IngredientsChickpea Panisses:2 T olive oil, plus extra as needed1 cup chickpea flour1 cup whole milk1 cup chicken broth3 T butter2 T olive oil1 tsp. each toasted ground fennel seed1 tsp. toasted ground coriander seedSalt to tasteCornmeal, as neededVegetable oil, as needed

PreparationFor the Chickpea Panisses:

1 Brush the inside of a bread loaf pan with olive oil, as well as the underside of another pan the same size. In a medium bowl, gradually whisk together chickpea flour with milk and chicken broth until well combined. Strain through a fine sieve into a medium saucepan.

2 Add butter, olive oil, fennel seed, and coriander seed. Over medium heat, cook at a low simmer about 10 minutes, whisking constantly, until mixture is thickened enough for the whisk to stand up for a few seconds; salt to taste.

3 Pour into the greased loaf pan, and press the second loaf pan on top to flatten the surface.

4 Place a weight on top to keep the mixture even, and chill in the refrigerator for 4 hours, or until set.

5 Fill a third of a medium saucepan with vegetable oil and heat to 350F. Turn chickpea mixture out onto a cutting board and cut into 1" cubes.

6 Coat the cubes in cornmeal and deep-fry until crispy.

7 Sprinkle with salt. Serve with piquillo ketchup for dipping.

Portuguese apple fritters

Ingredients3 large Golden Delicious apples3/4 cup sugar1/4 cup anise liqueur, such as Anisette or ouzo2 tbsp fresh lemon juice2/3 cup milk1/3 cup plus 1 tbsp olive oil2 large eggs1 3/4 cups all-purpose flour1 1/2 tsp baking powder1/4 tsp ground cinnamonvegetable oil, for deepfryingconfectioners sugar, for dusting

Preparation

1 Peel, core, and thinly slice the apples into rounds about 1/8in (4mm) thick. Toss the apples, 1/4 cup of the sugar, the liqueur, and lemon juice in a bowl. Let stand for 30 minutes.

2 Meanwhile, whisk the remaining 1/2 cup sugar, milk, oil, and eggs together in a bowl. Sift in the flour, baking powder, and cinnamon and stir until smooth. Set aside for 30 minutes.

3 Pour enough oil to come halfway up the sides of a large skillet and heat over high heat to 350F (180C). In batches, dip the drained apple slices in the batter. Deep-fry about 3 minutes, until golden brown. Using a slotted spoon, transfer to paper towels to drain. Serve warm, dusted with confectioners sugar.

Pineapple fritters

IngredientsFor the batter3/4 cup plus 2 tbsp all-purpose flour3 tbsp sugarpinch of salt2/3 cup whole milk2 large eggs, 1 separated1 pineapple, peeled, cored, and sliced into 1/2in (1.5cm) rings, then cut in half crosswisevegetable oil, for deep-fryingconfectioners sugar, to serve

Preparation

1 To make the batter combine the flour, sugar, and salt in a large bowl. Add the milk, 1 egg, and 1 egg yolk. Whisk quickly until smooth and lump-free.

2 Beat the egg white until stiff peaks form, and fold gently into the batter.

3 Add enough oil to come halfway up the sides of a large frying pan, and heat to 350F (180C) over high heat. Dip the pineapple into the batter, then carefully add to the oil. Deep-fry for about 3 minutes, or until golden brown on both sides.

4 Using a slotted spoon, transfer to paper towels to drain. Sift confectioners sugar on top and serve hot.

Jam doughnuts

Ingredients2/3 cup milk5 tbsp unsalted butter1/2 tsp pure vanilla extract1 (1/4oz/10g) package dried yeast1/3 cup sugar2 large eggs, beaten2 1/4 cups all-purpose flour, plus extra for dusting1/2 tsp salt1 quart (1 liter) sunflower oil or vegetable oil, for deep-frying, plus extra for greasingFor the coating and fillingsugar, for dusting3/4 cup jam (raspberry, strawberry, or cherry), processed until smoothPreparation1 Heat the milk, butter, and vanilla in a pan until the butter melts. Cool until tepid. 2 Whisk in yeast and 1 tbsp of sugar. Cover and leave for 10 minutes. Mix in the eggs3 Sift the flour and salt into a large bowl. Stir in the remaining sugar 4 Make a well in the flour and add the milk mixture. Bring together to form a rough dough. 5 Turn the dough onto a floured surface and knead for 10 minutes until soft and pliable. 6 Put in an oiled bowl and cover with plastic wrap. Keep it warm until doubled; about 2 hours 7 On a floured surface, knock back the dough and divide into 12 equal pieces. 8 Roll them between your palms to form balls. Place on baking sheets, spaced well apart. 9 Cover with plastic wrap and a towel. Leave in a warm place for 12 hours until doubled. 10 Heat a 4in (10cm) depth of oil to 340350F (170180C), keeping a lid nearby for safety. 11 Slide the doughnuts off the sheets. Do not worry if they are flatter on one side12 Carefully lower into the hot oil 3 at a time, rounded side down. Turn after 1 minute13 Remove with a slotted spoon when golden brown all over. Turn off the heat. 14 Drain on paper towels, then, while still hot, toss them in sugar. Cool before filling 15 Put the jam in the piping bag. Pierce each doughnut on the side and insert the nozzle. 16 Gently squirt in about 1 tablespoon of jam, until it almost starts to spill out. Dust the hole with a little more sugar, and serve.

Churros

Ingredients2 tbsp unsalted butter1 1/2 cups all-purpose flour1/4 cup sugar1 tsp baking powder1 quart (1 liter) sunflower oil or vegetable oil, for frying1 tsp cinnamon

Preparation

1 Measure 3/4 cup boiling water into a bowl. Add the butter and stir until it melts. Sift together the flour, 2 tablespoons of the sugar, and the baking powder into a bowl.

2 Make a well in the center of the flour mixture and slowly pour in the hot butter mixture, beating, until you have a thick paste (you may not need all the liquid). Leave the mixture to cool and rest for 5 minutes.

3 Pour the oil into a large, heavy-bottomed saucepan to a depth of at least 4in (10cm) and heat it to 340350F (170180C). Keep the saucepan lid nearby and never leave the hot oil unattended. Regulate the temperature, making sure it remains even, or the churros will burn.

4 Place the cooled mixture into the piping bag. Pipe scant 3in (7cm) lengths of the dough into the hot oil, using a pair of scissors to snip off the ends. Do not crowd the pan, or the temperature of the oil will go down. Cook the churros for 12 minutes on each side, turning them when they are golden brown.

5 When done, remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat when finished frying.

6 Mix the remaining sugar and the cinnamon together on a plate and toss the churros in the mixture while still hot. Leave to cool for 510 minutes before serving while still warm.

Brazilian coxinha

Ingredients750 grams of chicken breast480 milliliters of chicken stock1 carrot, finely chopped2 onions, finely diced2 bay leaves2 tablespoons of butter2 garlic cloves, finely chopped1 lime, juiced225 grams of cream cheese, preferably Brazilian Catupiry360 grams of plain flour, plus extra for dusting2 eggs350 grams of breadcrumbs, seasoned with salt and pepperdende oil, for fryingsaltpepper

Preparation1 Add a splash of oil to a frying pan and place over a medium heat. Once hot, add the carrot half the diced onion and sweat for 2-3 mins 2 Add the bay leaves, chicken stock and chicken breasts to the pan and bring to the boil. Reduce to a simmer and cook for 15-20 3 Remove from the liquor and allow to cool. Once cool enough to handle, shred into pieces using your hands and place in a mixing bowl. Pass the cooking liquor through a sieve and reserve 4 Add the lime juice and cream cheese to the mixing bowl. In a small frying pan, add the butter and sweat the remaining diced onion for 2-3 minutes, then add the garlic and sweat for a further 1-2 minutes. Tip into the chicken mix, stir to combine and season to taste 5 Measure out 360ml of the strained chicken liquor - top up with water if you don't have enough. Bring the liquid to the boil, gradually stir in the flour and cook for 2-3 minutes, stirring vigorously as you go 6 Once the mix resembles a stiff dough, cook for a further 5 minutes, constantly moving the dough around the pan. Remove from the pan, then set aside in the fridge for 1 hour 7 To form the coxinhas, coat your hands in flour and roll the chilled dough into golfball-sized balls. Hollow out the middle of each and press 1 1/2 teaspoons of chicken filling into each ball. Carefully press the dough around the filling so it is totally encased 8 Flour your hands again and gently roll the balls between your fingers to create the distinctive pear shape. Add the eggs to a bowl and the breadcrumbs to another, then dip each coxinha into the egg mix, followed by the breadcrumbs to coat. Once they are all coated, set aside in the fridge for 1 hour to chill 9 Deep-fry the coxinhas in batches at 160C until golden brown all over. Serve warmCannoli Italian

IngredientsFor the pastry1 1/2 cups all-purpose flour, plus more for rollingpinch of salt4 tbsp butter3 tbsp granulated sugar1 large egg, plus 1 large egg white3 tbsp dry white wine or Marsala, as neededvegetable oil, for deep-fryingFor the filling12oz (350g) ricotta cheese1/2 cup confectioners sugar, plus more for sifting2oz (60g) bittersweet chocolate, grated or very finely choppedfinely grated zest of 1 orange1/3 cup finely chopped candied orange peel and/or candied lemon peel

Preparation

1 To make the pastry, sift the flour and salt into a bowl. Add the butter and rub it in until the mixture looks like bread crumbs. Stir in the sugar. Beat the egg and add to the flour mixture. Stir, adding enough wine to make a soft dough. Knead on a floured work surface until smooth.

2 Roll out the pastry on a lightly floured work surface until less than 1/8in (3mm) thick. Cut into 16 3in (7.5cm) squares. Beat the egg white until foamy. Dust 4 cannoli tubes with flour. Wrap a pastry square loosely around each tube, with the points facing east-west. Dampen the overlapping pastry with egg white and press together to seal.

3 Pour enough oil into a large saucepan to come halfway up the sides and heat over to 350F (180C) on a deep-frying thermometer. Add the cannoli and fry for 3 minutes, or until golden and crisp. Drain on paper towels. While the first batch cools, repeat with 4 more tubes and pastry squares. When cool enough to handle, carefully twist and pull the metal tubes out of the cannoli shells. Repeat to make 16 cannoli shells.

4 To make the filling, mix together ricotta, confectioners sugar, candied peel, chocolate, and orange zest. Spoon the filling into the shells. Dust with confectioners sugar and serve immediately.

Chaat anardana hari mirch (Chaat with Green Chili and Pomegranate)

Ingredientsa little vegetable oil2 garlic cloves, finely chopped1/2 tsp crushed red chilies1 small onion, finely chopped8oz (225g) mixed mung bean sprouts and mixed alfalfa sprouts, rinsed and drained1 orange1 apple, cored1 pomegranate3 scallions (green onions), finely sliced2 fresh green jalapeo chilies or green serrano chilies, seeded and finely chopped1/2 bunch of fresh cilantro, coarsely choppednaan or pita bread, cut into triangular pieces and toasted, to serveFresh mango chutney1 ripe mango, peeled and finely diced2 fresh red chilies, seeded and finely diced1/2 tsp ground cumin1 tbsp brown sugar2 tbsp tamarind pulpsalt and freshly ground black pepper

Preparation

1 Heat a little oil in a heavy frying pan over medium-high heat. Cook the garlic and dried chilies until aromatic. Add the onion and cook quickly until the onion is soft and just starting to color. Add the sprouts. Continue cooking quickly, stirring, for 23 minutes. Remove from the heat and turn into a bowl. Peel the orange and cut into segments, removing any pith. Cut the orange flesh into a small dice, then finely dice the apple. Add the orange and apple to the sprout mixture.

2 To remove the seeds from the pomegranate, take the fruit in your left hand and tap firmly all over with a wooden spoon. Cut the pomegranate in half, hold each half over the bowl containing the sprout mixture, and continue to firmly tap the outside of the fruit. The seeds will fall out, leaving the bitter white pith behind. Next add the scallions, chilies, and cilantro. Toss gently to mix.

3 Put all the chutney ingredients in a small saucepan. Add 1/2 cup water and bring to a boil. Reduce the heat, and simmer for 1215 minutes or until the excess water has evaporated. Remove from the heat, and cool. Spoon about 3 tbsp of the chutney onto the sprout mixture. The mixture is then spooned onto the naan bread and eaten at once. If serving as canaps, add the topping just before serving. Chaat Ratnesh (Spicy Seasoned Potato in a Cone)

Ingredients3 all-purpose medium potatoes2 tbsp flaked coconuta little vegetable oil1 onion, finely chopped8oz (225g) mixed mung bean sprouts and mixed alfalfa sprouts, rinsed and drained2 fresh green jalapeo chilies or green serrano chilies, seeded and finely chopped1 red bell pepper, seeded and finely diced2 scallions (green onions), thinly slicedjuice of 1 lemon30 fresh cilantro leaves, coarsely chopped3 tbsp Date and Tamarind Chutneysalt and freshly ground black pepper

Preparation

1 First make the cones to hold the filling; these will take the greatest amount of time, so it is better to have them all ready before you start cooking. You will need some banana leaves. Cut them into 4in 8in (10cm 20cm) rectangles, allowing for 3 rectangles per person. Roll each rectangle into a tight cone. Secure the edges with a toothpick to hold in place.

2 Peel the potatoes and cut into 1/2in (1cm) chunks. Place in a pan of cold water with a little salt and bring to a boil. Reduce the heat and simmer until the potato is tender when pierced with the tip of a sharp knife, but still firm. Drain in a sieve and let cool.

3 Place a dry heavy pan over medium-high heat. Add the coconut and toast, stirring often, until golden brown. Remove and set aside. Add a little oil to the pan, and cook the onion for 34 minutes until golden brown. Increase the heat to high, add the bean sprouts, and cook quickly for another 2 minutes. Next add the chilies and red bell pepper. Cook quickly for another couple of minutes until the mixture is crisp-tender. Season well with salt and black pepper. Stir in the lemon juice.

4 Combine the cooked mixture with the diced potato, scallions, and Date and Tamarind Chutney. Stir in the cilantro. Taste the mixture and adjust the seasoning. The seeds and coconut should provide a good crunch. Using a small spoon, fill the cones and hand them to your guests with small spoons to eat the filling. Eat at once so the filling does not soften the cone. You can refill the banana-leaf cones as needed.Gujarati Eggplant Fritters (Ringrah na bhajia)

Ingredients3 medium eggplant1 cup (300g) cooked chickpeas, drained and rinsed (you can use canned chickpeas)2 tablespoons rice flour1 tablespoon all-purpose flour1/2 teaspoon baking powder4 scallions (green onions), finely chopped2 hot fresh green chiles, seeded and finely chopped3 garlic cloves, finely chopped1 teaspoon ground cinnamon1/2 teaspoon cayennehandful of fresh cilantro leaves, roughly chopped2 eggs, lightly beatenvegetable oil for fryingsea salt and freshly ground black pepperSpiced yogurt1 teaspoon ground cumin1 teaspoon ground coriander1 cup (8oz) Greek-style yogurt1/2 teaspoon cayenne20 fresh cilantro leaves, roughly choppedjuice of 1/2 lemonPreparation1 Preheat the broiler. Place the eggplant on a baking sheet under the broiler and char all over until the skin is blistered and the eggplant are soft inside, turning with tongs as necessary. Remove from the broiler and leave to cool. Once the eggplant are cool, peel off the skin and discard. Coarsely chop the flesh and set aside. 2 To make the spiced yogurt, roast the ground coriander and cumin seeds in a dry frying pan for 12 minutes until fragrant. Leave to cool, then stir into the yogurt with the cayenne. Season with salt and black pepper. Mix the cilantro with the lemon juice, add to the yogurt mixture, and stir through. 3 Put the drained chickpeas in a large bowl. Roughly mash with the two flours and baking powder. Add the chopped eggplant, scallions, chiles, and garlic, and stir, then add the cinnamon, cayenne, chopped cilantro. Season with salt and black pepper. Lightly beat the eggs and add to the bowl. Using a metal spoon, combine the ingredients into a batter. 4 To cook the fritters, heat a large heavy pan over a medium-high heat and add a couple of tablespoons of vegetable oil. Fry a little piece of the mixture, and taste to check the seasoning. If necessary, adjust the seasoning to suit your taste. Cooking in batches so that you dont crowd the pan and allow the temperature of the oil to drop, carefully spoon tablespoons of batter into the pan. Shallow-fry for 23 minutes, turning once during the cooking time, until the fritters are golden brown and cooked through. Drain on paper towels, and serve hot with the spiced yogurt.Paneer and sweet pepper curry

Ingredients4 tbsp ghee or vegetable oil2 x 9oz packages paneer, cubed4in (10cm) piece of fresh ginger, peeled and sliced3 red chiles or jalapeo chiles, seeded and finely chopped2 tbsp dried curry leaves, crushed2 tsp cumin seeds4 tsp garam masala2 tsp ground turmeric8 red bell peppers, seeded and sliced8 tomatoes, peeled and coarsely choppedsalt and freshly ground black pepperbunch of cilantro, finely chopped

Preparation

1 Heat half of the ghee or oil in a large wide pan over medium-high heat, add the paneer, and cook for 58 minutes, or until golden all over. Keep turning the pieces so they dont turn too brown. Remove with a slotted spoon and set aside.

2 Heat the remaining oil or ghee in the pan. Add the ginger, chiles, curry leaves, cumin, garam masala, and turmeric, and stir well to coat with the oil or ghee. Add the bell peppers and cook over low heat for 10 minutes, or until they begin to soften.

3 Add the tomatoes and cook for 10 minutes. Return the paneer to the pan, season with salt and pepper, then simmer gently for 1015 minutes. Stir in the cilantro and serve with rice, chapati, or naan bread.

Batter fried peppers and bananas

Ingredients2 cups Indian chickpea flour4 tsp. hot paprika2 tsp. ground turmeric1 tsp. baking powder1 tsp. kosher salt tsp. cayenne2 firm-ripe bananas, peeled and sliced into "-thick rounds2 green bell peppers, stemmed, seeded, and cut crosswise into " ringsPeanut oil, for fryingBlack salt, to taste (optional)

Preparation

1 In a large bowl, whisk together 1 cup flour, paprika, turmeric, baking powder, salt, cayenne, and cup water to make a smooth batter. Put remaining chickpea flour into a medium bowl. Working in batches, dredge bananas and peppers in chickpea flour; shake off excess. Transfer bananas and peppers to a rack set over a baking sheet.

2 Pour enough oil into a 6-qt. Dutch oven that it reaches 2". Heat over high heat until a deep-fry thermometer reads 400. Working in batches, dip bananas and peppers in batter, shake off excess, and fry, turning occasionally, until crisp, about 1 minute. Using a slotted spoon, transfer to paper towels. Sprinkle with black salt, if you like

Mushroom Medley in Potato CurryIngredients1 1/2 lbs potatoes, unpeeled1/2 cup cooking oil1 tbsp cumin seeds3 tbsp finely chopped garlic3 tbsp finely chopped ginger1 tbsp salt2 1/2 tbsp ground coriander1 tbsp crushed cayenne pepper1 tsp turmeric5 cups water2 1/2 cups buttermilk6 oz mushrooms, chopped

Preparation

1 Place potatoes in a large pot, cover with water and bring to a boil on high heat. Cover, reduce the heat to medium and boil for 45 minutes, or until potatoes are soft but not mushy when pierced with a knife. Drain potatoes and set aside to cool. 2 Once potatoes are cool, use your fingers or a sharp knife to peel off and discard the skins. 3 Roughly mash the potatoes using your fists or a potato masher. (Be sure to leave the potatoes a bit chunky, as you want some texture in the soup.) 4 In a large heavy-bottomed pot, heat oil on medium-high for 45 seconds. Add cumin seeds to allow them to sizzle for 30 seconds. Add garlic and saut for 1 to 2 minutes, or until golden. Stir in ginger and saut for 30 seconds, then add salt, coriander, cayenne and turmeric, and saut for 1 minute. 5 Reduce the heat to low, stir in potatoes and mix well. Increase the heat to medium-high, add the 5 cups of water and stir thoroughly. Bring to a boil and reduce the heat to low. 6 Pour buttermilk into a large bowl (or the same one in which you kept the potatoes). To prevent the buttermilk from separating in the soup, use a ladle to spoon about 1 1/2 cups of the hot potato curry into the buttermilk. Whisk the mixture until it is well combined. Carefully spoon all of the buttermilk into the pot of curry. 7 Using the whisk, mix well and, stirring continuously, bring to a boil on low heat. Add mushrooms and cook for about 2 minutes, or until slightly wilted. Remove from the heat and serve immediately.

Sweet Corn and Bell Pepper Filo Triangles

Ingredients1 tbsp olive oil1 onion, finely choppedsalt and freshly ground black pepper3 red bell peppers, seeded and cubed4 sweet corncobs, kernels removed (about 1lb/450g kernels)6oz (175g) feta cheese, cut into small cubes7oz (200g) filo pastrya little butter, melted, plus extra for glazing

Preparation

1 Preheat the oven to 400F (200C). Heat the oil in a large frying pan over low heat. Add the onion and a little salt, and cook on low heat for about 5 minutes until soft and translucent. Add the bell peppers and corn, cover, and continue cooking on low heat for another 10 minutes until the bell peppers are soft and the corn is tender, stirring occasionally. Stir in the feta and season well with black pepper.

2 Lay out the filo sheets into four piles of 3 or 4 layers about 12 x 4in (30 x 10cm), brushing each pile with a little melted butter. Divide the bell pepper mixture between each pile of pastry, spooning it onto the bottom right-hand corner of every one. Fold this corner so that it makes a triangle, then fold the top right-hand corner down. Repeat until you have made 5 folds in all for each one and you end up with 4 large triangles.

3 Brush the triangles all over with a little melted butter and put them on an oiled baking sheet. Bake in the oven for about 20 minutes until crisp and golden. Serve hot.

Chicken Jalfrezi

Ingredients2 tbsp vegetable oil2 tbsp garam masala2 tsp ground cumin2 tsp yellow mustard seeds1 tsp ground turmeric1 onion, sliced1in (2.5cm) piece of fresh ginger, peeled and finely minced3 garlic cloves, minced1 red bell pepper, seeded and sliced1/2 green bell pepper, seeded and sliced2 fresh hot green chiles, seeded and finely minced1 1/2lb (675g) skinless and boneless chicken thighs or skinless and boneless chicken breasts, cut into 1in (2.5cm) pieces1 cup canned chopped tomatoes3 tbsp chopped cilantro

Preparation

1 Heat the oil in a large saucepan over a medium heat. Add the garam masala, cumin, mustard seeds, and turmeric, and stir for 1 minute, until fragrant.

2 Add the onion, ginger, and garlic, and cook, stirring often, for about 2 minutes, until the onion starts to soften. Add the red and green peppers and the chiles and cook for 5 minutes, stirring often.

3 Increase the heat to medium-high. Add the chicken, and cook until it begins to brown. Add the tomatoes and cilantro, lower the heat, and simmer for 10 minutes, or until the chicken is cooked through, stirring frequently. Serve hot.

Kairi murgh

Ingredients1 kilogram chicken, 1 inch pieces2 medium raw mangoes (kairi)1 teaspoons ginger paste1 teaspoons garlic pasteSalt to taste2 teaspoons garam masala powder1 teaspoons green chilli paste4-5 cloves3 tablespoons oil2 medium onions, sliced teaspoon turmeric powder1 teaspoons red chilli powder2 teaspoons coriander powder2 tablespoons chopped fresh corianderA few pieces of charcoal

Preparation

1 Peel and cut raw mangoes into small pieces. Puree half of the pieces. 2 In a bowl marinate chicken with half the ginger paste, half the garlic paste, salt, half the garam masala powder, half the green chilli paste, pureed mango for about an hour, preferably in the refrigerator. 3 Place a coal over the gas flame and when it is red-hot put it in a katori (small stainless steel bowl) and place in the centre of the marinated chicken. Place the cloves over the coal and pour one tablespoon of oil on it and immediately cover it with a lid. Let it stand for a few minutes. 4 Heat the remaining oil in a kadai, add onions and saut till translucent. Add the remaining ginger paste, garlic paste, green chilli paste and saut for two minutes. 5 Add marinated chicken, turmeric powder, red chilli powder, coriander powder, remaining garam masala powder and raw mango pieces. Stir so that the masala coats all the chicken pieces evenly. 6 Cook on high heat for five to six minutes. Adjust salt, add the chopped coriander and three-fourth cup of water. Cover and cook for ten to twelve minutes or till done. 7 Serve hot.

Chocolate chestnut roulade

Ingredientsbutter, for greasing1/4 cup cocoa powder1 tbsp all-purpose flourpinch of salt5 large eggs, separated2/3 cup sugarFor the filling4oz (125g) chestnut pure2 tbsp dark rum2/3 cup heavy cream1oz (30g) dark chocolate, finely choppedsugar to taste (optional)To finish and decorate1/4 cup sugar2 tbsp dark rum1/2 cup heavy cream2oz (50g) dark chocolate, grated

Preparation

1 Preheat the oven to 425F (220C). Grease a baking sheet. Line with parchment paper. 2 Sift the cocoa powder, flour, and salt into a large bowl and set aside 3 Beat the egg yolks with 2/3 of the sugar; it should leave a ribbon trail. 4 Whisk the egg whites until stiff. Sprinkle remaining sugar and whisk again until glossy. 5 Sift 1/3 of the cocoa mixture over the yolk mixture. Add 1/3 of the egg whites. 6 Fold together lightly. Add the remaining cocoa mixture and egg white in 2 batches. 7 Pour the batter onto the prepared baking sheet. Spread the batter almost to the edges. 8 Bake in the bottom of the oven for 57 minutes. The cake will be risen and just firm. 9 Remove the cake from the oven, invert onto a damp towel, and peel off the parchment paper. 10 Tightly roll up the cake around the damp kitchen towel and leave to cool. 11 Put the chestnut pure in a bowl with the rum. Whip the cream until it forms soft peaks. 12 Melt the chocolate in a bowl over a pot of simmering water. Stir into the chestnut mix. Fold the chocolate and chestnut mixture into the whipped cream. Add sugar to taste. 14 To finish, simmer half the sugar in 1/4 cup of water for 1 minute. Cool and stir in rum. 15 Unroll the cake on fresh parchment paper. Brush with syrup and spread the chestnut mix. Using the parchment underneath, carefully roll up the filled cake as tightly as possible. 17 Whip the cream and remaining sugar until stiff. Fill the piping bag with the cream. With a serrated knife, trim each end of the cake diagonally. Transfer to a serving plate. Decorate with the whipped cream and chocolate shavings. Best eaten on the day it is made.Churros Spanish

Ingredients2 tbsp unsalted butter1 1/2 cups all-purpose flour1/4 cup sugar1 tsp baking powder1 quart (1 liter) sunflower oil or vegetable oil, for frying1 tsp cinnamon

Preparation

1 Measure 3/4 cup boiling water into a bowl. Add the butter and stir until it melts. Sift together the flour, 2 tablespoons of the sugar, and the baking powder into a bowl.

2 Make a well in the center of the flour mixture and slowly pour in the hot butter mixture, beating, until you have a thick paste (you may not need all the liquid). Leave the mixture to cool and rest for 5 minutes.

3 Pour the oil into a large, heavy-bottomed saucepan to a depth of at least 4in (10cm) and heat it to 340350F (170180C). Keep the saucepan lid nearby and never leave the hot oil unattended. Regulate the temperature, making sure it remains even, or the churros will burn.

4 Place the cooled mixture into the piping bag. Pipe scant 3in (7cm) lengths of the dough into the hot oil, using a pair of scissors to snip off the ends. Do not crowd the pan, or the temperature of the oil will go down. Cook the churros for 12 minutes on each side, turning them when they are golden brown.

5 When done, remove from the oil with a slotted spoon and drain on paper towels. Turn off the heat when finished frying.

6 Mix the remaining sugar and the cinnamon together on a plate and toss the churros in the mixture while still hot. Leave to cool for 510 minutes before serving while still warm.

Popsicle paleta Spanish

About The Recipe

A paleta (popsicle) is a Latin American ice pop usually made from fresh fruit. The name comes from palo, or "stick," referencing the sticks frozen into each popsicle; the stores, carts, and kiosks where they are sold are known as paleteras.

IngredientsMango Chile Lime Paleta7 ounces mango pureeFinely grated zest from of a lime1 teaspoon fresh lime juice cup waterPinch Arbol chile powderKey Lime Paleta2/3 cup condensed sweetened milk cup half & halfFinely grated zest from 1 whole lime6 tablespoons fresh lime juice (preferably Key Lime juice if available) teaspoon salt

PreparationMango Chile Lime Paleta

1 Combine all ingredients together in a small pitcher and stir well.

2 Carefully pour liquid into popsicle molds and freeze for at least 2 hours or overnight. Gently remove paletas from molds before serving. Key Lime Paleta

1 Combine all ingredients together in a small pitcher and stir well.

2 Carefully pour liquid into popsicle molds and freeze for at least 2 hours or overnight. Gently remove paletas from molds before serving.

Ingredients1/2 quantity grissini dough, see Sesame Grissini, steps 161 1/2 tbsp sea salt

Preparation

1 Roll out the dough to an 8 6in (20 15cm) rectangle. Cover with a damp kitchen towel and leave to rise in a warm place for 11 1/2 hours until doubled in size.

2 Preheat the oven to 425F (220C). Dust 2 baking sheets with flour. Cut the dough into 16 strips, then cut each strip into half. Take a half strip, loop it, twist the ends in a single knot, and transfer to a prepared baking sheet. Repeat to shape the remaining strips.

3 Lightly brush the loops with water and sprinkle with the sea salt. Bake the loops for 1820 minutes, until golden and crisp. Let cool as directed.

Potato omelette

Ingredients2 cups plus 2 tablespoons Spanish extra-virgin olive oil1 pound russet potatoes, peeled and diced into -inch cubes6 large eggsSea salt to taste

Preparation

1 Heat 2 cups of the olive oil in a medium pot over medium-low heat until it reaches 250F on a candy thermometer.

2 Slowly fry the potatoes until golden brown, about 20 minutes. Drain the potatoes on paper towel.

3 Using an electric mixer, beat the eggs in a large bowl with 1 teaspoon of salt. You want them vigorously beat so they fluff up. Add the cooked potatoes to the beaten eggs and let sit for 1 minute.

4 Heat the remaining 2 tablespoons of olive oil in a 6-inch saut pan over high heat. Once the pan begins to smoke slightly, remove from the heat and pour in the egg-potato mixture.

5 Return the saut pan to the stove top and reduce the heat to low. The tortilla will puff up like a souffl. Once it begins to set and the edges turn golden brown, place a plate over the pan and flip the pan and plate together so the tortilla ends up on the plate, uncooked side down. Slide the tortilla back into the pan, uncooked side down.

6 Make a small hole in the center of the tortilla to allow the egg in the center to cook. Once the tortilla sets, flip the tortilla back over and allow the center hole to close up.

7 Transfer the tortilla to a platter, season with salt and cut into wedges to serve.

Papas Arrugadas

Ingredients2 1/4lb (1kg) new potatoes, scrubbedsea salt and freshly ground black pepper1/2 cup extra virgin olive oil1 red bell pepperjuice of 1 lemon2 heaped tbsp tomato paste1 tsp smoked paprika1/2 tsp ground cuminpinch of chile powder, or to taste1 garlic clove, crushed2 tbsp chopped flat-leaf parsley or cilantro (optional)

Preparation

1 Preheat the oven to 400F (200C). Place the potatoes on a baking sheet, toss in some sea salt and 1 tbsp of the oil, and roast whole for about 45 minutes or until golden brown, turning occasionally.

2 Meanwhile, rub the pepper in olive oil and roast in the same oven for around 30 minutes, turning occasionally, until tender and soft. Remove the bell pepper from the oven, place it in a plastic bag for 23 minutes to loosen the skin, then cool, peel, and seed. Coarsely chop the cooked bell pepper.

3 Put the bell pepper, lemon juice, tomato paste, spices, and garlic in a blender or food processor, together with the remaining oil. Pulse to form a thick dipping sauce, adding a little more oil if needed. Check the seasoning, add the parsley or cilantro, if using, and serve with the potatoes.

Patatas bravas

Ingredients6 tbsp olive oil1 1/2lb (675g) all-purpose waxy potatoes, peeled and cut into 3/4in (2cm) dice2 onions, finely chopped1 tsp crushed hot red pepper flakes2 tbsp dry sherryfinely grated zest of 1 lemon4 garlic cloves, finely choppedhalf of a 14oz (400g) can diced tomatoes, with juiceshandful of flat-leaf parsley, choppedsea salt and freshly ground black pepper

Preparation

1 Preheat the oven to 400F (200C). Heat half the oil in a nonstick frying pan, add the potatoes, and cook, turning frequently, over medium-low heat for 20 minutes or until starting to brown. Add the onions and cook for another 5 minutes.

2 Add the pepper flakes, sherry, lemon zest, and garlic and cook for 2 minutes before adding the tomatoes and parsley. Season with salt and pepper, and cook over medium heat for 10 minutes, stirring occasionally.

3 Stir in the remaining oil, and transfer to a shallow baking dish. Bake for 30 minutes until heated through. Serve hot, with a crisp green salad, if desired.

Notes

CheatsYou can leave out the oven cooking, and cook them on the stove instead. The oven cooking intensifies the flavor.

Chorizo with Peppers

Ingredients2 tbsp olive oil2 red bell peppers, seeded and cut into 3/4in (2cm) squares2 green bell peppers, seeded and cut into 3/4in (2cm) squares3 garlic cloves, crushed910oz (300g) chorizo, cut into 3/4in (2cm) cubes2 tbsp dry sherry1 tsp dried oreganosea salt and freshly ground black pepper

Preparation

1 Heat the oil in a frying pan, add the peppers, and cook over medium heat, stirring occasionally, for 5 minutes. Add the garlic, chorizo, and sherry, and cook for 5 minutes more.

2 Sprinkle the oregano over the top, season with salt and pepper, and serve.

Notes

From the AuthorThis is delicious served alongsideor on top oftoasted ciabatta or another country-style crusty bread, grilled or toasted if you prefer.

Tuiles

Ingredients4 tbsp unsalted butter, softened1/3 cup confectioners sugar, sifted1 large egg, at room temperature, beaten1/3 cup all-purpose flourvegetable oil, for greasing

Preparation

1 Preheat the oven to 400F (200C). Cream the butter and sugar with an electric hand mixer. Tuiles

2 Add the egg and whisk to combine. Sift in the flour and fold in with a large metal spoon. Tuiles

3 Baking up to 4 at a time, place tablespoons of batter well apart on non-stick baking sheets. Tuiles

4 Using the back of a wet spoon, smooth them out to a thickness of 3 1/4in (8cm) in diameter.For alternative shapes, cut stencils out of silicone paper. Try stars or scalloped circles.Place the stencils on a baking sheet and smooth a spoonful of batter evenly over each. Tuiles

5 Bake at the top of the oven for 57 minutes until the edges start to color to a pale gold. Tuiles

6 Use a palette knife to lift them; you have only a few minutes to shape them or they harden. Tuiles

7 Drape over a greased rolling pin for a classic shape. If needed, re-bake for 1 minute to soften.For a basket, press a tuile over the base of a small, greased, upturned circular bowl.Use your hands, or another bowl, to hold it in place for a minute until it starts to harden.For a spiral, twist an oblong tuile around the lightly greased handle of a wooden spoon. Tuiles

8 Leave the tuiles to cool for 23 minutes before gently sliding them off the rolling pin. Place on a wire rack to cool and dry completely. Tuiles are best eaten the day they are made.

Small Brioches

A classic French bread, rich with eggs and butter. Youll need 10 3in (7.5cm) brioche molds. You can choose whether or not to place a round head on top of each brioche; it is traditional, but the golden, shining domes are just as beautiful if you leave them off. The dough can be made up to the end of step 5, kneaded, and left in the refrigerator to rise overnight. Let the dough come to room temperature, knead in the butter, and finish the brioche as directed.

IngredientsFor the brioches2 1/2 tsp active dry yeast5 eggs3 cup bread flour2 tbsp sugar1 1/2 tsp salt12 tbsp unsalted butterFor the glaze1 egg1/2 tsp salt

PreparationMake and knead the dough and let it rise

1 In a small bowl, sprinkle the yeast over 2 tbsp lukewarm water. Let stand for about 5 minutes, until dissolved, stirring once. In another small bowl, beat the eggs with a fork just until mixed.

2 Sift the flour on to a work surface with the sugar and salt. Make a large well in the center, and add the eggs and dissolved yeast. With your fingertips, work the ingredients in the well until thoroughly mixed.

3 Gradually draw in the flour, and work it into the other ingredients with your hand to form a smooth dough. It should be soft and sticky. Sprinkle the dough with flour and knead, lifting the dough up and throwing it down, for 810 minutes, until it is very elastic.

4 Add more flour, so the dough is just slightly sticky; it will become less sticky while kneading, so add flour sparingly. Brush a bowl with butter. Put in the dough and roll it against the side, so the surface is lightly buttered.

5 Cover the bowl with a damp kitchen towel, and let rise in a warm place for 11 1/2 hours, until doubled in size. Alternatively, put the covered bowl of dough in the refrigerator, and leave it up to 8 hours or overnight. It will rise slowly during that time. Knead in the butter

1 Brush 10 3in (7.5cm) brioche molds with melted butter. Set the molds on a baking sheet. Turn the dough on to a lightly floured work surface, and knead with your hand to knock out the air. Cover the dough and let rest for about 5 minutes.

2 Knead in the softened butter, pinching and squeezing the dough with both hands. Knead the dough on the floured work surface for 35 minutes, until smooth again. Cover, and let rest for 5 minutes more. Shape and bake the brioches

1 Divide the dough in half. Roll one piece of dough into a cylinder about 2in (5cm) in diameter. Cut the cylinder into five pieces. Repeat to shape and divide the remaining dough. Lightly flour the work surface. Cup each piece of dough under the palm of your hand and roll the dough so it forms a smooth ball. Small Brioches

2 Pinch about one-quarter of each ball between your thumb and forefinger, almost dividing it from the remaining dough, to form the head. Holding the head, lower each ball into a mold, twisting and pressing the head on to the base of the brioche. Small Brioches

3 With your forefinger, press down 23 times around the head to seal it to the base of the brioche. Cover the molds with a dry kitchen towel, and let rise in a warm place for about 30 minutes, until the molds are full and the dough is puffed. Meanwhile, preheat the oven to 425F (220C). Small Brioches

4 Lightly beat the egg with the salt. Brush the brioches with egg glaze. Bake the brioches in the heated oven for 1520 minutes, until puffed and brown. Unmold one of the brioches, turn it over, and tap the bottom; it should sound hollow. Let the brioches cool slightly, then unmold. Transfer to a wire rack and let cool completely. Brioches make a special breakfast or afternoon tea, served plain, or with jam.

Orange Souffls

Ingredients4 tbsp unsalted butter, melted1/4 cup sugar, plus extra for dusting1/4 cup all-purpose flour1 1/4 cups milkfinely grated zest of 2 oranges2 tbsp orange juice3 eggs, separated, plus 1 egg white, at room temperatureconfectioners sugar

Preparation

1 Place a baking sheet in the oven. Preheat to 400F (200C). Grease the ramekins. Orange Souffls

2 Dust the insides of the buttered ramekins with sugar, making sure there are no gaps. Orange Souffls

3 Add the flour to the butter and cook over low heat for 1 minute. Remove from the heat. Orange Souffls

4 Add the milk, whisking to achieve a smooth sauce. Heat and stir, slowly bringing to a boil. Orange Souffls

5 Simmer for 12 minutes, then remove from the heat and add the orange zest and juice. Orange Souffls

6 Stir in all but 1 teaspoon of the sugar, stirring until all the sugar has dissolved. Orange Souffls

7 When the mixture has cooled slightly, add the egg yolks to the sauce, beating in well. Orange Souffls

8 Whisk the egg whites to medium peaks and beat in the remaining teaspoon of sugar. Orange Souffls

9 Thoroughly mix 1 tablespoon of the egg whites into the sauce mixture to loosen it. Orange Souffls

10 Now fold in the rest of the egg whites very gently, until all the ingredients are well mixed. Orange Souffls

11 Pour the mixture into the ramekins so that it sits just above the rim of each ramekin. Orange Souffls

12 Run a finger around the edge of the mix, for a top hat effect to help them rise straight. Orange Souffls

13 Place on the hot baking sheet and bake for 1215 minutes, or until the souffls are golden and risen, but still a little runny in the center. Dust with a little confectioners sugar and serve immediately. Orange Souffls

Fried Potatoes with Cabrales Sauce and Fresh Cabrales Blue Cheese

IngredientsCabrales Sauce: cup dry white wine1 tablespoon finely chopped shallots2 cups demi-glace1 cups heavy cream4 ounces Cabrales blue cheese, crumbled into small piecesPotatoes:2 cups Spanish extra-virgin olive oil1 pound Idaho potatoes, peeled and cut into 1-inch cubesSalt to taste1 teaspoon finely chopped fresh chives

PreparationCabrales Sauce

1 Heat the wine in a saucepan over medium heat, add the shallots and cook until the wine is reduced by half, about 2 minutes.

2 Increase the heat to high, add the demi-glace and bring to a boil.

3 Reduce the heat to medium-low and allow the demi-glace to simmer and reduce by one third, about 5 minutes.

4 Add 2 ounces of the crumbled Cabrales and stir until the cheese has melted.

5 Stir in the heavy cream and simmer until the sauce becomes thick and coats the back of your spoon, about 3 minutes.

6 Pour the sauce into a blender and puree. Strain the pureed sauce through a fine mesh sieve into the saucepan and keep warm. Potates:

1 Pour the olive oil into a deep saucepan and heat to 275 degrees (on a candy thermometer). Working in batches, place the potatoes in the oil and poach them, frying them slowly until soft, 8-10 minutes. The potatoes wont change color but they will soften all the way through.

2 Test for softness by inserting a toothpick: if it comes out easily, the potatoes are done.

3 Remove them from the pan and set aside to let drain. Be sure to let the oil return to 275 degrees between batches.

4 Once all of the potatoes are poached, raise the temperature of the olive oil to 350 degrees (on a candy thermometer).

5 Return the potatoes to the pan, in batches, and fry until they are crisp and brown, about 6 minutes.

6 Drain the potatoes on a paper towel, and sprinkle with salt to taste. Be sure to let the oil return to 350 degrees between batches.

7 Place the fried potatoes on a serving dish and spoon the warm Calabres sauce over them. Sprinkle the remaining 2 ounces of crumbled Calabres over the potatoes and garnish with chives.

Spanish Rolled Sponge Cake

Ingredientsbutter, for greasing2/3 cup sugar5 eggs, separatedfinely grated zest of 2 lemons1/3 cup all-purpose flour, siftedpinch of salt1/2 cup confectioners sugar1 tsp ground cinnamoncandied lemon zest, to serve (optional)For the ganache4 1/2oz (125g) dark chocolate, coarsely chopped2/3 cup heavy cream1/2 tsp ground cinnamon1 1/2 tbsp dark rum

Preparation

1 Preheat the oven to 425F (220C). Grease and line a baking sheet with parchment paper. Mix 1/2 cup sugar with the egg yolks and zest. With an electric mixer, beat for 35 minutes until thick. In a metal bowl, whisk the egg whites until stiff. Sprinkle in the remaining sugar and whisk until glossy. Add the salt to the yolk mix, then sift and fold in the flour and the egg whites.

2 Pour the mixture on to the prepared baking sheet and spread it almost to the edges. Bake near the bottom of the oven for 79 minutes, until firm and golden brown. Remove the cake from the oven, remove the parchment, and roll up. Let cool.

3 For the ganache, put the chocolate in a large bowl. Heat the cream with the cinnamon in a small saucepan until almost boiling. Add to the chocolate and stir until melted. Let cool and add the rum. Beat the ganache with an electric whisk for 510 minutes, until thick and fluffy.

4 Mix half the confectioners sugar with cinnamon in a small sieve. Sprinkle the mixture evenly over a large sheet of parchment paper. Place the cake on the sugared paper and gently unroll it. Spread the ganache evenly over the cake. Carefully roll up the filled cake as before and chill for about 6 hours, or until the filling is firm. Unwrap the cake, trim each end, sift over the remaining confectioners sugar, and scatter with candied lemon zest (if using).

Lenguas de Gato Cookies

Ingredients4 large egg whites, at room temperature3/4 cup heavy cream3 tbsp sugar1 tsp pure vanilla extract1 cup all-purpose flour

Preparation

1 Preheat the oven to 375F (190C). Line 2 large baking sheets with parchment paper.

2 Beat the egg whites with an electric mixer until soft peaks form. Beat the cream, sugar, and vanilla until about as thick as sour cream. Fold in the whites. In three additions, sift the flour over the mixture, folding it in after each addition.

3 Transfer the meringue to a pastry bag with a 1/2in (13mm) plain tip. Pipe 3in (7.5cm) long strips of batter on the baking sheet, spacing them at least 2in (5cm) apart. Bake about 15 minutes, until the edges are golden brown in color. Let cool briefly, then transfer to a wire rack to cool completely.

KhajurKhoujoor, (also spelt as Khajoor or Khajur) is a delectable Afghan dessert. This delicious pastry is made from lightly leavened dough, which is prepared with sugar, caramelized in oil and mixed with flour, yeast, and salt. After the dough is lightly pressed and gets Khajoor-seed shape it is deep fried. This popular Afghan dessert is served along with other traditional Afghan sweet dishes with fresh fruits and nuts. Khoujoor is one of the most popular Afghan desserts that are made for special festive occasions.

Ingredients tbs dried yeast cup warm water4 cups all-purpose flour tsp salt cup vegetable oil or margarine1 cup + 2 tbs sugarvegetable oil for frying

Method

Step 1

Combine the yeast with the warm water and set aside to soften. Sift the flour and salt together in a large mixing bowl.

Step 2

In a pan, melt the oil and sugar together.

Step 3

Pour quickly into the flour and stir rapidly to prevent the formation of large sugar crystals as the caramelized sugar cools.

Step 4

Then add the yeast mixture and the cup cold water and mix to make a firm dough.

Step 5

Do not allow it to stand, but at once take a little of the mixture and form it into a ball about the size of an egg. Flatten this against the convex surface of a sieve to a thickness of about 1/8inch and a diameter of about 2 inches, then roll it up loosely and seal .

Step 6

Fry the cakes in deep oil until golden brown, remove, drain well and cool.