Cabinet Pudding

Ingredients
• Large slice of bread (crust removed) 6-7 pieces
• Butter 60g, milk 600ml, eggs 3 
• Sugar 175g, cashew 30g 
• Raisin 70g, vanilla ½ tsp, 
• Nutmeg powder a pinch

Method 
Grease an oven-proof baking mould with butter and sprinkle some nuts and raisins. Butter the bread slices on both sides and cut into small cubes. Mix with the dry fruits and place in the greased mould. Boil milk with sugar and allow it to cool.
Beat eggs with vanilla, mix with  the milk and whisk thoroughly. Pour over the bread and leave to soak for 10-15 minutes. Bake in an oven at 170°C for about about 60 to 90 minutes, till just golden. Sprinkle a teaspoon of powdered sugar mixed with nutmeg (optional).

This is a heritage English Pudding recipe. It can be steamed as well, covering the mould well with foil.

Bun Chickenwich

Ingredients
•Whole wheat or white bun 4 pieces split halfway.

For filling- 
•1 cup boiled chicken flakes
•¼ cup chopped green and red peppers
•2 tbsp sliced almond roasted
•¼ cup crushed pineapple
•½ cup mayonnaise
• Lettuce leaves broken into big chunk as desired
• Salt and pepper paprika to taste

Method
Mix all the items except lettuce with a fork. Tear the lettuce in pieces and keep aside. Assemble the items thus just before serving. Take one half of the spilt bun, lay some lettuce pieces on it and fill with some chicken mixture and seasoning.
Cover with the other part of the bun and serve.

Baked Finger Wrap

Ingredients
•4-6 big slices of sandwich bread
•Butter 2tbsp
•400g minced meat
•2tbsp ginger garlic paste
•½ cup chopped onion
•½ cup chopped tomatoes
•1tsp chilli powder
•1tbsp chopped parsley
•2tsp chopped pudina
•1 egg
•¾cup bread crumbs
•Salt to taste, oil to cook

Method
Marinate the minced meat with vinegar, pepper and salt for 30 minutes. Cook with oil and all spices except bread crumbs and egg. When cooked, dry and allow to cool. Mix well with egg and bread crumbs by hand. Make small rolls shaped like sausages. Fry in oil or grill in hot oven. Now grease a baking tray. Take the bread slices, trim off the side crusts and flatten with a rolling pin. Spread butter and little mustard sauce on it. Put one sausage on each slice and roll up the bread slice, covering the sausage. Place on a baking sheet and brush with little butter. Bake for 10-15 minutes at 180°C till golden.

Bruschetta
Italian garlic bread

Ingredients
•8 slices of white or brown bread 
•½ cup olive oil
•3tbsp minced garlic
•Salt and freshly-ground black pepper as desired

Method
Saute the garlic in hot oil lightly and keep aside for a couple of hours. Garlic oil thus prepared can be kept for 2-3 days with better result. Toast the breads both sides till golden. Reheat garlic oil mixture and brush generously on one side of the slice. Sprinkle salt and pepper on top and serve immediately with desired accompaniment, such as Peperonata. Here’s how to make this dish. 

Peperonata

Ingredients
•3 types of coloured bell pepper cut into fine strips length wise 
•½ cup olive oil, 1 slice onion
•2 tbsp garlic minced
•2 tomatoes peeled and chopped
•1 tbsp parsley and oregano
• A few olives, sliced

Method - Heat olive oil in a skillet. Add garlic and onion and saute until light brown. Add all peppers and cook. Mix salt and tomatoes, stirring gently for about 10 minutes till soft. Serve peperonata along with Bruschetta, garnishing with olives and parsley.

Caesar Salad

Ingredients
•2 thick slices of white bread trimmed and cut into small cubes
•1 lettuce washed in cold water and patted dry
•25g grated parmesan cheese, salt and freshly-ground pepper
•100ml olive oil. Anchovy fish fillet (in absence, use fillet of kajuli/baspata) halved lengthwise
•Few strips of red bell pepper

For dressing:
•2 cloves of garlic crushed
•Juice of 1 lemon
•4tbsp vinaigrette
•1 egg

Method
Tear or cut the lettuce to fairly big sizes and arrange in a salad bowl. Make the dressing by beating all the items except egg. Cook the egg in boiling water for a minute and break it over the salad and toss gently. Heat the oil in a frying pan, add garlic and fry the bread cubes (crouton) till golden and drain. Lastly arrange lettuce, anchovy fillet pieces, croutons, stripes of red pepper, cheese in layers. Gently pour over the dressing and toss. Sprinkle the remaining parmesan.

Pictures by Sanat Kumar Sinha