MOODY FOODIE IDEAS!

  Ingredients 3 peaches, halved and stone removed 250 ml Red wine 100 ml water 5 tbsp sugar 1 star anise   Heat wine, water ans sugar with star anise until sugar dissolves.   Poach the peached in the wine cut side down. Simmer for 15 mins and gentky turn them over and cook for 3 more mins.   Remove the peaches from the poaching liquid   Crank up the heat and boil down the liquid to get a honey like consistency Enjoy with whipped cream, toasted almonds or pistachios with wine sauce drizzled over it!

  Ingredients 3 medium carrrots 1 tbsp ghee(clarified butter) 200 g sweetened condensed milk 1 ½ cup milk 2 tbsp rice washed and dried A generous pinch of nutmeg Toasted almonds for garnish   Cook the carrots with little water in the microwave for 3 mins or untill softened nd puree.   Pound the rice so that it looks like fine bread crumbs. Heat ghee and add the rice and cook on low heat stirring constantly until pinkish in colour.   Add milk and simmer til the rice softens. Stir Constantly.   Add condensed milk and carrot puree and bring to boil.  Stir in nutmeg and  and take off heat. Serve chilled topped with toasted almonds!

  Ingredients 1 cup mulberries 2 tbsp caster sugar 1 1/2 tbsp flour 1 tsp lemon zest 1 tsp grated ginger juice of half lemon For crumble 4 tbsp unsalted butter 4 tbsp golden sugar 1/2 cup flour 1/2 cup finely chopped almonds 1/4 tsp cinnamon powder pinch of salt   To make the crumble, gently mix all the ingredients together.  DO NOT OVERWORK THE DOUGH.  In a separate bowl, mix the flour, sugar, ginger, lemon zest and juice with mulberries.  Spread the mulberry mixture at the bottom of a greased dish.  C over the mulberries  with the crumble mixture .   Bake on a low rack in the microwave for 15 mins or until the top is golden!  Enjoy with fresh cream, custard or ice cream!

  Ingredients 300 g white fish (boneless) 1 1/2  tbsp creamy peanut butter 1 tbsp vinegar ½ tbsp soy sauce 1 tsp ginger garlic paste 1 green chilli, pounded 1 tbsp melted butter Salt to taste Sesame seeds to sprinkle    Mix all the ingredients except fish and sesame seeds.  Cut the fish into bite size pieces. Marinate in the sauce for atleast 30 mins.  Skewer fish and coat with sesame seeds. Place on a greased tray and bake in microwave for 15 mins. Enjoy with fresh salad sprinkled with lemon juice!

  Ingredients ½ cup lentils (split masoor) 1 ½ tbsp split chickpeas 1 carrot 1 medium onion 2 tbsp tomato puree 1 tbsp tomato sauce 1 tbsp oregano 1 cup vegetable stock Salt and pepper to taste For garnish 2 tbsp butter 7-8 cloves garlic, finely chooped  Cook lentils, chickpeas, carrot and  onion in a pressure cooker.   Mash with the back of the spoon. Add stock, salt, pepper, oregano, sauce and puree and bring it to a boil. In a pan, heat butter and add the chopped garlic. cooked  until crispy and golden. Enjoy hot soup with the garlic butter spooned on it!

  Ingredients 10-12 prunes OR ½ cup dark raisins 1 ½ cups bread crumbs 1 cup milk 1/3 cup raw sugar ½ tsp vanilla essence 1 egg   Toast the bread crumbs in a pan until golden   Whip together all the ingredients except  prunes.   Arrange a layer of halved prunes at the base of a greased dish.   Pour the bread mixture over and level it with a spatula. Bake in the microwave for 15 mins. Cool and remove from the dish.  Enjoy with fresh cream or ice cream!

  Ingredients 1 large eggplant, sliced ½ cm thick 1 large onion, diced 2 large tomatoes, chopped 5-6 cloves of garlic, crushed 1 cup boiled chickpeas ¾ cup cottage cheese ¼ cup parmesan powder 6-7 Cheddar cheese slices 1 tbsp + dry basil Olive oil Salt pepper to taste Sprinkle salt on eggplant slices and keep aside for 10 mins to draw out water. Dab dry with a napkin.   Drizzle olive oil over each slice, sprinkle little salt and pepper and bake on a greased tray for 15 mins.   Heat oil in a pan and sauté onions until golden in colour.   Add tomatoes, chickpeas, garlic cook to make a sauce. Crush the chickpeas with the back of a spoon.     Add 1 tbsp basil, salt and pepper. Mix well.   To construct lasagna, place half of the eggplant slices in a greased dish.   Spread a layer of half of crumbled cottage cheese and half of the parmesan. Sprinkle pepper and basil over it.   Cover the cheese with half of the chickpea sauce  

  Ingredients ½   cup whole wheat flour ¼ cup oats flour 1 tbsp parmesan ¼ tsp salt ¼ tsp ground black pepper ½ tsp baking powder ½ tsp baking soda 1 ½ tbsp mixed herbs 1 tbsp flax seeds 1 tbsp sesame seeds 2 cloves garlic, crushed 2 eggs 2 tbsp melted butter ¼ cup milk ¼ cup crumbled cottage cheese   Mix the flours, parmesan, herbs, salt, pepper, baking powder and soda and seeds, together in a bowl. In a separate bowl, whisk together eggs, butter, cheese, garlic and milk.   Blend the wet mixture into the dry mix.   Spoon the batter into well greased muffin molds and bake in microwave for 15 mins.     Spread butter on each muffin while it’s still hot.   Enjoy as breakfast or at tea time topped with cheese slice or mayo!