HummusTried by Arnaaz Tarmohamed

blend 1 can chickpeas with 1/4 tsp crushed garlic, 4 tbsp lemon juice, 1/2 tsp red chilli powder, 1/4 tsp crushed green chillies, sprinkle aromat to taste, 1 tbsp tahini paste, and 1/4 cup of the juice from the tin of chickpeas.

Variation: coriander hummus - add 1 full handful coriander when blending.

Red pepper hummus - add 1 red pepper chopped when blending.

Mugh Tried by Taskeen Seth

(for 2 ppl halve this quantity)

3/4 to 1 cup green mugh, soaked overnight and then boiled til soft in 3/4 of a pot of water.

In a seperate pot make a chutney as follows:1 and 1/2 grated onions. 3 tomatoes grated1 and 3/4 tsp red ginger garlic masala. 1/4 tsp arad. Salt to taste (I go with about 3/4tsp)3tsp dhana jeero. Braise onions in ghee with a stick of cinamon, and a slit green chilli till golden.Add tomatos and spices and cook till done. When mugh is soft, add the chutney to the mugh and boil down to the correct consistency. Serve with lemon juice and creme fraiche

Grilled veggie pitas:Fatima Riaz Osman

Fry slices of brinjal in olive oil.

Once that's done, slice peppers and mushrooms.

Place the veggies in the oven to grill for about 15mins. Once done spread hummus in brown pita with slices of avocado and the grilled veggies.

Top with grilled haloumi. Enjoy.

Brinjal and ricotta bakeTried by Safeera Kaka

2 large brinjalsOlive oilSaltDhana jeeroo powder250g ricotta cheese or crumbled feta2 heaped tbl cream cheeseBasil2tbl Pine nuts toasted (I omitted these)80mll fresh bread crumbs1 tin italian style tomatoesParmesan cheese (I could not find fresh parmesan so replaced it with cheddar/mozarella)

Slice the brinjal into 6mm slices. Brush with olive oil and sprinkle lightly with sea salt and dhana jeeroo powder. Pop into a hot oven and cook until tender. Don't let it crisp. Set aside and allow to cool.

Combine the cheeses, crumbs and season with fresh salt, pepper. Place a spoonful on the brinjal and roll up. Blitz the tomatoes(I seasoned it slightly with salt, pepper a dash of sugar and a pinch of ground green chillies) and lay in a casserole lay brinjals over and sprinkle liberally with cheese and torn basil leaves. Bake at 180 for 10-20min until cheese is melted.

P.s if using feta instead of ricotta omitt the crumbs.

Ghisora. Variations by Arnaaz Tarmohamed and Sharona Dada

Braise chopped onions, few curry leaves, 1/4 tsp whole jeera and 1/4 tsp mustard seeds, 1 whole green chilli chopped with little olive oil. Add grated tomatos : 1 tsp salt. 1 tsp chilli powder. 1 tsp roast masala. Squeeze lemon juice and allow tomato chutney to cook. Add ghisora (peeled, washed and cut how u prefer - I did it in circles) and allow to cook. Ghisora doesn't take long to cook and reach the appropriate softness. Serve with mealie meel roti.

add 1 tsp dhana jeero to tomato chutney..and once ghisora is 3/4 way done..add the deshelled prawns (which were soaked in boiling water) and cook for few mins. Add lots of finely chopped dhania and serve with plain yoghurt and roti..

Mughni dhaar: Fatima Mayet Jassat

steep 1 1/2 cup dhaar in sum water.

Rinse well after half hour.

In a pot heat 1 tbl sp ghee n 1 tblsp oil. Add 1 big onion chopped. Cook till soft n golden. Then add ffg spices: 1 tsp salt. 1 tsp dhana jeeru. 1 tsp red fine chillies. 1 tsp arad. 1 tbl sp red masala. 1 tbl sp lemon juice. A coupla curry leaves, n 1 green chilie. Let spices sizzle,then add 3 chopped tomatoes(I bamix till chopped but not completely pureed).Add 1/4 green,1/4 red,1/4 yellow peppers (cut into big cubes)At this stage put dhar in,lower heat completely n steam for about 45 min on low heat.if u want more dry then steam for longer period. We like it slightly wet! So I steam for bout 30-40 min. Serve wit roti,tomatoe n onion kachumbar,achaar, n papr.

Mix Vegetable Curry: Safiyya kapede

1 large onion chopped, 1 carrot julienne or cubed, potato cubed, half a punnet mushrooms halved, 2 cups cauliflower florets, 1 cup cabbage, 1 cup of green beans julienne, 3 medium tomatoes grated, 1 can of chickpeas, 2 tsp finely crushed garlic, 2 whole green chillies, 1/2tsp jeeru, 1/2tsp mustard seeds, few cinnamon stick, peppercorns, elaichi, and clove, 1 1/2tsp dhana jeeru powder, 1/2tsp arad, salt to taste, 1-1 1/2tsp chilli powder, Suhana Sabji Masala and Suhana Pav Bhaji Masala.

Braise onion, whole chillies, jeeru, elaichi, cinnamon, cloves, mustard seeds, peppercorns and curry leaves. When onion turns pink add garlic and all masalas. Braise for a 1minute. Then add vegetables and salt, and grated tomatoes, cover and cook. No need to add water. Rinse chickpeas and add to pot. Slow cook till all water is absorbed and ghee separates from curry. Garnish with julienne ginger and dhania. Serve with roti.

GuarMariam

Top, tail and de seed the guar. Cos it's long, she cuts it into shorter lengths. Abt the length of ur middle finger. She boils it slightly in salted water. She says this helps with taste and it cooks quicker.

She takes a heavy based pot adds some ghee. Heats it up and adds mustard seeds. After it crackles she add a very finely chopped onion and braises this. Then she added minced green chilli & minced ginger (she keeps it separate). She adds some dhana & jeero, but not to much. Lowers the heat and adds the guar. Seasons with sea salt at this point. She let's this cook and soak up the spice. Abt 15 minutes into the cooking she takes 2 cloves of garlic, crushes lightly and cuts roughly. Apparently, she says it makes the guar a bit slimy if you add the garlic too soon. My friend also says this. She let's it cook till soft and adds water if it gets too dry.

She prepares a light masala chicken (marinates chicken in normal masala, braises onions, then adds marinated chicken, lemon juice and salt). Once her chicken is done, she adds the guar. It is so yummy, I always ask her to cook this for me whenever I visit. She serves this with roti. I hope this helps you cooking your guar.

Roasted veg n feta wrap (recipe frm my aunt in law):Yumna Minty Seth

3brinjals (cut in semi circles)1pkt rosa tomatoes4mixed peppers (cut in big cubes)Drizzle with olive oil n bake on a baking sheet for abt 30min.

Dressing: balsamic vinegar, olive oil, honey, whole grain mustard, origanum, brown sugar, salt/b pepper (the recipe didn't give amounts for these, I started wt a Tbp of each n then adjusted acc to taste).

Coat veggies in dressing n leave to 'marinade' for at least an hour. To assemble, use multi grain wraps frm woolies (or 1 of ur choice). Top with shredded lettuce, then the veg mixture, then crumble feta over. Roll up n secure, then serve :)

Patha Casserole:Fatima Riaz Osman

I sliced patha and placed in an oven proof dish - drizzle with a bit of olive oil and bake for about 10mins. Thereafter I added a bit of chillie sauce over the patha, a tin of creamstyle sweetcorn, 250mls fresh cream, mushrooms, salt, pepper and grated cheese with parsley. Baked in oven until cheese melts.

Fatima Riaz Osman: I normally throw fried pur after its baked in the oven. ( But didn't have so used doritos - sweet chillie).

Vegetable Stir Fry Tried by Mariam Fakir

2 tablespoons sunflower oil (I'm allergic to olives. U could use olive oil)1/4 teaspoon kulanji seeds (nigella seeds)1/2 teaspoon mustard seeds250g frozen french style stir fry1/2 teaspoon robertson garlic & herb seasoning1/4 teaspoon herbal salt ( I use salts of the earth brand)3/4 teaspoon ground biryani mix (normal biryani mix ground in a coffee grinder)1/4 teaspoon tamarind paste (I have the concentrate variety).

Heat oil in a wok. Add seeds. When mustard seeds pop add frozen stir fry. Stir fry for 2 minutes. Add all ingredients cept tamarind. Stir fry for @ 6 minutes. Once veg is cooked add tamarind. Ensure tamarind is well distributed.

Navratan Korma Tried by Mariam Fakir.

Ingredients:1 small onion, finely sliced1 1/2 tablespoon ghee1/2 teaspoon garlic1 teaspoon mustard seeds1/4 teaspoon kulanji seeds (optional)1/4 teaspoon saumf seeds (optional)1 teaspoon fine dhana1 teaspoon fine jeero1/4 teaspoon arad1 teaspoon green masala2 tablespoons lemon juice1/2 kg of vegetables. I likecauliflower, broccoli, carrot stick, peas, mini corn, button mushroom. I buy all of the fresh veg & cut veg from woolies and use what I need. Use frozen peas (boil 1st)2 small tomatoes, pureed1/2 teaspoon sugar1 teaspoon tomato puree75ml fresh cream1/4 level teaspoon maizena1 packet of bean sproutsDhania

Method:I like to use my slightly wok shaped amC pot.Braise onion in ghee till lightly golden. Add mustard seeds. Once it has popped add kulunji, saumf & garlic. Braise for a few seconds. Add remainder of spice and lemon juice. Braise lightly. Add cleaned and cut veg. I start with the hard veg and move to the softer variety so I don't get "mushy" veg.Once veg is almost cooked, I add the pureed tomato, tomato puree and sugar. Cook till done. Mix maizena with fresh cream. Add to pot. It should thicken lighty. Cook for a few minutes. It will not as saucy as a curry. Add the washed sprout and dhania as garnish.

If u'd like it more saucy use 2 medium tomatoes, 125ml fresh cream & 1/2 teaspoon maizena as opposed to the latter measurements

Patha Casserole (Given to me by my cousin, Fatima Dada, recipe courtesy of Yumna Dada)Tried by Arnaaz Tarmohamed

Bake or fry patha and lay at bottom of pyrex dish.( I baked at 180 for 10mins).Fry 1 tin creamstyle sweetcorn with aromat and crushed green chillies.(I didn't fry just mixed the green chillies and aromat in it with the fresh cream - only used 125ml tub)Pour over patha.Use any red chutney or even homemade tomato chutney and spread over.Add 1 tub 250 ml fresh cream over this.( My fresh cream was already mixed in)Throw over ready fried onion rings and grated cheese.Bake till cheese melts.Fry samoosa pur and lay over before serving and sprinkle paprika on top.

Veg Quesadilla : Tried by Fatima Riaz Osman

placed one tortilla wrap on an oven tray and smeared sweet chillie sauce ( any sauce can be added), thereafter added grated cheese, sliced the trio peppers and mushrooms and placed on top. Thereafter I added sliced jalapenos (any other veggies can be added). Place another tortilla wrap over and grill in oven until crispy..

Salt and pepper lamb and vegTried by Mumtaz Desai

1/2 kilo of lamb leg1 butternut (small)2 gem squash2 swt potatoes1 tsp ginger garlicSalt and pepperGhee

Cube the lamb and cook in ginger garlic,salt and pepper. When almost done add cubed veg and more salt and pepper, add some ghee and let it simmer till done, serve with basmati rice.

Pot Roasted Veg Tried by Mariam Fakir

Ingredients:1 onion, finely sliced1/2 teaspoon green masala1/2 teaspoon robertson garlic and herb seasoning1 packet veg from woolworthsHimalayan salt to taste1/2 teaspoon sugar

Method:Braise onion till golden. Add masala and seasoning. Braise for a few minutes. Add veg and season with salt. Cook slowly. I like to get the veg to "catch" to pot helping it to brown.

Tuna Salad on Rye. Sharona Dada

Tuna mixed with a dollop of mayonnaise and some chopped onion. Layer on rye and add finely chopped lettuce, cucumbers and chives. Topped with Thinly sliced rosa tomatoes and a sprinkle of chilli powder.

Chips with Masala Wors, Salami and Chillies: Safiyya Kapede

Deep Fry about 5 potato chips or use frozen, I prefer fresh potato.

Sprinkle with Nandos Peri Peri. Steam wors, and then cut into 1cm slices.

Chop about 4 chillies, slice salami or polony, also if you want add some russians, mushrooms etc.

In a pan- add 1/4cup, throw chillies and all the above, add some chilli powder, and. Fry with golden. Then throw it all above the chips.

Top with WW burger mayo (I like the flavour) or WW peri mayo, tomato sauce and chilli sauce. Also sometimes I make a mushroom sauce or cheese sauce and thrown over the masala wors.

Chicken Toasties: Safiyya Kapede

2 chicken fillet, 1 chilli, 2tsp garlic, salt, pepper, some chilli powder, a little portuguese sauce and 1 egg.

Blend to get in a processor.

Lastly add chopped dhania.

Then spread mixture over bread slices or french bread, and top with sesame seeds.

Shallow fry, meat down first, on medium heat till golden and cripsy.

Drain on paper towel. Recipe is from Cosmo Cuisine 3

1000 Island Prawns Tried by Mariam Fakir

500g King Prawns (try to get "wild prawns as opposed to farmed prawns), de-veined & butterflied2 tablespoons chilli oil3 tablespoons ina parman's 1000 island sauce1/2 teaspoon paprika1/2 teaspoon crushed garlic1/4 cup lemon juiceSalt to tasteMarinate prawns in the latter ingredients for 30 minutes.

Heat a pan and melt some garlic butter. Grill prawns butterfly style. Remove excess marinade. After prawns are grilled. Reduce marinade and drizzle over prawns.

Grilled Fish Tried by Mariam Fakir

500g skinned and deboned fresh kingklip, sliced into medallions1/4 lemon juice1/2 tomato, chopped1 teaspoon green masala (Halima, my sis in law makes the best ever)1 teaspoon robertson garlic & herb seasoning1 teaspoon fine mircha2 tablespoons buttermilkSalt to taste

Marinate fish in the latter ingredients for 20 minutes.

Preheat oven to 220 degrees.

Heat 1 tablespoon ghee in an oven safe frying pan on high heat (stove top). Add fish minus the marinade. When pans starts "bubbling", add marinade. Place pan in the oven. Grill until marinade reduces and fish is cooked. You need not turn fish around..

Saucy Soles. Tried by Arnaaz Tarmohamed

1/2 kg fish (any fish suitable for grilling would do).

1. Marinade fish with the following ingrediants: 1 tsp crushed green chillies. 1 tsp garlic flakes. 1 tsp fish spice. 1 tsp salt. 1/2 tsp black pepper. 2 tbsp crushed almonds. Crushed curry leaves. 2. Bake for approx 40 mins at 200 degrees covered in foil. 3. Sauce: 2 tbsp garlic butter. 3 tbsp lemon juice. 5 tbsp mayo. 2 tsp parsley. 1/2 tsp crushed garlic. Warm on stove and throw over fish. Adjust quantities in sauce according to how saucy u want it and your own taste)

Racheal Ray's Well Dressed Salmon. Tried by Taskeen Seth

1/2 seedless cucumber2 small plum tomatoes1 shallot or 1/4 red onion, finely chopped, divided2 tablespoons Dijon mustard2 tablespoons sugar1/4 cup white wine vinegar1/2 cup extra-virgin olive oil, plus a drizzle1/4 cup finely chopped fresh dillSalt and freshly ground black pepper4 (6-ounce) skinless salmon filletsSeafood seasoning (skipped this and used fish masala instead)

DirectionsOn a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.(Also skipped this step. I instead served the fish with a spinach salad and used sliced red onions for garnish)

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste. (Try and make this first as it gets better after an hour or so)

Season the salmon with seafood seasoning (fish masala. I also left the fish to marinate for an hour). Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish. (Instead of this I popped the fish into the oven)

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Baked Fish: (From muslim woman. Which I adapted slightly)Tried by Aysha Mayet

1 whole red fish but I used hake medallions 450g box.Marinade:2 tsp ground blk pepper2 tsp salt2 tsp ground green chillies2 tsp crushed garlic2 tbls mayonnaise1 tsp crushed red chillies.2 tbls lemon juice.Make paste wit all above n marinate.Place foil on baking tray/pyrex add marinated fish on foil.Chop up:1 onion1 green pepper1 tomatoI also added (extra to the original recipe)Some onion rings1 lemon slicedSprinkle over marinated fish.Sauce:Separately heat 2 tbls butter n 2 tbls mayonnaise. I doubled d sauce.Pour over fish cover wit foil. Bake 180° until fish is soft & tender. Serve with Wedges & Portuguese rolls.

Langoustines in a garlic/lemon butter sauce (purple indian delights).Tried by Taskeen Seth

750g langoustine tails/ prawns. Clean :&, wash and drain dry. 250g butter (I did half butter, half cream). Juice of 2 lemons (start with 1 and adjust). 2tsp crushed garlic. Salt and black pepper to taste. 1tsp crushed green chillies. Melt butter and garlic tog, and then add the spices and lemon juice. Pour about a Tbsp of sauce carefully over opened shellfish. Grill till done and serve with the remaining sauce

Fish roe curryTried by Farzana Mia

Braise 1/4 onion (slices) in oil with garlic and few pieces yellow dhal and lots of curry leaves.Boil 4 tomatoes in water and Liquidise.

To the braised onionAdd 2 t red masala (plain 1),1t chilli powder, 1t dhania and 1/2 t jeera , 1/4 t haldi (fish masala is optional)

Braise for few seconds then add liquidised tomato and allow 2 cook till oil surfaces then

Add fish roes and cook. Add lemon juice/aamli, 1 slit green chilli and fresh dhania.

Fried fish eggsTried by Farzana Mia

2 1/2 t chilli powder1T dhania1/2 T jeera3t crushed garlicFew drops of white vinegarFew drops lemon juicehaldiSalt to tasteFish masala( optional)1T flour

Make a paste with above masalas and marinate the roes 4 a whileFry in oil¤my late aunty used 2 cut them open wen she fried them I loved it that way

Grilled Sole Tried by Aysha Mayet

1kg sole fish-wash n dry well.

1/4lb butterlemon juice1/4 tsp garlicsalt1tsp fresh garlic1/2 tsp red chillies2 tsp fish spice1tsp lemon pepper1 tblsp mayo

Heat butter n lemon juice till butter melts. Add rest of ingredients to the butter n boil for 5 mins. Pour over fish. All the fish must be covered in sauce. Bake on 180 preheated oven until done n not too dry. Serve with salad n chips.I made extra of marinade n poured over fish just b4 serving. Tried n tasted recipe.

Grilled Sole (Recipe by Nazira Vally)Tried by Arnaaz Tarmohamed

4 medium soles4 tbsp steers garlic sauce1 tsp green masala4 tbsp lemon juice1/2 tsp mixed herbs1 tsp white pepper1/4 tsp lemon pepperLittle salt1/2 tsp fish spice

Marinate with butter and bake at 200 degrees

Creamed KingklipTried by Safiyya Kapede

Kingklip slices marinated in 1/4tsp white pepper, 1/4tsp spice for fish, 1tsp garlic, 1tsp crushed green chilles, 1/4tsp parsely, add 1tsp of any sauce of your choice and 1-2tbsp of maziena mix with freshly squeezed lemon juice. fry in shallow oil , and mix remaining marinate with a tub of fresh cream and 1/4 to 1/2 tub sour cream. Pour over kingklip and bake in oven.

Jinga Saal (Prawn Curry)Tried by Safiyya Kapede

Devein and Deshell tiger prawns, wash and drain and keep aside.

Braise 1 large finely chopped onion in 1 cup of ghee, with few sprigs of curry leaves, whole chilli, peppercorns, mustard seeds, jeero, cloves and very few elaichi and 1 small cinnamon stick.

Once brown, add 1 tbsp of freshly ground garlic, with 1 tsp chilli powder, 1 1/2tsp dhana jeero powder, 1/4tsp of arad, salt to taste, 1/2tsp of red chilli paste, and if you have 1/2 tsp of fish curry masala (I use Suhanas)

Add to the above 5-6 medium red jam tomatoes and prawns, with 2tbsp tomato puree and 1 tbsp of coconut (fresh or dessicated). close the pot. Do NOT add any water, as water will come out from tomatoes and prawns. Cook till water is evaporated and ghee has separated from curry. Add coconut milk - as much as you want (I generally add 3/4cup). Cook on slow and bring to boil. Garnish with fresh Dhania and Mint combo. Serve with Rice.

For a thicken version to serve with roti: omit the coconut milk and tomato puree, and less fresh tomato. Add a tbsp extra of fresh coconut or dessicated. Cook till all water is evaporated and its dry.

1 kilo prawnsTried by Fatima Mayet Jassat

1 tbl vinegar. 1 tbls fine red chillies. 1 tbls mustard powder. 1 tsp freshly ground pepper. 1 tbls garlic. 2 tbls peri peri oil. 4 tbls olive oil.

Marinate 10 minutes before grilling.rub this marinade on butterflied prawns.grill in preheated oven undeer grill for 10 min.

SAUCE: 1 bottle peri peri marinade from woolies. 1 cup fresh cream. Few blobs of butter. Heat sauce in a pan till well combined.drizzle over prawns wen half done n set under grill again for 5 min.remove wen prawns n sauce r browning.

Pink Salmon Tinned Fish Tried by Mariam Fakir

Ingredients:* 2 tablespoons sunflower oil* 1 small onion, thinly sliced* 3/4 teaspoon fine jeero* 3/4 teaspoon fine dhana* 1/4 teaspoon fine mircha* 1/2 teaspoon red masala* 3 medium tomatoes, skinned and chopped* 1 tablespoon tomato sauce* 1/4 teaspoon sugar* salt to taste* 1 tin john west pink salmon (213g)* chopped dhania to garnish

Method:Braise the onions in oil until golden. Add all the spice. Braise for a few seconds. Add tomato, tomato sauce, sugar and salt. Cook on medium heat until tomatoes are cooked. Add tinned fish (I remove the bones, but not the skin as it is rich in vitamins and minerals).Cook for a few minutes. Add dhania and serve with puri. My niece love this with rice.

Tuna Kebab Tried by Mariam Fakir

Ingredients:1 tin of john west tuna in sunflower oil, drained1 slice of white bread soaked in water, broken up finely3 tablespoons sunshine semolina1 egg white1/2 medium onion, gratedhandful of finely sliced dhania1 1/2 teaspoons fine jeero1 1/2 teaspoons fine dhana1/2 teaspoon arad1/2 teaspoon fine mircha1/2 teaspoon baking powder1/2 teaspoon red masala1 teaspoon green masalaHerbal salt to taste

Method:Mix the ingredients with a fork. Make into patties. For guests, I tend to make these babies smaller than those in the picture. in a non-stick pan pour a thin layer of oil. Heat the oil up. Then lower to a medium heat. Add kebabs. Do not turn until the kebabs are firm. They will break up due to this soft nature of fish if turned to often. I tend to char the kebabs as I like the taste thereof. But for guests, I will fry till lightly golden. These babies soak up oil during cooking so avoid adding too much oil. It will be released when the kebab is cooked. Serve with tomato chutney and puri.

Pan-fried Chilli and Garlic Dorado.Arnaaz Tarmohamed

Marinate fish:1 tsp crushed garlic1 tsp fresh red chillies1 tsp salt1 tsp ina parmans chilli and garlic seasoning.Squeeze lemon juice.Chopped spring onions

Fry with little olive oil in non stick pan.

Then stir fry onion slices/rings, green pepper slices and tomato slices (minus the insides) with a sprinkle of salt and pepper.

Throw over fish.

Note: dorado is a firm fish that holds while cooking so it can be pan-fried without breaking.

KHOWSETried Sharona Dada

Mutton or Chicken Curry:Braise onions in whole jeero and large green chilliAdd 2 grated tomatoes once onions golden brown..add spices: chilli powder, ground dhana jeero, haldi and salt. Add juice of 3 lemons.Add meat and allow to cook. Add greens when complete.

Khuri:

1 tub InkomaziSmall pinch of haldiDhana jeero..about a spoonSalt to tasteI Tbsp coconut1 Tbsp chana flourGreen chillies to tasteGarlic..about 1 tspQuarter piece tomatoQuarter piece onionHandful dhania

All in liquidiser..till smooth

Heat oil and whole jeero with big green chilli....add khuri when oil sizzles..let it boil.

Salad:

Thin sliced onions,sliced green chillies,lemon juice, vinegar, salt

Topping:

Fried onions and samoosa pur

Assemble as u plate: first boiled Spaghetti, second the curry, thirdly pour Khuri over and fourthly spoon the onion salad. Top with crushed fried samoosa pur and fried onions.

Fillet steak: (1/2 kilo). Fadeela Seedat Sonvadi 1tsp pepper steak spice (gorimas). 1/2 tsp blk pepper. Mustard powder. 2tbs steers garlic sauce. 1 1/2 tbs mayonnaise. 2tbs soya sauce. 1tsp salt. Lemon juice, white vinegar and steers bbq sauce.

Mix, marinate overnight and bake in oven @ 180. Top with butter before serving.

Arabian kofta: Fatima Mayet Jassat 1 kg beef mince. 1 table spoon green masala. 1 table spoon garlic. 1 tsp salt. 1 tsp crushed blk pepper. 1 tsp lemon pepper. 1 bunch dhania chopped finely 2 tbls lemon juice. 2 sachets knorr kofta mix (I found it in supermarket in dubai)its a mix of spices).

Mix together,form balls n place on oven tray,sprinkle water n oil n steam quickly till meat balls r firm but still tender....ready to freeze at this stage. When eating,place in fry pan n steam in a litle oil n water till nicely browned

SteakSaffiyah Hajat:

Marinate steak in following:1 tsp salt1 tsp black pepper1 tsp steak and chops spice1 tsp mustardRed masala to taste3 tbs mayo3 tbs bbq sauce(I used the all gold brand)3 tbs garlic sauce1 sachet of nandos bbq marinating rub2 tbs soya sauce1 tbs lemon juice1 tbs vinegar

Top peppers with red green and yellow peppers. Cover with foil and bake

Cheddarmelt steak. Sharona Dada

1 kg fillet steak butterflied. Marinate wid 11/2 tsp salt 1tsp blk pepper 1 tsp lemon pepper 2 tsp garlic lemon juice 2 tsp worcester sauce and crushed green chillies. Add olive oil and ghee to non stick pot place steak and cook on high. Brown well.

Sauce.

1 btl woolies long life cream 1 satchet spur cheddarmelt sauce 1 slice garlic butter. Boil on stove for 5 mins. Heat sizzlers pour sum sauce place steak pou more sauce over steak add cheese slices over steak add french fries on the side and chopped green chillies over. Serve wid garlic rolls and a nyc crunchy green salad Njoy

Fillet Steak with Mushroom Sauce or Cheddamelt Sauce.Arnaaz Tarmohamed

Marinade: 1/2 kg fillet steak butterflied with: 1/2 tsp aromat. Salt to taste. Squeeze lemon juice. 1 tsp crushed garlic. 1/2 tsp black pepper. 1/2 tsp lemon pepper. 1/2 tsp crushed green chillies. Fry with olive oil.

Sauce: 1. Spur Ready Mushroom Sauce in Sachet. Saute little mushrooms in pan with olive oil, salt and pepper. Heat sauce in pan and add mushrooms when cooked.2. Ready Spur Cheddamelt Sauce In Sachet: Heat in pan and add 1 slice garlic butter.Pour over fillet steak and enjoy!

Oven grilled ribs: Fatima Mayet Jassat

2 kg ribs. 1/2 cup tomato sauce. 1/2 cup orange juice. 1 tbls honey. 1 tbls soya sauce. 1 tbls worcester sauce. 1 tsp salt. 1 tsp blk pepper. 1 tsp aromat. 1 tsp tobasco sauce. 1 tsp mixed herbs. 2 tsp ground garlic.

Cover with foil n bake in oven till cooked. Place under grill till crispy n golden.

Steak Giant Pie (dough: Faiza's Teatime Delicacies, steak: purple Ind Delights pg 153)Salma Mayet

Dough:Rub 125g butter into the following dry ingredients:2 cups flour (which landed up being 3,5cups flour after adding the liquid component)1 tsp salt1/2 tsp mustard powderPinch of arad3 tsp baking pwdr1 tsp (white) pepper1/2 green chillies

Then beat 2 eggs with 1 cup milk and use this to make a soft dough.

Steak:Cook 250g steak in: plain ginger/garlic, green chillies, jeeru powder (I added steak&chops spice) with heated water & some ghee until tender. Add salt and 1 onion sliced(or chopped) finely and let onions soften&water absorb further until steak is cooked until tender.Top with fresh dhania.

Assembling:Roll out dough to fit baking tray, topple steak/onion mixture (steak can be shredded/cubed), layer tomato slices (and I layered green pepper slivers also) and then cover with another piece of dough to seal (I created a lattice top). Brush with egg & sprinkle sesame seeds/khus khus.

Bake 180 until done (around 30min)

BBQ chops grilled in ovenFatima Mayet Jassat: 1 tblsp steak n chops spice. 1 tblsp bbq spice. 1 tsp blk pepper. 1 tsp zeal. 1/2 tsp fine ginger. 1/2 tsp fine cinnamon pwdr. 2 tbl sp lemon juice. 1 tbl sp red masala. Marinate for few hours,pre-heat oven on 200,cover chops with foil,n bake for 45 min or till done. Served with baby potatoes,baby carrots,mini corn,n mange tout steamed in robertsons country herb n garlic n a blob of butter.

2 tblsp worcester sauce. 2 tblsp steers bbq sauce These 2 sauces go into marinade (For chops)

Steak Express - Cosmo Cuisine lll. Nabeela Omar

500g tenderized steak - cut into strips. 2tblsp oil. 1 tsp chilli garlic paste. 1 tsp garlic paste. 1 tsp red chillies. 1 tsp lemon pepper. 1 tsp crushed cumin. 1 tsp salt. 1 tsp barbeque spice. 2 tbsp vinegar.

Marinate steak in above ingredients except oil for 2-3 hours. Thereafter heat oil & stir fry steak for few mins. Add 1 cup water & cook till steak is tender. Heat 2 tblsp oil & stir fry 1 small chopped onion, 1 med green pepper julienned , 1 med red pepper julienned and add to steak. Finally add 2 tbsp peri peri sauce <I used Steers>, 2 tbsp worcestershire sauce, 2 tbsp mayonnaise & 1 tbsp tomato sauce, simmer until slightly thick. Add more salt or chillies if required. Serve with either chips or bread rolls

Creamy Jalapeno Steak PastaTried by Sharona Dada

500g fettucine 5ml salt...boil 2gether til jst tender.....

Fillet steak cut in strips15ml garlic30ml olive oil30ml garlic butter1 large onion chopped4 jalapenos, sliced100ml jalapeno sauce-used Jo jo brand100ml creamy salad dressing-used woolies brand5ml periperi powderSeasoning salt 2 taste250ml fresh creamcoriander leaves

In med pot add olive oil and garlic butter with chopped onion and jalepenos. Braise for 5 min..add steak strips...stir fry 5 to 7 min...addin water wen required...add sauces spices n salt ..cook few min..add cream..reduce heat n simmer til sauce thickens ...add chopped coriander..Serve with Fettucine

Caramelised Chops Tried by Mariam Fakir

500g broad chops (cut from Khans Butchery), trimmed

1 teaspoon Worcester Sauce1 tablespoon Nandos Garlic Peri Peri1 tablespoon mustard sauce1 1/2 tablespoons Mrs Balls Chutney (original)2 tablespoon tomato sauce1 teaspoon green masalaSteers seasoning salt1 teaspoon Robertson Garlic & Herb seasoning2 tablespoons lemon juice

Marinate the chops in the latter ingredients for @ least 30 minutes.

Heat a thin layer of oil in a heavy based pot. Add chops without the marinade (the chops should brown, not stew). On a medium to high heat, brown the chops. Once the chops are browned, lower heat add the reserved marinade. Cover pot. Once the sauce has dried up, grill chops until caramelised.

Garnish with finely chopped dhania. Serve with chips.

Lite Fish w Almonds & Mayo (Cosmo Cuisine IV; my notes in parentheses)Tried by Salma Mayet

Marinate (a 400g box of Woolies') hake medallions in the following mixture:

Liquidise:4 Tbls olive oil1 tsp minced garlic2 Tbls lemon juice2 Tbls ground almonds1 tsp ground green chillies1 tsp salt (can lessen)4 Tbls fresh dhania, chopped1/2 tsp black pepper3 Tbls mayonnaise lite (or even low-fat salad cream)

Marinate for 30minutes.

(Set in a pyrex dish, uncovered) and pop into a preheated oven at 180C for 20minutes, uninterrupted.

(Turn off oven temperature & turn on the grill & let fish sizzle for a few minutes).

Ready to serve! Recipe suggests garnishing with flaked almonds & parsley.

Tandoori fish skewer (adapted slightly from cosmo cuisine V)Tried by Taskeen Seth

1kg fish cubes (I used hake)2 tsp crushed garlic1tsp fresh red chillies (I used Gorimas red masala)1tsp chilli powder1/2tsp elachi powder1tsp dhana jeero1/2tsp pepper1tsp salt1tsp tandoori masala (I also added 1tsp tikka masala, from faaiza)3Tbsp oil3Tbsp lemon juice

Combine all ingredients and marinate fish cubes for 3-4 hours. Add half a cup plain yoghurt, skewer, and bake at 180 for 20-25 mins

Grilled Kingklip stuffed wit spinach n fetaTried by Fatima Mayet Jassat

marinate kingklip fillets overnight in ffg spices: 30 ml fish spice. 15 ml crushed garlic. 15 ml paprika. 15 ml worcestershire sauce. Smear marinade over fish n set aside overnight or for a few hours.

STUFFING: 1 bunch spinach,chopped n steamed till water burns out. 3 rounds feta cheese, crumbled into cooked spinach 5 ml fish spice. TOPPING: (optional) 50 ml cake flour. 50 gr butter. 5 ml salt. 5 ml pepper. 500 ml milk

Pre-Heat oven. Grease long glass dish with spray n cook. Place 60 ml butter n 30 ml oil inside n put into oven.(Empty) in the mean time make slits in fish fillets n stuff spinach n feta mix inside.close fish slice n press neatly together. Once dish is sizzling hot n butter n oil is bubbling, place fish in dish, scooping sum butter over. Grill for 10-15 min.remove from oven n place topping sauce over.sprinkle with lemon rind.return to oven n bake for 5 min on 180. Seve wit rice or roasted veg

Aromatic Hake Medallions. Tried by Nabeela Omar

1 x 400gr hake medallions. 1/4 tsp fenugreek seeds. 2 tbsp oil. 4 large tomatoes. 3 tbsp oil. 1 med onion grated. 1 tsp crushed. Garlic. 1/4 cup green pepper - cubed. 1 tblsp curry leaves. 1 tsp chilli powder. 1/2 tsp lemon pepper. 1 tsp salt. 1 tbsp coriander leaves chopped. Method. Wash fish, drain & dry. Heat oil in a saucepan, add fenugreek & cook for 1 min. Add fish & cook on low heat for 10mins. Boil tomatoes, remove peel & liquidize. Heat oil in another saucepan & fry onions & garlic until gold. Add the liquidized tomatoes, green peppers, curry leaves & spices. Place cooked fish into tomato chutney. Simmer for 5-10 mins on low heat. Garnish with coriander leaves & serve with garlic pite bread

Raja Butter chickenTried by Fatima Mayet Jassat

marinate 1 kg big cubes of chikn in ffg: 1 tbl spoon red masala. 1 tsp dhana jeeru. 1 tsp arad. 1 tsp red marcha. 1 tsp chikn spice. 3 tbl spoons raja tandoori powder(use less for milder). 2 tbl sp lemon juice.

Cook in about 2/3 tablsp ghee,on high heat till water burns out.then add 1 tin tomatoe puree,1 sachet tomato paste n 500 ml fresh cream.simmer till thickens. Lastly add chopped greens1 tsp salt

Raja tandoori chickenTried by Fatima Mayet Jassat

1 chicken disjointed,works well for fillets too.make deep slits in chicken.

Marinate: 3 tbls raja tandoori masala. 1 tbls red masala. 1 tsp arad. 1 tsp dhana jeeru. 1 tsp fine red marcha. 1 tsp salt. 3 tbls lemon juice. 1 tsp Coarse black pepper. 1 tbls chopped garlic. 1 tub plain yoghurt. Put into pyrex or oven tray dot with blobs of butter n bake @ 180 till done,then brown under grill. Serve with lemon wedges,chips n salad.

Works well on a braai too. Just add about 3/4 tbl sp oil to marinade.pref overnight.

'EID' Baby chickensTried by Fatima Mayet Jassat

marinade for 2 baby chickens 1 heaped tbls red masala. 1 1/2tsp red chillies. 1 tsp dhana jeeru. 1 tsp arad. 1 tsp salt. 1 tbls lemon juice.

Heat about 1/4 cup of oil in a pan,add 2/3 pePper corns, tuj,elachie and above spices. When mixture darkens take off heat.Add 1 cup fried (beryani) onions n 1 1/2cup sour milk.braise on low heat till all spices blended.in a 1/2 cup of boiling water add a generous pinch of saffron. add to masala mixture. When cool rub masala into baby chickens. Let marinate overnight. Cook in pot for not more than half hour. Add cleaned baby onions to chickens when halfway thru. Serve with garlic n herb baby potatoes n puri.

Tandoori chickenTried by Fadeela Seedat Sonvadi

2 chickens or chicken fillets. 1tsp mustard powder. 1/4 tsp white pepper. 1/4 tsp blk pepper. 1tsp rough salt. 1stp crushed jeeroo. 1/2 tsp garlic flakes. 1tsp chicken spice. 1/2 tsp red chillis. 2tsp tandoori spice(rajah from u.k). 2tbs steers chicken marinade. 1tbs steers chillis sauce. 3tbs lemon juice. 2tbs oil. 1tbs pataks tandoori paste (optional). Yellow food colour. Marinate for 24 hrs. Basting sauce: 2oz butter. 3tbs lemon juice. 1/2tsp salt. 1tbs garlic flakes. 1/2tbs red chillis. Grill or braai chicken. Optional to drizzle melted butter over meat after it is braaied.

Saucy ChickenTried by Fatima Riaz Osman

1 chicken2 tsp ginger & garlic1 tsp salt1 tsp crushed jeera1 tsp crushed dhana1 tsp crushed red chilli1/2 tsp chilli pdr1/4 cup lemon juice1/2 tsp lemon pepper2 tab mayonaise2 tab tomato sauce1 tab chilli garlic sauce1 tab sweet chilli sauce1 tab mustard sauce

Marinate for 2 hrsCook in 2 tablespoons of Olive Oil2 mins before done add:1 sachet tomato paste1/4 cup fresh cream

Saucy ChickenTried by Mariam

2 tablespoons gheeMedium onion, thinly sliced1 teaspoon whole jeero1 teaspoon mustard seeds1/2 teaspoon kulanji seeds1 kg chicken, disjointed2 tablespoons mayonnaise2 tablespoons crystals sauce1 tablespoon mustard1/4 cup tomato sauce1/2 teaspoon masala1 teaspoon fine mircha1 teaspoon dhana1 teaspoon jeeroSalt to taste1 teaspoon robertson garlic & herb seasoning1/4 cup lemon juice1 teaspoon sugar

Marinate chicken for 30 minutes in l ingredients cept, ghee, onions & seedsBraise onions in ghee. Once softened and golden add the seeds. Fry lightly. Add chicken, reserve marinade cook until chicken is browned. Then add marinade. Cook for a further 5 min.Sorry, not in the same order, but def the same recipe.

Bhinda tarqary with chickenTried by Fatima Laher Dhorat

1. Wash n slice bhinda in thick rounds (cut at a slant). Fry in a pan with a little oil on th base until all stickiness is gone. Set aside.2. Make vagaar with onion, oil, whole jeeru, black peppercorns (u cud add taj n elachi but I don't).3. When vagaar is light brown, add washed chicken pieces to vagaar and ginger garlic masala, green masala, peri peri masala, ground dhana, dhana jeeru, aradh, fine red chillies, salt. Let it cook until all water has burnt out.4. When water has burnt out let masala braise well into the chicken, then add grated tomato.5. When water of tomato has burnt out add cubed fried potatoes and bhinda.6. Steam together for a few minutes to enable flavours to fuse being careful not to break bhinda.

Nandos Butter Chicken. Tried by Nabeela Omar

Marinate chicken is salt, red chilli powder, 1/2 tsp yellow colouring and Ginger Garlic

Cook in butter on low heat till done.

Boil the following: 1 cup fresh cream, 1 sachet tomato paste, 2 tblsp nandos garlic peri peri & 2 tblsp wild herb peri peri.

Transfer the cooked chicken into a pyrex and pour sauce over.

Bake in oven for about 25-30mins. **Do Not Dry Out***add a dash of vinegar 2 the chicken when cooking

Portuguese Chicken with SauceTried by Sharona Dada

Marinate chicken with:

GarlicGreen chilliFine red chilliSaltDhana jeeroRough red chilliHalf cup mixed lemon juice with vinegar

Braise in garlic butterAnd Cook till Tender.Sauce

In liquidiser:Big handful of DhaniaAny chilli sauce (red packo)Lemon juiceVinegarSalt

Serve separate in jug with chicken.

Sweet chilli chicken stripsTried by Fadeela Seedat Sonvadi

strip chicken fillets, marinate with spices, chicken spice, mexican chicken spice, lemon pepper, blk pepper, garlic salt, peri peri spice, fine red chillis as well as nandos peri chicken marinade. Let it cook till done, when done add steers bbq sauce, sweet chilli sauce and nandos hot sweet peri peri. Add sesame seeds as well. Can be used as a filling in wraps, or in a chicken salad. Can also serve along with crispy chicken strips and chips. (Similar to fego chicken basket).

Tried by Saffiyah

1 teaspoon paprika2 teaspoon garlic salt1 teaspoon origanum1 teaspoon basil1 teaspoon sage1/2 teaspoon powdered rosemary1/2 teaspoon powdered thyme1/4 teaspoon nutmeg1 teaspoon dried parsley1 teaspoon salt1 teaspoon lemon pepper.I give all of the above a good blending in my kenwood so it mixes really well and so that some of the herbs can get abit more fine, then I add it to 2 cups flour.Soak pieces of chicken in milk n leave in fridge for 1 hour(or few hours or until u ready 2 fry) then coat in seasoned flour. Recoat chicken pieces twice n then deep fry. Leave to drain on wire rack and grill in oven b4 serving

Mayonnaise chickenTried by Fatima Mayet Jassat

1 chicken disjointed. 1 tsp fresh ground garlic. 2 tsp chillie powder. 1 tsp ground green chillie. 2 tsp lemon pepper. 1 tsp aromat. 1 tsp chicken spice. Salt to taste. 1/2 cup mayonnaise. (Recipe requires 1/2 cup oil & 125 gr butter.both of which I left out!!!)Sounds too oily esp cos mayo releases its own oil too. Marinate in ingredients overnight.cook on low heat. Garnish with dhania n chopped red peppers.

Chicken in Garlic Sauce (orig rec. Purple Indian Delights pg 28. My notes and adjustments follow in parentheses) tried by Salma Mayet

1 chicken disjointed (I used chicken fillet only, about 300g, so I fractioned the recipe down to a 1/3)1 tsp crushed garlic + 1 tsp ground red chillies (I replaced both with 1 heaped tsp wet red masala + a sprinkling of dry, coarse red chillies)1 Tbls garlic sauce + 2 Tbls ghee/butter (as I did not have any garlic sauce, I substituted with 1 Tbls garlic butter and left out the ghee/butter)1 tsp spice for steak (I used 1/2 tsp steak&chops spice, Chohans)3 Tbls lemon juice (around just under 2Tbls for my quantity of chkn)Marinate chicken in all of the above for a few hours.Cook over low heat until done.Then pour over the following heated sauce (I landed up adding the mixture below during the cooking stage, shortly before the water was completely reduced, so that the sauce could thicken&make merry with the chicken flavours. I kept to the standard quantities in the recipe, even though I used 300g chkn fillet as I wanted the dish to accompany plain white rice, so wanted a saucy chicken meal):Sauce:1/4 cup tomato sauce1 Tbls chilli sauce (I used 'samoosa chutney')1 tsp jeero powder1 tsp garlic flakes (immersed in warm water for a short while)1 Tbls ghee (I left this out entirely)Garnish with dhania.* Garlic 'butter' rec refer to SOL ed1, pg 18 Tasnim Essop's rec. I made a batch&use it all the time!)* Samoosa chutney, my successful recipe is in the purple Indian Delights, pg 175 'Tal/Tomato Chutney')

Portuguese Rotisserie grilled chickenTried by Fatima Mayet Jassat

1 whole chicken, skin on preferably so that meat stays tender,but used skin less cos I forgot to tell chicken uncle!

5 heaped tbl sp panache portugues spice.

Lemon juice.

Olive oil.

Marinate chicken overnight. Grill for 20-30 min depending on size of chicken

Saucy drumettesTried by Simply Savouries

1 kg (skinned) Drumettes (part of the wing)1 onion grated1 cup tomato puree1 cup tomato sauce1/2 cup vinegar1/2 cup brown sugar1/s cup worchester sauce1 T ginger garlic1 T chillie sauce1 t lemon pepper2 T lemon juice

Heat oil in pot and add onion + ginger garlic - cook for 4 minutesAdd remaining ingredients and allow to simmer for 20 minutes - leave to cool

Pour (cooled marinade) over chicken and leave over night

Cover oven tray with foil and grease with spray and cook - place drumettes on tray and bake in oven for 20 minutes or until doneRemember to baste with sauce and turn drumettes over and baste the other side

Chicken salad with croutonsTried by Aysha

I cubed chicken fillet n marinated widGarlic,peri peri oil,ground red chillies,lemon pepper,portugeus chicken spice,garlic lemon n herb spice,mixed herbs,Mediterranean veg seasoning...cook till tender n burn water.

Toss together,carrots(julianed),chunks of cucumber,red pepper(julianed),cubed pineapple,thinly sliced apple,fresh dhania n parsley(chopped)

Spread slices of bread wid garlic butter,cut into cubes n toast both sides in oven until golden.

Toss altogether,n I drizzled wid creamy greek salad dressing.

Chicken corn n mushrOom SoupTried by Rizwana Chayya

You need chicken fillet chopped and boiled leave aside , in another pot , add oil , a chopped onion , mushrooms , green. masala , salt and pepper , adding a tin of sweet corn and spring onions , and loads of dhania , cook for about 10minutes , add chicken add 1 cup water :) leave to cook till chicken gets all the devines flavours :p , take a deep soup Pot , add 1litre water n let it heat up adding mushrOom n veg soup mix stir as it gets thick , add your chicken mix and let it start boiling, lower heat allow to cook for 20minutes serve with warm butter Rolls , this soup is a major hit

Jungle Oats HaleemTried by Arnaaz Tarmohamed

Boil 1 cup of jungle oats in 1 1/2cups water and salt. Till soft and soggy, and most water absorbed. Liquidize and keep aside. Add a little water to start it and make it thick.

I prefer mutton haleem, but you can use chicken fillet.

1/2kg of mutton with bone or chicken fillet sliced thinly1 large onion1tsp jeeroFew sprigs curry leaf1/2tsp whole peppercorns1/2tsp elaichiFew cinnamon sticks1-2 whole chillies1/2tsp clove2 tsp of ginger/garlic2tsp dhana jeero1/2tsp haldi2tsp chilli powder (depends on heat)3-4 medium tomato grated1-2TBSP tomato pureeSalt to taste.

Salt to taste.

Braise in ghee the onion and whole spices till pink. Add the powder masalas, and roast for a minute or two. Then add the meat and tomato together. Close the pot and let cook for a while, may add a little water if you like. For mutton to get it soft I use a pressure cooker first since its quicker.. Once the meat is cooked and The ghee separates from the tomato, add puree and simmer for 5-8mins on low.. Add the liquidized jungle oats. Check for consistency. If its too thick add more boiling water, and simmer on low for a while. Add vagaar just before serving.Vagaar1 onion sliced in halvesFew springs of curry leaves1 - 11/2tsp of whole jeeroBraise the above in enough gheePour over haleem, then lastly add 1 -11/2tsp of Garam Masala.Garnish with julienne ginger, chopped dhania and spring onion.

Butternut & Feta soupTried by Taskeen Seth

finely chop 1sml onion and saute in a little ghee till light brown. Add to this: 1 cup diced chicken fillet, 1tsp ginger, 1tsp garlic, 1tsp green chilli paste, s+p to taste (go easy on the salt, ur adding in feta later), 1/4 tsp cinnamon or nutmeg and a few strands of saffron, seeped in boiling water. Once the chicken is cooked, add 1pkt of Knorr white onion soup mix with a liter of cold water ( I whisk together in a measuring jug before adding to the chicken, to avoid lumps). Simmer for 10 minutes. Boil about 800g of cubed butternut until soft, and then liquidise with 2 cups of the water that the butternut was boiled in. Add to soup and simmer further for flavours to blend. Chk for seasoning at this stage (I like lots of blk pepper and chillies). Before serving add 1 cup of fat reduced cream (or not). Lastly break up approx half a round of feta per person and serve soup, alongside spring onions, freshly ground pepper and some of woolies breakfast seed mix.

Laapsi Haleem ( Recipe by Nazira Vally - Exotic Foods and the Best of Exotic Foods)Tried by Arnaaz Tarmohamed

1. Boil: 1 cup bulgur wheat1/2 cup rice1/4 cup barleyLet it get cold and liquidise

2. In a pot: make vagaar - 1 big onion chopped and 1 tsp whole jeera.3. Add: 2 chicken fillets cubed1 1/2 tsp ginger garlic6 tsps dhania jeera2 tsps haldi6 to 7 tsps salt1 tsp crushed green chillies2 tsps rough red chilliesSqueeze lemon juiceCan add little water if chicken is sticking.4. Once chicken is cooked: add boiled liquidised ingrediants. Top up with water, boil on slow, keep on stirring.6. On top: optional vagaar - ghee, whole green chillies, pinch of whole jeera.7. Once its cooked add 1 whole bunch dhania and little mint8. Taste and adjust.(I generally make half a recipe at a time which lasts me 3 to 4 meals in Ramadhan)

Chicken Soup Tried by Mariam Fakir

My maternal grandmother loved soup. She said the best soups were made from scratch; no canned or packet soups added. I developed the same taste for soup made from scratch.

Ingredients:1/2 chicken (1 leg, 1 thigh, 1 king, etc). Deboned and the meat cut into thin strips. Save the bones* 1 grated onion*1/2 finely sliced onion*2 tablespoons sunflower oil*3 green elachi pods*2 large cinnamon sticks* 3/4 teaspoon lightly crushed black pepper* 1/4 teaspoon whole black pepper* 1 tablespoon garlic butter*1 tablespoon robertson garlic and herb seasoning* 1 level tablespoon green masala* 1 level teaspoon dhana*1 level teaspoon jeero*1/2 teaspoon arad* 2 tablespoons lemon juice.*2 pureed tomatoes*

*2 cups cooked corn*2 tablespoons tomato puree*1 teaspoon aamli concentrate* herbal salt*1/2 teaspoon maizena*1 cup cream* 1/2 cup chopped dhania

method:De-bone half chicken. Slice chicken meat. Wash well. add onion (grated and sliced) and oil to a heavy based pot. Braised till golden. Add elachi, cinnamon and pepper. Add chicken bones and brown. Add some salt and garlic butter.Add chicken, robertson garlic and herb seasoning, green masala, dhana, jeero & arad. Season to taste. Brown the chicken. Add 2 tablespoons lemon juice.Cook for 15 minutes. Add 1 and 1/2 cups corn to tomato puree. Puree lightly (should still see corn). Add to pot and the remainder of corn. Add tomato puree. Cook for 10 minutes. Add 1 litre boiling water. Cook for 30 minutes. Remove bones & whole spices (if u can find it) Skim the "oil" from the top. Not a lot would have accumulated. Add 250 ml boiling water. Add the aamli. Mix the cream and maizena well. Add to pot. Boil for 5 minutes. Add dhania.

Chicken corn soup (from friend)Tried by Sharona Dada

14 cups water3 pieces chicken fillet,cut in half2 tsp rough salt1 tin creamstyle corn5 tsp zeal5 tbsp maizena, in 1/2 cup water1 egg

Heat the water, then add chicken n salt, cook for 10 min, remove chicken n shred. Add corn to water, boil n add chicken,zeal n maizena. Boil till thick. Beat egg in a bowl, add to soup mixing quickly.

Serve with sliced green chilli in vinegar or a red chilli powder n vinegar paste

Comes out same like bismillah, al amin, etc

This has got to be thee best mushroom ever!! Recipe from my friend aadila seedatTried by Nabila Amoojee Ahmed:

Step 1: In a bowl or jug mix 3 1/2 cups of milk with knorr pkt cream of mushroom soup... Mix well And leave 2 standStep 2: take one punnet mushrooms n put in a pan n let n water burn out (remove from pan)Step 3: braise 1 chopped onion in a lil butter till pinkish - now add mushrooms to onionAdd: 1tsp salt 1tsp pepper 1 tsp aromat 1 tsp grEen chutney 1 tsp green masala 1 tsp garlic

Allow to braze together.... Add 1 tin woolies mushroom soup n 1 tin water n boil... Then add milk mixture ( step 1) n boil... Lastly add 250ml of fresh cream n add lotsa cut fresh dhana.

Easy Potato SaladTried by Fatima Riaz Osman

peel and cut potatoes in cubes. Boil till soft. When done drain. Add the following to the potatoes and mix: salt,pepper,sliced onions and green chillies. Thereafter add a generous amount of mayonnaise and mix well. Leave in fridge and serve chilled.

Sensational SaladTried by Fatima Riaz Osman

shredded lettuce, grated 1 carrot ( on the fine side) ,layered over lettuce, slice cucumber, then add julienne strips of red and green pepper. Topped with pieces of kiwi fruit, mangoes, and pineapple. Thereafter added sliced strawberries. Garnished with croutons and parsley.

Made a dressing with mayonnaise, honey, olive oil, lemon juice and parsley.

Chickpea and halloumi saladTried by Fatima Riaz Osman

lettuce, grated carrots, julienne strips of cucumber, thereafter added chickpeas , grilled tomatoes and grilled halloumi. Sprinkled parsley with a light dressing.

Brinjal Salad (From another bb group - Quite a simple salad but tasty nonetheless)Tried by Arnaaz Tarmohamed

Slice aubergines and marinate in olive oil, lemon juice, red chillies, salt and garlic.Grill in a non stick pan until done.Layer the grilled brinjals at the bottom of a pyrex dish.If there is left over 'marinade' give it one boil and pour over layered aubergines.

Separately chop onions, tomatos (without the insides), cucumber, coloured peppers, olives.Add salt, black pepper, lemon pepper, lemon juice.Place the chopped veggies over the aubergines.Crush feta cheese over.Serve cold.

Tomato Chutney (basis of rec: purple Indian Delights 'Tomato Base Sauce' pg 27, with my notes in parentheses) Tried by Salma Mayet

500g fresh tomatoes (I used 8/10 tomatoes)1 onion - chopped/grated (I used 1,5 lge-szd onions, diced)2 Tbls oil (adjusted by discretion)1 clove garlic (one heaped Tbls spoon measure)1 tsp crushed jeera (one heaped tsp)SaltPepper (I used coarse black pepper)Red Chillies (I used fine red chilli powder)(Added to the ingredients: mixed herbs about 1 heaped tsp + 2 tsp sugar + tomato puree, I used my discretion)

(On the method, I did my own thing entirely:

Saute onions & garlic in oil until cooked through, but not brown.

Add roughly-pulsed tomatoes + tomato puree + all spices&herbs. Give it a stir & set to simmer with a simmer-net, stirring occasionally. Ensure sauce is reduced well & no water trace remains.

I tend to make this in batches and reserve in portions in the freezer. As I retrieve a portion, I then add a fresh green chilli & use as I need, for homemade pizzas, pasta meals and as a fellow SOL member mentioned, nachos too.)

Tomato Chutney: Recipe by Anisah OmarTried and Tested by Arnaaz Tarmohamed

1 huge onion, chop n braise till softened with a lil oilAdd : 3/4 tomatoes also just chop n put in with onions1/4 of a green pepper chopped1 whole green chillie choppedBraise it till all is well cooked and softened.You can also add lil water to help cooking process! When all cooked u liquidise and put back into pot with 1 tbsptomato paste,1 tsp salt, 1 tsp chilli powder1 tsp sugar.Mix together and let cook for a bit.

Can be used for pastas, pizzas and nachos.

My tomato chutneyTried by Aysha Mayet:

Liquidise 1 thrift pkt of tomatoes +/-1kgIn a pot heat up:Enough olive oil+sunflower to cover bottom of pot, add in to hot oil:2 Tbsp fresh grounded garlic1 tsp White Pepper2 tsp Lemon Pepper1 Tbsp Green masala pasteWhen garlic turns pink add in tomatoes. Lower heat to a light simmer, wen oil loosens from the tomato & tomato is done I add in my secret ingredient which is the packet tomato soup which thickens the gravy n gives it that lovely tomato taste.

I use this for my pizza bases, pasta's & also for my baked beans. I make a whole lot once a month & freeze it all in lil tupperwares.

Tartar sauceTried by by Yumna Minty Seth

1/2 cup yoghurt1Tbsp mayo1Tbsp onion-diced1tsp fresh parsley-choppedSalt to taste1/2tsp garlicSprnkling of crushed red chilliesCombine all ing 2gthr.mix well n serve chilled.

Sounds yum...I'm gonna add gherkins too...my family r crazee for em in tartare sauce!

Hubby doesn't like gherkins so I usually leave out. Buy sometimes I add finely grated carrot.

Steak BiryaniTried by Fatima 1 kg steak. 2 Tbls red ginger garlic masala. Salt (acc to taste). 2 tsp chilli powder. 1 tsp dhana. 1 tsp jeeru. Arad (acc to your desire). 1 tsp cumin (whole). 1 cup sourmilk. 4 Tbls tomatoe paste. Green chillies (acc to taste). Deep fried light brown onions - about 6 handfuls :). 1/2 tsp saffron. Lemon juice. Whole cloves, elachie, & cinnamon sticks.

Marinate meat in the above ingredients. Set as a usual biryani with rice , masoor & potatoes. I add masoor & green peas. Steaming time will take abit longer than usual .

Chicken GemorsRecipe by naQiyah mayat, tried by Nabeela Omar

Boil 1 cup of rice <I made 1 & half cup> <tastic works best with this dish> with salt. Drain & set aside. Liquidize 2 medium sized tomatoes and set aside. Cube 3 or 4 fillets & set aside. Cook 2 cups of McCain Hawaiian Stir-Fry <I used 1 cup & removed the pineapples> in butter, lemon pepper & salt, until soft & set aside. In a non stick large pot, saute onions, cumin & 3 peppercorns, 2 cloves & 1 small stick of cinnamon in a mix of ghee & oil. Add the chicken & cook for a few minutes until the meat appears white. Add a pinch of arad & salt to taste. Add 1 tblsp red ginger garlic masala & cook for a few minutes. <I marinated the chicken in salt, arad & ginger garlic masala. Skipped the prev step>. Add the liquidised tomatoes & a pinch of sugar & cook until the water burns out. <Important> this shud take about 10mins. <The liquid shud burn out to avoid the acidy smell of the tomatoes>. When done, add 1/2 cup of Steers Peri-Peri sauce, 1/4 cup of tomato sauce, 1 tsp Chicken Licken Sauce & 1/4 cup mayo. When cooked add the stir-fry veggies & cook till well blended for a few minutes. Top off with a sprinkle of freshly chopped dhania. <Dint hav dhania so omitted> Layer the chicken then the rice in an oven proof dish. Dot with butter, thyme & fried onions. <Omitted the onions> Decorate with choppings of red, green & yellow pepper. Bake in an oven set @ 160 for about 30 - 45 minz. Remove, stir well, let set & cool a bit before serving.

Fish AkhniTried by Arnaaz Tarmohamed

1. Marinade Fish: pinch of haldi. Lemon juice. 1 tsp salt. 1 tsp chilli powder. 1 tsp crushed garlic. *Fry fish in bauer pan.

2. Make vagaar: extra oil. 2 tbsp ghee. 1 onion chopped. 1 tsp whole jeera. 5 to 6 peppercorns. 2 cinnamon sticks. 3 to 4 cloves. 3. Add 2 grated tomatos. 4. Add masalas: 1 tbsp roast masala. 1 tsp salt for each cup of rice. 1 tsp haldi. Dash of lemon juice. 1 tsp chilli powder. 5. Once tomato is ready, add rice and water to cover rice. Cook on medium/slow. Once rice is steaming, pot is ready to go in oven. 6. Put fish with the extra residue masala which it was fried in on top of the rice once rice has been cooked on stove. 7. Fry big pieces of potato and put on top of rice with fresh dhania chopped just before putting into the oven. 8. Put it back in oven to steam on approximately 140 degrees.

Chicken AkhniTried by Arnaaz Tarmohamed

1.Make vagaar: extra oil. 2 tbsp ghee. 1 onion chopped. 1 tsp whole jeera. 5 to 6 peppercorns. 2 cinnamon sticks. 3 to 4 cloves.

3. Add chicken and masalas: 1 tbsp roast masala. 1 tsp salt for each cup of rice and 1 tsp salt for chicken eg: 2 cups rice 3 tsp salt. 1 tsp haldi. Dash of vinegar. 1 tsp chilli powder. 2 heaped tsp dhania jeera powder.

Mix and Let it cook for 5 to 10 mins. 5.Add 2 grated tomatos and 1 green chilli cut in half.

6. After 10 to 15 mins Add potatos and rice and 1 full handful dhania chopped and water to cover potatos. Allow to cook on stove for 20 mins on medium. Check potatos.

7.Preheat oven to 180 degrees and allow to steam in oven for about 20 mins/ till potatos are soft.

Chicken pilaau with almond riceTried by yumna minty-seth

Chicken -1 kilo fillet, cubedMarinate in: 2 tblspn green masala , 1/2 tsp arid , 1 1/2tsp salt ,1 1/2tsp crushed jeeroo.

Make vagaar with ghee , cinnamon sticks and elachi , add chicken , and a handful of crushed fried onions ..

Liquidize : 2tbl lemon juice, 8 curry leaves , 3-4 green chillies , 1 tomato and 2 tblsp coconutAdd to chicken n let it cook.

Liquidize -1 tin nestle cream (small 1), 2tblsp tomato puree , 2 tblspn sour milk (I used fat free yoghurt)Add to chicken and cook.

Rice : boil 3 cups and add saffron ..

Layer in pot .. Rice , chicken and rice ..Fry almonds and sprinkle on top. Can also mix in with rice n leave a little for sprinkling on top.Steam for an hour. (I steamed in oven on 180).

Green Masala Rice and ChickenTried by Arnaaz Tarmohamed

Rice1. Liquidise - 2 big handfuls dhania with small stem5 green chillies1 tsp ginger garlicLittle water to make a paste

2. In pot - heat oil and 1/4 tsp whole jeera till it sizzles.3. Add paste and pinch of haldi and mix.4. Add rice and a tsp of salt per cup of rice.5. Add boiling water to cover rice (not too much) and let it cook on medium.6. Once all water has burned taste rice, if not done add little water and lower.6. Once steamin switch pot off.

1. Heat oil in a pot2. Remove from stove and add : 2 tsp ginger garlic2 whole green chillies slit in half and 2 tsps chilli powder (or to your taste) 1 tsp salt.Mix.3. If starts sticking add some boiling water.4. Add 3 tomatos grated and let it cook for 5 mins on medium.5. Add 1/2 kilo chicken cubes and let it cook. Mix occassionally.6. Once ready add : 1/2 cup plain yoghurt and let it cook for 5 mins.7. Squeeze lemon juice.8. Add chopped dhania and 1 whole green chilli once ready.

Tuna Fish Casserole (From Exotic Foods By Nazira Vally)Tried by Arnaaz Tarmohamed

1 tin tunaCrystals hot sauce/tobasco1 tsp salt1/2 tsp pepper2 tbsp mayonnaiseDash of vinegar1 tsp chilli powder1 chopped onion1 chopped tomato1 1/2 to 2 cups cooked rice.

Method:1. Layout fish in casserole dish, add spices, mayonnaise, vinegar, tomato and onions. ( Tomato and onions are uncooked, I also added cubed green pepper and you can also add 1 tin whole kernel corn if you wish)2. Mix in the rice. 3. Combine: 1 tsp maziena Little butter1/2 cup milkMake a paste and boil.4. Pour liquid over rice and mix.5. Add crystals hot sauce or tobasco and mix it in.6. Sprinkle grated cheese and bake in preheated oven at 180 degrees or microwave till cheese melts.

Spicy Chicken strips & riceTried by Nabeela Omar

1/2 kg chicken fillets cut in strips. 2 tblsp nandos medium peri peri sauce. 2 tblsp lemon juice. 1 tblsp peri peri oil. 1/2 tsp arad. 1/4 tsp crushed garlic. 1 tblsp chicken spice. 1 1/2 tblsp barbecue spice. 1/2 tsp chilli powder. 8 tblsp mayonnaise.

Marinate Chicken in the above & cook in ghee.

Rice : Boil 1 1/2 cups rice.

Add to the water when boiling: 1/2 tsp arad. 1/4 tsp lemon pepper. 2 tsp salt.

Seperately braise 1 green pepper cubed in 1 tblsp spice for rice. Mix all together

Spanish RiceTried by Nabeela Omar

IngredientsSTEP 1:

3 1/2 cups basmati rice1 tbsp salt1 tsp arad2 tbsp oilBoil the above ingredients until halfdone.STEP 2:

1 punnet sliced mushrooms2 carrots, julienne strips or grated1 green pepper cubed / red and yellow (1 cup)1 cup frozen corn1/2 cups peas1 onion sliced <omitted this coz of hubby's dislike 4 onions>garlic buttersalt & pepper1 cup orange juice

Stir fry the vegetables and add to boiled rice.Mixeverything together and steam with juice.

STEP 3:Vegaar2 tbsp almonds - finely sliced1 tbsp saumph3 green chilies slit3 tbsp ghee

Braise everything together and pour oversteamedrice.

Serve with Saucy Chicken

Kande Pohe (please note that this recipe was found on the internet and amended by my mum)Tried by Nazia Mayet

- Wash 2 cups of thick Poha (flattened rice) in a colander. Drain properly and keep aside for 10 to 15 minutes.- Add a pinch of salt, and 2 tsp of sugar to the Poha and leave aside.

- Heat oil in a pan.- Add: 1tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp hing, 8-10 curry leaves, and 2-3 chopped green chillies to the oil.- Add: 2 finely chopped onions and fry until it changes colour.- Add: 1/4 cup of roasted and peeled peanuts to the onion.- Add: 1tsp turmeric powder and saute

- Add soaked poha to the onions and mix.- Sprinkle some water and cover it with the lid.- Allow it to cook for 5 minutes.- Add: 2tbls lemon juice.

Serve hot and garnish with fresh coconut and coriander.Optional: Add cubed boiled potatoes or peas.

Punjabi Yakhni Pilau - Purple Cosmo. Tried by Nabeela Omar

Heat 5tblsp ghee and fry 1 cup of chopped carrots and 2 large potatoes cubed. Remove and keep aside. Add 2 grated onions, 2 tblsp ginger garlic paste and 1 tblsp garlic paste and braise until light gold. Add 1 tsp fresh red chillie paste, 2 tsp chilli powder, 2 tsp dhana jeero, 1/2 tsp arad, 1 1/2 tsp salt, 1 pkt Shan Punjabi Yakhni Pilau mix <remove 2 tblsp and keep aside>. And 2 large tomatoes peeled and chopped. Thereafter add 1 chicken cut into small portions <I used fillets> and braise well. Add 2 1/2 cups of hot water and bring to boil. Reduce heat and cook on low till u have a thick gravy and chicken is tender. Add the carrots and potatoes and mix well. Boil 2 cups basmati rice with 1 tsp salt, and the 2tblsp Shan Punjabi Yakhni Pilau. Drain when rice is cooked but still firm. Mix the rice with the curry and steam on low heat for 20mins <I steamed in the oven>. Serve with Yogurt...

Garlicky LinguineTried by Safeera Kaka

Boil linguine in salted water until al dente. Heat a generous dash of olive oil add 2 minced cloves of garlic and stir until the garlic is fragrant (don't let it brown) add some fresh thyme and lemon zest. Toss into pasta until well coated. You may also toss in some breadcrumbs.

Macarone and Mascarpone Cheese! From another group with my own amendments in brackets tried by Arnaaz Tarmohamed

Boil250g macaroni in• 2 tsp salt• little olive oilDrain and set asideBraise• 3 Tbsp butter• 3 Tbsp flour• 3 Tbsp grated onion(I omitted the onion and used 2 tbsp flora light margarine and 2 tbsp flour)Then slowly add• 1 litre milk (I used 500ml and later added another 125ml because found sauce too thick)Add• ½ tsp salt• dash of coarse black pepperRemove from heat and add• ½ tub marscapone cheese• 1½ cups grated cheese (I used 1 cup)• 3 egg yolks (I used 2)Stir well. Then add macaroni to white sauce and set aside.Whip• 3 egg whites to stiff peaks( I used 2 egg whites) Fold into macaroni and white sauce. Pour into a corningware. Sprinkle grated cheese over. (Breadcrumbs are optional). Bake on 180° for 20 minutes.

Pasta AlfredoTried by Fatima Laher Dhorat

300 g pasta50 g butter1/2 medium to small onion (chopped)200 g mushrooms (sliced)A few cracks of Black pepper1 tsp barbeque spice1 tsp garlic1/2 tsp green chille (or less)2 tsp salt (or to taste)500 ml fresh cream (2 tsp cake flour/ maziena mixed in until no lumps)Garnish: finely chopped dhania and sliced fresh green chillies

Boil pasta until al dante with a little oil and salt, drain and set aside. Melt butter in a saucepan, add chopped onion and cook until soft and golden (but not brown). Add mushrooms, saute for 5 mins then add spices, garlic and green chillie. Saute for 2 mins. Add cream and heat until boiling, stirring until thick and creamy. Add sauce to pasta. Garnish!

Tuna casseroleTried by Fatima Mayet Jassat

in a pot saute 1 onion in a lil olive oil.add. 1 tsp red chillies. 1 tsp arad. 1 tsp dhana jeeru. 1 tsp salt. 1 tbl sp red masala. A few curry leaves. 1 tbls lemon juice. When spices r sizzling, add 3 grated tomatoes. Let reduce n water of tomatoes burns out. Add: 2 tbl mayonnaise. 1 tbl worcester sauce. 2 tbl steers galic sauce. Add 1 450gr(huge tin) tuna. always find it @ woolies. Boil bow pasta till al dente add tuna mixture,top with cheese and mixed herbs.pop into oven till cheese melts.

The table spoon I used in this recipe is more like the 1 we use to dish out! BIG tbls!!! This recipe from my good friend (ex 4ways neighbour)

Primi Recco Pasta with Homemade Pasta SauceTried by Arnaaz Tarmohamed

Homemade Pasta Sauce: instead of the 1 packet pasta pronto tomato and garlic sauce.In a pot: 1 tin chopped tomatos (I used tomato and chilli)1/2 tsp salt1/2 tsp crushed garlicPinch of haldi1/4 tsp parsleyLittle lemon juiceLittle black pepper1 tsp red chillies.Allow to cook.

Pasta:Boil Penne Pasta as normal or your choice of pasta.Ingrediants:1 tsp crushed garlic2 - 3 curry leavesPasta sauce1 tsp origanum1 tbsp sugar1 tsp salt1 tsp italian tomato paste

1/2 tsp basilFew garlic flakes1 tsp cartwright curry powder (medium)250 ml fresh cream

In a pot:

Olive oil to cover bottom of pot.Add garlic and origanum, allow to sizzle for a few minutes.Pour in: pasta sauce Sugar Salt Tomato paste Basil Garlic flakes Curry powderAllow to cook.When ready mix in pasta, just before eating, add fresh cream, mix it in on the stove and take it off.

My version of the Primi Recco SauceTried by Mariam Fakir

1 tablespoon sunflower oil (I'm allergic to olive oil)1 tablespoon of kerrigold garlic and parsley butter1 medium onion finely chopped3/4 teaspoon dhana3/4 teaspoon jeero1/4 arad1/2 fine red chilli1 teaspoon green masala750ml puree tomato100ml all gold tomato puree1 tablespoon chopped basil1 teaspoon sugar250ml low fat fresh cream1/2 cup pasta water or 1/2 cup of potato water1 level tablespoon maizenaChopped dhaniaHerbal salt to tasteHeat oil in a heavy based pot. Add garlic and parsley butter. Saute onion on low heat till soft and translucent. Add spices. Fry lightly.Puree tomato, basil and tomato puree together. Add sugar.Turn heat up to medium. Add tomato and cook for 45 minutes until sauce is thickened. Add pasta water. Mix maizena and cream. This stops the cream from splitting. Cook sauce for a few minutes until thick.

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Home-made GnocchiPeel and cube 1kg of potato. Boil in lightly salted water1 cup flour1 egg lightly beatenHerbal salt

When potato is done. Reserve 1/2 cup of water for sauce. Remove potato with a slotted spoon. Drain on kitchen towel. Add to a flat tray and mash. Ensure that there are no lumps, but potato should not be finely mashed. Season lightly with salt. Cool for 15 minutes. Add 3/4 cup of sifted flour. Mix gently. Gently add egg. Mix well (do not over knead). Add remaining sifted flour. Now u can either roll in a sausage and slice as I did in the sauce. Or u can make little oval rounds (I did this with left over mixture).Add 20 gnocchi to boiling water. When gnocchi is done, it will rise to the top. Remove with slotted spoon. Add to sauce. Cook on low heat for a few minutes. Garnish with chopped dhania.

Gnocchi is also good with:Burnt butter and sageBasil PestoAny tomato based sauceBtw, if u are not using your gnocchi immediately. After it's shaped, leave flat on a tray and freeze. This should take 3 hours. Once frozen, gather up into a large freezer bag and store in freezer. Cook from frozen

Penne pasta in cheese sauceTried by Fatima Mayet Jassat

cups chikn filet cut int2 strips.marinate in ffg spices for 15 min: 1 tsp garlic paste. 1 tsp red chili paste. 1 tsp fresh ground blk pepper 1 tsp salt. 2 tblsp lemon juice. Stir fry ffg veges in 3 tbls olve oil: 1 med red pepper,julienned. 1 med green pepper,julienned 1 cup mushrooms. Remove veges wen done,In the same pan stir fry chikn strips. for the tomato sauce: saute 1 grated onion in 2 tbls oliv oil.add 2 tsp crushed garlic. then add 1 x 410gr tin of whole peeled tomatoes (liquidise), 1/2 cup tomatoes puree.add ffg spices to sauce:1 tsp red chili paste. 1 tsp lemon pepper. 1 tsp salt. 1 tsp crushed cumin. Boil 500 gr penne pasta in saltd water n drain.in a lrg pan combine chikn,veges, n sauce n mix well.lastly add 200ml ready cheese sauce (I used ina parmans). Sprinkle 1/2 tsp origanum when serving.

Chicken Pasta Tried by Mariam Fakir

Ingredients:Marinate 450 g de-boned chicken thigh meat, thinly sliced for 30 minutes in:1 teaspoon crushed garlic1 teaspoon robertson garlic and herb seasoning1/2 teaspoon white pepper1/4 teaspoon fine black pepper1/2 teaspoon fine mircha1 teaspoon green masala2 tablespoons lemon juiceHerbal salt1 tablespoon mayonnaise

1 medium onion, thinly sliced2 tablespoons of oil1/2 yellow bell pepper cubed (I used 1 yellow piquant pepper 2day)1 cup peas (frozen and boiled)3pureed tomatoes1/4 cup tomato sauce1 teaspoon sugar75ml fresh cream

Boil 1/2 packet of Woolworths linguine. Drain. Reserve 1 cup of the cooking liquid.

Method:fry onion till golden. Add chicken. Brown. Add peppers. Fry till chicken is cooked. Add tomatoes, tomato sauce and sugar. Cook for a few minutes and add peas. Cook till done. Add fresh cream. Cook for 2 minutes. Add pasta & reserved cooking water. Make sure it's freshly boiled; rather let the sauce sit and wait for the pasta as opposed to the pasta waiting for the sauce. Toss well. Cook for 5 minutes. Garnish with chopped flat leaf parsley. My mum prefers dhania, so I use that instead. Serve with crusty bread to mop up the sauce.

Spicy Hot Chick Pasta (2go)Tried by Arnaaz Tarmohamed

Sauce

1. Heat 2 tbsp olive oil with 1 tsp garlic and 1 tsp chilli powder.2. Add : 1/2 tin tomato and onion mix2 tsp brown sugar1 1/2 tsp oreganum3/4 tsp saltBlack pepper

Chicken AcapulcoCook with: 1 tsp garlic1 tsp saltSprinkle pepperGround green chillies to tasteSqueeze lemon juiceWhen ready add : 1/2 tsp dhania powder and 1/2 tsp jeera powder.

In another pot:1. Heat 2 tbsp olive oil and 1 tsp garlic.Add chicken, 1/4 tsp salt And 1/4 tsp chilli powder.Add the sauce to the chicken with little fresh cream.Add pasta to the sauce mixture and cook on low.

HarissaTried by Simply Savouries:

40 red chilles1/2 salt1/2 cumin1 tsp garlic30g dhania1/2 preserved lemonOlive oil

Blitz together - add more olive oil - until blended into a paste - store in glass bottle and pour olive oil over to preserve and store in fridge

* for less heat and greater flavour - remove 10-15 chillies and add 1 (red) roasted pepper

Mazavaroo - Mauritian Condiment Found on Every Table next to the Salt and Pepper ( Sunday Times Food Weekly). Tried by Arnaaz Tarmohamed

125g fresh red chillies chopped. 1 small onion finely chopped. 15 ml (1 tbsp) fresh ginger, peeled and grated. 30ml (2 tbsp) vinegar. Juice of 1 lemon. 125ml sunflower oil (we only used a quarter cup). Salt to taste.

In small batches, blend the chillies, onion , ginger, vinegar and lemon juice into a smooth paste, until all ingrediants are used. Add a little water if necessary. Heat the oil in a pan and fry the paste for a few minutes stirring. Remove from heat and cool. Store in fridge for up to 2 weeks.

Homemade Raspberry Jam.Tried by Mariam Fakir

Preheat Oven to 180 degrees

Take equal quantities of Raspberries & Castor Sugar.

Place raspberries in the bowl of a pyrex dish & the castor sugar in the lid.

Place in oven for 20 minutes. Remove. Pour sugar over raspberries and stir. Once cooled store in a sterilised bottle & refrigerate.

Buttermilk Chillies : Recipe By Salimah Ahmed Gutta.Tried by Arnaaz Tarmohamed

1 to 1 1/2 cup chillies (cut stem off). Can add: 2 to 3 green peppers ( deseeded and cut into squares).

1. In a pot - 1/4 cup oil. 300 ml buttermilk. 3 med sized tomatos liquidised. Little rye. Little methi seeds. 1 1/2 tsp salt. 1 level tsp dhania powder. Haldi (for colour) 1 heaped tsp crushed garlic. 3/4 tbsp mustard powder. 2. Mix it all together and let it cook on medium till chillies wrinkle (over an hour). Keep adding little water at a time.

3. Once texture is right, stir it on high till all the liquid burns keeping a little in it. Let it cool and bottle it storing in the refrigerator!

Mango & Avo Salsa by Ina Garten. Adapted by Mariam Fakir

2 mangos, peeled and cubed2 green skin avos, peeled and cubed1 cup finely sliced spring onion (not the white bit)1 tablespoon chilli oilSalt to taste

Lightly toss all of the ingredients together.

Veggie Latkes adapted from Ideas magazine: Tried by Taskeen Seth

1cup grated sweet 'tater, 1cup grated butternut (squeeze the h20 out of the veggies), 1egg, 1/2 cup flour, 1/2tsp cayenne pepper, a good few crackles of black pepper, 1/2 tsp of green chilli paste, 100g of crumbled feta, and a baby handful of chopped dhania.

Mix together, shape into flat rounds, and shallow fry on medium.

Top with a cream cheese dip: 75ml of yoghurt, 60g of cream cheese, a few mint leaves, a few dhania stalks, salt, pepper, and whole jeero.

Liquidise, spoon onto latkes, and top with some grilled tomato slices and chopped dhania.

Cheesy creamed spinach mushrooms:Tried by Saffiyah Hajat

Wash and drain 500g chopped spinach. Braise 3 tbs butter,2 tsp garlic and 2 tsp green chillies.

Add spinach and cook. Sprinkle in 3 tbs flour, 1/4 tsp nutmeg, 1/2 tsp paprika, 1 tsp spurs seasoning salt and 1 tsp pepper. Stir.

Gradually add in 1 cup milk and 1/2 cup fresh cream, simmer till it thickens. Lastly add in 1/2 cup grated cheese. Set aside.

Wash 900g large mushrooms caps, sprinkle lemon juice,place in pyrex and pop into a hot oven for 5 min.

Pour spinach filling over mushrooms, top with cheese and robertsons pesto and parmeson spice and grill

Rachael Rays Mashed potato cakesTried by Taskeen Seth

3 good sized potatoes2 heaped serving spoons cream cheese 2 tablespoons sour cream2 spring onions, very finely chopped2 teaspoons lemon zest (skipped this and used lemon pepper instead)1 egg, lightly beatenSalt and freshly ground black pepper1 tablespoon extra virgin olive oil (EVOO)1 tablespoon butterServes 4 (makes 8 cakes)PREPARATIONPeel and dice the potatoes and add them to a large pot. Cover with water and salt the water. Bring to boil over medium heat and cook until tender.Drain the potatoes and return to the hot pot to dry. Transfer the potatoes to a bowl. In a microwave-safe bowl, soften the cream cheese for 20 seconds on high in the microwave. Add the cream cheese to the potatoes along with the sour cream, scallions, lemon zest, egg and salt and pepper, to taste. Mash the potatoes to combine the mixture.Heat the EVOO (I used normal oil)and butter in nonstick skillet over medium heat. Drop 2-inch mounds of the potato mixture (approximately eight mounds) into the skillet and gently press down to flatten a bit. Crisp the potatoes until deeply golden on each side, about 7-8 minutes

The only change I made to this recipe was to drop spoonfuls of the mash into breadcrumbs and then to flatten, prior to frying as the first few fell apart :(

Pistachio and Lemon HalloumiTried by naQiyah mayat

In a blender blitz:A handful of salted pista'sA squeeze of 1 lemonHalf a tsp of sugarSalt and freshly ground black pepperAvocado Meditterean Oil - 4/5 tblspns worthA few mint leaves

Smear over the sliced halloumi and pan fry until you see the edges borwning and sizzling.

2 servings per person, with a garnish of lemon wedges and mint

Brown PuriTried by naQiyha mayat

1 cup of brown flour1 cup of white flourA quarter cup of milkA quarter cup of warm water1 tbl oil (if you're not weight-watching, add a tbl of ghee too)mix, knead and check stickyness. Add a dust of flour to prevent sticking and knead again.Should be elastic, not firm. Soft, and pliable. I roll out, cut shapes, place on dishcloth and when I'm done with all, I fry. After taking out, drain and put into container and close the lid. Will stay soft.

Makai / mealie meal roti. Tried by Fatima Riaz Osman 2 and half cups flour, 1 and a quater cup mealie meal, about 2 tsp salt and about 2 tblspns ghee.

Mix together, therafter add boiling water. Just enough that dough doesn't become sticky. (If sticky add more flour). Allow the dough to cool. Once cooled, make balls and roll. ( It makes about 5 or more rotis- depends how big u roll. ). Fry on a hot pan with a fair amount of ghee

Ps: u must roll it atleast 1cm thick. It must be thin as a roti.

Aaloo parathaTried by Fatima

¤dough4 cups flour 125g butter4 tblspn sugar 1 tsp salt1 packet instant yeast 2-3 cups warm milk

Make soft dough,throw 1/4cup oil around the bowl cover n let rise

AalooBoil 6-8 medium potatoes with the following.. 2medium onions chopped2 Tblspn garlic Green chilles1 tsp rough Salt 1/4 tsp pepperWhen mashing add half cup mayo ..aaloo must be nice n moist

Vagaar2 tsp jeeru 1 tsp garlic2 Tblsp butter Braise n throw over aalooCut dhania ..mix well

Roll out dough,cut side-plate size rounds ..put filling on 1 round n seal with anotherBake @ 180 til done,brush with garlic butter

Make sure they sealed properly or else filling will ooze out,dont roll 2 thick it will rise slightly ..enjoy they are Xtremely YumMy

Doughnuts Tried by Safeera

- 125g butter- 2 eggs- 60 ml sugar- 250ml mashed potatoes (smash will also work)- 400ml warm milk- 1 packet instant yeast- 1 tbl golden syrup or honey- a pinch of salt- a teaspoon of nutmeg (optional)- 6 cups all purpose cake flour

Cream the butter and sugar until light and fluffy. Add the eggs and beat well after each addition. Fold in the mashed potatoes. Sift in all 6 cups of flour sprinkle the yeast over. Mix the honey and the milk add gradually to the flour mixture and mix into a soft dough. Knead the dough thoroughly for about 10 min and put into a large oiled container. Cover and allow to raise until doubled in size.Punch down the dough and divide into about 2 sections this makes it easier to work with. Roll on a floured surface (make sure its neither too thin

or too thick) cut with a doughnut cutter( I didn't have one so I used an ordinary round cutter and a throughly rinsed out lid of a bottle of panado to etch out the centre hole)- allow to raise slightly make sure you cover the dough at all times with a cloth so it doesn't dry out.Fry in hot oil (make sure the oil is not smouldering or you will be left with a charred outside and a mushy inside)until its a lovely golden colour. Drain and roll the dinky doughnuts in cinnamon sugar (caster sugar and cinnamon). Leave the rest plain and allow to cool completely. Dip in white or milk chocolate and sprinkle with nibbed nuts, hundereds and thousands or anything your imagination allows.

You can also shape the dough into oblong or round rolls and fry. Dip in cinnamon sugar- allow them to cool completely before you split it open and pipe with some sweetened fresh cream. Drizzle withsome thinned out jam and serve

Pitas (orig Cosmo Cuisine under rec: Tramezzine)Tried by Salma Mayet

Mix together:4 cups flour1 tsp salt1 Tbls sugar10g instant yeast

Add to above, the following mixture:4 Tbls melted butter4 Tbls oil1,5 cups warm milk1/2 cup warm water.

Knead well & form a soft dough.

Rest and let rise until double in volume.

Preheat oven to 260C.

Roll out dough into pita shapes & place on greased tray.

Bake on topmost shelf until pitas puff up.

Yields: 21 Woolies' standard-sized pitas (y)

Basic FocacciaTried by Simply Savouries

Before you begin please note:This is an extremely sticky dough - whatever you do - don't add more flour - proceed with caution :)

For dough:500g flour 10g salt2 x 7g yeast 30 ml olive oil400 ml cold water ( normal tap water will do )

Make dough with above ingredients - Knead - Knead - Knead!

Drizzle olive oil ( liberally ) on a work top surface and stretch and fold dough ( sort of knead motion ) continue with stretch and fold. *do not add more flourGrease a ( large ) glass casserole ( approx 2L ) with olive oil - place (blob) dough in it and cover with cling wrap - leave to rise until (gorgeous and puffy) double in size ( approx 1 hour )Transfer dough onto oiled surface ( olive oil ) stretch dough out slightly - cut in half and place onto 2 -wax paper lined- greased ( well greased with -wait for it- Olive oil ) gently press down ( to spread to corners of tray -Leave to rise uncovered (umbrella net should be fine ) for a hourDrizzle with olive oil and push fingers in to create 'dimples'Lightly sprinkle with rough salt *( this is when you can add toppings and herbs of your choice )* and bake for 20 minutes on 200 ( thermo fan )Before serving - drizzle with olive oil

Crumpets from the Indian Delights (6th impression) Adapted by Mariam Fakir

Ingredients:2 tbsp Maizena6 tbsp Flour2 tbsp oil1 large egg, lightly beaten1/4 tsp salt3/4 teaspoon baking powder3/4 teaspoon baking soda3 tablespoon caster sugar1/2 cup fresh cream

MethodsSift dry ingredients 2gether (cept sugar)Add all other ingredients. Blitz with the hand blender.Lightly brush a frying pan with ghee. Drop spoonfuls of batter onto the griddle. When bubbles appear on the surface, it's time to turn these little suckers over. Serve with maple syrup.

Custard Sojee (*from a friend)Tried by Sharona Dada

4 cups milk2 tbsp custard powder1 Egg1 1/2 cup sugar

Beat together

1/2 pound butter1 1/2 cup Tastee Wheat

Braise together but not for too long

Then add milk mixture to braised tastee wheat...allow to cook on low heat till it resembles sujee.

Med SandwichTried by naQiyah mayat

Parboil butternut cubes in salted water till soft, yet firm to the touch.

In an ovenproof dish, add cubes of green and red pepper and halved rosa tomatoes.

Drizzle Verlaque Sweet Basil Olive Oil over the peppers, pepper and ground green chili over the tomato and Nomu Sweet over the butternut.

Pop into a preheated oven and bake at 180 until soft. Switch to grill to char it a bit.

Prepare the hummus:1 tin of chickpea, washed and drained1 tsp ground garlic1 tsp Miracle Whip2 tbl lemon juice3 tbl Extra Virgin olive oilGrind of black pepperSalt to tasteHandful of coriander leavesBlend and set aside until ready to assemble.

I'm using WW Oats and Honey flavoured White Bread today. Spread the hummus over one side. Layer stove grilled marrow ribbons. Top with mixed pepper, butternut and tomato. Grind some pepper over and seal. Serve warm, or allow everything to cool before assembling for lunch.

Enchiladas (From another group with my own notes/adaptations)Tried by Arnaaz Tarmohamed

Slice 4 spring onions and about 6 garlic chives( I omitted the garlic chives)Heat a little oil in a pan, add spring onions, garlic chives and cut green chillies, add corn (recipe calls for 2 cups frozen corn, I used 1 tin whole kernel corn) and cook for about 10 mins, leave aside.

Cook 2 cups cubed chicken in oil, salt (1/2 tsp), pepper (1/2 tsp), aromat (1 tsp), origanum (2tsp) -( I used 1 tsp mixed herbs), chilli powder ( 1 tsp). Once cooked mix the corn in the chicken and add 1 tub sour cream to it. (I took out half the chicken and corn filling and added only 2 tbsp creme fraiche to it) and froze the rest of the filling. Cook for about 5 mins.

Put filling in wraps or thin rotis (I used wholewheat tortilla wraps), make your own chucky tomato chutney, pour over the wraps and top with grated cheese (mozarella). Grill for 10 mins.

Note for cooking the chicken: because I omitted the garlic chives I added 1 tsp crushed garlic and a squeeze of lemon juice when cooking

Steak and mash loafTried by Nazreen Choonara

Marinate steak wit arad, salt, dhana jeero , lemn juice , red masala , steak/chop spice and little barbecue sauce.

Cook in oil/butter till it is done and flakes.

Meanwhile make a soft, creamy mash.

And beat eggs wit salt, pepper and fine red chilli powder.

To assemble: take slice white bread smear wit mash than steak mixture than another slice breadf -repeat. Dip in egg and fry in pan.

Sugar-less Butter-less coconut&date muffinsTried by Simply Savouries and Yumna Minty Seth

250g dates11/4 cup water (hot)2 eggs1 cup flour ( I used brown bread flour )2 t baking pwd1/2 cup dessicated coconut1/2 t bi carb

Soak 250g dates in 1 cup hot water ( overnight - or for a few hours - depending on softness of dates )

Cream date mixture with an electric beaterAdd in eggs and beatThen add in flour, bp, coconut and blendStir together bi carb and 1/4 cup ( hot) water and add to mixture - beat until blended

Spoon into 12 greased cupcake cups and bake on 180 for 20 minutes

Coffee Pecan Brownies (orig Angela Day thanks to my mummy dearest who saved her rec for me! My notes in parentheses) tried by Salma Mayet

Combine the following in a medium sized saucepan and heat gently until the butter has melted:375ml castor sugar225g butter160ml cocoa powder15ml ground filter coffee

Remove from heat and cool for 5 minutes.Then beat in 3 eggs (I used xlge), one at a time, until mixture is smooth & well blended.Mix in 5ml vanilla essence.Then fold in:310ml flour (sifted)50g pecan nuts, chopped (leave them as chunky as possible for optimal texture).Spoon mixture into a lined&greased 26x18cm lamington pan (I used whatever appropriate-sized pans I had as good-enough substitutes but nothing too deep as you might have difficulty popping out once out of the oven)

Bake at 180 for 25-30min (until mixture does not leave a trail on skewer when inserted).

Allow to cool in the pan (for quite some time, as it's dense & fudgey!)Cool on rack & spoon over topping (mixture of melted chocolate with brewed filter coffee. I used 200g whole nut chocolate with 80ml strong coffee). Pour over (can top with whole pecans)

This is a dense, fudgey brownie with a cracked top. Divine!

Classic Cake Recipe for Mini 3 Tier adapted by Mariam Fakir.

Preheat your oven to 175 degrees or 155 for a fan forced oven.Cream together the following ingredients until light and fluffy:

150g salted butter1½ cups of caster sugar120g cream cheese ( I like the Woolies low fat plain variety)Seeds from 1 vanilla pod

Sift 1½ cups of self raising flourAdd the sifted self raising flour in five parts to ur batter alternating with 4 large organic eggs. This prevents the mixture from curdling. Start with flour and end with flour.Example:Flour, egg, flour, egg, flour, egg, flour, egg, flour.

Grease pans well. Fill pan (for mini 3 tier, just until the beginning of the 3rd tier).

Bake for 15 minutes, then turn pan for even baking. Bake for an additional 15 min. Insert a skewer into the cake. If the skewer comes clean, the cake is done. Cool.

White chocolate Ganache:250ml thick cream (woolies)250g of lindt white choc or other good quality eating chocolate.1 teaspoon of unsalted butter.Few drops of raspberry extract.Add the discarded vanilla pod from the cake mixture to the cream. Heat cream until it bubbles at the sides. Pour over choc in a heatproof bowl. Discard vanilla pod. Stir until choc melts. Add the butter to give an extra gloss. Lastly add some raspberry extract ( I promise this is super yummy). Leave to thicken. This should take abt 2 hours.Slice the cooled mini cakes at the tiers and sandwich together with the cooled and thickened ganache. Either finish off with ganache or cover with fondant. Flavour the fondant with the raspberry extract. (I'd rather cover 10 large cakes with fondant, than 1 mini cake).

Madeira CakeTried by Nabeela Omar

125gr butter <1/4 lb>. 3/4 cup sugar. 2 eggs. 1 tsp vanilla essence. Rind of 1 small lemon 1 1/2 cups flour. 2 tsp baking powder. 1/2 cup milk.

Method. Cream butter & sugar. Thereafter add in the eggs, vanilla essence & lemon rind - mix well. Add in sifted dry ingredients & milk - beat till well combined.

Bake @ 170 for 45mins in a Thermofan oven...

**NB leave 2 rest overnight & slice the next day as madeira crumbles**

Choc chip cookiesTried by Fatima Mayet Jassat

250 gr butter(I use stork). 1 cup sugar. 2 eggs. Vanilla essence. 1/2 tsp bicarb. 2 tsp baking powder. 2 cups coconut. 3/4 cup chopped nuts(I use walnuts/almonds). 1 1/2 cup choc chips.

Flour as needed. (+- 2 n half cups). Be careful not to make dough too dry! Cream butter n sugar.add eggs n vanilla. Then add rest of inggredients. Add flour lastly n mix with hands to ensure not making it too dry

Roll into balls and pat down. Make small balls as they do double in size! Unless u want big bikkits!leave a space between bikkits.

Custard biscuitsTried by Fatima Mayet Jassat

250 gr butter (I used stork). 2 cups icing sugar. Cream together. Add 2 eggs. N 1 tsp vanilla essence. Sift together: 3 tsp baking powder. 4 tbl sp maizena. 4 tbl sp custard. 2 cups flour( may need more flour)just depends. Add sifted ingr to butter mix.nozzle as desired

Madeira cakeTried by Fatima 125g margerine. 250ml castor sugar. 2 eggs. Grated rind of 1 lemon. 5ml v.essence. 2 cups flour. 10ml Baking powder. 250ml milk. Method: cream margerine & c.sugar, until mixture is light & fluffy . Beat in the eggs, rind & v.essence. Add dry ingredients alternately with milk into creamed mixture.Pour into well greased loaf pan . Bake @ 180 until done.

Cupcakes ( Plain Cake Recipe from Exotic Foods By Nazira Vally)Tried by Arnaaz Tarmohamed

Ingrediants:125g butter3/4 cup castor sugar3 eggs1 tsp vanilla essence1 tsp pineapple or lemon essence (optional)1 1/2 cup flour3/4 cup milk3 tsp baking powder

Method:1. Beat butter and sugar until creamy.2. Add eggs, one at a time.3. Add vanilla essence.4. Add flour and baking powder alternating with milk5. Bake at 180 degrees

Easy Bran Muffins From Exotic Foods By Nazira VallyTried by Arnaaz Tarmohamed

Ingrediants:1 cup digestive bran1 1/4 cups cake flour3/4 cup brown sugar1/4 cup oil1 egg1 cup milk1/2 cup dates or mixed fruit (or any variation of fruit and nuts you choose)1 level tsp bicarbonate of soda1 tsp vanilla essence

Method:1. Beat all the above ingrediants together2. Spoon into well greased muffin pans.3. Bake at 180 degrees until golden brown.

Tiramisu cupcakes (original recipe, I received frm taskeen)Tried by Yumna minty-seth

1 batch of vanilla cupcakes

Coffee syrup: 1/2cup boiling water, 1/2cup castor sugar, 2Tbp coffee --- mix together to form a coffee syrup. (I boiled the water n sugar for a bit to thicken it slightly).

Filling: 250ml fresh cream, 1/2cup castor sugar, 1tup mascarpone cheese, 1Tbp coffee (dissolved in 1tsp water).Beat fresh cream n sugar together. Soften mascarpone with a whisk, n fold into cream. Add the coffee lastly.

Topping: 125g butter, 2cups icing sugar, 1tub cream cheese, 1tsp vanilla essence.Beat butter n icing sugar til white. Fold in cream cheese, n add v essence.

To assemble cakes: poke holes in cakes n pour a little coffee syrup over each. Brush over with pastry brush or back of spoon.Using a small pointed nozzle, "inject" the filling into cake (jus poke nozzle in n squeeze bag to insert filling into cake).Pipe topping over as desired, n decorate with flake n strawberries.

MadelinesTried by Farzana Mia

•Preheat oven to 220, and grease and flour a madeline pan•150g butter- melt in a sml saucepan and allow to cool•Measure 150g castor sugar and 2eggs into a large bowl and whisk until pale and thick.•Measure out 150g self raising flour and half a tsp Baking powder andd sift half of this into the egg mixture. Fold in along with the grated rind of 1 lemon.•Pour half the melted butter in around the edge of the bowl and fold in•Repeat using the remaing flour, and then butter.•Fill the batter into the tin so that the batter is just about level with the top of the tin.•Bake in preheated oven for 8-10 mins til well risen, golden and spongy to touch.•P.S. I ommitted the bp coz of the altitude

Quick Mix CakeTried by Fatima

1/2 lb margerine. 1 1/2 cups sugar. 4 eggs. 3 cups flour. 1 1/4 cups milk. 4tsp baking powder. 1/4 tsp salt. 2 tsp vanilla essence.

METHOD: Beat all the above together for 3 minutes on high . Bake @ 180 until done.

Red velvet cakeTried by Fatima Riaz Osman

1n 1/4 cup flour3/4 cup sugar1/2 tsp bicarb1/2 tsp cocoa1/2 tsp salt1/2 cup buttermilk1 egg3/4 cup veg oil1/2 tsp vinegar1/2 tsp vanilla essence1 TBlSP red food color

-sift dry ingredients-comine liquids-mix dry ingredients into the wet onesBake at 180 for 15-20 mins

IcingBeat half a tub of cream cheese smooth. Add a 1/4 tsp of vanilla essence, and a 1/4 cup of sifted icing sugar and beat smooth. Gradually add 1/3 of a cup of fresh or double cream and whip till mixture is a pipable texture.

(Un)Healthy Muffins (orig rec: Faiza Hadjee's Tea Time Delicacies 'Muffins' with my notes in parentheses) Tried by Salma Mayat

Measure: 1 cup yoghurt & add 1 tsp bicarb and set aside (ensure that you measure this in a deep bowl as this mixture froths/expands)

Preheat oven to 180.

Beat: 1/4 cup brown sugar + 1 egg + 1 tsp vanilla essence

In another big bowl, sift: 1 cup flour + 2 tsp baking powder. Then add the beaten egg/sugar mixture.

Then add in 1 cup Oat Bran (I used 1 cup Nutty Wheat flour) and then add in: 3/4cup choc chips (I used a 100g packet).

Mix in the yoghurt.

Should fill up 24 cupcake moulds.

Bake for 20min.

Choc-chip heaven!

Pecan PieTried by Yumna Minty Seth

crust, 1 1/2 cup Flour, 125g cold butter, crumb butter into flour.

Add 1/4tsp salt n 1/4 cup ice water to form dough

refrigerate for 30mins..roll out n place in pan..

refrigerate for 20mins..egg wash n bake in a blind for 30mins @ 180.

Roast 2cups pecans for 10mins @ 180. Heat 3/4 cup brown sugar & 3/4 cup golden syrup..add 60g butter and vanilla essence, boil for 2mins.

Add 3 beaten eggs, 1/4 cup sour cream & 1/4 tsp salt to sugar mixture.

Rougly scatter a few pecans over base, pour liquid over..

Arrange pecans on top..bake @ 180 for 15-20mins..serve with cream..

Chocolate PizzaTried by Safeera Kaka

300g dark chocolate200g butter2 1/2 cups flour1tsp baking powder1 1/2cups caster sugar (I felt this too much esp if u not using dark chocolate rather use 3/4 cup)4 eggs200g pecans2 slabs grated milky barVanilla ice-creamChocolate sauce

Melt chocolate and butter. Stir till smooth and set aside to cool. Sift the flour with the baking powder and salt. Add the eggs and gradually add the sugar to the choc mixture. Fold in the flour and nuts. Mixture should resemble a v soft biscuit dough. Pat the dough into a greased pizza pan. Bake at 180 for 20min. The texture of the base is almost brownie-like. Decorate with sliced strawbs and milky bar. Serve slices slightly warmed with a scoop of ice-cream and a drizzle of chocolate sauce.

Creme caramelTried by Mumtaz Desai

1 tin condense2 tin(use the same condense one) milk4 eggs1 tsp caramel essenceBeat all the above well

Grease a casserole dish or bowl, pour caramel syrup(or make ur own) I use the hullets caramel syrup, pour in. The mixture and bake on 180 degree until golden brown, it will be slightly wobbly when u take out, refrigerate it over night, just before serving, topple over onto ur serving dish, can make individual ones too, tried n tested and tasty ;)

Peppered Strawberries Tried by Mariam Fakir

250g of strawberries1 cup syrupHalf teaspoon pink peppercornsDrop of violet extract

Wash strawberries, hull & halve. (Always wash strawberries 1st before cutting)Gently heat 1 cup of syrup (sugar & water)Add peppercorns & violet extractGently bring to a boilLower heat. Add strawberries. Remove from heat after a minute. Refrigerate once cool. Serve with Vanilla Ice Cream

Boudoir Dessert, original recipe from The New Food with Flair, but I didn't stick to the recipe at all! Tried by naQiyah mayat

Spray and Cook a spring form round tin.

Pour about a cup of milk into a bowl.Dip the boudoir biscuits and arrange at the base.

Spoon over 1 small tub of Ultra-Mel Caramel Dessert (they come in packs of 4 at your grocer)

Spoon over cream, beaten with vanilla.

Repeat until you are left with a final layer of cream.

Cover with cling and leave to set in the fridge.

On the stovetop, add 1 tin of Nestle cream + 2 slabs of Cadburys wholenut. Simmer on low until melted and thick. Allow to cool.

Pour over dessert and garnish with starwberrys, or any other fruit of your choice.

Choc browniesTried by Yumna Minty Seth

4 eggs seperated, beat white stiff in seperate bowl. BEAT: 4 yolks with one cup white sugar until white. ADD: 1 cup flour. 2 tsp B Powder. 1/4 Cup Cocoa. 1/4 Tsp Salt. 1/4 cup Oil. 1/2 Cup Boiling water. Add the Egg White and beat again. BAKE on 180 for 30min. S A U C E: 1 tin ideal milk. LARGE (200 gm) Whole Nut. LARGE Dairy Milk. Slightly less than 1/2 cup sugar....Melt this on stove slowly. Pour Hot sauce over Hot cake. Serve with Vanilla ice cream

Tropical Fruit Cocktail loaf (ring for me) Boeka Treats, page 36Tried by naQiyah mayat

Mix:2 cups self raising flour2 tsp bicarbHalf a tsp salt1 and a half cups of sugar2 eggs and1 tin of fruit cocktail incl the syrup

Pour into greased glass dish, or silicone ring/mould

Bake for 40 minutes at 180 degrees

In a pot, simmer:Half a cup of sugar4 tbl butter1 tsp vanilla essenceHaf a cup of coconut1 tin of Nestle ideal milk

Allow to thicken on the stove

Pour over cake as you unmould itServe with custard or ice-cream

Marie Biscuit DessertTried by Nabeela Omar

Liquidise a tin of canned peaches - leave a few peaches for decoration. Sandwich Marie's together by spreading a layer of the liquidised peaches and stacking them together -I used a whole packet. Place the marie loaf in a serving dish & pour the remaining liquidised peaches over the loaf. Thereafter, pour a box of ultra mel custard <or home made> over. Spread a layer of nestle cream over the custard layer & decorate with peaches & flake

Peppermint Crisp Dessert. Tried by Nabeela Omar

Layer Tennis Biscuits in a serving dish & spoon over coffee or milk to soften the biscuits. Spoon a layer of the following mixture: 250ml fresh cream - whipped. Fold fresh cream into 1 tin caramel treat & fold in 2 grated peppermint crisp chocolates. Repeat layers as necessary. Decorate as desired**can add dessicated coconut after each fresh cream layer

Arnaaz: Spicy Mocha ChinoBy: Aminas School Of Baking

3/4 cup milk1/4 cup boiling water1 stick cinnamon1/2 tsp coffee and 1/2 tsp hot chocolate2 marshmellowsSugar to taste

Heat milk and water with the cinnamon on low heat to infuse cinnamon.

Add the marshmellows, coffee and hot chocolate. (You may use only coffee or only hot chocolate), add sugar to taste.

Pour into a mug, top with whipped cream or frothed milk and sprinkle with a dusting of mixed spice.

Serve with a cinnamon stick and a marshmellow.

Arnaaz: White Chocolate CoffeeBy: Amina's School Of Baking

4 piece white chocolate, chopped (lindt)

1/2 cup milk

1/4 cup evaporated milk

1/2 cup brewed coffee

Sugar to taste

Heat the milks and chocolate, stir until chocolate is completely melted and the mixture is smooth.

Add the sugar.

Stir in the coffee.

Pour into large cups or mugs.

Top each serving with whipped cream and chocolate curls.

Serve immediately.

Mushroom sauce and poached eggTried by naQiyah mayat

Sautee half a finely chopped onion in butter and thymeAdd 1 tray of Portobelli (something! Portubellini ...) Mushrooms that have been chopped up and half a tsp ground garlic.Add salt and 2 tbl powdered mushroom sauce. Add a cup of fat-free milk and cook on low. Season with black pepper.

I use the Clicks red poachy things when I need to poach in a hurry.

Toast bread, top with mushroom sauce, poached egg, black pepper and a sprig of thyme. Serve very hot.

Poached Eggs, Sour Cream Mushroom Sauce on Rocket and Toast.. Tried by Saffiyah

Mushroom Sauce: melt butter, add chopped mushrooms with garlic lemon and parsely spice and fresh pepper. Add a tsp of flour in 1/2cup milk and then mix 1/2tub sour cream till smooth. Add to sauteed mushrooms. Add chopped fresh chives. Keep aside. Poach Eggs: in a tumbler or bowl, place cling film till bottom, brush a little oil all around it, crack an egg, make sure yolk doesn't break. Lift and tie cling film tightly. I used a peg to hold it, and add salt&pepper before closing if you wish. Then emerge in boiling water on stove. Cook till how you like your eggs. Toast: toast bread (I prefer english muffin, bt you can use rye or health bread) dot garlic butter on hot toast. Place rocket leaves, mushroom sauce, poached egg and top with feta cheese. Or rocket leaves, poached eggs and then sauce and feta. Serve with lemon wedge and rosa tomatoes.

FrittataTried by naQiyah mayat

Slice 1 large potato into thin slices and parboil in salted water. When soft, yet firm to the touch, drain and set aside.

Sautee 1 finely sliced onion in Mediterrean Olive oil with a quarter tsp of garlic.

Toss in a handful of spinach and allow to wilt. Stir in the potato and season with salt.

Whisk 4 eggs with a dash of baking powder and salt.

Pour on top of the potato and spinach mix. Grate a handful of cheddar cheese over, and add a few cubes of Philadelphia cream cheese. Add black olives and place under the grill to brown. Grind fresh black pepper over and serve with a simple salad.

Savoury Pancakes Tried by naQiyah mayat

For the pancake -Beat using an electic mixer:1 cup of flour1 tsp baking powder1 cup of milkHalf a cup of water2 eggs1 and a half tsp saltHalf a tsp black pepper2 tbl butter2 tbl chopped coriander1 tsp ground garlicA pinch of chopped red chilies

Mix well and fry as you would a pancake. Set aside until ready to assemble.

For the filling -Sautee 1 small onion in butter.Add half a punnet of chopped mushrooms, a handful of spinach leaves that have been finely cut and allow to cook until soft. Season with salt and pepper.

Stir in 1 tbl flour and 1 cup of fat-free milk. Taste, and re-season if necessary.

For the topping -Grate a quarter block of Slimmers Gouda and a few cubes of cream cheese.Chop 1 tomato and 3 tbl of spring onions and mix with 1 tbl of Mochachos Hot Sauce.

Fill the pancake with the spinach and roll up. Top with the cheese mix and sprinkle over the tomato and spring onions. Grind fresh black pepper over and place under the grill for 3 minutes to allow the cheese to melt and the flavour of the tomato to infuse with the cheese. Serve hot.

Fillet ParcelsTried by Sharona Dada

350g flour5ml salt1 pkt yeast30g Margarine220ml lukewarm water

Sift in flour, salt and yeast. Rub in butter. Stir in water slowly and knead dough. Cover and leave in warm place. Cut dough in 16 portions and roll out into rounds.

Filling:

Shredded fillet steakMushrooms (a can)2 tbsp picalliliSalt n pepper2 tbsp mayonnaise30ml tomato sauce5ml worcester sauce

Combine all ingredients. Spoon into each circle. Brush edges of each circle with a little water and pinch together to form a 'parcel'. Seal well.

Bake for 15 to 20 mins. Leave to cool and tie a string on chives around each parcel.

Quiche RecipeTried by Sharona Dada

(*from a Friend).1kg Chicken fillets cubed.cook with salt,pepper,ginger garlic,green masala,1Tblsp ghee.braize till the water burns out.add 2-2 1/2 cups mixed veg.burn out excess water and leave to cool.then add: 1kg Nestle Cream,1onion finely chopped,1 1/2-2cups of cheese,1 green pepper,1red pepper(both finely chopped)4-5Tblsp Flour,3-4 eggs beaten.mix together well,must be moist!fill in pastry cups!

Potatoe bhajias; recipe taken from indian deights pg 169Tried by Fatima Mayet Jassat

1/2 cup self raising flour. 1/2 cup chana flour. 1 medium onion grated. 1 medium potato grated. 1 tsp crushed dhana. 1 tsp crushed jeeru. 2 tsp green chillie. 1 bunch dhania chopped. 2 tbls spring onion chopped. 1 tbls oil. 1 tsp salt.

Adjust salt n chillies to taste

NachosTried by Nabeela Omar

Layer Woolies Salsa Nachos Chips in a plate. Add a layer of tomato salsa of choice - I used the Old de Paso mild salsa. Thereafter add guacamole - I bought the guacamole from Woolies - I used 2tblsp of the guacamole, mixed with 1 tblsp mayonnaise, 1 tblsp sour cream, a dash of tabasco sauce & a bit of chillie powder to taste.

Lastly sprinkle with cheese & grill in oven till cheese melts...

Mealie crumpetsTried by Fatima Riaz Osman

1 tin creamstyle sweetcorn, 1 cup flour, 2 tsp baking powder, 1/4 cup milk, 1 egg, parsley, dhania, ground green chillies, salt n pepper ( to taste). Mix well and fry in a pan either with a cook n spray or lighlty coated with ghee.

Crispy NoodlesTried by Fatima

boil spaghetti,drain n wash with cold water,put in a sieve n coat all spaghetti with corn flour n deep fry in hot oil until pink,leave aside. Den in a wok put in little oil,wen hot put in strips of chick fillet,salt,garlic n cook till chick half cooked,den put in strips of carrots,green beans,green/red peppers,n thick slices of onions,cook n put in soy sauce,zeal salt,worcester sauce,little vinegar,mix den lastly put in chopped cabbage,mix put in little sugar,tomato sauce(enough 4 sauce) n little water(shud taste sweet n sour if need to add nything then add) den lastly thicken with cornflour slightly n tkeoff heat.... Wen serving put chick mixture in dish n on top spred da crispy noodles.garnish n serve!:)

I must add , this is not my recipe ... I did a few steps slightly different . I added mushrooms & marrow . I made a white sauce with the cornflour , I didn't just add it to the mix & I used angel hair pasta.

KFC Mash n Gravy Tried by Sharona Dada

Packet mash OR 2 large potatoes , 1/2 cup milk , 2 tbsps butter , pinch of cinnamon , salt and pepper - boil potatoes and peel , mash with milk, butter , cinnamon , salt and pepper .

Gravy :1/2 packet... brown onion soup , 1/2 packet cream of chicken soup , few drops worcester sauce or soy sauce - prepare a mixture of soups as per instructions and add sauce .Reduce the amount of water required to prepare soup by one cup to obtain a thicker gravy

Savoury chopsTried by Fatima

marinate chops with the following: Red ginger-garlic masala. Dhana. Jeeru. Arad. Salt. Steak & chops spice.

Preparation for frying: Break 1-2 eggs into chops & mix. Dip chops in the following: 1 cup flour. 1/2 tsp baking powder. Tal.

Fry in shallow oil until nicely done .