Happy Recipes Old

It is amazing that this simple, light and fluffy buttery cake, turns into a gorgeous teatime treat when it is glazed with butter and sugar crystal syrup.  It gives such a  sweet crunchiness to the top layer making every bite absoloutely pleasurable. Make this delightful treat for your friends and enjoy relaxing in the garden with a steaming pot of tea. Let’s make it:  Self Raising flour 250 g Margarine or butter 250 g Caster sugar 250 g Eggs 4 Milk 1/4 cup Lemon juice and Vanilla essence 1  tsp each Salt 2 pinches Baking powder 1 tsp Let’s make it: Set the oven to 180 C . (Temperature conversion is given under Tips) Cream the batter Beat butter and sugar together until creamy,  using an electric hand mixer Add eggs, one at a time. Make sure you beat well after each addition. Add vanilla essence,  lemon juice, salt and beat for two rounds. Mix Four Mix baking powder to flour and sieve onto the cake batter, holding the sieve well ...

Cannelloni means “large tubes” in Italian and is actually the familiar pasta made to look like tubes, which is more or less similar to lasagna in the preparation process.  Yet, the appearance of this dish and the digging into the juicy meaty filling which is oozing out of the tubes is an absolute delight. You can fill these tubes in with any of your favourite vegetarian or non-veg stuffing and bake with lots of cheese tossed on the top.  In this recipe, I stuffed the tubes with a mixture of lean ground beef and a large assortment of vegetables to make it healthier. Make this absolutely mouthwatering dish to make your gloomy winter months much cosier and a bit warmer. What you will need: Ground lean beef 500g Cannelloni tubes 1 & 1/2 pkt Mayonnaise  3 tbsp Any pasta sauce (I used Grossman brand) 1 bottle Tomato Ketchup 4 tbsp  Soy sauce (dark)  1 tbsp Carrots 4 large sliced thinly Spinach 4 handfuls Bell peppers (large) – yellow, r...

These fish fillets with golden crispy coating and soft inner flakes taste delicious when served straight out of the frying pan.  A perfectly healthy dinner choice with an assortment of steamed veggies tossed on a dollop of butter. Fresh or frozen King fish  is the best choice for this recipe for its soft flaky texture. Let’s make the fish fillets: Season Wash and pat dry and scrape the skin off from the fish fillets Season with lemon juice, salt and pepper Keep aside Make the batter Mix 1/4 cup of plain flour with water to make a thick batter Add a few pinches of turmeric to give colour little salt In a flat plate, spread a cup of golden breadcrumbs Dip it / Wrap it Now, dip fish fillets in the batter wrap in the breadcrumbs Fry Deep fry both sides until they turn into golden brown colour Let them rest on a kitchen paper Serve with a wedge of a lemon on the side Best served with steamed veggies to make a hearty and healthy meal Now prepare the veggies: Take any choi...

Make these crisp, golden-brown hash browns for your supper tonight !! Serve them on a heap of a green salad, plain couscous or noodles to make it a perfectly healthy and satisfying meal. Bon appetit !! What you will need;  Potatoes (preferably waxy) 3 Onion and a large green chili chopped   Salt, chili or paprika powder to taste   Pepper powder 1 tsp Plain flour 4 tbsp egg 1 Olive oil or any other oil to shallow fry Let’s make it; Grate Peel and coarsely grate the potatoes and chop the onion very thinly. Squeez e it Place the grated potatoes and onion in the middle of a tea towel and squeeze dry.  This will let all the excess liquids to drain out Mix it Place the potatoes, egg, salt, pepper and plain flour in a bowl and mix thoroughly using your hands. Add green chili, chili powder and  adjust the taste at this point Shape it Place a boll of the mixture on your palm and make a thick, round pattie. Dust both sides with plain flour Make a few more ...

Now that the summer is at its peak, blackberries are bursting on every bush, basking in golden sunshine, looking plump and juicy, trailing along, arching to the paths.  On our daily walks on tiny paths running through shady woods, I cannot resist picking handfuls of juicy blackberries with my little son in tow; we both end up gobbling them up.  Afterwards, it is all giggles and sticking our tongues out to check whose is the more purplish!! The other day, I picked a basket of blackberries from the brambles and made this beautiful jam. I mentioned ‘beautiful’ because of its rich blend of purple and magenta colours.  You can either pick them yourself for free or just buy a punnet or two from the supermarket to make this jam.  Not much complications, not many ingredients and as easy as it sounds, this is a real treat for this summer!! All you need are : 350 g Plump and juicy blackberries 350 g caster sugar 1/4 lemon Let’s make it: Place blackberries ...

If your taste buds crave something spicy and delicious, this is the best dish you can make easily and enjoy to the fullest! The succulent lamb pieces floating in the mouthwatering gravy with their aroma and taste is something that only the lucky ones could get! This recipe gives you all the tips and complete recipe so nothing could possibly go wrong in producing something exactly like the pictures above. In this recipe, I have first boiled the meat in the pressure cooker along with some oil and spices in order to make the meat very tender. If you do not have a pressure cooker, cook the meat in a pot which will take a little longer but the taste will be the same. Remember to buy lamb from the butcher and opt for a nice shoulder joint without many bones on the meat. So, let’s get ready to make it!   What you need to make this delicious dish: Spring lamb in medium size pieces 300 g Onion 1 large or 2 medium Coriander powder 2 tsp Cumin powder 2 tsp Garam masala powder 2 tsp ...

This sweet treat, so light and velvety is a real winner on a balmy summer day to be served after the main meal. If you are serving this for kids, you can even mix colours to make it more inviting! Semolina is a good source of vitamin E and B, both are essential for good immunity.  Zinc and magnesium found in semolina are beneficial for the health of your bones and nervous system. Also, it is a nourishing source of energy for kids and adults alike. It is important that you cook the pudding until it comes to a ball and no longer sticky.  This right consistency will give your pudding the expected velvety texture and firmer squares when cutting. What you need to make it: Semolina (Rulang/Sooji) 75 g Sugar (white) 150 g Butter 50 g Milk 500 ml Salt 2 pinches Raisins 2 tbsp Let’s make : Divide 500ml of milk into two parts. Soak semolina in one half of milk Keep aside the other half Melt it In a wide pan add 50g of butter and melt under low flame Add the plain half of  milk and 150g...