Ingredients
2 3.4oz sachets vanilla pudding
1 3/4 cups milk
500mls whipping cream
1/3 cup cold coffee
Brownies for two layers
Method
Whisk the milk with the vanilla pudding for 2 mins. Whisk the cream, then combine both mixtures with the coffee. Arrange a layer of brownies in a dish, spread half of the cream over, then repeat. Crumble brownies over the top layer of cream.
Sachlav Ice Cream
Ingredients
150mls cream
450mls milk
3 tbsps sachlav powder
125g sugar
2 tbsps rose water
Method
Mix the sachlav with some milk to form a paste. Heat the milk, cream and sugar then stir in the sachlav mix. Simmer for 10 mins, add the rose water, then freeze.
150mls cream
450mls milk
3 tbsps sachlav powder
125g sugar
2 tbsps rose water
Method
Mix the sachlav with some milk to form a paste. Heat the milk, cream and sugar then stir in the sachlav mix. Simmer for 10 mins, add the rose water, then freeze.
White Chocolate Raspberry Ice Cream
Ingredients
350mls cream
175mls milk
175g white chocolate
75g sugar
250g raspberry jam
Method
Melt the white chocolate over a low heat, Mix the milk, sugar, cream and chocolate. Stir through the jam, then freeze the mixture.
350mls cream
175mls milk
175g white chocolate
75g sugar
250g raspberry jam
Method
Melt the white chocolate over a low heat, Mix the milk, sugar, cream and chocolate. Stir through the jam, then freeze the mixture.
Lotus Spread Bread Pudding
Ingredients
10 cups cubed bread
5 tbsps melted marge
2 3/4 cups water
3/4 cup lotus spread
1 1/4 tsps cinnamon
5 eggs
1/2 cup sugar
1 tsp vanilla
Mix the bread in the melted marge. Heat the water, lotus spread and cinnamon in a saucepan for around 10 mins, until melted and combined. Whisk the eggs, sugar and vanilla, and mix into the bread. Bake at 180 for 25 mins.
Meanwhile for the sauce, combine the sugar and marge in a saucepan and heat until melted, around 4 mins. At 8 mins add the lotus spread. At 12 mins add the water. Stir and cook until combined. Pour this over the bread pudding and return to the oven for another 5 mins or until the sauce begins to bubble.
10 cups cubed bread
5 tbsps melted marge
2 3/4 cups water
3/4 cup lotus spread
1 1/4 tsps cinnamon
5 eggs
1/2 cup sugar
1 tsp vanilla
Sauce
1 1/2 cups brown sugarMethod
115g marge
1/4 cup lotus spread
2 tbsps water
Mix the bread in the melted marge. Heat the water, lotus spread and cinnamon in a saucepan for around 10 mins, until melted and combined. Whisk the eggs, sugar and vanilla, and mix into the bread. Bake at 180 for 25 mins.
Meanwhile for the sauce, combine the sugar and marge in a saucepan and heat until melted, around 4 mins. At 8 mins add the lotus spread. At 12 mins add the water. Stir and cook until combined. Pour this over the bread pudding and return to the oven for another 5 mins or until the sauce begins to bubble.
Butternut Squash Soup
Ingredients
2 butternut squash
10 carrots
1 onion
3 litres vegetable stock
Cumin, ginger, coriander, ginger, garlic
Method
Chop the vegetables. Bring the stock to the boil, add the vegetables and spices. Simmer for 1/2 an hour. Blend until smooth.
2 butternut squash
10 carrots
1 onion
3 litres vegetable stock
Cumin, ginger, coriander, ginger, garlic
Method
Chop the vegetables. Bring the stock to the boil, add the vegetables and spices. Simmer for 1/2 an hour. Blend until smooth.
Tomato Chicken Curry
Ingredients
1 kilo cubed chicken breast
1 onion, diced
3 tsps ginger
4 tsps crushed garlic
2 tsps cinnamon
1 tbsp garam masala or hawaish
1 tsp turmeric, coriander, cardamom
1/2 tsp chilli flakes
1 tbsp silan
600g chopped tomatoes
Method
Fry the onion with the ginger, garlic and spices. Add the chicken and fry for 10 mins. Add the tomatoes and cook for 20 mins. Add water as needed if the sauce is too thick.
1 kilo cubed chicken breast
1 onion, diced
3 tsps ginger
4 tsps crushed garlic
2 tsps cinnamon
1 tbsp garam masala or hawaish
1 tsp turmeric, coriander, cardamom
1/2 tsp chilli flakes
1 tbsp silan
600g chopped tomatoes
Method
Fry the onion with the ginger, garlic and spices. Add the chicken and fry for 10 mins. Add the tomatoes and cook for 20 mins. Add water as needed if the sauce is too thick.
Coconut Chicken Curry
Ingredients
2 kilos chicken breast, cubed
2 onions, diced
4 tsps crushed garlic
3 tsps ginger
1 1/2 tsps turmeric
1 tsp chilli flakes
6 tbsps curry powder
800 mls coconut milk
400 mls coconut cream
3 cups water
Spinach leaves or fresh coriander
Method
Fry the chicken pieces for a few minutes until browned.
Fry the onion with all the spices, add the coconut milk and cream. Bring to the boil then add the chicken. Cook for 20-30 mins. Add water gradually as needed.
Stir through some spinach leaves, or garnish with fresh coriander.
2 kilos chicken breast, cubed
2 onions, diced
4 tsps crushed garlic
3 tsps ginger
1 1/2 tsps turmeric
1 tsp chilli flakes
6 tbsps curry powder
800 mls coconut milk
400 mls coconut cream
3 cups water
Spinach leaves or fresh coriander
Method
Fry the chicken pieces for a few minutes until browned.
Fry the onion with all the spices, add the coconut milk and cream. Bring to the boil then add the chicken. Cook for 20-30 mins. Add water gradually as needed.
Stir through some spinach leaves, or garnish with fresh coriander.
Sweet and Sour Meatballs
Ingredients
1 kilo ground beef
2 eggs
100g breadcrumbs
1 onion, diced
1 tsp crushed garlic
1/2 tsp ginger
Salt and pepper
Mix together all the ingredients for the meatballs. Roll into balls and place on lined trays. Bake at 190 for around 15 mins or until cooked through.
Mix the ingredients for the sauce, adding more water or cornflour as necessary for thickness. Bring to the boil in a saucepan and add the meatballs. Serve over rice.
1 kilo ground beef
2 eggs
100g breadcrumbs
1 onion, diced
1 tsp crushed garlic
1/2 tsp ginger
Salt and pepper
Sauce
1 cup brown sugarMethod
3/4 cup soy sauce
1/2 cup ketchup
1/2 cup vinegar
3 tsps crushed garlic
3 tsps ginger
5 tbsps cornflour
1 1/4 cups water
Mix together all the ingredients for the meatballs. Roll into balls and place on lined trays. Bake at 190 for around 15 mins or until cooked through.
Mix the ingredients for the sauce, adding more water or cornflour as necessary for thickness. Bring to the boil in a saucepan and add the meatballs. Serve over rice.
Pomegranate Chicken
Ingredients
4 tbsps oil
3 red onions, sliced
4 tsps crushed garlic
2 kilos chicken breast, cubed
4 tsps paprika
2 tsps cinnamon
5 tbsps tomato puree
3 tbsps harissa
1 litre sieved tomatoes
750 mls pomegranate juice
240 mls pomegranate molases
Pomegranate seeds
Method
Fry the onion for a few mins, then add the garlic. Fry the chicken with the paprika and cinnamon for around 8 mins. Add the tomato puree, harissa, sieved tomatoes, pomegranate juice and molasses.
Bring to the boil and simmer for 20-30 mins until the chicken is cooked through and the sauce has thickened.
Stir through half of the pomegranate seeds and just before serving sprinkle over the rest of them.
4 tbsps oil
3 red onions, sliced
4 tsps crushed garlic
2 kilos chicken breast, cubed
4 tsps paprika
2 tsps cinnamon
5 tbsps tomato puree
3 tbsps harissa
1 litre sieved tomatoes
750 mls pomegranate juice
240 mls pomegranate molases
Pomegranate seeds
Method
Fry the onion for a few mins, then add the garlic. Fry the chicken with the paprika and cinnamon for around 8 mins. Add the tomato puree, harissa, sieved tomatoes, pomegranate juice and molasses.
Bring to the boil and simmer for 20-30 mins until the chicken is cooked through and the sauce has thickened.
Stir through half of the pomegranate seeds and just before serving sprinkle over the rest of them.
Mocha Walnut Brownies
Ingredients
200g dark chocolate
115g marge
3 eggs
1 cup sugar
100g ground walnuts
50g sr flour
Ganache
120g dark chocolate
80g marge
2 tsps coffee granules dissolved in 1 1/2 tbsps water
Method
Melt the chocolate and marge. Whisk in the sugar and eggs, then fold in the flour and ground walnuts. Spread into a baking pan or cake tin, and bake at 180 for 25-30 mins.
For the ganache, melt all the ingredients together, then spread over the brownies. Leave to cool until the topping has set.
200g dark chocolate
115g marge
3 eggs
1 cup sugar
100g ground walnuts
50g sr flour
Ganache
120g dark chocolate
80g marge
2 tsps coffee granules dissolved in 1 1/2 tbsps water
Method
Melt the chocolate and marge. Whisk in the sugar and eggs, then fold in the flour and ground walnuts. Spread into a baking pan or cake tin, and bake at 180 for 25-30 mins.
For the ganache, melt all the ingredients together, then spread over the brownies. Leave to cool until the topping has set.
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