Apple Crumble

 Ingredients:

Plain flour - 150 g

Butter - 75 g

Demerara Sugar - 40 g

Demerara Sugar - 1 tbsp

Large Cooking Apples - 2 (peeled, cored and sliced into small cubes)

Ground cinnamon - 1/2 tsp

Apple Crumble

Recipe:

1. Put oven at 180°C or Gas mark 4
2. Sieve the flour into a mixing bowl
3. Add the butter and rub it in using fingertips until the mixture resembles breadcrumbs
4. Stir in the sugar (40g) and set aside
5. Put the apples (peeled, cored and sliced into small cubes) into an ovenproof dish with 1 tablespoon of sugar, 2 tablespoons of water and the ground cinnamon
6. Sprinkle the crumble over the fruit, making sure all the fruit is covered (do not press down otherwise a crack will form on top of the crumble when cooked)
7. Put the dish in the vine and bake for around 35 minutes until the fruit is baked (poke it with a fork, if the fork comes out clean, it is baked properly) or until the crumble is lightly browned
8. Once cooked, remove from oven and leave to cool before serving.

Black Forest Cake

 Ingredients:

All purpose flour - 1 cup

Cocoa Powder - 1/2 cup

Baking Powder - 1 + 1/2 tsp baking powder

Baking Soda - 2 pinches

Salt - 1/4 tsp

Egg whites - 4

Egg yolks - 4

Caster sugar - 150 g (3/4 cup) 

Vanilla extract - 2 tsp

Sunflower oil - 3/4 cup

For the syrup:

Sugar - 6 tbsp

Water - 6 tbsp

Syrup from canned cherries (if using) - 2 + 1/2 tbsp

For the whipped cream:

Whipping cream - 600 ml

Powdered sugar - 1/2 cup + 2 tbsp

Canned cherries (for decoration)

Black Forest Cake

Recipe

1. Grease and line a 9” cake tin with parchment paper
2. Preheat oven to 180°C
3. Mix together the flour, baking powder, baking soda, cocoa powder and salt in a mixing bowl and set aside
4. Beat you egg whites till they are fluffy (this may take some time, so I suggest using a stand mixer)
5. Once they start to form soft peaks, gradually add in the sugar
6. Continue beating until the egg whites are glossy
7. Add in the egg yolks and vanilla extract and beat
8. Gradually add in the oil and continue beating for another 1 or 2 minutes
9. Add in the dry ingredients and lightly fold in using a spatula
10. Pour the batter into the lined cake tin
11. Tap the tin to release air bubbles and bake at 180°C for around 25 minutes (to check if the cake is cooked, insert a fork, and if it comes out clean, the cake is baked.)
12. Leave cake to cool while you prepare the sugar syrup.
13. Add the sugar and water to a pan on medium heat on the stove.
14. Let the syrup boil and let the sugar dissolve (this will take around 5 minutes). Set aside
15. Whip the cream and sugar till you have stiff peaks.
16. Remove the cake from the tin and cut horizontally into two.
17. Soak the cake layers in the sugar syrup. Spread a third of the whipped cream on the first cake layer
18. Put the next cake layer on top. Cover the scale with the rest if the whipped cream and top with cherries

Egg Curry

Ingredients

Eggs - 8 (Boiled)

Potatoes - 4 or 5 small (skin off and cut into half)

Onion - 2 large or 3 small (cut to small pieces)

Tomatoes - 3 medium (cut to small pieces)

Green Chilly - 1

Ginger Garlic - 1 table spoon (or 2 frozen cubes)

Salt

Turmeric powder

Chilly podwer

Corriander powder

Cumin powder

Whole Spices -  half tea spoon cumin seeds, 4 pepper, 2 cloves, 1 small cardamom stick, 1 Big Cardmom

Egg Curry

Recipe

1. Wash and chop 4 tomatoes and keep them aside.
2. Peel 3 onions. Wash it. Chop the onions and keep it aside.
3. Peel the skins of 4 potatoes, wash, and cut them in two. The size should look like Egg.
4. Boil 8 eggs for 20 minutes and keep them aside. (As soon as it is boiled, you should discard the water and replace it with cold water. Then peel it and keep it ready).
   Pierce the egg with a fork – this piercing will ensure that masala will get inside the egg.
   
   
5. In a kadai, pour oil and when it’s hot, put the peeled boiled egg (without water otherwise it will spill off). 
   Care to be taken, that the egg must not stick to the kadai when we drop the egg. The probability to stick is only in the beginning, as we keep moving the eggs in the kadai, after 30 or 40 seconds, they will not stick to the oil. Depending on preference fry the eggs lightly or crispier golden.
6. Optionally you may also fry potatoes in the same oil.
7. Add turmeric, this will give golden yellow colour to the boiled egg. Once its fried to preference take that egg out, and put it in a bowl.
8. In a pressure cooker, pour oil and add onion.
   The main trick is here. Spread the onion and wait until it turns yellow. Do NOT keep spreading for 1 minute. (This was a mistake I did when I was trying to cook earlier. It will leave an onion smell). After 1 minute, now periodically turn over the onion, to ensure all sides are cooked.
9. Simmer the gas. Now create an empty space (moving onions to the sides, like a concentric circle)
10. In the empty space, pour some oil (if needed), then it heats up
11. Add half teaspoon chilly powder, half teaspoon turmeric powder
12. Add 2 teaspoons Corriander Powder
13. Once the masala is ready i.e. shiny and leaves oil, add whole spices.
14. Add whole spices - half tea spoon cumin seeds, 4 pepper, 2 cloves, 1 small cardamom stick, 1 big Cardmom
15. Fry it for 20 seconds
16. Add 2 cubes of garlic paste. It should be like a paste. Fry for 20 seconds
17. Once the paste is ready, increase the gas level
18. Add chopped tomatoes kept aside and mix it
19. Add a green chilly
20. Add 1 and half tea spoon salt. Never add extra salt, if it's less you can taste and add later.
21. Cook for few minutes till tomatoes are slightly cooked.
22. Add potato, close the cooker lit and leave it for 1 whistle.
23. Wait for the curry to cool, then open the cooker.
24. Add the eggs
25. Add half teaspoon garam masala powder. 
26. Add half teaspoon cumin powder. 
27. Wait for 1 or 2 minutes to cook.
28. Add chopped green coriander leaves for garnishing, and serve.