Recipes without the chit chat

Makes 6-8 bowls 1 medium free range chicken 1 kg of chicken drumstick bones (optional) 2 small pickling onion 1 -2 tsp turmeric Rice stick noodles Big bunch of coriander Thai Basil and mint, optional 3 tbsp Coriander seeds, 1 tbsp star anise, a few cloves and cinnamon stick optional 1/4 cup ginger 2 Rocks sugar, 1 tbsp salt Cut the chicken in half down the middle. Wash your chicken in salty warm vinegary water. Rub it until not slimy. The colour will change.  Rub turmeric on the chicken skin Put the chicken in 2-3 L water in a big pot, with about 1kg of chicken drumstick bones that have previously been boiled to get rid of the blood. boil 30 minutes Peel the onions Put the rice stick noodles in cold or warm water Wash the coriander roots. Put the dry spices in the microwave for 30 seconds, covered. Put the dry spices in a spice bag with Chopped ginger, onions and coriander roots Before the chicken boils, scum and oil will come to the top. Skim it off. Submerge the spices. Rinse the

1/2 cabbage Carrot 1 pickling onion Soak in water with vinegar and salt Add bioled chicken that has been soaked a bit in the fish sauce

Chicken cutlet, olive tapenade, whole grain mustard in soft taco Carrots stir fried with garlic on  rice

Likea normal pav but with cocoa instead of cornflour, chopped chocolate and a dash of balsamic 4 egg whites 1 cup castor sugar 2 tsp balsamic 2 tbsp cocoa 4 squares Chopped 70% dark chocolate Beat whites to stiff peaks so that when you turn up upside down you... it... Add castor sugar gradually one spoonful at a time Add cocoa (fold or beat) Balsamic last Put it on a sheet of baking paper Pre heat Oven at 180 then reduce to 150 when you put the pav in Cook for about 70 minutes It should be hard on the outside but squash down a little bit if you put your finger in Turn the oven off and open the door and leave it in there till it gets cold Either put it in an airtight container or decorate Pure whipped cream 300 ml and fruit. Eg raspberries 2 punnets and blueberries 1 punnet Check Nigella's version. But it's smaller and different measures.

2 cloves garlic 1 tbsp sugar In mortar and pestle 1 tbsp fish sauce 1 tbsp vinegar

1 shot rum Several raisins 1 dessert spoon cocoa 1 dessert spoon brown sugar Instructions: stir. To make it a cocktail, add milk and ice. To make it socially acceptable, add 3 dessert spoons flour and 1/2 teaspoon baking soda, microwave for 30 seconds

Goover: Charmaine Solomon version above. My version: didn't have any coconut so added coconut oil. And doubled all the ingredients. Dum Arvi:  Fry onion and sweet potato with cummin and cormorant. I mean columbine. What is it... um... coriander.  And chilli and salt. Roast.

Was a lot wetter than the picture might suggest. Used a can of each of coconut cream and chopped tomato. No discernible flavour before the modifications: 

1 cup yoghurt 1 1/4 cups milk powder Fill yoghurt maker with water as you usually would Heidi's recipe  because she is hipster

  Chinese style Poached Chicken 1.8 kg chicken 5cm piece of fresh ginger chopped 4 spring onions 1 teaspoon of light soy sauce 1/2 teaspoon of sesame oil Dipping sauce 1 long red chile chopped 3cloves of garlic chopped 4 cm fresh ginger grated/ chopped 2 spring onions chopped finely 1/4 cup vegetable oil 1 tablespoon of fresh lemon juice Method Add enough water to a large stock pot to cover a chicken Take out chicken and put ginger, spring onions and bring to the boil When it is boiling add the chicken breast side down Return to gentle simmer for 20 minutes Then turn off heat and put a tight fitting lid on. Leave for an hour. Carefully remove very hot chicken and empty carcass carefully of hot water.Rinse under cold water. (This should tighten the skin.) Or place in a sink of iced water. Drain and pat dry. Pour over sesame oil and soy sauce. Put aside to cool. Heat oil for dipping sauce. Add ingredients for sauce until miked. Set aside to cool.  Serve with chicken in pieces  on plate w

  Lemon (or Lime) squash 2 cups of lemon juice 6 cups of sugar 3 cups of warm(I use boiling) water 1 teaspoon of citric acid. Wash the lemons and squeeze them. Finely chop the peel of half of them. (i just cut them up as they are discarded.) Add the peel to the sugar and water. Stir until the sugar is dissolved, warming slightly if necessary. Strain. Add the lemon juice and the citric acid and mix well. Bottle and sterilise in the usual manner If making blood orange and Campari..add half a cup at the end of the process…… just before bottling.…

Ingredients : 0.5 Kg of lamb meat 2 cups of rice 0.5 Kg of carrot 1 garlic bulb 1 large onion 1/2 tsp cumin Salt to taste 2-3 cups of water 1/2 cup of oil   Directions : Prepare by chopping up the carrots, onion and garlic. Heat the oil in a wok (or pot) over high heat. Cut the lamb meat into cubes and cook in the oil until browned. Add the carrots, onion, garlic and salt to taste.   Add water and cumin, lower the stove temperature and let boil for 10 minutes.   Once the vegetables and meat are cooked, raise the heat and add rice. You might need to add more water as well. Do no mix the ingredients (Mahira does though). Let the rice cook on top of the meat and vegetables for 20-30 minutes.   When the rice is fully cooked, turn down the heat, mix all the food together and cover the pot/wok for another 20 minutes.

  Pudding: plum crumble bake Prep 5 min Cook 50-55 min + rest Serves 9 For the base 100g unsalted butter at room temperature, diced, plus extra to grease 250g plain flour, plus extra for rolling 1 tsp baking powder 25g light brown soft sugar 1 tsp vanilla bean paste, or the seeds from 1 pod For the filling 400g plums, stoned and cut into quarters  25g light brown soft sugar For the crumble topping  30g plain flour 50g unsalted butter at room temperature, diced 25g light brown soft sugar To serve  2-3 tbsp icing sugar Double cream First make the base. Put the butter in a bowl, sift in the flour and baking powder, add the sugar, then rub together with your fingertips until the mix is like breadcrumbs. Add the vanilla, then bring it all together into a dough. Tip on to a floured board, roll into a ball (add a little more flour if it’s on the sticky side), cover so it’s airtight and put in the fridge to rest for 20 minutes. Meanwhile, heat the oven to 180C (160C fan)/350F/gas 4. Butter and

  Jane’s  Moroccan harira soup Who is Jane? Easy-to-make Moroccan harira soup can be adapted to make a vegetarian option. This soup is easy to make but for an even easier version, use tinned tomatoes and tinned chickpeas to avoid soaking overnight. For vegetarians or vegans, as one of my daughters now is, replace the chicken or lamb broth with vegetable stock. Or for extra oomph for carnivores, use the meat and bones of chicken, lamb or beef to strengthen the broth. Either way, it’s heavenly. 250g (1 cup) dry chickpeas, soaked overnight, rinsed and drained 2 litres unsalted chicken or lamb stock 1 tsp cinnamon  1 tsp ginger 1 tsp cumin 1 tsp powdered turmeric 1 tsp dried chillies 1 onion, finely chopped 125g (half cup) red lentils 1kg of tomatoes, skinned and chopped Salt and freshly ground black pepper Olive oil Parsley, finely chopped Coriander, finely chopped In a large pot, cook the chickpeas in the stock over medium heat for at least two hours, until tender. Don’t add salt or allo

  Rich Ginger cake Makes one cake 180g unsalted butter, softened 170g dark muscovado sugar 4 egg yolks, plus 8 egg whites 400g treacle 270g plain white flour 3 tsp ground ginger 2 tsp ground cinnamon 1 tsp ground mace ½ tsp ground cloves 5 pieces of fresh ginger the size of your thumb, peeled and grated 5 pieces of crystallised ginger, grated, and 5 tsp of the adhering syrup A shot of espresso coffee 1 ½ tsp baking powder 1 tbsp caster sugar 250g sour cream 1 Line a 30cm springform tin with greaseproof paper. Preheat the oven to 150C/300F/gas 2. 2 Beat the softened butter in a bowl. Add the muscovado sugar and beat for 4 minutes. On a gentle speed, add one egg yolk at a time until all are included. 3 Pour in the treacle. Tip in the flour, the spices, the fresh and crystallised gingers, and the ginger syrup. Mix deftly, but swiftly. 4 Now, add the coffee, then the baking powder and mix. 5 In a separate bowl, beat the egg whites until stiff, then add the caster sugar, beating all the whi

  Irna Mysara ’ s nasi goreng kampung. Photograph: Sijori neutral vegetable oil 150g chicken breast, thinly sliced 2 garlic cloves, minced 2 tbsp sambal oelek ½  red onion, diced 3 ½  cups cooked long grain rice 1 tsp belacan paste, available from most Asian grocers 80g water spinach 43g crispy anchovies 2 tsp fish sauce 2 tbsp kecap manis salt to taste sugar to taste   To garnish 4 eggs 1 sliced spring onion fried shallots cucumber   Method Heat some oil in a large skillet over high heat. Saut é  chicken until browned on both sides and cooked through. Heat 2 tbsp oil in a wok (or skillet) over high heat. Add onion and garlic and cook until fragrant. Add sambal oelek and belacan. Add rice and cooked chicken. Break up the rice, and stir fry until the rice is heated through and well coated in paste. Add water spinach and anchovies. Add fish sauce and kecap manis and coat rice evenly, then season with salt and sugar to taste. Transfer the fried rice to a serving platter and sprinkle with

This works equally well as a warm dip for six, or as a main course for two with spiced vegetables and rice. 60ml olive oil 40 curry leaves, fresh or dried ½ tsp cumin seeds ½ tsp fennel seeds 2 banana shallots, peeled and finely chopped 3cm piece fresh ginger, peeled and finely chopped 2 garlic cloves, peeled and crushed 1 large red chilli, finely chopped 2 tsp mild curry powder Finely grated zest of 1 lemon 150g red lentils, rinsed 500g vegetable stock Salt In a medium saucepan for which you have a lid, heat the oil on a medium-high flame, then fry 30 curry leaves for 30 seconds, until starting to turn crisp. Add the cumin and fennel seeds, fry for 10 seconds, until aromatic, then pour the oil and spices through a sieve with a bowl underneath to catch the oil. Put the curry leaves and spices in a bowl with a tablespoon of the infused oil. Return the remaining cooking oil to the saucepan and put it on a medium-high heat. Fry the shallots for four to five minutes, stirring frequently, u

  APEROL SPRITZ method With Prosecco, Soda and Aperol, the Aperol Spritz is a refreshing, easy to make, Summer cocktail. Perfect to try over the festive season. Here is how to make it: 1 Pour Prosecco into a glass over ice. 2 Add a dash of Soda and top with Aperol. 3 Gently stir with a spoon. 4 Garnish with orange wedge. Ingredients • 45mL Aperol Aperitif • 90mL Prosecco (or another dry Sparkling white wine) • 30mL Soda water • Orange wedge to garnish

  Olive Tapenade Ingredients 1 cup (175g) pitted kalamata olives 4 anchovy fillets, drained on paper towel, coarsely chopped 1 tablespoon drained capers 1 garlic clove, finely chopped 1/4 cup (60ml) extra virgin olive oil,plus extra

 My friend and I have had a few exes between us. No judgement. These are some of the things they taught us to love (in roughly chronological order) - Blackberry tea and laksa - Fried cheese sandwiches, quesadilla - Curry with kransky or olives in it (liked to test people) - Pasta bake, mi goreng, coffee (was rather a dairy enthusiast) - Technically you can hollow out turkish bread, stuff it with things, roast it and call it pide (fake) - Gluten free muesli with orange juice instead of milk (this phase did not last) - Cake made out of pasta and food colouring? (Though I was never subjected to it) - If you fry the tofu before you add it to your cooking, it will be tastier. - Smoothie, home made muesli (we did have an excellent meal of cockles more recently. I also attempted unagi and it came out more like the Tin Drum Horse Experience, and made lavender honey glazed rabbit caught by the neighbour for science, which was excellent) - Gyoza with a salad featuring chopped up raw carrot and a

Jumbo chickpea pancake https://ohsheglows.com/2013/09/15/jumbo-chickpea-pancake-a-high-protein-filling-vegan-breakfast-or-lunch/ Red cabbage kimchi https://www.olivemagazine.com/recipes/healthy/red-cabbage-kimchi/ Alison Roman spiced chickpea stew https://cooking.nytimes.com/recipes/1019772-spiced-chickpea-stew-with-coconut-and-turmeric Mujaddara https://www.sbs.com.au/food/recipes/mujaddara Ceres Tamil eggplant curry https://www.ceresfairfood.org.au/recipe/tamil-feasts-eggplant-curry/ Okonomiyaki https://www.loveandlemons.com/okonomiyaki/ Som tam https://www.maangchi.com/recipe/som-tam https://www.bonappetit.com/recipe/harissa-roasted-eggplant Things I haven’t cooked yet https://slowerhiking.com/recipes/dehydrated-carrot-and-lentil-curry-or-soup Tater tots with zucchini in them https://www.shelikesfood.com/4-ingredient-zucchini-tater-tots/ https://www.bitememore.com/feedme/235/roasted-carrot-and-pear-soup-recipe https://twitter.com/Nigella_Lawson/status/1352196198187364352?s=19 caulif

 Grapefruit marmelade Recipe: The scooped out shell of half a grapefruit what I ate for brekky Enough water to stop it burning to the bottom About a cup of sugar Simmer on low heat till the peels get really soft (for as long as you can be bothered) Add sugar Simmer again on low heat until peel is translucent and whatever you’re stirring it with comes out coated. The important thing is the jar: Boil it in hot water (or if you’re lazy, pour hot water onto it and leave it for a bit. Not as sterile) Sit the empty jar in boiling water when you’re spooning the marmelade in. Otherwise it breaks. Trust me on this. Orange marmalade (small batch- I gave all my jars to mum) 2 oranges About 2 and a half or three cups sugar Follow the above instructions  My rule with jam is add as little water as possible. In this case, I added so little that it was probably going to form a candied lump.  I added boiling water to the jar at the end to fill it out. Let's see if it sets.