Cake House

2 kilo figs juice of 2 lemons  660 gram sugar. Glug of basamic vinegar Bring a couple of liters of water to the boil in a big pan and put in the old jam-jars and their lids and boil for about 10 mins. Put the jars upside down on a clean tea-towel to dry, do the same with the lids. Take care not to touch their insides. Wash the figs, remove the stems and cut them into small pieces Put them with the juice, basamic and sugar in a pan and boil for another hour, stirring regularly till you like the consistancy. Pour the jam into the jars till they are almost full. Close firmly with the lids and turn them upside down for 5 mins. Then turn them again, slowly. Cocer with a teatowel to cool slowly Done!

Add some thinly sliced red onion for a crunch.  With a dressing of balsamico and nut-oil Serve with for instance with a nice cheesy quiche lorraine

Bring half a liter of water to the boil and dissolve 50 gram sugar and 40 gr salt. Add 3 cloves. Cool and then pour over 250 gr fillet of cod . Put in the fridge for a day. Next day take out the fish and let it dry for about half an hour. Rinse and dry with kitchenpaper. Slice very thinly. Slice some nice tomatoes thinly and put on a plate. Add some pepper, salt and olive-oil Cover with the cod carpaccio. Squeeze lemon juice over the fish. Some more pepper, fresh dill and more olive oil. A Danish delicatessen

T his halwa brings back memories of my childhood days which I spent in Andhra, whenever I visited my friends house on any occasion, this halwa was always the main attraction. This is a common sweet in almost all the households, which is made with loads and loads of ghee. In this recipe, the almonds are soaked in water and then ground to a fine paste. Some will grind it coarsely to get the nutty feeling while eating the halwa, but I like it this way. This paste is added in the sugar syrup and mixed till it turns thick. We can shape it in whichever way we want. We find this mostly in the shape of diamond. So since I saw quite a bit of almonds lying in my pantry, the first thing that clicked to me was this recipe and so I referred to some sites and got an idea of how to make it and started the process and result is before you. Do try this special, rich dessert for any occasion. I am sure that all will love this. Ingredients: Badam / Almonds- 1 cup Sugar- 1 Cup Water- 1cup Ghee / Clarified

T his is an amazing snack item which can be prepared and can be ate at any time of the day. The first item which we order in a chinese restaurant are these spring rolls. My little one’s all time favorite. I have Indianised this by adding the Indian spice powders along with sauces. I have made vegetable spring rolls before, but this one I made for Iftar during fasting by using leftover chicken pieces. This is very easy to make and can be made in advance and store in fridge. Whenever we want we can deep fry them in oil. This is a perfect snack for party menu. Ingredients: For the dough: Maida / All purpose flour- 1 cup Egg- 1 no Salt- as required Water- required to knead Oil- 1 tbsp For the filling: Boneless Chicken- 250gms Onions (chopped)- 2 nos Green Chillies- 3 nos Ginger (grated)- 1 tbsp Garlic (chopped)- 1 tbsp Red chilli powder- 1 tbsp Turmeric powder- 1tsp Coriander powder- 1 tbsp Soya sauce- 1 ½ tbsp Tomato Sauce- 2 tbsp Salt- as required Pepper powder- 2 tsp Oil- for deep fryin

H ope all the Keralites must have celebrated Onam and ate a heartful onam sadhya. I know I am posting this very late, but because of some other work I couldn’t put this post at the time of onam. Puli inji is also called as inji puli, inji curry. This dish plays an essential role in Onam sadhya. This is a sour and sweet ginger pickle mixed with jaggery and tamarind. My mom used to make this frequently but I was not very fond of this pickle, but gradually as the time passed I fell in love with this amazing delicacy of Kerala. And so when I thought of making Onam sadhya this time, the first dish that came to my mind was this inji puli.Just hot steaming rice and puli inji is a fabulous combination. This can be stored in refrigerator for weeks. Ingredients: Ginger- 250gms Green Chillies (chopped)- 4 nos Oil- ¼ cup Mustard Seeds- 2 tsp Fenugreek Seeds- 1 tsp Asafoetida Powder- ½ tsp Red Chilli Powder- 1tsp Jaggery- 3 tbsp Tamarind- ½ cup Salt- as required Method: Soak the tamarind in ½ cup w

Fry 150 gr cauliflower softly in 25 gr butter. Add 100 ml chicken stock and boil softly till done. Add 50 ml cream , simmer for another 5 mins. In the meantime soak 2 gelatine leaves  in cold water. Take the cauliflower from the heat and dissolve the gelatine. Then use the blender to liquidise. Fry some Spanish ham in a dry pan. Liquidise some  parsley with some olive-oil, don't forget a bit of salt to minimise the bitterness. Serve the cauliflower mousse in a ring of smoked eel.  Or like this:

Mix 2 eggyolks and 100 gr sugar. Whisk and whisk and whisk again till the yellow becomes white. Mix with the contents of a 250 gr. tub of Mascarpone. Whisk till nice and smooth. Prepare a red fruit coulis with some creme de cassis. Serve as shown. Use a small kitchen burner to burn the mascarpone a bit