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MONGOLIAN STIR-FRY......................................................................................13 CHINESE FRIED RICE ........................................................................................14 CHINESE CHILLI CHICKEN ...............................................................................14 POTATO MUFFINS .............................................................................................15 CHEESY KEBAABS ............................................................................................15 VEGETABLE FILLING FOR SAMOOSAS & PIES ..............................................16 CHEESE, ONION AND CORN FILLING ...........................................................16 CUTLETS .............................................................................................................17 COFFEE CHOCOLATE MOUSSE ......................................................................17 SCOOPED POTATO WITH CORN FILLING ......................................................19 GREEN CHUTNEY ..............................................................................................19 RED CHUTNEY ...................................................................................................20 PINEAPPLE ACHAAR .........................................................................................20 SOUR CREAM CUTLETS ...................................................................................21 HUMMUS RECIPE ..............................................................................................21 Tantalising Chicken Dishes...................................................................................22 SWEET SOUR CHICKEN OR PRAWNS ..........................................................22 Soya Sauce Lollies...............................................................................................23 Salt & Pepper Chicken .......................................................................................24 Marinade for Barbecue Chicken ..........................................................................24 CHICKEN CHOW MEIN .....................................................................................25 Chicken Quiche.....................................................................................................25 SWEET SOUR CHICKEN OR PRAWNS ............................................................26 BABY CHICKEN ROAST......................................................................................26 BAKED CHICKEN ................................................................................................27 BAKED TOMATO CHICKEN................................................................................27 BASIC CHICKEN CURRY WITH VARIATIONS ..................................................28 CHICKEN..............................................................................................................29 CHICKEN AND BEAN CASSEROLE ..................................................................29 CHICKEN CASSEROLE ......................................................................................30 CHICKEN CHOW MEIN ......................................................................................30 CHICKEN NUGGETS ..........................................................................................31 CHICKEN STEW..................................................................................................31 CHICKEN TIKKA .................................................................................................32 CHICKEN WITH RED CHILLI MASALA ..............................................................32 Drumstick "Lollipops"............................................................................................33 KARAHI CHICKEN...............................................................................................33 MALAI TIKKA .......................................................................................................34 PEPPER CHICKEN .............................................................................................34 QUICK AND EASY TASTY CHICKEN.................................................................35 ROAST CHICKEN ...............................................................................................35 SPECIAL CHICKEN CASSEROLE......................................................................36 STEERS CHICKEN .............................................................................................37 CHICKEN IN YOGHURT .....................................................................................37 TAMARIND CHICKEN WITH CHEESY MASH....................................................38

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MUSTARD SAUCE AND MAYONNAISE CHICKEN............................................38 CHICKEN WINGS.................................................................................................39 CHICKEN CASSEROLE.......................................................................................39 BUTTER CHICKEN..............................................................................................40 CHICKEN STRIPS IN MUSHROOM AND PEPPER SAUCE .............................40 MAYONNAISE CHICKEN ....................................................................................41 MUSHROOM CHICKEN SOUP ...........................................................................41 CHICKEN / VEGETABLE SOUP..........................................................................42 PORTUGUESE CHICKEN ...................................................................................42 KENTUCKY CHICKEN.........................................................................................43 ALMOND CHICKEN ............................................................................................43 RED CHILLY AND GARLIC CHICKEN................................................................45 CHICKEN SOUP ..................................................................................................45 ROAST CHICKEN................................................................................................46 BUTTER CHICKEN..............................................................................................47 ROAST CHICKEN SERVED WITH A GRAVY.....................................................48 MOCK TANDOORI CHICKEN..............................................................................49 CHICKEN STEW..................................................................................................50 BAKED CHICKEN.................................................................................................50 BAKED TOMATO CHICKEN................................................................................51 GREEN CHICKEN................................................................................................51 VEGETABLE & CHICKEN KEBABS....................................................................52 SPICY, CRISPY CHICKEN / CHOPS...................................................................53 CHICKEN LAGAN.................................................................................................54 CHICKEN VEGETABLE RICE..............................................................................54 DRY PAN ROAST CHICKEN...............................................................................55 CHICKEN CHOW MEIN.......................................................................................56 CHINESE CHILLI CHICKEN.................................................................................56 FETTUCINI...........................................................................................................57 MIXED HERB CHICKEN FILLET ........................................................................57 CHICKEN KARAHI ..............................................................................................58 MEALIE LAGAN ...................................................................................................59 Chicken Karai .......................................................................................................61 Baked Chicken Fillet ............................................................................................61 Chicken & Thyme Stir Fry ....................................................................................62 Chicken Salad Pie ................................................................................................62 KENTUCKY CHICKEN ........................................................................................63 PERI PERI CHICKEN ..........................................................................................63 BALTI CHICKEN ..................................................................................................64 CHICKEN LOLLIES .............................................................................................64 GRILLED CHICKEN ............................................................................................65 SHAWARMA (PITTA BREAD) .............................................................................66 RISSOLES ...........................................................................................................67 ALMOND CHICKEN ............................................................................................67 BHINDI OKRA CURRY .....................................................................................68

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Seafood ................................................................................................................68 TANDOORI FISH .................................................................................................68 EASY FISH BATTER ...........................................................................................69 FISH SOUP ..........................................................................................................69 PICKLED FISH......................................................................................................70 SAUCY WHITE FISH ...........................................................................................70 TASTY KINGKLIP.................................................................................................71 WHITE FISH.........................................................................................................71 FISH......................................................................................................................72 FISH BIRYANI ......................................................................................................73 MADRAS FISH .....................................................................................................74 FISH......................................................................................................................75 SOUTH INDIAN FISH CURRY ............................................................................75 FISH CAKES.........................................................................................................76 TIN FISH KEBABS................................................................................................76 CRAYFISH TAILS (OR WHOLE) .........................................................................77 PRAWNS MASALA ..............................................................................................77 SOLE FISH ..........................................................................................................78 PRAWN COCKTAIL .............................................................................................78 PRAWNS .............................................................................................................79 Fish with Thyme & Cheese Sauce .......................................................................79 WHITE FISH ........................................................................................................80 Steak and Lamb Meals.........................................................................................81 KASHMIRI LAMB KOFTA ....................................................................................81 QUICK GRILLED OR FRIED LIVER....................................................................82 KURMA ................................................................................................................82 LAMB DELUXE ....................................................................................................83 LEG ROAST .........................................................................................................83 LIVER CURRY .....................................................................................................84 MASALAAD BRAINS............................................................................................84 MASALA STEAK ..................................................................................................85 MASALA STEAK FOR BRAAI..............................................................................85 MEATBALL AND MACARONI CASSEROLE.......................................................86 MEAT ROAST.......................................................................................................86 PEPPER STEAK...................................................................................................87 SALT AND PEPPER MUTTON CHOPS..............................................................87 SHEESH KALEJI..................................................................................................88 STEAKS DELUX CASSEROLE ...........................................................................88 WHOLE LEG ROAST ..........................................................................................89 YOGHURT CHOPS .............................................................................................89 SUCCULENT GARLIC STEAK ............................................................................90 CURRIED VEG & MEAT STEW...........................................................................90 CAULIFLOWER BREDIE .....................................................................................91 MARINATED LAMB CHOPS................................................................................91 MINCE LASAGNE................................................................................................92 MUTTON KARAAI ...............................................................................................93

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Mutton Special Curry ...........................................................................................93 ROAST LEG / FILLET STEAK .............................................................................94 STEAK ROLLS .....................................................................................................94 CASHEW NUT CHOPS .......................................................................................95 MALAYAN LEG MUTTON ...................................................................................95 MALAYAN STEAK ...............................................................................................96 STEAK PIE ...........................................................................................................96 Rice Dishes...........................................................................................................97 STIR FRY RICE ...................................................................................................97 EXOTIC RICE DISH ............................................................................................97 CHINESE RICE.....................................................................................................98 CRISP RICE..........................................................................................................98 MEXICAN RICE .................................................................................................100 MOUTHWATERING CHICKEN BIRYANI .........................................................102 PAELLA ..............................................................................................................103 FISH BIRYANI ...................................................................................................104 CHICKEN VEGETABLE RICE............................................................................106 CHINESE FRIED RICE.......................................................................................107 SPICE RICE........................................................................................................107 SPANISH RICE ..................................................................................................108 BASIC WHITE RICE ..........................................................................................109 Vegetarian Corner...............................................................................................110 Mash with Sweetcorn .........................................................................................110 INDIAN STEW ...................................................................................................110 BEAN STEW.......................................................................................................111 COCONUT CREAM VEGETABLES...................................................................112 CREAM OF MUSHROOM SOUP ......................................................................113 VEGETABLE DISH ............................................................................................114 STUFFED GEM SQUASH..................................................................................114 CURRIED VEG & MEAT STEW.........................................................................115 CHICKEN / VEGETABLE SOUP........................................................................115 SPINACH QUICHE.............................................................................................116 TOMATO BREDIE..............................................................................................116 Sweet Corn Bhajia..............................................................................................117 CHICKEN SOUP ................................................................................................117 MUSHROOM SAUCE.........................................................................................118 POTATOE MINCE PIES ....................................................................................118 SWEETCORN SQUARES/ LAGAN ...................................................................119 BALTI VEGETABLE CURRY .............................................................................119 BUTTERNUT SOUP ..........................................................................................120 CRUSHED WHEAT SOUP ................................................................................120 TOMATO SOUP ................................................................................................121 WHITE SOUP ....................................................................................................121 CHOLE PURI .....................................................................................................122 PASTA WITH VEGGIES ....................................................................................122 BABY VEGETABLE MEDLEY ...........................................................................124

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Scrumptious Savouries.......................................................................................124 Sosaties .............................................................................................................124 Pin Wheels .........................................................................................................125 ............................................................................................................................125 ASPARAGUS SAMOOSAS ..............................................................................126 BABY MARROW PIE..........................................................................................127 BUTTER SEEKH KEBAABS .............................................................................127 CHEESE BALLS ................................................................................................128 Chicken Lagan....................................................................................................128 Chips Kebaabs....................................................................................................129 COCONUT KEBAAB .........................................................................................129 COTTAGE PIE....................................................................................................130 DELICIOUS BHAJIAS ........................................................................................130 Easy Cutlets........................................................................................................131 FISH KEBAABS .................................................................................................131 FRIKKADELS .....................................................................................................131 KHAMEERA ROTLA...........................................................................................132 MAMMA'S PIES .................................................................................................132 MEALIE LAGAN .................................................................................................133 MINCE LOAF .....................................................................................................133 MOOTHIAS ........................................................................................................134 POTATO/STEAK OR CHICKEN PIE..................................................................134 Quick and Easy Mince Lagan.............................................................................135 QUICK PIZZA .....................................................................................................135 ROULADE ..........................................................................................................136 SAUSAGE ROLLS .............................................................................................136 SAVOURY CUPS ..............................................................................................137 SEEKH KEBAABS..............................................................................................137 Spagetti Kebaabs................................................................................................138 SPINACH PATTA ..............................................................................................138 STEAK FRIKKADELS ........................................................................................139 Surprise Savoury Rolls.......................................................................................139 TROPICAL SKEWERS ......................................................................................140 TUNA OLIVE AND ONION QUICHE .................................................................141 Vegetable Cutlets................................................................................................142 CHEESY MASH..................................................................................................142 SWEET CORN CASSEROLE............................................................................143 POLONY & CHEESE DELIGHTS ......................................................................143 VEGETABLE AND CHICKEN CUTLETS ..........................................................144 CHICKEN NOODLE CUTLETS..........................................................................144 FISH KEBABS ...................................................................................................145 CHICKEN PIE ....................................................................................................145 CHICKEN POCKETS..........................................................................................146 MUSHROOM PATTIES .....................................................................................146 COTTAGE PIE ...................................................................................................147

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SAUSAGE PIE....................................................................................................148 QUICK MINI PIZZAS..........................................................................................148 Sweet Corn Bhajia..............................................................................................149 QUICK MINI PIZZAS .........................................................................................149 SPINACH MUFFINS...........................................................................................150 POLONY & CHEESE DELIGHTS.......................................................................150 MINCE COTTAGE PIE.......................................................................................151 STUFFED PANCAKES.......................................................................................152 SPINACH CAKE.................................................................................................152 FISH CAKES.......................................................................................................153 ...........................................................................................................................153 TIN FISH KEBABS..............................................................................................153 BREAD FARMAAS ............................................................................................154 PANDELLA (Mrs Ali) .........................................................................................154 POTATOE MINCE PIES ....................................................................................155 SWEETCORN SQUARES/ LAGAN ...................................................................156 Fried Savoury Chops .........................................................................................156 MUTTABAH .......................................................................................................157 SAVOURY PANCAKES .....................................................................................158 Achaars & Chutneys...........................................................................................159 Aamli Chutney (Tamarind)..................................................................................159 Date Chutney......................................................................................................159 Dhaunia Chutney (Key Recipe)..........................................................................160 GREEN MANGO CHUTNEY..............................................................................160 GREEN TOMATO CHUTNEY ...........................................................................161 LEMON ACHAAR 1............................................................................................161 MANGO AND CARROT ACHAAR ....................................................................162 MEEBOS CHUTNEY..........................................................................................162 PIQUANT PEPPER CHUTNEY .........................................................................163 SOUR FIGS CHUTNEY .....................................................................................163 DATE CHUTNEY................................................................................................164 SOUR SWEET ACHAAR....................................................................................164 Tomatoe Chutney...............................................................................................165 LIME ACHAAR (PICKELS) ................................................................................165 CHUTNEY ..........................................................................................................166 Cakes & Biscuits.................................................................................................166 Simple Scones ...................................................................................................166 COCONUT GINGER BISCUITS ........................................................................167 APPLE CAKE .....................................................................................................167 ALMOND CINNAMON BISCUITS .....................................................................168 BUTTER ICING ..................................................................................................168 CARAMEL COCONUT SLICES ........................................................................169 CARROT CAKE..................................................................................................169 CARROT CAKE 2...............................................................................................170 CHEESE BISCUIT .............................................................................................171 CHEESE CAKE .................................................................................................171

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CHOCOLATE AND NUT SHORTBREAD..........................................................172 CHOCOLATE MINI SWISS ROLLS...................................................................172 CHOC NUT BISCUITS ......................................................................................173 CHOCOLATE CAKE ..........................................................................................173 CHOCOLATE CHEESE SLICE..........................................................................174 COCONUT BISCUITS........................................................................................174 COCONUT MACAROON CAKE ........................................................................175 COCONUT SLICE .............................................................................................176 COFFEE BISCUITS............................................................................................176 COTTAGE CHEESE ICING ...............................................................................177 FARMHOUSE CAKE .........................................................................................177 FRIDGE CAKE ...................................................................................................178 FRUIT COCKTAIL YOGURT CAKE ..................................................................178 HONEY ICED CAKE ..........................................................................................179 LEMON ICING ...................................................................................................180 CHOCOLATE ICING...........................................................................................180 CREAM CHEESE ICING....................................................................................180 MELTING MOMENTS ........................................................................................180 NEVER FAIL SPONGE CAKE ...........................................................................181 ORANGE YOGURT CAKE.................................................................................182 PASSION FRUIT SHORTBREAD......................................................................183 PECAN AND DATE CAKE .................................................................................184 PUMPKIN AND DATE CAKE.............................................................................184 ROMAN CREAMS .............................................................................................185 DELICIOUS FRUIT CAKE .................................................................................185 COCONUT CUP CAKES....................................................................................186 GREEK SAMOLINA CAKE (HALVA) .................................................................187 DOUGHNUTS (SOURMILK) .............................................................................187 YEAST DOUGHNUTS........................................................................................188 CARAMEL WALNUT CRUNCHIES ...................................................................188 CHOCOLATE CAKE...........................................................................................189 JULIES CHOCOLATE CAKE.............................................................................189 JULIES FRUIT CAKE ........................................................................................190 MACAROON CAKE............................................................................................190 HERTZOGGIES..................................................................................................191 EASY CARROT CAKE.......................................................................................191 SPONGE CAKE..................................................................................................192 SPONGE CAKE..................................................................................................192 KOEKSISTERS ..................................................................................................193 CUSTARD KISSES.............................................................................................194 CHOC CHIP COOKIES .....................................................................................194 NAAN KHATAAI .................................................................................................195 MUFFINS............................................................................................................195 RED CAKES ......................................................................................................196 NUTTY RICE CRISPIES BISCUITS...................................................................196

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CUSTARD CAKE................................................................................................197 MILKTART..........................................................................................................198 GRANADILLA CAKES .......................................................................................199 CRUNCHY SLICES ...........................................................................................200 ROMANY CREAMS............................................................................................200 CRISPY BISCUIT...............................................................................................201 CARAMEL WALNUT CRUNCHIES....................................................................201 DELICIOUS CHOCOLATE CAKE......................................................................202 SPINACH CAKE.................................................................................................202 SWISS ROLL .....................................................................................................203 MELT IN YOUR MOUTH SHORTBREAD .........................................................203 WHIPPED SHORTBREAD ................................................................................204 All Bran Rusks ...................................................................................................204 PECAN PIE ........................................................................................................205 Health Loaf .........................................................................................................205 NAAN .................................................................................................................206 Naan Rotis .........................................................................................................206 CHOCOLATE CAKE ..........................................................................................207 Bhaji Muffins .......................................................................................................208 CHELSEA SCONES ..........................................................................................208 Home Made Muesli ............................................................................................209 Coconut Cake ....................................................................................................209 CRISP BISCUITS ..............................................................................................210 Lemon Poppy Seed Muffins ...............................................................................210 Lemon Thyme Sunday Pudding ........................................................................211 Mini Pancake .....................................................................................................212 Nutty Crusts .......................................................................................................212 QUICK SHORTBREAD ......................................................................................213 SCONES ............................................................................................................214 SCOTTISH SHORTBREAD ...............................................................................214 STRUDEL SCONES ..........................................................................................215 WHOLEMEAL & YOGHURT SCONES .............................................................216 MADERIA CAKE ................................................................................................217 PLAIT BREAD ....................................................................................................217 ALMOND CAKE .................................................................................................218 CHERRY NUT BISCUITS ..................................................................................218 CUSTARD BISCUITS ........................................................................................219 MELTING MOMENTS ........................................................................................220 NEVER FAIL EASY FRUIT CAKE .....................................................................220 CHOCOLATE CHIP ALMOND BISCUITS .........................................................221 HEALTH RUSKS ...............................................................................................222 CHOC MINT CUP CAKES .................................................................................223 Delightful Desserts..............................................................................................224 ALMOND APPLE PUDDING .............................................................................224 APPLE LATTICE TART .....................................................................................225 BANANA TRIFLE ...............................................................................................226

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CHOC-KRUST MOUSSE...................................................................................226 CHOCOLATE PUDDING AND CHOCOLATE SAUCE .....................................227 CHOCOLATE SWISS ROLL TRIFLE.................................................................228 COFFEE ICE CREAM........................................................................................228 COFFEE LOG ....................................................................................................229 CONDENSED MILK DESSERT.........................................................................229 DATE PUDDING ................................................................................................230 ICE CREAM MOULD .........................................................................................230 Kesari Falooda....................................................................................................231 MACROON CRUMBLE.......................................................................................231 MANGO ICE CREAM 1 .....................................................................................232 MANGO ICE CREAM 2......................................................................................232 MIXED FRUITS CUSTARD................................................................................232 PASSION FRUIT SURPRISE ............................................................................233 Ingredients :........................................................................................................233 PEAR DESSERT ...............................................................................................233 PEPPERMINT CARAMEL DESERT .................................................................233 PEPPERMINT FRIDGE DESSERT....................................................................234 PINEAPPLE SPONGE CUSTARD ....................................................................234 RASBERRY MAZIENA DESSERT.....................................................................235 Rose Falooda......................................................................................................235 STRAWBERRY MOUSSE .................................................................................236 STRAWBERRY PHIRNI.....................................................................................236 THREE FRUIT COMPOTES .............................................................................237 TIRAMISU...........................................................................................................237 SAGO DESSERT ...............................................................................................238 OLD FASHION TRIFLE......................................................................................238 BREAD PUDDING .............................................................................................239 SAGO PUDDING................................................................................................239 CREAM DESSERT.............................................................................................240 BREAD AND BUTTER PUDDING......................................................................240 APPLE DRIZZLE................................................................................................241 BARDO...............................................................................................................241 MALVA PUDDING..............................................................................................242 CHOCOLATE MOUSSE.....................................................................................242 QUICK AND EASY PEACH DESERT................................................................243 CHOCOLATE MOUSSE.....................................................................................243 GOOSEBERRY & BANANA DELIGHT..............................................................244 BUTTER SCOTCH & BANANA SPLIT...............................................................244 CHOCOLATE CREAM PIE.................................................................................245 WHITE DESSERT..............................................................................................245 CHEESE CAKE .................................................................................................246 CHEESE CAKE ................................................................................................247 FRUITY CHEESE CAKE ...................................................................................248

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FRUIT ICE BOWL ............................................................................................249 MANGO ICE-CREAM ........................................................................................249 GRANADILLA DESERT .....................................................................................250 PINEAPPLE DESERT .......................................................................................250 BOUDOIR BISCUIT DESERT ...........................................................................251 APPLE SLICE ....................................................................................................251 FRUIT AND NUT SLICE ....................................................................................252 NUT DATE BAR .................................................................................................252 STRAWBERRY DESERT ..................................................................................253 The Sweet Box....................................................................................................253 TOFFEE SWEETS .............................................................................................253 Jam Surprise Doughnuts ...................................................................................254 DOUGHNUTS.....................................................................................................255 ALMOND ROCCA...............................................................................................255 CONTINENTAL FINGERS ................................................................................256 GOOLAB JUMBOO............................................................................................256 Doughnuts ..........................................................................................................260 DANISH PASTRY ..............................................................................................265 HONEY NUT BREAD ........................................................................................265 Tapioca Pudding ................................................................................................266 Walnut Cinnamon Pie ........................................................................................267 BREAD PUDDING .............................................................................................268 CHOCOLATE CROONIES ................................................................................268 KOEKSUSTERS ................................................................................................269 CARROT HALWA ..............................................................................................269 APPLE CREAM PIE ...........................................................................................270 CARAMELISED POPCORN ..............................................................................271 Breakfast & Tea Time Treats..............................................................................272 PANCAKES ......................................................................................................272 BANANA BREAD ...............................................................................................272 Bread Rolls..........................................................................................................273 CHEESE HERB MUFFINS ................................................................................273 CHEESE SPREAD ............................................................................................274 CROISSANTS ....................................................................................................274 FRESH CREAM PASTRY PIE ..........................................................................274 GRANOLA...........................................................................................................275 NAAN .................................................................................................................276 PANCAKES ........................................................................................................277 RUSKS................................................................................................................278 DOUGHNUTS.....................................................................................................279 PASTRY .............................................................................................................279 JAM TARTS........................................................................................................280 HORSE SHOE....................................................................................................280 CIGARS..............................................................................................................280 SAVOURIES.......................................................................................................281 PINEAPPLE FILLING.........................................................................................281

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PANCAKES.........................................................................................................281 SCONES.............................................................................................................282 MUESLI RUSKS ................................................................................................284 HEALTH RUSKS ...............................................................................................284 Bread Rolls .........................................................................................................285 MALVA PUDDING..............................................................................................285 Bread Rolls .........................................................................................................286 KOEKSISTERS...................................................................................................286 Quenching your thirst in style.............................................................................287 Refreshing Fresh Fruit Juice ..............................................................................287 Lemon Ice Tea....................................................................................................287 Coldrink Ghas ....................................................................................................287 FRUIT PUNCH....................................................................................................288 KIWI TEA ...........................................................................................................288 LEMONADE........................................................................................................288 MINT DRINK.......................................................................................................289 PUNCH ..............................................................................................................289 QUICK AND EASY PUNCH ..............................................................................289 Strawberry Cooler...............................................................................................290 Samoosa / Pie Fillings........................................................................................290 VEGETABLE FILLING FOR SAMOOSAS & PIES ............................................290 ............................................................................................................................290 CHEESE, ONION AND CORN FILLING............................................................291 Other ..................................................................................................................292 YEAST PURI ......................................................................................................292 POLONY ............................................................................................................292 SALTED MEAT ..................................................................................................293 BILTONG............................................................................................................293 COCONUT CREAM............................................................................................293 POTATO AND MIELIE PAP...............................................................................294 SIMPLE BUT YUMMY FILLINGS.......................................................................294 HOME MADE SAUSAGES ................................................................................295 AND ....................................................................................................................295 SEEKH KEBAABS .............................................................................................295 BABA GHANOUCHE Eggplant Dip .......................................................................................................295 TABOULI - TABBOULEH SALAD RECIPE .......................................................296 MUSHROOM SAUCE ........................................................................................297 CRUSHED WHEAT SOUP ................................................................................297 BALTI SAUCE ....................................................................................................298 KUMQUAT ACHAAR .........................................................................................298

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MONGOLIAN STIR-FRY
Ingredients: cup oil 1 cup steak or chicken cut into julienne strips 1 tsp chilli garlic paste 2 tablespoons lemon juice 1 tsp salt cabbage shredded 1 cups carrots - cut into julienne strips 2 onions chopped 1 cup green pepper chopped 4 small tomatoes chopped cup soya sauce cup steers peri-peri sauce cup steers barbeque sauce cup spring onions chopped cup dhannia chopped

Method: Heat oil and stir fry the meat. Add chilli garlic paste, lemon juice and salt Stir in the vegetables, individually, in the order given. Cook each vegetable for 2-3 minutes before adding the next one Add the sauces and cook until light and crunchy Lastly add dhannia and spring onions Serve with either pitta bread or bread rolls

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CHINESE FRIED RICE


Ingredients: cup oil cup chicken fillet cut into matchsticks 1 tsp chilli garlic paste 1 cup green, yellow and red pepper sliced cup carrots - cut into julienne strips 1 tsp salt 3 cups cooked rice 2 tablespoons soya sauce 2 tablespoons chilli garlic sauce 1 egg (for rice) cup spring onions chopped 2 eggs for omelette

Method: Heat oil and stir fry chicken and chilli garlic paste Add peppers and carrots and stir fry for 2 minutes Add the salt, cooked rice and soya sauce Break one egg in the centre of rice, mix in with the rice and add the spring onions Make omelette with eggs, salt, pepper, green chillies and dhannia Cut omelette into strips and garnish rice with spring onions and omelette strips

CHINESE CHILLI CHICKEN


Ingredients: kg chicken fillet cubed 1 tsp chillie garlic paste 1 tablespoon pepper steak spice 2 tablespoons steers garlic sauce TOMATO SAUCE MIXTURE : 1 tsp salt cup lemon juice

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1 cup tomato sauce 2 tablespoon lemon juice

3 tablespoon butter

Method: Marinate the chicken with all the ingredients and leave aside for 1 hour Cook on low until chicken is tender Combine sauce ingredients together and cook on low heat until sauce boils Add tomato sauce mixture to the chicken and cook on low heat Serve with spring onion pancakes

POTATO MUFFINS
Ingredients: 6 large potatoes, finely grated 1 onion, finely grated 2 eggs, lightly beaten 3 tablespoons flour 1 tsp salt 1 tsp green masala tsp pepper 1 tsp baking powder 6 tsp oil 1 cup cheese chopped herbs & spices of your choice

Method: Combine all ingredients together Spoon mixture into greased muffin tins, about two thirds full Bake in pre heated oven of 180*C for about 45 minutes Note: Add cheese, chopped herbs and spices of your choice for a change.

CHEESY KEBAABS
Ingredients: 1 egg, beaten cup milk 1 cup fresh bread crumbs tsp ground garlic salt / pepper to taste 1 onion grated tsp origanum or parsely 500g mince 2 tsp green masala mozzarella or sweet-milk cheese, cut into strips cup flour tsp salt tsp ground red chillies

Method: Combine the first 9 ingredients together, mix thoroughly Shape into croquettes (long finger shapes), placing cheese in the center Combine the flour, salt and chillies together. Coat croquettes in this mixture Dip in egg and breadcrumbs 15 of 299

Freeze and fry when required Deep-fry until golden all round

VEGETABLE FILLING FOR SAMOOSAS & PIES


Ingredients: 1 tsp whole mustard 2 dessertspoons oil 1 cup frozen mix vegetables 1 cup frozen whole corn cup frozen peas cup water 2 potatoes cubed and boiled 1 dessertspoon green chillies pounded - (as required) 2 tsp salt (as required) 1 tsp fresh garlic fine 1 level dessertspoon ground dhannia 1 level tsp coconut oil cup greens spring onions and dhannia

Method: Add whole mustard to oil. When mustard begins to sizzle, add mix vegetables, corn and peas Add water and cook on medium heat until all the water has evaporated. Keep vegetables moist Add potatoes and rest of ingredients and braise, stirring continuously for 5 minutes. Remove from stove and allow to cool. When cool add greens.

CHEESE, ONION AND CORN FILLING


Ingredients: 2 cups grated cheese cheddar or gouda 2 medium onions chopped squeeze out water 1 level tsp white pepper tsp salt as required 1 tsp pounded green chillies (as required)

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cup grated green pepper

lemon juice

Method: Add all the above ingredients together and mix

CUTLETS
Ingredients: 500g mince 1-2 onions grated green masala 1 tsp crushed garlic 1 tsp salt 1 tsp dhannia - ground 1 tsp jeero ground crushed cream crackers beaten egg

Method: Squeeze out water from onions Add to mince together with remaining ingredients besides cream crackers and egg Mix well, then form into small balls and flatten with palms Coat in crushed crackers (can be frozen at this stage) Dip in beaten egg and fry in shallow oil until done on both sides

COFFEE CHOCOLATE MOUSSE


Ingredients: 2 tsp coffee 2 tsp milo 2 tsp hot chocolate 1 litre milk 2 tsp ghaas powder 2 tablespoons maizena 1 tin condensed milk 1 tin nestle cream

Method: Boil milk and ghaas, add maizena, coffee, milo and hot chocolate Allow to cook for 20 minutes or until it thickens Beat in condensed milk and nestle cream Pour in mould and allow to set

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Decorate with cream and chocolate curls and nuts Fresh whipped cream can also be used.

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SCOOPED POTATO WITH CORN FILLING


Ingredients: 6 8 potatoes 1 onion grated 2 cups frozen corn salt to taste

red chillies fine margarine / butter green chillies cut

Method: Boil potatoes in jacket. Remove peel and scoop hole in centre Saute onions in margarine. Add cut green chillies Add frozen corn Add salt, red fine chillies Stir fry for +/- 2 minutes Fill in scooped potato Cut foil. Put a little margarine / butter on foil Put a scoop of margarine / butter over the filling Cover and bake for an hour at 180*C Serve as savoury or side dish with any dry meat (roast leg, chicken, steak or chops, etc).

GREEN CHUTNEY
Ingredients: 3 Cups fresh limrie 1 cup vinegar cup oil 6 tablespoons coconut 750ml Mayonnaise 500ml chow-chow 4 tablespoons tal sugar to taste 2 tablespoons mustard powder 2 tablespoons ground garlic ground green chillies to taste cup fine dhanna and jeero salt to taste

Method: Liquidize first four ingredients together Then add the remaining ingredients and mix well together

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RED CHUTNEY
Ingredients: 1 bottle tomato sauce 1 big tin tomato puree 1 cup lemon juice 8 10 garlic 1 bottle Mrs Balls chutney cup methi masala cup amli juice cup vinegar 2 tsp coarse red chillies salt to taste

Method: Boil everything on low heat until thick and smooth Make Vagaar with; 2 tsp mustard seeds cut garlic limrie leaves cup oil Fry and pour over chutney

PINEAPPLE ACHAAR
Ingredients: 2 cups vinegar 2 cups sugar 1 cup water 2 tablespoons maizena Vagaar: 1 tsp whole jeero 1 tsp mustard seeds cup oil curry leaves cut green chillies 1 cups vinegar 5-6 pineapples cut in pieces 3 tablespoons methi masala

Method: Boil the first 3 ingredients together The add maizena and vinegar and cook until thick Add methi masala to pineapples and mix well Add syrup to pineapples and mix Fry vagaar and pour over pineapples and mix well together

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SOUR CREAM CUTLETS


Ingredients: 1 kg chicken fillet cubed fine 2 tablespoons maizena 1 cup (250ml) sour cream 1 tsp dhanna jeero 1 tsp lemon pepper 1 tsp chicken spice salt to taste 1 tablespoon crushed garlic 1 tablespoon green chillies chopped green dhannia

Method: Mix everything together Roll like cutlets Roll in breadcrumbs Freeze Dip in egg and fry in medium oil until done

HUMMUS RECIPE
Lebanon Prep: 15 min- Easy Serves 4 6 Ingredients: Small can (14 1/2 oz) hummus ("chickpeas";"garbanzo beans"; "ceci beans") 1/3 cup tahini (sesame paste) 1/2 cups lemon juice, more or less to taste

1 1/2 tsp salt, more or less to taste 1 clove garlic - more to taste 1 - 2 TBSP reserved liquid 1/4 tsp cummin (Egyptian style, optional) 2 TBSP chopped parsley (garnish)

Method: Drain hummus, reserving liquid. Peel and chop garlic. Put hummus, garlic, taheni, lemon juice and salt in food processor, process to thick paste. Taste. From here on, your taste buds dictate the ingredients. Add taheni, salt, lemon juice until mixture suits your taste. Slowly add (tsp) reserved liquid if too dry. Garnish with parsley (optional) and serve with pita or Arabic bread, or crackers.

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TANTALISING CHICKEN DISHES SWEET SOUR CHICKEN OR PRAWNS


Ingredients: 2 Cups cubed chicken or headless prawns 2 Tbls Light Soya Sauce 1 Tsp Sugar 1 Tsp Ground Green Chillies 1 Tsp Corn Flour 1 Tbls Grated Ginger

Mix all ingredients in a bowl and marinate for one hour. Heat wok with oil Stir fry till golden brown Remove and drain excess oil Sauce 1 Tsp Garlic 3 Tbls Tomato Sauce 2 Tbls Mrs Ball Chutney 1 Tsp Peanut Butter 2 Tsp Sesame Oil 1 Tbls SP Vinegar

Heat oil. Add Garlic & rest of ingredients. Stir Constantly, sauce will be done very quickly Pour over meat dish

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SOYA SAUCE LOLLIES


Kebaab Mix 1 Kg Chicken mince Ground Green Masala to taste 1 tsp ground Dhana/ coriander 1 tsp ground Jeeru/cumin Salt to taste 4 slices bread (soaked and Sauce 1/4 cup soya sauce cup tomato sauce cup oil 1 tsp red chilli powder squeezed) 1 Egg & 1 cup ground almonds 1 tsp Lemon Pepper Chopped green Dhana & green onions

Method Mix all Kebaab ingredients together. Process mixture in magimix or food processer for 2/3 minutes. If the mixture is too soft more breadcrumbs can be added. Roll into Kebaabs and mould around top of a skewer(kebab stick) to resemble a lolly. If the stick is to long break it in half make two lollies out of one stick. Pack lollies in a pot add cup water and allow to steam on slow heat until all the water has evaporated. Combine all sauce ingredients and pour over kebabs. Allow to steam just for a little while longer just for the sauce to warm and seep into the kebabs. It must be saucy. Serve on a platter by placing the lollies first and pouring the sauce over it. Enjoy with chips and salad. NB These lollies can be prepared well in advance and kept frozen

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SALT & PEPPER CHICKEN


Ingredients 1 Chicken jointed or 1 kg chicken fillets Method To the chicken add a few pieces of tuj and a few whole black peppercorns. grated onion, salt to taste, tsp ground black pepper, 2 heaped tblsp mayonnaise, tsp garlic salt tsp crushed garlic 2 tblsp lemon juice 1 tsp aromat tsp garlic pepper 2 heaped tblsp steers chicken marinade 1 tsp mustard powder. Marinate chicken for about hour Add chicken to sauted onion and let cook 1 Onion sauted in approximately 4 tblsp of ghee

MARINADE FOR BARBECUE CHICKEN


Ingredients 4 Kg Chicken 2 tblsp B.B.Q Sauce 2 tblsp Rough Red Chillies 2 tblsp Mayonnaise 2 Tblsp Peri Peri sauce 2 tblsp Mrs Balls Chutney (hot) Juice of 1 Lemon 1 tsp Meat Tenderiser 1 tblsp White Vinegar Little Oil 1 tblsp Crushed Garlic/ flakes 2 tblsp Tomato Sauce

Method Mix altogether and marinate for at least 2 hours Baste with butter when braaing or grilling

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CHICKEN CHOW MEIN


Ingredients 250g chicken fillets cut into stir fry strips 3 eggs 1 large packet fetuccini ribbon noodles 1 small cabbage shredded 1 red pepper cut into strips Method Heat oil in a wok or pot Make 2 omelets with the eggs in the wok Cut into strips and put aside Put more oil in the wok Braise chicken with salt garlic and chillies Add all vegetables and cook till done Sprinkle pepper over and mix well Add omelet strips and mix well Boil noodles for 2/3 minutes only Add to chicken and vegetable mixture Pour over soy sauce and cup water Steam well Serve with sauce. 1 yellow pepper cut into strips 1 green pepper cut into strips 1 bunch spring onions chopped 2 carrots cut into thin strips 1 tsp salt 2 tsps white pepper 6 tblsp soy sauce (optional)

CHICKEN QUICHE
Step One 1 Cup Chicken fillet - cubed 1 Tsp Salt 3 Tsps Green Masala Step Two 2 Eggs beaten 1 Tblsp Cake Flour Tomato cubed Onion cubed Green Pepper cubed 1 Cup grated cheese (1/2 cup works just as well) Tsp Black Pepper 1 Tbls Ghee Cook chicken with all the above

Mix all the above together Lastly add tsp baking powder and combine steps 1 & 2

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Spoon out into round silver foil cups and bake in a preheated oven on 180 degrees until light brown for approximately 20 mins.

SWEET SOUR CHICKEN OR PRAWNS


Ingredients 2 Cups cubed chicken or headless prawns 2 Tbls Light Soya Sauce 1 Tsp Sugar 1 Tsp Ground Green Chillies 1 Tsp Corn Flour 1 Tbls Grated Ginger

Mix all ingredients in a bowl and marinate for one hour. Heat with oil. Stir fry till golden brown. Remove and drain excess oil. Sauce 1 Tsp Garlic 3 Tbls Tomato Sauce 2 Tbls Mrs Ball Chutney 1 Tsp Peanut Butter 2 Tsp Sesame Oil 1 Tbls SP Vinegar

Heat oil. Add Garlic & rest of ingredients. Stir Constantly, sauce will be done very quickly. Pour over meat dish.

BABY CHICKEN ROAST


Ingredients : 5 baby chickens keep aside cup lemon juice cup vinegar cup dhana jeero mix - 1 cup ginger masala (red) 1 tblsp garlic 1 tblsp coarse red chillies 1 tsp arad (haldi) salt to taste 2 grated tomatoes 2 tab mustard cup tomato puree whole jeeroo cinnamon sticks whole black pepper cloves 1 tsp fine elachi 1 tblsp till (sesame seeds) green chillies 1 tblsp saffron powder fine 1 hand full fried onions +/- cup ghee +/- cup oil

Method : - Mix all the above ingredients besides the fried onions and ghee. - Take half the masala add the ghee to it and cook in a pot for 5-10 minutes - Take the baby chickens rub on the raw masala. - Then add rest of the cooked masala to the chickens. Place in pot. 26 of 299

- Cook until done. Add extra ghee if needed. - Serve with seasoned baby potatoes. Decorate with vegetables, fat chips, etc.

BAKED CHICKEN
Ingredients : 1 chicken cut into 4 chilli powder to taste salt 2 tblsp lemon juice tsp jeera 1 tsp paprika oil

Method : - Make cuts on the chicken pieces. - Mix salt, chilli powder, lemon juice, paprika and jeera powder. Apply on the chicken pieces. - Set aside for one hour. - Brush oil on both sides of the chicken pieces and bake in a moderately heated oven for 20 25 minutes or till done.

BAKED TOMATO CHICKEN


Ingredients : 1 kg chicken fillet 6 large tomatoes 6 flakes of garlic 1 inch piece of ginger 1 small onion 2 tblsp butter 1 tblsp sugar 1 tsp mustard powder salt

Method : - Make a puree of the tomatoes with garlic, ginger and onion in blender. - Steam the chicken till done and water dries up. - Arrange the chicken pieces in a greased baking dish and then pour the puree on top, mixed with all the seasonings and butter. - Cover and bake in a moderately heated oven for 35 to 40 minutes. - Serve hot or cold.

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BASIC CHICKEN CURRY WITH VARIATIONS


Ingredients : cup oil 1 medium onion sliced 1 chicken cut, wash 2 tblsp ginger garlic tsp turmeric 1 tsp dhana jeera 1 tsp salt 1 tblsp chillies 3 ground medium tomatoes 2 potatoes ed

Method : - Put oil in pot, add onions and cook on medium heat till light pink. - Add chicken and ginger garlic and cook till water dries out, add spices. - Mix all well and add tomatoes and potatoes. - Cook till moisture is dry; add water for gravy and boil. Variations : - If adding meat, make sure meat is cooked before adding spices and the rest. - If cooking gram dholl, add gram dholl and tomatoes with spices. - If cooking green beans, add beans, 1 sliced onion, double beans and peas with spices and with tomatoes. - If cooking bhinda, use chicken fillet, fry bhinda and thick slices of potatoes. Cook till no.3 till tomatoes are cooked. Then add the above. - Aknee: boil 2 cups rice with tsp turmeric, 2 tsp salt, 3 cinnamon sticks and 5 cloves, till done. Drain rice, add to basic curry till no.4. Mix together and simmer on low till well steamed. - Add 1 cup mixed vegetables to curry for aknee.

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CHICKEN
Ingredients : 1kg chicken fillet strip 1 egg cup milk 1 tblsp barbeque spice 1 tblsp Portuguese spice salt whole red marcha garlic vinegar oil 2 tblsp lemon juice

BEFORE FRYING COAT: 1 cup cake flour 1 tblsp chicken spice 1 tblsp barbeque spice green dhania parsley

CHICKEN AND BEAN CASSEROLE


Ingredients : kg chicken fillet, cut into cubes 1 green pepper, cut into strips 1 yellow pepper, cut into strips 1 tomato, cut into rings 2 cups macaroni, boiled in salted water 1 tin beans in tomato sauce 1 teaspoon salt 2 teaspoons dhanna / jeero 1 teaspoon fine red chillies 1 finely sliced onion 1 teaspoon arad +/-3 tablespoons oil 1 cup parmesan cheese, grated

Method : - Fry onions in oil till light golden brown - Add chicken fillets and braise - Add salt and spices and cook for a few minutes - Add all the vegetables except the tomato and cook through for about 3 4 minutes - Put half the curry into a casserole dish - Arrange the macaroni on top of the curry - Layer the rest of the curry on top of the macaroni and put the balance of the macaroni on top - Decorate the tomato slices on top of the macaroni - Sprinkle lightly with pepper and salt and then sprinkle the parmesan cheese on top - Bake at 180 degree C oven for +/- 10 15 minutes until cheese melts

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CHICKEN CASSEROLE
Ingredients : 1 chicken fillet cut up 1 onion finely chopped 1 green pepper finely chopped 1 large tomato grated 1 small tin cream style sweet corn green masala as required 1 tsp jeeru 1 tbsp lemon juice tsp ground pepper salt to taste 2 tbsp ghee or butter mashed potato 1-2 origanum spice

Method : - Braise onion in ghee - Add chicken pieces and braise - Add green pepper and simmer - Add all the other spices - And grated tomato and simmer well - When chicken is soft and done mix in the sweet corn - Put mixture in a pyrex dish - Place mash potato on top - Sprinkle grated cheese and origanum - Bake at 180 degrees until cheese is golden brown

CHICKEN CHOW MEIN


Ingredients : 1 cup egg noodles 2 tablespoons oil 1 clove crush garlic 2 cm piece of ginger root chopped kg chicken fillet, finely shredded 1 onion sliced 125g sliced mushrooms 1 sliced red pepper 1 teaspoon cornflour 30ml water 250g baby sweetcorn, halved lengthwise 3 tablespoon soy sauce 5ml olive oil 1 tablespoon sesame seeds, toasted

Method : 1. Place noodles in a bowl and pour over boiling water. Leave to stand for 4 minutes. Drain thoroughly. 2. Heat oil in wok and add the garlic, ginger, roccoli, chicken and onion. Stir- fry until chicken strips are sealed and onion softened. 3. Add mushrooms and red pepper slices and stir-fry for a further 2-3 minutes. 4. Mix the cornflour with water and stir into a pan with sweetcorn, soy sauce, drained noodles and olive oil.

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5. Heat through, stirring until thickened. 6. Sprinkle over sesame seeds and serve.

CHICKEN NUGGETS
Ingredients : 500g Chicken fillet cut in big flat pieces 1 Tablespoon ginger garlic (ground) 1 Teaspoon crushed red chillies 1 Teaspoon fine red chillies 1 Tablespoon lemon juice 1 Tablespoon tasty wheat(Sojee) 1 Egg Salt to taste

Method : Marinate chicken pieces with above ingredients. Place chicken pieces in frying pan and simmer with butter just before serving. Delicious with puris.

CHICKEN STEW
Ingredients : 1 chicken cut 56 small potatoes peeled 56 small onions kg carrots cut into rounds kg green peas kg green beans sliced 1 tsp fresh ground ginger salt 1 clove 6-7 peppercorns tsp pepper tsp mustard powder 2 tblsp flour 1 tblsp vinegar 2 cups milk 2 tblsp butter or oil

Method : - Boil the chicken pieces with salt, clove, peppercorns and ginger till the chicken is cooked. - Add all the vegetables and cook till the veggies become soft. - Heat the butter and fry the flour. - Add the stock slowly in which the chicken and vegetables were boiled and keep stirring so that no lumps form. - Add the boiled chicken pieces and vegetables. Add salt, pepper, mustard powder and vinegar. - Boil and simmer well. Add the milk. - Remove from stove and serve hot.

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CHICKEN TIKKA
Ingredients 1 kg chicken breast fillet 1 tablespoon ginger / garlic 2 tablespoons lemon juice 2 tablespoons ground dhanna / jeero teaspoon gharam masala teaspoon chilli powder 80 ml yogurt 2 tablespoons tomato paste 1 tablespoon knors chicken marinade teaspoon arad 1 tablespoon fresh red chillies

Method 1. Cut chicken fillet in half, make 3 shallow cuts across each piece. 2. combine remaining ingredients in large bowl, add chicken, stir to coat with marinade. Cover and refrigerate overnight. 3. Griddle fry chicken on both sides until tender.

CHICKEN WITH RED CHILLI MASALA


Ingredients : 1 chicken cut into pieces whole red chillies to taste 1 cups yoghurt 2 tsp garlic paste 2 tsp ginger paste 1 lime oil

Method : - Grind red chillies to a paste and mix with the ginger and garlic paste. - Heat oil and fry the paste then add the chicken pieces and fry it for some time. - Add the yoghurt and then let it cook. - When cooked add lime juice and serve.

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DRUMSTICK "LOLLIPOPS"
Requirements: 12 Chicken drumsticks 1 Egg (Beaten) Salt to taste Black Pepper (Coarsely Ground) Lemon Juice 2 table spoon Yougart Ground Green Chillies (To Taste) *Merinate over night

Method: Dip drumsticks in bread crumbs and shallow fry in moderately hot oil until done or alternatively Steam merinated drumsticks in pot until all moisture evaporates. Allow to cool, dip in beaten egg and bread crumbs and fry in hot oil until golden in colour. Serve hot with salads, chutney, and freshly fried or baked potatoes.

KARAHI CHICKEN
Ingredients : 1 chicken cut into small pieces 1kg tomatoes chopped 1 tsp garlic paste 2 tsp ginger paste tblsp ground red chillies 4 5 big green chillies cut lengthwise oil salt

Method : - Apply the garlic and ginger paste and salt to the chicken - Leave aside for half an hour - Heat oil and fry the ground red chillies to a dark brown - Add the chopped tomatoes and cook for a little while - Add the chicken pieces and cook till done and water dries up completely - Braise the chicken for a few minutes and remove from the stove - Heat oil and fry green chillies and put on the cooked chicken - Serve hot from the pot in a traditional manner with naan

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MALAI TIKKA
Ingredients : kg Chicken mince (washed) 2 Eggs whipped Breadcrumbs for coating 1 Tin of Nestle Cream Bunch fresh green Dhania 6 Green chillies 2 Fresh garlic (paste) 2 Teaspoons ground ginger Oil for frying 3 Slices of bread soaked in water then squeeze out.

Method : Blend all of the above ingredients except mince, eggs, breadcrumbs, oil and bread in a fine paste. Then add this mixture into mince then add egg and bread. Set a side for a few hours. Then roll into a finger size Tikka.Dip into beaten eggs and then into breadcrumbs. Shallow fry until done on both sides. Can be frozen.

PEPPER CHICKEN
Ingredients : 6 Chicken fillets cubed 1 Green pepper (capsicum) 1 Yellow pepper Cubed 1 Red pepper 1 Large onions- chopped 2 Teaspoons garlic 2 Teaspoons ginger Ground 2 Cinnamon Sticks 1 Tablespoon whole Zeera 2 Teaspoons crushed green chillies 2 Tomatoes- cubed Cup yogurt (inkomazi) 100g Butter 1 Cup oil Red Chillies and salt to taste Dhania and mint to garnish

Method : Fry all peppers in butter and put aside. Brown onions lightly in oil, add garlic, ginger, green chillies and all the masalas mentioned above. Stir a little and add chicken. When chicken is a little brown add yogurt and tomatoes. Dry the water and add the peppers. Add Dhania and mint to garnish. NOTE: Peppers must not be overfried. They should retain their colour when frying in butter.

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QUICK AND EASY TASTY CHICKEN


Ingredients : 1 chicken 5 whole red chillies 8 cloves of garlic 1 tsp jeera 1 tsp salt 1/3 (80ml) white vinegar 1 medium tomato 1 tsp egg yellow colouring a drop of jelly red colouring 1 tblsp red chilly sauce 2 2 tablsp ghee

Method : - Cut into convenient pieces: wash and drain dry. - Put all other ingredients in blender and liquidize till fine. - Marinate chicken in this for a few hours. - Put in pot or oven with 2 tblsp ghee and cook slowly till done. - Serve with macaroni, rice or fried potatoes.

ROAST CHICKEN
Ingredients : 1 Chicken (left or whole pieces, or spatch cock split in half from neck) 2 Teaspoons ginger garlic Juice of 2 lemons 1 Tablespoon crushed red chillies 1 Tablespoon fine red chillies 1 Teaspoon saffron or yellow food colouring 1 Teaspoon Dhania and jeeroo powder 2 Tablespoons Nestles cream 2 Tablespoons Tomato paste Teaspoon crushed red chillies (fresh) 1 Teaspoon salt

Method : Make a paste with the above ingredients. Marinate chicken for hour. Warm 2 tablespoons ghee in a pot. Add chicken and cook for a while then add 4 tablespoons salad dressing oil and turn meat. Serve with salad and chips or fried potatoes and veggies. Cook frozen vegetables, ghee, red masala and salt only. Peel potatoes, boil in salted water for 12 mins. Drain out. Make a paste with Italian herbs or mixed herbs. The dry one put 2 teaspoons oil, good pinch of arad, rub mixture on potatoes and fry until done. Enjoy!

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SPECIAL CHICKEN CASSEROLE


Ingredients : 1 chicken 6 pieces potatoes (fry in oil, keep aside) 6 baby onions (optional) (stick a clove in each and keep aside) 1 tsp chilli powder 1 tsp salt 1 tsp dhunia/jeera tsp turmeric 2 tsp garlic/ginger tsp elachi powder

Wash and drain chicken pieces. Marinate in above spices for an hour. Prepare the following: Marinade : 1 tblsp ghee 2 tblsp oil tsp chilli powder tsp crushed jeera tsp whole jeera 4 whole red dry chillies 4 cloves garlic (slivered) 1 piece cinnamon

Braise these spices in the ghee and oil, taking care that the red chillies do not blacken. As soon as the garlic begins to turn pink, add the marinating chicken to the pot. Mix well and simmer slowly till chicken is nearly done. Meanwhile prepare the sauce. Sauce : 50g butter 1 tblsp oil tsp ginger/garlic tsp chilli pinch of turmeric tsp salt cup tomato puree 1 large tomato (grated)

Method : - In a separate pot braise the spices in the butter/oil and when nice aroma rises add the grated tomato and puree and simmer for 10 minutes. - Now remove chicken pieces from the pot but leave the oil and marinade inside. Add the sauce to the pot and simmer for a few minutes so that all the masalas mix in. - Rearrange chicken pieces in an oven casserole. - Spread the masalas over it, seeing to it that all the pieces are well coated. - Bake at 180 degrees until chicken is done and gravy thick and saucy. Garnish with greens.

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STEERS CHICKEN
Easy for the new generation and very tasty! Ingredients : A few potatoes for frying. 1 Chicken or chicken fillet cubed (washed) Steers Mustard Sauce 3-4 Tablespoons Steers Peri-Peri Sauce Steers Garlic Sauce Ginger/Garlic 1 Tablespoon Dhania/Jeeroo Ground Chilli Fresh Dhania or mixed dry herbs

Method : Add all ingredients to chicken and mix well. Cook on slow heat. Cut Potatoes in fat chips shape and fry. Toss potatoes in mayonnaise. Could place potatoes in pan with chicken or place both in Pyrex. Cut a few slices of butter over. Sprinkle with fresh Dhania or mix herbs and roast for 10-15mins. Serve.

CHICKEN IN YOGHURT
Ingredients : 1 chicken cut, washed and drained 1 onion sliced finely 1 tsp ginger 1 tsp garlic 2 cups yoghurt tsp turmeric 1 tsp garam masala powder 2-3 green chillies sliced 1 bunch dhania chopped oil salt

Method : - Fry the onions until brown - Add the garlic, ginger and salt and cook for 5 minutes. - Add the chicken pieces and brown well. - Add 2 cups of water and simmer till the chicken is tender and little gravy remains. - Add yoghurt, dhania, sliced green chillies, turmeric and garam masala and stir thoroughly. - Bring to a boil and remove from heat. - Serve with salad and naan.

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TAMARIND CHICKEN WITH CHEESY MASH


Ingredients: 2 chicken cut into fours 2 tbsp ginger/garlic masala 2 tbsp ground garlic 2 tsp salt 3 tsp fine red chillies 1 tsp crushed dhana 1 tsp ground jeeru 4 tbsp aamli (tamarind) juice 125ml plain yoghurt cup oil

Method: - Place chicken in a dish - Add the rest of the ingredients and mix well. Marinate for a few hours - Arrange the chicken pieces in a casserole. Preheat oven to 200 degrees - Bake for approx. 20 minutes and then lower the heat to 140 degrees. - Turn chicken pieces and bake for a further 25-30 minutes. When done, brush with melted butter and grill for 5 minutes. - Serve with cheesy mash.

MUSTARD SAUCE AND MAYONNAISE CHICKEN


Ingredients: 1 chicken cut and washed 1 tsp mustard sauce 4 tbsp mayonnaise 2 tsp ground green chillies tsp ground black pepper tsp arad 1 tbsp lemon juice or vinegar 3 tbsp ghee 1 tsp salt

Method : - Marinate the chicken in the above ingredients - Heat ghee and add the chicken. - Cook over medium heat for half an hour or until done.

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CHICKEN WINGS
Ingredients : 1 kg chicken wings washed in lemon juice 2 eggs cup milk 1 tbsp BBQ spice 1 tbsp aromat 1 tsp salt 1 tbsp red chillies 2 tbsp lemon juice 2 tbsp steers chicken marinade

Method : - Marinate wings in the above ingredients overnight or 6 hours Coating mixture: 1 cup flour 1 tsp baking powder 1 tbsp BBQ spice - Dip wings in the above dry mixture and fry in medium heated oil for 4 minutes on each side - Close lid while frying allowing it to steam. Remove from oil - Once ready to serve, place on platter and heat in oven to crisp before serving. - Serve with chilli dip and chips.

CHICKEN CASSEROLE
Step 1 : 1 cup chicken fillet tsp ginger garlic masala 1 tsp jeeru 1 tsp aromat salt, pepper and lemon juice 1 tsp ghee/butter 1 tsp green chillies or red chillies Mix all the ingredients together and cook on a low heat until tender. Step 2 : 2 cups macaroni tsp salt cup mix vegetables Boil and drain Step 3 : 1 tsp ghee 1 onion sliced 1 tsp ground garlic salt, arad and a pinch of red chillies tsp green chillies 2 tomatoes Mix all the ingredients and cook until tomatoes are mushy and moisture evaporates. Step 4 : 1 cups milk 1 tbsp maziena or flour 1 tbsp butter cheese

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Melt butter in a saucepan, dissolve flour in milk and add to saucepan. Add cheese and simmer till sauce thickens. Mix all the steps together in a casserole. Cover with cheese, decorate with tomatoes and green pepper. Bake in moderate oven for 15 20 minutes.

BUTTER CHICKEN
Ingredients : 2 chickens cut cup yoghurt plain 2 tsp ginger/garlic 1 tsp crushed black pepper 1 tsp oil cup butter 1 tbsp oi l cup fresh cream 1 tsp white pepper 2 tbsp lemon juice 1 cup tomato puree 1 tsp salt 1 tsp red chilli powder

Method : - Mix yoghurt, oils ginger/garlic, of lemon juice and spices. - Smear over chicken and leave to marinate for 3 hours. - Grill until brown. Sauce : - Add the rest of the lemon juice to the tomato puree. - Then add the butter and any left over marinade of the chicken. - Blend over heat. - Just before serving add the fresh cream to the sauce. - Place chicken on a platter and spread with sauce. - Serve hot.

CHICKEN STRIPS IN MUSHROOM AND PEPPER SAUCE


Ingredients : 350g chicken breasts cut into strips 1 onion halved and sliced 1 small green pepper thinly sliced a punnet mushrooms sliced 2 tablespoons oil 125ml milk or cream 1 tsp maizena to thicken salt & pepper to taste some garlic to taste lemon juice

Method : 1. Fry onions in oil until glassy, 2. Add green peppers, garlic, mushrooms and cook for 8 minutes and season.

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3. Add cream or milk and maizena mix well. 4. Turn heat on low and add chicken, cook until done. 5. Serve with rice.

MAYONNAISE CHICKEN
Ingredients : 2tbsp tomato sauce 2 tbsp mayonnaise 1 tbsp tomato puree - Mix the above with oil and make a paste. Add to chicken: 1 tbsp fresh masala 1 tsp dhana jeeru 1 tsp salt tsp arad 1 tsp mustard powder cup lemon juice

Method : - Marinate one chicken with above spice for +/- 2 hours. - Heat ghee and add chicken. - Cook on medium heat until done.

MUSHROOM CHICKEN SOUP


Ingredients : Bony chicken or chicken fillet chopped in suitable sizes 2 whole elachis 3 cinnamon sticks 15 black peppercorns 1 green chilli 2 tsp butter 1 tsp ginger/garlic masala 1 tsp course salt tsp pepper

Method : - Wash and drain chicken - Open out elachi and thinly slice chilli. - Braise the elachi, cinnamon sticks, whole pepper and chilli in butter. - Add chicken with the ginger/garlic masala, salt and pepper. - Add 4 cups of water and cook on medium heat until meat is well done. Add more water if necessary. - If bony chicken is used, remove bones, flake meat and return to pot. - Stir in ready-mix packet of mushroom, vegetable, or tomato soup as desired.

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CHICKEN / VEGETABLE SOUP


Ingredients : kg chicken, disjointed, washed and drained or chicken fillet 1 tsp ginger/garlic masala 2 tbsp ghee (clarified butter) 1 large onion 1 large potato 297g can cream style sweet corn 1 tomato optional 1 tsp salt cup peas tsp thyme 1 green chilli 1 large carrot diced

Method : - Heat oil in saucepan - Chop onion finely, brown half of onion lightly in oil. - Add chicken, ginger/garlic masala, and salt and braise until dry. - Now add vegetables, tomato, green chilli all chopped fine as well as thyme and balance of onions. - Braise for about 15 minutes, stirring frequently on gentle heat. - Add 6-8 cups of water and bring to a boil. - Lower heat and after half an hour add sweet corn. - Cook until vegetables are pureed and meat cooked. - Serve hot.

PORTUGUESE CHICKEN
Ingredients : 1 chicken make deep cuts 1 tbsp Portuguese seasoning juice of 1 lemon 3 tbsp garlic red rough chillies to taste 1 tbsp olive oil 1 oz butter masala to taste

Method : - Marinate. - Bake in oven at 180 degrees for 1 hour 20 minutes. - Then grill. Masala :

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1kg whole red marcha kg garlic cup vinegar 1 cup lemon juice

cup oil 1 cup coarse jeeru rai

KENTUCKY CHICKEN
Ingredients : 1 chicken wash, drain, make cuts 2 tsp celery salt 2 tsp fine dry ginger 2 tsp garlic salt 2 tsp BBQ spice 2 tsp cayenne pepper 2 tsp zeal - Marinate over night Coating : cup self-raising flour 1 tsp chicken spice cup bread crumbs - Shallow fry in a non-stick pan or AMC pot. 2 tsp white pepper 2 eggs 1 tsp meat tenderiser 1 fresh lemon 1 tsp chicken spice 1 tsp red rough chillies

ALMOND CHICKEN
Ingredients : 1 chicken cut 1 tbsp ground almonds 1 tbsp yoghurt 2 tbsp fresh cream or nestle cream 1 onion 8 baby potatoes 1 tbsp ginger/garlic 1 tsp ground green chillies 2 tomatoes grated 3 tbsp ghee/oil salt

Method : - Add spices and cream to chicken and marinate for an hour. - Braise sliced onion till gold and crisp. Drain off oil. - Cool onions and crush. - Fry potatoes in the same oil. - When potatoes are a pale gold colour, remove from oil. 43 of 299

- Pour the oil over the marinating chicken. - Add tomatoes and crushed onions. - Mix well and arrange in casserole and bake till chicken is cooked. - Add the potatoes when chicken is half done.

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RED CHILLY AND GARLIC CHICKEN


Ingredients : 1 chicken cut 1/3 cup ghee/oil 2 onions sliced 4 tomatoes liquidize 6 potatoes 6 whole red chillies ball garlic cloves 12 black peppercorns 1 tsp ginger/garlic masala 1 tsp salt

Method : - Heat ghee. Add chillies and garlic and braise till pink. - Add meat with other spices and onions. Braise for 5 minutes. - Add tomatoes and potatoes. - Simmer till done.

CHICKEN SOUP
- Braise a small onion in ghee and then add a kilo of cubed chicken fillet. - Add 2 tsp ginger, salt and pepper. - Add 2 pieces cinnamon sticks after braised. - Add 2 carrots cut up small. Then add 1 kettle boiling water. - Boil for 10 15 minutes. - Now add 1 packet vegetable thick soup and white onion. (must be knorr) - Add small broken spaghetti. - Cut parsley and dhania.

SWEETCORN AND BUTTERNUT SOUP


BOIL: 1 Small butternut 1 onion 1 potato Liquidize the above. Make vagaar with one onion, little jeeru & 2 Tblsps ghee. When vagaar is done add 3 pieces chicken fillet (cubed) with aromat, salt, pepper, green masala & lemon juice. Cook for a while, then add a tin of creamstyle sweetcorn & liquidise butternut, onion, and potato mixture. Lastly add litre water and leave to boil for a while Sprinkle greens and serve

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ROAST CHICKEN
FUN WAY OF COOKING Ingredients: 1 Chicken (left whole or split in half from neck) 2 teaspoons ginger / garlic juice of 2 lemons 1 tablespoon crushed red chillies 1 tablespoon fine red chillies 1 teaspoon saffron or yellow food colouring

1 teaspoon dhanna / jeero powder 2 tablespoons Nestles cream 2 tablespoons tomato paste teaspoon crushed red chillies (fresh) 1 teaspoon salt

Method: Make a paste with the above ingredients Marinate chicken for hour Warm 2 tablespoons ghee in a pot Add chicken and cook for a while Add 4 tablespoons oil and turn meat Serve with salad and chips or fried potatoes and veggies Cook frozen vegetables in ghee with red masala and salt only Peel potatoes, boil in salted water for 12 minutes, them drain out Make a paste with Italian herbs or mixed herbs with 2 teaspoons oil and a good pinch of arad Rub mixture on potatoes and fry until done.

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BUTTER CHICKEN
Ingredients: 2 chickens cut in pieces cup plain yogurt 2 tsp ginger & garlic 1 tsp crushed black pepper 1 tsp oil cup butter 1 tablespoon oil cup fresh cream 1 tsp white pepper 2 tablespoons lemon juice 1 cups tomato puree 1 tsp salt 1 tsp red chillies (powder)

Method: 1. Mix yogurt, oils, ginger & garlic, of lemon juice and spices. 2. Smear over chicken and allow to stand for 3 hours. 3. Grill until cooked brown. 4. Sauce: - To tomato puree, add rest lemon juice, butter, left over marinade of chicken. - Blend over heat. - Just before serving add cream to sauce. - Place chicken into platter, spread sauce over - Serve hot

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ROAST CHICKEN SERVED WITH A GRAVY


Ingredients: 1 medium sized chicken 1 tablespoon lemon juice salt & pepper to taste 2 tablespoon oil 2 tsp gharam masala powder (all spices)

1 tablespoon butter 1 tablespoon flour 3 medium potatoes (boiled and mashed) cup frozen peas

Method: 1. Rub the chicken with lemon juice and seasonings and set for 3 hours. 2. Heat the oil in a deep pan. Put the chicken into oil and brown all sides. 3. Add about 1 cup of water and allow to cook till chicken is tender. 4. Remove chicken from pan and leave the gravy inside 5. Heat butter in a pan, add flour and brown it. 6. Add chicken gravy and stir well 7. Cook till gravy is thick 8. Lay the chicken on a serving dish with a border of mashed potatoes and peas around 9. Pour the thick gravy on top and serve immediately.

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MOCK TANDOORI CHICKEN


Ingredients; 1 whole chicken 2 teaspoon jeero powder 2 teaspoons fine chilies 2 teaspoons gharam masala powder 2 teaspoons ginger paste (masala) Method: 1. Mix all the above masalas with yoghurt. Apply the yoghurt and masalas on the whole chicken and let it marinate for an hour or so 2. Cook the chicken in a pot with a tight lid and a heavy object on the lid so that the steam does not escape or alternatively cook in a pressure cooker 3. After cooking remove the chicken and cut it into fairly big sized pieces. 4. Put a griddle on the stove and when it is heated put one piece of chicken on the griddle. 5. Apply a little oil / butter around the piece and roast it on the griddle. When the piece is well fried and brown, remove it 6. Repeat this method until all the pieces have been roasted 7. Now, their will be some gravy remaining in the pressure cooker or pot. 8. Fry the chopped onion till golden brown. Pour the gravy and let it cook again. When the gravy has become a bit thick, remove it. 9. Serve it hot with the mock tandoori chicken pieces It tastes absolutely scrumptious, do try it out!

1 teaspoon tumeric powder 1 big sized onion chopped 1 cup yoghurt salt to taste oil as required

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CHICKEN STEW
Ingredients: 1 chicken cut into pieces 5-6 small potatoes peeled 5-6 small onions peeled kg carrots cut into rounds kg green peas kg green beans sliced 1 tsp ginger & garlic ground (fresh) salt to taste

1 clove 6-7 pepper corns tsp pepper tsp mustard powder 2 tablespoons flour 1 tablespoon vinegar 2 cups milk 2 tablespoons butter or oil

Method: 1. Boil the chicken pieces with salt, clove, peppercorns and ginger till the chicken is done. 2. Add all the vegetables and cook until the vegetables become soft 3. Heat the butter and fry the flour 4. Add the stock slowly, in which the chicken and vegetables were boiled and keep stirring so that no lumps form 5. Add the boiled chicken pieces and vegetables 6. Add salt, pepper, mustard powder and vinegar. Boil and simmer well 7. Add the milk 8. Remove from heat and serve hot.

BAKED CHICKEN
Ingredients: 1 chicken cut into 4 pieces (tikka size) chillie powder to taste salt to taste

2 tablespoon lemon juice tsp jeero powder 1 tsp paprika oil as required

Method: 1. Make cuts on the chicken pieces 2. Mix salt, chillie powder, lemon juice, paprika and jeero powder and apply on the chicken pieces. Set aside for an hour. 3. Brush oil on both sides of the chicken pieces and bake in a moderately heated oven for 20 to 25 minutes or till done 4. Serve with chips, salads and vegetables.

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BAKED TOMATO CHICKEN


Ingredients: 1 kg chicken fillets 6 large tomatoes 6 flakes of garlic 1 inch piece of ginger 1 small onion

2 tablespoons butter 1 tablespoon sugar 1 teaspoon mustard powder salt to taste

Method: 1. Make a puree of the tomatoes with garlic, ginger and onion in blender 2. Steam the chicken till done and water dries up. 3. Arrange the chicken pieces in a greased baking dish and then pour the puree on top, mixed with all the seasonings and butter 4. Cover and bake in a moderately heated oven for 30-35 minutes. 5. Serve hot or cold as preferred.

GREEN CHICKEN
FUN WAY OF COOKING Ingredients: 1kg chicken fillets 1 tablespoon green chutney 3 tablespoons mayo salt to taste 2 tsp aromat Method: Grill with butter. 1 tsp garlic 1 tsp green masala 1 tsp lemon pepper 1 tsp mixed herbs lemon juice

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VEGETABLE & CHICKEN KEBABS


FUN WAY OF COOKING Chicken Preparation - Ingredients: 2 cups white meat 1 tsp green masala 1 tsp fine dhana

1 tsp fine salt (as required) tsp arad 1 dash lemon juice (optional)

Method: Marinate chicken with the above ingredients and cook on medium heat until all water has evaporated. Vegetable Ingredients: 1 cups mixed frozen vegetables cup frozen whole corn cup frozen peas 2 dessertspoon green pounded chillies (as required) 1 tsp fine dhanna tsp black pepper cup greens (dhannia, mint & spring onions finely chopped) 3 medium potatoes (boiled then mashed)

Method: 1. Boil mix vegetables, corm and peas on medium heat for approximately 7-8 minutes. 2. Remove, strain and dry vegetables on a cloth 3. Mash vegetables slightly (must not be fine) or just magimix for a second 4. Add all the rest of the ingredients and mix thoroughly. 5. Add chicken and mash potatoes and mix well 6. Make balls and flatten them slightly 7. Dip in egg and fry in hot oil (shallow just covering kebabs) or dip in egg, roll in crumbs and fry. 8. Must not be stored in the freezer

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SPICY, CRISPY CHICKEN / CHOPS


FUN WAY OF COOKING Ingredients: kg chicken fillets or chops 2 teaspoons fine green chilles (as required) 1 teaspoon fine garlic 2 teaspoons fine salt (as required) 2 teaspoons fine dhania

2 teaspoons chicken spice 1 teaspoon fine jeero 2 tablespoons mayonnaise (optional) teaspoon turmeric oil for frying

Method: 1. Marinate the chops or chicken with all the above ingredients besides oil. 2. Cook on medium heat until all the water is absorbed. 3. Allow to cool. BATTER Ingredients: 1 cup channa flour 1 teaspoon baking powder salt and pepper tsp origanum / mixed herbs egg white

Method: 1. Mix channa flour, baking powder, salt, pepper, origanum, mixed herbs. 2. Dip chicken or chops in egg then roll in channa flour 3. Fry in shallow medium hot oil until golden brown Quick Method: 1. Dip in beaten egg, roll in breadcrumbs and bake in hot oven. 2. Healthy and scrumptious.

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CHICKEN LAGAN
FUN WAY OF COOKING Ingredients: 2 cups left over chicken filling 2 eggs 2 tsp melted butter 1 cup milk 1 cup cake flour

1 dessertspoon fine green chillies (as required) 1 tsp baking powder 1 dessertspoon white vinegar 1 cup greens (dhania and spring onions chopped)

Method: 1. Beat eggs and add melted butter and milk 2. Add cake flour, baking powder and the rest of the ingredients 3. Add cooked chicken to mixture 4. Oil square baking pan and bake at 180*C for 25 minutes 5. Allow to cool 6. Cut in squares

CHICKEN VEGETABLE RICE


Ingredients: 1 kg chicken fillet cubed 1 tablespoon whole jeero 2 medium onions chopped 5 big tomatoes liquidized ghee / oil cup peas 1 tablespoon ginger / garlic masala 3 carrots sliced in rounds 2 tablespoons dhanna / jeero 2 big potatoes cubed salt to taste 2 cups parboiled rice 2 teaspoons chillie powder NB: Vegetables can be substituted with 2 cups frozen mix vegetables Method: Boil peas, carrots and potatoes with salt. Braise onion and jeero in ghee / oil until pink Add chicken with all spices and braise well Add tomatoes and cook for a little while, do not burn out water Cover with peas, carrots and potatoes (boiled in salt water) or alternatively cover with frozen mix vegetables. Layer rice over vegetables Put butter on top and steam. Serve with dhai maas & green chutney. 54 of 299

DRY PAN ROAST CHICKEN


Ingredients: 1 chicken approximately 1kg 1 big onion roughly chopped 4 tablespoons fresh coconut peeled and grated cup vegetable oil 1 teaspoon cumin seeds 8 black peppercorns

8 cloves 1 tablespoon saumph 1 tablespoon coriander seeds 4 tablespoons chopped fresh coriander lemon wedges to serve

Method: Heat the oil in a heavy based pan. Add the cumin seeds, peppercorns, cloves, saumph, and coriander seeds. When the seeds have stopped spluttering stir in the onion. Stir fry until light golden. Add the coconut and continue stirring until the mixture turns into a golden colour. Turn off the heat and allow to cool slightly. Blend very fine in a processor. Meanwhile, wash and score the chicken deeply. Place in the pan with the paste. Mix thoroughly coating the chicken well. Sir fry on a medium heat for a few more minutes incorporating all the spices into the chicken. Cover and simmer until chicken is cooked. Stir in half the chopped coriander and mix well. Just before serving, transfer into a platter and garnish with the remaining coriander and lemon wedges.

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CHICKEN CHOW MEIN


Ingredients: 250g chicken fillets cut into stir-fry strips 3 eggs 1 large packet fetuccini ribbon noodles 1 small cabbage shredded 1 red pepper - cut into strips 1 yellow pepper - cut into strips Method: Heat oil in a wok or pot Make 2 omelets with eggs in the wok. Cut into strips and put aside Put more oil into wok Braise chicken with salt, garlic and chillies Add all vegetables and cook till done Sprinkle pepper over and mix well Add omelet strips and mix well Boil noodles for 2 3 minutes only Add to chicken and vegetable mixture Pour over soy sauce and cup water Steam well Serve with sauce.

1 green pepper - cut into strips 1 bunch spring onions chopped 2 carrots cut into thin strips (julienned) 1 teaspoon salt 2 teaspoon white pepper 6 Tablespoons soy sauce (optional)

CHINESE CHILLI CHICKEN


Ingredients: kg chicken fillet cubed 1 tsp chillie garlic paste 1 tablespoon pepper steak spice 2 tablespoons steers garlic sauce 1 tsp salt cup lemon juice TOMATO SAUCE MIXTURE 1 cup tomato sauce 2 tablespoon lemon juice 3 tablespoon butter

Method: 1. Marinate the chicken with all the ingredients and leave aside for 1 hour 2. Cook on low until chicken is tender 3. Combine sauce ingredients together and cook on low heat until sauce boils 4. Add tomato sauce mixture to the chicken and cook on low heat 5. Serve with spring onion pancakes 56 of 299

FETTUCINI
Ingredients 3 Cups chicken fillet cubed 1 tblsp sesame seeds 1 tsp green chilles 1 tsp Garlic 1 tsp black pepper 1 tsp salt 500g fettucini boiled in salted water 1 cup sour cream 1 cup fresh cream

Method Cook chicken fillet in olive oil with seeds chilles, galic, pepper and salt until cooked Do not allow to Dry add bolied fettucini Fifteen mins before serving add fresh cream and sour cream Heat through and serve

MIXED HERB CHICKEN FILLET


Ingredients 1 kg chicken fillet 1 tsp crushed black pepper 2 tsps garlic (fresh) or flakes tsp mixed herbs tsp basil tsp origanum tsp sweet basil tsp thyme tsp marjoram Juice of 2 lemons 2 heaped tblsp aromat 250gr butter

Method 1. Marinate chicken with above ingredients. Leave overnight 2. Melt butter in pot and add meat 3. Simmer till meat is tender Vegetables 4 baby marrows 1 cup baby carrots 1 large sweet potato 1 cup baby corn Green peppers (big cubes) cup peas butternut 4 tblsp butter 1 tsp green chillies 2 cloves garlic (crushed) 1 tsp vegetable spice

Method 1. Place vegetables in pot 2. Allow to steam until half done 3. Then add ground green chillies, garlic and butter 4. Just before vegetables are cooked, sprinkle 3 tblsps brown sugar or Honey

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and 1 tblsp sesame seeds 5. Serve hot with chicken fillet dish

CHICKEN KARAHI
Ingredients 1 tsp ginger 1 tsp garlic 1 tsp Salt 1 Onion 6/8 green chillies bunch dhania cup tomato puree Combine these ingredients together 1 pepper (chopped) 3 tomatoes (chopped) 2 tblsp oil 1 chicken (jointed)

Method 1. Combine ginger, garlic,salt,onion,green chillies,dhania & tomato puree 2. Braise pepper & tomatoes in a little oil 3. Add chicken and cook on medium heat. Serve with Roti/ Kameera Naan/ Pita Bread

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MEALIE LAGAN
Ingredients White Meat Cubed 1 tblsp Ghee Salt & Pepper to taste 6 green chillies Braise all the above together then cool 4 slices bread without crusts 1 Cup Milk Soak until soggy 2 Eggs 1 Tin cream style sweetcorn cup peas (optional) 2 oz butter (cut up) Dhania 1 tsp Baking powder Mix all the above together and put into a baking dish Add 1 tblsp Soji just before baking. Sprinkle Almonds on top and bake at 180 for about 1 hour. Peri Peri Chicken Ingredients 1 Chicken 1 tsp chilli garlic paste 1 tsp red chillies (fine) 1 tsp pepper steak spice 1 tsp crushed jeeru 1 tsp salt 2 tblsp tomato puree 11/2 tblsp peri peri oil cup lemon juice cup ghee or olive oil Sauce cup tomato puree 3 tblsp lemon juice tsp red chillie spice Salt to taste Left over Marinade Ghee used for frying

Method 1. Cut the chicken in half wash and drain. 2. Combine the spices, tomato puree, peri peri oil, lemon juice and marinate the chicken. 3. Leave for 3 or 4 hours 4. Heat ghee in large frying pan and fry the chicken. 5. Remove the chicken from the ghee and leave aside. 6. Combine the sauce ingredients together and add the left over marinade and ghee. 7. Dip the chicken in the sauce mixture and place in an oven tray. 8. Pour the remaining sauce over the chicken and cover with foil. 9. Bake at 180 for 30 minutes, remove foil and bake for 15 mins basting the chicken constantly.

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SHISH TAOUK
(Chicken Kebab) Lebanon Prep: 40 min; Cook: 10 min - Easy Serves 4 6 Simple and a treat. Several hours of marinating (in the refrigerator) is the secret to the special taste of this dish. Ingredients 1 lb good quality chicken breasts, cut into 1/2 inch cubes 1 clove of garlic, peeled and crushed 3/4 tsp salt 1/4 tsp cinnamon 1/4 tsp black pepper 1/4 tsp allspice 2 TBS best quality olive oil 3 TBS lemon juice

Method In non-reactive container combine the cubed chicken, garlic, salt, cinnamon, black pepper, allspice, oil and lemon juice, mix well, cover (you can use saran wrap) and marinate for 3-6 hours or overnight in the refrigerator. Thirty minutes before grilling remove from refrigerator, allowing it to reach room temperature. Thread onto skewers (if using wood or bamboo, soak, weighted so water covers, for about 1/2 hour, first). Grill over medium charcoal fire, basting and turning several times, until delicately browned. You can also grill in the oven: pre-heat the grill. Place chicken on skewers over an oven sheet and cook until browned (6-8 minutes), turning skewers and basting occasionally with the marinade to keep moist. Skewers can be served in pita (Arabic) bread and 'unthreaded' at the table. Goes well with hummus, baba ganoushe and other oriental salads.

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CHICKEN KARAI
Ingredients 1 chicken cut into small pieces 2 tsp ginger garlic 3 tsp crushed chillies 1 tsp salt tsp pepper 1 tsp fresh garlic Roasted Spices: 1 tblsp crushed jeeru 1 tblsp dhana 1 tuj 3 whole black pepper corns 3 tblsp ghee 2 small onions cubed 1 green pepper cubed 2 medium tomatoes cubed 3 tblsp yoghurt cup dhania chopped

Method Marinate meat with spices and cook till tender. Roast the spices fro a ew seconds in a frying pan and leave aside. Heat ghee add saut onion and green pepper. Add the roasted masala and cook for 1 minute. Add the cooked chicken and chopped tomatoes. Add the yoghurt and steam for 5 minutes. Garnish with chopped dhania and serve.

BAKED CHICKEN FILLET


Ingredients 4 chicken fillets cut into chunks 1 tblsp jelapino sauce 2 tblsps mayonnaise 1 tsp grushed garlic Finely chopped green masala tsp salt 1 tblsp Nestle cream Beaten egg cup breadcrumbs 2 tblsps dried parsley tsp fine white pepper Pinch salt

Method Combine the jelapino sauce, mayonnaise, garlic, green masala and salt together in a dish. Add the chicken chunks and mi well. Refrigerate for a few hours or over night. Mix the crumbs together with the spices in a bowl. Dip the chicken chunks in the beaten egg then roll in the breadcrumbs coating well. (now suitable for freezing) Place the chicken pieces in a greased oven proof dish or baking try. Top with knobs of butter and bake in a moderate oven for half an hour or until golden brown.

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CHICKEN & THYME STIR FRY


Ingredients Little olive oil 2 onions chopped 4 cups cooked chicken (skinned and diced) 1 green pepper finely chopped 4 Baby marrows thinly sliced 2 cups cabbage thinly shredded 2 cups grated apple 2-3 tsps grated fresh ginger 2 tblsp fresh parsely 1 tblsp frech thyme Juice of one lemon Salt and pepper to taste

Method In a wok, or large frying pan or a shallow pot, fry the onions in the oil until lightly browned. Add all the ingredients and stir fry with a wooden spatula until the vegetables are just tender but still crunchy. Serve piping hot with hot bread rolls or on pancakes.

CHICKEN SALAD PIE


Dough - 2 cups flour lb butter 3 tsp baking powder Salad - Green pepper Tomato Onion Salt & pepper Mustard sauce 1 tsp lemon juice to cup milk

Chicken - Make vagar (onion & oil) Add crushed garlic Add the cubed chicken salt, pepper,red chillies, fine dhania, fine jerro and 2 chopped tomatoes. Cook until done. After it is cooked add the mustard sauce. Spaghetti - Boil half a cup of spaghetti which has been broken into pieces. Roll the amount of the dough and line the bottom of a greased casserole dish. Then first add the meat filling Then the cooked spaghetti Then the Salad ingredients Then some grated cheese. Finally roll out the remaining dough and cover the casserole dish. Brush the top with egg Bake in oven at 180c till light brown.

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NB: You can use of the dough on the bottom and then use the remaining dough cut into strips across the top of the casserole dish.

KENTUCKY CHICKEN
Ingredients I chicken jointed (pat dry) 1 tsp Bar-B-Q spice 1 tsp Chicken spice Marinate Separate cup flour tsp Bar-B-Q spice tsp Chicken spice 1 tsp Peri Peri spice (level) 1 tsp salt

tsp peri peri spice

Chicken must be nice and dry add spices and marinate. Dip in seasoned flour and place in a casserole dish, dish must be slightly greased. Once chicken is placed in dish sprinkle a little oil on chicken pieces and bake in oven at 180 for 25/30 mins. Then turn chicken on other side and bake for a further 25/30 mins Serve immediately and don't leave in oven as chicken will get too dry. Serve with salads and chips or mash and chutneys NB: Baking will depend on size of chicken and how crispy one wants chicken to be.

PERI PERI CHICKEN


Ingredients 1 chicken jointed 1 tsp lemon pepper 1 tsp red chillies rough or fine tsp black pepper 1 tblsp garlic salt 1 tblsp vinegar or 2 tblsp lemon juice 1 tblsp Worcester sauce 1 tblsp oil tsp barbeque spice tsp Halaal Aromat Pinch of yellow food colouring Butter

Method Marinate the chicken with all the above except butter. Place in a pot with blobs of butter and cook till done. Serve with garlic bread and chips or garlic bread & mixed vegetables. Vegetables Cut vegetables into convenient sizes don't remove the skins use baby vegetables if possible. Steam : Butternut, Gem squash, Sweet potatoes, sweet corn, frozen baby 63 of 299

carrots, Garlic Flakes, Garlic Salt, Lemon Pepper, Fine black pepper. Sauce for Veg: Butter, fine fresh garlic, brown sugar / honey Boil together and pour over cooked vegetables.

BALTI CHICKEN
Ingredients 2 tblsp oil 1 kgs boneless chicken breast cut into 1 inch cubes 2 cups balti sauce 1 bell pepper diced 1 small onion sliced 1 ripe tomato chopped 1 tblsp dried methi bajee leaves chopped, dhana leaves, sprinkle of garam masala Lemon Wedges and mango chutney for garnish

Method Heat wok or nonstick saut pan over medium heat. Add oil, when hot add chicken and stir ry until browned. Add remaining ingredients except salt and garnish and stir fry until hot and bubbling Lower heat and cook 15 to 20 minutes stirring occasionally. If sauce looks to dry add cup water. Add salt to taste Garnish with Dhana leaves sprinkle of garam masala lemon wedges and chutney.

CHICKEN LOLLIES
Ingredients 1 kg chicken mince Green masala to taste Mix the above together in food processor 1 tsp dhania, jeero, salt

Soak 4 slices bread in a little water squeeze out excess water. 1 egg, Green dhania 1 tsp lemon pepper, 1 small onion chopped Mix all the ingredients together add bread crumbs if mixture too soft. Roll into lollies around a stick. Add a little water to pot and steam the lollies till done. 64 of 299

Add the sauce 10 mins before done. SAUCE cup soya sauce cup tomato sauce cup mayonnaise Mix all together cup oil 2tsp peri peri sauce or fine red chillies

GRILLED CHICKEN
Ingredients 1 chicken cut and washed 1 tblsp ginger/garlic 1 tblsp salt 1 tblsp dhanna-jeero 1 tblsp fine red chillies 1 tsp aromat 1 tsp fine mustard 1 tsp lemon pepper cup oil cup mayonnaise cup lemon juice cup tomato puree Pinch of saffron 125g butter

Method Make a paste with all the ingredients except the chicken and the butter Add the chicken and allow to marinate for 1 hour Melt the butter in the pot and add the chicken and allow to cook When all the moisture has been absorbed put the chicken in the oven to grill.

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SHAWARMA (PITTA BREAD)


Ingredients 5 cups flour 1 tsp fine salt 10g sachets instant dried yeast cup oil 60g butter Filling 1 onion 1kg steak cubed and boiled or 1kg chicken cubed 1 tblsp Worcester sauce 1 cup grated cheese 3 tbls sugar 1 large egg 400ml milk

cup each of the following: peri peri sauce mustard sauce tomato sauce

Method Melt butter and oil together Add sugar and stir add milk Remove from heat and cool then add beaten egg Put flour, salt and yeast in a dish and make a soft dough with the milk mixture knead well Allow to rise for approximately 3 hours Divide into 12 portions and roll into small rotis Place on a plastic sheet and allow to rise Cook on a tawa and slit when ready. Filling Saut onion in ghee till light and pink add meat When mixture is cooked add sauces and cool Add the cheese and mix well Fill rotis add salad and serve Salad Shred lettuce Add cucumber chopped Onion chopped fine Carrot chopped Add mayonnaise salt & pepper to taste

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RISSOLES
Ingredients 1kg Mince (chicken or mutton) 1 onion (Chopped finely) 1 carrot (Chopped finely) 1 Pepper (Chopped finely) Garlic Salt Pepper 1 tsps each 1 egg Green masala

Method Mix all ingredients together, Make patties and grill Once they are grilled put into a pot and make mushroom sauce separately. Sauce 1 punnet mushrooms washed and cut Salt and Pepper galic & butter Cook till water burn's out Add 250ml fresh cream and leave to boil till thick Add grated cheese to sauce and pour over patties and serve

ALMOND CHICKEN
Ingredients 1 chicken cut into 10 pieces 2 tblsp ghee Handful dried prunes Handful of blanched almonds 2 tblsp tomato paste or puree 1 tblsp crushed garlic 2 tsps chilli powder Coriander leaves for garnish tsp tumeric 1 tsp ground white pepper tsp ground cardamom Salt to taste 1 tblsp lemon juice

Method Mix tomato paste, ghee, chilli powder, tumeric, pepper, cardamom, salt and lemon juice with chicken. Heat ghee in pot and fry prunes and almonds for teo minutes. Remove from ghee and set aside. Add chicken to ghee, braise well lover heat and cook until chicken is tender. Garnish with prunes almonds and coriander leaves. Serve with butter naan.

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BHINDI OKRA CURRY


Ingredients 500g Bhindi washed and cut into 2cm pieces 1 cup cubed chicken fillets 2 tblsp oil 1 green chilli sliced 1 tsp garlic paste tsp cumin seeds tsp turmeric salt to taste 2 medium onions finely chopped cup sour milk 2 tblsp lemon juice 8 cherry tomatoes halved Green chillies to garnish

Method Deep fry bhindi in oil until golden brown and set aside Braise green chill and garlic in oil until garlic turns pink Add chicken cumin turmeric and salt. Braise well lower heat and cook until chicken is tender. Arrange onions over chicken and allow to cook and soften. Add bhindi sour milk and lenon juice mix well and steam for ten minutes. Stir in cherry tomatoes and stem for three minutes. Garnish Serve with mini roti

SEAFOOD TANDOORI FISH


Ingredients 1 Large Fish 2 tsp Crushed Garlic 2 tsp Red Chillies 1 tsp Salt 2 tblsp Tomato Sauce 1 tsp Tandoori Masala 4 tblsp Lemon Juice tsp Black Pepper 4 tblsp Yoghurt 2 tblsp oil

Method Wash & drain Fish Slash the fish diagonally on either side, three times Mix all the ingredients together and marinate fish for 2/3 hours Wrap in foil and bake in oven 200c for an hour or braai over coals.

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EASY FISH BATTER


Ingredients 1 Cup Self-raising flour 1 Tablespoon Oil 1 Teaspoon Salt Egg

Method Mix well in flour, add salt and oil. Mix egg and enough water to make batter. Mix in flour and beat thoroughly. Stand for 15- 20 mins before using it.

FISH SOUP
Ingredients : 2 Tablespoons butter 2 Tablespoons flour 2 cups flaked cooked fish 2 cloves crush garlic cup cream Salt and pepper 1 onion sliced 3 tomatoes pureed 2 cups fish stock 1 cup cook rice chopped parsley

Method : 1. In a thick bottomed pan, heat the butter. 2. Saute onion, add garlic, blend in flour, gradually add fish stock, stir until smooth. 3. Add pureed tomato and flaked fish. Allow to cook. 4. Add cooked rice, season to taste. 5. Simmer for about 10 minutes. 6. Sprinkle with chopped parley. 7. Add cream just before serving.

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PICKLED FISH
Ingredients : 2 kg kabeljou (cob) or yellowtail fillets cut into portions salt and ground white pepper curry sauce 125ml oil 3 onions sliced 200ml brown vinegar 20ml sugar 1 tsp arad 2 tsp curry powder 1 tsp chilli powder 5 bay leaves salt

Method : - Season fish with salt and pepper. - Heat oil in deep frying pan and fry fish for 5 minutes in each side. - Remove from oil and drain. Sauce: - Cook onions, vinegar, sugar and spices in a saucepan until well blended. Add salt to taste. - Place drained fish slices in a deep dish and cover with onion mixture. - Cover and store for 24 hours to allow flavour to develop. - Serve with buttered bread.

SAUCY WHITE FISH


1 Kg Fish, sliced and cleaned (6 8 slices) or 6 8 fillet fish. Combine the following ingredients: 125 ml Fresh Cream 1 teaspoons salt 3 teaspoons ground green chillies 4 tablespoons lemon juice 4 teaspoons ground garlic 2 teaspoons ground, black pepper - Marinate fish in above ingredients for +/- 1 hour. - Lay out in oven tray. - Arrange blobs of butter over fish and bake in preheated oven 180 degree C, for +/- 25 minutes. Meanwhile prepare sauce as follows: 125 ml fresh cream cup mayonnaise teaspoon salt teaspoon ground, black pepper 2 teaspoons ground garlic 3 tablespoons butter

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- Allow sauce to cook in a pot until it thickens. - Pour over each slice of fish and garnish with parsley. - Serve immediately. This fish goes very well served with garlic and parsley potatoes.

TASTY KINGKLIP
Ingredients : 500g kingklip 2 tblsp maizena 2 tblsp fresh cream salt and pepper to taste 1 tsp ground green chillies 1 tsp garlic cup lemon juice flour for coating 2 tblsp roasted sliced almonds LEMON SAUCE: melt together 60g butter and 2 tblsp lemon juice.

Method : - Cut, wash and drain fish. - Make a paste with maizena, cream, salt and pepper, chillies, garlic and lemon juice. - Marinate fish for a while. - Dip fish in flour and fry in hot oil. - Before serving, put fish in a platter and pour lemon sauce over and bake. - Garnish with sliced almonds and greens.

WHITE FISH
Ingredients : 1 to 2kg fresh line fish Marinate fish in 1 tsp salt, cup lemon juice for 1 hours. Make a paste of : 2 tsp fresh ground garlic 1 tsp ground green chillies 1 tsp salt 3 tblsp olive oil tsp white pepper Method : - Smear paste well over fish and into cuts. - Before baking dot fish with lb (125g) of margarine and slivered garlic and onion rings. - Bake at 180 degrees for approx. 40 minutes.

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FISH
Ingredients : 1 box hake loins 800g 1 tub fresh cream 125ml 1 tsp lemon pepper 1 tsp salt 1 tsp fish spice - Marinate fish in the above ingredients for +/- 15 30 minutes. cup maziena cup flour

- Coat marinated fish with maziena and flour. - Fry in shallow oil at a moderate heat. Remove from oil and place in a Pyrex dish. Make a sauce with the following ingredients: lb butter 1 tsp red chillies cup lemon juice mustard seeds curry leaves 1 tsp crushed garlic optional

Pour sauce over fish and bake for 30 minutes on 180 degrees.

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FISH BIRYANI
Ingredients : 1kg fish cup masoor wash and boil 3 medium onions finely sliced and fried until golden and crisp 3tbsp tomato puree 1 cup yoghurt 4 cups rice and 4tsp salt boiled together 4 green chillies tsp arad tsp cumin seeds 4 elachi a few cinnamon sticks a few whole peppercorns 3 medium potatoes cut and fried 4 boiled eggs - Liquidize the masala ingredients ghee and oil 1 tsp saffron fresh dhania finely chopped Fish masala : 2 tbsp criander 2 tbsp garlic 6 green chillies 2 tbsp crushed cumin juice of 1 lemon 1 tsp arad 1 tbsp oil salt to taste

Method : - Smear the fish slices with the above masala. Marinate for an hour - Fry the fish in the same oil of the onions until it is just firm. - Mix together the yoghurt, tomato puree, spices and half the onions. Pour over the fried fish. - Pour some oil in a pot and 3 tbsp ghee. Sprinkle half the masoor over the base. - Carefully arrange the fish and excess masala over. Add the rest of the masoor. - Arrange the fried potatoes to which a sprinkling of salt and arad has been added. - Next, layer the rice but keep about 1 cups aside. - Lastly, add the fried onions and pour the saffron water into the rest of the rice. - Mix well to give the rice a rich golden colour. - Add this as the last layer. - Turn up the heat until the pot start sizzling, then lower the heat again. - Allow steaming for about 30 45 minutes until done. - When serving, decorate with eggs and chopped dhania.

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MADRAS FISH
Ingredients : 900g fish juice of a lime 2 tsp vinegar cup fresh grated coconut 1 tbsp ground ginger 2 tbsp ground garlic 450g tomatoes chopped 30ml khus khus pounded 2 tsp tamarind pulp 75ml oil tsp mustard seeds 2 onions chopped finely 12 curry leaves 2 tsp coriander grounded tsp arad 2 tsp chilli powder salt to taste tsp saumph and tsp cumin pound together

Method : - Marinate the fish with lime juice and vinegar for half an hour. - Put the grated coconut into a liquidizer with the ginger, garlic, tomatoes and poppy seeds. Blend well. - Soak the tamarind in 250ml hot water. - Heat oil in a shallow pan and add the mustard seeds. - When they start to splutter add the onions and fry until light golden brown. - Now add the curry leaves, coriander, arad and chilli. Stir fry for a minute. - Add the coconut mixture and stir fry. Add the tamarind water, salt and 450ml water. - Bring to a boil and simmer for 3 minutes. - Lay the fish in the pan turning the heat very low. - Sprinkle with the mixture of saumph and cumin seeds and cook until the fish is tender.

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FISH
Fish 1 small tin fresh cream salt pepper - Marinate for 15 minutes - Dip in flour and fry. - Place in Pyrex dish. Sauce : lb butter lemon pepper parsley - Melt and boil. - Pour over fish. red chillies lemon pepper mustard powder lemon juice

SOUTH INDIAN FISH CURRY


Ingredients : 1 kg fish 3 tbsp tamarind juice 3 4 red tomatoes chopped bunch spring onions finely cut 2 tbsp fresh, crushed garlic 2 tsp salt 1 tsp sugar 1 tbsp home-made fish masala tbsp arad optional cup oil 2 tsp mustard seeds 1 tsp jeeru 1 tbsp ghee 1 chopped onion curry leaves

Method : - To the tamarind, add tomatoes, spring onions, garlic, salt, sugar and fish masala. - Mix well. - Heat oil and add the mustard seeds. When they start spurting, add jeeru and onion. - Add some curry leaves. - Add tamarind mixture to pot and boil rapidly till thick. - Now set fish in gravy and cook for an hour. - Sprinkle chopped dhania on top. - Serve with rice.

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FISH CAKES
Ingredients: 1 big tin fish 2 slices bread 1 egg some dhannia - chopped 1 onion 3 4 cloves crushed Arad

Dhanna / jeero Red chillies Pepper Garlic 1 handful dessicated coconut lemon juice

Method: 1. Flake 1 tin fish, remember to drain sauce 2. Grate onion and add to fish 3. Soak bread in water, drain and add to fish 4. Now add all other ingredients, i.e. cloves (crushed), chopped dhannia. 5. Mix well, make balls, flatten 6. Fry in hot oil 7. Serve with some dhal.

TIN FISH KEBABS


FUN WAY OF COOKING Ingredients: 1 tin (410g) pilchards 2 slices bread (soaked in water, remove water) 1 teaspoons fine green chillies (as required) 1 teaspoons fine salt (as required) 1 dessertspoon fine dhannia 1 teaspoon fine jeero 1 teaspoon fine garlic 2 dessertspoons lemon juice cup spring onions / parsley finely chopped 1 egg 1 onion oil for frying

Method: 1. Mix all the ingredients together except oil 2. Make balls flatten balls 3. Dip in egg optional 4. Fry in hot oil just covering kebabs

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CRAYFISH TAILS (OR WHOLE)


Ingredients 10/12 Cray Fish tiles Deveined and boiled in vinegar water 2 tblsps Prawn masala 2 tablsp ginger & garlic masala 2 big onions chopped 6/8 ripe tomatoes liquidized lb butter 1 tblsp olive oil Whole jeeroo Cinnamon sticks 2 tblsp lemon juice Curry leaves 3 tblsp tomato puree 1 tin coconut milk 3 tblsp mayonnaise Fresh dhana 1 tblsp Dhana Jeeroo 1 tsp Arad Salt to taste

Method Saute onions in butter and add cinnamon sticks whole jeeroo. When onions light in colour add masala Dhana Jeeroo, Arad , Lemon Juice, Salt. Braise for a few minutes then add the crayfish tails. Add cup water and simmer for a few minutes. Then add tomato's and puree and let cook for a while. Mix coconut milk and mayonnaise, add to dish and let cook for a few minutes more. Add fresh Dhania and curry leaves. Serve with rice baby potatoes - chips

PRAWNS MASALA
Ingredients 2Kg Prawns cleaned and deveined 1 Handful fine Jeeroo Salt to taste Liquidize the following: 1 handful whole Red Marcha (dry) 1 handfuls Garlic 1 tblsp Black Pepper Butter olive oil to fry 1 cup Lemon Juice Fresh Curry Leaves

When liquidized then add the Jeeroo and black pepper. Method Press prawns out from back to form butterfly. Smear little masala mixture over each prawn Then fry in butter and olive oil till done . Sauce 2 tblsp Masala Lemon juice cup tomato puree 77 of 299

Olive oil Butter boil all together Serve over prawns

SOLE FISH
Ingredients 1 kg Soul fish 1 tblsp green masala (green chillie garlic mix) 1 tblsp mayonnaise 2 tsp lemon pepper 2 tsp white pepper 2 tsp black pepper 2 tblsp crushed garlic cup lemon juice 1 tsp fish spice 1 cup flour to lb butter/olive oil to fry Salt to taste or use garlic salt

Method Marinate Souls in the above ingredients except the flour, butter , olive oil. Take 1 cup flour mix extra spies excluding masala mayonnaise, lemon juice & crushed galic. Remove Souls from marinade Dip in flavored flour, do not leave for long in flour. Have you frying pan ready with butter and oil. When oil and butter is hot fry the Souls. Fast fry for 4/5 mins on both sides till light brown . Butter Sauce Do Not discard the masala mixture. Add bottle of galic sauce(steers or any choice) Lemon juice Peri Peri (optional) Boil for a few mins and add mixed Herbs. Serve the Souls with the sauce .make spice rice or chips, salad of your choice

PRAWN COCKTAIL
kg Pink Prawns (cleaned shelled and deveined) Steam with salt, pepper & red chillies. IN a separate dish mix the following together: Ingredients 3 tblsp mayonnaise 2 tblsp tomato sauce 1 tblsp Worcester sauce 1 tblsp lemon juice 250ml sour cream 1 green apple cubed cucumber cubed Onion & pineapple (optional ) cubed Mix everything together and garnish

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PRAWNS
Ingredients 1kg Prawns 250ml Debras Peri Peri oil (fish shops) (Juice of 1 Lemon) (1 to 3 tsps fine red chillies ) Mix together (1 to 2 tsps peri peri chillies ) Salt Garlic Butter

Method Wash and butterfly prawns. Rub each one with salt. Dip each one prawn in above marinade leave open on baking tray. Dot each one with a small cube butter. Grill for 7 mins only Serve with chips and salad.

Fish with Thyme & Cheese Sauce


Ingredients 6 pieces of deboned fish 1 cups milk 2 tblsps flour 2 eggs well beaten 1 tsp garlic 1 tsp green chillies Salt and pepper to taste 1 cup grated cheese 1 tblsp fresh thyme

Method Poach the fish gently for 15 minutes in a pan with enough water to just cover the fish. Drain and place in a baking dish. Mix all the ingredients together and pour over the fish cover and bake at 180 for 30-40 minutes or until the sauce is set. Just before serving sprinkle with a little more grated cheese and place briefly under the grill to form a crisp crust. Serve with brown rice and green beans and wedges of fresh lemon.

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WHITE FISH
Ingredients 1 to 2 kg fresh line fish (Hake/white) Marinate fish in 1 tsp salt and up lemon juice for 1 hours. Make a paste of : 2 tsps fresh ground garlic 1 tsp salt tsp white pepper 1 tsp ground green chillies 3 tblsps olive oil 1 tsp fish spice

Method Smear paste well over the fish and into cuts Before baking dot fish with lb (125grm) of margarine and slivered garlic and onion rings. Bake at 180 for approximately 40 minutes. Or make a Butter Lemon sauce Butter Lemon Juice Parsely Pepper and Salt

Melt all above together and pour over fish and grill just before eating Serve with lettuce, veggies & salads.

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STEAK AND LAMB MEALS KASHMIRI LAMB KOFTA


Ingredients 750 grams mince 2 teaspoons ground cumin 2 teaspoons ground coriander 2 teaspoons garam masala 1 teaspoon chilli powder teaspoon ground tumeric 4 cloves garlic, crushed 2 teaspoons fresh ginger 160 ml yogurt 2 tablespoons ghee 1 large onion chopped 2 tablespoons full cream milk powder 2 tablespoons ground almonds 1 teaspoon sugar 1 cups hot water 80 ml yogurt (extra)

Method 1. Combine spices in small bowl 2. Combine the mince, garlic, ginger, 1 tablespoon of the yogurt and half of the spice mixture in large bowl. Using floured hands, roll tablespoons of mince mixture into kofta. 3. Heat ghee in large pan, braise onion, stirring until browned lightly. Add remaining spice mixture, cook - stirring until fragrant. Gradually add the remaining yogurt, milk powder, nuts, sugar and water. Bring to boil then simmer uncovered for 5 minutes, stirring occasionally, or until mixture thickens slightly. 4. Add kofta, cover, simmer for 10 minutes. Remove cover simmer till koftas are cooked and sauce is thickened. 5. Serve Kashmiri Lamb Kofta topped with extra yogurt.

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QUICK GRILLED OR FRIED LIVER


Ingredients : Liver Salt Pepper Garlic Green chillies

Method : - Thinly sliced liver washed, soak in milk and drained. - Marinate in the above ingredients. - Fry in pan with oil/ghee or grill in hot oven.

KURMA
Ingredients : 1 kg mutton 2 onions sliced 5 tablespoons ghee or oil Spices (tuj, lavang, jeero, elachi pod) 3 tablespoons ginger / garlic masala pinch of arad 1 tablespoon dry dhana salt to taste 1 small plain yogurt (175ml Umkomasi) 1 tin coconut milk 1 tin tomatoes cup cashew nuts or almonds (chopped)

Method : - Make a vagaar with the ghee, onions and nuts until onions are pink in colour then remove from heat - Marinate mutton with the yogurt for a while. - Liquidize the vagaar with the coconut milk and tomatoes until fine - In a pot braise the spices and when the aroma arises add the mutton and liquidized mixture and allow to boil till meat is well done and sauce is thick - Garnish with green dhannia

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LAMB DELUXE
Ingredients : teaspoon saffron strands cup boiling water 1 kg lamb, diced 1 cup plain yogurt cup mint leaves cup cold water 2 tablespoons ghee 2 tablespoons oil 2 medium onions, sliced tablespoon crushed garlic 1 tablespoon crushed ginger 1 tablespoon ground jeero 1 cinnamon stick (tuj) 5 cardamon pods (elachie) 4 cloves (lavang) cup ground almonds 1 tablespoon lime juice cup green, chopped dhannia 2 tablespoons chopped mint leaves

Method : - Combine Saffron and boiling water stand for 10 minutes. - Combine lamb, yogurt and saffron in a large bowl - Cover and refrigerate for 1 hour. - Blend or process water and mint leaves until purees, reserve. - Heat ghee and oil. Add onions and cook until lightly browned - Add garlic, ginger and all spices. Braise for +/- 1 minute until fragrant - Add the meat and the mint mixture - Stir well and simmer for +/- 1 hour until done - When the meat is tender add ground almonds, lime juice and chopped leaves. - Cook for a further 10 minutes - Serve with roti or puri.

LEG ROAST
- 1 leg of lamb washed and drained. Do not remove all the fat. Make deep slits on the leg. - Put rosemary and a few cloves into the slits. - Mix garlic, fresh ground pepper, lemon pepper, salt, 1 small tub plain yoghurt and lemon juice together. Marinate the leg in this mixture overnight. - Place leg into waterless pot with 3 whole onions. - Allow to cook until tender. Add water if needed. - Once cooked, remove leg from pot, mash onions in the same pot with whatever sauce is left in the pot. - Pour this mixture over the leg when serving.

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LIVER CURRY
- Cut livers, kidneys and lungs into cubes. Remove the thin membrane covering it. - Rinse well and soak in milk. (This removes the blood and gives the curry a beautiful colour) In the meantime: - Prepare vagaar with 2 chopped onions in 3 tbsp oil/ghee. - Add some cinnamon sticks, elachi, whole black pepper and whole jeeru. - When onions almost brown add liver, salt and a cup milk. Allow to cook and braise well until all the moisture has evaporated or until liver is almost done. - Add 1-2 tbsp red/ginger garlic masala, 1 tsp crushed dhana, 1 tsp crushed jeeru, - tsp arad and slightly rough red chillies. (Fine chillies turns curry black) - Braise very well, then add 2 liquidized tomatoes and allow to cook until oil floats. - Garnish with green dhana and serve with hot rotis.

MASALAAD BRAINS
Ingredients : 2 onions 3 green chillies cut into small pieces tsp dhana/jeeru 1 tsp ginger/garlic 1 sheeps brain tsp salt tsp red chillies tsp arad

Method : - Soak boiled, washed and cleaned brain in water till hard. - Braise onions and green chillies till soft but not brown. - Add brain with the rest of the ingredients. - Add a few tbsp of water to allow masala to seep in well.

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MASALA STEAK
Ingredients : 30ml oil 2 onions sliced 2 tomatoes chopped 2 tsp crushed ginger 2 tsp crushed garlic 2 ml arad 2 tsp steak masala 1 kg rump steak cut into 10cm pieces 1 tsp salt

Method : - Heat oil and braise onions until brown. - Add tomatoes, ginger, garlic, arad and masala and cook for about 15 minutes. - Add steak and salt and cook over medium heat until steak is tender about 30 minutes. - Serve with chips and salad.

MASALA STEAK FOR BRAAI


Paste : Soak and liquidize: cup red whole chillies Ingredients : 1kg T-bone steak salt to taste 2 tbsp garlic and chilli paste 2 tbsp red fine chillies 2 tbsp steak and chops spice Method : - Marinate T-bone and braai over hot coals. 8 cloves garlic cup white vinegar 2 tbsp barbeque spice cup oil 3 tbsp vinegar 1 tsp lemon pepper 3 tbsp tomato sauce

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MEATBALL AND MACARONI CASSEROLE


Ingredients : packet macaroni cooked 1 onion chopped 1 cup cheddar cheese grated 2 eggs 1 cup milk salt/pepper sausage roll mixture 1 tomato sliced

Method : - Preheat oven to 180 degrees. Grease a casserole dish - Saut the onion in a little oil until soft; mix with macaroni. - Add the cheese and mix well. Turn into the dish. - Beat the eggs and milk together. Season and pour over the macaroni mixture. - Shape the sausage roll mixture into small meatballs. - Arrange the tomato on top of the macaroni and place a meatball on top of each tomato slice. - Bake for 45 minutes. Serve with tomato sauce.

MEAT ROAST
Ingredients : 1 kg uncut beef whole piece 4 tblsp Worcestershire sauce or lime juice tsp garam masala powder (all spices) salt oil

Method : - Punch the meat well with a fork. Rub garam masala and salt all over the meat. - Apply Worcestershire sauce and keep in fridge overnight. - Next day take the meat out and set aside for 2 3 hours. - Heat oil in a vessel. Place the meat and let it brown on both sides. - Add just sufficient water to tenderise the meat and cook over a low heat till done. - Cut in slices before serving.

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PEPPER STEAK
Ingredients : 1kg steak tsp mustard powder 1 tblsp Worcester sauce tsp garlic paste 2 tblsp crushed black pepper salt corn flour oil enough to rub on steak butter

Method : - Apply all the above ingredients except pepper and corn flour to the steak and set aside for 5-6 hours - Sprinkle crushed pepper on each piece and press inside with a rolling pin. - Then dip the steak pieces in flour, shaking off any surplus - Place in sizzling hot skillet with just enough melted butter to keep meat from sticking. Fry both sides until brown - Remove to a hot platter - Spread with softened butter if desired. Serve with garlic bread

SALT AND PEPPER MUTTON CHOPS


Ingredients : 1kg mutton chops (washed and drained) 1 tsp salt 1 tsp black pepper 1 tsp garlic flakes 1 tsp ground dhania 1 tsp steak and chops spice 1 tsp barbeque spice 4 tbsp cooking oil 4 tbsp lemon juice or vinegar 4 tbsp Worcester sauce

Method : - Marinate meat and leave for at least 2 hours. - Braai over hot coals.

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SHEESH KALEJI
Ingredients : 1 onion grated salt tsp jeera crushed juice of 1 lemon 2 tbsp oil 1 tsp fresh-grounded chillies 1 tsp ginger/garlic tsp crushed black pepper 1 liver

Method : - Cut liver in pieces, wash and drain. - Marinate for a few hours in the above ingredients - Put through skewers and alternate with boiled, diced potato and pieces of thick tomato wedges. - Grill over open fire or in oven. - If grilled in oven, pour a tbsp or 2 of oil over the livers.

STEAKS DELUX CASSEROLE


Ingredients : 1 kg rump steak cut into 4cm pieces 1 tablespoon red ginger and garlic masala teaspoon arad 1 teaspoon dhanna / jeero 1 2 tablespoon lemon juice (optional) salt to taste

Method : - Mix above spices together and marinate steaks (minimum overnight) - Cook in butter, ghee or oil. Vegetables : 2 peppers cut into rings 1 medium onion cut into rings Sauce : 1 can (410g) cream style sweat corn can (410g) tomato puree 3 tablespoons braai sauce 3 tablespoons worcestor sauce 3 tablespoons tomato sauce 3 tablespoons sweet and sour sauce (or any sauce you may have) 2 large potatoes cut round (like aaloe-fry) fry and keep aside

To Assemble : - In a pyrex dish, layer cooked steaks, sauce and then arrange vegetables over - Grate cheese over and cover with foil - Sprinkle any herbs just before serving 88 of 299

Bake : Bake at 200 degree C for 30 minutes.

WHOLE LEG ROAST


Ingredients: 1 leg roast: insert 10 cloves, 10 pieces whole garlic 1 tsp black pepper 1 tsp white pepper 1 tblsp lemon pepper 2 tblsp green chillies Glace : cup olive oil lb soft butter 3 tblsp brown sugar: mix together 1 tsp garlic salt 1 tsp honey 1 tsp crushed garlic whole pepper corns 1 tsp salt cup lemon juice 1 tblsp worcestor sauce 1 tsp soya sauce

Method : - Mix all ingredients and marinate the leg a day before. - Next day, cook till fairly done. - Then mix glace ingredients. - Brush the whole leg with the glace turning all the time. - Cook till nice and brown in colour. - Decorate with baby potatoes, pickled onions, green and red cherries and sweet corn spears, or any tiny vegetables on a toothpick.

YOGHURT CHOPS
Ingredients : kg chops pounded lightly 2 cups yoghurt 4 flakes of garlic 2 inch piece of ginger 1 small bunch of coriander leaves green chillies to taste tsp turmeric powder 10 peppercorns salt 2 medium onions sliced finely oil

Method : - Grind garlic, ginger, coriander, chillies, turmeric, peppercorns and salt to a paste - Fry the sliced onions till brown and crisp - Coat the chops with the yoghurt and masala paste - Soak them for an hour 89 of 299

- Heat oil and fry the chops with curd till tender and brown - Garnish with brown onions - Serve with chips, salads and rotis

SUCCULENT GARLIC STEAK


Ingredients : 1kg tenderised steak cut into pieces 1 tsp salt 1 tsp fine red chillies 1 tsp ground green chillies tsp ground black pepper cup tomato sauce 2 tbsp ground garlic 2 tbsp vinegar cup oil 4 5 tbsp mayonnaise

Method : - Mix all the ingredients together and marinate steak overnight. - Place steak in an oven tray and cover with foil. Place in 200 degree preheated oven for 20 minutes. - Turn steak and lower heat to 160 degrees. Cover with foil again and bake for a further 20 minutes. - Remove foil and grill for 5 10 minutes on each side. - Brush with ghee and serve with garlic potatoes. - Alternately braai the steak.

CURRIED VEG & MEAT STEW


Ingredients : 250g mutton or chicken pieces 2-3 potatoes halved cup each green beans, peas and double beans shelled 2-3 wedges cabbage 3 turnips 2-3 beetroot boiled 1 cinnamon stick 6 black peppers 2 tsp white pepper 3 cloves 2 tsp salt 2 whole elachi 2 green chillies cup sour milk cup grated tomatoes 1 large onion finely sliced cup oil

Method : - Cut lamb into 2 cm pieces - Place all the vegetables into a bowl with salt, spices, tomatoes and sour milk. Mix well and set aside. - Fry onions until golden brown. - Put in meat and vegetables, braise slightly. Lower the heat. - Cover and let simmer, stirring frequently being careful not to break up the 90 of 299

veggies. - Cook until meat and vegetables are done. - Garnish with coriander and parsley. - Serve hot with rotis.

CAULIFLOWER BREDIE
Ingredients : 2 onions sliced thinly 30ml vegetable oil 1kg leg mutton 1 tsp salt 5 whole cloves 2 whole allspice 1 green chilli 2 tsp sugar 150ml water 1 cauliflower broken into florets 3 potatoes quartered

Method : - Braise onions in oil until golden. - Add meat and simmer for 45 minutes, or until meat is well browned. - Add salt, cloves, allspice, chillies and water. - Bring to the boil and simmer for about 10 minutes until flavours are well blended. - Add cauliflower and potatoes and cook until soft. About 20 minutes. - Serve with rice.

MARINATED LAMB CHOPS


Ingredients: 1 kg lamb chops teaspoon gharam masala 3 tablespoons oil Juice of 1 fresh lemon 2 teaspoons ground ginger 2 teaspoons ground garlic 2 teaspoons green pounded chillies

4 teaspoons ground coriander 1 teaspoon red chilli powder 1 teaspoon tandhoori powder salt to taste bunch fresh coriander, very finely chopped breadcrumbs 1 egg

Method: Wash and drain the meat well. Make a paste with all the ingredients except the breadcrumbs and egg. Smear the paste well over the chops and leave to marinate well for a few hours. Place the chops in a heavy-based frying pan and cook on slow heat until tender. Remove from heat and let cool. Beat the egg adding a little salt and pepper. Dip the chops firstly in the egg then in the breadcrumbs. 91 of 299

Fry on medium heat for a while the drain. Arrange on a serving dish with salad and lemon wedges.

MINCE LASAGNE
FUN WAY OF COOKING Ingredients: 1 big onion sliced oil salt less then kg mince red / green masala grated tomato cup frozen mixed vegetables tray mushrooms little butter 2 tablespoons tomato sauce 1 tablespoon worcestor sauce 1 tablespoon soy sauce box lasagna sheets white sauce grated cheese

Method: Saute onion in oil till it softens Add mince, salt and cook a little Add both masalas and let cook a little further Add mix vegetables and tomato and cook do not dry out Add the cooked mushrooms Remove from stove and add all the sauces and mix well Boil lasagna sheets and drain. Rinse in cold water In a oven proof dish, layer with mince mixture followed by a layer of lasagna and then white sauce ending with mince mixture and white sauce on top Sprinkle cheese on top and bake in pre heated oven for 25-30 minutes Remove from oven and place on warm stove plate for 10 minutes before serving White Sauce: Melt 1 tablespoon butter, add 2 tablespoons maziena or flour& let braise quickly. Add 1 to 1 cups milk gradually, stirring continuously & quickly to avoid lumps. Add salt & pepper and keep on stirring until sauce is ready.

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MUTTON KARAAI
Ingredients 1kg Shoulder Mutton 1tblsp ginger garlic tsp pepper tsp crushed garlic tsp salt Marinate the meat in the spices and cook until done . 2tblsp ghee 1 tblsp thinly sliced ginger 2 medium onions chopped 1 tblsp dhanna jeero 1 tblsp crushed chilles 1 tblsp thinly sliced garlic Saute onions, garlic and ginger in ghee. Add the spices and braise. Then add the meat. 125g yoghurt 1 tblsp butter 2 tomatoes cut in quarters 6 long green chillies

Add the above ingredients to the meat and steam for 10 minutes. (do not allow the tomatoes to form a gravy) Garnish with chopped dhannia and serve with Kameera Roti

MUTTON SPECIAL CURRY


Ingredients 1kg Lamb Meat cubed 1 tsp ginger garlic 1 tsp chillie garlic paste 3 tsps red chillies 1 tblsp crushed jeeru 1 tsp salt tsp pepper 1 tuj 2 elachi 3 whole pepper corns kg tomatoes chopped cup white vinegar cup water cup tomato puree 1 cup onions sliced & fried Vagaar: 2 tblsps ghee 6 baby onions 6 green chillies- slit 1 tblsp garlic sliced 10 halved almonds

Method Marinate meat with spices and cook until tender. Mix the tomatoes with the vinegar and water. Cook until tomatoes are thick and mushy. Liquidize the tomato puree, cooked tomato mixture and fried onions. Add to cooked meat and simmer until sauce is thick. Fry baby onions, chillies, garlic and almonds in ghee. 93 of 299

Pour over meat and serve with naan.

ROAST LEG / FILLET STEAK


Ingredients 1 cup tomato sauce 2 tsp green masala chillies Salt & freshly ground pepper to taste 1 tblsp Dhana Mix all above ingredients together and then marinate the meat overnight Cook in a POT until tender. Add more water if necessary until done Use the sauce of the marinade to moisten the meat while cooking. Serve with corn, fried mushrooms and cubed fried potatoes, and garlic pita bread. 1 tblsp Jeeroo Pinch saffron Juice of 1 lemon 2 tblsp ginger garlic

STEAK ROLLS
Ingredients 3 Potatoes Mashed 6 cups flour cup sugar 1 pkt yeast 1 cup milk 3 eggs 1 tsp salt 40 grams butter or margarine

Method Place flour, sugar, salt and yeast in a bowl Add butter to mash potatoes and and then add this to the flour mix Add eggs and milk Add water if necessary to make soft dough and knead very well. Allow to rise till double in size. Knock down and take pieces to make saucer size rounds. Fill with steak filling brush with egg sprinkle sesame seeds and bake. Do not over bake if you want really soft rolls. Filling 1 kilo steak cut into cubes Marinate overnight with: Dry red chillies, salt, dry dhana, arid, ginger, red masala, and 3 tsps each of mustard sauce, lemon juice, vinegar and mayonnaise. Make vagaar with: 1 onion, sliced green chillies, sliced garlic, jeeroo

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Then add steak and cook until done. Add 4 tblsp each of the following : Tomato sauce, tomato paste, Lastly add grated tomato

CASHEW NUT CHOPS


Ingredients 1 kilo Lamb Chops 1 large Onion chopped Salt to taste 1 tblsp red masala tblsp ginger masala tblsp ground garlic tsp arid 1 tblsp dhana jeeroo (dry) 2 cups tomatoes chopped 1 glass plain yoghurt (250ml) cup cashew nut paste (process the nuts with water to make paste)

Method Heat a little ghee in pot. Add onions and saut on medium heat till golden brown. Add salt, red masala, ginger masala, ground garlic, arid, dhana and allow to cook for a while till properly braised. Add the tomatoes and allow to cook through. Add cashew nut paste and stir fry until oil separates from the paste Finally stir in the yoghurt and simmer for a few minutes. Add lamb chops cover and cook till meat is cooked and curry thickens. Garnish with chopped coriander Serve with Naan

MALAYAN LEG MUTTON


Ingedients 1 cup dried apricots 1 Leg of Mutton 1 tsp salt to taste 1 tsp black crushed pepper 1 doz baby onions 1 doz baby potatoes 2 tsp green chillies (pounded) 2 tsp garlic (crushed) 1 tsp grated rind of Lemon 2 tblsp margarine (or ghee) 1 tblsp oil 1 tsp cumin (crushed jeeera)

Method Soak apricots in water over night Wash meat and pat dry Make deep cuts in the leg and cover with paste made of salt, pepper, garlic, chillie and cumin. 95 of 299

Brown the leg in the ghee/oil over medium heat, carefully turning and lifting to brown evenly. Puree apricots and add to pot of meat. Add lemon rind and close pot tightly. Simmer very slowly (1 - 2 hours) till meat is done. Remove beef from pot and keep it on warm platter. Put potatoes and onions in pot and cook till done. Arrange around meat spreading gravy over veggies and meat. Serve hot.

MALAYAN STEAK
Ingredients 750g Steak cut into 4cm chunks 1 tin pineapple chunks (drained) 3 tblsp Ghee 1 tsp garlic 2 tsp brown sugar 1 tsp ginger 1 salt 1 cups chopped tomatoes 1 tsp green chillies (ground) 12 baby onions 2 tbls aamil (tamarind)

Method Place Beef chunks with juice aamil, garlic, sugar, ginger salt and marinate over night. Place in greased pan, cover and roast in oven and when nearly done, add onion tomatoes pineapple chunks and scoop juice from pan over them. Allow tomatoes and onions to cook. Serve hot with vegetables and rice or bread.

STEAK PIE
Dough 2 cups flour 2 tsp Baking powder 1/4 lb butter Method Rub butter into flour Add baking power salt and pepper Maker soft dough with cold milk Divide dough into 2 parts Roll round to fit greased tray 96 of 299 Salt and Pepper

Spread tomato sauce chutney steak filling mash & cheese Cover with other dough round, prick with fork brush with egg and garnish with green peppers or sesame seeds Bake in oven . Filling Cook 1/2kg cubed steak with salt, red masala, arad , dhnana, jeeru, vinegar and lenong juice till soft and tender.

RICE DISHES STIR FRY RICE


Ingredients: 2 Cups Cooked Rice 1 Cup Grated Carrots 1 Large Chopped Onion 1 Red Pepper Chopped 3 Green Chillies Chopped 1 Cup Chopped Cabbage 2 Tbls Grated Ginger 1 Tbls Garlic Soya Light to taste 1 Tsp Sesame Oil 2 Tbls Peanut Oil (optional) Keep the above ready before you start cooking. 1 Cup Cubed Chicken / Lamb / Shrimps / Headless prawns 1 Egg

Heat the wok with 2 tbls of oil. Stir fry onion, ginger & garlic Add the chicken or your choice of meat Lastly add the vegetables & stir Add soya, sugar, sesame oil & cooked rice Cover wok with loose lid to settle flavor Before you serve this dish Beat egg and make an omelette Remove from heat, cut into small strips and mix into the rice dish

EXOTIC RICE DISH


Ingredients Kilo chicken fillet 1 tblsp Zeal Salt to taste

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1 1 1/2 tsp white pepper 1 tblsp garlic Cook all the above until chicken is soft & easy to shred cabbage finely shredded 1 bunch spring onions

1 bunch green dhunia 1 handful ground green chillies 2 cups mixed Veg 1 tblsp zeal salt to taste 2 cups cooked rice

Method: Melt approximately cup ghee in a pot and add a tablsp garlic add shredded cabbage, spring onion, dhunia, ground green chillies, mixed veg and zeal. Cook together until water burns out. Mix shredded meat, rice, & vegetables and add cup water and allow to steam.

CHINESE RICE
Method : - 1kg chicken fillet strip into lengths - Braise 2 onions in ghee till soft - Add chicken, red masala, arid and Make paste with: - bottle chillie sauce - cup tomato sauce - 1 tblsp vinegar Add chicken cook till thick Rice: - Boil 3 cups rice, salt, yellow - Braise 2 onions in ghee till soft - Cube green and red peppers - Handful of mixed veggies Add to rice and toss. Steam - 2 tblsp garlic - 1 tsp origanum - 1 tblsp red chillies - 1 tblsp dhana jeeru salt - Strip red and green peppers and carrots. Add to chicken - 1 tblsp maziena - 1 tblsp soya sauce

CRISP RICE
Ingredients : White meat Make vagaar Cube chicken and add: - green and red masala - salt - chicken spice 98 of 299

- aromat - coarse dhana Cook :

- Grated tomatoes and tomato puree. - Cook white rice and steam - Cook corn with lemon pepper and salt

Crisp : Grate and fry 2 potatoes Serve rice, chicken, corn and throw crisp over.

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MEXICAN RICE
Basic White Rice : Ingredients : 9 cups boiling water 2 tablespoons oil 1 tablespoon white vinegar 4 teaspoons salt 3 cups washed Basmati rice cup oil cup water

Method : 1. Place the water, 2 tablespoons oil, vinegar, salt and cumin in a pot over heat until it begins to boil rapidly. 2. Add the rice and allow to boil for 10 minutes or until the rice is half cooked. Drain at once and pour a jug of cold water over the rice. 3. In a separate pot, place cup oil, add the half cooked rice and the water. 4. Place lid tightly and cook over high heat for 10 minutes or until rice begins to steam well. Reduce heat and cook on low for 30 40 minutes or until completely cooked. Fillet : Ingredients : 2 cups cubed chicken fillets 1 tablespoon ghee or oil cup lemon juice or white vinegar 1 teaspoon salt 1 heaped teaspoon fine red chillies 3 tablespoons tomato sauce 1 heaped teaspoon pounded ginger 1 teaspoon ground jeero 1 grated tomato 2 tablespoons yogurt 1 teaspoon garlic (ground)

Method : 1. In a pot over medium heat, heat the ghee or oil. In a dish, combine the fillets, lemon juice, salt, chillies, ginger, garlic, jeero and tomato sauce. 2. Add to the heated ghee with cup water and cook for 10 minutes or until almost cooked. 3. Add grated tomato and cook for a further 5 minutes or until completely cooked. Allow to cool, then add the yogurt and mix well.

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Vegetables: Ingredients: 2 cups frozen mixed vegetables Salt and pepper to taste 1 teaspoon butter cup water

Method : In a small pot place butter, add the remaining ingredients and steam over heat until water burns out. The veggies should be moist not dry. Potatoes : Ingredients : 4 small potatoes, cubed Oil for frying Aromat Fine red chillies Method : Deep fry the potatoes just before serving in hot oil until crispy, season with aromat and chillies. Salad : Ingredients : 1 large onion, chopped 1 large tomato, chopped cucumber, chopped 1 teaspoon salt cup lemon juice Parsley Method : Combine all the above ingredients for the salad and toss lightly, set aside. Spiced Yogurt : Ingredients : 1 tub (500ml) yogurt 1 2 green chillies 4 cloves garlic cup fresh dhannia 1 level teaspoon salt 1 level teaspoon ground jeero

Method : 1. Empty yogurt into a bowl 2. Place chillies, garlic and dhannia in a blender and blend until fine. 3. Add to the yogurt with salt and jeero. Stir until well combined. Pour into little bowls.

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To Serve : Spoon the rice around the edge of a platter. Arrange the potatoes, vegetables, meat and salad in rows in the center. Serve with spiced yogurt.

MOUTHWATERING CHICKEN BIRYANI


Ingredients : 1 chicken cut into 8-10 pieces washed and drained 2 big onions 2 cups masoor/black lentils 3 cups rice 1 cup yoghurt 2 tomatoes liquidized 1 tbsp lemon juice cup ghee cup oil 1 tbsp ginger/garlic masala 1 tsp fresh or dry red pounded chillies tsp crushed elachi 1 tsp whole jeeru/cumin tsp finely crushed jeera 1 tsp dhana 4 whole green chillies slit tsp of crushed saffron (steep in cup boiling water) 1 tsp arad (turmeric) 1 tsp salt 6 small potatoes (or large ones cut) 3 hard boiled eggs 1 elachi, 1 clove, 1 stick cinnamon and a few sprigs of mint 1 cup frozen green peas

Preparation : - Soak lentils in cold water for a few hours. Boil in salted water until done. Drain off in colander. Marinate meat for several hours as follows: - Pat meat dry, add all spices, salt, green chillies, lemon juice and tomato. Mix well and leave in bowl. - Slice of onion and keep aside. - Chop rest of onion fine in food processor. Fry chopped onion in oil and when a lovely golden colour, put through a sieve to drain the oil. - Add onions to bowl of meat. Add yoghurt, mix well, and add saffron mix and turmeric. Add the oil that was used for frying the onions. Method : - Boil rice in 6 cups of salted water. Add elachi and cloves. Note: Different types of rice need different periods of cooking, so test between thumb and forefinger and drain off in colander while there is still a hard resisting core in rice grains. - Fry potatoes in oil and remove when gold in colour. - In a large flat-bottomed pot, put some white rice, green peas and lentils. - Then arrange the marinating meat and put the mint sprigs in between. - Spread masoor over contents, then place potatoes and add some green peas. - Spread rice over this. Fry the left over onion in ghee and when gold in colour sprinkle ghee and onions all over rice. Sprinkle a cup of cold water over

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contents. - Close lid tightly, put over high heat for 5 minutes. As soon as pot starts sizzling, steam fast. Switch to low heat and simmer for an hour. Variation : For mutton biryani use the same ingredients and procedure but add: 1 more tsp of ginger/garlic cup more yoghurt steam contents for 40 minutes longer Serve biryani with: Spiced Dahi : 1 carton yoghurt 2 tsp chutney salt to taste Papadums. Dhunia Chutney : Liquidize dhunia green chillies garlic salt

PAELLA
Ingredients : 3 cups tastic rice, boiled in arad 3 carrots sliced into rings water and drained 2 onions chopped 1 kilo chicken fillet, cut into big cubes 4 tomatoes liquidized kilo sausages cut in pieces kg prawns (optional), grilled with polony cut into cubes garlic , red chillies, lemon juice and 2 green peppers cubed salt Method : - Braise carrots and peppers in a little oil and set aside - Braise sausages and set aside - Braise polony and set aside - Make vagaar with onions, whole jeero and 4 sliced garlic cloves - Add chicken fillets and braise fillets with; 2 tablespoons red ginger and garlic masala, 1 teaspoon dhanna (coriander), jeero (cumin) teaspoon arad 2 teaspoons salt - Add tomatoes and allow to cook for +/- 10 minutes

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- Add sausages and polony, braise for 2 minutes - Add carrots, peppers and rice - Mix everything together and allow to steam for +/- 30 minutes - Serve rice in platters - Garnish with grilled prawns - Serve with spiced sour milk

FISH BIRYANI
Ingredients : 1kg fish cup masoor wash and boil 3 medium onions finely sliced and fried until golden and crisp 3tbsp tomato puree 1 cup yoghurt 4 cups rice and 4tsp salt boiled together 4 green chillies tsp arad Fish masala : 2 tbsp criander 2 tbsp garlic 6 green chillies 2 tbsp crushed cumin juice of 1 lemon - Liquidize the masala ingredients Method : - Smear the fish slices with the above masala. Marinate for an hour - Fry the fish in the same oil of the onions until it is just firm. - Mix together the yoghurt, tomato puree, spices and half the onions. Pour over the fried fish. - Pour some oil in a pot and 3 tbsp ghee. Sprinkle half the masoor over the base. - Carefully arrange the fish and excess masala over. Add the rest of the masoor. - Arrange the fried potatoes to which a sprinkling of salt and arad has been added. - Next, layer the rice but keep about 1 cups aside. - Lastly, add the fried onions and pour the saffron water into the rest of the rice. - Mix well to give the rice a rich golden colour. - Add this as the last layer. - Turn up the heat until the pot start sizzling, then lower the heat again. 1 tsp arad 1 tbsp oil salt to taste tsp cumin seeds 4 elachi a few cinnamon sticks a few whole peppercorns 3 medium potatoes cut and fried 4 boiled eggs ghee and oil 1 tsp saffron fresh dhania finely chopped

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- Allow steaming for about 30 45 minutes until done. - When serving, decorate with eggs and chopped dhania.

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CHICKEN VEGETABLE RICE


Ingredients: 1 kg chicken fillet cubed 1 tablespoon whole jeero 2 medium onions chopped 5 big tomatoes liquidized ghee / oil cup peas 1 tablespoon ginger / garlic masala 3 carrots sliced in rounds 2 tablespoons dhanna / jeero 2 big potatoes cubed salt to taste 2 cups parboiled rice 2 teaspoons chillie powder NB: Vegetables can be substituted with 2 cups frozen mix vegetables Method: Boil peas, carrots and potatoes with salt. Braise onion and jeero in ghee / oil until pink Add chicken with all spices and braise well Add tomatoes and cook for a little while, do not burn out water Cover with peas, carrots and potatoes (boiled in salt water) or alternatively cover with frozen mix vegetables. Layer rice over vegetables Put butter on top and steam. Serve with dhai maas & green chutney.

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CHINESE FRIED RICE


Ingredients: cup oil cup chicken fillet cut into matchsticks 1 tsp chilli garlic paste 1 cup green, yellow and red pepper sliced cup carrots - cut into julienne strips 1 tsp salt 3 cups cooked rice 2 tablespoons soya sauce 2 tablespoons chilli garlic sauce 1 egg (for rice) cup spring onions chopped 2 eggs for omelette

Method: 1. Heat oil and stir fry chicken and chilli garlic paste 2. Add peppers and carrots and stir fry for 2 minutes 3. Add the salt, cooked rice and soya sauce 4. Break one egg in the centre of rice, mix in with the rice and add the spring onions 5. Make omelette with eggs, salt, pepper, green chillies and dhannia 6. Cut omelette into strips and garnish rice with spring onions and omelette strips

SPICE RICE
1 Cup Tastic rice boiled with salt and a pinch of Arad . Make vagaar with 1 onion till pink and add 2/3 tblsp garlic and braise for a while. In a separate dish, cube 1 green pepper, 1 carrot, mushrooms, corn, peas etc. Add veggies to vagaar with 3 tsps spice for rice, and cook till water is burned out. Mix with rice and steam.

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SPANISH RICE
Step 1: 3 cups Basmati Rice 1 tblsp salt 1 tsp Arad Boil above ingredients until half done. 2 tblsp oil

Step 2: 1 punnet sliced mushrooms 2 carrots Julienne strips or grated 1 green pepper cubed 1 cup corn cup peas 1 onion sliced Garlic butter Salt & Pepper 1 Cup orange juice

Stir fry the vegetables and add to boiled rice. Mix everything together and steam with juice. Step3: VAGAAR 2 tblsp almonds, 1 tblsp saumph, 3 green chillies slit, 3tblsp ghee. (Braise everything together and pour over steamed rice. Step 4: 2 tblsp peri peri oil tsp black pepper 2 onions sliced 3 big tomatoes grated 1tsp whole jeero 1 cup tomato sauce 1 tblsp crushed garlic 1 tsp sugar 2 green chillies 2 tblsp Worcester Braise the onion in oil. Add garlic & green chillies, Add chicken cubes and braise. sauce 2 patatoes cut into chips 1kg chicken fillet 1tsp red chilles 1tsp dhana jeero Lemon juice

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Add rest of ingredients and allow to simmer must be saucy. Serve with rice and chips.

BASIC WHITE RICE


Ingredients 8 Cups Boiling water 6 tsps salt (to taste) 1 tsps cumin seeds 3 cups Basmati Rice ..washed 3 tblsps ghee cup water Method Place the water salt and cumin in a pot and place over heat until it begins to boil rapidly. Add the rice and allow to boil for 10 minutes or until rice is half cooked. Drain at once. Pour a jug of cold water over the rice. Place the 3tblsps of oil in a separate pot throw the partially cooked rice in as well as the water. Seal tightly with the lid and place over high heat for 10 minutes or until rice begins to steam well. Reduce heat and cook on low for 30/40 minutes or until cooked completely

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VEGETARIAN CORNER

MASH WITH SWEETCORN


Ingredients 12 Potatoes boiled and mashed 1 tsp Salt 2 tblsp Butter (melted) 1 tsp Italian Herbs (mix) 1 tsp Pepper Little Milk 1 x 420g can of Cream Style Sweetcorn Method Mix all ingredients together For Hot taste add 1 tsp green ground chillies Can be served hot or cold.

INDIAN STEW
Ingredients: 250g Meat (chicken or mutton) 1 large sliced onion 3 small potatoes A few whole peppers and cloves 1tsp ginger/garlic 1 piece tuj 3carrots (halved lengthwise) 2 elachi (cardamon) 3 wedges of cabbage cup oil Handful of green beans (cut in 5cm 1 tsp salt pieces) you may use double beans tsp fine pepper whatever is available 2 whole green or red / chillies Some peas cup yoghurt 1 brinjal quarted cup pureed or grated tomatoes Method: Cut meat into small cubes wash and drain Wash and drain vegetables. Put the meat and vegetables into a deep dish and add all the spices, yoghurt and tomatoes. Fry the onions in oil till golden brown Remove onions from oil and add to dish of meat and vegetables Mix well and put back in pot of oil

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Simmer slowly, gently stirring at intervals. When stew is done garnish with parsley.

BEAN STEW
Ingredients 500g Meat ( Mutton Bony Meat) 1 -11/2 tsp salt (to taste) 1 Dessert spoon garlic paste 2 Green Chillies 1 Large Onion / 2 Medium 500g (1 Pkt) Sugar Beans 7 All Spice(whole) 7 Cloves 1 tsp freshly ground black pepper 3 tsps sugar 1 heaped tsp Tomato Paste 2 tblsp cooking oil

Method Soak beans in water overnight Drain, cover with clean water & cook for 20 minutes Drain in colander and cover with fresh water and cook until beans are soft but not mushy Meanwhile braise onions chillies allspice and cloves till golden Add meat, garlic, salt and black pepper and cook until meat is tender (about 40 minutes) (adding water as it simmers dry) Add cooked sugar beans and simmer for 5-10 mins Stir in tomato paste (dilute paste in cup water) and add sugar Simmer for 5 minutes and serve with rice and atchar. *** Beans soaked in water overnight will cook quicker *** Also adding a little baking powder to beans while cooking will soften them quicker.

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COCONUT CREAM VEGETABLES


Ingredients : 2 medium onions 2 brinjals 3 - 4 baby potatoes 6 thick slices of dodhi (leave in salted water) 6 wedges of pumpkin 1 cup of corn mealies and peas (or mealie cobs boiled and cut in small rounds) 3 medium tomatoes (halved) * 3 tblsp oil * 2 sprigs of curry leaf * 1 tsp fennel/saumf seeds * 2 tsp ginger/garlic - slivered 2 tblsp dhunia chutney 1 tsp salt 4 tblsp fresh grated coconut. Steep in 1 cup hot water and when cool put in blender for 1 minute at full speed. Strain this through sieve discard pulp and keep liquid aside.

Method : - Firstly prepare vegetables by washing and cutting into wedges. - Grate or chop onions fine. In a waterless pot saut in oil together with ingredients marked with asterisk - Before onions change colour, add salt, dhunia chutney and those vegetables that take longer to cook. Such as mealie cobs, potatoes, etc. toss and turn veggies to coat them well with oil. - Add coconut cream, again toss and turn vegetables, then close lid and simmer very slowly opening lid only to add the other types of vegetables. - Total cooking time should be about 20-25 minutes. TIPS : - You can add 2 3 whole red chillies when the onions are being sauted. - The contents can be emptied into a casserole and microwaved.

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CREAM OF MUSHROOM SOUP


Ingredients : cup butter or margarine 1 cup flour 12 cups stock 250g mushrooms 1 large onion bouquet garni 1 stalk leek salt and pepper to taste 1 stalk celery 2 egg yolks 1 cup milk / cream 2 cups water

Method : 1. Finely chop the celery, leeks and onions separately. 2. Mince the mushrooms. 3. Braise onions in margarine or butter, add celery, leeks and mushrooms 4. Mix in the flour, cook over gently. 5. Gradually mix in the hot stock, bouquet garni and water. 6. Stir to the boil. 7. Remove the scum. Remove the bouquet garni. 8. Strain soup. 9. When serving add the fresh cream or milk mixed with beaten egg yolks. 10. Season with salt and pepper. Bouquet Garni : Herbs like parsley, thyme and bay-leaf usually tied inside pieces of leek and celery or wrapped in muslin and tied together. Place in pot and remove before serving. Stock Ingredients : 4 litres water 2 kg raw bones kg vegetables (onion, celery, carrot, leek) 12 pepper corns Bouquet garni (thyme, bay-leaf, parsely stalks) Method : 1. Chop up the bones, remove any fat or marrow 2. Place in a pot, add the cold water and bring to the boil. If the scum is dirty, then blanch and wash off the bones, re-cover with the cold water and re-boil. 3. Skin, wipe round side of the pot and simmer gently. 4. Add the washed, peeled whole vegetables, bouquet garni and peppercorns. 5. Simmer 6 8 hours. 6. Skin and strain.

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VEGETABLE DISH
Ingredients : 1 small butternut cut big cubes pumpkin cut big cubes (optional) 3 sweet potatoes cut thick rings 1 tray baby sweetcorn pkt baby carrots 4 baby gemsquash cut in half 1 tray patty pan Baby onions

Method : - Wash and cut all vegetables. Drain and steam until almost done. - Allow all water to dry out. - Pour butter sauce over the vegetables and mix well, ensuring veggies are well coated. - Simmer on low heat until veggies are soft and tender. Sauce : 125g butter 1 tsp salt 1 tsp freshly ground black pepper tsp ground garlic Method : - Melt butter - Add spices and sugar - Boil for about 5 minutes - Pour over veggies tsp ground chillies 1 tblsp lemon juice cup brown sugar/honey

STUFFED GEM SQUASH


Ingredients : 4 large gem squash 20ml oil 1 onion sliced 400g steak mince 1 tsp salt 4 cloves 2 tsp crushed garlic 1 green chilli chopped 1x410g can baked beans in tomato

Method : - Heat oil in a saucepan. Add onion and braise until golden brown. - Wash and drain mince in a colander, then add to saucepan with salt, cloves, garlic and chilli. - Cook for thirty minutes, stirring occasionally. - Add beans and cook a further 10 minutes until well blended. - Meanwhile, halve squash and remove seeds - Stuff squash with mince and bean mixture, leaving some gravy in saucepan.

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- Place squash in saucepan and steam, covered, for 15 minutes. - Serve with white rice.

CURRIED VEG & MEAT STEW


Ingredients : 250g mutton or chicken pieces 2-3 potatoes halved cup each green beans, peas and double beans shelled 2-3 wedges cabbage 3 turnips 2-3 beetroot boiled 1 cinnamon stick 6 black peppers 2 tsp white pepper 3 cloves 2 tsp salt 2 whole elachi 2 green chillies cup sour milk cup grated tomatoes 1 large onion finely sliced cup oil

Method : - Cut lamb into 2 cm pieces - Place all the vegetables into a bowl with salt, spices, tomatoes and sour milk. Mix well and set aside. - Fry onions until golden brown. - Put in meat and vegetables, braise slightly. Lower the heat. - Cover and let simmer, stirring frequently being careful not to break up the veggies. - Cook until meat and vegetables are done. - Garnish with coriander and parsley. - Serve hot with rotis.

CHICKEN / VEGETABLE SOUP


Ingredients : kg chicken, disjointed, washed and drained or chicken fillet 1 tsp ginger/garlic masala 2 tbsp ghee (clarified butter) 1 large onion 1 large potato 297g can cream style sweet corn 1 tomato optional 1 tsp salt cup peas tsp thyme 1 green chilli 1 large carrot diced

Method : - Heat oil in saucepan - Chop onion finely, brown half of onion lightly in oil. - Add chicken, ginger/garlic masala, and salt and braise until dry. - Now add vegetables, tomato, green chilli all chopped fine as well as thyme and balance of onions. - Braise for about 15 minutes, stirring frequently on gentle heat. - Add 6-8 cups of water and bring to a boil. - Lower heat and after half an hour add sweet corn. 115 of 299

- Cook until vegetables are pureed and meat cooked. - Serve hot.

SPINACH QUICHE
- Finely chop 1 bunch spinach. - Steam with salt, pepper and green marcha. - Grate 1 small onion and squeeze out all the water. Add this to the steamed spinach. - Beat 2 jumbo eggs. - Add 2 tbsp flour, 150ml milk, 1 tsp aromat, 1 tso mustard powder and pepper. - Sprinkle 1 cup grated cheddar cheese on top. - Bake at 180 degrees for 20 25 minutes.

TOMATO BREDIE
Ingredients : 2 onions sliced 30ml vegetable oil 1kg mutton knuckles chopped 1kg tomatoes skinned and chopped 4 cloves garlic 1tsp salt 1 red chilli crushed 30ml tomato paste 4 medium potatoes quartered 30ml sugar

Method : - Braise onions in oil until golden. - Add meat and simmer for 30 - 40 minutes - Add tomatoes - Crush garlic and salt together. - Add this, chilli, and tomato paste and simmer for another 20 minutes. - Add potatoes and cook until tender. - Add sugar and cook for 5 more minutes. - Serve with rice

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SWEET CORN BHAJIA


Ingredients : One tin sweet corn (creamy style) 1 tsp fresh green chilies to taste 1 tsp fresh garlic crushed 1 tsp crushed dhana Salt to taste Chopped dhania 4 eggs Method: Mix above ingredients and add self-raising flour to make dough not too soft Fry and serve with mouth-watering chutney.

CHICKEN SOUP
- Braise a small onion in ghee and then add a kilo of cubed chicken fillet. - Add 2 tsp ginger, salt and pepper. - Add 2 pieces cinnamon sticks after braised. - Add 2 carrots cut up small. Then add 1 kettle boiling water. - Boil for 10 15 minutes. - Now add 1 packet vegetable thick soup and white onion. (must be knorr) - Add small broken spaghetti. - Cut parsley and dhania.

SWEETCORN AND BUTTERNUT SOUP


BOIL: 1 Small butternut 1 onion 1 potato Liquidize the above. Make vagaar with one onion, little jeeru & 2 Tblsps ghee. When vagaar is done add 3 pieces chicken fillet (cubed) with aromat, salt, pepper, green masala & lemon juice. Cook for a while, then add a tin of creamstyle sweetcorn & liquidise butternut, onion, and potato mixture. Lastly add litre water and leave to boil for a while Sprinkle greens and serve 117 of 299

MUSHROOM SAUCE
Ingredients: 1 punnet mushrooms 45ml butter 45ml flour 500ml milk

salt pepper 125ml grated cheese

Method: 1. Braise mushrooms in butter 2. Add milk, flour, salt, pepper, cheese 3. Allow to boil and allow to thicken 4. Can be served with a salt & pepper steak absolutely Devine !

POTATOE MINCE PIES


Ingredients 2 Cups Flour 2 tsps baking powder 2 tblsp oil 1 egg tsp salt Enough milk Mix all the ingredients together to form a soft dough. Filling 3 large potatoes cup water 3 tblsps oil Salt to taste tsp arad Ground red chillies to taste 1 cup samboosa mince (optional) Chopped green dhana Chopped spring onions.

Method Dice potatoes and steam with water, oil ,salt , arad and ground red chillies until water burns out and potatoes are cooked. Remove from heat and cool. Add samboosa mince, green dhana and spring onions. Make pies and dip in paste made from flour water and one egg. Deep fry in moderately hot oil until golden brown on both sides.

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SWEETCORN SQUARES/ LAGAN


Ingredients 500G Chicken Fillets 1 Onion 1-2 tblsps Ghee/Butter Salt to taste1 Slice bread soaked in cup milk 1 Tin Cream style Sweetcorn (310g) 2 Eggs cup flour 1 tsp baking powder 1 tsp salt 1 tsp ground dry dhana 1 tsp ground jeeroo 1 tblsp ghee Green chillies and dhana chopped to taste.

Method Cut meat into small pieces and cook with chopped onion add ghee and salt to taste. Mix other ingredients together and pour into greased pan. Put meat evenly over and press lightly into mixture. Bake in moderate oven for hour or until cooked through. Cool and cut into squares. Dip in beaten egg and fry in oil. Use any left over chicken filling for the meat.

BALTI VEGETABLE CURRY


Ingredients 3 to 4 tblsp oil 4 to 5 cups diced mixed vegetables (spinach/potatoes/mushrooms/caulifl ower) 2 cups Balti sauce Chopped fresh dhana leaves and garam masala

Method Heat wok or nonstick saut pan over medium heat Add oil when oil is hot add mixed vegetables and stir fry until browned. Add Balti sauce and stir fry until hot and bubbling. Lower heat cover and simmer for 15 to 20 minutes until vegetables are cooked. If sauce is too dry then add cup water or vegetable stock Add salt to taste Garnish with chopped Dhana leaves and sprinkle garam masala

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BUTTERNUT SOUP
Ingredients 2 Cups ubed butternut peeled 1 cup water 1 cup cubed chicken fillets 1 tblsp butter 1 green chilli sliced 2 cloves garlic chopped tsp cumin seeds tsp ground white pepper 2 tsps aromat cup pasta ( noodles, stars, rice) 11/2 liters boiling water 1 x 125ml fresh cream Chopped spring onions for garnish

Method Cook butternut with water till soft, puree with half cup water and set aside Braise green chilli garlic and cumin seeds in butter. Add chicken pepper and aromat and cook until chicken is tender. Add pasta butternut and boiling water. Bring to the boil and simmer until pasta is done. Stir in cream and heat through. Garnish with spring onions.

CRUSHED WHEAT SOUP


Ingredients 1 cup crushed wheat chicken (washed and cut into pieces) 1 onion 2 carrots (cut into rounds) Green masala Salt & black pepper

Method Boil crushed wheat in a pot of water till done.- once done cool and liquidize then strain. Make vagaar add chicken, green masala, salt and pepper and carrot. Braise nicely then add wheat mixture and fill pot with water and boil. Garnish with dhana. Serve with plait bread.

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TOMATO SOUP
Ingredients 3 pieces fillet chicken cut into cubes 1 tblsp butter/ghee 1 small red dry chillie tsp cumin seeds 2 cloves garlic sliced 3 medium tomatoes liquidizes cup tomato puree 1tsp chillie powder tsp turmeric Salt to taste 2 liters boiling water

Method Braise dry chilli, garlic and cumin seed in oil Add chicken, chilli powder, turmeric & salt Braise well lower heat and cook until chicken is tender. Stir in tomato and tomato puree Add water, bring to the boil and simmer for 10/15 mins Serve with Italian bread sticks.

WHITE SOUP
Ingredients 1 cup white meat- cook with salt, ground black pepper. Green masala & lemon juice. 1 punnet sliced mushrooms 1tblsp butter 1 tin sweetcorn (410g) Add paste to boiling milk Method 1. Add spices to white meat 2. Add meat to pot with a little ghee and cook till done 3. Bring to boil the milk and water add to chicken mixture add sweetcorn 4. Make a paste with maizena, 1 cup water and vegetable soup add to soup 5. Serve with garlic bread. (1 liter milk ) (1 liter water ) Boil together (1 pkt vegetable soup ) 3 tsps Maizena )mix to a paste (1 cup water )

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CHOLE PURI
Ingredients 250 whole dried chickpeas 1 tsp garam masala 1 tsp salt 2 tsp tomato paste 2 crushed onions 1 tsp crushed garlic 1 cup oil 1 tsp red chillies 2 tsps cumin powder

Method Braise onions and garlic in oil Add tomato paste, red chillies, cumin powder, garam masala and braise for 5 mins. Add chick peas which have been boiled in salt and are soft Boil together until thick and remove from heat Serve garnish with coriander leaves & lemon , serve with any kind of hot puries.

PASTA WITH VEGGIES


Ingredients 1 pkt baby squash- halved 1 pkt baby marrows cut up 1 pkt corn spears 1 pkt mushrooms halved 1 green pepper cut in cubes Sauce 2 cups water 2 tblsp maizena Boil intil thick then add: Braise 2 tblsp butter 1 tblsp crushed garlic 1 tsp aromat 1 tsp lemon pepper 1 tsp salt 1 tsp mixed herbs 1 cup fresh cream 1 cup sour cream 1 red pepper cut in cubed 1 yellow pepper cut in cubes 1 pkt pasta boiled

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Mix everything together and steam for 5 min

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BABY VEGETABLE MEDLEY


Ingredients cup oil 2 medium onions thinly sliced 6 cloves garlic sliced tsp mustard seeds tsp cumin seeds 1 tsp sesame seeds tsp tumeric Salt to taste 15 baby potatoes- peeled 2 medium thin sweet potatoes peeled and cut into pieces 10 baby carrots (punnet) 10 cocktail onions I medium green pepper thinly sliced 12 cherry tomatoes 1 cup shelled French beans(optional) 2 tsps sugar cup boiling water to steam Parsley to garnish

Method Boiled shelled French beans in water till soft and set aside Saute onion garlic mustard cumin and sesame seeds in oil until onions are soft. Add baby potatoes sweet potatoes carrots cocktail onions green peppers tumeric and salt. Add boiling water and steam on low heat until veggies are tender. Micx sugar and lemon juice together and add veggies. Arrange cherry tomatoes and beans over and stream for 5 mins Garnish and serve hot .

SCRUMPTIOUS SAVOURIES SOSATIES


Ingredients 1 Kg white meat bottle French salad dressing 1 red chilli 1 cup mayonnaise Salt lb butter & cup oil Thyme

Method Marinate the chicken with above ingredients besides butter. Put into a pot and steam with butter. Sosaties can be made with cubed pinapple, cubed peppers onion or potatoes.

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PIN WHEELS
Ingredients 4 cups Flour lb Butter 2 tblsp Sugar 1 tsp Salt 1 pkt Yeast 11/2 to 2 Cups lukewarm Milk Filling 1 Kg cubed chicken (marinate like pie meat) Green masala Salt Vinegar, Lemon Juice Jeeru 1 Grated tomato

Make Vagaar, add meat, just before done add frozen corn, grated carrot, Reduce water. Sauce 1.1/2 cup milk 1 tblsp Maizena tsp pepper Add to filling

Method Mix Flour, sugar & salt. Rub in butter. Add yeast & give a small rub. Make dough with milk & leave to rise. Divide dough into 6 equal portions Roll each ball out and then fill like a swiss roll Slice with electric knife & sprinkle with tal.

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ASPARAGUS SAMOOSAS
Ingredients: 1kg cubed chicken fillet 1 packet Fatimas pur 1 cup lemon juice 3 tablespoons lemon pepper 2 tablespoons garlic, fine or crushed 1 tablespoon green masala salt to taste 3 big onions sliced eggs, beaten to dip bread crumbs cup to cup ghee 1 tin (450g) asparagus 2 cups tussers cheese 1 cubed green pepper 1 cubed red pepper 1 cubed yellow pepper chopped dhannia and spring onions

Method : - Saute onions in ghee, till soft not brown - Add chicken fillet and lemon juice - Cook till soft - Add lemon pepper, green masala and crushed garlic - Braise for 5 minutes - Let cool - Add chopped dhannia and spring onions Filling : - Remove soft asparagus and use only firm ones. Cut into cube size - Add tussers cheese - Add to chicken mixture - Use Fatimas pur to fill and paste with flour and water mixture - Dip in beaten eggs and roll in bread crumbs

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BABY MARROW PIE


Ingredients : 3 tblsp olive oil 1 onion chopped 2 cloves garlic crushed 1 large carrot grated 2 cups baby marrow finely grated 3 tblsp flour 1 tsp mustard powder 3 extra large eggs, lightly beaten salt and pepper tsp ground nutmeg 3 tblsp finely chopped parsley 100g cheddar cheese grated (can use feta or a low-fat hard cheese) 30ml grated Parmesan cheese

Method : - Heat oil and fry onion until soft - Add garlic and cook for a minute. - Add carrot and baby marrow and cook for 3 minutes. - Add flour and mustard powder to eggs, and whisk. - Add seasoning, nutmeg and parsley. - Fold onion, carrot and baby marrow mixture into egg mixture, and mix thoroughly. - Fold in grated and Parmesan cheese. - Pour into greased or ovenproof dish. - Bake at 180 degrees for 20 30 minutes or until set. - Serve warm in slices.

BUTTER SEEKH KEBAABS


Ingredients : kg Mince: Mutton/chicken 2 Teaspoons ground green chilli 1 Teaspoon salt Teaspoon ground black pepper 2 Ground garlic 100g Butter 1 Large grated onion 1 Teaspoon garlic salt

Method : Put all ingredients in the food processor-not the butter-form long or round. Dry out in oven at 180 degrees Celsius. Heat butter in a non-stick pot preferably. Add baked kebaab. Fry in butter on medium heat till golden brown.

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CHEESE BALLS
Ingredients 100g Cheese (grated) 2 Eggs 2 Tablespoons Cake Flour Teaspoon baking powder 1 Green chilli chopped 2 Tablespoons chopped coriander leaves Teaspoon salt Oil for frying

Method Mix all the above ingredients thoroughly and put a spoonful of the mixture in hot oil and deep fry till it is golden brown. Serve hot with tomato sauce. Fry fast for cheese not to melt.

CHICKEN LAGAN
Ingredients : Half Cup spaghetti Half cup mixed vegetables 1 Cup cooked ,cubed chicken fillet (filling) 1 Onion chopped Half cup grated cheese 1 Teaspoon salt 1 Teaspoon green chillies 1 Teaspoon baking powder 4 Teaspoons Butter 4 Teaspoons oil Fine cut Dhanna

Method : Mix above Ingredients well. Beat together 3 eggs, 4 level tablespoons flour & 250ml fresh cream. Add to chicken mixture. Bake at 180 Degrees till done Cut into squares and serve with chutney.Absolute Divine!!!

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CHIPS KEBAABS
Requirments: 1 kg Chicken Mince 1tsp. Ground Garlic 2tsp. Ground Green Chillies 2 tsp. Ground Jeeru Salt to Taste Green Dhunia 3 Potatoes cut into chips and fried. 2 Slices Bread soake in 1/4 cup Milk

Method: Grind or process Mince with all the ingredients except chips Form Mince into flat patty Place on fried chip in the centre, then close mince around the chip. Roll Kebaabs in Breadcrumbs, dip in beaten egg and fry over moderate heat until done. Or , fry Kebaabs lightly and then place covered in the oven for +- 30 minutes or until done.

COCONUT KEBAAB
Ingredients Coconut (grated) 3 Tablespoons coriander leaveschopped 3-4 Green chillies (chopped) 2 Bunches spring onions(chopped) 1 Teaspoon chilli powder 1 Teaspoon Dhania/jeeroo powder Teaspoon turmeric powder 2-3 Tablespoons tamarind pulp 3-4 Teaspoons chanaflour Salt to taste Oil for frying

Method Mix all of the above ingredients together. Shape into kabaab and deep fry in hot oil. Serve hot with tomato sauce.

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COTTAGE PIE
Ingredients : Sausage roll mixture 3 hard-boiled eggs 1 can spaghetti in tomato sauce mashed potato 1 egg beaten

Method : - Press out sausage roll mixture in a greased oven proof dish - Slice the eggs and place on top of the mixture - Spoon the spaghetti over the eggs - Lastly place the mashed potato on top to cover the spaghetti - Brush with beaten egg and bake in a moderate oven for half an hour. Variation : Polony or any leftover meat can be used instead of the sausage mixture.

DELICIOUS BHAJIAS
Ingredients 1 cup chicken fillet cut into strips 3 tablespoon taystee wheat 1 teaspoon ground dry dhannia 1 teaspoon ground dry jeero teaspoon baking powder 1 egg (beaten) green masala and salt to taste

Method Marinade meat with all ingredients except egg and baking powder. Leave overnight. Before frying add baking powder and beaten egg and mix well. Deep fry in hot oil.

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EASY CUTLETS
Requirements: 1 Cup Cooked Chicken Filling 1 Cup Mashed Potatoes 1 Cup Boiled Spagetti 1 Cup Cheese

Method: Combine all 4 ingredients Form into cutlets Dip in egg and bread crumbs and fry in shallow oil over low heat Drain on rack and serve with chutney

FISH KEBAABS
Ingredients 1 Cup Steamed fish (boneless) hake or kingklip 1 Cup mashed potato 1 Egg-salt and pepper to taste Ground nutmeg Ground jeeroo Green Dhania an onions-chopped Parsley-chopped Green chillies-chopped Beaten egg Breadcrumbs

Method Flake fish finely and remove bones if there are any. Add remaining ingredients and mix well. Form into balls and flatten slightly. Dip in beaten egg and roll in breadcrumbs. Fry in oil until golden brown.

FRIKKADELS
Ingredients kg Mince meat 2 Slices bread (soaked) 1 Teaspoon Ground Dhania 1 Teaspoon Ground jeeroo 1 Large onion cerated 1 Egg 2 Green chillies (chopped) 1 Teaspoon salt Teaspoon pepper 1 Cup chopped green Dhania or cup chopped parsley.

Method Mix well and shape into balls. Flatten slightly and place in a pan with cup water and cup ghee. Bake in a hot oven, for about half an hour.

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KHAMEERA ROTLA
Ingredients : 8 cups flour 1 tsp salt cup sugar 1 egg 1 pkt yeast 2 tblsp ghee 2 tblsp oil cup lukewarm milk enough lukewarm water

Method : - Sift together flour and salt - Add remaining ingredients and enough lukewarm water to make a soft dough. - Allow to rise. - Punch down and roll out like small rotis. Allow to rise again. - Cook on a tawaa like roti

MAMMA'S PIES
Ingredients 315g Margerine 1 Cup boiling water 4 Cups flour Teaspoon salt

Method Cut Margerine into pieces. Pour water over margerine. Allow to cool and margerine to melt. Add flour and mix into a dough. Put into fridge for 30 mins. Roll into small rotis. Place one roti at the bottom of the foiled pie cup. Fill with any filling. Cover with another roti. Spread egg, sprinkle with parsley, sesame seeds or poppy seeds. Bake at 180 degrees for 30 mins till done.

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MEALIE LAGAN
Ingredients 1 Cup Methi Bhaji 1 Cup frozen mix vegetables 1 Teaspoon salt Teaspoon arad 1 Grated onion Cup Mealie meal Cup Milk 2 Cups white meat 3 Eggs 2 Teaspoons baking powder 2 Bunch Dhania 1 Tin Sweet corn (big) Green Chillies Cup cake flour 1 Cup oil

Method Mix all together into batter in a greased oven tray. Sprinkle tal and bake till done.

MINCE LOAF
Ingredients 1 Kilo mince 2 Large onions 1 Tablespoon fresh garlic Green Pepper chopped Fresh green Dhania chopped Salt and pepper to taste 2 Slices bread soaked in cup milk 1 Tablespoons ghee 1 Tablespoon chana flour braise well Ground green chillies Garlic and herb seasoning

Method Mix well together with some mixed vegetable. If you like, steam for about hour. Roll like Swiss roll. Steam in pot with boiling water till done. POT 3 Tablespoons Worcester sauce 3 Tablespoons lemon juice Teaspoon garlic flake 3 Tablespoons buttermelt or garlic salt Salt Pepper Pour over loaf. Put slice crisp over.

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MOOTHIAS
Ingredients : cup gram flour 2 tblsp mealie meal 2 tblsp flour tsp green chillies small grated onion tsp salt tsp crushed dhana cup chopped methi bhaji 1 tsp baking powder

Method : - Mix all together with little water to form a thick batter. - Shape into oblong shapes and place on paapri curry. Or fry in medium hot oil.

POTATO/STEAK OR CHICKEN PIE


Ingredients : 1 potato sliced and parboiled 250g steak/chicken 1 cup flour 60g margarine 1 onion sliced tsp baking powder tsp salt cup each of milk and water tsp ginger/garlic tsp crushed green chillies tsp jeera

Method : - Cook steak/chicken soft with salt, pepper, ginger garlic, green chillies and jeera. - Add in grated onion and cook for a while. - Sift flour with baking powder and salt and rub in margarine. Make dough with milk and water, but use only what is required to make a soft, rollable dough. - Divide dough in 2. Roll into rotis to fit size of baking tray. - Grease tray and lay roti in it. Spread thin slices of tomato, then steak, potatoes and tomatoes again. Cover with the second roti. - Brush over with egg yolk. Sprinkle poppy seeds. - Bake in 180 degree oven for 30 minutes.

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QUICK AND EASY MINCE LAGAN


Requirements: Cooked Mince (Samoosa) Mashed potatoes Method: Mix mince, mash, salt, and butter Pat into a greased pan Brush with egg white and bread crumbs bake at 180 degree celcius Cut into slices and serve with chutney Salt, Butter Egg White and Bread Crumbs

QUICK PIZZA
Ingredients : 1 cup cheese, grated 1 cup polony, cubed 1 cup tomatoes, cubed cup green peppers, cubed 2 eggs, beaten 2 tablespoons flour Salt / Pepper to taste

Method : - Combine all the ingredients and place into silver cups. - Bake in a moderate oven until done.

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ROULADE
Ingredients : 1kg chicken mince Salt 2 teaspoon aromat 2 eggs 2 teaspoons dry dhannia 2 teaspoon garlic 2 grated onions, remove water green masala 2 heaped tablespoons flour 2 tablespoons ghee 2 3 small potatoes mashed 1 2 potatoes grated and fried like crisp Green dhannia for decoration

Method : - Spice chicken and braise in 2 tablespoon ghee - Add green chutney, salt and pepper to mashed potatoes - Divide mince into 3 - Oil a piece of foil, spread mince - Roll tightly - Bake for 45 minutes

SAUSAGE ROLLS
Ingredients : Puff pastry Filling : 500g mince 2 slices of bread soaked in water 2-3 grounded green chillies or green masala to taste 4-5 cloves garlic crushed or garlic masala 1 tsp crushed dhunia 1 tsp crushed jeeru salt/pepper 1 egg 1 egg beaten Parsley or sesame seeds

Method : - Combine all the ingredients for the filling, mix thoroughly - Roll out pastry. Cut into long strips. - Place a little mince onto the long side of the pastry and roll up as for Swiss roll. - Cut into small rolls, about 4cm apart. - Place onto oven tray and make small slits on top of each roll. - Brush with beaten egg and sprinkle with parsley or sesame seeds. - Bake in a moderate oven until brown.

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SAVOURY CUPS
Ingredients : 1 cup cooked chicken pieces 1 cup cubed onions 1 cup cubed tomatoes 1 cup cubed red and green peppers 2 eggs 2 tblsp flour 1 cups grated cheese Salt Pepper Ground green chillies Method : - Mix all the above ingredients - Drop mixture in greased muffin pans and bake at 160 degrees for about 10 minutes

SEEKH KEBAABS
Ingredients : 500gr mutton or steak mince cup minced fat 1 tsp salt tsp black pepper 1 tsp ground dry dhania 1 tsp crushed garlic 1 tsp green chillies (optional)

Method : - Mix all ingredients together and form into seekh kebabs. - Mould around skewers and grill over hot charcoal or place in a greased pan and place in a hot oven until cooked. - Serve with lemon and chutney.

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SPAGETTI KEBAABS
Requirements: 1 kg Minced Chicken Fillet 1 tblsp Ginger Garlic Masala 1 tab Crushed Garlic Salt to Taste Ground Green Chillies to Taste 4 tbsp Butter/Ghee Dash of Lemon Pepper 1 tblsp Crushed Dhania 2 Cups Boiled Spagetti

Method: Mix ingredients by hand or in a magimix Add cut up spagetti Roll into Kebaabs, dip in eggs and roll in bread crumbs Fry in shallow oil

SPINACH PATTA
Ingredients 2 Bunches spinach 1 Cups sourmilk Packet Amli 2 Teaspoons baking powder 1-2 Cups vinegar Cup cake flour 3 Cups chanaflour 2 Tablespoons mealie meal 6 Large pieces ground garlic 1 Teaspoon fine jeeroo 1 Teaspoon fine Dhania 2 Tablespoons Methi Masala 2 Teaspoons Brown sugar 1 Large onion 1 Large tomato Green chillies and Dhaniastamped/liquidised Salt to taste.

Method Wash and chop spinach. Soak 1-cup vinegar in Amli, liquidise tomato, onion, green chillies and garlic with balance vinegar mix all other ingredients. Add sour milk as well, if batter is dry add more sour milk. Pour in greased oven tray. Bake in pre-heated (180 degrees) for 25-30 mins. When cool, cut as desired.

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STEAK FRIKKADELS
Ingredients : 1 kg steak mince 2 eggs 2 teaspoons baking powder teaspoon nutmeg 8 slices bread (dampened) 1 teaspoon lemon pepper 1 onion (grated) salt and green chillies to taste

Method : Combine all ingredients into a large bowl. Mix well and roll into balls. Flatten on palm of hand and dip into egg white and fry.

SURPRISE SAVOURY ROLLS


Filling: 1 kg Mince (chicken) 1 tsp Salt 1/4 tsp Crushed Jeeru 1 tsp Ginger / Garlic 1 1/4 tsp Ground green Chilli 1/4 tsp Pepper Method: Cut in 1cm cubes Wash and drain Put in pot with spices and mix well Add a tbsp of oil and braise slowly till dry Now add sufficient water to cook chicken tender Allow to cool then add a little chowchow mustard sauce and / or tomato sauce Rolls: 4 Cups Flour 90g Butter 1/4 Cup Oil 1 1/2 Cup Warm Milk 1 pkt Yeast 2 tbsp Sugar 1 1/2 tsp Salt

Method: Mix flour, sugar, salt, and yeast Add butter and mix to make a crumbly mixture Add milk and oil and knead very well Allow to rise double in volume take golf ball size lumps of dough and stretch this in the palm of hand, put a tablespoon of the chicken in the middle Close over, talking care to wrap chicken well and place on baking sheet with the enclosed side at bottom Allow to rise again Brush top with beaten egg, sprinkle with poppy seeds and bake in 200 degree celcius oven for 5 minutes, reduce heat to 175 degree celcius and bake for another 20 minutes.

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Note: Large fancy loaves can be made from dough with the chicken filled therin.

TROPICAL SKEWERS
Ingredients : 2 potatoes, cubed 2 onions, cubed 1 cup chicken fillets, cubed 1 green pepper, cubed Sauce : 1 bottle French or Greek dressing 1 cup mayonnaise Salt, to taste 1-2 teaspoons red chillies Method : - Arrange alternating cubes of vegetables and chicken onto skewers to make it colourful. - Place in a pan. Combine ingredients for sauce and pour over. - Add a little water and a tablespoon of butter, steam until tender. 1 red pepper, cubed 1 yellow pepper, cubed 1 pineapple, cubed Wooden skewers

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TUNA OLIVE AND ONION QUICHE


Ingredients : 30g butter at room temperature 2 medium onions sliced 8 sheets fillo pastry 60g melted butter (extra) 1 teaspoon salt 1 teaspoon dhanna / jeero 1 tablespoon green masala 1 2 can tuna fish drained 10 pitted black or green olives spring onions green dhana 3 eggs 300ml fresh cream cup milk 1 cup grated tasty sweet milk cheese 1 tablespoon chopped fresh oregano or dried oregano green and yellow peppers chopped (optional)

Method : - Melt butter in a small frying pan - Add onions and cook over low heat for about 10 minutes or until onions are soft, stir occasionally, do not brown - Add tuna, green masala, dhana / jeero, stir in lightly - Brush each sheet of pastry with extra melted butter - Layer pastry, line a deep flan pan 22cm tin with pastry - Trim the edges of pastry to fit in - Spread onions, tuna and pitted olives into pastry case - Whisk eggs in bowl with cream, milk, cheese and oregano - Pour into pastry case - Bake in moderate oven for 40 minutes or until filling is set and golden brown - Stand quiche for 5 minutes before serving

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VEGETABLE CUTLETS
Requirements: 1 Cup Mixed Frozen Vegetables 1 Onion Grated 1/2 Tsp Green Ground Chillies 1/2 tsp Ground Garlic Dhana / Jeeru and Arad Salt to Taste 3 Potatoes boiled in jackets and Mashed 2 Eggs Beaten Bread Crumbs

Method: Braise onions in butter or ghee just until onions are soft Add spices and veges and sitr fry until all moisture has evaporated. Allow to cool Mix together vegies and mash and form into cutlets Dip cutlets in egg and bread crumbs .Fry slowly in very little moderately hot oil until golden brown and crispy. Drain on paper towl Serve hot with chutney

CHEESY MASH
Ingredients : 4 medium sized potatoes tsp salt pinch of pepper 100g cheddar cheese a few blobs of butter

Method : - Peel, potatoes, cut into cubes and boil in 2 cups of water until soft. - Mash and add salt, pepper and butter. - Mix in grated cheese. - Place in casserole and cover. - Bake in 180 degrees preheated oven until cheese melts.

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SWEET CORN CASSEROLE


Ingredients : 4 potatoes cup grated cheese 2 cups frozen corn or 1 tin corn 1 small cup fresh cream 1 tsp ground green chillies salt and pepper to taste

Method : - Cube and boil potatoes - Mix potatoes with the rest of the ingredients - Make vagaar with 1 tbsp ghee, 1 sliced onion and 1 tsp jeeru. - Mix this in the corn mixture. - Set in a casserole dish. Spread a little grated cheese on top. - Bake on 180 degrees for 15 20 minutes.

POLONY & CHEESE DELIGHTS


Ingredients : Polony Cheese Salt and pepper Paste (water, flour) 1 cup flour tsp baking powder tsp green chillies tsp white pepper 1 dessert spoon mayonnaise 1 dessert spoon ghee/butter lemon juice chopped dhania water and milk mixed

Method : - Slice polony into circles. - Apply paste, add cheese, flavour with salt and pepper and cover with another polony. Press and stick together. - Make a batter with the flour and the rest of the ingredients. - Dip polonies in batter and fry.

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VEGETABLE AND CHICKEN CUTLETS


Ingredients : loaf bread soaked in water 1 cup frozen sweet corn 1cup mixed vegetables frozen 1kg chicken mince 1 green pepper finely chopped salt to taste 1 tsp crushed black pepper 1 tsp garlic salt crushed green chilles and garlic to taste green dhana chopped spring onions chopped

Method : - Mix together: cup oil and cup vinegar. - 2-3 eggs beaten, bread crumbs as needed. - Drain water well from bread, frozen sweet corn and veggies. - Mix with remaining ingredients. - Form into oval patties using oil and vinegar to dip hands while shaping patties. - Dip in beaten egg and breadcrumbs and fry in shallow oil.

CHICKEN NOODLE CUTLETS


Ingredients : 1 cup cubed chicken fillets salt and pepper ground green chillies and garlic to taste 1 cup finely broken boiled spaghetti 1 cup grated cheese 1 cup frozen mixed vegetables 1 cup mashed potatoes 1-2 eggs beaten breadcrumbs as needed

Method : - Cook chicken pieces and season. - And to remaining ingredients - Form into cutlets and dip in beaten egg and breadcrumbs. - Fry in shallow oil. NB. If you going to freeze the cutlets, remember to freeze them separately.

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FISH KEBABS
2kg Hake fish 4 slices bread 1 onion tsp fine chopped green chillie green masala to taste 2 tsp garlic fresh 1 tsp lemon pepper 1 tsp dry parsley and or chopped fresh parsley 1 tsp crushed (dry) dhana chopped green dhania 2 eggs black and white pepper (to taste) salt as required

Method: 1. Boil fish for +- 5 minutes. (Drain out, allow to cool and flake fish). 2. Soak bread in water and squeeze out all the water. 3. Grate and squeeze onion. 4. Add all other ingredients to above. 5. Roll into cutlets and fry in hot oil. 6. Serve with chips and salads or can also be served with dhaal and rice.

CHICKEN PIE
Ingredients : 2 cups flour lb butter tsp salt 4 tbsp fresh cream 1 egg

Method : - Mix flour, butter and salt. Add enough fresh cream and egg to make a dough. - Roll dough into 2 rotis. Filling : kg cooked chicken 1 cup grated cheese 1 onion sliced 2 tsp crushed garlic 1 green pepper cubed salt/pepper 2 tbsp butter 2 tsp ground green chillies tsp jeeru 2 tbsp tomato sauce 1 tsp aromat 2 tbsp chilli sauce 2 tbsp mustard sauce cup boiled spaghetti Method : - Add all the ingredients to the chicken. - Put filling over 1st roti and cover with second roti. - Brush with egg and sprinkle with sesame seeds. - Bake in a pre-heated oven at 180 degrees until golden brown. - Brush some oil on top while still warm. Cover with a cloth and cut into squares. 145 of 299

CHICKEN POCKETS
Ingredients : 6 pieces whole fillet butterflied Marinate with: 2 tbsp lemon juice salt 1 tbsp garlic 1 tbsp green chillies

- Marinate for 15 minutes. - Slice half a bottle gherkins and +/- 2 cups grated cheese. - Once chicken is marinated, lay out on table. - Add sliced gherkins on 1 half then put grated cheese on top. - Fold over other half and dip in flour, egg and breadcrumbs. - Fry in shallow oil on low heat until done. - Serve with chutney.

MUSHROOM PATTIES
Ingredients : kg mutton mince 1 carrot grated 1 green pepper grated 1 onion grated 1 egg 2 slices of bread soaked in water than squeezed green masala dry dhana salt oil

Method : - Mix all the ingredients together. - Make patties and grill in oven with oil. - When done, place in a pot and throw sauce over. - Chop fresh parsley and sprinkle. Sauce : 1 punnet mushrooms 250ml cream salt pepper butter - Boil together until sauce thickens. - Add cup grated cheese.

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COTTAGE PIE
Ingredients : kg minced meat 2 slices bread 1 bunch fresh dhania bunch shallots 1 tsp parsley 4 green chillies 1 large onion 1 tsp chilli powder 1 tsp pepper 1 tsp salt 3 eggs 60g butter 1 large tomato 3 potatoes boiled

Method : - Wash and drain minced meat. - Moisten bread in water. - Finely chop dhania, shallot, parsley and chillies. - Grate the onion, squeeze out water from bread and add all to the meat, including greens. - Add chilli powder, salt and pepper. - Beat eggs well and add 1/3 to meat. Mix well. - Grease a casserole with 15g butter. Pat meat mixture into pan, slice he tomato and place over. - Bake at 180 degrees for an hour. - Meanwhile, mash the potatoes, add of remaining butter and a dash of pepper. Add half of remaining egg. Mix well. - Spread this over the baked pie. Decorate with fork. - Brush with remaining egg and dot with remaining butter. - Bake again at 180 degrees for an hour. - Serve warm.

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SAUSAGE PIE
Ingredients : 1 kg sausages pinch of salt dash of pepper 1 egg pt. Milk 1 tbsp lemon juice 1 tsp chilli powder 1 cup flour

Method : - Cut sausages into 1cm pieces. - Remove outer skins and place in a shallow pan with cup of water. - Add lemon juice, chilli powder and boil till moisture evaporates. - Sift flour add salt and pepper. - Break egg in centre of flour, add half of milk and beat for 7 minutes. - Add rest of milk and beat for 3 minutes. - Pour sausage with any oil in the pan into batter. Blend well. - Pour mixture into a greased pie dish and bake at 180 degrees for an hour.

QUICK MINI PIZZAS


Ingredients: 1 cup chicken fillet - cooked with green chillies, salt and 1 tablespoon ginger garlic. 1 cup cheese - grated 1 green pepper cubed 1 tomato finely chopped 2 eggs lightly beaten Method: Mix all ingredients well in a large dish. Put in greased patty pans and bake Origanum can be sprinkled before baking.

5 tablespoons flour 2 tablespoons mayonnaise 2 tablespoons tomato sauce salt and pepper to taste 1 cup sweet corn optional ground green chillies

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SWEET CORN BHAJIA


Ingredients : One tin sweet corn (creamy style) 1 tsp fresh green chilies to taste 1 tsp fresh garlic crushed 1 tsp crushed dhana Salt to taste Chopped dhania 4 eggs

Method: Mix above ingredients and add self-raising flour to make dough not too soft Fry and serve with mouth-watering chutney.

QUICK MINI PIZZAS


Ingredients : 1 cup chicken fillet Cook with ginger/garlic, salt & green chillies 1 cup cheese - grated 1 green pepper - cubed 1 tomato- finely chopped 2 eggs - lightly beaten Mix all ingredients well Place into greased patty pans Bake @ 180 c till done 5 Tblsps flour 2 Tblsps mayonnaise 2 Tblsps tomato sauce salt pepper ground green chillies

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SPINACH MUFFINS
Ingredients: 1 cup chana / pea flour cup cake flour 2 teaspoons baking powder teaspoon salt 1ml cayenne pepper

1 cup cooked chopped spinach 1 cup grated cheddar cheese 100ml milk 100ml oil 1 egg

Method: Sift dry ingredients together Add Spinach and grated cheese and mix slightly Beat milk, oil and egg together and stir into dry ingredients Mix until flour is moistened batter should be lumpy Spoon into greased muffin tins, filling each two thirds full Bake in a pre-heated oven at 190 degrees C for 15 20 minutes

POLONY & CHEESE DELIGHTS


Ingredients: Polony as required Cheese as required Salt & pepper to taste Paste (water flour) 1 cup flour tsp baking powder tsp green chillies tsp white pepper 1 dessert spoon mayonnaise 1 dessert spoon ghee / butter lemon juice chopped dhannia water & milk (mixed)

Method: 1. Slice polony into circles 2. Apply paste 3. Add cheese and flavour with salt & pepper 4. Cover with another polony, press & stick together Make batter with flour, baking powder, chillies, pepper, mayonnaise, ghee / butter, lemon juice, dhannia, water & milk mixture. 5. Dip polonies in batter and fry.

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MINCE COTTAGE PIE


Ingredients: 2 cups macaroni 3 medium mashed potatoes 1 green pepper 1kg mince 3 4 tomatoes green chillies to taste red chilles garlic 1 tablespoon ginger / garlic lemon juice tsp arad (haldi) 2 tsp dhanna / jeero salt & pepper to taste cheese grated

Method: 1. Braise the mince with spices 2. Slice green peppers 3. Add tomato , cook and keep saucy 4. Boil macaroni 5. Boil potatoes mash 6. White Sauce: * 1 tablespoon flour * 2 cups milk * / 1 cup cheese * salt & pepper to taste * 2 tablespoons butter In a sauce pan add all ingredients excluding the cheese. Starting with milk, then flour, salt & pepper, butter. Boil on high heat till thick. Keep stirring until milk boils then lastly add the cheese. 7. Now oil a casserole dish, layer macaroni, mince, white sauce and lastly mash. 8. Sprinkle with cheese and bake. 9. Serve hot for better results.

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STUFFED PANCAKES
Ingredients & Method: Make a batch of pancakes and keep warm. Prepare a white sauce using; 45ml butter 45ml cake flour 500ml milk 125g grated cheese season with salt and pepper flake 1 can fish and add to sauce Add parsley Spoon in pancakes Roll and serve with salads

SPINACH CAKE
Ingredients: 2 cups spinach chopped 1 onion chopped 1 tin (420g) sweet corn cream style cup oil 2 eggs cup cake flour cup chana / pea flour Method: Sift chana / pea flour, mielie meal and cake flour in a bowl Add spices and garlic paste Add chopped onion, spinach and cream style mielies Beat eggs and oil Add milk and add to the mixture Blend well Spoon into greased oven dish and bake at 180 degrees for 35-40 minutes Optional: Add pieces of Vienna, cooked chicken or cubes of potato as desired.

cup mielie meal 1 cup milk 2-3 chillies 1 teaspoon salt teaspoon tumeric 1 teaspoon ground jeero 1 teaspoon garlic paste

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FISH CAKES

Ingredients: 1 big tin fish 2 slices bread 1 egg some dhannia - chopped 1 onion 3 4 cloves crushed Arad

Dhanna / jeero Red chillies Pepper Garlic 1 handful dessicated coconut lemon juice

Method: 1. Flake 1 tin fish, remember to drain sauce 2. Grate onion and add to fish 3. Soak bread in water, drain and add to fish 4. Now add all other ingredients, i.e. cloves (crushed), chopped dhannia. 5. Mix well, make balls, flatten 6. Fry in hot oil 7. Serve with some dhal.

TIN FISH KEBABS


FUN WAY OF COOKING Ingredients: 1 tin (410g) pilchards 2 slices bread (soaked in water, remove water) 1 teaspoons fine green chillies (as required) 1 teaspoons fine salt (as required) 1 dessertspoon fine dhannia 1 teaspoon fine jeero 1 teaspoon fine garlic 2 dessertspoons lemon juice cup spring onions / parsley finely chopped 1 egg 1 onion oil for frying

Method: 1. Mix all the ingredients together except oil 2. Make balls flatten balls 3. Dip in egg optional 4. Fry in hot oil just covering kebabs

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BREAD FARMAAS
Ingredients: 3 french loaves scoop out the centre. Left with crust only Make a mixture filling with; 250g cooked mince 250g mashed potato 1 cup steamed mix vegetables

Method : Mix together and fill in bread Freeze, then slice Dip in egg then breadcrumbs and freeze again Fry in medium / hot oil To absorb excess oil spread out on carlton roll

PANDELLA (MRS ALI)


Ingredients: Grate or process; 2 cucumbers 2 carrots handful of methi bajie 1 onion cup mielie meal cup channa flour cup rice flour 2 cups flour green masala red ginger / garlic green chutney arad , salt, dhanna, jeero saumph (fine) tsp ajmo tal

Method: Make a dough by mixing everything together. If you want to freeze your mixture and you find after defrosting your mixture is a bit soft then add more flour

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POTATOE MINCE PIES


Ingredients 2 Cups Flour 2 tsps baking powder 2 tblsp oil 1 egg tsp salt Enough milk

Mix all the ingredients together to form a soft dough. Filling 3 large potatoes cup water 3 tblsps oil Salt to taste tsp arad Ground red chillies to taste 1 cup samboosa mince (optional) Chopped green dhana Chopped spring onions.

Method Dice potatoes and steam with water, oil ,salt , arad and ground red chillies until water burns out and potatoes are cooked. Remove from heat and cool. Add samboosa mince, green dhana and spring onions. Make pies and dip in paste made from flour water and one egg. Deep fry in moderately hot oil until golden brown on both sides.

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SWEETCORN SQUARES/ LAGAN


Ingredients 500G Chicken Fillets 1 Onion 1-2 tblsps Ghee/Butter Salt to taste1 Slice bread soaked in cup milk 1 Tin Cream style Sweetcorn (310g) 2 Eggs cup flour 1 tsp baking powder 1 tsp salt 1 tsp ground dry dhana 1 tsp ground jeeroo 1 tblsp ghee Green chillies and dhana chopped to taste.

Method Cut meat into small pieces and cook with chopped onion add ghee and salt to taste. Mix other ingredients together and pour into greased pan. Put meat evenly over and press lightly into mixture. Bake in moderate oven for hour or until cooked through. Cool and cut into squares. Dip in beaten egg and fry in oil. Use any left over chicken filling for the meat.

FRIED SAVOURY CHOPS


Ingredients 1kg Lamb chops 1tblsp red ginger masala cup lemon juice 1tsp ground Dhania 1tsp Salt 1 tsp ground Jeeroo tsp fine black pepper tap arad cup water. Batter 1 cup self raising flour 1 small onion grated )Processed 1 small tomato grated ) 1 Egg tsp salt 1 tblsp tal (sesame seeds) tsp fine red chillies 2 tblsps freshly chopped greens Water as required.

Method Combine all the ingredients together in a pot and cook over medium heat adding more water if necessary until chops are tender. Allow to cool Mix all the ingredients for the batter together in a bowl and mix well, adding just enough water to form a batter of medium consistency. Dip the chops in the batter and shallow fry in a non stick frying pan until golden brown on both sides. 156 of 299

20ml Sunflower oil 500g Mutton or steak mince 5ml Salt 5ml Crushed dried Red chillies Ingredients 5ml Ground Dhania 500grm Flaky pastry Filling Topping 1 egg well beaten 150ml Milk

7 spinach leaves shredded 1 large brinjal grated 1 onion grated MUTTABAH 250ml grated cheddar cheese

Method 1.Heat oil in a frying pan until luke warm. 2.Add mince salt chillies and dhania and cook for 15 minutes. 3.Add spinach, brinjal and onion and cook for a further 10 minutes. 4.Set aside to cool 5.Line an ovenproof dish with pastry. 6.Fill with the cooled mixture and cover with grated cheese. 7.Combine milk and egg well and pour over filling. 8.Bake at 200c for 20/30 minutes or until topping is set and pastry is nice and brown 9.Serve hot with mashed potatoes and salads.

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SAVOURY PANCAKES
Marinate cubed chicken in fresh garlic, black pepper, green masala, whole jeeru and dry dhnana- arad (optional). Braise 2 onions till pink, add garlic flakes and meat and cook till done. Once cooked add cup garlic sauce (steer's) and leave to simmer fr a while. When cool ass greens. White sauce or mushroom sauce can also be added. Pan Cakes 1 cup flour 1 cup milk 2 eggs cup water 3 tsps soft butter or ghee 1 tsp baking powder Salt to taste.

Method Mix all ingredients together Make pancakes to the size of a side plate. Put filling in middle, top with chutney & cheese and seal completely. Dip in egg and breadcrumbs and fry

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ACHAARS & CHUTNEYS AAMLI CHUTNEY (TAMARIND)


Requirments: 6 Dry Red Chillies (Soak over night in water) 6 Cloves Garlic 1/4 Cup Vinegar 1/4 Cup Tamarind Juice Salt to taste 1 Tbsp. Oil 1 Tsp. Mustard Seeds

Method: Liquidise Garlic and Chillies with Vinegar until a very smooth sauce result. Add tamarind and salt to sauce. mix very well Fry Mustard Seeds in oil and when they stop spluttering add to chutney. Cool and bottle tightly. Serve with dry meats and saouries. Variation: Add Tomato Sauce to Chutney. Absolutely Delicious

DATE CHUTNEY
Requirments: 1 Cup Dates (Cut up) 1 Tbsp. Sesame Seeds (Tal) 2 Tbsp. Sugar 1 Cup Vinegar 1/2 Tsp. Ground Green Chillies Alt to Taste 5 Cloves of Garlic (Slivered) Method: Bottle tightly and serve with savouries. Keep in Fridge Fry Garlic in 2 tbsp. oil. Add dates, Tal, Chillies, and Sugar Continue stirring on low heat until soft. Add Vinegar and simmer till chutney is well pureed. Add salt to taste

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DHAUNIA CHUTNEY (KEY RECIPE)


Requirments: 2 Whole Peppers 1 Bunch Dhunia Leaves 2 Green Chillies 2 Cloves Garlic 1/4 tsp. Jeeru 1/4 tsp. Salt Juice of 1 Lemon or Vinegar

Method: Liquidise all the ingredients to a smooth chutney. To make a variety of chutneys add the following ingredients: Add a boiled and skinned tomato to the chutney Delicious with Rice Dishes. Add a bunch of Mint and Kuripulya Leaves to the ingredients. Just the thing fo Kitchris Add a tbsp. of fesh Coconut or Dessicated Coconut Add a tbsp. of Aamli Juice. A more tangy flavour is assured. Add a tbsp. of Key Dhunia Chutney to Sour Milk. this is ideal to serve eith Biryanis and is also a healthy drink for those who like Sour milk. Add a handful of Pounded Peanuts or Cashew Nuts to basic Chutney. Add a packet of Seedless Dates, soaked in 1 Cup of Vinegar overnight, then mashed to basic chutney. Add a drop or two of green colouring. Bottle thightly and refrigerate. Serve with Savouries Make a Mango Choondo with mayonaise by adding 2 or 3 Ground Green mangoes and a tbsp. or two of Mayonnaise to basic chutney Make vagar with Curry Leaves and Mustard seeds and pour over chutney.

GREEN MANGO CHUTNEY


Ingredients : 3 green mangos 1 bunch dhania 6-8 green chillies Salt to taste 1 teaspoon crushed garlic White vinegar teaspoon jeeru Green colouring

Method : - Liquidize all above ingredients except green colouring. - Lastly add colouring. To restore the lovely green colour, keep chutney in freezer. Take out an hour before serving.

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GREEN TOMATO CHUTNEY


Ingredients Green tomatoes Green chillies Lettuce Salt Vinegar Garlic Green dhania

Method Liquidise all ingredients together till fine. Very nice with dhall and rice or any dish.

LEMON ACHAAR 1
Ingredients : 6 yellow thin skin lemons +/- 2 cups sugar salt to taste 1 cup lemon juice slit fresh green chillies slit red and green peppers 6 meebos cut into cubes

Method : - Boil lemons for 10 minutes. Cool and cut into squares. - Add the sugar to lemons to dissolve. - Then add the rest of the ingredients to soak into lemons and leave to stand for +/- 2 days. - Add sesame seeds and bottle. LEMON ACHAAR 2 - 6 yellow lemons boil and cut into squares. - Add 2 tbsp coarse red chillies, 2 tbsp fine red chillies, 2 tbsp fine mustard powder, salt, +/- 2 cups sugar and slit green chillies. - Soak 3 meebos in vinegar and liquidize. Add to the above. - Make vagaar: oil, garlic, jeeru, mustard seeds and curry leaves.

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MANGO AND CARROT ACHAAR


Ingredients : 2kg mangoes and carrots (1kg mangoes & 1 kg carrots) 5-6 cloves garlic finely chopped chopped green chillies to taste 4-5 tabsp mustard powder cup oil 2 cups sugar 1 cups water cup maizena 2 cups white vinegar fine red chillies to taste salt to taste cup methi masala cup oil 3 tsp mustard seeds 3-4 sprigs limrie leaves

Method : - Grate quarter of the mangoes and carrots, cut the rest into suitable size pieces. - Place mustard powder and oil in liquidizer - Make a thick syrup with sugar and water, allow to cool slightly. - Mix maizena with a little water and add to vinegar which has been brought to a boil and stir well to avoid lumps. Cook until thick. - Process mustard powder, oil, syrup and maizena mixture until smooth. - Pour mixture over mangoes and carrots. - Add garlic, green chillies, red chillies, salt and methi masala, mix all together. - Make vagaar with oil, mustard seeds and limrie leaves. Pour over achaar and mix well. - Keep refrigerated.

MEEBOS CHUTNEY
Ingredients : 1 pkt Meebos - bottle vinegar cup tomato sauce cup mayonnaise garlic Method : - Soak meebos in vinegar. - Then liquidize everything together green chillies 2 tbsp coconut red mercha curry leaves salt to taste

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PIQUANT PEPPER CHUTNEY


Ingredients 3 Red peppers-chopped 2 Green apples, pealed and chopped 2 Cups vinegar Cool. Then add: 1 Teaspoon salt 1 Teaspoon black pepper 2-3 Tablespoon Methi Masala 1 Tablespoon jeeroo 1 Tablespoon tal 1 Tablespoon coconut 1 Tablespoon badaam 1 or 2 Cloves garlic Boil all three together until peppers are soft +/- 15 mins. More vinegar may have to be added.

Liquidise: Make vagaar with limri and rye and pour over. Cool and bottle. Try this chutney. It's a change from the boring red tomato and green and aamli chutneys.

SOUR FIGS CHUTNEY


Ingredients 2 Cups Figs 2 Cups white vinegar 750ml Tomato Sauce 2 Cups Sugar 2 Cups Methi Masala Cup Worcester Sauce Cup Curry Leaves

Method Soak figs into boiling water-drain well. Liquidise figs and vinegar and mix in the rest of the ingredients. Cook on low heat. Stir now and again. Cool. Put into fridge and use as desired after +/- 2 weeks.

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DATE CHUTNEY
Ingredients 1 Packet dates Bottle Vinegar 1 Teaspoon Jeeroo (crushed) 1 Tablespoon tal Green chilli Mint 1 Bunch dhania 1 Whole garlic 1 Teaspoon fine dhania Salt to taste

Method Soak dates in vinegar. Mix all ingredients. Liquidise altogether. Lastly add chopped green dhania and salt. Store in fridge.

SOUR SWEET ACHAAR


Ingredients : 2 tsp arad (turmeric) 25 mangoes 5 tblsp methi masala 2 tblsp mustard powder 1 tblsp sesame seeds 125g amli (tamarind) 2 cups vinegar 2 cups sugar 1 cup oil

Method : - Wash and pat dry mangoes - Peel and cut in convenient pieces - Put sugar, vinegar and tamarind in AMC or enamel pot stir well and bring to a boil - Remove from stove when tamarind is soft and sugar is dissolved - Strain to remove fibres. Pour syrup over mangoes - While syrup is boiling, mix mangoes with mustard and methi masala and add to bowl - Adjust colour with turmeric - Fry sesame seeds in oil and add to mangoes - Bottle when cool this pickle keeps well.

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TOMATOE CHUTNEY
Requirements: 1 Bottle tomatoe Sauce 1 Bottle Steers Chilli Sauce 1 Bottle Mrs. Balls Chutney (Green Lid) 1 Tbsp. Methi Masala (More if needed) 1 Tbsp. Jeeru 1 Tbsp. Tal Oil, Curry Leaves, and Sliced Green Chillies

Method: Mix together Tomato Sauce, Chilli Sauce, Mrs. Balls Chutney. Make vagar with Jeeru, Tal, Curry Leaves, Green Chillies, and Oil

LIME ACHAAR (PICKELS)


Ingredients : 12 limes must be yellow cup rough salt cup fine red chillies 1 bottle white vinegar (750ml) 2 tbsp sugar

Method : - Wash the limes and put in pot with water and give it one boil. - Remove from heat and leave in pot till slightly cool, then cut into bite size pieces. - Add salt and chillies and mix well. - Fill in a jar and add the vinegar on top. - Close the jar and give it a shake. N.B Leave aside for a few days.

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CHUTNEY
Ingredients : 1 bottle tomato sauce All Gold 1 bottle Crosse/Blackwell chilli sauce 1 bottle Mrs Balls (original) chutney Method : - Mix together. - Make vagaar with lemerie, mustard seeds, tal, green masala, garlic, methimasala and oil. - Use brown vinegar to clean bottles and add to vagaar. - Pour over sauces and mix well. - Bottle and refrigerate.

CAKES & BISCUITS SIMPLE SCONES


Ingredients 2 Cups cake flour 1 tblsp Baking powder tsp Salt 2 tsps Sugar 60g Butter/margarine 1 egg cup milk

Method 1. Sift flour and baking powder 2. Rub butter into flour mixture this will cause mixture to resemble breadcrumbs. 3. Whip egg into milk and pour into flour mixture 4. This will form a soft dough 5. Flour surface and press dough down lightly with hand 6. Cut into rounds 7. Brush individual scones with a little milk 8. Bake for 12/15 mins at 200c 9. Serve with jam and cream or just cheese

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COCONUT GINGER BISCUITS


Ingredients 6ozs Butter 1 cups sugar 1 egg 3 tblsp ginger 2 tblsp apricot jam 3 cups flour 3 cups coconut 2 tsps Bi Carb 2 tblsp hot milk

Method Beat butter & sugar Add egg Mix Bicarb and hot milk Add dry ingredients Roll into balls Do Not flatten as they will flatten when they bake NB : Bake a few just to check whether the size is correct.

APPLE CAKE
Ingredients : 3 tablespoons butter cup castor sugar 3 eggs 1 teaspoon vanilla essence 1 teaspoon baking powder 1 cup flour cup milk 1 tin apples (cut up into cubes) ground cinnamon

Method : - Beat butter and castor sugar well. - Add eggs, one at a time. - Add vanilla essence and beat. - Add flour and milk and lastly baking powder. - Pour into greased baking pan. - Spread apples over and sprinkle cinnamon. - Bake in preheated oven at 180 degrees C for hour. Sauce : 125 ml fresh cream cup sugar 1 teaspoon vanilla essence

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- Boil above until thick and syrupy. - Pour over baked cake and decorate with pecan nuts.

ALMOND CINNAMON BISCUITS


Ingredients : 200g blanched almonds 1/3 cup castor sugar 1/3 cup icing sugar 3 tsp ground cinnamon cup flour 2 egg whites vanilla icing 1 2/3 cups icing sugar 1 egg white lightly beaten tsp vanilla essence

Method : - Preheat oven to 150 degrees. Lay biscuit tray with baking paper. - Place almonds, sugar, cinnamon and flour in food processor. Using pulse action, press button until mixture is fine and crumbly. Add egg whites; process until a soft dough forms. - Turn dough onto lightly floured surface. Knead for a minute; shape into a ball. Roll dough between 2 sheets of plastic wrap to 5mm thickness. Cut into shapes and place onto prepared tray. Bake 20 minutes or until golden. - To make vanilla icing: sift icing sugar into a small bowl. Make a well in centre; add combined egg white and essence. Beat constantly with a wooden spoon until all the icing is incorporated and a firm paste is formed. Using a flat-bladed knife, spread biscuits with icing.

BUTTER ICING

Ingredients 1 Cup icing sugar 1 Cup margerine 1 Teaspoon vanilla essence. Method Cream well and spread onto biscuit. Paste together.

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CARAMEL COCONUT SLICES


Ingredients : Base 80g butter or margarine cup brown sugar 1 cup cake flour 1 tablespoon milk Topping 2 extra large eggs 1 teaspoon vanilla essence 160ml brown sugar (125g) 2 tablespoon cake flour 1 cup desiccated coconut cup chopped pecan nuts

Method : Base 1. Cream butter and sugar until light and fluffy. Add flour and milk and mix well. Press into a greased 16cm x 26cm lamington tin. 2. Bake in a preheated oven at 180 degrees for 15 minutes. Topping 1. Whisk eggs and vanilla essence. Gradually add sugar and beat until light and creamy. 2. Sift in flour and add coconut and nuts. Mix well and spread over top of base. 3. Bake for a further 20 minutes until set. Cool slightly and cut into bars. This recipe makes about 24 bars caramel coconut slices. Tip For perfect cutting after baking, cool down slightly in tin, than freeze for an hour.

CARROT CAKE
Ingredients : 1 cup oil 1 cup sugar 3 eggs 2 cups grated carrots cup walnut/peacan nuts 3 tsp baking powder Method : - Beat eggs and sugar well. - Add oil and beat until light and fluffy. - Add dry ingredients beat well. - Add carrots and nuts - Add the water - Bake at 180 degrees for 30 40 minutes To decorate: 169 of 299 1 cups flour 2 tsp cinnamon Pinch of salt tsp bicarbonate of soda cup water

When cake is cool, top with fresh cream and nuts or dust with icing sugar

CARROT CAKE 2
Ingredients: 3 Eggs 1 Cup Oil 1 Cup Walnuts/Pecan 2 Tsps Cinnamon Powder 11/2 Cups Brown Sugar 3 Cups Finely Grated Carrot Tsps Salt 2 Tsps Baking Powder 2 Cups Self Raising Flour

Method: Beat eggs and sugar and add oil, beat well Add rest of ingredients to make batter Pour into greased tube pan and bake in a pre heated oven at 180c for 35-40 mins. Cool slightly TOPPING: Cup Icing Sugar 250grm Cream Cheese 2 Tsps Butter Walnuts/Pecan nuts chopped Method: Mix lightly together and spread onto cake. Sprinkle chopped nuts over the top

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CHEESE BISCUIT
Ingredients Cup flour 1 Teaspoon mustard 125g Butter 1 Tablespoon jeeroo 1 Egg yolk 1 Cup grated carrot

Method Mix butter and flour in breadcrumbs. Add rest of ingredients. Knead well. Leave dough in the fridge for 30-min. Roll on floured board- 3cm thick. Cut in a round shape. Hot oven. Bake for 12 minutes.

CHEESE CAKE
Ingredients 1 Packet tennis biscuits 125g Margerine Crush biscuits fine and mix well with margerine. Set in large Pyrex or pie dish and refrigerate. FILLING 1 Big tin Nestle cream 1 Tine condensed milk- or according to taste 2 Cups Cremora milk powder Cup Lemon juice Mix all the ingredients in mixing bowl. Mix thoroughly with electric beater 2-3 min. Spread over set base. Decorate as desired with fresh fruit even crushed chocolate- Delicious!

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CHOCOLATE AND NUT SHORTBREAD


Ingredients : 1 cup butter 1 cup castor sugar 1 egg cup maizena flour as required 1 cup chopped nuts Melted baking chocolate

Method : - Cream butter and sugar until light and fluffy, add egg beating well - Add maizena and chopped nuts. Add flour to make a firm dough - Make rolls as for shortbread and cut into slices - Bake in a moderate oven for 10-15 minutes. Cool - Dip half the biscuit into chocolate, sprinkle icing sugar on remaining half

CHOCOLATE MINI SWISS ROLLS


Ingredients : 2 jumbo eggs (separated) cup castor sugar cup water 1 cup flour 2 tbsp cocoa 1 tsp baking powder +/- 1 cup fresh cream Chocolate ganache : 200g chocolate (dairy milk) 150ml fresh cream boil for three minutes

Method : - Whisk egg whites until stiff - Beat egg yolks with castor sugar until light and fluffy. - Add sifted dry ingredients alternatively with water into above egg mixture. - Fold in egg whites. - Pour into greased swiss roll pan and bake at 200 degrees for 10 minutes. - In the meanwhile prepare wax wrap sprinkled with castor sugar and keep a wet clothe aside. - Remove swiss roll from oven and put onto wax wrap. - Cut lengthwise into half and roll each half into a roll with the wax wrap. - Cover with the wet clothe and allow to cool. - Once cooled, unroll and spread the sweetened whipped cream. Reroll the swiss roll. - Pour chocolate ganache over swiss roll and cover completely. - Decorate with fresh cream and cherries. - Cut each roll into four mini swiss rolls.

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CHOC NUT BISCUITS


Ingredients : 250g butter cup brown sugar 100g chocolate grated cup nuts chopped tsp vanilla essence tsp bicarbonated soda 1 cup crushed corn flakes 2 cups floured Melted chocolate, chopped nuts, cherries

Method : - Cream butter and sugar until fluffy - Add remaining ingredients and form a firm dough - Using a fork, shape about a tsp of dough at a time onto a tray. (biscuit should have a fork effect on it) - Bake in a moderate oven until brown - Cool, top with chocolate, sprinkle with nuts or dot with cherries.

CHOCOLATE CAKE
Beat : 8 eggs 1 cups castor sugar until light and fluffy Then add : 2 cups flour 5 tsp baking powder 2 tbsp cocoa To be sifted 3 times Gradually add : 1 cup oil 1 cup warm water

Method : - Pour into a well greased and lined oven tray. - Bake in a moderately hot oven until done. - Remove from oven and cool on a rack. - Cut into squares. - Make a chocolate icing. - Ice the sides with icing and roll in roasted coconut. - Pipe stars around the top edges of cake. - Pour some melted chocolate in the centre. Icing : Butter Icing sugar Cocoa

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Make a mixture of equal amounts of cold water and hot milk (+/- cup lukewarm milk and water mixture). Add a tsp of mixture at a time until a soft icing is formed.

CHOCOLATE CHEESE SLICE


Ingredients : 1 cups flour cup cocoa cup icing sugar Filling : 350g cream cheese 1/3 cup sour cream 3 eggs 160g unsalted butter chopped 1 tsp cocoa 1 tsp icing sugar 1/3 cup castor sugar 100g white chocolate grated

Method : - Preheat oven to 180 degrees. Brush a shallow square cake tin with melted butter or oil. Line base and sides with baking paper, extending it over two sides. - Sift flour and other dry ingredients; add butter. Rub butter into flour for 5 minutes or until mixture forms a dough. Press into prepared tin, smooth surface with back of a metal spoon. Bake 15 minutes; allow to cool completely. - To make filling: place all ingredients in food processor. Using the pulse action, press button for 20 seconds or until mixture is smooth. - Pour filling over base. Bake for 35 minutes until filling is set. Allow to cool completely in tin, and then cut into bars. Sift combined cocoa and icing sugar onto bars.

COCONUT BISCUITS
Ingredients : 250g butter cup castor sugar 1 egg 2 tblsp lemon juice 3 cups coconut 1 tblsp custard 2 tblsp maizena 1 tsp baking powder 2 cups flour

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- On a floured surface, roll out to 5mm thickness and scrape top with fork. Cut into shapes with biscuit cutter - Sprinkle with coloured sugar, cherries or hundreds and thousands. - Bake in a moderate oven until golden brown.

COCONUT MACAROON CAKE


Ingredients : 125g butter cup sugar 3 egg yolks cup milk 1 cups flour 2 tsp baking powder 1 tsp vanilla essence

Method : - Cream butter and sugar - Add yolks one at a time, beating well after each addition - Add essence and alternate milk and dry ingredients - Pour batter into round loose bottom cake pan and spread topping Topping : Whites of three eggs cup sugar 1 cup coconut - Beat egg whites until stiff - Lower speed of beater and gradually add in sugar and fold in coconut - Spread over cake batter and bake at 180 degrees for 30-35 minutes - Leave for 10 minutes before taking out onto wire rack to cool

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COCONUT SLICE
Ingredients : 3 cups flour 1 tablespoon baking powder cup ghee Filling : 1 cup castor sugar 3 cups coconut 2 teaspoons vanilla essence Mix all together in a bowl and set aside. Method 1 : - Rub flour, baking powder and ghee together or process in food processor. - Add remaining ingredients and make a soft dough (the dough must not be like a cake batter but rather like a very soft biscuit dough. - Spread dough in an oven pan - Smear with apricot jam then put filling over it - Bake at 180 degree C for 20 minutes 2 eggs cup milk cup sugar to cup milk 1 egg

Tips : This can be served at tea time or make a rich, hot custard and serve as a dessert.

COFFEE BISCUITS
Ingredients : pound butter cup castor sugar cup icing sugar 1 egg cup maziena 1 tsp baking powder 1 tsp coffee essence cup toasted chopped nuts flour as needed to make a soft dough

Method : - Beat butter and sugar. - Add egg. - Add maziena, Baking powder, coffee essence and nuts. - Add enough flour to make a soft dough. 176 of 299

- Nozzle onto baking sheet. - Bake at 180 degrees until light brown. - Remove from oven. Drizzle baking chocolate and allow to cool.

COTTAGE CHEESE ICING


Ingredients 125g Butter 1 Teaspoon vanilla essence 500g Icing sugar 250g Cottage cheese

Method Beat butter, icing and vanilla essence well. Stir in cottage cheese. Do not over beat. Can ice any cake, carrot cake. Decorate as desired with cherries or nuts.

FARMHOUSE CAKE
Ingredients : 125g butter or margarine cup sugar 2 extra large eggs 2 cups cake flour 1ml salt 2 teaspoons baking powder teaspoon bicarbonate of soda 250ml (150g) fruit cake mix 1 cup sour milk cup milk

Method : 1. Beat butter and sugar. Add eggs and beat until light and fluffy. 2. Sift dry ingredients and add to egg mix. 3. Add fruit. 4. Whisk sour milk and milk together and mix well into dry mix. 5. Spoon into well greased 23cm loaf tin and bake in a preheated oven at 180 degrees for 55 60 minutes. Cool off slightly in tin before turning out onto wire rack. This recipe makes 1 loaf Tip : Substitute sour milk with cup milk and 2 tablespoons lemon juice or vinegar.

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FRIDGE CAKE
Ingredients 1 Packet tennis biscuits 1 Packet Orley whip (2 in a box) Tin carnation caramel treat Peppermint crisp-grated (optional)

Method Beat Orley whip, add caramel, choc and mix. Layer with tennis biscuits in casserole. Sprinkle crushed biscuits and chocolate on top. Refrigerate, then slice. NB Also makes a lovely desert. Then use both packets of Orley whip and the whole tin of caramel. Still layer. Serve in bowls.

FRUIT COCKTAIL YOGURT CAKE


Ingredients : 4 eggs 2 cups castor sugar 1 cup cooking oil 1 teaspoon orange essence 3 x 175 ml yogurt cups full of selfraising flour 1 teaspoon baking powder 1 x 175 ml fruit cocktail yogurt

Method : 1. Beat eggs and sugar till light and fluffy. 2. Add oil and blend in well. 3. Add essence and mix. 4. Sift self raising flour and baking powder into egg mixture. 5. Add yogurt and blend well. 6. Pour into a well greased savarin mould and bake for 30 35 minutes at 180 degrees or until skewer comes out clean. Cocktail Icing : 1 cup icing sugar, sifted 20g butter 1 teaspoon orange essence 1 teaspoon lemon essence Sufficient milk for a thick and smooth icing. Combine all ingredients together in a heatproof dish over boiling water until icing is smooth and glossy. Add a little liquid if necessary. Pour over cake. Decoration : 410g Fruit cocktail canned fruit or variety of fruits (dipped in lemon juice and

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rolled in castor sugar). Decorate over the icing on the cake.

HONEY ICED CAKE


Ingredients : 2 tablespoons coffee 2 tablespoons hot water 250g butter 4 teaspoons vanilla essence 1 cups brown sugar Icing : 60 g butter 2 teaspoons coffee 4 teaspoons hot water 2 teaspoons honey 2 teaspoons vanilla or coffee essence 1 cups icing sugar Topping : Flake chocolate, chocolate curls or chocolate bits. Fresh cream (whipped) if desired. Method : 1. Grease 2 x 20cm ring pans. 2. Dissolve coffee in water and combine with butter, vanilla essence sugar and eggs. Beat till smooth and creamy. 3. Mix custard in milk separately. 4. Sift in flour and add to egg mixture. 5. Mix well till smooth and light using folding method. Pour into prepared tins. 6. Bake at 180 degrees for 40 minutes or till done. 7. Allow to cool and place on cooling rack. Icing : 1. Melt butter and stir in coffee, vanilla essence and half sifted icing sugar. Gradually sift in remaining icing sugar to make a spread-able mixture. 2. Spread over cake and pipe rosettes. 3. Decorate with chocolate. 4 eggs 1/3 cup custard powder cup ideal milk 2 cups self raising flour

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LEMON ICING
Ingredients : 2 Cups icing sugar 2 teaspoon grated lemon rind 1 teaspoon butter 2 tablespoons lemon juice

Method : Sift icing sugar into a bowl. Stir in the lemon rind and butter. Add sufficient lemon juice to mix to a smooth spread-able icing.

CHOCOLATE ICING
Ingredients : 2 cups icing sugar 3 tablespoons cocoa teaspoon vanilla essence 1 teaspoon butter 2 tablespoons hot water

Method : Sift icing sugar and cocoa into a bowl. Add vanilla essence and butter and mix. Add sufficient hot water to make a smooth icing.

CREAM CHEESE ICING


Ingredients : 60 grams butter 150 grams cream cheese teaspoon vanilla essence 1 cup icing sugar Method : Place all the above ingredients into a bowl of processor. Process until smooth. Alternatively, beat with a wooden spoon.

MELTING MOMENTS
Ingredients 250g Butter Cup Castor Sugar 2 Eggs 2 Teaspoons Baking powder Pinch of Salt 1 Cup Oil 1 Teaspoon Vanilla Essence Jam or butter icing for decorating.

Method Cream butter and castor sugar. Add oil, eggs-beat well. Add the rest of the ingredients. Form a soft dough.Shape.Bake at 180 degrees for 15- 20 mins. Paste together with jam or icing.

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NEVER FAIL SPONGE CAKE

Ingredients 50g butter cup white sugar 1 cup cake flour 3 eggs

2 teaspoons baking powder Jam Fresh cream, whipped Icing sugar

Method Melt butter. Place in a mixer bowl together with sugar, flour and eggs. Beat on low to combine then on high speed for 3 minutes. Stir in baking powder. Pour mixture into 2 greased 18 or 20cm sandwich cake tins. Bake at 190 degree C for 15 to 20 minutes or until sponge springs back when lightly touched. Leave in tins for 5 minutes before turning onto cooling rack. When cold spread 1 half with jam and whipped cream. Top with second half and dust with sifted icing sugar.

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ORANGE YOGURT CAKE


Ingredients : 185g (3/4 cup) butter softened 1 cup castor sugar 5 eggs 1 cup plain yogurt 2 teaspoons grated orange rind 1 teaspoon vanilla essence 2 cups cake flour 2 teaspoons baking powder pinch bicarbonate of soda 1 tablespoons black poppy seeds

Method : - Cream butter and sugar until fluffy - Add eggs one at a time - Add orange rind, vanilla essence and yogurt - Sift dry ingredients and fold into mixture - Spoon into greased baking pan - Bake at 180 degree C for +/- 40 45 minutes Syrup : 1 cup sugar cup water 2 tablespoons orange juice 1 tablespoon orange rind 1 teaspoon cinnamon Place all above ingredients into a pot. Boil for 5 minutes, until sugar dissolves and pour hot syrup over cake.

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PASSION FRUIT SHORTBREAD


Ingredients : 250g butter 1/3 cup castor sugar 2 cups flour cup maizena 40g white chocolate melts Passion Fruit Icing : 1 cups icing sugar 2 tbsp passion fruit pulp 20g butter softened 1 tbsp water

Method : - Preheat oven to 160 degrees. Line trays with baking paper. - Beat butter and sugar until light and creamy. - Using a metal spoon, fold in flours. Turn dough onto lightly floured surface. Knead gently until smooth. - Roll out dough between two sheets of baking paper to 6mm thickness. Using a knife, cut into 4x4cm diamonds. Reroll remaining dough and cut diamonds in the same way. - Bake for 15 minutes. - To make icing: combine icing sugar, passion fruit pulp, butter and water in a bowl to form a smooth paste. Stand bowl in pan of simmering water, stirring until icing is smooth and glossy. - Remove pan from heat; allow icing in bowl to stand in water while icing biscuits. - Using a flat-bladed knife spread the top of each diamond with tsp of icing. - Allow to set, then drizzle or pipe a decorative pattern on top with melted white chocolate

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PECAN AND DATE CAKE


Ingredients : 125g butter cup sugar 2 eggs 1 cup chopped pecan nuts 1 cup chopped dates 1 cups flour 3 tsp baking powder 1 tsp bicarbonate of soda added to cup boiling water

Method : - Beat butter and sugar well - Add eggs one at a time - Add nuts and dates. Mix well - Add dry ingredients and water mixture and mix well. - Pour into well greased loaf pan or loose bottomed round pan - Bake for 5 minutes at 180 degrees then lower to 160 degrees and bake till cake is done - Dust icing sugar when cold.

PUMPKIN AND DATE CAKE


Ingredients : 1 tbsp grated orange rind 250 g butter cup castor sugar 2 eggs 1 cup dates soaked cup pumpkin cooked and cooled cup coconut 2 cups self-raising flour cup milk

Method : - Cream butter, sugar and rind until light and fluffy. - Add eggs one by one until just mixed. - Change to large bowl and stir in pumpkin, coconut and dates. - Add half flour and half milk, and then the remainder. - Bake at 160 degrees for 1 hours.

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ROMAN CREAMS
Ingredients 250g Butter 2 Cup flour 1 Cup sugar 2 Eggs 1 Teaspoon Baking Powder Teaspoon Cocoa 1 Cup Coconut 1-2 Teaspoons red colouring Teaspoon chocolate colouring.

Method Cream mix. Butter and sugar- add rest of the ingredients. Soft dough- roll shape. Bake. Stick together with melted chocolate.

DELICIOUS FRUIT CAKE


Ingredients : pound butter cup sugar 2 tbsp vinegar tsp salt 1 tsp vanilla essence 2 cups fruit cake mix 125g chopped dates optional (if dates are used, then use only 1 cups fruit mix) cup chopped pecan nuts 3 tsp baking powder 1 small tin ideal milk 1 cup milk 2 cups flour

Method : - Cream butter and sugar well. - Add ideal milk, vinegar, milk and vanilla essence - Add flour, baking powder and salt together. Then add mixed fruit and pecan nuts to the dry ingredients and mix well. - Add small amounts of flour mixture to dough and beat well until all the mixture is used up. - Grease a loaf pan and pour in the batter. Decorate with pecan nuts or cherries. - Bake in a 180 degree preheated oven for 50 60 minutes.

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COCONUT CUP CAKES


Ingredients : 1 cups flour 3 tsp baking powder tsp salt 1/3 cup oil 1 cup milk 1 tsp vanilla essense 3 eggs separated cup castor sugar coconut for topping

Method : - Sift flour, baking powder and salt together. - Make a well in the centre and add oil, milk, essence and egg yolks. Beat well. - Beat egg whites until stiff. Gradually add sugar and continue beating. - Fold this mixture into batter. - Pour into cup cakes and sprinkle with coconut. - Bake in 180 degree preheated oven for 20 25 minutes.

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GREEK SAMOLINA CAKE (HALVA)


Ingredients : 6 eggs separated 150g sugar (3/4 cup) 250ml oil (1 cup) 100g almonds with skins chopped (1 cup) 120g semolina/tasty wheat (1 cup) 2 tsp baking powder 1 tsp ground cloves 2 tsp cinnamon powder 3 tsp orange juice optional

Method : - Beat the egg yolks and sugar until thick and creamy. - Add oil, almonds, semolina, baking powder and spices. - Whisk the egg whites until still and fold into batter. - Spoon into greased square ovenproof dish and bake at 180 degrees for 45 minutes. Syrup : 500ml sugar (2 cups) 500ml water (2 cups) 2 cinnamon sticks juice of 1 lemon Dissolve sugar in water. Add cinnamon sticks and lemon juice and boil for 10 minutes. Pour hot syrup over the cake as it comes out of the oven. When cold, cut into squares or diamonds.

DOUGHNUTS (SOURMILK)
Ingredients : 2 eggs 1 cup sour milk 4 tsp baking powder tsp nutmeg 4 tbsp butter or margarine tsp bicarbonate of soda tsp salt 4 cups flour 1 cup sugar Method : - Mix all the dry ingredients. - Rub the butter or margarine well into the dry ingredients. - Beat the eggs, sour milk and sugar together. - Make a soft dough with the well beaten egg mixture. - Roll out on a floured board, cut out with doughnut cutter. - Fry in oil. - Dip in sugar syrup and sprinkle with icing sugar.

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YEAST DOUGHNUTS
Ingredients : 4 cups flour 3 tbsp butter 1 egg 1 yeast 2 tbsp sugar 1 tbsp lemon juice 1 tsp lemon rind Lukewarm water and milk for mixing

Method : - Add sugar, salt and butter to the flour and mix well like breadcrumbs. - Now add the yeast that has been mix with lukewarm water and the beaten egg with the lemon juice and rind. - Make a soft dough with the lukewarm milk. - Allow to rise. - Shape the doughnuts and allow to rise again before frying.

CARAMEL WALNUT CRUNCHIES


Ingredients : 175g Marie Biscuits, crumbed 100g walnuts, chopped 325g condensed milk 4 tsp golden syrup cup castor sugar 150g butter 100g dark chocolate 25g butter (1tbsp)

Method : - Mix biscuit crumbs and walnuts together. - Place condensed milk, 150g butter, syrup and sugar in a saucepan and stir over a low heat until melted and combined. - Increase heat while stirring and boil until golden brown. - Add the walnut mixture into the heated mixture. Mix well. - Place in a greased pan and refrigerate. Allow to set. - Melt chocolate and 25g butter. Cool slightly. - Spread over biscuit base. Using a hot knife, cut into squares. - Store in an airtight container and freeze. - Thaw 15 minutes before serving.

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CHOCOLATE CAKE
Ingredients : 3 eggs separated 120g flour 175g sugar 60ml oil 125ml hot water 24g Nestle cocoa 10ml baking powder 5ml vanilla essence pinch of salt

Method : - Sift flour, baking powder and salt together. - Mix cocoa and water and allow to cool. - Combine sugar, egg yolks, oil, vanilla and cocoa mixture. - Add to sifted dry ingredients and mix well. - Whip egg whites until stiff and then fold into mixture. - Bake for 20 25 minutes. - Cool and decorate as desired.

JULIES CHOCOLATE CAKE


Ingredients 1 cup sugar cup fish oil 4 eggs - Beat well with electric beater. 1 cup flour 4 tsp baking powder 4 tbsp cocoa - Sift together. - Add the flour mixture to the egg mixture. - Add cup boiling water to the mixture. - Pour the mixture into a round tin and bake at 180 degrees for 25-30 minutes.

Icing : Cadburys whole nut/plain/peppermint. Melt it and add 1 small nestle cream. Mix and pour over cake.

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JULIES FRUIT CAKE


Ingredients : 500g plain fruit cake mix 250g dates pitted and cut into pieces 250g butter 1 cup Hullets brown sugar

Method : - Cut butter into fruit and date mixture and then add sugar and 1 level teaspoon bicarbonate of soda. - Add 1 cup boiling water to the above mixture. Mix well with wooden spoon. (This allows for the butter to melt and soften) - Beat 4 eggs and 1 teaspoon caramel essence. Add this to the above mixture. - Sift 2 cups of flour; 1-heaped teaspoon baking powder and 1 - Heaped teaspoon mix spice. Add to mixture. - Add 100g cherries and any nuts walnuts, stripped almonds or pecan nuts. - Pour mixture into 2 loaf tins and bake at 160 degrees for 1 hours. - Check with skewer.

MACAROON CAKE
Ingredients : 125g butter cup castor sugar 3 eggs separated 1 tsp vanilla essence Filling : 3 egg whites cup icing sugar 1 cups desiccated coconut Method : - Beat butter and sugar until light and fluffy. - Add egg yolks and beat well. - Sift flour, baking powder and cocoa together and add alternately with milk. - Put half the cake mixture in a greased tin, spread filling on top and place the remaining cake mixture on top of the filling. - Bake in a moderate oven until cooked through. Filling: beat egg whites until stiff, fold in icing sugar and coconut. 1 cup flour 1 tsp baking powder 1 tsp cocoa cup milk

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HERTZOGGIES
Ingredients : 1 cups flour 3 tsp castor sugar 1 tsp baking powder salt Filling : 2 egg whites cup castor sugar 1 cup coconut Method : - Mix dry ingredients together and then rub in butter. - Add egg yolks and enough iced water to make a dough. - Refrigerate dough for 30 minutes. - Roll out and cut into rounds with a biscuit cutter. - Place in greased patty pans. - Put a little jam on each one and cover with a teaspoonful of the filling. - Bake in a moderate oven for 15 20 minutes. Filling: whisk egg whites until stiff. Add castor sugar and coconut. Mix well. 2 egg yolks iced water 70g butter cup smooth apricot jam

EASY CARROT CAKE


Ingredients : 2 cups flour 1 tsp bicarbonate of soda 1 tsp salt 1 cups oil 2 cups grated carrots cup chopped pecans 2 tsp baking powder 3 tsp cinnamon powder 1 cups sugar 4 eggs 250g tinned pineapple drained cup sultanas

Method : - Preheat oven to 180 degrees. Grease and line large ring pan. - Beat sugar, oil and eggs until well blended. Add carrots, nuts, pineapples and sultanas. Mix well. - Sift flour, baking powder, bicarbonate of soda, cinnamon and salt. - Gradually add this flour mixture. - Batter will be thin. Pour into a prepared pan and bake for 45 minutes. Turn out and cool. - Ice with whipped cream and decorate with chopped nuts.

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SPONGE CAKE
Ingredients : 4 eggs 1 cups castor sugar 2 cups flour 4 tsp baking powder 1 cup milk 2 tbsp butter 1 tsp vanilla essence

Method : - Beat eggs and sugar well. - Sift the dry ingredients together. - Boil the milk and butter together. - Add the dry ingredients to the egg mixture and lastly add the hot milk mixture and fold in. - Bake at 180 degrees for 20 25 minutes. Options : Bake in Swiss roll tray/loaf pan/ cup cakes. For cup cakes, spread with warm apricot jam and roll in coconut. Or top cup cake with whipped fresh cream and strawberries.

SPONGE CAKE
Ingredients : 4 eggs 1 cups castor sugar 2 cups flour 4 tsp baking powder 1 cup milk 2 tbsp butter 1 tsp vanilla essence

Method : - Beat eggs and sugar well. - Sift the dry ingredients together. - Boil the milk and butter together. - Add the dry ingredients to the egg mixture and lastly add the hot milk mixture and fold in. - Bake at 180 degrees for 20 25 minutes. Options : Bake in Swiss roll tray/loaf pan/ cup cakes. For cup cakes, spread with warm apricot jam and roll in coconut. Or top cup cake with whipped fresh cream and strawberries. 192 of 299

KOEKSISTERS
Ingredients : 500g flour 100ml self-raising flour 100ml sugar 2ml salt 10ml ground ginger 5ml ground cinnamon 10ml ground aniseed 5ml ground cardamom 10ml dry ground naartjie peel optional 125ml oil 1 egg 250ml cold milk 250ml hot water 20ml dried yeast 5ml sugar 750ml oil sugar syrup desiccated coconut

Method : - Sift flours, sugar and salt and stir in spices and naartjie peel. - Rub in 125ml oil to form a crumbly mixture. - Mix milk and water and dissolve yeast and sugar in half the milk mixture. - Add to flour with egg and remaining milk mixture. - Mix to make a soft dough. - Moisten hands with oil and rub over dough, then set dough aside, covered, to rise until double in size. About 2 hours. - Roll dough out to a 5cm thick coil on an oiled surface. Cut off 2cm lengths and shape each into a slightly flattened doughnut shape. - Set aside, covered, for 30 minutes to rise again. - Heat oil in a saucepan and fry koesisters for 5 minutes on each side, or until browned. - Drain on absorbent paper. - Boil koesisters, a few at a time, in sugar syrup for 1 minute. - Drain and sprinkle with coconut. SUGAR SYRUP Bring 500ml water and 250ml sugar to a boil and boil until sugar has dissolved and syrup is slightly thickened. Stir in a pinch of bicarbonate of soda and 10 ml butter.

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CUSTARD KISSES
Ingredients : 250g wooden spoon white margarine cup sweetener granules 2 tsp custard powder 2 cups cake flour 2 tsp baking powder 500g carob (sugar-free chocolate)

Method : - Cream butter and sweetener until light and fluffy. - Add custard powder, flour and baking powder. Make a soft dough. - Cut biscuit into shapes. - Bake at 180 degrees until light brown. - Cool, melt carob in microwave for 1 minute. - Sandwich biscuits together with carob.

CHOC CHIP COOKIES


Ingredients : 125g butter/margarine cup white sugar cup brown sugar tsp vanilla essence 1 egg +/- 1 cup self raising flour tsp salt 1 cups coconut cup nuts cup choc chips

Method : - Beat butter and sugars together. - Add egg and vanilla essence. Beat well. - Then add coconut, nuts and choc chips. - Make dough with self-raising flour. - Roll into balls. Bake at 180 degrees until done.

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NAAN KHATAAI
Ingredients : 1 cup ghee cup oil 1 cup castor sugar 1 egg yolk 3 tbsp sojee (semolina) 1 tsp baking powder pinch of bicarbonate of soda 1 tsp ground elachi ground almonds optional 2 tbsp fine coconut optional cup chana flour +/- 2 cup flour

Method : - Place oil and ghee in freezer until it solidifies. Not too hard. - Beat with castor sugar. - Add yolk and sojee. - Add remaining dry ingredients. Make a soft dough. - Roll into balls. Make cuts. - Put a whole almond on top. - Bake at 180 degrees until golden brown.

MUFFINS
Ingredients : 1 cups All Bran Flakes 2 cups flour 2 tsp bicarbonate of soda 1 cup brown sugar 2 eggs tsp salt 2 cups milk cup oil 1 banana mashed cup coconut handful pecan nuts

Method : - Put all dry ingredients into a bowl. - Make a well and add eggs, milk, oil and banana. - Make a lumpy dough. - Fill muffin pans halfway. - Bake at 180 degrees until well risen and golden.

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RED CAKES
Ingredients : lb margarine 1 cups castor sugar 6 eggs 1 tsp vanilla essence Method : - Cream margarine and castor sugar. - Add eggs and vanilla essence. Beat. - Alternate the rest of the ingredients. - Put 1 dessertspoon full into patty pans. Syrup Boil: 2 cups water cup sugar 4 dessertspoons apricot jam red colouring 4 cups flour 3 tsp baking powder 1 cup lukewarm water

NUTTY RICE CRISPIES BISCUITS


Ingredients : 250g butter 5 tbsp sugar cup coconut cup pecan nuts cup rice krispies flour

Method : - Cream butter and sugar. Add coconut, nuts and krispies. - Then add flour to make a soft dough. Form into thin rolls. - Flatten slightly with the prongs of a fork, cut diagonally along roll. - Bake in a moderate oven until light brown. Cool and roll in castor sugar or drizzle with milky bar chocolate.

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CUSTARD CAKE
Ingredients - Cake : 1 cup milk cup butter 4 eggs 1 cup castor sugar 1 cups flour cup corn flour 4 tsp baking powder pinch of salt few drops of lemon essence

Method : - Heat the milk and butter to a boiling point. Beat eggs and castor sugar till light and fluffy. Add the lemon essence. - Add dry ingredients to the egg mixture. - Add the milk mixture to the egg mixture. Fold in lightly. - Pour into 2 sandwich pans and bake in a 180-degree pre-heated oven for 20 minutes - Cool. Slit the cakes in half. Custard : 5 tbsp custard powder 3 cups milk 1 cup sugar cup coconut tsp lemon essence cup butter grated coconut

Method : - Mix the custard with some milk and add to the rest of milk with sugar, essence and coconut. - Bring to a boil and when it thickens, add the butter to it. - Sandwich the cakes with the custard. Put on the sides and on top. - Sprinkle freshly grated coconut on the sides and on top.

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MILKTART
Ingredients : cup butter cup sugar 1 egg BEAT VERY WELL ADD: 1 cups flour 1 tsp baking powder tsp salt Method : - Make a soft dough by creaming the butter, sugar and egg. Add sifted dry ingredients. - Divide into 3 balls. - Pat into large foil tart pans. Make fork imprint on the edges. - Bake in a pre-heated oven at 180 degrees for 15 minutes. Filling : 3 level dessertspoon flour 3 level dessertspoon corn flour 3 level dessertspoon melted butter 3 eggs 1 cup sugar 2tsp vanilla essence 1 cup milk 6 cups boiled milk cup coconut

Method : - Mix flour, corn flour, butter, eggs, sugar and vanilla essence. - Beat with 1 cup milk. - Add to boiled milk, stirring all the time until thickened. - Add coconut. - Pour into shells and sprinkle cinnamon. - Leave to set.

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GRANADILLA CAKES
Ingredients: 125 grams butter 1 cups castor sugar 2 cups flour 3 large or 4 small eggs (beat) cup maziena cup water cup granadilla pulp 3 teaspoons baking powder Method : - Cream butter and sugar. - Gradually add BEATEN eggs - Add all the dry ingredients alternating with water - Add pulp. Pour into sandwich tins - Bake in 180 oven for forty minutes - Leave in pans for a little while, then turn out - Sandwich together with icing sugar mixture Icing sugar mixture 1 cup icing sugar 50 grams butter cup granadilla pulp - Cream the butter and sugar and mix in the sugar gradually. - Add the pulp and mix

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CRUNCHY SLICES
Ingredients: 1 cup sugar 1 cup flour 1 cup oats 1 cup coconut 125g butter 3 Tablespoon golden syrup cup boiling water teaspoon bicarbonate of soda

Method: 1. Mix sugar, flour, oats and coconut together in a large bowl. 2. Melt butter and golden syrup over low heat. 3. Mix bicarbonate of soda with boiling water and add to the melted mixture. 4. Add liquid mixture to the dry ingredients. 5. Mix well. 6. Pat into baking tray and bake at 160 degrees for +/- 15 minutes. 7. Slice when cold.

ROMANY CREAMS
Ingredients: 250 g butter cup oil 1 cup sugar 2 eggs 1 cup coconut

cup cocoa teaspoon jelly red colouring 3 cups flour 1 teaspoon baking powder

Method: 1. Cream butter sugar and oil. 2. Add eggs one at a time beating well after each addition. 3. Add colouring, coconut and sifted cocoa, flour and baking powder. 4. Roll out dough thickly between 2 sheets of plastic. 5. Scrape the dough roughly with a fork. 6. Cut with an oval shaped cutter. 7. Bake at 180 degrees for 15-20 minutes. 8. When cold stick together with melted chocolate or chocolate icing.

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CRISPY BISCUIT
FUN WAY OF COOKING Ingredients: 250g butter 2 cups flour 1 cups oats cup till cup sunflower seeds cup pecan nuts 1 cup sugar

1 cups coconut cup dates teaspoon bicarbonate of soda 2 tablespoons golden syrup 3 tablespoons water 1 teaspoon baking powder

Method: 1. Mix dry ingredients together 2. Rub in butter 3. Warm golden syrup and water 4. Add bicarbonate and make dough with this mixture 5. Make balls flatten 6. Bake at 180 degrees until golden brown.

CARAMEL WALNUT CRUNCHIES


Ingredients: 175g marie biscuits crumbed 100g walnuts chopped 325g condensed milk 4 tsp golden syrup cup castor sugar 150g butter 100g dark chocolate 25g (1 tablespoon) butter

Method: 1. Mix biscuit crumbs and walnuts together 2. Place condensed milk, 150g butter, syrup and sugar in saucepan. Stir over low heat until melted and combined 3. Increase heat while stirring. Boil until golden brown. Add walnuts mixture into heated mixture, mix well, place on greased pan and refrigerate 4. Allow to set. Melt chocolate & 25g butter, cool slightly. Spread over the biscuits base using a hot knife, cut in squares. Store in air tight container and freeze 5. Thaw 15 minutes before serving 201 of 299

DELICIOUS CHOCOLATE CAKE


Ingredients: 3 eggs separated 1 cup flour 1 cup castor sugar 60ml oil cup hot water 24g Nestle cocoa (60ml) 2 tsp baking powder 1 tsp vanilla essence pinch of salt

Method: 1. Sift flour, baking powder & salt together 2. Mix cocoa & water and allow to cool 3. Combine sugar, egg yolks, oil, vanilla and cocoa mixture 4. Add to sifted dry ingredients and mix well 5. Whip egg whites until stiff and fold into mixture. If you are using a kenwood then start by whipping egg whites. 6. Bake at 20-25 minutes, cool and decorate as desired 7. Chocolate Icing: - Beat together 410g condensed milk and 1/2lb butter. 2-3 cups icing sugar to taste and cocoa. This makes quite a bit of icing. A good idea is to freeze the rest. Its a very tasty icing.

SPINACH CAKE
Ingredients: 2 cups spinach chopped 1 onion chopped 1 tin (420g) sweet corn cream style cup oil 2 eggs cup cake flour cup chana / pea flour cup mielie meal 1 cup milk 2-3 chillies 1 teaspoon salt teaspoon tumeric 1 teaspoon ground jeero 1 teaspoon garlic paste

Method: 1. Sift chana / pea flour, mielie meal and cake flour in a bowl 2. Add spices and garlic paste 3. Add chopped onion, spinach and cream style mielies 4. Beat eggs and oil 5. Add milk and add to the mixture 6. Blend well 7. Spoon into greased oven dish and bake at 180 degrees for 35-40 minutes Optional: Add pieces of Vienna, cooked chicken or cubes of potato as desired.

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SWISS ROLL
Ingredients 5 extra large eggs separated 1 cup castor sugar 1 tsp vanilla essence cup maizena 1 tsp heaped baking powder cup flour Method Beat egg whites till stiff approximately 20 mins Add castor sugar and vanilla essence to egg yolks beat till light in colour. Add the sifted flour maizena and baking powder Do not over mix the mixture Smear 1 tsp oil on a swiss roll pan and line with wax paper. Pour the mixture into the pan and bake at 180 for 17/18 mins When baked remove cake onto slightly damp cloth, remove wax paper. With the cloth roll and form into swiss roll When cool unroll spread jam and fresh cream Dust with icing sugar.

MELT IN YOUR MOUTH SHORTBREAD


1 Cup Butter Softened Whip for ten mins and then stir in cup Icing sugar and cup maziena. Add 1 cups flour. Beat again for 1 minute and on high for 2 minutes. Drop tblsps onto baking tray, Leave space between drops. Bake at 180c for 12 mins- allow to cool before transferring onto wire racks.

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WHIPPED SHORTBREAD
Ingredients 1 Cup Butter Cup Icing sugar Beat all ingredients well Method Drop tblsps onto baking pan Leave space between drops Place red or green cherries on each one Bake at 180c for 15 mins Allow to cool for 5 mins before transferring onto wire racks 1 Cups Flour

ALL BRAN RUSKS


Ingredients 2 cups all bran flakes 1 cup sour milk cup sugar brown or white 1 tsp baking powder Method On low heat melt butter and sugar Beat eggs and sour milk adding sugar Add to dry ingredients Pat in oven tray and slice Bake at 180c for 35 mins. Remove from oven and slice into bars Return to oven and bake at 100c to dry out 500g self raising flour 250gr butter 1 egg beaten 1 tsp salt

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PECAN PIE
Ingredients 1 cups Flour 2 tblsp Brown sugar 125gr Butter Method Cream butter and sugar and add flour to form dough. Bale at 18oc for 15 mins in a round 28cm pie pan. Ingredients 2 tblsp Butter 1/3 Cup Golden Syrup Cup brown Sugar 1 tsp Vanilla essence 1 Cup Pecan nuts chopped 2 eggs slightly beaten Method Mix all ingredients except eggs and melt on stove. When cool add eggs. Pour the mixture over the baked base and bake for another 20 mins. Cut into squares and serve with fresh cream.

HEALTH LOAF
Ingredients 3 cups nutty wheat tsp salt 1 tsp bi carb of soda 1 cup bran Method Mix all ingredients together Pour into a greased 23cm loaf pan Bake at 180 for 45 mins 3 tsp brown sugar 500g buttermilk cup raisins

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NAAN
Ingredients 7 Cups Flour 1 pkt Instant yeast 7 tblsps Sugar 2 eggs 21/2 cups warm water 3 tblsps oil tblsp slt 4 tblsps ghee 1 tsp Sumf 11/2 cups milk

Method 1. Beat together oil, sugar, eggs and ghee 2. Add water, milk and sumf. 3. Add flour, salt and yeast, form a soft dough (if needed more milk may be added) 4. Cover and allow to rise until double its size. 5. Form into balls, put on greased oven trays allow to rise. 6. Brush with egg. 7. Sprinkle Tal or kas-kas. 8. Bake on 180 until golden brown. 9. Brush with melted butter. Enjoy

NAAN ROTIS
Ingredients 1 cup self raising flour 1 tsp salt cup yoghurt cup warm water

Method 1. Mix the flour, salt, and yoghurt together 2. Add water a little at a time to make a soft dough. 3. Knead and cover with a cloth, leave for 1 hour. 4. Preheat grill and place a baking tray under the grill. 5. Divide the dough into eight pieces. 6. Roll out into round rotis.

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7. Place 2 rotis at a time on the heated baking tray and bake until light brown specks appear. 8. Remove from oven and brush with melted butter.

CHOCOLATE CAKE
Ingredients 2 tblsp cocoa cup oil cup hot water 1 cup castor sugar 1 cup flour 4 eggs (separated) 2 tsps baking powder 1 tsp vanilla essence

Method 1. Put coco oil and hot water into mixing bowl and stir well. 2. Then add castor sugar flour slightly beaten egg yolks and 2 tsps baking powder and mix well. 3. Beat the egg whites with tsp baking powder until stiff and fold into first mixture. 4. Pour mixture into two greased round cake tins or one cake tin measuring 28 x 21cm. 5. Bake for 20-25 mins in a moderate oven. Variations For a light chocolate cake use one tblsp cocoa and substitute one tblsp cocoa with one tblsp maizena. Or For a plain cake substitute two tblsps cocoa with two tblsps maizena. Or For a coffee flavour add one tblsp Milo and two tblsps instant coffee granules to cake mixture. Icing Chocolate 1 tin Nestle Cream (155g) 1 Slab milk chocolate (200g) Cadbury's Drain water from cream, Melt chocolate and add cream. Mix well together and spread on top of cake. Decorate as desired.

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Butter Icing lb butter (melted) 1 cup icing sugar 2 tblsp hot milk 2 tblsp cold water

BHAJI MUFFINS
Ingredients 1 cups flour 2 tsp Baking powder cup oil 1 tsp Dhana Jeero Salt to taste 1 tblsp Green masala 1 cup spinach shredded Handful of green Dhania chopped 1 onion chopped tsp arad 1 cup mixed vegetables cup sour milk cup milk

Method 1. Mix all ingredients together 2. Bake in greased muffin pans for approximately 20 mins at 180c 3. Serve hot with chutney

CHELSEA SCONES
Ingredients 50grms butter cup soft brown sugar cup sultanas) cup currants )or 1 cup fruit mix cup Mixed peel 1 tsp ground cinnamon 2 cups flour 4tsps baking powder 1 tsp mixed spice 2 tsps grated lemon rind 30grms butter cup full cream fresh milk 2 tblsp water Glace Icing

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Method 1. Melt the first quantity of butter and add brown sugar, sultanas, currants, mixed peel and cinnamon and stir to combine. Set aside to cool. 2. Sift flour, baking powder and mixed spice into a mixing bowl. Stir in lemon rind. 3. Melt second quantity of butter, and add milk and water. Stir to combine. 4. Pour this mixture into the bowl and mix quickly with a knife to form a soft dough. 5. On a lightly floured surface roll dough out to a 20x30cm rectangle. 6. Spread the fruit mixture over the dough and then roll up like a swiss roll. 7. Cut into 10 even sized slices and arrange the slices in a greased 23cm shallow cake tin. 8. Bake at 220c for approximately 15 minutes or until pale golden. 9. When cool drizzle glace icing over.

HOME MADE MUESLI


Ingredients 3 cups Oats cup Nuts (walnuts or any other nuts) cup Brown Sugar 1 cup Dried Apples diced 1 cup Raisins cup Pumpkin seeds 1/3 cup Sunflower seeds 2 tblsp Sesame seeds Method Put all ingredients in a large bowl and toss well. Spread on a baking tray and roast for about 20 mins in the oven on 130c Eat with yoghurt or milk or just eat dry as a snack.

COCONUT CAKE
Ingredients 4 oz butter cup sugar 3 eggs separated 1 tsp vanilla essence cup milk 1 cup flour 2 tsp baking powder 1 Cup coconut Extra cup sugar

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Method 1. Cream butter and sugar until light and fluffy. 2. Add egg yolks one at a time. 3. Add vanilla essence, milk, sifted flour and baking powder. 4. Place mixture in baking pan and keep aside. In a bowl add egg whites and your extra up sugar,. Beat with egg beater till thick Then add coconut and beat again till the coconut mixture gets hard. Add this mixture on top of your cake mixture. Bake in oven on 280 for 40 minutes.

CRISP BISCUITS
Ingredients 4 oz Butter Cup Sugar 1 egg Cup Self raising flour Cup plain flour 1 Cup oats Cup Slivered Almonds 1 Cup Cornflakes

Method 1. Cream butter and sugar until light and fluffy. 2. Add lightly beaten egg and beat well 3. Fold in the sifted flours oats nuts and cornflakes. Mix well 4. Places teaspoonfuls of mixture on a lightly greased oven tray, allow room for spreading. 5. Bake on 190 for 12 15 minutes.

LEMON POPPY SEED MUFFINS


Ingredients 2 cups flour 4 leel tsp cinnamon 1 tblsp poppy seeds cup brown sugar 1 tblsp lemon rind cup oil

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2 eggs 1 tsp lemon essence Handful coconut Syrup cup orange juice 1 tsp lemon juice cup sugar

cup Fat free yoghurt cup skim milk

Mix all syrup ingredients together and boil for 5 mins. Method 1. Mix all muffin ingredients together. 2. Half fill greased muffin pans with the batter 3. Bake at 180c for approximately 20 mins. 4. Drizzle syrup on baked muffins before removing from pan.

LEMON THYME SUNDAY PUDDING


Ingredients 2 tblsp soft butter cup sugar Juice of one lemon 2 tsps grated lemon rind 2 tsps fresh lemon thyme 2 eggs separated and the whites stiffly beaten 1 cup milk 2 tblsp flour

Method 1. Cream together the butter and sugar 2. Add the lemon juice rind and thyme and mix well 3. Beat the egg yolks into the milk and flour 4. Add to the butter and sugar mixture and beat well. 5. Finally gently fold in the stiffly beaten egg whites. 6. Pour the mixture into a buttered dish. 7. Stand the dish in an oven pan with about 2cm of water in it. 8. Bake at 200c for about 40 minutes or until firm. This is best served piping hot as it is rather like a souffl and tends to settle as it cools. Serve with cream and a sprinkling of lemon thyme.

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MINI PANCAKE
Ingredients 1 Egg 3 tps sugar 1 lid full of vanilla esscence Pinch of Elachi

Whisk all the above ingredients to make a smooth mixture Mix together : cup sour milk and cup fresh cream Add the milk mixture to the sugar and egg mixture Melt 1 heaped tblsp of butter and add this to the mixture and beat once again. cup flour 1 tsp baking powder. Add this to above and whisk again. Take a non stick pan smear. Smear it lightly with oil. Pour batter into pan and fry on medium heat. When bubbles appear on top of pancake , flip and cook on opposite side

NUTTY CRUSTS
Ingredients 125grm Butter cup sugar 1 cup oats toasted in oven then crushed 1 cup coconut 2 tblsp boiling water 2 tbls golden & toffee syrup tsp bicarb. Flour as reuired to make medium soft dough. (not very soft)

Method 1. Beat butter & sugar until creamy then add all the dry ingredients 2. Mix bicarb and water together add in the dry ingredients and make the dough. 3. Roll like a sausage 4. Cut it and put in tray 5. Bake it at 180

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QUICK SHORTBREAD
Ingredients 250grms Butter 1 Cup Castor Sugar 2 to 3 Cups flour Method 1. Cream butter and sugar till light and fluffy. 2. Add enough flour to forma soft dough 3. Divide dough equally and form into sausage shaped rolls. 4. Refrigerate until firm but not hard. 5. Cut into 5mm thickness and bake until golden brown

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SCONES
Ingredients 1 cup fresh cream 4 tblsp Sugar Beat the above together. tsp salt 1 egg Beat then add to fresh cream mixture and mix again. Lastly : add 3 level tsp baking powder 2 cups flour Divide mixture into 3 equal parts Make 3 balls and press flat in pan Make a cross on top Bake on 180c for 20 minutes

SCOTTISH SHORTBREAD
Ingredients 8oz Butter 1/3 Cup Castor Sugar Cup Rice Flour 21/4 Cups plain Flour

Method 1. Cream butter and sugar until light and creamy. 2. Stir in sifted flours in two batches. 3. When mixtures becomes too stiff to stir use your hand to combine ingredients. 4. Turn onto a lightly floured surface. 5. Knead lightly till smooth. 6. Press mixture evenly into greased pan and mark into squares or rectangles, prick with a fork. 7. Bake at 150c for 45 minutes. 8. Sprinkle castor sugar . 9. Cool on wire rack. Choc-chips can be added to the dough 214 of 299

STRUDEL SCONES
Ingredients 3 cups cake flour 2 tblsps baking powder tsp mixed spice 1 tblsp sugar 60grm butter 1 cup Fresh full cream milk 3 granny smith apples cup soft brown sugar cup sultanas tsp ground cinnamon Icing sugar.

Method 1. Sift flour, baking powder and mixed spice into a bowl of a food processor. 2. Add sugar and pulse to combine. 3. Roughly chop butter and add. Pulse until mixture is crumb like. 4. Pour milk down the feed tube. Pulse till just combined. 5. Transfer the mixture to a lightly floured surface. 6. Roll or pat the dough out into a rectangle of 32cm x 24cm. 7. Peel and grate the apples and spread the apples over the dough. 8. Combine the brown sugar, sultanas and cinnamon and sprinkle this mixture over the apples. 9. Roll dough up like a Swiss roll from the short side. 10. Divide and cut roll into 12 even slices 11. Arrange in a shallow greased cake tin, placing scones around the edge and in the centre of the cake tin allowing room to spread. 12. Bake at 220c for 15/20 minutes or until pale golden. 13. Leave in tin for a few minutes before turning out onto a cooling rack. 14. Dust with sifted icing sugar and serve warm.

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WHOLEMEAL & YOGHURT SCONES


Ingredients 1 cup flour 1 cup wholemeal flour 3 tsps baking powder tsp salt Milk to glaze Method 1. Sift flours, baking powder and salt into a bowl- returning husks from the sieve to the flours in the bowl. 2. Make a well in the centre of the dry ingredients 3. Add yoghurt to dry ingredients 4. Melt butter and add butter and water to the bowl, mix quickly to a soft dough with a knife. 5. Transfer mixture to a lightly floured surface and knead lightly. 6. Roll or pat dough out to 3.5cm thickness. 7. Using a 5cm scone cutter cut out rounds and place on an oven tray. 8. Brush tops lightly with milk and bake at 220c for 20 minutes or until golden. 250gr unsweetened yoghurt plain 60grm butter cup water

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MADERIA CAKE
Ingredients 125 g Margarine 250ml Castor Sugar 2 eggs 5ml Vanilla 500ml cake flour 10ml baking powder 250ml milk Grated rind of 1 lemon

Method 1. Cream margarine and sugar till light and fluffly 2. Beat the eggs in one at a time 3. Add lemon rind and vanilla 4. Sift flour/ baking powder together and add to mixture alternatively with milk 5. Pour into well greased 23cm loaf tin. 6. Bake at 180 c for 1 hour.

PLAIT BREAD
Ingredients 4 Cups flour 1 tsp salt 1 pkt yeast (10g) 65grm butter 1 egg 21/2 cups lukewarm water cup oil 4 tblsp sugar

Method 1. Add all ingredients together except the water. 2. Make dough and leave to rise. 3. Once risen divide dough into 3 parts 4. Leave on part plain , put chillies in the second and parsley in the 3 rd . 5. Plait it and leave to rise. 6. Brush with egg and put jeeroo on one poppy seed on the other and tal on the third. 7. Bake in moderate oven till cooked.

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ALMOND CAKE
Ingredients 2 Oranges 2 x 100g packet ground almonds 125ml coarsely ground maize (coarse semolina or polenta) 6 x XL eggs- room temperature 250ml castor sugar 5ml baking powder 90ml orange juice

Method 1. Wash oranges and boil in water till soft (about 2 hours) then blend in a processor. 2. Add nuts and polenta and process further. 3. Separate eggs beat yolks with castor sugar until light and fluffy add orange mixture and baking powder. 4. Whip egg whites (not very stiff) and fold into orange mixture. 5. Bake in a greased and lined spring form tin at 180 for 40-45 minutes. 6. Cool slightly and remove from tin. 7. Pour over 90ml of orange juice and serve with sugared rose petals 8. Serve warm with custard or cream.

CHERRY NUT BISCUITS


Ingredients 4 oz butter cup sugar 1 egg 1tsp vanilla essence 1 cup self raising flour 4 oz chopped mixed nuts Glace cherries

Method 1. Cream butter and sugar until light and creamy 2. Add egg and vanilla beat well 3. Add sifted flour and mix to a soft sough. 4. Drop rounded tspoonful of mixture into nuts 5. Roll into balls 6. Press half a cherry on top 7. Put on to lightly greased oven tray, allow room for spreading 8. Bake on 190c folr 15/20 mins 218 of 299

9. Allow to cool slightly before removing from tray.

CUSTARD BISCUITS
Ingredients lb Margarine cup sugar 2 eggs Vanilla Essence Icing Margarine Vanilla essence Icing sugar Egg yolk colouring Method 1. Beat margarine and sugar till light and fluffy 2. Add eggs beat again 3. Add Vanilla essence 4. The add Baking powder and custard powder. 5. Divide the mixture into two equal parts . 6. Add flour as required to form soft dough to each part. One mix at a time so that the mixtures do not dry out. 7. Pipe mixture through nozzle and onto a baking sheet. 8. Bake at 180c 9. Cool and paste together with the icing mixture. 10. Dust with icing sugar. 4 tsp baking powder 8 tblsp custard powder

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MELTING MOMENTS
Ingredients 8oz butter 1 cup icing sugar cup oil 1 egg yolk 1 tblsp custard powder 1 cup maizena Flour to make a soft dough

Method 1. Cream butter and sugar until light and fluffy 2. Add sifted flours, oil, and egg yolk 3. Mix well and put mixture into a piping bag 4. Pipe on a greased oven tray in lengths of about 5cm long. 5. Bake on 180c until pale golden brown 6. Decorate with plain white chocolate and hundreds and thousands

NEVER FAIL EASY FRUIT CAKE


Ingredients 3 cups fruit cake mix cup sugar (brown) 125gr butter 1 cups water 1 tsp bi-carb 2 cups flour 2 eggs 1 heaped tsp baking powder

Method 1. Place the fruit, sugar, butter, water and bi-carb in a saucepan and allow the mixture to boil gently for 25 minutes, stirring well. 2. Remove from heat and leave till luke warm. 3. Add flour, egg and baking powder. 4. Blend thoroughly . 5. Place mixture in a well greased baking tin and bake for 1 1 hours. 6. Allow to cool in pan 7. You bake it in 3 to 4 foil containers which are well greased. Then bake for shorter period of time

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CHOCOLATE CHIP ALMOND BISCUITS


Ingredients 2 cups flour 4 large eggs 2/3 cup sugar 1 tsp vanilla essence 1 tsp baking powder 1 cup almonds (chopped) tsp salt cup chocolate chips 2 tblsp coco powder 1 egg lightly beaten Method 1. Combine flour, sugar, baking powdere, salt and coco powder in a large mixing bowl 2. Beat eggs and essence lightly add to flour mix well 3. Add almonds and chocolate chips and mix to a soft dough 4. Knead dough lightly onto a floured surface and divide in half 5. Wet hands with warm water and form each half into a log about 30cm long and 4cm wide. 6. Transfer logs to a well greased baking sheet 7. Bake at 180 for about 30 minutes until done 8. Cool for 10 minutes and cut on the diagonal into 1cm thick slices. 9. place back on to baking sheet and bake at 120 for about 1 hours until dry and crisp.

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HEALTH RUSKS
Ingredients 4 cups self raising flour tsp bicarb 1 tsp salt 1 cups brown sugar 1 cups All Bran flakes 2 Weetbix 1 cup coconut 1 cup pecan nuts cup Rice Krispies 2 tblsp sesame seeds 2 tblsp poppy seeds 2 tblsp fennel seeds 1 cup oats OR 1 cup bran 2 eggs 500g butter 2 cups Inkomaas

Method 1. Melt butter and mix with all dry ingredients 2. Mix eggs and Inkomaas and make dough 3. Roll into logs and then cut into slices. 4. Bake slices in oven at 180degrees till done 5. Turn off oven and leave to cool in the warm oven until completely dry.

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CHOC MINT CUP CAKES


Ingredients 125g Butter 1 cup Sugar 3 Eggs 1 tsp Peppermint essence tsp green food colouring 2 cups cake flour 3 tsps Baking Powder Pinch salt 1 cup milk 1 cup dessicated coconut Chocolate spread (Nutella to fill and decorate) Grated peppermint crisp chocolate to decorate.

Method 1. Line 24 muffin tins with paper cases 2. Cream butter, sugar, essence and colouring until light & fluffy 3. Add eggs gradually, beating well after each addition 4. Fold in sifted flour baking powder salt and coconut 5. Spoon half the batter evenly into 24 paper cases. 6. Top centre of each muffin with half a teaspoon chocolate spread 7. Spoon remaining batter evenly over chocolate spread 8. Bake at 180 for about 25 minutes until done 9. Decorate.

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Delightful Desserts ALMOND APPLE PUDDING


Ingredients : 4 5 granny Smith apples 1 teaspoon ground cinnamon cup brown sugar Method : - Peel and core the apples - Slice them thickly and place in a 1 litre oven proof pudding dish - Mix the cinnamon and the sugar and sprinkle over the apples Topping : 125g butter or margarine teaspoon almond essence cup brown sugar cup milk 2 eggs 2 tablespoon flaked almonds (for 1 cup self-raising flour decoration) Method : - Cream butter and sugar - Beat in eggs - Add flour, essence and milk - Spread the mixture over the apples - Sprinkle flaked almonds over - Bake at 180 degrees C for about 35 minutes - The apples will be tender and the sponge well risen and golden brown - Dredge with icing sugar and serve with hot custard.

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APPLE LATTICE TART


Ingredients : 2 cups self-raising flour a pinch of salt cup sugar 100g butter or margarine 1 extra large egg 3 tablespoons milk Filling : 1 tin (385g) sliced pie apples 2 tablespoons fresh lemon juice 1 teaspoon ground cinnamon or mixed spice cup seedless raisins Topping : 4 tablespoons smooth apricot jam. Method : Sift flour, salt and sugar. Rub in butter. Whisk egg and milk together. Mix into dry ingredients to form a soft dough. Press half of pastry into a greased 23 cm round dish. For Filling: Mix all ingredients together and spread over pastry. Cut remaining pastry into strips and cover top. Heat apricot jam slightly and brush over pastry. Bake in a preheated oven at 200 degrees for 15 20 minutes. Tip : Substitute can apples with 3 medium green apples peeled and sliced. Substitute apples with other fruit, such as pears or cherries.

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BANANA TRIFLE
Ingredients : 6 large ripe bananas custard made with custard powder strawberry jam 1 cup fresh cream chopped mixed nuts

Method : - Prepare custard with custard powder and keep ready. - Peel bananas and halve lengthwise. - Spread one half of the banana slice with jam and place the other half on top. - Press together lightly and arrange in a glass dish. - Pour the custard over. - Whip the cream until stiff and pile over the trifle. - Decorate with nuts and serve.

CHOC-KRUST MOUSSE
Ingredients : 1 packet Choc-Krust or Choc Kits crushed 1 tin caramel treat 2tbsp cocoa or 1tbsp cocoa and 1tbsp milo/hot chocolate 2 cups fresh cream

Method : - Whip fresh cream and set aside. - Smooth out the caramel treat with a fork, then add the sifted cocoa and mix well. - Fold the cream into the caramel mixture. - Take one spoonful of the mousse mixture and spread on the bottom of the serving dish. This will prevent the biscuits from sliding. - Then spread the crushed biscuits in the dish. - Pour the mousse mixture over the top. - Decorate with toppings of your choice (chocolate curls or/and fruit). - Refrigerate.

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CHOCOLATE PUDDING AND CHOCOLATE SAUCE


Ingredients : 50g Butter 40g grated dark chocolate cup milk 1/3cup cocoa cup self-raising flour cup ground almonds 1/3cup castor sugar 2/3cup brown sugar 1 lightly beaten extra large egg cup water 40g butter, extra

Method : 1. Combine the butter, chocolate, milk and half the cocoa in a saucepan over low heat until melted and smooth. 2. In a bowl combine the flour, almonds, castor sugar, half of the brown sugar and remaining cocoa. 3. Stir chocolate mixture and egg into flour mixture and mix well. 4. Divide mixture into 4 x 250ml ramekin dishes. 5. Combine extra butter, water and remaining brown sugar in a saucepan and stir over low heat until melted and smooth. 6. Pour hot mixture evenly over puddings. 7. Bake at 180 degrees for about 25 minutes. Chocolate Sauce : Ingredients : cup cream 2 tablespoons brown sugar 50g grated dark chocolate 1/3 cup chocolate spread

Method : 1. Combine cream and sugar in a small saucepan and bring to boil. 2. Remove from heat and stir in grated chocolate and chocolate spread. To Serve : Place a scoop of ice cream on top of pudding and pour over chocolate sauce. Serve immediately and enjoy.

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CHOCOLATE SWISS ROLL TRIFLE


Ingredients : 1 tin nestle condensed milk 5 tbsp lemon juice 250g smooth cream cheese 1 chocolate Swiss roll/plain Swiss roll 1 tin cherries/canned fruit, peaches (425g) drained cup flaked almonds or chopped pecan nuts 1 flake chocolates 1 cup fresh cream whipped

Method : - Beat the condensed milk and lemon juice until mixture begins to thicken. - Fold in cream cheese - Slice the Swiss roll and place a single layer at the bottom of a serving dish. - Sprinkle with the canned fruit or cherries. - Cover with a layer of the cream cheese mixture. - Sprinkle some chocolate and nuts. - Complete a second layer ending with the cheese mixture. - Seal and set overnight. - When ready to serve, finish with whipped cream, chocolate and nuts.

COFFEE ICE CREAM


Ingredients : 1 tin evaporated milk 1 tblsp coffee 1 cup cream 2 eggs beaten 1 tblsp almonds finely ground 1 cup fine sugar tsp cardamom powder 2-3 drops of rose essence

Method : - Chill evaporated milk - Whip the cream lightly - Combine milk and cream well with all the above ingredients - Then freeze until it begins to thicken - Bring out from the freezer and beat well - Set again to freeze

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COFFEE LOG
Ingredients : 1 can fruit cocktail separate juice and fruit 4 tblsp srrong black coffee 200g packet Nutti-krust biscuits 60g butter softened cup icing sugar 250g smooth cottage cheese Chocolate Flake for decoration

Method : - Combine juice from can fruit and coffee in a shallow dish. - Dip half packet biscuits in mixture and quickly line the base of a dish with it. - Cream together butter and icing sugar until pale and fluffy. Add cream cheese beat well to combine. - Sprinkle half can fruit over biscuits, then spoon half the cheese mixture over can fruit. - Lay a second layer of dipped biscuits on top of cheese-mix. Sprinkle remaining fruit over biscuits and spoon remaining cheese mixture over the top. - Decorate with chocolate flake and fruit. Allow to set in refrigerator.

CONDENSED MILK DESSERT


Ingredients : 2 x 200g packets tennis biscuits 4 tblsp custard powder 6 tsp sugar 1 cup milk 397g can condensed milk 8 tblsp lemon juice Chocolate flake for decoration

Method : - Line base of a 250mm square dish with tennis biscuits. - Mix custard powder with sugar cup of the milk to a smooth paste in a mixing bowl. - Heat remaining milk over medium heat, until it comes to a boil. Add immediately to custard powder mixture, stir until thick and creamy. - Return to saucepan, cook 2 minutes. Remove from heat, leave to cool slightly. - Mix together condensed milk and lemon juice. - Spoon a layer of condensed milk mixture over biscuits in base of dish. Top with a layer of biscuits, spoon a layer of custard over the biscuits. - Repeat layers until mixtures and biscuits have been used up, ending with condensed milk mixture. - Sprinkle with chocolate flake. Leave to set in refrigerator. 229 of 299

DATE PUDDING
Ingredients : 1 cup dates 1 cup water cup sugar 1 tablespoon soft butter 1 cup flour 1 teaspoon vanilla essence 1 level teaspoon bicarbonate of soda

Method : 1. Boil the dates in water until dates soften. Remove from heat and cool. 2. Cream butter and sugar. 3. Combine date mixture, creamed butter and sugar mixture. Add remaining ingredients and mix well. 4. Pour into greased 20 x 30cm baking tray and bake in preheated oven on 180 degrees for +/-20 minutes. 5. Remove from oven and break into bite size pieces. Chill in fridge. To serve : Spread nestle cream over and decorate with chopped pecan nuts.

ICE CREAM MOULD


Ingredients : 1 litre ice cream 125ml fresh cream 2 tablespoons icing sugar 8 tennis biscuits 100 grams whole nut chocolate

Method : - Beat fresh cream with sugar. - Break the biscuits into small pieces. - Grate the chocolate. - Add the chocolate and biscuit to fresh cream. - Soften the ice cream. - Add to fresh cream mixture. - Mix well and pour into mould. - Chill well. Turn out and decorate. Optional : Can use flake chocolate and roasted almonds, and omit the whole nut chocolate

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KESARI FALOODA
Requirments: 2 Litres Milk 3-4 Whole Elachi - Cardamon Pods 1/2 Cup Ground Pistachio Nuts and Almonds Pinch of Saffron Pinch of Salt 1 Cup Sugar 1/4 Cup Sunshine Vermicelli 1/4 tsp. Fine Elachi

Method: 1. Boil milk and Elachi for 20-30 mnutes stirring constantly 2. Strain into another Pot 3. Add Pistatios and Almonds 4. Add raw Vermicelli, salt and fine elachi 5. Add sugar and saffron and boil for further 10 minutes 6. Remeber to stir the milk mixture all the time to avoid burning or vermicilli sticking to the base of the pot 7. Remove milk from stove and allow to cool before refrigerating To prevent cream from settling on top , stir the milk continuously 8. Refrigerate and serve with vanilla ice-cream, sprinkled with fine nuts.

MACROON CRUMBLE
Ingredients : 2-3 cups sugar 3 egg yolks 1 cup crumbled macroon 4 sponge fingers split (cake rusk) 1 cups cream 1 tsp vanilla essence tsp almond essence

Method : - Line a 7 mould with a cling wrap. - Combine half cup of water with sugar and bring to a boil, stirring till the sugar dissolves. - Then boil rapidly. Remove from the stove. - Beat the egg yolks and mix in the hot syrup and beat until the mixture begins to cool. - Stir in the macroons and leave for 30 minutes. - Mix almond and vanilla essence with cream and whisk till stiff. Fold this into the macroon mixture. - Moisten the sponge fingers with milk. - Spoon half of the macroon mixture into the bowl and cover with sponge fingers. Spread the remaining half macroon mixture over sponge fingers. - Cover and chill 231 of 299

MANGO ICE CREAM 1


Ingredients : 1 cup mango pulp cup sugar 1 tin evaporated milk chilled Method : - Mix all the above ingredients thoroughly and freeze until it begins to thicken. - Remove from the freezer and whisk the mixture till smooth. - Then put again to freeze.

MANGO ICE CREAM 2


Ingredients : 2 cups mango pulp cup sugar 2 cups cream Method : - Mix all the above ingredients thoroughly and chill till cold. - Pour into a bowl or ice tray. - Cover with foil and freeze it without stirring till ice cream is firm.

MIXED FRUITS CUSTARD


Ingredients : 2 bananas chopped 4 peaches chopped 1 mango chopped cup fresh cream litre milk 2 tblsp corn flour 8 tblsp sugar 1 pkt halaal strawberry jelly 2 tblsp china-grass 6 tblsp sugar rose essence

Method : - Make jelly in 2 cups boiling water. Cool and set. Then cut into pieces. - Soak the china-grass in water. Boil 3 cups of water with 6 tblsp sugar and add the china-grass. - Cook till it dissolves and turns thick. Cool it and mix rose essence and set. Then cut into pieces. - Boil milk, add corn flour and keep stirring till it becomes thick and creamy. Remove from heat and mix 8 tblsp sugar. Cool and add cream. - In a bowl, put the chopped mixed fruit and pour over custard. Decorate the top with jelly pieces and china-grass. Chill and serve.

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PASSION FRUIT SURPRISE


Ingredients : 1 tablespoon passion fruit I big tin ideal milk 1 big tin condensed milk I cup tinned crushed pineapple 1 tin nestle desert cream 1 cup fresh granadilla pulp sugar to taste

Method : -Blend together passion fruit, ideal milk, condensed milk, pineapple and cream. Add granadilla pulp and mix well. -Sweeten to taste. Pour into desert bowl of your choice and refrigerate. -Serve chilled and garnish as desired.

PEAR DESSERT
Ingredients : 3 cups milk 1 teaspoons ghas powder tin condensed milk 1 tin pear halves 1 tin nestle cream

Method : - Boil together milk and ghas - Add condensed milk to sweeten and allow to cool slightly - Liquidize pears and add to the milk - Strain the pear mixture into your desert bowl and allow to set in the refrigerator - Before serving spread nestle cream over and decorate as desired

PEPPERMINT CARAMEL DESERT


Ingredients 1 Packet tennis biscuits or Tea Lovers 1 Peppermint crisp chocolate 2 250 ml fresh cream 1 395g tin of caramel

Method Arrange biscuits in a greased Pyrex. Whip cream until stiff and add caramel. Pour half of the mixture over the biscuits. Arrange another layer of biscuits over the mixture. Pour rest of the mixture over the second layer. Grate peppermint crisp over the top. Allow to set.

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PEPPERMINT FRIDGE DESSERT


Ingredients : 1 packet tennis biscuits 1 can peaches or fruit cocktail chopped 250ml fresh cream chilled 1 can carnation caramel (380g) 100g slab peppermint chocolate fresh or desiccated coconut 1 peppermint-crisp (50g) pistachios decorate

Method : - Using a 20x20cm glass dish, arrange a layer of tennis biscuits at the bottom of the dish. - Spoon half tin chopped peaches with a little syrup over the biscuits. - Beat the cream until stiff, add the caramel and beat well. Grate the peppermint chocolate and fold into the mixture. - Pour half the cream mixture over the peaches and smooth the surface. Sprinkle a little coconut over the cream. - Put the next layer of tennis biscuits on top, spoon the rest of the peaches over the biscuits and pour the remaining cream over the peaches. - Smooth the surface, decorate with coconut, grated peppermint-crisp and chopped pistachios. - Refrigerate for an hour before serving.

PINEAPPLE SPONGE CUSTARD


Ingredients : 3 tblsp flour 3 tblsp sugar cup pineapple syrup 1 tsp grated lemon rind 2 tblsp lemon juice 3 beaten egg yolks cup milk 1 tblsp melted butter 3 egg whites 1 cups drained crushed pineapple

Method : - Preheat oven to 350 F - Combine and stir all the above ingredients except the egg whites and pineapple - Whip the egg whites until stiff and fold them into the mixture. - Place the crushed pineapple at the bottom of a buttered ovenproof dish. Pour the custard mixture over the fruit. - Place the baking dish on a rack in a pan hot water. - Bake the custard for about 50 minutes. Serve hot or cold.

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RASBERRY MAZIENA DESSERT


Ingredients : 1 litre milk cup + 1 tbsp maziena 2/3 cup sugar cup water +/- can sparletta raspberry cool drink

Method : - Bring the milk and sugar to a boil. - Make a paste with maziena and water. Add to milk and allow to boil until thick. - Remove from heat and allow to cool overnight in fridge. It will become quite firm. - Put mixture into blender, add enough raspberry cool drink and liquidize. It should be thick but pourable. - Pour in dessert bowl. Allow to cool in the fridge.

ROSE FALOODA
Requirments: 1 1/2 Litre Milk 2 tbsp. Falooda Seeds 1 tsp China Grass Powder 1 1/2 tbsp. Rose Water 1/4 Cup Rose Syrup Sugar to Taste Elachi Powder

Method: 1. Boil China Grass Powder in 1/2 cup boiling water until it thickens, add elachi powder 2. Refrigerate until ste like Jelly 3. Put Falooda Seeds into 1/2 glass of water and allow to swell out. 4. Lastly pour milk into jug and add Rose Syrup an dRose Water. Add sugar to Taste 5. Grate jelly into milk mixture add swollen falooda seeds and stir well. 6. Serve in a tall glass with a blob of Vanilla ice-cream.

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STRAWBERRY MOUSSE
Ingredients : 2 cups fresh strawberries 4 tablespoons sugar 1 teaspoon fresh lemon juice cup fresh cream 2 teaspoons sugar

Method : 1. Puree the strawberries, sugar and lemon juice in blender. 2. Put in a small pan over low heat and cook until mixture is reduced to cup. 3. Remove from heat and cool. 4. In a separate bowl, add fresh cream and sugar. Whip until it barely forms a peak and is thick but still quite liquid. 5. Fold in fresh cream on the cooled strawberry mixture. 6. Serve chilled.

STRAWBERRY PHIRNI
Ingredients : 1 litre milk 2 eggs 2 tbsp tastee wheat 2 tbsp corn flour 4 tbsp water 1 x 397g tin condensed milk 1 x 155g tin cream 1 tsp strawberry essence 1 tsp rose pink colouring Strawberries chopped

Method : - Beat eggs, tastee wheat and milk. - Make a paste with corn flour and water. Add to above and bring mixture to a boil. - Remove mixture from heat. - Add condensed milk, cream essence and colouring. Beat well and pour into serving dish. - Decorate with strawberries.

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THREE FRUIT COMPOTES


Orange & Prune : 1 Juicy orange cup ready-to-eat prunes 5 tblsp orange juice Pear and Kiwi Fruit : 1 ripe dessert pear 1 kiwi fruit 4 tblsp apple or pineapple juice - Core and slice the pear. - Peel the kiwi fruit and cut into wedges. Grapefruit and Strawberry : 1 ruby grapefruit 1 cup strawberries 4 tblsp orange juice - Peel and segment the grapefruit and halve the strawberries. TO SERVE : Plain yogurt. Toasted hazelnuts, chopped. - Peel and segment the orange and place in a bowl with the prunes.

TIRAMISU
Ingredients : 4 tsp coffee dissolved into 2 tbsp boiling water 250ml cream 1 tub mascarpone cheese 4 tbsp condense milk 1 pkt finger biscuits 100g chocolate (optional) cup coffee (milk or water

Method : - Allow coffee to cool - Whip cream. Blend by hand with mascarpone and condensed milk. - Add cooled coffee and chocolate. - Dip biscuits in cup coffee. Layer in a pyrex dish alternatively with cream mixture. - Decorate with melted chocolate and allow to chill overnight before serving.

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SAGO DESSERT
Ingredients : - 4 cups milk - Add 1tbsp sago (soaked in water to swell) to the milk. - 2 tbsp maziena make a paste with a little water. - Add maziena to milk and bring to a boil. Add tsp ground cardamom. - Cool the mixture. - Add 1 tin (225g) condensed milk, 1 tin cream, 3 bananas (thinly sliced), 2 guavas (cubed), 1 tin fruit cocktail (drain juice) or apples/mangoes. - Mix well and set in a dessert bowl. - Sprinkle with cut almonds and pistachios.

OLD FASHION TRIFLE


Ingredients : Swiss roll 4 cups homemade custard/Parmalat's custard 1 box red jelly (make and allow to set) 1 cup chopped pecan nuts 2 tbsp icing sugar 1 tin canned fruit (peaches or pears) 1 cup fresh cream

Method : - Set swiss roll in a dessert bowl. - Srinkle some syrup of can fruit, add 2 cups custard. - Grate the jelly over the custard. Pour over another 2 cups of custard. - Sprinkle pecan nuts over the custard. - Whip fresh cream with icing sugar. Spread over nuts. - Cut some strawberry jelly into shapes and decorate on the edge of the bowl. - Decorate with fresh cream. Variation : - Allow jelly to set, arrange cake over it. - Pour some syrup over then add custard, canned fruit, fresh cream and nuts.

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BREAD PUDDING
Ingredients : 4 slices white bread crust removed 600ml milk 15ml custard powder 50ml sugar 4 eggs 5ml vanilla essence 2 cinnamon sticks 3 elachi 50ml butter

Method : - Quarter bread slices and soak in 200ml milk - Mix a little milk with the custard powder and 1 tsp sugar to form a smooth paste. - Boil the remaining milk. Add hot milk to custard paste, return to stove and stir to form a thin, runny custard. - Beat eggs with remaining sugar and vanilla essence. - Combine with custard and remaining ingredients and pour into a greased oven proof dish. - Bake at 180 degrees for 30 minutes. - Serve with hot apricot sauce. APRICOT SAUCE 50ml boiling water 60ml smooth apricot jam - Combine water and jam to form a thin sauce.

SAGO PUDDING
Ingredients : 250g sago water for soaking 4 large eggs 3 cinnamon sticks 3 elachi slightly crushed 150g sugar 5 ml vanilla essence or rose water 600ml milk 50ml butter

Method : - Soak sago in water for 3 hours - Beat eggs well, then add cinnamon, elachi, sugar and vanilla essence. - Add milk and mix well.

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- Combine with sago and pour into a well-greased ovenproof dish and dot with butter. - Bake at 180 degrees for 25 minutes, or until set.

CREAM DESSERT
Ingredients : 300ml milk 300ml fresh cream 200g slab dream chocolate 1 tsp ghas powder cup hot water

Method : - Mix ghas powder and hot water together. - Boil milk and chocolate until chocolate is dissolved. - Add fresh cream and give a boil on low heat. - Add ghas and give one more boil. - Strain into dessert bowls and once set garnish with beaten fresh cream and fresh granadilla.

BREAD AND BUTTER PUDDING


Ingredients : 3 slices bread buttered and jammed 4 cups milk 4 jumbo eggs 1 tsp baking powder 1 cup sugar cup coconut

Method : - Beat the above ingredients together. - Layer bread into pyrex dish. Buttered side up. - Pour mixture over bread. - Add 2 cinnamon sticks. Put dish into basin of water. - Bake at 180 degrees for +/- 1 hours or until firm.

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APPLE DRIZZLE
FUN WAY OF COOKING Ingredients: 3 oz butter 1 cup sugar 3 eggs 1 cup flour 1 teaspoon baking powder Drizzle Sauce Topping: 250ml fresh cream 1 cup sugar

pinch of salt 1 teaspoon vanilla essence cup milk 1 tin pie apples cubed

teaspoon vanilla essence Boil altogether for 2 minutes only

Method: 1. Cream butter and sugar 2. Add eggs, 1 at a time 3. Add dry ingredients alternatively with milk 4. Put batter into square pyrex dish 5. Put cubed pie apples onto batter 6. Bake for +/- 30 minutes 7. Remove from oven and pour sauce over hot cake.

BARDO
FUN WAY OF COOKING Ingredients: 1 cup crushed wheat 1 cup vermicelli 2 cups grated carrots 2 cups milk 1 cups sugar 1 cup coconut teaspoon elachie cup ghee

Method: 1. Braise the carrots in the ghee. 2. Braise the crushed wheat and vermicelli in the rest of the ghee, till vermicelli is golden brown. 3. Add +/- 1 cup water and simmer on low heat 4. Add carrots, elachie, milk and coconut and steam until done.

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MALVA PUDDING
FUN WAY OF COOKING Ingredients: 1 cup flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 teaspoon vinegar Syrup: Boil together; - lb butter - cup sugar 1 teaspoon vanilla essence 1 tablespoon apricot jam 1 egg 1 cup milk pinch of salt - 1 cup milk - cup water - 1 teaspoon vanilla

Method: 1. Beat ingredients for pudding together 2. Bake at 180 degrees for approximately 40 minutes 3. Once baked remove from oven and poke with fork 4. Pour syrup over while still hot 5. Serve with Nestles cream

CHOCOLATE MOUSSE
Ingredients: 200g dark chocolate chopped 30g unsalted butter 2 eggs separated 300ml whipped cream

Method: 1. Place chocolate in heat proof dish over boiling water 2. Stir until melted. Remove, add butter, stir until melted. 3. Stir in yolks, 1 at a time, transfer into large bowl, cover and cool. 4. Beat egg whites till soft peaks form, fold in cream and egg whites to chocolate mixture in 2 batches. 5. Pour into serving dishes, allow to cool and set overnight. 6. Serve with whipped cream and chocolate curls.

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QUICK AND EASY PEACH DESERT


Ingredients: 1 x (200g) packet tennis biscuits crushed 1 x (225g) canned peaches slices 1 x (310g) Nestles cream lightly beaten until smooth x (397g) can condensed milk 1 x (100g) chocolate grated cup pecan nuts chopped

Method: 1. Drain out syrup from can peach slices, into a bowl 2. Add biscuit crumbs, condensed milk, chocolate, pecan nuts and half the cream 3. Reserve a few peach slices for decoration 4. Chop the rest and add to biscuit mixture 5. Mix well and spread into a dessert bowl 6. Spread remaining cream over evenly 7. Decorate with; peach slices, chocolate, pecan nuts, mint leaves 8. Refrigerate

CHOCOLATE MOUSSE
Ingredients: 1 packet (150g) pink & white marshmallows 1 toblerone chocolate (200g)

cup milk 1 (250ml) fresh cream whipped

Method: 1. In a heat proof bowl, combine the marshmallows, chocolate and milk 2. Place the bowl over a pot of boiling water 3. Stir until marshmallows and chocolate melt 4. Remove from heat and allow to cool slightly 5. Fold in the whipped cream 6. Pour mixture evenly into six serving glasses 7. Decorate with either whipped cream, chocolate curls, chocolate squares, flake, cocoa powder, mint leaves, etc 8. Refrigerate until mousse has set.

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GOOSEBERRY & BANANA DELIGHT


Ingredients: 12.5ml margarine 250ml sugar 2ml salt 600ml milk 125ml custard powder 5ml vanilla essence 1 packet tennis biscuits crushed 5 bananas sliced 1 tin gooseberries 250ml cream

Method: 1. Melt margarine, sugar, salt 2. Heat 500ml milk and slowly add to sugar mixture 3. Mix the custard with the remaining milk 4. Add vanilla and add to the previous milk mixture 5. Boil until thick, allow to cool 6. Layer biscuits, bananas, gooseberries & sauce in dessert dish 7. Decorate with cream and cinnamon.

BUTTER SCOTCH & BANANA SPLIT


Ingredients: 90g butter cup brown sugar 155g dessert cream 2 tablespoons maziena

2 tablespoons water 6 bananas cup chopped nuts vanilla ice cream

Method: 1. Melt butter in saucepan 2. Add sugar, stir until dissolved 3. Mix the cream, maziena and water 4. Add a little of hot butter mixture to cream and then pour to saucepan 5. Gently heat until mixture thickens 6. Slice bananas and set in individual serving dishes 7. Place 2 3 scoops ice-cream between bananas 8. Pour over the sauce and top with nuts 9. Serve when cooled.

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CHOCOLATE CREAM PIE


Ingredients: 150g marshmallows 1 cup milk 200g milk chocolate 1 packet Romany creams (original)

75g butter 1 cup cream 1 flake

Method: 1. Combine marshmallows and milk in saucepan, stir until melted. 2. Add chocolate and stir until melted. Mixture must be smooth 3. Allow to cool. 4. Crush biscuits and stir in melted butter. 5. Press into greased dish 6. Whip cream and fold into chocolate fixture 7. Pour onto crust, Decorate with flake 8. Allow to cool, serve chilled.

WHITE DESSERT
FUN WAY OF COOKING Ingredients: 1 litre milk 2 tablespoons rice flour 1 tablespoon maziena nuts tsp ghas 1 tin nestle cream - cup sugar

Method: 1. Boil milk and sugar 2. Make a paste with rice flour, maziena and ghas. 3. Allow to boil 4. Add nestle cream. 5. Put into dessert bowl and sprinkle nuts.

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CHEESE CAKE
Ingredients: 1 tin condensed milk 2 cups cremora - milk powder cup fresh lemon juice 250g butter 1 packet tennis biscuit 2 cups strawberries 250g fresh cream 2 egg whites

Method: Beat together condensed milk, cremora milk powder, lemon juice and egg white, beat till fluffy Take strawberry, remove water. Beat with mixture for +/- 15 minutes Melt butter and add crushed biscuits. Make a base Add mixture on biscuit base Leave in fridge overnight Decorate as you wish and serve. Variation: To make a biscuit to put around cake: Beat lb butter and 2 tablespoon caster sugar very well Add flour as required make dough light pink Make on biscuit design and bake at 180*C When taken out colour castor sugar light pink roll in it and put around cake and pipe cream and decorate.

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CHEESE CAKE
Ghas Ingredients: 3 cups water 1 tsp ghas powder cup Adam & Eve's granadilla pulp Method: 1. Boil everything together 2. Pour in moulds and leave to set in fridge Cake: Ingredients: 1 tin condensed milk 1 small tin nestle cream 1 cup cremora Method: Beat together and pour over set ghas Leave to get hard Base: Ingredients: 1 packet tennis biscuits 100g butter Method: Magimix together and press lightly over cake Leave to set overnight in fridge Next day remove from mould and decorate as desired 4 tablespoons sugar tsp granadilla essence (optional)

cup lemon juice

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FRUITY CHEESE CAKE


BASE: Ingredients: 200g biscuits (any Marie, tennis, digestive) crushed 80g butter melted Method: Mix biscuits with melted butter and line base of a 24cm sprayed springform pan with this Freeze until needed FILLING: Ingredients: 230g cottage cheese 1 tin (385g) condensed milk 125ml fresh cream 180ml lemon juice Method: Beat the above with an electric beater for +/- 15 minutes In a separate dish beat 1 tsp sundew gelatine + 2 tablespoons cold water + 2 tablespoons boiling water Beat until mixture cools Add to rest of filling and beat for a further 5 minutes Pour over base. Refrigerate for 10 minutes. TOPPING: Fruit of choice naartjies, kiwi fruit, strawberries, Adam & Eve's, etc. Decorate over filling JELLY GLAZE: cup water cup sugar tsp china grass powder Boil sugar + water. Mix falooda with a little cold water, add to syrup. Boil for 5 minutes & let cool. When syrup starts to gel, pour carefully over the fruit. Leave in fridge to set.

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FRUIT ICE BOWL


Requirements: 2 round, freezer suitable, deep bowls ( same height but different diameters) ice water flowers strawberries (Adam & Eve's) Fruit of choice

Method: Fill the big bowl / dish with ice, ensure that the base of the bowl is covered with enough ice Place the second bowl inside the big bowl Fill the second bowl with something heavy to prevent it from floating Alternate with layers of fruit, water and ice cubes to fill the space between the bowls freeze well preferably overnight Separate bowls from ice bowl by simply running over some warm water over them Freeze until needed

MANGO ICE-CREAM
Ingredients: 500ml well chilled fresh cream ultramel / cremendous 500ml mango pulp Adam & Eves (defrosted) cup sugar

Method: Beat the above ingredients with an electric beater until smooth and thick Freeze in a suitable container Decorate with mango pulp before serving

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GRANADILLA DESERT
Ingredients A small tin nestle cream (155g) 1 tin condensed milk (397g) Pulp of 8 granadillas / Passion fruit Method 1. Chill nestle cream and condense milk in fridge over night. 2. Combine the cream and condense milk to taste. 3. Mix in granadilla pulp and chill. 4. Decorate with fresh cream .

PINEAPPLE DESERT
Ingredients 1 Tub fresh cream (250ml) 1 Tub Sour Cream (250ml) 1 Tin Condensed Milk (397g) 1 Tin Crushed Pineapple 2 Granadillas pulp (optional) tin passion fruit

Method 1. Beat fresh cream 2. Add Sour cream and mix well 3. Add condensed milk 4. Add tin of crushed pineapples and granadilla pulp 5. Mix thoroughly and refrigerate. Decorate as you wish

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BOUDOIR BISCUIT DESERT


Ingredients 1 Pkt Boudoir (Lady Finger ) biscuits 1 tub fresh cream (250ml) sweeten with icing sugar (beaten) 1 cup strong black coffee

Method 1. You can either dip the biscuits in the coffee or place them in layers in the dish and then pour the coffee over the biscuits. 2. The spread the cream over the biscuits. 3. Layer the biscuits and cream till you finish with a cream layer. 4. Decorate with chopped pecan nuts or with what ever you wish . 5. Serve chilled.

APPLE SLICE
Ingredients 125g very soft butter 1 cup sugar 2 eggs 1tsp Vanilla esscence cup Full cream fresh milk Topping cup soft brown sugar 1 tsp ground cinnamon Method 1. Place butter, sugar eggs vanilla essence milk flour and baking powder in a food processer. 2. Beat on low speed to combine 3. Increase speed to medium and beat for 3 min. 4. Pour into a greased 20x30 swiss roll tin 5. Cut apples in half remove cores then cut each half into 10 slices 6. Press into mixture in the tin 1 cups flour 1 tsp Baking Powder 2-3 apples peeled

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7. Sprinkle with the topping and bake at 180 for 25/30 minutes or until the cake springs back when lightly touched. 8. Cool in tin then cut into slices. Topping : Mix the sugar and cinnamon together

FRUIT AND NUT SLICE


Ingredients 125 g Butter 1 tblsp golden syrup 1 cups flour 1 tsp baking powder 1 cup chopped wealnuts 1 cup desiccated coconut 1 cup raisins 1 cup white sugar 1 egg Icing sugar

Method 1. Melt butter and golden syrup in a saucepan large enough to mix all the ingredients 2. Remove from heat. 3. Sift flour and baking powder into the saucepan 4. Stir in coconut walnuts raisins and sugar 5. Lightly beat the egg 6. Add to saucepan mixing until well combined 7. Press into greased swiss roll tin 8. Bake at 180 c for 20 mins or until golden 9. When cold dust with sifted icing sugar

NUT DATE BAR


Ingredients cup melted margarine cup sugar 3 eggs to 1 cup nuts Method 252 of 299 cup flour tsp salt 1 tsp baking powder 1 cups cut up dates

1. 2. 3. 4. 5. 6. 7.

Beat margarine and sugar until creamy Add the eggs (one at a time) Add nuts and dates Lastly add flour and baking powder Bake in an oblong pan for 15/20 mins. When cooled spread chocolate and coconut on top. Cut into squares

STRAWBERRY DESERT
Ingredients 1 Box strawberry Jelly 1 tin fresh cream 1 tub strawberry yoghurt 4 tblsp condensed milk

Method 1. Boil 500ml water in a pot 2. Pour jelly mixture in boiling water 3. Wait till jelly sets 4. Beat fresh cream until stiff 5. Add yoghurt and condensed milk to the cream 6. When the jelly is set, put the fresh cream mixture on top. 7. Allow to set in the fridge

The Sweet Box TOFFEE SWEETS


Ingredients lb butter 250g 1 cup nuts pecan/almond cut into pieces 1 cup white sugar 3 tblsps hot water 1 tablsps liquid glucose

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Method Spray non stick pot or AMC pot with spray & cook Mix liquid glucose with hot water add top pot Add all ingredients to pot and stir with spoon that has been sprayed with spray & cook Cook on medium heat till light toffee color Quickly pour into baking tray that has also been sprayed. Spread with the bottom of an enamel mug When cool break into bite size pieces

JAM SURPRISE DOUGHNUTS


Ingredients 1 cup milk 125g Butter 3 tblsp Castor Sugar 3 Eggs 1 pkt instant yeast 2 cups cake flour 2 cups self raising flour Pinch salt Apricot Jam

Method Boil milk and set aside Soften Butter and mix with castor sugar and add eggs one by one Mix well and add yeast, sifted flour and salt Gradually add the cooled boiled milk and mix to form dough Cover dough and set aside to rise for approximately 2 hours Once dough has risen oil hands lightly and make small balls Using finger make a small dent in a ball and put tsp of firm apricot jam inside (jam should not be soft or runny) Carefully bring dough from the sides over to cover jam. Avoid pinching dough together as this will open when dough is frying. Fry in moderately heated oil on both sides till golden brown Allow to cool and roll in castor sugar Doughnuts should be fried slowly and not in very hot oil Doughnuts cab be fried plain, afterwards a slit can be made in each one and jam can be inserted. Roll in castor sugar and serve.

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DOUGHNUTS
Ingredients 2 Oz Butter Melted 1 Cup Sugar Beat Together 2 eggs beaten tsp Bicarb 1 cup Sour Milk Mix together 4 Cups flour 4 tsps Baking Powder tsp Salt

Method Mix all above ingredients together to form dough Roll out Cut into doughnut shapes of finger thickness Fry in Hot Oil Dip in castor sugar

ALMOND ROCCA
Ingredients : 250g butter 3 tblsp water 1 cup chopped almonds 1 cups sugar 1 tblsp liquid glucose milky bar or plain chocolate

Method : - Mix all ingredients together and boil until caramelised - Pour onto baking tray, or smooth out on a marble slab with a marble rolling pin - When cold spread with milky bar or plain chocolate - Allow to set - Cut or break into desired shapes

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CONTINENTAL FINGERS
Ingredients : 200g unsalted butter cup castor sugar 1 tsp vanilla essence 1 cup flour cup corn flour 40g dark chocolate chopped 40g white chocolate melts

Method : - Preheat oven to 180 degrees. Line 2 biscuit trays with baking paper. - Beat butter and sugar until light and creamy. Add essence and beat until combined. Add the sifted flour and mix to a soft dough. - Spoon mixture into a piping bag fitted with a plain 1cm nozzle. Pipe strips, cutting at pipe end into 8cm lengths. Bake 15 minutes until golden. Transfer to wire rack to cool. - Place dark chocolate in a small heatproof bowl. Stand over simmering water until chocolate is melted. Cool slightly. Drizzle or pipe decorative lines across the fingers with the melted chocolate. When dark chocolate is set, repeat with white chocolate melts.

GOOLAB JUMBOO
Ingredients : 4 eggs large 3 tbsp semolina 2 tbsp ghee 4 tsp baking powder level tsp elachie tsp nutmeg 1 tin condensed milk 397g enough flour to make a soft dough (+/- 4 cups flour)

Method : - Beat eggs, semolina and ghee with whisk. - Add baking powder, condensed milk, elachie and nutmeg. - Add flour to make soft dough. - Roll into oblong shapes and fry in low to medium heat deep oil. Drain. - Dip in syrup and roll in coconut. Syrup : 2 cups water 1 cups sugar 1 stick cinnamon 3 elachi pods Put above ingredients into a saucepan. Bring to a boil and allow to simmer until a thin syrup forms.

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NUTTY WONDERS
Ingredients : 1 cup caramel 1 cup coconut cup icing sugar cup melted sugar 1 cup peacan nuts 1 cup crushed marie biscuits Nuts for decorating Chocolate for coating

Method : - Mix melted chocolate together with all other ingredients - Roll into balls and allow to set in refrigerator - Dip into chocolate and sprinkle with nuts - Leave to set

PULLY TOFFEE FILLING


Ingredients : cup castor sugar 1 tblsp syrup 4 tblsp boiling water tsp vanilla essence 2 oz butter tin condensed milk cup liquid glucose

Method : - Combine all the ingredients in a pot. - Over a low heat dissolve the castor sugar, mixing all the time to ensure that all the ingredients are properly mixed through. - Bring to the boil, boil for 10 minutes, stirring all the time. - Remove from heat and pour into a greased pan to allow for the mixture to cool. - Roll mixture into different shapes and dip into chocolate.

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SESAME BRITTLE
Ingredients : 2 cups sugar 2 tblsp butter 2 tblsp vinegar 2 cups sesame seeds (tal)

Method : - Melt butter, sugar and vinegar. When colour of syrup is light brown, add sesame seeds - Remove from heat and mix quickly - Pour mixture on greased foil, roll out evenly with rolling pin - While hot mark with a greased knife into shapes - Break into pieces only when cold

METHI PAAK
Ingredients : 500g ground almonds 250g desiccated coconut 400g ghor (jaggery) 250g ground misry (sugar candy) 200g methi powder (fenugreek) 60g ground hingora (water chestnut) 60g ground pista 60g ground charoli 60g ground ghundar (gum) 30g gokru (caltrup) 30g ground saalam muslee and panja (root salem dry ginger skin) 30g cleaned ahario 30g cleaned khus khus (poppy seeds) 750g ghee 50g ground ginger 30g ground pippar not pepper 30g ground ghantora type of root

Method : - Roast ghundar in little ghee, cool and crush. - Roast hingora, saalam, panja, and gokru in more ghee and leave aside. - In a large pot, add remaining ghee and roast methi powder then add ghor. - Cook until ghor melts, then add all other dry and roasted ingredients - Cook for a few minutes, mixing well combining all the ingredients. - Set in tray and cut or roll into balls and store.

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RUSSIAN CARAMELS
Ingredients: 125g butter 400g condensed milk

2 tablespoons golden syrup cup brown sugar

Method: 1. Line pan with foil 2. Combine all ingredients in a pot 3. Stir over heat, without boiling, until butter melts and sugar dissolves 4. Bring mixture to boil, whisk until thick and dark caramel in colour 5. Pour in foiled pan 6. Mark into squares with greased knife 7. Cool, refrigerate until set.

SOJEE (AUNTY HAJOO)


FUN WAY OF COOKING Ingredients: 250g stork margarine 2 cups (level) taystee wheat (semolina) 2 cups milk 1 cups water

2 eggs 2 props yellow colouring cup sugar elachie - fine badaam - slivered

Method: 1. Braise taystee wheat (semolina) in margarine over low heat 2. Beat milk, water, eggs and yellow colouring 3. Add to sojee, when dry add sugar, elachie and badaam.

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DOUGHNUTS
Ingredients 4 cups flour 4oz butter 4 level tsp baking powder1/4 up castor sugar 250ml fresh cream 1 egg tsp salt in the egg A sprinkle of nutmeg in the flour

Method Mix all ingredients to forma soft dough Add as little milk to make the dough soft if needed Roll out and cut with doughnut cutter Fry in hot oil. When cool roll in castor sugar & cinnamon Cup castpr sugar tsp cinnamon

FRESH COCONUT & VERMICELLI DELIGHT


Ingredients 1 Ltr Milk 2 cups extra fine vermicelli 1 large tin condensed milk tin nestle cream 410g cup coconut 1 2 cups freshly grated cocnut

Method Boil the milk and vermicelli on low heat till thick, then leave to cool Liquidize the rest of the ingredients as well as the milk mixture (more condensed milk may be added if more sweetness is required) Pour the mixture into a dessert bowl and cover the top of it with the other half of the cream. Top with freshly grated cocnut. Decorate with red and green cherries Refrigerate and enjoy.

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COCONUT CAKE
Ingredients 4 oz butter cup sugar 3 eggs separated 1 tsp vanilla essence cup milk 1 cup flour 2 tsp baking powder 1 Cup coconut Extra cup sugar

Method Cream butter and sugar until light and fluffy. Add egg yolks one at a time. Add vanilla essence, milk, sifted flour and baking powder. Place mixture in baking pan and keep aside. In a bowl add egg whites and your extra up sugar Beat with egg beater till thick Then add coconut and beat again till the coconut mixture gets hard. Add this mixture on top of your cake mixture. Bake in oven on 280 for 40 minutes.

CRISP BISCUITS
Ingredients 4 oz Butter Cup Sugar 1 egg Cup Self raising flour Cup plain flour 1 Cup oats Cup Slivered Almonds 1 Cup Cornflakes

Method Cream butter and sugar until light and fluffy. Add lightly beaten egg and beat well Fold in the sifted flours oats nuts and cornflakes. Mix well Places teaspoonfuls of mixture on a lightly greased oven tray, allow room for spreading. Bake on 190 for 12 15 minutes.

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DIVINE MILK TART


Base 1 cup cake flour 7 dessert spoons sugar (65g) 1/8 cup maziena (30g) 125g butter 1 tsp vanilla essence Rub butter into flour and add rest of ingredients to form a soft dough. Press pasrty into a well greased 20cm pan. Chill pastry dough in fridge while making milk tart filling. Milk Tart Filling 31/2 cups milk 1 tsp vanilla essence 3 eggs cup castor sugar (130g) 3 egg yolks Freshly grated nutmeg

Preheat oven to 190 deg. Warm milk on stove. Add vanilla essence. When milk starts to boil, remove from stove and cool for 10 minutes. Beat eggs and egg yolks. Gradually add sugar until mixture thickens. Gently add in the warm milk beating all the time. Pour mixture into pastry tin. Grate cinnamon over filling. Bake in oven for approximately 1 hour or until filling is firm at the edges but not quite set in the centre. Remember if you are using a bigger pan bake for less time.

QUICK NAAN KHATAAI


Ingredients 1 cup ghee cup castor sugar 1 egg yolk tsp baking powder pinch of Bicarbonate Soda 1 tsp ground elachi Flour

Method Cream ghee and castor sugar together until light and fluffy. Add egg yolk and beat. Mix in baking powder, bicarbonate of soda and elachi, add enough flour to make a soft dough. Shape as for naan khatai. Bake in a hot oven for five minutes, then lower heat and continue baking until golden brown. Cool on trays before removing.

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MINI PANCAKE
Ingredients 1 Egg 3 tps sugar 1 lid full of vanilla esscence Pinch of Elachi Whisk all the above ingredients to make a smooth mixture Mix together : cup sour milk and cup fresh cream Add the milk mixture to the sugar and egg mixture Melt 1 heaped tblsp of butter and add this to the mixture and beat once again. cup flour 1 tsp baking powder.

Add this to above and whisk again. Take a non stick pan smear. Smear it lightly with oil. Pour batter into pan and fry on medium heat. When bubbles appear on top of pancake , flip and cook on opposite side

CREAMY CHOCOLATE MOUSSE


Ingredients 150grm Dark chocolate- broken into squares 50ml Strong black coffee 50ml Butter 3 eggs separated 250ml (1 cup) fresh cream chilled

Method Melt the chocolate and coffee in a glass bowl over a little boiling water or in the Mircowave, stirring continuously. Add the butter and mix until the butter has melted and the mixture has cooled slightly. Beat the egg yolks and mix with a quarter of the chocolate mixture. Add the remaining chocolate mix and mix. Whip the cream and fold into the chocolate mixture. Beat the egg whites till soft peaks form and fold into the chocolate mixture. Pour into small cups or glass ramekins and chill overnight. Decorate with cream rosettes, sprinkle with flake chocolate and serve.

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AN EASY RECIPE FOR HALWA


Boil 1litre milk make a paste of 4level tsp custard and 2 leveltsps ghas add to milk. Allow to cook for a while on low to medium heat. When nearly done make a paste of 4tablespoons Klim powder and add to milk keep stirring as it will start sticking to the container. Remove from heat and add 1tin nestle cream and condensed milk to sweeten allow to set sprinklekhus khus and nuts saffron.,Refrigerate.

DANISH PASTRY
Ingredients 2 cups cake flour Pinch Salt 250grm Butter 250ml Sour Cream

Method Sift flour and salt Grate in butter Mix gently so that the butter is coated with flour a few seconds. Do not rub in ! Make a soft pastry dough with the sour cream add a little cold water if necessary. Roll out onto a floured surface and fold over once as for pastry. Put in fridge for 10 minutes. Roll out and cut into shapes and use fillings of your choice. Bake at 180 degrees until brown. Remove from oven and brush with warm apricot jam. Drizzle chocolate over when cool NB: Do not roll pastry too thick as it rises! Fillings : Pie apples, icing sugar fine cinnamon and a few raisins- mix all together. Thick sweetened custard

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DANISH PASTRY
Ingredients 2 cups cake flour Pinch Salt 250grm Butter 250ml Sour Cream

Method Sift flour and salt Grate in butter Mix gently so that the butter is coated with flour a few seconds. Do not rub in ! Make a soft pastry dough with the sour cream add a little cold water if necessary. Roll out onto a floured surface and fold over once as for pastry. Put in fridge for 10 minutes. Roll out and cut into shapes and use fillings of your choice. Bake at 180 degrees until brown. Remove from oven and brush with warm apricot jam. Drizzle chocolate over when cool NB: Do not roll pastry too thick as it rises! Fillings : Pie apples, icing sugar fine cinnamon and a few raisins- mix all together. Thick sweetened custard

HONEY NUT BREAD


Ingredients 1 cup all purpose flour 1 cup whole wheat flour 1 tsp each baking powder, bicarb soda, and ground cinnamon tsp salt 1 cup butter milk cup honey cup vegetable oil 1 egg cup each pitted chopped dates and chopped pecans

Method Combine flours baking powder bicarb soda cinnamon and salt in large mixing bowl: set aside. Beat butter milk honey vegetable oil and egg until well blended: stir into dry ingredients. Fold in dates and nuts. Pour into greased 16 ounce round tins Bake ate 350 degrees (180) for 35 to 40 minutes or until wooden pick inserted in centre comes out clean. Makes three round loaves. 265 of 299

TAPIOCA PUDDING
Ingredients cup small pearl tapioca 3 cups full cream milk or skim milk with cream added tsp salt 2 eggs cup sugar tsp vanilla

Method Combine tapioca, milk and salt in pan on medium heat. Stir until boiling Simmer for 5 minutes uncovered at the lowest possible heat adding sugar gradually. Beat eggs in a separate bowl and mix a little of the tapioca mixture very slowly to equalize the temperature . Return eggs to the pot with the tapioca and bring to the boil. Stir for 3 minutes more over lowest possible heat. Stir constantly, you may cook a little longer than 3 mins if needed to get a nice thick pudding consistency. Cool for 15 minutes add vanilla Serve either warm or chilled

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WALNUT CINNAMON PIE


Ingredients For the Crust 21/2 cups self raising flour 2 Tblsp sugar tsp salt tsp ground cinnamon powder For the Filling 10 cups sliced apples 1 tblsp fresh lemon juice cup sugar 3 tblsp quick cooking tapioca (sago) 1 tsp ground cinnamon tsp ground nutmeg cup coarsely chopped toasted walnuts 1.4 cup chopped crystallized ginger or heaped tsp ground ginger 2 tblsp butter cut into pieces Milk and sugar 1 cup (2 sticks) cold butter cut into pieces 4 to 6 tblsp ice water

Method Crust: 1. Combine flour sugar salt and cinnamon in food processor. 2. Add butter process until mixture looks like bread crumbs. 3. With the machine running add water, 1 tblsp at a time. 4. Process until dough holds together. 5. Shape dough into two flat discs wrap in plastic and refrigerate for 1 hour or overnight. Filling: 1. Toss apples with lemon juice in a large bowl. 2. Combine sugar sago cinnamon and nutmeg & sprinkle over Apples with walnuts and ginger, toss until all are well Coated. 3. Preheat oven to 425 degrees and then roll half of the dough on a lightly floured surface to make a 13 inch circle. Line a 9 inch pie plate and trim off any excess. 4. Arrange apple mixture in pie plate and dot with butter. 5. Roll remaining dough to 12 inch circle and cover pie. 6. Seal all edges and brush crust lightly with milk. 7. Decorate the top of the pie with leaf cutouts. 8. Sprinkle entire pie lightly with sugar. 9. Bake for 15 minutes then reduce oven to 350degrees. Bake until golden brown and filling is bubbling about 40 minutes

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BREAD PUDDING
Ingredients 2 slices Bread cup coconut 1 tin condense milk 2 Cups milk tin nestle cream 155g 2 eggs

Method Boil Milk and coconut Soak bread in milk mixture for 2 hours Beat the cream eggs and condense milk thoroughly Beat bread mixture separately Add the two mixtures together and beat. Set in pyrex dish Steam bake at 200 degrees for 1 hour 15 mins. Remove from oven serve cold with nestle cream and almonds.

CHOCOLATE CROONIES
Ingredients 125grm butter cup castor sugar 1 up flour tsp baking powder 2 tblsp cocoa powder 1 cup dessicated coconut 2 tblsp water Chocolate spread, dessicated coconut metallic dust to decorate

Method Cream butter and sugar till light and fluffy Add sifted flour, baking powder, cocoa and coconut mix to a dough Add water and knead to a soft dough Turn onto a floured surface and roll out thinly Cut out fancy shapes and place on a greased baking sheet Bake at 180 for about 10 mins Spread biscuit tops with chocolate and decorate.

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KOEKSUSTERS
Ingredients Syrup 5 cups flour 1 cups sugar 1 tsp nutmeg 1 cup water 1 tsp salt stick cinnamon 4 tblsp butter Boil until thick 2 tblsp oil Cool place in fridge 2 eggs (1 cup water) warm (1 cup milk ) 1 pkt instant yeast cup sugar

Method Sift flour, nutmeg, salt Add butter and oil, rub together until breadcrumbs are formed. Sprinkle yeast & add sugar. Make dough with eggs, milk and water. Allow to rise Punch down Shape into twists, allow to rise Fry in moderate oil until golden brown. Dip into cold syrup.

CARROT HALWA
Ingredients one cup grated carrot Two cups milk One tablsp Sojee (semolina) 1 tsp elachi 4 tablsp sugar 1 tablsp ghee Fresh cream Almond & pista

Method Boil carrot in milk and cook until thick Mix all ingredients of number 2 Mix the carrot mixture to number 2 ingredients Pour into greased pan Pour cream over the mixture and decorate with the almonds and pista Bake in a moderate oven until cooked through Allow to cool and serve in rectangle pieces.

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APPLE CREAM PIE


Ingredients 315ml Cake Flour 2.5ml Salt 2.5ml Ground Cinnamon 65ml Sugar 5ml Baking Powder Filling 2 Large Granny Smith Apples 2 eggs 12.5ml sugar 30ml Cake Flour sifted 10ml grated lemon rind 12.5ml fresh cream 1 x 250g carton cream cheese 15ml mixed peel (optional) 65ml raisins or sultanas 1ml salt 10ml Grated Lemon Rind 124ml Butter or Margarine 1 egg

Method Preheat oven to 180c and grease a fairly deep 30cm cake tin Pastry : sift together dry ingredients add lemon rind and cut in butter or margarine using two knives Add egg and mix well to form a smooth ball. Roll out pastry on floured surface. Line base with pastry. Filling: Peel and core apples cut into quarters then into thin slices. Arrange in over lapping lines in pastry shell. Beat eggs and sugar till thick. Gradually add rest of ingredients for filling and mix well. Pour mixture over apples and bake for 1 hour Serve hot or cold and top with whipped cream sprinkle with cinnamon .

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CARAMELISED POPCORN
Ingredients 1/4 cup ghee or oil cup popcorn seeds 2 cups sugar 3 tblsp water 2 tblsp vinegar 125grm butter

Method Pop seeds in ghee/oil and pour into large dish Make caramel with remaining ingredients by placing in non-stick frying pan. Stir continuously until light brown caramel colour Pour caramel onto popcorn and mix well with a wooden spoon Spread out onto large tray to cool and separate quickly store in an air tight container.

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Breakfast & Tea Time Treats PANCAKES


Ingredients 2 cups cake flour 2 cups milk (low fat) 1 tblsp Baking powder Pinch salt 2 eggs

Method Liquidise all ingredients Let the mixture stand for 15 Minutes before frying Pour a thin layer of better into a heated lightly greased pan tilting it to distribute batter evenly Fry on one side until browned, turn over and brown on other side. Fillings Coconut, cinnamon sugar, strawberries/bananas and fresh cream, cooked apple

BANANA BREAD
Ingredients : cup butter / stork margarine 1 cup castor sugar 3 eggs 5 ripe bananas (mashed) 2 cups flour 1 teaspoons baking powder Pinch of salt 1 teaspoon bicarbonate of soda cup milk 1 teaspoon caramel or vanilla essence cup chopped pecan nuts

Method : - Cream butter and sugar until light and fluffy - Mix in the mashed bananas - Add the lightly beaten eggs and beat well - Add the sifted flour, baking powder and salt - Add the bicarbonate of soda blended with the milk - Then add the vanilla and the nuts and mix well - Bake in 2 lined, greased baking tins at 180 degree C for an hour

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BREAD ROLLS
Requirements: A few slices bread 1 beaten egg / 1small tin nestle's cream Any left over chicken filling mixed with mayonnaise and tomato sauce Bread crumbs Method: Slice crust from bread Flatten bread with rolling pin Brush with egg or cream, put some filling and fold tightly like a swiss roll Dip in beaten egg and bread crumbs Fry in Shallow oil over medium heat. Drain on paper towel Serve hot with chutney

CHEESE HERB MUFFINS


Ingredients : 1 cup snowflake nutty wheat 1 cup cake flour 3 teaspoons baking powder 1ml cayenne pepper teaspoon salt teaspoon freshly grounded black pepper 4 teaspoons chopped fresh mixed herbs or 3 teaspoons dried mixed herbs. 1 red or green pepper, seeded and finely chopped. 1 cup grated cheese 2 extra large eggs cup milk teaspoon cooking oil

Method : 1. Sift all the dry ingredients together. Add bran left behind in sieve. 2. Add herbs, pepper and cheese. 3. Whisk eggs, milk and oil together and mix into dry ingredients until flour is moistened; batter should still be lumpy. Be careful not to over mix. 4. Spoon mixture into greased muffin tins until two-thirds full. 5. Bake in preheated oven at 200 degrees for 20 25 minutes until golden brown. This recipe makes 8 cheese herb muffins. Variation : For mini-muffins grease small paper cups and bake for 10 15 minutes. Makes about 20.

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CHEESE SPREAD
Ingredients : 500g Berg cheese 250g margarine 1 cups milk Method : - Grate cheese - Boil milk and margarine - Add cheese switch stove off, keep pot on stove and beat till smooth

CROISSANTS
Ingredients 1 Lb Butter 2 Eggs 1 Cup 5 Cups Flour Cup castor sugar 1 Yeast 1 Cup water

Method Make 4 parts from butter. Rub 1 part butter in flour and add yeast, milk and water to make a soft dough but not sticky. Make 4 rotis- one roti bigger than the other. Grate the remaining portions of butter over each roti. Fold like pastry. Put into Tupperware and leave in the fridge overnight.

FRESH CREAM PASTRY PIE


Ingredients 250g Butter 250ml Fresh Cream 500g Flour Teaspoon salt 1 Cup cold water

Method Rub butter in flour and salt. Make dough with fresh cream and cold water. Roll dough out in rectangular shape. Sprinkle maizena. Fold one third over the other. Place in a fridge to chill. Repeat step 3-6 three times. Roll out and cut. Place in muffin pans. Place filling and cover. ALTERNATE Method Roll into rectangle. Place filling in the centre. Cut sides and criss-cross over one another-plaited pie.

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GRANOLA
Ingredients : 1 cup porridge oats 1 cup jumbo oats cup sunflower seeds 2 tblsp sesame seeds cup hazelnuts, roasted cup almonds, roughly chopped cup sunflower oil cup clear honey cup raisins cup dried sweetened fruit mix M milk or plain yogurt and fresh fruit to serve

Method : - Preheat the oven to 140 degrees. - Mix the oats, seeds and nuts in a bowl. - Heat the oil and honey in a large saucepan until melted, then remove the pan from the heat. Add the oats mixture and stir well. - Spread out on a baking sheet. - Bake for about 50 minutes until crisp, stirring occasionally to prevent the mixture from sticking. - Remove from the oven and mix in the raisins and fruit mix. - Leave to cool, then store in an airtight container. - Serve with milk or yogurt and fresh fruit.

HEALTHY SQUARES
Ingredients : 1 cups muesli 3 cups rice krispies cup coconut cup sesame seeds 125g butter 4 tblsp honey 4 tblsp smooth peanut butter cup brown sugar

Method : - Mix muesli, rice krispies, coconut and sesame seeds in a large bowl - Place butter, honey, peanut butter and sugar in a pot and stir over low heat until butter and sugar dissolves - Bring to the boil and boil gently stirring for 5 minutes, until slightly thickened - Pour onto dry mixture and mix well - Press into greased pan and place in fridge to set - Cut into squares

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LUXURY MUESLI
Ingredients : cup sunflower seeds cup pumpkin seeds 1 cup porridge oats 1 cup wheat flakes 1 cup barley flakes 1 cup raisins 1 cup roasted hazelnuts, chopped cup dried apricots, chopped 2 cups dried apple slices, halved 1/3 cup desiccated coconut milk, to serve

Method : - Put the sunflower and pumpkin seeds in a dry frying pan and cook over a medium heat for three minutes until golden, tossing the seeds regularly to prevent them burning. - Mix the toasted seeds with the remaining dry ingredients and leave to cool. Store in an airtight container. - Serve with milk.

NAAN
Ingredients : Mix together 4 cups flour sifted 1 tsp salt 1 pkt dry yeast (10g) 2 extra large eggs cup sugar cup oil 1 potato cube, boil and drain water cup cream (melaai cream of milk, or double thick fresh cream) Enough lukewarm milk to make soft dough.

Method : - Beat eggs and sugar well until light and fluffy. - Add oil, still beating well. - Liquidize potato. Then add this and the cream. - Add the dry ingredients. - Add warm milk to make a soft dough. - Leave to rise double in volume. - Grease hands and form balls. - Place on a well greased tray not very far apart. - Allow to rise again. - Brush with egg and sprinkle poppy seeds or tal (sesame seeds) - Bake at 190 degrees for +/- 15 minutes. Variation : Saumph fennel seeds is optional. Tip : Must allow to rise well before shaping and before baking.

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PANCAKES
Ingredients 2 Cups flour Pinch of salt 3 Teaspoons Baking powder 1 Teaspoon Bicarb 2 Cups of Milk 3 Eggs 4 Tablespoons Butter

Method Sift dry ingredients. Desolve Bicarb with milk. Beat eggs. Add to dry ingredients. Beat well. Make pancakes. Sprinkle sugar and cinnamon or syrup, lemon juice and fresh berries +/- 12 pancakes.

PASTRY DOUGH
Ingredients 4 cups Flour 1 teaspoon Cream of Tartar 1 teaspoon Baking Powder lb Butter (divide 1 lb into 4 parts and use 1 part) 1 - 1 cup iced water, mix with 1 tablespoon White Vinegar to make pastry dough.

Method 1. Mix flour, cream of tartar and baking powder together. 2. Grate butter into flour mixture and rub with fingertips until it resembles crumbs. 3. Make dough with water and vinegar mixture. 4. Leave to rest for about 1 hour in the refrigerator. 5. Divide dough into four parts. 6. Roll each out, the size of a roti leave in fridge. 7. Grate 1 part butter on 1 roti and sprinkle maziena. 8. Cover with 2nd roti and repeat procedure until all rotis and butter are used up. 9. Roll out once more fold and put in plastic bag and refrigerate overnight before use. This Pastry Dough can be used for pies as well as tarts.

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RUSKS
Ingredients : 1kg self raising flour 500 grams margarine 5 cups All Bran Flakes 5ml baking powder (heaped) 5ml salt 2 eggs lt cultured milk 2 cups sugar

Method : - Melt butter Add sugar. - Mix dry ingredients. - Beat eggs separately. Add cultured milk and beat well. - Mix the butter and egg mixture to the dry ingredients. Make soft dough. - Bake at 180 degrees for approx. 1 hour, until done. - When baked, cut into rusk pieces. Separate the rusks and put back loosely in oven trays. Dry overnight in oven at 100 degrees.

SNACK MIX
Ingredients : 1 cup oats cup coconut cup whole almonds cup sesame seeds cup sunflower seeds cup raisins optional cup honey cup syrup cup oil 1 tsp vanilla

Method : - Mix together oats, coconut, almonds, seeds and raisins. - Beat honey, syrup, oil and vanilla with an electric beater. - Pour honey mixture over dry ingredients and stir well until well coated. - Spread evenly on a well greased pan. Bake 20 25 minutes or until brown on 180 degrees. - Cool completely and break into pieces. Store in an airtight container.

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DOUGHNUTS
Ingredients : 6 cups flour 1 tsp salt cup castor sugar 1 sachet instant yeast 10g lb butter 2 cups milk warm 2 jumbo eggs

Method : - Sift flour and salt. - Rub the butter into the flour until it resembles bread. Add sugar and yeast. - Mix milk and eggs together. - Make a soft dough with the milk mixture. - Allow to rise for +/- 90 minutes. - Punch down and roll out. - Cut into doughnut shapes. Allow to rise for +/- 15 20 minutes. - Fry in moderate oil until golden brown. - Dip in cinnamon and castor sugar or coat with chocolate or pipe fresh cream on top.

PASTRY
Ingredients : 3 cups flour Cream of Tartar 1 egg yolk 1 tsp white vinegar 500gr butter sugar or salt 1 cup iced water cup maziena apricot jam icing sugar

Method : - Sift the flour. Remove a cup and add 1 rounded tsp cream of tartar. Mix together and turn out onto saucer. Divide into 4 and set aside. - Mix egg yolk and vinegar together and set aside. - Divide butter into 5 portions and place in freezer. Cut 1 portion of butter into flour. Rub in to resemble breadcrumbs lifting flour between hands to incorporate air. - For sweet pastry now add 5 tsp sugar or tsp salt for savouries. - Add iced water to egg and vinegar mixture to make 1 cup. Add gradually to flour to make a firm but soft dough. - Now sift the maziena and mix in tsp cream of tartar. - Roll out dough into a large oblong, sprinkle with maziena about a cm thick. - Take second portion of butter, grate 2/3 of this onto the dough and sprinkle

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generously with the flour that was set aside. - Fold 1/3 over lengthways, grate of the remaining butter, sprinkle with the flour, fold over this the other 1/3 of dough. - Grate remaining butter and sprinkle with the flour as before. Fold towards you in 4 folds. - Wrap in greaseproof paper and leave in freezer for 15 minutes. - Repeat with other portions of butter, maziena and flour. Having done this for another 4 times, finally repeat rolling and folding without any butter and flour as this will by this time be used up. - After 15 minutes in the freezer, roll out dough and shape as desired.

JAM TARTS
- Roll out dough 2cm thick, sprinkling with maziena. - Cut into strips 3 cm wide. Place in freezer for 15 minutes. - Roll out strips to cm thickness. Cut into squares. Trim off any sealed sides. - Spread lightly with iced water. Fold over and place in freezer for 10 minutes. - Brush only the centre of tops with a little beaten egg. Place on floured tray. - Bake at 200 degrees for 10 minutes and then lower to 140 degrees for another 10 minutes. Switch off oven for another 10 minutes or more, for a crisp pastry. - Cool. - Warm jam, spread along outside of layers. - Lightly sieve icing sugar over tarts.

HORSE SHOE
- Roll lout dough cm thick as for jam tarts. - Sprinkle generously with sugar and desiccated coconut. - Fold over a of dough twice lengthwise to meet in the centre, from the one side. Fold over lengthwise once on the other side and then place the first side over the second to form 1 long strip about 6cm wide. - Freeze for 10 minutes. Slice - 1cm thick. - Bake on floured tray 8cm apart. - Bake at 200 degrees for 20 minutes only.

CIGARS
- Roll out into large oblong. Cut into strips 6cm wide. - Freeze for 10 15 minutes. Brush with beaten egg. - Sprinkle with sugar, coconut and chopped pecan nuts. Chopped dates could also be used. - Cut into squares. Roll up like cigars. Freeze for 15 minutes. - Bake end sides down, as for jam tarts. TIP: Use serrated cutter for fancy edge. Use coloured jam and dust with icing sugar.

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SAVOURIES
- Enclose any meat filling as for jam tarts in cigars.

PINEAPPLE FILLING
- Combine 2 grated pineapples, 1 tsp lemon juice, cup maziena and cup sugar. - Cook on low heat until thickened stirring continuously. Cool. - Roll out dough cm thick. Cut into 6 squares 5cm sq. - Divide filling and spread to within 1cm of edges of squares. - Fold over edges and pinch corners together. Roll strips cm wide and place across squares. Dampen ends with cold water and seal pressing firmly. - Serve with custard and whipped cream.

PANCAKES
Ingredients : 500ml self-raising flour 2ml grated nutmeg 2ml salt 2 eggs well beaten 50 ml melted butter 500ml milk 30ml oil Filling : 250ml desiccated coconut 125ml sugar 1 cinnamon stick 2 cardamoms 50ml water

Method : - Sift flour and then stir in nutmeg and salt. - Beat eggs, butter, and milk and gradually add flour mixture. Beat constantly to form a smooth thin batter. - Set aside for at least an hour. - Heat a heavy based frying pan and grease lightly with oil. - Pour a thin layer of batter into the pan, tilting it to distribute batter evenly. - Fry on one side until browned, 1-2 minutes, then turn over with a spatula and brown on the other side. - Turn out into a dish and keep warm, covered, in the oven while making other pancakes. - Filling: Boil all the ingredients in a small saucepan until coconut is shiny and well blended with sugar. - Remove cinnamon and cardamoms. - Place about 2 tsp filling on each pancake, roll up and serve hot.

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SCONES
Ingredients : 1 cup malaai cup sugar 1 tsp vanilla essence 2 jumbo eggs 4 tsp baking powder +/- 2 cups flour cup coconut optional

Method : - Beat malaai with sugar. - Add remaining ingredients and make a soft dough. - Roll out +/- 1cm thick, cut into rounds and brush top with milk. - Bake at 200 degrees for +/- 10 min or until golden brown.

PITA BREAD
Ingredients : 7 cups cake flour 3 tsps salt 1 Tblsps sugar 1 pkt dry yeast 1/3 cup oil 2 cups lukewarm water Oil to brush

Mix the flour, salt and sugar together Add the dry yeast and mix Add the oil together with enough lukewarm water to make a soft dough Knead dough well until smooth and elastic Punch down the dough, divide into 20 equal pieces and shape each piece into a ball Roll out into flat rounds 5 mm thick Place the pitas onto a floured surface, cover with greased plastic and allow to rise in a warm place, until double in volume, about 15-20 minutes Line, grease and preheat baking tray Place the risen pitas onto baking tray Brush lightly with oil and bake in a preheated oven at 230C for 10 minutes or until baked.

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YEAST TEA RING


Ingredients : 4 cups flour 1 tsp salt 1 pkt dry yeast 50 grams butter Filling : 4 Tblsps butter cup sugar Beat butter and sugar well 1 tsp cinnamon cup sugar 1 egg cup milk cup water cup fruit mix 1/3 cup cut cherries 2 Tblsps chopped pecan nuts

Melt the butter and add it to lukewarm water and milk Add sugar and egg to above and beat Yeast, flour and salt. Add the above and make a soft dough Knead well Allow to rise in a warm place until double in volume Punch down and roll into a rectangle Smear with butter/sugar mixture Sprinkle cinnamon, pecan nuts and cherries onto dough Roll like a swiss roll and join the two ends to form a circle Use a knife or a scissor and make cuts on the T-ring Allow to rise again Brush with egg Bake in pre-heated oven at 180 C till golden in colour When cooled decorate as desired

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MUESLI RUSKS
Ingredients : 2 cups muesli 2 cups bran cereal flakes 1 kg self raising flour 1 cup dark brown sugar 1 tsp salt 2 eggs, lightly beaten 1 litre buttermilk 350g butter (melted)

Method : Combine the dry ingredients in a large mixing bowl and mix well. Combine the eggs, buttermilk and melted butter Mix the above into the dry ingredients Make a soft manageable dough Divide dough between three well greased loaf pans Smooth the tops with a spoon and bake @ 180?for about 40-45 minutes Allow to cool in pans Turn out onto cooling rack Cool at least 2 to 3 hours or overnight before cutting into rusks

HEALTH RUSKS
Ingredients: lb butter 2 eggs 500 ml buttermilk 1 kg self raising flour 1 cups brown sugar 1 tsp salt 3 tsps baking powder cup digestive bran cup bran cereal flakes pecan nuts (optional) cup raisins (optional)

Method : Combine all dry ingredients and sugar Melt butter, combine with eggs and buttermilk and mix to a soft manageable dough Spoon mixture into a greased roasting pan, smoothing the surface down with a spoon Bake @ 160 C for 50 to 55 minutes or until skewer comes clean Remove form oven and cool for 5 minutes before turning onto cooling rack to cool completely Drying out rusks : Place the rusks slightly on baking trays Dry out for 6-8 hours at 60-70?C or overnight at the same temperature to completely dry out If possible, leave door slight ajar to allow moisture to escape while drying 284 of 299

BREAD ROLLS
Ingredients : 4 cups flour tsp salt 1 pkt instant yeast 2 Tblsp ghee 1 egg 1 cup milk (lukewarm) cup sugar

Mix together all ingredients except milk. Warm milk and add to dough forming a soft smooth dough. Leave to rise., punch down, shape, brush, egg and bake in moderate oven till done.

MALVA PUDDING
FUN WAY OF COOKING Ingredients: 1 cup flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 teaspoon vinegar Syrup: Boil together; - lb butter - cup sugar - 1 cup milk

1 teaspoon vanilla essence 1 tablespoon apricot jam 1 egg 1 cup milk pinch of salt

- cup water - 1 teaspoon vanilla

Method: Beat ingredients for pudding together Bake at 180 degrees for approximately 40 minutes Once baked remove from oven and poke with fork Pour syrup over while still hot Serve with Nestles cream

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BREAD ROLLS
Ingredients : 4 cups flour tsp salt 1 pkt instant yeast 2 Tblsp ghee 1 egg 1 cup milk (lukewarm) cup sugar

Mix together all ingredients except milk. Warm milk and add to dough forming a soft smooth dough. Leave to rise., punch down, shape, brush, egg and bake in moderate oven till done.

KOEKSISTERS
FUN WAY OF COOKING Preparation time: 45 minutes Cooking time: 45 minutes Makes: +/- 3 dozen Ingredients: 250gr potatoes 1 cake yeast 2 eggs 90gr soft butter 4 cups flour 1 tablespoon mixed spice 1 tablespoon ginger Topping; dessicated coconut Method: Boil potatoes till soft then mash till smooth Mix yeast with 1 teaspoon of sugar set aside Beat eggs slightly and mix with butter Sift flour, mixed spice, ginger, cinnamon, naartjie & sugar Add egg mixture to mashed potatoes, then add the yeast Warm milk and add to make a soft dough Leave covered in a warm place for +/- 2 hours Shape into 3 dozen balls, elongating slightly Place on greased sheet and let rise for another +/- hour Fry koeksisters on medium heat, turn to brown evenly Stir koeksisters in hot syrup then roll in coconut Syrup: Boil together 2 cups sugar with 1 cups water. Lower heat and let boil for under 10 minutes 1 tablespoon cinnamon 1 tablespoon grated naartjie peel (optional) cup sugar 4 cups flour 1 cup milk Oil for frying

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Hot Tip: Fry koeksisters. Store. Stir in hot syrup and roll in coconut before serving.

Quenching your thirst in style REFRESHING FRESH FRUIT JUICE


Ingredients 1 Large Pineapple cleaned and cut into cubes 1 x 410g Peach can Fruit Pulp of 10/12 granadillas - Liquidize separately Method Liquidize pineapple can fruit and syrup together with water and strain. Liquidize granadilla pulp with water and sugar to taste. Strain and add to pineapple & peach. Serve with crushed Ice and Mint leaves.

LEMON ICE TEA


Ingredients 3 cups boiling water 2 liptons tea bags (rooibos) Leave to Brew and then chill 1 ltr lemonade or Sprite (well chilled) cup roses lime

Lemon slices & sprig mint, Ice Cubes Before serving add roses lime, cool drink, tea lemon, mint & ice together Serve well chilled

COLDRINK GHAS
Ingredients 1 Cup water 1 tsp Ghas powder 4 tblsp sugar Boil together for approximately 3/5 minutes 3 Cups coldrink/ shrek juice (apple flavour)

Method Put cold drink in a dish and add boiled water. Pour in bowls and leave to set NB: Shrek juice can be used in place of cold drink.

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FRUIT PUNCH
Ingredients : 1 cup lemonade 1 cup orange juice 2 cups soda water chilled 2 cups apple juice chilled 4 tblsp concentrated fruit juice, any flavour 2 bananas sliced 4 tblsp lemon juice

Method : - Mix together lemonade, orange juice, soda water, apple juice and fruit juice. - Sprinkle bananas with lemon juice. Add to punch mixture. Refrigerate until well chilled. - Serve in tall glasses, decorate with rose petals.

KIWI TEA
Ingredients : 4 kiwi fruit cubed 2 cups cold black tea litre lemon juice cup golden syrup or honey chilled soda or mineral water as needed

Method : - Place cubed kiwi into 4 tall glasses. Combine tea, lemon juice and honey. - Pour over kiwi, then top up with soda or mineral water. - Garnish with slices of kiwi fruit. TIP: Make flavoured ice cubes from fruit juice or tea.

LEMONADE
Ingredients : 1 lemon thin skinned 1 litre water 1 cup sugar 6 ice cubes Few drops green colouring

Method : - Chop lemon into quarters, add litre water and liquidize for 3-4 seconds, strain. - Rinse the jug, add the sugar, ice-cubes and remaining water. - Blend for a few seconds then add to lemon. Add the colouring and stir well. - Pour into a chilled jug. Serve immediately.

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MINT DRINK
Ingredients : 16 fresh mint leaves litre water 1 cup sugar 3 tblsp lemon juice litre soda water Ice-cubes

Method : - Blend all the ingredients, except the soda water for a minute or two. - Strain if desired. Add the soda water and garnish with mint sprigs and lemon.

PUNCH
Ingredients : 6 pineapples +/- 1 lt water (liquidize) 1 big papino or 2 small ones 6-10 guavas. Ripe strain 1 L/S peach canned fruit Boil 1-cup black tea 1 tblsp honey Few mint leaves When cool add to punch Make a syrup cups sugar & 1 cup water (if necessary) Granadilla pulps, kiwi fruit, strawberries. Add lt oros orange juice Add 1 cup roses passion fruit

QUICK AND EASY PUNCH


Ingredients Cup concentrated fruit juice (any flavours) 1 Cup Lemonade 1 Cup Orange 2 Cups Soda water (chilled) 3 Cups Apple Juice (chilled) Cup Lemon Juice 2 Bananas sliced

Method Mix together all the ingredients. Dip bananas in lemon juice. Add to punch. Refrigerate until well chilled. Serve in tall glasses, decorate with rose petals.

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Strawberry Cooler
Ingredients 1 punnet strawberries 1 cup apple juice 1 tablespoon passion fruit cup lemonade crushed ice

Method Blend together strawberries and apple juice. Add lemonade, apple juice and passion fruit. Sweeten to taste.Serve with crushed ice.

SAMOOSA / PIE FILLINGS VEGETABLE FILLING FOR SAMOOSAS & PIES


Ingredients: 1 tsp whole mustard 2 dessertspoons oil 1 cup frozen mix vegetables 1 cup frozen whole corn cup frozen peas cup water 2 potatoes cubed and boiled 1 dessertspoon green chillies pounded - (as required) 2 tsp salt (as required) 1 tsp fresh garlic fine 1 level dessertspoon ground dhannia 1 level tsp coconut oil cup greens spring onions and dhannia

Method: 1. Add whole mustard to oil. When mustard begins to sizzle, add mix vegetables, corn and peas 2. Add water and cook on medium heat until all the water has evaporated. Keep vegetables moist 3. Add potatoes and rest of ingredients and braise, stirring continuously for 5 minutes. 4. Remove from stove and allow to cool. 5. When cool add greens.

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CHEESE, ONION AND CORN FILLING


Ingredients: 2 cups grated cheese cheddar or gouda 2 medium onions chopped squeeze out water 1 level tsp white pepper tsp salt as required 1 tsp pounded green chillies (as required) cup grated green pepper lemon juice

Method: Add all the above ingredients together and mix

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Other YEAST PURI


Ingredients: 4 Cups cake flour 1 tsp Salt 1 tsp Sugar 1 tsp roasted cummin seeds (opt) Or Green Masala (opt) cup Ghee and oil mixed I pkt instant yeast (10grms) 1 cup Luke warm milk and water

Method Sift dry ingredients and rub in Ghee and oil mixture. Add 1 cup luke warm milk and water to form dough Rub oil over dough and leave in Tupperware to rise +- 30 mins Punch dough, roll and shape into puris or different shapes. Fry in moderate oil PLEASE NOTE :: This dough can be kept in fridge for approximately 2 days. This puri can also be rolled and packed in layers on separating sheets in a Tupperware and can be frozen. Fry when necessary

POLONY
Ingredients 7.5/10kg Meat 80g Fresh ground Garlic 2.5kg Fat 1 Bunch green Dhana Put through Mincer once 1 cup Green Chillies Grounded 1 kg Polony Spice 2 x 8kg Ice cold water 40g Cayenne Pepper Plastic Casing 50g B.Bq no salt spice Method Add all spices and water to meat Put through mincer twice Fill the Polony cases one at a time Boil a pot of water Place Polony in the boiling water to cook till the polony surfaces to the top. Remove from water and let it cool completely then freeze.

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SALTED MEAT
1 Beef Leg (back leg) Options: Salted Meat Spice 1 Raw egg Coarse Salt 3 handfuls 1 Box saltpeter add more if required 5 Ltrs water Syringe

Method Add salt to water stir in saltpeter Place whole egg in water, if it rises to the top, water is set to use. If not add more salt. Take syringe and draw some salted water into the syringe and then inject it into the meat. The meat will start blowing up. When the meat has blown, place the meat in the remaining salted water. Marinate for a few days. Boil in plain water. DO NOT COVER WATER TO THE TOP OF THE MEAT

BILTONG
Beef (cut into strips 3cm thick or 3 fingers thick) Lemon Pepper White Pepper Black Pepper Salt Worcester Sauce Coarse Dhana B. Bq. Spice Red Chillies (fine) Brown Sugar Brown Vinegar to cover meat 1 tblsp Crush Garlic

Method: 1. Mix all ingredients together 2. Cover meat with mixture and let stand for 3 days turning meat every day 3. Hang to dry

COCONUT CREAM
Method : - Fresh coconut is dehusked, cleaned and grated. - The grated coconut must be steeped in hot water, then strained through a sieve. - The thick extraction of milky liquid is then used in curries as specified. - An easier method is to put the steeped liquid in a liquidizer and pulverized till the liquid is thick and creamy. - Cold water could also be used to dessicate coconut, then liquidize and strain.

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POTATO AND MIELIE PAP


Ingredients : 1 large potato (peeled and grated) 2 cups water 1 cup milk cup frozen corn or 1 small tin sweetcorn 1 green chilli chopped 1 red chilli chopped 100gr butter salt to taste 1 to 1 cup mielie meal

Method : - Boil potato till tender. - Add milk, corn, chillies and half of the butter. - Boil, then add a little mielie meal at a time. - Add salt and stir to avoid lumps. - Dot with remaining butter. - Steam until fluffy.

SIMPLE BUT YUMMY FILLINGS


Cut up left over beef, lamb or chicken and combine with Worcestershire sauce, chutney, a little tomato and achaar. Combine left over savoury mince with grated cheese. Slice sausages and mix with chutney and gherkins. Hardboiled egg, mashed and combined with cheese. Top with sprouts. Cold chicken sliced and mixed with mayonnaise, gherkins, and salt and pepper. Chicken chopped and mixed with finely chopped green pepper, celery, a little mayonnaise and chutney. Chicken chopped and mixed with chow chow and sauce made with mayonnaise, a little curry powder and just a bit of tomato sauce. Mix tuna with mayonnaise, tomato sauce, cucumber and seasoning. Place filling between 2 lettuce leaves in sandwich. Mash tuna with hardboiled egg, chutney and mayonnaise and seasoning. Peanut butter and apricot or strawberry jam. Peanut butter with shredded lettuce and grated cheese.

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HOME MADE SAUSAGES AND SEEKH KEBAABS


Ingredients 2 Kg fatty leg mutton (super Lamb) 1 tblsp Dhunia/coriander seeds 2 tsps black pepper corns 2 tsps jeera/cumin seeds 2 tsps crushed garlic 1 tblsp salt 1 tblsp green chillie (freshly pounded) 2 tsps red chillie powder 1 tsps crushed elachi 1 tblsp dried crushed phoodina/mint 2 tblsp lemon juice or vinegar 2 cups dried bread crumbs or crushed rusks 2 tblsp ghee or butter

Method Wash and drain mutton well. Grind through mincer. Roast Jeera, dhunia and peppercorns on tava on the stove or in the oven and when strong aroma arises crush them fine and add to mince. Add all other ingredients and mix well. Put mince through grinder again or through food processor. Fill in sausage casing. NOTE: Roll as seekh kebabs. You can grill them or bake in oven or over charcoal. Just dribble ghee over them while grilling

BABA GHANOUCHE EGGPLANT DIP


Ingredients 1 Large round eggplant (Aubergine) 2 or 3 cloves of Garlic 4 tblsp Tahina (Sesame seed paste) 4 tblsp Lemon Juice Red Pepper Chopped Parsley Olive Oil Salt Slices of Red bell pepper for garnish

Method Cook the egg plant in a hot oven or on a fork over the flame of a gas stove. When it is well cooked through and the skin is blackened douse it with cold water. Peel and chop the eggplant into very small pieces. Mash the cloves of garlic with some salt to a paste. Add the egg plant and then mash to a very smooth consistency. Blend the Tahina, lemon juice and add to the egg plant.

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Serve in a bowl with olive oil and garnish with the chopped parsley and red bell pepper. Eat with chips, flat bread, crackers etc.

TABOULI - TABBOULEH SALAD RECIPE


Lebanon , Palestine Prep: 20 - Easy Serves 4 - 6 Delicious Middle Eastern salad or appetizer. 3 cups of finely chopped flat-leaf parsley 1/2 cup of finely chopped fresh mint 4 or 5 finely chopped spring onions (with the green parts) 4 ripe, medium size tomatoes, chopped into small cubes 1 cup of medium burghul (cracked wheat) 1/2 tsp allspice 1/2 cup lemon juice 1/2 jalapeno pepper, de-seeded, chopped fine (optional) 5 TBS good olive oil Salt and Pepper

Rinse burghul several times and then soak in cold water for about twenty minutes. Chop the tomatoes (small dice). Clean the parsley and remove the large stems (you want mostly leaves). Chop fine. Put the burghul in a sieve to drain. Trim the spring onions, and chop them into 1/4" lengths. Put the drained burghul and tomato in a large mixing or serving bowl. Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno. Taste for seasoning. If too dry, you can add additional lemon juice. Toss well. Tabouli benefits from resting - you can cover the bowl with plastic wrap and leave in the refrigerator for a few hours or over night, tossing occasionally. Serve with cabbage or lettuce leaves - scoop some tabouli into a leaf and enjoy!

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MUSHROOM SAUCE
Ingredients 1 punnet mushrooms (washed and cubed in 4) 250ml fresh cream Salt Black pepper Butter Crushed garlic Method Cook mushrooms, salt, pepper & butter till water is burned out. Add fresh cream and boil till thick.

CRUSHED WHEAT SOUP


Ingredients 1 cup crushed wheat chicken (washed and cut into pieces) 1 onion 2 carrots (cut into rounds) Green masala Salt & black pepper

Method Boil crushed wheat in a pot of water till done.- once done cool and liquidize then strain. Make vagaar add chicken, green masala, salt and pepper and carrot. Braise nicely then add wheat mixture and fill pot with water and boil. Garnish with dhana. Serve with plait bread.

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BALTI SAUCE
Ingredients 4 tblsp oil 3 fresh Serrano peppers roughly chopped 2 large yellow onions sliced 1 tsp garlic minced 2 tsp ginger minced 1 tsp turmeric 1 tsp garam masala 2 cans tomatoes chopped cup fresh dhanan 1 tsp salt

Method Heat Oil in large heavy pan. Add Serrano peppers, onions, garlic, and ginger. Stir fry until onions are soft. Add remaining ingredients. Bring to boil Lower heat and simmer 20 minutes. Let cool. Puree in blender Sauce can be refrigerated for a week or frozen for up top 2 months.

KUMQUAT ACHAAR
Ingredients 1 pkt Kumquat cut 3 tsp fine mustard tsp Arad 5 tblsps Methi Masala Syrup 1 Cup sugar 1 Cup Vinegar Add to above Vagaar 2 tblsp oil 1 emre 5 tsp fine red chillies

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Green chillies Mustard seeds

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