Cooking time: 15 min
Serves: 4-5

Ingredients

• 500 gms potatoes
• 100 gms maida
• ½ tsp pepper powder
• Salt to taste
• 2 tsp lime juice
• 5 slices of bread
• Oil for frying

Method

Boil potatoes in a pressure cooker and peel off the skin. Mash them and mix salt, limejuice and pepper powder to them.

Powder the bread slices in a mixer. Mix it to the potato mixture.

Make small balls out of this mixture. Roll each ball into long candles (about 3-4 inches long). Then roll each of them in maida and deep fry in oil till golden brown. Potato candles are now ready. Serve hot with tomato sauce.

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For a chocolate version, simply melt in 100g of milk chocolate when cooking.

Preparation time: 10 minutes
Cooking time: 40 minutes plus 2 hours refrigeration

Ingredients:

• 1.2l whole milk
• 130g rice
• ¼ tsp. salt
• 100g white sugar
• 2 tsp. vanilla extract
• ½ tsp. cinnamon powder
• 60g brown sugar

Method of Preparation:

In a heavy-bottomed saucepan (this is important as a thin pan will burn your desert), mix the milk, rice, and salt. Bring this mixture to the boil and reduce to a simmer for 25 minutes.

Stir this mixture often as it will get burnt on the bottom otherwise. Use a wooden spoon so as not to scratch the pan.

Remove from the head and add the sugars, vanilla extract and cinnamon, as well as any other flavours you may be using.

Return back onto the heat for another ten minutes.

Leave to cool down for a little while and then spoon into whatever you are using to serve. Cover right on top of the rice to stop a skin forming.

Serve with a homemade toffee sauce: 120g brown sugar, 120g butter, 100ml cream. Beat the sugar and butter together until smooth. Heat in a saucepan until the sugar is dissolved but not burned. Stir in the cream and heat until the sauce bubbles, stirring continuously so the sauce doesn’t stick.

Make holes in the tops of your rice puddings with a skewer and pour this sticky sauce into the middle to seep out over the top. Deliciously decadent and a reminder back to your old school days. Also try with chocolate sauce: 100g chocolate, 40ml milk, melted together, or a strawberry sauce: handful of berries, handful of sugar, 50ml water, heated together in a pan until the fruit has turned to mush.

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1. Banana Muffins Recipe

Try stir-fried vegetables, such as bean shoots, water chestnuts, carrots, mushrooms etc. A nice way to serve is to also add in some egg noodles to the stir-fry vegetables and pop a little soy sauce, or some of the teriyaki marinade in with them to give a bit more flavour.

Ingredients:

• 4 skinless salmon fillets
• A small drop of flavourless oil
• 4 tbsp. soy sauce
• 4 tbsp. Sake (Japanese rice wine)
• 4 tbsp. Mirin (Japanese sweet rice wine)
• 1 tsp. sugar
• 1 tbsp. fresh ginger
• 3 minced garlic cloves

Method of Preparation:

Chop up the ginger very, very finely into sticks. Anything else will make it sort of stringy, the amount you use will be equal to about a thumb-sized piece.

Make sure the garlic is completely minced.

Mix together the garlic and the ginger, and mix together all of the liquids so there’s no oily bits and all is fully combined.

Whisk all this together.

Put the salmon in a shallow dish, cover in the marinade and leave for two hours. Turn over half way through.

The easiest and best way to cook salmon is via a grill. Preheat it for at least ten minutes first, you want it to be very hot. Brush the salmon with the unflavoured oil, and brush a little on the tray too. When it is really hot, take it out, and pop the salmons on. Reserve the marinade, we will use it for the sauce. Shake off the excess marinade, because it will evaporate and the flavours will be wasted.

The salmons will sizzle when they touch the baking tray.

Grill them for six minutes, and six minutes only. You don’t want them to overcook, now do you want undercooked fish. Salmon is best served JUST cooked. It will be ever-so-slightly translucent in the middle.

Put the remaining marinade into a small saucepan and boil for a couple of minutes until it becomes syrupy and thick. Strain it through a sieve. Serve poured over the salmon.

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1. Chicken Satay with Peanut Sauce

With bananas, it is best to use them when they are really ripe and brown so they are mushy and easy to use. If they are too yellow or green, then place them in an airtight bag and put them in the airing cupboard or a warm place to ripen as it won’t work if the bananas can’t be squashed with a fork.

Ingredients:

• 115g walnuts and pecans
• 250g plain flour
• 150g normal sugar
• 1 tsp. cinnamon
• 1 tsp. baking powder
• ¼ tsp. baking soda
• ¼ tsp. salt
• 2 large beaten eggs
• 110g melted butter
• 3 large ripe bananas
• 1 tsp. vanilla extract

Method of Preparation:

Lightly butter a baking tray. Chop up the nuts and put them on the baking tray and cook for 8 – 10 minutes. You can do this, or you can toast the nuts in a pan.

Cool them down and then chop coarsely.

In a large bowl, combine the flour, cinnamon, baking powder, baking soda, sugar, salt, and nuts. You now have all of your dry ingredients together.

Beat the eggs together with a pinch of sugar to break down the whites.

Combine the mashed bananas, the melted butter and the vanilla together. Mash it with a spatula. Add the eggs in and combine fully so you have a wet mixture.

Fold the dry ingredients into the wet ingredients until just combined.

As long as the batter is still thick, your mixture will work. It needs to be thick in order for the mixture to hold and bake properly.

Butter the muffin tins and flour them. Shake out the excess flour.

Spoon the mixture into the into the muffin cases.

Bake for around 25 minutes at 180C. Cook until a toothpick pushed into the muffin comes out clean.

Serve warm with a dollop of cream and a sprinkle of nuts and cinnamon.

You could also serve this with a warm chocolate sauce which would be delicious. This is easily made with 100g of dark chocolate and 40ml milk warmed together in a saucepan until both have melted.

Recipe makes 12 regular sized muffins.

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Ingredients:

• 2,5 liter of beef meat water or of chicken soup
• 1 carrot
• 3 pickled cucumbers
• 2 potatoes
• 1 palm of pearled barley (or rice)
• 100 gram of greens

Method:

Put beef meat water on low fire. During all the preparation do not allow very strong boiling. Peel and grate the carrot and put in the beef meat water. Then add pearled barley. If you haven’t got any, you can replace it with rice. Then shred cucumbers. The length of pieces should be 2 cm approximately. Peel potatoes, if needed and cut in cubes. Add cucumbers and potatoes in the soup. Boil 20-30 minutes. Then cut greens and add in the soup. Boil another 5 minutes. To serve hot.

Author is an expert article writer and contributes regularly on recipes such as Free Indian Recipes, homemade recipes and other recipes.

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No posh servings are required with a dish like this! It is traditional, at home, for all the family. The chorizo in this dish adds a lovely smoky paprika note, but you could substitute it for good quality meaty pork sausages if it’s not your thing. However you cook it, you’re guaranteed to love it!

For this Mixed Meat and Chorizo Paella recipe, you will need the following

Ingredients:

• ½ pound of chicken thighs – this is the juiciest part of the chicken and the most flavoursome. You can use breast but this will not be as tender.
• ½ pound of beef – use steak, or stewing steak. The neck piece is good for this, as it is cheap, and tastes beautiful.
• ½ pound of pork – use pork belly, or ask your butcher for advice.
• Garlic bulb
• 2 tsp smoked paprika
• Small pinch of saffron
• 1 lemon
• 1 chorizo sausage – these are usually about 3 ounces. Exact quantities are not that important – use as much or as little as you would like.
• 1 diced onion
• 2 red peppers
• 375g paella rice – this is short grain rice.
• 800ml chicken stock
• Salt and pepper
• Olive oil

NB: This may seem a lot of ingredients, but use the basic techniques and recipe and feel free to add or take away as you please and experiment!

Method of Preparation:

This is a little bit lengthy, but the outcome is definitely worth it. First, cut open the garlic bulb to free up the cloves, drizzle with olive oil, and add a little salt, and grill for 10-15 minutes until they are browned. Whilst these are cooking, char the peppers on the gas flame until the skin is blackened. Use tongs if you don’t want to use your fingers. Once the skin is blackened, pop them under the tap and rub the black skin off. You’ll be left with a delicious char-grilled pepper.

Bring the stock to the boil in a saucepan with the saffron and paprika. At this stage, put your onions on to cook (ideally in a paella pan, if not a heavy bottomed big frying pan) in a little bit of olive oil until soft. Add the peppers.

Mince the garlic with a dash of the stock, and add back into the stock. You’ll know have a really aromatic, gorgeous smelling stock.

Cut the meat and chorizo into strips and add to the pan with the onions and peppers. Stir around and allow it to cook for around five minutes.

Add the rice and stir round, so it absorbs all the flavours and oil.

Spread this mixture evenly over the bottom of the pan.

Add in the hot stock. Stir gently to incorporate, bring to the boil for five minutes, and then simmer for five minutes. Do NOT stir – this will keep the stickiness.

Pop the pan straight into the oven for about seven minutes at 200C.

Serve with the lemon wedges – alternatively, you could put the lemon in with the rice to cook. This will give a lovely charred lemon flavour. This dish will be beautifully sticky and a little caramelised on the bottom. Perfect for wowing at a dinner party.

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Ingredient:

• 1 half onion grated or finely chopped
• 4 pinches ground coriander
• 4 pinches paprika powder
• A little pepper, freshly ground is better
• A little salt
• 1 hand fresh bread crumbs
• 1 egg lightly beaten
• 1 quarter beef stock block dissolved in a quarter cup water

For the Rolls:

• 4 rolls
• Sliced tomato
• Thinly sliced onion
• Lettuce
• Few slices of gherkin
• Mayonnaise and ketchup

Method:

Mix all the patty ingredients thoroughly, leaving the salt for later. You can add it after the patties are cooked, if you prefer it that way. Once the mixture is ready, divide the mixture into 4 equal balls and mold into patties. Now, cook on medium heat under the grill, on the barbecue or in a pan until the patties are cooked according to your taste or the internal temp of the grill reaches 160F/70C.

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a pan) just before the patties are done. Spread some mayonnaise on the bottom halves of the rolls, and add a thin slice of onion, lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little ketchup, the patty and the top half of the roll. Serve the hamburger hot with some ketchup, mustard sauce and French fries.

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Wet Ingredients

• 1 or 2 ripe bananas
• One egg
• 1/3 cup melted butter or margarine
• 1 1/2 tsp. vanilla
• 2 tbsp. strong coffee
• Milk or buttermilk

Dry Ingredients

• 1 1/2 cup of all-purpose flour
• 3/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup chopped pecans

Preparation

To make the most incredible muffins, you have to mix the wet ingredients and the dry ingredients, separately. In a small bowl, mash the bananas thoroughly with a fork and stir in the egg. Mix the other wet ingredients also.

In a large bowl, put the dry ingredients and mix them with a spoon. The ingredients should be mixed properly so that the baking soda should be completely distributed through the flour. Now, fold in the wet ingredients. You need to mix it for about 8 to 10 times carefully until the batter is mixed together. Preheat the oven to 350 degrees.

In the meanwhile, prepare the muffin tin by spraying it with Pam. If you do not have Pam, you can grease them lightly with shortening. Spoon the (lumpy) batter into the muffin tin – it is okay if you end up filling the holes all the way to the top. Sprinkle some sugar on the top. Sugar in the muffin makes a glaze, as they bake and this gives it a really fantastic taste.

Put the muffins into the preheated oven and set the timer for 20 minutes. After 20 minutes, check the muffins with a fork. If the fork come out clean then it is ready otherwise you need to bake them for another 5 minutes. Different ovens require separate time for baking the muffin, see how much your oven requires for baking the muffin.

Let them cool for about 5 to 10 minutes, and then use a knife to carefully lift them out of the muffin tin. You can keep the muffins in the tin for 10 minutes so they will stay warm. However, do not keep them for long as they will become difficult to get out if they are too cold while still in the tin.

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Ingredients:

• 1.35 kg chicken
• 1 tablespoon olive oil
• 2 large onions peeled and thickly sliced
• 700 gm ripe tomatoes
• 2 large cloves garlic, peeled and crushed
• 1 tablespoon tomato puree
• 1 tablespoon fresh rosemary leaves finely chopped
• 1 bay leaf
• 275 ml dry white wine
• 1 tablespoon white wine vinegar
• Salt and freshly milled black pepper

Method:

First of all heat the oil in the casserole over a high heat and season the chicken joints with salt and pepper. Then, when the oil gets really hot and begins to simmer, fry the chicken joints. Each joint needs to be a lovely golden-brown in colour all over.

Now, add the onions, turn the heat down to medium and cook for 10 minutes, or until they have softened and are brown at the edges. Skin the tomatoes. To remove the skin, pour boiling water over them and leave them for exactly 4 minutes. In the meantime, fry the onions till they are brown and add garlic to the casserole. Let this cook for about 1 minute, and then add the tomatoes, tomato purée, rosemary, bay leaf, white wine and white wine vinegar.

Now, add some seasoning and bring it to a boil, and then let it bubble till it reduces to about half its original volume, which will take about 20 minutes. Now, add the chicken pieces and stir them around a bit, then put the lid on and allow to simmer gently for 40 minutes, until the chicken joints are cooked through. This is good served with noodles, rice or a simple vegetable.

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Ingredients:

• 8-16 skinless chicken thighs cut into small pieces or strips
• 1 package wooden skewers

SATAY MARINADE:

• 1/4 cup minced lemongrass, fresh or 1 small onion, quartered
• 2 cloves garlic
• 1 thumb-size piece galangal or ginger, peeled and sliced
• 1/4 of thumb-size piece fresh turmeric or 1/2 tsp. dried turmeric powder
• 2 tbsp coriander seeds or 1 tbsp. ground coriander
• 2 tsp. cumin
• 3 tbsp. dark soy sauce
• 4 tbsp. fish sauce
• 5 tbsp. brown sugar
• 1 tbsp. fresh lime juice

Preparation:

If using wooden skewers, soak them in water while you prepare the meat. This will prevent them from burning. Cut chicken into thin pieces or strips. Place in a bowl. Put all the marinade ingredients in a food processor and process well.

Taste the marinade to see if it is sweet, spicy, and salty enough to your liking. The strongest tastes should be sweet and salty in order for the finished satay to taste its best. Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 to 1.30 hours. When ready to cook, slide the pieces of meat onto the wooden skewers.

Barbecue the satay or grill on an indoor grill or on a broiling pan or baking sheet with the oven set to “broil”. Place the satay close beneath the heating element and turn the meat every 5 minutes until cooked. Depending on how thin your meat is, the satay will cook in 10 to 20 minutes.

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