Gingerbread

12oz plain flour

6oz soft brown sugar - this is what makes it taste like it does, change to golden caster for a lighter one

1 level teaspoon bicarb

4 tablespoons golden syrup

2 teaspoons ground ginger - I always double this though to 4

1 egg

4oz Butter

1. Sift flour, bicarb and ginger together - if you want to add other spices (cinnemon, all spice, nutmeg) do this now too

2. Rub in butter, add sugar

3. Warm the syrup / put hte can in a pan of hot water and add with the egg to makea dough

4. Shape! Makes about 20 cookies or one gingerbread house

5. Cook for 10-12 minutes at 190C on greased baking sheets

If they end up too hard that's because they were a tad thin, but these are perfect for eating with a cup of tea!

 

Naan

http://uktv.co.uk/food/recipe/aid/534227

Easy to do, I add cumin seeds to the dough and a good pinch of balti powder - or anything else I have around.

Still experimenting with corianda, think chopping up and mixing in is ok,

Ingredients

150ml hand-hot Milk
2 tsp caster sugar
2 tsp dried active Yeast
450g plain flour
0.5 tsp Salt
1 tsp Baking powder
2 tbsp vegetable oil, plus a little extra
150ml natural yogurt, lightly beaten
1 large egg, lightly beaten

Method

 

1. Put the milk in a bowl. Add 1 tsp of the sugar, and the yeast. Stir to mix. Set aside for 15-20 minutes or until the yeast has dissolved and the mixture is frothy. 

2. Sift the flour, salt and baking powder into a large bowl. Add the remaining 1 tsp sugar, the yeast mixture, 2 tbsp vegetable oil and the yogurt and egg. Mix and form a ball of dough. 

3. Empty the ball of dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny. Form into a ball. Pour about 0.25 tsp oil into a large bowl and roll the ball of dough in it. Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in bulk. 

4. Pre-heat your oven to the highest temperature. Put the heaviest baking tray you own to heat in the oven. Pre-heat your grill. 

5. Punch down the dough and knead it again. Divide into 6 equal balls. Keep 5 of them covered while you work with the sixth. Roll this ball into a tear-shaped naan, about 25cm in length and about 13cm at its widest. Remove the hot baking tray from the oven and slap the naan on to it. Put it immediately into the oven for 3 minutes. It should puff up. Now place the baking tray and naan under the grill, about 7.5-10cm away from the heat, for about 30 seconds or until the top of the naan browns slightly. Wrap the naan in a clean tea towel. Make all the naans this way and serve hot. 

Dry Chicken Curry

Original recipie said it feeds 4, meh, I sually halve this - more or less, less chicken, same amount of spices, 4 garlic cloves

Ingredients

4-6 chicken breasts, cut into bite-sized pieces

vegetable oil (approx. 2 tablespoons—add more during cooking if it becomes too dry) 

2 medium onions, finely chopped 

1-1½ inches (2-3cm) ginger, finely chopped 

8 cloves of garlic, finely chopped 

1 cinnamon stick 

3 cardamon seeds 

2 cloves 

3 tomatoes, chopped 

1 level teaspoon turmeric 

1 level teaspoon hot chilli powder (or more if it's older)

1 tablespoon ground coriander 

1 level teaspoon garam masala powder 

Squirt of tomato puree if you have it

paprika (optional) 

fresh coriander, to taste (optional - but this makes it taste really good)

Method

Heat oil in large saucepan, then add cardamon seeds and cloves and wait until they start popping

Add onions, ginger and garlic and fry until onions soften and turn brown (the browning of the onions is important)

Stir in rest of ingredients except chicken and fresh coriander and wait for tomatoes to soften and oil to separate slightly from the mixture (once again, this separation is important. You might need to add a bit more oil at this stage.)

Add chicken, and stir until cooked.

Stir in fresh coriander

Server with wraps, naan or rice.


Originally found at http://www.gruts.com/misc/recipes/chicken-curry/

Chick Pea Curry

Notes: Feeds 4. As with most curries, this one tastes a lot better re-heated the following day.

Ingredients

2-3 tablespoons sunflower oil

2 cloves

2 green cardamon seeds

2 pieces of cinnamon

1 small/medium onion (finely chopped)

1 inch of ginger (peeled and finely chopped)

3-4 cloves of garlic (finely chopped)

½ teaspoon turmeric

1 teaspoon coriander powder

¼ teaspoon cumin powder

½ teaspoon garam masala powder

½-1 teaspoon extra hot chilli powder (or to taste)

1 x 400g tin chopped tomatoes

2 x 400g tins chick peas (drained)

1 x tablespoon chopped fresh coriander (optional)


Method

Heat oil in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise.

Add onion, ginger and garlic and fry them until they turn brown. (It is important you wait until they are brown - it makes a huge difference to the taste of the curry.)

Add turmeric, coriander powder, cumin, garam masala and chilli and cook for a couple of minutes, stirring to avoid sticking. (You can add a bit more oil if it starts to stick.)

Add tomatoes and cook until they reduce.

Add chick peas and cook for about 10 minutes until the oil separates out a bit.

Add chopped coriander.

Serve with rice.

Taken from the lovely person @ http://www.gruts.com/misc/recipes/chickpea-curry/

This is very very yummy