Low Fat Chocolate Fudge Biscuits

Ingredients

1/2 cup granulated sugar
2 tablespoons prune baby food
1 egg white
1 tablespoon water
1/2 teaspoon espresso powder
1/2 teaspoon vanilla
1/4 cup unsweetened cocoa powder, natural
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup plus 2 tablespoons all purpose flour (I used white whole wheat) (3 ½ oz)

Filling:

1 ounce unsweetened chocolate, cut into chunks
1 tablespoon granulated sugar
2 teaspoons corn syrup
1/4 teaspoon cornstarch dissolved in 1 ½ tablespoons water
1/4 teaspoon vanilla

Method

Preheat oven to 350 degrees F. Line a large cookie sheet with parchment or a Silpat.
In a medium size (2 quart) mixing bowl, using a mixing spoon, mix together sugar and prune baby food. Stir in egg white, water, espresso powder and vanilla. Add cocoa powder and stir until well mixed. Add baking soda and salt and beat with the mixing spoon, taking care that baking soda is well-distributed through mixture (no lumps). Add the flour and stir to make dough.
Shape dough into 14 neat balls about ¾ inch in diamter. Place on ookie sheet, spacing as well as possible to fit all 14 (these don’t spread much) and bake for 10-11 minutes or until cookies appear set.

Remove cookies from oven and immediately press a deep indentation into the center. Spoon filling into indentations, dividing evenly among cookies.
While cookies bake, prepare the filling in microwave.

Microwave Filling:

In a small (1 quart or so) microwave-safe bowl, melt the chocolate in microwave. When chocolate is melted, stir in sugar, corn syrup and dissolved cornstarch/water mixture. Stir well and return to microwave. Microwave for about 40 seconds or until mixture starts to boil. Remove from microwave and stir well. Stir in vanilla.

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Potato Chips Cookies

Ingredients

• 1 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar, plus 1/2 cup more for coating
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon cinnamon
• 3/4 cup potato chips, crushed
• 1/2 cup pecans, chopped

Method

1. Heat oven to 375°F. Cream the butter and 1/2 cup sugar in a large bowl with an electric mixer on high speed. Lower to medium speed and add the vanilla. Add the flour and cinnamon to the butter mixture. Beat on low speed until incorporated. Fold in the potato chips and pecans.
2. Form into approximately 1 1/2-inch balls. Dredge in the remaining sugar. Place on parchment- or foil-lined baking sheets, 2 inches apart.
3. Bake until golden brown around the edges, about 13 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Lemon Chamomile Shortbread

Ingredients

• 1 cup (2 sticks) unsalted butter
• 1/2 cup sugar
• 1/4 teaspoon salt
• grated zest from 1 lemon
• 1 teaspoon loose chamomile tea
• 2 1/4 cups all-purpose flour

Method

1. Heat oven to 325° F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan.
2. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles.
3. Cool completely on a wire rack. Remove the shortbread cookies from the pan.

Bread Cheese Rolls

Ingredients

• 2 tablespoon grated cheese
• ½ cup milk
• 2 small onion finely chopped
• 2 green chilli chopped fine
• 1 teaspoon ginger finely chopped
• 8 bread slices
• 1 tablespoon finely chopped coriander leaves
• oil for deep frying
• salt to taste

Method

Mix the milk, grated cheese, chopped onions, green chilli,ginger, coriander leaves and salt in a bowl.

Spoon the mixture on to each bread slice and roll it tight.

Heat the oil for deep frying on high flame. Drop in the rolls slowly.

Reduce the heat and fry on medium flame stirring frequently till the rolls are crisp and light brown in color.

Drain on a paper towel.

Thai Corn Fritters - Tod Mun Kaopoad with thai dipping sauce

Ingredients

• 2 cups sliced (chopped) corn kernels
• 1 egg
• 1/4 cup thinly sliced green beans
• 1 TBS Garlic, pepper, and cilantro root pound together
• 1 TBS each Rice flour and all purpose flour
• 2 TBS light soy sauce
• 1 tsp salt
• Oil for frying

Method

Mix corn, egg, green beans, garlic, pepper and cilantro paste, salt and soy sauce together. Roll each fritter in flour mixture to lightly coat. Fry until golden brown.

Traditional Thai Dipping Sauce

Ingredients

• 1 cup sugar
• 1/2 cup water
• 1/2 cup vinegar
• 2 chopped red chilli
• 1/4 cup chopped cucumber
• pinch of salt
• 1/4 cup chopped peanuts

Method

Mix 1/4 cup each of sugar, water, and regular vinegar in a pot. Add a pinch of salt, chopped red chili. Simmer until everything is dissolved and thickened into syrup. Let cool. Add chopped peanuts and small cubes of cucumber to the mixture before serving.

Corn Pakoras

Ingredients

• 2 cups White Corn kernels
• 4-5 tbsp Gram flouram not certain on that one!)
• 4-6 tbsp Plain Bread Crumbs
• 1 tbsp Garlic, grated
• 1 tsp Ginger, grated
• 2 tsp Green Chili, grated
• 2 tbsp Chat Masala
• 1 tsp Turmeric
• 1 tbsp Cilantro, chopped
• 1 tbsp Black Pepper
• Salt to taste
• Oil for frying

Method

Reserve 1/2 a cup of corn kernels in a small bowl. Put remaining corn kernels , ginger, green chili, garlic, and 1 tbs of water into the food processor. Blend them together until it makes a paste.

In a bowl mix together corn paste, gram flower, bread crumbs and all the spices. You may need to add additional gram flour and bread crumbs until the texture is tight, if you leave it too loose, the pakoras will fall apart when you fry them. In terms of texture it should resemble that of a traditional fritter.

At this point it is a good idea to taste the "batter", all the flavors should be very intense, as frying will mellow them out. You will want to keep this in mind particularly when it comes to heat.

Drop the batter into hot oil by the spoonful. You will know the oil is ready when a little bit of test batter spits at you when dropped into the oil. You can fry about 4 or 5 pakoras at a time. You will know they are done when they are dark brown all the way around. Drain them on a paper towel for 4 or 5 minutes before garnishing.

Korean Barbecue Burgers

Ingredients

• 1/2 cup chopped green onions
• 1 1/2 tablespoons brown sugar
• 1 1/2 tablespoons minced peeled fresh ginger
• 3 tablespoons soy sauce
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 1/2 pounds ground beef
• 6 hamburger buns, split and toasted
• 6 romaine lettuce leaves

Method

Preheat grill

In a large bowl, whisk together onions, sugar, ginger, soy sauce, oil, pepper and garlic. Add ground sirloin and gently mix until combined. Evenly divide the mixture into 6 pieces and shape each into a 1/2" thick patty.

Place burgers on the grill and cook until they are as done as you like - it will usually take about 4 to 6 minutes per side for medium to medium-well. Remove from the grill and let patties sit 5 minutes.

Assemble the burgers by placing a patty and lettuce leaf on each bun.

Lemon Cookies

Ingredients

• 1/2 c butter, slightly chilled
• 1 c sugar (plus another 1/4 c for rolling)
• zest of 2 lemons, plus 1 T lemon juice
• 1 egg
• 1 1/2 cups flour
• 1/4 t baking soda
• 1/4 t salt

Method

1. Preheat oven to 350. In a mixer, blend butter and sugar until combined. Add in lemon zest, lemon juice and egg and mix until fluffy. Dump in flour, baking soda and salt and combine.

2. Prepare cookie sheet with silpat or parchment paper. On a small plate, roll teaspoons of dough into balls and then roll in the remaining sugar. Add to cookie sheet. Bake for about 12-14 minutes or until the edges are lightly golden. Remove from sheet and cool on racks. Makes 3 dozen.

Spanish Potato Omelette - Tortilla de Patatas

Ingredients

• 4 medium potatoes- thinly sliced
• 6 eggs
• 1 large onion
• 2 cloves of garlic-crushed
• Good quality Olive oil
• some parsley
• Salt and pepper to taste

Method

Parboil the potatoes for about 10 minutes.

When soft, remove and drain well.

Slice the onion and fry on a medium heat until translucent.

Add garlic and fry gently.Add the potatoes and season

Cook for a further 2-3 minutes

Persian Herb Frittata - Kuku

Ingredients

• 1 cup scallions
• 1 cup packed spinach (about 3 ounces)
• 1 cup parsley
• 1 cup cilantro
• 1 cup fresh dill
• 16 eggs
• 3 garlic cloves, minced
• 3/4 teaspoon cinnamon
• 3/4 teaspoon cardamom
• 1 1/2 teaspoons cumin
• 1/4 teaspoon nutmeg
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper, fresh ground
• 1 teaspoon baking powder

Method

1. Preheat oven to 350 F. Line a 13x9 inch baking dish with parchment. Butter the bottom and sides of the dish.

2. Finely chop the first five ingredients and combine in a large bowl. You can use a food processor to save chopping time.

3. Beat eggs in a medium bowl and then add remaining eight ingredients. Mix well.

4. Add egg mixture to greens until thoroughly combined.

5. Pour into baking dish and bake for 45 minutes or until firm in the center.

6. Serve warm or at room temperature.

Thai Beef Rolls With Sweet and Hot Chilli Sauce

Ingredients

---------------
For the Filling
---------------

• 1 lb ground beef
• 1/4 c thinly sliced green onions
• 1 tbsp finely chopped fresh mint
• 1 tbsp finely chopped Thai chilies
• 1 tsp fish sauce
• 1 tsp sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 bunch of Thai basil
• 12 wooden skewers, soaked in water for at least 30 minutes

---------------
For the Sauce
---------------

• 3 tbsp granulated sugar
• 3 tbsp fresh lime juice
• 1 tbsp thinly sliced green onions
• 1 tbsp fish sauce
• 2 tsp chilli sauce

Method

Combine all the ingredients for the filling(except the basil) thoroughly. Scoop filling by the tablespoonful and shape it into a small log. Wrap each log in a leaf of basil, and skewer the wrapped log with a wooden skewer. Repeat until all of the filling has been wrapped and skewered.

Heat your grill according to the grills instructions. Make sure your grill grate is clean and well oiled. Place the skewered beef rolls on the preheated and oiled grill and cook for about 7 minutes, turning once. While the beef rolls are grilling combine all of the ingredients for the chili sauce until the sugar is completely dissolved and set it aside. Carefully remove the beef rolls from the grill when they're done and serve alongside the chili sauce.

Carrot Raisin Loaf

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 1/2 cups brown sugar, firmly packed
• 3 eggs
• 1/2 cup chopped walnuts
• 1/2 cup canned crushed pineapple, with juice, drained
• 1/2 cup raisins
• 1 cup finely shredded carrots

Method

1. Sift flour, baking soda, baking powder, cinnamon and salt into a mixing bowl.

2. In a separate bowl, whisk together the oil, sugar and eggs.

3. Stir the liquid mixture into the flour; mix well.

4. Add the walnuts, pineapple, raisins and carrots; stir again.

5. Grease and flour a 9" square pan or four mini-loaf pans. Fill the pans 2/3 full with batter.

6. Bake at 350 degrees F for about 40 minutes. (Mini-loaves take about 30 minutes).

Chocolate Cream Cheese Muffins

Ingredients

-------------
For Muffins
------------

• 3 cups all-purpose flour
• 1 cup white sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp salt
• 2 tsp baking soda
• 1/4 cup butter, melted
• 2 cups water
• 2 tbsp vinegar
• 1 tbsp vanilla extract

-----------
For Filling
-----------

• 1 8 oz package cream cheese, softened
• 1/4 cup apple sauce
• 1/4 cup agave nectar
• 1/4 tsp salt
• 1/2 cup chocolate chips

-------------
For Frosting
-------------

• 4 oz cream cheese, room temperature
• 3 tbsp unsalted butter, room temperature
• 1 tbsp vanilla extract
• 1 cup powdered sugar

Method

preheat oven to 350 degrees F. line muffin cups with paper liners.

In a large bowl, mix together flour, sugar, cocoa, salt and baking soda. stir in butter, water, vinegar and vanilla until blended. pour mixture into prepared muffin cups, filling each 2/3 full.

In a medium bowl, beat together the cream cheese, apple sauce, agave nectar and salt until light and fluffy. stir in chocolate chips. drop a heaping teaspoonful of the cream cheese mixture into each cupcake. bake in the preheated oven for 25 minutes. allow to cool completely before icing.

To make frosting, using electric mixer, beat cream cheese, butter and vanilla extract in large bowl until smooth. add powdered sugar, beating until smooth.

Smoked Salmon and Wasabi Rolls

Ingredients

• 200 g thinly sliced cold-smoked salmon
• 50 g dill, finely chopped
• 150 g cream cheese (Philadelphia)
• 0.5 to 1 tsp wasabi paste
• a pinch of salt
• 2 Tbsp toasted sesame seeds
  

Method

Combine dill and cream cheese in a bowl, season with wasabi paste and salt, if necessary.
Cover a cutting board with a cling film, then place salmon sliced next to each other, overlapping slightly. Spread the cream cheese mixture over the salmon slices. With the help of the cling film, roll into a tight cylinder, starting from the longer edge. ´

Place the roll into a freezer for at least half an hour (I kept it in the freezer for 2 hours).
Toast sesame seeds on a dry non-stick pan until golden, then sprinkle onto a cutting board.
Remove the salmon roll from the freezer and unwrap. Roll back and forth in sesame seeds to cover.

Using a very sharp knife, cut into 1 cm slices.

Vegetarian Seekh Kebab

Ingredients

• 1 Cup Mung Beans
• 1 Large Onion (diced small)
• 2 Garlic Cloves (crushed)
• 2 Inch Fresh Ginger (grated/crushed)
• 1 Large Carrot (grated through fine holes, squeeze out excess water with hands)
• Rapeseed or Olive Oil
• 1 Level Tbsp Buckwheat Flour
• 1 tsp Cumin Powder
• 1 tsp Garam Masala
• 1 + 1/2 tsp Coriander Powder
• 1/2 tsp Turmeric
• 1/4 tsp Ginger Powder
• Salt + Pepper
• 3 Drops Hot Tabasco Sauce or 1/4 tsp Chilli Powder
• Salt + Black Pepper
• Large Pinch Dried Coriander

Method

Place the mung beans into a bowl and cover with hot water, approximately one inch above the beans, leave to soak for 1 - 2 hours. Once soaked rinse the beans with fresh water - place into a pressure cooker and fill the cooker with water no more than one inch above the beans. Place the pressure cooker lid on properly and bring to the boil (full pressure) now turn the heat to the lowest setting and cook for 10 minutes only. Place the pressure cooker under the cold water tap and remove the pan lid.

Drain the water off the mung beans and place back into the pan, put to the side to cool a little while you get on with cooking the onions for the vegetarian kebab.

Take a small frying pan drizzle with oil and cook the onions on a medium heat until they start to soften up, you do not want to brown them. Once the onions start to soften add the fresh ginger and garlic, stir well. Cook for a minute or so then add the spices stir well again. If you are using chilli powder then add it here with the rest of the spices. Some more oil may need to be added here if the onions look too dry with the spices, just loosen them a little with oil. Take the pan off the heat.

Place the mung beans into a bowl and sprinkle with salt and pepper, mash the mung beans with a potato masher. Place the grated carrot into the mung bean mash, mix well. Add the spiced onions into the mung bean mixture with 3 drops of hot Tabasco sauce (optional) and stir well. Add the dried coriander leaves into the mung bean mixture with a drizzle of approx 1 tsp olive oil, stir well. Add the level tablespoon of buckwheat flour and stir well again.

Drizzle oil onto a large baking tray.Divide vegetarian kebab mixture into four, one at a time mould the mung bean mixture around the skewer and place onto the baking tray.It will be soft and sticky but don't worry it is suposed to be this way.If it helps mould it into a sausage shape on the actual baking tray around the skewer.

Place into a hot oven at 220C on the middle shelf.Cook for 20-25 minutes until the kebabs start to turn golden.Take them out of the oven and gently use a spatula to loosen the underneath of the kebab, this will shape the kebabs more and also prevent them from sticking when you come to remove them from the tray.The vegetarian kebabs will feel a little soft to the touch here, this is normal.Drizzle oil in between the vegetarian kebabs and a little on top too if you like.Place back in the oven for a further 5-10 minutes until they turn a lovely crisp brown colour.

When the vegetarian kebabs are ready use 2 spatulas to gently remove the kebabs from the baking tray.With a tea towel remove the metal skewer it should come out of the kebab easily.

Tuna and Chickpea Wrap

Ingredients

• 8 soft wheat tortillas (medium size)
• 400 g canned chickpeas/garbanzo beans
• 200 g canned tuna fish
• 150-200 g sour cream or creme fraiche
• 2-3 tsp curry powder
• salt, to taste
• fresh parsley, finely chopped (optional)

Method

Rinse the chickpeas and drain; drain and flake the canned tuna.Crush the chickpeas with a fork, mix with flaked tuna and sour cream. Season with salt and plenty of curry powder, and fresh parsley.

Spread the mixture on wheat tortillas, leaving about an inch free on all sides. Either roll up or wrap into an envelope (tuck the sides in first, then roll up).

Wrap in clingfilm or pack into a picnic container and place into the refrigerator for about 12 hours to let the flavours mingle.

Dumplings - Momos

Ingredients

---------
For Wrap
---------

• 1 and a half cup plain flour
• 1/2 cup water

----------
For Filling
-----------

• 250gms minced chicken
• 1/4 tomato (diced)
• 1 medium sized onion (diced)
• 1/2 shallots (diced)
• 1/4 cup coriander (chopped)
• 1/4 tsp coriander powder
• 1/4 tsp cumin powder
• Make paste - 2 green chillies, 1/2 inch piece ginger, 3-4 cloves garlic
• salt to taste
• 2 tbsp butter or ghee

Method

1. Knead the flour after adding the water till it becomes like a pizza dough

2. Keep aside while you prepare the filling

3. Mix all the filling ingredients

4. Make one inch dough balls and flatten it using rolling pin. Use some dry flour to dust the rolling board.

5. Put one spoonfull of filling in the center od the wrapper. Bring the edges together and make pleats to ensure that the filling doen't come out.

6. Oil the steamer rack or alternatively put cabbage leaves so that the dumplings doen't stick.

7. Steam the dumplings for 20-25 minutes.

Biscuit Log

Ingredients

• 12 Marie Biscuits
• 1 tbsp Cocoa Powder
• 4 tbsp Unsalted Butter
• 4 tbsp Powdered Sugar
• ½ tsp Instant coffee powder
• ¼ cup Warm Milk

Method

Mix the coffee powder in the milk. Dip each biscuit into this mixture and stack neatly one on top of the other.

Cream butter and sugar together and blend in the cocoa powder. Lay this mixture evenly on all four sides of the stacked biscuits.

Refigerate for 2 hours, remove and cut into slices.

Egg Tart

Ingredients

• 3 Shortcrust Pastry Sheets

--------------
B. For Filling
--------------

• 4 egg yolks
• 1/3 cup sugar
• 1/3 cup heavy whipping cream
• 1/3 cup milk
• 1 tspn vanilla essence

Method

1. Cut the pastry into 24 little circles.

2. Butter the muffin pan. Preheat the oven to 200F.

3. Try to mould/shape pastry circles to fit into the muffin pan using your fingers. Once all 24 are ready, set aside.

4. Put all ingredients B in the blender and beat for 3-4 minutes. Strain using a strainer into a measurement cup for easy pouring. Fill them into the crust about 80% full.

5. Turn up the heat to 375F and bake for 25min or until the filling start turning a little bit brownish.

Hummus

Ingredients

• 1/2 orange bell pepper or red Bell Pepper
• 1 and 1/2 tablespoons fresh lemon juice
• 1 and 1/2 tablespoons fresh lime juice
• 1 tbsp sesame seeds soaked in 1/4 cup water.
• 1 tbsp oil
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1 and 1/2 cups chick peas, soaked in water overnight or use Canned Chick peas
• 1 garlic clove
• 1 green chili
• 2 tbsp fresh coriander leaves (Optional)
• salt to taste

Method

1.If using fresh chickpeas, cook them till tender.

2.Cut bell pepper in half lengthwise, remove seeds and the membranes.

3.Place one pepper half, skin sides upon a baking sheet lined with aluminium Foil.

4.Flatten the Bell pepper with hand and drizzle some oil on it.

5.Broil for 10 minutes or until blackened.

6.Cool for a while and then peel the skin.

7.Grind the bell pepper with remaining ingredients in a food processor till smooth

8.Adjust Seasoning.

9.Serve with Falafel or use as a dip or have with bread.