Goan chicken curry Simple

  1. 4 large skinless chicken breasts, cut into chunks 
  2. 3 tbsp vegetable oil
  3. 1 tsp yellow or brown mustard seeds
  4. 1 large onion, sliced 
  5. 3 garlic cloves, finely sliced 
  6. 1x400ml can coconut milk
  7. salt For the marinade 
  8. 1 tsp paprika
  9. ½ tsp ground turmeric
  10. 1½ tbsp ground coriander 
  11. 1 tsp ground cumin
  12. 1 tsp cayenne pepper
  13. 1 tbsp lemon juice
  14. ½ tsp salt
  15. 75ml/2¾fl oz water 

Preparation method 

Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do.

Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.
READ MORE - Goan chicken curry Simple

Chickpea curry (Eid recipes)

  1. 1 tbsp oil 
  2. 1 onion, chopped 
  3. 1 garlic clove, crushed 
  4. ¼ tsp salt
  5. ½ tsp cumin powder 
  6. ¼ tsp coriander powder 
  7. ¼ tsp turmeric powder 
  8. ¼ tsp red chilli powder
  9. 1 fresh tomato, chopped 
  10. 1 x 400g/14oz can chickpeas, drained and rinsed 
  11. 5cm/2in piece root ginger, grated 
  12. pinch of garam masala
  13. Pitta breads or plain basmati rice, to serve
Preparation method
  • Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic. 
  • Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken. 
  • Add ¼ cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for five minutes. Then add the ginger and the garam masala. Cook for another minute. 
  • Serve with pitta breads or plain basmati rice.
READ MORE - Chickpea curry (Eid recipes)

Perfect Potato Salad

Serves 6
Calories 370 per serving

You will need...
  1. 800g Baby News Potatoes 
  2. 2 tbsps Olive Oil 
  3. 1 tbsp White Wine Vinegar 
  4. 6 Eggs (Hard Boiled) 
  5. 1 tsp Coarse Grain Mustard 
  6. 4 tbspns Natural Yogurt 
  7. 4 tbspns Low Mayonnaise 
  8. 100g Lean Ham (chopped) 
  9. 110g Salami (chopped) 
  10. Handful Chopped Spring Onions 
  11. Few Chopped Gherkins (Optional)) 
  • Boil potatoes until tender. Drain and chop into quarters when cooled. 
  • Whisk together oil, vinegar and mustard the put into a bowl with the potatoes. 
  • Mix yogurt and mayonnaise together and stir gently into potatoes. Add the ham and salami, then spring onions and gherkins stirring slowly. 
  • Add chopped eggs to the top of the mixture and serve. 
READ MORE - Perfect Potato Salad

Cinnamon Plums

  1. 12 plums
  2. 4oz (100g) golden caster sugar
  3. 1 vanilla pod (seeds removed)
  4. 1 tabs cinnamon

  • Heat the oven to 180-200 degrees. Halve and de-stone plums Mix the sugar, vanilla seeds and cinnamon together. 
  • Toss plums in the mixture then place them close up on a foil-lined baking sheet, and then cover with remaining sugar mixture. 
  • Bake for 20 minutes or until sugar is caramelised. Serve with vanilla ice cream or a spoonful of whipped or double cream. 

READ MORE - Cinnamon Plums

Strawberries Romananoff

  1. 2lb strawberries 
  2. 3-4 tbsps Grand Marnier 
  3. 7fl oz double cream 
  4. Icing sugar to taste 

  • Whiz 9oz (250gm) strawberries with the Grand Marnier and a little icing sugar until you have a smooth puree 
  • Lightly whip the cream with a little more icing sugar until it forms soft peaks 
  • Chop the remaining strawberries into glass bowls, drizzle on the puree and top with a generous spoonful of the cream
READ MORE - Strawberries Romananoff

Baked Spinach with Three Cheeses.

Baked Spinach with Three Cheeses.
1 finely chopped Onion
1/2 cup crumbled Feta Cheese
1/2 cup Grated Edam
1/4 cup Crumbled Roquefort Cheese
2 tablespoons chopped fresh Dill
2 tablespoons fresh Breadcrumbs
1 large Egg Yolks
3 tablespoons Olive Oil
2 10-ounce packages ready to use, coarsely chopped Spinach
Preheat oven to 325" F. Lightly butter 11x7x2-inch baking dish. Mix first 7 ingredients in large bowl.
Heat oil in large pot over medium high heat. Add spinach; saute until wilted and juices evaporate, about 3 minutes. Transfer spinach to strainer over bottom of prepared dish. Sprinkle with cheese mixture. Bake until heated through, about 20 minutes.
Preheat broiler. Broil spinach add cheese until cheese is golden on top, watching closely, about 2 minutes.
Source:From Palia Istoria (Rhodes, Greece), a popular restaurant devoted entirely to mezedes, or starters.
READ MORE - Baked Spinach with Three Cheeses.

Cheese Bread (Pão de Queijo) | Brazilian Traditional


  • 1 egg, at room temperature
  • 1/3 cup olive oil
  • 2/3 cup milk
  • Scant 1 1/2 cups (170 grams) tapioca flour (tapioca starch)
  • 1/2 cup packed (about 100 grams) grated cheese of your choice (I like the combination of cheddar cheese and mozzarella cheese)
  • 1 heaping teaspoon salt

  1. Preheat the oven to 400°F. Grease a mini-muffin tin generously. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.
  2. Bake in the oven for 20 minutes, until all puffy and just lightly browned. Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.
READ MORE - Cheese Bread (Pão de Queijo) | Brazilian Traditional

Carabikang Recipes

BAHAN :• 100gr Tepung beras
• 200cc Air
• 250cc Santan kara
• 1/4st Vanilla
• 75gr Terigu segitiga
• 2btr Telur
• 1/2st Baking powder
• 130gr Gula pasir
• 1/2st Soda kue
• 1/4st Garam


1. Tepung terigu, tepung beras, gula, vanilie, garam, dan baking powder diaduk menjadi satu.
2. Lalu masukan air sedikit demi sedikit.
3. Beri santan dan telur lalu aduk hingga rata
4. Kemudian disaring dan diberi pandan pasta/talas pasta/pewarna merah/kuning/dll
5. Kemudian di cetak.
READ MORE - Carabikang Recipes


Bahan-bahan :

  • 200gr Tape singkong
  • 500gr Tepung beras
  • 400cc Sprite
  • 2st Double acting
  • 400cc Air dingin
  • 425gr Gula
  • 1st Eno
  • 150gr Terigu
  • 1/2st Vanillie


  1. Tepung beras,tape singkong,terigu,dan air dingin diulenin sampai rata lalu masukan gula sedikit demi sedikit kemudian masukan sprite, aduk sampai rata.
  2. Setelah itu saring dengan dengan saringan kawat lalu beri eno dan double acting, kemudian kukus sampai 15 menit.

Lontong Mie | Lontong Noodle


  • 2 tablespoons cooking oil
  • 3 cloves garlic, crushed
  • 2 red onions, crushed
  • 2 tablespoons dried shrimp, hot water soak, drain and puree
  • 2 cm ginger, crushed
  • 1 1/2 liters of water
  • 2 tsp salt
  • 1/2 teaspoon pepper
  • 2 tablespoons soy sauce
  • 250 grams of wet noodles
  • 100 grams bean sprouts, discarding roots
  • 1 stalk spring onion, sliced
  • 1 tbsp chopped parsley
rice cake, fried onions, crackers

Boil Sauce
  • 2 large red chili pepper fruit
  • 10 pieces of red cayenne pepper
  • 2 garlic cloves boiled until cooked, lift, puree with 1 / 4 tsp salt.

  • Heat oil, saute garlic, onion, and dried shrimp until fragrant. Enter the ginger, water, salt, pepper, bring to a boil. After boiling put soy sauce.
  • After re-enter the boiling noodles and bean sprouts, cook briefly, remove from heat.
  • Prepare a bowl, put the rice cake, pour over noodles, sprinkle with scallions, celery leaves, fried onions, complete with chili stew and crackers.
READ MORE - Lontong Mie | Lontong Noodle

Bebek Goreng | Crispy Fried Duck Recipe

  • 2 tbsp soy sauce
  • 1 tbsp tamarind concentrate
  • 1 tbsp peanut oil
  • 1 tsp root ginger, grated
  • 1 clove garlic, crushed
  • 1 tsp ground coriander
  • 4 duck breasts
  • 1/4 cup peanut oil for cooking -salad greens to serve
  1. Preheat oven to 200C.
  2. Combine soy sauce, tamarind, oil, ginger, garlic and coriander to make a marinade. Pour marinade over duck and leave to marinate in the refrigerator for 2-3 hours.
  3. Heat oil in a frying pan. Add duck and cook for 1-2 minutes or until golden and crisp.
  4. Place duck on a rack over a baking tray and cook for 15-18 minutes.
  5. Slice duck and serve with salad greens

READ MORE - Bebek Goreng | Crispy Fried Duck Recipe

Broccoli Cheese Bake Recipe

  • 1 cutting of Broccoli
  • 250grams of Mature Cheddar
  • 1/2 pint of Milk
  • 3tbs of plain Flour
  • 1oz of stale Bread
  • 3 rashers of Bacon
  • A pinch of Nutmeg
  • 1 clove of Garlic
  • Coarse Sea Salt & Course Black Pepper
  1. Chop Broccoli into florets, 
  2. Boil florets in salted water for 7-10 minutes until tender.
  3. Pour milk into a pan, bring to boil, then simmer while adding flour, and 3/4 of the cheese.
  4. Chop bacon finely and add to cheese sauce mixture, along with minced garlic and nutmeg.
  5. Place broccoli in casserole dish, pour over cheese sause, then tear stale bread into thumb size peices and place on top of broccoli and mixture along with the rest of the cheese, pour a little olive oil over the top of this to make the bread crispy.
  6. Then bake in the oven at 200-220 for 25-35 mins untill golden brown on top.
  7. Serve immediately.
Note: For the stale bread use a day old french stick, crusty loaf or ciabatta.
READ MORE - Broccoli Cheese Bake Recipe

British Food Bread and Butter Pudding

  • You will need: (for about 2-3 people)
  • half an unsliced white loaf
  • butter for spreading 
  • brown sugar 
  • 1/2 pint milk, full fat is nicest 
  • dried fruit or other soft fruit 
  • pinch of ginger, cinnamon and nutmeg
  • An oven proof dish/casserole 


  1. Slice the bread into 3/4 inch thick slices and remove the crusts
  2. Butter the slices all over, both sides and line the dish
  3. Sprinkle over the dried fruit or other fruits (I like fig and banana, yum)
  4. Sprinkle some brown sugar over that and add a cover of more buttered bread, covering all the fruit.
  5. Pierce the bread a few times and then slowly pour over the milk, letting it all soak into the bread before adding more. When the bread is really sopping with milk sprinkle more sugar over the top and then a little cinnamon, ginger and nutmeg.
  6. Bake in a low oven, approx 140 c, 275 f, gm 1 for a couple of hours until it rises up and the sugar caramelize s on top.
  7. Serve hot with ice cream or cold with custard

Very fattening but lovely, and warming too on a cold winter night
READ MORE - British Food Bread and Butter Pudding

Lean Bacon & Tomato Recipe

  • 1 Tin Of Chopped Tomatoes
  • 4 rashers of lean bacon
  • 2 oxo cubes
  • 2 tablespoons of cooking oil
  • salt & Pepper

Cooking Instructions:
(10 minutes cooking time)
Chop the bacon rashers and ensure that all fat is removed. Fry bacon in oil for 4 minutes then drain off excess oil & fat. Place bacon in a saucepan and add the tin of tomatoes. When tomatoes start to bubble add your oxo cubes.
Just before serving season with salt and pepper. Yummy!

This is really quick and easy to make. A great winter warmer and filling too! This This dish will serve 2 people.
READ MORE - Lean Bacon & Tomato Recipe

Apple Crumble | British Food

  • 200g plain flour
  • 100g butter
  • 100g sugar
  • tbsp dark brown sugar
  • 2 cooking apples
  • a handleful of mixed fruit
Cooking Instructions:

  1. First you need to peel, chop and core the apples.
  2. Rub together the flour and butter until they are at bread crumb consistency, then mix in the granulated sugar.
  3. Put the apples in a dish and sprinkle the mixed fruit and dark brown suger over them.
  4. Then sprinkle on the crumble mix and put in a 180 degrees centigrade oven for 30 mins so that it is golden brown
  5. Serve with custard or ice cream.
  6. Recipe submitted by Zoe Taylor
READ MORE - Apple Crumble | British Food

Traditional cooking skills are dying out

Traditional cooking skills such as poaching an egg and making shortcrust pastry are now almost obsolete, according to a new survey. Over two thirds of today's mothers do not know how to make gravy from scratch, compared with just a third of their own mothers.  And just 15 per cent know how to make custard, compared with nearly half of mothers 35 years ago. The study of 2,500 women aged between 18 and 70 found that traditional cooking skills have deteriorated so much that even the tea-making process has changed dramatically.

Dying art: Half of all Seventies mothers could make shortcrust pastry without a recipe, but just 16 per cent of today¿s generation know the basic ingredients

While most modern mothers will simply squeeze a teabag into a cup of boiling water, her Seventies counterpart would warm the pot and stew the tea, before straining the leaves and adding milk.

Sixty-five per cent of the women polled admitted that their mothers cooked more family meals from scratch than they do.

Just one in four know how to poach the perfect egg without the use of gadgets, compared with 75 per cent of the older generation, who have the skill mastered.

And while half of all women who were parents in the Seventies can make shortcrust pastry without the aid of a recipe, only 16 per cent of today’s generation know the basic ingredients and method required.

The research, conducted by Waitrose, revealed that most of today's parents are confident cooking meat such as chicken, bacon, beef mince and sausages, but their children will rarely be served cuts such as kidney, liver or lamb hearts - staples of a Seventies mother's repertoire.

Neil Nugent, Executive Chef at Waitrose, said: 'It’s sad to think that the traditional kitchen skills, which our parents and grandparents used on a daily basis, are now becoming less frequently practised.

'It’s obviously inevitable that over the years lifestyles have changed along with palettes, but basic skills such as poaching, braising and baking should be passed down from generation to generation.'

Read more: http://www.dailymail.co.uk/
READ MORE - Traditional cooking skills are dying out

(Rotiboy) Coffee Bun | Mexican

For the Bun
  • 500g Bread Flour
  • 80g Castor Sugar
  • 9g Salt
  • 20g Milk Powder(optional)
  • 10g Dry Yeast
  • 60g Butter
  • 280ml Water + 1 large Egg
  1.  Add all the dry ingredients. Mix it thoroughly.
  2. Gradually add in water and egg mixture and knead on medium speed for about 10 minutes. (Use the DOUGH HOOK)
  3. Slowly add in butter and continue kneading till you get a shining and elastic dough. (Note: Dough should be able to stretch without breaking)
  4. Cover dough with a cloth. Leave to proof for about 40 minutes or till dough has doubled in size.
  5. When dough is proofing, prepare topping.
  • 200g Butter
  • 150g Powdered Sugar (Sieved)
  • 3 Large Eggs (Lightly beaten)
  • 200g Cake Flour
  • 1TBSP Instant Coffee + 2TBSP Hot Water or 3 TBSP Espresso
  • 1TBSP Coffee Liquor or 1 TBSP Coffee Essence (optional)
  1. Beat butter and sugar till pale in color.
  2. Gradually add in egg.
  3. Fold in flour on low speed.
  4. Add in coffee mixture and liquor. Mix till combined. Set aside.
100g of Real Butter
To Make Bun:
  1. Remove the dough and on a lightly floured surface, punch dough down to release the air.
  2. Divide dough in 25 grams each. Roll it out in to a small circle and insert 1 tsp butter into each bun. Wrap it up.
  3. Leave the ready bun to proof for about 45 minutes or double in size.
  4. Put the cream topping into a pipping bag and pump out the cream in circles around the bun.
  5. Bake at 215 Celsius for 18 minutes.
Cook’s Note:
Use the Conversion tool to convert the measurement.
READ MORE - (Rotiboy) Coffee Bun | Mexican

chicken noodles recipe | mie ayam (pangsit)

Chicken Noodles Recipe


  • 6 oz. skinless and boneless chicken thigh or leg meat, cut into small pieces
  • 10 oz. fresh egg noodles
  • 3 tablespoons cooking oil
  • 2 cloves garlic, minced
  • 1/2 cup shredded cabbage
  • 1/4 cup shredded carrot
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 2 tablespoons water
  • 1/2 tablespoon soy sauce
  • 1 teaspoon oyster sauce
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon Shaoxing wine
  • 3 dashes white pepper
  • 1 teaspoon sugar
  • 1/2 teaspoon sesame oil

Sesame seeds
Scallion, sliced diagonally

Rinse the fresh egg noodles with cold water, drain the excess water and set aside.
In a small mixing bowl, marinate the chicken with all the all the seasonings in the Marinade, for 15 minutes.
Heat up a wok with 1 tablespoon of the cooking oil. When the wok is heated, add the chicken into the wok and pan-fry the chicken until slightly charred and blackened on both sides. Remove the chicken from the wok and into a bowl. Set aside.

Clean the wok and heat it up with the remaining 2 tablespoons of oil. Add in the minced garlic and stir-fry until light brown or aromatic. Add the shredded cabbage and carrot into the wok and do a few quick stirs. Stir in the noodles, soy sauce, oyster sauce, and water. Continue to stir fry until the noodles are well blended with the seasonings and completely cooked through. Dish out and transfer into two serving bowls. Top the chicken noodles with the chicken (and its juice), garnish with the sesame seeds and scallion. Serve immediately.
READ MORE - chicken noodles recipe | mie ayam (pangsit)