18 Dec Super snacks for the holiday season
It has been a long time since my last blog. Before I knew it another Christmas season is before us. Let me wish you all a very Happy Christmas and a bright and prosperous 2013.
I would like thank all those who have been attending my cooking classes here in Perth and buying my special curry powder. I enjoy meeting my students and I must tell you how much fun these classes are. There is so much of interaction that I feel that I have known these people for a long time.
I am sure my students found the three-hour classes so much fun; and they get to take home delicious food at the end of it! Thank you once again. This I am able to say confidently having seen the Evaluation Forms filled at the end of the class.
I am so looking forward to the New Year because I feel a lot it going to happen hopefully, including the publishing of my Sri Lankan cookbook together with my “FourWallas” friends, Norman Burns, Craig Kinder and Cally Browning.
Here are a couple of Sri Lankan recipes perfect for making delicious snacks for the holiday season. Please give them a try!
Until next time,
250g unsalted whole cashewnuts
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon margarine or butter
Mix the cashewnuts together with the chilli powder and salt, turmeric powder and the margarine or butter. Spread the nuts on a baking tray lined with baking paper and bake in an oven 150 degrees centigrade for about 20 to 30 minutes. Remove from oven and rest to keep cool. Will keep well when kept in a container.
(Note: This is so more-ish that you would serve this to all your guests)
STUFFED CHILLIES (Halve chillies to look like one)
12 Hungarian peppers cut in halves with stems and seeds removed
1 hard boiled egg
2 tablespoons grated cheese
2 tablespoons fried prawns chopped
1 small potato cubed and fried
2 tablespoons finely chopped shallots
2 tablespoons bread crumbs
Pepper and salt to taste
3 or 4 prawns boiled and finely chopped
Mix all the above ingredients using a little butter to bind the mixture. Pack well into each half chilli and fry in fritter batter.
3 ozs plain flour
4 ozs warm water
½ teaspoon salt
1½ tablespoons olive oil
1 egg white
2 cups canola oil for frying
Sift flour and salt. Mix water and oil together and pour over the flour mixture. Beat well and set aside for about ½ an hour. Just before frying fold stiffly beaten egg white into the batter. Heat the oil in a wok or pan. Carefully dip each filled chilli in the batter and deep fry. When golden brown drain on kitchen towel and serve hot.
Note: Now that Hungarian peppers are available this is a good recipe to make.
SRI LANKAN MILK TOFFEE
1 (395g) can sweetened condensed milk
455 grams sugar
¾ cup cold water
½ cup cashewnuts chopped
1 teaspoon vanilla essence
Place the sugar, condensed milk and water in a large pan and mix and stir together on a medium flame.
With the pan still on the stove keep stirring and cooking the toffee mixture until it thickens. Take care that it does not burn. Keep stirring and if it looks like the mixture is beginning to boil over lower the heat and continue to cook. Now add the cashew nuts and the vanilla essence.
When the mixture gets thick and tends to come off the sides of the pan (usually takes about 20 to 35 minutes) remove from the stove and pour into a buttered dish. When set make markings of small squares. When nearly cold cut into pieces following the markings made.