Dessert Samosas

Easy Food Recipes and Cooking - Dessert Samosas

1 green apple, peeled and cored
1 red apple, peeled and cored
1 pear, peeled and cored
2 peaches, cored, rough chopped
2 Tbs (30 g) golden raisins
1/2 lemon, juice
1 anise seed
1 g mace
4 g cinnamon
1 g chai spice blend
5-6 grates fresh nutmeg
1 g fresh ginger, grated
pinch sea salt
pinch black pepper, finely ground
55 g walnuts, roughly chopped
275 g mascarpone cheese

Dessert Samosas

1. Add everything except peaches, walnuts and mascarpone to a medium saucepan over medium-high heat. Cook for 5-7 minutes. Add peaches and 2 Tbs (30 mL) water to the pot. Cook another 15 minutes. Turn down heat as water evaporates and stir more frequently. Cook until mixture is on the dry side.

2. Check flavour and adjust seasoning, adding sweetener if needed. Remove from heat, let cool. Remove anise seed.

3. Once cool, fold in mascarpone and walnuts.

Note: if making ahead of time do not add walnuts and mascarpone until ready to fill your dough.

Beef Samosas

Easy Food Recipes and Cooking - Beef Samosas

1 onion, peeled and shredded (use a grater or food processor)
450 g ground beef
4 cloves garlic, peeled and mashed into a paste
½ tsp (2.5 g) amchur powder or fresh lime juice
2 g ginger, peeled and grated
1 tsp masala salt
½ tsp coriander
½ tsp cumin
1 tsp salt
1 tsp ground black pepper
to taste hot green chili pepper, minced
1/4 bunch cilantro, finely chopped
for cooking canola oil

1 batch dough, recipe below. Can also use rice paper wrappers or phyllo dough

Beef Samosas

1. Heat a medium-to-large pot over medium-high heat and add 1 Tbs (15 ml) canola oil and the shredded onion. Cook until translucent approx 3 minutes.

2. Add ground beef and cook another 3 minutes; breaking up the beef into fine pieces.

3. Add garlic, amchur or lime juice, ginger, garam masala, coriander, cumin and salt and pepper. Continue cooking until meat is fully cooked.

4. Drain oil from meat using a fine hole strainer and dry on paper towels.

5. Return to bowl and stir in cilantro. Cool and reserve.

Note: Can be made ahead of time and stored in the fridge for 2 days or in the freezer for 3 months.

Spicy Samosas

Easy Food Recipes and Cooking - Spicy Samosas

Dough
500 g all purpose flour
½ tsp salt
2 Tbs (30 mL) vegetable oil
½ cup (120 mL) water for sealing

Combine all ingredients in a bowl with a fork. Turn out onto a lightly floured surface and knead for approximately 5 minutes. Let rest, covered, for 20 minutes. Knead dough for another 2 minutes and let rest another 40 minutes or until ready to use. Dough will be soft and smooth.

Spicy Samosas


1. Divide dough into 80 g portions (size of a golf ball) and shape into balls. On a lightly floured surface, roll out one ball of dough at a time.

2. Cut dough in half. Smear some water along the edge of the cut side of the dough and fold in half. Press the edge to seal. Using the thumb on the pointer finger to help you form a cone with the dough; add the filling to the centre of the dough.

3. Smear the open ends of the dough with water and press together to completely seal the dough. Give the
edges another press to make sure everything is well sealed.

4. Place on a parchment-lined baking sheet and keep in the fridge until ready to fry.

5. In a heavy pot, heat a few cms of oil on high heat. Fry a few samosas at a time making sure not to overcrowd the pot. Turn and continue frying until both sides are browned. Remove from pot and drain on paper towels. Keep warm in the oven.

Note: 80g balls make 2 large samosas. 40g balls make 2 smaller appetizer-size samosas.

Autumn Pork and Spinach Soup

Easy Food Recipes and Cooking - Autumn Pork and Spinach Soup

Serves 4
Total cook time 1 hour
450 g ground pork
1 yellow onion, diced
2 cloves garlic, minced
4 large carrots, 1 cm sliced, approx. 5 cups
2 Tbs butter
2 cups (480 mL) vegetable stock
1 – 400g can fire-roasted diced tomatoes
2 cups (480 mL) water
1 Tbs tomato paste
2 red potatoes, diced
2 tsp chilli powder
1 ½ tsp cinnamon
3 cups fresh spinach
olive oil
salt and pepper

Autumn Pork and Spinach Soup

1. Brown the ground pork in a large pot with a spoonful of olive oil. Once the pork is completely cooked through, remove from pot and set aside for now. Discard any remaining liquid.

2. In the same pot, cook the onion and garlic until softened, about 5 minutes.

3. Add the sliced carrots and butter and let cook for another 5 minutes on medium-high heat.

4. Pour the vegetable broth into the pot, reduce to medium heat and let simmer for 20 minutes. Use an immersion blender and puree until smooth.

5. Add in the next 7 ingredients and continue to cook for 30 minutes. 10 minutes before serving, stir in the fresh spinach and season to taste with salt and pepper.

Potato, Apple and Roasted Garlic Velouté

Easy Food Recipes and Cooking - Potato, Apple and Roasted Garlic Velouté

Serves 3-4
Total cook time 45 min
2 shallots, minced
3 cloves garlic, minced
4 red potatoes, peeled and 1 cm cubed
2 apples, peeled and 1 cm cubed
5 cups (1.2 L) chicken broth
1 bulb roasted garlic
1 Tbs garam masala
2 tsp smoked paprika
1 cup half and half
2 Tbs butter
salt and pepper
olive oil

Potato, Apple and Roasted Garlic Velouté

1. Start by cooking down the minced shallots and garlic with some olive oil in a medium pot for 5 minutes.

2. Add in the chopped potato, apples and chicken broth. Once the mixture comes to a boil, reduce to medium heat and let simmer for 20 minutes or until the potatoes are fork tender.

3. Place the contents of the pot, along with the roasted garlic into a blender or food processor and purée until very smooth.

4. Return to pot, add remaining in ingredients and let cook for another 20 minutes, stirring occasionally. Season to taste with salt and pepper.

Nasi Goreng (Indonesian Food)

Easy Food Recipes and Cooking - Nasi Goreng (Indonesian Food)

Serves 2
2 cups (500 mL) cooked rice, chilled
2 large eggs
½ cup (125 g) raw shrimps, shell removed
1 small sliced raw chicken breast
3 Tbs (45 mL) cooking oil
4 cloves crushed garlic
¼ cup (60 mL) onion, finely chopped
2 green onions, chopped
½ cup (125 mL) carrot julienne
2 Tbs (30 mL) sweet soy sauce
1 Tbs (15 mL) soy sauce
TT Salt & pepper

Nasi Goreng (Indonesian Food)

1. Heat 1 Tbs (15 mL) oil in a frying pan or wok. Fry eggs sunny side with a pinch of salt, then set aside (for topping).

2. Heat wok or frying pan with 2 Tbs (30 mL) oil, sauté onions into the hot oil until golden. Add crushed garlic then mix shrimp and chicken to fry. Mix until the meat is cooked. Add green onions and carrot, stir for a minute.

3. Add soya sauces, salt and black pepper and cook on high heat until sauce caramelizes.

4. Add cooked rice and toss continuously until the rice is hot. Serve with egg on top.

Laksa

Easy Food Recipes and Cooking - Laksa

Serves 4
2 stalks lemon grass
2 cloves garlic, chopped
1 large onion, chopped
1 tsp (5 mL) turmeric
1 tsp (5 mL) hot chilli powder
1 Tbs (15 mL) vegetable oil
400 mL can coconut milk
1 ¼ cups (300 mL) fish stock
125 g rice noodles
200 g fresh bean sprouts
1 lime, quartered
TT salt
Garnishes: shrimp, hardboiled egg, spring onion, snow peas, red pepper, deep-fried tofu.

Laksa

1. Peel outer layers from lemon grass and finely chop the white bulb. Mix to a chunky paste with garlic, onion, turmeric and chilli powder.

2. Heat oil and fry paste for 5 minutes, stirring. Mix in coconut and stock and bring to boil. Reduce heat and simmer for 15 minutes. If desired, add 225 g cubed white fish fillet, salmon or fish balls and a touch of blaçan shrimp paste.

3. Cook rice noodles, drain and rinse with cold water, blanch beansprouts and snow peas in boiling water for 30 seconds, then drain.

4. Divide noodles and beansprouts between 4 bowls and ladle over the coconut soup. Garnish with shrimp
and choice of toppings; serve with lime.