Strawberry Jelly Poke Cake - Christmas Special

Self cooking photograph

Self cooking photograph

vanilla cake mix	1 box (super moist)
strawberry jelly	1 box (85g)
hot water	1 cup
lemon juice	2tbsp
red food color	1/2 tsp (optional)
whipping cream	250ml
sugar	1tbsp
Method:
Bake the cake as directed on the cake mix box.
Let it cool completely.
(detach the sides of the springform pan once it cools or leave as is in the baking dish to poke)
Poke the cake all around with a fork.
Separately, stir jelly powder into a boiling hot water and add red food color; mix till the powder is completely dissolved.
Take one tablespoon of jelly liquid and keep aside.
Now add lemon juice to the remaining jelly liquid and mix well.
Pour this jelly liquid over the cake evenly.
Now make frosting.
Beat the whipping cream and sugar together until soft peaks.
Spread the frosting on the cake evenly using a butter knife.
Now take that 1tbsp of jelly liquid and drizzle on top of the cake frosting.
(You can heat this liquid before pouring on top of the cake)
Take a butter knife and swirl around to make a design.
Garnish with strawberries if you like.
Serves 6 to 8.
Merry Christmas!

Mushrooms in Yogurt

Self cooking photograph

mushrooms	800g, sliced
onions	2, chopped
tomatoes	400g, chopped
garlic paste	1tbsp
red chilli powder	2tsp - adjust as per taste
garam massala pwdr	1tsp
turmeric powder	1tsp
sugar	1/2 tsp
salt	as per taste
yogurt	125ml
oil	4tbsp
coriander	1tbsp, chopped
Method:
Heat oil in a wok over medium heat and add onions.
Stir constantly for 8 minutes or until golden.
Stir in garlic paste and stir for another 2 minutes.
Add tomatoes, chilli powder, garam masala, turmeric and salt.
Keep stirring, cook for 3 minutes.
Add mushrooms and sugar; cook until mushrooms have given off their liquid and tender,about 8 minutes.
Remove from heat and stir in yogurt, a little at a time, mix well.
Sprinkle with coriander and cover and cook on very low heat for a minute.
Serve hot with steamed rice.
Serves 4 to 6.

Spinach Parcels with Roasted Bell Pepper Sauce

Self cooking photograph

filo pastry	8 sheets
feta cheese	100g
fresh spinach	500g
onions	2tbsp, chopped
garlic clove	1, minced
salt	as per taste
black pepper	as per taste
red chili flakes	as per taste
oil	3tbsp plus extra for brushing
Roasted Bell Pepper Sauce:
red bell pepper	1
oil	1tbsp
garlic clove	1, minced
red chilli fresh	1tsp
salt	as per taste
Method:
Heat oil and saute onions and garlic for 1 minute.
Add in chopped spinach and cook till water dries.
Remove from heat and cool completely.
Now mix feta cheese and season.
Lay 1 filo pastry sheet out on your work surface, brush with oil and place another one on top of it.
Brush the oil on the sheet again and place a small amount of the spinach filling in the center.
Gather the corners of pastry sheets and twist to form a parcel.
Repeat with the remaining mixture and sheets.
Place on the lightly greased baking tray and brush each parcel with the oil again.
Bake in a preheated oven at 200C for 5 to 10 minutes or until crisp & golden.
Serve it with red bell pepper sauce.
Makes 4 parcels.
Roasted Bell Pepper Sauce:
Marinate the bell pepper with salt and some oil.
Bake in the preheated oven at 180C for 10 minutes.
It will be soften, peel off the skin, remove seeds and chop roughly.
Grind the bell pepper with garlic, oil and red chilli to make a paste.
Adjust the seasoning before serving.
Serve with parcels.