Butter-soft Eggplant Wedges
Ingredients • Turmeric – 1½ tbsp • Salt – 1½ tbsp • Water – 3 tbsp • Baby white or purple eggplants (about 1¼ pounds/570g) or 1 medium-sized eggplant (about 1¼ pound/570 g) – 8-10 • Ghee or olive oil for frying. Preparation: 1. Combine the turmeric, salt and water in a bowl. Cut small eggplants in half, or cut...
Buttermilk Scones with Jam & Cream
Ingredients: • Plain flour – 1 3/4 cups • Sugar – 1 tsp • Salt – 1 tsp • Baking powder – 2 tsp • Baking soda – ½ tsp • Unsalted butter – 5 tbsp room temperature • Buttermilk, approximately – 3/4 cup • Butter, jam and cream to serve. Preparation: 1. Preheat the oven to 230° C /...
Turkish Bulgur Wheat Pilaf
Ingredients • Butter, olive oil, or a combination of both – 4 tbsp • Yellow asafetida powder – ½ tsp • Diced green capsicums – 1½ cups • Peeled chopped tomatoes – ¾ cup • Vegetable stock – 2¼ cups • Salt – 1 tsp • Coarse bulgur wheat – 1½ cups Preparation 1. Melt the butter in a heavy, non-stick 2-litre saucepan over moderate heat. Sprinkle in the yellow asafetida powder, saute momentarily,...
Pistachio Milk Fudge
Ingredients • Fresh whole • Milk – 2 litres • Sugar – 1¼ cup • Ghee or unsalted butter – 1 tsp • Powdered cardamom seeds – ½ tsp • Raw blanched pistachio nuts, chopped fine – 1 cup Preparation 1. Combine milk, sugar, ghee and cardamom in a 5-litre saucepan, preferably non-stick. Bring the milk to a rolling...
Spicy Thai Peanut & Cucumber Relish
Ingredients • White vinegar or lemon juice – ½ cup • Palm sugar, finely shredded – 4 tbsp • Salt – 1 tsp • Water – ½ cup • Vegetarian oyster sauce – 4 tbsp • Red chili, chopped fine – 1 • Cucumber, peeled, or unpeeled if thin-skinned, and thinly sliced – ½ medium ...