Alle Belle

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Alle Belle of Coconut crepes or pancakes are made at tea time in Goa. This is also enjoyed by other Christians in India. My earliest memory of this is boarding school. I spent years at St. Joseph’s Convent in Panchgani, India enjoying this treat every Fat or Shrove Tuesday the day before Lent begins.

The best filling for these are made with fresh coconut. Frozen fresh Coconut is fine, but fresh is always best. I like to add Jaggery for that toffee like flavor. You can substitute brown sugar for a toffee like flavor. I also like to lead these up with nuts – Cashew nuts, Almonds, Pistachios and Raisins.

 

Alle Belle

Ingredients

  • Crepes
  • 2 cups all purpose Flour
  • 3 cups Water
  • 2 Eggs
  • 1 tsp Sugar
  • Filling
  • 1 tbsp Ghee or Butter
  • 1 cup Shredded fresh Coconut
  • 1 cup Jaggery or Brown Sugar
  • 3 Cardamom crushed
  • 1 cup sliced nuts - Cashew nuts, Almonds, Pistachios & some raisins

Instructions

  1. Heat the Ghee or Butter and saute the Coconut till it turns a light golden brown
  2. Add the Jaggery or brown Sugar and allow it to melt
  3. If it doesn't melt add a few tsps of water
  4. Add the nuts
  5. Allow to cool
  6. Sift the flour and add the water about a 1/2 cup at a time to remove all lumps
  7. Add the eggs one by one and add the sugar
  8. Strain the batter to remove all lumps
  9. Prepare the crepes by adding some oil to a pan and pouring in a bit of the batter
  10. Swirl around and allow to cook on one side and remove
  11. Once all the crepes have been cooked, fill with the coconut filling
  12. Watch the video for demonstration
https://kravingsfoodadventures.com/alle-belle/

 

Raan – Leg or Lamb Roast

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This Lamb leg roast can also be prepared with Mutton or Goat. Meat is marinated in a rich blend of Mughlai spices and then roasted in an oven. This is served carved with roast potatoes and a delicious and easy to make gravy. Perfect for any big family feast. Fit for a King … or a Queen!

Raan – Leg or Lamb Roast

Ingredients

  • Marinade
  • 2 cups yogurt
  • 1/2 cup sour cream
  • 2 tsps Salt
  • 6 tbsps Ginger and Garlic paste
  • ½ tsp Turmeric
  • 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  • 1 cup fried onions
  • 7 lb (3 kg) boneless Lamb
  • 3 tbsps Papaya paste
  • ½ cup fresh Coriander and Mint
  • 2 + 2 cups finely minced onions
  • 2 green chillies (2 tbsps) sliced
  • 1 green chilli slit in half
  • Salt
  • Potato Wedges
  • In a bowl add yogurt and sour cream and mix this together
  • Addsalt and the fresh Ginger and Garlic paste
  • Add ½ tsp Turmeric, 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  • Add 1 cup fried onions and mix well
  • Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh
  • Add about a cup of the prepared marinade and then add the Papaya paste
  • Throw in the chopped fresh coriander and mint
  • You want to make sure that that marinde goes into every nook and cranny
  • Flip it over and get the other side as well
  • Marinate this in your fridge overnight
  • In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster
  • Add the green chillies
  • Add the lamb divided into 2 chunks to fit and sear the lamb on both sides
  • Remove the lamb and keep aside
  • Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil
  • When these are about half done, remove the potatoes add them with the lamb on a oven proof tray
  • Add a bit more oil in and saute the rest of the minced onion
  • Add one green chilli slit in half
  • While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins
  • Add the rest of the marinade that was stored
  • Add salt to taste and heat till it starts to bubble and you see the oil floating at the top

Instructions

  1. In a bowl add yogurt and sour cream and mix this together
  2. Add salt and the fresh Ginger and Garlic paste
  3. Add ½ tsp Turmeric, 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  4. Add 1 cup fried onions and mix well
  5. Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh
  6. Add about a cup of the prepared marinade and then add the Papaya paste
  7. Throw in the chopped fresh coriander and mint
  8. You want to make sure that that marinde goes into every nook and cranny
  9. Flip it over and get the other side as well
  10. Marinate this in your fridge overnight
  11. In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster
  12. Add the green chillies
  13. Add the lamb divided into 2 chunks to fit and sear the lamb on both sides
  14. Remove the lamb and keep aside
  15. Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil
  16. When these are about half done, remove the potatoes add them with the lamb on a oven proof tray
  17. Add a bit more oil in and saute the rest of the minced onion
  18. Add one green chilli slit in half
  19. While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins
  20. Add the rest of the marinade that was stored
  21. Add salt to taste and heat till it starts to bubble and you see the oil floating at the top
https://kravingsfoodadventures.com/raan-leg-lamb-roast/

Spinach & Chicken Fettucine

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Spinach is a wonderful ingredient to get into your recipes. It’s packed with Iron and other nutrients. In this recipe for a quick Easy Weeknight Meal, I added a leftover bunch of Spinach to enhance my pasta sauce as well as a marinade for some Chicken.

Spinach & Chicken Fettucine

Ingredients

  • 1 bunch Spinach – 1 cup when pureed
  • 3-4 Mushrooms
  • 200 gms Fettucine
  • 1 tsp Red Chilli flakes
  • 1 tsp Onion granules
  • Salt
  • 1 tsp Dijon Mustard
  • 8 oz/ 500 gms Chicken thighs
  • I stick butter
  • 1-2 cups Milk
  • 4 tbsps Flour

Instructions

  1. Blanch Spinach in hot water and drain to cool
  2. In the same water add Fettucine
  3. Cook till al dente
  4. Pound boneless Chicken thighs to flatten
  5. Puree the Spinach once cooled
  6. Marinate chicken – Salt, Dijon mustard, onion & chilli flakes
  7. Add 2 tbsps of the Spinach puree
  8. Heat Oil in a saute pan
  9. Saute Chicken till brown on outside, but ensure it’s cooked
  10. Wipe down the saute pan
  11. Heat ½ stick butter
  12. Saute mushrooms
  13. Add 4 tsps flour & whisk in between.
  14. Add 2 - 3 cups milk – little at a time
  15. Pour in the rest of the Spinach puree
  16. Let the sauce thicken for a few minutes
  17. Add Fettucine
  18. Top with chicken
https://kravingsfoodadventures.com/spinach-chicken-fettucine/

Basic Egg Curry

View my step-by-step video

There are so many great egg recipes out there and I myself have so many different ones of my own. This recipe is so simple to prepare that you can have a curry in a hurry in no time!
Basic Egg Curry

Ingredients

  • 6 boiled eggs
  • 6- 8 dried red chillies
  • 2 chopped red onions
  • 1 tbsp each roughly chopped ginger and garlic
  • 1 tsp each turmeric, cumin, chilli and coriander powder
  • 4 chopped roma tomatoes
  • 1 tbsp each fresh chopped coriander and mint leaves
  • Salt
  • Oil

Instructions

  1. Heat a few tbsps of oil in a saute pan. Add the chillies, onions and cook for a minute or so. Add the ginger and garlic. Addthe powdered spices and the tomatoes. Cover and cook for 3- 4 minutes till the tomatoes are nice and mushy. Add salt. Cool and blend. return to a smaller saucepan and immerse the eggs. Cook for another 5- 10. Add the chopped fresh coriander and mint, stir and serve.
https://kravingsfoodadventures.com/basic-egg-curry/

Mushroom Meatloaf

Click here for my step by step video

MushroomMeatloaf_H2It’s getting cooler in Canada and we’re ‘ KRAVING” comfort foods again and with our kids back to school it’s nice to have leftovers for a hearty lunch. This recipe makes a hearty Mushroom Meatloaf, packed with flavour and protein and finished off with a tasty mushroom sauce. Mushrooms not only pack crazy flavour, they also are great to extend the budget for your meals. Use the blend and extend technique by blending in mushrooms with your meat to take your meals that much further.

What I love about this recipe is that everything is prepared in my food processor and all I have to do is stick that in the oven for 45 mins to an hour while I go about my other chores. The addition of eggs in my meatloaf ensure that my kids are getting a protein enriched meal.

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Mushroom Meatloaf

Ingredients

  • 1 lb mushroms
  • 2 lbs medium ground beef
  • 1 slice bread
  • 1 red onion quartered
  • 4 cloves garlic
  • 2 green chillies
  • 1 egg
  • 1 tsp each red chilli and cumin powder
  • Salt
  • Pepper
  • 1/2 cup chopped coriander
  • 1 – 2 tsps butter
  • 3 boiled eggs
  • 2 tsps cornstarch mixed with water

Instructions

  1. Process the bread and keep the fresh breadcrumbs aside
  2. Slice half the mushrooms and keep aside
  3. In the food processor, add the remaining mushrooms, onion, garlic and chilli and process
  4. Add the ground meat, spices, salt and pepper and egg and process
  5. Add the fresh breadcrumbs and coriander and process
  6. Remove and add to a bowl and mix well
  7. Take a small bit of the meat mixture and fry to taste for salt and spices
  8. Add more salt and spices if required
  9. Preheat your oven to 350 degrees and grease a loaf pan
  10. Add a cookie sheet under the loaf pan to prevent drips
  11. Fill the loaf pan with meat mixture so it forms one inch at the bottom and pack it in tightly with a spoon
  12. Add 3 boiled eggs back to back and cover with the remaining mixture
  13. Bake for 45 – 60 mins
  14. In a saute pan add some butter and sauté the sliced mushrooms
  15. Tip the meatloaf juices into the pan and add cornstarch to thicken
  16. Let the meatloaf cool before slicing and serve with the mushroom sauce
https://kravingsfoodadventures.com/mushroom-meatloaf/

Basic Marzipan Recipe

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MarzipanEasterEggsHNT

Screen Shot 2015-03-22 at 7.40.51 PMI don’t have a huge sweet tooth, but can never turn down Marzipan, especially my homemade recipe make with ground Cashew nuts, Icing sugar and egg white. Typically Marzipan is made with powdered blanched, skinned and dried almonds, but if I can splurge, I try to buy Cashew nuts and powder that instead for a beautiful taste. Traditionally, Marzipan is made by cooking all the ingredients over a low flame. It requires your undivided attention and a lot of muscle power. A decade or so ago I figured out a way to make this relatively easily in the microwave, and this is the recipe I will share with you!

Besides stuffing Chocolates and covering cakes, I use Marzipan to make Easter Eggs and small molded candies at Christmas. Makes me happy 🙂

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Basic Marzipan Recipe

Ingredients

  • 100 gms(3.5 oz) broken cashews OR almond powder/bits
  • 200 gms (7 oz) icing sugar
  • 1 egg white
  • 2 drops almond essence

Instructions

  1. Pulse the cashew nuts
  2. Add a bit of icing sugar and pulse again. The icing sugar will absorb the oil and make the cashews grind finer
  3. Add everything to your mixing bowl and add one egg white in drips till incorporated
  4. Add a few drops of almond essence.
  5. Take the mixture out and add to a microwaveable plate, cover with cling film and zap in the microwave for 10 secs, three to 4 times
  6. Remove and scrape onto a board to cool
  7. Once cool add food colouring and knead adding extra icing sugar if sticky
  8. Divide and roll into balls and then into egg shapes
  9. Decorate with royal icing and leave to dry
https://kravingsfoodadventures.com/basic-marzipan-recipe/

Boneless Lamb Roast with Goat Cheese and Red Peppers

Watch step by step instructions

BonelessLambRoast_H
I’ve made a leg of lamb many times before, but when I learned how to make this at a course at George Brown Culinary, I fell in love with the simplicity of this recipe. Although cooking with a bone in has great advantages, a boneless roast can be stuffed, cooked and sliced to an elegant perfection.

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Boneless Roast Lamb
Lamb is often considered a spring time feast and this recipe with it’s medley of veggies is perfect to grace your table at Easter or any other celebration. It’s center of Goat cheese gives the lamb a wonderful tenderness.

Boneless Lamb Roast with Goat Cheese and Red Peppers

Ingredients

  • Ingredients
  • 1 boneless leg of lamb
  • Coarse Salt
  • Black crushed pepper
  • 1/2 onion chopped fine
  • 1 tsp finely minced garlic
  • 3 sprigs of Rosemary
  • 1/2 cup chopped Parsley
  • 3 springs of Thyme
  • 150 gms Goat cheese
  • 2 tsps each Whole grain and Dijon Mustard
  • 1 cup chopped red pepper
  • Mirepoix of vegetables - onions, carrots, celery and red pepper
  • Olive oil

Instructions

  1. Process
  2. Start with the filling, heat some Olive oil and sweat the onions
  3. Add the garlic and the red peppers followed by all the herbs
  4. Switch the flame off and add the cheese to melt
  5. If the cheese is not melting, switch the heat back on but be careful not to cook the herbs
  6. Add a tsp each of both the mustards and leave to cool
  7. Remove the net from the lamb leg and using a sharp knife, make horizontal cuts to butterfly it.
  8. Dry the lamb with a paper towel and sprinkle with salt and pepper and place it on a board, fat side down.
  9. Mix the other two mustard types together and spread some on the inside of the lamb
  10. Once the filling is cooled, spread it all over the lamb and roll it up
  11. Using butcher's string or twine, truss the roast (see video)
  12. Using the remaining mustard, spread it all over the lamb, cover with cling wrap and marinate
  13. Heat your oven to 450 degrees and heat your roasting pan and add the lamb to it.
  14. Cook it for 25 mins, then reduce the temp to 350 and add the mirepoix of vegetables to it
  15. For medium well, cook for 45 mins and well done for 90 mins
https://kravingsfoodadventures.com/boneless-lamb-roast-with-goat-cheese-and-red-peppers/

Easter Special – Marzipan Easter Eggs

Marzipan Easter Eggs
Marzipan Easter Eggs

Marzipan holds a special place in my heart. I grew up with this delight that was pressed into rubber molds, air dried and served to us every Christmas. Because of it’s popularity, it’s also made into egg shapes at Easter time and decorated with royal icing. Wouldn’t it be cool for you to personalize your own Easter egg?

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Easter Special – Marzipan Easter Eggs

Ingredients

  • Ingredients(makes 4 as shown in photo)
  • 100 gms(3.5 oz) broken cashews OR almond powder/bits
  • 200 gms (7 oz) icing sugar
  • 1 egg white
  • 2 drops almond essence

Instructions

  1. Process
  2. Pulse the cashew nuts
  3. Add a bit of icing sugar and pulse again. The icing sugar will absorb the oil and make the cashews grind finer
  4. Add everything to your mixing bowl and add one egg white in drips till incorporated
  5. Add a few drops of almond essence.
  6. Take the mixture out and add to a microwaveable plate, cover with cling film and zap in the microwave for 10 secs, three to 4 times
  7. Remove and scrape onto a board to cool
  8. Once cool add food colouring and knead adding extra icing sugar if sticky
  9. Divide and roll into balls and then into egg shapes
  10. Decorate with royal icing and leave to dry
https://kravingsfoodadventures.com/easter-special-marzipan-easter-eggs/