在各种印度菜之前，先来个小甜点。
记得Phoebe说牙叔不是很爱甜食，但是很喜欢樱桃杏仁蛋糕。
Blog 66里贴了这个菜谱http://www.freddiemercury.com/askphoebe/index.php/blog-66/
Cherry and Almond Cake Recipe
樱桃杏仁蛋糕

CHERRY AND ALMOND CAKE RECIPE by Peter Freestone
配料：
110 gm plus 1 teaspoon softened butter
110克加一茶匙软黄油
150gm caster sugar
150克细砂糖
3 large eggs
3只大鸡蛋
85 gm ground almonds
85克碎杏仁片
40 gm plus 2 teaspoons self-raising flour
40克加两茶匙自发面粉（那个词也有说是低筋面粉的）
110 gm glace cherries
110克糖渍樱桃
1 teaspoon vanilla essence
一茶匙香草香精（就是以前说的香兰素吧？）
步骤：
- Preheat the oven to medium 180C, 350F orgas 4.
将烤箱预热，中火，180摄氏度或350华氏度或第四档火
- Use the teaspoon of butter to grease a 15cm x 7cm round cake tin. Sprinkle the 2 teaspoons
flour into the tin and shake it until theflour is evenly spread. Tip out any remaining flour.
将一茶匙黄油抹在的圆蛋糕模子上。取两茶匙面粉撒入模子，并晃动模子使面粉均匀铺在模子上。将多余的面粉倒出。
- In a mixing bowl beat the butter with awooden spoon until it is pale and creamy. Add the sugar and beat until itbecomes creamy again.
将黄油倒入搅拌碗中，用木勺搅打黄油，直至颜色变浅、变成奶油状。然后加入白糖继续搅打，直至再次变为奶油状。
- Beating continuously, add the eggs one ata time making sure they are incorporated completely. Alternate the eggs with atablespoon of the chopped almonds.
不停搅打，同时将鸡蛋逐个打入，并确保鸡蛋完全打匀。将一汤匙碎杏仁拌入蛋液。
- Once all the almonds have been mixed in,fold in the flour, cherries and vanilla essence.
当所有杏仁都被拌入后，加入面粉、樱桃、香草香精并搅拌。
- Empty the mixture into the prepared caketin, gently tapping the tin on a hard surface to make sure it settles evenly.
将面团全部倒入备好的蛋糕模子里，轻轻敲打模子的硬边，以确保面团均匀落在模子里。
- Put in the oven and bake forapproximately 50 minutes or until a dry skewer comes out clean when it isinserted into the cake.
将模子放入烤箱，焙烤约50分钟，或者可以将干的扦子插入蛋糕，如果取出后扦子还是干净的，就说明烤好了。
注：一汤匙＝ 15 c.c.（1cc约为1毫升） 一茶匙＝ 5 c.c.
今天先发这篇，以后有空了再接着翻别的。

Chilli con carne 墨西哥牛肉酱
来自Blog 68 http://www.freddiemercury.com/askphoebe/index.php/blog-68/
Phoebe说这道菜是他跟母亲学的。Freddie喜欢吃辣，家里常做的辣菜除了这一道还有咖喱羊肉、什锦菜（这两道没给菜谱）。每当牙叔想吃点暖和又顶饿的东西，Phoebe就会做这道菜。这道菜既有冬天取暖之功效（a winter warmer)，又常出现在Party上。

500gm lean minced beef
500克切碎的瘦牛肉
1 large onion, chopped
1个大洋葱，切碎
1 clove garlic, finely chopped
一瓣大蒜，细细切碎（咱们的蒜臼子真是好东西！）
1 beef stock cube
一块牛肉固体汤料（看到这里有受骗的感觉……）
1 teaspoon ground cumin
一茶匙孜然粉
1 teaspoon ground coriander
一茶匙碎香菜
1 teaspoon chilli powder
一茶匙辣椒面
1 410gm tin chopped tomatoes
一听410克装的西红柿块
1 410gm tin red kidney beans
一听410克装的红腰豆
2 tablespoons vegetable oil
两茶匙植物油
Salt and pepper
盐和辣椒
Heat the oil in a large saucepan over amedium heat. Cook the onions and garlic for about 7-10 minutes until they aresoft.
将油倒入大炖锅中，用中火加热。将洋葱和大蒜放入油中烹至变软（大约7~10分钟）。
Add the meat and cook for about 15 minutesuntil starting to brown.
将牛肉加入，炒（想象了一下，两茶匙油，应该是“炒”吧）大约15分钟，直至牛肉变成棕色。
Mix in the stock cube, cumin, coriander,chilli powder and seasoning and cook for a further 10-15 minutes.
将固体汤料、孜然、香菜、辣椒面和调味料（此处应指盐和辣椒）倒入锅中拌匀，再烹10~15分钟。
Add the tomatoes and mix well. Cover andcook gently for at least an hour. This can cook gently for longer with nodetriment to the taste.
把西红柿倒进锅里，仔细拌匀。盖上锅盖，文火细烹1小时以上。如果没有异味，可以多烹一会。
Add the drained kidney beans and cook for afurther ½ hour. boiled rice.
把红腰豆沥干水后，倒入锅中，再烹半小时。
We always served this with plain.
配米饭端上桌。