Strawberry-Coriander Cake with Coconut Glaze

2 cups flour
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. coriander
3/4 tsp. baking soda
2/3 cup butter or margarine, softened
1 cup granulated sugar
1 jar (10 oz.) strawberry jam or preserves
3 eggs
1 tsp. vanilla
1/2 cup buttermilk
1 cup coconut flakes
2 Tbsp. firmly packed brown sugar
1 Tbsp. butter or margarine
4 tsp. milk
1 cup powdered sugar

PREHEAT oven to 325°F. Mix flour, salt, cinnamon, coriander and baking soda; set aside. Beat 2/3 cup butter and the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in jam, eggs and vanilla. Add flour mixture alternately with the buttermilk, mixing well after each addition. Pour into greased 10-inch tube pan or 12-cup fluted tube pan.

BAKE 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with spatula or knife; gently remove cake. Cool completely on wire rack.

MIX brown sugar, 1 Tbsp. butter and the milk in small saucepan; cook on medium heat until sugar is dissolved, stirring constantly. Gradually add the coconut flakes and powdered sugar, stirring until well blended after each addition. If glaze is too thick, stir in additional milk by teaspoonfuls until glaze is of desired spreading consistency. Spread over cake. Let stand until glaze is firm.

(Tip: You can also add the coconut flakes to the dough)

(trinigourmet.com, kraftrecipes.com)

Chef's tip of the week

Make sure your oven is pre-heated as per the recipe instruction to be sure the oven is at the right temperature when ready to bake. Always bake muffins and cupcakes on the middle rack of your oven

(Nestlé Desserts Arabia on FB)

Hush Puppies (Maisbällchen)

Ingredients

1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon freshly ground pepper
1 large egg
1/2 cup buttermilk
1/4 cup minced onion
2 cups vegetable oil

Preparation 

Combine first 5 ingredients in a bowl; make a well in center of mixture.

Stir together egg and buttermilk; add to dry ingredients, stirring just until moistened. Stir in onion.

Pour oil into a 10-inch cast-iron skillet, and heat to 375°. Drop batter by tablespoonfuls into oil, and fry in batches 3 minutes on each side or until golden. Drain on paper towels, and serve immediately.

(Southern Living, February 1999)

Tips: http://www.southernliving.com

Persian Halva

4 Servings

Ingredients:

250 grams wheat flour
200 grams sugar
200 grams cooking oil
1/2 teaspoon saffron
1/2 cup rosewater
1 tablespoon crushed pistachio
1 tablespoon crushed almond

Directions:

Halva is a tasty dessert. To prepare it, add the sugar to one glass of water and bring to boil. Add saffron and rosewater and stir. Leave on low or place aside.

Heat the oil in a frying pan until it is hot. Add flour, reduce heat to medium and stir frequently until the mix changes colour to golden, thickens and becomes fragrant. Make sure it does not burn.

Let the flour cool slightly, then add the rosewater-saffron-mix. If the flour mix is very hot it will start to sizzle when you add the mix. Stir very quickly until the halva thickens.If the mix is not thick, heat for 1-2 minutes but not longer.

Once thickened place the halva in a dish of your choice and flatten then add a design (with a spoon). Serve with crushed pistachio and almond sprinkled on top.

Mast o Musir - Yogurt and Shallot Dip

 
Ingredients

3 cups plain yogurt
2 shallots, diced
Salt
and pepper to taste

Instructions

1. Dice shallots
2. Combine the yogurt and diced shallots in a bowl and thoroughly integrate
3. Add salt and pepper to taste
4. Let the covered mixture settle for about an hour in the fridge
5. Serve as a side to a main dish or as a dip with chips or bread

Persians sometimes use dried shallots for this recipe. If you decide to use dried shallots, make sure to first soak them in a bowl of water for about an hour or two. You’ll revive the shallots and reduce any bitterness.

You can eat your Mast o Musir as a rice side dish or eat it plain with pita or potato chips. Bread is also a great dipping option. Enjoy!

(persianfoodie.com)

Advieh - Persian Spice Mixture

Ingredients

• Rose petals, 1 1/2 tablespoons
• Ground cinnamon, 1 tablespoon
• Ground turmeric, 1/2 tablespoon
• Ground black pepper 1/2 teaspoon
• Ground cardamon, 1/4 teaspoon
• Ground nutmeg, 1/4 teaspoon
• Ground cumin, 1/4 teaspoon
• Ground coriander, 1/4 teaspoon

Instructions

1. Take off the hard flower base and any leaves remaining on the rose petals
2. Finely grind the rose petals. You can use a small food processor or mortar and pestle.
3. Mix rose petals with the remaining spices.
4. Store in a sealed spice jar.

(persianfoodie.com)

Chef's tip of the week

If there isn’t enough batter to fill an entire muffin mold tray (usually 12 cups per tray), fill the empty muffin cups 1/2 full with water. This will help the muffins bake evenly and protect the pan. The water will also help keep muffins moist and prevent edges from burning while baking.

(Nestlé Desserts Arabia on FB)

Shamee Ardeh Nokhodchi - Persian Lamb Burgers with Chickpea Flour

by Chale Marjan, makes about 12-15 patties

Ingredients

1 lb ground lamb (or beef)
7 ounces chickpea flour
1 large onion, grated
1/2 teaspoon baking soda
 dissolved in ¼ cup warm water
½ tsp each of salt and pepper
1/2 cup cold water
¼ cup oil for frying

Instructions

In a large mixing bowl, combine the ground meat, onions, dissolved baking soda, chickpea flour, salt, and pepper.

Make sure all ingredients are thoroughly integrated into a consistent paste. If the meat paste seems too thick, feel free to incorporate additional water. Be careful not to add too much water though. We’re not making sloppy joes.  You’ll know it is the right consistency if you can easily form a hand-size patty without it easily falling apart.

Once you’ve formed a burger-size patty with your hands, make a small hole in the center of each patty. This will ensure the patty will cook evenly.

Fry the patties in a well-oiled frying pan. Serve with Lavash. Enjoy.

(persianfoodie.com)

Spinach and Olive Quiche / Spinat-Oliven Quiche

Ingredients for 4 servings:

1 egg
500 g fresh spinach
3 sprigs fresh thyme
4 garlic cloves
1 piece of shortcrust pastry
1/2 cup cream
1 pinch of salt
180 g black olives (pitted)
3 onion (medium size)

Preparation:

1. Sauté the onions slowly until soft, then add the spinach and garlic (to taste) , and simmer until the entire liquid from the spinach is evaporated.

2. Add the olives and the thyme and then pour the mixture into the tart pan lined with shortcrust pastry.

3. Mix the egg with the cream, add salt and pepper and pour it over the quiche. Bake for 35-40 minutes at about 180 degrees on the lower rack of your oven  (until everything is nicely browned and crispy).

4. It's important to use a lot of salt for the dough, not just a pinch, as often mentioned.

Zutaten für 4 Portionen:

1 Ei
500 g frischen Spinat
3 Zweig frischen Thymian
4 Knoblauchzehen
1 Stück Mürbteig
1/2 Becher Sahne
1 Prise Salz
180 g schwarze Oliven (entsteint)
3 Zwiebeln (mittelgroß)

Zubereitung:

1. Die Zwiebeln langsam andünsten bis sie weich sind, dann Spinat und Knoblauch (je nach Geschmack) dazugeben, und einkochen bis die ganze Flüssigkeit vom Spinat verdunstet ist.

2. Die Oliven und den abgezupften Thymian draufgeben und danach das ganze in die mit dem Mürbteig ausgekleidete Form geben.

3. Das ganze mit einem Ei-Sahne Gemisch, das man noch mit Salz und Pfeffer abgeschmeckt hat übergießen und ca. 35-40 min auf der unteren Schiene bei ca. 180 Grad backen (bis alles schön angebräunt und knusprig ist).

4. Wichtig beim Teig, eine ordentliche Ladung Salz dran, nicht nur eine Messerspitze, wie oft beschrieben.

Chef's tip of the week

To get a nice round muffin top, grease only the bottom and half-way up the sides of the muffin cup. Using a pastry brush is a quick & easy way to grease your tins. You can also use paper liners for easier muffin removal and clean-up.

(Nestlé Desserts Arabia on FB)

Baghali Polo (Persian Rice with Fava Beans)

Baghali Polo or Persian Rice with Fava Beans is one of the popular Iranian rice dishes. You can eat it either with chicken, lamb shanks or fish.

Yield: Serves 5

Ingredients

•  2 1/2 cups uncooked basmati rice
•  2 cups peeled broad or fava beans (I used frozen beans)
•  4 tablespoons dried dill
•  1/3 cup butter
•  5 tablespoons (75 ml) canola oil
•  1/4 teaspoon ground saffron
•  salt
•  thin bread, I used pita bread

Preparation

Dissolve ground saffron in 2 tablespoons (30 ml) of boiling water and set aside.

Place the rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear. Then soak rice in salted (with 2 tablespoons salt) lukewarm water for at least one hour.

Drain the soaked rice and set aside.

Meanwhile, pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat. Add the frozen beans. After approximately 5 minutes add rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 5 minutes, stirring once or twice. Remove from the stove; drain the rice and beans in a colander, rinse with cold water and then drain again.

Pour 5 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

Pour in half of the rice and bean over the bread.

Sprinkle half of the dried dill over.

Then repeat with remaining rice and beans and dried dill. Try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice.

Pour 2/3 cup water over the rice. Wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat. Put the lid on and cook over medium heat until it begins to steam. Then reduce the heat to low and cook for approximately 35-45 minutes.

When rice is ready, in a small bowl combine dissolved saffron with 4-5 tablespoons of cooked rice and beans (using for garnish) and set aside.

Melt the butter and pour all over the rice. Remove pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments. Transfer Baghali Polo to a serving dish and garnish with rice and saffron mixture. Baghali polo is ready to serve!
Finally, for Tah-deeg; carefully remove the crusty bottom with a spatula in one whole piece.

Serve with lamb shank or chicken.

(cookingandcooking.com)

Simple Chocolate Fudge

Ingredients:

1 1/2 cups (360 ml) nuts (hazelnuts, almonds, pistachios, pecans, walnuts and/or peanuts or you can fold in some dried fruit.)
1-14 ounce can (414 ml) sweetened condensed milk
1 pound (402 grams) bittersweet or semisweet chocolate, finely chopped
2 tablespoons (30 grams) unsalted butter
2 teaspoons pure vanilla extract

To toast nuts:  Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. If using hazelnuts, place them on a baking sheet and bake for about 15 minutes or until the nuts are fragrant and their skins start to blister. Remove from oven and place in a clean kitchen towel. Roll up the towel and let the nuts steam for five minutes and then rub nuts to remove skins. Let cool and then chop into pieces.

If using almonds, pecans or walnuts toast the nuts for about 8 minutes, or until lightly brown and fragrant. Cool and then chop coarsely.

Chocolate Fudge: First line the bottom and sides of an 8 or 9 inch square baking pan (20 or 23 cm) with aluminum foil.

Combine the condensed milk, chopped chocolate, and butter in a heatproof bowl and place over a saucepan of simmering water. Melt the chocolate mixture, stirring frequently, making sure the mixture doesn't get too hot or the fudge may be grainy. Stir until smooth (it will be very thick). Remove from heat and stir in the vanilla extract and chopped nuts. Spread the fudge into the prepared pan, smoothing the top with an offset spatula. Let stand at room temperature until cool (this can take several hours). Then carefully remove the fudge from the pan by lifting the edges of the foil. With a long, sharp knife cut the fudge into one inch (2.5 cm) pieces. Store in the refrigerator for several days or freeze, well wrapped, for several months. Let thaw at room temperature, unwrapped, for a few hours before serving. Preparation time 45 minutes.

Simple Chocolate Fudge Recipe Demonstration: http://www.youtube.com/watch?v=BgUGC8HKl6I&feature=colike

(joyofbaking.com)

Shirin Polow

This is the traditional Persian wedding dish.

Makes 6 to 8 servings.

Ingredients

• 3 1/2 cups (about 650 g) uncooked basmati rice
• 1 cup (about 50 g) dried orange zest or 100 g fresh orange zest, you can find the dried one in Persian stores
• 4 cups (about 280 g) matchstick carrots
• 1/2 cup (about 40 g) unsalted almonds, slivered
• 1/2 cup (about 40 g) pistachios, slivered
• 3/4 cup (140 g) sugar
• 1 teaspoon ground saffron
• 1/2 (2.5 ml) teaspoon rosewater, optional (you can find it at any Iranian store)
• canola oil

Preparation

Dissolve 1/2 teaspoon ground saffron in 2 tablespoons (30 ml) of boiling water (see How to Use Saffron) and set the dissolved saffron aside, using for garnish.

Soak slivered pistachios and almonds in cold water for 15 minutes, then drain and set aside.

In a large non-stick frying pan, heat 4 tablespoons of canola oil over medium heat; add carrots and sauté for 4 minutes. Set aside.
Place dried orange zest in a small pot, pour 2 1/2 cups water over them and bring to a boil. Use a colander and drain out the water. Return orange zest to the pot, pour water and bring to a boil. Drain again. Repeat 3 times to take away any bitter flavour that may be present. Then drain and set aside.

In a pot, place orange zest, sugar, carrots, 1 cup water and rosewater. Cover the pot and cook over medium-low heat for 5 minutes. Then add 1/2 teaspoon ground saffron and cook covered until tender, stirring occasionally.
Remove from the heat, add almonds and pistachios; mix well and set the orange zest mixture aside.

Meanwhile cook the rice (see Side dish). When rice is ready, in a small bowl mix 4-5 tablespoons of cooked rice with dissolved saffron, set the saffron rice aside.

To serve, place a layer of rice on a serving dish then a layer of orange zest mixture and combine well. Repeat the layers and sprinkle the saffron rice over them. Serve with chicken.

(cookingandcooking.com)

Cooked Chicken

This easy and delicious Cooked Chicken can be served with any kind of rice.

Yield: Serves 4

Ingredients

•  900 g boneless & skinless chicken, cut into 2 1/2-inches pieces.
•  1 medium onion, finely chopped
•  1 garlic clove, minced
•  2 teaspoons turmeric powder
•  1/2 cup water
•  3 tablespoons (45 ml) canola oil
•  1/4 teaspoon ground saffron
•  1 bay leaf
•  salt and pepper

Preparation

Dissolve ground saffron in 2 tablespoons (30 ml) of boiling water (see How to Use Saffron) and set aside.

Heat the canola oil in a pot over medium heat. Add onion and sauté for 5 minutes. Add garlic and sauté for 1 minute or until fragrant. Increase the heat to medium-high; add chicken and sauté until no longer pink. Then add turmeric powder, bay leaf, water, salt and pepper.

Reduce heat to medium-low. Cook covered for 10 minutes. Then add the dissolved saffron and cook covered until chicken is cooked through, stirring occasionally.

Remove and discard the bay leaf. Taste for salt and add more if needed.

(cookingandcooking.com)

Persian Rice

Rice is a major part of Persian cuisine and the method for making Persian rice is different than others. In this method, you will have a fluffy and separated rice.

Persian rice always comes with Tah-deeg. Tah-deeg is the Persian word for the crunchy layer of rice or thin bread or potatoes on the bottom of the pan and it tastes amazing.

Makes 5 servings.

Ingredients

      2 1/2 cups (about 450 g) uncooked basmati rice
      5 tablespoons canola oil
      1/3 cup butter
      salt
      1/4 teaspoon ground saffron
      thin bread, I used pita bread

Preparation

Dissolve ground saffron in 2 tablespoons (30 ml) of boiling water (see How to Use Saffron) and set aside.

Place the rice in a large bowl; pour lukewarm water, stir and pour off the water. Repeat four times until water runs clear.

Then soak rice in salted (with 2 tablespoons salt) lukewarm water for at least one hour.

Drain the soaked rice and set aside.

Meanwhile, pour water in a large non-stick pot (until it is 3/4-full), add 1 tablespoon salt and bring to a boil over high heat. Add rice to the boiling water and cook uncovered until rice is a little tender (not quite tender) about 5 minutes, stirring once or twice.

Remove from the stove; drain the rice in a colander, rinse with cold water and then drain again.

Pour 5 tablespoons oil in the non-stick pot. Place a layer of thin bread in pot; it should cover the bottom of the pot.

Pour rice into the pot, over the bread; try to make a nice mound in the middle. Using handle of a wooden spoon, make deep holes in rice.

Pour 2/3 cup water over the rice. Wrap a kitchen towel around underside of the pot lid, making sure it is secured on top and away from heat.
Put the lid on and cook over medium heat until it begins to steam. Then reduce the heat to low and cook for approximately 35-45 minutes.

When rice is ready, in a small bowl combine dissolved saffron with 4-5 tablespoons of cooked rice (using for garnish) and set aside.

Melt the butter and pour all over the rice. Remove pot from the heat. Wet a towel with cold water and place the pot on the wet towel for a few moments. Transfer the cooked rice to a serving dish and garnish with rice and saffron mixture. Your Persian rice is ready!
Finally, for Tah-deeg; carefully remove the crusty bottom with a spatula in one whole piece.

Serve immediately.

(cookingandcooking.com)

Gheimeh (Persian Stew)

Gheimeh (or yellow split pea stew) is one of the most famous Persian stews and would be served with Persian rice.

Makes 5 servings.

Ingredients

      320-350 g lean stewing beef

      1/2 cup yellow split peas

      2 medium potatoes, peeled and cut into even strips

      4 dried lemons (Limu, you can find dried lemons at any Iranian store)

      1 2/3 teaspoons ground cinnamon

      6-7 tablespoons crushed tomatoes

      1 medium onion, diced

      3 tablespoons (45 ml) cooking oil

      3 cups water

      salt & pepper to taste

Preparation

Pick over the peas and remove any stones. Wash and drain peas. Place peas in a small pot and pour 1 cup water over them. Cover the pot and bring to a boil. Then reduce the heat and simmer until peas are tender.

Drain water from peas and put them aside.

Rinse beef and cut into 1-inch pieces.

Heat 3 tablespoons cooking oil in a pot over medium heat, add diced onions and fry until slightly golden. Add beef and fry until browned on all sides.

Pour 2 cups water. Add crushed tomatoes, ground cinnamon, dried lemons, salt and pepper to taste; cover the pot. Bring to boil.

Reduce heat to medium-low and simmer until beef are tender (stirring occasionally).

Then add split peas, cover the pot, reduce the heat to low and cook until thickened.

Meanwhile fry potatoes and drain on paper towels.

Arrange the fried potatoes on top of stew just before serving.

Serve with Persian rice.

Tip: Add more water if needed during cooking.

(cookingandcooking.com)

Nargesi Esfenaj (Egg & Spinach)

Nargesi Esfenaj is a Persian recipe, it is a great vegetable dish made with spinach and egg. It would be served with bread.

Makes 3 servings.

 

Ingredients

      500 g fresh spinach, chopped
      5 garlic cloves, diced
      1 medium onion, diced
      4-5 tablespoons vegetable oil
      4 eggs
      1/2 cup water
      salt & black pepper to taste

Preparation

Slightly cook spinach with 1/2 cup of water and a bit of salt over medium heat for a few minutes (about 10 minutes). 

Drain water (using the back of a spoon to squeeze extra water from spinach) and set it aside.

Heat vegetable oil in a non-stick pan over medium heat. Add onions and sauté until slightly golden. Add drained spinach and garlic; cook for a few more minutes (about 5 minutes).

Flatten the surface using the back of a spoon and break the eggs on top, taking care not to break the yoke.
Add salt and pepper and cover the pan until eggs are cooked but the yoke should remain soft.

(cookingandcooking.com)

Chef's tip of the week

When you make pancakes, it is better to mix the dry ingredients under the wet, like this the pancakes will get more fluffy.

Panir Bereshteh (cheese & egg)

Panir Bereshteh is a Persian side dish (or dip). This is a famous recipe from Gilan (northern province of Iran).

Makes 3 servings.

Ingredients

      150 g feta cheese
      2-3 tablespoons butter
      1 1/2 tablespoons dried dill
      3 eggs
      1/4 teaspoon turmeric powder

Preparation

Melt butter in a fry pan over medium heat, add cheese and stir until cheese melts. Reduce heat to medium-low. Add dill, turmeric powder and eggs, stir until thickened (about 10 minutes). Serve with French bread or cracker.

Tip: If cheese is too salty, put it in cold water for 3 hours or more.

(cookingandcooking.com)

Summer Breezes Smoothie

Servings
Contains Dairy
Vegetarian



Ingredients

    1 cup(s) yogurt, plain, non-fat
    6 medium strawberries
    1 cup(s) pineapple, crushed (light syrup)
    1 medium banana(s)
    1 teaspoon vanilla extract
    4 ice cubes

Preparation

1. Place all ingredients in a blender and puree until smooth.

2. Serve in a frosted glass.

(everydayhealth.com)

Marshmallow brownies

Ingredients

    240g / 8oz butter
    150g / 5oz dark chocolate (a spicy one works well)
    60g / 2oz cocoa
    150g / 5oz plain flour
    500g / 1lb 2oz caster sugar
    5 eggs, beaten
    150g / 5oz marshmallows, chopped

Preparation method

1. Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment.
2. Melt the butter and the chocolate together very gently.
3. Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows.
4. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice.

(bbc.co.uk)

Honeycomb

By Lorraine Pascale

Light, crunchy and a perfect addition for ice creams.

Ingredients

    1tbsp vegetable oil, for oiling baking tray
    80g/3oz butter
    160g/5½oz caster sugar
    80g/3oz golden syrup
    2 tsp bicarbonate of soda

Preparation method

1. Grease a 20cm/8in square baking tin with vegetable oil.
2. Gently heat the butter, sugar and golden syrup in a large heavy-based pan until the sugar has dissolved. Turn up the heat and boil rapidly, without stirring. If the mixture goes darker at one side of the mix, then gently swirl the pan to mix it all together. Keep boiling until the mixture goes a golden-brown colour – this will take about 5 minutes.
3. Add the bicarbonate of soda and stir it for a few seconds, which will make the mixture expand and fizz (take care, the mixture will expand a lot). Tip the honeycomb into the oiled baking tin and leave until cold and set.
4. To serve, cut the honeycomb into pieces and stir into ice creams or decorate puddings. You can put the honeycomb in a food processor and sprinkle it over desserts.

Top recipe tip

To stop the honeycomb mixture from burning, dip a pastry brush in some water and brush the sides of the pan to remove any sugar.

(bbc.co.uk)

Nutty toffee apples

Ingredients

    6 Cox apples
    6 small wooden ice lolly sticks
    225g/8oz granulated sugar
    110ml/4fl oz water
    30g/1oz butter
    2 tbsp golden syrup
    4 tbsp finely chopped mixed nuts

Preparation method

1. Push the wooden sticks halfway into the apples at the stalk end.
2. Dissolve the sugar and water in a thick-bottomed pan over a gentle heat.
3. Add the butter and syrup to the mixture and bring to the boil. Continue to boil, without stirring, until the toffee reaches 140C/275F (use a sugar thermometer to measure this).
4. Remove the pan from the heat and gently stir in the nuts.
5. Carefully dip each apple into the toffee, making sure each apple is well coated, and set aside to harden on a baking try lined with non-stick parchment.

(bbc.co.uk)

Chocolate marshmallow brown sugar fudge

By Lorraine Pascale

Ingredients

    vegetable oil, for greasing
    70g / 2½oz butter
    300g / 10½oz soft light brown sugar
    125g / 4½oz evaporated milk
    225g / 8oz marshmallows
    300g / 10½oz milk chocolate, chopped
    75g / 3oz dark chocolate (at least 60% cocoa solids), chopped

Preparation method

1. Grease a 20cm/8in square cake tin with vegetable oil, then line with greaseproof paper.
2. Put the butter, sugar and milk in a pan over a low heat and melt gently. Once the sugar has dissolved, add the marshmallows and turn up the heat. Boil the fudge for 5-6 minutes.
3. Take the pan off the heat and add the grated chocolate. Leave for one minute, then stir the mixture together until everything is melted.
4. Pour the mixture into the prepared tin and leave to set for a couple of hours. Once set, remove from the tin and cut into 25 squares.

(bbc.co.uk)

Indian rice pudding (kheer)

By Madhur Jaffrey

Ingredients

    1.1 litres/2 pints whole milk
    2 tbsp long-grain rice, such as basmati
    4 whole green cardamom pods, lightly crushed
    2 tbsp sugar
    10 unsalted pistachios
    To decorate

    vark (edible silver or gold leaf, available from specialist cake shops or some Asian grocers, optional)

    extra pistachios

Preparation method

1. Pour the milk into a heavy-based pan and heat gently (you can preheat the milk in a jug in the microwave then transfer the hot milk to the pan, to save time, if you prefer).
2. Add the cardamom pods and rice to the milk.
3. Slowly bring to the boil then lower the heat and simmer rapidly, stirring from time to time to prevent the rice from sticking to the bottom of the pan. Simmer, stirring occasionally, until the milk is reduced by about half; this may take as long as 1¼ hours.
4. While the milk is simmering, roughly chop the pistachios.
5. When the milk has reduced by half or more, remove and discard the cardamom pods.
6. Transfer the rice pudding to a bowl. Add the sugar and taste, adding more sugar if you want it sweeter.
7. Add the chopped pistachios, stir well, and leave to cool.
8. Cover the bowl with cling film and cool in the fridge for at least four hours or overnight.
9. When ready to serve, spoon into individual serving bowls. Decorate with vark, if using.
10. Sprinkle a few more chopped pistachios on top.
11. Serve.

(bbc.co.uk)