CHOCOLATE CAKE BREAD

180 gm butter

180 gm caster sugar

3 eggs

150 gm self raising flour

80 gm ground almonds

½ tsp baking powder

100 ml milk

½ tsp vanilla essence

½ tsp chocolate essence

4 tbsp coco powder

50 gm chocolate chips

METHOD:

Heat oven to 160C.

Grease & line a loaf tin with a long strip of

baking parchment.

To make the cake bread batter, beat the butter

& sugar with an electric whisk until light & fluffy.

Beat in the eggs, flour, almonds, baking powder,

milk, both essence & cocoa until smooth.

Stir in the chocolate chips, then pour into the tin.

Bake for 45-50 minutes until golden, risen &

a skewer poked in the center comes out clean.

TURKEY IN SPICY SOYA SAUCE

THINGS TO MARINATE: A

300 gm turkey pieces

Ginger paste

Garlic paste

Onion paste

2 tbsp light soya sauce

3 tbsp dark soya sauce

2 tbsp chilly paste

1 tsp oyster sauce

Salt to taste

Marinate the turkey for overnight

B:

1 stick cinnamon

2 star anise's

Red chilly sliced

Onion sliced

Garlic sliced

Ginger sliced

 Oil for cooking

FOR GARNISHING:

Coriander leaves cut

Spring onion cut

METHOD:

Fry “B” in oil till light brown.

Add in marinated turkey mix well,

cover & cook in medium flame until

done, keep string on & off during cooking

hours, if necessary add little  water to cook.

Garnish with coriander leaves & spring onion.

Serve with rice dishes  

KERALA APPAMS / PAALAPPAMS

Recipe by:

John Lenin

X mas special ......Easy recipe for Appams

Ingredients

2 cups Rice (for 8 no.s)
½ cup Coconut water
5 tsp Sugar
A pinch of Baking soda
½ cup Grated coconut
Water
A pinch of Salt

Preparation Method

             
Soak rice for about 4 hours.

Add 2 tsp sugar to the coconut water and keep

for about 10 hrs to allow fermentation.

Grind the soaked rice.

Take one heaped tsp of this mix, add 5 tsp water and

cook it on slow fire till it thickens.

 Let it cool.

Grind this and the soaked rice with coconut and

 the fermented coconut water to a very smooth paste.

 Keep aside for 12 hrs.

Add a pinch of baking soda, salt and rest of the

sugar, and make a somewhat thick batter by 

adding enough water.

Heat a appam pan (non stick) add a ladleful of the 

batter, spread it to round and cover with a lid.

Cook on a low flame.

 It will be a good combination with sweet Coconut milk,

Egg roast & Chicken stew

For X mas best combination is Duck roast /Veg stew /

Fish mollee with Warm Cutlets.

CHEESE TARTS

Sweet crust pastry:

100g butter

100g icing sugar

1 egg

225g plain flour

Filling:

200g cream cheese

40g castor sugar

20g butter

1 small egg

20g whipping cream

15g plain flour

3 tbsp canned blueberry pie filling

METHOD:

To prepare the pastry

Combine flour, sugar, butter & egg in a food processor.

Mix & blend until a smooth dough is formed.

Put into a plastic bag or wrap in cling film.

Chill in the refrigerator for 25-30 minutes.

When chilled, roll out pastry on a lightly floured tabletop.

Cut out circles to fit tart moulds, then carefully 
line the greased moulds with the pastry.

Press & trim the edges.

Prick the base with a fork.

Bake the cases blind in a preheated oven at 190°C
for 5-6 minutes, allow to cool.


To prepare the filling

Beat cream cheese, butter & sugar until light &
 smooth, then add the egg.

Continue to cream until well blended.

Mix in whipping cream until combined.

Lightly stir in flour & mix until well incorporated.

Spoon the mixture onto the pre-baked tart shells.

Add a little filling of your choice.
( Raspberry, coffee, blueberry ect…)

Use a toothpick to swirl it to create a marble effect.

Bake the tarts at 200°C for about 10-13 minutes.

Remove from the oven to cool a while before serving.