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Ginger Wine

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Ginger Wine Ginger - cleaned and sliced - 200 gms Sugar - 500 gms Cinnamon - 1 full stick Dried red chillies - 3 Water - 3 litres Juice of one lime Put all ingredients except the lime in a big pan and bring to a boil. Reduce the flame and simmer for 2 hours. The liquid should reduce to 2 litres. Leave over night uncovered to cool. Then add the lime juice, stir thoroughly and strain into clean glass bottles. Refrigerate. Note. If using Indian ginger, use only 150 gms.
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Za'atar-Sesame Bread

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  Za'atar-Sesame Bread 1 teaspoon active dry yeast 1 tablespoon sugar ½ cup warm water Proof for 5 minutes until bubbly 2⅓ cup flour (300 gms) 1 teaspoon salt  2 tablespoon olive oil  ⅓ cup milk Add the milk and olive oil to the yeast mixture. Then add in two cups of the flour along with the salt to form a smooth soft dough. Add more flour as needed if it's too sticky. Knead for about 7 minutes. Then rub a bit of olive oil on your palms and form the dough into a ball. Put the dough into a bowl and cover and keep to rise in a warm place, until doubled. Takes about an hour and half.  Then punch back the dough, knead for about a minute more. Shape as desired and brush with olive oil. Keep to proof another 30-35 minutes until doubled. Heat oven to 220 degrees and place a shallow bowl of water at the bottom of the oven.  Brush the dough once again gently with olive oil. Sprinkle generously with za'atar and sesame seeds. Score if desired and bake for about 25-30 minut...
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Mix Vegetable Stirfry

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  Mix vegetable stirfry I used 1 cup of a pack of frozen vegetables (it was a mix of zucchini, cauliflower, broccoli, carrots, beans, red and yellow bell peppers) Heat a tablespoon of oil, add quarter tsp of mustard seeds. When seeds sputter,. Add half a pod of crushed garlic and 2-3 sliced green chillies. When the garlic starts browning add a sliced onion and the mixed veggies. Add salt and turmeric powder. Cover and cook about 5 minutes on low heat. Sprinkle two tablespoon of freshly grated coconut and dry up the liquid if any.
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