Peach & ginger pashka

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Peach & ginger pashka
serves 4
ingredients
350g/12oz cottage cheese
2 ripe peaches, stoned and
roughly chopped
100g/4oz Greek-style yogurt
2 pieces of preserved stem
ginger in syrup, drained
and chopped (reserve
2 tablespoons syrup)
1⁄2 teaspoon vanilla essence
• Drain the cottage cheese and rub
through a sieve into a large bowl.
• Add the peaches, yogurt, stem
ginger and reserved syrup, and
vanilla essence.
• Line a new, clean flower pot with a
piece of cheesecloth. Tip in the
cheese mixture, wrap the cloth over
the top and weigh down. Leave
over a bowl in a cool place to
drain overnight.
• The next day, unwrap, invert onto
a plate and serve.

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Cinnamon & nutmeg

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Cinnamon & nutmeg
ice cream
serves 8
ingredients
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
50g/2oz caster sugar
150ml/5fl oz double cream
250g/9oz mascarpone cheese
400ml/14fl oz fresh custard
• Put the cinnamon, nutmeg, sugar
and cream in a small heavy pan.
Bring slowly to the boil, then put to
one side to cool.
• Put the mascarpone in a large
bowl and beat until smooth. Stir in
the custard and the cooled spiced
cream. Pour the mixture into a
shallow freezer container, and
freeze for 21⁄2 hours.
• Beat to break up the ice crystals,
and freeze for a further 21⁄2 hours
before serving.

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Turkish delight ice cream

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Turkish delight ice cream
serves 12
ingredients
350g/12oz pink Turkish delight,
cut into small pieces
5 tablespoons water
700ml/1pt 4fl oz fresh custard
300ml/10fl oz double cream
3 tablespoons rose water
• Put the Turkish delight in a pan
with 5 tablespoons water, and
cook over a low heat, stirring, until
the mixture has almost melted. Stir
into the custard.
• Lightly whip the cream until it forms
soft peaks, then fold gently into the
custard. Stir in the rose water.
• Pour the mixture into a 1.2-litre/2pt
loaf tin lined with cling film, and
freeze for at least 4 hours.

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Orange freeze

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Orange freeze
serves 4
ingredients
4 large oranges
300g/11oz vanilla ice cream
• Using a sharp knife, carefully cut a lid off each orange. Scoop out the
flesh, discarding any pips and thick pith. Put the shells and lids in the
freezer, and chop the orange flesh, reserving the juice.
• Whisk together the orange juice, flesh and vanilla ice cream until well
blended. Pour into a freezer container, Cover and freeze for 24 hours,
stirring occasionally.
• Put 2 large scoops of the ice-cream mixture into each of the frozen
orange shells, so that it is overflowing at the top. Put the lids on top, and
return to the freezer for 3 hours before serving.

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Marshmallow ice cream

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Marshmallow ice cream
serves 4

ingredients
75g/3oz dark chocolate, broken
into pieces
175g/6oz white marshmallows
150ml/5fl oz milk
300ml/10fl oz double cream

• Put the chocolate and marshmallows into a pan and pour in the milk.
Warm over a very low heat until the chocolate and marshmallows have
melted. Remove from the heat and leave the mixture to cool completely.
• Whisk the cream until thick, then fold it into the cold chocolate mixture
with a metal spoon. Pour into a 450g/1lb loaf tin and freeze for at least
2 hours.

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Blackcurrant jelly with coulis

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Blackcurrant jelly with coulis
serves 8
ingredients
6 sheets of leaf gelatine
450g/1lb blackcurrants
225g/8oz caster sugar
150ml/5fl oz ruby port
2 tablespoons cr?me de cassis
• In a small bowl, soak the gelatine in 75ml/3fl oz water until soft. Put the
blackcurrants, sugar and 300ml/10fl oz water in a large saucepan.
Bring to the boil, reduce the heat and simmer for 20 minutes.
• Strain, reserving the cooking liquid in a large jug. Put half of the
blackcurrants in a bowl, and pour 4 tablespoons of the reserved cooking
liquid over them. Set the bowl and jug aside.
• Squeeze the water out of the gelatine, and put in a small saucepan with
the port, crème de cassis and 75ml/3fl oz water. Heat gently to dissolve
the gelatine, but do not allow the mixture to boil. Stir the gelatine mixture
into the jug of blackcurrant liquid until well mixed.
• Put eight individual jelly moulds in a roasting tin. Fill with the port
mixture. Chill for at least 6 hours until set.
• Tip the bowl of blackcurrants into a blender or food processor, and
purée until smooth.
• To serve, turn each jelly out onto a serving plate, and spoon the coulis
around each jelly. Decorate with the remaining blackcurrants.

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Panna cotta

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Panna cotta
serves 6

ingredients
750ml/11⁄4pt double cream
3 teaspoons powdered gelatine
1 vanilla pod, split lengthways
75g/3oz caster sugar

• Lightly grease the insides of six 150ml/5fl oz ramekins with butter.
• Put 3 tablespoons of the double cream in a small bowl, sprinkle the
gelatine in an even layer over the surface and leave until spongy.
• Put the remaining cream in a pan with the vanilla pod and sugar. Heat
gently, stirring until almost boiling. Remove from the heat and discard the
vanilla pod.
• Whisk the gelatine into the cream mixture until dissolved. Pour into the
ramekins, and chill for 2 hours.

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Iced honey & lemon mousse

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Iced honey & lemon mousse
serves 4
ingredients
41⁄2 large lemons
1 egg white
6 tablespoons clear honey
• Trim the stalk end from 4 of the lemons so that they stand up. Cut off the
tops and seat side. Using a knife and a teaspoon, score around the
insides of the lemons and scrape out the flesh. Purée the flesh in a
blender or food processor until smooth, then strain into a jug. Put the
hollowed lemon skins and tops on a small tray, and freeze.
• Finely grate the zest of the 1⁄2 lemon and set aside. In a bowl, whisk the
egg white until stiff peaks form. Gradually whisk in the honey until the
mixture is thick and shiny. Slowly whisk in 75ml/3fl oz of the lemon
juice, and fold in the zest.
• Transfer to a freezer container, and freeze for 2 hours until frozen
2.5cm/1in from the sides of the container. Scrape into a bowl and beat
until smooth. Cover with cling film and freeze until set.
• Spoon into a piping bag, and pipe into the frozen lemon skins. Add the
tops and freeze until ready to serve.

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Mango sorbet

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Mango sorbet
serves 8
ingredients
175g/6oz granulated sugar
3 green cardamom pods, split
2 ripe mangoes
3 egg whites
• Put the sugar and cardamom pods in a heavy saucepan, pour in
600ml/1pt cold water and heat gently, stirring occasionally, until the
sugar has dissolved. Increase the heat and bring to the boil, then boil for
7 minutes without stirring. Remove from the heat and leave to cool.
• Meanwhile, peel the mangoes and remove as much flesh as possible
from the stones. Purée the flesh in a blender or food processor, then pour
into a shallow container.
• Strain the cooled syrup into the mango purée, and stir well to mix.
Freeze, uncovered, for 3 hours. Turn the mango mixture into a bowl, and
break up the crystals with a fork.
• Whisk the egg whites until stiff. Fold the egg whites into the mango
mixture until evenly mixed, then return the mixture to the container. Cover
and freeze overnight. Transfer to the refrigerator for 20 minutes to soften
slightly before serving.

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Crème caramel

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Crème caramel
serves 8
ingredients
175g/6oz granulated sugar
750ml/11⁄4pt milk
75g/3oz caster sugar
4 eggs
1 teaspoon vanilla essence
• Preheat the oven to 160°C/325°F/Gas mark 3. Brush eight
125ml/4fl oz ramekins or moulds with melted butter.
• Put the granulated sugar and 50ml/2fl oz water in a pan. Stir over a
low heat until the sugar has dissolved. Bring to the boil, reduce the heat
and simmer until the mixture turns golden and starts to caramelize.
Remove from the heat immediately, and pour enough hot caramel into
each ramekin to cover the bottom.
• To make the custard, heat the milk in a pan over a low heat until almost
boiling. Remove from the heat. Whisk together the caster sugar, eggs
and vanilla essence for 2 minutes, then stir in the warm milk. Strain the
mixture into a jug, and carefully pour into the ramekins.
• Put the ramekins in a baking dish, and pour in enough boiling water to
come halfway up the sides of the ramekins. Bake for 30 minutes or until
the custard is set. Allow to cool, and refrigerate for at least 2 hours
before serving.

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Strawberry mousse

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Strawberry mousse
serves 2
ingredients
200ml/7fl oz double cream
4 digestive biscuits
55g/2oz strawberries, sliced
30g/1oz dark chocolate (at least
70% cocoa solids), grated
• Oil the inside of two moulds, and
line the insides with cling film.
• Whisk up the cream so that it is
thick, and crumble in the
digestives. Stir through the
strawberries and chocolate.
• Fill the moulds with the mousse,
and chill for 10 minutes.
• Turn out onto a plate to serve.

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Orange syllabub trifle

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Orange syllabub trifle
serves 3–4
ingredients
For the orange syllabub
finely grated zest and juice of
1 orange
50g/2oz caster sugar
175g/6oz crème fraîche
225g/8oz thick Greek-style
yogurt
For the trifle
4 trifle sponges
150ml/5fl oz freshly squeezed
orange juice
• Put the orange zest and juice in a
bowl with the sugar, and leave to
marinate for 1 hour. Strain the
liquid into a clean bowl, and add
gradually the crème fraîche ,
beating until thick. Fold in the
yogurt. Chill overnight.
• Cut the trifle sponges in half
lengthways. Lay them in the bottom
of a small serving dish, moisten
with the orange juice, and finish
with a layer of the syllabub. Chill
for 2–3 hours before serving.

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Raspberry mousse

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Raspberry mousse
serves 4
ingredients
3 teaspoons powdered gelatine
225g/8oz vanilla yogurt
400g/14oz fromage frais
4 egg whites
300g/11oz fresh raspberries,
mashed
• Put 1 tablespoon hot water in a
small heatproof bowl, sprinkle the
gelatine over the top and leave
until spongy. Bring a small pan of
water to the boil, remove from the
heat and put the bowl into the pan.
The water should come halfway
up the side of the bowl. Stir the
gelatine until dissolved.
• In a large bowl, stir the vanilla
yogurt and fromage frais together
to combine, then add the cooled
gelatine and mix well.
• Using an electric beater, beat the
egg whites until stiff peaks form,
then fold through the yogurt
mixture until just combined.
• Gently fold the raspberries through
the mixture. Chill for several hours
before serving.

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Tofu berry brûlée

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Tofu berry brûlée serves 4
ingredients
300g/11oz silken tofu
25g/1oz icing sugar
225g/8oz red berries, such as
strawberries, raspberries and
redcurrants
75g/3oz Demerara sugar
• Mix the tofu and icing sugar in a
blender, and purée until smooth.
• Stir in the fruits, then spoon into a
900ml/11⁄2pt ovenproof dish.
Flatten the top.
• Sprinkle the top with enough
demerara sugar to cover evenly.
Place under a very hot grill until
the sugar melts and caramelizes.
Chill before serving.

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Sherry trifle

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Sherry trifle
serves 8
ingredients
1 Victoria or other butter
sponge, halved
3 tablespoons raspberry jam
3 tablespoons apricot jam
150ml/5fl oz brandy
150ml/5fl oz sweet sherry
600ml/1pt double or
whipping cream
For the custard
5 egg yolks
75g/3oz caster sugar
600ml/1pt milk
3 drops of vanilla essence
• Spread one half of the sponge with
raspberry jam and the other with
apricot jam. Cut each half into
four, and put in a dish in which
they will just fit, alternating
raspberry with apricot. Pour over
the brandy and sweet sherry, and
leave to macerate for 2 hours.
• To make the custard, whisk the egg
yolks with the caster sugar until
creamy. Bring the milk to the boil.
Pour it over the egg yolks, whisking
constantly, then put the bowl over a
pan of simmering water and whisk
until thick. Stir in the vanilla
essence. Pour over the sponge and
refrigerate overnight.
• To serve, whip the cream until stiff,
and spoon over the top.

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Blueberry trifle

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Blueberry trifle
serves 6
ingredients
350g/12oz Madeira cake, cut
into cubes
175ml/6fl oz white wine
125ml/4fl oz elderflower cordial
3 tablespoons blueberry
conserve
500g/1lb 2oz custard
250ml/9fl oz double cream
100g/4oz blueberries
1 tablespoon pistachio nuts,
finely chopped
• Put the cake into a 2.4-litre/4pt
glass serving bowl. Mix the wine
with 2 tablespoons of the cordial,
and pour over the cake.
• Dot the blueberry conserve over
the cake, then pour the custard on
top. Whip the cream into soft
peaks, then fold in the remaining
cordial and half of the blueberries.
Add to the trifle.
• Cover and chill overnight. Scatter
with the nuts and remaining
blueberries before serving.

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Chocolate charlotte

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Chocolate charlotte
serves 8
ingredients
22 boudoir biscuits
4 tablespoons orange-flavoured
liqueur such as Cointreau
250g/9oz dark chocolate (at least
70% cocoa solids), melted
150ml/5fl oz double cream
4 eggs, separated
150g/5oz caster sugar
• Line the bottom of a charlotte mould or a deep 18cm/7in round cake tin
with a piece of baking parchment.
• Put the boudoir biscuits on a non-reactive tray, and sprinkle with half of
the orange-flavoured liqueur. Use to line the sides of the mould or tin,
trimming if necessary to make a tight fit.
• Mix the chocolate with the double cream in a bowl, and beat in the egg
yolks. Whisk the egg whites in a large bowl until standing in stiff peaks,
then gradually add the caster sugar, whisking until stiff and glossy.
• Carefully fold the egg whites into the chocolate mixture in two batches,
taking care not to knock out the air. Pour into the centre of the mould,
and trim the biscuits so they are level with the chocolate mixture. Chill
for at least 5 hours before serving.

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Yogurt ring with tropical fruit

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Yogurt ring with tropical fruit
serves 6
ingredients
175ml/6fl oz tropical fruit juice
1 tablespoon powdered gelatine
3 egg whites
150g/5oz low-fat Greek-style
yogurt
jinely grated zest of 1 lime
For the filling
1 mango
2 kiwi fruit
12 cape gooseberries
juice of 1 lime
• Put the fruit juice in a saucepan and sprinkle the gelatine over. Heat
gently until the gelatine has dissolved.
• Whisk the egg whites in a bowl until they hold stiff peaks. Continue
whisking hard, while gradually adding the yogurt and lime zest.
Continue whisking hard, and pour in the hot gelatine mixture. Mix in
well, and quickly pour the mixture into a 1.5-litre/21⁄2pt ring mould. Chill
the mould iuntil set. The mixture will separate into two layers.
• For the filling, halve, stone, peel and dice the mango. Peel and slice the
kiwi fruit. Remove the outer leaves from the gooseberries and cut in half.
Toss all the fruits together, and stir in the lime juice.
• To serve, run a knife around the edge of the ring to loosen the mixture.
Dip the mould quickly into cold water, then invert onto a serving plate.
Spoon all the fruit into the centre of the ring, and serve immediately.

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Fruited rice ring

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Fruited rice ring
serves 4
ingredients
75g/3oz short-grain rice
900ml/11⁄2pt milk
1 cinnamon stick
175g/6oz mixed dried fruit
175ml/6fl oz orange juice
50g/2oz caster sugar
finely grated zest of
1 small orange
• Put the rice, milk and cinnamon
stick in a large pan, and bring to
the boil.
• Cover and simmer, stirring
occasionally, for about 11⁄2 hours
until no free liquid remains.
• Meanwhile, put the dried fruit and
orange juice in a pan, and bring
to the boil. Cover and simmer very
gently for about 1 hour until tender.
• Remove the cinnamon stick from
the rice, and stir in the sugar and
orange zest.
• Tip the fruit into the bottom of a
lightly oiled 1.5-litre/21⁄2pt ring
mould. Spoon the rice over,
smoothing down firmly. Chill for
1 hour before serving. View over 5,000 menus at http://www.menu-for-you.com

Tapioca pudding

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Tapioca pudding
serves 6
ingredients
50g/2oz tapioca
125ml/4fl oz cold milk
600ml/1pt hot milk
2 eggs, separated
75g/3oz granulated sugar
pinch of salt
1 teaspoon vanilla essence
• Soak the tapioca in the cold milk
for 10 minutes. Transfer to a
saucepan, add the hot milk and
cook until transparent.
• Beat the egg yolks, sugar and salt
together. Add the hot milk mixture
gradually, stirring constantly. Cook
until it begins to thicken.
• Beat the egg whites until stiff,
flavour with the vanilla essence,
and fold into the hot mixture.
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Amaretti

funny menu for you
serves 4–6
ingredients
300g/11oz blanched almonds
300g/11oz caster sugar
5 egg whites
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Put the almonds in a mortar, and
add 100g/4oz of the sugar little
by little, pounding constantly with
the pestle.
• Beat the egg whites until stiff. Fold
in the remaining sugar, and add
the almonds.
• Cut ribbons of greaseproof paper
5cm/2in wide, and put on a
baking tray. Spoon teaspoonfuls of
the mixture on, about 2cm/3⁄4in
apart. Sprinkle with sugar and
bake for 20 minutes.
• Allow to cool slightly, then lift off
the greaseproof paper and cool on
a wire rack. Serve with espresso
coffee at the end of a meal.

Coeurs à la crème

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Coeurs à la crème
serves 4–6
ingredients
225g/8oz cottage cheese
25g/1oz caster sugar
300ml/10fl oz double cream
1 teaspoon lemon juice
2 egg whites, stiffly whisked
150ml/5fl oz single cream
• Press the cottage cheese through a nylon sieve into a bowl. Add sugar
and mix well.
• Whip the cream until stiff, then add the lemon juice. Mix into the cheese
and sugar mixture. Fold in the stiffly whisked egg whites.
• Spoon the mixture into four or six individual moulds. Refrigerate
overnight. Serve with the single cream and/or fresh fruit.

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Apricot delice

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Apricot delice
serves 8
ingredients
850g/13/4lb canned apricots in
natural juice
50g/2oz granulated sugar
25ml/1fl oz freshly squeezed
lemon juice
5 teaspoons powdered gelatine
425g/15oz low-fat
ready-to-serve custard
150ml/5fl oz Greek-style yogurt
1 ripe apricot, sliced, to decorate
• Line the bottom of a 1.2-litre/2pt cake tin with baking parchment.
• Drain the apricots, reserving the juice. Put the apricots in a blender or
food processor together with the sugar and 4 tablespoons of the apricot
juice. Purée until smooth.
• Measure 2 tablespoons of the apricot juice into a small bowl. Add the
lemon juice, then sprinkle over 2 teaspoons of the gelatine. Leave for
about 5 minutes until spongy.
• Stir the gelatine into half of the purée, and pour into the prepared tin.
Chill in the refrigerator for 11⁄2 hours or until firm.
• Sprinkle the remaining gelatine over 4 tablespoons of the reserved
apricot juice. Leave for about 5 minutes until spongy. Mix the remaining
apricot purée with the custard, yogurt and gelatine. Pour on to the layer
of set fruit purée, and chill for 3 hours.
• To serve, dip the cake tin into hot water for a few seconds, and unmould
the delice onto a serving plate. Peel off the lining paper. Decorate the
top with the sliced apricot.

Banana lassi

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serves 4
ingredients
250g/9oz Greek-style yogurt
200g/7oz banana, peeled and
cut into chunks
125ml/4fl oz milk
4 teaspoons granulated sugar
• Put all the ingredients in a blender
or food processor, and whiz for
2 minutes.
• Pour the lassi into individual
glasses and serve straight away, or
cover and store in the refrigerator
for up to 24 hours.

Port & orange jellies

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Port & orange jellies
serves 8
ingredients
450ml/3⁄4pt ruby port
6 tablespoons powdered gelatine
125g/41⁄2oz granulated sugar
8 oranges, segmented
• Splash cold water into eight 150ml/5fl oz fluted moulds and chill.
• Pour the port into a bowl, and sprinkle the gelatine into it. Set aside.
• Put the sugar in a large pan with 600ml/1pt cold water. Heat gently to
dissolve, then bring to the boil and simmer until the liquid has reduced
by half. Stir in the soaked gelatine until completely dissolved.
• Put the orange segments in the flutes of the mould so that they stand up,
pressed against the sides of the mould. Pour in enough of the port and
orange liquid to come halfway up the sides. Chill to set, then pour in the
rest of the liquid and chill again before serving.

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Creamy fruit baskets

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serves 6
ingredients
4 egg whites
225g/8oz caster sugar
1 teaspoon distilled malt vinegar
300ml/10fl oz double cream
50g/2oz toasted hazelnuts,
chopped
• Preheat the oven to 130°C/250°F/Gas mark 1⁄2.
• Mix together the egg whites, sugar and vinegar in a clean grease-free
heatproof bowl, and put over a pan of gently simmering water. Beat
with an electric whisk for 10 minutes or until very stiff and shiny.
• Line a baking sheet with non-stick baking parchment, and spread the
meringue mixture into a rectangle using a metal spatula or palette knife.
Bake for 40 minutes, turn off the oven and leave the meringue inside to
cool completely.
• Whip the cream until it just holds its shape, and spread over the cold
pavlova. Sprinkle with the nuts, and chill for 2–3 hours or overnight. Cut
into thick slices to serve.

Orange ice cream

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Orange ice cream
serves 4
ingredients
8 oranges
1 lemon
200g/7oz caster sugar
500ml/18fl oz double cream
4 tablespoons Grand Marnier
• Finely grate the zest of the oranges and the lemon, and put in a bowl.
Add the juice of 2 oranges, and leave to steep while preparing the
other ingredients.
• Squeeze the juice of the remaining oranges, combine with the sugar and
cook to reduce to a thick syrup.
• Whip the cream to soft peaks. Stir the steeped juice and zest into the
syrup. Add the juice of the lemon, then stir the syrup into the cream,
which will immediately thicken. Add the Grand Marnier.
• Freeze in a shallow container, stirring every 30 minutes for 4 hours, then
leave overnight to freeze before serving.

Street Food - Masala papad (Masala popadums with tomato and green chili)

Serves 6
2 tsp ground cumin
3 tomatoes
1 onion, finely chopped
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
1 tsp medium-hot red chili powder
juice of 2 limes
½ bunch of fresh cilantro leaves
12 popadums or about 24 mini popadums
(use freshly cooked or store-bought)
salt and freshly ground black pepper
1Put the ground cumin in a small dry frying pan, and toast over medium heat
for about 2 minutes until fragrant.
2Halve the tomatoes, remove the seeds, and cut the flesh into a fine dice.
Mix the tomato and onion in a bowl with the green chilies. Season well with
salt and pepper. Add the toasted cumin powder and the chili powder, then stir in
the lime juice. Scatter over the cilantro leaves and gently stir through.
3When ready, scoop some of the mixture onto each of the popadums, and
serve at once.
One characteristic of
Indian street food is the
plentiful combination of
textures, temperatures, and
contrasting flavors. This
simple example has all of
those elements present to
delicious effect, and you
can make this dish while
preparing the rest of the
ingredients for a larger
meal. It is then simply
scattered over the popadums
before serving. The secret
to this dish is that it must
be eaten right away—
otherwise the popadums will
become soggy. Alternatively,
use another Indian-style
bread such as naan,
to make the snack a bit
more substantial.

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Street Food - Moily haldi (Coconut and turmeric fish soup)

Serves 4–6
2 tbsp vegetable oil
3 tbsp raw cashews
2 garlic cloves, finely chopped
2in (5cm) piece of fresh ginger, peeled and
finely chopped
2 fresh red Thai chilies, seeded and
finely chopped, plus extra, cut into
slivers, for garnish (optional)
1 bunch of fresh cilantro, leaves and
stems finely chopped
2 onions, finely chopped
1 tbsp fennel seeds
1 tbsp coriander seeds
1 tsp ground turmeric
3½ cups good-quality fish stock
1¼ cups canned unsweetened
coconut cream or coconut milk
2 tsp dark brown sugar
juice of 2 limes
1lb (450g) baby squid, cleaned
1lb (450g) uncooked large prawns, peeled,
deveined, and halved lengthwise
1lb (450g) firm white fish, cut into
bite-size chunks
salt and freshly ground black pepper
1Heat a heavy frying pan over medium heat. Add 1 tbsp of the oil, and lightly
brown the cashews. Set aside. In the same oil, cook the garlic, ginger, and
chopped chilies for 2–3 minutes until fragrant. Using a pestle and mortar, pound
the cashews, cilantro stems, garlic, ginger, and chilies to make a paste. Set
aside. Heat the remaining oil in a clean heavy pan over low heat. Add the
onion. Gently cook for 10 minutes, stirring occasionally, until the onion is soft.
2Meanwhile, crush the fennel seed and coriander seed using a pestle and
mortar. When the onion is soft, add the fennel and coriander seeds and the
turmeric. Cook for 2 minutes until fragrant. Add half of the cashew paste. Pour in
the fish stock and coconut cream, then add the sugar and season with salt and
pepper. Simmer for 10 minutes. Add the lime juice and remaining nut paste. Taste
and adjust the seasoning. It should have a balance of sweet richness and acidity.
3While the soup base is simmering, slit open the squid and, using a small
sharp knife, carefully score the outside in a crisscross pattern. Cut the squid
into bite-size pieces. Put in a bowl with the prawns and fish. Season well with salt
and pepper. Add to the soup, and simmer for 3 minutes or until the prawns turn
pink and the squid is opaque. Stir in half of the cilantro leaves. Serve at once in
small bowls garnished with the remaining cilantro leaves and red chilies (if using).
This fantastically tasty
fish soup hails from Sri
Lanka and the southern
coastal regions of India.
When I first tasted it,
I found it very difficult
to identify the source of its
striking richness. It was
only when I asked how it
was made that I discovered
that the soup was thickened
with a paste made from
cashews. The nuts are
lightly roasted, then ground
into a paste with chopped
coriander stems. I have
since learned that this
technique is frequently used
to enrich soups, stews, and
curries for special occasions.

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Street Food - Chaat Ratnesh (Spicy seasoned potato in a cone)

Serves 8
3 all-purpose medium potatoes
2 tbsp flaked coconut
a little vegetable oil
1 onion, finely chopped
8oz (225g) mixed mung bean sprouts and
alfalfa sprouts, rinsed and drained
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
1 red bell pepper, seeded and finely diced
2 scallions (green onions), thinly sliced
juice of 1 lemon
30 fresh cilantro leaves, coarsely chopped
3 tbsp Date and Tamarind Chutney

salt and freshly ground black pepper
1First make the cones to hold the filling; these will take the greatest amount
of time, so it is better to have them all ready before you start cooking. You
will need some banana leaves. Cut them into 4in x 8in (10cm x 20cm) rectangles,
allowing for 3 rectangles per person. Roll each rectangle into a tight cone. Secure
the edges with a toothpick to hold in place.
2Peel the potatoes and cut into ½in (1cm) chunks. Place in a pan of cold
water with a little salt and bring to a boil. Reduce the heat and simmer
until the potato is tender when pierced with the tip of a sharp knife, but still
firm. Drain in a sieve and let cool.
3Place a dry heavy pan over medium-high heat. Add the coconut and toast,
stirring often, until golden brown. Remove and set aside. Add a little oil
to the pan, and cook the onion for 3–4 minutes until golden brown. Increase the
heat to high, add the bean sprouts, and cook quickly for another 2 minutes. Next
add the chilies and red bell pepper. Cook quickly for another couple of minutes
until the mixture is crisp-tender. Season well with salt and black pepper. Stir
in the lemon juice.
4Combine the cooked mixture with the diced potato, scallions, and Date
and Tamarind Chutney. Stir in the cilantro. Taste the mixture and adjust the
seasoning. The seeds and coconut should provide a good crunch. Using a small
spoon, fill the cones and hand them to your guests with small spoons to eat
the filling. Eat at once so the filling does not soften the cone. You can refill the
banana-leaf cones as needed.
My friend Ratnesh
introduced me to this
quick and tasty Indian
street food snack, or
“chaat.” It is incredibly
good and, like much Indian
food when it is made well,
healthy and easy. This
particular chaat mixture
is stuffed into small cones
made from banana leaves.
Banana leaves are available
in Asian food stores. With
a bit of notice, you could
also ask your grocer to order
them for you. If you can’t
find fresh banana leaves,
make small cones using
parchment paper.

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