Chocolate Peanut Butter Pudding Pie

Ingredients

Base + crumble topping
1 1/2 cup flour
120g marge, melted
3 tbsps brown sugar
2-4 tbsps water

Pudding
2/3 cup sugar
1/2 cup cocoa
4 tbsps cornflour
4 cups milk
230g chocolate chips
2 tbsps marge
130g peanut butter

Method

For the base, mix together the flour, marge and sugar until crumbs form. Set aside 1/3 of this. Add the water to the rest of the crumbs, then press into a tin. Bake at 180 for 20 mins. Meanwhile spread the crumbs onto a tray and bake until golden brown.

Place sugar, cornflour and cocoa in a saucepan over medium heat with 1 cup of the milk. Whisk together and gradually whisk in the rest of the milk (3 cups). Bring to the boil, and simmer for 3-5 mins or until it thickens.
Stir in the chocolate chips and marge until melted, then stir in the peanut butter.
Pour into the baked base and refrigerate until set. Then sprinkle the crumbs over.

Serves 10-12

Custard Tart

Ingredients

Base
1 cup flour
90g marge
1 1/2 tbsps sugar
2 tbsps water

400 mls double cream
200 mls milk
4 eggs
70g sugar
1 tsp vanilla essence
Cinnamon
Optional: sliced fruit

Method

Mix together the flour, marge and sugar until crumbs form, then add the water. Press the mixture into a pie dish and bake at 180 for 20 mins/
For the custard, whisk the eggs, sugar and vanilla essence. Bring the cream and milk to the boil, then slowly whisk this into the eggs. Pour into the base and sprinkle with cinnamon. Bake at 170 for 40 - 50 mins, depending on how deep the dish is. If it starts to get dark on top, cover with foil and continue baking.
Keep refrigerated and serve cold. You can also arrange sliced fruit on top.

Serves 8

To make enough to serve 12, do 1 1/2 times the amounts for the base, and for the custard change the amount to 500mls cream, 300mls milk, 5 eggs and 100g sugar.

Nutella Swirled Peanut Butter Banana Cake

Ingredients

3 ripe bananas, mashed
125g peanut butter
1/4 cup oil
1 egg
3/4 cup sugar (brown or a mixture)
200g sr flour (or plain + 1 1/2 tsps baking powder)
160g chocolate chips
3 tbsps Nutella

Method

Whisk together the bananas, peanut butter, oil, egg and sugar. Fold in the flour, then the chocolate chips.
Spread the batter into a lined tin, drop the Nutella over the top and use a knife to swirl in.
Bake at 180 for 45 - 50 mins.

Variation: For regular banana cake, use 2 eggs and 100g margarine instead of the peanut butter.

Silan Glazed Breaded Chicken

Ingredients

800g chicken breast slices or strips
1 egg
1 cup breadcrumbs
Paprika, ground coriander

Glaze
1/2 cup silan (or silan and sugar)
2 tbsps soy sauce
2 tbsps ketchup

Method

Place the chicken in a large bowl. Beat the egg and add it to the chicken, stirring so that the pieces are covered. Then stir in the breadcrumbs with the spices. Grease a roasting dish and place the chicken in it (it doesn't have to be a single layer). Bake at 180 for about 1/2 an hour.
Mix the ingredients for the glaze, then pour over the chicken. Bake for another 20 minutes, or until done.

Serves 10.

Iraqi Hamin

Ingredients

600g chicken breast, cubed
2 tbsps oil
1 onion, diced
2 tsps crushed garlic
2 tsps garam masala
1/2 tsp turmeric
1 tsp paprika
1 tsp salt
1/2 tsp cardamom
2-3 grated carrots (optional)
2 celery stalks, chopped (optional)
375g chopped tomatoes
2 cups rice
3 cups water


Method

Stir fry the chicken with the onion and spices until almost cooked through. Add the carrot, celery, chopped tomatoes, and rice, and stir until the rice is no longer translucent. Add the water, bring to the boil and cook for a couple of minutes until the water has reduced.

Turn down the heat and cook for 20-30 mins.

Variation: Transfer to a lined dish and cover. Cook in the oven at 150 for about 1 1/2 hours.

Serves 10-12

Baked Kibbe

Ingredients

1kg mince meat (beef or lamb)
1 cup bulgar
1 large onion, diced
3 tbsps fresh chopped parsley
1 tbsp chopped coriander
2 tbsps oil
2 tsps salt
3/4 tsp garam masala or hawaij spice
1/2 tsp cinnamon
1 egg
100g pine nuts or sunflower seeds

Method

Rinse and soak the bulgar for 15 minutes, then drain. Place some of the onion in a frying pan. In a large bowl, mix the meat with the rest  of the onion, and the herbs and spices. Take 1/3 of this and fry it with the onion until cooked through, then stir in the pine nuts. Mix the egg and the burgul with the other meat mixture, and layer half of it into a lined tin. Then do a layer of meat and pine nuts, then top with the rest of the mixture.
Brush with oil and bake for 40 minutes. Grill until the top is browned, then cut into diamond shapes.

Serves 12.