recipes

• Reserve 1/2 cup of the berries.
• Put remaining berries, sugar, and 2 cups water in a pan and let simmer for 25 minutes.
• Add the ½ cup water and cornstarch mixture; stir constantly until contents thicken.
• This can be made ahead of time and reheated.
• When ready to serve, add remaining ½ cup berries to syrup; cook another 5 minutes or until berries are softened

• Coat a 9×13-inch baking dish with cooking spray.
• Arrange half of the cubed raisin bread in the bottom of the dish.
• Sprinkle the cream cheese evenly over the bread and top with apples; sprinkle raisins evenly over all.
• Top with remaining bread cubes
• .In a large bowl, beat the eggs with the half-and-half, butter, and maple syrup.
• Pour this over the bread mixture.
• Cover with plastic wrap and press down so that all bread pieces are soaked.
• Refrigerate for at least 2 hours or overnight.
• Preheat oven to 325°F. Bake for 45 minutes.
• Let stand for 10 minutes before serving.

CARAMEL SAUCE

• Mix the brown sugar, cream, butter, and salt in a saucepan over medium-low heat.
• Whisk while cooking for 5 minutes or until the sauce gets thick.
• Add vanilla and cook for 1 minute.
• Remove from heat, cool slightly, and pour into a jar.

• Step One Put the ginger, onion and garlic into the container of an electric blender along with 3 tablespoons water and blend until smooth. Wipe the mushrooms with a damp cloth and cut them into halves or quarters, depending upon size.
• Step Two Put 3 tablespoons of the oil in a non-stick frying pan and set over high heat. When hot, put in the mushrooms. Stir and fry for 2–3 minutes or until the mushrooms have lost their raw look. Empty the contents of the pan into a bowl. Wipe the pan.
• Step Three Put the remaining oil into the pan and set over high heat. When hot, add the paste from the blender. Stir and fry for 3–4 minutes until it starts turning brown. Add 1 tablespoon of the yoghurt and fry for 30 seconds. Add another tablespoon of the yoghurt and fry for 30 seconds. Do this a third time. Now add the tomato purée and fry for 30 seconds. Add the ground coriander and stir once or twice. Now put in 300ml (10fl oz) water, the mushrooms and their juices, salt and chilli powder. Stir and bring to a simmer. Turn the heat to low and simmer for 5 minutes. Sprinkle the green coriander over the top before serving.

• Put the oil in a wide pan and set over medium–high heat.
• When hot, add the cumin seeds.
• As soon as the seeds begin to sizzle, add the onion.
• Stir and fry until the onion browns.
• Add the ginger and garlic, stirring until the garlic starts to brown.
• Add the mushrooms.
• Stir and fry for 2 minutes.
• Add the beans, coriander, cumin, turmeric, garam masala, chilli powder, salt, tomato and 120ml (4fl oz) water.
• Bring to a boil.
• Cover, lower the heat and simmer for 15 minutes.
• Remove the cover, raise the heat and boil most of the liquid away, stirring gently as you do so.

• Step One Combine the sugar, ground cumin, garam masala, salt, chilli powder and tomato purée. Slowly add 2 tablespoons water, mixing as you go. Add the cream slowly and mix. Add the lemon juice, green coriander and green chilli. Mix again and set this cream sauce aside.
• Step Two Put the oil in a large frying pan and set over medium–high heat. When hot, put in the cumin and mustard seeds. As soon as the mustard seeds begin to pop – this just takes a few seconds – add the peas. Stir and fry the peas for 30 seconds, then add the cream sauce. Cook on high heat for about 1½–2 minutes or until the sauce has thickened, stirring gently as you do so.

• Step One Put the mustard seeds in a clean spice or coffee grinder and grind to a fine powder. Empty into a small bowl. Add 175ml (6fl oz) water and set aside to soak for 20–30 minutes; do not stir.
• Step Two Put vegetable oil, about 5cm (2in) deep, in a wok, deep frying pan or deep fryer and set over medium heat. When the oil is hot, put in the aubergines and deep-fry for about 8–10 minutes, until they are golden brown. Lift out with a slotted spoon and drain on kitchen paper. Turn the heat to medium–high to reheat the oil, then put in as many cauliflower florets as the pan will hold in a single layer. Fry until they are golden brown, about 2–3 minutes. Lift out with a slotted spoon and drain on kitchen paper. Fry all the florets. (The oil can be strained and re-used.)
• Step Three Combine the turmeric, cayenne pepper and 2 tablespoons water in a small cup. Set this spice mixture aside.
• Step Four Put the oil in a frying pan and set over medium heat. When very hot, put in the panchphoran. As soon as the mustard seeds in the panchphoran begin to pop – a matter of seconds – add the spice mixture. Stir once or twice. Carefully pour the watery top of the ground mustard seed mixture into the pan, making sure to leave all the thick paste behind (you do not need the thick paste). Add the aubergines, cauliflower, green chillies and salt. Stir to mix well. Bring to the boil. Cover, turn the heat to low and simmer for 3–4 minutes, or until there is only a small amount of liquid left at the bottom of the pan. Serve hot.

• Step One If you are using fresh coconut, grate it finely. If using desiccated coconut, soak it in 4 tablespoons of boiling water for 30 minutes; most of the water will be absorbed.
• Step Two Cut the cauliflower into slim, delicate florets – no wider than 2.5cm (1in), with stems no longer than 5cm (2in). Peel the carrots and cut into 5cm (2in) lengths. Quarter the thick pieces lengthways; halve the thinner pointed ends.
• Step Three De-seed and coarsely chop the red pepper. Peel and chop the garlic. In an electric blender, combine the red pepper, garlic, lime or lemon juice, sugar, chilli powder and ½ teaspoon salt. Blend until smooth. Taste the dressing and add a little more salt if required.
• Step Four Bring a large pan of salted water to a rolling boil. Add the cauliflower and carrots and boil rapidly for several minutes or until the vegetables are just tender but still retain a hint of crispness. Drain them quickly and turn into a serving bowl. Add the dressing and toss to mix. Sprinkle in the coconut and toss the vegetables again. Serve immediately or allow to cool.

• Put 3 tablespoons oil in a wide pan or a deep frying pan and set over medium–high heat.
• When hot, add the onion.
• Stir and fry for 4–5 minutes or until the onion starts to brown at the edges. Add the ginger and stir for 1 minute. Add the grated tomatoes, salt, cayenne, garam masala and turmeric.
• Stir and fry, still on medium–high heat, for 3–4 minutes or until the tomato mixture has thickened a bit.
• Now add the carrots and potatoes.
• Stir for 1 minute.
• Add 120ml (4fl oz) water and stir.
• Bring to a simmer.
• Cover, turn the heat to low and cook gently for 15–20 minutes or until the potatoes are tender.
• Add the peas, stir and cover again.
• Cook for a further 4–5 minutes or until the peas are cooked through.
• Serve hot.

• Step One Wash the cabbage leaves and drain. Stacking several of them together, cut them crossways into long, fine 3mm ( in) wide shreds.
• Step Two Core and de-seed the red pepper, then chop coarsely. Peel and coarsely chop the shallots and garlic. Put the red pepper, shallots or onions, garlic, shrimp or anchovy paste, chilli powder and 3 tablespoons water in an electric blender. Blend until a coarse paste results – it should not be too smooth.
• Step Three Set a wok over a high heat. When hot, add the oil. Once the oil is hot, put in the spice paste. Stir and fry for about 5 minutes or until the oil separates and the mixture is dark red in colour. Add the cabbage and salt and cook, stirring, for 30 seconds. Cover tightly, turn the heat to medium–low and cook for 8–10 minutes or until the cabbage is just cooked. (No water should be needed, but check after 5–6 minutes and add a little if the mixture appears dry.) Turn into a warmed dish and serve at once.

• Step One Peel the beetroots and cut them in 2.5cm (1in) chunks.
• Step Two Put the oil in a wide, medium-sized pan and set over high heat. When hot, put in the cumin seeds and bay leaf. As soon as the bay leaf darkens slightly – this just takes seconds – add the tomatoes, cumin, coriander, turmeric, chilli powder, beetroots, salt and 350ml (12fl oz) water. Stir and bring to a boil. Cover, turn the heat to low and simmer for 30–40 minutes or until the beetroots are tender.