Neil Aspen

Kerala Style Eggplant Curry Recipe Ingredients 1 medium eggplant, chopped 1 large onion, finely sliced 2 medium tomatoes, chopped 1 tablespoon ginger-garlic paste 1 teaspoon mustard seeds 1 teaspoon turmeric powder 1 teaspoon red chili powder 1 tablespoon oil Salt to taste 2 tablespoons fresh coriander leaves, chopped Method 1. Heat the oil in a […]

Ingredients 2 tablespoons of oil 1 teaspoon of mustard seeds 1 onion, chopped 2 tomatoes, chopped 1 teaspoon of ginger-garlic paste 1 tablespoon of red chili powder ½ teaspoon of turmeric powder 4 hard-boiled eggs 400 ml of coconut milk Salt to taste Method 1. Heat oil in a pan over medium heat. Add mustard

Lasagna alla Norma Recipe Ingredients 500 g eggplant 1 tsp salt 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, minced 800 g canned crushed tomatoes 1 tsp dried oregano 250 g lasagna sheets 400 g ricotta cheese 200 g grated mozzarella cheese Method 1. Begin by slicing the eggplant into 1 cm thick

Ingredients 1 cup (250 g) unsalted butter, softened 1 cup (220 g) brown sugar, packed 1/4 cup (50 g) granulated sugar 1 cup (250 ml) milk 2 1/2 cups (315 g) all-purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup (180 g) white chocolate chips 1 tsp vanilla extract Method 1. Preheat your

Ingredients 1 ½ cups pumpkin puree 1 cup brown sugar 1 cup vegetable oil 1 tablespoon vanilla extract 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 2 cups all-purpose flour 1 cup chocolate chips Method 1. Preheat the oven to 180°C (350°F) and grease a baking dish.

Ingredients 4 large eggs 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 1 tablespoon lemon juice Salt, to taste Pepper, to taste 1 tablespoon chopped chives 1 tablespoon chopped parsley 4 bread slices Butter, for spreading Method 1. Start by boiling the eggs in a pot of water for about 10 minutes. 2. After cooking, place

Ingredients 1½ cups pumpkin puree 1 cup condensed milk ½ cup brown sugar 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice ¼ teaspoon salt 1 package pie crusts (about 2 crusts) 1 tablespoon cornstarch 1 tablespoon lemon juice Whipped cream (for serving) Method Preheat the oven to 190°C (375°F). In a bowl, whisk together

Ingredients – 8 rice paper wraps – 1 cup shredded carrots – 1 cup cucumber, julienned – 1 cup red bell pepper, sliced – 1 cup lettuce leaves, chopped – 1 cup fresh herbs (such as mint or cilantro) – 1 cup cooked rice noodles – 1/4 cup soy sauce – 1 tablespoon sesame oil

Ingredients – 1 tablespoon vegetable oil – 1 onion, chopped – 2 cloves garlic, minced – 1 tablespoon curry powder – 1 can (400ml) diced tomatoes – 1 can (400ml) coconut milk – 2 cups mixed vegetables (like carrots, peas, and beans) – 1 teaspoon salt – 1 teaspoon pepper – 2 cups cooked rice

Ingredients 6 large eggs 1 tablespoon salt 4 cups water Ice cubes Cold water Method Put the eggs in a single layer in a saucepan. Add 4 cups of water and 1 tablespoon of salt. Bring the water to a boil over medium heat. Turn off the heat and cover the pan. Let the eggs

Ingredients 2 large eggplants 1 cup all-purpose flour 2 large eggs 2 cups breadcrumbs 2 cups tomato sauce 2 cups grated Parmesan cheese 1 tablespoon dried oregano 1 tablespoon olive oil Salt, to taste Pepper, to taste Method Start by preheating the oven to 190 degrees Celsius. Slice the eggplants into half-centimeter thick rounds and

Ingredients 60 ml vegetable oil 1 cup brown sugar 1 teaspoon vanilla extract 1 cup all-purpose flour 1/3 cup cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup chocolate chips 1/4 cup nuts (optional) Method Preheat the oven to 180°C (350°F). Grease a small baking dish. In a mixing bowl, combine vegetable oil,