Cuisine Chez Manique

Ingredients 150 g Biscuits (Biscoff/speculoos) 25 g cup Sugar 15 g Cocoa Powder 1/2 cup water 1/2 tbsp butter 2nd step 1 cups milk 15g cocoa powder 33g sugar 15g corn flour I used a silicon mould for this Method Take a bowl and break the biscuits. In a small saucepan add the sugar and cocoa powder and mix together, then add the water and bring to a boil. With a hand whisk keep mixing. Add Butter and cook till thick. Cool completely. Pour over biscuits. Grease a mould and put

with stewed cherries, stewed Peaches and custard!! Ingredients 2 cups all-purpose 1/4 cup granulated sugar 4 tsp baking powder 1/4 tsp baking soda* 1/2 tsp salt 1 and 3/4 cups milk 1/4 cup/ 57 gm butter 2 tsp pure vanilla extract 1 large egg Method Take a large bowl and add the flour, sugar, baking powder, baking soda and salt. Mix together with a plastic wire whisk. Melt the butter and keep aside. Then make a well in the center and add in the milk, slightly cooled butter, va

Ingredients STEP 1 1 cup semisweet chocolate chips (I used Milk chocolate slabs) ½ cup heavy whipping cream STEP 2 ⅔ cup chilled heavy whipping cream (for whipping) 2 tbsp Icing sugar ¼ tsp vanilla extract for the filling as layers in between 12 sponge fingers a little milk and a dish Method To layer a dish or mould with chocolate I took a slab of dark chocolate, broke it into pieces and put in a Stainless steel bowl. I kept a small saucepan with a little water to boil and of

Ingredients 3 apples 100 g of butter 1 tbsp brown sugar 1 tsp cinnamon powder Method Wash the apples and cut out the core. Then slice into cubes or lengthwise. Place the butter in a pan and when it melts drop in the apples, sugar and cinnamon. Ingredients on high heat Ready made roasted apples Keep on high heat and lower to low and keep for some time till apples are tender. Then increase the heat again and roast the apples till golden brown. Now they are ready to be eaten w

Ingredients 4 tbsp of Coconut/Olive oil A sprig of curry leaves 2 green chilis 1 large onion 1/2 tsp of Turmeric powder 1/2 tsp mustard seed 1/2 tsp of chili flakes 1 cup boiled green gram 3/4 cup of fresh/desiccated coconut Salt/Pepper to taste Juice of half a lime Method Slice the onion, cut the green chilies. Ingredients Green Gram Cooked Green Gram Place a frying pan over medium heat. Place the oil in the pan and when hot add in the curry leaves, green chili, chopped onio

Ingredients 250g Mung Bean/Green Gram Water Salt Method How to boil the gram Add the Green Gram to a large bowl and completely submerge it in water and soak overnight. Drain this water and add fresh water. I usually soak it for around 2 hours and drain the water add new water and salt and cook in pressure cooker or on the stove in a normal saucepan. Add water around an inch above the green gram and cook until the green gram is soft add salt to taste. Drain the water in to ano

This made 12 square portions Ingredients Step 1 300 g Sponge Fingers 150 ml milk Step 2 500 ml whipping cream 100 g icing sugar 300 g strawberries Step 3 200 g strawberries 100 g sugar 20 g corn flour Method Wash and hull the strawberries and weigh them into 2 bowls. Ingredients Sponge fingers-Milk Sugar Corn flour Strawberries Put the milk in a bowl and put the sponge fingers soak each and place in a Pyrex dish. Depending on the size of the dish cut the sponge fingers into

I got this Ice Cream machine from my two daughters for my birthday!! Betty Bossi Ice Cream Machine Ingredients 200 ml whole milk 100 ml half-and-half cream 1 fresh egg 40 g sugar 1 vanilla pod Method In a saucepan, whisk together the milk, cream, egg, and sugar. Split the vanilla pod lengthwise, scrape out the seeds, add both, and bring to the brink of boiling over medium heat without stopping stirring. Ingredients Kept to boil on medium heat Strained after stirring Immediate

Ingredients 1 pkt Marie biscuits/petit Beurre a little milk Fudge Frosting Method I took a silicon mould and spread a little of the fudge frosting at the bottom of the mould and on the sides. Tap the mould on the counter so that the fudge fills the crevices/ridges - I then put the mould in the freezer for around 15 minutes till I started on the biscuits. Silicon Mould Biscuits soaked in milk Fudge frosting I then took out the mould from the freezer. I took a dish and poured

Ingredients 1 fresh mango 1 pkt Jelly 2 tsp Gelatin powder or 6 g (3 sheets leaf Gelatin) 250 ml Boiling water less than 250 iced water Method Wash peel and slice cubes of Mango, keep aside. Make a Jelly as instructed on the packet. Put the gelatin in a bowl and add a little boiling water and mix or soak the sheets in cold water squeeze out and add to hot jelly mix. Add this to the hot Jelly and mix well. Mango washed Mango peeled and cubed Mango cubes placed in dish Place th

Ingredients 225 g marshmallow fluff 1 cup powdered sugar 30 ml cherry syrup 340 g milk chocolate Method Melt the milk chocolate and keep aside. My tub of marshmallow fluff was 180g, so I added 75g Icing sugar and 22.5 ml cherry syrup. I used 200 g of milk chocolate couverture. Take a bowl, add the marshmallow fluff, powdered sugar, cherry syrup and fold until a thick, fluffy pink nougat forms. Ingredients Marshmallow, icing sugar and cherry syrup Kept to set in fridge Melt t

Ingredients 2¼ cups all-purpose flour ¼ cup granulated sugar 1 tablespoon baking powder ¾ teaspoon salt 2 cups milk (room Temperature) ½ cup (113g) unsalted butter melted 2 large eggs 2 teaspoons vanilla extract Method Preheat the waffle iron. (keep it on high heat) In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. In a blender whisk together the milk, melted butter, eggs, and vanilla. Ingredients Blend Milk, butter, eggs Flour and Milk Mixtur

Ingredients 150 ml Water 1/2 Tsp Salt 113 gm Butter 142 gm Plain Flour 4 Eggs Method Line a baking tray with grease proof paper, also note that you can brush the parchment paper on the tray with water, which creates humidity, allowing the pastry shells to puff out without drying. Flour Butter and water Eggs added Nozzle put into piping bag Boil water with butter. Add salt and flour over medium heat until it forms a ball. Mix till cold. Take off fire. Add eggs one at a time

Many thanks Nira Ponniah, I tried your recipe from Sri Lanka Food lovers on FB Ingredients 1/2 cup coconut oil 1 tsp mustard seeds 1/2 cup chopped ginger 1 green chili hand full of curry leaves 1 tsp chili powder 1/2 tsp turmeric 1/2 tsp pepper powder Asafoetida/Hing powder (used in Indian Cooking) if not available add garlic powder and onion powder (1:1) tamarind - either a ball soaked in hot water or ready made tamarind paste 3 tbsp Jaggery salt to taste Method In a fry pan

Ingredients 500 g fennel bulbs - see Instructions for preparation 1 onion 1 garlic clove 1 celery stalk ½ teaspoon fennel seeds 1.76 ounces (50 g) baby spinach handful 1 tablespoon butter regular or plant-based 1 tablespoon olive oil 2½ cups (600 ml) vegetable stock Sea salt and white pepper to taste Method To prepare the fennel - rinse the bulbs thoroughly. Cut off any roots if present and cut off the green stalks 1-2 inches above the bulb. You do not need to cut out the

Ingredients 1/2 cup sugar 1/4 cup cocoa powder 3/4 tbsp instant coffee powder 1 1/2 cups milk 1 1/2 tbsp gelatin 1/4 cup water Method Dissolve gelatin in water keep aside, in another larger bowl mix together the sugar, cocoa and coffee instant. Warm milk till almost boiling. Ingredients Chocolate mixed and Gelatin kept to bloom warming Milk Then add boiling milk a little at a time to the bowl of chocolate and mix well, then add gelatin and mix. Now strain into a jug and p

Chicken katsu is a Japanese-style fried chicken cutlet, breaded with panko breadcrumbs, crispy on the outside and tender on the inside, typically served with tonkatsu sauce and rice. Ingredients 200g chicken tenders Salt Freshly ground black pepper 1/4 cup all purpose flour 3 egg (1 for chicken katsu, 2 for donburi) 1 cup Panko (Bread crumbs Japanese) Oil for deep frying 1/2 onion 2 servings cooked rice Mitsuba (Japanese wild parsley) Ichimi togarashi (Japanese spice - red ch

Ingredients 2 large Eggplants/brinjal 1 cup of Dates 2 tbsp ground Mustard 2 tbsp vinegar 1 tsp crushed Garlic 1 tsp crushed Ginger 2 Green chili 1 tsp brown sugar 1 tsp chili powder Salt and pepper to taste Method Cut the eggplant into strips and marinate in salt and turmeric for about 10 minutes to remove excess water. Heat oil in a pan and fry the eggplant until golden brown, keep to drain. Wash and cut Aubergine/eggplant Deep fried Aubergine/Eggplant Crush the garlic

– makes 25 pieces Ingredients 395g can Sweetened Condensed Milk 220g brown sugar 125g butter 40ml liquid glucose 30m golden syrup 187g White chocolate Melts/cooking white chocolate 65g raisins 65g dried cranberries Method Grease and line an 18cm x 28cm dish. Chop the butter and white chocolate melts into pieces. In a heavy bottomed saucepan, place the Condensed Milk, sugar, butter, glucose and golden syrup and stir over a low heat. Stir for 20 minutes, or until the m

Ingredients 250 g Blueberries 2 Tbsp Sugar enough Vinegar to cover the berries salt 1 tsp chili powder a handful raisins, dates (optional) Method Wash and drain the blueberries. Take a saucepan and add the berries, enough vinegar to cover it, add the sugar, salt and chili powder. You could add chopped dates and raisins if you like. I added these to my chutney. Keep on the fire and let it boil then reduce the heat and stir occasionally. I mashed it a little with a potato mashe

Moroccan Pancakes (Baghrir) – very easy to make Ingredients ¾ cup Semolina – (Use fine semolina) ½ cup All purpose flour ¾ tbsp Sugar (10g) 1 tsp Dry Yeast a pinch of Salt 1 ¼ cups Water ½ tbsp Baking Powder Method Use a mixing bowl and add in semolina, flour, sugar, salt, and dry yeast and whisk briefly. Then, pour in the water and give it a good mix until the batter is lump-free. Ingredients Semolina, Flour and Sugar salt and dry yeast added Transfer the mixture to a

This is the base used for Italian sauces, soups and stews. It is an essential flavour base quick and easy to make. Ingredients 480 g Onions 240 g Carrots 240 g Celery 100 ml Olive oil (extra Virgin) or butter Method The general rule requires onion, carrot, and celery with a ratio of 2-1-1 (it means 2 parts onion, 1 part carrot, 1 part celery). Wash the vegetables, peel onion, carrot, and trimmed the celery rib, and remove the leaves. With a sharp knife, mince or finely