Valentines Cookies

Here’s a recipe to sweeten up your Valentine!

Makes around 25

What we need:
1 1/2 cup all purpose flour
3/4 cup of sugar
1/2 tsp baking powder
1/2 tsp of salt
1 egg
1 cup of butter
1 tsp of vanilla essence
Frosting
1 tsp Red Coloring
Sprinkles 😀

How we do:

  • Preheat the oven to 400F/200C
  • In a mixing bowl, add the flour, sugar, salt and baking powder.
  • Add the butter and cream it in so the mixture is of a bread crumb consistency.
  • Add the egg and mix well.
  • If the consistency is not binding well or is too dry add 1 tbsp of milk.
  • Once the mixture has binded into a dough, flour a surface.
  • Roll out the cookie dough so it is about 1/4 inch thick.
  • Now the fun bit! Using a heart shaped cookie cutter, cut out the cookies.
  • Place on a baking sheet/grease proof paper lined baking tray.
  • Place in the oven for 10-12 minutes.

NOW FOR THE BEST BIT!
As you can tell I tend to get excited when it comes to frosting. To make, simply mix 3/4 tsp of red coloring to 1 container of frosting. There was about 12 oz in the one I bought.
Once the cookies are removed and cooled, spread on the frosting.
Finish with sprinkles!
BALLE BALLE COOKIE TIME!

Coriander Veggy Pasta Soup

As it gets chilly outside, there is nothing more warming and satisfying than a hearty vegetable soup. It’s a quick and easy recipe that’s sure to get you heated up in an instant!

Serves 2-3

What we need:

1 tbsp olive oil
1/2 tbsp butter
1 diced red onion
2 diced carrots
2 sticks of celery, diced
6-8 mushrooms, diced
2 whole peeled fresh garlic cloves
1 inch peeled fresh ginger
100g of pasta of your choice (the smaller the better).
4 cups of water
Salt and Pepper to taste
1 vegetable cube stock (alternatively you can use vegetable stock)
1 bay leaf
Squeeze of a fresh lime
Handful of freshly chopped coriander

How we do:

  • In a soup pot, heat the butter and oil.
  • Add onions, carrots, celery and mushroom and saute until slightly soft.
  • Now add the water.
  • When it comes to the boil, add the pasta.
  • Add the stock cube and season with salt and pepper and the bay leaf.
  • At the same time pop in the garlic and ginger.
  • Reduce the heat and let it boil gently for approx 10-12 minutes.
  • When the pasta is soft, remove the bay leaf and garlic and ginger if you wish.
  • Finally, squeeze in a little fresh lime juice and add the corriander.
  • BALLE BALLE! Enjoy.

Moong Dahl and Jeera Rice


Dahl:
Half cup of Yellow Dahl
/Half Cup Red Dahl
1/2 tbsp butter
1tbsp Olive oil
1 tsp Cumin Seeds

1 tsp Mustard Seeds

1 Whole diced Onion

2 Peeled, grated fresh Garlic cloves
2 inch grated Fresh Ginger

1/2 can of diced plum tomatoes/1 diced fresh tomato

1-2tsp Salt (to taste)
1 tsp Garam Masala
1 tsp Haldi (Turmeric)

1/2 tsp Corriander Powder

1/2 tsp Chilly/Paprika Powder

Handful of freshly chopped coriander

Rice:
1 cup of rice
2 tsp Cumin Seeds

1 tbsp of olive oil
Salt to taste

To make the Dahl:

  • Combine the yellow and red dahl and cook in pressure cooker with a little salt and turmeric.
  • For the masala, in a pan, heat the oil and butter on medium heat. Add the cumin seeds and mustard seeds.
  • When they begin to sizzle add the onion. Once golden add the ginger and garlic and whole green chilly.
  • Cook for a couple more minutes. Then add the salt, garam masala, coriander powder and chilly powder. Mix well.
  • Then add the tomatoes.
  • Mix well and cook for about 3-5 minutes.
  • Now time to add the cooked dahl from the pressure cooker! Mix with the masala and add 1 cup of water. Bring to boil on high heat.
  • Add the fresh coriander.
  • VOILA! It’s done!

Now time for the Jeera Rice:

  • Heat 1tbsp olive oil in pan. Add cumin seeds (jeera).
  • Once they begin to sizzle, add 2 cups of water on high heat.
  • Once the water comes to boil add the rice.
  • When the water begins to reboil, lower the heat to medium and cover with lid for 5-7 minutes.
  • VOILA! Fragant Tasty Jeera Rice is Done!