Masaledar Chicken Lollipop

Ingredients

For the masala:
  • 8 Guntur chillies
  • 6-7 Boriya mirch
  • 1 inch knob Ginger, finely chopped
  • 5-6 Garlic cloves
  • 2 Green chillies
  • 2 tsp Cumin
  • 1 tsp Fennel
  • 5-6 Peppercorns
  • 1 stick Cinnamon
  • A pinch of White pepper
  • 4 Cloves
  • 15 Curry leaves
  • 1 tsp Coriander seeds
  • Handful Coriander leaves
  • 1 tsp Turmeric
  • A pinch of Sea salt
  • 1-2 tsp Oil
For the chicken:
  • 8-10 Chicken lollipops (with the skin)
  • 1 tsp Turmeric
  • To taste Salt
  • 1-2 tsp Red chilli powder
  • 2 tsp Oil + Oil to sear the lollipops
  • A pinch of Sugar
For the base:
  • 2-3 tsp Oil
  • 2 tsp Mustard seeds
  • 7-8 Curry leaves
  • 1/2 Onion, julienne
  • 1 1/2 Tbsp Masala
  • 3 tsp Tamarind paste
  • 1 tsp Jaggery powder
  • 1/2 Lemon (juiced)
  • To garnish Coriander leaves

Mama’s Special Spaghetti

Ingredients

  • 24 ounces spaghetti
  • 1 lb ground beef (I like sage-flavored) or 1 lb sausage (I like sage-flavored)
  • 1 medium onion, chopped
  • 2 -3 garlic cloves, minced
  • 2 (14 ounce) cans diced tomatoes
  • 1 (10 ounce) can rotel
  • 1⁄4-1⁄2 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1⁄4 cup chopped fresh basil
  • 1 teaspoon cumin seed, crushed
  • 1 teaspoon fennel seed, crushed
  • 1⁄2 teaspoon ground ginger
  • 1 teaspoon kosher salt (to taste)
  • 1 teaspoon black pepper (to taste)

Sarah Millican’s Tuscan Sausage & Tomato Pasta

Ingredients

  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • Olive oil
  • 4 higher-welfare Italian sausages , (250g in total)
  • 1 heaped teaspoon fennel seeds
  • 1 teaspoon dried oregano , ideally the flowering kind
  • 1 pinch of dried chilli flakes
  • 1 sprig of fresh rosemary
  • 1 bunch of fresh basil , (30g)
  • 4 cloves of garlic
  • 2 tablespoons balsamic vinegar
  • 2 x 400 g tins of quality plum tomatoes
  • 300 g dried penne
  • 40 g Parmesan cheese , plus extra to serve
  • Extra virgin olive oil

Hazelnut Cake Squares

Ingredients

  • 1 package yellow cake mix (regular size)
  • 3 large Nellie’s Free Range Eggs
  • 2/3 cup water
  • 2/3 cup Nutella
  • 1/4 cup canola oil
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup chopped hazelnuts, toasted
  • 1/2 cup brickle toffee bits, optional
  • Confectioners’ sugar, optional

Directions

  1. Preheat oven to 350°. Grease a 13×9-in. baking pan.
  2. In a large bowl, combine cake mix, eggs, water, Nutella and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chocolate chips, hazelnuts and, if desired, toffee bits. Transfer to
  3. prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean.
    Cool completely in pan on a wire rack. Dust with confectioners’ sugar if desired.

Red Velvet Crinkles Cookies

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1 large egg, plus 1 egg yolk
  • 1/2 cup buttermilk
  • 1 1-ounce bottle (2 tablespoons) liquid red food coloring
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 and 1/4 cups all purpose flour
  • 1 and 1/2 cups confectioners sugar (powdered sugar)
  • 1 tablespoon of white vinegar

Chicken Scaloppine With Lemon Glaze

Ingredients

  • 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
  • 2 tablespoons Dijon mustard
  • 1 large egg (you may need two)
  • 1 cup dry breadcrumbs
  • 1⁄4 teaspoon poultry seasoning (or to taste)
  • 1⁄2 teaspoon garlic powder
  • 1⁄4-1⁄2 teaspoon seasoning salt
  • 1 -2 tablespoon olive oil (for frying)
LEMON GLAZE
  • 1⁄4 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1⁄4 teaspoon salt (can use more to taste)
  • 4 -5 thin lemon slices
  • Fresh parsley, chopped (to taste)

Pumpkin Roll

Ingredients

  • 3 eggs, beaten
  • 1 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 2/3 cup pumpkin puree
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 2 tablespoons butter, softened
  • 8 ounces cream cheese
  • 1 cup confectioners’ sugar
  • 1/4 teaspoon vanilla extract
  • confectioners’ sugar for dusting

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10×15 inch jelly roll pan.
  2. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
  3. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
  4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
  5. Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
  6. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings.

Tips: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.