Recipes

Custard apple souffle

Ingredients
2 large eggs, separated
2 teacups custard apple pulp
2 heaped tsp gelatine
60 gm sugar, powdered
11/2 teacups fresh cream sweetened
with five tsp powdered sugar
Lemon juice of 1/2 lime
1/2 tsp vanilla essence

Method

Mix gelatine in half a teacup of cold water and warm till it dissolves. Mix custard apple pulp with the lemon juice and gelatine. Beat egg yolks and sugar well and add the custard apple mixture to it.

Put this vessel that contains the mixture into a larger vessel filled with ice cubes and stir till the mixture becomes thick. Then add cream. Stir further till it gets more thicker.

Then, beat egg whites stiff in a separate bowl. Take the custard apple mixture from the ice cubes filled vessel and fold in egg whites and vanilla essence. Pour the mixture into a bowl and refrigerate in the freezer.

Spanish rice and prawn one-pot

Ingredients
* 1 onion , sliced
* 1 red and one green pepper, reseeded and sliced
* 50g sausages sliced
* 2 garlic cloves , crushed
* 1 tbsp olive oil
* 250g easy cook basmati rice
* 400g chopped tomatoes
* 200g raw, peeled prawns

Method

Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, sausages and garlic in the oil over a high heat for three minutes. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 minutes.

Uncover, then stir. The rice should be almost tender. Stir in the prawns, with a splash more water if the rice looks dry, then cook for another minute until the prawns are just pink and rice tender.

TIP

You can even bake this dish in the oven. Tip the onion, pepper, sausages, garlic and oil into an ovenproof dish, then bake for 15 minutes at 200C/180C fan/ gas 6. Stir in rice, tomatoes and water, cover, then bake for another 20 minutes, stirring in prawns for the final two minutes.