Sticky toffee pudding for A

After a recent trip to Gordon Ramsay's dinner buffet at a restaurant in Vegas, A came back raving about the Sticky Toffee pudding. He also found me a recipe for it which I recreated, and according to him it turned out quite close to the original. I can't comment on that aspect of it, but it was certainly very delicious!

5

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Yield: 8 servings

Ingredients

For the pudding:
• 1 cup medjool dates, pitted and chopped
• 3/4 cup packed dark brown sugar
• 1 cup water
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 1 tbsp espresso, cooled
• 3 large eggs
• 1 ¼ cup plain flour
• 3 ¼ tablespoons cocoa powder
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 teaspoon sea salt
For the toffee sauce:
• 1 cup double cream
• 1/2 cup dark brown sugar
• 1/3 cup unsalted butter
• 1/4 teaspoon sea salt

Instructions

For the pudding:
1. Preheat the oven to 375F. Butter a sponge cake mold and line with parchment paper. Butter the parchment paper as well, ensuring that all the sides are properly covered. Instead of a sponge cake mold, 8 x 175ml-200ml pudding basins can be used as well.
2. Make espresso.
3. Place the dates, sugar and water in a saucepan and simmer gently for 10 minutes until the sugar has dissolved and the dates are soft. Let cool.
4. In a small bowl, sift together the flour, baking soda, baking powder and salt. In two batches, fold into the wet mixture with a spatula until just combined.
5. Blend dates in a Magic Bullet or similar food processor until smooth.
6. In a separate large bowl whisk together the dates, butter, vanilla and espresso. Add eggs and whisk again until well blended.
7. Carefully pour into the prepared baking dish of choice and bake for 25-30 minutes or until a toothpick emerges fairly clean when inserted in the thickest part.
For the toffee sauce:
8. Place all the sauce ingredients into a saucepan and simmer, stirring frequently, until the butter and sugar have dissolved and the sauce is smooth. It should only take 2-3 minutes. Keep warm and give it a stir every once in a while to prevent a skin from forming on top.
9. When the pudding is cool enough to handle, but still warm, run a small knife along the sides, then invert onto a serving plate. Peel off the baking parchment. Pour a generous drizzle of warm toffee sauce over the puddings and serve immediately.

Butter Chicken Biryani

https://www.facebook.com/yourfoodlab/videos/1614632838854049/

Chicken: 300 grams/ 0.6 pounds
Ginger garlic paste: 1 tbsp
Hung Curd: 3 tbsp
Tomato puree: 1/2 cup
Corriander powder: 2 tbsp
Red chilli powder: 2 tbsp
Fried onion: handful
Sugar: 2 tbsp
Kaju paste: 1 tbsp
Salt
Oil
Corriander, mint: 1/2 cup


Cinnamon
Cloves
Pepper
Cardamom
Add chicken, saute, add water, cover and let cook

Layer vessel with potatoes (so rice doesn't stick to the bottom)
Add par boiled rice
Chicken
Rice
Fried onion
Mint, corriander
Ghee
Seal with dough

Slow cooker jambalaya

Original recipe: http://allrecipes.com/recipe/220126/chef-johns-sausage-shrimp-jambalaya/

Slow cooker haleem

Original source: http://twistedcheft.com/2013/03/11/slow-cooker-haleem-a-traditional-mixed-lentil-and-meat-soup/

This has so far been the best meal from the slow cooker. Simple, healthy, and delicious! Can be had as is (like chili) or over rice as a daal equivalent.
Saute some veggies on the side or serve a simple salad, if you feel guilty about the lack of greens (like I usually do :D)

Ingredients:2 lbs of meat (I've used chicken breast, and thighs, preferably frozen)
1.5 to 2 cups mixed Daal (I've used masoor (lentils) and moong)
1 cube beef/chicken bullion or 1 cup broth (optional)
Salt to taste
Oil for cooking

Spice Paste (to prepare the previous night):
2 cups Onions, finely diced
2 tbs Garlic paste, or fresh grated
3-4 tsp Ginger paste, or fresh grated
6-7 Cardamom
3 – 1″ pieces Cinnamon stick
3-4 bay leaves
4-6 Allspice, whole
1 tsp Clove
1 tsp Black Pepper, whole
1 tsp Turmeric powder
1/2 tsp Chili powder, (use more or less to taste)
2 tsp Coriander powder
2 tsp Cumin Powder
Green chili, for cooking

Condiments:
Fried onion (this is optional, but the taste and texture it adds is phenomenal)
Coriander leaves, chopped
Lime or Lime Juice

Directions:
Previous night:
In a pot heat oil and add bay leaves, cinnamon and cardamon.
Once they are aromatic (about 30 seconds) add onions and saute until the onions are starting to turn light golden (stir as needed).
Add ginger and garlic. Saute for another minute or so stirring as required.
Add allspice, clove, pepper, turmeric, chili powder, cumin powder, coriander powder and incorporate with the onions.
Add one or two green chilies and a about 1/4 cup of water and cook the spice mixture until the water is evaporated and oil separates.

Store overnight in an air tight container.

Day of:
Wash and place the daals in the slow cooker.
Add the (frozen) meat. If the meat is not frozen do NOT use the delay function of your slow cooker.
Add the spice mixture made the previous night.
Add the broth, and enough water to cover all the ingredients.
Be generous with your water as lentils and beans tend to absorb large amount of water.
Sprinkle salt per taste.
Turn on your slow-cooker and cook on low for 8 hours and on high for 3 hours.

Once cooked taste for salt and add as required.
If the haleem is too thick, add more liquid and cook without the lid for a bit.

Notes:
Chicken breast disintegrates into shreds easier, so I prefer it over thigh meat.

Simple slow cooker chicken

Original recipe: http://allrecipes.com/recipe/236609/honey-garlic-slow-cooker-chicken-thighs/

Ingredients:4 skinless, boneless chicken (thighs or breast meat)
1/2 cup soy sauce
1/2 cup ketchup

1/3 cup honey
3 cloves garlic, minced
1 teaspoon dried basil
Optional - 2 teaspoon red chilli flakes (if you like a spice kick)

Directions:
Lay chicken into the bottom of a 4-quart slow cooker.
Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
Cook on Low for 8 hours.

Notes:

- I use frozen chicken meat so that I can use the delay feature and start the cooker at 8AM (4hr delay + hr cooking). Frozen meat ensures the 4hr delay doesn't risk spoiling the meat.

- Chicken breast disintegrates into shreds, which makes it easy to use in a sandwich or as a pizza topping

Chicken Tikka Masala

Original recipe at: http://www.thekitchn.com/recipe-slow-cooker-chicken-tikka-masala-recipes-from-the-kitchn-211284

Serves 4 to 6

Ingredients:

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste or fresh chopped tomatoes)
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve


Directions:
Previous night:Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.

Day of:Move the chicken breast or thigh pieces (cut into bite-sized pieces) into the slow-cooker.Add the spice mixture from the previous night over the chicken.
Cover the slow cooker and cook for 4 hours on high or 8 hours on low.
Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
Serve over rice with fresh cilantro sprinkled over the top of each serving.

Notes:
- Use frozen chicken and use the delay timer before leaving for work, so food is ready 4+8 hours later, just in time for dinner! Only do this with frozen meat so that the 4 hour delay is effectively just 'thawing' and does not risk spoling it.
- Use chicken breast instead of thigh meat, it disintegrates into shreds (so doesn't need pre-cutting of the meat) and tastes just as great.

Peach Tea Cupcakes

Makes: 18 cupcakes

Tea-Infused Butter Ingredients:
1 cup unsalted butter
32 grams (about 1/3 cup) whole leaf Earl Grey tea

Directions:

In a small saucepan, melt the butter on medium-high heat until just melted.
Add the tea leaves.
Continue heating the mixture for about 5 minutes on low heat.
Remove from the heat and allow to stand for another 5 minutes.
Pour the mixture through a fine sieve, pressing hard on the tea leaves to squeeze out as much butter as possible.
Let the butter come to room temperature and refrigerate until it is no longer liquid or until ready to use.

Cupcake Ingredients:

1 ½ cup sugar
Zest of 1 medium-sized lemon
2/3 cup tea-infused butter
3 eggs
½ tsp ground ginger
1 ½ cup all-purpose flour
½ cup milk
1 cup finely chopped overripe peaches

Directions:
Preheat oven to 350 F.
In a small bowl, mix sugar and lemon zest.  Allow to sit for at least thirty minutes.
In a large bowl, cream tea-infused butter and lemon sugar.
Beat in eggs, one at a time.
Beat in ginger.
Beat in flour, one cup at a time, alternating with milk.
Fold in peaches.
Fill cupcake liners 2/3 full.
Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Lemon Cream Cheese Frosting Ingredients:
12 oz cream cheese, room temperature
¾ cup unsalted butter, room temperature
3 cups powdered sugar, sifted
¾ tsp lemon extract
Fresh mint leaves for garnish

Directions:

In a large bowl, mix cream cheese and butter until light and fluffy.
Mix in powdered sugar one cup at a time until well integrated.
Mix in lemon extract.
Spread or pipe onto cupcakes.
Top with mint leaves.