Dinka's Cookbook

This is wonderful finger food, but also makes an excellent light meal served with an Asian vegetable stir fry or a couple of salads and noodles or rice. …

Always test the doneness of loaves by turning out and rapping on the base with your knuckles. The loaf will sound hollow when cooked through.
Personally I always like a well-browned, crisp loaf of bread, so I invert the loaf onto a baking rack about 5-10 minutes before the cooking time has elapsed, and replace it in the oven upside down on the rack.
The beauty of c …

This loaf keeps fairly well. …

These may be baked for a shorter time, then open-frozen, before putting into packets, and reheated when necessary in a hot oven. …

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Moroccan flavours. …

Using yeast isn’t difficult and it is very satisfying to make real bread.
Bread made with fresh yeast seems to have the best flavour, but dry yeast is also excellent. Instant yeast works, but bread made with it tends to dry out very quickly, and the flavour isn’t as good.
Fresh yeast is dissolved in blood heat liquid – place a little of the liq …

These are magic with any curry, and are actually pretty good with almost anything. …

These are quite acceptable and very good with a curry, but for a real treat (unfortunately a fairly unhealthy one) try the Luxury Naan Breads. …

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As simple as it comes. …

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If liked, the spices may be lightly toasted before grinding. …

These may also be served as part of a full meal, and not just as finger food, in which case the recipe will feed fewer people. …

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Best at room temperature. …

This salad may be eaten right away, but seems to taste better if it is chilled for at least an hour, then returned to room temperature before serving. …

Best served slightly warm or at room temperature, but is also excellent if refrigerated overnight. Stir in about 150 gr thinly sliced Black Forest ham …

An excellent accompaniment to the chicken is baked potatoes : small – medium whole potatoes rolled in oil, placed in a dish in the oven …

Serve with rice, garnished with dhania leaves, and sambals. …