Rasaswad

Caramelized onion and goat cheese: Heat some olive oil + butter. Add two large thinly sliced onions, salt, a pinch of sugar and caramelize - about 25 mins. Add a pinch of dried thyme. Take the goat cheese out of the fridge to soften for half an hour. Thaw store bought puff pastry as per instructions on the pack. Dock with fork. Cut into small bit sized pieces. Bake as per instructions (usually at 450 for 15 mins). break the top with the back of a spoon to make space for filling. top with a small amount of goat cheese, followed by the onion topping. Serve. Polenta rounds: I used TJ's ready cooked polenta. Slice it thin and fry on both sides in some olive oil. Top with a combinations of chopped capers, green olives, sun dried tomatoes, feta, red chilli flakes, parsley and oregano. Serve. Pesto Flat bread: Take a big lavash bread. Spread two big spoonfull of pesto. Add some caramelized mushrooms sparsely, spread mozzarella (key is to not overdo any of the three things). Bake in a 400 ...

This one is inspired by modifying a couple of recipes...it was a wonderful trip down the memory lane, thinking about Monginis Black Forest Cakes on New Year's Eve... The cake: 1 1/2 cup A.P. flour. + 1/2 cup coco powder (Hersheys pure) + 1 cup sugar + 1/4 tsp salt. Sift all these ingredients into a bowl. Add 3 tbs melted butter + 3 tbs vegetable oil + 1 tbsp sour cream + 2 tbsp yoghurt + 1 tsp vanilla + 3 tbsp hot water, and whisk well. Now add 1 tbs white vinegar, mix. Mix 1 1/2 tsp baking soda + 3 tbs warm water. Add to the batter, mix and divide into two prepared (buttered and floured) 9" pans. Bake at 350 for about 20 mins (till testers come out clean). Cool on a rack. Notes: The ingredient list is a little cumbersome, but they all kind of play an important role, especially since this is an eggless cake. The butter gives a good taste, but oil makes the cake more moist. sour cream (which is kinda optional) and yoghurt also helps make it moist, yoghurt also provides some pro...