Contributing Editor

& Grey Street Casbah

Chef
Leila Ally

Editors
 Cinnamon baked pears

Ingredients

4 ripe Beurre Bosc pears, peeled

2 tablespoons brown sugar
1 teaspoon ground cinnamon
1 tablespoon butter

Method

Preheat oven to 180°C. Cut each pear in half and stand on a piece of foil large enough to enclose 2 halves.
Sprinkle with combined sugar and cinnamon. Dot with butter. Wrap in foil. Place on a baking tray.

Bake pears for 30 minutes or until tender. Place in bowls. Pour over sauce from inside foil. Serve with
ice cream .
 Crispy Sesame Cauliflower Bites
Ingredients

For the Cauliflower:

1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
2 eggs
1 head cauliflower cut into bite-size florets
1 cup oil for frying omit if baking
sesame seeds for garnish
For the sauce:
1 teaspoon sesame or vegetable oil
2 cloves garlic minced
1 tablespoon fresh ginger minced (optional)
2 tablespoons honey or sugar
2 tablespoons rice vinegar or apple cider vinegar
2 teaspoons cornstarch
1/4 cup soy sauce
1/4 cup water

Method
In a large shallow bowl combine the flour, cornstarch and salt. In another bowl, whisk the eggs.
Dip cauliflower florets in the egg mixture then into the flour mixture.
To bake cauliflower: Preheat the oven to 420 degrees. Line a baking tray with parchment paper.
Transfer breaded cauliflower to baking sheet. Spray with coking spray or drizzle with oil. Bake for
30 minutes, turning halfway.
To fry cauliflower: Heat 1 cup oil in a medium pan on medium high heat. Place cauliflower in oil
once it's heated and cook for 3-5 minutes or until golden.
To make sauce: while the cauliflower is cooking, prepare the sauce. Pour oil to a medium frying
pan over medium-high heat. Add the ginger and garlic and cook for 1 minute or until garlic begins to
brown. Add all the remaining ingredients and bring it to a boil. Whisk until smooth and thick.
Once the cauliflower has browned, remove it from the oven or oil and place it in a large bowl. Pour
sauce over cauliflower and toss until fully coated. Sprinkle with sesame seeds and serve immediately,
with rice, noodles, veggies or alone..
 Chocolate Pretzel Stacks
Ingredients

50 grams dark chocolate (I use 70 %)

3 tablespoons peanut butter
50 grams pretzels

Method

Line a tray with baking paper and set aside.

Melt chocolate and peanut butter on a low heat using your preferred method.
Roughly break up the pretzels and stir into chocolate/peanut butter mixture until coated.
Form mixture into 8 stacks on the baking paper and place in fridge/freezer to set.
While setting, you can make your peanut butter drizzle.

Peanut Drizzle Ingredients

1 tablespoon peanut butter

1/4 teaspoon coconut oil

Method

Melt peanut butter and coconut oil over low heat using your preferred method.
Remove stacks from fridge/freezer and drizzle with peanut butter mixture.
Place back in fridge/freezer to set.
Remove once set and enjoy! .
Store in fridge.
 DAGWOOD SANDWICH
Ingredients

3 slices bread, buttered

1 burger party
1 slice pastrami
2 pieces sliced cheese
1 egg
Fried potato chips
Tomato sauce
Prego sauce
Mustard sauce
Lettuce
Onions, sliced into rings

Method

Fry the chips, pastrami, burger and egg.

Chips must fried in a separate pan.
Place a slice of bread in the pan, top with , the egg, pastrami, cheese and fried chips and some
onions. Now add the sauces, top with another slice. Turn over the sandwich. Now place a piece of
lettuce, onion, burger party and lastly a slice of cheese, top with the third slice of bread, turn over
and toast till golden brown.
 MOONG DAL CRISPS
INGREDIENTS:

1 cup Boiled Moong dal (At room temperature)

2.5 cup WholeWheat Flour
3 tbsp Oil
1.5 tsp Sesame Seeds
1 tsp Chaat Masala
1/2 tsp Dry Mango Powder (Amchur)
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Asafoetida (Hing)
Salt
Oil to fry

METHOD:

Mix all the ingredients and prepare a semi soft dough . Keep it aside for 5-10 mins. Take a small
porion and roll a thin big circle. With help of knife, cut into desired shape.

Fry on slow to Medium flame. Fry till it gets crispy. Allow it to cool completely on oil absorpant
paper. Once cool completely , store in a Air tight container.
 Pan-Fried Cinnamon Bananas

Ingredients

2 overripe bananas
Cooking spray, oil, or butter
2 tablespoons sugar
1 teaspoon ground cinnamon
Extra cinnamon for garnish

Method

Cut the bananas into 1/2-inch thick slices.

Combine the sugar and cinnamon in a separate bowl. Mix well.
Lightly coat a pan with oil or butter. Fry the banana slices over medium heat, for 2 to 3 minutes.
Add a sprinkling of cinnamon sugar. Flip over.
Cook for another 2 to 3 minutes, adding more cinnamon sugar during the last minute.
Serve warm. If desired, top off with powdered sugar, nutmeg, or more cinnamon.
 TUNA LAGAN

Ingredients

1 cup milk
2 slices bread
2 tablespoons butter
1 can Tuna drained
1 grated medium onion
1 green chillies
I cup grated cheese
3 eggs
1/4 teaspoon freshly ground black pepper
1/4 cup chopped green dhania
Salt to taste

Method

Cook the bread and milk with the butter till thick. Remove the water from the onion, add the milk
mixture, onion and dhania to the tuna.
Place mixture into a greased ovenproof dish, sprinkle the cheese and bake at 180°C
for 25 - 30 minutes
Cinnamon Sweet Potato Chips

Ingredients

2 sweet potatoes, peeled and thinly sliced

1 tablespoon melted butter
½ teaspoon salt
2 teaspoons brown sugar
½ teaspoon ground cinnamon

Method

Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets.

Arrange sweet potato slices in a single layer onto baking sheets. Stir together butter, salt, brown
sugar, and cinnamon in a small bowl; brush onto sweet potato slices.

Bake in preheated oven until edges curl upwards, about 20 to 25 minutes.

CHICKEN TIKKA FILLING
Ingredients

3 chicken fillets cubed

1/3 cup vegetable oil
1 tablespoon butter
1 teaspoon coriander powder
2 tablespoon yoghurt
Salt to taste
1 teaspoon ginger garlic paste
1/4 cup chilli sauce or prego sauce

Method
Add all ingredients to a pan, and cook on medium heat till done.

This filling can be used on pizzas, pies, rotis, footling roll or simply in a toasted sandwich.
 Slow Cooker Sweet and
Spicy Peanuts
Ingredients

3 cups salted peanuts

1/3 cup sugar
1/2 cup packed light brown sugar
1 tablespoon water
2 tablespoons butter, melted
1 tablespoons TABASCO Sauce
2 teaspoons Worcestershire sauce
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper

Method

Place peanuts in a greased 4 -quart slow cooker.

Combine both sugars, water, butter, Tabasco Sauce, Worcestershire sauce, chili powder, and cay-
enne pepper in a small bowl. Pour over peanuts.
Cover and cook on HIGH for 1 1/2 hours, stirring once or twice during cooking time..
Spread out on parchment paper to cool.
Store in an airtight container.
Avocado Pear Smoothie

Ingredients

1/2 cup nonfat, plain Greek yogurt

1/2 ripe avocado, peeled and pitted
1 ripe pear, cored and chopped
2 teaspoons raw honey
1/4 teaspoon vanilla extract
Ice to chill

Method

Combine all ingredients in a blender and pulse until smooth.

 Join our facebook group called
Grey Street Casbah Recipes (Durban)

You will find treasured family recipes and also

new variations of 'old school' recipes.