This book is dedicated to Mr Middleton who came up with the idea in August 2021 and that I’ve now stolen to make my own.
We are so lucky to be able to experience the diversities of Boarding and often the sharing of food is often the cause of some of the happiest memories.
Thank you to all the parents who provided their child’s favourite recipe in secret and Angela Knight for offering full graphic design support.
I hope this book in years to come brings many happy memories of the years they spent in Bennett House and the girls they lived with.
Many thanks and happy eating
Miss Templeman, Mrs Cazot, Mrs Humphreys and Mrs Diserens
"It is very easy to cook. This meal is very popular in Cyprus"
Instructions
1. Cut the Halloumi into 1cm / .3in thick slices.
2. Preheat a skillet on medium heat. If you're using non-stick, there's no need to add oil to the pan, but if not, add a dash of olive oil.
3. Add Halloumi slices to the skillet and cook for 1-2 minutes until golden brown, then flip and cook the other side for another 1-2mins.
Halloumi Cheese
by Tiffany
"Classic and cheesy"
Instructions
1. Heat the oven to 220C/fan 200C/gas 7. Cook the macaroni in a large pan of boiling salted water following pack instructions until al dente, then drain well.
2. Melt the butter in a large pan over a medium heat. Tip in the flour and stir well. Cook for 3-4 minutes or until the mixture turns sandy and smells slightly nutty. Tip the milk into the pan and whisk really thoroughly to get rid of any lumps. Bubble for a few minutes to thicken, then tip in the grated cheddar. Whisk again until fully melted, then season to taste.
3. Stir the macaroni into the sauce, then tip into a 20cm x 30cm baking dish.
4. Scatter over the remaining cheddar, then bake for 20 minutes until golden and crisp on top.
Macaroni 400g
unsalted butter 30g
plain flour 2 tbsp
whole milk 300ml
mature cheddar 200g grated, plus 2 tbsp for the top
"One of our family's favourites"
1. Make the Dough.
First, mix together the all-purpose flour and salt. Then slowly stream in the hot water while mixing (a pair of long chopsticks is my preferred tool for this). Once all the hot water is added, knead the dough in the bowl for just 2-3 minutes until the dough just comes together (do not over-knead!). While mixing, try to clean off some of the flour that originally got stuck to the inside of the bowl as well. The dough doesn’t have to be smooth at this stage; in fact, it will seem barely work-able. Brush the top of the dough with a little bit of vegetable oil (prevents drying) and let rest in the refrigerator for at least 1 hour, preferably overnight to extend the autolyse.
2. Make the Scallion Oil Paste.
First, combine the thinly chopped scallions, all-purpose flour, and white pepper in a heat-safe bowl. In a small sauce-pan or shallow pan, heat up the vegetable oil until just shimmering. Then quickly pour the oil over the scallions — it should sizzle immediately. Stir to form a smooth paste.
3. Roll out the Dough & Apply Oil Paste. Take your rested dough and divide into eight even portions. Take one portion and roughly roll it out into a thin rectangle. If you find that the dough is sticking to your work surface, brush a little bit of oil on the work surface. For the thickness of the rolled out dough, I generally aim for the thickness of a coin. Once the dough is rolled out, apply anywhere between 2-3 tablespoons of the oil paste with a brush. Once you’ve evenly spread the oil paste, fold the top 1/3 down and the bottom 1/3 up, and then fold the whole thing in half. At this point you should get a long rectangle. Stretch it by pulling gently on both ends against the work surface, kind of like stretching Biang Biang Noodles.
Flour Dough
620 grams (5 cups) all-purpose flour
410 grams (1.8 cups) hot water
2 teaspoons salt
Scallion Oil Paste
120 grams (1 cup) all-purpose flour
240 grams (1 cup) vegetable oil
12 scallions, thinly chopped (amounts to 1.5 cups)
1 pinch white pepper (optional)
Dipping Sauce
2 tablespoons soy sauce or soy paste
2 teaspoon spicy broad bean paste (doubanjiang)
1 clove garlic, finely minced
1 scallion, chopped
1 dried chilli, seeds removed and chopped (optional)
4. Cut, untangle, and re-form. Cut your long rectangular dough into pasta-like strips. Take each strand, untangle, and stack them on top of each other. Once you’ve stacked all the untangled strands together, coil from one end to the other and tuck the final end beneath. Repeat for the rest of the dough.
5. Flatten the Pancakes. Before cooking the pancakes, be sure to let them rest for at least 15 minutes. After they have properly rested, flatten the pancake either with your fingers or a rolling pin to around 0.5 to 1 cm thick.
6. Cook the Pancakes. Heat up a non-stick pan with a little bit of oil on medium-high heat. Note: you don’t really need oil here if your pan is well-seasoned or very non-stick. The pancake itself will give out some oil. However, for the best street food-like experience, I recommend frying in 2-3 tablespoons of oil. The difference is significant — the pancakes will take on a shatteringly crisp, almost deep-fried texture. Place a flattened pancake in the pan. Cover the pan with a lid and lower the heat by a little bit. Cook the pancakes covered for around 4 minutes, or until the top of the pancake has changed colour (a sign that the steam has lightly cooked and hydrated the top). Now, remove the lid, flip the pancake, and turn up the heat to high heat. Cook until both sides become lightly crispy and browned. The cooking time for this step is totally up to you, I like my pancakes extra crispy, so I cooked the pancakes longer. You can cook them for a little less time and they will be tender and flaky either way. Finally, towards the very end of the cooking, take two spatulas and shove the pancake to release all of its layers. Shove the pancake just enough so that the layers are released, but don’t completely come apart and shatter into pieces.
7. Enjoy immediately with the dipping sauce.
"Looking for an authentic Spanish tortilla recipe? My tortilla de patatas is the classic Spanish omelette recipe made with potatoes, eggs, onion, and olive oil — that’s it! In Spain, we eat tortilla de patatas all day long — it’s the perfect breakfast, lunch, snack, or dinner."
1. Peel the potatoes and rinse them under cold water.
2. Slice the potatoes into thin slices, I prefer about 1/2 centimetre (some prefer thicker). I use a mandolin to do this quickly and easily.
3. Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
4. Heat a 1/2 inch of high quality extra virgin olive oil in a large frying pan at medium low heat.
5. When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
6. Cook the potatoes for 20 minutes at a low heat (they may break apart, that is okay).
7. While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.
8. Slice the onion as thin as possible (julienne style) and fry over a low heat in a separate heavy pan (I like stainless steel) for about 10-20 minutes until they begin to caramelize (stir often).
9. When the onions are caramelized, drain off any excess oil and add to the egg mixture.
10. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. After a few minutes, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 20 minutes.
11. In the same pan where you fried the potatoes, remove all the oil (you can reuse it!) and over a medium low heat add the egg mixture. Over medium-low heat, cook the tortilla for about 6-8 minutes per side. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn't sticking.
12. When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip quickly! Some egg will likely slip out– it’ll be messy– but that’s okay!
13. Finally, slide out of the pan onto a serving plate and let cool a little before diving in.
1 kg potatoes Yukon Golds work well Salt to taste
8 large eggs free range if possible
1 large onion
Extra Virgin Olive Oil enough to fry the potatoes and cook the tortilla.
You can substitute a neutral oil for frying if you wish (but good quality olive oil really makes a difference!).
1. How to make dough for Paratha (follow steps with images):
• Firstly, in a large bowl take 2 cup wheat flour and ½ tsp salt. Mix well.
• Add water as required and start to knead.
• Now add 2 tbsp oil and start to knead well.
• Knead to a smooth and soft dough.
• Grease oil and rest for 20 minutes.
2. How to make Aloo stuffing for Paratha (follow steps with images):
• Firstly, in a large bowl take 3 potato, 1 tsp ginger paste, 2 chilli, 2 tbsp coriander and ½ tsp coriander seeds.
• Also, add ¼ tsp ajwain, 1 tsp chilli powder, ½ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur and ½ tsp salt.
• Mix well making sure all the ingredients are well combined.
• aloo stuffing is ready.
3. How to make Aloo Paratha (follow steps with images):
• After the dough has rested for 20 minutes, knead slightly.
• Now pinch a ball sized dough and roll about 4 inches in diameter.
• Place a ball sized prepared aloo stuffing in the centre.
• Take the edge and start pleating bringing it to the centre.
• Also join the pleats together and secure tight pinching off excess dough.
• Sprinkle some wheat flour and roll slightly thick.
• On a hot tawa place the rolled paratha and cook for a minute.
• Furthermore, flip the paratha when the base is partly cooked (after a minute).
• Brush oil / ghee and press slightly. Flip again once or twice till both the sides are cooked properly.
• Finally, serve hot aloo paratha with sauce, raita or pickle.
How to make Aloo Paratha step by step
1. How to make dough for Paratha:
1. Firstly, in a large bowl take 2 cup wheat flour and ½ tsp salt. Mix well
For dough:
2 cup wheat flour
½ tsp salt
water (for kneading)
2 tbsp oil
For aloo stuffing:
3 potato / aloo (boiled & mashed)
1 tsp ginger paste
2 tbsp coriander (finely chopped)
¼ tsp ajwain / carom seeds
1 tsp chilli powder (optional)
½ tsp cumin powder
½ tsp garam masala
¾ tsp aamchur powder (dry mango powder) or Chaat masala
½ tsp salt
Other ingredients: wheat flour (for dusting) oil (for roasting)
2. Add water as required and start to knead.
3. Now add 2 tbsp oil and start to knead well.
4. Knead to a smooth and soft dough
5. Grease oil and rest for 20 minutes.
2. How to make Aloo stuffing for Paratha:
1. Firstly, in a large bowl take 3 potato, 1 tsp ginger paste, 2 tbsp coriander
2. Also, add ¼ tsp ajwain, ½ tsp cumin powder, ½ tsp garam masala, ¾ tsp aamchur and ½ tsp salt
3. Mix well making sure all the ingredients are well combined.
4. aloo stuffing is ready.
3. How to make Aloo Paratha:
1. After the dough has rested for 20 minutes, knead slightly.
2. Now pinch a ball sized dough and roll about 4 inches in diameter.
3. Place a ball sized prepared aloo stuffing in the centre.
4. Take the edge and start pleating bringing it to the centre.
5. Also join the pleats together and secure tight
6. Sprinkle some wheat flour and roll slightly thick.
7. On a hot tawa place the rolled paratha and cook for a minute.
8. Furthermore, flip the paratha when the base is partly cooked (after a minute).
9. Also, brush oil / ghee and press slightly. Flip again once or twice till both the sides are cooked properly.
"Rich roasted tomatoes make this soup a tastebud treat."
1. Preheat oven to 180°C/160°C fan-forced. Line a tray with baking paper. Place tomato (cut-side up) and garlic cloves on prepared tray. Drizzle with half the oil. Season with salt and pepper. Roast for 40 minutes or until tomato is tender. Remove from oven. Set aside to cool slightly.
2. Peel garlic. Discard skins. Process tomato, garlic and half the shredded basil until smooth. Strain through a sieve into a heatproof bowl. Discard tomato seeds.
3. Heat remaining oil in a large saucepan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until soft. Add tomato paste. Cook, stirring, for 1 minute or until fragrant. Add stock and tomato mixture. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until mixture has thickened slightly.
4. Stir in remaining shredded basil.
5. Season with pepper.
6. Ladle into bowls.
7. Top with basil leaves.
8. Serve with bread.
1 bulb garlic, peeled
1kg roma tomatoes, halved lengthways
2 tbsp olive oil
1 cup fresh basil leaves, finely shredded
1 large brown onion, finely chopped
1/3 cup tomato paste
2 cups chicken liquid stock
Toasted ciabatta bread, to serve
Small fresh basil leaves, to serve
"If
you want it to serve 2 then all you have to do is divide
everything in
half. If you want
your
lentils
to
have a more intense flavour then you
can add a piece of black pudding as well as the chorizo. With the vegetables that we cooked (onion, tomato and carrot) you can prepare a thick vegetable soup, a vegetable cream"
1. Put the lentils in a colander and rinse them well. Then place the lentils in a pan and add the water.
2. Remove the tip from the end of the pepper and place it in the pan. Add the tomato, bay leaf, 1 teaspoon of salt and the teaspoon of paprika.
3. Cut the potato into small pieces and add to the lentils in the pan. Cut the carrot into small dices and add. Cut the chorizo into slices and also place in the pan. While the lentils are cooking we can prepare the sauté. Chop the onion and cut the garlic into slices.
4. Heat a frying pan with the oil and add the onion and garlic. Leave on medium heat until they poach and turn golden.
5. Put the sauté into a blender and add half a glass of water. Blend for one minute and then add to the pan and mix.
6. Once the lentils are tender (from 45 minutes to 1 hour and a quarter) remove the pepper, tomato and bay leaf.
7. Finally, taste the soup to see if it needs more salt and if necessary add a pinch more and that’s it. Don´t forget to add a slice of bread to accompany the “lentejas”!
2 cups of lentils (400 grams)
1 piece of chorizo (approx. 100 grams)
1 tomato
1 green pepper
1 carrot
1 medium potato
1 onion
2 cloves garlic
1 bay leaf
1 teaspoon paprika (in Spanish “pimentón”)
5 tablespoons olive oil
Salt
Serves 4 people
To make the Smoky Potato Wedges:
1. Cut two large potatoes into 1cm thick wedges. Par boil in salted water for approximately 4-5 minutes. Drain. Leave in colander to steam dry for 5 minutes. Lightly dust in cornflour ensuring an even coating on all the wedges. Transfer to baking tray, drizzle with oil, add dusting of paprika, garlic powder and mixed herbs. Place on the middle shelf in the oven and cook at 220C for approximately 25-30 minutes.
To make the Chicken Katsu Burger with Asian Slaw:
2. Carefully cut the chicken breast in half lengthways so you get 2 thin breast pieces.
3. Lay a large piece of greaseproof paper on the work surface and place the chicken pieces on top. Fold the greaseproof paper over the top so the chicken pieces are covered, then bash with a rolling pin to make them nice and flat. Dust the chicken with curry powder and paprika, make sure they are lightly covered.
4. Make the slaw by shredding or grating the cabbage, carrot and spring onions. Mix the mayo, curry powder and sweet chilli sauce together in a bowl and add all the grated veg. Mix well and season to perfection with sea salt and black pepper.
5. Place a large non-stick frying pan on a medium-high heat with 1 tbsp oil and add the chicken. Cook for 2-3 mins on each side or until golden and cooked through.
6. Slice the buns in half and toast briefly in the hot pan before loading up with the crispy chicken and a dollop of slaw. Serve with the extra slaw on the side and the smoky potato wedges.
2 burger buns
1 skinless free-range chicken breast (about 120g)
¼ red cabbage and ¼ white cabbage
1 large carrot
4 spring onions
4 tbsp mayonnaise
¼ tsp curry powder
1 tsp sweet chilli sauce
olive oil
Serves 2
5 mins to prepare & 15 mins to cook
"Traditional stuffed pasta from the Northern Italian town of Bergamo!"
1. How to make egg pasta dough
Making egg pasta is very easy.
• You only require eggs and flour (Italian 00 or all-purpose flour) in a 1:1 proportion (1 egg per 100 gms – 3.5 oz. of flour).
• Ingredients (for 4 persons) 300 gms – 10.5 oz. plain flour 3 eggs.
• Put the flour and eggs in a food processor and mix.
• When the dough looks like crumbs, pour it onto the bench top sprinkled with a little flour.
• Knead well by hand until you obtain a smooth dough.
• Make it into a ball, wrap it in cling wrap and let it rest for 10-15 minutes.
Pasta Sheets
Cut out a piece of egg pasta dough and flatten it into a rectangular shape with your hands. Put a little flour on it.
By Hand
Making pasta by hand, you use a rolling pin to mimic the action of a pasta maker: roll out a small piece of dough until it’s paper thin, then use a knife to cut into sheets of pasta.
It takes a little more muscle and patience, but you can absolutely get the pasta as thin as you would using a machine.
With a Pasta Machine
Begin passing it though the pasta machine. Turn the dial to the widest setting (#1) and, starting with one of the shorter sides of the rectangle, feed it through the rollers.
Now fold one side of the piece of dough into the middle, then fold the other side over that to form 3 layers.
Pasta:
2 eggs
200 gms – 7 oz. all purpose flour
Filling:
200 gms – 7 oz. Italian sausage
100 gms – 3.5 oz. Mortadella
80 gms – ¾ cup breadcrumbs
20 gms – 3 ½ tbsp Parmigiano Reggiano finely grated
1 egg
2 tbsp milk
1 garlic clove
2 tbsp parsley chopped
Salt to taste
Sauce:
80 gms – 5 ½ tbsp butter
6 sage leaves
4 x 1 cm – ½ inch thick slices of Italian Speck or Pancetta cubed Parmigiano Reggiano finely grated, to serve
Starting with one of the narrower sides of the folded dough, feed the pasta through the machine, again at the widest setting. Repeat the folding and rolling technique on the widest setting for at least a couple of times.
Now you can start rolling it thinner, by turning the dial to the next narrowest setting (# 2).
Roll the pasta through the machine without folding the dough between settings. Keep reducing the settings until #7. If the sheet of pasta gets too long, you can cut it in half with a knife.
Cut out your lasagne sheets.
2. Filling
Put the sausage, mortadella, garlic, egg and parsley in a mixer and blend. Add the breadcrumbs and blend some more. Stir in the milk and grated Parmigiano Reggiano.
Season with salt to taste and set the filling aside.
Casoncelli
Now put the filling with a tablespoon on one half of the sheet of pasta. Make sure to leave some space in between them.
Fold the other half of the sheet onto the filling and press well all around. Make sure there are no air bubbles inside, or the pasta will open while cooking and the filling will come out. To seal the pasta, use a little bit of water.
Cut around and form a shape similar to this.
3. Sauce
Put the cubed Italian Speck (or Pancetta), butter and sage in a small saucepan. Let the butter melt on a medium heat and gently fry off the Speck and sage in it.
Remove from the heat as soon as it starts to bubble (you don’t want it to brown).
4. Cooking time.
Fill a pan 3 quarters with water. Put it on the stove and add a handful of sea salt. When the water is boiling add the pasta noting the exact time. Add a teaspoon of olive oil to the water so that the pasta doesn’t stick and stir it well and often while cooking. The exact cooking time will vary on the thickness of your casoncelli
It should take approximately a couple of minutes to cook if you have just made the pasta.
If a number of hours have passed since you made the pasta, then it would be slightly dry and could take between 8 to 10 minutes to cook).
So, the best solution is to taste it!
Remember, to check the sides, where your pasta is thicker. It does have to remain firm to be al dente.
5. Serving
When the pasta is cooked, drain it using a colander. Put the casoncelli on the serving plate, drizzle the warm butter and speck sauce on it. Serve them immediately with some finely grated Parmigiano Reggiano on the top.
1. Wash and pat dry chicken parts. In a mixing bowl, combine chicken and seasonings. Coat evenly all over and set aside, covered with cling wrap, for 1 hour.
2. Peel potatoes and slice into quarters. Peel and slice ginger thinly. Cut spring onions into thumb-length sections.
3. Heat up a wok or skillet over high heat. Add ½ cup of oil. When very hot, fry potato chunks. While frying, turn potatoes as needed to lightly brown all sides. Remove with a slotted spoon and set aside.
4. Remove the oil, leaving behind 3 tbsp.
5. When oil is hot again, fry ginger and spring onions until fragrant, about 30 seconds. Add garlic cloves and fry for 15 seconds. Put in seasoned chicken and stir fry to brown the meat all over, about 3 to 4 minutes.
6. Add enough water to cover the chicken. Bring to a boil, then reduce heat until a gentle simmer. Let braise for 30 minutes.
7. Halfway through the braising, add fried potatoes. Stir in gently, and add more water if needed. Stir occasionally to braise the potatoes evenly, be careful not to break them up.
8. Once chicken is tender and potatoes are soft, taste the gravy and season with salt and pepper to taste.
9. Simmer a bit longer to reduce if you want a thicker gravy and more intense flavour. Alternatively, if you want more gravy, thicken with corn starch solution to your desired consistency.
10. When done, dish out into serving dish. Garnish with sliced spring onions and serve.
800 gm chicken thighs and wings
4 potatoes
1 thumb-length ginger knob
2 stalks spring onions
6 whole garlic cloves skin on
Corn starch solution for thickening (optional)
Seasonings:
1 tsp salt
2 tbsp oyster sauce
2 tsp light soy sauce
2 tsp thick dark soy sauce
1 tbsp Chinese wine
1 tbsp sesame oil
1 tsp sugar or more as needed
Salt and ground pepper to taste
1 tbsp corn starch
Pour the excess liquid out of the dish after it has been cooked.
8. Top the cooked seafood with spring onions and bring the oil to smoking point in a small saucepan. Pour it over the aromatics to sizzle.
Pro Tip: You should see a light layer or smoke coming up from the oil once it reaches smoking point.
9. Meanwhile, combine the light soy sauce, sugar and water in a small saucepan with 1 tbsp cooking oil. Bring to a boil then turn off the heat and set aside.
10. Pour the sauce around the fish to prevent it from getting soggy.
and 4 for the aromatics)
water and stir to mix. Cover the pan to bring to a gentle boil.
8. Once it begins to boil, turn the heat down to a simmer (low or low-medium). Cover and allow the curry to cook for 20 minutes, stirring once in between. The chicken should be very tender.
9. Taste and add salt, if needed. Uncover and continue to allow the chicken to simmer for 3-5 minutes, until the oil rises to the top.
10. Turn off the heat.
11. Garnish with cilantro.
12. Serve with rice, roti, or naan.
1 tsp cumin seed
3-4 whole cloves
Ground spices
1tbsp garam masala/chicken curry
masala
1 tsp coriander powder
3/4 tbsp turmeric powder
1/4 tsp ground black pepper
Garnishing:
2-3 tbsp cilantro leaves, chopped
1. Heat oil in a large saucepan or large wok/deep frying pan with lid on medium heat.
2. Add small knob of butter/ghee and wait for it to melt but not burn.
3. Then add cumin seeds, mustard seeds and whole cloves and fry until lightly toasted. Do not allow cumin seeds to turn black, they should be golden brown.
4. Add the finely chopped onions and fry until brown. You should hear it sizzle as you drop them in.
5. Add the chilli powder, turmeric, garam masala, salt, chopped fresh green chilli, chopped garlic. Stir and fry a little more. No more than a minute.
6. Add blitzed chopped tomatoes and cook it out until the sauce glistens in the oil. Keep stirring until it looks like a thick paste.
7. Stir in the can of coconut milk ( shake can well). Allow the sauce to come to the boil then reduce heat to a simmer. Add white fish/prawns (with bones/shells can add more flavour), stir through and heat until bubbling then turn off.
8. Add fresh chopped coriander, sprinkle on the top, makes the difference. Then leave it until you want to eat (ideally a couple of hrs but not necessary, reheating it gently before serving if not eating straight away)
3 tbsp sunflower or vegetable oil
Small knob of butter or ghee
1tsp cumin seeds
1 tsp mustard seeds
5 whole cloves
2 medium sized white onions, finely chopped
¼ tsp chilli powder or more if you like it hotter
½ tsp turmeric powder
1 tbsp garam masala
Salt to taste
1 fresh green finger chilli, finely chopped including seeds.
2-3 cloves of garlic, finely chopped
1 cup of finely chopped tinned tomatoes, blitzed to a pulp
1 can of coconut milk
700g fresh white fish fillets e.g. cod, hake, haddock cut into thick chunks
12 fresh king prawns (with shells on will give more flavour but can be fiddly whilst eating so without shells is also fine)
Garnishing:
small bunch of coriander, chopped
1. Heat 1 teaspoon of oil in a pan on medium heat. Once the oil is hot, add the bay leaf, cinnamon stick, cloves and saute for few seconds.
2. Then add the the onion, garlic, ginger and saute for 2 to 3 minutes until the onion is translucent.
3. Add the tomatoes and cashews and mix. Then add 1 cup of water. Cover the pan and cook on medium heat for 15 minutes.
4. After 15 minutes, remove the pan from heat. Remove the bay leaf, cinnamon stick and cloves.
5. Let the mixture cool down a bit and then transfer to a blender. It’s important to let it cool down a bit else it will all blow up from the mixer. Grind the masala to a smooth paste and set aside.
6. To the same pan now add 2 tablespoons butter along with remaining 1 teaspoon oil on medium heat.
7. Once the butter melts, add the red chili powder and the Kashmiri red chili powder and fry for few seconds. This will give the curry a nice orange-red color.
8. Then add the ground paste back into the pan along with the garam masala (start with 1/2 teaspoon and add the remaining 1/4 teaspoon at the end only if you feel like the curry needs that extra bit of garam masala), cardamom powder, sugar, salt and tomato paste (if using). Mix well and cook for 1-2 minutes.
9. Then add the cream and mix.
10. Add in the paneer and cook for 2 to 3 minutes on medium heat. Finally add crushed kasuri methi.
11. Garnish paneer butter masala with cilantro and serve hot with naan or rice!
Notes:
• If you want to make this vegan, use vegan butter in place of regular butter, coconut milk or cream in place of heavy cream and tofu in place of paneer.
• You can add water or milk to thin down the curry and adjust as per the consistency you prefer.
2 teaspoons oil 10 ml, divided, I used avocado oil, use any flavorless oil
1 bay leaf
1/2 inch cinnamon stick
3-4 cloves
6-7 large garlic cloves 25 grams, roughly chopped
1.5 inch ginger 15 grams, roughly chopped
1 large white onion 180 grams, roughly chopped
3-4 large tomatoes 460 grams, roughly chopped
10-15 whole cashews raw
1 cup water 8 oz
2 tablespoons unsalted butter
1/2 teaspoon red chili powder
1/2 teaspoon kashmiri red chili powder
1/2 teaspoon garam masala + 1/4 teaspoon, if needed
1/4 teaspoon cardamom powder
1 teaspoon sugar
3/4 teaspoon salt or to taste
1/2 tablespoon tomato paste optional
3-4 tablespoons cream 45-60 ml
250 grams paneer cut into cubes
2 teaspoons crushed kasuri methi dried fenugreek leaves
Garnishing: chopped cilantro
1. In a large pan, saute the onions 2 tablespoons of olive until and two tablespoons of butter they are cooked and soft but not browned.
2. Add the garlic and cook for another minute.
3. Add all the rice and stir it around with the other ingredients to toast the grains thoroughly without browning.
4. Raise the heat to high, add the wine and reduce it until nearly all of the liquid is absorbed into the rice.
5. Stir in the stock, lemon zest, and lemon juice. reduce the heat, stir and leave to cook covered 15-18 until the rice is just undercooked (Checking after about 15 minutes to make sure no additional stock is needed. If the risotto looks dry, add some of the remaining stock).
6. While the rice cooks, Bring the stock for the salmon to a boil; Add the salmon fillets, reduce to a simmer, cover, and cook 5 minutes (until just underdone. It will finish cooking in the risotto). Once done, break up the salmon to your liking.
7. When the rice is just undercooked, add the peas, stir and cook until the rice is done.
8. Add the chopped parsley, the butter, and grated Parmesan cheese. Mix together.
9. Add the salmon and season to taste before serving.
Notes:
• When poaching the salmon, poach it until it's just under-cooked. It will finish cooking when it's added to the risotto.
• Be careful not to overcook the rice, or it will be mushy and unpleasant to eat.
For the risotto:
2 tablespoons olive oil
2 tablespoons butter
1 medium onion chopped
2 cloves garlic finely chopped or thinly sliced
400 g risotto rice
240 g dry white wine
960 g chicken stock or fish stock
½ lemon zested
2 tablespoons lemon juice
145 g frozen peas
For the salmon:
470 g vegetable stock
2 skinless salmon fillets 6 ounces each and about 1 inch thick salt and pepper to taste
To finish:
25 g grated Parmesan cheese or Romano cheese plus more for serving (optional)
2 tablespoons butter
Garnishing:
a good handful of fresh parsley chopped
1. Cut the onion into a 4-5mm dice.
2. Mash the garlic and grate the ginger.
3. Heat the oil in a heavy based pan over a medium high heat
4. Add in the cardamom, cloves and bay leaf and allow to sizzle for 30 seconds.
5. Throw in the diced onion and cook for 5 minutes.
6. When lightly browned add in the ginger, garlic paste and cook for a further minute.
7. Add in the minced lamb turn up the heat to high.
8. Cook until browned which should take around 5-8 minutes.
9. Reduce the heat to medium and add in the coriander, cumin, turmeric, chilli powder and fenugreek and stir for 2mins.
10. Add tomatoes and sauté until the tomato blends well with the meat and the raw smell of tomatoes goes away.
11. Throw in a generous pinch of salt and the water and then cover and cook on low for 15 minutes.
12. Remove the lid and add in the peas before turning up heat and cooking until the liquid has reduced by half which should take 3-4 minutes or so.
13. Take off the heat and stir in the garam masala and allow to sit for 2 minutes before serving.
14. Can squeeze a bit of lemon juice before serving. Can enjoy with soft bun, rice, roti.
1/2 Kg meat (minced) pork/lamb
1 cup green peas (shelled)
3 tbsp cooking oil/ghee
1 cup onions, grated
1 tsp ginger paste
1 tsp garlic paste
2 cups tomatoes, chopped
1/2 cup of water
Salt to taste
Whole spices (Optional)
2 tsp cumin seeds
2 cloves
1 piece small cinnamon
2 bay leaves
2 green cardamons
Ground spices
1 tbsp coriander powder
1/2 tsp turmeric
1/2 tsp chilli powder
1/2 tsp cumin powder
1 tsp ground/dry fenugreek
1 tsp garam masala/kitchen king masala
Garnish
1 tbsp coriander leaves, chopped
1. Heat the oil in a large pan and add the onion, celery and carrot.
2. Fry over a medium heat for 10 mins, stirring now and then, until softened and starting to colour.
3. Stir in the mince and cook, breaking up any clumps of meat with a wooden spoon, until browned.
4. Add the tomato purée, garlic and thyme, and cook for 1-2 mins more. Pour in the wine, if using, and increase the heat to boil off most of the alcohol. Reduce the heat, stir in the stock and season. Cover with a tight-fitting lid and leave to cook gently for 1 hr-1 hr 15 mins until the meat is tender and the sauce has thickened.
5. Remove the lid and continue cooking for 15 mins. Meanwhile, cook the pasta following pack instructions. Reserve a mug full of the cooking water, then drain the spaghetti and add to the ragu with the Parmesan.
6. Toss well and add a little pasta water to help the sauce coat the spaghetti.
7. Serve with a side salad and extra cheese, if you like.
1 tbsp olive oil
1 onion, halved and finely chopped
1 celery stick, finely diced
1 large carrot, finely diced
600g pack minced beef steak
3 tbsp tomato purée
2 garlic cloves, finely grated
2 tsp fresh thyme leaves
500ml beef stock
400g spaghetti
50g grated Parmesan, plus extra to serve (optional)
1. Boil a large, salted pot of water for the pasta. Cook it until al dente according to package directions.
2. Prep your chorizo and onion.
3. Meanwhile, in a skillet over medium-high heat, add the olive oil and chorizo and fry it until it starts to get crispy (around 7 minutes).
4. Add the onion and cook it until it's softened (about 5 minutes).
5. Stir in the garlic, tomatoes, and cream. Let the sauce cook for another 5 minutes or so, or until the sauce is reduced to your liking. Taste and season with salt & pepper as needed.
6. Toss with the pasta and serve with freshly grated parmesan cheese if desired.
by Rheanna8 ounces uncooked pasta.
1/2 tablespoon olive oil.
1 (8.8 ounce) coil Spanish chorizo sausage cut into small pieces.
1/2 small onion chopped finely.
3 cloves garlic minced.
1 (14 fluid ounce) can diced tomatoes with juices.
1/2 cup heavy/whipping cream.
Freshly grated parmesan cheese optional.
1. Heat the oven to 200°C.
2. Blanch the cabbage and transfer immediately to a bowl of iced water (this will help maintain its colour).
3. If the sausage meat is of good quality, you don’t need to do anything with it, but if it’s not the best, place it in a bowl and use your hands to mix it well with the bacon and sage.
4. Drain the cabbage and place enough of it in a medium-sized oven dish so it covers the base in a moderately thin layer.
5. Break the sausage meat mix into ping pong ball-sized chunks (leaving either half or two thirds to one side) and dot them around on top of the cabbage; then use a fork to level it all out, covering the layer of cabbage beneath while being careful not to mix the two together too much.
6. Repeat these last two steps, building up one or two more layers, depending on the amount you have and the depth of the oven dish (if you’re using a larger oven dish, simply increase the quantities of ingredients you use. It doesn’t matter if you make too much, as everyone always goes back for seconds!).
7. Level out the last layer of sausage meat as neatly as you can and place it in the oven for thirty minutes, or until the top goes a nice brown colour.
8. Remove from the oven and use a knife to cut the sausage and cabbage cake into square-shaped portions.
9. Serve with mashed potato and oodles of onion gravy. Honey roast root vegetables would go nicely with it too.
1kg of good quality pork sausage meat, preferably bought from a decent local butcher (Steyning Butcher’s sausage meat is excellent) 2 rashers of streaky baconsmoked or unsmoked - finely chopped (if needed)
A handful of fresh sage, finely chopped (if needed)
Half a savoy cabbage, finely shredded (pointed varieties like hispi work perfectly well too, but never use red or white cabbage)
1. Cook the noodles a little less than stated on the package instructions (until just underdone) then drain, rinse with cold water and set aside.
2. Heat the oil in the wok over high heat, once hot, add the garlic, ginger and green onions and stir fry for 30 seconds before adding the stir fry vegetables. Stir fry for 2-3 minutes.
3. Add the sherry an allow to almost evaporate before adding any meat you are using and cooked noodles. Toss so that all the ingredients are combined.
4. Turn the heat down to medium and add both of the soy sauces, oyster sauce and pepper.
5. Stir fry for a further 1-2 minutes before adding the green onions, then toss to combine.
6. Fry the eggs to your liking and serve on top of the noodles.
1 pound Chinese noodles of your choice
2 tablespoons vegetable oil
2 cloves garlic peeled and thinly sliced
½ inch fresh ginger grated
3 green onions
1 8 ounce package of fresh stir fried vegetables
3 tablespoons dry Sherry
2 tablespoons light soy sauce
1 tablespoon low sodium dark soy sauce
1 tablespoon oyster sauce, optional ground pepper to taste, or white pepper
4 eggs
A complete meal in a bowl. Why not experiment with different vegetables instead of the suggestions here for example baby sweet- corn, pak choi or asparagus. Try adding half a hard-boiled egg to each bowl or sprinkling over chopped spring onions. You could place a rasher of crispy bacon on top of the chicken as in the photo or add quartered button mushrooms to the stock.
1. Assemble all your ingredients and place a large saucepan onto a medium heat and add the oil; once it’s hot add the ginger and garlic and stir fry for a couple of minutes but do not allow it to stick or burn.
2. Add the Dark Soy sauce and Mirin, stir to combine then add your preserved stock. As you bring the pan to a gentle simmer, place a griddle pan onto a medium heat.
3. Trim the chicken breasts and cut each into two pieces lengthways before seasoning and adding to the hot griddle pan. Turn and make sure the chicken is cooked through and well coloured on the outside: you can always cut into the biggest part to check as it’s going to be sliced.
4. Place another pan of water onto the heat, bring to the boil and add a pinch of salt. Cook the noodles according to the packet instructions which is normally boiling for a few minutes. Add the broccoli and beans to the stock for the last five minutes or so of cooking then, just before serving, add the spinach which will quickly wilt.
5. Once cooked, drain the noodles, sprinkle with sesame oil, cover and set aside. Slice the chicken breasts on an angle and then you are ready to assemble..
6. Into each of your 4 large Ramen bowls, divide the noodles before ladling equal amounts of the stock with broccoli, beans and spinach. Ideally, the top of the noodles will sit above the line of the stock. Carefully place the sliced chicken on top of the noodles, then add the grated carrot, a few slices of red pepper and a small handful of prawn or seaweed crackers. Finally, sprinkle with chopped coriander, sliced chilli (if using) and add a squeeze of lime juice.
7. Get the chopsticks and spoons out and dig in, leaving the rest of the prawn or seaweed crackers on the table to add.
For the stock:
Half a dozen chicken wings or the leftover sections from a roast chicken
2 lites of water
2 carrots, quartered
2 sticks of celery, quartered
2 onions, quartered
6 black peppercorns
2 cloves of garlic, lightly bashed
2 bay leaves
Place all the stock ingredients in a large saucepan and bring to the boil. Turn down to a very gentle simmer and cook for 3-4 hours. Once ready, drain the stock, cover and set aside.
For the Ramen:
2 chicken breasts
Salt and pepper
2 tablespoons groundnut or vegetable oil
3-4 cloves of garlic, crushed
A thumb-sized piece of fresh ginger, finely chopped
3 tablespoons of Dark Soy sauce
2 tablespoons of Mirin
Half a head of broccoli, broken into small florets
A dozen French beans, washed, topped and tailed and cut into roughly 4cm lengths
A large handful of fresh Spinach
A large handful of fresh coriander, chopped
1 carrot, grated
Half a red pepper, sliced
1 packet of egg noodles
(Optional - 1 fresh red or green chilli, deseeded and finely sliced)
1 bag of Prawn or Seaweed Crackers
The juice of 1 lime
"An English Classic - so easy to make!"by Rheanna
1. Put the crushed biscuits into a bowl with the melted butter. Mix it together thoroughly, then press the mixture into the base and sides of the tin. Chill for 10 minutes.
2. Place 75g butter and sugar into a heavy based, non-stick saucepan over a low heat, stirring all the time until the sugar has dissolved. Add the condensed milk and bring to a rapid boil for about a minute, stirring all the time for a thick golden caramel.
3. Spread the caramel over the base, cool and then chill for 1 hour.
4. Carefully remove the pie from the tin and place on a serving plate. Slice the bananas and place on top of the caramel, top with the softly whipped cream.
5. For the perfect finishing touch, dust with cocoa powder or use grated chocolate to decorate the banoffee pie.
6. Chill until ready to serve.
Butter, melted
100g Light digestive biscuits, crushed
225g Butter
75g Dark brown soft sugar
75g Carnation Condensed Milk
397g Bananas
2 x 150ml Carton of whipping cream, whipped to soft peaks
Chocolate shavings or cocoa powder, to dust
You will also need a 20cm loose-bottomed cake tin
1. Preheat the oven to 350°F.
2. First, line an 8x8 baking pan with parchment paper. Refer to the photos above or the notes below for the best way to do this. Then rub some softened butter on top of the parchment paper.
3. In a large bowl, whisk together the hot melted butter and sugar. Then, whisk in the milk and vanilla.
4. In a separate bowl, combine the dry ingredients: flour, cocoa powder, baking powder, and salt.
5. Mix the dry ingredients into the bowl with the butter and sugar mixture until well combined.
6. Fold in the chocolate chips.
7. Spread the batter evenly into the baking pan.
8. Bake for 25-30 minutes, or until a fork comes out relatively clean. (Keep in mind that if you hit a chocolate chip, the fork won't be clean - just make sure there is no wet brownie batter on it. Some crumbs are okay.)
½ cup melted vegan butter - hot
1½ cup granulated cane sugar
1/3 cup non-dairy milk
3 teaspoons vanilla extract
1 cup all-purpose flour
¾ cup cocoa powder
¾ teaspoon baking powder
¼ teaspoon salt
1 cup vegan chocolate chips
9. Let cool for about 30 minutes in the pan. Then grab the parchment paper handles and pull the brownies out. Set on a wire rack to finish cooling completely before cutting.
10. For clean-cut brownies, run a clean knife under hot water in between each slice.
11. Store leftover brownies in an airtight container at room temperature for up to 5 days.
Notes:
• If you want LESS SUGAR, it's suggested that you halve the sugar to ¾ cup and the brownies still come out delicious.
• To line the baking pan, cut two sheets of parchment to fit the width of the baking pan with some paper left hanging over the edges for "handles". Rub a little vegan butter or oil on the bare baking pan, then press one sheet of parchment paper into the pan. The butter/oil helps the paper stick. Rub more butter on the paper, then lay the second sheet down the opposite way. One last time, grease the paper but make sure to also get the sides. Now, you'll be able to easily remove the brownies from the pan when they're done baking!
• This recipe calls for baking powder - not baking soda.
1. Preheat the oven to 180°C/350°F/gas
4. Line the bottom and sides of a 23cm spring-form tin with greaseproof paper.
2. Retaining one tablespoon of caster sugar for later, beat the rest of the 240g caster sugar together with the egg yolks until pale. Now mix in the almonds and zest. Beat the egg whites with the retained tablespoon of caster sugar until stiff and then fold gently into the egg mixture trying not to knock out the air. Carefully put the mixture into the lined tin, place on the middle shelf of the oven and bake for about 60-70 minutes until the torta is golden on top and firm to the touch.
3. While the torta is baking, make some orange syrup. Place the orange juice and, if using, the lemon juice into a saucepan together with the cinnamon stick and a handful of sugar. Bring this gently to the boil and simmer for about five minutes. Taste - the syrup should be quite tart. Allow to cool then place in the fridge.
4. When the torta is ready, remove it from the oven and allow to cool before opening the spring-form tin. Transfer it to a plate and pierce holes in the top (a skewer or carving fork works well). Soak about up to about half of the syrup into the torta.
5. Serve the remaining syrup on the side.
6 eggs, separated 240g caster sugar
230g ground almonds finely grated zest of 2½ oranges
juice of 8 oranges, preferably Seville
juice of 1½ lemons (if not using Seville oranges)
1 stick cinnamon caster sugar to taste
1. Pre-heat the oven to gas 3, 170°C, fan 150°C. Grease and line 2 x 8 inch (20cm) springform cake tins with nonstick baking paper
2. In a large mixing bowl, cream together the butter, vanilla extract and sugar using an electric hand held whisk until light and fluffy. Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated. Carefully fold the flour in using a large metal spoon and spoon the batter evenly into the two prepared cake tins.
3. Bake for 25-30 minutes until springy to the touch and a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the nonstick baking paper.
4. Whip the cream to soft peaks as the cakes cool, then spread the bottom half of the cake with the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate.
5. Dust with the icing sugar and serve.
160g unsalted butter, softened
160g self-raising flour, sifted
160g caster sugar
3 large eggs, lightly beaten
1 tsp vanilla extract
100ml double cream
125g strawberry jam
1 tbsp icing sugar, for dusting
Almond & Orange Cake (Torta de Naranja) 28
Aloo Paratha 7
Appetizers & Breads
Aloo Paratha 7, 8
Fried Halloumi 4
Mac ’n’ Cheese 4
Scallion Pancakes 5
Spanish Tortilla 6
B
Banoffee Pie 26
Braised Chicken with Potatoes 14
Butter Paneer Masala 18
C
Cantonese Steamed Fish with 15
Casoncelli alla Bergamasca 12
Cheese
Cheddar 4
Halloumi 4
Paneer 18
Parmigiano 12, 13
Chicken Curry 16
Chicken Katsu Burger with Asian Slaw & Smoky Potato Wedges 11
Chicken Ramen 25
Chorizo Pasta 22
D
Dessert 27
Almond & Orange Cake (Torta de Naranja) 28
Banoffee Pie 26
Fudgy Chocolate Vegan Brownies 27
Victoria Sponge 29
F
Fish Curry with Coconut Milk 17
Fried Egg with Chinese Noodles 24
Fried Halloumi 4
Fruit
Almond & Orange Cake (Torta de Naranja) 28
Bananas 26
Bananas, Banoffee Pie 26
Fudgy Chocolate Vegan Brownies 27
K
Keema Mattar 20
M
Mac ’n’ Cheese 4
Mains
Braised Chicken with Potatoes 14
Butter Paneer Masala 18
Cantonese Steamed Fish with 15
Casoncelli alla Bergamasca 12
Chicken Curry 16
Chorizo Pasta 22
Fish Curry with Coconut Milk 17
Keema Mattar 20
Rich Ragu with Spaghetti 21
Salmon and Pea Risotto 19
Sausage & Cabbage Cake 23
Meat
Beef steak 21
Chicken 14, 16
Chicken Curry 16
Chicken Katsu Burger with Asian Slaw & Smoky Potato Wedges 11
Chicken Ramen 25
Chorizo 10, 22
Italian sausage 12
Mince meat 20
Mortadella 12
Pork/lamb 20
Pork sausage 23
Ragu 21
N
Noodles, Pasta & Rice
Casoncelli alla Bergamasca 12
Chicken Ramen 25
Chorizo Pasta 22
Fried Egg with Chinese Noodles 24
Mac ’n’ Cheese 4
Rich Ragu with Spaghetti 21
Salmon and Pea Risotto 19
R
Rich Ragu with Spaghetti 21
Risotto 19
Roasted Tomato & Basil Soup 9
S
Salmon and Pea risotto 19
Sausage & Cabbage Cake 23
Scallion Pancakes 5
Seafood Fish 15, 17
Fish Curry 17
Salmon 19
Soup
Chicken Ramen 25
Roasted Tomato & Basil 9
Spanish Lentil Soup With Chorizo 10
Spanish Lentil Soup With Chorizo 10
Spanish Tortilla 6
V
Vegetables Lentil 10
Pea 19
Potato 7
Savoy cabbage 23
Scallion 5
Tomato 9
Tortilla De Patatas 6
Victoria Sponge 29
