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  • Ras El Hanout

    Ras El Hanout

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    Ingredients

    Ingredients
      

    • 3/4 teaspoon cumin seeds.
    • 1/2 teaspoon crushed chilli flakes.
    • 1 1/4 teaspoons ground cinnamon.
    • 1 teaspoon paprika.
    • 1/2 teaspoon ground cardamom.
    • 1/2 teaspoon ground ginger.
    • 1/2 teaspoon ground turmeric.

  • Keema Naan

    Keema Naan

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    Servings: 12 naan
    Ingredients Method

    Ingredients
      

    Dough
    • 500 g plain flour
    • 1 tsp salt
    • 150 g natural yogurt
    • 2 tbsp oil
    • 200 g lukewarm water
    • 7.5 g sugar
    • 7 g fast action dried yeast 1 sachet
    Filling
    • 500 g minced lamb
    • 1 large onion
    • 2 tbsp tomato paste
    • 1 green chilli
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp paprika
    • 1 tbsp Oil
    • 2 tbsp coriander leaf
    • 1 tbsp garlic
    • salt to taste
    • ground black pepper to taste

    Method
     

    Dough
    1. Stir the sugar and yeast into the water and leave until it froths. Mix the flour, salt, oil and sugar together and then stir in the yeast mixture. Knead until smooth. Leave dough until doubled in size.
    FIlling
    1. Mix together all of the ingredients apart from the coriander leaf. Chop and stir in the coriander leaf. Knock down the dough and divide into 12 equal pieces. Roll out into circles around 50mm diameter. Place a portion of the filling in the centre, gather together. Roll out flat into a circle. Cook in a hot pan. Brush with melted butter and stack under a clean tea towel.

  • Magento Connect Manager – Access is locked. Please try again in a few minutes

    This is an indication that the site has been subject to a brute-force login attack, specifically on the Connect Manager (downloader) login.

    var/brute-force.ini should look something like this:

    brute-force-bad-attempts-count = 0
    brute-force-diff-time-to-attempt = 180
    brute-force-attempts-count = 3

    Any value for brute-force-bad-attempts-count > brute-force-attempts-count will result in the above error.

    Solution: edit the file to set the count back to zero, and remember to rename the downloader directory to something less obvious when not in use.

  • Curry Powder

    Curry Powder

    The classic curry powder mix we use when making Singapore fried rice noodles.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 5 tablespoons ground coriander
    • 2 tablespoons ground cumin
    • 1 tablespoon ground turmeric
    • 2 teaspoons ground ginger
    • 2 teaspoons ground fenugreek seeds
    • 1.5 teaspoons ground black pepper
    • 1 teaspoon ground cinnamon
    • 0.5 teaspoon ground chilli

    Method
     

    1. Put all of the ingredients together in a jar, put on the lid and shake to mix.

  • Bread and Butter Pudding

    Bread and Butter Pudding

    This is described by Jon as being the best Bread and Butter Pudding – although he has been carrying this recipe around for a year and a half without cooking it, so maybe it isn’t. We’ll see!
    Print Recipe
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings: 4 people
    Ingredients Method

    Ingredients
      

    • 500 g bread sliced and broken up
    • 500 g mixed dried fruit
    • 140 g brown sugar
    • 600 ml milk
    • 2 eggs beaten
    • 1.5 tbsp mixed spice
    • 100 g butter melted

    Method
     

    1. Mix all of the ingredients apart from the butter together in a large bowl and leave for 15 minutes.
    2. Squeeze together the mixture, then stir in the melted butter.
    3. Tip into a greased lined dish. Sprinkle with a little demerera sugar and cook for 1.5 hours at gas mark 4 / 180 degrees C.

  • Nandos Style Spicy Rice

    Nandos Style Spicy Rice

    This rice recipe is close to what we have at Nandos.
    Print Recipe
    Servings: 4 people
    Ingredients

    Ingredients
      

    • 2 cups Basmati rice
    • 1/2 tbsp Turmeric
    • 1 Chicken stock cube
    • 1/2 Red pepper diced
    • 1/2 tbsp Oil
    • 1/2 Onion finely diced
    • 1 clove Garlic crushed
    • 1/2 Yellow pepper diced
    • 1/2 Red chilli
    • 1 tsp Smoked paprika
    • 1/2 tsp Cumin

  • See All Failed or Successful SSH Login Attempts

    To list all failed SSH login attempts:

     cat /var/log/secure | grep 'sshd.*Failed'

    To list all successful SSH login attemps:

     cat /var/log/secure | grep 'sshd.*opened'

  • Fondue

    This is the basic cheese fondue recipe that came with our set from the 1980s.

    Fondue

    Print Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings: 2
    Ingredients

    Ingredients
      

    • 1 clove garlic
    • 250 ml dry white wine
    • 200 g gruyère cheese
    • 200 g emmental cheese
    • 2 tsp cornflour
    • 2 tbsp kirsch or brandy

  • Devonshire Scones

    Devonshire Scones

    Print Recipe
    Servings: 16 scones
    Ingredients Method Notes

    Ingredients
      

    • 450 g self-raising flour
    • 2 teaspoons roundedbaking powder
    • 75 g butter (room temperature)
    • 50 g caster sugar
    • 2 eggs
    • 225 ml milk

    Method
     

    1. Pre-heat the oven to 220°C/Gas 7.
    2. Rub the butter into the flour and baking powder until the mixture resembles fine breadcrumbs. Stir in the sugar.
    3. Beat the eggs make up to 300ml with the milk, then put 1 tablespoons of the egg/milk aside in a cup for glazing the scones. Gradually add the egg/milk mixture to the dry ingredients to form a soft dough. A wetter mixture will rise better.
    4. Turn out onto a lightly floured surface and roll to a thickness of 1-2 cm. Use a 5 cm cutter to cut out – lift it straight out, don;t twist.
    5. Brush the tops with the reserved beaten egg/milk mixture to glaze. Bake for about 10-15 minutes or until well risen and golden. Cool on a wire rack, covered with a clean tea towel to keep them moist.

    Notes

    Freeze as soon as cold or eat same day.

  • Singapore Fried Rice Noodles

    Singapore Fried Rice Noodles

    Print Recipe
    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Servings: 2 people
    Ingredients Method

    Ingredients
      

    • 2 pieces Rice vermicelli
    • 4 cloves garlic minced
    • 1 tsp peeled and grated fresh ginger
    • 8-10 small prawns shelled and deveined
    • ½ lb char siu thinly sliced
    • 2 eggs beaten, cooked in an omelette, and sliced into strips
    • 1 red bell pepper thinly sliced
    • 2 spring onions thinly sliced
    • ½ green chilli shredded
    Sauce:
    • 5 tbsp soy sauce
    • 2 tbsp cooking wine
    • 2 ½ tsp curry powder
    • ½ tsp sugar
    • 1/4 tsp white pepper powder
    • ½ tsp ground turmeric

    Method
     

    1. Soak the dried rice vermicelli in a large mixing bowl with some hot water while prepping for other ingredients.
    2. Mix the sauce together and set aside.
    3. On medium-high heat, add oil to the wok. Cook the prawns for about 2 minutes each side then set aside.
    4. Drain the rice vermicelli. Cut it for convenience, or keep the noodles whole for long life. Your choice.
    5. On medium-high heat, cook the garlic and ginger until fragrant, then add all the vegetables. Cook for 3-4 minutes until softened. Set aside.
    6. On high heat, add a little oil to the wok and cook the rice vermicelli until it turns soft, about 3 minutes, then add the vegetable, shrimp, char siu, and eggs. Stir in the sauce. Stir fry for a few minutes until the sauce has coloured all of the noodles. Cover if necessary.
    7. Serve immediately.