Lemon Rice

Self cooking photograph

basmati rice	225g, soaked
lemon juice	2tbsp
orange or lemon rind	1pc
salt	1-1/2tsp
turmeric powder	1/4tsp
nigella seeds	1tsp
oil	2tbsp
water	450ml
Method:
Heat oil in large pan with a tight fitting lid.
Add nigella seeds and stir well on a medium heat.
Add water and bring to boil.
Reduce the heat to low and stir in lemon juice, salt, turmeric; mix well.
Cover the pan tightly and simmer covered for 8 to 10 minutes.
Or until rice are tender and all the liquid is absorbed.
Open the lid and add orange or lemon rind and mix.
Cover again and cook for another 1 or 2 minutes on low heat.
Turn off the heat and leave rice for 5 minutes before serving.
Serves 4 to 6.

Banana Coco Cake

Self cooking photograph

butter	100g
caster sugar	100g
all purpose flour	3/4 cup
eggs	2
baking powder	3/4tsp
bananas	2 mashed
For the Filling:
walnuts	50g, chopped
icing sugar	4tbsp - sifted
lemon juice	1/2tsp
coco powder	1tsp
bananas	2 mashed
icing sugar to dust
Note: It can also be made without coco powder, I do add because I like the taste.
Method:
Cream the sugar and butter together until light and fluffy.
Add egg one at a time, adding a little flour with the second egg.
Fold in the remaining flour with the mashed bananas.
Bake in a preheated oven at 180 C for 45 minutes.
Meanwhile, prepare the filling.
Mix walnuts with the icing sugar and coco powder.
Now add mashed bananas and lemon juice, mix to a smooth paste.
When cake is ready, let it in the pan for 10 minutes then remove.
Once cake is completely cool then divide the cake into two portions from the middle with a knife.
Now spread the filling on one side of the cake portion to make sandwich with the other.
Dust it with the some icing sugar and serve.
Makes 1 loaf cake.

Cold & Creamy Lemon Souffle

Self cooking photograph

lemon rind	1tbsp, grated
lemon juice	12tbsp
sugar	8tbsp
eggs	5, separated
gelatin powder	1-1/2tbsp
double cream	2 cups
praline	for decoration
Method:
Combine egg yolks and lemon rind in a bowl.
Add 6 tbsp of sugar and whisk until light and creamy.
In another small bowl mix gelatin powder with a quarter cup of water and place in a double boiler.
Stir in lemon juice, mix and cool it a little.
Now stir gelatin liquid in the egg yolk mixture and mix lightly.
Whip the cream to soften its peaks ans fold into the egg yolks.
Whisk egg whites separately until stiff.
Whisk in 2 tbsp of sugar.
Now lightly fold the whites into yolk mixture.
Chill at-least 4 to 5 hours or overnight before serving.
Decorate with praline.
Serves 6.

Chop Suey Chicken

Self cooking photograph

Marination:
chicken cubes	250g
egg white	1, beaten
oil	1tbsp
black pepper	1tsp
ginger/ garlic paste	1tsp
vinegar	2tsp
salt	to taste
Gravy:
capsicum	1, square cubes
spring onion	3, chopped
cabbage	1/2 cup, sliced
carrots	1/2, sliced
cornflour	1tbsp
sugar	2 tbsp
soysauce	1tbsp
water	1-1/4 cup
oil	5tbsp
Method:
Combine chicken with all the ingredients for marination and set aside for 30 minutes.
In a bowl, dissolve the cornflour with water, soysauce, sugar and set aside.
Heat oil in a wok, stir fry marinated meat on high flame for 2 minutes.
Add in vegetables and continue to stir fry for another 3 minutes, turn and toss.
Now add the dissolved mixture and keep stirring on low heat 2-3 minutes or until the gravy thickens.
Taste the gravy and adjust the spice as per your taste, to make it more sweeter, add more sugar and for tanginess add more vinegar.
Serve hot with noodles.
Serves 4.