These dense cookies are somewhat a cross between shortbread and naan khatai, with a wonderful sesame flavour and are not too sweet on their own so the date filling complements them perfectly.
Ingredients
¼ cup unsalted butter, at room temperature
¼ cup tahini
1 cup plain flour
¼ cup caster sugar
3 to 4 tablespoons milk
2 tbls sesame seeds (optional)
½ cup chopped dates
½ cup water
Method
1. Preheat the oven to 180F (350C).
2. In a large mixing bowl, add the butter, tahini, and sugar, and beat well until well combined.
3. Add the flour and mix with a spatual or large metal spoon.
4. As the dough starts to clump, add the milk, a tablespoon at a time, and keep mixing until you have a stiff dough.
5. Take 1 tablespoon portions of the dough, shape into round balls and roll in the sesame seeds, if you’re using them.
6. Place each cookie dough ball on a greased baking tray, place your thumb on it and press down gently to create a hollow centre. (The dough may crack around the edges; that’s fine.)
7. If you do not want to use the date filling, flatten the cookie dough balls with the back of a fork and bake as instructed.
8. Bake for 16 to 18 minutes, until the bottoms of the cookies are lightly browned.
9. Place the cookies on a wire rack to cool completely.
10. Meanwhile, to make the date filling: Add the dates and water to a small saucepan and cook on medium-low heat.
11. Mash the dates with a fork while they cook and keep stirring the mixture so that it doesn't burn. When most of the water has evaporated and you have a jam-like consistency, remove the mixture from the stove and allow to cool.
12. When the cookies and date filling have cooled, fill the hollow centres of each cookies with the date filling.
13. Decorate with nuts or more sesame seeds to serve.
“The king of the fruits," mango fruit is one of the most popular, nutritionally rich fruits with unique flavor, fragrance, taste, and heath promoting qualities. Mango is one of the delicious seasonal fruits grown in the tropics.
This trifle elevates the simple mango without much effort. I’ve left out trifle standards like custard and jelly here, but you can add more layers if you wish.
Ingredients
½ lb plain cake, cut into cubes
2 large mangoes, peeled and cut into large cubes
4 tablespoons caster sugar
1 cup mango puree, chilled
1 cup whipping cream (heavy cream), chilled
½ to 1 cup icing sugar, sifted
Method
1. In a bowl, add mango and caster sugar. Mix well, cover, and leave for 20 minutes.
2. In a large glass serving bowl, add cake in an even layer and then top with mangoes.
3. Prepare the mousse: Using an electric beater, whip the cream until stiff peaks form (when you remove the beater from the cream, the peaks formed should hold their shape).
4. Add the chilled mango puree and ½ cup icing sugar, and continue to beat until well combined. taste the mousse and add more sugar if desired.
5. Spoon the mousse over the mangoes in an even layer.
6. Cover the trifle and refrigerate, preferably overnight.
7. Decorate with chopped or sliced mango and serve.
A wholesome snack made with chicken and egg as a light dessert for summer days.
Ingredients
Minced Chicken 300g
Bread slices 4-5
Garlic-ginger paste 1tbsp
Green onions 1
Egg 1
Cornflour 2tbsp
Parsley, chopped 1/4 bunch
Oil for frying
Boiled egg 1
Black pepper 1/4tsp
Tomato ketchup 2tbsp
Mustard paste 2tbsp
Sesame seeds 1tbsp
Salt as a taste
Method
1. Blend minced chicken, raw egg, boiled egg, cornflour, green onion, oil, garlic-ginger paste together.
2. Add chopped parsley. Cut bread into square pieces. Spread mixture on the pieces and fry. Decorate the fried slices with tomato ketchup and mustard paste.
Ingredients
Boiled rice 300gm
Eggs 3
Oil ½ cup
Button mushrooms 1 cup
Green onions 2
Garlic 3-4 cloves
Capsicum 1
Carrot 1
Black mushrooms 3-4
Prawns 300gm
Peas 1 cup
Oyster sauce tbsp
Worcestershire sauce 2tbsp
Black pepper (ground) 1 tsp
Black pepper (crushed) ½tsp
Chinese salt 1tsp
Salt to taste
Method
1. In a frying pan, heat oil and add garlic. Stir till it turns golden.
2. Add prawns and cook for two minutes. Add beaten eggs and let it cook for two minutes. Now add button mushrooms, black mushrooms, capsicum, carrot, peas, green onion and mix together.
3. Then add boiled rice, Season with salt, ground black pepper, crushed black pepper.
4. Add Chinese salt, oyster sauce, Worcestershire sauce and mix it well.
5. Serve hot.
Ingredients
Cottage cheese 500gms
Khoya ½ cup
Sugar ½cup
Almond and pistachio 50g
Crushed cardamom ½tsp
Kewra 2tbsp
Powder milk 4tbsp
Method
1. Chop almond and pistachios and keep aside.
2. Break cottage cheese into little pieces and add sugar to it.
3. Heat the mixture in a pan, on low heat.
4. Add kewra water, most of the chopped almonds and pistachios and mix well.
5. Leave some nuts aside for garnishing. After three to four minutes add khoya in it, the mixture will start to thicken.
6. Turn off the flame and pour mixture onto a plate. Let it cool.
7. Make balls, garnish with more almonds and pistachio and serve.
Ingredients
1 Kg broccoli, stems removed (can use vegetable peeler to peel, then slice and eat like celery), large florets cut, yielding about 8 cups of broccoli florets
Salt for blanching water
2 strips of thick-cut bacon (about 50 Grm), cut crosswise into 1/4-inch wide strips
1/3 cup all purpose flour
5 eggs, beaten
1/2 cup cream
1 cup whole milk
2 to 3 tsp of freshly cracked black pepper
1/2 tsp salt
2 tsp Dijon mustard
250 Grm cheddar cheese, grated
Method
1. Bring a large pot of salted water to a boil (1 Tbsp salt for 2 quarts of water).
2. Add the broccoli florets and boil for 3-5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.
3. While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.
4. Preheat oven to 425°F. Butter a 2 1/2 quart casserole dish. In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.
5. Place the parboiled broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli.
6. Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.
7. Bake for 25-40 minutes, or until set. Once the top has browned, you may want to tent with aluminum foil to keep from burning.
Yield: Serves 5 as a main course, 10 as a side.
Cook time: 1 Hour
Ingredients
2 Cup (450 GRM) dried black beans, rinsed, soaked in water overnight or 6 hours, drained
450 GRM smoked ham hock or shank
2 bay leaves
5 cups water
1/8 tsp baking soda
1/2 tsp salt
4 Tbsp olive oil
1 large yellow onion, chopped fine
1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
1/2 carrot, chopped fine
1 celery rib, chopped fine
1/2 tsp salt
4 medium garlic cloves, minced
1 Tbsp ground cumin
1 tsp chile powder
2 cups chicken stock
1 Tbsp molasses
1 red bell pepper, roughly chopped
3 to 4 Tbsp lime juice (can substitute lemon juice)
Salt
Chopped fresh cilantro
Sour cream
Avocado, peeled and chopped
Method
1. Place beans and ham hock in a thick-bottomed pot.
2. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer.
3. Cover and let cook for 1 hour 30 minutes, until beans are tender.
4. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
5. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes.
6. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
7. Add the beans, their cooking liquid, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
8. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup.
9. Add back the ham pieces to the soup. Add 3 Tbsp of lime juice. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.
10. Serve with garnishes.
Makes 8 cups. Serves 6.
Note: The soup may continue to thicken. If you would like it thinner, just add some water to desired consistency.
Ingredients
12-ounce can frozen pineapple juice concentrate, thawed
6-ounce can frozen limeade concentrate, thawed
4 cups cold water * 1 liter club soda, chilled
Ice cubes
Fresh strawberries (optional)
Short (6-inch) wooden skewers
Assorted fruits such as halved orange slices, halved lime slices, orange sections, sliced kiwifruit,raspberries, strawberries, and mint sprigs
Method
1. In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes.
2. To serve, transfer fruit juice mixture to pitchers; add club soda, ice cubes, and fresh strawberries.
3. Serve with Fruit Swizzle Sticks, if desired. Makes 14 (6-ounce) servings.
4. Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs.
Ingredients
1 microwave safe coffee mug
4 tbls gluten-free flour mix
4 tbls coconut palm sugar
1 large egg
2 tbls cocoa powder
3 tbls vanilla almond milk
3 tbls coconut oil
1 tsp vanilla extract
Add-ins: pinch ground coffee, dark chocolate chips, coconut flakes
Method
1. Grease a coffee mug with oil or cooking spray.
2. Place all ingredients in mug and mix with fork to combine ingredients, but don’t over-mix. 3. Microwave on high for 1 minute and 30 seconds. The cake might look like it is overflowing from mug, but it will settle. Cooking time depends on microwave strength, but the standard is 1 minute and 30 seconds; with 3 minutes being on the higher end.
4. Final product should be moist.
Note: If using a homemade flour blend, make sure the blend contains baking powder and salt.
Yield: 1-2 servings
Time: Less than 5 minutes
Ingredients
1 1/2 cups bittersweet chocolate chips
Nonstick vegetable oil spray
3 large egg whites, room temperature
2 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt
Method
1. Preheat oven to 350°F.
2. Spray 2 large baking sheets with nonstick spray.
3. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
4. Using electric mixer, beat whites in large bowl to soft peaks. Continue beating until mixture resembles soft marshmallow creme.
5. Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, beat dry ingredients into meringue.
6. Stir in lukewarm chocolate and 1/2 cup chocolate chips (dough will become very stiff).
7. Place 1/2 cup sugar in bowl. Roll 1 rounded tablespoon dough into ball; roll in sugar, coating thickly.
8. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
9. Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes. Transfer to rack; cool.
Yield: Makes about 18
