Butternut Squash with Coconut milk & Prawn

It's a spicy, sweet, hot and creamy curry. Easy to cook!

Ingredients:

• One Butternut squash (মিষ্টি কুমড়া ) peeled and cut in chunks
• Oil 2 tbsp
• Garlic 3-4 cloves chopped
• Onion 1/2 chopped
• Salt 1 tsp
• Curry powder 1 tsp
• Paprika powder 1 tsp
• Coconut milk 1 can (1.5 cup)
• Vegetable Seasoning 1 tsp
• Sugar 1 tsp
• Lemon juice 1 tbsp
• Prawn 500 gm
• Red chilli
• Spring onion (পেঁয়াজ পাতা ) 

Process: cook in the following order:

1. Hot pan or wok
2. heat oil
3. Garlic > fry to golden brown
4. Add Onion > fry till soft
5. Add Salt
6. add some water (1/4 cup) to prevent spice from burning
7. Add curry powder, paprika and cook for 2 minutes.
8. Add squash, coconut milk, seasoning, sugar, lemon juice > Stir, cover, turn the heat down and simmer for 20 minutes.  
9. after 20 minutes add the Prawn and cook for 5 minutes.
10. Garnish with chopped spring onion and red chilli

Crème Brûlée

Crème Brûlée, means burnt cream. My version of this classic rich dessert is easy and uncompromising ie.full cream, 

6 Servings

Ingredients: 

• 600 ml Double Cream (UK) or Heavy Cream (USA)
• 6 Egg Yolks
• 1/2 cup sugar (more or less to suit your taste)
• 1 tsp Vanilla
• 1/2 tsp Salt

Process: 

1. MIx egg yolks and sugar well
2. Warm up the cream in microwave (3-5 minutes) or on stove; do NOT boil
3. Add the warm cream slowly to the yolk-sugar mix while whisking continuously
4. Add vanilla and salt and mix well
5. Pour in 6 Crème Brûlée dish or Ramekins
6. Place them in a baking tray
7. Add warm water in the tray to come up to half height of the dishes. 
8. Place in the preheated oven to 125c for 30 minutes.
9. Take them out of the tray and let cool
10. Sprinkle some sugar (caster sugar is better as it will melt quickly) over them and caramelise the sugar with a blow torch. (no blow torch? place them under a hot grill until sugar melts)
11. Serve at room temperature.