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What you need:

1 tbsp Butter
1 tbsp. flour
one-half cup broth (chicken or vegetable)
1 cup Plain Yoghurt
1 1/2 tsp curry powder
salt and pepper to taste

What you do:

Melt butter in pan, add flour and stir in broth & curry powder. Cook until it thickens, stirring constantly. Then slowly add the yoghurt.
Season and serve hot.

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What you need:

pancake ingredients:
2 eggs
1-1/4 cups buttermilk
4 tbsp melted butter
5 tbsp canned pumpkin
1/4 cup granulated sugar
1/4 tsp salt
1-1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
few drops of orange  food coloring

black cinnamon syrup ingredients:
1/2 cup granulated white sugar
1/2 brown sugar
2 Tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup water
black food coloring gel

What you do:

pancake instructions
Preheat a small frying pan over medium heat. Coat pan with no stick spray.
Whisk together the eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange (it doesn’t take much).
Pour or scoop the batter into the heated frying pan, using approximately 1/4 cup for each pancake.
When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes.
Flip the pancakes and cook other side for the same amount of time, until golden brown.

black cinnamon syrup directions
In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
As it starts to heat, add in a little of the black food coloring and mix in, add more until it’s as dark as can be (it doesn’t take much). Allow it to boil for a few moments until the mixture has thickened.
Remove from heat and allow to cool enough to put into a Squeeze Bottle.

Make your design on each of the pancakes.

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what you need:

4oz /110g  butter or margarine, softened
4oz/110g caster sugar
2 medium eggs
110g  self-raising flour, sifted
4oz /15g cocoa powder
2-3 drops of vanilla extract
4oz /110g butter or margarine, softened
4oz /110g  caster sugar
2 medium eggs
4oz /110g  self-raising flour, sifted
15g cocoa powder
2-3 drops of vanilla extract

What you do:

Preheat the oven to 180C /350F /Gas Mark 4.

Place the baking cases into a 12-hole fairy cake baking tray.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Gradually beat in the eggs and the vanilla extract. If the mixture starts to curdle, add a little flour.
Fold in the remaining flour and cocoa powder with a large metal spoon.
Place spoonfuls of the mixture into the baking cases and bake in the preheated oven for 10-15 mins until well risen and firm to the touch.

Remove the fairy cakes from the oven and leave to cool on a cooling rack.

For the decoration:

Choose your desired colour of fairy cake icing, massage the pouch for 1 min to loosen the icing, then snip the corner off the pouch and pour a small amount of icing over each cake. Using a knife, spread the icing thickly over the fairy cakes.

Decorate the cakes using the writing icing and sprinkles to make scary faces.

Make them as scary as you dare!

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What you need:

2 1/2 cups plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup softened butter
1 cup  Pumpkin puree
1 large egg
1 tsp vanilla extract

For the glaze:

2 cups sifted icing sugar

3 tbsp milk

1 tbsp butter , melted

1tsp vanilla extract

What you do:

Pre heat oven to 180C /350° F/ gas mark 4

Line a tin with grease proof paper

Mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

To make the glaze:

In a small bowl, mix together the icing sugar, milk, butter & vanilla extract until smooth.

Drizzle the  glaze over the cookies.

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What you need:

1 1/4 cup Water

1/4 cup Lemon juice

1 1/4 cup cashews, un-soaked

1/3 cup macadamia nuts, un-soaked

2 tsp onion powder

1 1/2 tsp rock Salt

6 spring onions, chopped

What you do:

 Place Water, lemon juice, cashews, macadamia nuts, onion powder and salt in a high-speed blender and process until creamy.

Add spring onions, and blend on a low setting to incorporate but not break down completely, ( around 10 seconds).

Cover and let sit in refrigerator to chill and fuse flavors for about two hours.

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What you need:

3 cups plain boiled rice
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
pinch of Hing
2 tbsp Raw Peanuts
1 tbsp sliced dry Coconut
1 tbsp Daliya
1/2 tsp Garam Masala
1/4 tsp Turmeric powder
1 tsp Red Chilli powder
1/2 tsp Coriander powder
6 to 7  Curry Leaves
1 tbsp Lemon juice

What you do:

Heat up oil, to that add raw peanuts and fry peanuts until it gets light brown color.

Once peanuts are fried, drain excess oil from it and remove in to other bowl.

In the same oil add sliced coconut and fry coconut too until it gets light brown color.

Once coconut is done, also drain excess oil from it and take it out in to separate bowl.
In the same oil add mustard seeds, let it crackle.

Next add cumin seeds, after cumin seeds sizzle, next put in hing.
Add chopped garlic and cook it for about a minute.

After 1 minutes add daliya and cook until daliya gets light brown color.
Add curry leaves, mix and lower the heat at this point of time.

Add turmeric powder, garam masala, coriander powder, red chilli powder, mix well and cook for just about a minute.
Add boiled rice and mix well with masala.
Add salt to taste, lemon juice, coriander leaves and mix well.

Garnish with fried peanuts and coconut right before serving the rice.

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What you need:

For the Marinate:

½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric powder
salt to taste
Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1 cinnamon
10-12 curry leaves
3 cloves

Rest of the ingredients:

3-4 tbsps oil

2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

What you do:

Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mins.

While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.

Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.

Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.

Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.

Add the ground masala paste, cashewnut paste and ground powder of cinnamon, cloves and curry leaves and combine well. (Add a cup of water for more gravy consistency). Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.

Garnish with fresh coriander leaves.

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What you need:

2 Cups Yoghurt
1 Bunch Spinach
2 Tsp Oil
1 Tsp Black Mustard Seeds
1 Tsp Cumin Seeds
1 Tsp Ground Cumin
½ Tsp Fenugreek Seeds
¼ Tsp Chili Powder
Salt to taste
Black Pepper to Taste

What you do:

Wash spinach thoroughly under tap water.

Remove any tough stems and cut spinach into pieces.

Boil spinach with little water till it becomes tender.

Heat oil and fry the mustard seeds.

Add cumin seeds, ground cumin and fenugreek seeds and fry.

Remove from heat and mix in the yoghurt.

Add chili powder and stir this mixture into the spinach.

Place in the refrigerator for 1-2 hours.

Spinach Raita is ready to serve.

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What you need:

5¼ oz  /150g chopped onion
1 green pepper, seeded, chopped
1 jalapeno pepper, seeded, finely-chopped
2 cloves garlic, crushed
1 tsp chilli powder
1 tsp ground cumin
½ tsp salt
¼ tsp freshly ground black pepper
2.1 pts /1.2 vegetable or  chicken stock
1 (14 oz /400g) ) tin diced tomatoes
1 (14 oz /400g ) tin pink beans, rinsed and drained
3½ oz /100g diced fresh avocado, for garnish
2 tbsp chopped fresh coriander leaves, for garnish
Lime wedges, for garnish

What you do:

In the bottom of a slow cooker, combine the pork, onion, green pepper, jalapeno, garlic, chilli powder, cumin, salt and pepper. Stir to combine.

Add the stock, tomatoes and beans, cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

When ready to serve, ladle the soup into bowls and top with the avocado and coriander. Garnish the soup with lime wedges.

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What you need:

Chocolate cake
115g slightly salted butter, softened
115g  Caster Sugar
1 tbsp Golden Syrup
2 medium Eggs
115g self- raising flour
1 tsp baking powder
2 tbsp cocoa powder
Frosting
75g full-fat cream cheese
2 tbsp Golden Syrup
125g  Icing Sugar
Cake pop sticks
Decoration
200g plain chocolate, melted
200g white chocolate, melted
Sprinkles of your choice

What you do:

For the cake pre-heat the oven to 180C/350F /gas 4.

Grease and base line a 20cm round cake tin.
Put all of the ingredients for the cake in to a large bowl and beat until smooth. Transfer to the cake tin and level, then bake for 20-25 minutes until springy to touch and a skewer comes out clean when inserted into the centre of the cake.

Leave to cool in the tin for 15 minutes then turn our and cool completely. Best left for a day before making the cake pops.

Mix the frosting ingredients together until smooth. Crumble the cake into fine crumbs into a bowl, add the frosting and mix together to make a moist textured mixture that sticks together. Cover with cling film and refrigerate until firm about 1 hour. (you can leave this mixture in the fridge for up to 3 days at this stage).

Take rounded tsps of mixture, and roll into a firm balls with your hands. Place on a sheet of greaseproof paper on a flat plate or tray. Makes about 20 balls. Put into the freezer for about half an hour to firm.

Have ready a polystyrene block or a florist block (oasis). Take a pop stick and dip into one of the cooled melted chocolates, about 2cm deep. Insert immediately into a cake ball, about halfway through. Now dip into the chocolate, making sure the cake ball is coated all over then gently tap the cake pop over the bowl to remove excess chocolate. Place in the block and scatter sprinkles before the chocolate sets, which will be quite quick as the cake is cold from the freezer.

Repeat with the rest of the cake balls using both of the melted chocolates. The pops will keep for a week in an airtight container in the refrigerator.

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