Mini Fish Pies, Triple Chocolate Cookies And Corn Cheese Balls by Zarnak Sidhwa

Ingredients For Triple Chocolate Cookies:

• Flour 2 1/4 cup
• Baking soda 1 tsp
• Salt 1/2 tsp
• Cocoa powder 2/3 cup
• Butter, softened 1 cup
• Sugar 3/4 cup
• Brown sugar 2/3 cup
• Vanilla essence  1 tsp
• Eggs 2
  
• White chocolate chips 6 oz
  
• Dark chocolate chips  6 oz

Method:

1. Combine flour, soda, salt and cocoa powder.
2. In a large bowl, cream butter and brown sugar and caster sugar.
3. Stir in vanilla.
4. Add eggs one at a time. Mix in flour and stir in the dark chocolate and white chocolate chips.
5. Drop by tablespoonfuls onto baking sheets.
6. Bake at 180 degree C for 9 to 11 minutes.
7. Cool in cookie sheets for 2 minutes.
8. Remove to wire racks for cooling completely.
9. For bar cookies: lightly grease 9 x 13 pan.
10. Spread dough into pan.
11. Bake for 20 -25 minutes.
    

Ingredients For Mini Fish Pies:

• Potatoes 1 kg
  
• Butter 2 tbsp
  
• Milk 1/2 cup
  
• Salt & pepper to taste
  
• Butter 2 tbsp
  
• Flour 2 tbsp
  
• Spring onions 4
  
• Milk  2 cups
• Fish fillets 1/2 kg
  
• Mustard paste 1 tsp
  
• Spring onion 1
  
• Corn 1/4 cup
  
• Peas 1/4 cup
  
• Cheddar cheese grated  1 cup

Method:

1. Mash the boiled potatoes with 1/2 cup milk and 2 tbsp butter.
2. Season with ground black pepper.
3. Meanwhile, put the butter and flour in another pan and heat gently until the butter has melted, stirring regularly.
4. Gradually whisk in the milk brings to the boil, stirring to avoid any lumps and add in the spring onions.
5. Cook until thickened.
6. Stir in the cheese, fish, mustard, spring onions, corn and peas.
7. Spoon into a pyrex dish or 6-8 ramekins.
8. Spoon or pipe the potato on top and sprinkle with cheddar cheese.
9. Bake 5-20 minutes at 200 degree C or until golden and bubbling at the edges and golden on top.
   

Ingredients For Corn Cheese Balls:

• Corn 1 1/2 cup
  
• Cheese grated 2
  
• Potatoes, boiled grated 2 cup
  
• Ginger, chopped 1 inch
  
• Green chilies, chopped 2
  
• Coriander leaves, chopped 2 tbsp
  
• Salt to taste
  
• Red chili powder 1 tsp
• Roasted cumin powder 1 tsp
  
• Corn flour 2 tbsp
  
• Flour 1 tbsp
  
• Oil  to deep
  
• Ketchup or chutney  to serve

Method:

1. Mash the corn slightly.
2. Place in a deep bowl and mix in cheese, potatoes ginger, chilies, coriander leaves, salt, red chili powder, cumin powder, corn flour and flour.
3. Shape into small bite sized balls and deep fry till golden brown.
4. Drain on absorbent paper.
5. Serve hot with chutney of your choice.