Month: April 2020

CHEESY SPINACH FLAN

A FLAN IS REALLY A QUICHE WITHOUT A CRUST. THIS DISH IS VERY SIMPLE AND A CROWD PLEASER. ENSURE YOU REMOVE THE STALKS OF YOUR SPINACH AND SAUTE IT UNTIL DRY.

USE A SINGLE CHEESE OR A COMBINATION BUT THGESE CHEESE SHOULD HAVE A LOW MOISTURE CONTENT AND SHOULD BE A CHEESE THAT MELTS WELL. ADD SALT WITH CARE AS SOME CHEESES ARE HIGH IN SALT CONTENT.

INGREDIENTS FOR 6

180-190 GRAMS FRESH SPINACH, BOILED AND SAUTEED UNTIL DRY (APPROXIMATELY 700 GRAMS OR TWO BUNDLES OF RAW FRESH SPINACH)

400 GRAMS GRATED CHEESE (CHEDDAR, GOUDA, EMMENTHALER, GRUYERE, FONTINA)

5 EGGS WHISKED

1 CUP HEAVY CREAM

1 CUP WHOLE MILK

1 TSP FRESHLY CRACKED PEPPER

SALT TO TASTE

 

 

METHOD

YOUR SPINACH MUST BE DRY. IF IT CONTAINS TOO MUCH WATER IT WILL LEAK INTO THE FLAN.

CHOP THE SPINACH. WHISK WITH THE CREAM AND MILK. ADD PEPPER AD STIR AGAIN.

STIR IN THE CHEESE. TASTE FOR SALT AND ADJUST.

ADD WHISKED EGGS AND MIX WELL.

POUR INTO A BAKING DISH 8 BY 10 AND BAKE IN THE MIDDLE RACK OF OVEN FOR 25 MINUTES UNTIL THE TOP HAS SET AND CORNERS ARE GOLDEN.

REMOVE LET REST 10 MINUTES. SERVE WARM.

 

 

EASY PANEER KORMA WITH PEAS

 

250 GRAM ANEER CUT IN SMALL CUBES

200 ML CREAM

10-12 UNSALTED CASHEWS, HALVED TOASTED LIGHTLY

1/4 CUP VEGETABLE OIL

1 DRIED BAY LEAF

1 BLACK CARDAMOM

1 INCH PIECE OF CINNAMON

100 GRAMS ONION FINELY CHOPPED

2 GREEN CHILLIES SLIT

150 GRAMS TOMATO PUREE

2 TBSPNS GARLIC AND GINGER PUREE

1 TBSP FRESH GOOD QUALITY GARAM MASALA

1 CUP FROZEN PEAS

RED CHILLI POWDER AND SALT TO TASTE

METHOD

HEAT OIL ON A MEDIUM FLAME AND SAUTE THE DRIED SPICES FOR A MINUTE. REMOVE AND DISCARD WITH A SLOTTED SPOON.

ADD ONIONS AND GREEN CHILLIES COOK TILL SOFT.

ADD GARLIC GINGER PASTE AND SAUTE AGAIN ABOUT 1 MINUTE.

ADD TOMATOES AND COOK UNTIL SOFT AND PULPY.

ADD GARAM MASALA AND STIR WELL. COOK UNTIL OOIL L;EAVES THE SIDES OF THE MASALA.

ADD A 1/4 TEASPOON CHILLI POWDER. COOK UNTIL PEAS ARE TENDER. DISCARD GREEN CHILLIES. COOL AND PUREE. STIR IN CREAM AND SALT AND RETURN TO A LOW FLAME.

ADD THE PANEER  AND STIR WELL.

ADD MORE CHILLI POWDER AND SALT TO TASTE. LET SIMMER ON A LOW FLAME ABOUT 3-4 MINUTES.

GARNISH WITH CASHEWS.

SERVE WITH BREADS SUCH AS PARATHA, ROTI OR KULCHA.

 

BADAM PISTA MILK FUDGE

 

INGREDIENTS

I tin condensed milk about 400 grams
150ml Whole-milk from a tetrapak
450 grams Brown sugar

110 grams unsalted Butter

1 teaspoon almond extract

Pinch salt

1/2 cup crushed badam pista cashew mix

9 inch square tin lined with wax or parchment paper

METHOD

Combine sugar milk, condensed milk, butter and salt in a heavy bottomed saucepan and Cook on a medium flame until fully incorporated and sugar has melted. Continue to cook another 13-14 minutes stirring constantly on medium heat. Mixture will froth and bubble. Scrape and stir to prevent burning.

Add almond extract stir well and remove from the fire.

Cool exactly five minutes then start beating it using a hand held or stand mixer until mixture gets thick and sticky about 10-12  minutes.

Spread mixture into a pan and sprinkle with badam pista kaju mixture. Let set 3-4 hours then cut into squares.

Stir in an airtight container in a cool place for 2-3 days.

PENICILLIN COCKTAIL

Penicillin may sound medicinal but its a cocktail created in the early 2000s by Sam Ross, a bartender who worked at one of New York’s most famous  bars  Milk & Honey. I generally make a half litre (quadruple the recipe) of this syrup and keep it in the fridge. I use this syrup for all kinds of desserts and cocktails when I have guests over.

Ingredients

  • 2 oz blended Scotch Whisky
  • 3/4 oz Fresh lemon or lime juice
  • 3/4 oz Honey-ginger syrup
  • 1/4 oz peaty single-malt whisky such as Lagavulin (8 years) or Laphroaig (use a teaspoon)
  • Optional Garnish: Candied ginger or lemon twist
Honey Ginger Syrup
In a saucepan mix 1 cup honey, 1/4 cup peeled and sliced fresh ginger root and 1 cup water over high heat, and bring to a boil. Reduce heat to medium, and let cook until reduced to half original volume.Cool then  strain with a small strainer into an airtight glass jar. Cool completely before using
If you don’t have honey substitute with jaggery and use more water. Jaggery has a far stronger flavour and darker color than honey and more fiber so it will change the flavour of this cocktail but its pretty taste in its own way. Use about a 1.4 cup of jaggery to replace the honey.

Process

  1. Shake the blended scotch, juice and syrup in a shaker with plenty of ice.

  2. Strain into a low ball or rocks glass over more fresh ice.

  3. Top with a little peaty single malt with a teaspoon.

  4. Garnish with a piece of candied ginger or lemon twist.

MOSCOW MULE COCKTAIL

The original Moscow Mule is a legendary cocktail fashioned in Manhattan in the 1940’s by John G. Martin of G.F. Heublein Brothers an American East Coast spirits distributor who bought the failing Smirnoff brand with proceeds from their sale of Steak Sauce and “Jack” Morgan proprietor of the The Cock and Bull and producer of a ginger beer by the same name.
Americans were whisky drinkers and Martins board was upset about his Smirnoff purchase. And they were right the Vodka wouldn’t sell.
Martin wanted to sell his overstocks of Smirnoff Vodka and Jack wanted to get rid of of his ginger beer. So over some appetizers and drinks they fashioned this sweet and spicy cocktail.
Martin wanted to sell his overstocks of Smirnoff Vodka and Jack wanted to get rid of of his ginger beer. So over some appetizers and drinks they fashioned this sweet and spicy cocktail.
Martin had these copper mugs custom made, went from bar to bar taking Polaroids of the bartenders preparing the Moscow Mule and then promptly went to the bar next door to show them that their competitors were selling out on this vodka. He saved Smirnoff.
 
You can use any brand of ginger beer you like.
INGREDIENTS FOR 2
  • 4 ounces vodka
  • 2 ounce freshly squeezed lime juice
  • 8 ounces ginger beer
  • Garnish: lime wedge and mint leaves (latter is optional)

method

Pour the vodka and lime juice into a copper mug packed with ice cubes.

Fill glass with the ginger beer.

Lime wedges and mint leaves to garnish. 

COCONUT MAWA LADOO

INGREDIENTS FOR 8-10 LADOOS

1.5 CUPS FRESH KHOYA OR MAWA

2 CUPS FRESHLY GRATED WHITE MEAT OF COCONUT

3 TBSPNS GHEE

1 CUP CONDENSED MILK

1 TEASPOON POWDERED NUTMEG OR SEEDS OF GREEN CARDAMOM

15-20 STRANDS OF SAFFRON SOAKED IN 2 TABLESPOONS OF HOT MILK

 

METHOD:

Toast the coconut in a dry non stick skillet about 4-5 minutes. Dont brown, just dry the coconut out a bit. Reserve. Crumble the khoya or mawa and saute on a low flame with ghee until bubbly and soft. Add condensed milk and stir well. Add powdered spices and saffron with milk and stir again. Add coconut and stir until mixture comes together. Stir until bubbly. Taste for sugar and spice levels and adjust to taste. Switch off flame and let mixture cool 10 minutes. While it is still warm divide into 8 equal parts and roll each into a ball. Cool completely and keep refrigerated in an air tight container for 48 hours.

 

CARAMEL RUM BUNDT CAKE

This recipe can be adapted for different flavours. You can substitute the rum with caramel or maple water. You can use cinnamon instead of nutmeg and allspice. Whiskey is also an option to dark rum. Make sure to butter and flour the pan evenly and preheat oven to 350F. Watch Bundt Cake Tips on my Instagram profile or Facebook Videos.

INGREDIENTS

  1. 1.25 cups melted unsalted butter
  2. 1 cup dark rum or caramel or maple syrup water (see note below*)
  3. 4 eggs at room temperature
  4. 1.5 cups brown sugar
  5. 1 teaspoon vanilla extract (2 if you are not using dark rum)
  6. 1 teaspoon powdered nutmeg (cinnamon and cardamom powders can be substituted as well)
  7. 1/2 teaspoon powdered allspice or cinnamon
  8. 1/2 teaspoon baking powder
  9. 1/2 teaspoon baking soda
  10. 1 teaspoon lime or lemon juice
  11. 1 cup buttermilk
  12. 2.5 cups all purpose flour sifted plus more for flouring
  13. Vegetable oil or non stick cake spray for Bundt cake pan (10 cup capacity pan)

OPTIONAL FOR GLAZING

1 cup caramel sauce mixed with 2 tbsp dark rum or whiskey

or

1 cup toffee sauce

OR

Confectioners sugar for dusting

METHOD

  • Preheat oven to 350F and prepare lower rack.
  • Grease the Bundt cake pan (I used Heritage Nordicware Pan) with excessive oil then dust generously with flour to cover all crevices  and nooks of the Bundt Cake pan. Then turn pan over and tap out the excess by smacking the pan lightly on the counter top.
  • In a mixing bowl of a stand or hand mixer combine the first  8 ingredients and whisk thoroughly.
  • Add the lemon juice and baking soda to the buttermilk, stir and whisk into the batter.
  • Cup by cup add the flour and beat until well incorporated. Do not over beat.
  • Pour into Bundt Cake pan. Tap pan a few times against the counter to ensure the batter settles into the shape of your pan and air bubbles are removed. Use a spatula and smooth the top of batter.
  • Bake 40-45 minutes until a toothpick inserted in the centre comes out clean.
  • Remove from oven and cool 25 minutes in the pan. Donot unmold it for several hours.
  • Brush some of the caramel sauce over the top of the cake as it sits in the cake pan with a pastry brush if you are using a sauce. Do not pour it over the cake or into the sides. This is done to keep the top moist while the cake cools.
  • Cool completely for several hours if required until the pan is at room temperature.
  • To unmold shake the pan a little to loosen the cake. Avoid using a knife if possible. Turn over slowly onto a cake plate.
  • Brush with more sauce or just dust with confectioners sugar.

*FOR RUM SUBSTITUTE

Stir together 2 tbspns maple syrup and one cup hot water. Cool then add to batter.

Heat 3 tbsp caramel or toffee sauce with 1 cup water until dissolved. Cool and add to batter.