Cuisine Chez Manique

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

Ingredients 1 cup whole milk 2/3 cup heavy cream 1 tbsp unsalted butter 3 tbsp cornstarch 2 tbsp cocoa powder 1/3 cup sugar 1/2 tsp vanilla 1/4 tsp salt 180g total of Milk and Dark chocolate slabs Method Add all ingredients to a large nonstick saucepan. Break the chocolate into pieces. Place on the stove on low heat, and use a whisk to gently stir and cook the pudding until the butter and chocolate melts and all ingredients are combined. The lumpy look in the beginning will c

Ingredients 1 bunch mint leaves 3 pips garlic 1/2 Onion 3 Green Chilis 1 cups fresh grated coconut/desiccated coconut 1 tbsp Lime juice Salt to taste if you want it more liquid 2 tablespoons of water Method Wash the mint leaves and shake out the water. Chop garlic, onion and green chilis. Add this all into a grinder (food Processor) then add in the grated coconut. Then add in the lime juice and salt. Taste and add some more lime juice and salt if needed. Ingredients All ingre

Ingredients 250 g Frozen or Fresh Raspberries 2 Tbsp Icing/Powdered Sugar 1 Fresh Egg white 1 pinch Salt 2 Tbsp Sugar 1 Fresh Yolk 125 ml Double Cream 50 g Raspberries Method Take a blender and puree the raspberries and the powdered sugar. Cover and store half of the puree in the refrigerator. Beat the egg white with the salt until stiff. Add the sugar and continue beating for approximately 1 minute until the egg white is glossy. Sir in the egg yolk. Ingredients Pureed Raspbe

Ingredients 2 cups Semolina 1 tsp Mustard seeds 1 tsp Cumin seeds 1 tsp urud dhal and ½ tsp Channa dhal – (optional) ½ onion 1 inch piece Ginger 2 Green chilies A sprig of Curry leaves Around 8 Cadju pieces A handful of Green peas 1 Carrot 1 small Leek Ghee and Vegetable Oil 2 3/4 cup water( for a drier semolina) 1 tsp Salt (to taste) 2 tsp ghee and a little lemon juice   Method Take a dry pan and add the semolina and roast on low heat, do not let the colour change. Keep this

Ingredients 2 large aubergines/eggplants 1 tsp corn starch 3 tsp water   Oil for deep frying   1 tsp red chilies 1 tsp garlic 1 tsp ginger 2 tsp light soya sauce 2 tsp vinegar 1 tsp sugar 1 tsp oyster sauce 3 tsp water 1 tsp cilantro 1 tsp white sesame seeds   Method Wash and slice the aubergines in half and then slice lengthwise and then slice thin rounds or slices. Aubergine sliced mixed with corn-flour Deep fried Aubergine  In a bowl add the water and cornstarch and mix we

Ingredients 3 Eggs 1/4 tsp Salt 1 tsp Vanilla sugar 130g Sugar 80g Vegetable oil 150ml Milk 210g All-purpose flour 1 tbsp Baking powder For the topping 2 Apples 2 tbsp Lemon juice 1 tbsp Sugar Cinnamon to taste For the glace 40g Butter 2 tbsp Brown sugar 2 tbsp Lemon juice   Method Set the oven to 180°C. Keep a buttered loaf pan ready before you start. Take a bowl and add the 3 eggs and beat very well with a hand/Electric whisk. Add the salt, sugar, vanilla sugar and stir/be

Ingredient 320 ml/ 1 ¼ cups - Strawberry Syrup 8 Gelatin Sheets – you can substitute powdered Gelatin if you don’t have Gelatin Sheets ( Substitute 1 tbsp of powdered gelatin for every 3 gelatin sheets). So I used 2 Tbsp and 1 tsp of Gelatin Powder.   Method I took a dish and lined it with parchment paper and kept it till needed.   Bloom the gelatin sheets in a small bowl, cover with cold water and let them sit for 5 minutes to soften.  Gently squeeze any excess water from th

Ingredients To make Ambul Thiyal paste 1/4 cup Tamarind paste/Goraka paste 1 tbsp crushed Black Pepper 1 1/2 tsp Salt 1 tsp red Chili Powder 1/4 tsp Garlic Powder  1/4 cup water, can add more You will also need 680g Tuna fish 3 sprigs curry leaves about 10 cinnamon pieces Method To make the paste you can either put tamarind or goraka in water to soak and keep for sometime and then squeeze out the paste and strain it. I used ready made Tamar

Ingredients ½ cup water ½ cup granulated sugar ½ Tbsp vanilla bean paste   Method Take a small or medium saucepan, whisk together water and sugar over medium-high heat. Bring to a simmer, stirring occasionally until sugar is completely dissolved. The liquid should be clear. Remove from heat. Ingredients for Simple Syrup Sugar kept to melt clear sugar syrup Then stir in the vanilla bean paste to ensure it retains the flavour!  Allow to cool or use immediately. Store in an airt

Ingredients Salty Crackers (I used Crisco) Pretzels 120 g white granulated Sugar 85 g butter 1/2 cup heavy cream dark chocolate Method Take a tray, add a piece of aluminum foil and then lay out the Crisco crackers and on top of that lay out the pretzels. Make the caramel, in a heavy bottomed saucepan add the sugar and enough water to look like wet sand and stir until the sugar dissolves completely. Stop stirring once the sugar has dissolved. Turn up the heat to a rolling boil

Ingredients FOR 2 BRIOCHES 640 g Flour 4 tbsp Sugar 425 ml Milk 7 g Dry Yeast 1 tsp salt 50 ml Olive Oil 60 g Melted butter 2 Eggs   For the middle before rolling up Butter to be rubbed Sugar to be scattered 100 g Raisins 150 g Dried Cranberries hand full of Cherries Egg wash   Method Preheat oven at 180° and bake for 30 minutes. The oven can be preheated whilst the dough is being rolled out. In a bowl whisk the eggs with milk yeast and sugar. Now add the flour, salt, olive

Ingredients 8 chicken thighs (bone-in skin-off or on) 1 tsp salt 1 tsp black pepper 4 medium sized potatoes 1 large carrot 2 coloured peppers 1 Purple Turnip I also added a handful of coriander leaves For the Sauce 2 tbsp olive oil 1 tbsp whole grain dijon mustard 1 tbsp mustard 2 tbsp honey 6 cloves garlic (minced) ¼ tsp red chili flakes   Method  Preheat the oven to 425℉. Place the chicken thighs in a bowl and season them generously with salt and pepper. Whisk all the sauce

Ingredients 185 g butter 1 cup castor sugar 1 1/2 tsp vanilla extract 2 1/2 cup flour  1 egg 1 egg yolk Icing sugar to dust (optional)   Method Preheat the oven to 180°C In a food processor mix the butter, sugar and vanilla until smooth Add the flour, egg and egg yolk and process until the mixture forms a soft dough Take the dough out of the processor and knead slightly bringing it together in ball and wrap it in cling film and place in the fridge for 30 minutes. Dough in mix

Ingredients 2 chicken breast fillets 5 tbsp vegetable oil 2 eggs 3 tbsp corn flour 10 tbsp all purpose flour ½ tsp salt ½ tsp pepper ½ tsp garlic salt 2 tsp paprika   Sauce 1 tbsp Sesame oil 2 cloves garlic peeled and minced 1 tbsp Chinese rice vinegar/white wine vinegar 2 tbsp honey 2 tbsp sweet chili sauce (depending on the brand and how spicy you like it) 3 tbsp ketchup 2 tbsp brown sugar 4 tbsp soy sauce   Total of 4 bowls   Boiled Rice Sesame seeds Scallions   Method Was