Fluffy Strawberry Pie with Pretzel Crust

Ingredients

• PRETZEL CRUST
• 1 1/4 cups crushed pretzels
• 1/4 cup granulated sugar
• 1/2 cup butter or margarine, melted
• PIE
• 3/4 cup boiling water
• 1 package (4-serving size) strawberry-flavored gelatin

• Directions

  1. 1In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
  2. 2In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
  3. 3Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
  4. 4Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.

• 1 teaspoon grated lime peel
• 1/4 cup lime juice
• 1 1/2 cups whipping (heavy) cream
• 3/4 cup powdered sugar
• 2 cups strawberries, slightly crushed
• Chocolate-covered strawberries, if desired

Almond Joy Cookies

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

Spiced potato dumplings with green chutney

Ingredients

• 250 gpotato, chopped
• 50 gfresh breadcrumbs
• 2 tbspcorn flour
• 1 tspvegetable oil, plus extra to deep fry
• salt
• 1 tbsppeanuts
• 25 g(2 tbsp) sesame seeds
• 25 g(⅓ cup) shredded coconut
• 15 g(1 ½ tbsp) raisins, chopped
• 1 tspcrushed ginger
• 1 tspfinely chopped green chilli
• 1 tbspchopped coriander
• 1 tspicing sugar
• 1 tbsplemon juice
• coriander or mint chutney, to serve

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Place the potatoes in a saucepan of salted, simmering water. Cook for 13-15 minutes until soft. Drain well then return the potatoes to the pan and stir over a low heat for 1-2 minutes to evaporate any residual water. Push the potatoes through a sieve and add the breadcrumbs, corn flour and oil. Season with salt, mix to combine, then roll 1 tablespoon of the mixture into a ball. Repeat with the remaining potato mixture and set aside.

In a mortar and pestle, pound the peanuts into a paste then add the sesame seeds, coconut, raisins, ginger, chilli, coriander and sugar. Pound a few times then add the lemon juice and mix until well combined. Roll 2 teaspoons of the spice mixture into marble-size balls.

Flatten a potato ball in the palm of your hand and place a spiced ball in the centre. Fold the potato around the spice ball and roll to enclose. Repeat with the remaining balls.

Heat 10 cm of oil in a deep sauce pan to 180˚C. Deep-fry potato dumplings for 3-5 minutes until golden brown. Drain on paper towel.

Serve hot with chutney.

Spiced flatbread (methi paratha)

Ingredients

• 2 tspvegetable oil
• 2cm-piece ginger, finely grated
• 2long green chillies, seeded, finely chopped
• ½ tspcumin seeds
• ¼ tspground turmeric
• ½ cupdried methi (fenugreek leaves) (see Note)
• 2 tbspghee
• mint and tamarind chutney (podina), to serve

Paratha dough

• 160 g(1 cup) wholemeal flour
• 150 g(1 cup) plain flour
• 2 tbspghee

Instructions

Heat oil in a frying pan over low heat and cook ginger, chillies and cumin seeds for 2 minutes or until ginger is soft. Add ¼ tsp salt and turmeric, and stir until combined. Remove from heat, stir in methi and set aside.

To make paratha dough, sift flours together in a large bowl. Make a well in the centre and stir in ghee and 220 ml warm water until mixture forms a smooth dough; add more flour if necessary. Knead in spice mixture, then divide into 8 balls. Roll each ball out on a lightly floured surface to a 20 cm round. Place on an oven tray lined with baking paper and cover loosely with plastic wrap.

Heat a large heavy-based or non-stick frying pan over high heat. Working with one round at a time, cook dough for 2 minutes each side or until starting to brown. Drizzle with 1 tsp ghee and cook for a further 30 seconds or until golden, then flip and repeat on the other side. Repeat with remaining dough rounds. Serve warm.

Tomato and cucumber salad (kachoomar)

Ingredients

1 tbsp lemon juice
2 tbsp vegetable oil 
½ tsp ground cumin
4 tomatoes, roughly chopped
1 Lebanese cucumber, roughly chopped
½ small red onion, sliced
1 long red chilli, sliced
 

Instructions

Whisk the lemon juice, oil and ground cumin in a small bowl until combined. Season with salt and pepper. Place the tomatoes, cucumber, red onion and chilli in a bowl. Toss with the dressing until combined.

Serve with the roasted chilli yoghurt chicken (taj murgh musallam) and almond-stuffed meatballs with spiced tomato sauce (kofta kari).