Rockfish stir fried with basil

Ingredients:

2 slices Rock fish, cut into cubes
3 cloves garlic, minced finely
1 tsp chopped fresh red chilies (Thai chili)
2 tsp or more fish sauce
1/2 tsp palm sugar
3 Tbsp fish stock
a handful fresh Thai basil


Method:
Add 2 teaspoon of fish sauce and some ground pepper to the fish and keep aside.
Add a 2 tablespoon olive  oil and add  minced garlic follow by the red chilies. Then add the fish and half the basil and  stir fry for a minute or two.
Then add the fish stock, the palm sugar and cook for 2 minutes. Add the remaining basil, adjust seasoning and serve hot with a bowl of rice.

Baked Potatoes with Sausage and Swiss Chard

Very simple lunch served with potatoes, organic chicken sausage and home grown Swiss Chard.

I boiled the sliced potatoes in salt water until slightly cooked. Then I tossed the cooked potatoes with olive oil and ground black peppercorn and red chili flakes and off course a little more sea salt. Then I bake them in a 375 degree F oven for 10 minutes or so until golden brown and crispy on the outside. 

Onion Swiss Chard Gratin

Ingredients:

2 large white onions, sliced medium thick
1/2 cup cream
1 cup Swiss chard, finely sliced

2 Tbsp butter
2  1/2 Tbsp flour

1 tsp red chili flakes

1 cup bread crumbs
1/4 cup Parmesan cheese
salt, pepper

Method:

Saute the Swiss chard with red chili flakes and keep aside

Heat up some water and blanch the onion for 2 or 3 minute with a little salt. Drain and set aside. Save about 1/2 cup of onion water.

Preheat the broiler. 

Heat butter in saute pan and add butter followed by the flour and cook for 2 or 3 minutes. Meanwhile boil cream. Add the onion water to the cream and whisk it into the  flour. Once it has thicken add the onion and chard and mix well. Then add ground black pepper mix the 1/4 cup Parmesan. Transfer to a baking dish.

Mix the bread crumbs with a tablespoon of melted butter and rub the crumbs to absorb the butter. Sprinkle on top the onion chard mixture and broil until top is golden brown. Serve warm with a salad.

Egg and cheese casserole

Ingredients:

7 eggs
3/4 cup whole milk
1/4 cup flour

1 tsp Baking powder                                                                          

4  ozs cheddar cheese

4 ozs shredded Swiss cheese

4 oz shredded buffalo mozzarella
1/2 cup cooked asparagus and mushrooms
2 Tbsp or more pickled jalapeno
1/2 tsp salt

Method:

In a large bowl, whisk eggs, milk, flour and baking powder for about 3 minutes. Then add the cheeses and cooked asparagus and mushrooms and combine well.

Pour into greased casserole dish and bake in a 350 degree F oven or about an hour or until a skewer comes out clean when inserted in the center. Serve slightly warm with a garden salad.

Savory Galette

Galette dough:

3 Tbsp sour cream (or yogurt or buttermilk)
1/3 cup ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp sugar
1/2 tsp salt
7 Tbsps cold unsalted butter cut into 6 to 8 pieces

Method:

Mix the cornmeal, flour, salt and sugar together.
Stir sour cream with 1/3 cup ice water set aside. 

In a food processor and the flour mixture and the cold butter pieces and pulse it about 5 to 6 times until butter is about peas sizes.

Transfer mixture into a bowl and then add the sour cream mixture little by little. Gather the dough together and divide in half and form it into a disk and wrap in plastic and chill for at least an hour before using.

Ingredients for Fillings:

8 asparagus, peeled and sliced thinly diagonally
10 brown mushrooms, sliced thinly
3 cloves of garlic, chopped finely
salt and pepper
1/2 cup ricotta cheese
1/4 cup goat cheese
1/8 cup finely grated Parmesan
1/8 cup blue cheese

Method:

Heat a saute pan, add a little olive oil. Saute the mushrooms for about 4 minutes, turning the mushrooms. Then add the asparagus. Add a pinch of salt and some black pepper.  Once slightly soft, remove from pan and let it cool completely.

Then add the cheeses and mixed with the saute vegetables. Set aside.

Roll out one of the dough into 8 inch disc. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.

Spread savory filling in the middle of the dough and  leaving 2 to 3 in. border.  Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. I gave an egg wash and sprinkled the crust with coarsely ground black pepper corn, cumin seeds and fennel seeds and some sea salt.

Bake the galette for 35 to 40 minutes or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Serve warm or at room temperature

Bake chicken drumstick with spices

Ingredients:

4 chicken drumsticks
1 Tbsp ginger- garlic paste
1 tsp red chili powder
2 Tbsp yogurt
juice of 1 lemon
2 Tbsp coriander stalks, minced
1 tsp black peppercorn
1 tsp coriander seeds
1/2 tsp clove powder
1 tsp fennel seeds

Method:

Dry roast the coriander, fennel, black peppercorn for about 2 or 3 minutes. Cool it completely before grinding them coarsely. Then the clove powder
Wash chicken and mix it with ginger-garlic paste, red chili powder, yogurt, lemon juice, coriander stalk and 1 1/2 tsp salt. Now add the ground spice and let it marinate for about an hour before cooking.

Heat oil in a saute pan and sear the chicken drumstick on all side for about 4 to 6 minutes. Then place it in a 350  degree F oven and cook for about 30 to 40 minutes. While cooking check to see if the curry dries out. If so, sprinkle a little water off and on so the chicken does not get dry out. Outer skin should be crisp but inside should be very moist.

Corn on the Cob

Remove the husks from the 3 ears of corn but retain 2 or 3 layers of husk in tack.

Heat water in a big pot. Add a tablespoon of salt to boiling water and drop in the corn. Cover pot and cook for 3 or 5 minutes. 

While the corn is cooking, mix butter with parsley, black pepper, a dash of red chili flakes and set it aside.

Once the corn is cooked, remove from water and drain.  Remove the rest of the husks and smeared it with parsley butter and serve at once. 

You can also grill it by adding the parsley butter to the corn and grilling  it with the husk on. 

Perfect Snack - Poha

Poha or beaten rice are flatten flakes of rice which can be made into sweet or savory dishes. They are easily digestible. There are many ways to cook poha but I like this way of preparation because the lemon juice gives this dish a refreshing flavor. 

Ingredients:

2 cups thick poha (flattened rice)
4 Tbsp olive oil
1 tsp mustard seeds

2 tsp finely minced ginger
5-6 curry leaves

1/2 tsp cumin seeds

1 medium size tomato, dice
2 green chilies, chopped finely
1 medium onion chopped finely
1/4 tsp turmeric powder

1/4 or more cup frozen peas
Salt to taste

lemon juice to taste
cilantro leaves, minced for garnish

Method:

Wash poha in water and drain it. Set it aside.
Heat olive oil in a wok.  Add the mustard and cumin seeds. Let it crackle then add the ginger, green chilies  and onions. Fry till soft and translucent. Then add the tomatoes and add a 1/2 tsp salt and cook until tomatoes are very soft. 

Then add the poha and turmeric and mix it well. Then add the frozen peas and cook for 2 or 3 minutes.
Remove from heat and sprinkle 2 teaspoons of lemon  juice over the poha and mix well. Adjust seasonings and serve hot garnished with cilantro leaves.

Blueberry and Peach Galette

Recipe adapted from Baking with Julia Child

Galette dough:

3 Tbsp sour cream (or yogurt or buttermilk)
1/3 cup ice water
1 cup all-purpose flour
1/4 cup yellow cornmeal
1 tsp sugar
1/2 tsp salt
7 Tbsps cold unsalted butter cut into 6 to 8 pieces

Method:

Mix the cornmeal, flour, salt and sugar together.
Stir sour cream with 1/3 cup ice water set aside. 

In a food processor and the flour mixture and the cold butter pieces and pulse it about 5 to 6 times until butter is about peas sizes.

Transfer mixture into a bowl and then add the sour cream mixture little by little. Gather the dough together and divide in half and form it into a disk and wrap in plastic and chill for at least an hour before using.

Berry Filling

1 1/2 cup blueberries

2 peaches, sliced
4 Tbsp sugar

2 Tbsp honey
2 Tbsp cold unsalted butter

Mix the fruits together with the honey and sugar and a pinch of salt. Set aside

Position a rack in the lower third of the oven and preheat the oven to 400 F. Line a baking sheet with parchment paper.

Roll out one of the dough into 8 to 10 inch disc. Roll up the dough around your rolling pin and transfer it to the prepared baking sheet.

Spread berry and peach filling in the middle of the dough and  leaving 2 to 3 in. border. Cut the butter in slivers and scatter it on top of the fruit. Fold the uncovered border of dough up over the filling, allowing the dough to pleat as you lift it up and work your way around the galette. I gave an egg wash and sprinkled the crust with Demerara sugar.

Bake the galette for 35 to 40 minutes or until the pastry is golden and crisp. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Serve warm or at room temperature

Shrimp cooked in Red curry paste

Thai red curry paste has typical ingredients like lemongrass, galangal, shrimp paste, shallots, cilantro root,red chilies and spices like coriander, cumin, fennel black pepper seeds turmeric root. These ingredients are typically ground together in a mortar and pestle. 

When making curries, this paste is cooked in oil to release flavors and reduced the spiciness of the chilies.

Ingredients:

2 Tbsps red curry paste
1/2 cup medium shrimp with shells on
2 cups butternut squash, in slightly big chunks
5 asparagus, cut into half
1 14 oz can straw mushrooms
1 cup coconut milk
fish sauce
1 tsp palm sugar
Method:

Heat wok, add the thick part of the coconut milk into the wok and add the red chili paste and cook with the butternut squash. Cook until you see oil coming out from the coconut.

Then add 1/2 cup water and bring to a boil. Add the straw mushrooms, asparagus, and shrimp. Cook until vegetable are done. Add fish sauce and palm sugar to taste and serve hot.

Bean Sprout cooked with Brussel sprouts and Bacon

Mung Bean sprouts are extensively used in Asian cuisine in stir fried noodles, soups,stir fried with salted fish or as filling in spring rolls or mixed raw in salad etc.

They are high in protein and minerals.

Ingredients:

3 cups of bean sprouts
1 cup finely sliced Brussels sprouts
3 cloves of garlic, minced finely
2 slices of Apple wood smoked bacon, cut into 1/2 inch thick
salt and pepper

Method:

Put bacon in saute pan and cook until crisp. Discard fat. Set aside.

Heat wok. Add olive oil and add garlic. After a second add the Brussels sprouts and saute for a minute or 2. Then add the bacon and the bean sprout. Cook on high heat. Add a little salt and remove from heat. Serve immediately.

Banana Cake Topped with Caramelized sliced Banana

Ingredients:
3 very ripe bananas
2 cups self-rising flour
a pinch of salt
6 Tbsps melted butter
4 Tbsps maple syrup
4 Tbsps sour cream
3 eggs
1/2 cup brown sugar

For topping:

1/2 stick butter
1/2 cup brown sugar
a pinch of salt
1/2 cup cream
1/2 cup walnuts
1 sliced banana
1 to 2 Tbsp golden rum

Method:

Heat oven to 350 degrees F. Grease and line a 8 in round baking pan.

Beat eggs with sugar until well combined for about 5 minutes. Then add the melted butter and beat for another 5 minutes. Then add the syrup, sour cream and mashed bananas and beat for another 2 or 3 minutes. Then fold in the flour and pour mixture into prepared baking pan. Bake for 45 to 50 minutes until cooked.
While the cake is cooking, prepare the caramelized sticky topping.

Add the butter, sugar and cook on low heat until sugar has melted. Takes about 6 to 8 minutes. Then add the walnuts. After 3 minutes add the rum and cook for 1 to 2 minutes. Add the sliced bananas and cook until well coated in the caramel. Then add the cream and stir well to combine.

Remove cake from oven. Poke holes using a skewer and pour the topping on top of the cake. Let it cool before cutting.

Stir fried Tofu

Apple Crumble with Maple Syrup

Please refer to my apple crisp recipe. The only changes I made is added maple syrup to the apples and also added almond paste to the crumble. 

Spanish Seafood Risotto

Ingredients:
1 cup rice
1/2 cup squids
1/2 cup of white wine
1/2 cup shrimp
1/4 cup baby scallops
1/2 cup roasted and sliced red and green bell peppers
3 baby zucchini, halved
1 tomatoes, cubed
2 Tbsp sofritto
1 tsp red chilli flakes
3 cloves of garlic, minced
1/2 white onion, chopped
5 cups or chicken stock
1/4 cup Cotija , grated
Method:
Heat chicken broth in a pot and simmer.

Heat 1 tablespoon oil, add saute the shrimp. Keep aside. Do the same with the squids and the baby zucchinis just a minute or so. Keep aside

Add  2 tablespoon oil and saute the onions, garlic for 2 to 3 minutes. Then add a tsp of red chili flakes. Then add the rice and toss it well with the oil. You can add the sofritto now Then add the white wine and saute till the liquid is absorb by the rice. Now add the broth a cup at a time and cook the rice until done. Keep stirring This will take about 30 to 45 minutes.  Once cooked add the shrimp, squids, the bell peppers. Stir and cook for another 3 to 4 minutes.
Remove from heat add the Cotija and serve the risotto topped with zucchinis

Sigara Boregi - Turkish Appetizer

A Turkish appetizer made with phyllo pastry filled with a combination of parsley, dill, feta cheese, Parmesan  and egg. Can made ahead and frozen for months and fried when needed. 

Take a cup of finely chopped parsley and add about 8 ozs of feta cheese and combined this mixture with some egg white. Add black pepper for seasoning. Set aside.

Cut phyllo pastry in triangle shape just like when you making croissant. Place a tablespoon of fillings on the wide side of the pastry. Fold the sides from the wider side inside and roll up like a cigar. Slightly dampened the tapered edge with a little water to seal.
Heat oil to 350 degrees F and fry them till golden brown or you can baked them in a 375 degrees oven for 15 to 25 minutes.
Serve hot.

Black Forest Cake

Black Forest Cake or Schwarzwalder Krischtorte (German) is a cake name after the specialty liqueur, made from tart cherries when added to the cake gives the cake its distinctive cherry and alcoholic flavor.  

Typically this cake consists of several layers of chocolate genoise. These layers are heavily brushed with a combination of cherry liqueur and simple syrup. Then whipped cream mixed with tart cherries is filled between each layer. The cake is frosted with more whipped cream and maraschino cherries and chocolate shavings are used to decorate the cake.

I adapted this recipe from The Cake Bible, called the Swiss Black Forest Cake. The chocolate shavings were made by melting chocolate over double boiler and then spreading it very thinly on a cold marble slab. Using a dough scrapper, scrap the chocolate at an angle to create scrolls. 

Cauliflower Dip with Brie

Ingredients:

1 pound cauliflower
1 cup chicken stock (optional)
1 tsp red chili flakes
1 medium white onion, chopped
4 cloves of garlic, minced
2 Tbsp Parmesan
3 Tbsp butter
salt and pepper
brie


Method:

Cut cauliflower into florets, Slice the stems finely. Set it aside
Heat oil, add onions, garlic, red chili flakes and the slice stems and saute for about 4 minutes. Then add teh florets and saute for another 3 or 4 minutes.

Then add the stock or water and cover and simmer on low heat until the cauliflower is falling apart. Adjust the seasons. Then add the butter and mix it with the cauliflower. Remove from heat.

Just before serving, put it in a small baking dish, Add the brie on top of it, sprinkle some black pepper and bake until cheese has melted. Serve with sliced bread.

Vegetarian Mee Hoon Goreng

Mee Hoon or rice vermicelli are thin noodles made from rice flour. These noodles are eaten as part of a soup, stir fry or can be made into salad. 

Ingredients:

2 handfuls of soaked mee hoon
1/4 cup julienne d carrots
a handful of chopped bok choy
1/2  cup tofu, cut into cubes                                                

1/4 cup frozen green peas

1 cup mushrooms, sliced
1/4 cup sliced onions
3 garlic clove,minced
1 Tbsp red oil chili paste
1 Tbsp  light soy sauce
salt and pepper to taste


Method:

Heat some oil in a wok. Fry the tofu till slightly brown. Set aside. The add garlic, onions. Stir fry for a minute. Then add the red chili paste, followed by the carrots, mushrooms. Saute for 3 minutes. Then add the drained mee hoon. Add some soy sauce and stir fry until all spices and vegetables are well combine. 

Add 1/2 cup of water and cook the noodles. Once noodles are done,  add the tofu, green peas, bok choy and cook until vegetables are done.

Add more salt or red chili paste if needed. Remove and transfer to serving platter.

Stir Fry Bak Choi with Spinach

Butternut Squash cooked with Lentils

Ingredients:
Ingredients:
1/2 cup cooked Toor Dhal
4 cups butternut squash with skin on
1/2 onion, diced
1 Tbsp chopped ginger
2 cloves of garlic, chopped
1 green chili, cut into quarters
1/2 tsp turmeric
1 to 2 tsp red chili powder
1/2 tsp crushed hing
1 tsp mustard seeds
1 tsp cumin seeds

2 tsp cumin coriander powder                                                    
1 Tbsp thick tamarind juice
3 dried red chilies
1 tsp palm sugar
salt


Method:

Heat oil, add mustard and cumin seeds, red chilies. Let it splutter then add the onions, ginger and chopped garlic and saute until soft and slightly brown in color. Then add the hing and followed by the cut butternut squash. Cook for 5 minutes then add the red chili powder and followed by the turmeric and coriander and cumin powder.
Add salt and stir until the spices are well combined and then add enough water to cover the squash.

Let squash cook for about 20 to 30 minutes until soft. Then add the cooked lentils, tamarind juice and adjust seasonings. Add palm sugar and adjust the seasoning. Add the green chili and cook until slightly thick.
This dish should have a sweet, sour, spicy taste. Serve with boiled rice.

Baked Zucchini in Pakora Spice

Ingredients:

5 baby zucchinis, sliced into quarters
3 Tbsp pakora spice mix
1 Tbsp olive oil
1/2 tsp cumin seeds
2 Tbsp besan flour


Method:
Preheat the oven to 375  degrees .

Put sliced zucchinis is a bowl and add the olive oil. Then add the besan flour, cumin seeds and toss well to coat the besan flour to the zucchinis.

Spread on to baking sheet with aluminium foil. Bake for about 15 minutes until golden brown. Sprinkle with salt and pepper before serving.

Coconut Chicken Curry

Ingredients:

2 organic chicken thighs, sliced thinly
1/2 cup mushrooms, sliced
1/2 cup asparagus, sliced
1/4 cup carrots, sliced
1/4 cup zucchinis, sliced
1 green chili, slit
2 Tbsp Thai green curry paste
1/2 can coconut milk
2 tsp fish sauce


Method:

Put the green curry paste and 1/2 cup coconut cream into a wok and cook the chili paste until oil separates. Then add the carrots  and the remaining coconut milk and cook for about 2 minutes. Then add the all the vegetables and the sliced chicken  and cook until chicken is done. Then add the fish sauce and a 1/4 tsp of sugar and adjust the seasonings.

Serve hot with rice.

Mincemeat Tart

Meyer Lemon Soda Drink

Ingredients:

7  Meyer lemons, 

2 cups water

1 cup simple syrup
Ice
Soda water

Method:

To make simple syrup, add 1 cup sugar to 1 cup water. Put the sugar and water solution in a microwave and heat until sugar has dissolved.
Squeeze the juice out of the Meyer lemons and mix with the simple syrup.  Add a pinch of salt.
When serving add soda water and more sugar if needed and serve cold.

Veg Potato Cutlet

Poha or Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes
Ingredients:

1 cup Brussels sprouts, finely shredded
1/2 asparagus, finely sliced
1 cup diced mushrooms
1/2 carrots, finely shredded
1/2 cup finely diced onions
1/2 cup mashed potato
1 green chili, finely chopped
1/2 cup finely chopped cilantro
1/2 tsp garlic salt
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 cup poha, soaked
salt and pepper

Method:

Add a little oil in a saute pan, add the onions,  green chili and saute until soft. Add the red chili and turmeric powder.Then add all the other vegetables and cook until wilted.

Remove from heat and cool it. Once cool, add the mashed potato and the drained poha. Mix well to combine. Add salt and pepper.

Form the potato mix into round balls and flatten it.

Add some oil in a saute pan and shallow fry the potato cutlets.  Serve on a bed of greens.
 

South Indian Style Aioli

Ingredients:

10 cloves of garlic, chopped roughly
6  Tbsp olive oil
1 tsp chili flakes

2 small shallots, chopped roughly

coarse salt to taste

Put garlic, pepper flakes and onions and some salt in a blender turn the machine on. While it's running, add the oil in a slow, steady stream. It's done when it's full emulsified and at the thickness you like. You can add more olive oil if you want.  Adjust the salt and serve it with Thosai (South India savory crepe), pita bread, grilled bread etc... 

Sambal Cucumber Sandwiches

Sambal paste:

15 dried chilies, cut lengthwise with scissor and remove seeds
2 cloves of garlic
5 shallots, sliced
1 tsp roasted shrimp paste
1/4  cup of dried shrimp, soaked
1 tsp tamarind  juice

1/2 tsp sugar
Salt, to taste
oil

8 slices of whole wheat bread
1/2 stick butter, at room temperature
1/2 English cucumber, sliced

Method:
Put red chilies in boiling water and soak them for 10 minutes.
Remove chilies from the water and put them in a grinder and add the garlic, shallots, shrimp paste. Once the chilies are nicely ground, add the soaked dried shrimp and grind the paste till the shrimp are ground well. Set aside.
Heat 1/4 cup oil on medium high and fry paste till fragrant and oil oozes out, about 7-10 minutes.
Add tamarind juice and  sugar and continue cooking for another 5 minutes until the paste is red in color. Adjust the salt and sugar and set aside.

To make the sandwiches:

Assembly:
Place two slices of bread with crust on,  on a cutting board. Butter one side of each slice of bread.
Spread a thin layer of the sambal, then top the bread with 4 slices cucumber and sandwich with buttered bread.

Cut the crust off and cut into quarters. Serve immediately.

Hazelnut cookies

Ingredients

2 sticks unsalted butter, room temperature
3/4 cup confectioners' sugar
1  tsp salt
1 1/2 cups all-purpose flour

1/2 roasted hazelnuts, finely ground

1/4 cup finely chopped cranberries

Directions
Preheat oven to 350 degrees F.

In a food processor, combine flour confectioners' sugar, hazelnut, salt and process until smooth. Add butter and cranberries and pulse just until combined. Do not handle dough too much. Form dough into a square and using cookie cutter cut into 1/4 inch thick.

Transfer cookies to parchment-lined baking sheet. Bake until cookies are golden brown around edges, 15 to 18 minutes.
Remove from oven and let stand in baking sheet for 3 or 4 minutes.Then  transfer cookies to a wire rack to cool completely.

Serve with hot Chai

Spiced Indian Tea

Masala Chai or Spiced Indian Tea  traditionally is prepared by boiling a mixture of water and milk with loose black tea leaves, some kind of sweeteners, and a blend of  ground spices. After a vigorous boil and a simmer, the tea is strained to remove the tea leaves and the spice blend and served.

The method for making the masala blend may vary from region to region, but  generally there are  five main ingredients that are commonly used. These are cardamom, cloves, cinnamon, ginger and black pepper. 

Ingredients:

1/2 tsp ground cloves

4 cardamon, crushed
1 Tbsp grated ginger
1 tsp cinnamon powder 

1/4 tsp ground black pepper
                                                                       
Method:

Mix the cloves, cardamon, cinnamon and black pepper powder. Keep aside.

To make the Tea, add 2 cups of water and 1/2 cup of whole milk in a pan and bring it to a boil. Add 2 Tbsp of black tea leaves and  bring it to a boil. Then add the masala ingredients and the grated ginger. Add whatever sweetener you desire and simmer for about 2 or 3 minutes to seep the tea leaves and masala.

Strain and serve hot. 

Keema Stuffed Danish Bread

This Danish Braid Dough is adapted from Baking with Julia. As for the filling,  recipe follows. This is really a delicious pastry for breakfast, brunch and especially with Tea.

Ingredients:

1/2 lb of ground lamb

1 Tbsp ground masala (combination of coriander, cumin, fennel powders)
1 tsp red chili powder

1/2 onion, chopped
1 Tbsp chopped green onions

2 tsp ginger garlic paste

1/4 tsp turmeric

1/2 cup frozen green peas

salt and pepper

Method:

Heat a saute pan, add very little olive oil. Saute ground lamb until oil oozes out. Remove some of the oil. Then add the ginger garlic paste and saute for a minute. Then add the onions and cooked until soft.
Now add the spices and cook for about 5 minutes. Add a tablespoon or so of water if the spices burn.

Add the peas and salt and pepper and cook for a further 3 or so minute.
Let the keema mattar cool completely before filling.

Follow the recipe using the Baking with Julia book on how to work with the dough, slit and fill the dough with keema mattar and to bake the braid.

Savory Danish Braid

This Danish Braid Dough is adapted from Baking with Julia. As for the filling,  recipe follows. This is really a delicious pastry for breakfast, brunch and especially with Tea.

Ingredients:

8 asparagus, peeled and sliced thinly diagonally
10 brown mushrooms, sliced thinly
3 cloves of garlic, chopped finely
salt and pepper
1/2 cup ricotta cheese
1/4 cup goat cheese
1/8 cup finely grated Parmesan
1/8 cup blue cheese

Method:

Heat a saute pan, add a little olive oil. Saute the mushrooms for about 4 minutes, turning the mushrooms. Then add the asparagus. Add a pinch of salt and some black pepper.  Once slightly soft, remove from pan and let it cool completely.

Then add the cheeses and mixed with the saute vegetables. 

Follow the recipe using the Baking with Julia book on how to work with the dough, slit and fill the dough with the above savory fillings.