In a pan put in the minced meat, the split chick peas, garam masala powder, garlic, ginger, red chillies, cumin, fennel and salt and cover just enough water so that the split chickpeas or ‘dhal’ becomes soft but not mushy. By this time the mince will also become tender.
Next, in a grinder put in the onion, the green chilli and 1 small egg, the coriander and lastly put into the mince mixture and grind till it is a smooth mixture. When done remove and make small flat patties out of the mixture. Whisk one egg and keep aside.
In a large frying pan heat some oil for shallow frying and then dip the patties in egg and fry in oil four at a time. When dark golden brown remove and serve immediately.
500g leftover cooked potatoes or mash from the chiller cabinet
418g can pink or red salmon , drained or leftover fresh salmon
140g frozen peas , defrosted
handful mint leaves, roughly chopped
1 tbsp sweet chili sauce or 1 tsp hot chilli sauce
1 tbsp tartar sauce
about 3 tbsp plain flour, for dusting
3 tbsps olive or vegetable oil
salt to taste
lemon wedges to serve, optional
Procedure
1If you are using leftover cooked potatoes, mash them until they are smooth. Flake the salmon into a bowl, removing any skin and bones. Add the peas, mint, tartar sauce and mashed potato, and season to taste. Mix well, then, using floured hands shape into 8 flat fishcakes. Dust with flour. Heat the oil in a large frying pan over a medium heat. Fry the fishcakes in 2 batches for 3-4 minutes each side, turning carefully with a fish slice or spatula until golden and crisp. Serve with a squeeze of lemon and a green salad.
This recipe is an adaptation of a Lebanese dessert called Sfouf
Sfouf is really very similar to a Victoria sponge but with the flavour and the syrup it becomes delicious ,moist and exotic. Variations of this cake can be found from the Middle East along the Mediterranean. I will post a video of another variation at the bottom which i also love.
Ingredients
250g butter
200g golden caster sugar
2 oranges , finely grated zest and juice
4 eggs
50g plain flour
2 tsps baking powder
250g semolina
200g ground almonds
120g Greek yoghurt
ORANGE SYRUP
2 oranges ,grated zest and juice
2 cinnamon sticks or pinch of saffron (optional)
275g sugar (caster or granulated)
500 ml water
Method:
To make the syrup put all the syrup ingredients in a pan with 500ml water and bring slowly to a simmer, stirring until all the sugar has dissolved. Reduce the heat and simmer until syrupy, about 15 minutes.
Heat the oven to 160 C. Butter and base line a 20cm spring form cake tin. Cream the butter, sugar and orange zest until pale and fluffy. Beat the eggs then whisk in one at a time.
Sift in the flour and baking powder and fold through along with the orange zest, semolina and almonds. Add the orange juice and yoghurt and stir gently. Place a few skinned almonds on the top for show if you want to but this is optional of course.
Pour into the prepared tin and cook for about 1 hour or until firm to the touch and a skewer comes out clean when inserted into the centre.
Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.
Drizzle the cake with the remaining syrup and serve with a large spoonful of crème fraîche if you like.
Servings: 6/8
Oven Temperature: 160 C/140f/Gas 3 Try this one as an alternative.
I love Greek food.its very similar to Turkish food. One of my favourites is Moussaka. There are various ways of making this dish and mine is quite standard with just a little of my own input. I hope you enjoy it.
Ingredients
1 tbsp olive oil, plus extra for brushing
1 large onion, finely chopped
6/8 garlic cloves, crushed
500g lamb mince
1 tbsp tomato purée
½ tsp ground cinnamon
400g can chopped tomatoes
2 tsps dried oregano
1 tsp dried basil
1/4 tsp paprika
600g (about 2 medium) aubergines
for the topping
150ml Greek yoghurt
1 medium egg, beaten
25g freshly grated Parmesan
80g feta (crumbled or grated)
salt and black pepper to taste
a pinch of nutmeg
Procedure:
Heat the oil in a large frying pan over a medium heat. Add the onion and garlic and cook, stirring, for 5 minutes, until soft. Increase the heat; add the minced lamb and cook, stirring, for 5 minutes, until browned. Drain off the fat in a sieve and then return the meat to the pan.
Add the purée and cinnamon and cook, stirring, for 1 minute. Add the tomatoes, then half-fill the can with water and pour into the pan. Add the oregano, basil, season and bring to the boil. Reduce the Meanwhile cut each aubergine diagonally into 5mm-thick slices. Brush with oil and flash fry them in a large frying pan, turning halfway, until pale golden. Drain on kitchen paper while grilling the remainder.
Heat and simmer, stirring occasionally for 20 minutes.
Preheat the oven to 200 C. For the topping, mix the yoghurt, egg and half the cheeses. Season with salt and pepper.
Spread half the lamb mixture in a deep, 1.2-litre ovenproof dish. Overlap with half the aubergine and the rest of the lamb. Top with the rest of the aubergine, spoon over yoghurt mixture and scatter with the remaining cheeses. Bake for 35 minutes or until golden brown.
The traditional Turkish “bride” soup is fed to new brides, right before their wedding, I wonder why lol.
Ingredients:
30g butter
1 onion, finely chopped or diced
1 tbsp sumac (optional)
75g red lentils
2 tbsps tomato puree
3 or 4 cloves garlic, finely chopped or minced
40 fl oz water
75g bulgur wheat
1 tsp mild chili paste
salt
2 tsps cayenne pepper
2 tsps dried mint
Procedure
Heat the butter in a large saucepan, add the onions and fry until golden brown. Halfway through,add the garlic.
Add the lentils, tomato puree, chili paste, water, bulgur and salt, bring to the boil, mixing well then reduce the heat and cook for about 20 minutes.
Add the cayenne pepper and dried mint. Mix well and continue to cook for a further 10 minutes or until the lentils and bulgur is soft. Serve immediately.
I don’t know why shortcake is known by many as a cake because its not its a biscuit! In Scotland its know as shortbread but there again its not a bread. Anyway, its lovely and scrumptious and this combination is delightfull anytime but more so on a bright summery day served in the garden with afternoon tea
Ingredients
225g plain flour
50g icing (confectioners’) sugar
175g butter, softened
1 egg yolk
300ml double cream
½ kg strawberries, hulled
2 tbsp fine sugar/icing sugar
Procedure:
Preheat the oven to fairly hot 190c/375f/Gas5/fan oven 170c
Sift the flour and icing (confectioners’) sugar into a medium bowl. With a table knife, cut the butter into small pieces and add to the mixture. Stir in the egg yolk and 2 tablespoons of the cream, and blend well. Mix and knead together until the mixture forms a smooth dough. Cover the dough with waxed paper and chill in the refrigerator for 30 minutes.
Meanwhile, thinly slice the strawberries. Beat the remaining cream until it forms stiff peaks, then lightly fold the strawberries into the cream.
Divide the dough into two equal pieces and roll out each piece to a 23 cm (9 in) circle. Put the circles on a well-greased baking sheet. Cut 6/8 triangles ½ way through one of the circles without cutting all the way through and put the sheets into the oven. Bake the Shortcake for 12 to 15 minutes, or until the edges of the shortcakes are golden brown.
Let it cool down completley.
Spoon the strawberries and cream into a heap in the centre of the uncut shortcakes.
Cut the other circle fully into six or eight equal triangles gently so as not to break them. If you have cut properly before baking this will be easy. Pile the triangles up against the strawberry mixture, sprinkle over the icing (superfine) sugar. Chill in the fridge for 30 minutes before serving.
