Baked lamb chops , Spaghetti with cheese & Carrot cake

4 lamb chops
5 g each red and green bell peppers
5 g green zucchini
1 mango
Salt and pepper to taste
30 ml demi glaze ( rich sauce in French cuisine )
Caramelised sugar , a little

Season lamb chops with salt and pepper and bake in an oven till done.

Cut the vegetables into triangle size and grill.

Cut half of the mango into small cubes and the rest cook in a pan with some caramelised sugar. Add demi glaze and reduce.

Add cubed mango pieces and serve with lamb chops and grilled veggies.

125 g spaghetti pasta, cooked
40 g salted Ricotta cheese, break with a fork into fairly small crumbly pieces
Oil for frying
2 fresh basil leaves
Salt and freshly ground black pepper to taste

175 g fresh tomatoes , peeled and chopped
1 medium eggplant , halved and sliced lengthwise into 1 - cm pieces
1 clove garlic , finely chopped
2 teaspoon olive oil

In a heavy bottomed saucepan , heat olive oil. Add tomato and garlic. Cook on simmer for 30 minutes, stirring occasionally. Season with salt and pepper. Sieve the thick tomato sauce. Keep aside.

Place eggplant in a single layer. Sprinkle salt over . Keep aside for an hour. Rinse thoroughly and dry it on a paper towel . Heat oil in a frying pan and fry eggplant on both sides until brown .

Mix spaghetti with tomato sauce , cheese and basil. Top with eggplant and sprinkle ricotta cheese over. Serve hot.

250 g grated carrot
440 g sugar
180 ml sunflower oil
3 eggs
120 g flour
5 g cinnamon powder
5 g baking powder
50 g walnut

Beat oil , sugar and eggs together until frothy.

In a separate bowl , mix together flour , baking powder and cinnamon powder. Add to the egg mixture along with the walnuts and grated carrot. Mix evenly.

Pour the mixture in a greased cake tin and bake in a preheated oven at 180 * C for 40 minutes or until a testing skewer comes out clean. Let it cool for some time.