Vegan Chocolate Chip Coffee Cake

Ingredients

1. 2 Cups All Purpose Flour
2. 1/2 Cup Cooking Oil (better if you use a few teaspoons more)
3. 1/2 Cup Soy Cup Milk
4. 2.5 Teaspoon Baking Powder
5. 1.5  Cups Sugar
6. 1 Pinch Salt
7. 1/2 Teaspoon Vanilla Extract
8. 3/4 Cup Dark or Semi Sweet Chocolate Chips/Finely Chopped Dark or Semi Sweet Chocolate (Use Vegan Brand: Sunspire, Enjoy Life, Whole Food Brand etc)
9. 4 Tablespoons Instant Coffee Powder (the granules are better) – use more or less as per taste .
10. Coconut/Dark and White Chocolate shavings/or any fruit; for topping (Optional) – omit the white for vegan

For the Icing

1. 2.5 Cups Semi Sweet Chocolate Chips/Finely Chopped Dark or Semi Sweet Chocolate
2. 3/4 Cup Soy Milk
3. 1.5 Teaspoons Olive Oil/Any Cooking Oil
4. 1 Tablespoon Instant Coffee Powder (Optional)
5. 2 Tablespoons Maple Syrup (or Honey for non Vegan version)

Method

Preheat oven to 375 degrees F.

Grind the sugar into a powder.

Combine oil, milk, vanilla extract, salt and sugar. Sift the flour and the baking powder in to the oil/milk mix. Add the coffee powder. Whisk everything together making sure there are no lumps. The mixture should not be too thick, neither too watery; more like a condense milk consistency. Add little bit more soy milk if it gets too thick and tight.

When the mix has reached the desired consistency and is lump free, gently fold in the chocolate chips/pieces in the mix.

Grease & flour a baking pan and pour the mix in it. Bake till a toothpick comes out clean.

Remove from oven only when the cake has cooled.

Cool the cake before spreading the ganache (Recipe below).

Vegan Chocolate Ganache Icing

Put the Chocolate chips/finely chopped chocolate into a  heatproof bowl.

Heat the soy milk, and the coffee powder in a pan over medium; switch off the heat as it just starts to boil.  Pour all of the the hot liquid mix carefully over the chocolate and maple syrup.  As the chocolate begins to melt, stir gently with a wire whisk until smooth and lump free. Whisk the olive oil in the ganache.

Let the ganache sit for about 10 minutes at room temperature; it should be thick but smooth enough to spread on the cake.

Do not refrigerate; it will get firm. (If you refrigerate the ganache, you will need to warm it back again before spreading)

Icing the Cake

Stir the ganache again before spreading on the cake. Spoon it/pour it on the cake and spread it around. Let it cool.

Sprinkle the chocolate shavings on the icing if you are using them.

Coffee Flavored Chocolate Cake

Ingredients

1. 1 cups all-purpose flour, plus more for dusting
2. 3/4 cup self raising flour
3. 2 cups sugar
4. 3/4 cup unsweetened cocoa powder
5. 1.5 teaspoon baking powder
6. a pinch of baking soda
7. 1/2 teaspoon  salt
8. 1/2 cup plain yogurt + 1/2 cup water (or 1 cup buttermilk)
9. 1/2 cup vegetable oil
10. 2 large eggs
11. 1 teaspoon vanilla extract
12. 1 cup freshly brewed coffee

For the Chocolate Ganache

1. 3/4 cup broken dark chocolate, or semi sweet chocolate chip
2. 3-4 tablespoons cream or whole milk
3. 1 tablespoon coffee granules
4. Toasted walnuts to decorate

Method

Preheat the oven to 350°. Butter a bundt pan. Dust the pans with flour, tapping out any excess.
Whisk the yogurt and water together till well combined.
In the bowl of an electric mixer fitted with a paddle (or with the hand mixer), mix the flours with the sugar, cocoa powder, baking powder & soda and salt at low speed. In a medium bowl, whisk the buttermilk or (yogurt and water) combined with the oil, eggs and vanilla.
Slowly beat the buttermilk  mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated. (after the coffee is added, the batter becomes extremely runny, which had m me in doubts; keep faith and move ahead, do not get tempted to add any extra flour. At the end of 30-35 minutes you will have a perfectly baked cake).
Pour the batter into the prepared pan. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean. Let the cake cool in the pan for 30 minutes, then invert the cake onto a rack to cool completely.

To make the Topping

Combine the chocolate and the cream/milk in a heat resistant bowl and melt the chocolate in the microwave or in a double boiler. Stir in the coffee granules. Drizzle over the cooled cake with a spoon.
Garnish with chopped lightly toasted walnuts.
It was a deliriously good cake, and I am not even a very much cake or dessert person. I don’t get the sweet cravings and am satisfied easily with a small bite of a slice. This cake was not overly sweet. The taste was more on the bittersweet side, I suppose because of the unsweetened cocoa and the coffee. Chocolate and coffee is a classic combination and this cake says it all about the winning combo in taste and flavor.

Strawberry Lime Cake

Ingredients

1. grated zest of 2 lime
2. 1.5 cups all purpose flour
3. 2.5 teaspoons baking powder
4. 1/2 teaspoons bicarbonate of soda
5. 1.5 cups + 3 tablespoons milk
6. 12 tablespoons vegetable oil
7. 12 tablespoons sugar
8. 1/2 cup lime juice (juice of about 2 limes)

For the strawberry cream

1. 20 strawberries, hulled and halved
2. 1/4 cup sugar
3. 1 teaspoon lime zest
4. 500 ml heavy cream, chilled + 4 tablespoons icing sugar
5. 1/2 cup water

Method

(the steps for baking the cake is exactly as in the original recipe, except I increased the proportion and used all purpose flour)
Pre heat the oven at 325 degree F and grease cake pan. (I used a spring foam-9 inch  X 3 inch. If you want a taller cake for more tiers use a smaller pan).
In a bowl, place the flour, baking powder, soda and zest and rub everything together with the fingertips.

In another bowl, whisk together the milk, oil and the sugar.

Make a well in the center of the flour mixture and tip in the milk mixture. Gently fold in. Add the lime juice and fold in.
Spoon the mixture into the prepared pan and tap against the counter.  Place the pan in the center of the pre heated oven and bake for about 30 minutes or till the top is  golden and a toothpick inserted through the center of the cakes comes out clean.

Cool the cake completely, before moving on the next step.

When the cake is completely cool, carefully divide the cake into horizontal halves.

Sprinkle the 1/2 cup sugar and the lime zest on the strawberry halves and mash them coarsely with a potato masher. Let them macerate for at least an hour and a half.
Whip the chilled heavy cream and the icing sugar till they form soft peaks. Strain out the macerated strawberries and save the juice.
Gently fold in about 3/4 of the  strained strawberries in the heavy cream. (Save the rest of the strawberries to top the cake). Chill the strawberry cream.
Place the cake half with the cut side up on a cake plate.
Combine the saved strawberry juice with the half cup of water and drizzle half of this to cake with the cut side up.
Take out the chilled strawberry cream and spread half of it on the cake. Put the other half of the cake on the top of this.  Drizzle the rest of the water and juice mix on the top half. Spread rest of the strawberry cream on the cake and top off with the macerated strawberries and some sliced lime.
Chill completely before serving.
Save yourself a slice before you serve! Believe me, it will be gone before you know it.

Pineapple Orange Ginger Cake

Ingredients

1. 3 cups fresh pineapple, diced
2. 1 large orange, peeled and segmented
3. 2 inch fresh ginger, grated
4. 1 cup sugar + 1/2 cup sugar + 3 tablespoon
5. 1.5 cups all purpose flour + 2 tablespoon all purpose flour
6. zest of 1 orange
7. 1 1/2 teaspoon baking powder
8. a pinch of salt
9. 3 large eggs
10. 1/2 cup unsalted butter, melted

For Icing:

1. 1/2 cup + 2 tablespoon confectioners sugar
2. 2.5 tablespoons fresh lime juice
3. 1/2 teaspoon lime zest

Or

confectioners’ sugar and candied ginger for garnish


Method

Combine diced pineapple, oranges and grated ginger in a non reactive pan; add 1/2 cup + 3 tablespoon sugar with  2 cups of water and simmer the fruits for about 12-15 minutes, until the fruits are tender.
Cool and drain the fruits, save the liquid. Process the fruits coarsely  in a processor.
Combine sifted flour, salt, baking powder. Rub in the orange zest into the flour with your fingertips. Set aside.
Whisk the eggs in a bowl for about 2 minutes. Slowly add the sugar and beat for another 5-8 minutes.
Add the flour  mixture into the egg mixture, gradually at first, until the flour mixture combines into the egg mixture; add the melted butter slowly until the butter is incorporated.
Add the processed fruits to the cake batter, folding gently to mix throughout. Line a 9 inch round cake pan with parchment paper and grease the pan and the paper.
Bake in a preheated 375F oven for about 30 minutes or until the cake is golden and puffed up or until a toothpick comes out clean.
Remove from the oven and prick the cake all over with the toothpick; pour the reserved syrup on the cake; let the cake absorb the syrup and cool for at least 30 minutes.
To make the icing, whisk together the confectioners sugar, zest  and lime juice. Place the cake on a wire rack set on a tray. Drizzle the glaze over the cake and let it set for about 20-30 minutes.

Or

Sprinkle confectioners’ sugar on the cake and sprinkle finely chopped candied ginger if you wish.

Spiced Carrot Coconut Orange Cake

Ingredients

1. 2 cups + 1/4 cup all purpose flour
2. 1/2 teaspoon salt
3. 1 teaspoon baking soda
4. 1/2 teaspoon baking powder
5. 2.5 teaspoons ground cinnamon
6. 1 teaspoon nutmeg
7. 1/2 teaspoon powdered ginger
8. 20 turns (in the pepper mill) of freshly ground black pepper
9. 2 eggs
10. 1 cup + 1/4 cup oil (I have used Olive Oil)
11. 1.5 cups + 2 tablespoons sugar
12. 1/2 teaspoon vanilla or orange extract
13. 2 cups + 1/4 cup grated carrots, (about 3 large carrots)
14. 1 cup freshly grated (or frozen) coconut
15. 2 small oranges or clementines, pureed with peels and the flesh – about 1 cup pureed
16. 3/4 cup nuts, divided (I have used a mix of toasted pecans, almonds and macadamia nuts)

For a light glaze

confectioners sugar + more for dusting if you wish
orange juice

Method

Grate (use the food processor or the hand grater) the carrots and set aside.
Puree the oranges/clementines with the peels and set aside.
Combine the first 8 ingredients (flour, salt, baking powder, baking soda, and the spices and pepper) in a large bowl.
Whisk/beat oil and sugar until combined and creamy, about 2 minutes. Add one egg at a time and whisk them in until creamy and light colored. Add the vanilla/or the orange extract. Add the grated carrots and stir them in.
Add about 1/3 or the flour mix in to the egg-oil-sugar mix and beat until combine. Add the rest of the flour in 2 more shifts and whisk/beat until combined and smooth.
Add the coconut and the pureed oranges and whisk/beat until blended.
Dust the nuts with some flour. Add half the nuts in the batter and stir it in.
Pre heat oven to 350 F. Line cake tins with baking/parchment paper. Lightly grease the paper. Pour in the batter in the cake tin, sprinkle the rest of the nuts and gently stir them in, but only as deep as about 1/4 inch from the top. If you are doing the frosting/icing, you might want to save some nuts to sprinkle on the top of the cake after frosting it.
Bake for about 1 hour 10 minutes or until a skewer comes out clean.
Cool cake in the pan in a cooling back.

To make the glaze

Whisk some confectioners sugar and orange juice to a syrupy consistency and drip it over the cake, only after the cake is completely cooled. Dust with confectioners sugar if you wish.

Chimichurri

Ingredients

1. 1 Cup packed flat leaved parsley leaves and tender stems
2. 4-5 garlic cloves, minced
3. 2 Tablespoons fresh oregano leaves  (optional)
4. A little more than 1/2 cup extra-virgin olive oil
5. Coarse sea salt
6. Freshly ground pepper, to taste
7. 1/4 Teaspoon. red pepper flakes
8. 1 Teaspoon Paprika
9. 1/2 Teaspoon Roasted Cumin Powder (optional)
10. 2 Tablespoons white wine vinegar

Method

Finely chop the parsley, garlic and oregano (or use a chopper or a food processor).
Transfer the mixture to a small bowl and stir in the olive oil, sea salt, black pepper, paprika, cumin and red pepper flakes. Stir in the vinegar.
This sauce may be served immediately, however I like mine when it rests for the few hours as all the flavors deepens & intensifies; may be even overnight.
If not using immediately, cover the chimichurri and refrigerate until ready to use; let it come to room temperature before serving.

Homemade Harissa

Ingredients

1. 3/4 cup dried red chile peppers
2. 1/4 cup  garlic, cloves
3. 1 teaspoon caraway seed
4. 2 teaspoon coriander seeds
5. 1 teaspoon cumin seeds
6. sea salt  or any coarse salt to taste
7. 1/4 cup chopped fresh mint leaves ( or any other herb you want to use – optional)
8. 2 tablespoons tomato puree (optional… to make it less spicy)
9. 1/2 cup  extra virgin olive oil

Method

Remove the stems from the chilli peppers if any and soak in  water for 15-20 minutes, then drain. Reserve the water. (If you do not want the Harissa too spicy, you may remove the seeds of the chili peppers).

In a dry skillet lightly toast the cumin, caraway and the coriander seeds, only for a couple of minutes until just fragrant. Watch that they do not turn dark or burn. Cool the toasted seeds.

Place all the ingredient  in a blender or food processor and process it until smooth but not absolutely pureed. OR place all ingredients in a mortar & pound with a pestle until smooth. If it feels too dry, add a few teaspoons of the pepper soaked water, a little at a time, only as much required to make a thick paste. (try not to use any water, as it stays longer in the refrigerator if no water in used)

Store in a clean dry container topped with the rest of the olive oil. Cover and refrigerate. Allow it to sit for a couple of days for the flavors to infuse and mature.

Will stay in the refrigerator for a couple of weeks.

Mint & Coriander Chutney- Green Chutney

Ingredients

1. 2.5 cups fresh coriander (cilantro) leaves
2. 1/2 cup fresh mint leaves
3. 1/2 small onion, coarsely chopped
4. 6 – 8 cloves garlic
5. 1/2 inch fresh ginger, peeled and chopped
6. 3 hot green chili peppers, or to taste
7. 1/4 cup fresh lemon juice
8. 2-3 tablespoon water
9. 1 teaspoon cumin seeds
10. 2-3 tablespoons fresh grated coconut (optional)
11. salt to taste

Method

Remove the tough stalks of the fresh herbs. Blend/puree all ingredients above to a smooth consistency.

Serve as condiment, dip or spread.
Stored in an airtight container, the chutney will stay good in the refrigerator for up to a week. The extra may also be frozen. The frozen chutney usually changes to a deeper green color, but there is no change of taste. Thaw and use the chutney.

Roasted Tomato and Red Bell Pepper Chutney/Sauce

Ingredients

1. 1 whole + 1/2  large red bell pepper/capsicum
2. 2-3 medium sized tomatoes
3. 2 cloves of garlic
4. 2 tablespoon freshly grated coconut (Optional and use only if you are using this as a chutney)
5. 2 tablespoon olive oil
6. any fresh herb you want to use (I have use fresh Curry Leaves here)
7. 1/2-1 teaspoon sugar
8. sea salt or some coarse salt
9. crushed red pepper (to taste, or optional)

Method

Cut the tomatoes and pepper in half.  Drizzle a tablespoon olive oil on them and toss them to coat well. Add salt and crushed red pepper and toss again. Arrange cut side down on a baking tray. Pre heat oven to 450 F and bake for 30 minutes or until the skin of the pepper is blistered and dark. You can broil it for the last 5 minutes.

OR

You can toss the veggies with olive oil and salt and heat a skillet; roast it in the pan at very high heat until skin is charred and vegetables are softened.
After roasting them, place the veggies in a covered container or a ziploc bag and let it cool down. The “sweating” will help you remove the charred skin easily.
Remove all the blackened skin from the tomato and the pepper.
Take the pulp of the pepper and tomatoes and combine with all the other ingredients and a tablespoon of olive oil in a food processor and process until smooth.Your sauce/spread/chutney is ready!
It will stay in the refrigerator for about 4-5 days.

Sesame and Balsamic Glazed Asparagus Cranberry Tart

Ingredients

To make the Asparagus and Cranberries (the filling)

1. 1 bunch asparagus (about 15-20 spears), tough ends removed
2. 1/4 cup or as much as you want, dried cranberries
3. 1.5 tablespoon olive oil, plus more for greasing the skillet
4. 2 teaspoon white sesame seeds
5. Sea salt or any coarse salt
6. red crushed pepper
7. 2 tablespoons balsamic vinegar
8. few tablespoon almond flakes/slivered almond

For the spread:

use any of your favorite spread/sauce/chutney/hummus. I have used a Roasted Tomato and Red Bell Pepper Spread.

For the crust:

2 cups all purpose flour
1/3 cup + 2.5 tablespoons olive oil
1/4 cup + 1.5 tablespoons  very cold club soda (use a little bit more or less to make a soft but non sticky dough)
1 teaspoon salt
freshly ground black pepper
dried herbs, (optional) – any kind you like

Method:

Making the crust:

In a bowl combine flour, salt, black pepper, herbs with a whisk.
Whisk together club soda and oil until almost creamy, about a couple of minutes
Pour the oil water mix in to the flour mix and stir together with a fork, until the flour come together in a dough form and no dry flour is left. If you think you need extra liquid, add some more club soda or just cold water in very little amount. Use your hands briskly to pull the flour together in to a dough, and work with the dough briefly and gently and just long enough to pull the dough together. Do not work with /handle the dough too much. The dough should be soft, but not at all sticky. It will not be very stretchy, but will rather kind of come apart.
Roll the dough between two sheets of parchment paper, into a rectangle, about 10-12 inches long and 5-6 inches wide, but you can roll them into whatever shape you desire. Do not roll back and forth.  Remove the top parchment paper. Trim the edges, to even it out if you wish or press them a little higher at the edges. Prick the entire crust with a fork. Make sure the tart crust is not rolled too thick. Since the crust has no egg or butter, it will get tough easily if it is too thick and will not be as flaky. If you need a smaller size tart, divide the dough into half and make 2 small tart crusts.
Bake the crusts on the same parchment paper at 400 degree F for about 12 – 15 minutes, or until the crust is golden.

To cook the Cranberries and Asparagus:

Trim the asparagus to approximately same size, preferably the same size or a little bigger than the width of the tart.
In a skillet add oil, sesame seeds and red crushed pepper. Allow it to heat up till the seeds and the pepper sizzles. Add the cranberries and the asparagus spears and gently toss them together.
Add the salt and balsamic vinegar, toss well until the cranberries and asparagus are coated with the balsamic vinegar and cook at medium to high heat, tossing frequently for about 5-8 minutes or until the asparagus are just tender but still a good deal crunchy and still green. Remove from the heat and set aside.

To make/assemble the tart:

Cool the crust to just until warm and comfortable to touch.
Smear the spread/chutney/sauce evenly over the tart. Arrange the asparagus close together in a line horizontally so that there is no space between them. If they are too long, curve/bend then a tiny bit to fit them in.
Place the cranberries on the top; sprinkle the almond flakes on the tart toppings. Sprinkle some crushed pepper if you wish. Bake the tart in the oven for about a couple of minutes at 350 degree F, just enough to warm the tart.
Serve warm or at room temperature.

Almond, Nigella Pepper Cocktail Cookies

Ingredients

1. 2 cups all-purpose flour, plus more for work surface
2. 2 tablespoons sugar
3. 1 tablespoon baking powder
4. 3/4 teaspoon salt
5. 6 tablespoons chilled unsalted butter, cut into small pieces
6. 2/3 cup (plus 1 tablespoon)  half & half or heavy/double/ cream, might need a little more or less – so adjust the amount
7. 1 tablespoon freshly ground black pepper, or to taste
8. 1 teaspoon nigella seeds, lightly crushed
9. 1 tablespoon crushed dried pepper/red pepper flakes , or adjust amount to taste
10. 1/4 cup almonds
11. 1/2 teaspoon dry herb mix (use your favorite herb/or a mix of dried herbs)
12. more nigella and/or sea salt to decorate/sprinkle on the cookies

Method:

Process the almond with half a tablespoon of sugar, ( I put all the nuts in the blender to chop. Some of the almonds were powdered, the others were coarsely chopped, which really worked out great) until you get a coarse powder.

Preheat oven to 400c degrees F.

In a bowl, whisk together flour, sugar, baking powder, black pepper, crushed pepper, 1 teaspoon crushed nigella seeds and salt.

Cut in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Stir in the  2/3 cup of half-and-half or cream (whatever you are using) until just moistened. Fold in the nuts.

On a lightly floured surface, knead dough gently, 5 to 10 times or for a minute. Pat into a 1/4- 1/2-inch-thick round (do it as thick as you would want your cookies to be; they puff up a lot!)

Cut into desired shape. I used a cookie cutter to make stars.

Place on a baking sheet, 2 inches apart. Brush tops with remaining tablespoon of half & half/cream. Sprinkle with nigella. Bake until golden brown, 12 to 15 minutes. You might need to adjust baking time depending on the size of the cookies. The smaller cookies will bake faster.

Let cool on a wire rack.

Store in an air tight container at room temperature. They will stay fresh for a couple of weeks.

Chilly Chicken

Ingredients

Chicken -1/2kg
Tomato Sauce-1tsp
Soya sauce-4tbsp
Red chilly sauce -1tbsp
Ginger -1tbsp (chopped)
Garlic-1tbsp(chopped)
Big Onion-3 diced
Green capsicum-1 diced
Green chilly -15 or according to ur taste
Salt-to taste
Sugar-pinch
Water
Oil

For batter

Plain flour(maida)- 1/2cup
Cornflour -3tbsp
Pepper powder-1/4tsp
Kashmiri chilly powder-1tsp
Egg-1
Water
Soya sauce-1tbsp
Salt-to taste
Red Colour-pinch (opt)

Method

Cut the chicken into small pieces ,wash them with salt and vinegar.
Make a fine and thick batter by adding  all ingredients in a). .Add the chicken pieces in the batter ,mix well and keep in the fridge for half an hour .
Deep fry the chicken pieces.
Add 1 tsp of plain flour into 1/4cup of water d mix well..Keep aside
Heat 2 tsp of oil in a kadai saute onion( if u want add colour)..Saute till the onion get translucent and soft.
Then add green chilly, garlic and ginger .Saute for another 2 minutes.Add 1 tbsp of chilly sauce ,3 tsp of soya sauce,1tsp of tomato paste .
Then add green capsicum .Now add fried chicken .
Add salt and mix well .Cook the chicken in a low flame for 20 minutes by closing the pan ..
Then add pinch full of sugar d mix well.
Add 1 tbsp of Soya sauce and and stir well .Add the maida water to the chicken ,stir well .Cook for another 5 minutes
Remove from the fire ..Close the pan for 10 minutes .
Transfer to a serving bowl and decorate with onion and green chilly..(We are adding enough soya sauce  so be careful when adding  salt)

Note
The number of chilly depends up on ur taste ..If u want more spice add more green chilly…

Thai squash & pineapple curry

Ingredients

1 tbsp vegetable or sunflower oil
1 onion, chopped
4 tsp Thai red curry paste
medium butternut squash (about 500g/1lb 2oz) peeled, deseeded and cut into chunks
½ x 400ml / 14 fl oz can reduced-fat coconut milk
7 fl oz vegetable stock
5 oz frozen green beans
8½ oz can pineapple chunks in natural juice, drained
coriander leaves, chopped, and leaves to garnish

Method

Heat the oil in a wok or pan. Fry the onion for 5 mins until softened. Stir in the red curry paste, then add the squash, coconut milk and stock. Simmer for 15-20 mins until the squash is tender. After 10 mins cooking, tip in the green beans.
Stir in the pineapple and coriander, cooking for just a few mins until the pineapple heats through. Sprinkle with the coriander leaves and serve the curry in bowls with noodles or rice.

Lemon & violet drizzle cake

Ingredients

For the cake-and-decoration
4 oz softened butter
6 oz self-raising flour
1 tsp baking powder
6 oz golden caster sugar
2 large eggs
6 tbsp milk
finely grated rind of 1 large lemon
For the icing
juice of 1 large lemon (you need 3 tablespoons)
4 oz golden caster sugar
mimosa balls and crystallised violets, to decorate

Method

Preheat the oven to 180C/Gas 4/fan oven 160C. Butter and line the base of a shallow oblong tin (about 18x28cm/7x11in) with baking parchment. Tip all the cake ingredients into a large mixing bowl and beat for 2-3 minutes, until the mixture drops easily off the spoon.
Spoon the mixture into the tin and smooth the surface with the back of a spoon. Bake for 30-40 minutes, until golden and firm to the touch. Meanwhile, make the icing: beat together the lemon juice and sugar, pour the mixture evenly over the cake while it is still hot, then leave to cool.
Cut the cake into 15 squares. Top each one with a crystallised violet and mimosa ball.

Vegetable Kung Pao

Ingredients

Carrot-1
Beans-4
Big onion-1
Capsicum -3 (3 colours)
Mushroom-5
Baby corn -5
Spring onion-2tbsp
Ginger – Garlic -2tbsp(finely chopped)
Sea same oil-2tbsp
Red dry chilly-4 (chopped)
Cashew nuts or peanuts -15(roasted)
Corn flour -1tsp

For Sauce

Vegetable stock-2cup
Soya sauce -3tbsp
Oyster sauce(veg) -2 tbsp
Chilly sauce -1tbsp
Chilly-1 (chopped )
Vinegar -1tbsp
Sugar-1/2tsp
Salt-1/4tsp
Pepper powder-1/4tsp
Ajinomoto-a pinch (opt)

Method

For the sauce

In a bowl add vegetable stock (if u don’t have  fresh veg stock u can add veg stock cubes into 2 cups of hot water and dissolve ),soya sauce ,pepper powder ,oyster sauce ,chilly sauce ,chopped chilly ,sugar ,salt and ajinomoto and vinegar .Stir well ..
Cut all the vegetable evenly so that they get cooked in same time ..Heat sea same oil a pan and add chopped dry red chilly ..Saute them well ,then add chopped ginger and garlic and saute for few minutes .Now add all the vegetables and saute for 5 minutes in low flame .Then add the sauce to the vegetables and cook for 10 minutes in low flame(close the pan and cook).Then add the roasted nuts and spring onion .Check salt .Finally add the corn flour mix (mix corn flour to 1/4cup of water) to thicken the gravy .Cook for another 2 minutes .So the delicious vegetable kung pao is ready to serve …..

Tangy tuna burgers

Ingredients

8 oz fresh tuna steaks
1 garlic clove, finely chopped
small knob fresh ginger, peeled and finely chopped
1 tbsp soy sauce
handful coriander leaves, chopped
1 tbsp sunflower oil
burger buns, lettuce leaves, sliced tomato and avocado, to serve

Method

Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.

Vegetable Manchurian

Ingredients

Carrot-2(grated)
Cabbage-2cup(finely chopped)
Ginger-1piece(slice lengthwise)
Garlic-2pods(slice lengthwise)
Green chilly-2chopped
Chilly powder-1/2tsp
Maida-4tbsp
Cornflour-3tbsp
Salt-to taste
Spring Onion -1cup

For the sauce

Green chilly-2chopped
Garlic-2pods (thin slices)
Ginger -cut lengthwise
Spring onion -1/2cup (white part)
Chilly powder-1/2tsp
Soya sauce-3tbsp
Tomato sauce-2tbsp
Water-2cup
Cornflour-1tbsp

Method

Mix cornflour,maida,carrot,cabbage,green chilly,garlic,ginger, spring onion,chilly powder and salt together and knead nicely( no need to add water ).From this dove make small small balls .heat oil a kadai and deep fry the balls .Fry till become golden brown colour.Keep aside
Heat 4tsp of oil in a pan .Add ginger,garlic ,spring onion and green chilly and saute for 2 minutes .Then add chilly powder ,soya sauce and tomato sauce .Now add 11/2cup of water and allow to boil .Then add the cornflour paste(mix cornflour in 1/2cup of water).When it began to thicken add the fried balls and turn off the fire..sprinkle the green portion of the chopped spring onion.Serve hot with fried rice (when cool the gravy will be absorbed by the balls )

Rhubarb & strawberry meringue pots

Ingredients

rhubarb, cut into 4cm/1½in chunks
4 oz golden caster sugar
grated zest of 1 orange
1 tbsp strawberry conserve
2 eggs, separated

Method

Preheat the oven to 180C/ Gas 4/fan oven 160C. Put the rhubarb in an ovenproof dish, sprinkle over 50g/2oz of the sugar and the orange zest and stir together. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
Remove the rhubarb from the oven and allow to cool slightly. Stir in the conserve then the egg yolks. Divide the rhubarb mixture between four 175ml/6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.

Vanilla peaches

Ingredients

½ vanilla pod
2 tbsp light muscovado sugar
1 tsp ground cinnamon
1 lemon, juiced
6 peaches, halved or quartered and stoned
4 passion fruits
crème fraîche or cream, to serve

Method

Halve the vanilla pod and remove the seeds. Mix the seeds with the sugar, cinnamon and lemon juice and brush over the cut sides of the peaches. Put cut-side down on the barbecue or cut-side up under a grill and cook for 3–4 minutes or until caramelised.
Serve warm or cold with the passion fruit squeezed over and cream or crème fraîche.

Rhubarb & vodka jellies

Ingredients

2 lb rhubarb
14 fl oz water
4 oz caster sugar
4 sheets gelatine, soaked in cold water until soft or 1 sachet powdered gelatine
4 tbsp vodka
1 tbsp Cointreau

Method

Poach rhubarb in water with sugar until soft. Strain the liquid off into a jug and keep some of the rhubarb for serving. Warm the strained rhubarb liquid and stir in the softened gelatine sheets or powdered gelatine until dissolved. Stir in the vodka and Cointreau then strain into 4 glasses. Chill until set. Decorate with poached rhubarb.

Mushroom Manchurian

Ingredients

Mushroom-250gm
Big onion-1 diced
Green Chilly-4(slits)
Soya  Sauce-4tbsp
Pepper powder-2tsp
Ginger-1piece(chopped)
Chilly Sauce-1tsp
Tomato sauce-1tbsp
Salt

For batter

Maida-5tbsp
Corn flour-2tbsp
Pepper powder-1tsp
Soya sauce-1tsp
Ginger-garlic paste-2tsp
Water-1/4cup
Salt-to taste

Method

Mix all the ingredients and make a thick batter.Add the mushrooms(chop one mushroom to 4 pieces) and mix well ..
Heat oil in a pan and shallow fry them until it become light golden colour.
Drain the fried mushrooms and keep aside
Heat 2tsp of oil and saute onion till translucent .
Add  ginger and green chilly
Saute for 2 minutes
Add the fried mushrooms ,3tbsp of soya sauce,2tsp of pepper powder ,chilly sauce  and stir well ..
Cook the mushrooms for another 15 minutes in a low flame by covering  the pan
Stir again and remove from the fire .Then  add 1Tbsp of soya sauce and tomato sauce .Check the salt
.Cover it and let it set for another 30 minutes.
Transfer to a serving bowl.Decorate  with  Green chilly .
Serve hot with bread,chapty,fried rice etc

Spicy fish stew

Ingredients

1 tbsp olive oil
2 garlic cloves, crushed
1 tsp ground cumin
½ tsp paprika
8 oz can chopped tomatoes
1 red pepper, deseeded, cut into chunks
16 oz white fish fillets, cut into chunks
handful coriander, roughly chopped
1 lemon, cut into wedges

Method

Heat oil in a saucepan. Tip in the garlic, cumin and paprika and cook for 1 min. Add 100ml water and the tomatoes. Bring to the boil, then turn down the heat. Add the pepper, simmer for 5 mins. Add the fish, simmer for 5 mins. Serve with coriander and a wedge of lemon.

Baked pears in cinnamon syrup

Ingredients

6 pears, peeled
2 lemons, juiced
4 oz golden caster sugar
1 vanilla pod, split lengthways
4 cloves
3 small cinnamon sticks
mascarpone, ice cream or cream, to serve, optional

Method

Heat the oven to 150C/fan 130C/gas 2. Cut 4 of the pears into quarters. Remove the cores and arrange in a single layer in a large heavy pan with a lid, then pour over the lemon juice.
Core and chop the remaining pears. Put them in a large pan with the sugar and scrape in the vanilla seeds, then toss in the pod. Add about 300ml water or enough to cover. Bring to the boil, then simmer for about 15 minutes or until the pears are very soft and the liquid has turned syrupy. Strain the syrup and discard the pulp.
Pour the syrup over the pear quarters, adding the cloves and cinnamon. Make sure the pears are covered by the syrup (a piece of baking paper on top will keep the fruit submerged). Cover and cook in the oven for about 30–40 minutes until the pears are tender.
Serve the pears with the syrup and, if you like, mascarpone, ice cream or cream.

Turkish delight jellies

Ingredients

4 leaves leaf gelatine
4 tbsp rose syrup (from delis and Middle Eastern grocers)
1 lemon, juiced
6 tbsp caster sugar
6 tbsp Grand Marnier

Method

Soak the gelatine in cold water until softened. Put the rose syrup, lemon juice and caster sugar in a pan with 400ml water and heat until the sugar has dissolved.
Squeeze the gelatine and add, stirring until dissolved. Add the Grand Marnier. Strain into 6 small glasses and chill for about 4 hours or overnight until set.

French Fries

Ingredients

Baking Potatoes-6
Salt-to taste
Water-5cup
Oil -for deep frying

Method

Peel and cut the potatoes into fine strips..Now wash the potatoes in cold water …Boil water and add salt Now pour the potatoes into it ..Cook till 3/4th stage ..Then remove and drain well pat dry with paper towels.. ….Heat oil in a kadai and deep fry the strips…Fry till it gets tender and golden colour ..Now remove from the oil and drain well on tissue papers..Serve hot with tomato ketchup…

Sticky pork

Ingredients

2 lb piece pork fillets
For the marinade
4 tbsp soy sauce
1 tbsp clear honey
finely grated zest and juice 1 orange
large knob of root ginger, finely grated

Method

Tip all the marinade ingredients into a shallow dish and stir to combine. Coat the pork in the marinade and, if you have time, leave for 1 hr or even better overnight. Heat oven to 200C/fan 180C/gas 6.
Heat an ovenproof pan and take the pork out of the marinade. Brown on all sides, then baste over the rest of the marinade and roast the pork for 20 mins until cooked all the way through, basting with its juices every 5 mins or so. Serve the pork sliced with rice and your favourite steamed greens.

Baked pears with amaretti

Ingredients

4 ripe pears
4 oz ricotta
½ tsp cinnamon
4 tbsp clear honey, plus extra to serve
8 crisp amaretti biscuits

Method

Cut each pear in half, then place on a large baking tray. Use a teaspoon to scoop out the cores and make a dip in the centre of each pear. If your pears are firm, you may need to use a sharp knife to do this. Dollop about 1 heaped tsp ricotta into each dip, then sprinkle over the cinnamon and drizzle with a little honey.
Heat oven to 190C/fan 170C/gas 5, then roast the pears for 10 mins. Tip the biscuits into a food bag and use a rolling pin to lightly crush them. Remove the pears from the oven, then scatter the crumbs over each pear. Return to the oven for another 10 mins or until the pears are soft and the biscuit golden brown. Serve drizzled with honey.

Three bean, tomato & spinach stew

Ingredients

1 large onion, finely chopped
1-2 garlic cloves, crushed
olive oil
1 tbsp ground cumin
14 oz tin chopped tomatoes
8 oz tin kidney beans, rinsed and drained
8 oz tin cannellini beans, rinsed and drained
4 oz green beans, chopped
4 oz spinach, washed and roughly chopped

Method

Cook the onion and garlic in a little olive oil until softened. Add the cumin and cook for a minute. Tip in the tomatoes, plus a cup of water and simmer for 10 minutes, until thickened.
Add all the beans and cook for 5 minutes. Add the spinach and cook for another 5. Serve with crusty brown bread.

Chocolate pear crisp

Ingredients

3 ripe pears
juice ½ lemon
1 tbsp light muscovado sugar
4 tsp Poire William liqueur or cognac (optional)
For the topping
2 oz icing sugar
1 tbsp cocoa powder
1 oz ground almonds
1 egg white

Method

Heat oven to 160C/fan 140C/gas 3. Chop the pears into small pieces and put in a pan with the lemon juice and sugar. Bring to the boil, then cover and cook for 10 mins. Uncover, then cook for 8-10 mins more until the juices thicken up. Spoon into 4 x 150ml ramekins and add a teaspoon of liqueur to each, if using.
For the topping, sift the icing sugar and cocoa into a bowl, then stir in the almonds. Whisk the egg white until stiff, then fold into the dry ingredients. Spoon over the pears and shake the ramekins to level the mixture. Bake for 20-25 mins until the topping is firm to the touch. Serve warm or cold.

Potato Chilly Dry

Ingredients

Potato-4
Big Onion-1(diced)
Dry Red Chilly-2
Thai chilly Sauce -2tbsp
Tomato ketchup=1tbsp
Plain flour-1cup
Salt-to taste
Water
Oil -for deep frying

Method

Peel and cut the potatoes into strips.(It should be thicker than french fries)..Wash them properly in cold water …. Add the potatoes in  boil water and cook them till half done (add salt to the water when boiling)..Now remove from the fire, drain them and keep aside to cool..Make a fine paste  by adding little water and salt to the plain flour .When the potatoes are  cool marinate this with the paste . …….Now heat oil in a deep bottomed kadai and deep fry the potatoes ..When crispy remove from the oil and drain with tissues …Heat 2tbsp of olive oil in a kadai .. …Now add the chopped dry red chilly and onion .Saute them till the onion become traslucent  . ….Now add both the sauces and 2tbsp of water.Stir well ..Saute for a minute ..Now add the fried potato into this and mix well with the sauce ..Check the salt …(If u want the dish to be more hot u can increase the amount of chilly sauce …..).Saute for 1 minute ..remove from the fire ..Transfer to a serving dish.So now ur delicious potato chilly dry is ready to serve ..Serve with fried rice

Orange & caramel custard tart

Ingredients

3 egg yolks
3 oz caster sugar
1 tbsp plain flour
1 heaped tbsp cornflour
9 fl oz skimmed milk
zest 1 orange
For the base-and-to-decorate
1 egg white
3 large sheets filo pastry, halved
3 oranges, skin and pith removed, sliced into rounds
2 oz caster sugar

Method

Beat the egg yolks and sugar for a few mins until pale and slightly thickened, then whisk in the flours. Heat the milk and orange zest in a saucepan. Once it's starting to boil around the edges, whisk into the egg mix. Put the whole lot back into the pan, stirring all the time until thick and boiling. Leave to cool completely. Can be made up to 2 days ahead.
Heat oven to 200C/fan 180C/gas 6. Brush the filo sheets one by one with egg white and use to line a 23cm loose-bottom flan tin, overlapping the pieces as you go. Fold the pastry over itself at the edges rather than letting it overhang or you'll never get it out of the tin. Bake blind for 10 mins, then give it another 5 mins until dark golden and very crisp. Leave to cool. Can be made up to 1 day ahead.
The cream filling will be set by now, so beat again with electric beaters until smooth. Spoon into the case, then chill for at least 30 mins. To serve, put the sugar into a non-stick frying pan and leave over a gentle heat to melt and then caramelise, swirling the pan only a few times. Meanwhile, spread the oranges over the custard. When the caramel is dark golden, drizzle it over the oranges, let it set for a few mins, then serve immediately.

Chinese steamed bass with cabbage

Ingredients

2 sea bass, or other white fish fillets
1 green or red chilli, deseeded and finely chopped
1 tsp fresh root ginger
2 tsp sunflower oil
1 tsp sesame oil
2 garlic cloves, thinly sliced
2 tsp low-salt soy sauce

Method

Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

Lemony prawn & pea risotto

Ingredients

14 oz bag raw prawns, in their shells, defrosted if frozen
3 tbsp olive oil
1 red chilli, deseeded, half sliced and half finely chopped
2¾ pint fish stock
1 onion, chopped
10 oz risotto rice (we used arborio)
1 small glass white wine
8 oz frozen peas
zest and juice 1 lemon

Method

Peel the prawns, keeping the heads and shells. Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour. Pour in the stock and bring to the boil, then turn down to a simmer.
Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, stirring with each addition until absorbed. Stir through the prawns and peas. Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer. Cook until the prawns change colour. Stir through the chopped chilli, lemon juice and remaining olive oil. Let the risotto rest for a few mins, then serve, topped with the lemon zest.

Chicken & orange salad

Ingredients

5½ oz pack green beans, trimmed
1 fennel bulb
1 large avocado
4 oz bag watercress, roughly chopped
2 oranges
2 tbsp olive oil
2 cooked chicken breasts, shredded

Method

Cook the beans in a large pan of boiling salted water for 4-5 mins. Cool under cold water and put in a bowl. Finely slice the fennel bulb, cutting away the core.
Peel and slice the avocado and add to bowl with watercress. Peel the oranges, cut out the segments and add to bowl. Squeeze the rest of the orange juice into a bowl and mix with the olive oil to make a dressing. Toss salad in the dressing, scatter over chicken, then serve.

Brinjal Manchurian( Kathirikka Manchurian )

Ingredients

Brinjal -4medium
Garlic-10(chopped finely)
Ginger-medium piece(chopped finely)
Green chilly-3
Spring Onion-1/2 cup
Soya Sauce-2tbsp
Tomato Sauce-3tbsp
Sugar-1tsp
Salt-to taste
Oil-for frying
Water-1/2cup
For batter
Maida-10tbsp
Salt-to taste
Water

Method

Peel and cut the brinjal into long pieces as of french fries ..
Properly wash using  salt water ..Drain well
Make a think batter and dip the brinjal pieces into this .
The pieces should be properly covered with the batter ..
Heat oil in  a kadai
Deep fry the brinjal pieces
Keep them aside .
Heat oil in a pan and add ginger,garlic ,celery and  green chilly ..Saute them for few minutes .
When the raw smell goes simmer the fire and add soya sauce ,tomato sauce ,sugar and salt ..Saute for 2 minutes
Then add half cup f water into this and allow to boil
When it become thick gravy add the fried brinjal and stir well .
Saute for another 5 minutes ..The gravy must be covered all over the pieces ..
Finally add spring onion and remove from the fire ..
Serve hot with fried rice or simply as snack ..

Note : The amount of sauces I mentioned here  is for children ..If u want this to be more spicy  u can add more chilly and reduce the amount of tomato sauce ..Its upto ur taste ..And if u want the brinjal to me more crispy ,u can fry them again in the same oil just b4 adding to the sauces .Don’t burn them   ..Be careful to drain them with in few seconds …

Madhura Curry( Pineapple Pachadi )

Ingredients

pineapple pachadi/madhura curry
Pineapple – 1 medium size
Finely chopped Ripe banana (nendra pazham)-1/2 of 1
Black grapes-10(cut into half and remove seeds ) opt
Chilly powder-3/4tsp
Turmeric powder-1/4tsp
Salt-to taste
Jaggery-2 pieces(medium)
Grated Coconut-3/4 of 1
Cumin seeds-less than 1/4 tsp
Mustard seeds -1/4 tsp
Curry leaves -few
Dry Red chilly-3
Mustard seeds-1/4tsp
Coconut Oil-1tbsp
Water-1cup
pineapple pachadi

Method

Chop the pineapple into too fine pieces..In  a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .Mix well..Close the kadai and cook for about 20 minutes in low flame ..Stir occasionally.. when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes ..No need to close the kadai ..In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water ..When the jaggery is nicely blend with the pineapple add this fine paste and mix well ..Now u can add the grapes and allow to boil for 5 minutes ..Check the taste ..Now season with curry leaves,dry red chilly and mustard seeds..After seasoning mix well and close the kadai for 1/2 hour b4 serving ..
U can adjust jaggery and chilly powder according to ur taste .Here i didnt get grapes so couldnt able to add ..banana and grapes are optional ..Pineapple itself is enough ..For a change u can add these two thats all..

Tomato & thyme cod

Ingredients

1 tbsp olive oil
1 onion, chopped
14 oz can chopped tomatoes
1 heaped tsp light, soft brown sugar
few sprigs thyme, leaves stripped
1 tbsp soy sauce
4 cod, fillets (we like No Catch) or another white flaky fish, such as pollack

Method

Heat the oil in a frying pan, add the onion, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
Simmer 5 mins, then slip the cod into the sauce. Cover and gently cook for 8-10 mins until the cod flakes easily. Serve with baked or steamed potatoes.

Chicken with harissa & tomatoes

Ingredients

4 skinless chicken breasts
2 tsp harissa (Belazu's rose harissa is really full-flavoured)
1 tsp olive oil
1 tsp dried oregano
9 oz pack cherry tomatoes
handful olives (we used kalamata)

Method

Heat oven to 200C/fan 180C/gas 6. Put the chicken into a medium roasting tray, then rub with the harissa, oil and oregano.
Cover with foil and roast for 5 mins, then remove the foil and add the cherry tomatoes and olives to the tray. Roast for 10 mins more until the tomato skins start to split and the chicken is cooked through. Serve with boiled new potatoes.

Zesty strawberries with Cointreau

Ingredients

2 lb strawberries, hulled halved or quartered, depending on size
3 tbsp Cointreau
zest 1 orange
4 tbsp icing sugar
mint leaves, roughly torn, to serve

Method

Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.

Mexican bean burgers with lime yogurt & salsa

Ingredients

2 x 400g/14oz cans kidney beans, rinsed and drained
4 oz breadcrumbs
2 tsp mild chilli powder
small bunch coriander, stalks and leaves chopped
1 egg
8 oz tub fresh salsa
5 oz low-fat natural yogurt
juice ½ lime
6 wholemeal burger buns, sliced avocado, sliced red onion and salad leaves, to serve

Method

Heat grill to high. Tip the beans into a large bowl, then roughly crush with a potato masher. Add the breadcrumbs, chilli powder, coriander stalks and ½ the leaves, egg and 2 tbsp salsa, season to taste, then mix together well with a fork.
Divide the mixture into 6, then wet your hands and shape into burgers. The burgers can now be frozen. Place on a non-stick baking tray, then grill for 4-5 mins on each side until golden and crisp. To cook from frozen, bake at 200C/fan 180C/gas 6 for 20-30 mins until hot through.
While the burgers are cooking, mix the remaining coriander leaves with the yogurt, lime juice and a good grind of black pepper. Split the buns in half and spread the bases with some of the yogurt. Top each with leaves, avocado, onion, a burger, another dollop of the lime yogurt and some salsa, then serve.

Chocolate brownies

Ingredients

3 oz dark chocolate, 70% cocoa solids, chopped into small pieces
3 oz plain flour
1 oz cocoa powder
¼ tsp bicarbonate of soda
4 oz golden caster sugar
2 oz light muscovado sugar
½ tsp coffee granules
1 tsp vanilla extract
2 tbsp buttermilk
1 egg
4 oz mayonnaise (we used Hellman's)

Method

Heat oven to 180C/fan 160C/gas 4. Pour enough water into a small pan to one-third fill it. Bring to the boil, then remove the pan from the heat. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water (still off the heat) and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove the bowl from the pan, then let the chocolate cool slightly.
Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.
Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 30 mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.

Moussaka

Ingredients

2O tbsp olive oil
1 onion, chopped
2 plump garlic cloves, finely chopped
2 large carrots (350g total weight), diced
18 oz 5% fat minced beef
3½ fl oz white wine
1 tsp ground cinnamon, plus extra
¼ tsp ground allspice
14 oz can plum tomatoes
2 tbsp tomato purèe
1 heaped tbsp chopped oregano leaves
2 good handfuls chopped flat-leaf parsley , plus extra to garnish
3 aubergines (about 750g/1lb 10oz total weight), ends trimmed
1 tbsp lemon juice

For the topping

2 eggs
1 tbsp cornflour
10 oz 2% Greek yogurt
2 oz Parmesan, grated

To serve

halved cherry tomatoes and thinly sliced red onion and rocket salad

Method

Heat 1 tbsp oil in a large, wide sautè pan. Tip in the onion and garlic, then fry for 6-8 mins until turning golden. Add the carrots and fry for 2 mins more. Stir the meat into the pan, breaking it up as you stir. Cook and stir over a high heat until the meat is no longer pink. Pour in the wine and briefly cook until most of the liquid has evaporated. Stir in the cinnamon and allspice. Tip in the tomatoes, tomato purèe and 1 tbsp water (mixed with any juices left in the can), then stir to break up the tomatoes. Season with some pepper, add all the oregano and half the parsley, cover, then simmer on a low heat for 50 mins, stirring occasionally. Season to taste. Mix in the remaining parsley. Can be done a day ahead and refrigerated overnight.
While the meat cooks (unless you are doing this a day ahead) prepare the aubergines. Heat oven to 200C/fan 180C/ gas 6. Brush a little of the remaining oil onto 2 large baking sheets. Mix the rest of the oil with the lemon juice. Slice the aubergines into 1cm thick lengthways slices, then lay them on the oiled baking sheets. Brush with the oil and lemon mix, then season with pepper. Bake for 20-25 mins until soft, then set aside. Lower oven to 180C/fan 160C/gas 4.
Spread 2 big spoonfuls of the meat mixture on the bottom of an ovenproof dish (about 28 x 20 x 6cm deep). Lay the aubergine slices on top, slightly overlapping. Spoon the rest of the meat mixture on top. Beat the eggs in a bowl. Slacken the cornflour with a little of the yogurt, stir in the rest of the yogurt, then mix this into the eggs with half the cheese. Season with pepper. Pour and spread this over the meat to cover it. Sprinkle with the rest of the cheese, a little cinnamon and a grating of pepper. Bake for 50 mins-1 hr until bubbling and golden.
Leave moussaka to settle for 8-10 mins, then scatter over some chopped parsley and cut into squares. Serve with a salad of tomato, red onion and rocket.

Blueberry trifle

Ingredients

For the custard

1 oz golden caster sugar
2 tsp custard powder
2½ tsp cornflour
12 fl oz semi-skimmed milk
1 egg yolk
1 vanilla pod, slit lengthways
200ml/7 fl oz tub half-fat crËme fraÓche

For the cake

2 oz golden caster sugar
2 eggs
2 oz self-raising flour
2 tbsp wild blueberry 'St Dalfour with no added sugar' fruit spread
3 tbsp marsala

For the fruit

2 tbsp golden caster sugar
zest 1 small lime
8 oz blueberries

For the topping

200g / 8oz tub organic Greek yogurt
250g / 9oz tub light mascarpone
2 tsp golden caster sugar

Method

Make the custard: blend the sugar, custard powder and cornflour with 1 tbsp milk to make a runny paste. Beat in the egg yolk. Pour the remaining milk into a pan, scrape in the vanilla seeds, add the pod, then allow to come just to the boil. Stir this into the cornflour paste, then pour into a clean pan. Cook over a medium heat, stirring all the time, until thickened. Remove from the heat, then stir in the crËme fraÓche until smooth. Pour into a bowl, cover the surface with cling film to stop a skin forming, allow to cool, then chill until completely cold.
Make the cake: heat oven to 180C/ fan 160C/gas 4. Lightly oil and line the base of a 20cm round cake tin. Put the sugar and eggs into a bowl. Whisk with electric beaters for 5 mins until very thick, paler in colour and the consistency of whipped cream. Sift over the flour and quickly, but lightly, fold it in. Spoon the mixture into the tin and carefully level it, being careful not to squash it. Bake for 25 mins until risen, then remove and cool on a wire rack. Peel off lining paper. Halve the cake so you have a semi-circle. (The other half can be frozen for another time.) Split the semi-circle in half with a knife, then sandwich back together with fruit spread.
Put the sugar and lime zest for the fruit into a pan with 2 tbsp water. Bring slowly to the boil until the sugar has dissolved, then bubble for 1O-2 mins until syrupy. Tip in the blueberries, then cook very briefly, stirring once or twice only, just until they start to burst and release their juices (but still stay whole) and you get a purple syrup. Set aside to cool.
The sponge and custard layers can be built up to 2-3 hrs ahead of when you want to serve. Cut the jammy sponge into cubes, then place in the base of a glass dish. Drizzle over the Marsala. Keep about º of the berries back for the top, then spoon the rest over the sponge with a little syrup. Discard the pod from the custard, then pour it over the fruit.
Just before serving, beat the yogurt, mascarpone and sugar together until smooth and creamy. Pile onto the custard, then drizzle over the reserved fruit and syrup. Use a skewer to swirl some of the juices through the creamy topping. Serve straight away or the syrup discolours the topping. This is best eaten the same day.

Thai green chicken curry

Ingredients

For the curry-paste

1 oz bunch coriander, stalks and leaves separated
2 shallots, finely chopped
1 lemongrass, finely chopped
2 garlic cloves, finely chopped
1cm piece fresh root ginger, finely chopped
3 small hot green chillies, finely chopped (include the seeds)
1 larger, mild-to-medium green chilli, finely chopped (include the seeds)
small handful basil leaves
½ tsp each ground cumin and coriander
¼ tsp black pepper
1 tsp crumbled freeze-dried kaffir lime leaves
1 tbsp lime juice
1 tsp sunflower oil

For the curry

1 tbsp sunflower oil
400ml/14fl oz can reduced-fat coconut milk
3 boneless, skinless chicken breasts (450g/1lb total weight), cut into bite-size pieces
2 tsp fish sauce
O tsp granulated palm or light muscovado sugar
4 freeze-dried lime leaves
4 oz mange tout, thinly sliced lengthways
4 oz green beans, halved lengthways

To serve

2 spring onions, finely shredded
9 oz Thai fragrant rice, cooked
lime wedges

Method

For the curry paste, finely chop the coriander stalks and put them into a mini food blender or small food processor with the shallots, lemongrass, garlic and ginger. Pulse until as smooth as you can get it. Add the chillies, basil, threequarters of the coriander leaves, the ground cumin, coriander, pepper, lime leaves and lime juice, then pulse again. Mix in the oil and set aside. You will only be using half of this paste, the rest can be chilled for a couple of days, or frozen for up to a month.
For the curry, heat the oil in a non-stick wok or deep sautè pan, stir in half the curry paste, then stir-fry for 1 min. Shake the coconut milk in its can, open, then pour two-thirds into the pan. Let it bubble away for 4-5 mins, stirring now and then, until reduced and thickened slightly.
Tip in the chicken, then stir-fry for 1-2 mins until no longer pink. Stir in the fish sauce and sugar, then pour in the rest of the coconut milk to give a thinnish, creamy sauce. Lower the heat, add the lime leaves, then simmer for 5 mins to gently finish cooking the chicken. Can be frozen at this point for up to 1 month.
While the chicken simmers, steam the mangetout and beans for a couple of mins. Serve the curry in bowls with some of the veg piled on top (serve the rest separately) along with the spring onions and the rest of the coriander leaves. Serve with a bowl of Thai fragrant rice and lime wedges for squeezing over.

Coffee walnut cake

Ingredients

1 tbsp coffee granules, plus 1 tsp
8 oz self-raising flour
1 tsp baking powder
2 oz ground almonds
3 oz light muscovado sugar
2 oz golden caster sugar
1 oz chopped walnuts
2 eggs, beaten
9 oz natural yogurt
2½ fl oz walnut oil

For the filling

2 tbsp golden caster sugar
2 tsp coffee granules
5 oz light mascarpone
4 oz Quark
1 tbsp icing sugar
¼ tsp vanilla extract

For the icing

5 oz fondant icing sugar
1 tsp coffee granules
1 tbsp finely chopped walnuts

Method

Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.
Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.
Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.