Coconut Ice

350g Dessicated Coconut
350g Icing Sugar
397g Tin of Condensed Milk
red food color
Vanilla Flavour (optional)
3 tbsp Raspberry Jam (optional)

Step 1 -> Pour condensed milk into a bowl, and stir in the icing sugar. Mix well, and then add the dessicated coconut. Keep mixing it till it is thoroughly combined (it will get really thick, and tough to mix).
Step 2 -> Divide the mixture into 2 portions - adding red color into 1 portion, and mixing till it goes a nice pink color. You can also add raspberry jam, to give it a yummy flavour :P. And in the other portion, you can add vanilla flavouring.
Step 3 -> Greaseproof paper a metal tin, push and flatten the white coconut ice mixture in the tin, and then put the pink coconut ice mixture on top, flatten and place in the fridge overnight to set.
Step 4 -> In the morning, remove from fridge, and cut into pieces and leave to dry for about an hour.

Store in a air-proof container, it will keep for about 3 weeks. :)

Fruit Chaat (Fruit salad with chickpeas)

1 Tin Chickpeas, drained
1 Tin Fruit Cocktail, drained
2 Apples - cored and chopped into small peices.
1 big Banana or 2 small ones - chopped into small pieces
A handful of strawberries or any other soft fruit.
Orange Juice, or mixed juice. About half cup.
pinch of Black Pepper
1-2 tsp Sugar
1tsp Chaat Masala Mix (flat tsp, not heaped lol!)

Step 1: Put chickpeas, fruit cocktail, apple, banana and any other fruit in to a dish and stir well. Add the orange juice, and stir so the fruit is covered in juice.
Step 2: Add the black pepper, sugar and the Chaat Masala Mix. Stir and taste it.
Add more sugar or more chaat masala mix if you like.
Step 4: put in fridge to chill, then serve when cold.

Elderflower Sorbet and Cordial Recipes

Prized for its delicate, aromatic flavour the cream-colored elderflower. Here are my 2 fave recipes, one is Sorbet and the other is Cordial. Remember to rinse the flower heads first and then shake gently.

For Sorbet:
200g Sugar
500ml Water
1 Lemon's juice and Zest
3 Elderflower Heads

Method:
Dissolve the sugar in the water to make the syrup. Add the elderflower heads and the lemon juice and zest. Cool. Freeze. Two hours later, whisk then freeze again.

For Cordial:
Elderflower Heads
Water
1 Lemon's juice and Zest
600g Sugar
500ml Water

Method:
Simmer elderflower heads with water for 20min, sieve but keep the juices. Add the lemon juice and zest, sugar and the 500ml of water. Dissolve over heat so it becomes syrup. Bottle in sterilized bottle.

Simmer elderflower blossoms in water for 20min

Raspberry Ice Cream

900g Strawberries
200g Raspberries
200ml Double Cream
150g Caster Sugar

1: First rinse the strawberries and raspberries and drain. Remove strawberry stalks, and discard. Mix in the double cream and sugar.
2 : Puree all ingredients in a blender. Churn in ice cream machine. Transfer into sealed container, covering the ice cream with waxed or greased proof paper. Transfer to the freezer.

3:If you don't have a machine, follow the still-freezing method: Place mix in a sealed container and put in the coldest part of the freezer. After 1 - 1 1/2 hours, beat the mix with either a fork or a electric mixer to make a uniform slush. Return to freezer. Repeat process twice more, at 1 - 1 1/2 intervals. Return to freezer for a further hour for final setting.

then serve it with a raspberry sauce..or anything you like :)

Aubergine & Potato Curry (Aloo Bangan)

Oil
2 x Onions (3 if small), sliced
1-2 x Tomatos
1 spoon Garlic and Ginger Paste
2 tsp Ground Coriander
1 tsp Chili Powder
1/2 tsp Cumin Powder
1/4 Turmeric Powder
1/2 tsp Salt
2 x Big Aubergines
2 x Potato's, peeled, bioled and chopped into even sized chunks.
1 spoon Yogurt
Fresh Coriander

Step 1 --> Fry onions in oil till light golden, add little water, stir and cover, repeat once more when dry. Then add the tomatos, spices, salt and garlic and ginger paste. Stir and add little more water, cover for about 5-8 min. Uncover, add little more water and repeat till tomatos are reduced.
Step 2 --> Slice aubergine up in to chunks with skin on them. Add to curry, stir so nicely covered in the curry, and add half cup water. Cover and leave for 15 min, stirring now and then and adding more water if dry.
Step 3 --> When aubergine is nearly cooked, add the potatos and cook for 5 more min. Then add fresh corriander and the yogurt.
Check taste..if not so spicy then add little more spices.

Serve on a bed of rice, with yogurt on the side

Fruity Cookies :)

makes about 30 cookies.

225g Butter, softened
140g Caster Sugar
1 Egg Yolk, lightly beaten
2 tsp almond extract
280g Plain flour
55g ready-to-eat dried pear, finely chopped
55g ready-to-eat peach, finely chopped
4 tbsp Plum Jam
pinch of salt

(you can substitute, I have done this recipe with raisins, dried apple, cinnamon (instead of almond, whatever you like really!)

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

Put butter and sugar in bowl and mix well with wooden spoon, then beat in egg yolk and almond extract. Sift together the flour and a pinch of salt into the mixture, add the dried fruit and stir until thoroughly combined.

Scoop up tablespoons of the mixture, roll into balls and place them on the baking sheets, well spaced apart. Make a hollow in each center and fill in with the jam.

Bake 12-15mins.. until light golden brown..leave to cool on baking sheets for 5-10mins. then transfer on wire racks to cool completly.

Orange Drizzle Cake

1 packet vanilla sponge mix 227g
1 egg
water (the aprox. sponge mix needs)
2-3 heaped spoon of Tang powder
1 big spoon of mixed candied citrus peel
butter (for greasing cake pan)

lemon juice from half a lemon
Icing sugar

**pre-heat oven to gas 6**

Step 1:
Mix the sponge mix with the egg, add half the water, and mix with an eletric mixer for 2-3 min (or what is on the instructun box) till smooth.
Step 2:
Dissolve the tang powder in the rest of the water (hot from kettle) and poor in when slightly cooled.
Mix for another min, add candied peel, stir and pour into greased cake pan.

Bake for 12-15min or untill the knife comes out clean (it will be little goey on bottom..cus of the candied peel..it sinks to the bottom and stays moist :P

for the icing:
mix icing sugar with lemon juice...if you want you can use orange juice instead...or a buttercream..whatever you feel like!

Rose Cookies

I love this recipe, the cookies are light and yummy :)

225g (8 oz) Butter, softened
225g (8 oz) Caster Sugar
1 Large Egg, lightly beaten
1 tbsp Rose Water (I put in 2 tbsp)
280g (10 oz) Plain Flour
1 tsp Baking Powder
pinch of salt

Icing:
250g (9 oz) Icing Sugar
2 tsp Plain Flour
2 tsp Rose Water
pink food coloring

Step 1 -> Put butter and sugar in to bowl, and mix well. Then beat in egg and rose water. Sift flour, baking powder and pinch of salt into mixture and stir until thoroughly combined. Shape into a log, wrap in cling film and chill in fridge for 1-2 hours.
Step 2 -> Pre-heat oven to gas 5 and line 2 baking trays with baking paper.
Step 3 -> Unwrap the dough and cut into thin sliced with a sharp serrated knife. Put the slices on the baking tray, well spaced apart and bake for 10-12 min or until light golden. Leave cookies to cool, and carefully transfer on to wire rack to cool completely.

To make icing:
-> Sift icing sugar into bowl, add flour and sufficient rose water to make a smooth, easy-to-spread icing. Stir in a few drops of pink coloring, to a light pinky color.

Leave cookies on racks, gently spread icing over them and leave to set

Kulfi Ice Cream

Kulfa sellers have always made kulfi and continue to this day, without using frezzers. Kulfi is packed into metal cones sealed with dough and then churned in clay pots until set. This recipe can be modified easily for different flavours.

3 x cans Evaproated Milk
3 Egg whites, whisked until peaks form
350g (12 oz) Icing Sugar
1 tsp Ground Cardomon
1 tsp Rose Water
175g (6 oz) Pistachios, chopped
75g (3 oz) Sultanas
75g (3 oz) flaked Almonds
25g (1oz) Glace Cherries, halved

Step 1 -> Remove labels from cans of evaproated milk, lay them down in a pan and fill up to three-quarters with water. Bring to the biol, cover with lid and simmer for 20min.
When cool, remove and chill in fridge for 24hours.
Step 2 -> Open the cans, and empty the milk into a large chilled bowl. Whisk until it doubles in quantity, then fold in the egg whites and icing sugar.
Step 3 -> Gently fold in remaining ingrediends, seal bowl with cling film and leave in freezer for 1 hour.
Step 4 -> Remove the ice cream from freezer, and mix well with a fork. Transfer to a serving container (an ice cream box) and return to freezer for a final setting.

Remove from freezer 10mins before serving.

Chocolate Crossants and Danishes (Quick version)

This is a quick recipe, fantastic of your short on time and have guests arriving any min!

1 packet ready made Butter Puff Pastry
1 bar of plain or milk Chocolate (small squares)
1 egg (beaten)
caster sugar, for sprinkling

For Pecan filling:
75g (3 oz) Demera Sugar
50g (2 oz) Butter (softened)
75g (3 oz) Pecans (chopped)

-> Combine nuts and sugar and cream together with butter.

For Almond and Apricot filling:
100g (4 oz) ground Almonds
50g (2 oz) butter (softened)
75g (3 oz) Caster Sugar
80g Apricot Jam

-> Combine almonds, butter and sugar to a soft paste.

(Also can try using almond marzipan with molero cherry jam)

*Pre-heat oven to gas 6*

Step 1 -> Roll out pastry in to a oblong shape, and trim sides and cut into 8-12 equal squares. With half of the squares, cut them in half so you have 2 triangles.
Lay a triangle in front of you, the widest part nearest to you and the pointy bit away from you. Put a square of chocolate in the center of the widest part and roll the pastry up around it. Then pinch the edges so the chocolate wont escape and bend the corners inwards so it looks like a small crab shape or a cresent moon.
Place on baking tray that is lined with foil. And do some more!
Step 2 -> For the danishes, cut the squares in half like a rectangle, brush with egg and place a small spoonful of one or two of your fillings in the center. Then bring the corners together and place them one over the other, so that it is overlaped and pinch together. Filling should be partialy seen.
Step 3 -> brush both danishes and crossants with plenty of egg. And bake in oven for 12-15 min.

Leek And Potato Soup

(Step 2^)
(Step 3 ^)

Really easy and yummy recipe, which can be enjoyed hot or cold. If you add more potatos it becomes a whitish soup or more leeks if you want a greener color.
To make it low-fat, use oil instead of butter and simi-skimmed milk instead of whole milk.

3-4 Leeks
1 medium Oniuon, (sliced)
2 medium Potatos, (chopped into cubes)
2 oz Butter
1 and a half, pints of Veg Stock
10 floz (275ml) Whole Milk
Salt & Pepper

To Garnish (optional)
Chives (chopped) or Parsley



Step 1 -> Trim leeks, slice lenghways and then slice finely. Wash in 2-3 changes of water and drain.
Step 2 -> In a pan, gently melt the butter, then add the leeks, onouns and potatos. Stir them so that they all get a nice coat of butter. Season with salt and pepper. Then cover the pan with its lid and let the vegtables sweat for 15min.
Step 3 -> Then add the veg stock and the milk and bring to simmering point, and let the soup simmer gently for 20min or until veg is cooked.
Step 4 -> Let the soup cool and then blend.
(I tend to blend two thirds of the soup, so then I have some bits inside...yummy!)
Then return the soup to the pan and gently reheat it, and season to taste.
Step 5 -> serve garnished with chopped chives or parsley.

Enjoy!

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!