Light Continental Dinner : Ham Sandwiches, Coleslaw, Potato and Sausage Salad, with Fusilli

Ham Sandwiches


Mustard Sauce
White bread
Chicken Ham
Onion Rings


1. Cover one side of bread with mayonnaise and the other with mustard sauce.
2. Add the sliced onion rings on one slice, top with the sliced chicken ham.
3. Cover with other slice and your ham sandwich is ready



One grated carrot
One cup of mixed green and red cabbage juliennes 
One apple diced
Juice of half lemon
Half teaspoon dried garlic powder
Half cup mayonnaise
Salt and Pepper to Taste


1. Wash and chop all the fruits and vegetables. Add the lemon juice, garlic powder, mayonnaise, salt and pepper to taste.
2. Toss well till everything is coated with the mayo and let it sit in the fridge till serving time.

Potato and Sausage Salad

The original recipe came from a book called "Simple French Cooking" authored by Carole Clements and Elizabeth Wolf-Cohen. However since I didn't have half the stuff in my kitchen I ended up changing some ingredients. Giving both sets of ingredients here


Original : 450g small potatoes, 45 ml white wine, 2 shallots finely chopped, 1 tablespoon chopped fresh parsley, 1 Tablespoon chopped fresh tarragon, 175 g cooked garlic sausage. 
For the Vinaigrette : 10 ml Dijon mustard, 15 ml tarragon vinegar or white wine vinegar, 75 ml extra virgin olive oil, salt and freshly ground pepper

What I used: Boiled normal potatoes cut into rounds, 3 tablespoons of my home made apple wine, 2 green onions finely chopped,  regular sausages from Venkys
For the Vinaigrette : 10 ml Dijon mustard, 1 tablespoon of Fun Foods Vinaigrette dressing,some dried basil leave, plus freshly ground pepper.


1. Boil potatoes, peel, cut and place in a bowl. Add the microwaved sausages after slicing to the bowl and sprinkle with wine and onions. Let the flavours seep.
2. Mix the mustard and vinaigrette dressing  along with basil leaves together in a small glass bowl, add the pepper from the mill and whisk together.
3. Pour the dressing made onto the salad and mix well.



One cup boiled fusilli pasta
Two tomatoes
One onion 
One teaspoon of oregano dried
One packet of Maggi magic masala
Little olive oil


1. Purée the tomatoes and onion in the grinder. In a little olive oil add the purée and cook.
2. Add the maggi magic masala packet and cook till the puréed vegetables are cooked.
3. Toss in the boiled fusili, add the oregano and check for salt. Mix well till pasta is coated with puree.

Plate it all up with some tomato sauce.


Making Fondant from Scratch

As my good friend Girija will testify I love fondant. My family loves it even more and the boys can never get enough of it when she bakes a cake for us! So while I picked up how to use fondant from her I was a bit concerned about the fact that she used ready made fondant which may not be so readily available in the next place of posting.

That's when the universe brought another friend literally to my home to teach me how to make fondant from scratch. Here's the recipe. I didn't get any pictures of the process done coz by the time I thought about it, the fondant was ready. Will get some pics the next time I make it. Till then you have the recipe and the finished product.


500 gms Icing Sugar (solar brand preferably)
2 teaspoons Gelatin
3 tablespoons Water
4 teaspoons Liquid Glucose
2 teaspoons Glycerine
1 teaspoon CMC powder
1 teaspoon Butter


1. Sieve Icing sugar and CMC powder together and put aside.

2. Soak gelatin in bowl with water for five minutes. Microwave for 10 seconds to dissolve well.

3. Add the glycerine, liquid glucose and butter to the gelatin and water mix. Microwave again to mix well.

4. Add to icing sugar and knead in to a dough. Now begin stretching and kneading it for 10 minutes.

5. Colour it as you wish with gel colours and store in a cling film and air tight container.

You can play around with the dough and make whatever shapes you like. I used some fondant cutter I had to make flowers and leaves.

Celery Rice Salad

A friend of mine recently posted a recipe on her FB group for Minty Brown Rice and Kiwi Salad. That got me thinking about making a healthy lunch for myself and this is the result.


Three leaves of Iceberg lettuce, shredded
One kakdi or cucumber (Kheera) if unavailable, chopped
One tomato, chopped
Three tablespoons of chopped coriander leaves
Two stalks of celery, chopped
A cup of cooked white rice
Salt and pepper to taste
Garlic powder about quarter spoon
Vinaigrette dressing, one spoon
Honey two spoonfuls


Add everything to a bowl and mix well. 

Banana Bread in Microwave

As a kid I often got a slice of this Banana Bread in my school lunch box. At that time I preferred the vanilla and pineapple cakes, but as I grow older I learn to appreciate this taste. Also I get lots of bananas in ration and I have to use them somewhere!


 2 big over ripe Bananas, mashed
1 1/4 cup flour (maida)
1/2 cup sugar
2 eggs
1/2 tsp Baking Powder
Pinch of Salt
4 tablespoons Cream
1/2 cup of seedless Dates
3 tablespoons caramelized sugar


1.  In a blender add the cream. Then the banana mashed and ready. Next the dates go in. After which the eggs follow and so does the sugar.
2. Add the caramelized sugar last. Churn everything together. Separately sift together the baking powder, the flour and salt. Fold this into the blended mixture.

3. Pour the batter into a greased baking dish and bake in the microwave for ten minutes on High Power. In case you are baking in a normal oven, use 70-90 degrees C temperature and bake for half an hour.

Note: To make caramelized sugar just heat it in a heavy bottomed pan till it turns golden brown.
Banana Cake Anyone?


Icing With Almond Paste

Soft and sweet, that's the two main highlights of this almond paste icing. Here is a marzipan option that you can use to decorate any cakes, cookies or cupcakes that you may have been baking in your oven.

1 cup Almonds
1 cup castor sugar
Water as required

1. Boil some water to blanch the almonds.

2. Once the almonds have been peeled blend them in the blender with the castor sugar.

3. Add some water to the almond and sugar mixture to make a smooth dough.

4. You can add different colours to different sections of the icing dough.

5. You can use a cookie cutter to form different shapes. I have used fondant cutters to make the leaves and flower here.

6. Another technique is to assemble the little flowers by hand. This involves making all the individual petals and adding them all together.

7. Now you can assemble the bits of icing the way you wish to make the cake decoration.

Heart Shaped Doughnuts

A lady was holding cookery classes in her home and I decided to attend her Puffs and Doughnuts class. This recipe is from her notes, but I decided to change the regular, boring round doughnut shape to the different and more exciting heart shape.

200 gm flour + 2 tablespoons
1/2 tsp bread improver
15 gm nestle milk powder
40 gm yellow butter
2 tablespoons grain sugar
1 1/2 tsp dry yeast or 15 gm fresh yeast
1 egg, optional
100 ml water approx.
1 tsp vanilla essence


1. Add flour, bread improver and milk powder in a big bowl. Mix in the butter and when it looks like crumbs leave to rest for 20 minutes.
2. Warm 100ml water and add the 2 tablespoons of sugar and yeast to it. Stir gently and cover for 5 to 7 minutes till it bubbles and yeast is activated.
3. Add the yeast to the above mixture. Also add the egg, vanilla essence and knead them in. Keep kneading the dough till it absorbs the stickiness and coat with oil.
4. Rest the dough for half an hour in a closed place. Then dust the work surface with flour and make balls out of the dough.
5. Roll out to about 1/4" thickness and use the cutter to cut into shape. I used two different heart sized cookie cutter to get the shape.
6. Fry the doughnuts in medium to low heat. Remember they burn fast so don't make the oil too hot or its going to be inedible.
7. I added some caramel on the solid hearts the recipe for which you can pick up on the blog here.

I liked this guy which was nestling in the other one...

Vanilla and Current Cupcakes

The trouble with making cake is slicing it up all the time. For that very reason cupcakes tend to get picked up and eaten much faster in my home. That's why I tend to buy so many cupcake shells! Plain old vanilla gets a little lift with the red currents in these cupcakes.

Ingredients :

1/2 cup Cream (I used the malai from the top of the boiled milk)
1 cup Sugar
4 eggs
1/2 tsp Baking Powder (I used Rex)
1 tbsp Cornflour (this adds to the texture)
1 1/4 cup Flour (Maida)
4 drops Vanilla Essence
1/4 cup Red Currents
10 Cupcake Shells

Method :

1. Add cream, sugar, and eggs to a bowl and use the hand blender to cream them all together. The colour will change to a light cream.
2. Sieve the baking powder, cornflour and flour (maida) together. Do it a couple of times if the maida is old and has been sitting in the bottle for a while.
3. Fold in the dry ingredients into the above mixture of cream, sugar and eggs. Now add the vanilla drops and mix well.
4. Add the red currents in to the mix and now line out the cup cake shells. Scoop out the cake batter into the cupcake shells.
5. Bake in the microwave for four minutes on High Power. Don't fill the cupcake shells more than half way as they will otherwise overflow.

The Green Twist:
I added a couple of drops of green food colouring gel to get these cupcakes with the same recipe. Plus I used Mini Cupcake Shells for the small, bite sized cupcakes. :)

Chocolate Marie Biscuit Log with Vanilla Ice Cream

The chocolate marie biscuit log is an old childhood favourite of my husband's. I first got a taste of it in Wellington where our neighbour fed it to us after dinner. Coupled with vanilla ice cream, it became a bit of a standard in our house after marriage. Here's how to make this.
Ingredients :

Coffee Decoction :
1 big cup water + 1 tablespoon instant coffee powder

Chocolate Sauce:

1 cup cream
3/4 cup sugar
1/4 cup milk
6 tablespoons cocoa powder

Marie Biscuits
Vanilla Ice Cream
A Roll of Foil

Method :

1. Make the coffee decoction by boiling the water and adding the instant coffee powder to it. I used the 15gm Nestle packet in about 250 ml of water.

2. Make the chocolate sauce by adding the ingredients to a heavy bottomed vessel and placing it on the hob. You will need to constantly monitor the mixture as the sugar melts so that you do not burn your chocolate sauce. Wait for it to thicken somewhat then switch it off and let it cool.

3. Now we begin the assembly of the Marie Biscuit Log. Soak a biscuit in the coffee decoction and place it on the foil. Now add a tablespoon of chocolate sauce on it. Cover with another coffee soaked biscuit.

4. Its messy work but when you have used of the packet of biscuits you will get a delicious tower. Now drizzle some chocolate sauce from the top to coat all the sides and put it into the fridge to set. Takes about a couple of hours usually.

5. Slice it up after you lay the log down horizontal. Angle the knife to get the oval shape. The ends will not be the best shape, but kids love to eat them up anyway. Now arrange your log piece in an individual bowl and add the scoops of vanilla ice cream.

One of the primary reasons that this is my "Go To" dessert very often is the fact that its eggless. Given the number of vegetarian friends that you invite home, this becomes a quick, and yummy end to the meal.

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