The Cooks:
- Finely chop garlic
- Finely chop ginger
- Prepare a moist cake dough
- Shell prawns
| Ingredients | 1 pers | 2 pers | 3 pers | 4 pers | 5 pers | 6 pers |
|---|---|---|---|---|---|---|
| Baking Powder (Teaspoon) | 0.5 | 1 | 1.5 | 2 | 2.5 | 3 |
| Eggs (Oz) | 0.9 | 1.8 | 2.7 | 3.6 | 4.5 | 5.4 |
| Flour (Oz) | 0.7 | 1.4 | 2.1 | 2.8 | 3.5 | 4.2 |
| Garlic (Clove) | 0.5 | 1 | 1.5 | 2 | 2.5 | 3 |
| Ginger (Oz) | 1 | 2 | 3 | 4 | 5 | 6 |
| Green peas (Oz) | 0.4 | 0.8 | 1.2 | 1.6 | 2 | 2.4 |
| Mussels (Oz) | 0.7 | 1.4 | 2.1 | 2.8 | 3.5 | 4.2 |
| Prawns (Piece) | 2 | 4 | 6 | 8 | 10 | 12 |
| Tikka Masala sauce (Tablespoon) | 2 | 4 | 6 | 8 | 10 | 12 |
| Yogurt (Oz) | 2.1 | 4.2 | 6.3 | 8.4 | 10.5 | 12.6 |
RECIPE STEPS:
In a bowl, weigh and mix yogurt and tikka masala sauce. Add the baking powder and flour and mix again, followed by the eggs mixing one last time. On a cutting board, finely chop the garlic and ginger. Shell the prawns and cut into large pieces. Try to cut the mussels into the same size pieces. Add these ingredients to the mix, as well as the peas. Pour all ingredients into a lightly oiled aluminum container. Cover with plastic wrap and ticket.
The Cooks:
- Finely chop a shallot
- Finely Chop an onion
- Learn to dose curry into your recipes
| Ingredients | 1 pers | 2 pers | 3 pers | 4 pers | 5 pers | 6 pers |
|---|---|---|---|---|---|---|
| Cilantro (Sprig) | 2 | 4 | 6 | 8 | 10 | 12 |
| Cream (Oz) | 0.7 | 1.4 | 2.1 | 2.8 | 3.5 | 4.2 |
| Curry paste (Oz) | 0.3 | 0.6 | 0.9 | 1.2 | 1.5 | 1.8 |
| Eggs (Oz) | 0.7 | 1.4 | 2.1 | 2.8 | 3.5 | 4.2 |
| Garlic (Clove) | 1 | 2 | 3 | 4 | 5 | 6 |
| Ginger (Oz) | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 | 0.6 |
| Grated Coconut (Oz) | 0.2 | 0.4 | 0.6 | 0.8 | 1 | 1.2 |
| Ground Beef (Oz) | 6.3 | 12.6 | 18.9 | 25.2 | 31.5 | 37.8 |
| Onion (Oz) | 0.4 | 0.8 | 1.2 | 1.6 | 2 | 2.4 |
| Spinach (Oz) | 4 | 8 | 12 | 16 | 20 | 24 |
| Tomato sauce (Oz) | 3.5 | 7 | 10.5 | 14 | 17.5 | 21 |
RECIPE STEPS:
On a cutting board, finely chop the onions and cilantro. Mince the garlic and ginger. In a bowl, mix these ingredients with the ground beef, curry paste, salt and pepper. Form 4 meatballs per person and place them in an aluminum container with the tomato sauce. Close container with a ticketed lid. In another bowl, weigh spinach and chop roughly. Add the grated coconut, sunflower seeds, cream and eggs. Season with salt and pepper then mix. Pour ingredients into an aluminum container and cover with plastic wrap.
In a conventional oven (preheated to 350 degrees), bake the spinach and meatballs for 20 minutes. Remove the spinach cake from the container. Once out of the oven, serve with the meatballs and tomato sauce. Use within 1 day, do not freeze.
The Cooks:
- Chop into small dice
- Prepare a moist cake dough
- Zest a citrus fruit
| Ingredients | 1 pers | 2 pers | 3 pers | 4 pers | 5 pers | 6 pers |
|---|---|---|---|---|---|---|
| Baking Powder (Teaspoon) | 0.1 | 0.2 | 0.3 | 0.4 | 0.5 | 0.6 |
| Butter (Oz) | 0.7 | 1.4 | 2.1 | 2.8 | 3.5 | 4.2 |
| Eggs (Oz) | 0.5 | 1 | 1.5 | 2 | 2.5 | 3 |
| Flour (Oz) | 0.9 | 1.8 | 2.7 | 3.6 | 4.5 | 5.4 |
| Lime (pc) | 0.5 | 1 | 1.5 | 2 | 2.5 | 3 |
| Mango Chutney (Oz) | 0.7 | 1.4 | 2.1 | 2.8 | 3.5 | 4.2 |
| Pineapple (Oz) | 0.7 | 1.4 | 2.1 | 2.8 | 3.5 | 4.2 |
| Sugar (Oz) | 0.7 | 1.4 | 2.1 | 2.8 | 3.5 | 4.2 |
RECIPE STEPS:
In a mixing bowl, weigh the tempered butter and the sugar and mix. Add the eggs and mix once more. Finally mix in the flour and baking powder. On a cutting board, cut the pineapple into brunoise and place in a bowl. Add the lemon zests, juice and the chutney. Add all the ingredients together, mix thoroughly and pour into an aluminum ramekin. Cover with plastic wrap and a sticker.
In a conventional oven, preheated to 375 degrees, cook the cake for 20 to 25 minutes. Let cool before enjoying. Use within 1 day uncooked and 2 days if cooked.