Our Class

Friday, August 06, 2004



250 g flour
250 g cornflour
250 g sugar
175 g butter
1 egg
2 teaspoons baking powder
grated rind 1 lemon

1. Put in a bowl: flour, cornflour, sugar, baking powder and lemon grated rind.
2. Mix all together and add butter.
3. Add egg, knead and roll flat (1cm thick).
4. Cut into round shapes with a small cup or glass.
5. Put in a hot oven for 10-15 minutes.
6. Once cooked, join 2 pieces with caramel and cover with coconut.


Tabouli Salad
a bunch of parsley
4 tomatoes
2 freshly squeezed lemons
1/2 cup dried minced oats (or burghui: crashed wheat )
1 tbs salt
1 tbs pepper
1 onion
3 tbs olive oil

1. Finely chop the parsley without the stems into small pieces, using a sharp knife.
2. Finely chop the tomatoes and onions and mix with the parsley and the dried oats.
3. Add the lemon juice, salt, pepper and oil and mix well.
4. You may decide to add more of the lemon juice or salt, depending on your liking (to taste).


8 pieces bacon
60 grammes of butter
8 tablespoons of cream
150 grammes of Parmesan cheese
400 grammes of pasta
a little salt and pepper

First melt some butter over a low flame (if you use a high flame, the butter goes brown)
Next add bacon, cream and cheese. Then some salt and pepper.
When the water is boiling, put the pasta in the boiling water. Add some salt. Boil for about seven minutes. Then mix in the sauce.

Kalpana's Nepali Meat Momos (Nepalese Meat Dumplings)


Dumpling Skin (Gow Gee Pastry)


100g cabbage, finely chopped

500g minced pork (or chicken)

1 medium size red onion, finely chopped

1/2 cup spring onion, finely chopped

1/2 medium size tomato, finely chopped

1/4 cup green coriander

3 teaspoons garlic paste

1/2 teaspon ginger paste

1/2 teaspoon turneric

3 teaspoons cumin powder

1 teaspoon black pepper

1 1/2 meat masala

2 teaspoons chicken stock powder

1 tablespoon ghee or butter

3 tablespoons salad oil

salt to taste


Combine all filling ingredients in a large bowl. Mix well and adjust seasoning according to your taste.

Hold a wrapper in one palm. Put about 1 teaspoon of filling in middle of the wrapper.

With the other hand, bring all edges together to centre, making pleats. Pinch and twist the pleats to ensure the absolute closure of the dumpling.

Bring the water to boil in a steamer.

Oil the steamer rack well to prevent dumplings from sticking to rack. Put dumpling in steamer.

Steam the dumplings until cooked through; takes about 10 to 15 minutes.

Serve with hot and spicy tomato sauce.


Post a Comment

<< Home