recipes

• Heat oven to 400°F.
• Combine the flour, baking powder, salt, and 1 tablespoon of sugar with an electric mixer.
• Add the cold butter and mix just until the butter is coated with flour (butter chunks should remain fairly large).
• Add cranberries and white chocolate.
• Stir gently. Add in 2/3 cup of the buttermilk.
• Stop mixing when dough begins to pull away from the sides of the bowl.
• Quickly shape dough into a ball and pat into a circle about 1/2 inch thick.
• Cut into 8 pie-shaped wedges.
• Place wedges on a baking sheet lined with parchment paper.
• Brush tops with remaining buttermilk and sprinkle generously with the 2 tablespoons sugar.
• Bake 15–20 minutes.

• Slice brats (if not pre-sliced) and brown in apple juice in a large frying pan.
• Add apples, cinnamon, and brown sugar.
• Cook together until meat is done and apples are soft.
• Serve hot over pancakes.

• 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.

• Heat the oil in a wide pan over medium-high heat.
• Once hot, add the cumin seeds and let them sizzle.
• Add the onion and stir-fry until it turns brown.
• Stir in the ginger and garlic, frying until the garlic begins to brown.
• Add the mushrooms and stir-fry for 2 minutes.
• Add the green beans, coriander, cumin, turmeric, garam masala, chilli powder, salt, tomato, and water.
• Bring to a boil, then cover and lower the heat.
• Simmer for 15 minutes until the beans are tender.
• Remove the lid, increase the heat, and boil off most of the liquid, stirring gently.

• 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.