Zelda's Pod - Recipes

Banana Curry

4 cloves of garlic
1 tsp salt
2 tsp coriander seeds
1/2 tsp turmeric
1/2 tsp paprika/chilli powder
3 tsp ghee
1 tsp garam masala
2 onions chopped
6 bananas sliced
2 tbsp yoghurt

Grind the garlic, salt, paprika, coriander and turmeric to a paste. Heat ghee and fry the onions till golden. Stir in the masala paste and fry for a few minutes. Add the bananas and brown. Stir in the yoghurt and garam masala and cook until the bananas are soft adding a little water if necessary. Serve hot garnished with chopped coriander leaves.

Pear Delight

Slice pears into quarters. Put into frying pan with a little water cover to steam. Melt dark orange chocolate. When both slippery pour over each other and indulge.

Elderflower Sparkler

3 cups of sugar
2 cups of hot water
4 large fresh elderflower heads
2 tbsp white wine vinegar
Juice and pared rind of two lemons
7 pints of hot water

Mix the sugar with the hot water. Pour the mixture into a large glass container. Add all the remaining ingredients. Stir well, cover and leave for 5 days. Strain off the liquid into screw to bottles. Leave for a further week or so. Serve very cold with slithers of lemon rind.

Marmite Wheels

Flour
Water
Oil/marg
Yeast spread

Make dough by mixing these ingredients into almost a solid ball. Pick a handful of dough, roll it into a sausage, roll flat. Onto this spread lashings of the good stuff and roll it into a wheel. Put in the oven for 10 mins.

Parsnips Molly Parkin

2 lb parsnips peeled and sliced thinly
1 lb toms skinned, seeded and cut into this slices (to skin pare with a cross and put toms in a hot bowl for 10-15 mins)
5 table spoons of oil
3 oz butter
3 level tbs dark sugar
salt and pepper
6 oz grated cheese
1/2 pint of cream
4 rounded tbs of breadcrumbs

Heat oil lightly, fry parsnips for 4 mins, grease casserole dish and place a layer of parsnips over the base. Sprinkle with a little sugar, salt, pepper and a little cream covering with a layer of tomatoes. Spread a little more cream and cheese over tomatoes and repeat these layers until all the ingredients are used up. Finish off with cream and cheese. Top with breadcrumbs and dot with the remaining butter. Cook the casserole for 40 minutes in the centre of an oven preheated to 160c/gas mark 3.

Rice Pudding

1/2 cup of short grain rice
8 cups of milk
4 cardamom pods
1 cup of sugar
2 tbs of slivered blanched almonds
qtr tsp ground cardamom
gtr tsp freshly grated nutmeg
1 tbs rose water

Wash rice and boil for 5 mins in water and drain well. Bring milk to a boil with cardamoms in large saucepan, add rice and simmer, stirring occasionally for 1 hour. When rice is very soft and liquid quite thick add sugar and almonds and stir frequently until the consistency is like that of porridge. Remove from heat, pick out cardamom pods. Serve warm of chilled.