Creamy Chicken and Veg Soup

1 onion grated1 small green pepper grated1 potato grated1 carrot grated2 fillet cubed small1 pkt white onion soup1 pkt vegetable soup1 tin creamstyle sweetcorn2 tab flour½ cup milk½ cup fresh creamSalt to taste1 tsp Black Pepper1 tsp dry mixed herbs (robertsons)2 tsp Garlic2 tsp Crushed green chilliesChopped dhaniaChopped spring onion

Method*in a soup pot, add some butter, the grated onions, green pepper, potato, carrot, salt, pepper, garlic, mixed herbs, chillies and cook till everything is soft (10mins). Now add the cubed fillet and cook till chicken is done. *in a separate mixing bowl add both the soup pkts mixed with half a litre of water, the 2 tab flour and the half cup milk, make sure everything is diluted well. *now add this liquid to your pot and bring to boil. At this point you will notice the soup start to thicken, gradually add water as it boils to get to the consistency you desire.*once soup has boiled for at least 15min. Add the fresh cream, sweetcorn and chopped dhania and spring onions. Taste for salt. Now soup will be ready.*Serve with croutons or garlic rolls. (Shanaaz Ahmod)

Nutella dessert- 1 l milk ,3 full tblsp milo ,3 full tblsp custard powder,1 full tblsp cocoa.... Heat milk,make a paste with custard,milo,and cocoa,add to milk.add more custard powder if required.add 3/4 tin condensed.-and 3 full tblsp nutella.cool COMPLETLY.then fold in 1 fresh cream whipped..decor with crushed ferreros!(ϒou will need more custard powder for a thicker dessert).

Watermelon Mint Cooler

Ingredients:5 cups chopped fresh seedless watermelon2 Cups Sprite/Lemonade2 tablespoons sugar2 tablespoons fresh lemon juice1/2 Cup fresh mint leavesGarnish: mint leaf sprigs, watermelon balls or small wedgesDirections:Place all the ingredients and their proper measurements in a blender and process until smooth.Pour into a pitcher for guests to serve themselves at the party.Finish off by garnishing your drink with mint leaf sprigs, watermelon balls on cocktail picks, or small watermelon wedges.Enjoy this refreshing watermelon mint cooler at any summer occasion!

From Group: ♏ร ŧэя¢ћэƒ

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** Apr 30 Wed 14:56 **Groups†αнεrα ƌhơơмα⌣┈ -»♡: Chocolate mousse cake. Vegetable oil or pan spray for the pan

Flour for the pans

6 oz. (1-1/2 cups) cake flour

1 oz. (6 Tbs.) unsweetened natural cocoa powder

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. table salt

1 cup granulated sugar

1/4 cup vegetable oil

1 large egg

2 tsp. pure vanilla extract

1 cup water

For the mousse:

2 cups heavy cream

3/4 oz. (1/4 cup) unsweetened natural cocoa powder

13 oz. bittersweet chocolate, chopped

4 oz. (1/2 cup) unsalted butter, at room temperature and cut into small pieces

2 tsp. pure vanilla extract or 1 to 2 Tbs. brandy or Cointreau

Pinch table salt

7 large egg whites, at room temperature

1/2 cup granulated sugar

Tip:

If you’re concerned about uncooked egg whites, you can use a pasteurized egg white product like Just Whites.

For decorating the cake:

7 oz. (1-1/2 cups) walnut halves, toasted chopped medium-fine

OR 6 oz. bittersweet chocolate, plus a 10- to 12-oz block of bittersweet, semisweet, milk or white chocolate

Make the cake:

Position a rack in the center of the oven and heat the oven to 325°F. Lightly grease a 9x2-inch round cake pan, line the bottom with parchment, and flour the sides (but not the bottom).

Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Add the sugar and whisk until well blended. Measure the oil into a 1-cup liquid measure, add the egg and vanilla, and mix with a fork to blend. Add the egg-oil mixture to the dry ingredients and then add the water. Whisk until the dry ingredients are just moist, about 1 minute, scraping down the sides of the bowl. Pour the batter into the prepared pan.

Bake until a pick inserted into the center of the cake comes out clean, 32 to 34 minutes. Let cool on a rack for 20 minutes. Lightly grease a wire rack, invert the cake onto it, lift off the pan, peel off the paper, and let the cake cool completely.

Make the mousse:** Apr 30 Wed 14:58 **Groups†αнεrα ƌhơơмα⌣┈ -»♡: Set up an ice bath by partially filling a large bowl with cold water and some ice.

Combine the cream and cocoa in a large saucepan set over medium heat. Bring to a full boil, whisking occasionally to blend in the cocoa. Slide the pan off the heat and immediately add the chopped chocolate and the butter; whisk slowly until melted and smooth.

Scrape the chocolate mixture into a large bowl. Add the vanilla and salt. Set over the ice bath and stir constantly with a rubber spatula, scraping the sides very frequently, until the chocolate cools to room temperature (don’t stop stirring or lumps will form) Remove the bowl from the ice bath.

Put the whites in a large clean bowl. Whip with an electric mixer on medium-low speed until very foamy. Increase the speed to medium high and beat until the whites form very loose, soft peaks. Slowly add the sugar. Continue beating until the whites are shiny and form floppy peaks.

Working quickly, scoop about a third of the whites into the cooled chocolate mixture and fold together with a rubber spatula or a whisk until blended. Scrape the remaining whites into the

chocolate and fold together gently but thoroughly. Scoop out about 1 cup of the mousse into a bowl, cover, and refrigerate for finishing touchups. Use the rest of the mousse to assemble the cake.

To assemble the cake:

Set the ring of a 9-inch springform pan on a large, flat cake plate. To cut the cake into layers, it helps if the cake is slightly chilled. Set the cake bottom side up on a parchment-lined work surface. Cut into three equal layers. Set aside without separating the layers.

** Apr 30 Wed 15:01 **Groups†αнεrα ƌhơơмα⌣┈ -»♡: Gently flip the top cake layer (really the bottom) upside down and center it in the springform ring so the mousse can flow over the edge to frost the sides; handle the cake carefully (if it breaks, just piece it together). Scoop about one-third of the mousse (a heaping 2 cups) onto the cake layer in the ring and gently spread to cover. Flip the next cake layer (the center) on top of the mousse and press gently to level it, if necessary. Scoop half of the remaining mousse over the layer and spread gently. Flip the remaining cake layer upside down and set it on top of the mousse. Press gently to level it. Spread on the remaining mousse and smooth the top; the cake should fill the ring (don’t worry if a little mousse leaks out of the bottom).



If you’re decorating the cake with nuts, add enough mousse to the top layer of the cake so it comes to the rim of the springform ring. Smooth the top with a metal spatula or the flat, straight edge of a long knife. Pull an icing comb or a long serrated knife across the mousse, making a wavy pattern. If the pattern doesn't hold, pop the cake in the fridge for 5- to 10-minute intervals so the mousse starts to set, and then try again. (If you're wrapping the cake with a chocolate band, skip this step) Put the cake in the fridge for at least 6 hours and up to 24.

To decorate:

Take the cake from the fridge. Run a long, thin knife or metal spatula under hot water and dry it well. Slide the warm knife between the cake and the ring, pressing the knife against the ring, to loosen the cake. Carefully release the springform clasp; gently pry it all the way open. Lift off the ring and clean the plate edge. If you’re decorating the cake with nuts, mold strips of foil around the cake plate to keep it clean.

If the cake’s sides have bare patches, use a small metal spatula to touch them up with some of the reserved mousse. Chill the cake.** Apr 30 Wed 15:18 **Groups†αнεrα ƌhơơмα⌣┈ -»♡: To decorate with nuts: Scoop up a handful of the walnuts in one hand and pat them onto the side of the cake. Many will fall off but you'll be left with a single layer of nuts. Repeat, rotating the cake to cover all the sides.

Once decorated, keep the cake refrigerated and serve it within 8 hours. Remove from the fridge 10 to 15 minutes before serving** Apr 30 Wed 15:20 **Groups†αнεrα ƌhơơмα⌣┈ -»♡: Cake

1 box white cake mix

1 1/4 cups buttermilk

1/3 cup vegetable oil

3 eggs

1 tablespoon unsweetened baking cocoa

2 teaspoons royal blue paste food color

1 toothpickful violet paste food color

Frosting

1 jar (7 oz) marshmallow creme

1 cup butter or margarine, softened

2 1/2 cups powdered sugar

1/8 teaspoon salt

Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.

Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.

If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.Cake

1 box white cake mix

1 1/4 cups buttermilk

1/3 cup vegetable oil

3 eggs

1 tablespoon unsweetened baking cocoa

2 teaspoons royal blue paste food color

1 toothpickful violet paste food color

Frosting

1 jar (7 oz) marshmallow creme

1 cup butter or margarine, softened

2 1/2 cups powdered sugar

1/8 teaspoon salt

Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.

In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Divide batter evenly** Apr 30 Wed 15:25 **Groups†αнεrα ƌhơơмα⌣┈ -»♡: Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.

Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.

If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.** Apr 30 Wed 15:26 **Groups†αнεrα ƌhơơмα⌣┈ -»♡: Tips: To get the royal blue velvet color, remember the toothpickful of violet paste food color; if forgotten, the cake will bake up turquoise in color.

Use paste food color to achieve the royal blue velvet color. If you use liquid or gel food color, your cake color will vary.

To make candy garnish, line cookie sheet with foil, and spray with cooking spray. In 2-quart saucepan, stir together 1 cup sugar, 1/2 cup corn syrup and 1/4 cup water. Cook and stir over medium heat until sugar dissolves; heat to boiling. Without stirring, heat to 300°F to 310°F, or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in desired amount blue food color. Pour onto cookie sheet in random design. Let cool, and break into pieces. Garnish cake with candy pieces as desired

Hanifa SulemanButternut n avo salad

Cube butternut. Fry garlic in littl oil .Add butternut, salt n pepper. Once cooked, empty into serving dish. Allow to cool.

Drizzl wellingtons sweet chilli sauce. Not too much.Thinly sliced onion.Sliced avo (mixed with lemon, litl salt n pepper)

Lastly, sprinkle toasted sesame, chopped pecans, sunflower seeds and poppy seeds. (A tbl or 2 of each or whatever u like)add oso toasted almonds chopped This is V Tasty

Fresh cream croissants

2 cups flour2 tsp bakin powder1/2 tsp salt1/2 tsp blk pepper125g marg/butter250ml fresh cream500g cooked steak/chicken filling1 egg for brushing

Mix dry ingred in a dish. Rub in the butter. Bind into a soft dough with the fresh cream. Divide dough into 4 portions. Roll out each portion to a large round 30cm in diam.Cut each round into 8 wedges. Place some filling on the broad side of each wedge. Roll from broad side to the narrow and shape into a croissant. Brush with egg and sprinkle parsley or sesame seeds. Or sprinkle some grated cheese and chopped green/red peppers. Bake at 180 for 10-12 minutes.

Ginger minty. 5 small ginger pieces. 5-10 mint. 1 cup icing sugaR. Lime corDial (one lid). Ginger ale/beer. 1 cup ice. Put ginger ,ice ,sugar ,mint and cordial in smoothie mAker and blend den top wt giner beer/ale (we put lemonade also )

Iced Tea:3 x 5Roses teabags2 1/2 cups boiling waterMake tea & allow to cool3/4 cup water + 3/4 cup sugar boil & make a syrup. Add to tea together with 1/2 cup Roses lime cordial. Top with 1.5 litre lemonade or sprite. Sliced strawberries, mint leaves, lemon slices. Freeze for 45mins until nice & chilled. Enjoy 

BERRY APPLE PUNCH...~ 1l Liqui-fruit berry blaze~ 1l Liqui-fruit apple~ 1l 7-up~ 420g canned fruit c0cktail with juicemakes 3 1/2 litres... Liquidize everything with the fruit cocktail. Just before serving had the sprite and Ice and Mint leaves on topBaklava 1 pkt phyllo pastry

Nut mixture: 300g almonds / pecan / coconut 7ml ground cinnamon 30ml sugar

Syrup: 500ml water 500ml sugar 20ml lemon juice 2 cloves 1 cinnamon stick

Melted butter for brushing between layers.

Do the following layers: 1. 6 sheets phyllo with butter inbetween each, 2. half the nuts, mix3. 3 more layers of phyllo, 4. rest of the nuts, 

5. 5 -6 layers phyllo. Brush butter on top. Cut into triangles before baking Bake at 180 for 30 - 40 minutes. Syrup can be poured over immediately or when baklava has cooled.Malaysian Soup

Make a paste of water n cream of chicken soup, leave aside. Чσύ can use two packets , depending on quantity Чσύ making!

I onion 3 chicken fillets- cubed or boiled and shredded

Braise chopped onion in butter and oil mixture , in a pot ωι†ђ, crushed garlic, sml cubes of chicken fillet n let sizzle,add salt, pepper, ground green chillies, crushed black pepper and cook until chicken is cooked. Чσύ can also add little freshly chopped parsley.

Now add soup paste! Leave to boil after adding 2-3 cups boiling water . Then add milk ( u need to judge quantity according to colour ) , I use about 1 cup for I packet soup. Lastly add 1 cup fresh cream for a creamier mixture! Чσύ can also use 1 can ideal milk ! Even if Чσύ making double recipe, one can is enough. Lastly add chopped green dhania and shallot and more salt and pepper to taste ! ENJOY! Halima!

TANDOORI CHICKEN PASTE

25 ℳl ( tablespoons)crushed garlic.12.5 ℳl ( tablespoon)crushed ginger.25 ℳl ( tablespoons)crushed chillies.12.5 ℳl ( tablespoon)paprika.12.5 ℳl ( tablespoon)arad.10 ℳl ( teaspoons)ground elachi.ℳl ( teaspoon)crushed saffron.25 ℳl ( tablespoons)vinegar or lemon juice.¼ teaspoon orange colouring powder.¼ teaspoon red colour½ tablespoons salt

METHOD:Prepare a paste by mixing the above ingredients.This is a large quantity, so you will require per kilo of meat 2 or 3 heaped tablespoons of this paste mixed with 4 tablespoons yoghurt..Now Tandoori paste is ready.

Left over can be freezed. **************Now the next step is to mix this paste to the chicken.Wash the chicken properly and cut the chicken into pieces. Now with a knife cut two to three slashes so that the tandoori paste penetrates deep in chicken and make your food tastier. Now add 3 tablespoons of lemon juice to the chicken and mix it with the paste prepared. Now marinate chicken for one or two hours.

You have few options either roast the chicken, braai or cook.

*Add oil or ghee as required for either braai, roast or cooking. *For cooking you will need some water for meat to be done.

Mince Pilaau

500g Steak Mince2 medium Onions sliced2 to 3 Tomatoes cubed1 1/2 tsp Ginger Garlic1 to 2 tsps Fresh Red Masala1 tsp Chilli PowderLittle Haldi2 1/2 tsp Dhana-Jeera1/2 tsp Crushed Jeera1 1/2 cups Ashoka Basmati or Veetee Rice boiled2 or 3 Boiled Eggs2 sml Potatoes Fried1 cup Fried OnionsMethod:Take sliced onions n braise in ghee wid little whole jeera seeds n cinnamon sticks,mke onions golden brown n add ur tomatoes wid de masalas,cook till tomatoes r soft n dry ur masala a little,add ur mince wid de ginger-garlic n cook till done,n not too dry,mus be wettish,garnish wid fresh dhanya,n add 3/4 cup fried onions in mince n de remaining add to de rice...Set in a pyrex mince add potatoes n boiled eggs n rice on de top...Steam for a little while until done.EnjoySpicy Corn Dogsserves 8Ingredients300 ml corn meal or polenta150 ml flour7 ml baking powder5 ml barbeque spice2 eggs200 – 250 ml milkenough oil for deep-frying8 pieces of cooked boerewors (about 500 g)a little cake four for dusting the sausages

MethodCut the sausages in 8 even pieces and cook in a pan with a little oil. Cool the sausages. Pour the corn flour, flour, baking powder and spice in a bowl. Whisk the eggs and 200 ml of the milk together and add to the flour mixture. If the mixture is too thick, add a little more milk. Heat the oil in a deep pan ( I find a wok works best). Stick a piece of sausage on a wooden skewer and roll the sausage in flour. Now dip it in the batter and let the excess batter run off. Dip into the hot oil and turn to fry on all sides. When golden brown, remove from the oil and drain on kitchen towel. I find that I can only manage 2 corn dogs at a time in the oil. Be very careful for the hot oil.Spicy Mustard125 ml yellow sweet mustard – I use Wimpy mustard30 ml chopped Peppadew®MethodMix the mustard and Peppadew® and serve with the hot corn dogs.

Bread pillows. 1 cup chicken fillet cubed n cooked in green masala,salt,little arad n dhana jeeru. Mash 2 boiled potatoes n season with salt,pepper,aromat n little lemon pePper. 1 cup cheese.

Mix altogether. Take your bread, cut the crusts n roll out flat. Cut a slice in two. Put a rounded spoon of filling n seal with lai on sides. It will look like a pillow. Neaten edges. Fry in deep hot oil.

SCOOPED POTATO WITH CORN FILLINGIngredients:6 – 8 potatoes1 onion – grated2 cups frozen cornsalt to tastered chillies – finemargarine / buttergreen chillies – cutMethod:• Boil potatoes in jacket. Remove peel and scoop hole in centre• Sauté 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 ½ an hour at 180*C• Serve as savoury or side dish with any dry meat (roast leg, chicken, steakor chops, etc).

Butter Kebab½ kg chicken mince3 slices bread, brown or white - put in magimix or food processor1 tblsp green masala1 tsp Salt1 onion (grated & squeeze out water)Green dhanaMix together and add ¼ cup oil

Butter mixture:¼ cup soft butter½ cup grated cheeseGreen chutneyMix together, layer in pyrex and freeze.Form kebabs and put cube butter mixture in the center, dip in egg and crumbs, put in foil cups, bake till done and serve.

Pizza ~SWIRL•• 1 cup self raising flour,salt to taste,oreganum and enuf sour milk to make a Soft Dough ...make a soft pizza dough.roll out into a rectangle as u wud for chelsea.smear mayo n tomato sauce on base.add polony or any meat and sprinkle with cheese.roll like a swiss roll.and slice like chelsea.place on tray n bake til done.CUPCAKE MACAROONS. •125 grams butter•125 ml milk•1 teaspoon vanilla essence•2 large eggs

•½ teaspoon salt•2 teaspoons baking powder

•¼ teaspoon of 5 different food colouring (Liquid)METHODPreheat oven to 180 degrees

Combine all the ingredients in a large mixing bowl starting with the wet and then gradually adding the dry ingredients. Beat with an electric beater until smooth, for about 2-3 minutes. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colors of batter by adding 1/4 teaspoon food color to each bowl of cake mixture. Ensure colour is blended well with mixture. Fill each small muffin cup with 1 level measuring tablespoon batter.Bake for about 15-20 minutes or until toothpick inserted in center comes out clean. Make sure the mixture is baked but not brown as it will lose the colour effect. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.

Assemble each cupcake macaroon using 2 mini cupcakes. Cut the tops off each cupcake horizontally. Spread or pipe about 1 tablespoon frosting/filling of your choice on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.

MANGO GRANITA. Canned mangoes410g/fresh mangoes 21/4 cups milk 4tab sugar 1tsp elachie powder 1tab rosewater 300ml cold water. Use only half of milk and add rest of ingredients n blend in liquidiser till smooth. Add rest of milk. Our into tuperware container n freeze. After 1hour scrape with fork ti breakdown ice crystals. Freeze.

KABAABS. 1/2 kg steak mince. 1/2 tbsp ginger. 1/2 tbsp garlic. Salt. 1/4 tsp haldi. 1/3 tbsp fine jeero. 2 handfulls half crushed dhana. Fine green chillies. 1/4 brown bread made into crumbs. 1 egg. Green dhanya handfull cut fine. 12 a lemon juice Wash mince n drain all water. In a dish put alll the ingrediaents mix nicely add your mince. Mag mix and form into long kabaabs n freeze so they nice n firm. I do this in the mornings. I also make pittas in the mornings n leave aside or when lazy i buy my pittas i make salad with only. Lettuce cut fine. Cucumber peeled n cut into small cubes. Put salt little sugar n vingar leave aside. Make green chutney leave aside. Oil ur oven pan put ur kabaabs n bake in preheated oven till done they might be water coming out. Take a pan. Put. 60gms butter. 1/2 a lemon juice. Melt n put ur baked kabaabs in they n turn and toss till all water is burnt n kabaabs look nice n medium brown. Warm ur pittas. Cut in HALF. Fill pokect with. Nola mayo. Salad. Kabaab. Green chutney on kabaab and a dash of mayo again. Its simply divine. Plz adjust masallahs in kabAabs coz i dont have exect measurments. Zubeida

Citrus and mixed nut salad salad ing. Lettuce chopped fine. Cucumbers sliced baby carrots red onion oranges cubed almonds macademias and pecans. Arrange salad ing in a platter add oranges. Fry nuts in olive oil sprinkle over salad sprinkle crushed red chillies over. Dressing. 1/2cup mayo 1 tab honey 1 tsp brown sugar salt and pepper parsley and mixrd herbs 3/4 tsp chillie powder 1/2tsp crushed red chillies 1 tab vinegar mix all together and add sum fried nuts to dressing. And serve

CONFINEMENT / HUWAWAR RECIPES

GINGER CHICKEN1 chicken, cut cleaned and washed1 onion (grated)1 tsp salt

1 tblsp ginger1 tblsp garlicPinch of aradWhole black pepperTuj1 tsp garlic 1 tsp white pepperPinch of green chillies (optional)Marinate chicken with above ingredients. Warm ghee, add chicken and cook till done. Serve with veggies like baby carrots, marrows, mushrooms and baby potatoes.

CHICKEN ALA KIEV½ kg chicken fillet½ tsp black pepper½ tsp salt½ tsp dry dhanaButterSlice chicken fillet in half butterfly way, tenderize it with a mallet on both sides. Lay flat on table and sprinkle salt, pepper, dry dhana on 1 side, put a piece of butter on the edge of the fillet, roll fillet tightly like a swiss roll, dip in flour, egg and breadcrumbs, leave it in the fridge for half a day and fry in shallow oil till done.

HOOWA SOOKH MOOKH250gr hoowa, cleaned and sifted100gr badaam (sliced)2 tblsp khus khus5 tblsp tal5 tblsp coconutRoast everything together in the oven on low heat, combine all the ingredients in a dish and mix well, store in an airtight container, eat approx 2 tsp after meal

AADU PAAK2 cups ghee2-3 cups fresh ginger (minced)2-3 cups coconut (minced)500grams ghor1 cup chopped almonds ½ cup kajoor1 cup chopped pista1 cup honey1 ½ tblsp khus khus2 tsp aharyo1 tsp saffron2 tsp ground elachi½ tsp ground nutmegHeat ghee, add ginger and braise for 2 minutes, add coconut and ghor and stir until ghor is melted, add nuts honey, khus khus and aharyo, braise well on a low heat, lastly add spices.*more coconut and nuts can be added if desired

CHOC MOUSSE

100gr marshmallows

100gr cadboury chocalate

½ cup milk

2 tblsp butter

250 ml fresh cream (whipped)

Heat marshmallows, milk, choc and butter on low heat stirring all the time until combined, when done if u find lumps then strain and leave to cool...fold in fresh cream, leave to set in fridge and pipe into dessert cups, decorate as desired and serve chilled

Enjoy a Mexican feast with this recipe for Beef TacosIngredients1 medium onion, chopped450g ground lean mince2 cloves garlic, minced1 tablespoon ssamjang *optional 1 teaspoon tomato paste

Taco seasoning:1/2 teaspoon gochugaru or cayenne pepper1 tablespoon ground cumin1/2 teaspoons cornstarch or flour1 teaspoon salt1 teaspoon smoked paprika 1 teaspoon ground coriander

Other ingredients:Corn shellsSour CreamlettuceChili PeppersShredded CheeseTomatoes Chopped Scallions (green onions)Avocado*optional

DirectionsMix all the ingredients for the taco meat seasoning.

Saute onion and after 2-3 minutes add ground beef and garlic.

Break the ground beef and add seasoning and saute until completely cooked.

Add Ssamjang and tomato paste; stir to combine.

Let it cool down for a minute or two until putting them in the hard corn shells.

Mini nandoes burgers. Half kg fillet stripped. Marinate in. 1tsp salt. Half tsp balck pepper. 1tsp garlic. 1tsp coarse red chillies. 2tblsp vinegar. 2tblsp nandos hot peri peri. 2tblsp wild herb. Cook in a pan with ghee. 12 mini portugese rolls slit. Spread sandwhich cream. Lettuce. Tomato slices. Chicken. Drizzle over 1tblsp nandos lemn and herb box sauce! Serve with chips.

TROPICAL DRINK1l tropika pineapple1l tropika orange1 l granadilla twistmix togetherLiquidize1 pinepapple with 2 cups water5 oranges with 1 cupl water6 granadillas with 1 cup water water

liquidize each fruit seperately and strain into tropika, sweeten with sugar and serve chilled.

GREEN QUENCHER1 litre cream soda (chilled)1 litre sprite (chilled)1 large apple grated1 ½ cup passion fruit cordial.(I use rose's) 2 kiwi dicedIce Mix all together and serve..

Steak pie recipe

Ingredientsfilling of choice chicken or steakdough2 cups cake flour2 tsps baking powder1.2 tsp salt125g butter1 egg¼ cup milk¼ cup water

MethodSift dry ingredients into a food processor. Add butter and form into crumbs. Heat the milk and water together over a low heat, add the egg and beat well.Make dough with the milk, water and egg mixture. Divide dough into 2 and roll out the first half into a rectangle shape to fit into greased pyrex 26 x 22 cm dish. In your filling either chicken or steak, add some mayyonnaise, mustard sauce, chilli sauce of choice, tomato sauce , picalilli and some cut up gherkins and cubed fried potatoes that have been spiced with salt and chillie powder. Spread fillng on bottom half of dough. Thereafter roll the second half of dough and place over filling. Brush with egg and sprinkle till. Bake in a preheated oven 180c until pie is golden brown. When cold cut into squares and serve with chutney of choice.

Spinach pancakes: make pancakes, set aside. Filling: braise 1 big onion until braised slightly brown, add crushed garlic. Add chopped spinach salt n pepper. Wen spincah is cooked n water completely burned, add milk, seperate cup add 1 n half TBSP flour mix wit lil milk make paste, add to spinach, add salt. Add grated cheese, lil bit fresh cream. Cook until thickish. Fill pancakes , top with cheese, drizzle mayo n sprinkle paprika or chilli powder heat in micro, eat wit greek salad devine.

TZATZIKIgrated cucumbergreen chillisaltyogurt. Mint.

PITA5 cup cake flour4 tblsp sugar1 tsp saltMix above together then dissolve:1 1/2 pkt yeast with 1:4 cup water1 cup milk1 cup water3/4 cup oil1 eggMake dough and allow to rise. Roll out thicker than roti cut with cutter and bake in very hot oven for a few min until it puffs up.

FALAFEL::: 3 cups pea dholl 2 cups crushed moong soak overnight wash and remove exces skin from moong dholl drain well add to magimix dhania and green chillies and grind den add 3 boiled potatoes to dough before frying add grated onion salt and baking powder

Minced meat turnoversYoghurt Dough:( this is a very fine and super Turkish dough)½ cup oil½ cup soft cold margarine¾ cup plain yoghurt2 tsp very leveled baking powderflour according to feeling….(Use any 1 cup u have for all the measurements…best is to use the real measuring cup)I used nearly 400 gram flour, kept adding and mixing till it was soft and silky It could be less or even more as I said we feel it ourselves when the dough is done..-Mix the yoghurt, oil, margarine and baking powder in a bowl.-Now fold in the flour and keep mixing with your hands.It’s hard to measure how much, but till u will feel that the dough is soft and all the liquid ingredients have been absorbed.It is a very very creamy dough, you can work with it immediately, it needs no rest.Prepared the Qeema as we do for any filling but not the typical hot one, it tastes very good with light and is with less spices:200gr Minced meat2 medium onion sliced2 green chilies chopped1tsbl G/G pastesalt to tastered chili flakes to taste 1/2 cup water-i mixed all of these in the minced meat and cooked till all mixed up and the meat was ready-added 2 tbs oil and stir all till dry

-let cool and then do the filling-overlap and seal by pressing the edges-sprinkle some seasam and black onion seeds-i dont brush any egg or butter its hte natural colour it gets -coz this dough is very very soft we don’t need to make it look too tidy I love it with all its uneven corners and edges, it’s so fluffy and soft and soooooooooooooo yummmmyyy : )Bake in a preheated oven on 170° for around 20 minutes till they are nice golden brown!Very easy and quick, the minced mustn’t be tooo hot ‘n spicy, it tastes really gooooood like a cold snack Enjoy!!! ( recipe from net)

Seafood bhajia 150g Snowflake Self Raising Flour15ml Moir's Baking Powder125ml Danone Nutriday Low Fat Smooth Yoghurt, plain2 eggs, lightly beaten500g uncooked prawns, shelled200g calamari1 tin baby clams, drained1 medium onion, finely chopped100ml fresh dhania, chopped30ml lemon juice1 lemon, for rind3 red chillies, finely chopped5ml garlic paste5ml Robertsons Ground Turmeric5ml Robertsons Ground Coriander5ml Robertsons Ground Cumin5ml Robertsons Cayenne Peppersalt to tastecanola oil, for deep frying

Garlic Chilli Mayonnaise:100ml Danone Nutriday Low Fat Smooth Yoghurt, plain30ml garlic paste5ml Robertsons Cayenne Pepper2 red chillies, pips removed and chopped100ml Crosse & Blackwell Low Fat Mayonnaise

DirectionsInto a large bowl, sift flour and baking powder.

Separately, whisk yoghurt with eggs till blended and add to dry ingredients, mixing to form a stiff batter.

Add all other ingredients, except oil. Allow to rest for 30min.

Heat oil in a deep pot and drop teaspoonsful batter into hot oil. Allow the bhajias to fry until cooked.

Drain on absorbent paper. Do not place on top of each other when cooling but spread out on an even surface.

Peanutbutter chutney Ingredients

1 bunch of green dhaniaHalf cup mintgreen chillies 2 taste Half cup white vinegar1 bottle crunchy or plain blackcat peanut butterHalf cup mayonaise 4 thls oil Curry leaves

Methodliquidize dhania, mint, green chillies, and white vinegar. Add more vinegar if chutney is too thick. Empty out the peanut butter °ή η bowl. Add the green chutny mixture 2 ïτ ñ∂ mix well. Then add the mayonaise oil ñ∂ curry leaves. add somegreen colouring 2 gt η nyc green colour. Bottle ñ∂ refrigerate. This chutny delish ώĩ†ђ any dish.

NB ȋƑ mixture 2 thick js add more mayonaise.

» S��um��A��Ýa��н� « إبراهيم.~ Peri Peri Chicken ωιтн Avocado & Pineapple Salad:

{Ά� Simple, Yet Scrumptious & Appetising Salad. Ιт's Healthy, Quick & Fresh}.

- 750 G Chicken Fillet Cut °ή Strips- 3 Tablespoons Amina's Peri Peri Braai Marinade- 3 Tablespoons Oil- 2 Ripe, Firm Avocados Cut °ή Thin Wedges- 1 Pineapple Cut °ή Small Triangles- 1/2 Ά� Lettuce, Shredded- 1 Large Carrot, Julienned- 1/4 English Cucumber, Cut °ή Thin Slices- 2 Ripe, Firm Tomatoes, Cut Into 8's- Salt & Pepper To Season Salad.

Method:

Marinate Chicken Strips ωιтн Amina's Peri Peri Marinade For 3- 4 Hours And Grill °ή Ά� Pan σя Oven Using Oil. °ή Ά� Large Salad Bowl Add The Salad Ingredients, Lightly Season And Toss Around Gently As Not To Break υÞ The Avocado & Tomato. Allow The Grilled Chicken Fillets To Cool And Add To The Salad Bowl And Give Ά� Mix, Then Drizzle Over The Top ωιтн Amina's Prego Sauce.

Pancake/crepe pastaChicken filling:1/2 kg chic fillet cubed1/2 onion cubed n braised in butter1/2 tsp salt to tasteLittle aromatGround blak pepperGreen chillies n dhania1/2 tsp Dhania powder1/2tsp chillie powder

1/2tsp ground garlic1 medium tomato liquidised

Marinate filling in the above ingredients,melt butter in pot αи∂ cook chicken.

2 Tblsp mayonaise(stir in chicken 1nce cooked)

Pancake/crepes:1 cup flourPinch of salt1 egg2 cups milk

Method for pancakes: Whisk all ingredients 2gda to bake a smooth thin batter.

White sauce:3 Tbslp butterSalt n pepper to taste2 Tblsp flour2 cups milk1/4 cup grated cheese

Method for white sauce: whisk all ingredients in a pot until thik(the way you would like it)

METHOD:Fry pancakes in nonstok fryng pan with a little ghee,make it thin.put filling in half n fold it like tortillas,dan set in pyrex next to each other.pour white sauce over dan cheese&pasrsly.Bake at 180 degrees until cheese melts n heated thru,aprox 10 to 15mins