Chocolate Ganache Tarts Recipe | Food Diaries | Zarnak Sidhwa | Dessert

Method:

Place the flour, ground almonds, icing sugar, butter and cinnamon in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolk and chilled water. Process until the mixture just comes together. Turn the pastry onto a clean work surface and shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to chill. Divide the pastry into 8 portions. Roll out each portion between 2 pieces of baking paper to a disc the size of your tart tins. Line the tins with pastry and trim excess. Chill for 10 minutes. Place tart tins on a baking tray. Line pastry cases with paper and fill with baking weights or rice. Bake at 180 degrees c for 10-12 minutes. Remove paper and weights. Bake again for a further 5-6 minutes or until the pastry is golden. Set aside to cool. Melt cream, chocolate and 50g of the extra butter in a saucepan. Remove from heat. Pour evenly among the pastry cases. Place in the fridge for 1 hour to set. To make the peanut brittle, place sugar in a saucepan, once the sugar dissolves and turns amber, add in little water and remove from heat. Carefully stir in remaining butter, mix and then pour this toffee over the peanuts set on a tray. Set aside to cool. Break into pieces. Arrange the tarts on serving plates. Top with whipped cream and sprinkle with peanut brittle.

Method:

Preheat oven to 180°C. Combine the chicken mince with breadcrumbs, egg, lemon grass, lime leaves, coriander and sweet chili sauce. Season with salt and pepper. Press chicken mixture into a greased loaf pan. Bake at 180 degrees C in a preheated oven for 35-40 minutes or until juices run clear when a skewer is inserted into the center. Remove from oven. Set aside in the pan for 5 minutes to rest. Turn onto a serving platter. Sprinkle meatloaf with green onions, red chilli and coriander leaves. Cut into slices and serve with extra sweet chili sauce.

Method:
Boil the water chestnuts and then cool and peel black skin off, set aside. Heat 2tbsp oil, add onion, garlic and sauté and then add the cumin seeds, turmeric powder, coriander powder, red chilli powder, pureed tomatoes, chopped green chillies and ginger. Take a tempering pan, add 2 tbsp Oil, add chickpea flour in it and roast while continuously stirring until it changes colour. Add the roasted chickpea flour in the masala mixture. Add the boiled Water Chestnuts in the masala mixture along with ½ tsp of Salt, less than ¼ tsp of Garam Masala, 2 to 3 tbsp of finely chopped Green coriander and roast while continuously stirring them for 2 minutes. Add ½ / 1 cup of water in it and cook while covering it for 5 minutes on the low flame.
Garnish it with finely chopped Green Coriander.
Serve with Chappati or Rice.