The New York Cheesecake

Friday cheat night done right - make yourself a massive solo New York style baked cheesecake!

Use a food processor to crush 250g of any sweet biscuit (I used Scotch Fingers). Once fine, add 125g softened butter and mix again. Press this crumb mix onto the base of your baking dish. Refrigerate for 30 min.

While that happens, preheat oven to 140C fan-forced. In the same processor, add 500g cream cheese, 3 eggs, a dash of vanilla, less than a cup of sour cream and 160g caster sugar and mix. Pour the mix onto the biscuit base in the baking dish and bake for 45 min when the top is set. Let it cool before refrigerating for a few hours.

Top with raspberries and dig in!

The Seared Scallops

Fine dining doesn't take more than 15 minutes to set up! Make your Monday lunch fancy as well as quick while you work from home like a pro.

Pat the scallops (12-13 pieces) dry before seasoning with salt, pepper and paprika. Heat 2-3 tbsps of butter in a pan and wait for it to sizzle. Place the scallops in the hot butter and sear on each side for 2 min before removing. Add 4 pods of chopped garlic to the butter and stir for a minute before adding half a cup of white wine. Once the liquid has reduced a little, add the scallops and bathe them in the liquid. Take off the heat after a few minutes. Serve with whatever! I had it with a side of parmesan rice, mashed green chilli potatoes and raw organic baby carrots, plus the pinot grigio that went into the dish!

The Karaage

 Karaage chicken is my go-to thing to order at a Japanese restaurant, and it's about time I made it at home. It's unbelievably easy!

Marinate chopped pieces of chicken thighs (1kg) with a tablespoon of ginger, a tablespoon of garlic, a tablespoon of salt, 3 tablespoons of sake and a quarter cup of dark premium soy sauce. After 10-15 minutes, add enough potato starch to coat all of the chicken. Deep-fry and serve hot. Itadakimasu!

The Sukka

Hi guys! We've started a vlog to make some of our recipes easier to follow :) check out our video below for directions to make this delicious spicy Mangalorean delicacy!

If you have trouble playing the video, please find it here.

Subscribe to us on YouTube :)

The Bhog part 2

Check out our brand new YouTube channel ❤️ recipe at Bhog er Khichuri on YouTube

The Jhinga Pakoda

Throw together the easiest Indian appetizer in 15 minutes - prawn fritters!

For about 25 medium shelled prawns, mix together a tablespoon and a half of chopped garlic, three chopped green chillies, two tablespoons of chopped cilantro, salt to taste, and a pinch each of cumin and coriander powder and paprika. Cover the prawns and the mix with about a cup of besan (chickpea flour) and enough water to make the batter thick, like pancake batter. Spoon each prawn with generous amounts of batter into hot oil; deep fry for a couple of minutes each side, and serve hot with a sprinkling of Chaat masala!

The Sticky Ribs

Hi people! I know it hasn't been easy for most of you to deal with self-isolations and social distancing because of the COVID-19 pandemic; it definitely hasn't been easy for me. Luckily, you can throw yourselves a little self party with easy and delicious homemade sticky pork ribs. All that time + nowhere to go + online groceries delivery = a little indulgence!

Preheat oven to 130C. Spray the set of ribs with a little oil, then liberally rub pepper, paprika, cayenne pepper and a little salt into both sides. Wrap properly in foil and set on a baking sheet meat side down and leave it in the oven for 2 hours.

Meanwhile, heat in a pan two tablespoons of butter, and add a quarter of a chopped onion and three chopped pods of garlic. Once the onions are translucent, add a cup of tomato sauce, a cup of generic BBQ sauce, half a cup of mustard sauce, half a cup of Worcestershire sauce, a spoon of cinnamon sugar, a tablespoon of maple syrup, and lots of cayenne pepper and paprika. Add a little water and simmer to reduce until thickened.

Get the ribs out of the oven and change the oven temperature to 240C. Remove the foil. Brush lots of sauce onto both sides of the ribs and pop back into the oven for 8-10 min each side or until the sauce has carmelized onto the ribs. Brush a little more sauce on and serve hot! (Save the rest of the sauce for later !!)

PS: remember to wash your hands with soap before you get your hands sticky and especially after! Stay safe and sane.