Chicken-Stuffed Spuds

Serves 4

• 4 baking potatoes (Russet)
• 1 tablespoon(s) olive oil
• 1 bunch(es) green onions, sliced (1/4 cup), dark-green tops reserved
• 1 teaspoon(s) fennel seeds
• 1 pound(s) ground chicken
• 1 large red pepper, chopped
• 2 teaspoon(s) Asian chili sauce (Sriracha)
• 1/4 cup(s) reduced-fat sour cream

1. Preheat toaster oven to 425 degrees F. Pierce potatoes with fork and place on microwave-safe plate; microwave on High 14 to 16 minutes or until tender, turning once. Transfer to toaster oven; cook 5 to 7 minutes or until skin is crisp.
2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add green onions and fennel seeds; cook 2 minutes, stirring frequently. Add chicken, red pepper, chili sauce, and 1/2 teaspoon salt. Cook 8 minutes or until chicken loses its pink color throughout, stirring occasionally.
3. To serve, cut a slit in each potato and fill with chicken mixture. Top with sour cream and green onion tops.

Accordion Potatoes

Serves 8

• 8 large (8 ounces each) red potatoes
• 2 tablespoon(s) extra virgin olive oil
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 1 tablespoon(s) chopped fresh parsley leaves
• 1 teaspoon(s) chopped fresh thyme leaves

1. Preheat oven to 450 degrees F. Carefully slice each potato thinly without cutting all the way through.
2. Place potatoes on microwave-safe dish and cover with waxed paper. Cook in microwave on High 12 to 15 minutes or until easily pierced with tip of knife.
3. Transfer potatoes to metal baking pan. Carefully drizzle oil between slices. Sprinkle with 1/2 teaspoon salt and 1/4 tea­spoon coarsely ground black pepper. Roast in oven 25 minutes or until lightly browned. Transfer potatoes to platter; sprinkle with herbs.

Sweet Potato, Red Onion & Fontina Tart

Serves 12
CRUST

• 3/4 cup walnuts
• 1 1/4 cups whole-wheat pastry flour (see Note)
• 1 1/4 cups all-purpose flour, plus more for dusting
• 2 tablespoons chopped fresh thyme and/or rosemary
• 3/4 teaspoon salt
• 3/4 teaspoon freshly ground pepper
• 1/2 cup extra-virgin olive oil

7 tablespoons ice-cold water
FILLING

• 1 1/2 pounds sweet potatoes, peeled and sliced into 1/4-inch-thick slices
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups thinly sliced red onion
• 1 cup shredded fontina or Cheddar cheese
• 1 large egg white mixed with 1 teaspoon water
• 1 teaspoon chopped fresh thyme and/or rosemary

1. Preheat oven to 425°F.
2. To prepare crust: Pulse walnuts in a food processor until finely ground. Combine in a large bowl with whole-wheat flour, all-purpose flour, 2 tablespoons thyme and/or rosemary, 3/4 teaspoon each salt and pepper. Make a well in the center and add 1/2 cup oil and water. Gradually stir the wet ingredients into the dry ingredients to form a soft dough (it will seem wetter than other types of pastry dough). Knead in the bowl just until the dough comes together. Pat it into a disk, wrap in plastic and refrigerate for at least 15 minutes or up to 3 days.
3. To prepare filling: Combine sweet potatoes, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Spread on three-fourths of a large rimmed baking sheet. Toss onion in the bowl with 1 teaspoon oil. Spread evenly on the remaining one-fourth of the baking sheet. Roast for 10 minutes. Remove from the oven. Reduce temperature to 375°.
4. Line a work surface with parchment paper or a nonstick baking mat, lightly dust with flour and dust the top of the dough with flour. Roll the dough into a rustic 15-inch circle, adding more flour, if necessary, to prevent sticking. Transfer the crust to a baking sheet with the parchment or baking mat in place.
5. Leaving a 2-inch border, sprinkle cheese evenly over the crust. Make an overlapping ring of the larger sweet potato slices over the cheese, leaving the 2-inch border. Spread the onion slices in another ring closer to the center. Using the rest of the sweet potato slices, make an overlapping circle in the center of the crust (the pattern will look like a bull’s-eye). Pick up the edges of the crust using a spatula and fold over the filling, making pleats in the dough as necessary (it’s okay if the dough cracks a little as you fold it); the filling will not be completely covered. Brush the crust with the egg-white wash. Drizzle the vegetables with the remaining 1 teaspoon oil and sprinkle with 1 teaspoon thyme and/or rosemary.
6. Bake the tart until lightly browned on the edges, about 50 minutes. Cool for 10 minutes before slicing.

TIPS & NOTES
Make Ahead Tip: Prepare the crust (Step 2), wrap tightly and refrigerate for up to 3 days or freeze for up to 6 months. Cool, cover and refrigerate the baked tart for up to 1 day. Reheat at 350°F for about 20 minutes.

Perfect Turkey Giblet Gravy

Serves: 6

• 3 tablespoons turkey dripping
• 3 tablespoons plain flour
• 600ml (1 pint) turkey stock
• 4 tablespoons chopped and cooked turkey giblets
• 1/2 tablespoon chopped fresh sage
• 1/2 teaspoon ground black pepper
• salt to taste

1. Heat turkey dripping in a large frying pan over medium heat; gradually add flour and stir until golden brown.
2. Slowly whisk in turkey stock until blended and smooth. Stir in giblets, and season with sage, pepper and salt. Bring to the boil, reduce heat, and simmer for 8 to 10 minutes, or until thickened.

Traditional Bread Sauce

Serves 8

• 110g (4 oz) unsliced, day-old white bread
• 1 medium onion, peeled
• 6 to 10 whole cloves, according to taste
• 1 bay leaf (fresh if possible)
• about 8 black peppercorns
• 600ml (1 pint) full-fat milk
• salt and freshly milled black pepper
• 50g (2 oz) butter
• 2 tablespoons double cream

1. Begin by removing the crusts from the bread. Tear bread into pieces and pop into a food processor and blend until you have fine crumbs.
2. Cut the onion in half and stud with the cloves.
3. Place the studded onion, bay leaf, peppercorns, milk and a pinch of salt into a heavy based saucepan. Over a low heat, bring almost to the boil, stirring occasionally. Remove from the heat and cover with a lid. Leave the mixture to infuse for a couple of hours or more.
4. When you are ready to make the sauce, remove the onion, bay leaf and peppercorns with a slotted spoon. Now over a medium heat, bring the milk back to simmering point and then beat in the breadcrumbs and half of the butter. Lower the heat and bring back to a gentle simmer.
5. Stirring frequently, cook the bread sauce for 10 to 15 minutes by which time the crumbs will have swollen and thickened the sauce.
6. Just before serving, beat in the remaining butter and the cream and season to taste with salt and freshly milled black pepper. Serve in a warm sauce-boat, jug or serving bowl.

Red Potato Roasties with Rosemary

Serves 4

• 1kg (2 1/4 lb) red potatoes, cut into quarters
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried rosemary, crushed

1. Preheat oven to 250 C / Gas mark 8.
2. Place potatoes in a large roasting tin and toss with oil, salt, pepper and rosemary until evenly coated. Spread out potatoes in a single layer.
3. Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Perfect Roast Turkey

Serves 24

• 1 large whole turkey, neck and giblets removed
• 500g coarse salt
• 125g butter, melted
• 2 large onions, peeled and chopped
• 4 carrots, peeled and chopped
• 4 stalks celery, chopped
• 2 sprigs fresh thyme
• 1 bay leaf
• 250ml dry white wine

1. Rub the turkey inside and out with the coarse salt. Place the bird in a large stock pot, and cover with cold water. Place in the refrigerator, and allow the turkey to soak in the salt and water mixture 12 hours, or overnight.
2. Preheat oven to 180 C / Gas mark 4. Thoroughly rinse the turkey, and discard the brine mixture.
3. Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting tin. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme and the bay leaf. Scatter the remaining vegetables and thyme around the bottom of the roasting tin, and cover with the white wine.
4. Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 74 degrees C. Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

Bacon rosemary stuffed mushrooms

Serves 6

• 100g bacon, chopped
• 30g butter
• 250g mushrooms
• 2 sprigs rosemary, minced
• 1 onion, chopped
• 150g grated Edam cheese

1. Separate the mushroom stems from the caps. Chop the stems and set aside.
2. Melt butter in a frying pan and cook onion till soft. Add chopped mushroom stems and cook for 5 to 7 minutes.
3. Meanwhile, in another frying pan, cook chopped bacon till crisp. Drain fat from pan. Add bacon to the mushroom mixture along with the cheese and rosemary. Stir well.
4. Fill mushroom caps with cheese mixture. Place in a baking tin.
5. Preheat the oven to 200 C / Gas 6.
6. Bake stuffed mushrooms for 15 to 20 minutes.

Almondy mince pies

Makes 12

• 225g/9oz plain flour
• 2 tsp ground cinnamon
• 140g/5oz chilled butter, cut into cubes
• 55g/2oz ground almonds
• 25g caster sugar
• 1 egg, yolk only
• 55g/2oz golden marzipan
• 170g/6oz vegetarian mincemeat
• 2 tbsp sherry
• caster sugar, for sprinkling
• cream, custard, or brandy butter, to serve

1. Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes.
2. Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry.
3. Preheat the oven to 190C/375F/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases.
4. Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter

Christmas cake pops

Makes 12

• 400g/14oz Christmas cake
• 100g/3½oz dark chocolate
• 100g/3½oz white chocolate
• sprinkles, to decorate

1. Break the Christmas cake into pieces then whizz in the food processor for a few minutes to turn into crumbs.
2. Divide the mix into 12 and shape into balls. Place in the fridge for a couple of hours to firm up.
3. Melt the chocolates in separate bowls, over pans of simmering water or in a microwave.
4. Make a hole in each ball with a lolly stick, then dip the end of the stick in the melted chocolate and place back in the hole. Repeat with the other sticks and leave to set for about 30 minutes.
5. Re-melt the chocolate if necessary, then, using a teaspoon pour the chocolate over a cake pop, holding it over the bowl. Work quickly to get a smooth finish. Tap the cake pop on the side of the bowl to get rid of the excess chocolate, then stick into a piece of polystyrene or upturned colander while you coat the rest of the pops.
6. Once the chocolate has set slightly, but is still sticky, coat in sprinkles then leave to set completely.

Sticky toffee Christmas pudding

Serves 6

• 125g/4½oz dates, stones removed, chopped
• 75ml/2¾fl oz water
• ½ tsp bicarbonate of soda
• 50g/1¾oz butter, unsalted, plus extra for greasing
• 175g/6oz demerara sugar
• 2 free-range eggs, beaten
• 100g/3½oz mincemeat
• 1 tbsp chopped glacé cherries
• 175g/6oz self-raising flour

For the sauce

• 150g/5½oz butter
• 150g/5½oz soft dark brown sugar
• 150ml/5½fl oz double cream, plus extra to serve
• 100g/3½oz dark chocolate (minimum 70% cocoa solids), grated

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the dates, water and bicarbonate of soda in a saucepan over a low heat until simmering, stirring well to combine. Simmer for 10-15 minutes, or until the dates break down into a paste. Remove the date mixture from the heat and set aside to cool a little.
3. Meanwhile, cream the butter and sugar together in a bowl, then mix in the eggs, cooleddate mixture, mincemeat and glacé cherries until well combined. Do this a little at a time, starting with the eggs and beating well after each addition.
4. Technique: Creaming butter by hand
5. Watch technique0:50 minsWatch technique0:50 mins
6. Sift the flour into the mixture and fold in gently.
7. Grease six 100ml/4fl oz pudding basins with butter and line the bottom with a disc of greaseproof paper.
8. Divide the batter among the six pudding basins, then place the pudding basins into a roasting tin and bake for 25- 30 mins, or until until well-risen and springy to the touch. Remove from the oven and set aside to cool slightly.
9. Meanwhile, for the sauce, heat the butter, sugar and cream together over a high heat for 5-6 minutes, or until it is a smooth mixture. Remove from the heat and whisk in the grated chocolate until smooth.
10. Technique: Creaming butter by hand
11. To serve, turn the puddings out onto each of six serving plates, spoon the sauce on top and drizzle over some cream.

Christmas Stollen

Serves 15

• 2 teaspoons dried active baking yeast
• 175ml (6 fl oz) warm milk (45 C)
• 1 large egg
• 75g (3 oz) caster sugar
• 1 1/2 teaspoons salt
• 75g (3 oz) unsalted butter, softened
• 350g (12 oz) bread flour
• 50g (2 oz) currants
• 50g (2 oz) sultanas
• 50g (2 oz) red glace cherries, quartered
• 175g (6 oz) diced mixed citrus peel
• 200g (7 oz) marzipan
• 1 heaped teaspoon icing sugar
• 1/2 tsp ground cinnamon
• toasted flaked almonds for sprinkling on top

1. In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the egg, caster sugar, salt, butter, and 3/4 of the bread flour; beat well. Add the remaining flour, a little at a time, stirring well after each addition.
3. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, sultanas, dried cherries and mixed peel. Continue kneading until smooth, about 8 minutes.
4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
5. Lightly grease a baking tray. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the centre of the dough. Fold the dough over to cover it; pinch the seams together to seal.
6. Place the loaf, seam side down, on the prepared baking tray. Cover with a clean, damp tea-towel and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 C / Gas mark 4.
7. Bake in the preheated oven for 10 minutes, then reduce heat to 150 C / Gas mark 2 and bake for a further 30 to 40 minutes, or until golden brown.
8. Allow loaf to cool on a wire cooling rack. Dust the cooled loaf with icing sugar, sprinkle with cinnamon and finish with toasted flaked almonds.

Chocolate fruit cake

Serves 12

• 350g/12oz dried soft prunes, chopped
• 250g/9oz raisins
• 125g/4oz currants
• 175g/6oz unsalted butter, softened
• 175g/6oz dark muscovado sugar
• 175ml/6fl oz honey
• 125ml/4fl oz coffee liqueur
• 2 oranges, juice and zest only
• 1 tsp mixed spice
• 2 tbsp good quality cocoa
• 3 free-range eggs, beaten
• 150g/5¼oz plain flour
• 75g/2½oz ground almonds
• ½ tsp baking powder
• ½ tsp bicarbonate of soda

For decoration

• 25g/1oz dark chocolate covered coffee beans
• Disco Gold hologram glitter
• 2mm gold mini balls
• approx 10 gold stars

1. Preheat the oven to 150C/300F/Gas mark 2.
2. Line the sides and bottom of a 20cm/8in, 9cm/3½in deep, round loose-bottomed cake tin with a layer of bake-o-glide or other reusable silicon-baking parchment. When lining the tin with the bake-o-glide, cut the material into strips that are twice as high as the tin itself (it’s easier to use two shorter strips of bake-o-glide, than one long strip); the height of the strips protects the cake from catching on the outside of the cake tin.
3. Place the fruit, butter, sugar, honey, coffee liqueur, orange juice and zest, mixed spice and cocoa into a large wide saucepan. Heat the mixture until it reaches a gentle boil, stirring the mixture as the butter melts. Let the mixture simmer for ten minutes. Then remove the saucepan from the heat and leave to stand for 30 minutes.
4. After 30 minutes, the mixture will have cooled a little. Add the eggs, flour, ground almonds, baking powder and bicarbonate soda, and mix well with a wooden spoon or spatula until the ingredients have combined.
5. Carefully pour the fruit cake mixture into the bake-o-glide lined cake tin. Transfer the cake tin to the oven and bake for 1¾-2 hours, or until the top of the cake is firm but will has a shiny and sticky look. At this point, if you insert a cake tester into the middle of the cake, the cake should still be a little uncooked in the middle.
6. Place the cake on a cooling rack. Once the cake has cooled, remove it from the tin.
7. To decorate, place the chocolate covered coffee beans in the centre of the cake and arrange the gold starts around the perimeter of the top of the cake. Then sprinkle some gold mini-balls over the whole of the cake. Sprinkle the Disco Gold Hologram Glitter over the top of the cake.

Fruit Raita

• 1 tsp Sugar
• 2 firm Bananas
• Rock Salt to taste
• 1 tsp Ground Cumin
• 350 ml Plain Curd
• 50 gms Shelled Walnuts
• 75 gms Seedless Grapes
• Roasted Cumin Seeds, 
• Chilli powder

1. Place the curd in a chilled bowl and add the grapes and walnuts.
2. Slice the bananas directly into the bowl and fold in gently before the bananas turn brown.
3. Add the sugar, salt and ground cumin, and gently mix together.
4. Chill and sprinkle the cumin seeds, chilli powder just before serving.

Kuttu ki kadhi

Serves 4

• 1 ½ cup Kuttu ka atta (buckwheat flour)
• 2 cup Yogurt
• 1 large potato cut into small dices
• 1 tsp cumin seeds (jeera)
• 2 green chilies finely chopped
• Desi ghee (clarified butter) or groundnut oil to fry
• 2 cup water
• Rock salt (sendha namak ) to taste

1. Mix the potato dices with 1 cup kuttu ka atta and ½ tsp salt. Add 2 tbsp water and mix well to make pakoras (dumplings). Heat sufficient oil in a wok or kadhai to deep fry the dumplings. Put marble sized dumplings in the oil and deep fry till light golden.
2. Mix the yogurt and ½ cup kuttu ka atta with 2 cup water and mix well.
3. Heat 1tbsp oil in a pan and add the cumin seeds. Allow to splutter and add the chopped green chilies. 
4. Saute for 1 minute and add the yogurt mix. Bring to a boil stirring continuously. 
5. Reduce the flame and allow to simmer for 8-10 mins. Add the potato dumplings and simmer for 3-4 mins. Add salt to taste and serve garnished with coriander leaves.

Saboodana cutlets

Serves 4

• 1cup sago (saboodana)
• 400g potatoes
• 2tbsp chopped coriander
• 2tsp chopped green chilies
• Rock salt (sendha namak) to taste
• Groundnut oil or desi ghee (clarified butter)to shallow fry

1. Soak the saboodana (sago) in water for 30 mins. Drain and set aside. 
2. Boil the potatoes till done. Peel and mash fine. 
3. Add the soaked saboodanan, green chilies, coriander and salt to the potatoes and mix well. 
4. Divide the mixture into 16 equal parts. Roll our each part into a log or a patty and shallow fry in medium hot oil till golden. 

Aloo tikki takak tak

Serves 4

• 250g potatoes
• 100g paneer (cottage cheese)
• 2tsp finely chopped green chilies
• 2tsp chopped raisins
• 2tsp chironjee (sunflower seeds)
• Sendha namak (rock salt ) to taste
• Desi ghee or Groundnut oil to shallow fry

1. Boil the potatoes. Peel and mash the potatoes till smooth. 
2. Add sendha namak and mix well. Divide into 12 equal parts. 
3. Grate the paneer and mix in the green chilies, chopped green chilies, raisins and sunflower seeds. 
4. Divide into 12 equal parts. Flatten each part of the potato mix on your palm. 
5. Fill in one part of paneer mix and fold in from all sides. Flatten in the shape of a patty. 
6.  Heat the ghee in a pan. Shallow fry the pattice in medium hot oil till golden. 
7. Serve hot with coriander chutney or lemon slices.

Kuttu ki puri (puffed buckwheat bread)

Serves 4

• 2 cup kuttu ka atta(buckwheat flour)
• 4 medium sized potatoes 
• ½ tsp sendha namak(rock salt)
• ½ tsp black pepper powder
• clarified butter (ghee) or groundnut oil for frying

1. Boil and mash potatoes.
2. Now mix rock salt, buckwheat flour, black pepper powder and potatoes and knead into a smooth dough.
3. Make small balls of the dough and roll each into small circles.
4. Heat ghee or the groundnut oil in a pan.
5. Fry each puri in ghee.
6. When cooked on one side turn it and cook on the other side also until it turns light brown.
7. Serve them hot.

Kuttu pakodas 

• 1 cup kotu ka atta (buckwheat up flour)
• ¼ cup finely cut coriander leaves
• ½ tbsp black pepper powder
• Desi ghee or ground nut oil for frying
• 3 medium potatoes cut into slices or batons
• 5 large colocassia(arbi) cut into slices or batons
• ½ tsp sendha namak (rock salt) or to taste

1. Apply some rock salt on the colocassia slices and set them aside for 20-30 mins. Alternatively you could also parboil the slices.Combine the flour, salt, pepper and coriander in round dish and mix well. Mix in water and make a smooth batter.
2. Cover and keep aside for about 20 minutes.Drain the colocassia slices and pat dry. Heat up enough ghee or oil for deep-frying in a kadhai or wok over moderate heat.Put few slices of potato and colocassia into the batter and cover them completely. One at a time, lower each slice of batter-coated potato into the hot oil.Fry as many slices as will float on the surface of the oil without touching.Fry on both sides until reddish gray and crisp.Serve hot as the fitters soften as they cool.

Saboodana Khichdi

• 1 cup Saboodana (sago)
• 1 medium sized potato
• 1 cup chopped tomatoes
• ¼ cup peanuts
• 1tbsp chopped coriander
• 1tsp chopped green chilies
• ½ tsp cumin seeds (jeera)
• Rock salt (sendha namak)
• 1tbsp desi ghee

1. Soak the saboodana for 2 hrs. wash the saboodana well in running water till all the starch is washed off. 
2. Strain in a sieve and set aside for 2 hrs. for all the water to drain away. 
3. Peel the potato and cut into small dices. 
4. Heat the ghee in a pan and add the jeera. Allow the jeera to splutter and add the green chilies. Saute for10 seconds and add the potatoes fry the potatoes and cook till half done and add the peanuts. 
5. Saute till the peanut is also done. Add the tomates and cover and cook for 5 minutes till the tomatoes are cooked. 
6. Add the drained saboodana and salt and toss well till the sabodana turns transparent (almost 4-5 mins.) Serve hot garnished with chopped coriander.

Motia pulao

• 2 cups sama ka chawal
• 1 large red tomato
• 2 green chilies
• 2tsp chopped green coriander
• 1 cup paneer
• ½ cup khoya
• 2tbsp singhada ka atta
• 4tbsp peanut oil or desi ghee
• sendha namak to taste

1. Heat one tbsp. ghee or oil. Add the sama ka chawal and sauté a little till lightly colored and well coated with oil. Add the sendha namak to taste and 2 cup water. Bring to a boil and reduce heat. Cook till almost done. Remove from heat and cover and set aside covered for 10-12 minutes or till all the moisture is absorbed. Fluff up using a fork. Deseed the tomato and chop into dices. Finely chop the green chilies and the coriander.
2. Mash the khoya, 1tbsp singhada ka atta and paneer well till smooth as a dough. Make small marble sized balls. Roll the balls in singhada ka atta and roll again between palms.(you can also roll the balls in some samai rice). Heat the remaining ghee or oil and deep fry the balls till golden in colour.
3. Add the ball, the chopped tomatoes, the chopped chilies and coriander leaves to the fluffed rice and mix lightly.
4. Serve hot with cucumber raita.

Carrot and Paneer Toast

Serves 3 Slices

• 3 brown bread slices
• 3/4 cup grated carrot
• 50 gms grated low fat paneer
• 1 tbsp finely chopped tomato
• 1/4 tsp chopped green chillies
• 1 tsp chopped coriander (dhania)
• 1 tsp low fat butter
• salt to taste

1. Toast the bread slices in a toaster.
2. Combine the carrot, paneer, tomato, green chilli, coriander, butter and salt in a bowl, mix well.
3. Divide into three equal portions.
4. Place one portion of the mixture on each toast.
5. Heat in an oven for a few minutes till they turn light brown in colour and crisp.
6. Serve hot.

Burger

Makes 6 Burgers
For the tikkis

• 1/3 cup cooked broken wheat (dalia)
• 2 tbsp finely chopped carrots
• 2 tbsp finely chopped french beans
• 2 tbsp boiled sweet corn kernels (makai ke dane)
• 2 medium sized potatoes, boiled and mashed
• 1 slice of whole wheat bread
• 1/2 tsp finely chopped green chillies
• 1/4 tsp freshly ground black pepper (kalimirch) powder
• 1 tbsp chopped coriander (dhania)
• 1 tsp oil for cooking
• salt to taste

Other ingredients

• 6 brown bread buns
• 2 tbsp tomato ketchup
• 12 lettuce leaves
• 2 medium sized onions, sliced
• 2 green cucumbers, sliced
• 2 tomatoes, sliced
• salt to taste
• 6 cheese slices

For the tikkis

1. Combine all the ingredients together in a bowl and mix well.
2. Divide the mixture into 6 equal portions and shape each portion into an even sized round and flatten the rounds to make tikkis.
3. Heat a non-stick pan and cook each tikki using ½ tsp oil until both sides are golden brown in colour. Keep aside.

How to serve

1. Cut each burger bun horizontally into two and toast them lightly in an oven or on a tava (griddle).
2. On the lower half of each bun spread 1 tsp of the tomato ketchup and place 2 lettuce leaves over it.
3. Place a few onion slices, cucumber slices, tomato slices and sprinkle a little salt over it.
4. Finally place 1 slice of cheese and 1 tikki cover with the remaining half of the bun and press it lightly.
5. Repeat with the remaining ingredients to make 5 more burgers.

Nacho Chips with Cheesy Carrot Dip

Serves 4

For the nacho chips

• 1/2 cup maize flour (makai ka atta)
• 1/2 cup ragi (nachni / red millet) flour
• 1/4 cup whole wheat flour (gehun ka atta)
• 1 tsp carom seeds (ajwain)
• 1 tsp cumin seeds (jeera)
• 1/4 tsp chilli powder
• 2 tsp oil

For the carrot and cheese dip

• 1/4 cup grated carrot
• 2 tbsp grated processed cheese
• 1/2 cup hung curds (chakka dahi)
• 2 tbsp fresh cream
• 1 tbsp finely chopped capsicum
• 1/4 tsp chopped green chillies
• 1 tbsp chopped coriander (dhania)
• salt to taste

For the nacho chips

1. Mix all the ingredients in a bowl and knead into soft dough using a little water.
2. Divide the dough into 5 equal portions and roll out each portion into thin chapattis using a little flour. Lightly prick each chapati with a fork.
3. Cut into nacho shapes with the help of a sharp knife.
4. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes or till crisp. Keep aside.

For the carrot and cheese dip

1. Whisk together the curds and cream in a bowl.
2. Add all the other ingredients and mix well.
3. Pour into a serving bowl and refrigerate. Serve chilled with the nachos.

Mini Mixed Vegetable Turnovers

Makes 8 Turnovers

• 1 cup readymade dosa batter
• 1/2 cup grated mixed vegetables (carrots, cabbage, cauliflower, onions etc.)
• 1 1/2 tbsp powdered roasted peanuts
• 2 tbsp chopped coriander (dhania)
• 1 tsp sugar
• 1 tsp chilli powder
• salt to taste
• 2 tsp sesame seeds (til) for the topping4
• 2 tsp oil for cooking
• 8 tsp tomato ketchup for serving

1. Combine together the dosa batter, vegetables, peanuts, coriander, sugar, chilli powder, salt and 2 tbsp water in a bowl and mix well. Keep aside.
2. Heat a non-stick pan and grease it lightly with oil.
3. Sprinkle ½ tsp of sesame seeds on it.
4. When they crackle, pour a ladleful of the batter and spread it evenly to make a circle of 75 mm (3") diameter.
5. Cook using ½ tsp of oil, till both sides are golden brown in colour.
6. Repeat with the remaining batter to make 7 more turnovers.
7. Serve hot with tomato ketchup.

Merry Macaroni

Serves 4

• 2 tsp butter
• 1/4 cup finely chopped onions
• 2 tbsp chopped carrots, blanched
• 2 tbsp boiled fresh green peas
• 2 tbsp chopped capsicum
• 1/2 cup tomato puree
• 1/4 tsp chilli powder
• 1/2 tsp sugar
• 2 cups boiled macaroni
• salt to taste

1. Heat the butter in a non-stick pan, add the onions and sauté for 1 minute.
2. Add the carrots, green peas and capsicum and sauté for 2 minutes.
3. Add the tomato purée, chilli powder, sugar and 1 tbsp of water. Mix well and simmer for another 3 to 4 minutes.
4. Add the macaroni and salt, mix gently and cook for few seconds.
5. Serve hot.

Green Pea and Corn Bhel

Serves 4

• 2 tsp oil
• 1 tsp cumin seeds (jeera)
• 1/4 cup chopped onions
• 1 cup boiled green peas
• 1 cup boiled sweet corn kernels (makai ke dane)
• 1/4 cup chopped and boiled potatoes
• 2 tbsp chopped tomatoes
• salt to taste
• 1/4 cup Khajur Imli ki Chutney
• 1/2 tsp chaat masala
• 1 tbsp finely chopped coriander (dhania)
• 2 tbsp sev and 2 tbsp pomogranate seeds (anardana) for the garnish

1. Heat the oil in a non-stick pan and add the cumin seeds.
2. When the crackle, add the onions and sauté for 2 minutes.
3. Add the green peas, corn and potatoes and mix well. Remove from the flame and keep aside to cool.
4. When cool, add the tomatoes, salt, khatti-meethi chutney, chaat masala and coriander and mix well.
5. Serve immediately garnished with sev and pomegranate seeds.

Date and Almond Balls

Makes 16 Balls

• 1 1/2 cups chopped black seedless dates (khajur)
• 2 tsp ghee
• 1/4 cup finely chopped almonds (badam)
• 1/4 tsp cardamom (elaichi) powder
• dessicated coconut for rolling

1. Heat the ghee in a broad non-stick pan, add the dates and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
2. Add the almonds, cardamom powder and mix well.
3. Divide the mixture into 16 equal portions and shape each portion into round balls.
4. Roll them in dessicated coconut till they are evenly coated from all the sides.

How to pack
Cool completely and pack in a tiffin box.

Kheer Mohan

• 2 cups Paneer
• ½ cup khoya 
• ½ cup mixed nuts, crushed (almonds, pistachio, cashews and currants) 
• seeds of 2 cardamoms, crushed

Syrup

• 4 cups sugar 
• 4 cups water 
• 4 strings of saffron 
• seeds of 2 cardamoms 

1. For filling mix khoya, crushed nuts and cardamoms. Set aside. 
2. Divide paneer into 20 equal portions. Shape into balls. Make a well in the center of cheese ball and fill with ½ tsp of filling. Close well opening with surrounding paneer. Balls should be smooth. Repeat the above process until all the cheese and filling are used up. 
3. Make syrup by bringing all the syrup ingredients to boil, in a large saucepan. Boil for 12 minutes on medium heat. Put cheese balls into syrup. Cover and lower heat and simmer for 15 minutes. Cool.

Serve at room temperature.

Rava Ladoo

• 2 cups semolina
• 1 cup ghee
• 1/2 cup powdered sugar
• 1 tsp broken cashew nuts
• 1 tsp fried cardamom powder
• 1 tsp raisins fried

1. Heat 1 tsp ghee in a pan and dry roast the rava till it turns pink.
2. Grind the fried rava and powdered sugar in a mixer to a fine powder.
3. Heat the remaining ghee and add the powdered rava, cashew nuts, raisins and cardamom powder and mix them thoroughly.
4. While still warm, make into small sized balls.
5. Cool and store in an airtight container.

Low Cal Fruit Cream

Serves 1

• ½ cup chopped strawberries 
• 1 chopped kiwi fruit
• 1 chopped banana
• 1 chopped apple
• 1 tsp raisins 
• 1 tsp chopped almonds
• 1 tsp chopped walnuts
• 1 scoop low fat ice-cream
• ½ cup skimmed cold milk
• 1 tsp honey (optional)

1. Add ice-cream to milk and whip till it becomes frothy. 
2. Mix together all other ingredients in a glass bowl and pour the milk mixture over them. 
3. Refrigerate for an hour. Serve.

Paneer Bagh-e-Bahar

Serves 3

• 1/4 cup cashewnut paste 
• 1 tsp sugar (cheeni) 
• 1 cup yellow capsicum (shimla mirch) chopped
• 1 cup Tomato (Tamatar) chopped 
• 1 tsp garlic (lasan) finely chopped
• 1/2 cup fresh cream (malai) 
• 1 tsp pepper 
• 1 cup pineapple chopped
• 2 tblsp Tomato (Tamatar) sauce 
• 2 green chillies vertically cut
• 2 tblsp refined oil (tel) 
• 1 tsp salt (namak) 
• 200 gms paneer cubes 

1. Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
2. Make a paste of cashewnuts along with fresh cream
3. Heat up oil in a kadai and mix in cut garlic and green chillies and fry till brown.
4. Mix in cashew paste.
5. Stir fry capsicum in cashew mixture in high flame flame.
6. Mix in pineapple and tomatoess and stir till cooked.
7. Mix in paneer, tomato sauce, salt and pepper.
8. Stir fry it for 5 minutes and mix in sugar.
9. Stir fry for a minute and transfer to a round dish and sprinkle 2 tbsp of cream
10. Serve hot with tandoori roti.

Corn and Spinach Paratha

For the dough

• 1 cup whole wheat flour (gehun ka atta)
• 1/4 tsp salt
• 1 tsp oil
• 3 tsp melted butter or oil(for cooking)

For the spinach corn stuffing

• 3 cups finely chopped spinach (palak)
• 1 cup cooked corn (makai)
• 2 onions, chopped
• 2 green chillies, chopped
• 2 tsp oil
• salt to taste

1. For the dough, mix all the ingredients and add enough water to make a soft dough.
2. Divide the dough into 10 portions and roll out each portion into very thin 150 mm. diameter rounds.
3. For the spinach corn stuffing, heat the oil and fry the onions for 1/2 minute. Add the green chillies and fry again for a few seconds.
4. Add the spinach and cook for 2 minutes. Drain the water, if any.
5. Add the corn and salt.
6. To proceed, cook each roti on a tawa (griddle) very lightly for a few seconds.
7. Put a portion of the stuffing in each paratha and fold into a semi-circle. Arrange on a greased baking tray.
8. Brush the parathas lightly with butter or oil and bake in a hot oven at 200 degree C (400 degree F) until light pink in colour 
9. Alternatively, cook on a tawa (griddle) on both sides and brush lightly with butter or oil. Serve hot.

Puffed Cheddar Cheese Twists

• 1/2 cup packed, finely grated Cracker Barrel sharp cheddar (2.5 oz)
• 1/2 cup flour (2.5 oz)
• 1/4 tsp sea salt
• 1/4 tsp cayenne pepper
• 3 tbsp unsalted butter, cubed
• 1 egg white (2 tbsp)

1. Preheat the oven to 400 degrees F, and line a baking sheet with parchment paper or a silpat.
2. Combine the cheddar, flour, salt, and cayenne pepper by swirling it around with your fingers. Add the cubed butter and work it into the flour mixture with your fingertips, working quickly (you don’t want to melt the butter). Once the big butter pieces are broken down, stir in the egg white until evenly distributed. The mixture will be crumbly but you should be able to knead the mixture into a cohesive dough ball fairly easily (do not overwork).
3. Roll out onto a floured surface to about 1/8 inch thick. Cut into long strips with a pizza cutter and twist them onto the baking sheet. Bake for 10 minutes until crisp and a light golden brown. Let cool slightly, then enjoy!

Two-bite Mac and Cheese Cups

Makes 24

• 8 oz elbow macaroni
• 2 tbsp butter
• ¼ tsp paprika
• 2 tbsp flour
• ½ cup milk
• 8 oz Cracker Barrel aged reserve, grated
• 4 oz Cracker Barrel sharp cheese, grated

1. Grease a nonstick mini muffin pan very well with butter or nonstick cooking spray. Preheat the oven to 400 degrees F.
2. Bring a pot of salted water to a boil over high heat, then cook the pasta for 2 minutes less than the package says. My elbow macaroni said to cook for 7 minutes, so I drained it after 5. After you've cooked and drained the pasta, return the empty pasta pot to the heat and turn the heat down to medium. Melt the butter and add the paprika. Add the flour and stir the mixture around for 2 minutes. While whisking, add the milk. The mixture will be very thick, but that’s intentional. Just make sure you have stirred out any lumps. Remove the pot from the heat and add the cheeses and drained pasta, stirring it all together until the cheese and sauce are well distributed.
3. Portion your mac and cheese into the muffin cups, either with a spoon or a 3-tbsp cookie scoop. Pack the mac and cheese into the muffin cups with your fingers really well. If you don’t pack the mac and cheese down, they won’t hold their shape when you take them out after baking, and you certainly don't want them to fall apart.
4. Bake the mac and cheese cups for 15 minutes until bubbling and gooey. Remove them to a wire rack to cool for at least 10 minutes, then carefully run a plastic knife or toothpick (assuming you need to not destroy the nonstick coating on your pan) around the edges to loosen. Remove the mac and cheese cups from the pan and garnish with chopped chives or scallion greens. Enjoy!

Kimchi Ramen Grilled Cheese Sandwich

Makes 1 sandwich

• ½ package of ramen, any “flavor” (we used a Korean brand, “extra spicy” vegetable flavor)
• ½ of the ramen seasoning packet (you wont need other things like a small oil packet or dehydrated vegetables)
• handful of kimchi, chopped and squeezed of excess kimchi “juice”
• 1 tablespoons oil for cooking (I used grapeseed)
• 2 tablespoon butter, softened
• 2 thick slices very sturdy bread
• handful of mozzarella or jack cheese
• handful American or Cheddar cheese

1. Bring a pot of water to a boil over high heat. Drop the ramen noodles in and cook until the ramen noodles are soft, about 8 minutes (this will depend, obviously).
2. Drain the ramen noodles of the cooking liquid (use a colander), then put the noodles back into the pot or into a bowl. Pour the contents of half the seasoning packet over the noodles. Toss the noodles to combine. Set aside to prepare sandwich.
3. Heat olive oil in a frying pan over low heat.
4. Spread the outside of both slices of bread with softened butter. Place both slices of bread buttered-side down in the oil in the pan. Pile one slice with mozzarella/jack cheese; pile the other slice of bread with American/Cheddar cheese. Cook until bread is toasted and cheese has melted.
5. Remove the grilled bread with cheese to a plate or cutting board. Pile as much ramen noodles on one slice of the bread as you’d like. Add chopped kimchi on top. Close the sandwich with the other slice of grilled bread and cheese. Press together firmly.

Chinese Cabbage Salad Recipe

• 1 (3 ounce) Package ramen noodles, crushed
• 10 Ounces cashewnut pieces
• 1 (16 ounce) Package shredded coleslaw mix
• 1 Bunch green onions, chopped
• 1/2 Cup white sugar
• 1/2 Cup vegetable oil
• 1/4 Cup cider vinegar
• 1 tbsp Soy sauce

1. In a preheated 350 degree F oven, toast the crushed noodles and nuts until golden brown.
2. In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
3. Prepare dressing, by whisking together the sugar, oil, vinegar and soy sauce.
4. Pour the dressing over the salad, toss and serve.
5. Chinese Cabbage Salad is ready.

Ramen Vegetable Beef Skillet

Serves 4

• 1 pound ground beef
• 1 1/2 cups sliced carrots
• 3/4 cup diced onion
• 1 cup water
• 2 cups shredded napa cabbage
• 3 tablespoons soy sauce
• 1 package (3 ounce) beef ramen noodles

1. Combine the beef, carrots and onion in a large skillet over medium heat. Cook until the meat is no longer pink and the vegetables are tender. Drain, if needed.
2. Add in the water, cabbage, soy sauce and half the package of the seasoning packet. Break the noodles into pieces and add to the pan. Cover and cook until the liquid is absorbed and the noodles are tender, about 10 minutes. Taste for seasoning and add more of the seasoning packet if needed.

Ramen Noodle Bake

• 4 packages Ramen noodles - one must be beef (reserve ONE beef flavoring packet)
• 1 - 26 ounce jar spaghetti sauce
• 1 lb. cooked ground beef or Italian sausage 
• 2 cups mozzarella cheese, divided
• 3 1/2 cups water

1. Preheat oven to 400 degrees.
2. Break up ramen noodles into a greased 9 x 13 inch pan. They should cover the bottom of the dish. 
3. Sprinkle the cooked meat over dry noodles (I seasoned my beef when I was cooking it). Pour the jar of sauce over the top. Sprinkle the beef flavor packet over the sauce. Sprinkle one cup of the cheese over the top of sauce. Gently mix together. Pour the water over the top. Cover tightly with aluminum foil and bake 40 to 50 minutes or until liquid is totally absorbed. 
4. Remove from oven and remove foil. Sprinkle the remaining cheese over the top. Return to oven for 5- 10 minutes until the cheese is melted and bubbly.

Instant Fried Noodles Recipe

Serves 1

• 1 pack of Indomie Mi Goreng (Fried Noodles)
• 3-5 shrimps, shelled, deveined and cut into small pieces
• 1 egg

1. Fry the egg. Fry the shrimp and save the remaining oil. 
2. Boil your noodles and mix with the sauces provided. 
3. Served with the fried egg and shrimp. 
4. Drip the remaining oil on top of your noodles for the extra zest.

Bread Bowl Breakfast

Makes 8 

• 8 crusty bread rolls
• 2 Tb butter, melted
• Salt and pepper
• Assorted fillings*
• 8 eggs

1. Preheat your oven to 350 degrees F. Slice off the top of each roll and scoop out the soft bread inside, leaving the sides of the roll intact. Brush the inside of each roll with the melted butter and season with salt and pepper.
2. Let your guests fill the roll with their favorite toppings*. Crack an egg or egg white on top, season with salt and pepper, and place on a cookie sheet. Bake for 10-12 minutes and then cover the pan loosely with foil. Bake an additional 20-25 minutes, or until the egg is just set.

*Grape tomatoes, cilantro, parsley, thyme, shredded cheese, herbed goat cheese, caramelized onions, pre-cooked breakfast potatoes, spinach artichoke dip, deli ham, cooked sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese

Garlic Butter Spaghetti with Herbs

Serves 8

• 1 lb. whole wheat spaghetti
• 6 tablespoons butter + more for serving
• 8 cloves garlic, minced
• 1 large bunch basil, chopped
• 1 large bunch baby spinach, chopped
• 2 teaspoons salt
• 1 teaspoon black pepper
• Parmigiano Reggiano cheese for topping

1. Cook the spaghetti according to package directions.
2. Meanwhile, heat the butter together in a large nonstick skillet over medium low heat. Add the minced garlic and saute for 3-5 minutes, until soft and fragrant. Be careful not to burn or over-brown the garlic because it will taste bitter. Low and slow is the winner here.
3. Chop the spinach and basil (I had about 5 cups total – it reduces quite a bit as it wilts) into small bite-sized pieces and add to the skillet, stirring for just a minute or two to get the greens softened slightly. Season with salt.
4. Add the spaghetti to the skillet (or vice versa depending on pan size) and season with salt and pepper. Toss well to combine and let it all rest for a few minutes to stick together a bit. Serve with an additional pat of butter and/or fresh grated Parmigiano Reggiano cheese.

Layered Chocolate Chip Cookie Brownies

Makes 9 -12 Servings
Cookie Dough

• 5 tablespoons unsalted butter, softened
• 3 tablespoons brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups all-purpose flour
• 3/4 cup semi-sweet chocolate chips

Brownie

• 1/4 cup unsalted butter
• 3 oz bittersweet chocolate
• 3/4 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 tablespoon unsweetened cocoa powder
• 5 tablespoons all-purpose flour

For the cookie dough: 

1. Cream together butter and sugars, in a large bowl. Mix in egg and vanilla. 
2. Add baking soda, baking powder, salt and flour; mix well. 
3. Stir in chocolate chips until evenly distributed. Set aside.

For the brownie: 

1. Place butter and chocolate in small saucepan set over medium-low heat, stir constantly until chocolate is melted and mixture is smooth; remove from heat. Whisk in sugar, egg and vanilla. Whisk in cocoa and salt. Stir in flour until evenly combined.
2. To assemble: Scrape brownie batter into an 8×8 inch baking pan that has been lightly greased and lined with parchment paper; smooth top. Top with chunks of cookie dough, as evenly as possible. Bake at 350ºF for 25 minutes, or until cookie layer is set and lightly browned.
3. Let cool completely before removing from pan to slice.

Sweet Potato Hash With Sunny Side Up Egg

Makes 1

• ¼ shredded (unbaked) sweet potato
• 1 egg (with yolk)
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon sea salt
• Freshly ground black pepper
• Coconut oil spray

1. Spar coconut oil in your skillet and place under medium-low heat.
2. Once coconut oil is hot, add shredded sweet potatoes in. Cook for about 1-2 minutes, until they start getting a bit golden.
3. Add in your spices (cayenne pepper, garlic powder, onion powder, sea salt and black pepper) and, using your tongs, mix it together with the sweet potatoes. Cook for another minute.
4. Crack your egg open on top of the sweet potato hash. Cover with lid and let it cook for about 3-4 minutes (in order for the eggs to cook through better I added drops of water in the skillet, before adding the lid on top; the vapor helps speed the cooking process and prevents the food from burning).
5. Remove from heat and using your spatula, carefully transfer the sweet potato hash and egg combination to your plate.
6. Voila. Now, pinch the egg yolk and let it run over your food creation. So pretty-looking and SO tasty.

Egg Rolo With Garlic Croutons And Cornichons

Makes: 1 terrine

• 5 brown onions, peeled, diced finely
• 120 g black rice
• 1 L water
• 8 free range eggs, soft boiled, no shell
• 250 g veal mince
• 250 g beef mince
• 250 g pork mince
• 50 g seeded mustard
• 40 g fresh horseradish, grated (use a micro plane)
• 1 bunch parsley, finely chopped
• 1 free range egg
• 1 loaf day old bread, crusts removed
• 2 cloves garlic, crushed
• 200 g ghee or clarified butter
• 100 g cornichons
• Extra virgin olive oil
• Salt

1. Pre heat the oven to 160 degrees C. Line a ceramic terrine mould with silicone paper.
2. Cook onions in a fry pan, gently on a moderate heat, stirring occasionally until they are golden and taste sweet. Allow to cool.
3. Combine, rice and water in a saucepan and cook on a gentle simmer until tender; this may take up to 30 mins. Strain and allow to cool.
4. In a large mixing bowl combine all the mince, with the seeded mustard, horseradish, parsley, salt and bind it all with an egg. Mix well with the caramelised onions and the black rice.
5. Place a 1 inch layer on the base of the mould and a 1cm layer up the sides. Arrange the eggs gently into the form, and pack the rest of the farce on top and in between the eggs. It should be no more than 1 inch layer of farce on top of the eggs.
6. Cover with foil and cook in the oven for 45 mins. Take off the cover and continue to cook for another 15 mins so it has a chance to attain a bit of colour.
7. When cooked, allow to cool at room temp and then refrigerate.
8. Dice the loaf of bread to make the croutons into square pieces. In a large frypan gently heat the ghee with the garlic and add the bread. Toss carefully and frequently until golden brown. For the best result, take your time, the more you look after them the more delicious they are!
9. Portion the terrine once set into desired slices. Its best consumed at room temperature. Serve with the cornichons and garlic croutons.

Baked eggs, spinach and prosciutto

Makes 4

• 8 slices prosciutto
• 70g baby spinach leaves, blanched
• sea salt and cracked black pepper
• 4 eggs
• ⅓ cup (30g) grated parmesan 

1. Preheat oven to 180ºC (390ºF). Lightly grease 4 x 150ml ovenproof dishes. 
2. Line the sides of each dish with 2 slices of prosciutto, add the spinach, salt and pepper and crack an egg into each. 
3. Cover with aluminium foil and bake for 9 minutes or until the egg is starting to set. 
4. Remove the foil and top each egg with parmesan. 
5. Bake for a further 2 minutes or until the cheese is melted and the prosciutto is crisp.

Watermelon Cooler

Serves 8

• 3 pounds watermelon
• 2 tablespoons fresh mint
• 1 tablespoon superfine sugar
• Ice cubes
• 1 1/4 cups ginger ale
• 1/4 cup vodka
• 1 tablespoon fresh lemon juice
• 3 or 4 splashes bitters
• Fresh mint, for garnish

1. Puree watermelon in a food processor. Muddle mint with sugar in a large pitcher; fill with ice cubes. Stir in 2 cups puree, ginger ale, vodka, lemon juice, and bitters. Garnish with fresh mint.

Vodka-Thyme Lemonade

Serves 8

• 2 cups sugar
• 12 sprigs fresh thyme, plus more for garnish
• 4 cups freshly squeezed lemon juice, about 24 lemons
• 2 cups vodka

1. In a small saucepan, combine 2 cups water with the sugar and thyme; bring to a boil over high heat, stirring occasionally, until sugar has dissolved. Remove from heat; let cool to room temperature.
2. Pour mixture through a fine sieve into a large glass measuring cup; discard thyme. You should have 2 cups syrup. Cover with plastic; chill.
3. In a large serving pitcher, stir together lemon juice, vodka, and chilled syrup; garnish with thyme. Divide evenly among eight tumblers filled with ice; serve immediately.

Bahama Mama

Serves 1

• ¾ ounce Coconut Rum (Malibu)
• ¾ ounce Banana Liqueur (Hiram Walker)
• 1 ounce Spiced Rum (Captain Morgan)
• 1.5 ounce Orange Juice
• 2.5 ounce Pineapple Juice
• 2-4 dashes (1-2 tablespoon) Grenadine
• ¼ cup crushed ice

Garnish:

• Orange/Pineapple wedge
• 1 Maraschino Cherry (optional)

1. Combine all the ingredients and mix them in a cocktail shaker. Serve in a cocktail glass. Garnish with Orange/Pineapple wedge.