My Old and Dusty Recipe Photos

Date Cake
Crepes with Fresh Cream and Melted Chocolate
Double Chocolate and Orange Cake
Keema with Chapati and Tea
Stir Fried Cabbage, Carrots and Lentils

I will post the recipes for these as i find them!

Breakfast Crepes (courtesy of Epicurious.com)

Ingredients

1 1/2 cups whole milk

3 large eggs

3 tablespoons sugar

1 teaspoon salt

Scant 5 tablespoons unsalted butter, melted

1/2 cup brandy

1 teaspoon vanilla extract

1 cup all-purpose flour

Additional butter for cooking

Additional sugar or clear jelly such as apple or apricot for serving

Special equipment:Iron skillet or crêpe pan Flexible metal or plastic spatula

Preparation

In a blender, combine milk and eggs. Mix on medium-high speed until foamy, about 10 seconds. Turn blender to low speed and remove feed top. With blender going, add sugar and salt. Replace feed top and blend on high speed for a few seconds, then turn blender back to low. In the same manner, add butter, brandy, and vanilla, replacing feed top and blending for several seconds after each addition. Turn blender off. Add flour all at once and blend until just combined.
Place crêpe pan over moderately high heat. With flexible spatula, spread a tiny amount of butter in pan (an alternative method is to brush the pan with melted butter using a pastry brush) and heat until butter just begins to smoke. Pour 1/4 to 1/3 cup batter into the pan. As you pour, quickly tilt the pan in all directions to spread a thin layer of batter across the bottom. Pour in just enough batter to cover the pan.

Cook crêpe over moderately high heat until bubbles just begin to form on the exposed surface, about one to two minutes. Lift up the edge to check the cooking process — if the crêpe starts to burn before it is cooked through, turn down the heat. If it is not nicely browned after two minutes, turn up the heat.

When underside of crêpe is browned, flip and cook another minute or less, until other side is browned. Remove from pan and keep warm in the oven, loosely covered with foil.
Grease pan with a very small amount of butter and repeat process. Continue until all batter is used, stacking cooked crêpes on a plate in the oven. To serve, sprinkle each crêpe with sugar or spread with jelly and fold or roll up.

Note:Making the batter for these crêpes is relatively easy, but cooking them can be laborious. Once you have a gotten a feel for the procedure (you will probably have to tinker with the heat and cooking time, since every pan behaves slightly differently), you can save time by using two pans at once. Stagger the process so you are pouring the batter into one pan while a crêpe is cooking in the other. This way, you will be able to closely attend to both but will finish in half the time.

Stir-Fried Cabbage and Carrots

by Madhur Jaffrey


SERVES 4

In the Indian household, lunch is the biggest meal of the day, consisting of at least four courses. This is one of the popular recipes used for the rice and vegetable course.

3 tbsp. vegetable oil

1 1⁄2 tsp. chana dal

1 1⁄2 tsp. urad dal

1 tsp. brown mustard seeds

20 fresh curry leaves (optional)

2–4 fresh hot green chiles, slivered

1⁄2 lb. green cabbage, shredded

2 medium carrots, finely julienned

3⁄4 tsp. salt

1⁄4 cup grated fresh coconut (or 1 oz. unsweetened dried coconut, reconstituted in warm water for 1 hour, and then thoroughly drained)

1. Heat vegetable oil in a pan over medium heat. Add dals and mustard seeds. Stir until seeds pop and dals begin to turn red, a few seconds.

2. Stir in curry leaves (if using), chiles, cabbage, and carrots. Add salt and stir. Cover, reduce heat, and cook until cabbage is tender. Add coconut and stir for 1 minute more.

Keema by Nigella

As featured on the ITV Nigella show.

From Nigella's book Feast.

2 tablespoons oil

1 onion, finely chopped

1 garlic clove, minced, grated or finely chopped

1 x 400g can chopped tomatoes

2 and half centimetre piece of ginger, finely grated or chopped

1 red birds eye chilli, finely chopped with seeds

1 and a half teaspoons salt
1 teaspoon garam masala

2 handfuls chopped coriander

750g lamb mince

250g frozen peas

250ml boiling water

Juice half a lime, or to taste

Heat the oil in a wide saucepan – one big enough to take everything comfortably later - and add the onion and garlic. Cook on a high heat until they become golden brown. Turn the heat down, and add the can of tomatoes, ginger, chilli, salt, garam masala and a handful of the chopped coriander.Stir until the mixture becomes shiny, and then add the mince breaking it up with a fork in the sauce.

Add the frozen peas stirring everything together for a few minutes, and then add 250ml of boiling water. Bring the pan to the boil and then turn it down to a very gentle simmer. Cook for about 20-30 minutes, by which time most of the water should have evaporated and the lamb will be tender and the peas cooked through. Squeeze in some lime juice to taste and sprinkle the remaining chopped coriander over the finished dish, or into individual bowls as you serve.

I love warmed thick flat breads – and most supermarkets sell naans or rotis now - with this, but even without the added carb, just spooned straight into my mouth, it does the trick.

Serves 4

For Chapati recipe go to this site:http://www.indianfoodsco.com/Recipes/breads.htm