Category Archives: Other

Spaghetti Meatballs

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Spaghetti Meatballs

Spaghetti Meatballs

SAUCE

INGREDIENTS

125g chopped tomato

25g tomato paste

50g chopped onion

4 cloves chopped garlic

Half a glass red wine

1 tablespoon dry oregano or dry mix herbs

2 tablespoons olive oil

2 chopped chillies

Salt and pepper

METHOD 

  • Heat the oil in a pan then fry garlic, onion and chillies
  • Add herbs, chopped tomato, tomato paste and wine
  • Check seasoning
  • Cook for about 10 minutes until the sauce thickens

MEATBALLS

INGREDIENTS

250g mincemeat (beef, pork, or chicken)

50g chopped onion

2 garlic cloves (chopped)

1 beaten egg

2 tablespoons fresh bread crumbs

1 tablespoon dry herbs

1table spoon crushed chilli

50g sesame seeds (toss on a hot pan)

1 tablespoon olive oil

Salt and pepper

METHOD

  • Heat the oven to 180 C
  • Heat the oil in a pan and sauté the onion and garlic
  • In a bowl, mix together the cooked onion, mince meat and other ingredients and the seasoning
  • Form into balls and cover with the toasted sesame seeds
  • Arrange in an ovenproof dish and cook for 25 minutes
  • Add the meatballs to the tomato sauce

Serve with spaghetti tossed with olive oil, and a sprinkle of parmesan cheese. Enjoy!

Passion Fruit Cake

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Passion Fruit Cake

Passion Fruit Cake

Passion Fruit Cake

INGREDIENTS
60 ml yoghurt
60 ml vegetable oil
60 ml passion fruit pulp
150 g sugar
150 g self raising flour
2 large eggs
pinch of salt
METHOD
  • Preheat the oven to 180’c.
  • Lightly grease the cake tin.
  • Place all the cake ingredients in a mixing bowl and beat together for a few minutes until everything is well combined.
  • Put the mixture into the cake tin and bake for 25 minutes.
  • Allow the cake to cool.
Passion Fruit Curd
250 g sugar
100 g butter
60 ml passion fruit pulp (6 very ripe passion fruits)
3 large eggs
icing sugar for dusting
To make the curd, place all the ingredients in the top of a double boiler and heat, stirring until they have melted and combined. Then allow the mixture to cook until it thickens – be sure keep on eye on water levels in the double boiler and don’t let it it  boil dry.
ASSEMBLY
Slice the cake in half across, and sandwich the two layers together with the passion fruit curd. Dust the finished cake lightly with icing sugar.

Ash Plantain and Brinjal Curry

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Ash Plantain and Brinjal Curry

Ashplant And Aubergine Curry

Ash Plantain And Brinjal Curry

INGREDIENTS
250g ash plantain (skinned and cubed)Ash_Plantain
250g brinjals (cubed)
100g onion, sliced
6 cloves garlic, chopped
4 green chilli, sliced
1 inch piece ginger, chopped
4 sprigs curry leaves
1 inch piece cinnamon stick
1 tablespoon sugar
3 tablespoons vinegar
1 tablespoon roasted curry power
1 tablespoon raw curry power
½ teaspoon ground saffron
1 teaspoon chili powder
1 tablespoon mustard powder
2 tablespoons maldive fish powder
1 cup coconut milk
1 cup vegetable oil
salt to taste
METHOD
  • heat the oil then deep fry the ash plantain and brinjals until golden brown, then drain on paper towels
  • heat a little oil in a separate pan then saute the onion, garlic, ginger, curry leaves, cinnamon, maldive fish, green chilli, then add the vinegar, sugar and coconut milk and all the spices except for the roasted curry powder
  • add the ash plantain and brinjals and stir gently. Taste the seasoning, and let it simmer for 3 minutes. Do not cover the curry as the mustard will turn bitter
  • remove from the heat, and add the roasted curry power

Jaggery Pudding (Watalappam)

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This is the Sri Lankan version of caramel pudding. I use palm jaggery, which gives a nuttier flavour. The addition of nutmeg and cardamom makes it special, and very seasonal!

Jaggery Pudding (Watalappam)

 

INGREDIENTS

4 eggs

100g palm jaggery, grated

1 cup thick coconut milk

2 tablespoons brown sugar (more or less, to taste)

½ teaspoon grated nutmeg

3 cardamom pods, crushed

1 teaspoon vanilla

25g chopped cashews (raw, unsalted)

pinch of salt

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METHOD

  • Beat eggs, then mix well with all the other ingredients – that’s it!
  • Pour into an ovenproof dish, cover and steam for 40 minutes (or set in a bain marie and bake at 160 degrees for 30 minutes – it is cooked when a skewer comes out clean)
  • Garnish with sliced cashews