Persian Pan Kebab(Kebab Maitabee):

Ingredients:
Mince beef 400gr
Grated onion 2
Cumin 1tsp
Turmeric ½ tsp

Salt, pepper, sumac
Cherry tomatoes 15
Instructions:
Mix all ingredients together except tomatoes.
Make small balls from ingredients after that flat the balls with hand.
Heat a frying pan and fry flatted ingredients in pan without any oil.
When cooked one side of kebab flip to other side and fry other side.
Take it out the kebab and used sedimentary of kebab for frying tomatoes.
Serve kebab on a flat dish with tomatoes and herbs salsa salad.

Herbs salsa salad:

Ingredients:
Tomatoes 2
Parsley 10gr
Mints 10gr
Cucumber 20gr
Soya sauce 2tsp

Vinegar 1tsp
Instructions:
Chop all ingredients and mix together.
Mix the vinegar and Soya sauce with other ingredient. (You can also use 1tsp olive oil.)

Pouding soufflé:

Ingredients:

Milk 185ml

Flour, white or wholemeal 25gr

Butter 25gr

Caster sugar 25gr

Eggs yolks 3

Eggs white 3

Instructions:

Place flour in a bowl and combine with butter and sugar.

Whisk into boiling milk and bring to boil.

Remove from heat; add the yolks and whisk continuously.

(Stiffly) beat the egg whites (it should become like soft meringue without sugar.)

(Carefully) fold the result of last step into the mixture.

Fill three-quarters with butter and sugar. You can also use chocolate dariole moulds.

Place in a roasting tin half full of water.

Bring to the boil and place in a hot oven at 240’c for 15min.

Turn out the soufflés on to a flat dish.

Cashew prawn curry:

Ingredients:
Cashew 20gr
Prawn 300gr
Chopped onion 1
Ginger 5gr
Crush Garlic 2cloves
Chilli powder ½ tsp
Turmeric powder ¼ tsp
Gharam (garam) masala ½ tsp
Curry powder 1 tsp
Green chilli, finely chopped 1
Tomatoes, finely chopped 2 or one tin tomato
Tomato puree 1tsp
Pepper corn 3
Butter 40gr
Onion rings 2
Salt, Lemon zest
Instruction:
Fry the onion in butter until golden brown.
Then add the garlic, ginger and tomato puree and stir-fry for 3minutes.
Now add all spices and stir-fry until you can smell the scent of the spices.
Immediately add the rest of the ingredients except prawns, stir, cover and let it simmer for 10 minutes.
Add the prawn and cook more 10minutes.

• Add drops of water if the sauce becomes too dry.

Meat Quiche:

Ingredients:
Rough puff or short pastry 100gr
Sweet corn 20gr
Grated cheese 25gr
Medium egg 1
Milk 125ml
Mince meat 250gr
Chopped mushroom 10gr
Chopped red, green, yellow pepper 50gr
Butter 10gr
Cayenne, salt
Instructions:
Melt butter in the pan and fry meat and after that put mushroom, peppers, salt and cayenne.
Lightly grease four or 10 good-size barquette or tartlet moulds.
Roll out the pastry and line thinly pastry on the base.
Prick the bottoms of the paste two or three times with a fork.
Place in the fridge for 15min.
Put the grease paper top up the base and cover with dry beans inside it.
Cooking in hot oven at 250’c for 4min or until the pastry is lightly set.
Remove from the oven and take out the paper and beans; press the pastry down if it has tended to rise.
And back to oven just for 3min more.
Add the fried ingredients with grated cheese cover with sweet corn in the paste.
Mix the egg and milk thoroughly.
Strain into the barquettes.
Return to the oven at 230’c and bake gently for 20min or until nicely browned and set.
Ingredients for Short Paste:
Flour (soft) 300gr
Water 8tbsp
Punch salt Butter 75gr
Lard 75gr
Sieve the flour and salt.
Mix with butter and lard. Add the water.

Sausage rolls:

Ingredients:
Puff pastry 200gr
Sausage meat 400gr
Crash garlic 2
Chopped parsley
Salt, pepper
Yolk egg 1

Instructions:
Roll out the pastry 3mm thick into a strip 10cm wide.
Mix sausage meat with herbs, salt and pepper.
Make sausage meat into a roll 2cm diameter.
Place on the pastry.
Moisten with egg wash the edges of the pastry.
Fold over and seal. Cut into 8cm lengths.
Mark the edge with the back of a knife.
Brush with egg wash.
Place on to a greased, dampened baking sheet.
Bake it at 220’c for about 20min.

Vegetarian Quiche:

Ingredients:
Rough puff or short pastry 100gr
Sweet corn 20gr
Grated cheese 25gr
Medium egg 1
Milk 125ml
Asparagus 4
Chopped mushroom 10gr
Chopped shallot 1
Butter 10gr
Cayenne, salt
Instructions:
Fry mushroom and shallot just little bit with butter.
Lightly grease four or 10 good-size barquette or tartlet moulds.
Roll out the pastry and line thinly pastry on the base. Prick the bottoms of the paste two or three times with a fork.
Place in the fridge for 15min.
Put the grease paper top up the base and cover with dry beans inside it. Cooking in hot oven at 250’c for 4min or until the pastry is lightly set.
Remove from the oven and take out the paper and beans; press the pastry down if it has tended to rise. And back to oven just for 3min more.
Add the vegetable and sweet corn except asparagus and grated cheese.
Mix the egg, milk, salt and cayenne thoroughly and desing with asparagus.
Strain into the barquettes. Return to the oven at 230’c and bake gently for 20min or until nicely browned and set.
Ingredients for Short Paste:
Flour (soft) 300gr
Water 8tbsp
Punch salt
Butter 75gr
Lard 75gr
Sieve the flour and salt. Mix with butter and lard. Add the water.

Sticky toffee pudding with butterscotch sauce:

Ingredients:
Medjool dates stoned and chopped 150gr
Water 200ml
Bicarbonate of soda 1tsb
Unsalted butter 50gr
Caster sugar 150gr
Medium eggs 2
Self-raising flour 100gr

Instruction:
Boil the dates in water for approximately five min until soft, and after 5min add the bicarbonate of soda.
Wisk the butter and sugar together until light and white gradually beat in the eggs.
Mix with dates, flour and vanilla essence, stir well.
Form into the greased baking tin and bake in a pre-heated oven 180’c for approximately 40min, until firm to the touch.
Carefully portion the sponge.
Sauce ingredients:
Double cream 250ml
Butter 62gr
Demerara sugar 100gr
Make the sauce by boiling the cream, whisk in the butter and sugar, and simmer for 3min. carefully pour over the pudding.

Bavarois (fruit based):

Ingredients:

Gelatine 4 leaves

Fruit puree 250gr

Whipping cream 250gr

Sugar to taste

Instruction:

If using leaf gelatine, soak in cold water.

Add the sugar to the fruit and mix it together.

Place the gelatine to the hot pan and remove the pan after melting them very quickly.

Put in the gelatine to the fruit.

Pass through a fine strainer into a clean bowl, leave in a cool place (on ice), and stirring occasionally until almost setting point.

Remove the bowl and fold in the lightly beaten cream.

Pour the mixture into an individual moulds.

Allow to set in the fridge for 45min.

Shake and turn out on to a flat dish or plates.

Bavarois (chocolate based. Container to decant into

Ingredients:

Gelatine 4 leaves
Medium yolks eggs 4
Caster sugar 50gr
Milk ¼ lit
Double cream or whipping cream 250ml
(Chocolate if you like 75gr)
Instructions:
If using leaf gelatine, soak in cold water.
Cream the yolks and sugar in a bowl until almost white.
Whisk in the milk (with chocolate), which has been brought to the bowl; mix well.
Clean the milk saucepan, which should be a thick-based one, and return the mixture to it.
Return to a low heat and stir continuously with a wooden spoon until the mixture coats the back of the spoon. The mixture must not boil.
Remove from the heat; add the gelatine and stir until dissolved.
Pass through a fine strainer into a clean bowl, leave in a cool place (on ice), stirring occasionally until almost setting point.
Fold in the lightly beaten cream.
Pour the mixture into a mould or individual moulds
Allow to set in the refrigerator.
Shake and turn out on to a flat dish or plates.

Chocolate Bread and butter pudding

Ingredients:
Sultanas 50gr
Slices of bread spread with butter 2
Eggs 3
Sugar, caster or unrefined 50gr
Vanilla essence or a vanilla pod 3drops
Milk ½ litres
Chocolate powder 25gr
Instruction:
Wash the sultanas and place in a dish or individual dishes.
Remove the crusts from the bread and cut each slice into four triangles, neatly arrange overlapping in the pie dish.
Prepare an egg custard (whisk the eggs, sugar and vanilla.
Pour on the warmed milk, whisking continuously.)
Add chocolate powder to the egg custard.
Pass through a fine strainer on to the bread, dust lightly with sugar.
Cook and serve as for baked egg custard.

I am a cook, who is in love with food and watching it as art. In this blog I try to write about my experience food recipes which I like and hope somebody give me feedback and write down his/her views.

I believe cooking is more than just eating, cooking is part of life’s sprit which can inspire human soul.