- 2 Cornish Hen
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 1/2 tsp salt
- 1/2 tsp coarsely crushed black pepper
- 2 tsp all purpose flour(optional)
- 1/4 cup butter
- 1/4 cup Franks Red Hot sauce
- Defrost the Cornish Hen In the refrigerator. It will take 24 – 36 hours.
- Cut it in half and rinse it in cold water. Dry it on paper towel.
- In a bowl mix garlic, ginger, salt, black pepper and all purpose flour. Toss the cornish hen in this marinade and let it rest for at least an hour, or overnight.
- Preheat the oven to 400 degrees.
- Put the cornish hen on a baking tray and bake for about 45 minutes, or until done. It should be crispy on top.
- In a wok or a fry pan, melt the butter, add the Louisiana sauce and cook for a couple of minutes.
- Coat the chicken in this sauce and serve.
- You can serve it with chips, rice or roast potatoes.
- You can buy the Cornish hen at a supermarket in the frozen meat area.
4 medium potatoes, peeled and cut in thick slices.
1/2 tsp salt
1/2 tsp black pepper
1/4 cup Red Hot sauce(or to taste
2 tbsp bread crumbs
2 tbsp vegetable oil.
- Mix everything together and bake at 400 degrees.
- You can bake it with the chicken.
- 1/2 cup butter, softened
- 1 cup sugar
- 1 can(20 oz) crushed pineapple, well drained
- 1 cup raisins
- 1 cup shelled pecans
- 1 pkg(8oz) butter-flavoured cookies
- 2 cups whipping cream
- 1 tbsp icing sugar
- 1/4 tsp vanilla essence
- 1 cup unsweetened shredded coconu
- 10 maraschino cherries
- In a medium bowl cream butter and sugar, stir in pineapple until blended.
- In a food processor, blender or food grinder chop raisins and pecans until ground coarse.
- Stir into pineapple mixture until well blended.
- Spread mixture on 3 cookies, stack and gently press together. Top with a plain cookie. repeat for 10 stacks, 4 cookies each.
- Place stacks on a tray or baking sheet. Cover it with plastic and refrigerate 8 hrs or overnight, until cookies are very soft.
- In a large bowl beat cream with sugar and vanilla until stiff.
- With narrow metal spatula spread sides and tops of the stacked cookies with the cream mixture.
- Gently pat and sprinkle with coconut to coat.
- Top each igloo with a maraschino cherry.
Refrigerate up to 3 days.
You can use Tea biscuits, Arrow root biscuits, Digestive Cookies too. I used Marie Biscuits and No Name brand because I like the size.
Spreading the filling on the cookies
Stacked cookies, ready to go in the fridge
The flavour of this cake is inspired by Sicilian-style cannoli, which is stuffed with chopped chocolate and candied orange zest.
- 5 oz unsalted butter
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup plus 3 tbsp unsalted pistachios(3.5 oz)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp orange-flavoured water(optional)
- 2 large eggs plus 2 large egg yolk, room temperature
- 1 cup sour cream
- 2 3/4 cups ricotta(about 1 1/2 lbs)
- 3/4 cup whipping cream
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 3/4 cup icing sugar
- 4 oz semisweet chocolate coarsely chopped
- 2 1/2 oz melted chocolate
- 4 oz candid orange peel, cut into a 1/4 inch dice
- Preheat oven to 350 Degree.
- Butter 2 – 8” round cake pans, bottom and sides.
- Line them with parchment paper.
- In a food processor finely bring pistachios. Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
- Beat butter and sugar on medium-high speed until light and fluffy, about 2 mins.
- Add orange-flower water, beat to combine.
- Beat in egg s and egg yolks, one at a time, throughly combining after each addition and scraping down bowl as needed.
- Add pistachio mixture in 3 batches, alternating with sour cream and beginning and ending with pistachios mixture.
- Divid batter evenly between cake pans’ smooth tops with an offset spatula.
- Bake, rotating pans once, until tops spring back when lightly touched, 30 – 35 mins.
- Transfer pans to a wire rack; let cool 10 mins. Turn cakes out onto a rack; remove parchment paper and let cool 1 hour. wrap in plastic and refrigerate at least 1 hr or overnight.
- Meanwhile, combine ricotta and cream in a bowl of food processor; process until smooth.
- Add salt, vanilla, cinnamon, and confectioner’s sugar; process to combine.
- Transfer mixture to a bowling stir in chopped chocolate and orange peel.
- Refrigerate in an airtight container at least 1 hour and up to 2 days.
- Cut each cake horizontally into 2 layers. Stack on a cardboard cake round or a plate;.
- Brush edges with melted chocolate, then pat some of the reserved pistachios onto chocolate.
- Separate, then refrigerate in a single layer until set, 10 minutes.
- Place 1 cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top.
- Repeat with remaining filling and cakes, finishing with a cake layer, bottom side up.
- Refrigerate at least 1 hour or overnight.
- Sprinkle with confectioners’ sugar and remaining reserved pistachios.
- 2 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1/2 teaspoon cumin seeds
- 10 curry leaves
- 1 large tomato
- 1 tbsp tomato paste
- 1 tsp dhana Jeera
- 1/4 tsp turmeric powder
- 1 tsp salt
- 1/2 tsp crushed garlic
- 1/2 tsp crushed ginger
- 1/2 tsp green chili paste
- 1 tbsp lemon juice
- 1 lb fish
- Chopped cilantro for decoration.
- In a Medium sauce pan heat oil, add mustard seeds, fenugreek seeds, cumin seeds and curry leaves. When the seeds start to pop add the chopped tomatoes and the rest of the spices.
- Cover and let it simmer for 5 minutes, stirring a couple of times.
- Add a cup of water, when the water starts to boil add the fish, cover and cook for 5 minutes, till the fish is cooked. do not stir the fish, it will break.
- The fish will star to flakes, when it is done.
- Sprinkle cilantro on it before serving.
- Serve with rice.
You can use any fish for this, e.g. Tilapia, Halibut, Sable fish, Salmon or cod.
- 2 lbs Mogo(casava)
- 1 tsp salt
- 2 cans Coconut milk
- 1 chicken breast, cut into 1/2 inch cube
- 1/4 cup vegetable oil
- 1/2 tsp jeera(cumin)
- 1 jalepeno
- 1 small onion
- 1 small tomato
- 1 tbsp green masala
- 1 lemon/lime
- 2 tbsp chopped fresh dhania
- In a medium saucepan, boil mogo in 4 cups water and salt. When mogo is soft, take it out and cut it into small pieces.
- Put the mogo back into the saucepan and add the coconut milk, let it cook on med heat.
- In a medium saucepan heat the oil. Add jeera and diced onion. Fry the onion, till they soft, add the tomatoes, green masala, and chicken and stir fry it for about 5 min.
- Add the chicken to the mogo, mix well, cook on low heat covered for about 5 min.
- Add lemon/lime juice and mix.
- Sprinkle with chopped cilantro and serve.
You can leave the chicken out, if you want it Vegetarian.
You can substitute beef for chicken.
These cookies are filled with sweetened ground nuts and showered with snowy confectioners sugar.
- 2-1/4 cup unbleached all purpose flour
- 1/4 tsp salt
- 1 cup cold unsalted butter
- 2 tbsp sour cream
- 2 large eggs separated(reserve the whites)
- 1/2 tsp vanilla extract
- 1/4 cup (1 3/4 oz) granulated sugar
- 2-1/2 cups(11 1/2 oz)walnuts
- 6 tbsp(2 5/8)oz granulated sugar
- reserved egg whites, from above
- 1 tsp vanilla extract
- confectioners’ sugar, for dusting
- In a large mixing bowl, whisk together the flour and salt.
- Cut the butter into the flour until the mixture resembles fine crumbs.
- Add the sour cream, egg yolks, vanilla, and granulated sugar and mix well.
- Turn the dough out onto a lightly floured surface or a piece of parchment paper, and kneed lightly to bring the dough together.
- Break off pieces of the dough (a scant tbsp each) and roll into 3/4” balls. Place the balls on a rimmed parchment lined baking sheet, cover, and refrigerate for at least an hour or overnight.
For the Filling
- Place the walnuts in the bowl of a food processor with the sugar. Process until the walnuts are quite fine. Add the egg whites and vanilla and pulse until smooth.
- Preheat the oven to 350 degree F. Line 2 baking sheets with parchment.
- Working with a few balls of dough at a time, flour your hands and press each into a rough oval. Roll out to 1/8” thick, about 3-1/2 long and 2” wide.
- Drop a rounded 1/2 tsp of the filling on one of the ends of the oval and spread it halfway up its length. Starting at the covered end, roll each up in a spiral.
- Transfer to the prepared baking sheets, seam side down.
- Bake for 22 to 24 minutes, or just until lightly browned.
- Remove from the oven and let it cool on a rack.
- Sprinkle generously with confectioners’ sugar while still slightly warm.
Biriyani is a set of rice-based food made with spices, rice (usually basmati) and meat, fish, eggs or vegetables. The name is derived from the Persian word berya(n) which means “fried” or “roasted”. Biriyani originated in Iran.
The difference between Biriyani and pilau is that, pilau is made by cooking the items together and with biriyani, the rice is cooked separately from the rich sauce curry of meat or vegetables. The curry and the rice is then layered, resulting in a dish of contrasting flavours of flavored rice and rich flavoured sauce of meat or vegetables.
2 cups oil for frying
2 cups rice
2 tsp salt
Remove all the fat from the chicken and rinse it in cold water.
Peel the onions and slice it very thin. Add half an onion to the chicken.
In a large saucepan put the chicken, yoghurt, cumin seeds, black pepper, cardamom, cloves, cinnamon stick, green masala, chili powder, tomato paste and salt and mix everything together. Cook this on medium-high heat till the sauce has thickened and the chicken is almost cooked about 15 minutes.
Heat the oil in a frying pan. Peel the potatoes and cut them in quarters and deep fry them. Deep fry the onions till they are crispy and golden brown. Drain on paper towel.
Rinse the rice in cold water. Bring the water to a boil, add the salt and boil it for 10 minutes. The rice should not be cooked completely. Drain the rice and run it through cold water (to stop the rice from cooking more)
Add saffron to 1/2 cup of hot water.
Arrange the fried potatoes on the chicken, spread the fried onions and sprinkle the garam masala. Layer the rice on the chicken, sprinkle the saffron water and 1/4 cup of oil(use the oil from the frying pan).
Cover and bake it in a preheated oven for 1/2 hour, or till the rice is fluffy and cooked through. You should also get a nice aroma when you open the saucepan.
To serve, spread the rice in a platter and put the chicken on top.
Serve with kutchumber and carrot pickle.
- 1 chicken-cut up in 10 pieces
- 1 tsp salt
- 1 tsp chilli powder(or to taste)
- 1/3 cup oil
- 1 tsp garlic
- 1 tsp ginger
- 1/3 cup vegetable oil
- 2 oz butter
- 2 medium onions sliced thinly
- 4 oz almonds
- 8 oz prunes pitted
- 1 8 oz can tomato Sauce
- ½ cup sugar
- ½ cup Vinegar
- 2 tbsp sliced almonds
- Marinate chicken with salt, chilli powder, garlic and ginger for 1 hour.
- Bake the chicken in the oven at 350 degrees.
- Heat the oil and butter in a saucepan and fry the onions till they are Golden Brown.
- Add the prunes and almonds and fry for a minute.
- Add the tomato sauce and cook for about 5 mins, on med heat,
till the oil separates.
- Add chicken pieces, sugar and vinegar and cook till the chicken is cooked through and the sauce is thick. About 10 mins.
- Sprinkle with sliced almonds before serving.
Serve with Naan, french bread/saffron rice.