Omlette

Ingredients:

1 teaspoon of olive oil
1 teaspoon of margarine
1 teaspoon of coriander (or a few sprigs of fresh coriander)
1 teaspoon of chives (or a few sprigs of fresh chives)
1 chopped onion
3 eggs
3 cloves of garlic
a pinch of freshly ground black pepper

Heat the oil and margarine in a frying pan:

Peel and chop 1 onion - red onion is not so strong



Peel and crush 3 cloves of garlic

Fry the onions and the garlic in the pan:

Pick and wash some fresh coriander, parsley and chives

Coriander:

Parsley:

Chives:

roughly chop

add to a mixing bowl

Add Three eggs

And whisk

Add the pepper

And whisk

Pour the mixture in to the pan

wait for about 30 seconds then go round the edge with a spatula

lift a bit of the side up so that some of the mixture from the middle flows in to the pan - keep doing this around the pan:

check the middle of the omelet, make a hole, so the egg mixture hits the pan

- when the middle is not so runny - fold over the omelet

Press down and squeeze out any remaining mixture, and leave for about a minute to cook

Cut the omelet down the middle

Flip both halves over

Press down and cook for a further minute - it should be golden brown

Girem-mirem pork chop curry

Ingredients:
4 fresh pork chops
1 chopped onion
1 1/2 teaspoon garlic paste (or 5 cloves of crushed garlic)
1 teaspoon ginger paste
1 chili
1 tablespoon of Goa Vinegar OR lemon juice
1/4 teaspoon saffron powder
1 pinch salt
2 tablespoons girem-mirem powder
250 ml ( one cup) of water

GIREM-MIREM (Jeera Meera) powder dried and ground can be brought from the shops or:

1 teaspoon ground cumin (jeera) powder,
1/2 teaspoon of ground cinnamon,
1/2 teaspoon of ground turmeric
1/4 teaspoon of ground cloves,
1/4 teaspoon of ground cardamon,
1/4 teaspoon of ground pepper (meera)
5 dried ground red kashmeri chilies

It can also be made with the following:
green chilies,
coriander leaves,
cumin seeds,
peppercorns in vinegar,
ginger,
turmeric powder and
salt


Chop up 1 onion

And fry until golden brown:

add the 2 tablespoons of Girem-Mirem Powder

 



Add the 1/4 teaspoon of saffron powder

 

Add a teaspoon of Ginger paste

Add a teaspoon and a half of Garlic paste / puree

Add one chopped chili

Fry for about 3 minutes

Add the four pork chops

Mix together for 5 minutes

Add 250 ml (1 cup of water)

 

Add a pinch of salt

Leave to simmer on a low heat for 40 minutes:

 

Curry always tastes better after resting for 5 minutes, and even better the next day.

OVEN TEMPERATURE EQUIVALENTS

OVEN TEMPERATURE EQUIVALENTS

225 Fahrenheit = 110 Celsius / Centigrade = 1/4 Gas Mark = Cool

250 Fahrenheit = 130 Celsius / Centigrade = 1/2 Gas Mark = Cool

275 Fahrenheit = 140 Celsius / Centigrade = 1 Gas Mark = Very Slow

300 Fahrenheit = 150 Celsius / Centigrade = 2 Gas Mark = Very Slow

325 Fahrenheit = 170 Celsius / Centigrade = 3 Gas Mark = Slow

350 Fahrenheit = 180 Celsius / Centigrade = 4 Gas Mark = Moderate

375 Fahrenheit = 190 Celsius / Centigrade = 5 Gas Mark = Moderate

400 Fahrenheit = 200 Celsius / Centigrade = 6 Gas Mark = Moderately Hot

425 Fahrenheit = 220 Celsius / Centigrade = 7 Gas Mark = Fairly Hot

450 Fahrenheit = 230 Celsius / Centigrade = 8 Gas Mark = Hot

475 Fahrenheit = 240 Celsius / Centigrade = 9 Gas Mark = Very Hot

500 Fahrenheit = 250 Celsius / Centigrade = 10 Gas Mark = Extremely Hot

Fairy cakes

Sponge fairy cakes (and some with chocolate chips!) (in the US they are known as cupcakes)

Ingredients:
6 oz margarine (stork)
7 oz caster sugar
6 oz self raising flour
4 eggs
chocolate chips - optional
Icing - optional (Betty Crocker chocolate buttercream)

You will need:
weighing scales
sieve
wooden spoon
table spoon
teaspoon
whisk
2 mixing bowls
fairy cake cases
fairy cake tray
oven + oven gloves

In a large bowl, weigh out 6 oz of margarine

Melt the margarine in the microwave for 30 seconds (this will make it easier to mix all the ingredients)

 

Weigh out 7 oz of caster sugar

Mix in the sugar a metal spoon can be used.

Weigh out 6 oz of self raising flour

Sift a small amount of the flour in to the melted butter and sugar mixture.

mix well a wooden spoon is better

 then add in the rest of the flour and continue to mix until the consistency is creamy.

Get 4 eggs (these are large free range class A)

separate the egg whites from the yolk

Add the yolk to the mixture

Whisk the egg whites

it should end up foamy.

but not to firm, add the egg whites to the mixture.

Fold the egg whites (a wooden spoon is good here)

keep folding until the egg whites have disappeared

the mixture should be thick but a little bit runny

add in chocolate chips to the mix (optional)


in a fairy cake tray, place in the fairy cake cases (they hold their shape better in a tray)

Using a Table spoon take a spoon full of the mixture and place in the cases (using the teaspoon to scrape off the mixture from the table spoon) the cases should be half full.

 

 

 

Set the oven to gas mark 2 ( 300 Fahrenheit = 150 Celsius / Centigrade = 2 Gas Mark = Very Slow)

Place in the centre of the oven for 35 minutes, but check on them after 25 minutes.


They should be a light tan colour (they may come out a bit paler but they will have more flavour)

You can check if it is cooked by inserting a knite in the middle, there should not be any mixture on the blade,

 

or you can unwrap it ! It should be fluffy and bounce back (not sticky)

you can decorate with icing, I used Dr. Oetker ready made icing chocolate flavour

This mixture will make about 30 fairy cakes (4 are missing from below!!)