Discover - Soul Spoon

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May produce

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Aloo Paratha

Whole-wheat (atta) flour is mixed with salt and just enough warm water to make a soft dough; rests for 20 minutes. Potatoes boil whole, peel hot, mash with cumin, garam masala, ginger, green chilli, amchoor and coriander. The dough divides into balls. Each ball flattens into a small disc; a heaped spoon of potato sits in the middle; the dough pleats up around the filling and pinches closed; flattens again carefully; rolls out gently to a 20 cm disc. Each cooks on a hot tawa or non-stick pan with ghee, 2 minutes per side, until crispy and gold.

Sides 1 hour 25 minutes Serves4

Garlic Bread

Soft butter beats together with crushed garlic, parsley and a touch of salt. The butter spreads onto split baguette halves (or down the middle of a long loaf). Wrapped in foil, baked, then opened and grilled briefly to crisp the top.

Sides 25 minutes Serves6-8

Mac and Cheese

Pasta cooks just past al dente in salted water. A béchamel builds from butter, flour, milk and a pinch of mustard powder, paprika and cayenne. Off the heat, grated cheese melts in. Pasta tosses through the sauce; tipped into a baking dish; topped with buttered breadcrumbs; baked for 25 minutes until deeply golden.

Sides 50 minutes Serves6

Nasi Kuning (Yellow Rice)

Jasmine or basmati rice rinses, soaks for 30 minutes. Coconut milk, water, fresh turmeric (grated or pulped), lemongrass (bashed), kaffir lime leaves, salt and a knob of butter heat to a simmer. Rice drains; tips into the simmering coconut milk; absorbs the liquid over 18 minutes covered on low heat. Rests for 5 minutes off heat. Fluffed; lemongrass and lime leaves removed. Serves with sambal, fried egg, fried shallots.

Sides 1 hour Serves6

Three-Cheese Bourekas

Ready-rolled puff pastry cut into squares; a generous spoon of a three-cheese filling on one corner of each; the opposite corner folded across to form a triangle; edges pressed and crimped with a fork to lock the filling in. Brushed with beaten egg, scattered with sesame, baked hot until puffed and deeply gold. The filling stays soft and salty against the buttery crisp pastry. To eat them properly, split each triangle along the long folded side and stuff with a slice of hard-boiled egg, a smear of harissa and a few pickled cucumber rounds - the classic Tel Aviv bakery breakfast.

Sides 45 minutes Serves4-6

5 recipes