mi3CKU73g54U329Kfo/s200/DSC03910.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hTJZMiWqt00DuHNUv17LtViBFJeC4_p4Bi9gSM1NVxy2eFdQ3DxWpNWK4rHaaS7OXzZTuG9z7KxU62LszAtwfPRNYj_V6lx2NFa_kAMHMKYn6hAezz8A6V8nFWyNQn7oO5VPTeuzYvE/s1600/DSC03912.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hTJZMiWqt00DuHNUv17LtViBFJeC4_p4Bi9gSM1NVxy2eFdQ3DxWpNWK4rHaaS7OXzZTuG9z7KxU62LszAtwfPRNYj_V6lx2NFa_kAMHMKYn6hAezz8A6V8nFWyNQn7oO5VPTeuzYvE/s200/DSC03912.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLhhKJTR5J19tr3jAq1h-j3jwXJ3UHyTtsV01DAGs_n7PKwN4s4lc3YJ4uBRWEjm1stniluKiXI2KpHMFnzLOkZfiOdUMnyrg16cH-_F3qZ_kgdDRl_ji3a9sQmw6BNpgpN3rtlX83mk/s1600/DSC03914.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLhhKJTR5J19tr3jAq1h-j3jwXJ3UHyTtsV01DAGs_n7PKwN4s4lc3YJ4uBRWEjm1stniluKiXI2KpHMFnzLOkZfiOdUMnyrg16cH-_F3qZ_kgdDRl_ji3a9sQmw6BNpgpN3rtlX83mk/s200/DSC03914.JPG" width="200" /></a></div><b><span class="Apple-style-span" style="font-weight: normal;"></span></b><br />
<b><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span style="font-size: small;"><span class="708280514-18102010">Now I hate Mondays - and I am sure all of you do - if you don't then you are so lucky. Well to beat my Monday blues I decided to make scones and enjoy it with a nice cup of tea while watching Come Dine with me- oh I do love that programme. This recipe is from my landlady - with whom I had shared a horrible house for 6 months in Glasgow ( spooky ) though her scone recipe is perfect.</span></span></b></div><div><b><span style="font-size: small;"><span class="708280514-18102010"><br />
</span></span></b></div></b><br />
<b><span style="font-size: small;"><span class="708280514-18102010">I know I know this is not something you eat late at night after dinner - but I did - so what I liked it and it made me happy :-) </span></span></b></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span class="708280514-18102010">So here is the recipe - </span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="708280514-18102010"> </span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="708280514-18102010"><ul class="subset"><li>225g plain flour </li>
<li>2 tsp </li>
<li>½ tsp<span class="708280514-18102010"> salt</span></li>
<li><span class="708280514-18102010">2 tsp baking powder</span></li>
<li>30g caster sugar </li>
<li>55g butter </li>
<li>55g raisins or sultanas (optional) </li>
<li>150ml milk </li>
</ul><div><div id="mainContent"><div class="hrecipe"><div class="instructions" id="method"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2GSJq0nSkQGBw_8w6AsGcY50xBzm_YeP1C_cxk-xf3PuIN0Zd_M9F08cy77vVo0YI_NKTVq7lFQJMnynQWMGdy-o0eEiGuZlKWLH4b0hiSoBPYeQN3S6B7Dma5BcFkuwybKnWstGTi8/s1600/DSC03915.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL2GSJq0nSkQGBw_8w6AsGcY50xBzm_YeP1C_cxk-xf3PuIN0Zd_M9F08cy77vVo0YI_NKTVq7lFQJMnynQWMGdy-o0eEiGuZlKWLH4b0hiSoBPYeQN3S6B7Dma5BcFkuwybKnWstGTi8/s200/DSC03915.JPG" width="200" /></a></div><ol><li>Heat the oven to 200C/fan 180C/gas 6. Mix the flour, baking powder, salt and caster sugar in a bowl, then rub in the butter with your fingertips until the mixture looks like breadcrumbs. Stir in the raisins or sultanas, if using. </li>
<li>Bit by bit, add 150ml milk until you have a firm dough. Turn out onto a floured work surface. Pat the dough into a circle about 1 1/2 cm thick and cut out the scones. </li>
<li>Put onto a non-stick baking sheet and brush the tops with milk. Bake for 12-15 minutes. Serve with butter, or jam and cream. </li>
</ol></div></div></div></div></span></span>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com5tag:blogger.com,1999:blog-4799181195562820293.post-84837191847049409192010-10-15T06:13:00.000-07:002010-10-15T06:13:23.205-07:00Honey Roasted Pumpkin Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFfD-6Vhi6x71TU0stQPtRM_6ukuCSYxh6ilbd07_qRyXSxuSLJtAQcPMqQSHb-h5MuN2mhIjEBQHT11x560XU-vXM_ydxwY0VTyrmhiv07dpvxZIRE2EM3rgkwWUJ-saXT5o0PxJEwc/s1600/p.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFfD-6Vhi6x71TU0stQPtRM_6ukuCSYxh6ilbd07_qRyXSxuSLJtAQcPMqQSHb-h5MuN2mhIjEBQHT11x560XU-vXM_ydxwY0VTyrmhiv07dpvxZIRE2EM3rgkwWUJ-saXT5o0PxJEwc/s200/p.jpeg" width="200" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><span style="font-size: small;"><span class="825010613-15102010">Making the best use of Autumn Pumpkins here is one more of my many favourite recipes - perfect - enjoyed this last night curling up on the sofa watching Eastenders!!</span></span></b></div><ul style="font-family: Georgia,"Times New Roman",serif;"><li><span style="font-size: small;">1kg/21⁄2lb fresh pumpkin, peeled and diced </span></li>
<li><span style="font-size: small;">50ml/2fl oz runny honey </span></li>
<li><span style="font-size: small;">75ml/3fl oz olive oil </span></li>
<li><span style="font-size: small;">500g/11⁄4lb onions, peeled and diced </span></li>
<li><span style="font-size: small;">4 bay leaves </span></li>
<li><span style="font-size: small;">5 sprigs fresh thyme, stalks removed </span></li>
<li><span style="font-size: small;">2 tbsp white wine vinegar </span></li>
<li><span style="font-size: small;">450ml/16fl oz hot vegetable or chicken stock </span></li>
<li><span style="font-size: small;">1⁄2 ltr/18fl oz double cream </span></li>
<li><span style="font-size: small;">Salt and freshly ground </span></li>
<li><span style="font-size: small;">black pepper </span></li>
<li><span style="font-size: small;">Crème fraîche to serve </span></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Preheat the oven to 180°C, 350°F, Gas 4. Put the pumpkin in a roasting tin and coat with the honey. Bake for 10-12 minutes until the pumpkin has softened and caramelised.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Meanwhile, heat the olive oil in a large saucepan, add the onions, bay leaves, fresh thyme and white wine vinegar and sweat gently for about 5-6 minutes, or until the onions have softened.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Add the roasted pumpkin to the onions, then add the vegetable or chicken stock and bring almost to boiling point. Simmer steadily for about 20 minutes. Remove and discard the bay leaves, then stir in the double cream and bring the soup to the boil.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Once the soup has boiled, remove it from the heat and whizz in a blender or food processor.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Pass through a sieve or strainer then check and adjust the seasoning if necessary.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">To serve, reheat the pumpkin soup in a clean pan, then ladle into warm bowls and top with a dollop of crème fraîche. Serve either on its own or with fresh crusty French bread.</span></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com6tag:blogger.com,1999:blog-4799181195562820293.post-76018061411058502152010-10-13T05:55:00.000-07:002010-10-13T05:55:45.097-07:00Pea and Mint Salad with feta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVzzjNSDe-53pCkAJbYZ3-ohtNBvBFviSpvsIMTrtep4HyUhlv7Z-cPrNoitip40qE-CNbxU7BVt4Qx8rR1saJTDsUqiNFw6M-IrDCY4FadhFcJ99fFe03uqTg0lLHbFGQIGz5ey7z2A/s1600/peas.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvVzzjNSDe-53pCkAJbYZ3-ohtNBvBFviSpvsIMTrtep4HyUhlv7Z-cPrNoitip40qE-CNbxU7BVt4Qx8rR1saJTDsUqiNFw6M-IrDCY4FadhFcJ99fFe03uqTg0lLHbFGQIGz5ey7z2A/s200/peas.jpeg" width="200" /></a></div><div class="rcpdetail" id="maindesc" style="font-family: Georgia,"Times New Roman",serif;"> <b><span style="font-size: small;"><span class="551004512-13102010">The other day I was in a small pub in Glasgow and they served this delicious salad with a caralamised onion tart, I requested for the recipe and the chef obliged. Last night I made it myself and it was delicious. Here it is try it!!</span> <span class="551004512-13102010"> </span><span class="551004512-13102010">The chef had used roman pecorino ,I used </span>feta cheese <span class="551004512-13102010">instead of</span> the pecorino. If you can't find fresh peas, use frozen thawed green peas.</span></b><br />
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</div><div class="rcpdetail" style="font-family: Georgia,"Times New Roman",serif;"> <ul><li><b><span style="font-size: small;">2 cups water</span></b></li>
<li><b><span style="font-size: small;">1 cup shelled green peas</span></b></li>
<li><b><span style="font-size: small;">1/4 cup chopped fresh mint</span></b></li>
<li><b><span style="font-size: small;">1 1/2 tablespoons fresh lemon juice</span></b></li>
<li><b><span style="font-size: small;">1 tablespoon extra virgin olive oil</span></b></li>
<li><b><span style="font-size: small;">1/2 teaspoon salt</span></b></li>
<li><b><span style="font-size: small;">1/4 teaspoon freshly ground black pepper</span></b></li>
<li><b><span style="font-size: small;">1/2 cup <span class="551004512-13102010">crumbled feta </span></span></b></li>
</ul></div><div class="rcpdetail" id="preparation" style="font-family: Georgia,"Times New Roman",serif;"> <h2><b><span style="font-size: small;">Preparation</span></b></h2><b><span style="font-size: small;">Bring 2 cups water to a boil in a medium saucepan. Add peas; cook 1 minute. Drain and plunge peas into ice water; drain.</span></b><br />
<b><span style="font-size: small;">Combine peas, and mint in a large bowl. Add lemon juice, olive oil, salt, and pepper; toss well. <span class="551004512-13102010">Add the feta</span>. Serve immediately.</span></b></div>Ayush Kejriwalhttp://www.blogger.com/profile/09570568805744194938noreply@blogger.com8