Recipes By Cuisine

Some Basic Techniques
Titli tip 1

Blind-Baking Pastry

Blind-baking the pastry for a flan or pie ensures the pastry is cooked before you add the filling.

Citrus Peel

Candied Citrus Peel

Candied Citrus Peel is a common ingredient in many cakes and sweet puddings. Maybe you are lucky enough to have a supermarket near you that stocks it, but if you haven’t… try this recipe!

Garlic & Ginger Paste

Garlic & Ginger Paste

It’s easy to make your own garlic & ginger paste at home. Here’s how…

Ghee

Ghee

Depending on where you live, Ghee can be expensive or impossible to buy. Don’t Panic! It is really easy to make with a little bit of patience.

GuttingFish

Gutting Fish

Gutting a fish is one of those things that you either know how to do, or you don’t. Once someone has shown you how, you realise how easy it is.

Titli-tip chicken

How to Joint a Chicken

Sometimes it can be cheaper to buy a whole chicken and joint it yourself, rather than buy chicken joints. All you need is a good, sharp knife and a bit of patience…

Titli tip 5

How to Peel a Prawn

It’s just a short video on how to peel a prawn, in case you were clueless!

Peeling Tomatoes

How to Peel Tomatoes

For those who don’t know, this is how to peel a tomato!

Meatballs in Sauce

Basic Low-fat Meatballs in Tomato Sauce

This basic low-fat recipe can be adapted to suit your taste preferences. Spicy, herby, plain… you choose!

Paneer

Paneer

This is an old and simple way of making cheese…

Pilao Rice

Perfect Basmati Rice

The great thing about this way of cooking basmati rice is that you don’t need to weigh or measure anything. All you need is a timer.

Pastry

Pie Pastry

For convenience I usually use ready-made pastry (dough) for my pies, but here is a recipe for a delicious pastry which can be used for both sweet and savoury pies. It’s a version of the classic French “Paté Brisée” and has a light texture.

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