Ingredients

-2 nos. plum
-1 cup water
-4 tbsp sugar

Directions

1. Wash, pit and chop the plum to small pieces with skin on.
2. Boil the water and sugar and when sugar disolves add the plum and cook for 5 to 8 mins.
3. Slightly mash the plum pieces to extract juice from it.
4. Turn of the heat and sieve the mixture using a fine mesh.Strain such that there is no flesh in the strained juice.
5. Add about a cup of chilled water to the drink.Serve chilled.

Ingredients

-1 cup milk
-1 cup water
-1/2 teaspoon cardamom seeds
-1 cinnamon stick, 3 inches long, broken
-1-inch piece ginger root, peeled and sliced
-8 whole cloves
-10 whole black peppercorns
-3 strips fresh tangerine peel, 1/4 inch wide, 3 inches long
-1 piece vanilla bean, 1 inch long
-1 tablespoon loose black tea leaves such as Darjeeling
-1 1/2 tablespoons sugar or to taste

Directions

In a small saucepan over medium-high heat, combine the milk, water, cardamom, cinnamon, ginger, cloves, peppercorns, tangerine peel and vanilla bean. Bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes. Add the tea and simmer 10 minutes longer. Strain into pitcher or teapot and stir in the sugar. Serve immediately.

Ingredients

For Cake:
-2 cups water
-12 ounces pitted prunes
-1/4 cup Armagnac or Cognac
-3 cups all-purpose flour
-1 tablespoon baking soda
-2 1/2 teaspoons ground cinnamon
-1 teaspoon freshly ground nutmeg
-1 teaspoon ground allspice
-1 teaspoon salt
-1/2 teaspoon ground cardamom
-1/2 teaspoon ground cloves
-2 1/4 cups sugar
-1 1/2 cups vegetable oil
-5 large eggs
-2 tablespoons vanilla extract
-1 1/2 cups buttermilk
For Glaze:
-1 1/2 cups sugar
-1/2 cup Armagnac or Cognac
-1/4 cup (1/2 stick) unsalted butter
-2 tablespoons light corn syrup
-2 tablespoons fresh lemon juice
-1 teaspoon baking soda

Directions

FOR CAKE: Position rack in center of oven and preheat to 350 degrees F. Butter and flour 12-cup Bundt pan.

Combine water, prunes and Armagnac in heavy large saucepan. Simmer until prunes are just tender, about 10 minutes. Drain prunes; reduce cooking liquid to 1/4 cup. Reserve 1/4 cup cooking liquid for glaze. Quarter prunes. Set aside.

Whisk flour and next 7 ingredients in medium bowl to blend. Using electric stand mixer with paddle attachment, beat sugar, oil, eggs and vanilla in large bowl until well blended. Mix in dry ingredients just until blended. Add buttermilk; beat just until batter is smooth. Fold in quartered prunes. Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour, 10 minutes. Transfer to cooling rack.

Meanwhile, combine all ingredients in heavy large saucepan. Mixture will foam. Mix in reserved 1/4 cup prune cooking liquid. Bring to boil over medium heat. Boil 2 minutes, stirring occasionally.

Using skewer, pierce cake all over. Slowly pour all but 1/2 cup hot glaze over hot cake. Cool glazed cake in pan 30 minutes. Turn cake out onto platter. Cool completely and serve.

Cut cake into wedges; transfer to plates. Drizzle with reserved sauce and serve.

By Anna Dorantes for SpecialCooking.com

Ingredients

-2 cups flour
-2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup sugar
-1 large egg
-1 cup milk
-4 tablespoons butter, melted
-1 teaspoon vanilla extract
-1 teaspoon lemon juice
-1 1/2 cups mixed berries

Directions

Preheat the oven to 400 degrees F. Grease a muffin tin.

In a large bowl, combine the flour, baking powder, baking soda and salt. In a medium bowl, whisk together the sugar and egg. Whisk in the milk, melted butter, vanilla and lemon juice. Form a well in the dry ingredients and gradually stir in the milk mixture. Fold in the berries.

Spoon the batter into the muffin tin and bake about 18 to 20 minutes, or until the muffins are golden and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool 10 minutes before serving.

Ingredients

To make the dough :
-2 cups flour
-1 teaspoon yeast
-1/2 teaspoon salt
-1/2 teaspoon sugar
-3 tablespoons olive oil
-3/4 cup water

To make the stuffing :

-500 grams ground beef
-1 medium onion chopped
-2 tablespoons olive oil
-1/2 teaspoon all spice
-1/4 teaspoon cardamom
-1/4 teaspoon cinnamon
-1 tablespoon Tahini(optional)
-1 tablespoon labaneh(optional..you can replace it with sour cream)
1 tablespoon pomegranate molasses
Salt to taste
1/2 tablespoon dried mint

Directions

Proof the yeast by mixing the yeast, sugar and water and waiting for the yeast to foam and bubble. (if it doesn’t bubble you need to discard it and start over with new yeast).

In a bowl whisk together the flour and salt till combined.

Add the oil and then rub it into the flour mix with your fingertips.

Add the water/ yeast mixture and knead the dough untill it forms a smooth soft ball that doesn’t stick to your hands (a tip from a bakery owner I know, lift the dough and slam it into the table 7-10 times during kneading. That will give your baked goods that fluffy cotton like interior)

Cover a bowl with a little olive oil,place your dough it and cover the dough with a clean towel or plastic wrap and leave it in a warm place untill it doubles in size (If you are short on time, heat your oven to 200 C and place the rack in the middle. Turn it off. Place a clean towel on the rack and place the bowl with your covered dough on the towel and leave it in the closed oven. It will double in size in 10-15 minutes).

Cut the dough into egg sized balls and cover them with a clean towel and allow them to rest for 10 minutes.
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To make the stuffing saute the onions in the olive oil untill translucent.

Add the ground beef and spices and stir untill it is half done.

Add the molasses, tahini,labaneh and mint. Stir to combine.

To assemble the sfeeha

Oil your baking sheets.

Center your oven rack

Heat your oven to 270 C (or the highest setting or temperature your oven can get to )

Roll the dough ball into a small circle, place the stuffing in the center.

Wet 1 cm of the dough circumference with water using a brush or your finger.

Take two sides of the dough circle and seal them together by pinching them between your finger and thumb

Repeat that with the other sides of the circle untill you get 4 corners.



Transfer the dough to the baking sheet and allow to rest for 10 minutes.

If you are making a big amount make sure you cover the meat pies with a clean cloth while they are resting or the surface will dry and crack once you bake them.

When the whole amount is ready re-pinch the sealed dough margins together to make sure they are sealed tight.

Brush the dough with some Powdered milk dissolved in a little water (you want it to be of thick consistency). You can use an egg wash but I personally hate the smell of eggs that the egg wash leaves.

Bake your meat pies for 10 minutes or untill the under side is golden. (They will buff up as they bake so don’t place them too close to each other on the baking sheet).

Place them under the broiler untill the tops are golden brown.

Transfer to a wire rack to cool.

Ingredients

-1 cup blueberries
-1 tablespoon lemon juice
-Custard Base for Ice Cream (see recipe)

Companion recipe: Custard Base for Ice Cream

Directions

Place blueberries and lemon juice in the bowl of a food processor, process until smooth. Add to custard mixture. Pour into a 13 X 9-inch pan. Freeze until almost set.

Remove from pan and place into a bowl of a processor or electric beater. Process and beat until smooth. Return to pan and freeze. Alternatively, use an electrice ice-cream maker and follow the manufacturer's instructions.

Ingredients

-1 cup milk
-1 cup light cream
-2 egg yolks
-2 tablespoons superfine sugar

Companion recipe : BlueBerry Ice Cream

Directions

Combine the milk and cream in a saucepan and heat until almost boiling. Whip egg yolks and sugar until light. Continue whisking while pouring milk mixture into egg yolk mixture. Return to saucepan and cook over low heat, stirring constantly, until mixture thickens. Cool and chill thoroughly before using. For flavors, see ice cream recipes.

Ingredients

-6 ounces green beans, strings removed and cut in half
-13 ounces chayote (vegetable pear/choko), peeled, cut in half to remove core, and cut into 1/8-inch slices
-14 ounces fresh peas, shelled
-14 ounces potatoes, peeled and sliced
For the Fritters:
-10 ounces carrots, peeled and sliced
-1 egg
-1 tablespoon queso anejo or dry feta cheese, shredded
-1/4 teaspoon salt, or to taste
-1/2 cup all-purpose flour
-1/2 cup vegetable oil
For the Chile Sauce:
-2 1/2 ancho chiles, stems removed, seeded, deveined, toasted briefly over direct flame, and soaked
-1 1/2 cups water
-1/2 tablespoon cider vinegar
-Pinch ground cumin
-3 1/2 queso anejo or dry feta cheese, crumbled
-1 onion, halved and sliced

Directions

Cook the green beans, chayote, peas, and potatoes seperately in boiling, salted water until tender.

FOR THE FRITTERS:
Puree the carrots in a blender with the egg, cheese and salt to taste. Remove to a bowl and mix in the flour. Using your hands, form 10 flattish, round fritters with the mixture and fry in the oil over high heat for approximately 2 minutes on each side. Drain on paper towels.

Place the chiles in a blender with the water, vinegar, cumin, and salt. Blend until very smooth.

In an oiled serving dish approximately 10x6x2 inches, layer the potatoes, chayote, green beans, carrot, fritters and peas. Cover with half the chile sauce, repeat the layers, and finish with the remaining sauce.

Garnish with the cheese and onion, and serve.

Ingredients

-½ a small red onion
-1-2 fresh red chillies
-3 ripe avocados
-1 bunch of fresh coriander
-6 ripe cherry tomatoes
-2 limes, juice from
-extra virgin olive oil
-sea salt
-freshly ground black pepper

Directions

Peel the onion and deseed 1 chilli, then roughly chop it all on a large board. Destone the avocados and scoop the flesh onto the board.

Start chopping it all together until fine and well combined. Pick over most of the coriander leaves, roughly chop and add the tomatoes, then continue chopping it all together.

Add the juice from 1 lime and 1 tablespoon of oil, then season to taste with salt, pepper and lime juice. Deseed, finely chop and scatter over the remaining chilli if you want more of a kick, pick over the reserved coriander leaves, then serve.

Ingredients

For the caramel :
-6 tablespoons unsalted butter, melted, plus more for pan
-3/4 cup packed light-brown sugar
-1/4 cup honey
-1 1/4 cups sliced or slivered almonds, lightly toasted
For the cake :
-1 1/4 cups cake flour (not self rising)
-1/2 cup cocoa powder, preferably Dutch-processed
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup (1 stick) unsalted butter, softened
-1 1/2 cups sugar
-3 large eggs
-1 cup buttermilk
-1 teaspoon pure vanilla extract

Directions

Prepare the topping: Generously butter a 10-inch round nonstick cake pan. Pour 6 tablespoons melted butter into the cake pan and swirl to coat the bottom; sprinkle in brown sugar. Drizzle honey over sugar and sprinkle evenly with almonds.

Preheat oven to 350 degrees.

Prepare the cake: Sift flour, cocoa powder, baking soda, and salt together three times to make the cake extra light. Place butter in the bowl of an electric mixer fitted with the whisk attachment and beat until smooth and fluffy. Add sugar and continue mixing. Add eggs, one at a time, beating after each addition. Continue beating until light and fluffy, about 3 minutes. With the mixer running on low speed, add a third of the dry ingredients and mix to combine. Add half the buttermilk and continue mixing. Add another third of the dry ingredients, mix, and add remaining buttermilk and vanilla. Add remaining dry ingredients and mix until smooth. Pour the batter into the pan.

Bake until set in the center and springy, 45 to 55 minutes. Run a knife around the edge of the pan and immediately invert the pan onto a serving platter. Let it sit with the pan still on top for 5 minutes so the caramel can soak into the cake a bit, before removing the pan. If the topping is sticking to the pan, warm the pan surface over a low burner to loosen the caramel and then pour it over the cake. Let cool completely. Cut into wedges with a serrated knife.

Ingredients

-3 pounds chicken wings, cut at the joint
-4 tablespoons butter
-4 tablespoons hot sauce (preferred brand: Frank’s Red Hot)
-1/4 cup fig preserves

From your pantry:
-Kosher salt and freshly ground black pepper

Directions

Heat oven to 425 degrees F. Line a rimmed sheet tray with foil and lightly spritz with nonstick spray.
Add the wings to the prepared sheet tray and season on both sides with salt and pepper. Bake until golden and crisp, 45 to 50 minutes, flipping the wings halfway through baking.
Meanwhile, melt the butter in a small saucepan. Add the hot sauce and fig preserves and stir until melted together. Simmer over medium heat, until just thickened, about 2 minutes.
Place wings into a large bowl, drizzle with the sauce and toss.

Ingredients

-6 large hard-boiled eggs, peeled and sliced in half
-1/3 cup whipped cream cheese
-2 teaspoons capers, drained and finely chopped
-2 teaspoons minced red onion
-6 thin slices of smoked salmon (from a 4-ounce package of Nova Scotia Lox)
-Dill, for garnish
-Kosher salt and freshly ground black pepper

Directions

Remove yolks, place them in a medium bowl and mash with a fork.
Stir in the cream cheese, capers and onion. Season the mixture with salt and pepper.
Fill eggs with yolk filling.
Cut each thin slice of lox in half and drape over egg.
Garnish with a plush of dill.

Tip: To hard boil eggs: Add eggs to a saucepan and cover with cold water. Bring to a boil and turn off heat. Cover with lid and let sit in the hot water for 10 minutes. Rinse under cold water to cool, then peel.

Ingredients

-1 tablespoon olive oil
-6 ounces lean ground turkey
-3 tablespoon diced red onion
-1 small carrot, peeled and diced
-1 tablespoon curry powder
-1/4 cup frozen peas
-2 sheets puff pastry, thawed
-1 large egg, beaten
-Kosher salt and freshly ground black pepper

Directions

Heat olive oil in a large skillet over medium high heat. Add turkey and saute, breaking up with the back of a wooden spoon until browned and crumbly, about 5 minutes. Add the onion and carrot and continue to cook for 3 minutes, until softened. Season with salt and pepper. Sprinkle in the curry powder and cook for 1 minute, until fragrant. Add 1/2 cup water, and cook until mixture is almost dry, about 4-5 minutes. Toss in the frozen peas and stir until warmed. Remove mixture to a bowl and cool completely.

Lightly dust your work surface with flour. Unfold the puff pastry and cut along the seam to make 3 equal pieces. Cut each long strip in half to make 6 rectangles. Repeat with the second sheet of pastry for a total of 12.

Line a rimmed baking sheet with parchment. Lay 6 rectangles on the parchment-lined baking sheet. Brush the edges with the beaten egg. Divide the filling between the 6 rectangles. Top each with an evenly sized piece of puffed pastry, press the edges to seal, then use the tines of a fork to crimp the edges.

Place in the freezer for 10 minutes to firm. Heat oven to 400 degrees F.

Bake for 20 minutes, until golden and bubbly around the edges.

Ingredients

2 tablespoons cooking oil
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh ginger
1 jalapeno pepper, seeds and ribs removed, chopped
1 tablespoon curry powder
3/4 cup canned low-sodium chicken broth or homemade stock
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all), cut into 1/2-inch cubes
1 apple, preferably Granny Smith, peeled, cored, and diced
2 plum tomatoes, seeded and chopped
1/4 cup canned unsweetened coconut milk or heavy cream
1/2 teaspoon salt
2 tablespoons chopped cilantro (optional)
1/2 pound vermicelli

Directions

In a large nonstick frying pan, heat the oil over moderately low heat. Add the onion and saute, stirring occasionally, until it begins to soften, about 3 minutes. Add the garlic, ginger and jalapeno and cook, stirring, for 1 minute longer. Stir in the curry powder and then the chicken broth. Bring the liquid to a simmer. Stir in the cubed chicken, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth until almost done, about 5 minutes. Add the apple, tomatoes, coconut milk, salt and the cilantro, if using. Simmer gently until the sauce thickens slightly, about 3 minutes.
In a large pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Drain the pasta and toss with the curry sauce.

Ingredients

1/2 cup low-fat or full-fat plain yogurt
1 cup frozen mango chunks
2 tablespoons sugar

Directions

Place all the ingredients in a blender and blend until smooth. Taste to check the level of sweetness, adding more sugar if necessary.

Pour the mixture into popsicle molds and freeze for 8 hours or overnight.

Tip: Feel free to use fresh mangoes when they are in season.

Ingredients

-1 banana
-1 tablespoon chocolate syrup
-1 cup milk
-1 cup crushed ice

Directions

In a blender, combine banana, chocolate syrup, milk and crushed ice. Blend until smooth. Pour into glasses and serve.

Ingredients

-4 oz 60% baking chocolate
-1/4 cup boiling water
-1/3 cup unsweetened cocoa powder
-1/2-cup sugar
-2 cups milk
-2 cups cream
-Pinch of salt
-1/4 teaspoon instant coffee (optional)
-3 egg yolks, whisked
-1 teaspoon vanilla extract

Directions

      

      

Melt chocolate in a double boiler (you can use a makeshift double boiler by placing a metal bowl over a small saucepan of boiling water, just don’t let the bottom of the bowl touch the water). When melted, transfer to a medium-sized, heavy-bottomed saucepan, turn heat to medium low and add the boiling water, cocoa powder and half of the sugar. Whisk vigorously until there are no lumps. Remove from heat.

      

Add the milk, 1 cup of the cream, remaining sugar, instant coffee (if using), and the salt to the chocolate base, and whisk vigorously until fully incorporated, then use a rubber spatula to scrape the bottom and sides of the pan. When the chocolate base is smooth, turn heat to medium high, stirring occasionally, wait until the base starts to steam. Whisk the egg yolks in a medium sized bowl. Once the chocolate base has heated to point of being steamy, temper the eggs by slowly pouring some of the hot base into the eggs while whisking the eggs vigorously to prevent them from cooking. Once you've incorporated about half of the base with the eggs, pour the egg mixture back into the pan with the rest of the chocolate base and stir to combine.

      

Turn heat to medium, and heat the base until it reaches 170°F. At this point the base will have thickened slightly and will just be getting steamy again. Remove from heat. Stir in the remaining cup of cold cream, to prevent further cooking. Pour the chocolate base through a mesh strainer in to a bowl to strain out any solids or curds, and place bowl in an ice bath to speed up the chilling. Stir in the vanilla.

Chill ice cream base for several hours, preferably overnight, until completely chilled. (To speed up this process you can put the ice cream base, still in its bowl in the ice bath, in the freezer for an hour, stirring every 20 minutes.) Churn in your ice cream maker according to the manufacturer’s directions. If you like soft ice cream, eat immediately. Otherwise put it in the freezer for a couple hours to firm up. Note that the ice cream may be quite hard when you first take it out of the freezer, so you may want to let it sit for a few minutes to soften before trying to scoop.