Quick Tartar Sauce Recipe | Food Diaries | Zarnak Sidhwa

Method:

Combine everything well and serve with fish fingers.

Method:
Marinate fish fingers with salt, lemon juice, turmeric powder, red chili flakes, crushed black pepper and ginger garlic paste. Mix flour, rice flour, corn flour, egg and baking soda in another bowl. Add the marinated fish in this mixture and keep aside for 10 minutes. Coat the fish fingers with bread crumbs. Heat oil in a pan. Deep fry the fish fingers until golden brown. Drain. Serve hot with Ketchup or Tartar sauce.

Energy Bites Method:
Place all the ingredients and 3 tbsp orange juice in a food processor. Blitz until chopped and starting to clump together. If it’s a bit dry, add a drop more orange juice. Roll the mixture into walnut-sized balls with lightly oiled hands. Add 2 or 3 into a lunchbox for a snack. Keeps in a sealed container for 2 weeks in the fridge

Brownie Mint Trifle Method:
For pudding mix whisk together the sugar, corn flour, dry milk powder, and salt; set aside. Add essence and mix well and store in a jar. To make pudding Combine 2 cups milk with ½ cup of the pudding mix in a saucepan. Bring to a boil, and then immediately reduce the heat to a simmer and continue whisking until the mixture thickens and coats the back of a spoon. Let sit for at least 5 minutes before serving.
Once the pudding is set, stir in mint essence and green food coloring. Set aside.
Beat cream until stiff peaks form. Add in the icing sugar, and beat again.
In a small glasses or a trifle dish, layer brownie bites, followed by a layer of pudding, followed by a large dollop of whipped cream. Repeat layers one more time. Top with a few extra brownie crumbles and green sprinkles.