Crab lasagne

Ingredients: (Crab lasagne)

600ml milk
¼ tsp ground nutmeg
85g butter, plus extra for greasing
50g plain flour
227ml pot double cream
100g Parmesan, grated
1 egg,
beaten3 x 100g pots brown and white crabmeat
2 x 500g packs trimmed leek, well washed and finely sliced
12 sheets fresh lasagna
400g chunky skinless cod fillet, cube

Directions: (Crab lasagne)

Tip the milk, nutmeg, 50g of the butter and the flour into a non-stick pan. Heat while whisking or stirring until thickened. Remove from the heat and stir in the cream with plenty of seasoning.
Measure 450ml of the sauce and beat half the Parmesan and the egg into it.
Once cool, stir the crabmeat into the remaining sauce.Melt the remaining butter in a very large pan or wok,
add the leeks and cook for about 10 mins, stirring frequently, until softened and cooked down.Lightly grease 2 x 20cm square ovenproof dishes – trim
the lasagne sheets to fit, if you need to.Spoon a quarter of the leeks into each dish and spread
out. Top each with 2 lasagne sheets, then cover with the crab mixture and scatter over the chunks of fish. Top each with another 2 sheets, th  cover with the leeks and the last of the sheets followed by the cheese sauce, then the remaining Parmesan.To freeze: Wrap the dishes in several layers of cling film, then foil. Use within 2 months. Thaw overnight in the fridge. Heat oven to 180C/160C fan/gas 4.
Unwrap the lasagnes and bake for 40 mins. (A freshly made version will
take the same time.) Serve with a salad.

Kozinaki

Ingredients:(Kozinaki)

1 pound of shelled walnuts or almonds, finely chopped
2 cups (16 ounces) of honey
6 tablespoons of sugar

Directions:(Kozinaki)

Preheat oven to 350 F. Spread the chopped nuts in a single layer in a pan and toast them in the oven for 8 to 10 minutes, turning them about with a spoon from time to time. Watch carefully for any sign of burning.
In a heavy 2-quart pan, combine the honey and sugar and, stirring constantly, bring to a boil. When the syrup reaches 220 F. on a thermometer, lower the heat and stir in the nuts. Stirring often, cook for 15 minutes.
Brush the inside of an 8- to 9-inch round pie tin or pan with cold water and pour in the nut mixture. Smooth the top and set aside, uncovered, to cool. When firm, dip the pan into hot water and invert a flat plate on top. Grasping the two firmly together, turn over; the candy should slide out in one piece. With a sharp knife dipped in hot water, cut into diamond shapes. The candy will keep at room temperature for about one week.

Gozinakh Walnut Honey Candy

 

Ingredients: (Gozinakh Walnut Honey Candy)

1 1/2 lb shelled walnuts, finely chopped
2 c honey
6 tbsp sugar

 

Instructions: (Gozinakh Walnut Honey Candy)

  1. Preheat oven to 200 deg C. Spread the chopped nuts in a layer in a pan and toast them in the oven for 10 minutes, turning them from time to time.
  2. Watch carefully for any sign of burning. In a heavy pan, combine the honey and sugar and, stirring constantly, bring to a boil.
  3. When the sugar is melted, lower the heat and stir in the nuts.
  4. Stirring regularly, cook for 15 minutes.
  5. Brush the inside of a pan with cold water and pour in the nut mixture. Smooth the top and set aside, uncovered, to cool. When firm, dip the pan into hot water and invert a flat plate on top.
  6. Turn over; the candy should slide out in one piece. With a sharp knife dipped in hot water, cut into diamond shapes.

 

Mutton Chops Tikka

Ingredients:(Mutton Chops Tikka)

Mutton chops – 1 kg
Raw Papaya paste – 1 tbsp
Salt – 1 ½ tsp or to taste
Yogurt – 4 tbsp
Ginger paste – 1 tbsp
Red Chilli powder – 1 tbsp
Garam masala powder – 1 tbsp
Lemon – 4 tbsp
Oil – 4 tbsp

Directions:(Mutton Chops Tikka)

Ponder chops, then apply ginger paste, raw papaya paste and oil and leave them for 3 hours. Then add salt, red chilli powder, yogurt and garam masala. Now take a pan and fry chops till water dries and chops done. Then on high heat fries them for brown colour. Then give smoke of a charcoal. Serve with raita and green salad.

Behari Boti Beef Bihari BBQ

Ingredients:(Behari Boti Beef Bihari BBQ)

Beef fillets (thin slices) ½ kg
Yogurt 100 gm
Papaya paste 2 tbsp
Onion 1 (fried, crushed)
Ginger garlic paste 2 tbsp
White cumin 1 tsp (roasted, crushed)
Red chili 1 tbsp or to taste (crushed)
All spice powder 1 tsp
Turmeric powder ½ tsp
Gram flour 4 tbsp (toasted)
Mustard oil 4 tbsp
Salt to taste

For Garnish
Salad leaves 3 – 4
Cucumber 2 – 3
Tomato 2 – 3

Directions:(Behari Boti Beef Bihari BBQ)

Take a mixing bowl, put beef fillets and all the seasoning spices and ingredients in it.
Mix well and leave it for 2 – 3 hours.
Now thread the marinated beef on skewers of BBQ sticks.
You can BBQ, grill, bake or fry till done.
Serve hot on salad leaves, cucumber and tomato.