Wednesday, August 18, 2010
1 lb ash plantains or green banana
1 1/2 tsp ground coriander
1 1/2 tsp ground cumin
2 green chillies
1 1/2 tsp salt
1 sprig curry leaves
1 1/2 tsp red chillie powder
1/2 tsp fenugreek
2 ozs onions
1 medium sized tomato
3tsp lime juice
1/2 inch rampe
oil for deep frying
How to make
Peel and cut the ash plantain or green banana into 1 1/2 inch long fingers. Rub with salt and turmeric and deep fry till golden brown.
Peel and cut the onions, green chillies and tomato. Add all the ingredients to the coconut milk(except the plantains) and boil till the onions are done and the gravy is thick.
Add the fired plantains, bring to the boil again and simmer for about 5-7 minutes.
1 rice flour
salt to taste
How to make
Roast the flour well and sieve it into a bowl. Add a little salt and then add enough boiling water to make a soft but not sticky consistency. Fill string-hopper mold with dough and squeeze on to very lightly greased string-hopper mats (watties). Then steam until beads of water begin to drop from sides of string-hopper cover (about 5-7 minutes).
Remove from mats. Continue until mixture is used up.
Sunday, August 1, 2010
RECIPE INGREDIENTS; (4 servings)
Preparation time: 20 minutes, plus 2 hours’ chilling
165 g (51/2 oz) dark chocolate finely chopped
25g (1 oz) unsweetened cocoa powder
10 organic or free range egg whites
25 g (1 oz) caster sugar
1 organic or free range egg yolk
Whisking the egg whites.
With an electric beater, whisk the egg whites and sugar for 2–3 minutes, until they form soft peaks.
Adding the eggs to the chocolate.
Stir the egg yolk into the chocolate and cocoa mixture and immediately whisk in a quarter of the egg whites to lighten the mixture.
Melting the chocolate.
Place the chocolate and cocoa powder in a large bowl set over a pan of hot water and leave to melt over a low heat; do not boil the water or the chocolate will become grainy. Stir until smooth, then remove from the heat. Keep warm over the pan of water while you whisk the egg whites.
Fold in the remaining egg whites with a large spatula, ensuring that you do not over mix or the mousse will be heavy. Pour into a glass bowl or individual glasses and leave to set in the fridge for 2 hours or until required.
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