Strawberry Jam

Makes  4-5 x 350 gm jars

Ingredients
1 kg Strawberries, hulled, halved or quartered
500 gm Granulated sugar
450 gm Jam sugar with added pectin
150 ml Lemon juice

Procedure
1. Put 200g of the strawberries into a preserving pan with 200g of the granulated sugar. Crush to a pulp with a potato masher.
2. Place the pan on a gentle heat and, when the fruit mixture is warm, add the rest of the strawberries.
3. Very gently bring to simmering point, constantly stirring with a wooden spoon to prevent the fruit from sticking. Simmer for 5 minutes to allow the strawberries to soften just a little.
4. Add the remaining granulated sugar and the jam sugar. Stir gently to prevent the sugar sticking and burning on the bottom of the pan.
5. Once the sugar is dissolved, add the lemon juice. Increase the heat and, when the mixture reaches a full boil, boil rapidly for 8-9 minutes. Then test for setting point.
6. Remove from the heat and, if the surface is scummy, stir gently until the scum had dispersed. Pot and seal.
Use within 12 months.

Chocolate Espresso Brownies

Makes15-17 Pieces

Ingredients:
1 (20 ounces) packet brownie mix
1/3 cup water + 2 tbsp water
1/2 cup vegetable oil
2 eggs
2 tbsp + 2 tsp espresso powder
1 1/2 cup icing sugar
1 tsp vanilla extract
1 tbsp salted butter, at room temperature

Procedure:
1. Preheat the oven at 350 degrees F.
2. Take a 8-9 inch baking pan and coat it from inside with butter and line the bottom of the pan with a parchment paper.
3. In a mixing bowl beat the eggs with water and vegetable oil. Do not over mix it, mix it until everything comes together. Add in the espresso powder stir it well in the mixture.
4. Now add 1 whole packet of brownie mix. Combine it all together until mixture becomes silky, about 50 strokes. (Tip 1)
5. Transfer the batter to the prepared baking pan. Bake until toothpick inserted in the center of the brownie comes out with a few moist crumbs attached. Cool completely.
6. In the mean time prepare the glaze by mixing espresso powder with a water in a separate bowl. Add softened butter and icing sugar and start whisking it together until glaze becomes shiny and silky.
7. Once the brownies are completely cooled, spread the glaze evenly on the top of the brownies with the help of a spatula.
8. Place the brownies if the refrigerator for about an hour to let the glaze set on them.
9. Serve in a platter with a scoop of your Favorite ice cream or fresh whipped cream. Enjoy!

Tip:
1. You can also add any toasted nuts of your choice to the brownie to add an extra crunch to it.

English Breakfast

Serving 2 persons















Ingredients:
1 can Pinto beans
1 tbsp canned tomato paste
half onion, chopped
2 slices rustic bread
2 eggs
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
4-5 cherry tomatoes, halved
1 tsp Dijon mustard
1 tsp minced garlic
1 tsp fresh basil leaves, chopped
1 tsp fresh tarragon leaves, chopped
1 tsp fresh ground pepper
salt to taste

Procedure:
1. Preheat the oven at 400 degrees F. Take the extra virgin olive oil in a skillet over a medium heat.
2. Saute the minced garlic for few seconds, do not burn it. Add chopped onion and cook it on a medium heat for 3-4 minutes until golden brown. Mix in tomato paste cider vinegar, Dijon mustard and stir it well and cook it for 1-2 minutes just until everything combines together very well. Add salt and pepper.
3. Now make two similar indentations in the bean and crack one egg into each. Transfer the skillet into the oven and bake for about 10 minutes or until the egg whites are set.
4. In the mean time, place another big skillet on a medium high heat and brush each side of the bread with olive oil and toast the bread on each side for about 1 minute. Then saute halved cherry tomatoes with chopped basil leaves and tarragon leaves with little olive oil.
5. Now on a platter place one slice of bread topped with baked beans and eggs and sauteed herb tomatoes. Enjoy your healthy breakfast :)

Kashmiri Dum Aloo

Serves 4















Ingredients
10-12 mini potatoes, boiled
4 medium tomatoes, finely chopped
1 medium onion, chopped
1/4 cup fresh cream
2 tbsp cashew powder
1/4 tsp clove powder
1/2 tsp ground pepper
1/2 tsp fennel seed powder
1/4 tsp turmeric powder
1/2 tsp cumin seed powder
1 tsp coriander seed powder
2 tsp minced garlic
2 tsp minced ginger
2 tsp kashmiri red chili powder
1 tsp cayenne pepper
2 tsp garam masala
Vegetable Oil to deep fry
salt to taste
Cilantro to granish

Procedure:
1. Boil around 1 liter of water in a saucepan and season it generously with salt. Place washed potatoes in the boiling water and cook for about 10 minutes.  If you do not find mini potatoes them simply boil large potatoes and quarter them to make the size of mini potatoes.  Do not cook the potatoes completely. Take the potatoes out and run through a stream of cold water to cool them before handling. Once they are cold enough to handle, peel the skin off.
2. Heat some oil in another saucepan. Once the oil is hot, deep fry the potatoes until golden brown on a medium flame. Let the potatoes fry slowly, this way they will cook nicely from the inside. Place the fried potatoes on a tissue paper to absorb extra oil. Prick the potatoes with the help of a fork from all sides so that they will get soaked in gravy properly. Be careful not to break the potatoes while pricking.
3. Now to make gravy, take 3 tbsp of oil in a deep skillet on a medium heat. Place the minced ginger & garlic, do not burn them. Then add minced onion and saute for 3-4 minutes until they turn golden pink in color followed by chopped tomatoes and cook them until they break down. Now add cashew powder, 1 tsp cayenne pepper(which makes the curry spicy) and mix it properly. Now let the mixture cool completely.
4. Once the mixture has completely cooled, blend it in a food processor with 1 tbsp of water to make a fine puree.
5. In the same skillet take 1 tbsp of oil and heat it on a medium low heat. Add kashmiri red chili powder (which gives the gravy a bright red color) and turmeric powder and immediately add the tomato onion puree to it. Do not let the chili powder to burn. Mix the tomato puree properly with the chili powder. Add salt to taste, around 2 tsp.
6. Turn the heat to low and then add the cream to the tomato puree and whisk it fast in order to avoid curdling of the cream. Once the cream is completely blended it's time to add the fried potatoes.
7. Adjust the consistency of the gravy by your preference by adding 1 tbsp of water at a time. Give the gravy a quick stir and let the gravy simmer on a low heat for about 8-10 minutes, stir occasionally.
8. Place the gravy with potatoes decoratively in a bowl and garnish with chopped cilantro. Serve hot with plain white rice or naan. Enjoy!

Sweet Potato Fries

Serves 3














Ingredients:
2 large sweet potatoes
2 tbsp vegetable oil
1 tsp pepper
salt

Procedure:
1. Preheat the oven at 400 degrees F.
2.Peel the sweet potatoes and wash them thoroughly. Cut them into about 1 inch thick "fries".
3. Place the fries on the baking sheet lined with parchment paper. Drizzle the oil, salt & pepper and toss them together with hand. Make sure each piece is coated with the seasoning.
4. Line them on a baking sheet in a single layer. Bake them in a preheated oven for about 35-40 minutes until they turn lightly golden brown. Cool the fries for couple of minutes before serving. Enjoy!

Chocolate Chips Pizza

Makes 2 medium size pizza's
















Ingredients:
For pizza dough
250 gm white flour
3 gm yeast
160 ml Luke warm water
5 gm salt
1 tbsp vegetable oil
1 tbsp butter, melted
Toppings
3/4 cup semisweet chocolate chips
3/4 up white chocolate chips
3/4 cup bittersweet chocolate chips
1 cup chocolate hazelnut spread (e.g Nutella)
1/2 cup toasted & chopped hazelnuts or any other nuts of your choice


Procedure:
For pizza dough
1. To make the dough by hand; in a mixing bowl mix the flour, yeast, salt & water to form a sticky dough. Add the oil, mix it in, then turn the dough out on a clean work surface. Knead until smooth and silky.
2. Or, to use a food mixer; fit the dough hook and add the flour, yeast, salt and water to the mixing bowl. Mix on a low speed, then add the oil and leave to knead for about 10 minutes, until smooth and silky.
3. Shape the dough into a round, then leave to rise in a clean bowl, covered with a plastic bag, until doubled in size, about 1-1 1/2 hours.
4. Preheat you oven at 400 degrees F. Then take the dough on a floured working surface and divide the dough into halves. Take one half and roll it with a roller pin to about 1 inch thick, keeping it as round as you can. Place the rolled dough on a baking pan lined with parchment paper.
5. Lightly press down the dough with the tip of your fingers to make small indentations where the melted butter can sit. Brush the surface of the dough with melted butter.
6. Bake the pizza dough in a preheated oven for about 12-15 minutes, until the surface of the dough becomes golden brown and slightly crispy.
7. Repeat the same procedure for the remaining dough.
Make pizza
1. Take the pizza base out of the oven. Let it sit for a minute or two. Spread a thick of the chocolate hazelnut spread all over the pizza base.
2. Sprinkle over bittersweet chocolate chips, milk chocolate chips and white chocolate chips evenly. Top with some toasted and chopped hazelnuts to add an extra crunch to the pizza.
3. Pop the pizza back in the oven for just a minute to melt the chocolate chips a little bit. Don't let it be in the oven for any longer than that. Otherwise the chocolate chips will burn and taste bitter.
4. Repeat the same procedure with the remaining pizza base. Place it on a decorative platter and serve as a different type of dessert in your next pizza party. Enjoy!

Blueberry & Thyme Collins

Ingredients:
20 long springs fresh thyme
1 1/2 cup fresh apple juice
1 cup granulated sugar
1 cup gin
1/4 cup fresh lemon juice
ice
1/4 cup blueberry jam
club soda, chilled
Fresh springs of thyme
2 cup capacity of martini shaker

Procedure:
1. First, make a apple simple syrup. Gently crush thyme springs and put them in a saucepan. Add sugar and apple juice. Bring the mixture to boil over a medium heat.
2. Reduce the heat and let the syrup simmer until all the sugar has dissolved. Stirring occasionally for about 5 minutes. Remove the pan from heat and let it cool completely. strain before using.
3. In a pitcher, combine the gin, lemon juice and apple-thyme syrup together. Refrigerate for 2 hours.
4. To serve, add ice and half of the gin mixture to a martini shaker. Add about 2 tbsp blueberry jam. Shake well and pour into ice filled collins glass. Add a splash of club soda and garnish with a fresh thyme spring.
Enjoy!

Roasted Tomatoes

Ingredients:
3-4 large tomatoes
1 tbsp dried oregano or rosemary
1 tbsp salt
1 tsp pepper
3 tbsp olive oil
1 cup basil pesto, store bought or home made
1/2 tsp freshly ground black pepper
1/2 cup freshly grated parmesan cheese

Procedure:
1. Preheat the oven at 420 degrees F.
2. Slice (not through the stem) all the tomatoes in 1/2 inch thick slices. Arrange all the slices in a single layer on a sheet pan. Drizzle the tomatoes with olive oil and sprinkle oregano, salt, pepper.
3. Bake the tomatoes for 10 minutes. Remove from oven. Spread each tomato slice with pesto and sprinkle grated parmesan cheese on the top. Return the tomatoes in the oven and continue baking for another 6-7 minutes until parmesan cheese melted and begin to brown.
4. Carefully serve the tomatoes warm on a platter. Drizzle with some more olive oil and with some extra salt.
Enjoy!

Grilled Cheese and Spinach Panini

Ingredients:
2 cups monterey jack cheese, shredded
2 cups cheddar cheese, shredded
8 ounces butter, room temperature
1 tbsp vegetable oil
1 tsp salt
1 tsp pepper, freshly grounded
2 cups packed spinach, coarsely chopped
16 slices of country style white bread

Procedure:
1. In a food processor, combine butter, cheeses, salt, pepper & 1 tbsp vegetable oil. Blend until smooth, add some extra oil if needed, to make the mixture spreadable. Add spinach and pulse together until combined.
2. Preheat a panini maker. Spread the cheese mixture on the 8 slices of bread. Top with remaining 8 slices of bread. Grill the sandwiches 2 at a time, until golden and crispy. About 3-4 minutes.
3. Cool the sandwiches for 2 minutes and cut into half and arrange them on a platter. Enjoy!

Berry Lemonade

Ingredients:
1 cup water
1/2 cup granulated sugar
1 vanilla pod
12 ounces mixed frozen berries, thawed
1 can frozen lemonade

Procedure:
1. First make simple syrup by placing granulated sugar & water in a saucepan over a medium heat. While the mixture is heating, cut the vanilla pod through the middle and scrape down the seeds from the inside of the pod and mix it into the sugar and water mixture.
2. Let the mixture boil and then let it simmer until all the sugar dissolved for about 5 minutes. This is the simple vanilla syrup. Let the syrup cool down at the room temperature.
3. Once the syrup has been cooled to room temperature, take the syrup in a blender and blend it together with the thawed berries very well. Add 3 cups of water to the mixture and pulse it again for few seconds incorporate everything together.
4. Serve this chilled lemonade in a martini glass on a hot summer day. Enjoy!

Orange Curd Dip

Ingredients:
Zest of 4 oranges, at room temperature
1 1/2 cup granulated sugar
8 ounces butter, room temperature
4 extra large egg's, room temperature
1/2 cup freshly squeezed orange juice
1/8 tsp salt
10-15 fresh strawberries, for dipping

Procedure:
1. Place orange zest and granulated sugar in a food processor and blend it together for a minute.
2. Place the room temperature butter in a mixing bowl and cream the butter with the help of a hand mixer. Add sugar & orange zest mixture to it and mix until light and fluffy.
3. Add egg's, one at a time. Then add orange juice and salt. Mix until combined.
4. Place all the mixture in a saucepan and cook it on a medium low heat until thickened, for about 10 minutes. Stirring constantly. The orange curd will be ready when it coats the spoon. Be careful otherwise it will curdle, do not overcook.
4. Let the mixture cool down properly. Place the orange curd in a bowl and place fresh strawberries around it decoratively. Enjoy!

Deviled Egg's

Ingredients:
8 eggs, hard boiled
1/2 cup sour cream, room temperature
2 ounces cream cheese, room temperature
2 tbsp mayonnaise
1 tbsp lemon juice
1 tbsp chives
1 tsp salt
1 tsp pepper

Procedure:
1. Take the shells off and cut the egg's into halves. Separate the yolks out and place them in a mixing bowl.
2. Place 1/2 cup sour cream, 2 ounces of cream cheese, mayonnaise, lemon juice, chopped chives, salt & pepper in the same bowl. It is very important to have all the cheeses at room temperature, so that it mixes very well. Save some chive for garnishing.
3. Mix that all up to form a creamy cheesy mixture.
4. You can fill up the egg white in two ways, either you just spoon the mixture into egg whites or what I would like to do is, place the mixture in a pastry bag with a bog start tip and fill the egg whites. Sprinkle some chopped chives to garnish. Enjoy!

Sun Dried Tomato Palmier

Ingredients:
1 puff pastry sheet, defrosted
1 1/4 cup sun dried tomatoes
8 garlic cloves
5 cups fresh basil leaves
1 tsp salt
1 tsp pepper, freshly ground
3/4 cup parmesan cheese, shradded
3/4 cup olive oil

Procedure:
1. Preheat the oven at 400 degree Fahrenheit.
2. Place roughly chopped sun dried tomatoes and 8 cloves of garlic in a food processor and grind it up.
3. Add 5 cups of fresh basil leaves, salt, pepper and parmesan cheese and grind it again. While the food processor is on add 3/4 cup of olive oil gradually into the mixture to make a fine pesto.
4. Sprinkle some flour on a working surface and lay out a sheet of puff pastry. Roll the pastry lightly. Spread out 3/4th amount of the total tomato, basil pesto on the pastry sheet, up to the edges of the sheet.
5. Starting from the edge near to you, roll the pastry inwards stopping in the middle of the pastry sheet. Similarly, roll the opposite side edge inwards. The two rolls should be meeting at the center and touching each other. Overlap one side roll onto the other as if to close a book.
6. Starting at one end, cut off pieces of the log in to the slices of about 3/8 inch in thickness. Pinch the slices together so that it wont separate in the baking process.
7. Place them on a baking sheet lined with parchment pepper with the cut side up. Bake them in a preheated oven for about 10-12 minutes. Cool the palmier's on a wire rack for few minutes. Enjoy!

Raspberry Sorbet

Ingredients:
1 kg raspberries
2 cups water
2 cups sugar
1/3 cup fresh lime juice
1/2 cup white corn syrup

Procedure:
1. In a medium saucepan bring sugar and water to boil on a medium high heat. Reduce the heat & allow the mixture to simmer for 5 minutes without stirring. Set aside to cool completely.
2. Place the raspberries and lime juice in a food processor & puree.
3. Press the raspberry puree through a strainer to remove the seeds.
4. Once sugar syrup has cooled completely, combine it with raspberry puree and corn syrup and stir well.
5. Pour the mixture in the ice cream machine & freeze it according to the instruction in a manufacturer's manual. Enjoy!

Chocolate Ganache

Ingredients:
225 gms bittersweeet/ semisweet chocolate
180 ml heavy whipping cream
1 tbsp coffee liqueur
2 tbsp unsalted butter

Procedure:
1. Place chopped chocolate in a heatproof bowl & set it aside.
2. In a sauce pan heat butter & cream together on a medium heat. Bring just to boil and immediately pour the boiling cream over chopped chocolate. Let it sit for a minute without stirring. Then stir it very gently as you do not want to incorporate air into the ganache with a spoon or whisk.
3. Add coffee liqueur if desired. Enjoy!

Pancake Dessert

Makes about 5 sandwiches















Ingredients:
1 cup chocolate ganache
3 cup raspberry sorbet
10 small pancakes, about 2 inches of diameter
5 strawberries/raspberries

Procedure:
1. Take 1 pancake. Scoop out raspberry sorbet and place it on the pancake & top with another pancake (like sandwich).
2. Spread out a spoonful of chocolate ganache on the top and garnish with a strawberry. Enjoy!

Pasta with sun dried tomatoes

Ingredients:
2 cups pasta, any preferred shape
1/2 kg cherry tomatoes, halved
3/4 cup kalamata olives, sliced
1 tbsp sun dried tomatoes, roughly chopped
1 tbsp fresh mozzarella, cubed
7-8 fresh basil leaves, chopped
Sauce
5 sun dried tomatoes, roughly chopped
2 tbsp red wine vinegar
6 tbsp extra virgin olive oil
1 garlic clove
1 tsp capers
2 tsp salt
1 tsp pepper, freshly ground

Procedure:
1. Boil 6- cups of water & season it generously with salt. Once the water has started boiling, add pasta and cook them by following instructions on the package until al dente. Drain them and run under cold tap water to prevent further cooking.
2. In a food processor take roughly chopped sun dried tomatoes, red wine vinegar, garlic clove, capers, salt & pepper and blend them together. While food processor is still on, add extra virgin olive oil to make it a fine  puree.
3. Toss together pasta with halved cherry tomatoes, slices olives, sun dried tomatoes & cubed mozarella cheese. Then mix the sauce nicely. Garnish with chopped fresh basil leaves.
4. Serve at room temperature. Enjoy!

Pesto & Pea Pasta

Ingredients:
2 cups farfalle or any preferred pasta shape
1 lemon juice
2 tbsp basil pesto
1 1/2 cups frozen spinach, chopped
1/2 cup frozen peas
1/4 cup parmesan cheese, shradded
Handfull of pine nut's, toasted
1 tsp salt
1 tsp pepper

Procedure:
1. Boil 6-7 cups of water and season it generously with salt. Add pasta in boiling water and cook them for about 7-10 mins. Drain out the water and run the pasta under cold tap water to stop further cooking.
2. Drain off excess water from spinach and chop it. Blend together the spinach, lemon juice & basil pesto together in food processor.
3. Run frozen peas under hot tap water to defrost them.
4. Toss together pasta and spinach mixture together. Add salt to taste and pepper. Don't forget to mix parmesan cheese as well.
5. Serve the pasta hot or at room temperature. Sprinkle some toasted pine nuts on the top to add some extra crunch. Enjoy!

Tomato & Basil Pasta

Serving 1-2 persons














Ingredients:

2 cups penne (wholemeal or regular)
11/2 cups pasta sauce
2 tbsp parmesan cheese, shraded
1 tsp salt
1 tsp pepper, freshly ground
2 garlic cloves, minced
1 tbsp white wine
1 tbsp butter
1 tbsp olive oil
1 tbsp basil pesto
2-3 tbsp vegetable stock or chicken stock
2-3 fresh basil leaves, to garnish

Procedure:
1. In a sauce pan boil 6-7 cups of water, season generously with salt. Once water starts to boil, add penne and cook in a boiling water for about 9-12 minutes until al dente (tender crisp). Drain out excess water and run cooked penne under cold water to prevent further cooking.
2. Heat a pan on a medium high heat. Add butter and olive oil. Saute minced garlic for few seconds, don't make them brown. and pasta sauce and basil pesto. Stir them for a minute then add white wine and vegetable.
3. Reduce the mixture little bit by stirring continuously on medium high flame. Season it well with salt and pepper.
4. Finally add cooked penne and toss them nicely with the mixture. Add 3/4th of parmesan cheese and mix properly.
5. Serve hot on a dish, sprinkle the top with remaining parmesan cheese and garnish with fresh basil leaves.

Enjoy!

Egg Columbian

Ingredients:
3-4 Large eggs
3-4 spring onions, chopped
1/2 tomato, chopped
1 1/2 tsp pepper
1 tsp salt
1 tbsp olive oil
2 medium tortilla's

Procedure:
1. In a pan heat olive oil on a medium flame. Add tomatoes and cook them until they break down and little softened, then add chopped onions & stir them for few seconds.
2. In a bowl crack all eggs and season them well with salt and pepper.
3. Add eggs in the middle of the pan, slow down the heat to medium low which will make eggs softly scrambled.
4. Scramble them by scraping the edges & bottom. keep mixing until they're lightly softened. Turn off the heat.
5. Working with 1 tortilla roll at  a time, put half of the scrambles eggs mixture towards the edge of tortilla and start rolling tortilla inwards by firmly packing filling in the roll.
6. Cut rolled tortilla into half at the center with the help of a serrated knife.
7. Serve hot as breakfast item or for lunch, whichever way you prefer. Enjoy!