Chocolate Chip Cookies, Saffron & Potato Cakes And Cinnamon & Orange Cups by Zarnak Sidhwa

Ingredients for Chocolate Chip Cookies:

• Butter 1 cup
• Caster sugar 2 cup
• Brown sugar 1/3 cup
• Eggs 2
• Vanilla essence 2 tsp
• Flour 3-1/4 cups
• Baking powder 1 tsp
• Salt 1 tsp

Method:

1. In a bow, mix butter, sugar, eggs, and vanilla essence thoroughly.
2. Stir in flour, baking powder and salt.
3. Add in chocolate chips.
4. Shape dough into a ball, pressing to make compact.
5. Refrigerate for at least 3 hours.
6. Remove from fridge. shape cookies.
7. Place cookies on a baking tray and bake at 180 degrees for 15 - 20 minutes.

Ingredients for Saffron & Potato Cakes:

• Boiled potatoes  300 gm
• Saffron strands  1/2 tsp
• Milk  200 ml
• Oil  4 tbsp
• Egg, beaten 1
• Plain flour  275 gm
• Baking powder  1 tbsp
• Thyme  2 tbsp
• Salt  1 tbsp
• Egg yolk  1
• Butter  to serve

Method:

1. Mix the saffron strands with water and leave to stand for 5 minutes.
2. Whisk together the saffron water, milk, oil and egg with a fork in a bowl.
3. In a separate bowl, mix together the flour, baking powder, thyme and salt.
4. Then stir in the potatoes.
5. Add the saffron mixture and mix with a spoon, until even,y combined.
6. Divide the mixture  in cupcake cases.
7. Brush the tops lightly with the egg yolk mixture.
8. Sprinkle some thyme.
9. Bake in a preheated oven, 220 degrees for 15 minutes or until risen and pale golden.
10. Serve warm, split and buttered.

Ingredients for Cinnamon & Orange Cups:

• Milk, divided 2-1/2 cups
• Sugar 1 cup
• Cinnamon 2 tbsp
• Salt 1/4 tsp
• Corn flour  3 tbsp
• Egg 1
• Orange zest 2-3 tbsp
• Orange (juice) 1
• Freshly whipped cream  for garnish

Method:

1. Combine two cups milk, sugar, cinnamon and salt in a medium saucepan over moderate heat to just below a simmer. Simmer, stirring often, for 15 minutes.
2. Whisk together 1/2 cup milk with corn flour and egg in a medium bow until no lumps remain.
3. Gradually pour heated milk into bowl, whisking constantly, then  transfer pudding mixture back to pot.
4. Increase heat to medium high and cook, stirring constantly with spatula, until pudding thickens 2- 3 minutes.
5. Stir in orange zest, juice and cook for one minute longer.
6. Transfer pudding to small cups or one large bowl.
7. Chill in refrigerate for at least 3 hours, or until set.
8. To avoid a skin forming on top of pudding, cover surface with plastic wrap.
9. Serve chilled!