Bread Pudding

INGREDIENTS

+ - 6 - 12 Slices of bread
2 tbsp melted butter
4 eggs beaten
2 cups milk
3/4 cup white sugar
1 tsp ground cinnamon
1 tsp vanilla essence

METHOD

• Preheat oven to 180 deg
• break bread into small pieces and place in lightly greased baking dish / pan
• Drizzle melted butter over bread
• In a bowl combine eggs, milk, sugar, cinnamon and vanilla.Beat well
• Pour mixture over bread and lightly push down with a fork until bread is covered and soaking the egg mixture.
• Bake in preheated oven for 45 min or until the top of pudding springs back up when lightly tapped.
• Serve with vanilla ice cream

* Raisins can be sprinkled on top of bread pudding before placing in oven if desired

Christmas Turkey Gravy

INGREDIENTS

4 tablespoons flour
750ml turkey stock
2 tsp mixed herbs
1 tbsp masala

METHOD

• Remove all turkey fat from roasting tin after turkey is roasted leaving as much of the juices as possible
• Transfer juices to a pot and add the flour
• stir until a smooth paste is formed
• gradually add turkey stock to the pot stirring continuously to avoid mixture sticking to bottom of the pan
• add masala and mixed herbs
• bring gravy to a boil
• reduce heat and allow to simmer for 5 minutes or until gravy is thickened to your preference

Meringues

INGREDIENTS

3 extra large egg whites
2 ml cream of tartar
250 ml castor sugar
2 ml vanilla essence
cornflour for dusting

METHOD

• Beat the egg whites until foamy, add the cream of tartar and beat until soft peaks stage.
• Slowly add the castor sugar, beating consistently until most of the sugar has dissolved and the egg whites are stiff. Add the essence.
• Grease the baking trays and dust lightly with cornflour. Spoon teaspoonfuls of meringues onto the tray or use a piping bag.
• Bake in a 120°C oven for 1 hour.
• Leave to dry for another hour once baked.

Potato Salad

INGREDIENTS

5 potatoes peeled and cubed
6 tablespoons mayonnaise
3 boiled eggs
salt to taste
mixed herbs
2 tablespoons milk
3 tablespoons butter

METHOD

• boil potatoes until softened
• add milk, butter and salt to the potatoes , then mash it all together
• flatten the potatoes in a serving bowl
• cut the boiled eggs into rings and layer it over the potatoes
• add mayonnaise over the boiled eggs very liberally avoiding smashing the eggs
• garnish with mixed herbs

* This dish can be served with roasted chicken , turkey or even roasted lamb .Perfect for a christmas side dish

Mango Mint Chutney

INGREDIENTS

1 bunch of mint leaves
1 onion
6 green chillies
salt to taste
200g fresh raw mangoes

METHOD

• Peel the mangoes and remove the stones.
• Grind the mint leaves, chopped onion, green chillies and mango pulp together into a fine paste.
• Mix with salt.
• Serve as a dip with savories.

Coconut Nests

INGREDIENTS

1 1/4 cups flour
1/4 tsp salt
1/2 cup butter
1/4 cup castor sugar
1 egg yolk
1egg white
dessicated coconut

METHOD

• Sift the flour and salt.
• Cream the butter, add the sugar.
• Add the beaten egg yolk and combine well.
• Mix the dry ingredients.
• Roll the dough in tiny balls, then roll in the egg whites.
• Finally roll in the coconut.
• Place on a greased tray.
• Indent the centre with your fingertips.
• Bake for 20 minutes in 180°C oven.
• Fill with cherries or jam when cooled down.

Gulab Jamun

INGREDIENTS

1/4 bicarb
1/2 tin condensed milk (200g )
1 1/4 cups flour
1 tsp baking powder
1 tblsp semolina
1 tblsp butter
1/4 fine cardamon powder


METHOD

• Place the dry ingredients in a bowl, add butter and cardamon, then add the condensed milk and make a soft dough.
• Roll into length and thickness of a finger and fry in oil over medium heat.
• Lower the heat and allow the jamuns to cook slowl;y and allow to swell.
• Remove from the heat when golden brown and drain.

Syrup

• Boil together 1 1/2 cups sugar and 1 cup water.
• Remove from the heat before it starts to get sticky.
• Dip the jamuns in the syrup.
• Drain and cool.
• Sprinkle with desiccated coconut.

Vermicelli ( Kheer )

INGREDIENTS

250 g butter
250g vermicelli
3 cinnamon sticks
2 gloves
2 cups water
1 cup milk
1 cup sugar
125g chopped almonds
1 tsp cardamon powder


METHOD

• Heat the butter in a pot.
• Add the crushed vermicelli,gloves and cinnamon sticks.
• Fry until golden brown.
• Add the water, sugar and milk,cook until vermicelli is soft.
• Sprinkle with cardamon powder.
• Add chopped almond
• Serve hot

Fried Indian Puris

INGREDIENTS

2 cups cake flour
1 tsp baking powder
1/2 tsp salt
2 level tsp margarine
1 1/2 cups warm milk


METHOD

• Sift dry ingredients.
• Rub in margarine.
• Add warm milk to flour mixture and mix to form a soft dough.
• Roll out and fry in hot oil.
• Drain on a paper towel.

* Best served with sugar beans curry 

King Soup ( Rasso / Rassam ) - Indian Cold Remedy

INGREDIENTS


1 onion
6 dry chilies
1 tsp freshly roasted black mustard seeds
1 tsp ground cumin
1 tsp ground black pepper
1 tomato
Half cup Tamarind ( diluted in water )
6 whole garlic
Salt to taste
coriander

METHOD

• Fry the onions and dry chillies till brown.
• Add the tomatoe together with the ground cumin and mustard seeds,garlic and ground black pepper.
• While that gets brown,mix the tamarind and water together and pour into the pot.
• Let the soup simmer for 15 minutes.
• Add salt and garnish with coriander.

* Pre-packed king soup mixes are also available at your local store , however fresh ingredients makes this dish more potent 

Butter Chicken

INGREDIENTS

2 kg chicken fillets
2 tablespoons oil
1 tablespoon masala
2 tablespoons ground ginger and garlic
1 teaspoon dhania Powder
1 teaspoon jeera Powder
1 cinnamon stick
1 1/2 tablespoons lemon juice
1/2 teaspoon tumeric powder


For the creamy Sauce

1 stick butter ( 5 tablespoons)
1 cup fresh cream
1/2 cup yogurt
1 teaspoon cayenne pepper
a pinch of black pepper
1 teaspoon mixed herbs

METHOD

• Mix all the spices into a paste forming with the lemon juice
• Rub paste thoroughly over chicken and allow to marinate in refrigerate for + - 1 hour
• Heat oil and add chicken , leave on low heat ,stirring occasionally until chicken begins to dry
• Heat butter,cream, yogurt, cayenne pepper , black pepper and mixed herbs in a separate pan
• Add this sauce over chicken
• Remove from heat 
• Best served with naan

* Recipe for a delicious naan can be found in my blog as well :)

Vada ( South Indian Savory Snack )

INGREDIENTS

1 cup pea dhall
1 piece ginger
4 green chillies
3 dry chillies
2 cloves garlic peeled
2 tablespoons jeera ( cumin seeds )

VADA MIXTURE INGREDIENTS

1 onion
1/2 cup spring onion
1/2 cup coriander
salt to taste

METHOD

• Soak 1 cup dhall overnight with boiling water 
• Next day rinse dhall and drain
• Add 4 green chillies,3 dry chillies, 2 cloves garlic, small piece ginger, and some jeera to the dhall
• Grind all together using a food processor until dhall is soft and smooth ( takes a while,do a little at a time) 

Vada mixture

• Now chop 1 onion fine
• 1/2 cup shallot ( spring onions) chopped fine
• 1/2 cup dhania ( coriander) chopped fine
• Add chopped things to dhall mixture, add salt to taste 

• Heat oil in pan, make vada shapes with a hole in center and fry until cooked and crispy

*It is easier to make shape using a banana leaf.
*Dip your hands in water after each vada that you make so your hands don't become sticky

Soya Mince with Double Beans

INGREDIENTS

Soya Mince ( dry soya mince in packet) (500g)
Double beans (1/2 cup - 1 cup) cleaned
3/4 cup - 1 cup oil
2 onions peeled and chopped
4 tomatoes grated
2 tsp jeera
1 tsp mustard seeds
2 cinnamon sticks
1/2 tsp tumeric powder
4 tablespoons Masala
Salt to taste ( around 2 tablespoons)
Curry leaves

Marinade for soya mince ingredients

4 tablespoons ginger and garlic
6 tablespoons Aminas peri peri marinade
2 tablespoons veri peri sauce
1 tablespoon garam masala

METHOD

• Place soya mince in large bowl and pour boiling water in bowl until soya mince is covered.      ( soya mince will soften and absorb water)
• Allow to stand for 5 minutes
• Rinse soya mince in cold water and drain.
• Use hands to squeeze out all excess water from soya mince and place in bowl.
• Marinate soya mince with ginger and garlic, peri peri marinade ,garam masala and veri peri sauce
• Mix well
• Steam double beans until semi soft and drain in colander ( boil for about 10 - 15 minutes)
• Heat oil in a pot, add onions and fry until golden brown and take off heat
• Add jeera,mustard, cinnamon sticks, tumeric,and Masala to pot.
• Place pot back on stove and add soya mince, mix well
• Allow to cook for 10 minutes on low heat
• Add double beans,tomatoes, salt and curry leaves
• Mix well and leave to cook on low heat (no 1 setting) for around 30 -45 minutes until cooked
• Garnish with chopped dhania

( potatoes can also be added if desired )

Crispy Sunny Side Up Eggs

INGREDIENTS

3 Tablespoons oil
1 Egg

METHOD

• Heat oil in a medium sized pan until moderately hot
• Crack egg into oil carefully without breaking the yolk
• Allow egg to fry until edges turn golden brown
• Spoon hot oil over the top of egg in order to cook the egg white without having to turn egg and risk cracking the egg yolk
• Serve with side dish or sauce of your choice 

Spicy Crab Cakes

INGREDIENTS

25 ml olive oil
1 x 2.5 cm piece fresh ginger root
12 crab sticks each cut into 6 pieces
1 small red chilli, seeds removed and chopped
4 spring onions chopped
1 small bunch fresh coriander chopped
Juice and rind of 1 lemon
Salt to taste
2 ml lemon pepper
3 large eggs
70 g - 110 g cake flour
250 ml breadcrumbs

METHOD

• Heat the oil in a frying pan over a moderate heat and saute the ginger and garlic for a minute
• Add the crab sticks and cook until they start to break up 
• Add in the chilli and cook for a further minute
• Add the spring onions then turn off the heat and mix in the coriander, juice and rind, seasoning and leave mixture to cool
• Add eggs and sufficient flour to make the mixture firm enough to shape into small patties
• Shape into small rounds about 2 cm thick then crumb them with the breadcrumbs
• Place in refrigerator for 30 minutes or longer to firm up
• Heat oil and deep fry until golden brown and cooked through about 6-8 minutes
• Drain well
• Serve with sweet chilli dipping sauce

Southern Prawn With Lime Rice

INGREDIENTS

300g prawn tails peeled and deveined
handful of coriander, finely chopped
15 ml Cajun seasoning
15 ml olive oil
salt and milled black pepper
400g  Rice cooked
250 g frozen corn thawed
1 lime , zest and juice

To serve 

Fresh Coriander
Lime wedges

METHOD

• Combine the prawns , coriander and cajun seasoning and oil in a large bowl
• Season with salt and pepper
• Heat the olive oil in a large non stick frying pan and fry the prawn mixture for 2 minutes or until just cooked
• Toss in the rice along with the corn and lime zest and juice and heat through for 3 - 4 minutes
• Top with coriander sprigs and serve immediately with lime wedges on the side

Easy Tamarind Chutney

INGREDIENTS

300 g packet brown tamarind
1 cup vinegar
1 cup sugar
1 tbsp methi masala
1 tsp chilli powder

WAGAAR:

2 tbsp oil
1 tbsp sesame seeds
1 tsp curry leaves
1 tsp mustard seeds
1 green chilli chopped

METHOD

• Soak tamarind overnight in vinegar
• Strain the pulp and place liquid in pot
• Add the sugar and cook on low heat until a thin sauce forms
• Add the methi masala and chilli powder
• Heat oil and fry all the ingredients for wagaar for a few minutes
• Add to chutney
• Add salt to taste

Easy Chocolate Cake

INGREDIENTS

4 eggs
1 cup sugar
1 cup flour
2 tsp baking powder
½ cup oil
1 tsp vanilla extract
½ cup boiling water
¼ cup cocoa

ICING

100 g milk chocolate
1 small tin desert cream

METHOD

• Cream eggs and sugar together until light and fluffy
• Sift dry ingredients 3 times and set aside
• Dissolve cocoa in boiling water  and add the oil and vanilla extract
• Add dry and wet ingredients to egg mixture and beat on low for a minute or until well blended
• Pour into baking tin and bake at 180°C for approximately 25 minutes
• Once cake has cooled , decorate with icing

ICING

• Combine melted 100 g chocolate and a small can of desert cream
• Grate white chocolate and sprinkle over cake

Orange Cake

INGREDIENTS

160 g softened butter
1 cup castor sugar
2 eggs lightly beaten
1 tsp vanilla essence
2 cups flour
2 tsp baking powder
¼ tsp salt
1 tsp bicarbonate of soda
1 cup buttermilk
1 cup mixed dried fruit

METHOD

• Preheat oven to 180°C
• Cream butter while adding sugar until mixture is fluffy
• Add the beaten eggs a tbsp at a time and beat into mixture
• Stir in the essence
• Sift dry ingredients 3 times and fold into mixture
• Stir the bicarbonate of soda into the buttermilk and add to the mixture
• Mix lightly to blend everything
• Lastly stir in the fruit
• Pour batter into a 23 cm square tin
• Bake for 1 hour
• Remove from oven and pour hot syrup over the warm cake
• Make 4 - 5 holes int the cake with a skewer so that the syrup gets absorbed
• Return to oven for 5-6 minutes
• Cool the cake int the tin before attempting to slice in order to prevent the cake from breaking

SYRUP

INGREDIENTS

½ cup orange juice
½ cup sugar
1 tsp grated orange rind

METHOD

• Combine juice and sugar
• Boil for 8 - 10 minutes
• Stir in the orange rind

Creamy Chicken Pasta

INGREDIENTS

1kg Filleted chicken cut in strips
1 fresh cream
1 litre fresh milk
 3 Tbsp flour
1 Tbsp butter
2 Tbsp oil
500 g mushroom sliced
red, green and yellow pepper cut in strips
2 onions diced
1kg penne pasta boiled
Tandoori spice marinade

METHOD

• Marinate chicken with ginger and garlic and tandoori spice and set aside
• In a large saucepan fry onions until golden brown 
• Add mushroom and pepper to onion
• Simmer on low heat for 10 - 15 minutes
• Fry chicken in oil until cooked
• Add the chicken to the saucepan
• Mix flour and milk together until smooth
• In a separate pot melt the butter and add the flour and milk mixture to pot and bring to boil
• Stir mixture continuously to avoid lumps
• Add fresh cream toflour and milk mixture
• Drop the sauce into the chicken and mushroom 
• Add pasta to saucepan and mix well