Chewy Chocolate Chunk Ginger Cookies

Makes 45 cookies

89 calories per cookie


  • 2                1/4 cups all purpse flour
  • 1                tsp baking soda
  • 1                tsp ground ginger
  • 1/2             tsp cinnamon
  • 1/4             tsp cloves
  • 1/4             tsp salt
  • 3/4             cup butter, room tempreture
  • 1                cup brown sugar
  • 1                egg
  • 1/4             cup fancy molasses
  • 1                tsp minced fresh ginger
  • 1/2             tsp lemon zest
  • 4                squares chopped dark chocolate


  1. Stir flour  with baking soda, ground ginger, cinnamon, cloves and salt in a medium bowl until combined.
  2. Beat butter with brown sugar in a large bowl using an electric mixer until light and fluffy, about 2 min.
  3. Beat in egg, molasses, fresh ginger and zest, scraping down sides of bowl as needed.  Don’t worry if it looks a little curdled.
  4. Gradually beat in flour mixture until just combined.
  5. Stir in chopped chocolate.
  6. Cover bowl with plastic wrap and refrigerate until dough is firm enough to roll, about 20 min.
  7. Position oven racks in top and bottom thirds of oven.  Preheat oven to 350 degree F.
  8. Lightly spray 2 baking sheets with non stick spray and set aside.
  9. Scoop dough and roll into tbsp-sized balls.
  10. Coat with granulated sugar.
  11. Place on prepared sheets about 2 in apart.
  12. Bake switching and rotating sheets halfway through, until cookies are puffed and lightly golden, 10 to 12 min.
  13. Remove to a rack to cool completely.
  14. Store cookies in an airtight container at room tempreture up to 1week or freeze up to 1 month.
  15. Kitchen tip:  prefer a crispy cookie?  Bake an extra 2to 3 min.

I stuck a Bamboo stick before baking and  made a bouquet.





Strawberry Pistachio Semifreddo 

Semifreddo marries the richness of ice cream with ethereal texture of frozen mousse.  Both dramatic and easy, it makes a Great Dinner-Party Dessert.

Semifreddo does not require the use of an ice cream maker.  Your freezer does all the work.

This is a recipe I found in Martha Stewart magazine and the recipe is by Greg Lofts.


  • 1/2 cup unsalted roasted shelled pistachios
  • 8 oz strawberries, hulled( about 2 cups)
  • 1/2 cup plus 3 tbsp sugar, divided
  • 3 egg yolks, room tempreture
  • 1 1/2 cups cold whipping cream
  • 1/2 tsp vanilla essesnce


  1. Line a standard 5 x 9 inch loaf pan with plastic wrap, leaving a 2 inch overhang on all sides.  Pulse pistachios in a food processor until coarsely chopped (Some will break down to a coarse grind).  Transfer to a small bowl; do not wipe processor clean.  Place strawberries and 3 tbsp sugar in processor; puree until smooth and transfer to a fine sieve set over a bowl.  Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
  2. Combine egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water.  Beat on high speed (or vigouously by hand) until pale yellow and tripled in volume, about 3 minutes.  Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about 3 minutes.
  3. Beat together cream and vanilla in a large bowl until soft peaks form.  Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until throughly incorporated.
  4. Pour 1/2 of cream mixture into strawberry puree.  Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top.  Fold pistachios into remaining cream mixture and pour evenly over strawberry cream;  smooth top.  Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days.
  5. To Serve:  peel plastic from surface.  Invert pan onto a cutting board. Unmould semifreddo, remove plastic, and cut crosswise into 3/4-thick slices.                

Note:  you can also use a mould and make individual servings.

Strawberry and Apricot Crisp with Pine-Nut Crumble

A 9 1/2″ shallow round baking dish or pie plate gives this crisp the ideal ratio of fruit filling to crumble topping.

In this crisp, the apricots hold their shape.  The strawberries, in contrast, become sauce like.


  • 2                oz cold unsalted butter, cut into small pieces
  • 1/2             cup packed light-brown sugar
  • 1/3             cup all purpose flour
  • 1/2             cup old- fashion rolled oats
  • 1/4             tsp ground cinnamon
  • 1/8             tsp course salt
  • 2                oz pinenuts, toasted(1/3 cup)


  • 1                lb apricots, pitted and cut into sixths (about 2 cups)
  • 12              oz strawberries (about 15) hulled and halved, or quartered if large
  •                    (about 2-1/2 cups)
  • 1/2             cup sugar
  • 2                tsp zest and lemon juice
  • 1                tsp cornstarch
  •                   Pinch of salt


         1                 pint strawberry or vanilla ice cream


  1. Combine all crumble ingredients in a medium bowl and massage together with your fingers until butter is incorporated and mixture forms small clumps.  
  2. Refrigerate until mixture is cold, at least 30 minutes and up to overnight.
  3. Preheat oven to 350 degree.
  4. Butter a 9 1/2 inch shallow round baking dish or pie plate.
  5. Combine all filling ingredients in another medium bowl.  
  6. Transfer to baking dish and top with crumble.
  7.  Bake until bubbling in centre and crumble is browned, about 40 minutes.
  8. Let cool at least 20 minutes.
  9. Serve warm or room tempreture with ice cream.
  10. Note:  you can use 12oz of dried apricots if you can not get fresh apricots.
  11. Cut apricots into quarters and soak it in cold water for 5 hours or overnight.
  12. Drain the water and use them as fresh apricots.

Spicy Chick Peas


  • 2               tbsp vegetable oil
  • 2               tbsp dhana jeera(corriander and cumin)
  • 1/4            tsp  haldi powder (turmeric)
  • 1/2            tsp salt
  • 1/2            tsp sugar
  • 1               tbsp green masala
  • 2               firm tomatoes, chopped
  • 1               tbsp chana flour, mixed with a little water to make a paste
  • 2               cans chickpeas
  •                  chopped fresh mint and fresh corriander to garnish


  1. Heat the oil in a medium saucepan.
  2. Add dhana jerra, haldi, salt, sugar, green masala tomatoes and the chana flour paste.
  3. Cook till the water has evaporated and the the oil has separated.
  4. Add the chickpeas to the saucepan and cook for 5 minutes.
  5. Transfer to a serving dish and garnish with chopped mint and cilantro.

Serve with Aloo Tikki

Mediterranean Pan-Roasted Salmon


  • 2           tsp basil leaves
  • 1           tsp crushed Garlic
  • 1           tsp Oregano
  • 1           tsp crushed Rosemary
  • 1           tsp Sea salt
  • 1           lb Salmon Fillet (4- 4 oz pieces)
  • 2           tbsp olive oil
  • 2           tbsp sugar
  • 1           medium fennel bulb, cored and thinly sliced
  • 1           cup cherry tomatoes
  •              lemon wedges


  1. Mix seasoning in a medium bowl.  Sprinkle 2 tsp over salmon.  Reserve remaining seasoning mixture in a bowl.  Set aside.
  2. Heat 1 tbsp of the oil in a large skillet on medium high heat.  Place salmon skin side up in the skillet.
  3. Meanwhile add sugar and remaining 2 tbsp oil to reserved seasoning mixture; mix well.  Add fennel and tomatoes toss to coat.  Turn salmon fillets.  Place fennel mixture around salmon in skillet.  Cook six minutes or until fish flakes easily with a fork.  
  4. Serve with lemon wedges.


Spanish Rice

Serves 10


  • 1               lb steak
  • 1               chicken breast
  • 1               lb prawns, medium size, peeled and deveined
  • 2               tbsp Soy Sauce
  • 2               tbsp Tomato sauce
  • 2               tbsp H.P Sauce
  • 2               tbsp worstershire sauce
  • 1               tsp garlic
  • 1               tsp ginger
  • 2               carrots, cut in thin slices
  • 1/2            lb Green Beans
  • 1               small cucumber.
  • 1               green bell pepper
  • 2               medium onions sliced


  • 3              cups rice
  • 1/2           cup oil
  • 1              tsp cumin
  • 5              cardomon pod
  • 1/4           tsp turmeric powder
  • 1/4           tsp saffron
  • 2              tsp salt
  • 2              oz pinenuts


  1. Cut  steak and chicken into thin strips about 1″ long.  Marinate this in ginger, garlic and all the sauces.  Let stand for about 1 hour.
  2. Cut the prawns in half lengthwise and refrigerate it.
  3. Prepare all the vegetables.  Peel and cut the carrots in half then slice them into thin slices.  Cut the green beans 1″ long.  Quarter the cucumber and cut it into thin slices.  Cut the bell pepper in quater and slice it thin.
  4. Heat 1/4 cup oil in a large skillet and fry the onions till they are soft and transparent.  Add the meat mixture and cook till meat is almost done. About 10 min.
  5. Add the carrots and the green beans and cook for about 5 minutes.
  6. Just before serving add the prawns and cook till they are cooked.  Prawns are cooked when it changes colour and they curl up, about 2 minutes.
  7. Add the cucumber and bell peppers, mix and serve.

To serve
Spread the rice in a platter and put the meat mixture on top.


  1. Rinse rice in cold water and soak for half and hour.
  2. In a large saucepan heat 1/2 cup oil, add cumin, cardamon pods, turmeric powder, saffron and salt and pinenuts.
  3. Add 4-1/2 cups hot water.
  4. Add the rice and cook uncovered on high heat till it starts to boil.  Lower the heat to medium, cover and cook till almost all the water has evaporated about 10 minutes.  Cover and put the saucepan in a preheated 300 degree oven for about 15 minutes.


Chicken and Mango Salad with Glass Noodles

The light and clean Asian combination of chicken and Mango is treated to a touch of  heat from a bit of fresh chili.


  • 4             oz thin bean thread noodles
  •                (also known as cellophane, glass. Or mung bean noodles)
  • 1             lb cooked and cubed chicken
  • 4             cups chopped lettuce leaves  
  • 1             large mango(1 lb), peeled and cut into 1/2- inch cubes.
  • 3             Scallions, thinely sliced crosswise
  • 1             red pepper thinely sliced
  • 2             carrots thinely sliced
  • 1/4          cup coarsely chopped fresh Serrano
  •                or jalapeƱo chilli, including seeds, or to taste
  • 1             cup chopped cilantro
  • 1/4          cup chopped mint
  • 1/4          cup chopped basil
  • Dressing
  • 2             limes, zest and juice
  • 1/3          cup rice vinegar (not seasoned)
  • 1/4          cup fish sauce
  • 2             tbsp sugar 
  • 1-1/2       tsp salt


  1. Cover noodles with boiling hot water in a large bowl and let stand  8 minutes.
  2. Drain noodles in a colander and rinse with cold water.  Drain well, then return to bowl.
  3. While noodles are soaking, combine chicken, and the rest of the salad ingredients in another large bowl.
  4. Stir together the dressing ingredients till the sugar is dissolved, then toss half of the dressing with noodles and half with chicken salad.
  5. Spread the lettuce in a salad bowl, then noodles topped with chicken salad.  

Variation:  You can use shrimps instead of chicken.