Anda Piaz (egg & onion curry)

Quick curry to make in a hurry. Quite tasty too! Serves 2

You will need:
3 Onions
2-3 Eggs (if large eggs use 2)
1 Tomato (chopped)
squirt of tomato puree (if not have then 1-2 tbsp of the juice from tinned tomatos will do)
Fresh corriander (to garnish)
1/2 tsp Salt
1/2 tsp Chilli Powder
1 tsp Ground Coriander Powder

Step 1 -> Placed sliced onion in pan with little oil, on high heat and pound a little with a wood spoon. Stir so onion is nicely covered with oil. Lower heat to medium and gently cook until golden (don't burn it).
Step 2 -> Add half cup of water, then squirt of tomato puree and the one tomato.
Step 3 ->After a few min add the chilli powder, ground coriander and salt. Stir and cover with lid.
Step 4 -> Crack egg into bowl, and add the fresh coriander.
Step 5 -> When oil is seperate from tomato, mix and pound the curry a little, and then pour the egg mixture over the top. Cover with lid, and do not stir! After 2-3 min uncover, stir and cover. after 2 min, check egg is cooked.
Serve with roti and enjoy!

apple and blackberry pie

275g Plain Flour, plus extra for rolling out
2 tbsp icing sugar
pinch of salt
175g Butter, chilled
1 egg, seperated
1 Bramely Apple, peeled, cored and sliced
1 Granny Smith Apple, peeled, cored and sliced
300g Blackberries
50g Granulated Sugar
2 tbsp Cornflour

1: Preheat the oven to 200C/180C Fan or Gas 6. Sift the flour, icing sugar and salt into a large bowl. Cut the butter into small cubes, add to the flour mixture and rub in with your fingertips. Add the egg yolk and tablespoons chilled water and mix to a stiff dough – you may need to add a few more drops of water.

2: Then gently mix apples, blackberries, sugar and cornflour together, taking care not to damage the berries.

3: Now divide the pastry into two. Roll out each piece into a round, slightly larger than a 23cm ovenproof plate or foil plate. Line the plate with one round of pastry. Fill with the fruit mixture, leaving a 2cm gap around the edge. Brush pastry edge with egg white, then cover with the other piece of pastry, pressing edges firmly together.

4: Brush the top with egg white and make four slits in the centre to allow steam to escape. Put the pie on a baking tray with a rim, to prevent any juice leaking on to the oven. Bake for 15 minutes, then reduce oven temperature to 180C/160C Fan/Gas 4 and cook for another 20 minutes. Sprinkle with sugar before serving.

Yummy also with Ice Cream or Custard or Cream.

Potato Curry

This curry has no onions, great if you hate them. Serves 2

2-3 medium Potatos (chopped)
3 Tomatos (fresh is best, if not go for 2 tomatos in a tin of peeled plum tomatos)
1/2 tsp Salt (or less)
1 tsp Red Chili Powder
1 tsp Cumin (seeds or powder or 1/2 of each)
1 tsp garlic and ginger paste (more if you like)
Fresh Coriander

-> Put oil in pan and fry Tomato's and spices. Add salt. When dry, add water and fry again till dry, then add water again and pound the tomatos a little with wooden spoon. When tomatos reduced then add potatos and water.
-> When potatoes are cooked, check taste of masala. If taste of tomatos is strong then add yogurt.
-> Then add corriander, stir and leave covered till you wish to serve.

Fruit and Honey Muffins

280g (1o oz) Plain Flour
1 tbsp Baking Powder
75g (3 oz) Caster Sugar
75g (3oz) Butter, melted
60ml Clear Honey
2 Eggs
230ml Milk
few drops Vanilla Essence
140g (5 oz) Fresh Raspberries or Blueberries
75g (3 oz) Pecan nuts, roughly chopped (optional)
Demerara Sugar for sprinkling

Method:

Pre-heat oven to gas 6.
Line a 12 cup muffin tray with muffin cases.

->Sift flour and baking powder into large mixing bowl and stir in caster sugar. In another bowl mix the melted butter, honey, eggs, milk and vanilla essence together.
->Make a well in the center of the dry ingredients (the bowl with flour+baking powder in) and pour in the liqued mixture. Fold in quickly, until just blended. Fold in raspberries or blueberries and two-thirds of the nuts.
->Divide mixture into the muffin cases, sprinkle over remaining nuts and a little demerara sugar.
->Bake for 20-25mins or until risen and golden. Transfer to wire rack, serve hot or cold.

Carrot and Corriander Soup

This recipe contains my secret ingredient..Honey! It serves 4.

450g Carrots, peeled and sliced
1 Leek, sliced
1 Onion, chopped
1 tbsp Sunflower Oil
25g Butter
30ml Honey
Juice of 1 Lemon
2 tsp Ground Coriander
1 tsp Plain Flour
900ml (1 1/2 Pints) Veg stock
Salt and Pepper
120ml single cream or milk
24g walnuts (buy the already chopped and roasted packet)
Fresh Coriander sprigs to garnish

Method:

-> Heat butter and oil in large pan, until melted. Add onion and cook for 5 min, then add leek and carrots and cook over gentle heat for 5min.
-> Stir in honey, lemon juice and ground coriander and cook stirring 2-3mins. Stir in the flour. Gradually stir in stock and bring to biol, stirring. Reduce heat, cover and simmer 20min.
->Cool slightly then puree in a blender or food processor until smooth. Season with salt and pepper. Return to the pan and stir in cream/milk. Reheat gently. Serve with sprinkled walnuts and garnished with fresh coriander.

Enjoy!

chocolate cookies - pic 2

Different shapes.

Chocolate Cookies

This recipe makes around 30 cookies.
You will need:
2 sachets instant hot chocolate drink
1 tbsp hot Water
8 oz Butter
5 oz Caster Sugar
10 oz Plain Flour
1 egg Yolk
Salt
Choc chips (optional)

Method:
Empty sachets into bowl and mix with hot water to make a paste. In another bowl put in sugar and butter, mix well and then beat in the egg yolk and chocolate paste. Sift together flour and add a pinch of salt to the mixture. When combined, halve the dough and cover in clingfilm. Leave in fridge for 30-60min.

Pre-heat oven to gas 5. Line baking trays with baking paper.

Un-wrap the dough, roll out and stamp out rounds. If you want to make them like in the pic, then place 2-3 chips in middle of each cookie. Sprinkle with little bit caster sugar and bake 10-15min until firm. Leave to cool 5-10min.

orange and ginger cookies - pic 2

Orange and ginger cookies

Really nice cookies, easy to make. You can dip them in melted chocolate or make them in gingerbread men shapes or add choc chips.

You will need:
10 oz Flour
5 oz Caster Sugar
8 oz Butter
1 egg yolk
1 tsp Ground Ginger
2 tsp Orange Juice
grated rind of One Orange
salt

Method:
Put butter, sugar and orange rind into bowl and mix well with wooden spoon, then beat in egg yolk and orange juice. Sift together flour, ginger and pinch of salt and stir until thoroughly combined, shape dough into ball and wrap in cling film. Leave in fridge for 30-60min.

Preheat oven to gas 5, line 2 trays with baking paper.

Unwrap dough, roll out and cut into desired shapes. Put on prepared sheets, well spaced apart. Bake 10-12min until light brown, and leave to cool..
Enjoy!

Chana Daal (Chickpea Curry)

You can eat this with rice or roti/naan.

You will need:

1 Tin of Chickpeas

2 Tomatos (from a tin of peeled plum tomatos)

1 dessert spoon of Yogurt

1 spoon Garlic & Ginger paste

3/4 tsp Chilli Powder

1/2 tsp Salt

1 tsp Corriander Powder

1/4 tsp Tumaric

pinch of Gram Masala or Cumin Powder (optional)

Fresh Corriander to garnish

Method:

Chop onions quite small, fry in oil till light brown. Add a little bit of water and when onions are soft try to mash them with your wooden spoon. Then roughly cut tomatos and put in pan with onions, and a little water or juice from tomatos tin. Cover and simmer, check it after 5min and if needed add a little more water. When tomatos are reduced add salt, chilli powder and ground corriander powder.

Fry for 5min more and then add the garlic, ginger, tumaric and gram masala, cook for awhile and then add the chick peas and half cup water.

Leave to cook, and when oil is seprate from tomato then add yogurt, stir and cook for 5 more min. Add water for desired consistansy. Then place the chopped fresh corriander on top and leave covered until time to serve.

Black Cardomon

A picture for people (aisha! yes you!) who don't know what they look like.
This has a smoky flavor that's quite different than green cardomon. If you don't have black cardomon, substitute green pods it will still taste great!