Saturday 27 August 2016

Pineapple and Cherry Cake

Glace cherries - 150 gram
Canned pineapple with fruit juice - 227 gram
Softened butter - 150 gram
Light muscovado sugar - 100 gram
Eggs beaten lightly - 2 large
Self-raising flour - 200 gram
Pineapple and Cherry Loaf

Pineapple and Cherry Loaf


  1. Pre-heat the oven to 140 ˚C fan. Grease and line a loaf tin.
  2. Chop the glace cherries into halves and wash them using running water. Drain well and dry on a kitchen towel. Drain the pineapples keeping aside about two tablespoons of the fruit juice, chop the pineapples and dry them on a kitchen towel as well. Toss cherries and pineapple in plain flour.
  3. Mix butter, sugar, eggs, and the flour.
  4. Now fold in the pineapples and cherries along with the 2 tablespoons of fruit juice from the canned pineapples. Pour the batter into the prepared tin.
  5. Bake it in a pre-heated oven for an hour and 15 till the loaf is golden brown, well risen and a skewer comes out clean. Cool the loaf on a wire rack. It can be stored for a couple of days but it hardly lasted the same day in my house!

For a cake, I used 2.5 times of all ingredients and spring-form cake tin. Make sure to leave the loaf inside the oven(switched off) for a while after it is done.

Glace cherries - 375 gram
Canned pineapple with fruit juice - 565 gram
Softened butter - 375 gram
Light muscovado sugar - 250 gram
Eggs beaten lightly - 5 large
Self-raising flour - 500 gram

Sunday 21 August 2016

Keema Baingan (Mince Meat with Roasted Eggplant)


Eggplant (aubergine / brinjal / baingan) - 2 large
Lamb mince - 500 gram
Onions - 3 big (sliced)
Ginger Garlic Paste - 1 table spoon
Tomato - 3 (chopped)
Green Chilli - 4 (chopped)
Green Coriander - 1 bunch (chopped)
Turmeric Powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Salt (to taste)

Keema Baingan

  1. Apply oil on the outside of eggplant and put it on low gas flame, turn it side to side till it is completely black on the outside.
  2. Once the eggplant is blackened from outside put it in cold water.
  3. Scoop eggplant out of the covering and crush them to make it uniform without lumps.
  4. Add oil to a wok(Karahi) and add cumin seeds when hot.
  5. Add 3 big onions - fry.
  6. Add ginger garlic paste.
  7. Add mince meat.
  8. Add tomato, green chili, green coriander, salt, turmeric and coriander powder.
  9. Simmer on low flame for half an hour.