Beef Kebabs

Ingredients

1 kilo minced beef
1 onion, chopped finely
Parsley, chopped
2 tsps cumin
1 tsp turmeric
1 tsp garam masala
1 tsp ground coriander
1 tsp salt
Pepper

Method

Mix together all the ingredients. Form into small patties and place on a lined tray. Bake or grill for about 5 mins on each side.

Zaatar Chicken

Ingredients

Chicken breast, sliced - 1 kilo
4 tbsps oil
6 tbsps zaatar
4 tbsps silan
1 tsp salt
Pepper

Method

Mix the oil, zaatar, silan, salt and pepper. Mix with the chicken slices in a large bowl and leave in the fridge to marinade.
Transfer to a dish and roast for 1/2 an hour.
Top with sunflower seeds and parsley just before serving.

*serves 8

Mocha Walnut Cake

Ingredients

4 eggs
3/4 cup sugar
200g ground walnuts
100g sr flour
2 1/2 tsps baking powder
1 tsp instant coffee
1 tbsp cocoa
2 tbsps boiling water

Ganache
90g dark chocolate
60g marge
1 tsp instant coffee dissolved in 1 tbsp boiling water

Method

Whisk the eggs and sugar, then mix in the ground walnuts, flour and baking powder. Dissolve the coffee and cocoa in the water and add to the cake batter. Pour into a lined tin and bake 20-25 minutes.
Melt together the ingredients for the ganache, and when the cake is done pour it over the top and leave to set.

Variations:

Mocha Glaze - mix all ingredients together and pour over the cake.
100g icing sugar
1/2 tbsp cocoa
1/2 tsp instant coffee dissolved in 3 tbsps boiling water
1 tsp marge

Mocha Cream - dissolve coffee in a spoon of cream, whisk in remaining ingredients until thick.
1/2 tsp instant coffee
1/2 cup whipping cream
1/4 cup sugar
2 tbsps cocoa

Chocolate Peanut Butter Ice Cream Crumble

Ingredients

1 1/2 cups flour

1 cup oats

3/4 cup brown sugar

125mls oil

Ice Cream

3 cups whipping cream

2/3cup icing sugar

200g peanut butter

1/3 cup cocoa

Fudge Ripple

1/2 cup sugar

1/3 cup golden syrup

1/2 cup water

6 tbsps cocoa

Method

For the base, mix together all the ingredients. Press 2/3 into a pan, place the rest of the crumbs on a baking tray, and bake for 15-20 mins.

To make the ice cream, whisk the peanut butter and cocoa with 3/4 cup of cream until smooth. Whisk the rest of the cream and sugar until it forms soft peaks, then fold in the peanut butter mixture.

For the fudge ripple, whisk all the ingredients in a saucepan over medium heat until it bubbles at the edges. Bring to the boil and simmer for 2 mins, still whisking. Remove from heat and chill completely before using.

To assemble the ice cream crumble, pour the ice cream mixture onto the base, and swirl in 3/4 of the fudge ripple sauce. Sprinkle over the crumble and drizzle with the  remaining sauce. Freeze.

Remove from the freezer 10 mins before serving.

* 15 servings

Cinnamon Rolls

Ingredients

3 cups sr flour
4 tbsps sugar
90g margarine
3/4 cup water
1 egg
1 tsp vanilla essence

Filling
1/2 cup brown sugar
3 tsps cinnamon

Syrup
90g marge
3/4 cup brown sugar
3 tbsps syrup
1/2 cup chopped pecans

Glaze
55g icing sugar
2 tbsps marge
1tbsp water
1/2 tsp vanilla essence

Method

For the dough, rub the margarine into the flour and sugar, the mix in the egg, water and vanilla essence, and knead until smooth. Roll out flat into a large rectangle.

Mix the filling ingredients and sprinkle over the dough, including the edges. Roll up the dough, slice into about 15 pieces, depending on the size and shape of the pan.

To make the syrup, melt the marge, sugar and syrup in a saucepan and simmer for 2 mins. Pour 1/3 into the pan, and lay the cinnamon roll slices in it. Mix the pecans into the syrup and pour half of it over the cinnamon rolls. Bake 20-25 minutes. When done, pour over the rest of the syrup.

For the glaze, melt the marge and mix the icing sugar, water and vanilla essence, then leave for a few minutes to cool and thicken. Drizzle it over the cinnamon rolls.

Variation: for an egg-free version, omit the egg and use 1 cup water, or as needed.