How to make Pizza Margherita

Ingredients:- 

For the dough :- 

• 400g plain flour
• 1 tbsp extra-virgin olive oil
• Pinch sea salt
• 30g fresh yeast
• 310ml tepid water

For the topping :- 

450g pendula tomatoes or 625g fresh tomato sauce
1 crushed clove garlic
olive oil
Salt
280g Buffalo mozzarella
12 basil leaves



How To Make the Pizza :- 

Preheat oven to 220C/Gas 7.

Shape flour into a mound and make an indentation on the top. Pour the oil into the indentation and add the salt. Melt the yeast in a cup  of tepid water and pour it into the middle. Start kneading  the dough with your hands until all the yeast is absorbed and the dough feels elastic, firm, and looks shiny. Add more water if dough seems too dry.

Roll it into a ball, sprinkle with flour and place in a bowl. Make a cross on the top. Cover with a cloth and leave it to rise in a warm place for about 1 hour in winter and 30 minutes in summer.

Meanwhile Cut the tomatoes in half. As you drop them into a medium-sized bowl squeeze them with your hands so that the juice comes out. Add garlic, olive oil, salt, and half the basil leaves. Leave to marinate.

Stretch the dough and then roll it out with a rolling pin on a floury surface, until it is about 0.5cm thick. Cover the surface of a baking tray with 1 tbsp of oil. Sprinkle with salt.

Place dough on baking sheet and press the edges in firmly with your fingers. Add tomatoes, reserving a little of the juice, and drizzle with olive oil. Cook for 10 minutes. 

Remove from oven and add chopped  mozzarella. Tear the remaining basil leaves and scatter over mozzarella. Drizzle with olive oil. Sprinkle with Parmesan and the rest of the tomato juice. Cook for 5 minutes. Eat immediately.

How To Make Italian Pasta Salad

• Ingredients :- 
• 4 heads broccoli
• 1 cup Peas
• 225g farfalle (bow tie) pasta
• Salt as per taste
• 2 tbsp butter
• 2 tbsp olive oil
• 1 tsp garlic
• 1 lemon, zested
• 1/2 teaspoon ground black pepper
• 1 tbsp freshly squeezed lemon juice
• 
  
• How to make it:- 

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water and place it in a large bowl and set aside.

In the same water, cook the bow-tie pasta according to the package directions.

Drain well and add to the broccoli and peas.

In a small pan heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. 

Off the heat, add 2 teaspoons salt, pepper and lemon juice and pour this over the broccoli and pasta. 

Toss well. Season to taste, sprinkle with the pine nuts and cheese.

Ready to serve.

How To Make Ravioli with Ricotta, Parmesan and Walnut Sauce

Ingredients :- 

• 300g fresh pasta dough
• 200g ricotta
• 50g parmesan, grated
• 100g walnuts, crushed
• ½ garlic clove
• 1 teaspoon parsley, chopped
• 4 tablespoon olive oil
• Juice ½ lemon
• 75g parmesan, grated
• 2 tbsp full fat milk
• Salt and pepper for seasoning

How to make :- 

1. Ravioli with Ricotta, Parmesan :- 

Take your ricotta and place into a medium sized bowl, along with 50 grams of the parmesan. Season, and put it one side.

Roll out your pasta into 60 cm strips with 12 cm width; place a good heaped teaspoon of filling leaving a 3 cm gap between each portion also leaving enough pasta free to fold over.

Using a pastry brush and water, brush in between each portion of filling, fold over. Press firmly around each pile of filling with your fingers to push out any trapped air and seal in the filling.

Trim off the edges and then cut between the rows with a sharp knife or a fluted pasta wheel.

2. Walnut Sauce :- 
Use a pestle and mortar to crush the garlic with sea salt then add the walnuts, pound to a smooth texture and add the lemon juice, parmesan, milk and finally the olive oil.

Work this together so the sauce becomes emulsified, check the seasoning and put to one side.

In a large pot of salted boiling water add the ravioli and cook for 3-4 minutes, drain and place in a frying pan with the unsalted butter.

Toss together with a spoonful of walnut sauce, toss again and serve with extra walnut sauce if desired.

Add a good grind of black pepper.

Ready to Serve.

How to Make a Chocolate Cake

Ingredients :- 

• 1 1/2 cup flour
• 1 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons cocoa
• 1 tablespoon vinegar
• 6 tablespoons oil
• 1 teaspoon vanilla essence 
• 1 cup water
• 2 eggs

How To Make It :- 

In a Bowl Mix all the ingredients one by one and stir well.

Pour the mixture into an 8-inch greased and floured round pan. 

Bake at 350 degrees F. (175 C.) for 30 minutes.

Let the cake cool for 5 minutes.

And Its Ready To Serve.

How To Make Egg Nests

Ingredients :- 

• 2 eggs
• Pinch of salt
• 1/4 cup grated Gruyere cheese

How To Make It :-

Preheat the oven to 450°F with a rack in the middle. Line a roasting pan.

Separate the egg yolks from the whites. 

In a bowl beat the egg white with a pinch of salt.

Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.

Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.

Place in the oven for 3 minutes. 

After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest. 

Return the baking sheet to the oven and cook for 3 more minutes.

Ready To Serve.

How To Make Spinach Frittata

Ingredients :- 

• 1 lb spinach leaves 

  

  spinach frittata

• 2 Tbsp olive oil
• 1 medium onion
• 1 large clove garlic
• 9 large eggs
• 2 Tbsp milk
• 1/3 cup grated Parmesan cheese
• Sun-dried tomatoes, about 2 Tbsp chopped
• Salt and freshly ground pepper to taste
• 3 oz goat cheese

How To Make It :- 

Preheat oven to 400°F.

Cook spinach in 1/4 cup of water for couple of minutes. 

Drain water and rinse with cold water to cool. squeeze out as much moisture as you can. Then chop and set aside. 

In a bowl whisk together  eggs, milk, parmesan cheese,  sun-dried tomatoes, salt and pepper.

Saute onions in olive oil in an oven-proof, stick-free skillet, until translucent, about 4-5 minutes on medium heat. Add the garlic and cook a minute further. Mix the cooked chopped spinach in with the onions and garlic.

Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

Sprinkle bits of goat cheese over the top of the frittata mixture.

When the mixture is about half set, put the whole pan in the oven. 

Bake for 13-15 minutes, until frittata is puffy and golden. 

Remove from oven and let it cool for several minutes. 

Cut into quarters to serve.

How To Make Poached Eggs

Ingredients :- 

Poached Eggs

• Fresh Eggs 
• Water
• White vinegar (optional)

How To Make It :- 

Fill the pan about two-thirds of water and bring it to boil.

Add 1-2 teaspoons of white vinegar to the water. 

Crack an egg into a small bowl.

Turn down the gently boiling water to a simmer. Spin the simmering water to cool before dropping the egg.

Carefully drop the egg into the center of the barely simmering water. 

To help maintain the shape of the egg, swirl around it in a circular motion.

Wait 3-5 minutes until cooked. You will know that the egg is cooked when the whites are set and the yolks begin to thicken.

Remove the poached egg with a slotted spoon. 

Ready To Serve.

How to Make an Omelet

Ingredients :- 

• 2 eggs
• 2 Tbsp milk
• 2 Tbsp butter
• Salt and ground white pepper, to taste

How To Make It :- 

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

Heat a heavy-bottomed nonstick pan over medium-low heat. Add the butter and let it melt.

Add the milk to the eggs and season to taste with salt and white pepper. Mix Well.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs.

Let the eggs cook for up to a minute or until the bottom starts to set.

Gently push one edge of the egg into the center of the pan with the Spatula, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

Now gently flip the egg over using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

With your spatula flip the entire omelet over to cook the top for few seconds.

Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.

Ready To Serve.

How To Make Fruit Cake

Ingredients :-

• 2 cups packed brown sugar
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 2 tablespoons ground allspice
• 2 tablespoons ground nutmeg
• 4 eggs
• 2 tablespoons lemon zest
• 2 tablespoons vanilla extract
• 1/2 cup brandy
• 1 1/2 cups raisins
• 1 1/2 cups chopped nuts
• 1 1/2 cups dried mixed fruit
• 1 1/2 cups butter, melted
• 1 3/4 cups brandy

How To Make It :- 

Preheat oven to 225 degrees F (110 degrees C). Grease and flour a tube pan.

In a large bowl, combine sugar, flour, soda, spices, eggs, lemon rind, vanilla, 1/2 cup brandy, fruit, nuts, and melted butter or margarine. Mix thoroughly. Pour into prepared pan.

Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool on a wire rack.

Wrap cooled cake in foil. Sprinkle 2 tablespoons brandy over the cake everyday for 2 weeks.

How To Make Gajar Halwa

Ingredient :- 

• 8 to 9 medium tender juicy carrots.
• 4 cups milk
• 4 tbsp ghee
• 10 to 12 tbsp sugar
• 20-25 whole cashews
• 5 to 6 green cardamom
• a pinch of saffron strands
• handful of golden raisins

How To Make :- 

Rinse, peel and grate the carrots.

In a deep thick bottomed pan combine milk and grated carrots.

on a low to medium flame, bring the whole mixture to a boil and then simmer.

while the mixture is simmering on a low flame, keep on stirring in between.

the grated carrots will cook in the milk and the milk will start to reduce and evaporate.

when the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.

stir well and continue to simmer and cook on a low flame.

do keep on stirring the gajar halwa in between.

towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. 

switch off the burner.

serve gajar halwa hot, warm or you can also serve it cold.

How To Make Pav Bhaji

Ingredients Chilli-garlic Paste :- 

• 5 to 6 whole dry kashmiri red chilies , deseeded
• 8 to 10 clove garlic

How To Make Chilli-garlic Paste :- 

Soak the red chillies in enough warm water for at least an hour.

Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside.

Ingredients For The Bhaji :- 

• 2 tbsp butter
• 1 tbsp oil
• 1 tbsp cumin seeds 
• 3/4 cup finely chopped onions
• 1/2 cup chopped capsicum
• 1 1/2 cups finely chopped tomatoes
• 1 1/2 tbsp pav bhaji masala
• 2 tsp chilli powder
• salt to taste
• 1/2 cup boiled and lightly mashed green peas
• 1 1/2 cups boiled , peeled and mashed potatoes
• 2 tbsp finely chopped coriander 

How To Make Bhaji:- 

Heat the butter and oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the chilli-garlic paste and sauté on a medium flame for 1 to 2 minutes.

Add the onions and sauté for 3 to 4 minutes, while stirring occasionally.

Add the capsicum and sauté for 1 more minute.

Add the tomatoes and cook for 3 to 4 minutes, mash well using a potato masher.

Add the salt, pav bhaji masala, chilli powder and cook for another 2 minutes.

Add the green peas, potatoes, mix well and cook along with 1/3 cup of water for 1 to 2 minutes, while mashing it with the help of a masher.

Add the coriander, mix well and cook for 1 minute.

Ingredients For The Pav :- 

• 8 ladi pav
• 8 tsp butter for cooking
• 1 tsp pav bhaji masala

How To Make pav :- 

Slit 2 pavs vertically and keep aside.

Heat a large tava, add 2 tsp of butter and slit open the pavs and place on it.

Cook on a medium flame till they turn light brown and crisp on both the sides. (add more butter if required).

For Serving :- 

• 1 cup finely chopped onions
• 4 lemon wedges
• 4 roasted papad
• 4 tsp butter

How to serve :- 

Place ¼th of hot bhaji, 2 pavs, ¼ cup of onions, a lemon wedge and a papad on a plate.

Top the bhaji with 1 tsp of butter and serve immediately garnished with 1 tsp of coriander.

Repeat with the remaining ingredients to make 3 more plates.

How To Make Idli Sambhar and Coconut Chutney

1. Idli:- 
Ingredients For Idli :-

• 3 cups par-boiled rice (ukda chawal)
• 1 cup urad dal (split black lentils)
• salt to taste
• oil for greasing

How To Make Idli :- 

Wash and soak the rice and urad dal in lukewarm water for 2 to 3 hours.
Drain, wash and grind to a smooth paste.
Cover and keep aside overnight to ferment.
Add the salt and mix well.
Put spoonfuls of the batter into greased idli moulds and steam for 15 minutes.

2. Sambhar :- 
Ingredients for Sambhar :-

• 1 cup toovar (arhar) dal
• 1 tomato , chopped
• 1 onion , chopped
• 2 brinjal (baingan / eggplant) , cubed
• 1 drumsticks (saijan ki phalli / saragavo) , cut into 4 pieces
• 1 potato , cubed
• 1 tbsp tamarind (imli) pulp
• salt to taste

Ingredients for Sambhar Masala :- 

• 6 to 8 whole dry kashmiri red chillies
• 1 tbsp coriander (dhania) seeds
• 1 tsp toovar (arhar) dal
• 1 tbsp chana dal (split bengal gram)
• 1 tbsp urad dal (split black lentils)
• 1 tsp turmeric powder (haldi)
• 1/2 tsp asafoetida (hing)
• 1 tsp oil

Ingredients for Tempering :- 

• 1 tsp mustard seeds ( rai / sarson)
• 6 curry leaves (kadi patta)
• 1/4 tsp asafoetida (hing)
• 2 tbsp oil

How To Make sambhar masala :- 

Heat the oil and roast all the ingredients for the sambhar masala in it.
Grind to a fine paste in a blender using a little water. Keep aside.
How To Make Sambhar :- 
Wash and pressure cook the dal, tomato, onion, brinjals, drumstick and potato with 2 cups of water.
Then add the tamarind pulp, sambhar masala, salt and 4 cups of water and bring to a boil.
Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds crackle. Add this to the sambhar and simmer for 15 minutes.

3. Coconut Chutney :- 

Ingredients for Coconut Chutney :- 

• 1 cup grated coconut
• 2 small green chillies 
• 1 tsp grated ginger 
• 1 tbsp roasted chana dal 
• salt to taste

For The Tempering :- 

• 1/2 tsp mustard seeds
• 1 red chilli
• 2 to 3 curry leaves
• 1 tsp oil

How To Make Coconut Chutney :- 

Put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.

Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.

How To Make Dal Tadka :

Ingredients :-

• 1 cup masoor dal 
• 1/4 cup yellow moong dal
• 2 green chillies, slit
• 1 tsp grated ginger 
• 1 tsp grated garlic 
• 1/2 tsp turmeric powder
• salt to taste
• 2 tbsp ghee
• 1/2 tsp mustard seeds
• 1/2 tsp nigella seeds
• 1 whole dry kashmiri red chilli
• 1/4 cup sliced onions
• 1/4 cup chopped tomatoes
• 3 tbsp chopped coriander 
• 1 tbsp butter

How To Make It :-

Wash and soak both the dals in water for 20 minutes.

Drain, add the green chillies, ginger, garlic, turmeric powder, salt and 3 cups of water and pressure cook till the dals are tender.
mash the dals. Keep aside.

For the tempering, heat the ghee in a deep pan and add the mustard seeds and nigella seeds. When the mustard seeds crackle, add the red chilli and onions and sauté till the onions turn translucent.

Add the tomatoes and sauté for 3-4 minutes.

Add the dals, mix well and bring to boil. 

Serve hot garnished with coriander and butter.

Ready To Serve.

How To Make Steamed Rice

Ingredients :-

• 1 1/2 cups long grained rice
• salt to taste
• 1 tbsp oil

How To Make It :-

Boil 6 cups of water in a deep pan, add the soaked and drained rice, salt and oil, mix well and cook on a medium flame for 8 to 10 minutes or till the rice is 95% cooked.

Drain, transfer to a plate and allow it to cool for 2 to 3 hours.
Ready To Serve.

How To Make Roti

Ingredients :-

• 3 cups whole wheat flour
• 1 to 1.25 cups water or more if needed
• ½ to ¾ tsp salt 
• 1 to 2 tsp oil or ghee

How To Make It :-

take flour in a bowl and add a bit of water, Salt and ghee and start mixing.

adding some water to the dough in parts, begin to knead the dough.

continue to knead the dough. keep on adding water as required.

knead the dough till it becomes pliable and soft. the final dough consistency should not be very soft or hard.

now make small to medium balls of the dough. roll the balls in the palms of your hands.

flatten the ball. sprinkle some whole wheat flour to the dough ball. alternatively, you can also dust the rolling board with flour.

turn on the gas stove and put the tawa to make it hot.

while tawa is getting hot, start rolling the dough ball into a flat round circle.

once the tawa is sufficiently hot then put the roti on a hot tawa.

first cook one side. it should be less than half cooked or about one-fourth cooked.

turn and cook the other side. this should be a little bit more cooked than the first side. brown spots should be visible.

now hold the roti with a tong and keep the first side which was cooked, directly on fire. the roti will start to puff.

turn and keep the other side on fire. the roti will puff more. 
remove and apply ghee on the rotis. 

Ready To Serve

How To Make Butter Chicken

Ingredients:- 

300 gms Chicken breast boneless

Marinate:-

• 1 -2 tsp hung thick curd
• 1 tsp salt
• 1/2 tsp red chilli powder
• 1 tsp tandoori masala
• 1/4 tsp tandoori color

Curry:- 

• 2 tblsp Butter
• 2 tsp garlic paste
• 1 green chilly sliced
• 1/2 tsp Cumin powder
• 1/2 tsp Red chilly powder
• 1 tsp Salt
• 6 or 1/2 kg Tomato
• 10 Cashewnuts
• 1 Big tblsp Tomato Ketchup
• 1/2 tsp Sugar
• 1/4 cup Water
• 1/2 cup milk
• 2 tblsp Cream
• 1/4 tsp garam masala
• 1 tsp fenugreek crushed
• Finely chopped coriander leaves

How to make it :- 

In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for at least 2 - 3 hrs.

Blanch, peel and puree the tomatoes. Keep aside.

Soak the cashew nuts for 2 - 3 hrs in hot water and then strain and grind the cashew nuts into a fine paste.

For the curry heat the pan and add butter and immediately add the garlic paste.Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
Add the tomato puree and cook till the gravy leaves the side.

Lower the flame and add the cashew nut paste and stir constantly.

Now add the tomato ketchup, sugar and 1/4 cup water.

Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.

Once the gravy comes to a boil add the chicken pieces. And cook for a minute.

Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well

Now add the garam masala and crushed fenugreek leaves. Mix well.

Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.

Ready To Serve.

How to Make Scones

Ingredients :- 

For the scones

• 2 cups plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 3 tbsp sugar
• 1 stick cold butter
• 1/2 cup cream
• dash of salt

For the glaze

• 1 egg
• 1/4 cup of milk or cream

How To Make It : - 

Pre-heat the oven to 375F/190C.

Mix the flour, baking powder, baking soda, sugar, and salt in a large bowl. Whisk until well blended.

Cut the stick of butter into small chunks. Put into the flour mixture.Mix the butter and flour mix until it resembles a coarse meal.

Pour the cream into the mix and knead into it. Keep adding the cream until the mixture holds. 

Wrap dough in plastic wrap. 

Chill in refrigerator 15-20 minutes.

While the dough chills... 

sprinkle flour on a clean counter to roll out the dough. 

Lightly coat a baking sheet with butter. 

Crack the egg into a bowl and beat with dollop 1/4 cup cream.

Remove dough from fridge. 

Unwrap the plastic wrap, and using a knife, cut the dough in half.

Re-wrap the remaining half of the dough and put it in the fridge.

Put the dough on the floured surface. 

Traditional scones are gathered into a round, patted flat, and cut into wedges like a pie. 

The wedges are then put on a baking sheet. 

For fancier scones, using a floured rolling pin, roll out the dough until it's 3/4 in. to 1/2 in. thick, depending on preference. 

Using a cookie cutter, cut out as many shapes 

Put the scone shapes onto the baking sheet. Brush with the beaten egg mixture.

After they're all brushed, put baking sheets into the oven. Bake for 13-15 minutes or until golden. 

Repeat the steps with the remaining dough.

Cool on a wire rack. 

Ready To Eat.

How to Make Mashed Potatoes

Ingredients :-

• 5 to 6 medium sized Potatoes
• 1/2 teaspoon salt
• 4 Tbsp heavy cream
• 2 Tbsp butter
• 1 Tbsp milk
• Salt and Pepper

How To Make It :-

Place the peeled and cut potatoes into a medium saucepan. Add cold water to the pan until the potatoes are covered by at least an inch. 

Add a half teaspoon of salt to the water. Turn the heat on to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cook for 15 to 20 minutes, or until you can easily poke through them with a fork.

While the potatoes are cooking, melt the butter and warm the cream. You can heat them together in a pan on the stove or in the microwave.

When the potatoes are done, drain the water and place the steaming hot potatoes into a large bowl. 

Pour the heated cream and melted butter over the potatoes. 

Mash the potatoes with a potato masher. 

Then use a strong wooden spoon (a metal spoon might bend) to beat further. 

Add milk and beat until the mashed potatoes are smooth. Don't over-beat the potatoes or the mashed potatoes will end up gluey.

Add salt and pepper to taste.

How To Make Fish and Chips

Ingredients : - 

• 4 large potatoes, peeled and cut into strips
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup milk
• 1 egg
• 1 quart vegetable oil for frying
• 1 1/2 pounds cod fillets

How to make it : -

Place potatoes in a medium-size bowl of cold water. 

In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.

Preheat the oil in a large pot.

Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.

Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown.Drain well on paper towels.

Ready To Serve.

How To Make Scrambled Eggs

Ingredients :- 

• 8 eggs
• ½ cup whole milk
• 2 Tbsp clarified butter or whole butter
• Salt and white pepper to taste

How To Make It :-

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

Add the milk to the eggs and season to taste with salt and white pepper. Then beat them together.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don't break up the egg, though. Try to keep the curds as large as possible. 

Transfer to a plate and they are ready to serve.

How To Make Sunday Roast

Sunday Roast Consists of Yorkshire pudding, Roast Beef and gravy, Roasted Vegetables, Horseradish cream, Brussels Sprouts and Boiled Peas. Then it is Served together.

1. FOR THE YORKSHIRE PUDDINGS: 

Ingredients: - 

• 1 cup flour 
• 1⁄2 tsp. salt 
• 2 eggs, lightly beaten 
• 1 cup milk 

How To Make It:- 

Mix together flour and salt into a mixing bowl. Add eggs and milk to flour, whisking constantly, until batter is smooth. Cover with plastic wrap and refrigerate overnight.

To finish the yorkshire puddings, put about 1 tsp. of the reserved drippings from the bowl into each mold of two 4-mold yorkshire pudding tins or about 1/4 cup of the drippings into a large baking dish and put into oven until hot. Stir prepared batter until smooth, then pour into hot molds or dish and immediately return to oven. Bake until puffed and golden brown, about 30 minutes.

2. ROAST BEEF AND GRAVY: 

Ingredients:- 

• 1  8–12-lb. rib roast of beef 
• 4-oz. piece beef fat 
• Salt and freshly ground black pepper 
• 2 tbsp. flour 
• 1 1⁄2 cups red wine 

How To Make It : -

Preheat oven to 325°. Put beef, meaty side up, and beef fat into a heavy-bottomed roasting pan and generously season with salt and pepper. Roast meat until internal temperature reaches 120° for rare, 130–135° for medium rare, and 140° for medium, 3–4 1/2 hours.

Transfer roast to a warm serving platter or a carving board and loosely cover with foil. Increase oven temperature to 450°. Discard rendered piece of beef fat, then pour off all but about 3 tbsp. of the pan drippings into a bowl. Set pan and bowl aside.

To make the gravy, put the reserved pan with the drippings on top of stove and heat over medium heat until hot. Add flour and cook, stirring constantly, until lightly browned, about 1 minute. Add wine and cook, scraping up any browned bits, until reduced by half, about 8 minutes. Add the reserved vegetable cooking water and cook for 3–4 minutes more. Stir in any meat juices accumulated from platter and season to taste with salt and pepper. Keep warm over low heat.

3. ROASTED VEGETABLES: 

Ingredients: -

• 4 lbs. russet potatoes, peeled and quartered 
• 1 1⁄2 lbs. small carrots, peeled and trimmed 
• 1 1⁄2 lbs. parsnips, peeled, trimmed, and quartered lengthwise 
• Salt 
• 1 cup flour 
• Freshly ground black pepper 

How To Make It :- 

Put potatoes, carrots, and parsnips into a large pot of cold salted water and bring to a boil over high heat. Reduce heat to medium and parboil vegetables, about 10 minutes. Drain, reserving 1 1/2 cups of the cooking water, and set both aside.

To finish the roasted vegetables, put about 1/2 cup of the reserved drippings from the bowl into another large roasting pan and put into oven until fat is hot. Meanwhile, put flour and salt and pepper to taste into a large, wide bowl. Dredge potatoes, carrots, and parsnips in seasoned flour, shaking off excess. Remove pan from oven, add flour-coated vegetables, and turn to coat in the fat. Return pan to oven and roast vegetables, turning several times, until golden, 30–45 minutes.

4. HORSERADISH CREAM: 

Ingredients: -

• 1 cup heavy cream 
• 1⁄4 cup prepared horseradish 
• 1 tsp. white wine vinegar 
• Salt and freshly ground white pepper 

How To Make It: -

Whisk cream in a medium bowl until medium-soft peaks form. Fold in horseradish and vinegar, then season to taste with salt and pepper. Transfer to a serving bowl and refrigerate until ready to use. 

5. BRUSSELS SPROUTS: 

Ingredients:-

• 3 lbs. brussels sprouts, trimmed 
• Salt 
• 3 tbsp. butter 

How To Make It : -

Put brussels sprouts into a medium pot of cold salted water and bring to a boil over high heat. Reduce heat to medium and cook until just soft, about 10 minutes. Drain, return to pot, and cover to keep warm.

6. BOILED PEAS : -

Ingredients : -

P1 Bowl of green peas.

How To Make It : -

Bring a medium pot of salted water to a boil over high heat. Add peas and cook until soft, 3–8 minutes. Drain, return to pot, and cover to keep warm.


To serve the Sunday roast, transfer roasted vegetables to a warm serving platter. Unmold yorkshire puddings to a serving plate. Transfer gravy to a warm gravy boat. Transfer brussels sprouts and peas to two separate warm serving dishes, add butter to each, and season to taste with salt. Carve roast at table and serve with the roasted vegetables, yorkshire puddings, gravy, brussels sprouts, peas, and horseradish cream.

How To Make English Muffins

Ingredients : -

• 225 ml milk
• 2 tsp dried yeast
• 1 tsp sugar
• 450g plain flour
• 1 tsp salt
• 55g lard

How to make it : - 

Put the milk and 55 ml water into a saucepan and heat gently until just warm enough for you to dip your finger in comfortably. Put the warmed milk into a small jug and add the sugar and the yeast, mix lightly and leave in a warm place for about 15 minutes and the mixture has a lightly bubbling top.

Sift the flour into a roomy baking bowl, add the salt and stir. 

Make a well in the center of the flour and pour the yeast and milk mixture in.

Mix all the ingredients together until a soft, non-sticky dough is formed; if the dough feels dry a little add more water a drop at a time, too wet add a little more flour.

Place the dough on a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic. 

Put the dough back into the baking bowl, cover with a clean, dry tea towel and leave in a warm (not hot) place until the dough has doubled in size, this could take up to an hour, so be patient.

Once risen, tip the dough back onto the floured surface and roll out to ½ inch/1cm thick. Cut into 3 inch/7.5cm rounds. The dough may start to puff up again but simply roll it back to ½ inch. Place the muffins on a greased baking sheet and leave to rise for 30 minutes, again in a warm, but not hot, place.

Grease a heavy-based frying pan or griddle with a little lard, heat until hot but not burning. Add a few muffins, lower the heat and cook for 7 minutes on each side. Once cooked, put to one side, re-grease the pan or griddle and heat, then continue as above until you have used up all the dough.

Ready To Serve.