Creamy squash and apple soup
Oct. 14, 2017
Ingredients:
1 Acorn squash cut in half and seeded
1 red onion peeled and quartered
1 pod garlic cut in half crosswise
2 apples peeled and cored
1" piece fresh ginger grated
1/4 tsp nutmeg freshly grated
1 cup whole cream 35%
1 bouillon cube
Method
Preheat oven to 375. Line a baking sheet with foil and grease it with olive oil. Place the squah, cut side down, onion, apples on the tray. Grease a small square of foil with oil and place the garlic pod in it and wrap it tight. Place on the baking tray with veggies. Bake for 40 minutes. Place a dutch oven on the stove. Scoop out the roasted squash from the peel and add to dutch oven along with other veggies. Add 1 liter of water, bouillon cube. Squeeze out half a pod of rosted garlic into the soup. Grate 1" piece of peeled ginger into soup. Puree soup with an imersion blender. Add freshly grated nutmeg. Salt to taste and 1 cup heavy cream. Turn off heat and enjoy.
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Thai fish cakes
Oct. 4, 2017
3-4 small cans tuna in oil drained
1 medium sweet potato boiled
1/4 cup chopped mint
1 bunch scallions green parts only chopped
1 tbsp chli garlic paste
pepper to taste
sesame oil for shallow frying
Method
Mash all above ingredients together using a fork. form into patties and chill 20 mins. Heat skillet. Add oil. Transfer patties onto skillet and cook till browned.
Butter Chicken
Jul. 29, 2017
Ingredients
8 bonelless, skinless chiken thighs
2 Tbsp ghee
1.5 tsp ground coriander
1.5 tsp ground cumin
chili powder (or cayenne) to taste
salt to taste
2 tsp turmeric
8 cloves garlic
3" piece ginger
1 large onion
4 medium tomatoes
2 bay leaves
1 cinnamon stick
2 tsp garam masala
1 Tbsp butter
1.5 cups heavy cream 35%
Method
In a blender puree the peeled garlic cloves, peeled and chopped ginger, roughly chopped onion and 3 tomatoes.
In a large dutch oven heat ghee over medium high heat. Chop the chicken into 2" cubes and add to the dutch oven. Add all the spices and the pureed mix and cook over medium heat. Cook 20 minutes.
Taste seasoning and adjust salt and cayenne to taste. Turn off heat and add the 2 tbsp butter and 1.5cups heavy cream and mix together.
Makes 10 servings. Serve with naan or cooked plain rice.
Enjoy.
Lemon Ice Tea
Jul. 25, 2017
Ingredients
2 liters boiling water
4 tea bags
1/4 cup honey
2 lemons (or limes) juiced
Method
In a heat proof cup pour boiling water over 4 tea bags and cover the cup to steep tea. Measure 1/4 cup honey into another heat proof cup and pour boiling water over it. Stir to dissolve honey completely. After tea has steeped for 5 minutes remove teabags and pour the cup of tea into a heatproof pitcher. Add the cup of water with dissolved honey. Fill pitcher with the rest of the boiling water. Add the juice of 2 limes or lemons. Leave to cool till room temperature and then refrigerate several hours till completely cold. Enjoy. Makes 8 servings.
Carrot Kheer
Jul. 14, 2017
Ingredients
2 liters whole milk
1/2 cup honey
4 jumbo carrots
4 cardamom pods
1 stick cinnamon
2 Tbsp cornstarch
1/4 cup cold water
Method
Heat milk in a large saucepan. Add cracked cardamom pods and cinnamon stick and lower heat to a simmer. Peel and grate 4 carrots and add to milk. Add honey and cook for 20-30 minutes on low heat setting. Dissolve the corn starch in cold water. Add to the carrot kheer and cook 10 minutes. Blend using an immersion blender after removing cinnamon stick and cardamom pods. Remove from heat and serve cold or hot.