SPINACH PANEER

Ingredients:
• 1/2 kg Spinach
• 100 gm Paneer
• 1 Onion
• 1/4 tsp Black pepper powder
• 3/4 tsp Ginger-garlic paste
• 1/2 tsp Green chilli paste
• 3 tbsp Butter
• 2-3 Bay Leaves
• 1 tsp Cumin Seeds
• 1 tsp Garam Masala Powder
• Vegetable oil
• Salt to taste
How to make Palak Paneer:
• Mix green chilli paste and ginger-garlic paste with spinach. Add little water.
• Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.
• Cut cheese into small cube shaped pieces. Keep 3 cubes for decoration.
• Heat vegetable oil in a frying pan.
• Fry the paneer cubes on a medium flame till they become light brown.
• Take the pieces out of the pan.
• Take 2 tbsp butter and heat it.
• Add bay leaves and cumin for frying.
• Add chopped onions and fry again until they turn pink.
• Add garam masala powder, black pepper powder and salt. Mix well.
• Now add fried paneer and cooked spinach. Mix them properly.
• Put the palak paneer in a baking tray.
• Add the remaining butter and bake for about half an hour at 180 deg C.
• Grate remaining paneer pieces and decorate.
• Palak paneer is ready to serve

Gluten-Free Mini-Rolls

Ingredients:

1 measuring cup water
50 grams butter or margarine
1 tsp salt
------------------------------
100 grams almond flour/finely ground almonds (1 cup)
120 grams potato starch (4/5 of a cup)
-----------------------------
4 whole eggs

Directions:
Heat the oven to High temperature of 210 degrees C. (410 F.)

Bring the water, butter/margarine and salt to a boil in a saucepan.

Add the almond flour and potato starch and mix with a wooden spoon. Remove from heat.

Add 1 egg at a time and stir either with the wooden spoon or a Mixer (with a K pedal).

Let the dough rest for a couple of minutes. The dough will be sticky and very soft.

Using a piping bag - Pipe the mixture onto a lightly greased baking tray.

Bake in 210 degrees C or 410 F. for 15 minutes and then lower the temperature to 180 degrees C. or 350 F. and continue cooking for 15 more minutes. Do Not open the oven till it's ready !

Pan di Spagna Sponge Cake

Ingredients

5 large eggs, room temperature
1 ½ cups sugar
1 ½ cups flour
1 tsp vanilla
½ tsp grated lemon peel
butter and flour for the pan
Directions

Separate the eggs putting the yolks in a large bowl and the whites in a smaller bowl. Add the sugar to the yolks, and beat until the consistency of frosting.
Beat the whites until they stand stiff.
Fold the whites into the yolk-sugar mixture. Turn it over slowly and gently until completely mixed.
Sift the flour (even if you don't usually sift flour--do it).
Fold the flour slowly, a bit at a time, to the egg-sugar mixture.
Add the vanilla and lemon peel, folding in gently.
Butter and flour a 9" cake pan. Pour in the batter and bake at 350F, for about 20 minutes. When done the cake will be toasty on top, and a toothpick will come out clean.
Turn upside down to cool. Let cool before frosting.

RAINBOW CAKES

Ingredients:
1 cup room temperature unsalted butter
1 and three-quarter cups sugar
5 room temperature eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon vanilla extract or essence
1 1/4 cup non-fat buttermilk
Assorted food colourings

TIP: You can make buttermilk at home. Take 1 cup room temperature milk and add 1 tablespoon vinegar or lemon juice. Let this stand for 5-10 minutes and then use accordingly. :)


Preheat oven to 170C.

Line your cupcake pans with cupcake liners and set aside.

Sift together flour, salt and baking powder. Set aside.

Cream butter and sugar until light and fluffy. Scrape sides of bowl every few minutes using the whisk attachment or a rubber spatula. This is crucial. Otherwise you're going to be left with chunks of butter in your finished batter. So make sure you cream it well and don't rush! :)

Add eggs one at a time. Making sure each egg is perfectly incorporated before you add another. If you skip too quickly past this stage, you will have a cake that smells of eggs because the bits of egg that aren't fully beaten in will bake separately in the cake and it will be like having scrambled eggs cooking in your cake, eww! So incorporate the eggs whenever you reach this stage for any cake recipe!! Remember to scrape down the sides of the bowl after every few eggs. Add vanilla.

Add flour and buttermilk in three alternative pours, starting and ending with flour. Mix on slow speed and scrape the bowl during the process. I know, it's a pain in the butt. It's worth it. At this stage do NOT overmix, just combine until the batter is incorporated. Overmixing can ruin your cake.

Once everything is well incorporated, use a plastic spatula to fold the batter a few more times to make
perfectly sure you've got everything will mixed.

Divide the batter between as many bowls as you have colours. Add a few drops of colour to each bowl and mix. Remember, the colour your batter looks will be the same colour your cake will be.

Now fill your cupcakes, dropping in a spoonful of each colour one on top of the other until the cups are two-thirds full. Bake in preheated oven for 15-18 minutes or until a toothpic comes out clean when stuck into a cupcake.

Turn the cupcakes over on a rack and let them cool to room temperature before frosting them, or you can leave them plain. You can add colours to your frosting and make it a rainbow frosting as well. :)

BANANA YOGURT CAKES

Make the most of ripe bananas with this gorgeous banana yogurt cake. It's sweet, moist and ever so easy to make.

In this recipe I use a slightly sweetened plain yogurt so if you use unsweetened yogurt, add another 2-3 tablespoons of caster sugar to make up the sweetness.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
120g (4oz)butter, at room temperature
100g (3.5oz) caster (berry) sugar
2 eggs, at room temperature
1 tsp vanilla essence
2 very ripe bananas, mashed
200g (7oz)sweetened, plain yogurt
200g (7oz)all-purpose flour
1 1/2 tsp baking powder
Extra butter for greasing tin
Special equipment: 1 x loaf tin
Preparation:
Preheat the oven to 350F (180C). Grease a 8cm-deep, 11 x 21cm loaf tin with a little butter. Set aside.
Beat butter and sugar in a bowl with an electric mixer until pale and fluffy. Add eggs one at time beating well after each addition.
Use a metal spoon to fold through the mashed bananas and yogurt.
Sift together the flour and baking powder, then fold gently into the banana/yogurt mixture until just combined. Don't over mix.
Spoon mixture into greased tin and bake for 50-60 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove cake from oven and allow to stand for 5 minutes in tin. After this time, gently turn the cake out of the tin and cool on a wire rack.
Serve. Cake can be stored in an airtight container at room temperature for 2-3 days.

ORANGE Marmalade

Ingredients
1kg Oranges
3 cup sugar
1/4 cup Water

Directions

Wash the oranges and cut into slices. Cook oranges in a small amount of sugar in a saucepan until the fruit is tender. This takes about 5 minutes or until oranges are just tender.

Add the remaining sugar and stir through. When you are boiling jams, to prevent burning the jam, a large glass marble placed in the pan is better than stirring.

When the sugar is completely dissolved, cook rapidly until the jam sets when tested. A jam will only set if the fruit has sufficient quantities of pectin, acid and sugar.

To test and find out when the jell-point has been reached, put a small mix of the jam you are cooking on a very cold plate and draw a path through it with a knife. If the path stays and the jam doesn't run together, the jell-point has been reached and your jam has passed the test.

Wash 2 jars with plenty of soap and rinse well. Heat the glass jam jars, without lids, in a low oven (100°C (212°F) for about 15-20 minutes. This is to sterilise the jars and help keep your orange jam tasty and fresh longer. Finally fill your jars with the jam and place lid on immediately. Let cool. Give the jam at least 3 hours to set and then enjoy your tasty jam on a toast. Once the jar is opened, store in the fridge for up to 6 weeks.

Salade de mangue et cubes de gelée de coco

Ingrédients

Pour la gelée de noix de coco :
60 g de noix de coco en poudre
150 g de sucre en poudre
25 cl de lait de coco
25 cl de lait
20 cl de crème liquide
6 feuilles de gélatine
Pour la salade de mangue :
3 mangues
150 g de sucre en poudre
50 g de noix de coco râpé
2 feuilles de gélatine
Préparation
pour Salade de mangue et cubes de gelée de coco

Préparez la gelée de noix de coco :

Faites ramollir la gélatine dans l’eau froide.

Versez le lait de coco et le lait dans une casserole, ajoutez la moitié du sucre et portez à ébullition.

Quand il bout, retirez-la casserole du feu, versez la noix de coco en poudre, couvrez et laissez infuser pendant 15 min.

Essorez les feuilles de gélatine.

Versez le lait aromatisé dans un saladier. Ajoutez la gélatine et faites-la fondre en fouettant. Laissez refroidir.

Montez la crème en chantilly en ajoutant le reste de sucre en pluie quand la crème commence à durcir.

Incorporez-la délicatement au lait aromatisé froid.

Versez la préparation dans un plat rectangulaire. Placez au frais pendant 2 heures.


Préparez la salade :

Pelez les mangues et coupez-les en tranches.

Faites ramollir la gélatine dans l’eau froide.

Versez le sucre et 15 cl d’eau dans une casserole.

Mélangez jusqu’à dissolution du sucre et placez sur le feu. Portez à ébullition et laissez bouillir 15 min.

Essorez la gélatine et faites-la fondre en fouettant dans le sirop.

Laissez refroidir et placez au frais.

Au moment de servir, coupez la gelée de coco en cubes.

Répartissez les tranches de mangue sur six assiettes, arrosez-les du sirop, puis disposez les dés de gelée de noix de coco.

Saupoudrez de noix de coco râpée.

COUSCOUS VEGETABLES SALAD

Ingredients
2 teaspoons olive oil
1/2 tsp pepper
1/2 tsp salt
1/2 cup chopped white or yellow onions
1 large carrot or 2 small carrots, peeled and sliced
1 cup chopped capsicum
1 cup of corn
1 cup chopped green bean
1 cup of green pea
1 zucchini, unpeeled and cut into 1/2 inch chunks
1 celery stalk, sliced
1/3 cup chopped green onions
1 cup chicken broth
1 cup couscous

Heat the olive oil and spices over medium heat, stirring occasionally. Add the white onions and sauté until soft, 2-3 minutes. Add the chicken broth, carrots,green bean,capsicum,corn,green pea and zucchini - cover and let steam for 5-6 minutes. Add celery and steam for 3-5 more minutes.

When the vegetables are at the desired tenderness (al dente vegetables add texture to the soft couscous), strain them and reserve 1 cup of the broth/spice liquid. Keep the vegetables warm, and bring the 1 cup of liquid to a boil. Add the couscous and cover with tin foil for 5 minutes.

Uncover, fluff with a fork and mix in the vegetables. Sprinkle the green onions on top for garnish or boil eggs.

Makes about 6 cups.

Shrimp Cocktail

Ingredients:
1 1/2 lbs medium shrimp, peeled and deveined
2 cups fat-free chicken broth
1 sprig fresh oregano
5 tablespoons fresh lime juice, divided
1 cup ice
2 teaspoons hot sauce
1 cup tomato juice
1 cup tomato, seeded and chopped
1 cup onion, diced
1 cup English cucumber, peeled and chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup avocado, peeled and diced
1 tablespoon fresh cilantro, chopped
6 lime wedges, for garnish


Preparation:
1. In a large saucepan, combine the broth, oregano and 1 tablespoon lime juice; bring to a simmer.
2. Cook for about 5 minutes and discard the oregano.
3. Add the shrimp to the pan; cook for about 3 minutes (or until done).
4. Transfer the shrimp mixture to a large bowl.
5. Stir in the tomato juice, ice and hot sauce. Let stand for 1 minute or until the ice melts.
6. Stir in the remaining 1/4 cup lime juice, tomato, onion, cucumber, salt and pepper.
7. Let cool, cover and chill.
8. When ready to serve, stir in the cilantro.
9. Divide the shrimp mixture evenly among 6 bowls; top with diced avocado.
10. Garnish with lime wedges

Minestrone Soup with Tofu recipe

Ingredients:
1 lb firm tofu, frozen and thawed
3 ounces pasta
1 large or 2 small zucchini, peeled and sliced
2 carrots, sliced
1 onion, chopped
2 cups low-sodium kidney beans or 1 can kidney beans
1/2 teaspoon garlic powder
2 -3 tablespoons tamari
2 cups low-sodium tomato juice
4 cups water
1/2 teaspoon garlic powder
1 1/2 teaspoons dried oregano
2 -3 teaspoons dried basil
1/4 tablespoon black pepper
salt, to taste


Preparation:
1. Gently squeeze the excess water from the tofu.
2. Dice the tofu into small cubes and transfer to a large bowl.
3. Pour in the tamari (1 tablespoon at a time), stirring to coat evenly. Stir with a wooden spoon to avoid breaking the cubes.
4. Sprinkle on the garlic powder and stir again.
5. Place the tofu cubes on a cookie sheet in a single layer and bake at 325 degrees F for about 10 minutes.
6. Turn the cubes and bake for about 5 more minutes, until they are golden brown on all sides. Set aside.
7. Meanwhile, soften the onion, carrots and zucchini in a large pot, using a little water.
8. When the onions are softened, add all the other ingredients EXCEPT the pasta, and the beans (if they are canned).
9. Bring to a boil and add the pasta. Reduce the heat to a simmer for about 15 minutes.
10. Add the canned beans about 5 minutes before serving.
11. Sprinkle each bowl of soup with a handful of tofu cubes.

Servings: 8

Tomato and Avocado Salad recipe

Ingredients:
2 medium tomatoes, chopped
1 avocado, chopped
1 tablespoon olive oil
1/4 cup diced red onion
1 teaspoon lemon juice
1 tablespoon balsamic vinegar
salt and freshly ground black pepper, to taste

Preparation:
1. Combine all the ingredients in a small bowl and toss together.
2. Let stand for about 5-10 minutes before serving.

Avocado Mandarin Salad recipe

Ingredients:
1 rip avocado, peeled and sliced
1 (11 ounce) can mandarin oranges, drained
1/2 cup coarsely chopped toasted pecans
1/2 cup sliced green onions
4 cups salad greens
1/4-1/2 cup Italian salad dressing
1/8 teaspoon pepper
salt, to taste

Preparation:
1. In a bowl, combine the mandarin oranges, pecans, green onions, salt and pepper.
2. Refrigerate for at least 30 minutes.
3. When ready to serve, place the greens in a salad bowl; top with the avocado slices and orange mixture.
4. Drizzle with the Italian dressing; toss and serve.

ORANGE CAKE

Ingredients:
4 eggs
1 cups sugar
1 cup vegetable oil
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh orange juice
zest from 1 or 2 oranges
1 teaspoon vanilla

Preparation:
Preheat your oven to 350° F (180° C). Grease and flour a tube pan. If using fresh oranges, zest and juice them.
With an electric mixer or by hand, beat together the eggs and sugar until thick. Gradually beat in the oil.
Stir in the flour, baking powder and salt, and then the orange juice. Beat until smooth, and then mix in the zest and vanilla.
Pour the batter into your prepared pan, and bake for about 40 minutes, or until the cake tests done.

Allow the cake to cool in the pan for 7 to 10 minutes, then turn out onto a rack to finish cooling.

Crepes Salé

Ingredients for 7-8 big crêpes
200 gr. of flour
2 eggs
450 gr. of water
20 gr. of oil
1 pinch of salt
Green chilli
Spring Onion

Preparation
Mix the eggs with the flour. Add a pinch of salt,oil,green chilli,spring onion. Add water and mix well. Leave the mixture to stand for half an hour.
Put a knob of oil in a pan (better the crepiêre) and pour a small ladle of compound into it. Cook over a lively flame until the compound thickens, then turn the crêpe and cook also on the other side. Don't worry if the batter seems to cling to the pan when you pour it. When it is comes off it detaches easily.
After you have cooked one crêpe, put a little knob of oil in the pan and cook another one.
Serve immediately filled as you please.

Notes
To make sweet crêpes, add a spoon of sugar,milk instead of water and the grated zest of one lemon Remove chilli and spring onion.

Homemade Pesto Sauce recipe

Pesto is a traditional Italian sauce based on basil and pinenuts, and is usually crammed with olive oil. This version is lightened up by swapping vegetable broth or chicken broth for some of the oil. The flavor of this sauce is fresh and wonderful – toss it with cooked pasta or spoon it over vegetables, fish or poultry.

Homemade Pesto Sauce recipe

Ingredients:
2 cups fresh basil leaves
2 tablespoons pine nuts
1/4 cup grated parmesan cheese
2 medium garlic cloves, peeled
1 tablespoon olive oil
1/2 teaspoon table salt


Preparation:
1. Place the pine nuts in a small skillet and set the pan over medium heat.
2. Cook for about 3 minutes (until the nuts are golden), shaking the pan frequently to prevent burning. Transfer the nuts to a plate to cool.
3. In a blender or food processor, combine the nuts, basil, oil, cheese, garlic and salt; process until smooth and thick. Yields about 1/4 cup per serving.

APPLE & CARROT PICKLE

Ingredients:
3 Granny Smith apples, diced
2 medium carrots, diced
5-10 green chillies, chopped
2-3 tbs spice paste, as above
1/2 tsp salt
3-4 tbs vegetable oil

Method:
Heat oil in a frying pan and add spice paste and salt to it. Allow to cook for 1-2 minutes until fragrant. Remove from heat and allow to cool.
Add apples, carrots and chillies. Stir till well combined.
Store in sterilised jars in fridge for upto 1 month.

ACHARD FRUIT DE CYTHèRE

Ingredients:
10 green Fruits de Cythère
5 green chillies, chopped
2-3 tbs spice paste, as above
1/2 tsp salt
3-4 tbs vegetable oil

Method:
Peel fruits de cythère and cut flesh into large chunks. Use a sharp knife but be careful as you may have some difficulty to cut through the tough fibrous parts.
Discard the core. Coarsely pound the chunks on your roche carri or in a large mortar with pestle.
Collect it in a clean cotton cloth and squeeze to extract as much juice as you can. Some people like to leave this hanging and let the juice drip off.
Your fruit de cythère is now ready for pickling.
Heat oil in a frying pan and add spice paste and salt to it. Allow to cook for 1-2 minutes until fragrant. Remove from heat and allow to cool.
Add fruit de cythère and chillies. Stir till well combined.
Store in sterilised jars in fridge for upto 1 month.

 

EGGPLANT CHUTNEY

Ingredient
1 Eggplant
1 bunch coriander leaves
2 green chillies
2 tsp Oil
1 small Onions
salt to taste
10 grm tamarind

Directions

Take big size of eggplant cut into 4 slices.Grills the Eggplant on low fire or in oven.
mash it with a fork add oil,green chillies,onion , tamarind, salt, corinader leaves mix well.

Serve with roti or rice.

Achard Légumes Recipe (Vegetables Achard/Pickle)

For this recipe you will need:
- 250g white cabbage
- 250g carrots
- 250g green beans
- 250g caulifower
- 2 large onions
- 4 large red or green chillies
- 10 cloves garlic

- 2 tbsp black mustard seeds
- 180ml vegetable oil (but I always used less)
- Salt to taste

The 'Achard Légumes' is quite easy to make, the only part that takes a while is all the cleaning, peeling and cutting of the vegetables, but if you have little helpers in the kitchen like me your work will be done quicker while doubling the fun!

To prepare the Achard Légumes, you need to wash and peel your vegetables, then julienne the carrots, cabbage, green beans and cauliflower and set aside.
Heat vegetable oil in a large pan and sweat the garlic. Add the onions, mustard seeds and chillies and cooked until onions are softened. Add the vegetables and mix well. Let it cook until vegetables are softened, but still crunchy. Add salt to taste.

COCONUT CHUTNEY

Ingredients to be ground to paste
1 cup grated fresh coconut
1 bunch mint
1 green chilli
1 teaspoon chopped ginger
1 teaspoon oil for seasoning
4 curry leaves, finely chopped
1/4 teaspoon lemon juice
Salt to taste

Method
Grind all the ingredients together with ½ cup of hot water. Hot water prevents the coconut from getting curdled and sticky. Add the lemon juice and salt to taste and mix well. Serve with dosa's, idlis or any other dish you want to savor it with.

Pinwheel Pizzas

Ingredients:
1 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
3 tbsp oil
1 tsp instant yeast
pinch of baking powder
warm milk for kneading (approx 1/2 to 3/4 cup)

Mix all the dry ingredients and the oil, then slowly start adding the warm milk a little at a time. Get it to a soft dough, the softer the better, knead it very well for at least 8 minutes or more if possible.

Dab a touch of oil all over the dough, then cover it and place it somewhere warm. Leave it to rise to double it's size, takes about 30 mins to an hour depending on the weather.

Once risen, punch it down, give it a quick knead and then roll it out into a rectangular shape of about quarter inch thickness. Spread your filling leaving a border of about 1 inch all around. Sprinkle a bit of cheese (mozzarella preferably) on the filling, then from one end, roll the pizza dough like you would a swiss roll, enclosing the filling inside. Now slice using a knife, tucking and adjusting any area that seems like it's spilling out. Keep the slices at under 2 inches, remember they will bulk up a little bit after baking.

Place the pinwheels on a greased tray and let them sit for about half an hour. Then preheat the oven at 180C, bake for about 10 mins. Take the tray out and sprinkle extra cheese to top each pinwheel. Bake until the cheese melts and is golden..serve hot! :)

Quiche aux courgettes

Ingrédients

1 rouleau de pâte brisée 1 paquet de lardons nature 2 courgettes moyennes coupées en rondelles avec leur peau6 champignons nettoyés et coupés en lamelles1 gros oignon 3 oeufs 40 cl de crème sel poivre muscade gruyère rapé

Préparation

Dans un saladier battre les oeufs, la crème,les épices et le gruyère et mélanger.

Dans une poêle anti adhésive, faire revenirséparément les lardons, les égoutter et réserver dans un saladier. Répéter avec l'oignon, les courgettes et les champignons.
Etaler la pâte dans un moule à tarte.
Déposer le contenu du 2ème saladier, puis la préparation aux oeufs
Saupoudrez de gruyère et mettre au four (200/210°C) 30/45 minutes.

Conseils
Si vous aimez vous pouvez ajouter à votre préparation de la noix de muscade cela donne un gout delicieux.

Ne pas saler, les lardons le sont déjà !

Briyani Légumes

Briyani Légumes

Ingrédients
Nb de personnes : 6
2 cuil. à soupe d'huile de tournesol
1 cuil. à soupe de graines de coriandre
1 cuil. à soupe de graines de cumin
3 gousses d'ail écrasées
3 cm de racine de gingembre râpée
8 grains de poivre noir
1 bâton de cannelle cassé en fragments
6 clous de girofle
1⁄2 cuil. à café de piment de Cayenne
les graines de 6 gousses de cardamome
2 carottes coupées en fines rondelles
200 g de pommes de terre nouvelles coupées en dés
2 courgettes coupées en rondelles
150 g de petits pois surgelés
2 yaourts brassés
300 g de riz basmati lavé et égoutté
quelques filaments de safran
10 brins de coriandre fraîche
1 oignon finement émincé
50 g de raisins secs
1 cuil. à soupe d'amandes effilées grillées à sec
3 œufs durs coupés en quatre
sel, poivre

Méthode de préparation
Préparation : 25 minutes | Cuisson : 1 heure 40 minutes
1. Préchauffez le four à 170 °C (th. 5/6). Mettez 1 cuil. à soupe d'huile de tournesol à chauffer à feu moyen dans une sauteuse. Faites-y revenir les graines de coriandre et de cumin 30 s, puis ajoutez l'ail et le gingembre. Laissez suer le tout 5 min en remuant de temps en temps. Réservez.
2. Mettez les grains de poivre, la cannelle, les clous de girofle, le piment et les graines de cardamome dans la sauteuse. Remuez et faites revenir 5 min sans laisser colorer. Ajoutez tous les légumes et les yaourts. Mélangez. Retirez du feu et répartissez le tout dans un plat à gratin profond muni d'un couvercle.
3. Couvrez avec le riz. Portez 80 cl d'eau à frémissements dans une casserole, ajoutez les filaments de safran et la moitié de la coriandre fraîche. Salez et poivrez. Versez délicatement ce liquide sur le riz. Couvrez et enfournez pour 1 h 30. Un peu avant la fin de la cuisson, mettez le reste d'huile à chauffer dans une poêle et faites-y suer l'oignon 7 à 8 min sur feu moyen.
4. Sortez le biryani du four et ĉtez le couvercle. Parsemez- le d'oignon, de raisins secs et d'amandes effilées. Ajoutez les quartiers d'œuf dur et le reste de coriandre. Servez aussitĉt.

Moules marinières

Moules marinières

Ingrédients
-1kg de moules
- 30 g de beurre ou de margarine
- 2 échalotes
- jus de 2 citron
- persil
- sel et poivre
-1 cuillère à café de farine

Préparation:
Grattez bien et lavez les moules. Mettez-les dans une cocotte avec 1 noix de beurre, les échalotes hachées et le citron ou le vin blanc.
Faites-les ouvrir dans la cocotte couverte, sur feu vif pendant quelques minutes. Mélangez 2 ou 3 fois pendant la cuisson.
Dès qu'elles sont ouvertes, retirez les moules de la cocotte en conservant le jus de la cuisson. Déposez-les dans 1 plat creux et gardez-les au chaud.
Remettez le jus sur le feu. Malaxez avec 1 fourchette 1 cuillerée à café de farine avec le même volume de beurre ou de margarine. Incorporez le tout au jus de la cuisson des moules sur le feu. Laissez bouillir un instant. Salez poivrez.
Versez sur les moules. Saupoudrez de persil haché et servez

CREPES SUZETTE

Ingredients:
1 2/3 cups all-purpose flour
1 1/2 cup full cream milk
1/4 tsp baking powder
3 tbs granulated sugar
2 tsp vegetable oil
1/4 tsp vanilla
3/4 stick butter
1/4 cup sugar
Zest of 1 orange
Juice of 2 oranges

Method:
In a bowl combine the flour, 1/2 cup milk, baking powder and sugar. Mix well with a whisk.
The batter should be very thick; it is easier to get rid of lumps in a thick batter than in a thin one.
Work it until it is smooth, then add the remaining milk, vanilla extract and oil. Stir well.
Heat the skillet and butter it lightly for the first crepe. Pour about 2-4 tbs of batter on one side of the skillet.
Immediately tip the skillet, rotating it at the same time to make the batter run all over the bottom.
Cook on medium heat for about 30 seconds. Flip it over and cook for another 30 seconds.
For the orange butter, place butter, sugar, and orange zest in a large mixing bowl.
Whisk well until the orange zest is well distributed and the whole mixture appers uniform.
Add 2 tbs orange juice slowly to the cream mixture so it is absorbed by the butter. Set aside.
For the Crepes Suzette, spread approx 1 tbs of the orange butter on each crepe, and fold the crepes in fourths.
Butter generously a large oven proof platter. Arrange the crepes on it so that they are overlapping slightly.
Leave a space at the end of the platter where the sauce can accumulate. Sprinkle the crepes with 2 tbs of sugar.
Place them under the broiler, approximately in the middle of the oven, for about 2 to 3 minutes.
The surface of the crepes will caramelize and the sauce will bubble slightly.
Pour the remaining orange juice on the very hot crepes and leave for about a minute.
Bring the platter to the table and incline it slightly so that the juices gather in the space you left.
Spoon up the liquid and pour it back onto the crepes. Cool slightly and serve along with some sauce.
Garnish with candied orange slices and confectioner’s sugar on top. For 4-5 persons.

SEMOLINA HALWA

SEMOLINA HALWA

Ingredients:
1 cup semolina
3 cups whole milk
3-4 tbs caster sugar
1 tbs butter/margarine/ghee
1/4 cup raisins
5 cardamom pods
1 cinnamon stick
1/4 cup chopped almonds

Method:
Roast semolina over medium heat till it turns a few shades darker. This will take around 15-20 minutes.
Stir occasionally to give it a uniform colour.
Remove from heat and allow to cool.
Sift roasted semolina to remove any impurities.
In a pan, melt butter/ghee over low heat.
Add raisins and wait for them to become nice and plump.
Add cardamom and cinnamon and let cook for 1 minute.
Add milk and bring to the boil over medium heat. Stir in sugar and almonds.
Slowly add roasted semolina to boiling milk.
Be very careful at this point as the mixture will start to splatter uncontrollably. Switch off heat and stir vigorously to prevent lumps from forming in halwa.
Some ppl add another tbs of butter/ghee at this point.
Keep stirring mixture till semolina is well incorporated and not sticking to the botton of the pan.
The amount of semolina you add depends on the halwa consistency you wish to achieve. Add more if you prefer the dry lumpy type. I like mine moist but not runny.
You can shape it into balls or place in moulds for a fancy presentation. Serve warm or cold along with a cup of tea.

VEGETABLES & FRUITS DECORATION TIPS

Alooda glacée

Alooda glacée

Ingredients: 
2 tablespoons basil seeds,
1 cup chopped agar agar strips,
1 litre cold milk,
500 ml water,
Crushed ice,
Vanilla essence,
Almond essence,
Sugar to taste,
Food colouring.

Method:
Put the basil seeds in a flat dish and remove any non-seed material.
Chop the agar agar strips into 12 mm (half inch) pieces. Separate the strips. Agar agar strips can be obtained from Asian shops.
If you cannot get agar agar strips, use set gelatine jelly, grated or chopped into small pieces. Alternatively, use tapioca strips.
Soak the basil seeds and chopped agar agar strips in 500 ml water overnight. Alternatively, soak in luke warm water until the seeds are well swollen and the agar agar strips are soft to the touch.
Make sure that the milk is very cold. Pre-cool your serving glasses in the fridge. Put sugar into the milk and sweeten to taste. Pour the sweetened milk into glasses until two thirds filled. Put two drops of your favourite essence and two drops of your favourite food colour in each glass. Mix well together. Put in three to four tablespoons of the swollen basil seeds and softened agar agar strips (alternatively the gelatine jelly pieces) in each glass. Mix well together. Top with crushed ice.
Close your eyes and imagine that you are in Port Louis market. Give the glass contents a quick stir. Slowly sip and drink the alooda.
Optional: Replace the milk with ice cold water for a plain alooda drink.
Enjoy. Perfect on hot days to cool the body down and quench thirst.

Mee Foon Frite (Fried Rice Vermicelli)

Mee Foon Frite (Fried Rice Vermicelli)
Mines Frites (Nouilles chinoises)
Ingrédients :

(pour 6 personnes) 600 grammes de nouilles chinoises aux œufs
600 grammes de poulet émincés
300 grammes de petites crevettes décortiquées
3 œufs
2 carottes
½ chou blanc
1 cube de bouillon volaille ou 1 cuillerée à café de glutamate
Sel
Huile
4 tiges de ciboules
Sauce soja
Recette :

Épluchez les carottes, coupez les en bâtonnets. Coupez le chou en fines lanières. Battez les œufs, en faire de l’omelette et les coupés en lamelles. Faîtes revenir les morceaux de poulet pendant 10 minutes et ensuite les crevettes pendant 5 minutes. Réservez.
Faîtes cuire les nouilles * al dente * dans l’eau bouillante avec un peu d’huile et du sel. Laissez égouttez.
Faîtes chauffer une cuillerée à café d’huile dans un wok ou une poêle. Faîtes sauter les nouilles par petite quantité pendant 1 à 2 minutes en l’arrosant d’un peu de vin parfumé et d’un peu de sauce soja. Ajoutez une petite portion de légumes, poulet, crevettes, omelettes, ciboules et mélangez bien. Répétez l’opération et servez bien chaud. Vous pouvez aussi ajouter des saucisses chinoises bouillies et finement tranchées. Et pour relever le gout, vous pouvez faire une sauce à base d’ail : 2 à 3 gousses d’ails hachés finement, ajouté le vinaigre, et 2 petite cuillère de sucre, mélanger le tout et le servir avec les mines frites.

Aubergines au parmesan

Aubergines au parmesan

Ingrédients (4 personnes):
•3 grosses aubergines 
3 kg de tomates •200 g de Parmesan •200 g de mozzarella •2 gousses d’ail •6 brins de persil plat •10 feuilles de basilic •1 cuillère à café de sucre brun •huile d’olive •farine •sel
poivre
Préparation:

Equeuter et hacher finement le persil plat
Hacher grossièrement le feuilles de basilic
Eplucher et hacher finement l’ail
Râper le Parmesan
Couper la mozzarella en fines tranches de 2-3 mm et la laisser égoutter
Préparation de la sauce tomate:
Emonder les tomates en les plongeant 2 minutes dans de l’eau bouillante, les retirer de l’eau,les éplucher et les épépiner.
Faire chauffer un filet d’huile d’olive dans une casserole à feu moyen
Ajouter l’ail haché et le persil plat haché.
Laisser revenir pendant 3 minutes sans laisser l’ail brunir et en mélangeant en permanence
Ajouter les tomates émondées
Saupoudrer le tout avec le sucre
Saler et poivrer
Laisser cuire une heure à feu doux. La texture de la sauce doit être épaisse donc n’hésitez pas à laisser cuire d’avantage ou à délayer avec un peu de bouillon de poule si la texture est trop épaisse.
Ecraser les tomates et ajouter les feuilles de basilic hachées
Préparation des aubergines:
Emincer les aubergines en tranches de 4-5 mm dans le sens de la longueur. Je vous conseille d’employer une mandoline.
Verser de la farine dans une assiette creuse
Enfariner chaque tranche d’aubergine en posant les tranches sur chaque face dans l’assiette creuse. Frotter chaque tranche pour éviter les excès de farine.
Faire chauffer 10 cl d’huile d’olive dans une sauteuse à feu vif. Faire attention de ne pas laisser fumer l’huile d’olive.
Faire frire toutes les tranches d’aubergine dans l’huile d’olive 2-3 minutes su chaque face de manière à ce que les aubergines soient bien dorées
Eponger chaque tranche sur du papier absorbant.
Préparation du gratin d’aubergine:
Recouvrir les parois d’un plat à gratin d’huile d’olive et éventuellement frotter avec de l’ail en gousse coupée en 2.
Disposer dans le plat une couche d’aubergines frites.
Saupoudrer d’une fine couche de parmesan râpé
Disposer une couche de tranches de mozzarella
Napper le tout de sauce tomate
Répéter l’opération jusqu’à remplir le plat et terminer le plat avec une couche de mozzarella.
Cuire dans un four préchauffé à 200° pendant plus ou moins 30 minutes

BOULETTES DE POISSON

BOULETTES DE POISSON

Les boulettes de poisson ce mange en bouillon majoritairement.Le bouillon peut être à base de poisson, de poulet ou de porc. 

Ingredients
500g de filet de poisson (Poisson perroquet ou Cateau) ou du Mérou.
1 pincée de glutamate (Ajinomoto)
Sel 
Poivre blanc
75 ml d'eau
1 cuillère à café de fécule de tapioca
Eau salée 

Préparation

Broyer le poisson et le reduire en pate, reserver
Ajouter un peu d'eau salée à la pate de poisson, rajouter les autres ingredients
Former les boulettes avec la pate et les mettre à tremper dans l'eau salee jusqu'à l'utilisation

Pour le bouillon

Prendre une carcasse de poulet, ou des têtes de poisson, les mettre dans une marmite, recouvrir d'eau, rajouter du Ajinomoto, un bouillon cube, et de la ciboulettes et laisser bouillir pour que l'eau est bien le goût. 
Une fois le bouillon préparée, rajouter le boulettes et laisser cuire 5 minutes.
Servez vos boulettes dans un bol avec un peu du bouillon et rajouter une pincée de ciboulette.