Collected Yum

Ingredients 250 g mascarpone 1 teaspoon vanilla extract 3 tablespoons Marsala brandy or Tia Maria 150 ml strong Coffee or espresso, cooled to room temperature 150 ml Single Cream 4 tablespoons icing sugar 16 savoiardi biscuits sponge fingers Frozen bar of 70% Chocolate cocoa powder Method Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix. Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits. Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse. Remove the Tiramisu from the fridge. Take the frozen chocolate bar and grate ...

I cooked this last night for the Bengali New Year, and it totally turned out better than I expected - and I'm not even a fish person :). To be tried with Ilish the next time I hope :)! Serves 2 people: One large whole fish 4 Onions 4 Tomatoes 1Tbsp Mustard seeds Turmeric Powder Chilli Powder Some Fish Curry Spice Mix Lemon Corriander Took me about an hour to cook this, minus prep time the night before. Not having access to Ilish in Stockholm, I used one big Telapia - but choose you fish to be whatever you want it to be I suppose :). Scale and gut the fish if doesn't already come dressed. If you buy a frozen one like I did, thaw it overnight in the fridge. Mix turmeric powder, chilli powder, salt, MDH Fish Curry mix. Add about the same or 1.5 times of the amount of spice of vegetable oil to make it into a paste. Cover the entire fish with this paste. The layer of the spice should be quite thick and noticable. Seal with fish in an airtight plastic bag an...

Half gallon Whole Milk and one lime is all you need. Bring the milk to a boil, then simmer down and add the juice of lime while stirring. You will see the milk part separating from water. Strain it and let it stand in the strainer for an hour or hour and a half. Now, dump the Paneer from the strainer onto a cutting board and cut small cubes out of it. All credits to: http://sutapa.com/

Hilsha is almost next to impossible to find in Sweden, and so I shall try with other fishes very soon. Ingredients: 7-8 pieces of hilsa. 1 1/2 tablespoons of mustard paste very finely ground., 1/2 tablespoon turmeric paste., 1/2 teaspoon chili paste., 100 grams of mustard oil. 4-5 green chilies, washed and slit., 4-5 banana leaves, halved. Steps: place the fish pieces in a flat dish. Add masala pastes and salt. mix the fish and masala pastes together. add mustard oil and green chilies and mix again. on the tawa or iron griddle place, 2-3 banana leaves one on top of the other and another 2-3 leaves crosswise over the first ones. now carefully place the masala coated fishes in the center of the leaves. pour the extra oil and masala on the top. fold the banana leaves like a packet and tie it with a string. place the tawa or the girdle on hot fire and cook for 20-25 mins. remove from tawa and place the packet on a large platter. untie it carefully and serve hot with ri...

Cube 4 chicken thighs. Add ginger powder, garlic powder, black pepper powder, cornstarch, salt and an egg. Fry in oil... take a little at a time or it will clump together. Once fried and cooked through, set aside. In pan put some oil, cumin seeds, chopped garlic and ginger, green chilies and curry leaves. Fry for some time. Add chili powder, cumin powder, ginger and garlic paste, Asian chili paste, very little salt, pinch of fenugreek, and red food color. Stir fry for a little bit and add very little water. Add the fried chicken to the sauce. Cok for some time. Add some more curry leaves and chopped jalopenos. Stir and serve. This is Aneeqs adaptation of http://www.youtube.com/watch?v=EZEaYngbp4w.

Serves 12 Ingredients 15 pc digestive biscuits 75 g butter, melted 2 tablespoons granulated sugar 0.5 teaspoon cinnamon, ground Filling: 1 pink grapefruit 200 g cream cheese 3 egg yolks 2 dl granulated sugar 1 teaspoon vanilla sugar 2.5 dl whipping cream Garnish: 1 pink grapefruit 250 g raspberries 250 g blackberries caramelized rose petals 1. Mix the biscuits in a food processor and add butter, sugar and cinnamon. 2. Spread the crumbs in 12 muffin cups. Flatten the crumbs into the molds. 3. Wash grapefruit thoroughly in lukewarm water. Grate peel and squeeze out the juice, measure about 1 1 / 2 dl. 4. Beat together cream cheese, egg yolks, sugar and vanilla sugar. Stir in the grapefruit peel and juice. 5. Whip cream and fold it into the batter. Spread the batter into molds and freeze 4-5 hours. 6. Peel and cut wedges from the grapefruit. 7. Top the cheesecake with grapefruit, berries and any candied rose petals.

Serves 4 2 dl raspberries, (goes well with frozen) 2 dl whipping cream 200 g dark chocolate, 70% 2 egg yolks 1 tbsp brown sugar possibly a dash of rum 1. Mash raspberries with a fork (Save a few nice raspberries for garnish.). Mix with sugar. 2 Break the chocolate into a bowl and melt it in a water bath. I usually microwave it for 3 minutes on medium or low. 3. Whip cream until stiff and mix in the mashed raspberries. 4. Stir in egg yolks one at a time into the melted chocolate. 5. Stir in raspberry cream into the chocolate batter 6. Pour out the mousse into four cups or glasses. 7. Let stand one hour in refrigerator. 8. Before serving garnish with raspberries and maybe a few leaves of mint if you have it.