Category Archives: Entrees

Fish Cakes

 

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Fish Cakes

Ingredients

  • 1/2              lb Fish fillet (you can use any fish –   I have used salmon)
  • 1/2              lb potatoes
  • 1                  tbsp finely sliced green onions
  • 1                  tsp green masala*
  • 1                  tsp salt(or to taste)
  • 1/2              tsp black pepper
  • 1/2              tsp freshly ground cumin
  • 1                  tbsp chopped cilantro
  •                     lemon juice
  • 1/4             cup bread crumbs
  • 1                 egg
  • 1/2              cup canola oil

Instructions

  1. Lay the fish in a fry pan and pour 1/2 cup water on it.  Bring this to a boil, lower the heat and simmer it for 5 min.  Let it rest for 10 min in the fry pan.
  2. Meanwhile, peel the potatoes and cube them into an even-sized chunks.  Put them in a saucepan, cover it with water and add 1/2 tsp salt.  Bring to a boil and then simmer it for 10 mins or until tender, but not broken.
  3. Take the fish out of the water and mash it with a fork.
  4. Drain the potatoes and mash it with a fork.
  5. In a small bowl mix the fish, potatoes and the next 7 ingretients.  Using your hands, gently mix everything together.
  6. Divide the mixture into 12, make a round ball, coat it with bread crumbs and flatten it to make a patty.
  7. Crack an egg in a small bowl, add a tble spoon of water and beat it with a fork.
  8. On med-hot heat, heat the oil in a small frypan, dip the cakes in the egg and shallow fry the cakes on each side about 2 mins till they are golden brown.
  9. Remove from the oil, drain it on paper towel and serve with a chutney.

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  • Green Chutney
  • 1         oz garlic
  • 1         oz ginger
  • 1         hot pepper
  •            handful cilantro
  1. Blend everything together to a fine paste.
  2. Use as needed.

Mulligatawny Soup

Mulligatawny is a a traditional curry soup with origins in India.   It is satisfying, comforting and delicious milding spiced and creamy,  perfect for a cold day, serve with a dollop of sour cream

This soup is popular in South India

]Mulligatawny Soup 

Ingredients

  • 2              level tbsp coriander seeds
  • 1              level tbsp cumin seeds
  • 1              level tbsp aniseed seed
  • 1/4           level tsp fenugreek seeds
  • 1              1″ cinnamon sticks
  • 2              tbsp canola oil
  • 2              medium onions, peeled and chopped
  • 2              carrots, peeled and roughly chopped
  • 2              tbsp green masala
  • 5              oz masoor daal, washed
  • 3              large tomatoes, roughly chopped
  • 1              lt water(4 cups)
  • 1              can coconut milk
  • 3              tbsp cooked rice
  •                 lemon juice to taste
  • 1              tsp salt

Instructions

  1. Dry roast the corriander seeds, cumin seeds, aniseeds, fenugreek seeds and cinnamon stickes in the microwave for 2 minutes, till they release the aroma. Stir after a minute.
  2. Grind into a powder in a small grinder or with a mortar and pestle.
  3. Heat the oil in a pan, add the onions, carrots, green masala, and fry 2 minutes.
  4. Add the dal, tomatoes, ground roasted spices, turmeric powder and the water.
  5. Cover and cook for 15 minutes or until the vegetables are tender.
  6. Pour into a blender or food processor and blend.
  7. Add the coconut milk, cooked rice, lemon juice, and salt to the soup
  8. Serve hot with a toast or cracker.

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Variation You can add chicken pieces to the soup before you serve. Add chicken stock instead of water.

Spumoni Slices

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Makes 7 doz.

Ingredients

  • 3          cups all purpose flour
  • 1/2       tsp baking powder
  • 1/4       tsp salt
  • 1          cup butter or margarine softened
  • 1          cup sugar
  • 1          large egg
  • 2          tbsp milk
  • 1          tsp vanilla extract
  • 1          square unsweetened chocolate melted
  • 1/3       cup candied red cherries, finely chopped
  • 5          drops red food colouring
  • 1/2       cup pistachio nuts, finely chopped
  • 1          tsp dark rum or 1/4 tsp almond extract
  • 5          drops green food colouring.

Instructions

  1. Combine flour. baking soda and salt to a bowl.
  2. Beat butter and sugar until light and fluffy.
  3. Add egg, milk and vanilla and mix.
  4. With mixer at low speed, gradually add dry ingredients just until blende.
  5. Divide dough into thirds, placing each in a separate bowl.
  6. Combine one third dough with melted chocolate.
  7. Combine cherries and red colouring with the second one third of the dough.Stir nuts, rum and green food colouring into remaining dough.
  8. Line an 8 x 4 inch bread pan with plastic wrap.  Press green dough evenly into bottom of the pan.  Repeat layering with chocolate and cherry doughs.
  9. Cover and refregerate overnight.
  10. preheat oven to 375 degrees.
  11. Invert pan onto a cutting board.  Remove pan and peel of the plastic wrap.
  12. Cut dough crosswise into 1/4 inch-thick slices, then cut each slice crosswise into thirds or quarters.
  13. Place 1 inch apart on ungreased cookie sheets.
  14. Bake 8 to 10 minutes, until bottoms are lightly browned.
  15. Transfer to wire rack to cool.

Sticky Toffee and Dark Chocolate Pudding Cake

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Serves 8-10

Ingredients

  • 1                lb dried Medjool dates, pitted and chopped
  • 2 -1/2        cups water
  • 2-1/2         cups all-purpose flour
  • 2                tsp baking powder
  • 1/4             tsp baking soda
  • 1                tsp salt
  • 3/4            cup unsalted butter
  • 1                cup granulated sugar
  • 1/3             cup packed dark brown sugar
  • 2                tsp vanilla essence
  • 3                eggs
  • 1                cup chopped Lindt Excellence 85% Dark chocolate

Vanilla Meringue butter cream

  • 4              eggs white
  • 1 1/4        cup granulated sugar
  • 1              tsp vanilla extract
  •                 Pinch salt
  • 3/4          cup unsalted butter, cut into cubes

Chocolate caramel drizzle

  • 1 1/4        cup granulated sugar
  • 1/4           cup water
  • 3/4           cup 35% whipping cream
  • 80            g  Lindth Excellence 85% Dark Chocolate, finely chopped
  • 1/8           tsp salt

Instructions

  1. Preheat oven to 350 degree F.  Lightly grease 3-7″ springform pans or 2-9″ springform pans.  Set aside.
  2. Combine dates and water in a small saucepan over medium-high-heat, bring to a boil.
  3. Reduce heat to a low and simmer for 10 minutes or until dates are tender and about 1/3 cup liquid remains.
  4. Transfer to a food processor and pulse until smooth; set aside.
  5. Sift flour, baking powder, baking soda and salt in a medium bowl; set aside.
  6. Using electric mixer, cream butter with sugars until light and fluffy.
  7. Beat in vanilla; stir in egges, one at a time, scraping down sides after each addition.
  8. Stir in one-third of flour mixture; stir in half of date puree, mixing after each addition just until incorporated.  Repeat additions of flour and date puree; stir in remaining flour mixture.
  9. Stir in chopped chocolate.  Divide batter evenly among prepared cake pans.
  10. Bake for 40 minutes or until tester inserted in centre of cakes comes out with a few crumbs clinging to it.
  11. Let cool for 10 minutes in pans, then turn out onto racks to cool completely.

Buttercream

  1. In a double boiler over medium-low heat, whisk egg whites with sugar until sugar has fully dissolved and instant-read thermometer reads 160 degree F(70degress F). Remove from heat.
  2. Add vanilla and salt to egg white mixture, using electric mixer, whip until meringue holds stiff peaks and mixture is at room tempreture.  Add butter, one cube at a time, beating well after each addition.  (If mixture looks like it is separating, keep beating until it looks smooth again.)  When butter has incorporated, reduce to medium-high speed; beat for 2 minutes or until silky smooth.  (Use immediately, or refrigerate briefly if buttercream is too soft.)
  3. Spoon buttercream into piping bag fitted with large tip.

Drizzle

  1. In a medium saucepan, combine sugar and water over medium-low heat, stirring until sugar has disolved.
  2. Turn heat to medium-high; bring to a boil, and boil without stirring for 4 to 5 minutes, or until sugar mixture is deep gold.
  3. Remove from heat.
  4. Working quickly and being careful not to splash, stir in cream.  Let cool slightly; add chocolate and salt, stirring until smooth.
  5. Let sauce cool to room tempreture.

Assembly

  1. Trim domed tops from cake layers.  Transfer one layer to cake board, plate or serving platter; drizzle with one third of the chocolate sauce.
  2. Pipe a circle of buttercream around cake, about 1/2 inch(1cm) from edge;  fill with more butter cream.
  3. Top with second cake layer, drizzle with sauce and pipe buttercream over top.
  4. Add final cake layer; pipe remaining buttercream over top and side of cake, using a spatula to spread evenly.
  5. Drizzle remaining chocolate sauce over top and side of cake.
  6. Top with lindt truffles and chocolate sauce.

Chocolatier Tip

The best way to add chocolate to an already sweet dessert is to use chocolate that has a higher percentage of cacoa.  This gives you all the bittersweet flavour without the extra sugar.

 

Vegetarian Sausage Rolls

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Spinach, chickpeas and sweet potato sausage rolls

Ingredients

  • 1             can chickpeas(400) gms
  • 1/2         lb yam(orange sweet potato)
  • 4             ozs frozen chopped spinach
  • 2             oz feta cheese
  • 1/2         red onion
  • 2             cloves garlic
  • 1             tbsp fresh ginger
  • 1             tsp freshly ground cumin
  • 1             tsp freshly ground black pepper
  • 1/4         tsp ground nutmeg
  • 1/2         tsp salt
  • 2             tbsp fresh coriander, chopped
  • 1             tbsp fresh parsley, chopped
  • 1             pkt frozen Puff pastry, defrosted
  • 1             egg
  • 1             tbsp sesame seeds

Instructions

  1. Drain the chick peas, in a food processor pulse the chickpeas to a rough puree.  Put this in a medium size bowl.
  2. Grate the sweet potato and add this to the bowl.
  3. Defrost the spinach and add this to the bowl.
  4. Crumble the cheese and add this to the mix.
  5. Finely chop the onion and add it to the mix.
  6. Finely grate or chop garlic and ginger, add this to the mix.
  7. Add the rest of the ingredients except egg and sesame seeds and mix well.
  8. Lightly beat the egg and brush it all over the pastry sheets.
  9. Cut the pastry about 3″ wide.
  10. Place the vegetable mixture in the centre 1″ pastry, using your hands form it into a sausage shape the lenght of the pastry.  roll the pastry around the filling, as firmly as possible without stretching the pastry, until you have a roll shape with about 1/2″ overlap.
  11. Egg wash each roll and sprinkle with sesane seeds.
  12. Transfer the rolls to the freezer for about 30 minutes to set a little which will make it easier to cut.
  13. Preheat oven to 400 degrees.  Grease a baking tray with butter or pam or line it with parchment or greaseproof paper.
  14. Remove the rolls from the freezer, using a sharp knife, cut the rolls to your desired lenght.  Place the cut rolls onto a greased baking tray seam side down, and bake for 25-30 minutes until pastry is golden.
  15. Note.  If the rolls collapse a bit during baking and the filling spills out, once the pastry is golden and they are out of the oven, using two desert spoons – one of either sides of the sausage roll – to gently push the filling into the pastry into a roll shape.

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Kashmiri Dum Aloo

Indian Kashmiri Dum Aloo is a mildly spiced potato curry, tomato based,cooked with spices and yoghurt.

It is not as spicy as it looks.  The curry has the Indian spices, yoghurt  and gorgeous lush red colour from tomato paste.

 In Indian homes, a curry is for dinner, no matter how hot the tempreture.

According to the elders, spices in a curry help fight stress, calm you down, and make you feel good even on a hot summer day.  Some spices are cooling and are preferred on summer days.

Cooling spices are:  cumin seeds, coriander seeds, fennel seeds, green cardamom.  So in summer we have cardamom tea, yoghurt based curries li ke dum aloo, or cumin(jeera) lassi or fennel ice cream.

Warming spices are:  Cinnamon, black cardamom, mustard seeds, cloves, star anise, bay leaves, curry leaves, mace etc.

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Ingredients

  • 10-12          small potatoes peeled and cut in half
  • 1                   cup yoghurt (if using Greek yoghurt add 1/4 cup water)
  • 3-4               tbsp cilantro(to garnish)
  • 1/4               cup tomato paste
  • 1-2               white onion(about 1 cup finely chopped)
  • 1                   tsp chopped garlic
  • 1                   tsp chopped ginger
  • 4                   tbsp vegetable oil
  • 1/2               tsp salt
  • 1                   tsp mild paprika or
  • 1/4              tsp cayenne
  • 1/3              cup cashews(10-12 soaked in mild and blended)
  • 1/4              cup milk

Spice Blend

  • 1                  tsp fennel seeds
  • 1                  tsp cumin seeds
  • 1/2              tsp cardamon seeds
  • 4-5             black pepper
  1. Wash the potatoes.  Peel off skin and cut then in half.  Prick each potato with fork 2-3 times (this makes potatoes tender faster when frying and also help absorb flavour in the curry later)
  2. Heat a large saucepan.  Add all the spices except chili powder and roast for 30 seconds or until fragrant.  Remove in a mortar and pestle or a spice grinder and grind to a powder.
  3. Soak cashew in milk and set it aside.
  4. Heat 3 tbsp oil in a heavy bottom large saucepan.  Add potatoes and cook until crispy almost brown from all sides,
  5. Remove potatoes on a plate lined with paper towel.  Test if done – pierce a knife through one potato, the knife  should slide in smoothly.
  6. Add onions, garlic and ginger and saute until onions are soft.
  7. While onions cook, grind cashew to a paste with soaking milk.  In onion, mixture add ground toasted spices and cook for 1 minute.  Add Cashew paste and cook for 3-4 minutes until oil separates.
  8. Reduce heat to low, add yoghurt and mix well.  Increase the heat and continue cooking for another 5 minutes or until oil separates.
  9. Add the potatoes with 1/2 cup of water, mix well and cook for 5 minutes.
  10. Remove from the heat, garnish with cilantro and serve with naan and/or rice.

Ginger Pound Cake

Although ground ginger is made from the same rhizome as ginger, it has a different flavor, so using fresh ginger is key in this cake.  When buying ginger, look for a root with smooth skin that is not dried out.

Ginger Pound Cake

ginger pound cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serves 16

  • 1            cup butter
  • 5            eggs
  • 1            cup milk
  • 3            cups all-purpose flour
  • 1            tsp baking powder
  • 1/4        tsp baking soda
  • 1/4        tsp salt
  • 2            cups granulated sugar
  • 3/4        cup packed brown sugar
  • 2            tsp vanilla
  • 1/2        cup finely chopped crystallized ginger
  • 2            tbsp grated ginger
  •               Citrus Topping(optional)

Instructions

  1. Allow butter, eggs and milk to stand at room temperature for 30 minutes.
  2. Grease and lightly flour 1 10 inch tube pan; set aside.
  3. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
  4. Preheat oven to 350 degree F.
  5. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.  Gradually add granulated sugar and brown sugar, beating until combined.
  6. Beat in vanilla.
  7. Add eggs one at a time, beating for 1 minute after each addition and scraping sides of bowl often.
  8. Alternately add flour mixture and milk to butter mixture, beating on low to medium speed just until combined after each addition.
  9. Gently stir in crystallized ginger and fresh ginger.
  10. Pour batter into prepared pan.
  11. Bake for 60 – 70 minutes or until a wooden toothpick inserted near centre of cake comes out clean.  Cool in a pan on a wire rack for 10 minutes.  Remove from pan;  cool completely on wire rack.
  12. To serve, place cake on a serving platter.  If desired, spoon Citrus Topping over cake.

Citrus Topping

Ingredients

  • 1-1/2       cups granulated sugar
  • 1               cup water
  • 1               cup thinly sliced kumquats
  • 1               orange thinly sliced
Instructions
  1. In a medium saucepan, combine granulated sugar and water.  Bring to boiling; reduce heat.  Boil gently for 15 to 20 minutes or until mixture reduces to about 1 cup of thick syrup, stirring frequently.
  2. Add fruit to syrup.
  3. Return to boiling, reduce heat.  Simmer, uncovered, about 5 minutes or just until fruit is tender, gently turning fruit in syrup several times.
  4. Using a slotted spoon, gently remove fruit from syrup.  Continue to boil syrup, uncovered, for 10 – 15 minutes more or until reduced to 3/4 cup.
  5. Cool about 15 minutes.
  6. Arrange fruit on cake; drizzle syrup.

Gwadry Style Machi Bhatt

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Ingredients

  • 3               cups rice
  • 2               lb Fish(I use Halibut)
  • 1/2            tsp salt
  • 1                lemon(juice)
  • 1/4            cup vegetable oil
  • 5                cardomon
  • 1                piece cinnamon stick
  • 5                cloves
  • ½             teaspoon black pepper
  • 5                cloves
  • 4                medium onions(thinly sliced)
  • 4                medium tomatoes
  • 1                 bunch cilantro
  • 1                 bunch fresh dill weeds
  • 2                green chillies
  • 1                tsp chopped garlic
  • 1                tsp chopped ginger
  • 2                tsp dhania jerra (corriander and cumin) powder
  • ½             tsp turmeric (haldi)
  • 2                teaspoon salt 
  • 1                can coconut milk
  • 3                medium potatoes
  • 1                fresh lemon
Instructions
  1.  Rinse the rice with cold water and soak it in cold water.
  2. Cut the fish in 4 oz pieces, sprinkle it with salt and  lemon juice.
  3. In a large saucepan heat the oil.  Add cumin(jerra), cardamon, cinnamon stick, black pepper, cloves.  Add the sliced onions and fry them till they are transparent.
  4. In a blender or food processor, blend the tomatoes, jalapino, half the cilantro, i/2 dill weeds, garlic and ginger.  Add this to the onions, add coriander and cumin powder and turmeric powder.  Mix well and cook for 5 minutes stirring a few times.
  5. Add the coconut milk, mix, turn the heat to medium and cook till the sauce is reduced to half.
  6. Add the lemon juice, chopped cilantro, and dill weeds.
  7. Take two thirds of the sauce out.  To the third sauce add 4-1/2 cups of water and bring to a boil.  Add the rice and potatoes.  When the rice starts to boil, turn the heat to medium cover and let it cook for about 10 minutes when most of the liquid will have evaporated.
  8. Sprinkle garam masala and put the sauce in a preheated oven  for 15 minutes.  The rice should be dry and fluffy.
  9. Rinse the fish in cold water and pat it dry on paper towel.
  10. In a fry pan cook some sauce, add a few pieces of fish at a time for about 3 minutes on each side(the fish is done when it starts to flake).  Transfer the fish in a serving dish, repeat with the rest of the fish.
  11. Cook the rest of the sauce if any and pour it on the fish.

To serve:

Put the rice on a platter and fish on top.  Decorate with lemon wedges and cilantro.
or
Serve rice and Fish in separate dishes.

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Roasted Curry Cauliflower Dip

Roasting the cauliflower brings out a depth of flavour in the gorgeous dip.  Serve this hint of curry spread with pappadum, crudites or crackers.

Roasted Curry Cauliflower Dip

 

 

 

 

 

Makes 3 cups

Ingredients

  • 3/4            cup Balkan-style plain yoghurt(Greek yoghurt)
  • 1/4            cup extra-virgin olive oil
  • 1                tsp curry powder
  • 1/2            tsp salt, ground cumin and ground coriander
  • 1/4            tsp ground ginger and pepper
  • 1                head cauliflower(about 2 lbs)
  • 1                large onion cut into eighths
  • 6                clove garlic
  • 1                tbsp lemon juice
  • 3                tbsp chopped fresh cilantro

Instructions

  1. In a large bowl, stir together 1/3 cup if the yoghurt, oil, curry powder, salt, cumin, coriander, ginger and pepper.
  2. Cut cauliflower into florets;  add  yoghurt mixture along with onions and garlic, tossing to coat.
  3. Spread on large greased baking tray; roast in 425 degree F(220) oven, stirring once, until tender and browned, about 40 minutes.  Let cool.
  4. In food processor, puree together cauliflower mixture, remaining yoghurt and lemon juice until fairly smooth with a few chunks.
  5. Stir  in cilantro.

Welly Bites

Inspired by Beef Wellington, the clasic of the 1960s , this mini make-ahead version has fewer steps and ingredients.

Makes 32

Beef Welly

welly bites

 

 

 

 

 

 

 

 Ingredients

  • 3          tbsp dijon mustard
  • 1          tbsp chopped thyme(or 1 tsp dried)
  • 1/4       tsp each salt and pepper
  • 12        oz  beef tenderloin premium oven roast. cut in1” cubes
  • 1          pkg(450g) frozen butter puff pastry, thawed
  • 1          egg

Instructions

  1. In bowl, mix together mustard, thyme, salt and pepper, add beef, tossing to coat.
  2. On lightly floured surface, roll out 1 of the pastry to 12” square, cut into 16 squares.  Repeat with remaining pastry.
  3. Lay 1 piece mustard-coated beef in centre of each square.  Brush edge with water.  Bring up corners and pinch together in centre, pinch sides closed.  Place on parchment paper-lined or greased baking sheet.  Refrigerate for 30 minutes.(Make ahead.  Cover and refrigerate for up to 12 hours).
  4. Beat egg with 2 tsp water; brush over pastry.  Bake in 425 degree F(200 degree C) oven until golden brown and puffed, about 15 minutes.
  5. Serve warm.
  6. Serve with horseradish sauce.