Preheat the oven at 180 degrees. Add some olive oil into a pan, add the onions and cook for 2-3 mins, when the onions are soft and lightly brown add the chicken, add salt, pepper and spinach. After the spinach is well cooked leave the mixture to cool down.
Boil the Shells until andante or as said on the instructions. While the pasta is cooking, take the previous mixture and add the ricotta and parmesan cheese into it and mix thoroughly (not on the pan).
Add some pasta sauce onto the bottom of a pyrex baking tray and spread it around. To do the shells, take a pasta shell and use about a tablespoon of the mixture to the middle and press it down, then line it on the baking tray> you can add extra pasta sauce to the dish after you have lined it ( if you please).
Then spread some cheddar cheese over the top. Place it in the oven for 10 mins with the tray wrapped int foil to cook. You can then uncover it and cook it for a further 10mins until it's golden brown.
Add the brown sugar, butter and melt this on a low heat while mixing it with a spoon. Let it cool down a bit then add it to the bottom of a 20cm round cake tin. Then place the dates on top of the sauce in a preferred pattern.
Method:
Preheat the oven at 160 degrees. Add the sugar and butter into a mixing bowl, mix that for about 2 mins until soft and smooth. Then add the eggs then beat it again until the mixture is smooth and pale.
Add the salt, vanilla and flour into the bowl, start mixing it and slowly adding the milk until the batter is smooth and glossy.
Slowly and carefully add the batter to the cake tin with the dates, spread the batter around to make it even. then place it in the oven for 30-40mins. Let the cake cool and serve warm with some cream.
Preheat the oven at 180 degrees. Add the sugar, flour,milk, cream, salt and yeast (keep the salt and yeast on separate sides) start mixing this by hand, and slowly start adding the water, until it's a soft yet floury dough. Leave aside for 1 hour before kneading.
Once it has been an hour, add the butter, then knead the dough by hand or electrical mixer for about 5-6 mins, then prove the dough in a warm (30 degrees) place until it has doubled in size.
Flour the bench and your hands, place the dough on the bench, add some more flour to stop the stickiness and pat it down. Then cut the dough into preferred equal sized pieces. Take a piece and keep tucking the edges in to the dough about 5 time, then roll into a round circle like shape (or any shape you like). Then prove these rolls until it has doubled in size.
Dust some flour on the rolls and place it in the oven for about 10-15mins.
2 green chillies chopped (you can omit this or use little to your taste)
A few curry leaves
1/2 tsp pepper
1/2 chilly powder
1/2 chilly flakes
Brown sugar (optional if you like it sweet)
Salt to taste
Dough ingredients:
440g bread flour
80g plain flour
7g yeast
4g salt
25g sugar
1 large egg
270ml water
40g softened butter
12 sausages of your type (cut in half, depending on the size)
Pre-Method:
Add some olive oil into a pan cook the onions for bout 1min and add the rest of the ingredients until the onions are soft.
Method:
Preheat the oven at 180 degrees. Add the yeast, two flours, sugar and the egg into a bowl, start mixing (kneading), after a few seconds add the salt, then start slowly adding the water and keep kneading it for a further 5 mins. Add the butter then knead again for 10 mins. After it has finished kneading place the dough in a greased bowl to prove in a warm place until the dough has doubled in size.
Flour the bench and place the dough on the bench and pat it down until about an inch thick. Then slice this into 12 (or how ever many you want, 12 pieces as a maximum) equal pieces.
Using a rolling pin, spread a piece of dough into a small rectangular shape, place a spoon-full of the onion mixture near one corner and place half a sausage on top, taking the same corner tuck everything in and then start rolling this into a log shape. Tuck the ends in to secure the shape. Repeat this for the remaining pieces. Then leave this on a baking tray to prove again.
Using egg yolks or melted butter, brush the tops of the rolls and place it in the oven for 15-20 min.
Add the salt, cumin powder, garlic, pepper and squeezed lime juice into the salmon, mix it up and leave it to marinade for 7 hours.
Method:
Add the olive oil into a pan, then add the fish and let this cook for about 2 mins. Add the onions, tomatoes, parsley and coconut oil to the fish, cook this on a low heat for about 45 mins.
Preheat the oven at 180 degrees. Add the yeast, salt, flour, sugar and salt into a mixing bowl and start kneading it on a medium speed, while it's coming together slowly add the milk. Mix this for about 5 mins.
Then add the butter, mix this for bout 10 mins, until it's a visible doughy texture. When it has finished mixing, place it in a clean bowl, cover it with a tea towel and let it prove in a warm place until the dough has doubled in size.
After it has proved, place some flour on a mat or bench, flour you hand as the dough is quite sticky, place it on the bench and spread it out. Flour both sides of the dough until you don't feel the stickiness any more.
Using a rolling pin, roll the dough into a rectangle shape. Add a hand-full (or how ever much you please) of the cinnamon sugar to the middle and spread it around the top of the dough. Fold the dough in half and roll it again into a longer rectangular shape. Cut this in half in length not width. Start twisting each piece of dough, then place the pieces of dough next to each other and start overlapping the two pieces of dough. Tuck the ends of the dough to make a twisted circle. Prove this again until doubled in size.
Place the nuts and cinnamon sugar together on a plate or sheet of baking paper. Using egg yolk or melted butter brush the top of the proven dough and place in the nut cinnamon mixture. Throughly cover it before proving it for another few minutes.
Place it in the oven for about 10-20 minutes. Serve warm.
