Spicy Coconut Prawns Recipe

Ingredients:

3 fresh red chillies, seeded and chopped
2 shallots, chopped
1 lemon grass stalk, chopped
3 garlic cloves, chopped
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 tablespoon groundnut oil
2 kaffir lime leaves
1 teaspoon soft brown sugar
2 tomatoes, peeled and chopped
250ml/9fl oz coconut milk
700g/11⁄2lb large raw prawns, peeled and deveined
squeeze of lemon juice
salt

Preparations:

• Using a mortar and pestle, pound together the chillies, shallots, lemon
grass, garlic, turmeric and coriander until the mixture forms a paste.
• Heat a wok until hot, add the oil and swirl it around. Add the spice
paste and stir-fry for 2 minutes. Pour in 250ml/9fl oz water and add the
lime leaves, sugar and tomatoes. Simmer for 8–10 minutes until most of
the liquid has evaporated.
• Add the coconut milk and prawns, and cook gently, stirring, for
4 minutes until the prawns are pink. Season with lemon juice and salt to
taste. Serve immediately.

Brinjal Curry Recipe

Ingredients:

300g/11oz aubergine, cut into 2.5cm/1in cubes
75ml/3fl oz vegetable oil
a little salt
1 teaspoon mustard seeds
20 curry leaves
1 teaspoon skinned and split urad dal
150g/5oz onions, finely sliced
200g/7oz tomatoes
1 tablespoon tomato purée
1⁄2 teaspoon chilli powder
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground turmeric

Preparation:

• Soak the aubergine in cold water for 10 minutes. Drain and pat dry with
kitchen paper.
• In a large frying pan, heat 4 tablespoons of the oil over a medium heat.
Add the aubergine and a little salt, and cook for 10 minutes or until the
aubergine is brown and soft. Drain the aubergine on kitchen paper, and
set aside in a warm place.
• Heat the remaining oil in the same pan. Add the mustard seeds and, as
they begin to pop, add the curry leaves and urad dal. Cook, stirring, for
a few minutes or until the dal is golden, then add the onions and a little
salt and cook until the onions are starting to colour, stirring occasionally.
• Add the tomatoes, tomato purée, chilli powder, coriander and turmeric,
and mix well. Add the aubergine and cook for a further 5 minutes,
stirring occasionally, until the tomatoes break down. Transfer the mixture
to a serving dish, and serve immediately.

Grilled Stuffed Sole Recipe

Ingredients:

1 tablespoon olive oil
25g/1oz butter
1 small onion, finely chopped
1 garlic clove, chopped
3 sun-dried tomatoes, chopped
2 tablespoons fresh lemon thyme leaves
50g/2oz fresh breadcrumbs
1 tablespoon freshly squeezed lemon juice
4 small whole sole, gutted and cleaned lemon wedges, to garnish salt and freshly ground black pepper

Preparation:

• Preheat the grill. Heat the oil and butter in a frying pan until it just
begins to foam. Add the onion and garlic to the frying pan, and cook,
stirring, for 5 minutes, or until just softened.
• To make the stuffing, mix together the tomatoes, thyme, breadcrumbs and
lemon juice in a bowl, then season with salt and pepper.
• Add the stuffing mixture to the pan, and stir to mix.
• Using a sharp knife, pare the skin from the bone inside the gut hole of
the fish to make a pocket. Spoon the stuffing into the pocket.
• Cook the fish, under the grill, for 6 minutes on either side, or until
golden brown. Transfer to serving plates, garnish with lemon wedges
and serve immediately.

Pumpkin Muffins Recipe

This pumpkin muffin recipe is prepared with raisins and is best for Halloween treats. In this recipe canned pumpkins are used which you may replaced by fresh pumpkins but in that case you may need to add any kind of fruit juice like orange juice to make moist batter.

Ingredients:

1 ½ cup flour
½ cup sugar
2 tsp baking powder
½ tsp salt
½ tsp cinnamon
½ tsp nutmeg
½ cup milk
½ cup canned pumpkin
¼ cup butter (melted)
1 egg (lightly beaten)
½ cup raisins

Preparation:

1. Preheat oven to 400 degrees F.
2. Sift together dry ingredients including flour, cinnamon, nutmeg and baking powder. Mix raisins in the dry mixture.
3. In a large mixing bowl, put rest of the ingredients in the bowl and gradually mix the dry mixture in it until thick lumpy batter would form.
4. Take a muffin pan, place muffin paper in each cup cake area and fill each of them to ¾.
5. Place the pan in preheated oven for just 12-15 min until become done.

Batter-dipped Tofu Recipe

Ingredients:

225g/8oz firm tofu
125g/41⁄2oz plain flour
2 tablespoons toasted wheatgerm
1⁄2 teaspoon dried thyme
1⁄4 teaspoon dried dill
1⁄4 teaspoon garlic powder
1⁄4 teaspoon paprika
1⁄4 teaspoon freshly ground black pepper
1 egg
1 tablespoon milk
1 teaspoon hot pepper sauce
2 tablespoons sunflower oil

For the ginger dipping sauce
100ml/31⁄2fl oz rice vinegar
50g/2oz granulated sugar
2 tablespoons light soy sauce
1 teaspoon cornflour
1 tablespoon finely minced fresh root ginger

Preparation:

• To make the ginger dipping sauce, put the vinegar, sugar, soy sauce and
175ml/6fl oz water in a small saucepan. Bring to the boil, reduce the
heat and simmer, stirring occasionally, for 5 minutes.
• Meanwhile, in a small bowl, combine the cornflour and 1 teaspoon
water, and stir into the sauce. Keep stirring until the sauce is clear and
thickened. Remove the pan from the heat, and stir in the ginger. Keep
warm until needed.
• Cut the tofu into 2.5cm/1in squares about 8mm/1⁄4in thick. Set aside.
• Combine the flour, wheatgerm, thyme, dill, garlic powder, paprika and
pepper in a medium bowl.
• In a separate bowl, lightly whisk the egg using a fork. Add the milk and
hot pepper sauce, and whisk again to combine.
• Heat the oil in a large wok over a medium-high heat. Piece by piece,
dip the tofu in the flour, then in the egg mixture, and again in the flour.
Fry the pieces of tofu for about 3 minutes on each side until golden
brown (if necessary, cook in batches so that the temperature of the oil
does not drop). Drain on kitchen paper.
• Serve immediately with a bowl of the ginger sauce for dipping.

Asparagus Cashew Stir Fry Recipe

Ingredients:

225g/8oz raw cashew nuts
2 tablespoons sunflower oil
450g/1lb fresh asparagus
4 spring onions, chopped
1 red pepper, seeded and chopped
1 garlic clove, minced
900g/2lb freshly cooked brown rice, to serve

For the sauce
3 tablespoons light soy sauce
2 tablespoons cornflour
350ml/12fl oz water
1 tablespoon minced fresh root ginger
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes

Preparation:

• Spread the cashew nuts over a baking sheet. Toast under a hot grill until
golden, turning them frequently. Set aside.
• To make the sauce, combine the soy sauce and cornflour in a small
bowl, stirring until smooth. Stir in the remaining sauce ingredients, and
set aside.
• Heat the oil in a wok over a medium-high heat. Stir-fry the asparagus,
spring onions, pepper and garlic until the vegetables are tender. Stir the
sauce mixture, pour it over the vegetables and stir-fry until the sauce is
thickened and glossy. Reduce the heat and fold in the cashew nuts.
• Cover and cook for 1 minute until the cashews are heated through.
Serve immediately with the hot brown rice.

Green Punch Recipe

This is one of a scary Halloween punch recipe, this green punch can be served at any occasion by simple putting the drink in glasses but if you present it at Halloween then do follow the presentation as given below to give it scary look.

Ingredients:

2 cup sugar
1 quart water
1 liter 7up
2 envelopes lime drink mix
1 can pineapple juice
1 quart ginger ale

Preparation:

1. In a jug completely dissolve sugar in water.
2. After that add rest of the ingredients to the sugar water syrup and stir well. Keep the punch in fridge to chill.
3. To serve this green Halloween punch, take two punch bowls of different sizes, fill half of the large bowl with dry ice and then place the second bowl onto the ice. Pour the prepared green punch in the small bowl which looks scary.

Sherbet Punch Recipe

This sherbet punch recipe is prepared with orange sherbet you may also use other sherbet to give some color to the punch and present it beautifully as the cool Halloween punch.

Ingredients:

14 oz sweetened condensed milk
12 oz frozen orange juice (thawed)
2 liter frozen ginger ale (thawed)
Orange sherbet as required

Preparation:

1. Combine condensed milk, orange juice and ginger ale in a punch bowl.
2. When a uniform mixture form then add some small scoops of orange sherbet in the punch bowl and serve immediately.

Celery and Stilton Soup Recipe

Ingredients:

4 celery sticks, finely chopped
1 onion, finely chopped
50g/2oz butter
45g/11⁄2oz plain flour
1⁄2 glass white wine
900ml/11⁄2pt chicken stock
300ml/10fl oz milk
225g/8oz crumbled Stilton cheese
salt and freshly ground black pepper

Preparation:

• In a heavy saucepan over a low heat, gently sweat the celery and onion in butter until soft. Add the
flour and remove from the heat.
• Pour in the wine and stock, stirring continuously. Return to the heat and slowly bring to the boil, stirring
until the mixture thickens. Simmer for 25 minutes.
• Add the milk, simmer for a further 2 minutes and remove from the heat. Whisk in the Stilton.
• Purée the soup in a blender or food processor, then push through a sieve into a clean pan. Season with salt and pepper.
• Reheat gently and serve.

Cauliflower and Walnut Soup Recipe

Ingredients:

1 medium cauliflower, broken
into florets
1 onion, roughly chopped
450ml/3⁄4pt vegetable stock
450ml/3⁄4pt milk
25g/1oz walnut pieces
salt and freshly ground
black pepper

Preparation:

• Put the cauliflower, onion and stock in a large heavy saucepan. Bring to the boil, cover and simmer for
about 15 minutes until soft.
• Add the milk and walnuts, and stir through. Purée in a blender or food processor until smooth.
• Return the soup to the pan. Season to taste with salt and pepper, then bring to the boil – be careful not to
scorch. Serve hot.