Lemonade

A refreshing summery drink. Delicious served ice cold, topped up with soda water and fresh slices of lemon.

Ingredients

• 10 lemons, preferably organic, well scrubbed, thinly sliced, pips removed
• 100g/3½oz citric acid
• 2.25kg/5lb caster sugar
• 1.2litres/2 pints boiling water

Preparation method

1. Put the lemon slices in a large heatproof jug or bowl, and add the citric acid. Tip in the caster sugar, then pour in the boiling water. Stir to combine and dissolve the sugar. Leave to cool, then sieve and chill.
2. To serve, pour some of the lemonade into a large jug with ice and some slices of fresh lemon, dilute with cold water or soda water to taste.

Chicken ( Madras Style )

 Ingredients

• 4 skinless, boneless chicken breasts or thighs
• ½ lemon, juice only
• 1 tsp garam masala
• salt

• 2 tbsp vegetable oil or ghee (clarified butter)
• 1 large onion, finely chopped
• ready-made madras curry paste, 1-2 tbsp for mild, 3 tbsp for medium-hot, and 4-5 tbsp for hot
• 1x400g can chopped tomatoes
• 50g/2oz desiccated coconut
• small handful of fresh coriander, chopped

Preparation method

1. Cut the chicken into bite-size pieces and mix with the lemon juice, and garam masala and season with salt.
2. Heat the oil or ghee in a deep frying pan or saucepan over a medium heat and cook the onion for 6-7 minutes until softened and becoming golden. Add the chicken and fry for 3-4 minutes until it has become opaque in colour. Stir in the Madras paste and cook for a couple of minutes before adding the chopped tomatoes and coconut. Cover with a lid and leave to simmer gently for about 20 minutes. Stir in the chopped coriander and serve straight away with naan bread.

Pancakes

Ingredients

For the pancake mixture

• 110g/4oz plain flour, sifted
• pinch of salt
• 2 eggs
• 200ml/7fl oz milk mixed with 75ml/3fl oz water
• 50g/2oz butter

 

Preparation method

1. Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets an airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
2. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl and use it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
3. Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
4. Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.
5. To serve, sprinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Choux pastry

Ingredients

For the choux pastry

• 4 tbsp water
• 4 tbsp whole milk
• 50g/2oz unsalted butter, at room temperature
• 1 tsp caster sugar
• pinch sea salt
• 100g/4oz plain flour
• 4 medium free-range eggs, beaten

For the filling

• 20g/¾oz unsweetened chocolate, 100% cocoa solids
• 450g/1lb pastry cream (crème patissière), at room temperature (see Top recipe tip below)
• 1 tbsp strong cocoa powder, sifted

For the glaze

• 200g/7oz white fondant icing
• 1 tbsp cocoa powder
• 1-2 tsp water

method

1. Preheat the oven to 170C/325F/Gas 3.
2. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil.
   
   Watch technique1:11 mins
4. Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth.
5. Turn the heat down to medium, return the pan to the hob and cook for about one minute, beating all the time, or until the mixture comes away from the edge of the pan.
6. Remove the pan from the heat and gradually beat in the eggs until you have a smooth, dropping consistency. (You are looking for the mixture to just drop from the spoon, not run off it; you may not need all of the egg to reach this stage. )
7. Transfer the paste to a large piping bag fitted with a 1.5cm/½in fluted nozzle and let the mixture to cool for about five minutes in the bag to stiffen slightly before you begin the piping.
   
   Technique: Using piping bags
   Watch technique1:15 mins
8. Line a large baking tray with greaseproof paper and pipe on 12 éclairs, each about 15cm/6in long. Alternatively, for a more professional and uniform finish, pipe four rows of pastry, each about 36cm/14in long, onto a non-stick tray and freeze. Cut the frozen strips into three and either defrost and cook as below, or bake from frozen and add five minutes to the cooking time.
9. Bake the éclairs in the preheated oven for 30-35 minutes or until golden-brown, then transfer to a rack and leave to cool.
10. For the filling, melt the chocolate in a bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water or the chocolate will burn.
    
    Watch technique1:07 mins
11. Pour the melted chocolate into the pastry cream, mix in the cocoa powder and whisk together to a smooth consistency. You could chill the mixture at this point for 30 minutes, then whisk again before you fill the éclairs, to give a creamier mouth-feel to the filling.
12. When you are ready to fill the éclairs, transfer the filling to a piping bag fitted with a 0.5cm/¼in nozzle. Pierce the underside of each éclair four times with the tip of the nozzle, gently squirting a little of the filling into the éclair as you do so.
13. For the glaze, gently warm the fondant in a small pan over a low heat until it reaches body temperature.
14. Stir in the cocoa powder and enough of the water to make a smooth paste, then transfer to a piping bag fitted with a 1.5cm/½in nozzle.
15. Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving.

Vanilla ice cream

 

 

 

 

 

Ingredients

• 2 vanilla pods
• 500ml/16fl oz double cream (see tip)
• 70g/3oz sugar
• 3 egg yolks

Method

1. Halve the vanilla pods lengthways and scrape out the seeds. Add the pods to the cream and bring to the boil, then add the sugar and stir until the sugar has dissolved.
   
   Watch technique0:17 mins
2. Meanwhile, whisk the egg yolks in a large bowl then slowly whisk in the hot cream mixture.
3. Pour the mixture through a fine sieve into another bowl and whisk in the vanilla seeds. Pour the mixture into a freezer-proof container and freeze for 2-3 hours, or until set.

Puttu (steamed coconut rice powder)

Ingredients

• 500g/17oz rice flour
• pinch salt
• ½ tsp cumin seeds
• water, as necessary
• 250g/8½oz freshly grated coconut, or desiccated coconut
• sliced banana or ripe plantains, to serve (optional)

Method

1. In a large mixing bowl, mix together the rice flour, salt and cumin seeds until well combined. Add enough water to bring the flour mixture together as a coarse paste.
2. Fill the bottom section of the puttu maker with water.
3. Spread a layer of the rice flour paste evenly into the top section of the puttu maker, then sprinkle over a layer of the grated coconut. Repeat the process until all of the paste and the coconut has been used up.
4. Bring the water in the puttu maker to the boil. Steam the puttu for 2-3 minutes, or until a toothpick inserted into the cake comes out clean.
5. 
   
    
   To serve, turn out the puttu onto a serving plate and serve with sliced banana or ripe plantains.

Masala Tea

 

 

 

 

 

Ingredients

• 350ml/12fl oz water
• 100ml/3½fl oz milk
• 4 black peppercorns
• 10 green cardamom pods, lightly crushed
• good pinch green fennel seeds
• small piece cinnamon stick
• 1 tsp fresh ginger, peeled and roughly sliced
• 1 tea bag
• sugar, to taste
• salt, to taste (optional)
 

 Method

1. Heat the water and milk in a pan with the spices and ginger until it comes to the boil. Turn the heat down and cook over a low to medium heat for 15 minutes. Be careful as the milk can easily rise and boil over.
2. Once the volume is reduced to a large cupful, add the teabag and let it brew for one minute, or longer if you like strong tea.
3. To serve, strain into a cup and add sugar or salt if using, to taste.

Strawberry Lassi

Ingredients

• 400g/14oz ripe strawberries, hulled
• 240ml/8½fl oz good-quality plain yoghurt
• 2 tbsp sugar, or to taste
• ice cubes, to serve

Preparation method

1. Place the strawberries, yoghurt and sugar into a blender and blend until frothy and smooth.
2. To serve, pour into serving glasses filled with ice.

Vegetable Soup

 Ingredients

• 2 tbsp olive or sunflower oil, or 30g/1oz butter
• 1 onion, peeled and chopped
• 1 garlic clove, peeled and chopped
• 1 bouquet garni
• and/or 1-2 fresh red chillies, de-seeded and chopped
• or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc
• 1 potato, or other thickener if needed, peeled and cut into chunks
• 500g/18oz vegetables, prepared as appropriate and roughly chopped
• 1-1.5 litres/1¾-2¾ pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk
• salt
• freshly ground black pepper

Preparation method

1. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.
2. Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.
3. Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning
4. Reheat when needed.

Receitas de Chuck (Chuck Hughes)

Chinese Omelete

Ingredients

• Eggs 8
• Shredded Cooked Chicken 250g
• Peeled & Deveined Tiger Prawns 12
• Chopped Chives 2 tsp
• Dash Light soy sauce
• Vegetable Oil 2 tsp

Method

• Lightly beat the eggs in large mixing bowl

• Add the shredded chicken and tiger prawns to the eggs, mixing well.

• Stir in the chopped chives, soy sauce and chilli sauce, mixing well

• heat the oil in a large frying pan over a medium heat and add the egg mixture, tilting the pan to completely. Cook over a medium heat, gently stirring the omelet with a fork, until the surface is just set and the underside is a golden brown colour.

• When the omelet is set, slide it out of the pan with the aid of a palette knife.

• Cut the omelet into squares or slices to serve

Ice Tea

Ingredients

Tea leaves 2 tea spn
Castor 1 tbl spn
Sugar Syrup or Sugar
Ice Cube or Crushed Ice
A Slice of orange or lemon
A Sprig of fresh mint leaves
Water for one Pot of tea




Method

Make a pot of tea using 1-2 more spoonfuls of leaf than usual and leave two infuse to the required strength.
Strain into a jug and add 1 tablespoon of castor sugar or sugar syrup. Leave to cool. To serve fill glasses with ice cubes or crushed ice, add a slice of orange or lemon and a sprig of fresh mint leaves, then pour on the tea and serve.

Chicken Salad with Cucumber

Ingredients

• Shredded Cucumber 100g
• Shredded Chilli 8 Nos
• Crushed Peanut 150g
• Boiled & shredded Chicken 100g

For the Dressing

• Fish Sauce 3 tbl spn
• Vinegar 1/5 tbl spn
• Sugar 8 tbl spn
• Shredded Carrot 100g

For the Garnish

• Cut in roundels Banana Leaves 2
• Basil leaf springs 8
• Chilli Flowers 8
• A few sesame seeds

Method

Marinate the cucumber and carrot with a little sugar.Mix all ingredients in a bowl and top with dressing .
Add sesame seeds, crushed peanuts and onions.
Arrange on top of Banana leaf roundels garnished with chilli flowers and basil springs

Sprinkles over with sesami seeds.
Serve with fish sauce.

Pasta With Vegetables & Chicken

Ingredients

• Small Pasta Shells 100g
• Olive Oil 5 tbl spn
• Curry Leaves 4g
• Onion 50g
• Dry Chillies 4g
• Garlic mince 2 tbl spn
• Crush Chilli Powder 1 tbl spn
• Pomegranate Seeds 1 tbl spn
• Tomato chopped 4 Nos
• Mince Chicken 175g
• Bel Pepper 3 Colour 50g
• Carrot 100g
• Green Peas 20g
• Broccoli 100g
• Eggs 2 Nos
• Fresh Cream 200ml

Method

Cook the pasta in boiled water. Add 1 tbl spn of the oil to the water.
Heat a pan with remaining oil. put the Garlic,Onion,Curry leaves,Ginger and chicken mince fry about 5 mints. then add the Crush chilli, Eggs,Pepper And vegetables fry about 5 minutes. finally put the fresh cream with pasta mix it all together add some salt to taste.

Cream Caramel

Ingredients

• Sugar 100g
• Eggs 10 Nos
• Fresh Milk 1L
• Sugar 300g
• Vanila 10ml

Method

180C steam 35min First,
Take 100g of Sugar & put to the pan. warm up till the sugar comes melt. after it has coloured has golden brown, put in to a bowl.

then, remaining ingredients hand mix all together & put in to the bowl.

finally, it should be steamed under 180'C about 35 minutes.

Bibikkan ( Sri Lankan Dessert )

Ingredients

• Jaggery 1.5kg
• Grated Coconut 4 Nos
• Baking Powder 4 tea spoon
• Flour 400g
• Sultana 200g
• Cashew nut 200g
• Eggs 15 Nos
• Milkmaid 450g
• Grated Orange Shell 2 Nos
• Cinnamon, cardamon, Cloves A pinch

Method

Heat the jaggery with some enough water, and add the spices, then after jaggery melted, put the grated coconut into it.
Mix together Flour, Baking powder, Sultana and Cashew nuts separately and add to the mixture.
beat well the Eggs & milkmaid, add to mixture with Grated Orange Shell.

finally, put the mixture to a plate and keep 50 minutes on the oven with 160'C

Doughnuts

Ingredients

Bread Flour 250g
Yeast 1 tbl spn
Sugar 40g
Melted Butter 40g
Eggs 2
Milk 75ml
A pinch of salt
Oil for deep Frying

Method

Mix all ingredients on speed 2 for 6 minutes. then on speed 2 for 2 minutes. Rest the dough for 35 minutes. Roll out to approximately 3 mm thickness and cut with a doughnut cutter into 6 portions. Prove for 30 minutes. Deep-fry till golden brown and roll in breakfast sugar or glaze with chocolate.

Wattalappan ( Sri lankan Dessert )

Ingredients

Jugglery 1.5kg
Water 200ml
Coconut Milk 2L
Eggs 25 Nos
Cinnamon Stick
Cloves
Cardamon
Nut make
Cashew Nuts 100g

Method

Chop the Jaggery into small pieces and put into a pan with 200ml water & spice.bring to boil & simmer until jugglery has dissolve.
add the coconut milk & allow to cool.
beat the eggs well & add to the mix.
then, beat well & put the mixture into a bowl.
steam 1 hour.
sprinkle the chopped cashew as a decoration.

Match Point Special Pizza

Ingredients

Mozzarella Cheese 60g
Bell Pepper Colour 40g
Black Olives 3 Nos
Button Mushroom 50g
Tomato Concasse 65ml
Wall nuts 15g
A Pinch of Oregano

For Pizza dough


Flour 200g
Olive Oil 2 Table Spoon
Yeast 1/2 Table Spoon
salt to taste
water 75ml








Method

Make the pizza dough and roll it out into a round base.
put on a pizza tray
apply tomato concasse and sprinkle shredded cheese
top with all other ingredients.
Cook on the hearth of the pizza oven at 300'C
when the cheese melts, take it out and serve hot with separate pamasam cheese.

Avocado Mousse Cake

Necessaries

• Eggs 35
• Sugar 1kg
• Flour 900g
• Corn Flour 100g
• Melted Butter 100g
• Coloring (Green) 2 Drop
• Fresh Avocado 1kg
• Whole Egg 10 Nos
• Sugar 300g
• Water 75ml
• Whipping Cream 500ml
• Fresh Cream 500ml
• Gelatin 75g
• Water 375ml

Method


First of all, you have to make sponge cake. get the Necessaries colored by red in the list. then, beat the Eggs & Sugar together. and mix the flour and corn flour add to the mixture. then mix it up all together using your hands. finally add the 2 drop of coloring and Melted Butter mix it well.
lay the mixture in to tray and put in to the oven with 180'C. keep 8 mins & get it out.

Avocado Mousse - Beat the avocado & Eggs separately. Warm up (at the Bubbles Stage) the Sugar adding 75ml water. then, add the sugar to Eggs & beat well. mix the Whipping Cream & Fresh Cream together keep them separately. them warm up the Gelatin with 375ml water. finally, beat well all together.

Last step, get the sponge cake layer. put the mousse layer on to the cake layer. put same layers as you like. and finish it with thick mousse layer. put the garnish nicely.

Russian Salad

Necessaries

Carrot	100g
Potato	100g
Green Peas	60g
Beans	100g
Cauliflower	100g
Mayonnaise	100ml

Working


Cut the Vegetables as dices, Boil it 10min, brew the water and mix with the mayonnaise.
put in to a bowl or plate and garnish is as you like.

Sri lankan Banana Ice Cream

Sri lankan Banana Ice Cream

Ingredients :
Milk	-	1/2 litre
Sugar	-	3 tbs
Custard Powder or Refined Flour (Maida)	-	1 tbs
Ripe small bananas	-	2 (100gm )
Egg	-	2
Ice-cream Essence	-	1 tsp

Method :

Boil the milk well. When it cools down mix the custard powder in a little milk and keeps aside. Separate egg white and egg yolk. Boil the bananas in some milk. When it is done smash the bananas well after removing the seeds. Keep the remaining milk in a small flame and when it begins to boil stir in sugar and custard powder kept aside. Add the beaten egg yolk and the smashed bananas to it. Keep stirring while adding all the ingredients. Remove from the fire. When it cools down add the essence and beat well in a mixer. Keep it in a freezer to set. When it is half set take it out and add the egg white and beat it well. Again freeze it until solid.