novembre 2017

Cramique Ingredients 300g flour2 eggs(beaten)20g fresh yeast75g melted butter90ml luke warm milk50g sugar75g raisins1 tbsp milk powderA pinch of saltFor glaze1 egg yolk1 tbsp milkMethodPreheat oven to 180°.Dilute yeast in luke warm milk with 1tbsp sugar.Mix all the other ingredients & knead for 10 mnCover & keep the dough aside for an hour. Pour the batter into the greased & floured cake tin (rectangular). Bake for 40 mn - Th 180°C.Allow them to rise for another 30 mn.Beat an egg yolk in a tbsp milk.Glaze... [Lire la suite]

Golden Rat Tail Cactus(Cleistocactus winteri)

Badami Chicken Korma  IngredientsA chicken 2 tbsp curd 1 tsp red chilli powder1/2 tsp turmeric powderJuice of a lemon Salt to taste*Dry roast*1 tsp cumin seeds3 clovesA piece of cinnamonA star anise5 black pepper corns1/2 tsp fenugreek seeds1 black cardomom***1 tbsp ghee + 2 tbsp vegetable oilA bay leaf3 cardomom pods1/4 tsp cumin seedsA cinnamon stick5 cloves5 black pepper corns***2 tbsp almond powder (blend)2 tomatoes (chop & blend)2 onions(slice, fry & blend)A piece of ginger3 garlic... [Lire la suite]

Acras de Maquereaux Ingredients1 can (100g) Mackerel (drained& minced) An onion (chopped)A piece of ginger(chopped) 2 garlic cloves (chopped)Salt to taste 100 g flour1/2 tsp baking powderA green chilli(chopped)1/2 tsp red chilli powderChopped coriander leaves / parselyWaterOil for frying MethodDrain & mash mackerel filets.Mix all the ingredients & add some water to get a thick dough .Keep aside for 2 hours. Deep fry the acras in a pan or a deep fryer.Remove using a slotted spoon & drain on a kitchen... [Lire la suite]

Apple Muffins Ingredients (8)3 apples1 tsp lemon juice60g sugar10g butterA pinch of cinnamon powder***2 eggs(beaten)100g butter150g cane sugar250g flour1 tsp baking powderA pinch of salt1 tsp poppy seeds (optional)Vanilla essenceMethod Preheat the oven to 180°C.Wash & slice apples vertically using mandoline.(2 mm)Mix the slices in lemon juice. Heat sugar in a heavy bottomed pan .When it caramalises, add butter & apple slices.Cook for just 2 mn & remove from fire.Garnish with cinnamon powder.Grease &... [Lire la suite]

Pilea peperomioides

Beetroot Fougasse  IngredientsA beet (peel, chop& blend)500g flour10 g fresh yeast1/2 glass luke warm water1/2 tsp salt2 tbsp olive oil1 tsp cumin seeds* Topping*70 grated cheese (Emmentel)1 tsp herbes de ProvenceMethodPeel, chop & blend beetroot to a fine paste.Dilute yeast in luke warm water with 1 tsp sugar . Set aside for 15 minuites.Mix all the ingredients & knead well.Cover the bowl with a damp cloth & keep aside for 1 hour.Take an orange sized ball & flatten it into thick oval shaped.***Preheat oven... [Lire la suite]