Receptai

If you are using rohu fish it will usually be frozen. Soak it in cold water for 30-45 minutes to defrost and while still a little firm, descale and cut each steak into quarters and wash in cold saltwater a few times. Drain and set aside. If using an alternative such as cod, cut into 2 ½ inch chunks then rinse, drain and set aside 2 Top and tail the daikon and peel using a potato peeler. Cut in half widthways then cut each half down the middle, lengthways. Now slice into 2cm-thick half-moon pieces. Rinse and set aside 3 Place a large, shallow saucepan over a medium heat and add the oil. When the oil is hot add the crushed garlic and stir for a minute until pale golden 4 Add the onion paste and salt and cook for 3-5 minutes, until the onion softens and becomes translucent, stirring occasionally 5 Pour in 200ml of water then cover and cook for 10 minutes, stirring once or twice 6 After 10 minutes add the ground spices and stir for a couple of minutes so that the spices cook through. Cover and cook for 5 minutes over a low heat then stir in the daikon. After a minute or so add 200ml of water. Cover and cook for 10 minutes on a medium heat 7 Add the fish pieces to the pan and mix thoroughly so that the fish is coated in the spices. Gently shake the pan and cover and cook for 5 minutes on medium heat. It is very important not to stir the pot after this stage 8 Meanwhile, boil some water. After the 5 minutes are over carefully pour 500ml hot water into the pan. When doing this pour into the sides of the pan so that you don’t pour boiling water directly onto the fish 9 Give the pan a gentle shake then cover and simmer over high heat for 15 minutes. Add the chopped coriander and chillies and continue cooking for another 5 minutes then turn off the heat. Serve immediately with rice and the lime wedges

step 1 Make the filling by placing the onion, ginger, garlic, chilli, and some salt into food processor. Purée until smooth. Heat the oil in a frying pan and pour the purée into it. Fry for 5 mins or until cooked through. Add the prawns, tomatoes and chopped coriander. Squeeze in the lime and add salt to taste. Cook for 3 mins, or until the prawns have cooked through. Remove from the heat. step 2 Drain and rinse the black-eyed peas. Pour into a food processor with the garlic and chili. Purée until smooth. Scrape into a bowl and add the onion, flour, salt, chilli powder and baking powder. Mix and roll into 16 balls. step 3 Heat the oven to 190C/170C fan/gas 5. Heat 8cm of the palm or vegetable oil in a wok or small heavy pan. When a small piece of bread sizzles, drop 4-5 balls into the oil. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish. Slice the fritters open down the centre and spoon the prawn filling in. Serve with hot sauce.

Conch Stew Cooking Directions Clean conch meat and pound to tenderize. Boil conch for 2 - 3 hours or until tender. Make Sea Pie while conch cooks (instructions below). Once cool, cut conch in bite size pieces and season. Add all ingredients, except flour, to pan and simmer for 10 to 20 minutes. Mix flour with 1 cup water and pour into pan to thicken. Add Sea Pie pieces and continue to cook for an additional 10 minutes. Sea Pie Cooking Directions Make dough with flour, pinch of salt and water so that you can roll out as thin as possible, then cut into 2 ½” x 2 ½” squares. Let set for 30 minutes then stretch squares to thin them out and add to conch stew mixture. Serve with white rice, plantain, breadfruit or your choice of vegetables.

step 1 Heat oven to 180C/160C fan/gas 4. Rub 4 ramekins, about 175ml capacity, or dariole moulds liberally with the soft butter. Sprinkle with the caster sugar to coat. step 2 In a medium bowl, press the egg yolks through a wire sieve and mix with the coconut milk, sugar, coconut and vanilla. Pour into ramekins and place in a large roasting tin in the oven. step 3 Pour water into the roasting tin to three-quarters up the ramekins so it acts like a bain marie or water bath for the quindim. Bake for 30-35 mins until the tops are golden. Take the ramekins out of the water and leave to cool for 5 mins. step 4 Chill for 4 hrs and then run a knife around the edge. Place a plate on top and turn out the quindims to serve.

Wash crabs and boil in large pot of water for 15 minutes, remove from boiling water and cool. Crack legs and open backs to remove all meat, set aside. Remove seeds from scotch bonnet pepper and dice pepper and onions. Sauté onions and scotch bonnet peppers in oil over medium heat until onions begin to get transparent. Add crab meat, black pepper and salt, stirring occasionally. Cook over medium heat for an additional 5 to 10 minutes. Serve with “bread kind”, a local dish that consists of a variety of starchy vegetables including pumpkin, squash, plantain, potato, cassava and breadfruit. Optional: Seasoned crab meat may also be stuffed in cleaned crab backs and baked. Cover stuffed backs with foil paper and bake at 350 degrees for 30 minutes.

1) In a large bowl, combine the butter and caster sugar until creamy. Add the egg and a pinch of salt. 2) Stir into a buttery mixture. Add the sifted flour. 3) Whisk well. You should end up with a smooth dough. Cover it with a piece of plastic wrap and put the dough in the fridge for 15 minutes to chill and set. 4) In the meantime combine the cassonade (or brown sugar) and the cinnamon. 5) Transfer the dough onto a floured surface and knead it for a minute. Add extra flour if necessary. Roll the dough out gently into a nice rectangle. It should be about ⅕-inch (5 mm) thick. Sprinkle with the sugary cinnamon mixture. 6) Carefully start rolling the dough up. If it is too sticky, put it in the fridge again for a couple of minutes. Wrap it up tightly in plastic wrap. 7) Put it in the fridge for 30 minutes to chill and set. After that, remove the cling film and cut the dough roll into even slices. 8) Place the slices on a baking paper lined baking tray. Bake the cookies in a preheated oven at 356°F (180°C) for 14 to 16 minutes. 9) Let the baked cinnamon roll cookies cool down fully before eating or wrapping them up.

1. In a medium bowl, combine the coconut milk, red curry paste, fish sauce, palm sugar, and broth, whisking until smooth—this ensures no lumps in the sauce. 2. Heat the vegetable oil in a large skillet over medium heat (about 350°F) for 30 seconds until shimmering. 3. Pour the coconut milk mixture into the skillet and bring it to a gentle simmer, stirring occasionally, which should take about 3-4 minutes. 4. Add the fish cubes and kaffir lime leaves to the skillet, submerging them fully in the sauce. 5. Reduce the heat to low, cover the skillet, and let it cook for 10 minutes until the fish is opaque and flakes easily with a fork—avoid overcooking to keep it tender. 6. Stir in the beaten egg slowly, cooking for 2 more minutes until the sauce thickens slightly, which adds a rich, custard-like texture. 7. While the curry simmers, prepare the banana leaves by briefly passing them over a gas flame for 10 seconds to make them pliable, or use parchment paper as a handy alternative. 8. Spoon the curry into the center of each banana leaf square, folding the edges to form a tight packet to trap steam. 9. Place the packets in a steamer basket over boiling water and steam for 10 minutes until heated through and fragrant. 10. Carefully unwrap the packets and garnish with fresh cilantro and lime wedges before serving

1 Prepare In a mixing bowl cream together the eggs, sugar and cooled melted butter then add the honey and soda. 2 Add half the flour and the walnuts (you can add the walnuts whole or ground them) and mix well. 3 Add the rest of the flour and using your hands kneed the mixture together until a firm dough is formed. 4 Coat a large baking tray (traditionally a circle tray is used about 30cm is best with a 2 - 3 inch height) with olive oil. Add the dough and press it down so that it fits the whole tray. Try and get the dough flat and equal in height all over. 5 Baking Place on the bottom shelf of a cold oven and turn the temperture up to 180 degrees. Bake for 35 minutes and the dough has turned dark brown and is firm to touch. 6 Remove from the oven and leave to cool while making the syrup. 7 Adding the Syrup Add the sugar and water to a saucepan and bring to the boil. Leave boiling for 10 minutes, mixing occasionally. Remove from the heat. 8 Cut the Shendetlie into squares of diamond shapes and pour over the hot syrup. Use enough of the syrup to cover the cake plus 1 cm overflowing, sitting on top. This will soak into the cake while you leave it to cool for at least 1 hour before serving.

Place the flour in a large bowl and add the yeast and sugar. If the milk is cold make sure to heat it to lukewarm. Mix your flour mixture bit by bit with the milk until you have a smooth batter. Add the salt and mix with a wooden spoon till the batter is smooth and liquidy. Cover with a clean tea towel and leave in a warm spot for about an hour to rise. Heat your deep fryer or add the oil to a large pot. The oil should be a t 180˚C (350˚F) for best results. Before starting stir your batter through and scoop the batter with two spoons or with an ice cream scoop. Let it drop into the oil carefully. It is easiest to do this if you dip your spoons or scoop into the oil before dipping into the batter. That way it will slide of the spoons easily. Don't over crowd the fryer to prevent the oil cooling down too quickly and everything sticking together. Once one side is golden brown it usually turns around to the other side automatically. If not help it along with two forks. Take the balls out once golden brown and leave to drain on a piece of kitchen paper.

step 1 Heat the oven to 180C/160C fan/ gas 4. Oil and line the base of a 20cm springform cake tin. Mix the flour, sugar and baking powder together in a large bowl and set aside. Tip the oil, carrots and eggs in a blender and blitz until smooth. Pour the wet ingredients into the dry, stirring until smooth. step 2 Pour the batter into the cake tin and give it a shake to get rid of air bubbles. Bake for 45 mins to 1 hr, until a clean knife or skewer inserted into the middle comes out clean. If the middle is sticky, put back in the oven for a further 5 mins. Remove from the oven and leave to cool in the tin. step 3 For the drizzle, heat the milk, cocoa and sugar in a saucepan over a low heat. Stir until the sugar dissolves (about 5 mins), creating a thick, shiny drizzle. step 4 Remove the cake from the tin and level the top using a serrated knife, then flip so the bottom becomes the top. Pierce all over using a knife or toothpick and put on a wire rack with a tray or large bowl underneath. Pour the drizzle over the cake in batches until it’s all absorbed. You can reuse any drizzle caught in the tray or bowl. Most of the drizzle should be absorbed.

Preheat oven to 350 F. Line 2-3 baking sheets with parchment paper. In a bowl, combine flour, salt, cinnamon and baking soda. In the bowl of a stand mixer, fitted with the paddle attachment, beat together eggs and powdered sugar for3 minutes. Add vanilla extract and honey. Mix to combine, then add oil. Add the flour mixture in two increments and beat to incorporate. Let the dough rest for 5-10 minutes. Shape 2 tbsp balls, place on baking sheets and press flat. Bake for 12-15 minutes, until golden. Let the cookies cool down completely. Melt white and semi-sweet chocolate separately with 1 tbsp vegetable oil each. Dip cookies halfway into chocolate. Let it set. Keep in a air tight container or wrapped in cellophane bags for up to 2 weeks in room temperature or refrigerated.

step 1 In a medium heavy-based saucepan, heat the butter, condensed milk, a pinch of salt and the cocoa, to boiling, stirring constantly with a wooden spoon. Reduce the heat to medium-low; cook for 10-15 mins, stirring constantly, until the mixture is thick and shiny and starts to pull away from the bottom. step 2 Stir in the vanilla and vigorously mix again. Pour the mixture onto a buttered plate. Chill for at least 2 hrs. step 3 Butter your hands and pinch off some of the dough to make 2.5cm balls. Place your toppings into small bowls and roll the balls of one of the decorations. Place in mini paper baking cups or on a tray lined with non-stick baking paper

Fry the ginger in plenty of oil until golden and slightly crispy. Set aside for later. Cut the fish into strips. Dredge the fish in a very thin layer of tempura flour. Fry the fish in plenty of oil until golden brown and crispy. You can use the same oil as you were using to fry the ginger. Crush the garlic and chop it into small pieces. Chop the spring onion. Drain the fermented soybeans using a colander. If you are using salted beans (soybeans in a very salty brine), you need to wash the beans in water before you add them to the dish. Add a tablespoon of oil to a deep pan or a large pot, and sauté the garlic until slightly golden. Add the soybeans and stir fry for a few minutes. If the soybeans are very salty, add ¼- ½ tablespoon sugar to balance the flavor. Add water and fry for a minute. Just before serving, stir in the fried ginger, the spring onion, and the crispy fish. Serve with steamed rice.

Beat the eggs, sugar and vanilla sugar until light and fluffy. I beat this in a stand mixer on medium-high speed for about 10 minutes. Sift the flour and cornstarch and add to the mixture. Fold this gently into the mixture; you don’t want all the air you whipped in to disappear. Pour the batter into a greased baking pan. Bake the cake base at 180°C/350°F (conventional oven) for 30 minutes. The cake is done when you press lightly on the top and it springs back. Allow the cake to cool in the pan for a few minutes before removing it to a cake rack. Meanwhile, prepare the nougatine and jam according to the recipe if you haven’t already. Let the cake cool completely before you cut it. If, like me, you used a 20 cm/8 inch spring form pan, cut the cake into three layers.

1 Prepare the Figs Cut off the hard bits of stalk and then cut the figs in half length ways. 2 Place the figs in a small frying pan / saute pan with the cut side face up and add the water around them. 3 Cooking Leave the figs on a medium heat to cook through, once they become soft remove them from the pan and place onto a serving dish. This will take around 10 - 15 minutes. 4 Prepare the Syrup In the pan there will be a red water juice left from the figs. Add the sugar while remaining on a medium heat. Stir continuously for a couple of minutes until the juice has turned to a thick syrup. Remove from the heat. 5 Serving Push one half of walnut into every fig and then drizzle the syrup over the top. 6 Serve warm or cooled.

These delectable fish balls can also be made with salmon or fish fillets. Substitute one large can of salmon or one pound of any white fish for the cod. Soak for twenty-four hours: 1 salted cod, or bakijow Discard the water. Place cod in saucepan with fresh water to cover. Simmer gently until the fish flakes easily when tested with the tines of a fork. Strain, reserving a bit of the broth. De bone the cod and set it aside for later use. In a saucepan, bring to boil in water to cover: 3 medium potatoes, peeled and diced When the potatoes are tender, drain them well. Add the cod and mash the two ingredients thoroughly together. Place in the container of an electric blender: 1 tomato, peeled and chopped 1/2 green pepper, chopped 1 medium onion, peeled and chopped 1 clove garlic, slivered 1/2 tsp. Tabasco sauce, or minced hot pepper Dash of nutmeg Salt and pepper to taste Blend for a few seconds and pour the sauce over the mashed fish mixture. Combine these ingredients well and add 1 egg, beaten Mixture should be stiff enough to mold into balls about one and a half inches in diameter, If it's too dry, add the fish stock a tablespoon at a time. Fry the balls in hot, deep fat until golden brown.

Peal the bananas and boil them together with the cinnamon, vanilla extract, sugar and water for about 20 minutes. Bake the bananas in the oven at 275°F for 10 minutes. Serve with favorite ice cream.

Add the molasses to a large mixing bowl and begin by pouring 300ml of water to start with and whisk together. The texture of Bangladeshi molasses varies from a thick syrup to slightly set. I use brands such as Zilani or Akza. If the set is very syrupy (like golden syrup) you will only require 300–325ml of water 2 Pour in the flours and spices (if using) and whisk for 3–5 minutes, until you have a smooth batter. You need to check carefully for lumps, as they prevent the handesh from rising and will cause them to split. Cover the batter and rest for 2 hours 3 After 2 hours, thoroughly whisk the batter until smooth, as the rice flour will have settled at the bottom of the bowl. The batter should have a fairly thick consistency, yet remain loose enough to pour – similar to thick pancake or waffle batter. It should form ribbons as you drag the whisk though it 4 Take a cast-iron korai or wok and add enough oil to half-fill the pan, or enough to deep-fry and turn the heat to high. Once the oil is hot reduce the heat to low–medium. Drop in a teaspoon of batter to test the oil – if it rises slowly to the surface the oil is ready 5 Pour batter in a quick steady stream into the centre of the pan, preferably using a pyrex jug with a pouring spout (About 45ml of batter for each cake). It should rise to the surface in about 15–20 seconds and slowly puff up. If it rises too quickly, just turn the heat down slightly. Cook for 45 seconds, or until the underside is golden. Carefully turn over and cook for a further 30–45 seconds, until golden. Make sure to not let excess batter drip into the pan as this may prevent the cakes from rising and always fry one at a time 6 If the batter splits while frying, whisk in 2 tablespoons of flour to the mixture and try again. You should be creating handesh which are about the size of a digestive biscuit 7 Use a slotted spoon to remove the handesh and place on kitchen towel with frilled edge facing down while you continue frying the rea

In a bowl of warm water, add tapioca pearls and allow them to soak for 20 minutes. Prepare bananas by peeling them and cutting them into ½ inch slices. Set the slices aside On a stove, pour in 4 cups of water and bring it to a boil. Add in the banana slices. After 20 minutes, drain the tapioca pearls in cold water to allow the pearls to separate from each other. Add the tapioca pearls into the the pot. Allow to simmer for 3 minutes or until the tapioca pearls turn clear. Next, add in sugar and pour in the coconut cream. Stir the ingredients gently for 3 minutes to incorporate the flavors. Add salt to taste.

Bring water with salt to a boil then add grits; reduce heat and cover. occasionally stirring. Cook approximately 15 minutes or until grits have desired consistency. Cool then serve

Peel and chop eggplant and pumpkin into medium-sized pieces. Heat butter and add onions and garlic in a medium sized pot set to medium to high heat. Sauté for 2 minutes until softened but not browned. Add pumpkin and eggplant. Sauté for an additional two to three minutes. Add water just to cover the vegetables. Bring to a boil, reduce heat to a simmer and cook until the vegetables are soft. Add the chopped spinach, stir and cook for an additional 3 minutes. Pour the vegetable mixture into a colander and let drain. After vegetable mixture has been drained return it to the pot and mash vigorously with a potato masher or a thick whisk. Add salt and pepper. Adjust seasoning to taste.

Heat the oven to 180°C. For the dough, mix flour and sugar in a bowl. Heat the 100 grams of milk to lukewarm and dissolve the yeast in it. Let stand for a while until it starts to bubble. Then add to the flour along with the coconut oil and mix into a smooth dough. Let rise for 30 minutes, covered, in a warm place. Meanwhile, make the rice pudding by putting the rice with sugar, milk and vanilla extract in a saucepan. Add the cardamom, star anise and cinnamon. Bring to a boil and cook, stirring constantly. Take out the spices. In a small bowl, mix baking soda with lemon juice/apple vinegar. Stir well until baking soda is dissolved, then mix into the rice pudding. Roll out the dough on a floured work surface (it is very sticky, but don’t stress it will be fine) and line the bottom and edges of a greased mold with it. Spread the rice pudding over the bottom and bake for about 25 to 30 minutes.

In a bowl, mix the flour, coconut milk, palm sugar and eggs and salt. Brush a waffle iron with oil pour in the batter and cook over an open fire until light brown and crispy.

Make the sauce by combining all the ingredients and grinding them into a paste. Put the prawns on the skewers and brush with sauce. Grill until done (they should lose their translucent color), about 3-4 minutes on each side. Serve with extra sauce on the side.