Cheese Sambousaks

Ingredients

2 cups sr flour
1/2 tsp salt
1/4 tsp sugar
40g marge
40 mls oil
1/2 cup water

225g grated cheese (you can use a mix - half cheddar, half feta, whatever you like)
1 egg

Method

Rub together the marge, flour, salt and sugar, then add the water to make a dough - use a little less of the water if it looks like it will be too sticky. Wrap the dough in cling film and refrigerate for an hour.
Mix the cheese with the egg, add herbs and spices if you like.
Break pieces off the dough (it makes about 20), roll each into a ball, then roll and flatten into a circle. Place a teaspoon of the cheese filling in the middle of each circle, then fold them in half and seal closed by pressing a fork along the edges.
Place on lined baking trays and bake at 170 for 20 - 30 mins, or until golden brown.

Tomato-Lentil Soup / Dhal

Ingredients

1 cup red lentils (200g)
5 cups water
1 tbsps oil
1 onion, chopped
1 tsp crushed garlic
1/2 tsp grated ginger
1 tsp turmeric
1 tsp cumin
1/4 tsp cardamom
1/4 tsp cinnamon
1 tsp salt
1/2 tsp chilli powder
1 spoon chopped corriander (or ground/flakes)
1 can chopped tomatoes
1/2 can coconut cream

Method

In a saucepan, fry all the spices, onion, ginger and garlic in the oil for 1 minute.
Add the lentils and water, bring to the boil and simmer for 20 minutes, or until the lentils are soft.
Add the tomatoes and coconut cream and cook for another 5 minutes.

Dhal

To make Indian dhal instead of soup, just use 3 cups of water instead of 5 cups. Serve the dhal over rice, or with flatbread.

Blueberry Cobbler Crumble

Ingredients

250g sr flour
100g marge
80g brown sugar
100 mls water
1 egg
1 tsp vanilla essence
Cinnamon
200g blueberry jam (or another flavour, or fresh/frozen fruit + extra sugar for taste)

Method

Rub together the flour, marge and sugar until crumbs form. Set some of this aside for the topping, and mix in some cinnamon.
Add the egg, water and vanilla essence to the rest of the crumbs to make a dough. Spoon this into a dish and bake at 180 for 20 mins.
Heat the jam (or mix the fruit and sugar), and spread over the cobbler. Sprinkle the crumble on top and bake for another 15 minutes.
Serve hot with custard or vanilla ice cream.