Walter October

Canadian Coconut Custard Pie
by Indri Swampillai
Ingredients
1 Sugar : 1 cup
2 Unsweetened coconut : 1 cup 3 Butter or margarine : 1⁄2 cup 4 Flour : 1⁄2 cup
5 Milk :2 cups
6 Almond essence : 1 tsp
7 Nutmeg : 1⁄2 tsp
Method
Mix all ingredients in blender
Pour mixture into a buttered pie plate or dish Bake in oven at 350° for 45 minutes
Serving
Serves 4-6 people
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Nordic Apple Trifle (Norwegian dish)
by Sigrun Rajendram
Ingredients
1 Red apples :6
2 Apple juice:100ml
3 Sugar : 3 tbsp
4 Lemon juice : 2 tbsp
5 Vanilla : 1⁄2 pod
6 Crushed digestive biscuits/dried bread crumbs : 1 cup 7 Butter : 5 tbsp
8 Brown sugar : 3 tbsp
9 Cinnamon :2 tsp
10 Whipping cream : 400ml
11 A small bunch of fresh mint
Equipment
Knife and chopping board (veg); heavy-base saucepan (1 litre); ladle; potato masher; measuring cup (litre); rolling pin/bottle (for crushing biscuits); frying pan; whip (hand/electric) and spatula
Method
Core the apples and slice them roughly, keeping the skin on for color. Cook with apple juice, lemon juice, sugar and vanilla pod. When starting to disintegrate (after 4-5 minutes), remove the vanilla pod, mash the apples roughly and leave to cool. Crush the biscuits with a rolling-pin/bottle. Melt the butter in a frying pan and add the crushed biscuit/crumbs, brown sugar and cinnamon. Cook for 5 minutes, stirring constantly, until the sugar melts. Leave to cool (the crumbs will be crunchy when they are cold). Scrape out the seeds from the vanilla pod. Whip the cream with the vanilla until soft peaks.
Serving (serves 4)
Arrange the dessert in 4 wide glasses or a serving bowl (clear glass for max effect!), alternating layers of apple compote, cream and crumbs. Finish with crumbs and decorate with a spoonful of cream and a sprig of fresh mint.
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Mulva Pudding (South African dish) by Mali Naiker
Ingredients - Batter
1. 20 ml (4t butter)
2. 250 ml (1 c) caster sugar
3. 2 eggs
4. 12.5 ml (21.2 t) smooth apricot jam 5. 5 ml (1 t) bicarbonate of soda
6. 125 ml (1/2 c) milk
7. 5 ml (1 t) brown vinegar
8. 250 ml (1 c) cake flour
9. Pinch salt
Sauce: 1. 250 ml (1 c) cream 2. 180 ml (1/3 c) sugar
3. 125 g butter
4. 125 ml (1/2 c) boiling water 5. 5 ml (1 t) vanilla essence
Method
Preheat the oven to 180 C. Grease a large ovenproof dish with butter, margarine or non-stick spray.
Cream together the butter and caster sugar. Add eggs one by one, beating well after each addition. Add the apricot jam.
Blend the bicarbonate of soda with the milk and add the vinegar. Add the sifted flour and salt to the butter mixture, alter- nating with the milk. Spoon the batter into the prepared dish and bake in the preheated oven for 45 minutes or until done and testing skewer comes out clean when inserted into the centre of the pud- ding.
Mix all the ingredients for the sauce and bring to the boil. Pour the sauce over the pudding as soon as it comes of the oven.
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Pavlova from Ealing
By Marie Wilson
Ingredients
1 Egg whites : 4
2 Caster sugar : 8 oz
3 Vanilla essence : 1 tsp
4 White vinegar or cream of tartar : 1tsp
Method
Whisk egg white till stiff add sugar gradually & whisk. Add vanilla and vinegar or tartar. Pour into baking tray. Make a Central well.
Bake in oven low temperature till cooked for about 45minutes.
Allow to cool & dry.
Serving
Decorate with whipped cream & fruit strawberries, kiwi fruit & blue berries or black grapes & serve.
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Caramel Pudding
by Malini Singarayer
Ingredients
1 Condensed milk : 1 tin 2 Water: 800ml
3 Eggs : 5
4 Caster sugar : 50g
5 Vanilla : 10ml
6 Nutmeg grated :1/2 nut
Equipment ::
Oven preheated at 180 C; 2 litre Pyrex baking dish; water bath (2”) ; baking foil; Vision saucepan with handle; measures jug, tsp, tbsp; jug 2 litre; Tefal hand held mixer.
Method :
Prepare caramel in vision pot by heating sugar and 2 tbsp water until sugar be- comes golden. Pour caramelised sugar into baking dish. Beat eggs in the 2 litre jug, with a hand held blender. Empty condensed milk from tin into a saucepan. Stir in 800ml of water (2 tins) into same pan to dissolve milk and warm the milk over a gentle heat until fumes begin to rise. Gradually pour warm milk into jug with beaten egg whilst beating briskly and then beat with added vanilla. Pour the mixture into baking dish with caramelised
sugar and sprinkle nutmeg over the cus- tard. Introduce a water bath under the baking shelf in the oven. Cover the baking dish with a double layer of foil and bake for 30 mins in middle of oven. Remove foil and bake for another 15 min, when cool keep in fridge until serving time.
Serving (serves 6)
To serve caramel pudding, first, remove the cooled caramel pudding in fridge and transfer it upside down onto a platter, so that the golden brown of the pudding will be exposed.
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Three Milk Cake
(Triliece)
by Rron Amami
Albania is known for its honey or sugar-soaked des- serts and this Albanian three milk cake is a very wel- coming difference. Soft, sweet and milky, refreshing all year round. Although this Albanian dessert recipe can be really challenging to prepare, if you follow this step by step guides and be patient about the caramel, the outcome will be delightful.
It is a traditional Albanian dessert that has spread all over Europe, celebrity chefs are releasing their own versions of it and often heard it being reference to ‘a Balkan mystery cake’. At a guess this is due to the different combinations of milk that can be used and the real unknown certainty of where the dessert recipe really did originate from.
After being taken from Albania to Turkey it became a popular dessert in Turkey and Istanbul with a big craze picking back up for it in 2014, all restaurants and cafes had it on offer.
The traditional recipe for the Albanian Trilece dessert goes back as far as the Ottoman era, if not further and was made with three milks: Goat’s milk, Cow’s milk and Buffalo milk. Today, the three-milk cake recipe is more commonly a mixture of cow’s milk and cream.
Ingredients
Servings: 10 People For the cake
4 Large Eggs
188g Sugar
250g Flour
1.5 Tsp Baking Soda 1.5 Tsp Vanilla Essence For the milk
Method
Preparation
1 Pints Milk
256g Evaporated Milk 250g Double Cream For the caramel 281.28g Sugar
75ml Water
31.28g Cornflour 150g Butter
0.68/2 Tsp Salt
Preheat the oven to 180 degrees. Line the bottom of a baking tin with grease proof paper and butter the edges. The best size is 30x20cm and about 6-8cm deep (minimum).
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Prepare the cake
Split the Eggs into yolks and egg whites and then in a mixing bowl whisk the egg whites until soft white peaks are formed. A good way to test is to turn the bowl upside down to ensure the mixture holds.
While whisking add the sugar bit by bit until it is all mixed in and the mixture has become a soft, smooth, shiny white texture.
Whisk in one at a time the egg yolks. The mixture should become yellow/orang- ish in colour. Gently mix in the vanilla essence.
Sieve the flour and baking soda into the mixing bowl. Fold the mixture quickly but gently until a batter is form - this will be quick thick and sticky.
Pour into the baking tin and smooth out - tap the tin to help it flatten. Place in the oven for 25 minutes and teh cake should be a golden brown when removed.
Place on a cooling rack for 30 minutes and keep the baking tin to one side.
Prepare the milk coating
Once the cake has cooled give the milk, evaporated milk and double cream a quick mix together in a bowl. Pierce small wholes all over the bottom of the cake with a skewer. Pour half the milk into the original baking tin and place the cake back in. Pierce small wholes all over the top of the cake with a skewer and then pour the rest of the milk over the top. Place the cake in the fridge for 2 hours.
Prepare the caramel
Pour the sugar into a saucepan and leave to melt over a gentle heat. While melt- ing, mix the cornflour with some water to form a thick mixture and leave to one side. Once the sugar starts to melt you can stir a couple of times. Once it is fully melted, stir gently until it becomes a dark golden brown in colour.
Remove the melted sugar off the heat and add the water and stir - careful this will spit hot liquid everywhere. I always do this in the garden on an old towel - to do it this way ensure everything is set up so you can get to the towel and back to the heat quickly. Place back on the heat and add the butter and cornflour. Mix continuously until the butter is fully melted. Add the salt to the caramel and mix for a few more seconds. Pour immediately over the cake and leave to rest for 10 minutes before placing back in the fridge for an hour.
SERVING (serves 10)
Before serving, slice the cake into 16 slices and serve in a shallow bowl or plate with rims. As you put your spoon into the cake the milk will squirt out, then the rest of the cake will soak it back in again!
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Golden Butter Cake
by S Singarayer
Ingredients
1 Self raising flour :300g
2 Butter, salted kept at room temperature overnight: 300g and extra for greasing baking tray
3 Icing sugar :300g
4 Eggs large: 4
5 Milk :150-200ml
6 Baking soda :1tsp
7 Vanilla essence :1 tbsp
8 Yellow food colouring :2 drops
Equipment
Food mixer, weighing machine, measuring jug, tsp, tbsp. spatula, baking tray (size in cm L24xB20xH8, greased and lined) wire rack.
Method
Pre heat oven. Sift flour and baking powder and set aside. Beat in a bowl, butter and icing sugar until light and fluffy. Now beat in 1 egg at a time into the butter cream. Mix in vanilla and colouring. Now fold in all flour and adequate milk, a little at a time and mix with spatula. Transfer the batter into lined baking tray. Place cake in middle shelf of preheated oven and bake for 30-40 mins at 170C. Transfer the baked golden butter cake on to wire rack to cool.
Serving (serves 6)
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Dark Chocolate Cake with Ganache
by Malini Singarayer
Ingredients (cake, ganache)
For cake
1 Self raising flour :175g
2 Coco powder :50-75g
3 Butter, salted kept at room tempera- ture overnight: 225g (and as required for greasing baking tray)
4 Icing sugar :225 - 250g (cake)
5 Eggs large: 4
Equipment
6 Baking soda :1tsp
7 Vanilla essence :1 tbsp
8 Salt pinch
9 Milk : 2 tbsp
For ganache
10 Dark chocolate : 225 g, 11 Double cream : 225g
12 Icing sugar :1tsp
13 Nutmeg, grated : 1 pinch
Food mixer; sieve; weighing scales; nutmeg grater; measuring jug, tsp, tbsp.; spatula; baking tray (size L9”xB7”xH4”, greased and lined); wire rack; bowls; small saucepan; water bath; heat proof glass bowl.
Method (cake, ganache)
Cake
Pre heat oven to 180C. Sift flour and baking powder and set aside. In a bowl beat butter and icing sugar until light and fluffy. Now beat in 1 egg at a time into the butter cream. Mix in vanilla. Now fold in all flour, coco and mix with spatula. Add more coco if batter is too light. Transfer the batter into lined baking tray. Place cake in middle shelf of preheated oven and bake fo 10 mins at 175 and 30 mins at 200. Transfer the baked chocolate cake on to wire rack to cool.
Ganache
Break into pieces 225g of dark chocolate and place in a heat proof glass bowl. Now heat this glass bowl with chocolate over a water bath on medium heat.
Heat 225g cream and 4tbsp icing sugar in a sauce- pan. Before it comes to the boil remove from heat and pour cream over the hot melted chocolate. Add a pinch of nutmeg and vanilla. Whisk mixture until glossy. Pour and spread the ganache over the choc- olate cake and allow it to run down its side.
Serving (serves 6)
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Speckled Fairy Cakes for a Birthday Party by S Singarayer
Ingredients (cake, Icing)
1 Self raising flour :225g
2 Icing sugar (for cake) :225-250g
3 Eggs large: 4
Icing sugar (for Icing): 225g
4 Milk as required
5 Baking soda :1tsp
6 Vanilla essence :1 tbsp
7 Hundreds and thousands as required
8 Butter, salted kept at room temperature overnight: 225g and extra for greasing baking tray
Equipment
Food mixer; weighing scales; measuring jug, tsp, tbsp.; spatula; muffin baking tray for 12 cakes; wire rack.
Method ( cake, icing)
Cake
Pre heat oven. Sift flour and baking powder and set aside. Beat butter and icing sugar until light and fluffy. Now beat in 1 egg at a time into the butter cream and mix in vanilla. Then fold in all flour and mix with spatula. Add milk to get correct consistency in the batter.
Spoon the batter to half fill paper cases in muffin tray. Place muffin tray with cakes in middle shelf of preheated oven and bake for 10 mins at 170C.
Check that cakes are ready with a skewer. When cakes are baked remove muffin tray of cakes out of oven. Now allow the cakes to cool for 15 mins in muffin tray and transfer the fairy cakes to wire rack.
Icing
The cakes should be at room temperature for icing
Add sufficient water to icing sugar to prepare icing with a dropping consistency. Mix in a few drops of food colouring to the icing. Apply icing on to each fairy cake and drop hundreds and thousands on the icing on the cakes to give multi coloured speckled fairy cakes.
Serving (makes 12 speckled fairy cakes)
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Banana Loaf for Afternoon Tea
by S Singarayer
Ingredients
1 Bananas, peeled, mashed and mixed with a dash of lemon juice: 2
2 Self raising flour :225g
3 Butter, salted kept at room temperature overnight: 115g and extra for greasing baking tray
4 Icing sugar :150-200g
5 Eggs, kept at room temperature overnight: 4
6 Baking soda :1tsp
7 Milk : 2 tbsp
8 Vanilla essence :1 tsp
9 Salt :1⁄2 tsp
10 Honey as required
Equipment
Loaf tins 2; lined with grease proof paper; knife and chopping board; weighing scales; measuring cup, tsp, tbsp.; food mixer; sieve; timer; sheet of foil skewer.
Method
Preheat oven at 180C. Beat butter and icing sugar until light and fluffy in bowl. Sieve together self raising flour and baking powder. Next add flour, eggs and milk to bowl and beat it well. Now add banana and beat for 30sec. Spoon this mixture into baking trays. Place trays in middle of oven and bake at 180C for 1 hour. Skewer test cake in 45 mins. If top darkening cover loaves with a sheet of foil. Let loaves cool whilst in tray for 10mins. Transfer onto wire rack. Make a syrup by adding 25 g of icing sugar to a mixture of honey (2 tbsp) and cold water (1/2 tbsp). Drizzle this syrup over the banana Loaf.
Serving (serves 6)
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Victoria Sandwich from London
by Malini Singarayer
Ingredients
Cake
1 Self raising flour :225g
2 Butter, kept at room temperature overnight: 225g and extra for greasing baking tray
3 Icing sugar :225g
4 Eggs large: 4
5 Milk :150-200ml
6 Baking soda :2tsp
7 Vanilla essence :1 tbsp
8 Raspberry Jam
Butter cream
10 Butter kept overnight at room temperature :100g 11 Icing sugar:200g
12) Milk: 2 tbsp
Equipment
Weighing scales, lining, large bowl, sieve, hand mixer measuring jug, tsp, tbsp. palette knife, wire rack, rubber spatula, two 8” sandwich tins ( greased and lined).
Method
Pre heat oven 170C. Sift together flour and baking powder and set aside. Beat butter and icing sugar until light and fluffy. Now beat in 1 egg at a time. Mix in vanilla. Now fold in with spatula all flour with adequate milk a little at a time. Transfer the batter evenly into the 2 lined baking tins. Place cakes in middle shelf of preheated oven and bake for 25-35 mins. After 25 mins check cake (fin- ger test). Cake ready if bouncy to the touch. Take them out of oven and allow them to cool for 5 mins whilst in tins. Run palette knife around inner rim of cakes and transfer cakes to wire rack to cool.
Prepare butter cream by first beating 100g unsalted butter until soft. Then add half icing sugar and beat more. Finally add the other half of icing sugar and milk and beat until it is soft and creamy
Place one cake upside down and apply strawberry jam over the top. Fill piping bag with buttercream and using a plain nozzle, pipe a layer of cream over the jam layer. Next place the second cake with topside up, on the creamed cake to complete the Victoria sandwich.
Serving (serves 6)
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Sponge Cake from Canada
by Josephine Alexander
Ingredients
1. Eggs -3
2. Sugar -1/4 lb
3. Semolina -1/4 lb
4. Self raising flour -1/4 lb 5. Grated nutmeg -1/4 tsp 6. Vanilla essence -1tsp
7. Sultanas -50g
Equipment:
Egg beater; bowl; frying pan; table spoon; 12 cupcake cases; Muffin tray
Method
Use the frying pan to slightly dry roast the semolina. Beat the yolks and sugar together till its creamy. Whisk the egg whites separately until it foams. Mix the whites slowly to the yolk sugar mixture and the semolina . Mix it thoroughly. Add the flour spoonful at a time till you get the right dropping consistency ( Do not add all the flour at once). Line the muffin tray with the cup cake cases .Fill the prepared cake mixture up to 2/3 full add couple of raisins on the top. Bake at 180)0o C for 10 -15 minutes
Serving (serves 6)
Served with evening tea or at children’s birthday party
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Dutch Cake for Christmas (Breudher)
by Angela Van Star
Ingredients
1 Flour: 250g
2 Yeast :3 tsp
3 Milk :100ml
4 Sugar :250g
5 Butter :250g
6 Raisins 50g
7 Glazed cherries: 50g 8 Candied peel : 50g 9 Cashew nuts :50g 10 Eggs: 4 eggs
11 Brandy (or rose water) : 100ml 12 Baking Soda :1 tsp
Equipment
Breudher tin; knife and chopping board; glass; plate; bowls; weighing scales; measuring cup, jug, tsp, tbsp
Method
Activate yeast in sugar and warm milk. Leave it aside to ferment. Make a dough using flour milk yolk of eggs, butter, sugar, baking soda, and knead well. Chop cherries, candied peel, raisins, cashew. Soak all in glass of brandy. When dough is ready, add fermented yeast and knead well. Add fruit and mix well. Put mix- ture into a well buttered Breudher bowl or pan and leave it to rise. When well risen bake in oven. When ready and cooled, turn Breudher tin upside down on a plate.
Serving (makes more than 20 portions)
This is a yeasted cake enriched with eggs and buttery goodness and normally eaten at Christmas time.
Breudher is eaten with Edam cheese and butter.
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Aunty Grace’s Welsh Cakes
by Andrei Malic
Ingredients
Self-raising flour: 8 ounces (225 g)
Mixed spice: half a teaspoon
Butter: 4 ounces (114 g) (can substitute lower fat margarine option)
Currants: 3 ounces
Caster sugar: 3 ounces (85 g)
Beaten egg: 1.
Milk: 2 tablespoons
Equipment
Measuring scale, tablespoon Mixing bowl and spoon
Welsh cake pastry cutters (6cm) Baking tray
Method
Put flour and mixed spice in bowl.
Rub in butter until consistency of fine breadcrumb mixture.
Mix in currants and sugar and then add beaten egg and milk and mix to a scone dough consistency.
Roll out scone dough and cut with cutters and place separated apart onto the greased baking tray.
Place in oven and bake at 1900C or gas mark 5 for 20-25 minutes.
Serving (makes 12-16)
Serve while still warm with afternoon tea.
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Christmas Cake for the Festive Season from Bambalapitiya
by Malini Singarayer
Ingredients
1 Semolina fine lightly roasted : 450g
2 Unsalted butter kept at room temperature overnight : 450g 3 Caster sugar :450g
4 Eggs yolks :20
5 Eggs white whipped until white and stiff: 10
6 Sultanas chopped into very 450g
7 Raisins chopped into tiny pieces : 225g
8 Ginger Preserve chunks cut into tiny pieces : 450g
9 Chow Chow Preserve cut into small pieces :450g
10 Pumpkin Preserve cut into small pieces :450g
11 Candied Peel cut into small pieces : 225g
12 Cashew nuts unsalted : 225g
13 Cinnamon powder: 1tsp
14 Cardamom powdered : 1 tsp
15 Cloves powdered :1/4 tsp
16 Nutmeg grated : 1⁄4 tsp
17 Rose water : 3 tbsp
18 Vanilla : 3 tbsp
19 Brandy :100ml
20 Honey : 2 tbsp
21 Golden syrup : 1 cup
22 Plum jam : all (optional)
23 Almond paste :450
24 Apricot jam as needed for glaze
25 Icing sugar for dusting board and rolling pin : 1 cup
Equipment
Extra large mixing bowl 10 litre; knife and chopping board; Food mixer, weigh- ing scales; wok and ladle; Measuring jug, cup, tsp, tbsp.; large bowl for mari- nating fruit and spices ; Large strong ladle, normal ladle, 6 bowls 1 litre; baking tray approx. 34cm x 26cm x 10cm; rolling pin, saucepan and ladle, cake smooth- er, pastry brush, newspaper sheets, grease proof paper, foil sheet, timer skewer, Christmas wrapping, pair of scissors, sellotape and cellophane.
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Method
Chop ingredients 6-12 in the list into very small pieces with a knife. A food mix- er too can be used to chop the ingredients but must ensure that the ingredients do not get mashed up. Transfer these chopped ingredients into a large bowl. Add all flavouring ingredients 13-22 in list into bowl and thoroughly mix with gloved hand and allow to marinate in a cool place for more than 1 day.
Next lightly roast the semolina in a wok with constant stirring and let it cool in a bowl
On day of baking, combine the butter and sugar into a creamy mixture. Then beat into this cream all the egg yolks 1 at a time. Transfer this cream into the largest bowl. Next whip up 10 egg whites until stiff in a separate bowl.
Then mix well the ingredients that were marinating. Now mix in one ladle full of this mixture into the large bowl with creamed ingredients. Follow this by mixing in a ladle of roasted semolina. Continue this until all fruit mixture and semolina are combined in the large bowl. Finally add and mix well the whipped egg white, a ladle at a time to mixture. Preheat oven to 300F. Prepare baking tin as follows. Place 3 layers of newspaper and 1 layer of buttered grease proof paper at the base and sides.
Pour in all the mixture into lined baking tin and shake it to settle batter evenly in tray. Place it on a baking sheet and transfer into middle of the pre heated oven and bake for 3-4 hours.at 150C. After 2 hours check cake and if top getting too dark cover cake with a sheet of foil and continue baking. After 3 hours check with skewer and if it comes clean when the cake is done or else keep baking and checking. When cake is done allow it to cool for a while in tray itself and transfer it to a wire rack. Then rest it in a cool place overnight or longer.
Optional (Marzipan Icing and Wrapping Cake)
Prepare apricot glaze by gently heating apricot jam to thin it. Brush the top of cake with glaze. Roll out marzi- pan to a thin sheet larger the area of cake using rolling pin. Transfer with rolling pin the marzipan sheet over glaze on cake. Mark and cut cake into rectangular shapes (size 4cm x 3cm x 3cm). Wrap each piece in cellophane followed by Christmassy paper with the help of
sticky tape.
Serving (Serves 50-70 portions)
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Sweetcorn (Mielie) Cake from
South Africa
by Mali Naiker
Ingredients
4 mielies or sweet corn 1cup flour
1 cup sugar
2 tsp baking powder
3 eggs
150g melted butter 1 tsp vanilla 100ml oil
half cup milk
Equipment
Mixing bowl Wooden spoon Grater
Baking Tray
Method
Pre-heat the oven to 180C.
Grate mielies and add wet ingredients into mielies. Then add the dry ingredients and mix well. If the mixture is sticky or watery, add more flour up to an extra cup of flour to get the correct consistency for baking.
Pour the cake mix into a baking tray and bake for 25 minutes.
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STRAWBERRY CREAM CAKE
by Oneli Edirisooriya
Ingredients
Vanilla Cake
200g Caster Sugar
200g Softened Butter
4 eggs, beaten
200g Self-rising flour
1 tsp baking powder
2 tbsp milk
Fresh Cream filling
Double cream
Icing sugar to desired sweetness Diced Strawberries
Strawberry Halves (decoration)
Method
Vanilla Cake
Butter 2 20cm sandwich tins and line with non-stick bak- ing paper
In a mixing bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-rising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter
Divide the mixture between the tins, smooth the surface with the back of the wooden spoon Bake for about 20 minutes or until golden brown and the cake springs back when pressed.
Fresh Cream Filling
Whip desired amount of double cream until fluffy and solid. Fold in your desired amount of icing sugar for sweetness Dice strawberries and mix into the cream Spread a layer of cream onto one of the cooled cakes, place the next layer of cake on top and repeat. Add halved strawberries as a finishing touch.
Equipment
Mixing Bowl Wooden Spoon Baking Paper
2x Sandwich Tins Electric/Hand Whisk
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Lemon Drizzle Cake from Kent
by Manel Fernando
Ingredients
1 Caster sugar : 6 oz
2 Margarine : 4 oz
3 Self-raising flour : 6 oz
4 Large granulated sugar : 4tbs 5 Lemons : 2
Equipment
7” x 7” baking tray lined with buttered grease proof paper
Oven should be set to Gas Mark 4 and be pre-heated for about 10 minutes
Method
Cream the margarine and sugar until soft and creamy. Beat the eggs and add a little at a time with the flour. Grate the zest of one lemon and add to the mixture and beat well. Squeeze the juice of one lemon strain and add to the cake mixture. Spoon the mixture into the baking tray and bake on the middle shelf for about 30-35mts.
Remove the zest from the second lemon with a zester and mix with 2 tbs of granulated sugar. Squeeze the juice, strain and add the rest of the sugar and stir till the sugar dissolves. Once the cake is baked, with a cocktail stick prick the cake all over and pour the lemon syrup on top. Leave to cool for a few minutes and sprinkle the sugar and lemon zest on top of the cake.
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Apricot Squares
from Toronto
Canada
by Lionel and Padmini David
Ingredients
2/3 cup dried apricot cut into small pieces 1 cup of water
1/2 cup of butter room temperature
1 1/2 cups all purpose flour
1/2 cup of sugar
2 egg yolks
3/4 cup sugar
1/2 teaspoon baking powder Pinch of salt
3/4 teaspoon of cinnamon
Method
Bring apricots & water to boil in high heat, reduce heat to low and simmer for 20 mins until most of the water is absorbed and apricots are tender and leave it to cool. Add butter, 1 cup of flour and 1/2 cup of sugar in food processor until grainy, press this into 8 inch square baking pan. Bake 20 mins in preheated 325 F oven until golden. Wisk yolks until frothy, add 3/4 cup brown sugar ,1/2 cup flour baking powder salt cinnamon and apricots with liquid, mix well with wooden spoon. Spread this over warm base. Return to oven and bake for 30 —35 mins until filling is set.
Serving
Let it cool, cut into squares
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Semolina Sweet (Rulang Aluwa)
by Bernadette Tenne
Ingredients
1 Roasted semolina : 1 cup 2 Sugar : 1 cup
3 Coconut scraped : 1⁄2 cup 4 Caradamoms :5
5 Vanilla :1⁄2 tsp
6 Butter/ Margarine :1tbsp
Equipment
1 sheet of oil paper, saucepan and ladle; wok; measuring cup. tsp. tbsp.; coconut scraper ;
Method
Roast semolina till it becomes slightly brown and set aside. Then roast the scraped coconut till it is dry.
Now add 1 tbsp sugar into a pan and caramalise it. Next add one cup of water to it and stir it well till its free of sugar particles.
Now add the balance sugar and keep stirring until it comes to a soft ball stage Then add roasted semolina , coconut, cardamoms, vanilla and butter. Keep stir- ring until it thickens. Pour thick mixture into pan lined with well greased oil paper. Next mark squares whilst it is hot.
Serving
Served as a sweet
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Sri Lankan Sweet (Athiraha Kavum) from Matale
by Malini Singarayer
Ingredients
1 Raw rice flour : 500g
2 Sugar, brown, melted and cooled to room temperature :250g 3 Cumin seed, roasted: 1 tbsp
4 Sesame seed, white with skin removed : 1 tbsp
5 Salt as required
6 0il as required
Equipment
Heavy bottomed wok and ladle; two saucepans, large bowl; limp 8” square ba- nana leaf / grease proof paper; weighing scales ; measuring tsp, tbsp. ; colander lined with kitchen paper.
Method
Add 4 tbsp rice flour and water in a saucepan and gently heat it to make a flour paste and set it aside.
Now heat sugar with a little water and cook it until it becomes dark and thick. Remove from heat and mix in flour, salt, sesame seeds, cumin seeds and knead it into a ball of dough. By adding flour paste the dough can be made soft enough to make kavum shapes.
Make balls the size of a cherry and flatten them on limp banana leaf/ greased grease proof paper into disc shapes 1⁄2 cm thick. Heat oil and deep fry the ka- vum 2 or 3 at a time, ensuring that they do not stick to each other while frying. Remove when done with oil spoon and transfer the fried athiraha kavum into colander lined with kitchen paper.
Serving (makes 30-40)
Athiraha kavum is a festive treat among Sri Lankans. It is made in every Sinhala home for the auspicious Sinhala and Tamil New Year’s Day.
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Sweet Potato Halwa from Pinner
by Antoinette Nevins
Ingredient:
1. Sweet potato :8oz
2. Sugar : 12 oz
3. Vanilla essence :1 tsp 4. Butter :1/8 oz
5. Cashew nuts :10
Equipment
Shallow pan; spatula wooden; chopping board; knife; kitchen scale; tray Flat
Method
Wash, remove the skin and chop the sweet potato into pieces. Add 150ml of water in a pan. Add the sliced sweet potato pieces and boil until it becomes soft. Let it cool mash it set a side. Use the scale to weigh accurately 12 oz of sugar. Add the mashed sweet potato, sugar, butter, vanilla essence and gently cook for 25 minutes stirring occasionally until it comes off from the sides of the pan. Add the chopped cashew nuts and stir it . Pour it on the creased tray let it cool for 2to 3 minutes. Use a knife to cut them into square pieces
Serving (makes 70 pieces of 2.5cm squares )
Can enjoy as a sweet snack Served in parties
(NB; Please measure the sweet potato and the sugar as in the recipe (if not it will not set )
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Sesame Cheese Biscuits from Masterton, New Zealand
by Alexandra Johnston
Ingredients
1 Cheese tasty variety , grated :250g 2 Butter :125g
3 Flour :2 cups
4 Sesame seeds :1/2 cup
5 Oregano/ Sage dried :1 tsp 6 Salt: 1⁄2 tsp
Equipment
Cheese grater; food processor; cling film; pastry board; weighing scales; mea- suring cup, tsp; timer.
Method
Place grated cheese in food processor. Soften butter and add to processor with flour, sesame seeds, herbs and salt.
Process until mixture forms a ball. (I sometimes add a tsp cold water a few drops at a time). Divide mixture into 2 form rolls about 14cm long and wrap in cling film. Refrigerate until firm. Now cut into 5 mm slices. Place on baking tray and bake at 180C for 15mins or until pale golden. Cool on a rack.
Serving (makes about 25-35).
One roll can be frozen and used later. Thaw for 1⁄2 hour before slicing.
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Beetroot Sweet Dish from France
by Indira Vanitha
Ingredients
1 Beet root :1kg
2 Sugar or jaggery :100g or as required
3 Ghee :100g
4 Milk: 100ml
5 Condensed milk: 100ml
6 Cardamoms : 2or 3 pods powdered
7 Cashew nuts cut into pieces : 1 handful 8 Raisins: 1 handful
Equipment
Knife and chopping board; weighing scales; mortar and pestle; measuring jug; pot and ladle;
Method
Clean and cut the beetroot into small pieces, cook it with a little water for 10-15 mins and mash it.
Boil the milk and set aside.
Melt 50ml ghee on low flame and mix in mashed beetroot. Add the boiled milk and stir in jaggery on low heat. Check sweetness and add more jaggery if need- ed. Now add condensed milk, cardamoms and keep stirring. When it thickens remove from heat.
Warm the remaining ghee on a low flame, cook cashew and raisins until they are slightly brown.
Then remove beetroot halwa from heat and sprinkle roasted raisins and cut ca- shew on the beetroot dish.
Serving (serves 6)
Serve the beetroot dish as a warm snack.
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Carrot Kheer a South Indian Dessert
by Gracy Manuel
Ingredients
1 Carrot clean and cut into pieces :1⁄2 kg
2 Sugar 1 Kg
3 Milk 1 1⁄2 litres
4 Ghee 1 tskeep in fridge until time to serve. 5 Cashew, cut into small pieces : 50g
6 Vanilla 3-4 drops
Equipment
Pressure cooker; blender;
Method
Pressure cook carrot with 100ml of water. Let it cool and blend and blend in a mixer and keep aside. Add sugar and 200ml water to a thick bottom pan and heat until sugar dissolves. Now stir in the carrot and heat for 5 mins. Add milk and heat for 5 mins and remove from heat and set aside. In another pan fry cashew in ghee until pale brown. Then add vanilla and cashew carrot. Allow to cool. Now keep in refrigerator until time to serve.
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Potato Cream from Chandrani
Nanayakkara’s Recipes
by her daughter Anesh Edirisooriya
Ingredients
Condensed Milk: 1 tin Potatoes (boiled) : 1lb Sugar : 1 1⁄2 lb
Butter :2 tbsp
Vanilla and Almond essence Food Colouring : 1⁄2 tsp
Equipment
String hopper or potato mould; Heavy bottomed pan 1 x Wooden Spoons
2 x mixing bowls and forks
Sandwich tin
Knife and chopping board
Method
Mash the well boiled potatoes and put through a string hopper or potato mould. Mix sugar, potato and condensed milk.
Boil and simmer the mix until the consistency is thick enough to separate into two bowls.
Add 1 tablespoon of butter each into the separate bowls with potato mix.
Add vanilla into one portion and Almond essence into the other portion and beat well with a fork.
When the mixture is thick, add green food colouring into almond mix. Grease a tray and add one mix first and level it. Then add the other mix on top and spread it evenly to make 2 layers.
Rest it for 1 hour, draw lines across and cut into small rectangles
Serving (makes 36 pieces)
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Marshmallows from Chandrani Nanayakkara’s Recipes
by her daughter Anesh Edirisooriya
Ingredients
Gelatine: 1 oz Sugar : 500g Food colouring Icing sugar to dust Flavouring
Equipment
Saucepan
Mixing bowl
Hand mixer
Shallow tray
Knife and chopping board
Method
Soak gelatine in 3⁄4 cup of warm water Add 3⁄4 cup of water with sugar and boil Add gelatine, boil well and beat
Add flavouring and colouring
Empty onto a tray and dust with icing sugar Leave it to set
Cut into squares
Serving (makes 2 5-30 pieces)
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South African Crunchies
by Mali Naiker
- (Recipe courtesy of Helmine
Myburgh
of South Africa)
Ingredients
2 cups self-rising flour
1 cup sugar
2 cups oats
1 cup desiccated coconut 1 cup melted butter
2 tablespoons golden syrup
Ingredients:
Mixing bowl Baking tray Oven
Method
Pre-heat the oven to 180C
Mix all the above ingredients in a mixing bowl. Pour the mixture into a baking tray and flatten with a spatula.
Bake the mix for 20 minutes
Serve with ice cream or custard.
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Marshmallows from Kent
by Manel Fernando
Ingredients
1 Granulated sugar : 2 cps
2 Gelatine : 1oz
3 Water : 2cups
4 Icing sugar or cornflour : 4 oz 5 Vanilla essence : 1 tsp
6 Food colouring
Equipment
10 1⁄2 “x 8 1⁄2” buttered dish
Method
Put the sugar into a saucepan. Dissolve the gelatine in 2 cups of boiling water and add to the saucepan. Bring to the boil stirring all the time.
When the mixture gets a bit thick it drops from the spoon. Then put the mixture into a bowl and beat till it gets thick and doubles in quantity. Add the vanilla and colouring and mix well. Pour into the buttered dish and allow it to set for 6-8 hours.
Cut the marshmallows and coat in icing sugar or cornflour
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Coconut Rock from Kent
by Manel Fernando
Ingredients
4 ozs coconut (if using desiccated coconut pour 1⁄2 cup of boiling water and strain) :4 oz
8 ozs granulated sugar : 8 ozs
1⁄2 cup milk (coconut milk is preferable) : 1⁄2 cup milk
1 tsp Almond essence : 1 tsp Colouring
Equipment
Buttered dish or board
Method
Put the sugar into a saucepan with the milk and bring to the boil stirring all the time. Once the sugar has dissolved add the coconut. Keep stirring so that the mixture will not stick to the saucepan. When the sugar sticks to the sides of the saucepan lower the heat, add the colouring and essence.
Put the mixture to the prepared dish and spread evenly.
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Milk Toffee my way with Roasted Cashew from Katugastota
by Malini Singarayer
Ingredients
1 Condensed milk can : 390g
2 Cashew nuts, chopped and roasted : 100g 3 Butter unsalted : 100g
4 Sugar granulated : 400g
5 Water : 180ml
6 Cardamoms seed powdered : 1⁄2 tsp
7 Cinnamon powder: 1⁄2 tsp
7 Vanilla: 1 tbsp
8 Rose water: 1 tsp
9 Salt: 1⁄2 tsp
Equipment
Can opener; knife and chopping board; weighing scales; heavy bottomed saucepan and ladle, frying pan; dish with butter rubbed to inner surface; grinder; measuring jug, tsp, tbsp.
Method
Into heavy bottomed saucepan, add condensed milk and water and allow it to dissolve on low heat. Add sugar, butter, roasted cashew nuts and cook on me- dium heat whilst stirring briskly. When colour changes add cardamom powder, cinnamon powder, vanilla and rose water. Keep stirring until the mixture tends to leave sides of pan. Now remove from heat and pour toffee mixture into the dish and let it cool.
Make 1” square markings on the cooling milk toffee mixture and later cut squares out in the completed milk toffee with roasted cashew.
Serving (gives 50-60 pieces)
Milk toffee with roasted cashew nuts is a favourite sweet among young and old Sri Lankans. Served as a snack.
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Chilled Lemon Cheese Cake from Montcalm
by Malini Singarayer
Ingredients
1 Light cream cheese : 350g or as required 2 Condensed milk : approx. 400ml
3 Butter melted : 75g
4 Digestive Biscuits : 175g
5 Lemon Juice : 25ml
6 Lemon zest of 2 lemons
7 Unflavoured gelatin powder : 3 heaped tbsp 8 Kiwi fruit peeled and sliced : 1
9 Mandarin segments : 20
10 Lemon curd : 100g
Equipment
Loose bottom cake tray; weighing scales; bowls; large bowl; can opener; timer; whisk; knife and chopping board; lemon grater; lemon squeezer.
Method
Dissolve the gelatin in 100ml water. Crush biscuits in bowl and mix them with melted butter. Press this mixture into the base of chilled cake tray. Chill for 20 minutes. Pour condensed milk into large bowl and whisk it with cream cheese, gelatine and zest. Now pour in the lemon juice and mix thoroughly. Then transfer mixture into chilled cake tray and allow it to chill in fridge for 2 hours or longer.
Serving (gives 50-60 pieces)
Before serving place cheese cake on a plate. Mix lemon curd and 1 tsp of water in a small jug and drizzle it over cheese cake.
Garnish the chilled lemon cheese cake with a sprinkle of lemon zest and a circle of sliced kiwi fruit and mandarin segments.
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Rice Flakes Snack (Aggala)
by Oneli Edirisooriya
Ingredients
1. 1 cup rice flakes – washed and drained
2. 1⁄2 cup – grated coconuts
3. 1⁄4 cup – grated juggery/dark brown soft sugar 4. A pinch of salt and pepper
Equipment
1. Colander
2. Mixing bowl
3. Mortar and Pestle (optional)
Method
Mix all the ingredients in a mixing bowl until the consistency is non-sticky. Alternatively, you can mix everything using a Mortar and Pestle. When the mix- ture is thick and non-greasy, roll them into small balls.
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Narang Kavum from Kalawewa
by Malini Singarayer
Ingredients
1 Coconut, freshly scraped : 500g
2 Demerera Sugar : 500g
3 Cardamom powder : 1 tsp
4 Roasted yellow moong seeds : 2 tbsp 5 Pepper ; 1 pinch
6 Salt : 1/2 tsp
7 Chick pea flour : 100g
8 Cornflour : 4 tbsp
9 Oil for deep frying: as required
Equipment
Two Saucepans and ladle; grinder; coconut scraper; bowls; weighing scales; measuring tsp. tbsp. slotted oil spoon.
Method
Make a suspension of corn flour in 1/2 cup warm water. Mix in the chickpea flour to give a smooth thick coating batter. Mix in 1 tsp of sugar syrup and a pinch of salt and set aside.
Mix coconut with cardamom powder, roasted moong, salt and pepper in a bowl. Heat the sugar and 1 tbsp of water in saucepan until it becomes a thick golden syrup. Now remove saucepan from heat.
Then add the sugar syrup into the coconut mixture a little at a time to give the correct consistency by mixing briskly and thoroughly. ASAP make spheres the size of a cherry. Next heat oil for deep frying in a saucepan.
Now immerse the narang kavum spheres in the batter and gently lower each into hot oil. Ensure the narang kavum do not stick together while frying. With oil spoon lift off the golden balls of narang kavum.
Serving (will make 12 or more)
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11. D ishes for Special Occasions
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Milk Rice (Kiri Buth)
by Walter Singarayer
Ingredients
1 Long grain raw rice: 2cups 2 Water: 6 cups
3 Coconut milk 1⁄2 tin: 100ml 4 Salt to taste
Equipment :
Saucepan large (1.5 litre); Cup measure; Can opener; Timer
Method :
Wash rice until water runs clear. Boil rice in pan with added salt. When it comes to the boil reduce heat by half and mix thoroughly. Let it cook for 10mins, add 2 cups water and mix again. Continue cooking for another 10 mins. Check that rice grains are cooked (SL finger test). If grain is hard, mix well and let it simmer for another 5 mins. Dilute thick coconut milk from can with equal amount water. Stir in milk into pan and allow it to simmer for 5 mins.
Stir well and remove kiributh from heat.
Serving (serves 6)
Kiri buth served with any of the following. Celebration Kiri buth cut into dia- monds and served with kithul jaggery. Breakfast with lunu miris , pol sambol, seeni sambol, any meat or fish curry.
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Lumprais / Lumprice
by Malini Singarayer
Ingredients
1 Beef: 250g
2 Pork with minimum fat: 250g
3 Chicken breasts : 2
4 Ginger crushed: 2 tbsp
5 Garlic crushed: 2 tbsp
6 Cumin seed: 1 tsp
7 Fenugreek: 1tsp
8 Rampe 3” pieces: 4 (optional)
9 Lemon grass: 1 shoot
10 Curry leaf: 20 (optional)
11 Onions sliced: 2
12 Ghee: 2 tbsp
13 Samba rice washed and drained: 4 cups
14 Peppercorns: 20
15 Cloves: 8
16 Cinnamon 4” quill : 2
17 Cardamom seeds powdered: 1 tsp
18 Coconut Milk from can (100ml diluted with 100ml water) : 1 cup 19 Oil veg: 1⁄2 cup
20 Lime juice: 2 tbsp
21 Bay Leaves :3
Equipment
Measuring cup, jug, tsp, tbsp; x 2 saucepans (1 1⁄2 litre); chopping boards meat and veg 2 knife cleaver veg; can opener; frying pan and ladle; timer; bench mor- tar and pestle; grinder; x12 pieces of strong foil cut into 18” squares, x6 banana leaves 18” wide; bowl measure (500ml) for packing rice.
Method
(A= Meat Preparation, B= Rice Preparation, C= Preparation for baking, D= Cur- ries in Lamprais)
A = Meat preparation
Place beef, pork and chicken in saucepan with bay leaves, fenugreek and plenty of water and cook for 20 mins.
Keep gravy aside for stock and cut all meat into pieces with side approx. 1 “ Fry in ghee in a saucepan, the ingredients 4-11 from list until onions become soft.
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Mix meat with salt and lemon juice and into these frying spic- es. Mix thoroughly and cook for 5 mins. Now add cardamom powder, 4 cloves, peppercorns, 1 cinnamon stick and 500ml meat stock. Mix and cook meat prepa- ration for 20 mins and simmer until gravy is reduced.
B = Rice preparation
In a saucepan fry in ghee, the rice with 4 cloves, 1 cinnamon and added salt.
Next add remaining stock and water (6 cups) and boil until rice is cooked.
C = Preparation for Baking
Spread out 2 pieces of foil to-
gether on flat surface.
Place a banana leaf over it, trans-
fer 1 bowl measure of cooked rice onto it and pour over 2 tbsp of coconut milk. Arrange all the curries around rice on the banana leaf and wrap the parcels to- gether in the banana leaf and foil squares.
Make similar parcels with remaining rice and curries.
Now bake all packets in middle shelf of a preheated oven for 20mins.
D= Curries included in Lumprais Parcel
Meat, Prawn Belachan, Meat balls, Seeni sambal, Ash plantain curry , Aubergine pahi, Fish cultet and Hard boiled Egg.
Serving (serves 6) Lumprais
Lumprais parcels when cooled can be served straightaway or kept frozen for 2 weeks. The frozen parcel to be heated in oven when serving. Lumprais served with Raita and Pappadams (optional)
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Mutton Buriyani from Matale
by Nazliya Ashraff
Ingredients
1 Basmati rice soaked for 30mins be- fore cooking : 2 cups
2 Mutton : 2
3 Curry leaves
4 Oil: 1 tbs
5 Onion sliced : 500g 6 Ghee : 1tbs
7 Salt
8 Garlic paste : 1tsp
9 Curd : 1 cup
10 Turmeric
11 Buriyani Mix : 1 tsp 12 Bay leaf : 2
13 Green chilli :
Equipment
14 Red chilli powder: 1 tsp 15 Cloves : 4
16 Cardamoms : 5
17 Mint leaves : 1⁄2 cup + 1 tb 18 Star Anis : 3
19 Garam masala
20 Water : 1 litre + 3 1⁄2 cups
21 Mustard seed
22 Rose water
23 Coriander powder
24 Coriander leaves
25 Hard boiled eggs for garnishing (optional): 2
26 Ginger paste : 1tsp
Pressure cooker; Rice cooker; knife and chopping board; saucepan and ladle; frying pan; measuring cup, tsp, tbsp; timer
Method
Into Pressure cooker add oil and ghee and heat it. Then add onion and salt and fry until onions are golden brown. Then transfer the fried onions into one bowl and 1 tsp of heated oil into a separate bowl and set aside. Now fry bay leaves, cloves, cardamoms and star anis. Next add mutton and cook for 5 mins. Add garlic, ginger curd, coriander powder, garam masala, chilli powder and cook until meat is tender.
Into rice cooker add the rice and 3 1⁄2 cups water, green chilli, coriander leaves and saved heated oil, salt as required and cook until rice is partly cooked.
Now add rose water, 2 tbsp of mutton gravy, 1 tsp of turmeric water. Place lid on and allow to cook for 5 mins. Then add pepper, 1 tbsp
coriander leaves, 1 tbsp fried onions to the mutton and cook until gravy is reduced and meat is dry.
Finally add the remaining fried onions and cooked mutton on top of rice. Place lid on and cook the mutton Buriyani for 5 more minutes.
Serving (serves 4)
Garnish with hard boiled eggs cut in half (optional).
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Coconut Yellow Rice from South India
by Rhona Nunes
Ingredients
1 Raw rice: 200ml 2 Turmeric: 1⁄2 tsp 3 Ghee: 5 tbsp
4 Cinnamon 1⁄2”
5 Cardamom powder: 1⁄2 tsp
4 Coconut milk from carton :200ml 5 Large Onion, cut into rings
6 Raisins: 10
7 Salt to taste
8 Water: 400ml
Equipment
Rice cooker and ladle; knife and chopping board; measuring jug, tsp, tbsp; fry- ing pan and oil spoon.
Method
Fry the onion and raisins in ghee and set aside.
Dilute coconut milk as required and pour into rice cooker.
Add rice and all ingredients in list to cooker and cook.
When rice is cooked, transfer it into a dish and garnish the coconut yellow rice by sprinkling fried onions and raisins.
Serving (serves 4)
Coconut yellow rice served with curries.
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Dutch Rice Dish (Lamprais)
by Angela Van Star
Ingredients ( stock, rice)
Stock
1 A piece of chicken on the bone :100g 2 A piece of lamb without fat :100g
3 Cinnamon stick 2” long quill
4 Cloves :6
5 Cardamoms open :6 6 Pepper pods :20
7 Small piece of mace 8 Curry leaves : 10
9 Rampe 3” piece
Equipment
10 Lemon grass :1 shoot 11 Ghee/butter :50g
12 Ginger :1 “ piece
13 Garlic :8 cloves
14 Salt as required
15 Little saffron
Rice
16 Samba / Basmati : 500g 17 Ghee/butter : 50g
18 Onions, sliced : 1 19 Eggs, hard boiled :4
Four Banana leaves, warmed and oiled (parchment paper used as substitute); knife and chopping board; weighing scales; measuring tsp, tbsp.,
Method (stock, rice, garnishing)
Stock:
Firstly need to make a stock to cook rice.Cook all ingredients in list with re- quired amount of water. When done strain off the pieces to obtain a clear stock.
Rice:
Fry onions in a pan until onions go golden. Add rice and fry until grains go shiny. Now transfer to a large saucepan. Add the required amount of stock and cook rice. When rice is done remove from heat.
Serving (serves 6)
Traditionally a complete rice and curry meal wrapped and steamed in a banana leaf. Serve a portion of the cooked rice onto banana leaf. Place egg in centre. Lamprais is eaten with chicken curry, aubergine, blachan, frikadels, fried ash plantain curry and a fish cutlet.
Make banana leaf packets with added curries. Close packets and bake in slow oven or steam before use.
Note to Printe
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“Wild Casserole” (Norwegian Dish)
by Sigrun Rajendram
Ingredients
1 Onion, finely chopped: 1
2 Fresh mushrooms (chanterelles/cep/other wild growing mushrooms:) 300- 400g
3 Moose or venison, cut into cubes:500g
4 A handful fresh thyme
5 Juniper berries, crushed: 1tsp
6 Stock (venison/beef): 500ml
7 Double cream: 150ml
8 Cooking oil (rapeseed/sunflower) : 4tbsp
9 Butter : 2tbsp
10 Lingonberries or cranberries (fresh/frozen): 2 tbsp
11 Salt and black pepper
Equipment
Chopping boards and knives (veg and meat) ; ladle and spatula ; thick-based pan (4-5 liters ); frying pan ; measuring cup (litre) and timer.
Method
Sauté the onion for 5 minutes on low heat. Put aside a handful of mushrooms for garnish, cut the rest into two, fry with the onions (5 minutes) and set aside. Turn up the heat, add more oil and fry the meat cubes in 2-3 batches. Mix meat onion and mushrooms in the saucepan, add thyme/juniper and half of the berries. Add the stock, season with salt and pepper and cook under lid on slow heat until the meat is tender (1 - 1 1⁄2 hours). Remove the lid, reduce the stock by one quarter, add the cream and cook until the sauce has thickened (ca 10 minutes). Adjust seasoning and garnish with mushrooms fried in butter (5 minutes), springs of thyme and the rest of the lingonberries/cranberries
Serving (serves 4)
A traditional autumn dinner served with mashed or boiled potatoes, steamed and buttered brussels sprouts and lingonberry/cranberry jam/marmalade.
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Lamb Buriyani from Batticaloa
by Anthony Chandi
Ingredients
1 Basmati Rice : 4 cups
2 Lamb cut into 1” cubes: 500g
3 Chilli powder :2tbsp
4 Coriander: fresh sprigs 20 ( chopped into 2” lengths)
5 Garam masala: 4 tbsp
6 Garlic paste: 4tbsp
7 Turmeric: 2 tbsp
8 Yoghurt natural: 100ml
9 Pepper powder (coarse): 2 tbsp and salt 4tbsp
10 Ginger paste: 4 tbsp
11 Lemon juice: 4 tbsp
12 Oil (vegetable) 5 cups
13 Onion sliced 4
14 Bay leaf: 6
Equipment
15 Cardamoms (crushed pods): 10 16 Cinnamon: 6” stick
17 Cloves: 10
18 Cumin seed 2 tbsp,
19 Mustard seed: 2 tbsp
20 Fenugreek seed :2 tbsp
21 Tomato canned: 2 cups full
22 Curry leaf: 20 (optional)
23 Lemon grass: 1shoot (chopped into 1” lengths)
24 Rampe (SL herb) cut into 4” length bits (optional)
25 Food colouring, green, red, yellow (optional)
26 Garnishing (optional) : 6 boiled eggs, fried onions, 12 cherry tomatoes, handful of shredded lettuce, handful of fried raisins
Chopping boards ( veg, meat) 2; frying pan (9”dia)and ladle; knives (cleaver, paring, veg) 3;
ladle wooden with long stem; measuring cup (120ml), jug ,tsp, tbsp; plastic bowls large (2 litre) 2;
pot (10 litre); timer; large wok; large metal bowl 3 litre.
Method :
Preparation of (A) lamb, (B) rice, (C) layering and Cooking
Making Buriyani involves preparation of rice and lamb arranged in layers be-
fore cooking.
A) Lamb Preparation
Preparation of Marinade on Day One
Into a plastic bowl add the following ingredients 3-11 from list. Mix all well by washed hands.
Add lamb into marinade and mix thoroughly by hand.
Cover and let it marinate overnight in fridge.
Into wok add 1 cup oil and the following ingredients from list. 13 19 20 & 21,
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Fry in medium heat with brisk stirring until tomato is well blended. Now add the marinated lamb.
Rinse empty bowl with 1 cup water and pour it into wok
Mix thoroughly and cover wok.
Let it cook on high for 10mins.
Next mix lamb well and cook for a further 10mins.
Now mix and cook on low heat for 20 mins stirring half way. Remove lamb from heat and set aside.
B) Rice Preparation
Wash rice until water runs clear.
Allow water to drain completely from the rice.
Heat 2 cups of oil in very large pot.
Add rice to hot oil.
Sprinkle salt and fry the rice with continuous brisk stirring on low heat until rice is fried but not discoloured.
To this add the following ingredients from list.
14 - 17, 22 - 24
Add about 3-4 litres of water to the roasted rice and let it boil.
As soon as it begins to boil, remove pot from heat and drain off all the water. Transfer from hot pot to metal bowl and set aside.
C) Layering
Into the deep large pot add 1⁄2 cup of oil and cardamoms, cloves and cinnamon. Heat for 5 mins and stop.
Now begin to arrange in layers.
Add 1/2 rice preparation to the base of pot
Above that place lamb preparation Place a layer of rice at top.
Cooking
Sprinkle 4 tbsp water over rice
Place lid on pot and allow to cook on a very low heat for 20 mins. Keep checking to ensure it is not burning.
Serving (serves 6-8)
Served with Raita
Optional Transfer the Buriyani onto an oval Rice Dish. Garnish with boiled eggs, shredded let- tuce, sliced onions (deep fried until golden and crisp), cherry tomatoes and fried raisins.
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The ‘Full English’ breakfast
by David and Carole Newall
Ingredients
1 Olive oil :3tbsp
2 Unsmoked back bacon : 8 rashers
3 Eggs : 4
4 Back pudding : 8 slices
5 Pork sausages : 4
6 Portions potato cake :4
7 Medium sized tomatoes :2
8 Large mushrooms :2
9 Baked beans :400g tin
10 Tomato or brown ketchup as preferred
Method
T-20 Oven cook the sausages at 180 degrees, turning at T-10 T-8 Warm the baked beans in a small saucepan
T-7 Fry the Black pudding
T-6 Grill the bacon, turning over at T-3
T-5 Fry the potato cake T-4 Fry the eggs
T-3 Fry the mushrooms T-2 Fry the tomatoes Everything ready at T-0!
Quickly assemble and serve.
Serving (Serves 4)
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