caramel custard.

I'm trying to replicate Maloti Mashi's infamous pudding. Caramel custard. I don't think it's quite happening but we shall see. Ma issued instructions over Skype.

Ingredients: Milk, sugar, eggs, vanilla essences. That's all.

Grab a metal bowl and caramelize the bottom. How? One spoon of sugar. Couple of drops of water. Slowly rotate over open flame till the sugar begins to hiss, sputter and turn a deep brown color.

Boil two cups milk with three spoons of sugar. Let it cool.

Whisk two large eggs in. Or three. Add a few drops of vanilla essence. The cheap imitation stuff does the trick.

Pour the mixture over the caramelized sugar.

Now set up one of those steamer/water-bath/double-boiler/I don't know what to call it thingie.

Cover the pot and let it cook, steam style. Mine was still a little soupy (I like it solidified) after an hour of replenishing the water supply (maybe I didn't use enough eggs) so I poured it in a baking dish and let it broil for a couple of minutes to see if that'll help it set.

Nope, didn't really help at all. Now, I just can't figure out what I did wrong! Waaaaaaaaah, I'm devastated. On the other hand, it tastes freakin' fantastic. And I did get a chance to use my lovely ramekins I purchased a few weeks ago. Oh well. There's always a next time.

vegetables in white sauce.

Ingredients: Carrots, potatoes, beans. Any vegetable you prefer. Salt, pepper, garlic. Milk, butter, flour.

Chop carrots, potatoes, beans. Boil in salted water. I add some red pepper flakes and garlic for flavor. Add peas and corn if you have any.

Drain once tender.

In a pan, melt one spoon of butter. Fry one spoon of flour in it. Add one cup of milk.

[This pan clearly wasn't dishwasher-safe.]

There, now you're all privy to my mother's awesome not-so-secret 1:1:1 white-sauce recipe. Add salt, pepper, red pepper flakes for taste.

Add the boiled vegetables and mix well. Let the sauce thicken.

Mix in one large spoon of cream cheese to mellow the dish out. Serve as a delicious side to roast chicken.

chili mac and cheese.

This is one of Mr. Sachinky's favorite dishes. It's the easiest thing to whip up and requires only a handful of inexpensive ingredients. We usually eat it with garlic bread or a fresh salad on the side.

Step 1: Gather salt, olive oil, shell pasta (or elbow macaroni), a can of chili and a few handfuls of shredded cheese. We mostly have the Colby/Monterey Jack variety at home. And some hot sauce. Just to add some heat. We're big fans of Sriacha.

Step two: Throw pasta in boiling water with a spoon of salt and a few drizzles of olive oil. Drain water once tender.

Step Three: Open a can of chilli (we used the no-beans variety this time but beans are fine too) and pour it into a baking dish. Throw in a few dollops of Sriacha. Seriously, this shit is mad good, yo. Best stuff money -- that is, $2 -- can buy.

Step Five: Layer the pasta and mix it well with the chili.

Step Seven: Top generously with shredded cheese and pop into a pre-heated oven (375F) for about ten-minutes till the cheese begins to bubble.

Out of the oven!

Garnish with some chopped coriander if you so wish.

the one where Sachinky cooks an eggplant.

I finally figured out what to do with that eggplant in my refridgerator. The one I don't why I bought, except that it was on sale and I figured it's time we start eating some vegetables. I've been in a dip-phase lately so what better way to eat an eggplant than to pulverize it into a tasty dip? Presenting my variation of a roasted-eggplant-feta-dip.

Step One: Gather ingredients.
One medium size eggplant.
1/2 cup chopped onions.
3 large tablespoons of crumbled Greek feta.
Juice of one key-lime.
Salt, pepper and paprika for taste.
A dash of red chili flakes.
Chopped garlic.
A pinch of sugar.
1/4 cup of good quality olive oil.
Several large basil leaves chopped.

Step Two: Roast eggplant on a baking sheet at 350F. Let it cool.

Step Three: Throw in all the remaining ingredients in your mixer/blender/food processor.

Step Four: Once cooled, scoop out the flesh of the eggplant. I used our ice-cream scooper and it worked just fine. Add it to the mixer with a hint of sugar to prevent it from tasting too bitter.

Step Five: Blend well till desired consistency is achieved.

Step Six: Serve in a bowl with corn tortilla chips! I know, I know it doesn't look that appetizing but trust me on this one.

apple crumble.

This is a dish that tastes best on cold winter nights. I was first introduced to it by Samantha (who made peach crisp) using her mom's recipe and we made it plenty of times during our senior year.  As with everything I cook and like to eat, this is a simple dish, involving a few ingredients but very high in taste.

Gather ingredients: Apples. All-purpose flour. Packed brown sugar. Salt. Lime juice. Pecans or walnuts for garnish. And one stick of butter (not pictured below). One can add ground cinnamon and nutmeg for a little more spice but I didn't have any in my kitchen.

   

3/4 cup of brown sugar in a bowl. I've usually prepared this dish with regular white sugar but the brown sugar definitely adds a little something more to it.

3/4 cup of flour. And 1/2 teaspoon of salt.

Dice one stick of cold butter.

Mix it well with your hands or a fork till it achieves the desired texture/consistency.

Chop and dice apples and marinate in the juice of half a lime. I used the local ones we purchased at the Sunflower Market last weekend. About four of them, chopped and diced. I left the peel on.

Said squeezed half-a-lime.

 Layer the apples with the sugar-flour topping.

Garnish with pecans.

Bake in 375F for about forty minutes till the apple is tender, the topping is golden brown and crusty and the juices are bubbling. Serve with whipped cream or French vanilla ice-cream.