Pineapple and Cherry Cake

August 27, 2016

Pineapple and Cherry Cake #

A moist and fruity loaf cake made with glace cherries and canned pineapple, perfect for teatime or as a light dessert.

Ingredients #

• 150 g Glace cherries
• 227 g Canned pineapple with fruit juice
• 150 g Softened butter
• 100 g Light muscovado sugar
• 2 large Eggs, lightly beaten
• 200 g Self-raising flour

Recipe #

1. Preheat the oven to 140°C (fan). Grease and line a loaf tin.
2. Chop the glace cherries into halves, wash under running water, drain well, and dry on kitchen towel.
3. Drain the pineapple, reserving 2 tablespoons of the fruit juice. Chop the pineapple and dry it as well.
4. Toss both the cherries and pineapple pieces lightly in plain flour.
5. In a mixing bowl, cream the butter and sugar, then add the eggs and flour. Mix until combined.
6. Fold in the floured fruits and reserved 2 tbsp pineapple juice.
7. Pour the batter into the prepared tin and bake for 1 hour 15 minutes, or until the cake is golden brown and a skewer comes out clean.
8. Cool on a wire rack. Keeps well for a couple of days—if it lasts that long!

For a Larger Cake #

Use the following quantities for a springform tin (2.5x the original):

Seekh Kebab Barbecue

April 15, 2015

Seekh Kebab is a classic South Asian barbecue dish made from spiced minced lamb, shaped onto skewers and grilled to perfection. This recipe combines aromatic spices with fresh herbs to create juicy, flavorful kebabs ideal for outdoor grilling or a smoky indoor barbecue.

Ingredients #

• 1 kg lamb mince
• 1 onion (finely sliced)
• 3 green chillies (finely sliced)
• 7 coriander leaves (roughly chopped)
• 1 tbsp ginger (peeled and finely grated)
• 5 garlic cloves (peeled and finely grated)
• 1 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black pepper
• 1 tbsp mustard oil
• 1½ tbsp salt (or to taste)
• 1 lemon

Recipe #

1. Two hours before cooking, lightly toast coriander seeds, cumin seeds, and black pepper in a dry pan.
2. Crush the toasted spices using a mortar and pestle.
3. In a large bowl, combine the lamb mince with onion, green chillies, coriander leaves, ginger, garlic, crushed spices, salt, and mustard oil. Mix thoroughly.
4. Marinate the mixture for 2 hours in the fridge.
5. Preheat the barbecue.
6. Shape the mince mixture into round balls, thread them onto skewers, and flatten around the skewer to form the seekh kebabs.
7. Grill the kebabs on the barbecue until cooked through and slightly charred.
8. Remove the kebabs from the skewers and immediately squeeze 3-5 drops of lemon juice on each to enhance the flavor.

Note: 1 kg of lamb mince will make approximately 18-20 seekh kebabs.

Date Cheese Cake

July 3, 2016

Date Cheese Cake #

A creamy, luscious cheesecake topped with sweet dates—perfect for special occasions or an indulgent treat.

Ingredients #

For the base #

• 75g (3 oz) Digestive biscuits
• 40g (1½ oz) Butter
• 25g (1 oz) Demerara sugar

For the filling #

• 50g (2 oz) Butter, softened
• 175g (6 oz) Caster sugar
• 450g (1 lb) Cream cheese (full-fat soft cheese)
• 25g (1 oz) Plain flour
• Juice and grated rind of 1 lemon
• 3 Eggs, separated
• 150ml (5 fl oz) Double cream, lightly whipped

For the topping #

• 150ml (5 fl oz) Double cream, whipped
• 20 Dates, halved and deseeded
• A little Icing sugar (optional)

Recipe #

1. Lightly grease a 23cm (9 inch) loose-bottomed round cake tin. Line the sides with a strip of baking parchment, folding and snipping the bottom edge so it fits neatly. Place a parchment circle on the base.
2. Preheat the oven to 160°C.
3. Crush the digestive biscuits in a bag using a rolling pin. Melt the butter in a pan, add crushed biscuits and demerara sugar. Mix well and press firmly into the tin base. Let it set in a cool place.
4. In a bowl, beat the softened butter, caster sugar, cream cheese, flour, lemon rind and juice, and egg yolks until smooth.
5. Fold in the lightly whipped cream.
6. In a separate bowl, whisk egg whites until stiff (but not dry) and fold gently into the cheese mixture.
7. Pour the filling over the biscuit base and level the surface.
8. Halve and deseed the dates. Gently press them into the top of the filling.
9. Bake for 1 to 1¼ hours until just set.
10. Turn off the oven and let the cheesecake cool inside for another 1 hour.
11. Loosen edges with a knife, then remove the cake from the tin and place on a serving plate.
12. Optional: Spread whipped cream on top and decorate with dates. Dust lightly with icing sugar if desired.

Home | Cake

Nimish

June 18, 2016

Nimish #

Nimish is a delicate and fragrant dessert from Lucknow, traditionally made with cream and flavoured with rosewater and saffron. It’s light, airy, and perfect for special occasions.

Ingredients #

• Double cream – 450 grams
• Icing sugar – 50 grams
• Rosewater – 1 tsp
• Saffron strands – a pinch (soaked in 100 ml warm milk for 15 minutes)
• Chopped pistachios – a few (optional)
• Edible silver leaf – optional

Recipe #

1. Whip the cream in a bowl until soft peaks just begin to form. Take care not to over-whisk.
2. Sift in the icing sugar.
3. Add rosewater and the cooled saffron-infused milk (including saffron strands).
4. Whisk briefly until the mixture is smooth and slightly frothy.
5. Gently pour into small serving bowls or glasses.
6. Chill overnight.
7. Garnish with chopped pistachios and silver leaf if desired.
8. Serve chilled.

A royal dessert with a cloud-like texture and fragrant notes—Nimish is sure to leave a lasting impression.

Knafeh - I

July 13, 2015

Kunafa #

This recipe uses vermicelli as a substitute for kataifi and ricotta with mozzarella in place of the cheeses.

Ingredients #

• Kataifi – 200 g
• Butter (unsalted) or Ghee – 50 g
• Ricotta cheese – 200 g
• Mozzarella (shredded) – 100 g

For the syrup #

• Sugar – 1½ cups
• Water – 1 cup
• Lemon juice – 2 tablespoons
• Cinnamon stick – 1

For Garnish (optional, adjust as desired) #

• Almonds – 5 (blanched)
• Dates – 5 (dried and chopped)
• Golden raisins – 10
• Cashews – 5
• Walnuts – 5
• Green pistachios – 5

Recipe #

1. Preheat oven to 180°C / 350°F / Gas mark 4.
2. Grease and line an 8-inch sandwich tin with baking paper, coating sides and base lightly with butter or baking spread.
3. Break vermicelli into small pieces and roast in butter. Add 2 tablespoons of water if needed to soften, but avoid mushiness.
4. Spread half of the vermicelli evenly in the baking dish and press down lightly.
5. Spread ricotta cheese evenly over the vermicelli.
6. Layer shredded mozzarella evenly over ricotta.
7. Cover with remaining vermicelli.
8. Bake for 30–40 minutes until the top is lightly golden-brown.

Meanwhile, prepare the sugar syrup: #

9. In a heavy-bottomed saucepan, heat water over medium heat.

Tandoori Raan

March 27, 2014

Spiced Roast Leg of Lamb (Tandoori Raan) #

A leg of lamb roast is divine — rich with flavour, tender in texture, and steeped in tradition. The first time I had tandoori raan was at Karim’s, during a special dinner to celebrate receiving my first salary. Since then, it’s been close to my heart.

For my first home attempt, I used lamb shoulder. My concern was whether the inside would cook thoroughly — it did, beautifully. The key is to prick the meat generously so the marinade penetrates deeply, delivering flavour in every bite.

Sid's Chicken Curry

December 25, 2007

Most of what I see is forgotten.
Most of what I think never makes it out of my head.
Most of what I say disappears into the air not long after I say it.

“Silence is golden”—but sometimes, a few of those thoughts or words might be worth capturing. Like that half-written recipe or a fleeting idea. Maybe it’ll help someone out there. Maybe it’ll help me when I stumble across it again.

Vegetable Pilau

February 10, 2017

Vegetable Pilau #

A popular vegetable rice dish that makes a tasty and satisfying light supper. Fragrant with spices and enriched with vegetables and nuts, it’s a balanced and comforting meal.

Ingredients #

• 225g / 8 oz / 1 cup basmati rice
• 30 ml / 2 tbsp oil
• ½ tsp cumin seeds
• 2 bay leaves
• 4 green cardamom pods
• 4 cloves
• 1 onion, finely chopped
• 1 carrot, finely diced
• 50g / 2 oz / ⅓ cup frozen peas, thawed
• 50g / 2 oz / ⅓ cup frozen sweetcorn, thawed
• 25g / 1 oz / ¼ cup cashew nuts, lightly fried
• ¼ tsp ground cumin
• Salt to taste

Method #

1. Wash the basmati rice in several changes of cold water. Soak it in a bowl of fresh water for about 30 minutes.
2. Heat the oil in a large frying pan and fry the cumin seeds for 2 minutes.
3. Add bay leaves, cardamom pods, and cloves. Fry for another 2 minutes until aromatic.
4. Stir in the chopped onion and sauté for about 3 minutes, until soft and lightly browned.
5. Add the diced carrot and cook for 3–4 minutes.
6. Drain the rice and add it to the pan along with peas, sweetcorn, and fried cashew nuts. Fry gently for 4–5 minutes.
7. Pour in 475 ml / 16 fl oz / 2 cups water. Add ground cumin and salt. Bring to a boil.
8. Cover and simmer over low heat for 15 minutes, or until the water is absorbed.
9. Turn off the heat and leave to stand, covered, for 10 minutes before serving.

Serves: 4–6

Coffee Walnut Cake

April 22, 2016

Coffee Walnut Cake #

A rich and moist coffee-flavoured walnut sponge cake layered with smooth coffee buttercream frosting. Perfect for celebrations or afternoon tea.

Ingredients #

For the sponges: #

• 340g unsalted butter, plus extra for greasing
• 340g caster sugar
• 250g plain flour
• 90g walnuts
• 3 tsp baking powder
• 6 large eggs
• 3 tsp instant coffee dissolved in 1.5 tbsp boiling water

For the frosting / topping: #

• 750g icing sugar
• 250g unsalted butter
• 4 tsp instant coffee dissolved in 2 tbsp boiling water
• 2 tbsp milk
• Approx 9 walnut halves for decorating

Equipment Needed #

• 3 x 20cm round sandwich tins
• Baking parchment
• Stand mixer or electric hand whisk
• Food processor
• Offset palette knife
• Silicone spatula
• Sieve
• Kitchen scales
• 2 x wire cooling racks
• Display plate or cake board

Recipe #

1. Preheat the oven to 180°C / 160°C Fan / Gas Mark 4. Grease and line three 20cm sandwich tins with baking parchment.
2. Dry fry the walnut halves in a frying pan over medium heat for 5 minutes until aromatic. Set aside to cool.
3. Beat butter and sugar with an electric whisk until light and creamy. Beat in eggs one at a time. If mixture splits, add a tablespoon of flour and continue mixing.
4. Fold dissolved coffee into the wet mix.
5. In a food processor, blitz the flour, baking powder, and cooled walnuts until the nuts are finely ground.
6. Gently fold the dry ingredients into the wet mixture using a silicone spatula, ensuring flour at the bottom is incorporated.
7. Divide the mixture evenly among the three tins. Smooth the tops with an offset palette knife.
8. Bake for 23-28 minutes until a cocktail stick inserted comes out clean. Remove from oven and cool in tins briefly before transferring to wire racks.
9. For the coffee buttercream icing: beat butter until soft, gradually add icing sugar, then mix in dissolved coffee. Add milk if needed to loosen the icing.
10. Once sponges are cool, level any domed tops with a bread knife.
11. Assemble the cake by spreading 1/3 of the buttercream on the first sponge layer, then add the second sponge and repeat. Place the top sponge upside down, pressing gently.
12. Spread remaining icing on the top and decorate with walnut halves.

Enjoy your delicious Coffee Walnut Cake with a fresh cup of coffee or tea!

Tehri

November 23, 2013

Tehri was a Sunday lunch in childhood. ‘Tehri’ is yellow rice with potato and peas.
I had a different version with meat once at a friend’s place and have not forgotten the taste yet.
So a while back when my taste buds asked for it, I was on the phone with my friend and asked his mum for the recipe — thanks to her for sharing it.

Ingredients #

• Lamb, cut into pieces – ½ kg