Patina Gosht

150ml vegetable oil
3 onion finely chopped
10 cloves of garlic
75 g ginger
6 green chillies
1 tbsp cumin seeds
2 cinnamon sticks
2 black cardamom pods
2 cloves
6 whole black peppercorns
1 kg lamb, diced into 3cm squares
4 tomatoes, chopped
¼ tbsp salt
¼ tbsp red chilli
¼ tbsp turmeric
50g fresh coriander
50g fresh mint

Heat vegetable oil in a medium-sized pot then add onion. Grind garlic and ginger together in a small food blender and then add green chillies. Process again. Add to the onions after 10 minutes After a further 10 minutes add the whole spices: cumin, cinnamon, cardamoms, cloves and peppercorns. After 15 minutes add lamb and tomatoes and cook for about 50 minutes, then add salt, red chilli and turmeric. After 10 minutes add coriander and mint and let it simmer a further 10 minutes.

Plumcake con Gocce di Marmellata

120g farina

60g fecola di patate

1 uovo

60 g burro

3 cucchiai di yogurt bianco

scorza di limone

succo di 1 limone

mezza bustina di lievito

marmellata

lavorare l'uovo, il burro, lo yogurt e lo zucchero. Aggiungere le due farine con il lievito, la scorza di limone e succo di limone qb x ottenere un impasto cremoso.

Dividere negli stampini foderati di carta forno. Mettere un cucchiaino di marmellata sopra ad ogni formina. Cuocere a 180 gradi x 30 minuti circa

Triple ginger & spice cake

Ingredients
160g pack butter
160g dark brown muscovado sugar
160g black treacle
150ml milk
2 eggs
60ml glacé ginger from a jar, finely chopped

250g plain flour
2 tsp bicarbonate of soda
1 tsp allspice
2 tsp ground ginger

Butter and line a 23cm square baking tin (or use a shallow roasting tin, approx 30 x 20cm). Heat oven to 160C. Put the butter, sugar and treacle into a saucepan and heat gently for about 5 mins until the butter and sugar have melted. Stir in the milk. The mix should be just warm to the touch; if not, leave to cool a little longer, then beat in the eggs.
Mix the chopped ginger and dry ingredients together in a large bowl and make a well in the centre. Pour the melted mix into the well, then gradually draw the dry ingredients into the wet with a wooden spoon, until you have a thick, smooth batter.
Pour the batter into the prepared tin, then bake for 1 hr until risen and firm to the touch. Resist taking a peek beforehand; the cake will sink if the oven temperature drops too quickly before it's cooked through. Poke a skewer into the centre to check that it's cooked - it should come out clean. If not, give it 10 mins more and check again. Leave the cake to cool in the tin. Once completely cool, turn out of the tin ready for icing, or wrap well in cling film and keep in a cool, dry place for up to a week.
To make the icing, sift the icing sugar into a bowl and add the gingery syrup. Beat well until you have a smooth, runny icing. Once the cake has cooled, drizzle with icing and cut into squares. If you're planning to let the cake mature for a while, make the icing on the day you want to cut it.

Moist lemon and ricotta cake

175g butter, burro
175g sugar, zucchero
250g ricotta
3 eggs, uova
zest of 3 lemons, scorza di 3 limoni
175 g flour, farina
2 tsp baking powder, 2 cucchiaini di lievito per dolci

Beat the sugar and butter together in a big bowl until you have a pale and fluffy mix, then beat in the egg yolks until fully incorporated.
Add the ricotta and lemon zest.
Whisk the egg whites until they form stiff peaks. Fold these into the mix one third at a time, then sift the flour and baking powder into the base.
Pour the mix into a greased 20cm cake tin and bake at 180 degrees for 45 minutes.

Sbattere lo zucchero ed il burro fino a formare una crema. Aggiungere i rossi d'uovo uno per volta, la ricotta e la scorza di limone. Incorporare gli albumi montati a neve ben ferma. Infine incorporare la farina ed il lievito senza smontare il composto di base.

Cuocere in una teglia rotonda di 20cm di diametro, in forno caldo a 180 gradi per 45 minuti. Aspettare 10 minuti prima di sformare.

Spicy Red Lentil Soup- Minestra speziata di lenticchie rosse

Ingredients:1 medium sized onion 3 medium carrots and potatoes 1 red pepper 125g red lentils (soak for 1 hour prior to cooking) 1 teaspoon of paprika 1 teaspoon of turmeric A pinch of cinnamon A pinch of cayenne pepper A 400g can of tomatoes 750ml of water or vegetable stock 1 teaspoon of basil 1 bay leaf Salt and pepper
1. Chop the vegetables finely.
2. Heat 1 teaspoon of oil and fry spices.
3. Add vegetables and lentils and stir and coat vegetables with spices. Cook for about 5 minutes. 4. Cut up tomatoes, put them in a measuring jug and add enough water or stock to make 1.2 litres.
5. Add this with basil and bay leaf to pan of vegetables. Bring to the boil and simmer for 40 minutes or until the lentils are cooked.
6. Add salt and pepper to taste. Add more water or stock if necessary.

Ingredienti: 1 cipolla, 3 carote, 3 patate, 1 peperone rosso, 125 g lenticchie rosse, 1 cucchiaino di paprika, 1 cucchiaino di curcuma, 1 pizzico di cannella, 1 pizzico di peperoncino, 400g pelati, 750 ml acqua o brodo, 1 cucchiaino di basilico, 2 foglie di alloro, sale e pepe.

scaldare 1 cucchiaino di olio di oliva nella pentola e tostare le spezie. Aggiungere le verdure tagliate a dadini piccoli e cuocere x 5 minuti. Aggiungere i pomodori, il basilico e l'alloro e il brodo. Cuocere per circa 40 minuti o fino a che le lenticchie non siano cotte. Aggiustare di sale e pepe.

Finocchini

4 uova intere, 190 g zucchero, 200 g farina, un cucchiaino di miele, 1/2 bustina di lievito, 1 cucchiaio di semi di finocchio in polvere

Montare le uova intere con lo zucchero, impastare con la farina ed il miele fino ad ottenere un composto omogeneo.
Adagiamo la pasta ottenuta in una teglia rettangolare unta, facendone uno strato ben livellato alto tre dita. Infornare per 30-40 minuti a 200° finché si indora la crosta.
Lasciar raffreddare, togliere dalla teglia e tagliare tante fette verticali della larghezza di un dito e della lunghezza indicativa di 8/10 m.
Ripassare le fette ottenute in forno per la tostatura, lasciando appena imbrunire.


4 eggs, 190g sugar, 200g flour, 2 tsp baking powder, 1 tbsp ground aniseed , 1tsp honey

Work the eggs and sugar together, then add the rest of the ingredients.
Bake in a squre cake tin in a preheated oven at 200 degrees for 35 minutes.
Remove from the oven and cool. Slice the cake in even slices about 1 cm thick and about 8 to 10 cm long. Put them back in the oven to toast.