Egg Fried Rice

Trust me
You'll ask for more

Time : Preparation takes about 10 minutes and cooking takes about 15 minutes

Recipes...

To serve 4 people

225g (8Oz) long grain rice
3 eggs
2 spring onions, finely sliced diagonally
Salt and freshly ground black pepper
2 carrots
30ml (tablespoonfuls) sunflower oil
1 clove garlic, crushed
1 chili, finely chopped, optional
75g (3Oz) cooked peeled prawns
75g (3Oz) frozen peas, thawed
30ml (2 tablespoonfuls) soy sauce

1. Cook the rice in slightly salted boiling water for about 9-10 minutes, or until almost tender. Drain, rinse with boiling water and drain well
2. Meanwhile, place the eggs, half the sliced spring onions and seasoning in a bowl. Whisk together the ingredients and grate the carrots onto a shredding plate.
3. Heat the oil in a wok or a large frying pan, add the carrot, garlic and chili, if using and stir fry for 2 minutes. Add the egg mixture in a thin stream and stir to scramble and break up.
4. Add the rice, prawns and peas and stir-fry for 2-3 minutes, until hot. Sprinkle over the soy sauce and remaining spring onions and serve at once.

My Mum's Prawn Curry

The easiest curry to prepare

Time : Preparation takes 2 minutes, cooking time takes 10 minutes

Recipe...

*Serve 4 people

20 ¹/₂ skinless medium prawns
3 tablespoonfuls Curry powder (or as much as pleased), preferably 'Baba's Hot & Spicy Curry Powder'
2 large onions, sliced
2 tablespoons tamarind, liquidised with 2 cups of water
4 tablespoonfuls cooking oil
¹/₂ teaspoon sugar
¹/₂ teaspoon salt

1. Heat the cooking oil in a frying pan
2. Put in the sliced onions until the colour changes golden brown and gives out a tasty aroma.
3. Put in the curry powder, and stir until it looks dark-orange in colour.
4. Add the tamarind liquid in, and stir
5. Add in the sugar along with the salt
6. Lastly, add in the prawns and stir it well until it looks cooked.

* Serve with a mixed leaf salad and rice, if wished

Chicken Tikka Kebabs

Experience the astounding taste and spice of chicken kebabs

Time : preparation takes 15 minutes (plus marinating), and cooking time yakes 10 minutes.
Tool : Multi-mill

Recipes...

450g (1lb) skinless chicken breast fillets
10ml (2 teaspoons) ground coriander
10ml (2 teaspoons) ground cumin
¹/₂ small onion, peeled and roughly chopped
1 clove garlic, peeled
25cm (1 inch) piece fresh root ginger, peeled and roughly chopped
30ml (2 tablespoonfuls) lemon juice
10ml (2 teaspoons) paprika
2.5ml (¹/₂ teaspoon) chilli powder, optional
5ml (1 teaspoon) salt
Few springs fresh coriander
45ml (3 tablespoonfuls) natural yogurt

1. Cut the chicken into 2.5cm (1 inch) cubes and place in a shallow dish
2. Place the ground coriander, cumin, onion, garlic, ginger, lemon juice, paprika, chilli powder, salt and fresh coriander in the Multi-mill. Blend together untill smooth.
3. Add to the chicken with the yogurt and stir well to make sure the chicken is well coated in the marinade. Cover and refrigerate for 1-2 hours, or overnight, if time allows.
4. Thread the chicken on to either 4 wooden or metal skewers. If using wooden skewers soak in water first (This is to prevent them from burning)
5. Place under a pre-heated hot grill and cook for 8-10 minutes, or until the juices run clear, turning ocassionally.

*Serve with a mixed leaf salad and rice, if wished

Carob Biscuit Cake

A very rich and delicious cake

Time : Preparation takes 20-25 minutes plus chilling time

Recipes...

*Makes 16 squares

225g/ 8Oz digestive biscuits
100g/ 4Oz margarine or butter
1 tablespoonful brown sugar
3 level tablespoonfuls golden syrup
2 tablespoonfuls golden syrup
150g/ 5Oz sultanas
225g/ 8Oz carob bar

1. Crush the biscuits with a rolling pin and place in a mixing bowl.
2. Put the margarine, sugar, carob powder and syrup into a pan and melt over a low heat, stirring all the time.
3. Add to the biscuits crumbs together with the sultanas.
4. Mix very thoroughly.
5. Press the mixture into a 20.3cm/ 8-inch square container.
6. Break the carob bar into a heatproof bowl and place over a pan of simmering water until melted.
7. Cover the cake with the melted carob and mark it with the back of a fork.
8. Refrigerate until cold.
9. Cut into squares, or any shape as pleased and store in an airtight tin.

Almond Layer Gateau

Definitely not for the diet concious,
But delicious for those wishing to sin
This wonderful creamy gateau is ideal for serving with tea
Or even as a dessert

Time : Preparation takes 40 minutes, cooking takes 35 minutes
Tip : Refrigerate the cream for at least 2 hours before whipping, to obtain better results

Recipes...

*Makes one 20cm/ 8-inch round cake

60g/ 2 Oz dried white breadcrumbs
100ml/ 4 fl Oz milk
2 tablespoonfuls rum
90g/ 3 Oz unsalted butter or margarine
90g/ 3 Oz caster sugar
6 eggs, separated
90g/ 3 Oz ground roasted almonds
570ml/ 1 pint double cream
2 tablespoonfuls icing sugar
60g/ 2 Oz roasted almonds, finely chopped
Whole blanched almonds, lightly toated for decoration

1. Put the breadcrumbs into a large bowl and pour over the milk and 1 tabespoonful of the rum. Allow to stand for 15 minutes or until the liquid has been completely absorbed
2. Put the butter in a large bowl and beat until soft. Gradually add the sugar and continue mixing until it is light and fluffy.
3. Beat the egg yolks, one at a time, into the butter mixture. Stir well to prevent it curdling.
4. Add the soaked breadcrumbs to the egg and butter mixture, folding them well to blend evenly.
5.Whisk the egg whites untill they are stiff, but not dry. Fold these into the egg and butter mixture, along with the ground almonds.
6.Lightly grease three 20cm/ 8-inch round cake tins, and dust each one lightly with alittle flour. Line the base of each tin with silicone paper or lightly greased greaseproof paper.
7. Divide the cake mixture equally between the three tins. Bake in a preheated oven 180^oC/ 350^oF/ Gas Mark 4, for 30-35 minutes, until well risen and golden brown.
8. Allowthe cakes to cool briefly in the tins before gently loosening the sides and turning onto a wire rack to cool completely.
9. Whip the cream until it is stiff, then beat in the icing sugar and remaining rum.
10. Reserve one third of the cream in a separate bowl, and fold the finely chopped almonds into the remaining two thirds.
11. Sandwich the cake layers together with the almond cream, then spread the plain cream onto the top, reserving some for piping.
12. Fit a piping bag with a small rosette nozzle and pipe rosettes of cream onto the top of the cake. Decorate with the toasted whole almonds and serve.

Oatlet Cookies

A delicious mix of oats, seeds and syrup makes
these cookies extra special

Time : Preparation takes 15 minutes whereas cooking takes 10 minutes
Variation : Ground ginger can be used in place of the mixed spice
Tip : A block of carob may be used in place of the carob drops

Recipes...

* These are the recipes needed to make 10 Oatlet Cookies

100g/ 4Oz porridge oats
100g/ 4Oz plain flour
90g/ 3Oz sunflower seeds
25g/ 1Oz sesame seeds
¹/₂ teaspoon mixed spice
100g/ 4Oz margarine
1 tablespoonful brown sugar
1 teaspoon of golden syrup or molasses
¹/₂ teaspoon bread soda
1 tablespoonful boiling water
225g/ 8Oz carob drops

1. Mix the oats, flour, sunflower seeds, sesame seeds and spice together.
2. Melt the margarine, sugar and golden syrup or molasses over a gentle heat.
3. Add the bread soda and water to the syrup mixture and stir well
4. Pour over dry ingredients and mix
5. Place spoonfuls of the mixture well apart onto a greased baking tray and bake for ten
minutes at 190^oC/ 375^oF/ Gas mark 5
6. Allow to cool on tray
7. Melt the carob drops in a bowl over hot water and place teaspoonful of the melted
carob on top of the cookies. Leave to set. Store in an airtight tin.