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CRÊPES

Yield: 12-15 (15 cm)

A. 200 ml All-purpose flour

Pinch salt

B. 2 Large eggs

100 ml Milk

C. 35 ml Oil or melted butter

D. 230 ml Milk

METHOD:

1. Combine A until thoroughly blended and form a well.

2. Beat B together and add to the well (A). Gently combine the egg mixture with the flour to form a soft batter.

3. Add C and combine.

4. Add D until correct consistency (note: you may need a little more or a little less milk).

5. Let the mixture stand in refrigerator for one hour to allow time for the flour to absorb the liquid.

6. Heat well-oiled omelette or crepe pan. Pour approximately 45 ml batter into heated pan. Rotate pan to spread batter evenly over the bottom.

7. Cook crêpe for one or two minutes, until underside begins to brown and top has lost its gloss.

8. Crêpe may then be turned and cooked for a few seconds on the other side. However, this is not necessary for crepes that are to be filled because the filling is placed on the un-browned side.

9. If crêpes are to be stored, pile with sheets of waxed paper between each crêpe. Re-oil pan before cooking next crêpe.

CRÊPES WHOLE WHEAT

Yield: 12 - 15 (15 cm)

A. 2 Eggs

30 ml Oil

325 ml Milk

B. 60 g All-purpose flour

60 g Whole wheat flour

Pinch of salt

METHOD:

Same as above.

BUTTER CHICKEN/PANEER

200 ml diced chicken or cubed paneer

15 ml butter or margarine

10 ml oil

1 bay leaf

125 ml diced or minced onions (1/4 onion)

25 ml crushed garlic (5 cloves)

25 ml minced ginger (3 cm cube)

5-10 ml diced hot peppers (optional)

50 ml pureed/crushed tomatoes

50 ml diced tomatoes

25 ml tomato paste

30 ml water

125 ml whipping cream (can be any dairy product or coconut milk)

2 ml paprika

2 ml turmeric or curry powder

5 ml garam masala (this can be substituted)

10 ml tandoori paste (this can be substituted)

Pinch of salt

Pinch of brown sugar

2-5 ml hot sauce (added at the end if necessary)

Fresh cilantro leaves to garnish (optional)

1. Heat butter and oil in a skillet. Add bay leaf. After a few seconds, add onions and sauté until soft. Add ginger and garlic and continue to sauté, making sure that the onions, garlic or ginger doesn’t burn. Add hot peppers if desired.

2. Add diced chicken or paneer and cook until paneer or chicken is browned. Add spices – paprika, garam masala, curry – tomato paste and tandoori paste.

3. Add canned tomato (puree and diced) and water, reduce until mixture is thick. Gradually add whipping cream. Simmer until chicken is cooked and butter sauce is thickened. Add brown sugar and salt to taste (use only if necessary). Garnish with cilantro.

Garam Masala typically contains: cumin, coriander, cardamom, cinnamon, nutmeg, cloves, bay leaves, fennel, peppercorns, chilis,

Easy Naan Bread

250 ml flour

100 ml warm water

1 ml salt

2 ml sugar

5 ml yeast

1. Activate yeast by combining sugar, yeast and warm water in a measuring cup. Let stand for 5 minutes until frothy.

2. Sift flour and salt into large bowl. Add water/yeast. Toss with fork. Gather into a ball and knead for 2 minutes.

3. Wrap loosely in plastic, label and refrigerate until tomorrow.

Next day

4. Preheat oven to 425 F.

5. Cut into 2 or 4 pieces. Roll into circle.

6. Place on greased cookie sheet and bake for 5-10 minutes until golden brown and blistered.

7. Butter surface while hot and serve with butter chicken.