Recipes Book

RECIPES
LOVE IS THE ONLY INGREDIENT THAT WILL MAKE YOUR

DISH DELICIOUS.
PUTTOO HEMA DEVI

TABLE OF CONTENTS
TEA ............................................................................................................................................ 5
ALOUDA ................................................................................................................................... 6
BANANA MILKSHAKE .......................................................................................................... 7
CHOCOLATE MILKSHAKE ................................................................................................... 8
FRUIT PUNCH ......................................................................................................................... 9
LEMONADE ........................................................................................................................... 10
PEACH DREAM ..................................................................................................................... 11
FRESH FRUIT SALAD .......................................................................................................... 13
MIXED VEGETABLE SALAD.............................................................................................. 14
RICE SALAD .......................................................................................................................... 15
FRENCH DRESSING OR VINAIGRETTE ........................................................................... 16
COURGETTE SAUCE ............................................................................................................ 17
CHICKEN SWEET CORN SOUP .......................................................................................... 19
SPRING VEGETABLE ........................................................................................................... 20
VEGETABLE AND PASTA SOUP ....................................................................................... 21
RED LENTIL SOUP ............................................................................................................... 22
TRIFLE PUDDING ................................................................................................................. 24
BOMB à L’ANANAS.............................................................................................................. 25
FRUIT FOOL........................................................................................................................... 26
BLANC MANGE .................................................................................................................... 27
FRUIT LOOF........................................................................................................................... 28
MILK MOUSSE ...................................................................................................................... 29
JELLY WHIP........................................................................................................................... 30
CAMAREL CUSTARD .......................................................................................................... 31
PLAIN BUNS .......................................................................................................................... 33
ROCK BUNS ........................................................................................................................... 34
JAM BUNS .............................................................................................................................. 35
VARIATION ........................................................................................................................... 36
ORANGE SHORTBREAD BISCUITS .................................................................................. 38
EASTER BISCUITS ................................................................................................................ 39
NANKATHAI.......................................................................................................................... 40
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MELTING MOMENTS........................................................................................................... 41
CRISPY COCONUT BISCUITS ............................................................................................ 42
CORNFLAKE COOKIES ....................................................................................................... 43
OVEN SCONES ...................................................................................................................... 45
SWEET SCONES .................................................................................................................... 46
APPLE SCONES ..................................................................................................................... 47
CHEESE SCONES .................................................................................................................. 48
LEMON CREAM CAKE ........................................................................................................ 50
VICTORIA SANDWICH CAKE ............................................................................................ 51
SMALL CAKES ...................................................................................................................... 52
MADELEINES ........................................................................................................................ 53
PINEAPPLE UPSIDE DOWN CAKE .................................................................................... 54
SPONGE SANDWICH CAKE................................................................................................ 55
SPONGE CAKE ...................................................................................................................... 56
SWISS ROLL .......................................................................................................................... 57
PINEAPPLE CHEESECAKE ................................................................................................. 59
BANANA CHEESECAKE ..................................................................................................... 60
ORANGE AND PEACH SOUFFLE ....................................................................................... 61
VANILLA SOUFFLE ............................................................................................................. 62
CHOUX PASTRY ................................................................................................................... 64
ECLAIRS ................................................................................................................................. 65
FISH GOUGERE ..................................................................................................................... 66
CHEESE AIGRETTES ............................................................................................................ 67
BASIC ROUGH PUFF PASTRY............................................................................................ 69
RUSSIAN FISH PIE ................................................................................................................ 70
CHICKEN VOL AU VENT .................................................................................................... 71
PALMIERS .............................................................................................................................. 72
CROISSANT ........................................................................................................................... 73
LAMB EN CROUTE ............................................................................................................... 74
CRISPY CHEESE PANCAKES ............................................................................................. 76
CALZONE ............................................................................................................................... 78
SAVARIN à L’ORANGE........................................................................................................ 79
CHELSEA BUNS .................................................................................................................... 80
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PEACH GATEAU ................................................................................................................... 83
GATEAU GANACHE............................................................................................................. 84
BASIC RICH SHORTCRUST PASTRY ................................................................................ 86
MINCE PIES ........................................................................................................................... 87
PINEAPPLE CREAM FLAN .................................................................................................. 88
DUTCH APPLE PIE................................................................................................................ 90
CHICKEN BRIYANI .............................................................................................................. 92
FISH TERRINE ....................................................................................................................... 93
BOWL RENVERSE ................................................................................................................ 94
SHEPERD’S PIE ..................................................................................................................... 95
CHICKEN STEW .................................................................................................................... 96
MACARONI CHEESE ............................................................................................................ 97
SPAGHETTI BOLOGNESE ................................................................................................... 98
SWEET AND SOUR FISH/CHICKEN/PRAWNS ................................................................ 99
CHOP SUEY CHICKEN ....................................................................................................... 100
GINGERBREAD ................................................................................................................... 102
SCOTCH EGG....................................................................................................................... 103
FISH CAKES ......................................................................................................................... 104
FRUIT CRUMBLE ................................................................................................................ 105
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TEA
INGREDIENTS QUANTITIES
Tea leaves 2 Rounded tsp
Water 500ml
Milk 100ml
Sugar 25g
METHOD:
1. Boil the water in a saucepan.
2. Warm the teapot with a little boiling water and then empty it.
3. Place the tea leaves in the teapot.
4. Pour the boiling water into the teapot.
5. Allow the tea to stand for 3mins before serving.
6. Put some sugar in a sugar bowl and milk in a milk jug. Serve the tea,
sugar and milk separately. Place the cups, saucers and teaspoons on a
tray.
7. Use a tea strainer when you are pouring the tea into the cups.
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ALOUDA
Agar-agar 1 packet
Condensed milk ½ tin
Water 1L
Tulsi seeds 1 tsp
Colouring Few drops
Almonds 2 grated
METHOD:
1. Dissolve ½ tin condensed milk in 1L of water and put in refrigerator
2. Cook agar-agar in 100ml water and allow it to cool.
3. Wash Tulsi seeds in a strainer and put it to soak in water.

4. Grate set agar-agar.
5. Remove milk from refrigerator. Add agar-agar, soaked Tulsi seeds, grated
almonds and few drops of colourings.
6. Put again to chill in refrigerator.
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BANANA MILKSHAKE
Condensed milk ½ tin
Water 1L
Banana 2
Vanilla essence Few drops
Ice cubes 2
METHOD:
1. Slice the peeled banana, add to milk, and blend with condensed milk. Put
in refrigerator.
2. Add vanilla essence and whip the mixture until fluffy and smooth.
3. Pour over crushed ice in a tall glass and serve immediately.
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CHOCOLATE MILKSHAKE
Cocoa 2 rounded tbsp

Milk, boiled 500ml
Sugar 1 rounded tbsp
METHOD:
1. Boil the milk in a saucepan.
2. Blend the cocoa with a little of hot milk.
3. Add in the sugar and stir to dissolve.
4. Pour all into a blender and whisk for a minute. Serve cool.
VARIATIONS:
Instead of cocoa, soft fruit such as bananas, strawberries and kiwi may be used.
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FRUIT PUNCH
Pineapple 1 small or 3 slices
Fruit in season 2
E.g. Mangoes, litchis, oranges… etc.
Lemon 1
Sugar 50g (To taste)
Water 1L
Clear tea 125ml
Crushed ice or ice cubes
METHOD:
1. Squeeze one orange; slice the other orange and lemon.
2. Peel the fruits and slice or dice them. Place fruit in a bowl and pour the
orange juice over it.
3. Boil the sugar, orange peel with ¼ L of the water for 5mins, cool and then
pour over the fruit.
4. Add the water, clear tea and stir to mix well. Let it stand for 1hr. Taste.
5. Serve in tumblers/tall glass and spoon/ cocktail stick with crushed ice.
DECORATION:
With pieces of fruit and mint leaves.
Slice of pineapple and red cherry.
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LEMONADE
Lemons 2 large
Water 500-750ml
Sugar 1-2tbsp (To taste)
Ice cubes
METHOD:
1. Put water to boil.
2. Scrub the lemon and peel the rind thinly with a vegetable peeler.
3. Put the peel, sugar and boiling water in a jug, cover and leave to cool.
4. Halve lemons, keep a slice for decoration.
5. Squeeze lemons to extract the juice.
6. Strain into jug, add sugar to taste. Chill.
7. Decorate and serve with or without ice cubes.
DECORATION:
Crystallize glass
Slice of lemon and straw
10 | P a g e
PEACH DREAM
Canned peach 100g
Vanilla ice cream 125ml
Fresh orange juice 15ml
Cold milk 150ml
METHOD:
1. Chop peach roughly.
2. Put all ingredients in the blender and blend until smooth.
3. Pour into tall glasses and serve at once.
11 | P a g e
12 | P a g e
FRESH FRUIT SALAD
For syrup:
Lemon 1
Sugar 50g
Water 125ml
Fruits ( a combination of 3 or more the

following: orange, apple, banana,
carambola (star fruit), mango,
pawpaw, kiwi fruit, pineapple, one
slice of coconut
Number of servings: 3-4
METHOD:
1. Wash and peel thinly lemon and orange.
2. Dissolve sugar in the water in a pan. Add lemon/orange rind. Stir and
bring to boil. Simmer for 5mins. Leave to cool.
3. Cut lemon into two, squeeze out the juice and add this to the cold syrup.
4. Prepare the fruits as necessary. Peel and slice the bananas. Quarter apple,
remove core, slice or dice, and put them in basin with either cooled syrup
or lemon juice to prevent browning.
5. Slice or dice pawpaw and pineapple. Divide oranges into segments. Grate
coconut into strips.
6. Mix all fruits (except coconut) and syrup and chill.
7. Serve in individuals dishes.
13 | P a g e
MIXED VEGETABLE SALAD
Carrot: skinned, boiled and cut into ½

cubes.
Potato: washed, boiled, skinned and 1 whole
cut into cubes.
Frozen peas, blanched 1 tsp
Green apple: peeled and cut into cube 1 whole
(optional)
Crispy lettuce leaves ( washed and 4 leaves
drain)
Walnuts: chopped 25g
Raisins 25g
Salad cream 2 tsp
Cabbage ½
METHOD:
1. Put all the ingredients, except the walnut, raisins and lettuce in a mixing
bowl.
2. Pour in the salad cream and mix well.
3. Arrange the lettuce leaves in a salad bowl.
4. Place the Mixed Vegetables salad on the lettuce leaves.
5. Sprinkle the walnuts and raisins on top and serve.
14 | P a g e
RICE SALAD
Long grain rice 75g

Tomato 1 large
Frozen peas 25g
Sweetcorn 25g
Parsley
Capsicum
METHOD:
1. Cook the rice in boiling, salted water for 11mins.
2. Drain and cool. Cut the washed tomato in two, remove the pips. Dice the
tomato.
3. Simmer the peas gently in boiling salted water for 3-5mins. Drain and
cool.
4. Wash and chop the parsley.
5. Carefully mix all the ingredients and serve in a vegetable dish. French
dressing can be added.
15 | P a g e
FRENCH DRESSING OR VINAIGRETTE
Onion 1 medium
Garlic 1 clove
Vinegar 1 tbsp
Oil 2 tbsp
Pepper To taste
Salt To taste
Sugar A pinch
Water (Optional) 1 tbsp
METHOD:
1. Peel, slice or chop onion and garlic finely.
2. Put all ingredients in a jar.

3. Shake to mix thoroughly to give a good emulsion.
4. Serve in a sauceboat.
VARIATION:
Lemon juice may be used instead of vinegar for lemon dressing.
16 | P a g e
COURGETTE SAUCE
Butter 15g
Shallots 3
Courgette 85g
Water 1 cup
Salt To taste
Pepper To taste
METHOD:
1. Melt fat, fry onion; add grated courgette and sauté for 2mins. Add water,
salt and pepper. Leave to soft. Simmer for 5mins.
2. Blend to form a smooth paste.
17 | P a g e
18 | P a g e
CHICKEN SWEET CORN SOUP
Chicken 100g
Chicken stock 3 cups
Sweet corn 100g
Corn flour 3tsp
Egg white 1
Aginomoto ½tsp
Soya sauce & chilli sauce To taste
Onion springs 2
Carrot 1 small
Cabbage 25g
Chinese mushroom 2
METHOD:
1. Cut the chicken into 1cm3 and fry in a little oil. Soak mushroom. Grate
carrot, shred cabbage, shred chicken, chop spring onion. Slice
mushroom.
2. Boil chicken stock; add sweet corn cream and other ingredients except
egg. Cook for a few mins.
3. Blend corn flour. Add to soup. Cook till thickens.
4. Add beaten egg and simmer.
5. Season and serve hot.

6. Garnish with parsley, spring onion and croutons.
19 | P a g e
SPRING VEGETABLE
Olive oil 2tsp

Celery sticks with leaves, chopped 2
Leeks, chopped 2
Carrot, finely sliced 1
Pearl barley 50g
Vegetable stock 1.2L
Mangetout (sliced diagonally) 125g
Salt and pepper To taste
METHOD:
1. Heat the oil in a saucepan and add the celery, leeks and carrot. Cook
over a medium heat for 10mins.
2. Stir in the pearl barley and stock, season to taste and simmer for 20mins.
Add the Mangetout and simmer for 10mins.
3. Ladle into warmed soup bowls and serving piping hot.
20 | P a g e
VEGETABLE AND PASTA SOUP
Carrots, diced 250g
Courgettes, sliced 250g
Celery sticks, chopped 2 large
Onion, finely chopped 1 large
Cabbage, shredded 125g
Chicken stock 600ml
Tomato juice 300ml
Garlic, crushed 1 glove
Small paste, shapes 125g
Salt and pepper To taste
METHOD:
1. Place all the vegetables in a saucepan with the stock, tomato juice and
garlic. Bring to boil, reduce the heat and skim off the scum that rises to
the surface.
2. Add the pasta, season to taste, cover the pan and simmer for 15-20mins
or until all the vegetables and pastas are tender. Ladle into individual
bowls and serve piping hot.
3. Garnish with grated carrot, parsley and spring onion.
21 | P a g e
RED LENTIL SOUP
Split red lentils 250g
Leek, sliced 1
Carrots, sliced 2 large
Celery stick, sliced 1
Garlic, crushed (optional) 1 clove
Bay leaf 1
Vegetable stock 1.2L
Cayenne pepper ½ tsp
Pepper
METHOD:
1. Place all ingredients except the garnish in a large saucepan, bring to boil,
cover the pan and simmer for 20-25mins or until the lentils and
vegetables are tender.
2. Allow the soup to cool slightly and remove the bay leaf. Purée the soup,
in batches in a blender.
3. Pour the soup into a clean saucepan, season with pepper and heat through.
Serve in individual bowls.
4. Garnish with a spoonful of yogurt and a sprinkling of chives or parsley.
22 | P a g e
23 | P a g e
TRIFLE PUDDING
Milk 300ml
Mixed fruit 1 small can
Custard 50g
Sugar 50g
For sponge cake:

Eggs 3
Flour 75g
Sugar 75g
METHOD:
1. Prepare sponge cake by ‘whisking method’.
2. Roll out and place in a bowl. Pour over the mixed fruit.
3. Boil the jelly and pour over the fruit. Cool.

4. Cook custard and pour over jelly. Refrigerate.
DECORATION:
Whipping cream and kiwi/strawberry.
Orange slice
24 | P a g e
BOMB à L’ANANAS
Peeled pineapple 1 large
Agar-agar ½ packet
Sugar 100g
Water 125ml
For Custard:
Custard powder 50g
Sugar 50g
Milk 300ml
METHOD:
1. Grate the pineapple and separate the juice.
2. Add sugar to the pineapple and cook for 10mins.
3. Mix water with the pine juice, add agar-agar and cook until dissolved.
4. Make custard.
5. Pour the custard over cooked pineapple. Chill and decorate with
desiccated coconut and cherry.
DECORATION:
Red and green cherries
Kiwi and desiccated coconut
Strawberry/ cherry and desiccated coconut
25 | P a g e
FRUIT FOOL
Custard 5tsp
Milk 400ml
Sugar 60g
Banana ½
Mixed fruit ¼ can
Nestlé cream ½ can
Cherries
Lemon (to prevent browning of
banana)
METHOD:
1. Blend custard and milk. Add sugar. Cook until thickens.
2. Prepare the fruits: peel banana, slice and add lemon juice.
3. Whip nestlé cream.

4. Arrange layer of fruits, pour custard and nestlé cream.
5. Decorate with slices of cherries. Refrigerate.
DECORATION:
Slices of red and green cherries.
Chopped mixed fruits
Grated agar-agar (red, yellow and green)
26 | P a g e
BLANC MANGE
Milk 500ml
Sugar 75g
Almond 10g
Rice flour 60g
Colourings A few drops
Flavourings A few drops
METHOD:
1. Make a pastry with the rice flour, a little milk and then add the rest of
the milk.
2. Cook on medium heat and stir till the mixture is soft creamy
consistency.
3. Remove from heat, add sugar, grated almonds, colourings, flavourings
and stir.
4. Pour the mixture into floured Sunday glasses; decorate with angelica,
cherries and coconuts.
27 | P a g e
FRUIT LOOF
Self-raising flour 100g

Castor sugar 50g
Butter 50g
Egg 1
Glace cherries 20g
Fruit peel 60g
Dried fruits (raisin. Almonds) 30g
Milk 50ml
METHOD:
1. Chop fruit and mix with 1tbsp flour and sieve.
2. Sift the flour and do ‘rubbing-in method’.
3. Add sugar, milk, egg and dried fruits to the mixture.
4. Add milk and pour it into a greased and floured tin.
5. Bake in a moderate oven (1800C).
28 | P a g e
MILK MOUSSE
Agar-agar 1 packet
Water 200ml
Milk (thick) 200ml
Sugar 100g
Colouring 2-3drops
Vanilla essence
METHOD:
1. Boil agar-agar in 200ml water until dissolves.
2. Stir in the sugar until it is completely dissolved. Add milk, vanilla

essence and colourings.
3. Pour in wetted mould. Leave to cool. Chill.
4. Turn out. Decorate and serve cold.
29 | P a g e
JELLY WHIP
Evaporated milk 1 small can

Jelly 1 packet
Whipping cream 150ml
Water 250ml
Grated chocolate or flaked
METHOD:
1. Put the jelly into a small pan and add 125ml water. Warm gently, stirring
until the jelly is dissolved. Do not allow to boil.
2. Pour this into a mixing bowl and add further 125ml cold water. Leaved
until completely cold.
3. Very slowly. Pour the milk into the jelly, whisking all the time until the
mixture is frothy. Pour into a serving dish. Leaved in a cool place to set.
4. Decorate with whipped cream and sprinkle with a little grated chocolate.
30 | P a g e
CAMAREL CUSTARD
For custard:
Eggs 5
Milk 1L
Sugar To taste
Vanilla essence 4-6 drops
For caramel:
Sugar 2tbsp
METHOD:
1. Put the sugar for the caramel in a pan. When the sugar dissolves and turn
golden brown, remove from heat and leave to cool.
2. Beat the egg lightly with sugar and 2 tbsp milk. Add the rest of warm
milk and vanilla essence. Blend the mixture.
3. Strain the mixture into a pan with the caramel. Cover the pan with a lid.
4. Steam the custard very gently or in a pressure cooker or in an oven at

1800C with water in a tray.
VARIATIONS:
Grated desiccated coconut, chopped prunes, chopped dried fruit, lemon or
orange rind.
31 | P a g e
32 | P a g e
PLAIN BUNS
Plain flour 100

Baking powder ½ tsp
Salt A pinch
Fat 50g
Sugar 50g
Egg ½
Milk 2 tbsp
Vanilla essence A few drops
METHOD:
1. Grease a patty tin or use paper cases for these cakes.
2. Sift flour, salt and baking powder into a big bowl.
3. Rub the fat with fingertips into the flour until the mixture resembles
breadcrumbs.
4. Pour in the beaten egg, sugar, milk and vanilla essence and stir to a
dropping consistency.
5. Fill the mixture into the patty tins or paper cases ( ¾ full) and bake in a
pre-heated oven at 200C for 5mins and then lower the heat to 190C for
another 15mins.
33 | P a g e
ROCK BUNS
Plain flour 100

Salt A pinch
Fat 50g
Sugar 50g
Currants 30g
Raisins 10g
Candied peel 10g
Egg ½
Milk 2 tbsp
METHOD:
breadcrumbs.
3. Add in the sugar and dried fruits and mix well.
4. Pour in the beaten egg, milk and vanilla essence and stir to a dropping
consistency.
5. Fill the mixture into the patty tins or paper cases (¾ full) and bake in a
pre-heated oven at 200C for 5mins and then lower the heat to 190C for
another 15mins.
34 | P a g e
JAM BUNS
Plain flour 100

Salt A pinch
Fat 50g
Sugar 50g
Currants 30g
Raisins 10g
Candied peel 10g
Egg ½
Milk 2 tbsp
Jam (optional) 1 tbsp
METHOD:
breadcrumbs.
3. Add in the sugar and mix well.
4. Pour in the beaten egg, milk and vanilla essence and stir to a dropping
consistency.
5. Divide the mixture into 6-8 portions.
6. Flour the hands and roll each portion into a ball. Place the balls on a
greased baking tray. With a finger make a depression in the centre of each
ball
7. Fill each hole with jam. Bake in moderately hot oven for 20mins.
35 | P a g e
VARIATION
CHOCOLATE BUNS
Make as for basic recipe but instead of using 100g flour, use 90g flour and
10g cocoa (sifted together) and ¼ tsp vanilla essence.
FRUIT BUNS
Make as for basic recipe but add 25g dried mixed fruit and a pinch of nutmeg.
¼ tsp of vanilla essence will do.
CHERRY BUNS
Make as for basic recipe but add 25g glace cherries (dried, chopped and
dusted with flour).
COCONUT BUNS
Make as for recipe but add 25g white grated coconut and ¼ tsp vanilla
essence.
36 | P a g e
37 | P a g e
ORANGE SHORTBREAD BISCUITS
Plain flour 100g

Corn flour/ semolina/ rice flour 50g
Butter 100g
Castor sugar 50g
Grated orange rind 1
METHOD:
1. Sieve flour and corn flour together. Cream butter until it is soft then
adds castor sugar and beat until the mixture is pale and creamy. Add
orange rind and then work in flour mixture a tbsp at a time.
2. Lift shortbread on a large baking tray. Roll out to a 20cm inch circle.
Pinch the edges and prick the shortbread well with a fork. Cut through
into 12 sections with the back of a knife and then sprinkle with a little
castor sugar.
3. Leave to chill in the refrigerator for 15mins and then bake in a very
moderate oven for 35mins or until golden pale brown. Cool on a baking
tray for a few minutes.
DECORATION:
Orange slice and cherries
38 | P a g e
EASTER BISCUITS
Butter 100g
Castor sugar 75g
Egg separated 1
Plain flour 200g
Salt A pinch
Ground mixed spice ½ tsp
Ground cinnamon ½ tsp
Currants 50g
Chopped mixed peel 50g
Milk 15ml
Castor sugar (To sprinkle)
METHOD:
1. Cream the butter and sugar together until pale and fluffy, then beat in
the egg yolk. Sift flour, salt and spices and mix well. Add the fruit and
peel and add milk to give a fairly dough.
2. Knead lightly on a lightly floured surface and roll out until 5mm thick.
Cut into 6cm rounds using a cutter. Place on greased baking sheets amd
bake at 2000C for 10mins.
3. Remove from oven, brush with egg white and sprinkle with castor
sugar. Bake for another 5mins
39 | P a g e
NANKATHAI
Flour 100g
Semolina 100g
Sugar 100g
Ghee 100g
Cardamon powder ½ tsp
Nutmeg, saffran ¼ tsp
Curd 1 tsp
Milk 1 tsp
Bicarbonate of soda ¼ tsp
METHOD:
1. Sieve flour, semolina.
2. Cream ghee and sugar very well. Add cardamon powder, nutmeg
and cream.
3. Warm saffron and dissolve in 1 tsp milk. Mix well. Add flour and
semolina. Knead well.
4. Form into rounds. Arrange on a greased baking tin.
5. Bake in oven at 180C for 40mins. Cool and serve.
DECORATION:
Cherries
Strawberries
Orange pulp
40 | P a g e
MELTING MOMENTS
Butter 50g
Sugar 50g
Egg ½
Cornflakes 50g
Salt A pinch
Glacé cherries 8
METHOD:
1. Preheat oven at 1800C or gas mark 4.
2. Cream the butter and sugar until light and fluffy.
3. Gradually, add the egg beating continuously.
4. Sift together flour and salt to make soft dough.
5. Form into balls and roll in the crushed cornflakes, flattened them and
place the biscuits on a greased baking tin. Pressing ½ a cherry in the
centre of each.
6. Bake for 20mins or until golden brown.
DECORATION:
Serve on doily paper and red/green cherries.
41 | P a g e
CRISPY COCONUT BISCUITS
Plain flour 125g

Baking powder 1 tsp
Salt A pinch
Margarine 75g
Castor sugar 50g
Desiccated coconut 50g
Egg 1
Vanilla essence 2 drops
METHOD:
1. Sift the flour, baking powder and salt.
2. Cut the margarine into small pieces and do ‘rubbing-in method’ until
the mixture resembles fine breadcrumbs.
3. Add the sugar, desiccated coconut, ½ egg and vanilla essence and mix
to soft dough.
4. Roll out the dough to ½ cm thickness.
5. Brush over the remaining egg and sprinkle the sugar and coconut
mixture.
6. Place in greased baking sheets and bake at 180C for 15mins.
DECORATION:
Desiccated coconut
Orange
Cherries
42 | P a g e
CORNFLAKE COOKIES
Plain flour 75g

Margarine 80g
Sugar 40g
Cornflakes 25g
Roasted chopped peanut 25g
Egg ½
Vanilla essence ½ tsp
METHOD:
1. Cream the fat and sugar until light and fluffy.
2. Add the flour, cornflakes, desiccated coconut, peanuts, egg and vanilla
essence to the creamed mixture.
3. Place teaspoonful of the mixture on a greased baking sheets.
4. Bake for 15-20 minutes at 180C.
DECORATION:
Cherries
Orange pulp
Chocolate vermicelli
43 | P a g e
44 | P a g e
OVEN SCONES
Plain white or wheat meal flour 250g

Salt ½ tsp
Baking powder 4 tsp
Butter 25-50g
Milk 150ml
Water (to mix)
Flour (to finish)
METHOD:
1. Preheat oven at 2200C and grease a baking sheet.
2. Sift the flour, salt and baking powder into a mixing bowl.
3. Cut the fat into the flour and ‘rubbing-in’ until the mixture resembles
breadcrumbs. Add sugar.
4. Make a well in the centre, add milk little at a time and make soft dough.
5. Roll out the dough on a floured surface and cut into rounds using a 6cm
pastry cutter.
6. Place the scones on baking tray and brush with beaten eggs. Bake for
15-20mins in hot oven.
45 | P a g e
SWEET SCONES
Plain flour 200g

Salt ½ tsp
Baking powder 4 tsp
Butter 25-50g
Milk 125ml
Sugar 25-50g
METHOD:
4. Make a well in the centre, add milk little at a time and make soft dough.
pastry cutter.
46 | P a g e
APPLE SCONES
Cooked apple 1 medium

Salt ½ tsp
Baking powder 4 tsp
Butter 25-50g
Castor sugar To taste
Milk 125ml
METHOD:
2. Peel, core and finely chop apple. Cook the apple in sugar until soft.
5. Make a well in the centre, add cooked apples, milk little at a time and
make soft dough.
pastry cutter.
47 | P a g e
CHEESE SCONES
Plain flour 250g

Salt ½ tsp
Mustard powder 1 tsp
Baking powder 4 tsp
Margarine 50g
Grated cheese 75-125g
Egg 1
Milk/ water 150ml
METHOD:
1. Sift the flour, salt, mustard and baking powder into a mixing bowl.
breadcrumbs.
3. Beat the egg with half liquid and add in the mixture.
4. Add the grated cheese and make soft dough.
pastry cutter.
6. Place the scones on greased baking tray and brush with beaten eggs.
Sprinkle with grated cheese.
7. Bake for 15-20mins in hot oven, 220C until well-risen and golden in
colour.
48 | P a g e
49 | P a g e
LEMON CREAM CAKE
Margarine 125g
Grated lemon rind 1 tsp
Castor sugar 220g
Eggs 2
Sour cream 125ml
METHOD:
1. Preheat oven at 1800C.
2. Combine all ingredients in a medium bowl with electric mixer; beat on

all speed until ingredients are combined. Then beat on medium speed
until mixture is smooth and change in colour. Spoon and spread
mixture into prepared pan.
3. Bake in moderate oven about 50mins. Stand for a few mins before
taming on wire rack to cool.
4. Dust cold cake with sifted icing sugar.
50 | P a g e
VICTORIA SANDWICH CAKE
Plain flour 100g

Butter 75g
Castor sugar 75g
Eggs 2
Vanilla essence 1 tsp
Jam 4 tbsp
METHOD:
2. Grease 2 Victoria sandwich cakes tins (17cm diameter).
3. Sift flour. Cream butter and sugar using ‘creaming method’ until light
and creamy.
4. Beat eggs and add gradually into the creamed mixture.
5. Fold in the flour to a soft dropping consistency.
6. Spread mixture evenly into the two prepared tins.
7. Bake in pre-heated oven for 20mins.
8. Turn out on a cake rack.
9. When cool, sandwich with jam and dredge the top with icing sugar.
51 | P a g e
SMALL CAKES

Butter 100g
Castor sugar 100g
Eggs 2
Milk 1 tbsp
Vanilla essence 1 tsp
METHOD:
2. Grease patty tin or place paper cups.
and creamy.
5. Fold in the flour to a soft dropping consistency. Add flavourings and
milk.
6. Fill in the paper cups 2/3 of it.
7. Bake in pre-heated oven for 15-20mins.
VARIATION:
Chocolate
Cherry
Coconut
Orange/ lemon
52 | P a g e
MADELEINES
Plain flour 100g

Baking powder 1 level tsp
Butter 75g
Castor sugar 75g
Eggs 2
Glace cherries
Jam 4 tbsp
METHOD:
2. Grease desirable moulds.
and creamy.
5. Fold in the flour to a soft dropping consistency.
6. Spread mixture evenly into the two prepared tins.
7. Bake in pre-heated oven for 20mins.
8. Turn out on a cake rack.
9. When cool, cut off a thin edge form the bottom so that the cake can
stand firmly.
10. Brush the top and sides of the cake with jam and roll it in desiccated
coconut. Place half cherries to decorate.
53 | P a g e
PINEAPPLE UPSIDE DOWN CAKE
TOPPING:
Melted butter 25g
Soft brown sugar 25g
Canned pineapple rings 4
Glacé cherries- cut into halves 2
CAKE:
Butter 75g
Sugar 75g
Eggs 2 small
Milk 2
METHOD:
1. Preheat oven at 1900 C. Melt butter and pour into cake tin.
2. Arrange the 4 pineapple rings in the ring. Put half a cherry in the centre
hole of each pineapple ring. The cut side of the cherry facing upwards.
3. Sprinkle with brown sugar and leave aside.
4. Cream fat and sugar until the mixture is light and creamy. Add vanilla
essence.
5. Beat the egg and milk; add the mixture gradually to the creamed
mixture. Beat well.
6. Fold in the sifted flour and pour the mixture evenly over the fruit and
sugar in the cake tin.
7. Bake in a pre-heated oven of temperature 1900 C for 10mins and then
reduce heat to 1700 C for a further 20-30mins.
54 | P a g e
SPONGE SANDWICH CAKE
Eggs 3
Castor sugar 75g
Jam 2 tbsp
Whipping cream (optional)
METHOD:
1. Light the oven at 190C. place the shelf just above the centre.
2. Line two 15 or 18cm sandwich cake tins with greaseproof paper.

Grease the paper and the sides of the tin.
3. Sieve the flour on a plate.
4. Whisk the eggs and sugar until thick over a saucepan of hot water until
thick. Gently fold in the flour using a metal spoon. Pour into the tins.
5. Bake for 20-30minutes until firm and golden brown. Sandwich with
jam and whipped cream.
VARIATION:
Chocolate sponge cake; use 50g flour and 25g sieved cocoa
Lemon; use grated lemon rind
Orange
55 | P a g e
SPONGE CAKE
Eggs 3
Castor sugar 75g
Jam 1tbsp
METHOD:
1. Light the oven at 190C. place the shelf just above the centre.
2. Line sponge cake tin with greaseproof paper. Grease the paper and the
sides of the tin.
thick. Gently fold in the flour using a metal spoon. Pour into the tin.
5. Bake for 20-30minutes until firm and golden brown.
56 | P a g e
SWISS ROLL
Eggs 3
Castor sugar 50g
Jam 2-3 tbsp
METHOD:
1. Light the oven at 200C. Place the shelf just above the centre.
2. Line a Swiss roll tin with greaseproof paper, 16 x 28cm. Grease the
paper and the sides of the tin.
thick. Gently fold in the flour using a metal spoon. Pour into the tin.
5. Bake for 20-30minutes until firm and golden brown.
6. When the Swiss roll is cooked, tip it on to the sugared paper. Peel off
the lining paper. Trim the edges of the Swiss roll.
7. Spread quickly with the warm jam then roll it up, using the paper to
help you. Cool on a wire rack.
57 | P a g e
58 | P a g e
PINEAPPLE CHEESECAKE
For base:
Digestive biscuits 100g
Unsalted butter 50g
Castor sugar 25g
For toppings:
Gelatine 15g
Pineapple ½ medium sized
Castor sugar 50g
Cream cheese 200g
Pineapple essence A few drops
METHOD:
1. Crush biscuits. Melt fat, add biscuits and sugar. Press in a cheesecake
tin evenly and leave to set.
2. Grate pineapple and stew it with sugar.
3. Soak gelatine in a 3 tbsp of warm water.
4. Whip cream
5. Add pineapple into cream cheese add pineapple essence.
6. Fold in whipped cream. Pour over gelatine.
7. Pour mixture on biscuit base. Refrigerate.
59 | P a g e
BANANA CHEESECAKE
Butter 50g
Castor sugar 150g
Digestive biscuits 100g
Gelatine 15g
Water 3 tbsp
Banana 2
Lemon rind ½ tbsp
Lemon juice 2 tbsp
Cream cheese 225g
Egg (separated) 2
Whip cream 150ml
METHOD:
1. Grease a cheesecake tin.
2. Prepare base; melt butter, sugar (50g) and crushed biscuits. Press
the mixture at the bottom of the tin and leave to cool.
3. Dissolve gelatine.
4. Peel banana and crush with lemon juice, lemon rind and 50g sugar.
5. Add cream cheese, egg yolk, whipped cream and fold in the
gelatine. Whisk egg white then fold into the mixture. Add sugar.
6. Pour into the mould and refrigerate.
60 | P a g e
ORANGE AND PEACH SOUFFLE
Eggs 3
Castor sugar 75g
Orange 1
Gelatine 20g
Water 2 tbsp
Canned peaches 4
METHOD:
1. Line the soufflé dish.
2. Purée the peaches.
3. Grate orange and squeeze. Separate eggs.
4. Whisk egg yolk with sugar and orange rind till light and creamy.
5. Stir in the purée peaches.
6. Dissolve gelatine in orange juice until dissolved.
7. Whisk the egg whites till fluffy.
8. Whip cream.
9. Fold in the dissolved gelatine in the yolk mixture. Then fold in the
whipped cream and egg whites
10. Refrigerate till set
61 | P a g e
VANILLA SOUFFLE
Eggs 4
Castor sugar 100g
Milk 500ml
Gelatine 20g
METHOD:
1. Line a soufflé dish. Cream the egg yolk with sugar until light and
fluffy.
2. Bring the milk to boil, add vanilla essence and stir into the mixture.
Cook till thicken.
3. Remove from heat. Soak and dissolve gelatine. Then add it to the
mixture, stirring well.
4. Beat the cream lightly and fold it into the mixture.
5. Beat the egg whites until frothy and fold them into the mixture.
DECORATION:
Sprinkle chocolate vermicelli on top
62 | P a g e
63 | P a g e
CHOUX PASTRY
Plain flour 75g
Eggs 2
Margarine 50g
Salt A pinch
Water 150ml
METHOD:
1. Boil butter, salt and water in a saucepan over a moderate heat.
2. Remove from heat, add flour and stir.
3. Return saucepan to a low heat and beat the mixture vigorously for 1-
2mins until it form a smooth ball.
4. Whisk in the mixture and slowly adding the eggs at a time.
5. Add vanilla essence. Pipe in a baking sheet.
6. Bake at 190C for 30-35mins.
64 | P a g e
ECLAIRS
For mock cream

Butter 25g
Castor sugar 25g
Corn flour 1 tbsp
Milk 125ml
Vanilla essence ¼ tsp
For topping
Dark chocolate 100g
Butter 25g
METHOD:
1. Prepare basic choux pastry.
For mock cream:

2. Blend corn flour with a tbsp of milk.
3. Heat remaining milk and pour over corn flour. Cook the mixture for
2-3 mins. Allow to cool.
4. Cream butter and sugar.
5. Beat in the cooled corn flour mixture a little at a time.
For Topping:
6. Break chocolate into small pieces and put with butter.
7. Melt them over a pan of boiling water, stirring till the chocolate
melts.
65 | P a g e
FISH GOUGERE
Basic quantity choux pastry 1
Butter 15g
Grated parmesan cheese 25g
Cheddar cheese 25g
Black pepper
For Filling:
Skinned haddock fillet 255g
Plain flour 40g
Salt
Pepper
Chopped Onion 1 large
Cooking oil 2 tbsp
Garlic clove 1
Tomato puree 1 tbsp
Chopped parsley 1 tsp
Small green pepper 1
METHOD:
1. For filling: cut the fish into bite-sized pieces. Toss the fish in flour
and season. Fry onion and garlic in oil until soft. Stir in the
remaining flour.
2. Cook for 2mins. Stir in the stock and tomato puree. Boil for 1min.
Remove from heat. Add pepper, fish, parsley to the sauce and
season.
3. Place the choux pastry around the dish using 1 tbsp. Place over the
mixture in the centre. bake for 30-35mins until puffy and golden
brown
66 | P a g e
CHEESE AIGRETTES
Basic choux pastry 1
Onion 75g
Grated cheddar cheese 50g
Mustard powder A pinch
Black pepper A pinch
Chopped peanuts 50g
Grated parmesan cheese 50g
METHOD:
1. Prepare choux pastry.
2. Stir in the grated cheeses into the mixture. Add onions, (optional
herbs) mustard powder and season.
3. Coat choux pastry with chopped peanuts.
4. Deep fry the choux until golden brown in colour.
5. Sprinkle parmesan cheese and little paprika before serving.
67 | P a g e
68 | P a g e
BASIC ROUGH PUFF PASTRY
Plain flour 200g
Salt ½ tbsp
Lemon juice 1 tbsp
Unsalted butter 150g
Chilled water
METHOD:
1. Mix plain flour, salt, lemon juice and water. Form a dough and rest
for 10 minutes in refrigerator.
2. Roll out the dough, place the fat in middle then fold to cover the
butter. Quarter turn and roll out in one direction.
3. Fold a third of the pastry into the centre, and then fold the bottom
third up over that. Give dough a quarter turn and roll out again.
Repeat folding, rolling and turning twice more.
Remember:
To rest the dough 5minutes after each rolling process.
69 | P a g e
RUSSIAN FISH PIE
Basic puff pastry 225g
For filling:
Butter 50g
Pain flour 50g
Milk 250ml
Tuna fish 225g
Salt and pepper For seasoning
Chopped parsley
Boiled eggs 2
METHOD:
1. Prepare puff pastry and preheat oven at 200C.
2. Prepare white sauce by ‘roux method’. Season.
3. Flake fish and mix with white sauce, add salt, pepper and parsley.
4. Roll the pastry, place slices of eggs, followed by filling. Seal and
bake for 20 minutes.
70 | P a g e
CHICKEN VOL AU VENT
Basic puff pastry 225g
For filling:
Butter 25g
Flour 25g
Milk 125ml
Salt and pepper Seasoning
chicken 100g
Lemon juice 1 tbsp
METHOD:
1. Prepare puff pastry. Preheat oven at 200C.
2. Roll out the pastry 2cm thickness. Cut out the pastry into 2 round
shape and hollow 1 round shape (3 pieces). Place dampened edges
of vol-au-vent and the place over the hollow round shape.
3. Glaze the shapes with beaten eggs and bake in hot oven for 30-
35mins.
4. Prepare filling: Heat oil, fry chicken. Season. Prepare white sauce
and mix it with the chicken.
5. Place the fillings inside the baked hollow puff pastry and cover with
the small pastry lid.
71 | P a g e
PALMIERS
Puff or flaky pastry 225g
Egg 1
Castor sugar 50g
METHOD:
1. Prepare puff or flaky pastry.
2. Roll out the pastry to 3mm thick into a 30cm long rectangle.
3. Brush with beaten egg and some castor sugar.
4. Fold over the pastry 5cm to each end, meeting both ends at the
middle.
5. Cut the pastry 1cm wide slices. Dip in egg and dust with castor
sugar.
6. Bake for 15mins in preheated oven at 200C.
72 | P a g e
CROISSANT
Flaky or puff pastry 225g
For filling:
Cheddar cheese 100g
Thyme
Egg 1
METHOD:
1. Prepare puff or flaky pastry. Pre heat oven at 220C.
2. Roll out the pastry and cut into triangular shapes.
3. Place the cheese and herbs in the centre of the triangle.
4. Damp the edges. Roll out the triangle from tip to flat base, curve and
shape to give a croissant look.
5. Glaze with beaten egg.
6. Bake in oven for 25-30mins until golden brown in colour.
73 | P a g e
LAMB EN CROUTE
Basic pastry 225g
For filling:
Minced meat 225g
Chopped onion 2
Fresh white breadcrumbs 25g
Chopped mushroom 50g
Tomato paste 1 tbsp
Beaten egg 2
Salt and pepper To season
METHOD:
1. Prepare rough puff or flaky pastry. Preheat oven at 220 C.
2. In a bowl, mix the lamb, onions, mushrooms, breadcrumbs, tomato

paste and 1 beaten egg. Season.
3. Roll out the pastry about 30cm by 23cm. prick all over with a fork.
Place the lamb mixture along the centre.
4. Leaving a margin of 7.5cm pastry on both sides. Make a diagonal
cuts and brush with water.
5. Fold the pastry strips over the lamb mixture, alternating left and
right in a braiding motion.
6. Brush with egg. Bake for 15mins at 220C.
7. Turn down to 180C and bake for a further 20mins.
74 | P a g e
75 | P a g e
CRISPY CHEESE PANCAKES
Basic Pancakes:
Plain flour 100g
Salt ¼ tsp
Milk 215ml
Egg 1
Oil 3tbsp
For filling:
Maize and peas 190g
Cheese 125g
Egg 1
Breadcrumbs For coating
Oil For frying
METHOD:
1. Sieve flour and salt.
2. Make a well in the centre, add egg and little milk. Mix gradually.
3. Add the rest of the milk and beat for 5mins.
4. Cook pancakes in a little oil.
5. Put the filling, fold and dip in egg.
6. Coat with the breadcrumbs.
7. Deep fry until golden brown.
76 | P a g e
77 | P a g e
CALZONE
For yeast dough:
Flour 200g
Yeast 1 ½ tsp
Salt A pinch
Fat 1 tbsp
Sugar 1 tsp
(1 egg + 60ml milk)
For filling:
Diced chicken 200g
Carrot 1
Peas 2 tbsp
Corns 2 tbsp
Onions 1
Salt, pepper
Parsley, thyme
Tomato paste 2 tbsp
Paneer 75g
METHOD:
1. Make soft dough; mix in flour, sugar, salt, yeast, fat, egg and warm
milk. Knead and leave to prove for 30mins.
2. Prepare fillings. Divide the dough into 4 parts and stuff with cooked
filling and seal edges.
3. Put on greased tray. Leave to prove for 10mins.
4. Glaze and sprinkle some sesame seeds.
5. Bake for 20-25mins at 200C.
78 | P a g e
SAVARIN à L’ORANGE
For Savarin:
Flour 200g
Yeast 1tsp
Milk 125ml
Eggs 2
Sugar 10g
Butter 50g
For syrup:
Sugar 100g
Water 200ml
Orange 1
Decoration:
Apple 1
Kiwi 1
Pear 1
Grapes 100g
METHOD:
1. Preheat oven at 180C.
2. Mix together the yeast, flour, sugar, butter, eggs and milk. Beat
well for 3mins. Pour the mixture into a savarin tin. Leave to rise
for 1hr in a warm place.
3. Bake for 15mins until golden brown.
4. Prepare syrup; fruit salad; whip cream.
5. Place mix salad in middle, soak savarin and decorate.
79 | P a g e
CHELSEA BUNS
For yeast dough:
Plain flour 250g
Salt A pinch
Pastry butter 190g
Yeast ½ packet
Castor sugar 30g
Milk 75ml
Egg 1
For filling:
Custard powder 2 tbsp
Milk 250ml
Sugar 1tsp
Raisins 60g
METHOD:
1. Sieve flour and salt. Rub 30g of the butter. Stir in yeast and sugar.
Add milk and eggs to make soft dough.
2. Knead for 10mins. Shape and place in oily bowl. Cover with a warm
towel and let to rise for 30mins.
3. Knead for 2mins. Roll out into rectangle and dot the top 2/3 with the
half remaining butter. Fold, seal and chill.
4. Give a quarter turn. Roll, dot with the remaining butter. Chill.
5. Prepare custard and leave to cool.
6. Roll the dough. Spread custard and sprinkle raisins. Roll and cut
into pieces.
7. Place on damp baking tray, glaze and sprinkle icing sugar.
80 | P a g e
8. Bake at 220 C for 10-12mins.
81 | P a g e
82 | P a g e
PEACH GATEAU
For sponge cake:
Plain flour 75g
Eggs 3
Castor sugar 75g
Oil 2tbsp
For Filling:
Canned peaches 4
Thick cream 150ml
METHOD:
1. Preheat oven at 180 C. Line a round cake tin with greaseproof

paper with oil and dust with flour.
2. Prepare sponge cake ‘by whisking-in method’. Bake for 25mins.
3. Whip cream and chop peaches (reserve for decoration a few slices).
4. Remove cake and let cool. Slice cake into 3 horizontally.
5. Spread whipped cream and peaches in between the 3 layers.
6. Coat the whole cake with whipped cream and chopped peanuts.
7. Decorate with peaches and cherries.
83 | P a g e
GATEAU GANACHE
For orange Genoise:
Plain flour 75g
Eggs 3
Castor sugar 75g
Oil 2tbsp
Orange 1
For filling:
Plain dark chocolate 100g
Water 3tbsp
Double cream 300ml
For decoration:
Dark chocolate 25g
METHOD:
1. Prepare orange Genoise by ‘whisking-in method’. Bake at 180C for

25-30mins. Leave to cool.
2. Prepare filling: melt chocolate and leave to cool. Whip cream and
then whisk it with the cooled chocolate until stiff.
3. Slice the Genoise and spread with chocolate whipped cream.
4. Decorate melt chocolate, leave to cool and pipe all over the cake.
84 | P a g e
85 | P a g e
BASIC RICH SHORTCRUST PASTRY
Plain flour 225g
Salt A pinch
Butter 100g
Egg 1
Cold water 4tbsp
METHOD:
2. Grease the tin with butter and dust with flour.
3. Sift the flour into a large bowl. Rub in the fat until till resembles
breadcrumbs.
4. Mix the egg yolks and water to form firm dough.
5. Wrap in cling film and rest for 30 minutes in refrigerator.
6. Roll out the pastry and place in tin, pressing it slightly.
7. Prick the pastry and bake blind for 20mins.
86 | P a g e
MINCE PIES
Short crust pastry 225g
Cored cooking apple 1
Butter 50g
Sultanas 50g
Raisins 50g
Currants 50g
Mixed peel 15g
Chopped almonds 15g
Grated lemon rind 1
Brown sugar 85g
Chopped banana 1
Brandy 1tbsp
Mixed spice 1tsp
METHOD:
1. Preheat oven at 190C. Grease a baking tin.
2. Prepare basic rich short crust pastry. Rest for 30mins in refrigerator.
3. Prepare filling: Mix in all the dried fruits, brown sugar, grated apple,
lemon rind and butter together.
4. Divide the pastry into two. Roll out the pastry and press into tin.
5. Prick the dough and place fillings.
6. Damp the edges and cover with another dough. Glaze with eggs.
7. Bake for 25-30mins until golden brown.
87 | P a g e
PINEAPPLE CREAM FLAN
Sweet short crust pastry 225g
For filling:
Canned pineapple 100g
Castro sugar 100g
Lemon (juice and rind) 1
Egg yolk 2
Gelatine 25g
Hot water 50ml
Egg whites 3
Castor sugar 25g
Double cream 150ml
For praline:
Castor sugar 50g
Almonds 50g
METHOD:
2. Prepare basic short crust pastry. Roll out the pastry and prick well
with a fork. Bake blind for 20mins then cool.
3. Prepare filling: put pineapple, sugar and lemon to boil. Pour beaten
egg yolks and stir.
4. Dissolve gelatine in hot water and add to the mixture. Cool.
5. Beat egg whites, add castor sugar and gently fold into the pineapple
mixture.
6. Whip double cream and fold most of it into the mixture.
7. Pour into the flan case and chill.
88 | P a g e
8. To make praline: melt sugar over a gentle heat and add the almonds
until golden brown.
9. Pour on to an oiled tin and cool a little. Crush with a rolling pin.
10. Decorate the flan with the remaining whipped cream and sprinkle
with crushed praline. Chill and serve.
89 | P a g e
DUTCH APPLE PIE
For pie:
Soft flour 200g
Margarine 125g
Castor sugar 50g
Egg 1
For fillings:
Cooking apples 400g (3)
Sultanas 75g
Cinnamon powder A pinch
Lemon jest 1
METHOD:
1. Preheat oven at 190 C.
2. Prepare basic pastry by ‘rubbing-in method’.
3. Prepare fillings: peel, core, wash and slice apples. Sprinkle sugar
and cook over a medium heat. When cooked
4. Divide the pastry and roll out, press in baking tin, damp edges with
milk. Prick bottom.
5. Put the filling, cover with the 2nd roll pastry.
6. Glaze with milk. Sprinkle with castor sugar.
7. Bake for 25-30mins until golden brown in colour.
90 | P a g e
91 | P a g e
CHICKEN BRIYANI
Biryani mixed spice 2 tbsp
Yogurt nature 1
Saffron or colouring
Onion 3 medium
Mint 25g
Coriander 25g
Chillies green 2
Chicken 500g
Basmati rice 400g-300g
Cooking oil 2 cups
Ghee 2 tbsp
Garlic paste 2 tsp
Ginger paste 2 tsp
Salt To taste
METHOD:
1. Par-boiled rice until half cooked.
2. Fry slice of onions in ghee and oil until golden brown.
3. Cut chicken and marinate with yogurt, biryani mixed spice, garlic
and ginger paste, and salt. Add coriander, mint and chillies.
4. Dissolve saffron or colouring and add to chicken marinate.
5. Pour marinate in a thick pan and place a layer of rice over it.
6. Sprinkle over the fried onions and colourings.
7. Cover and allow cooking for 30mins.
92 | P a g e
FISH TERRINE
Margarine 40g
Fish fillet 500g
Eggs 2
Milk 100ml
Flour 45g
Onion 1
Mushroom 100g
White wine 50ml
Parsley ½ punch
Double Cream 150ml
METHOD:
2. Cut fish; separate egg; make a thick panela with yolk, flour and warm
milk. Chill it.
3. Sauté slice mushroom and onions.
4. Cook in a saucepan ½ fish and ½ fat. Add wine and sprinkle chopped
parsley. Season.
5. Blender the remaining raw fish with egg whites, panela until smooth.
6. Beat cream until stiff. Add cream, mushroom, onion and sautéed fish.
7. Pour in a greased dish and cook over Bain marine for 30mins.
93 | P a g e
BOWL RENVERSE
Mushroom 1 small can
Young corn 1 can
Soya sauce 2 tbsp
Corn flour 2 tbsp
Chicken (boneless) 400g
Carrots 200g
Chinese Brede 1 bunch
Onions 2
Garlic and ginger paste 1tsp
Chilli 1
Salt To taste
METHOD:
1. Prepare chop soy.
2. Partly boil rice (3/4 cooked).
3. Fry eggs.
4. Arrange egg, chop soy and rice in a bowl and press well.
5. Turn down on a plate and remove the bowl. Garnish.
94 | P a g e
SHEPERD’S PIE
Potatoes (boiled & mashed) 3 medium
Margarine 25g
Milk 1 tbsp
Minced meat 150g
Mixed vegetables 2 rounded tbsp
Diced tomato ½
Corn flour with water 1 level tsp
Cooking oil ½ tsp
Beaten egg 1(For glazing)
Salt, pepper To season
METHOD:
1. Fry meat.
2. When meat is cooked, add tomato and mixed vegetables. Add corn
flour and stir well. Season.
3. Place mixture into a pie dish.
4. Scoop mashed potatoes over fried ingredients and level it with a

palette knife. Make designs on it with a fork.
5. Brush top with beaten egg.
6. Grill until golden brown in colour. Garnish and serve.
95 | P a g e
CHICKEN STEW
Chicken boneless 500g
Butter 25g
Flour 25g
Carrot 1
Onion 1 large
Celery 1
Peas frozen 100g
Salt, pepper To taste
Parsley To garnish
Thyme To garnish
METHOD:
1. Cut chicken into mouthful pieces.
2. Chop onion, carrot and celery.
3. Season chicken and fry them until golden brown.
4. Fry onion, carrot and celery until brown in the butter, stir in flour
and fry it very gently.
5. Add boiled water and chicken.
6. Simmer very gently until chicken is tender.
7. Garnish with parsley and thyme.
96 | P a g e
MACARONI CHEESE
Macaroni 75g
Minced chicken 50g
Grated cheese 50g
Salt ½ tsp
Pepper Season
For white sauce:

Margarine 25g
Plain flour 25g
Milk 50ml
Grated cheese 50g
METHOD:
1. Boiled macaroni and fry minced chicken. Mix all together, season
and put into a baking sheet.
2. Prepare white sauce by ‘roux method’.
3. Pour sauce over the macaroni.
4. Sprinkle with cheese and grill until cheese melts and golden brown
in colour.
5. Garnish and serve.
97 | P a g e
SPAGHETTI BOLOGNESE
Spaghetti 200g
Minced chicken 250g
Onion 1
Mushrooms 100g
Green pepper (optional) 1
Oil 1tbsp
Tomatoes 1 large can
Water 100ml
Stock cube 1
METHOD:
1. Chop onions and slice mushrooms.
2. Fry onions and mushrooms for 5mins; add minced chicken and
pepper and cook until brown.
3. Stir in the tomatoes and stock cube (add 1 tsp of flour for
thickening). Add water if it seems necessary. Season.
4. Boil spaghetti for 10mins and drain.
5. Put spaghetti on a hot dish and pour the sauce over it.
98 | P a g e
SWEET AND SOUR FISH/CHICKEN/PRAWNS
Fish/chicken/prawns 60g
Garlic 2 clove
Mixed vegetables 2 tbsp
Sliced onions 2
Tomato sauce 2 tbsp
Vinegar 2 tsp
Sugar 2 tsp
Soya sauce 2 tsp
Corn flour 2 tsp
Water 150ml-200ml
METHOD:
1. Heat oil; fry the garlic until light brown.
2. Add the prawns/chicken/ fish (coated with flour) and fry for a few
minutes.
3. Add the tomato sauce, vinegar, sugar, soya sauce, mixed vegetables
and onions.
4. Stir fry for a minute.
5. Add the corn flour and water. Bring to boil and season.
99 | P a g e
CHOP SUEY CHICKEN
Mushroom 1 small can
Young Corn 1 can
Soya sauce 2tsp
Corn flour 2tsp
Boneless chicken 400g
Carrots 100g
Chinese Brede 1 bunch
Onions 2
Garlic paste 1 tsp
Ginger paste 1 tsp
Chilli 1
METHOD:
1. Cut chicken; add ginger, garlic, soya sauce and marinate for 5mins.
2. Cut carrots, slice mushrooms, onions and carrots.
3. Heat oil and fry chicken until brown.
4. Add carrots. Mushrooms, onions, carrots and corns. Cook for a few
minutes.
5. Roughly cut the green shoots and add to the mixture.
6. Dissolve corn flour in water and add to the mixture of chicken.

Season.
7. Serve hot.
100 | P a g e
101 | P a g e
GINGERBREAD
Plain flour 150g
Ground ginger 2 tbsp
Mixed spice 1 tsp
Baking powder 1 tsp
Sugar 25g
Golden syrup 100ml
Butter 25g
Egg 1
Water or milk 3 tbsp
METHOD:
1. Preheat oven at 180C. Line a tin with greaseproof paper.
2. Warm syrup.
3. Sieve flour, ginger, spice and baking soda into a bowl. Add sugar.
4. Pour the warm syrup into the flour.
5. Melt butter and then add to the flour. Add egg and water; beat until
smooth.
6. Pour into the tin and bake for 1hr 25mins until firm. Cool.
102 | P a g e
SCOTCH EGG
Minced meat 100g
Eggs 4
Coriander leaves 25g
Breadcrumbs 25g
flour 1tbsp
METHOD:
1. Boil eggs.
2. Coat the eggs with flour.
3. Mix minced meat with chopped coriander. Season.
4. Divide the meat mixture into 4 portions.
5. Wrap each portion of the meat mixture round each egg.
6. Coat with breadcrumbs and deep fry in hot oil until golden brown in
colour.
7. Drain and halves the eggs. Garnish and serve hot.
103 | P a g e
FISH CAKES
Potatoes 200g
Flaked Tuna fish 1 can
Coriander, thyme
Chillies 2
Egg 1
Breadcrumbs For coating
Curry powder ½ tsp
Oil For frying
METHOD:
1. Boil potatoes.
2. Peel and mash potato. Drain tuna fish.
3. Chop chilli. Coriander and thyme.
4. Mix all the above ingredients. Season.
5. Dip in egg, coat with breadcrumbs and deep fry.
6. Serve with chilli sauce.
104 | P a g e
FRUIT CRUMBLE
450g
Fruits (banana, apple or pineapple)
Peeled and chop
sugar To taste
Flour 50g
Margarine 25g
Vanilla essence 5 drops
METHOD:
2. Prepare fruit salad; add lemon juice if banana is used.
3. Mix in sugar into the fruit salad and put them in a greased ovenproof
dish.
4. Rub fat in flour and add sugar; vanilla essence.
5. Sprinkle this mixture over the fruit in an ovenproof dish.
6. Bake for 25-30mins.
7. Serve hot with custard sauce.
105 | P a g e

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RECIPES

LOVE IS THE ONLY INGREDIENT THAT WILL MAKE YOUR

PUTTOO HEMA DEVI

3. Wash Tulsi seeds in a strainer and put it to soak in water.

3. Pour over crushed ice in a tall glass and serve immediately.

Cocoa 2 rounded tbsp

2. Blend the cocoa with a little of hot milk.

3. Add in the sugar and stir to dissolve.

7. Decorate and serve with or without ice cubes.

1. Chop peach roughly.

2. Put all ingredients in the blender and blend until smooth.

3. Pour into tall glasses and serve at once.

Fruits ( a combination of 3 or more the

Number of servings: 3-4

7. Serve in individuals dishes.

Carrot: skinned, boiled and cut into ½

Long grain rice 75g

2. Put all ingredients in a jar.

5. Season and serve hot.

Olive oil 2tsp

4. Garnish with a spoonful of yogurt and a sprinkling of chives or parsley.

For sponge cake:

3. Boil the jelly and pour over the fruit. Cool.

2. Add sugar to the pineapple and cook for 10mins.

1. Blend custard and milk. Add sugar. Cook until thickens.

3. Whip nestlé cream.

5. Decorate with slices of cherries. Refrigerate.

Self-raising flour 100g

2. Sift the flour and do ‘rubbing-in method’.

3. Add sugar, milk, egg and dried fruits to the mixture.

4. Add milk and pour it into a greased and floured tin.

5. Bake in a moderate oven (1800C).

2. Stir in the sugar until it is completely dissolved. Add milk, vanilla

4. Turn out. Decorate and serve cold.

Evaporated milk 1 small can

4. Steam the custard very gently or in a pressure cooker or in an oven at

Plain flour 100

2. Sift flour, salt and baking powder into a big bowl.

Plain flour 100

Plain flour 100

Plain flour 100g

Castor sugar 50g

Grated orange rind 1

1. Sieve flour, semolina.

4. Form into rounds. Arrange on a greased baking tin.

5. Bake in oven at 180C for 40mins. Cool and serve.

2. Cream the butter and sugar until light and fluffy.

3. Gradually, add the egg beating continuously.

4. Sift together flour and salt to make soft dough.

6. Bake for 20mins or until golden brown.

Plain flour 125g

Plain flour 75g

4. Bake for 15-20 minutes at 180C.

Plain white or wheat meal flour 250g

Plain flour 200g

Cooked apple 1 medium

Plain flour 250g

4. Add the grated cheese and make soft dough.