CASHEW AND COCONUT CAKE (UNKNOWN SOURCE, VIA FB)

I've baked this cake three times, and it still hasn't managed to disappoint! In fact, I have it in the oven as I type! Perfect quick cake, and not sweet. Spray 'n Cook a cake tin or round silicone cake container. Set oven to 180 degrees. Beat: 4 egg whites and set aside. Grate: 1 slab of Cadburys Cashew &Coconut chocolate. Beat: 1 cup flour 1cup castor sugar 4 yolks 1tsp vanilla essence 3tsp baking powder half a cup of oil and half a cup of warm water. Stir in the grated chocolate and gently fold in the egg white. Pour into tin and bake for 45mins. Serve alone, or with coconut ice-cream as a dessert, or top with a slab of melted chocolate mixed with nestle or fresh cream.

CROISSANTS (SUBMITTED BY HAWA SEEDAT)

5 cups flour lb butter remove 2oz for dough 1 pkt yeast 3 tab castor sugar tsp salt 2 eggs. Beat together 1 cup milk 1 cup lukewarm water Make four parts f butter Method: Flour salt and castor sugar mix until it resembles bread-crumbs with 2 oz f butter. Add the dry yeast add water and milk and make a playable dough. Let it rise for 1 - 2 hours . After it has risen knead it smoothly and make 5 balls. Roll one roti out but not too thick- grate one part butter onto it. Roll out another roti and carry on- until all 5 rotis are pilled up on top of each other and until all the butter is used up. Roll into a very big roti and fold like pie dough. Place in a loose big plastic-bag and leave it in the fridge to rise for a day or overnight. Next cut dough into four roll out each into a big roti Slice as if u cutting a pizza in order to form triangles. At the base f the triangle if u want to add a filling f cheese or choc place it at the base of the triangle and roll from the base towards the tip f the triangle. Shape like a crescent brush with egg white and bake at 180 degress until done. Decorate as u wish

CINNABON CUPCAKES (UNKNOWN SOURCE, VIA FB)

125g butter 1 cup brown sugar 3 eggs 1 tsp bicarb 1 cup plain yoghurt 1 and a half cups of flor half a cup of self-raising flour Beat butter and sugar until combined. Add eggs (one at a time, continually beating) Add the dry ingredients, followed by the yoghurt and mix well. Set aside while you prepare the filling. Filling: 1 cup of finely chopped pecans 1 cup of chopped chocolate (preferably a milk chocolate) three quarter of a cup of brown sugar 2 tsp and a bit of ground cinnamon To assemble: Add 1 level tablespoon of batter into a muffin cup (cupcake cups are too small for this recipe) Add 1 level tablespoon of the filling Top with 1 level tablespoon of batter. Ensure the complete mixture only fills your muffin cup a little over half-way. These rise quite a bit, so be sure to exercise caution when filling. Bake in an oven set at 180 degrees for 20 minutes. Allow to cool.

CINNABON CUPCAKES :: CONTINUED (UNKNOWN SOURCE, VIA FB)

Topping: i created variations of these. For the caramel version: Purchase one cup of ready prepared caramel sauce from Milky Lane. Warm until it is thick enough to smear on. Prepare a ganache by melting 1 slab of milk chocolare with some cream Allow to thicken and using a syringe decorate a swivel design on the caramel Top with chopped pecan nuts and a dusting of cinnamon. For the cream cheese variation: Beat 125g butter with 1 cup of icing sugar. Add half a block of Philadelpia cream cheese and a tablespoon of milk. Beat until very smooth and glossy. Top the caupcake with the mixture, pour a tablespoon of caramel over and sprinkle pecan nuts.

COFFEE CAKE (SOURCED BY NAZREEN CHOONARA)

I've just put this into the oven and set them individually, I.e not in one big cake pan. Problem I encountered was I should've filled only a quarter way. I got 20 small out and 1 very small cake tin as well. Further to this, the recipe I received had no baking time, so I've played with 15mins to test, but left them in for 20mins. If you're baking this in a large cake pan, I'm hoping 30mins will be sufficient. Beat four large eggs with 1 1/2cup sugar, 1t vanilla essence. Sift in 1 1/2 flour and pinch salt. Fold in. Sift 2tsp baking power over the mixture - DO NOT MIX in yet. Separately, mix 1cup boiling water, 2tbl (I use a quarter cup of machine ground coffee) coffee, 1/2 cup and 2T oil (155ml oil). Pour this hot mixture over the baking power (it'll fizz up like a volcano) fold in. Bake at 180 I opted for a ganache, but this was the untested icing provided:125g butter, 1 1/2 icing sugar, 1T boiling water,1T milk, 2heaped tsp coffee, 2 heaped tsp hot choc powder. Light and airy. Lovely recipe and will attempt again in a large cake pan

NUTELLA CHOC-CHIP COOKIES (SUBMITTED BY HAWA SEEDAT)

Quite a chocolatey taste, and overall very easy to make. Hawa suggests using a tea-spoon to drop dough onto a tray, I simple shaped into round balls, the dough is very pliable and makes for neat cookies if hand-shaped. Also, leave in for about 12mins, and allow to cool and crispen on baking tray before packing away. I got 65 out of this recipe! Ingredients: 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter (squishy, not melted like ghee) 1 cup sugar 1/2 cup brown sugar 2 eggs 1-1/2 teaspoon vanilla 1/4 cup Nutella 1-1/2 cups chocolate chips Directions In a large bowl whisk together the flour, baking soda and salt. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined. Gradually add the flour until the mixture is combined. Then mix Nutella. Finally add in the chocolate chips. Baking these attack the senses at all levels! I especially loved the sound of the choc chips falling onto the batter. Use ice cream scoop / teaspoon. and drop on baking sheets and bake for 9-11 minutes @ 180 degrees. For noobs, have a look at the pictures category to see how far apart I spread them and how they look once baked.

BROWNIES (SUBMITTED BY SALMA MAYET)

Note: This brownie recipe gives you a light and crumbly-cake texture - I used nuts and didn't bother with frosting. Yields a nice batch, so stick to the standard recipe - don't double it or halve it (+/- 3 dz nice sized squares). Mix and boil: 1 cup water 1/2 cup oil 1/2 cup butter (I didn't use the home butter, Mooi River. Went with the Spar brand butter) 1/4 cup cocoa (use a good brand always! Nomu ranks high with most people) When this mixture is a little cool, then add to it: 2 cups sifted flour 2 cups sugar Beat until smooth (I used an electric hand mixer on medium speed to get the mixture to a smooth batter) Then add in: 2 eggs Beat this in with your mixer, Then add in: 1/2 cup lightly whisked (to get rid of the lumps) buttermilk or sourmilk (I used Inkomazi sour milk as there wasn't any buttermilk on the shelf at the time I went to buy the ingredients) Beat this in with your mixer, Then add in 1 tsp bicarb of soda (and ensure this is well combined into the batter).

BROWNIES :: CONTINUED (SUBMITTED BY SALMA MAYET)

Lastly add in 1 (or 1,5!) cup pecans (I used walnuts as I had these in the fridge, and it tasted great. I didn't halve them or crush them roughly, kept them whole. Turned out great keeping them whole!) Pour the batter into a baking tin (I used the mini loaf baking tray which has 8 mini loaf moulds filling them halfway, and then some extra batter went into a separate loaf pan about 1/3 way up) Bake for 180C for 35 to 40 min (Given I used the individual baking loaf moulds, and not a big baking pan, I had to be vigilant with the baking time so from 30 minutes I kept checking to ensure it's not getting burnt at the bottom. The usual best test is checking with a skewer/knife in the highest part of the cake, comes out clean etc.) Let the baked cakes cool in their pans/tins for about 10 minutes before you invert them onto a wire rack to further cool off. Perfection!

FRESH CREAM SCONES WITH ORANGE ZEST & ORANGE GLACE ICING (SUBMITTED BY NAQIYAH MAYAT)
This recipe is a trusted family recipe, which I have adapted with the addition of the orange zest and the glaze. My mommy and aunt are famous for their fresh cream scones (yes! Fresh cream!). Sift 2 cups of flour with 4 tsp baking powder, dash of salt. Rub in 60g butter (breadcrumbs consistency) Add 2tbl sugar, zest of 1 orange - only the orange bits, not the white, 250ml fresh cream (and some milk - 1tbl to clean the fresh cream container) Dough well and roll to 1/1 and a half cm and shape using a 6/7 cutter. Bake for 12 mins on 180 degrees. Allow to cool. Make an icing with 1 cup icing sugar and the juice of one orange. Add more or less of either until you get a thick drizzling consistency. Pour over but do it on a drip tray. Collect the bits at the bottom and drizzle again. Grate more zest and grind the 'elements of spice' citrus sugar over.

MILKY LANE PASTRY BY NAQIYAH (SUBMITTED BY NAQIYAH MAYAT)

I'm not a 'pastry-baker'. Nor do I make pies/jam tarts or any of the other things one can do with a roll of butter pastry. But today, I surprised even myself. This recipe is so easy, and require very little preparation, perfect for a novice baker. Do pass by a Milky Lane and pick up a cup of their caramel sauce and a small container of sprinkle nuts. I'm calling this one milky lane pastry by naQiyah :: Cut little flower ovals from a roll of puff pastry (butter). Fold over and place on a greased baking tray. Bake at 220 for 5 mins then 160 for 15 mins. Remove and allow to cool completely on a wire rack. Beat fresh cream with a few tablespoons of icing sugar. Place in piping bag. Slit a little hole on the side of the pastry and fill with cream. Pour over a tablespoon of tje milky lane caramel sauce and sprinkle the nuts over. Allow to set. Done! Magic!

PASTRY WITH BANANAS AND CARAMEL (SUBMITTED BY HAWA SiDAT)

Bake your puff pastry as normal Once cool pipe some caramel treat and slice some bananas (mix with a lil lemon juice to prevent browning) and decorate with the banana slices - dust icing sugar and enjoy :)

EASY CUPCAKE RECIPE (SUBMITTED BY YASMIN GARDEE)

A great n easy cup cake recipe 1/4 pound butter (125g). 3/4 cup castor sugar (I use just over half as to prevent cupcakes getting a crust). Beat well. 2 eggs (beat in one at a time). 1 1/2 cups flour (sifted). 1 tsp Vanilla Essence. 3/4 cup milk. 2 level tsp baking powder. Beat n Bake for 15 min @180.

DATE AND NUT LOAF (SUBMITTED BY HASEENA)

HERBED PITA SALAD (SUBMITTED BY FAATIMAH PARUK-CCCHEFS)

3 Pita pockets 1 lettuce pack 1 punnet baby tomatoes Half a cucumber- diced 1 bunch spring onion- sliced @ an angle 1 red onion- finely julienned Fresh mint, coriander and parsley Dressing 60ml freshly squeezed lemon juice 1/2 tsp salt 1/2 tsp garlic flakes 1/2 tsp lemon pepper 60ml olive oil Mix everything together Method Preheat the oven to 160. Cut pita bread into small wedges, brush with chopped garlic and olive oil and place in oven to toast on both sides until golden. Toss together in a bowl, the lettuce, baby tomatoes, red onion, spring onion, and freshly chopped herbs. Then top with the diced cucumber. Pour over the dressing and garnish with toasted pita before serving

DEVINE HOT CHOCOLATE PUDDING (SUBMITTED BY FAATIMAH PARUK-CCCHEFS)

1 cup flour 3/4 cup sugar 2 tsp baking powder 1/4 tsp salt 2 tbsp cocoa 2 tbsp butter 1/2 cup milk Combine flour, sugar, baking powder, salt and cocoa in a bowl Heat butter and milk together and mix with above to form a dough Place dough into a greased pyrex. Sauce 3/4 cup brown sugar 1 1/4 cup boiling water 1\4 cup cocoa Mix together and pour over the dough Bake @ 180 for 30 minutes! Serve hot with custard, cream or ice cream!!!

KENTUCKY CHICKEN (SUBMITTED BY FAATIMAH PARUK-CCCHEFS)

1kg chicken fillet * 1 tsp salt * 1-2 tsp salt- to taste * 4 tbsp lemon juice *4 tbsp olive oil *4tbsp semolina * 2 tsp cruched red chillies *2 tsp red chilli powder * half tsp black pepper * pinch of tumeric *2 tsp ground garlic Sesame seeds Method Slice fillet into thickish fingers. Make a paste with * marked ingredients. Mariante chicken with paste and leave for a few hours. Sprinkle over sesame seeds. Place pieces of butter over, Place on to a greased tray, cover with foil and bake on 180 for about 30 minutes. Remove foil and allow to redden slightly. Garnish with rocket leaves and baby tomatoes. Serve with mash and salad

CRME CARAMEL (SUBMITTED BY FAATIMAH PARUK-CCCHEFS)

Preheat oven to 160 1/2 cup sugar 1\4 cup water Melt the above in a pot until it reaches a golden caramel colour, then pour into a greased tin. Beat the ffg together and pour thru a sieve into caramel lined dish 4 1 2 1 1 eggs tin condesed milk tins milk tin water tsp vanilla essence

KENTUCKY CHICKEN (SUBMITTED BY FAATIMAH PARUK-CCCHEFS)

1kg chicken fillet * 1 tsp salt * 1-2 tsp salt- to taste * 4 tbsp lemon juice *4 tbsp olive oil *4tbsp semolina * 2 tsp cruched red chillies *2 tsp red chilli powder * half tsp black pepper * pinch of tumeric *2 tsp ground garlic Sesame seeds Method Slice fillet into thickish fingers. Make a paste with * marked ingredients. Mariante chicken with paste and leave for a few hours. Sprinkle over sesame seeds. Place pieces of butter over, Place on to a greased tray, cover with foil and bake on 180 for about 30 minutes. Remove foil and allow to redden slightly. Garnish with rocket leaves and baby tomatoes. Serve with mash and salad

Place tin in a baking tray, then pour boiling water into the tray and place in oven for 1 and half to 2 hours. Refrigerate. Unmould and serve with freshly whipped cream Options- can flavour it differently by adding either chai, cinnamon powder, or cardamom to the mixture

LAZY DAZY CAKE (SUBMITTED BY FATIMA LAHER DHORAT)

1/2 lb butter, 1 1/2 cups castor sugar, 5-6 eggs, 1 cup milk, 3 cups cake flour, 5 level tsp baking powder, pinch of salt, 1 tsp vanilla essence. Just add all ingredients into cake mixer bowl & beat for 15 mins. The trick is to beat the batter for a long time U can bake a big cake or cupcakes

BUTTER CHICKEN AND ROGHNI NAAN (SUBMITTED BY HAWA SIDAT)

Melt 62.5g butter in a wok, once hot add 800g cubed chicken fillet and coat in butter. Add 1 n half tsp arad, pinch chilli powder- add more if you want it strong , 1 tsp green chillies, dash lemon juice, 1/2 tsp aromat, sprinkle of garlic flakes, salt and sugar to taste.Coat chicken well in spices and cook.Mix 1 cup milk with 2tsp maziena . Make paste and set aside. Once chicken is cooked, add 250ml fresh cream and 1 cup milk. Bring to boil and lastly add paste. Once thickened add few leaves of dhania and mix it in. You can also grind a handful of cashew nuts with some water and make a thick paste. Then mix it into the flour and milk mixture. And lastly add it to the chicken. Serve with Rogni naan 3 cups flour 3 tsp Baking powder 1 tsp salt 1 tab parsley 1 tab tal Sour milk to make a soft dough. In a bowl mix together equal quantities f garlic butter and oil and melt it the stove. Once dough is made roll into an oval shape and fry as you would fry roti . Once brown add a mixture f oil and garlic butter and serve :)

CREAMY WHITE SOUP (SUBMITTED BY TASNEEM PATEL)

This recipe is made for 2 people. 1 med onion 1 cup chick fillet chopped tiny cubes Half cup mix veggies 1/4 cup macroni noodles 1 tsp salt 1 tablspoon green masala 1 pkt knorr thick white soup 1 small tub fresh cream. 3-4 tbl spoon Lemon juice Boil macaroni rinse drain n cut in tiny rings In pot braze finely chopped onion till white brown then add in chicken with salt n green masala cook in little water on med heat once done add water till half way in pot n add in mix veggies leave boil on low then add in noodles Mix one pkt knorr soup in cold water to a smooth paste must not be too thick -then stir it in slowly to the soup mix and leave soup to boil on low add in fresh cream n lemon juice stir well boil for few 23 mins n enjoy. With naan or rolls!

CARAMEL CHEESECAKE (SUBMITTED BY SIMPLY SAVOURIES)

Base: 1/2 pkt tennis + 30 g butter Filling: 2 eggs + Pinch of salt 1 tub cream cheese (230g) + 1 t falooda powder (china grass) 1/4 cup milk + 1 can Caramel treat Glaze: 100g dark chocolate + 1 tsp corn syrup + 1 T oil Make crust: Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides. Grind tennis and butter and press into prepared pan Make filling: Beat caramel treat until smooth. Mix falooda powder and milk together. Beat together cream cheese, eggs, salt, and milk mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in caramel gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about +-40 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 3 hours. Glaze: Heat all glaze ingredients in small bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.

RED VELVET CUPCAKES (SUBMITTED BY ZAHRA)

1 cup butter 1 1/2 cup sugar 2 eggs 2 1/2 cups cake flour 2 tbsp cocoa powder 1 tsp baking powder 1/2 tsp salt 1 cup buttermilk 1 tsp baking soda 1 tsp white vinegar 1 tsp vanilla essence 2 tbsp red food colouring -Cream the butter and sugar, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Sift flour, baking powder,cocoa powder and salt.Add dry ingredients to the creamed mixture alternately with buttermilk. Blend in vanilla essence and food colouring. In a small bowl, combine baking soda and vinegar and add to mixture,it will fizz. Bake 180degrees for approximately 15min. Cool and top with icing. Cream Cheese Icing: 175g cream cheese 175g butter 2 1/2 cups sifted icing sugar 1tsp vanilla essence Beat well.

CHOCOLATE CAKE BITES (SUBMITTED BY SHENAZ)

2 cups sugar 4 eggs. 2 cups flour. 1/4 cup cocoa (adjust accordingly) 1 cup milk. 3/4 cup oil. 2-1/4 tsp baking powder. 1 tsp vanilla. METHOD: Preheat oven 180 deg an grease a rectangular baking pan. *Using an electric mixer, Beat eggs and sugar together for 1minute. *Add rest of the ingredients (preferably sifting the dry) and beat for another minute just until the batter is smooth and creamy. DON'T OVERBEAT! *Pour batter into prepared pan. *Bake for 40-45min. ICING: 125g butter. 1-11/2 cup Icing sugar. 2 tbs cocoa. 1 tsp Vanilla. Milk according to preferred consistency. Blend together all ingredients and ice cake cake wen completely cool and cut into squares and place in muffin wrappers. CHOCOLATE GANACHE ICING: 100g choc + 3 tbs melted butter + 4 tbs milk. Melt Choc and quickly add melted butter, MIX WELL. ADD milk and mix well. Pour over individually iced chocolate cake slices. This is a lovely syrupy topping that remains Soft yet firm.

CHOCOLATE CHIFFON CAKE (SUBMITTED BY FATZ PARUK)

1 cup flour 1 cup castor sugar 2tsp b.pwder Sift in a large dish Make a well in centre and add: 1/2 cup oil 1/2 cup boiling water 1/4 cup cocoa & 1 Tbsp coffee (dissolved in the water) 4 egg yolks or 5 if eggs r small 1 tsp vanilla essence Beat egg whites together stiffly and add 1 tsp baking powder and beat till dry n soft peaks form. Beat dry ingredients and 'well' mixture till smooth. Fold egg whites gently in (use the side of ur palm 2 ensure the best 'fold' so the air is captured and batter is light n fluffy Bake in a DRY, UNGREASED chiffon pan for 32-35min on 180c. Don't poke skewer. Cake won't shake so u no its done..and don't keep opening often. ***Turn upside down immediately once removing from oven (the trick of a chiffon..and leave 2 rise and cool) When cooled use sharp knife 2 release 4rm edges n bottom

CHOCOLATE CHIFFON CAKE :: CONTINUED (SUBMITTED BY FATZ PARUK)

**Choc-fudge toppiNg (cholatey n decadeNt) 200g dairy milk/lindt 2 oz butter 2 tbsp g.syrup 4-6 Tbsp milk Melt above over a double boiler excluding milk.. When melted n thick add milk slowly till it becomes like a toppin consisteny.. Not 2 thick n not 2 thin.. Spread over cake.. For chocolate lovers.. Cut cake in middle.. Spread topping on middle layer as well Njoy!! Ps: this cake can b made into a mint by adding peppermint essence n ommiting the 1 tbsp coffee.. Or into a coffee cake by ommiting cocoa n replacing wit coffee (same quantity cocoa)

GRANADILLA CAKE (SUBMITTED BY MOENIERA MOOSA)

1 cup flour 1 cup castor sugar 2tsp b.pwder Sift in a large dish Make a well in centre and add: 1/2 cup oil 1/2 cup boiling water 1/4 cup cocoa & 1 Tbsp coffee (dissolved in the water) 4 egg yolks or 5 if eggs r small 1 tsp vanilla essence Beat egg whites together stiffly and add 1 tsp baking powder and beat till dry n soft peaks form. Beat dry ingredients and 'well' mixture till smooth. Fold egg whites gently in (use the side of ur palm 2 ensure the best 'fold' so the air is captured and batter is light n fluffy Bake in a DRY, UNGREASED chiffon pan for 32-35min on 180c. Don't poke skewer. Cake won't shake so u no its done..and don't keep opening often. ***Turn upside down immediately once removing from oven (the trick of a chiffon..and leave 2 rise and cool) When cooled use sharp knife 2 release 4rm edges n bottom

CHICWICH SANDWICHES (SUBMITTED BY NAQIYAH MAYAT)

I <3 Chick-Wiches from Chicken Licken. I've made this throughout the years, starting with making my own crumbed chicken. I've finally found the closest alternative, which actually tastes like the one they use at the outlets! If you're in the Jhb vicinity, purchase the 'crumbed breast' or 'chicken schnitzel' from Khans. Simply fry in a bit of oil and begin to layer with the following: one slice of buttered white bread, top with shredded lettuce, top with Woolies Peri mayo, sliced tomato and squirts of Chicken Licken sauce. Place schnitzel on top and cover with bread. Butter and toast!

VINEGAR CHICKEN (SUBMITTED BY NAQIYAH MAYAT)

the flavour of the large quantity of vinegar in this recipe adds a sour sort of bite in conjunction with the red chillies. Very nice with a simple Hawaiian stir-fry and lemon-pepper chunks of chips. Marinate half a kilo of thickly sliced chicken breasts in: 2tbl oil, 1 heaped tbl whole jeera, little less than a quarter cup of vinegar, 2 tbl coarse red chillie and 1 tsp ground garlic and salt to taste. Cook in 1 tbl of butter. Must be moist, do not dry out.

FRIED CRUMBED CHICKEN KHADIJAH EBRAHIM (SOURCED BY NAQIYAH MAYAT)

Another home-favourite. I make this with chicken fillets as its easier for Sa'eed to eat and involves less cooking time than chicken pieces. Cut the fillets large, but flatish. Marinate for a few hours in: a quarter cup of lemon juice, half a cup of milk, 1 tsp each of salt, onion salt, bbq spice, chicken spice, crushed garlic flakes, half a tsp of peri-peri spice (Nandos or Paprika), 1 tsp mustrad powder and half a tsp fine black pepper. Dip the chicken pieces twice in mixture of: 1 cup flour, 1 tsp bbq spice, 1 tsp onion salt, 1 tsp b.powder, half tsp mixed herbs, 1 tsp sesame seeds. Fry in oil until golden. Serve with chips, salad and garlic bread.

CHICKEN WITH CARROTS (SUBMITTED BY NAQIYAH MAYAT)

in a heavy based pan add - sliced onions + all the whole spices + peeled baby potato + one carrot, thickly sliced + 4/5 pieces of chicken (depending on how big your family is). Make a marinade of - garlic + lemon juice + black pepper + lemon pepper + green masala + coarse red chillies + mayo + ground dhana jeeru + salt. Add butter and cook on low until potatoes are soft. Chop fresh dhania + a sprinkle of coarse red chillies + 2 spoons of creme fraische. Serve with garlic naan from Hanover Bakery

ADEGA CHICKEN PASTA (SUBMITTED BY NAQIYAH MAYAT)

Reserve the sauce that you cooked the Adgea chicken in. Stir into cooked and drained penne and stir in the shredded chicken. Add creme fraiche and a swirl of creme. Add a wee bit of Miracle whip and season with pepper. Serve hot with 'make-shift' foccacia (Hanover garlic rotlas; season with dried origanum + butter + pepper - pop under grill for 5 mins, cut, serve hot)

PECAN NUT RICE (SUBMITTED BY NAQIYAH MAYAT)

2 cups of rice, 1 grated carrot, half a tsp of garlic, 1tsp salt, 1 onion, half a punnet of mushrooms, half a tsp of basil and a handful of pecan nuts. Boil the rice. Saute onion in ghee and add carrots, mushroom and spices. Add rice and toss. Garnish with pecans.

GARLIC BUTTER (SUBMITTED BY TASNIM ESSOP)

I am deadly excited to share this recipe, as it had me salivating over the telephone and when I received it via Bbm. What's so great about it, is that it may be kept in the fridge or freezer in the same 1kg Flora container and used to baste chicken and / or prawns. Many Thanks to Tasnim Essop for this recipe, this will grow to be a favourite in our home. 1 kilo floro margarine. 2tsp blk pepper, squeeze half lemon, 3 full tbls fresh ground garlic, 1 tsp garlic salt, half tsp garlic herb seasoning robertson, + - 3tbl parsely robertson. Soften marg. Mix to soften add all ingred. And mix well. I mixed well and emptied back into the Flora container and popped into fridge to firm up before buttering my Kitke loaf. Wrap the loaf just enough for the top to peek out, so it can brown once baked.

MUSHROOM RISOTTO (SUBMITTED BY SHAMS DESAI)

500g portabellini or any other mushrooms Olive oil for frying salt Pepper 30ml fresh thyme 15ml fresh parsley 1 sml onion,chopped 2 cloves garlic, crushedgreen chillie to taste 2 cups tastic arborio rice 5 cups chicken or veg stock (i used woolies chicken stock granules) 30g homemade garlic butter 45ml grated parmesan salt, freshly ground black pepper and fresh lemon juice Slice the mushrooms thinly. Select saute and saute in 15ml olive oil. When almost cooked add thyme and 1 clove garlic and continue cooking. Season with salt,pepper and parsley and lemon juice. Remove the mushrooms and set aside.Saute the onions in a little more olive oil. When almost soft,add chilli and remaining garlic,continue cooking until soft but not brown. Add the rice and stir until translucent. Add 4 1/2 cups of the stock. Select High pressure and set the timer for 4 mins. When audible beep sounds ,use quick pressure to release pressure. When the valve drops,turn the pressure cooker off. Remove the lid carefully ,tilting away from you to allow the steam to disperse. Add the remaining 1/2 cup stock and the cooked mushrooms. Select saute ans simmer for approx. 5 mins until rice is al dente. Add garlic butter and parmesan. Adjust seasoning to taste with salt,pepper and more lemon juice.

GARLIC BUTTER (SUBMITTED BY SHAMS DESAI)

500g woolworths ayshire butter 3 cloves garlic fresh parsley fresh chives freshly ground black pepper himalayan salt freshly squeezed lemon juice Place in braun machine and mix until all's combined. Spread on wax wrap and chill. Once the butter has hardened cut shapes and store in a glass bowl.

STRING BEAN TART (SUBMITTED BY SHAMS DESAI)

1 1/2 pounds string beans, trimmed and washed 2 medium size onions, sliced thinly into strips 4 garlic cloves 2tbl olive oil 2tbl fresh parsley, either Italian or curly or combination both 1tbl chopped chives 6large eggs 1/2 cup milk 1/4 cup grated parmesan cheese 1/4 cup grated mozzarella cheese salt and pepper to season 1 cup plain bread crumbs (i used woolies low gi bread ) Oven at 180 degrees.

STRING BEAN TART :: CONTINUED (SUBMITTED BY SHAMS DESAI)

In a large skillet, heat the olive oil, add thinly sliced onion and sautee until onion starts to get some brown color, then add chopped garlic and continue to cook until onion is caramelized then at once add all the string beans, all the herbs, season with salt and a pepper to taste.Stir and cook for about 10-12 minutes. Remove from heat and let cool. Prepare Egg Mixture Prepare egg mixture. Whisk together all the eggs, milk; stir in cheese, season with salt and pepper. Pour egg mixture into the string beans and stir well. Pour bean egg mixture into the prepared pan, sprinkle top with remaining bread crumbs and bake for 30 minutes or until set, you can test this by gently shaking the pan, if you see that centre is still soft, bake for another 5 minutes and check then. Let the tart cool in the pan.. Remove from the pan

Prepare PanLine a 9 inch spring form or a deep tart pan with removable bottom with aluminum foil, brush generously with olive oil and coat with bread crumbs. Set aside. Prepare BeansIn a large pot bring water with salt to boil, add string beans and cook them for 4 minutes, then remove from heat and drain the beans and immediately place them in the cold ice water to stop the cooking. Let them cool. Once cooled drain them again and chop them into about 1/2-1 inch pieces. Put aside.

Gently lift the tart from the pan and peel the foil, store the tart in the fridge covered with plastic wrap. Serve room temperature, cold or warm

CHEESE AND MOCHACHOS EGGS (SUBMITTED BY NAQIYAH MAYAT)

Add butter to a pan and gently saut some chopped onion. The onion must not brown, but become slightly translucent. To this add 1 tablespoon of Mochachos hot sauce and a little bit of chopped green chillie. Crack 2 eggs in and add salt. Add about 2tbls of very small cubed mozarella (scatter). Grind black pepper over, and sprinkle dhania. Serve on top of buttered toast.

BUTTERNUT AND CHICKEN SOUP (SUBMITTED BY NAQIYAH MAYAT)

Saut a chopped medium onion in butter. add a few whole peppercorns and 1 tbl whole jeera. add 3/4 of a chicken chopped (or use about 5 chicken fillets) Add: lemon pepper, aromat, black pepper, salt and green masala cook until white for a few minutes Add 1 whole packet woolies butterneut soup mix and 1 whole packet woolies cubed butternut. add half a packet of veg soup powder, half a packet of cream of chicken soup powder and half a packet of white onion soup powder Top with 2litres of water and taste for salt. boil a handful of fettuccine or any other pasta, set aside. remove chicken pieces and using a fork, removes meat, set aside. liquidise the cooked veg and the water from the soup and add the chicken in, add the pasta and 125ml fresh cream. Chop dhania very fine and add in. taste for salt and season with extra black pepper and aromat.

CURRIED CHICKEN SOUP (SUBMITTED BY NAQIYAH MAYAT)

What an amazing way to utilise left-overs and turn them into a completely new and different meal! I had a bit of left-over chicken curry from last night. I added it into a pot with 3tbl butter and a litre of boiled water. I allowed to cook for 10 mins and added in 1 packet of Knorr 'indian soups, corn mast masala' that I made into a paste with some water. Add 1tbl lemon juice and half a tsp of red masala and allow to cook a bit. Remove the meat off the bone and stir in some boiled pasta. Top with freshly chopped dhania, serve with soft kitke rolls.

ROASTED VEGETABLE PASTA (SUBMITTED BY NAQIYAH MAYAT)

(I've just made a potful for my mummy, this one got the nod of approval) in a pan, cube / dice / slice 2 juicy baby marrows, 6/7 baby carrots, 6/7 baby corn, a slice each of red, yellow and green pepper and a few cubes of butternut. Add a large tablespoon of butter. Season with salt and lemon pepper. Add 1 tsp of ground garlic, 1 tsp of ground green chillie and a few slices of jalepenos. Cook until everything has softened. Add one bottle on Ina's Roasted Veg pasta sauce. Add salt and a dash more lemon pepper. Mix well and switch the stove off. Boil a little less than half a packet of pasta bows in salted water. Drain and stir into the prepared sauce. Add a quarter block of Philadelpia cream cheese and stir until it melts into the pasta. Taste and flavour with more chillie if necessary. The pasta should be well coated and not very saucy.

CHICKEN LASAGNE (SUBMITTED BY SALMA MAYET)

1\4 cup oil, + 1 onion gr8d, 1 tsp garlic sliced, + 1\2 cup carrot gr8d, 11\2 cups chkn fillet cubed, +1tsp origanum, 1tsp salt, + 1\2tsp pepper, 1\2tsp basil, + 1\4 tsp herbs, 2tsp grn chillies, + 2cups tomato sauce, 1tbs tabasco an mustard-make white sauce wid 3tbs butter and flour,2 1\2 cups milk, salt\pepper Fry garlic & onion in oil, add carrot& chikn & spices. Cook until done. Mix in tomato Sauce. Melt butter & flour,add milk an cook until thick, season wid salt an pepper, add in tabasco an mustard sauce. Layer white sauce mix,lasagne sheets an chkn filling in rect ovenproof dish, continue, ending wid white sauce mix. Sprinkle grated cheese and bake @ 180deg for 30-35 min. From Salma, "where the recipe says: add in tomato sauce. It's not the condiment. The recipe book refers to the (tomato base) that they detail how to prepare on another page. It's essentially your tomato base that you'd make for a pasta arabiatta, about a cup qty for this specific recipe." @Shenaaz &Salma Mayet. My suggestions: a. Too much oil, I used very little. b. I omitted the basil (see why next). c. Don't waste time making a 'tomato sauce', use half a bottle of Ina's tomato and basil pasta sauce. d. I used a mix of Tobasco and Chicken Licken sauce amazing flavour! e. Topped with grated mozarella and gouda for a full bodied cheese taste.

CURRY LEAF CHUTNEY (SUBMITTED BY FATIMA LAHER DHORAT)

1 cup limri 7 green chillies 5 cloves garlic 6 tblsp coconut 1 cup vinegar 8 tblsp sugar 3 tblsp dhania jeeru 1 bottle picallili 2 cups mayo Salt to taste Liquidise all the ingredients together until fine and smooth. Cook the mixture on the stove on low heat until it boils. Leave the chutney to cool. Make a vagaar with a quarter cup of oil, a few curry leaves and rye. Throw vagaar into cooled chutney & Mix well. Enjoy! I do not add the full cup of vinegar as per the recipe as I find tht it makes it a bit sour. I sometimes also add a bunch of green dhania as an additional ingredient for more taste. The limri is inclusive of only th curry leaves and exclusive of the stems tht they are attached to. Make sure tht the leaves are well dried after washing so as not to have too much water in your chutney.

GINGER SWEET AND SOUR SAUCE (SUBMITTED BY FARZANA MIA)

In a bowl I added 2 T bbq sauce I used both spur and steers variety) A splash of Worcester sauce A tiny bit of all gold tomato sauce Sweet chillie sauce (wellington) Hasty tasty sweet sour braai sauce A dash of vinegar and water to thin it out lastly I added in fresh finely grated ginger n used it to dip tempura prawns in.

ROASTED VEGETABLE SALAD (SUBMITTED BY NAQIYAH MAYAT)

(a warm salad, perfect Winter fare) in an ovenproof dish, add 1 pkt of Woolies roasting vegetables. I cut the chunks a bit smaller. Sprinkle over salt and a drizzle of honey and 1 tsp of Nomu sweet. Add 2 tbl butter and allow to bake until done. Switch to grill and brown slightly. Leave in oven to stay warm until ready to plate. In a salad bowl/server toss in a few lettuce leaves. Top with the baked veggies. Add a handful of halved rosa tomatoes and halved cucumbers. Add crumbled feta and drizzle lashings of either a 1000 island dressing (ina's), woolies limited ed honey mustard mayo or any other slightly sweet creaamy dressing. Srinkle over woolies breakfast mix of nuts, raisins and dates. Grind black pepper over and serve immediately. For a fuller flavour, add 1tbl olive oil in a pan, half a tsp of ground garlic and 1tsp of sesame seeds. Add this last before serving. Perfect as a meal alone, or on the side to a light chicken grill.

DATE, STRAWBERRY AND COCONUT SALAD (SUBMITTED BY NAQIYAH MAYAT)

In a bowl add in the following sequence (quantity will depend on how large your famiyl is) lettuce > quartered cucumber > chopped carrot > chopped green and yellow pepper > sliced olive > chopped dates > quartered strawberry > coconut (fresh whole or dessicated) > very finely chopped mint and coriander. (I use Philadelphia cream cheese occasionally). Make a dressing with: any 1000 island dressing + chillie flakes + garlic + vinegar + s&p + avocado or olive oil.

DURBANS FAMOUS TOASTED STEAK SANDWICHES (SUBMITTED BY NABEELA OMAR)

Thank You to Nabeela for submitting this recipe. I have not tried this, so kindly advise if you have and if you enjoyed.Half kilo minute steak stripped. Cook in ghee, salt, pepper n garlic for 7 minutes on medium. Chop 1 onion and dice 1 green pepper and add to the steak with 1 tbs wochestor sauce n 1 tbs blk vinegar cook for till water is burnt out. Remove from heat and add 2 large curry spoons steers peri peri sauce, 2 large curry spoons tomato sauce and 3 large curry spoons cystals sandwhich man sauce, cut 3 potatoes thinly for french fries, fry chips and add to steak, butter bread make sandwiches and toast. Serve hot.

MUTTON CURRY V1 (SUBMITTED BY NAQIYAH MAYAT)

I attempt making a new style of mutton curry every week. I usually get so bored of the traditional methods of cooking it, &usually my experimentation leads to a well planned meal packed with hearty, meaty flavour. I will share my versions as the weeks pass by, and I hope these are tried. I've found myself to get a bit lazy when it comes to chopping onions. Today seemed to be one of those days. The solution! Fried onions! We all have a pack ready for biryanis, and I thought it would be a quick alternative to having to chop up. So, add 1tbl butter and 1tbl oil to a pot. Add a few black peppercorns, whole cardamom and a small stick of cinnamon, add a few cloves and half a tsp each of ginger and garlic. Add the fried onions and immediately add the mutton. Add half a tsp each of vinegar, lemon juice, arad and egg yellow food colouring. Add salt. Add a tsp of coarse red chillies and half a tsp of chilli powder. Drop to a low heat and begin to cook. The meat should take 20 mins to soften completely. Check that it is not burning. Add a few splashes of water to start forming the gravy. Add 1 grated or blitzed tomatoe, dash of sugar and cook for about 10mins. Add a whole handful of peeled baby potatoes. Add 1 level tsp red ginger garlic wet masala and 1 tsp Robertson Steak &Chops spice. Allow to cook until meat is soft and a thick gravy has formed. Don't drown the meat and potatoes in water. Add a bit at a time to ensure a steady gravy. Garnish with lots of fresh dhania and a lemon wedge. Serve with roti and a carrot salad. * note: for more heat, add a slit chilli.

KHADIJA EBRAHIM SAVOURY CHOPS (SUBMITTED BY NAQIYAH MAYAT)

Savoury Chops by Khadijah Ebrahim of Ramadaan Delights :: this is a favourite of mine, and perfect for lazy Sunday-suppers. Best enjoyed with a lemon mash and soft seeded rolls. Marinate and cook in butter - 1kg lamb chops, 1 tbl red masala, quarter cup lemon juice, 1 tsp each ground dhania powder and jeera powder, 1tsp salt, half a tsp fine black pepper, half a tsp lemon pepper, quarter tsp tumeric. Allow to cook until very soft, cool. Make a batter of: 1 cup self-raising flour, 1 small onion grated, 1 egg, half a tsp salt, 1 tbl sesame seeds, half a tsp red chillies, 2tbl chopped dhania, 1tbl lemon juice. Dip in batter and shallow fry until golden on both sides. Top tip: to make the batter more flavourful, use the left-over juices from cooking the chops. Add a wee bit of water to get the correct consistency

MUTTON CURRY WITH MASOOR AND POTATO (SUBMITTED BY NAQIYAH MAYAT)

I cooked a 'standard' mutton curry and added in 1 cup of masoor before adding in the fried potato. I cooked on medium heat for 15 minutes so the flavours combined. best served with Basmati rice.

PATERIA CAKE (SUBMITTED BY FADEELA SEEDAT SONVADI)

Step[ 1 ] 1 pkt meebos cut and soak overnight in 1 cup h20 and 1 cup vinegar. Boil in the morning. Step [2] liquidise the following: 1 tomatoe, 1 onion, 1 potato, 1 1/2 tsp salt, 2 tsp fine red chillis, 1/2 cup sugar, 1/2 tsp bicarb, 20 green chillis, 1 tsp fine jeero, 1 cup inkomazi, 1 tbl garlic, 1 tbl whole jeero. Step [3]. 1/4 cup flour, 2 cups chana flour, 1/2 cup mielie miel, 2 tbs methi masala, 1/2 bunch english spinach. Method: after liquidising add 3 to 2 then add 1, blend till everything is well mixed but not too fine, pour into well greased baking tray, bake in set oven of 180` for 40-45 min. When cool cut into squares. Can freeze, thaw b4 frying. Njoy.

CORIANDER HUMMUS (SUBMITTED BY SIMPLY SAVOURIES)

1 tin chickpeas, drained 1/4 cup lemon juice 1t crushed garlic *1/4 cup tahini ( 2 T ) 1/2 cup yoghurt 30 g Coriander ( 1/2 a bunch ) Salt to taste Pulse all ingredients in food processor for 3 - 4 minutes or until semi-smooth consistency Transfer into serving bowl/plate and drizzle with olive oil * Tahini is a sesame seed paste found in most spice shops ( Gorimas in durban ) Top Secret Tip : when I'm out of Tahini, I substitute with 2 T unsweetened peanut butter ( Black cat - yellow lid )

MRS BALLS CHUTNEY (SUBMITTED BY FADEELA SEEDAT SONVADI)

1big bottle mrs balls (green one, hot), 1/4 bottle vinegar use mrs balls bottle to measure (I use a little less than that), 1 bunch fresh dhania, 5 green chillis, 1 tbs whole jeero, 1-1 1/2 tbs methi masala. Liquidise. When blended heat oil and make vagaar with few curry leaves and mustard seeds. Add to chutney. Easy and tasty.

RED PEPPER CHICKEN (SUBMITTED BY SUMAYYA LATIFF)

1 chicken Make paste with following: 3quarter tbs ginger n garlic 1 tbs ground garlic 3quarter tsp lemon pepper 1tbs fresh red chillies 3quarter tsp coarse salt 15ml lemon juice 3tbs mayo 2tbs tomatoe puree 2tbs crushed jeero 1 liquidised red pepper Marinate chicken and cook in butter

CHICKEN AND MACARONI (SUBMITTED BY SHENAAZ OSMAN)

BOIL 2 cups macaroni,toss in olive oil and keep aside. 300g cubed chicken fillet 1 onion chopped 1 smAll green pepper finely sliced I punnet portabellini mushrooms sliced 1tsp jeera 1 tsp ginger\garlic 1 tsp red chilli paste salt an pepper and italian herbs to taste. White sauce as u wud normally make it and ADD 250ml fresh cream to it. METHOD: Braise Chicken with ginger an garlic an red chilli paste in a TBL of butter. ADD onions and pepper an cook til moisture evaporates an then add to it the mushrooms , salt ,pepper,and cook til moisture evaporates. ADD italian herbs and combine with macaroni. Set in bakeware and mix in mixture of white sauce an cream. Top with extra cheese and mo herbs. Bake @ 180 degrees til cheese melts!

CHICKEN FETTUCINE (SUBMITTED BY FADEELA SEEDAT SONVADI)

boil 8-10 fettuccini balls. Drain. Saute 1/2 onion with 1 tsp crushed garlic. Add chicken strips marinated with green masala, salt, blk pepper, aromat, origanum,paprika,chicken spice. Cook, when done add 1/4 tin creamstyle sweetcorn, let water burn out, add cubed green peppers and mushrooms. Add sour cream and 1/2 fresh cream and chopped dhania, toss in pasta, I placed mine in round pyrex so easier to store,serve and warm in ramadaan. Bake in pre heated oven for about 30 min.

CHICKEN MOCHACHOS (SUBMITTED BY HAWA SIDAT)

2 tsp texan spice 2 tsp mexican spice 2-3 tsp chillie sauce 2 tsp tandoori spice 1 tsp black pepper 2 tab vinegar 2 tab lemon juice 1 tsp fine red chillies 5tab tomato sauce Cook chicken with oil For a roll make a sauce with mayo ans texan spice and add lettuce

ADEGA CHICKEN (SOURCE UNKNOWN, VIA FB)

1 heaped tsp crushed garlic, 13/4 tsp salt, 1 tsp chilli pwd, 1 tsp peri peri spice, 1/4 tsp arad, 1 tblsp red masala, lemon juice Make a paste with the above ingredients & marinate chicken in the mixture. Cook chicken on high for 4-7 mins then place in an oven oven proof dish. Make a Sauce with the following ingredients: 1/4 lb butter, 1/4 tsp chilli pwd, 4tblsp nandos mediterranean sauce, 4 tblsp nandos chakalaka sauce, 4 tblsp nandos garlic peri peri, 2 tblsp miracle whip. Bring the sauce to a boil on the stove n add it to the chicken. Bake till cooked through. Enjoy!!!

CHICKEN MOCHACHOS (SUBMITTED BY HAWA SIDAT)

2 tsp texan spice 2 tsp mexican spice 2-3 tsp chillie sauce 2 tsp tandoori spice 1 tsp black pepper 2 tab vinegar 2 tab lemon juice 1 tsp fine red chillies 5tab tomato sauce Cook chicken with oil For a roll make a sauce with mayo ans texan spice and add lettuce

COTTAGE PIE (SUBMITTED BY SALMA MAYET)

i) Saute 1 medium onion (sliced finely) in 1 Tbls ghee. Once onions have softened, add in 500g cubed steak or chicken / mince + spices: 2,5 tsp wet red masala + 1 tsp dhana-jeero + salt to taste + 1 tsp steak&chops spice + 1 Tbls mustard sauce + 1 Tbls tomato sauce + 1/2 Tbls vinegar + 1 Tbls Worcestershire sauce. ii) Cook steak (chicken/mince) to tenderness with water and gentle simmering, then add in toward the end of its cooking time: 1/2 green pepper (diced). Combine well. (Ensure water is evaporated sufficiently, but not entirely dried out. Moisture at the base of the cottage pie is a plus, but not puddles of moisture! )iii) In the meanwhile:Boil 1/2 cup spaghetti in salted & olive oil'd water until al dente (not too soggy, as its still got oven time to go through), and also,Boil 2 potatoes* (or 4/5 baby potatoes*) and mash well. Add your usual ingredients to complete your seasoned mash. (I add: nutmeg + black pepper + salt + butter + warm milk + sour cream), andPrepare white sauce 1 cup's worthiv) Assembling:Using an casserole dish, lay out cooked meat/chicken/mince - covered with spaghetti,Topple over white sauce,Smooth over mashed potato and sprinkle grated cheese sparingly and then mixed herbs generously. Bake: 180C for 15 minutes.

COTTAGE PIE :: CONTINUED (SUBMITTED BY SALMA MAYET)

Note: This recipe is taken from the purple Indian Delights (page 99) and slightly tweaked. Consider my notes here: http://soulofthehome.wordpress.com/2011/02/10/cottage-piepage-99/* One would cut down the number of potatoes, if you would like to meld the potatoes with other veggie mashes. I've at some point made a cottage pie using a meld of mashed up butternut + potato as my mash. For me it worked great in our home as hubby doesn't like veggies, so this was a clever sneak. Also it gave the top a tinted golden look (I sprinkled paprika sparingly on top of the mash to contrast the colours of pale butternut/potato mash with the dark paprika spice) This is my standard recipe. I deviate here and there depends on what's in the fridge. Today: - I kept the spices as is in the original recipe, - I used garlic butter to mash my potatoes. Looks and smells good!

DATAE AND NUT LOAF (SUBMITTED BY HASEENA)

125 g unsalted butter 1/2 cup light brown sugar 1 large egg 1 tsp vanilla essence 1 and a half cups cake flour 1 tsp baking powder a pinch of salt 1/2 cup chopped pecans 1 cup chopped dates, pitted 3/4 cup water, hot/boiled 1 tsp baking soda Preheat the oven to 180 degrees Celsius/350 F. Lightly grease a standard size loaf pan. Or if you like, make them into muffins.Place the chopped dates in a bowl. Drop a teaspoon of baking soda in 3/4 cup hot water, stir once and pour this mixture over the dates, leave to sit. Meanwhile, cream the butter and sugar in your stand mixer or with an electric hand mixer. Beat in the egg and vanilla. Sift in the flour, baking powder and salt and mix on low speed, scraping down the sides of the bowl, until just combined. With a wooden spoon, mix in the pecans and date mixture. Pour into loaf pan and bake at 180 for 45-55 minutes, or if making muffins - 18-20 minutes. Check to see if the cake is cooked through by inserting a pairing knife into the middle of the cake - if done, knife will come out clean. Turn out onto wire rack to cool completely before storing in an airtight container.

MILKTART (SUBMITTED BY SHYSTAR)

For the base 1 cup flour 62g butter Lil over 1/4 cup castor sugar 1 small egg 1 tsp baking powder Lil milk to make dough mix flour and butter like bread crumbs then add castor sugar egg and baking powder lastly add milk as needed , roll out and cut and place into foil cups remember it must be rolled thin as the dough rises once baked.then bake on 180 for 5/6 mintues until light brown. Milk filling 5 cups milk 1 cup sugar 1 tablespoon butter 4 tablespoons maziena 1 egg seperated Cinammon Method Allow milk , sugar and butter to boil , mix maziena with water seperately (like custard) once milk mixture is boiled add maziena keep stiring like custard then when thick remove from heat add egg yolk mix in and then stiff egg wht throw into baked cups and sprinkle cinnamon.....enjoy

CRANADILLA MILK (SUBMITTED BY NAQIYAH MAYAT)

Left over cake, crumble, add enuf icing to bind, roll balls n refrigerate, melt choc n dip a small bit and insert into cold pops half way tru, dip the whole thing in choc and tap to get rid of the excess and insert into a stryaform to dry, decorate as desired.

CHOCOLATE CAKE (SUBMITTED BY)

Sift 1 1/4 cup flour, 1 cup castor sugar, 1/2 tsp salt, 1/4 cup cocoa, 2 tsp bp. To the sifted ing add: 1 1/4 cup milk, 1 cup oil, 2 tsp vanilla essence, 2 egg yolks. Beat slightly till combined. Then fold in stiffly beaten egg whites. Bake @ 180'. Topping: 200g cadbury choc ( I used lindt) melted. Add 125ml nestle cream. Beat slightly. Makes a perfect moist choc cake or cute lil cup cakes.

MOIST CHOCOLATE CAKE (SUBMITTED BY RIZWANA FROM RIZIS BAKERY)

Pre Heat Oven to 180 C Lightly Grease (Spray & Cook) Oven Pan or Similar size Oven proof casserole A - Mix the following together in one bowl 1 Cup Cake Flower + 1 Cup Sugar Teaspoon Salt + 2 Teaspoon Baking Powder B Mix the following together in another bowl Cup Cacao + Cup Boiling Water Cup Cooking Oil + 4 Egg Yellow + 4 Teaspoon Vanilla Essence Mix A & B together In a separate container, beat the Egg Whites until firm. Fold the Firm Egg Whites into the bowl where A & B was mixed. Add the Mixture to the Oven Pan and bake on the middle rack for 30 min Sauce Dissolve the following on the stove over low heat Cup Sugar + Can Ideal Milk Pour over cake when it comes out of the oven after 30 min baking time While the cake cools down a bit, dissolve the following in a glass bowl over steam heat. Can Ideal Milk 1 Big Whole Nut Chocolate Slab Pour over the cooled down cake and enjoy!!!

MARSHMALLOW CUPCAKES (SUBMITTED BY RIZWANA FROM RIZIS BAKERY)

1/4 lb butter 3/4 cup sugar 1/4 cup oil 3 eggs 1 tsp vanilla essence 2 cups flour 3 tsp baking powder 3/4 cup milk Beat butter and sugar till creamed ,add eggs, oil, vanilla essence, milk lastly add in flour and baking powder. Mashmellow 2 Tbls gelatin 1 1/4 cup water 2 cups sugar 1/8 tsp salt 1 tsp vanilla essence Toasted coconut Soften gelatin in 3/4 cup of water, add remaining 1/2 cup water and sugar ina pot and cook till 240c or a small amount dropped in water forms a ball. Remove syrup from heat stir in gelatin, add in salt and vanilla essence beat with electric beater till syrup is white and thick. Nozzle on to cup cakes sprinkle the toasted coconut over

GRANDILLA MILK (SUBMITTED BY NAQIYAH MAYAT)

(sehri-pleaser) 1lt of milk + the pulp of 6 granadillas + a quarter of a tin of condensed milk. Mix the milk and condensed milk well and stir in the pulp. Serve chilled.

NAQIYAHS MOMMIES KHEER (SUBMITTED BY NAQIYAH MAYAT)

This is a treasured family recipe and without a doubt one of my nani's specialty's. Be certain to make this on a day where you intend on staying in and spending time in and around the kitchen as it needs HOURS to boil to be perfect. My mother in law and her sister in laws have termed my kheer as the best they've ever eaten and that's a lot coming from very experienced cooks! To make 1 high medium size AMC pot full, add 2 litres of full cream milk with 1 grain of rough salt. Leave a spoon in the pot and put on low heat. Allow to cook for 1 hour like this. Then add a quarter cup of washed veetee rice. Stir continuously for 1 hour. Then add: 1 tin of Evaporated milk, 1 tin of Cardamom milk, 1 tin of Nestle cream, 1 tsp of elachi powder and a dash of nutmeg. Stir well. Add quarter cup of very finely ground almonds. Cook for an hour. Then add three quarters of a tin of condense milk. Taste and add more if required. Cook for 4 hours in total. Must be thick and creamy and turned an almost pink colour. Allow to rest and re-heat when ready to eat.

EASY TITAMISU (SUBMITTED BY MUMTAZ COCOA)

36 boudoir biscuits 1 cup strong coffee(I use jacobs) 1x250ml fresh cream-1 cup 2 Tbl castor sugar 1 tsp vanila essence 150g dairy milk-finely chopped 1 tub Mascarpone Method: Beat fresh cream with sugar n essence, add 3-4 Tbl of choc, fold in cheese, dip biscuits in coffee and place in dish, place half of cream mixture over biscuits, alternate biscuits ending with a layer of biscuits,cover with remainder choc, refrigerate. enjoy

STRAWBS DIPPED IN COFFEE AND ORANGE GANACHE (SUBMITTED BY NAQIYAH MAYAT)

in a double-boiler, add 125ml of fresh cream. Break a slab of chocolate in and stir. Grate the zest of half an orange. Careful to grate just the orange bits and not the bitter white skin. Add 2/3tbl of diluted coffee and stir until glossy and thick. Empty into a bowl and serve alongside plump and juicy strawberrys

MALVA PUDDING (SUBMITTED BY NAQIYAH MAYAT)

ive made this twice already and corrected it since the first attempt to ensure it is perfectly fluffy! beat: 1 cup sugar 1 egg 1 tbl apricot jam sift: 1 cup flour a quarter of a cup self-raising flour 1 tsp baking powder pinch of salt in a large mug add: 1 cup of milk 1 tbl melted butter 1 tsp vinegar 1 tsp bicarb 1 tsp caramel essence beat well and pour into a greased corningware (if its travelling) or a silicone mould to unmould onto a plate * grease with spray and cook bake for 32 (i know, im serious, 32 minutes) at 180 degrees. make certain the knife comes out clean

MALVA PUDDING :: CONTINUED (SUBMITTED BY NAQIYAH MAYAT)

poke holes all over and pour the sauce over and put back into oven for 5 minutes for the sauce to bubble at the sides: sauce, boil on a stove: 1 cup or 250ml fresh cream 60ml butter 1 cup of brown sugar 1 tsp vanilla essence if you need to thicken it a bit, make a paste with 1 tsp maizena and the liquid and add to the sauce reserve some if youd like to drizzle over when serving. serve with ice cream and / or ultramel caramel custard

DECPETIVELY EASY BREAD PUDDING (SUBMITTED BY NAQIYAH MAYAT)

I am an absolute cheat when it comes to bread-pudd! But I am very very resourceful at it too! My mum had bought a loaf of Salehs Bakery glace and almond loaf. Two slices later, it just lay there, and I knew neither of us intended on finishing it. I decided to turn it into a very luxe bread pudd without all the fuss of adding other ingredients. Simply slice and butter one side of the loaf. In a bowl, mix 2 eggs, half a tsp of vanilla essence, three quarters of a litre of milk, a quarter tsp of baking powder and a pinch of bicarb and 1tsp sugar. Layer and pour the 'custard mix' over. Press the final layer firmly down, so it can begin to absorb the liquid. Finally, sprinkle a bit of dessicated coconut over and a dash of Nomu Sweet. Pop into the oven and bake, covered for 30mins and uncovered for 10. Serve hot with Ultra Mel Caramel Custard. I've just popped mine into the fridge to gently soak up the liquids for the day. Great to make before-hand and bake when desired. * Top Tip :: grate white chocolate just as it comes out of the oven!

MARIE BISCUIT AND FRUIT COCKTAIL DESSERT (SUBMITTED BY NAQIYAH MAYAT)

This is a specialty of my mil, who often makes this when we visit. Its super easy and looks great when cut at an angle. For 8 hungry mouths, you need 3 packets of Marie Biscuits, 1 large tin of KOO Fruit Cocktail in syrup that's been pureed, 1 tin Nestle Cream, 1 large carton of custard and 1 Flake. Begin by buttering the Maries with the pureed fruit cocktail. Place upright on one side. Continue until all are buttered. Pour the left-over puree over and pour the slightly whipped cream on top. Finish with the custard poured over and sprinkle with Flake.

MILK TART (SUBMITTED BY SHAMS DESAI)

Crust ingredients: 250g butter 250ml (1 cup) sugar 2 x-large eggs 500g (3 1/2 cups ) cake flour 10ml (2tsp.)baking powder pinch salt Filling ingredients: 750ml (3 cups )milk cinnamon stick 45 ml (3Tblsp) custard powder 15ml (1 Tblsp) cornflour condense milk (according to tasteI used a little over 10 Tblsp.) pinch salt 15ml (1Tblsp) butter 3 x-large eggs, separated Directions reheat oven to 180c.

MILK TART :: CONTINUED (SUBMITTED BY SHAMS DESAI)

Crust Cream the butter and sugar. Add the eggs and beat well. Sift the flour, baking powder and salt together. Add to the egg mixture, beating well. Press into two greased pie dishes or cut out rounds and make minis and place in mini foil trays or muffin pans. Bake for about 10mins. Filling: Heat the milk and cinnamon together. Combine the cake flour,cornflour,condense and salt. Add a little milk to the flour mixture and make a paste. Then stir the paste into the hot milk and bring to the boil stirring continuously to avoid lumps. Add the butter. Beat the egg yolks and add to the milk mixture .Remove from stove. Beat the egg whites until stiff and add to the filling. Pour the filling into the crusts and sprinkle with a little cinnamon powder. Bake for 10 mins

NAQIYAHS COCONUT ICE-CREAM AND COCONUT CREAM WAFERS (SUBMITTED NAQIYAH MAYAT)
I'm super impressed with whacking together a pronto dessert! Very very simple, yet so chic! Allow vanilla ice-cream to soften, to this add dessicated coconut, a tblspn of Diaz almond and coconut syrup and a scrape of some vanilla pods. Stir well and spoon into moulds.

COCONUT MILK RICE PUDDING (SUBMITTED BY SHAMS DESAI)

2 cans Woolworths coconut milk 4 cups milk 1 cup basmati rice 1 vanilla bean 1 can condense milk

Pop back into the freezer. 1 double thick cream For the wafers, buy plain vanilla wafers. Melt milk chocolate with coconut cream in a double boiler. Dip wafers into the cooled ganache and roll in coconut. Simmer rice, milk, coconut milk and vanilla bean (slit and scrap the beans ,add the beans ) uncovered for about 40 mins. Add condense once its cooked. Allow to cool and pour in bowls . Pour the double thick cream and garnish with strawberries.

FLUFFY BAKED DOUGHNUTS (SUBMITTED BY SHAMS DESAI)

Recipe Preparation Time: approx. 20 minutes Baking Time: approx. 10 minutes Total time: approx. 30 minutes Servings: 12 # # # # # # # # # # # # # 2 Cups cake flour 3/4 cup white sugar 2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1/2teaspoon ground cinnamon 1 teaspoon salt 3/4 cup buttermilk 2 eggs, beaten 1 teaspoon vanilla extract 1 tablespoon melted butter 200g milk chocolate 200ml fresh cream grated nestle peppermint crisp

FLUFFY BAKED DOUGHNUTS :: CONTINUED (SUBMITTED BY SHAMS DESAI)

Stir in buttermilk, eggs, vanilla and butter. Beat together until well blended.# Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan. Ganache:# Bring the cream to boil, remove from stove and add your chocolate. Mix until all chocolate is melted. # Dip cooled doughnuts into ganache and top with grated peppermint crisp

Preheat oven to 338F/170c. Lightly grease a doughnut pan.# In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt.

PASSIONFRUIT CHEESECAKE (SUBMITTED BY SHAMS DESAI)

Make a crumb base with a packet of biscuits tennis or digestive biscuits. Crush them completely in a food processor or put them in a plastic bag and hit them with a rolling pin. Melt about 50g butter and mix it into the crushed biscuit crumbs. Press the crumbs into a springform tin (about 25cm/9inches), smooth them to form a nice base and press it all until it holds together and is firm. Put that in the freezer while you prepare the filling. 2 tbs water 1/2 tbs gelatine powder 4 big passionfruit, halved 250g pkt philadellphia cream cheese, at room temperature 1/2 cup Woolworths double thick cream cup condense milk Method Line a 16 x 26cm (base measurement) slab pan with non-stick baking paper. Meanwhile, place the water in a heatproof bowl. Sprinkle with the gelatine. Pop in micro and heat just enough for the gelatin to melt.Set aside to cool slightly. Place the passionfruit pulp in a fine sieve over a bowl. Use the back of a spoon to press the juice from the pulp into the bowl (you'll need 40ml of passionfruit juice). Reserve the pulp and seeds.

PASSIONFRUIT CHEESECAKE :: CONTINUED (SUBMITTED BY SHAMS DESAI)

Use an electric beater to beat the cream cheese, and condense milk in a bowl until smooth. Beat in the passionfruit juice. Beat in the gelatine mixture and last add the double thick cream and beat until just combined.Dont overbeat or cream will curdle. Pour into the prepared pan. The topping:125 ml fresh orangejuice2 tbsp passionfruit pulp1 tbsp caster sugar2 tbsp gelatine powderHeat juice, passionfruit and sugar over low to medium heat. Add the gelatine and stir until gelatine has dissolved.Rest in fridge for 15mins .Pour the topping over da cream cheese mousse n allow to set in fridge.

STRAWBERRY FROZEN YOGHURT (SUBMITTED BY YASMIN GARDEE)

1 large Tub strawberry yogurt. 1 350ml fresh cream. 1 tin condense milk. Beat fresh cream until firm. Fold in yogurt n condense milk. Set in large jelly mould n put in freezer to Set! Tip out on2 a beautiful plate when ready 2 serve n cut in2 slices! Tip:I love to put thinly sliced strawberries at the bottom of the mould before pouring the mixture in that way when I tip it out it looks great n is already decorated!

LINDT MOUSSE (SUBMITTED BY MUMTAZ COCOA)

LINDT MOUSSE: 10 marshmallows 200g lindt 500ml fresh cream 120ml milk METHOD: Place milk and masmallows in a bowl and melt in micro,stir till all the liquid n mashmallows are combined. Melt choc separately, let both cool slightly. Beat fresh cream till semi soft and add all ing together. Set in bowl overnight and decorate as desired. :)A

IFTHAAR DATES (SUBMITTED BY SAFEERA)

Here is an easy (delicious) way to enjoy dates during iftaar. I made this last night: saute 8-9 dates in a week bit of ghee until they soften nicely. Don't do it on very high heat as it burns easily. Top with a generous amount of sweetened fresh cream and finely chopped pista and almonds. The combination is so refreshing and delicious! Zahra I also like dat way 4 dates,I just add roasted coconut to dat n drizzle honey over once done 4 a so not filling version,I leave out da fresh cream, place dates in pan with butter not ghee,add little freshly ground elatchi and few drops rose water,add da roasted coconut n nuts lastly with roasted sesame seeds. Gives a luvly aroma n different flavour

CHOCOLATE AND BANANA CIGAR (SUBMITTED BY FARZANA MIA)

Bite size cadbury dairymilk those that cum in 2 blocks, 2 bananas 1 pkt springroll sheets Place unpeeled bananas in a basin n pour boiling water over the skin,wait a few min then peel,(this is done so that bananas dnt turn brown),Cut a banana in half length wise then again in 4 pieces across,using the yellow pkt spring roll sheets that's the smallest size,place a piece of the banana top with the 2 blocks of chocolate n wrap in spring roll sheet as normal seal with lai n deep fry til golden,serve with vanila icecream or ready made custard dust with icing sugar n cinnamon

CARAMEL MINT DESSERT (SUBMITTED BY FATIMA LAHER DHORAT)

1 cup sweetened coffee 1 packet tennis biscuits 1 tin caramel treat 125 ml fresh cream 2 peppermint crisp chocolates or 100g mint crisp chocolate Method: Grate peppermint crisp and leave aside. Blend caramel treat and fresh cream until smooth. Add half of the grated chocolate to the caramel mixture. In a dessert bowl of your choice layer tennis biscuits. Throw hot coffe on to biscuits to soften it. Then add a layer of the caramel mixture. Followed by a little of the grated chocolate. Repeat layers until you end up with three layer. Garnish with th remaining chocolate, piped fresh cream and glazed cherries. Fatima Laher Dhorat Post to caramel mint dessert: I use more than than one cup of coffee as I find the more coffee the better the taste. I make the coffee nice and strong to enhance the flavour. If u like sweeter desserts u should use the whole tin of caramel treat. I prefer it a little less sweet otherwise it is too rich, so I use about 3/4 tin caramel treat. I do not use all the peppermint crisp as I find tht it gets too minty. U cud even use pePpermint aero for a different taste.

BURFEE HALWA (SUBMITTED BY FARZANA MIA)

Take 2 to 3 Tbsp water with 1and a half tsp Gaas and make a paste (thickish pourable paste) Boil 1litre milk then add gaas mixture and boil for 3 min (I removed 1/2 cup milk from the pot and added a tin of cardamon milk :) (niqi style;) ) Take 2 Tbsp custard..make paste with water..add to milk mixture Take 2 Tbsp Klim/Nespray make a paste with water then add to milk mixture Take 1/4 Tbsp Maziena and make a paste..add to milk mixture..Take off Stove Take Egg Beater and beat 1 tin Condensed Milk 1/2 tin Nestle Cream and 1/4 tsp Elachi powder (I added a splash of rose water) Add to milk mixture and beat...pour in pyrex and allow to set like a halwa. Once set...add tin of beaten Nestle cream on top and spread covering halwa..Top with almonds... (I topped with smooth woolies double cream flaked badam and pista)

STRAWBERRY AND MASCARPONE DESSERT WITH STRAWBERRY COULIS BY SHAMS DESAI

2 cups milk 1 tub woolies whipping cream tub woolies double thick cream 1 tub mascarpone 1 tsp agar agar powder 1 vanilla bean (use only seeds) 250g fresh strawberries pureed tin condense milk(big tin) Red food colouring In a pot add the first six ingredients. Allow to boil and remove. Add the next three ingredients and stir. Pour into bowls and allow to chill. Strawberry coulis 125g strawberries25g caster sugar1/2tsp lemon juiceWash and dry strawberries, then hull. Place in a food processor with sugar and lemon juice and whizz until the sauce is glossy and the sugar has dissolved. Pour the sauce through a fine sieve, stirring with the back of a wooden spoon. Taste for sweetness, and adjust the sugar accordingly.. Store in an airtight container in the refrigerator, where it will keep for three or four days.

BREAD PUDDING (SUBMITTED BY HASEENA)

5-6 slices normal white bread or French bread 6 large eggs 1 litre milk 1/2 a cup sugar 1/2 a tin condensed milk 1 tsp vanilla 1 tsp elachi For the top: 1-2 tablespoons butter Flaked almonds Roasted pistachios, chopped (optional) Grease the bottom and sides of a large rectangular stainless steal, or other, baking dish with butter. Preheat oven 180. Cut bread into small cubes or pulse chunks in a food processor until broken into small pieces. If your processor is large enough - mine isn't - you can just add all the ingredients to it and process everything together. If not, use a large mixing bowl to beat the eggs, sugar, vanilla, milk, condensed milk and cardamom. Add the bread and perhaps let it soak till softened, beat to combine - my mixture wasn't smooth, since I used French bread, but that is fine too. Pour the mixture into the prepared baking dish. Bake for about 45minutes to an hour, checking from 40 minutes for doneness, by inserting a knife, which should come out fairly clean. Halfway through baking, sprinkle almonds and pistachios on the setting surface of the pudding, and dot the surface with butter. The top of the pudding should be golden brown, but not too brown. Can be served warm, or stored in the fridge and served cold.

WHITE CHOCOLATE CUSTARD (SUBMITTED BY HASEENA)

75 g good white chocolate, chopped 3/4 cup milk 225 ml cream 3 egg yolks 1 and half tablespoons maizena 90 ml castor sugar Place chocolate in a medium heatproof bowl and set aside. Combine milk and cream in a medium saucepan and stir over a medium heat until hot but not boiling. Whisk egg yolks, maizena and sugar in a medium bowl until the mixture is smooth and thick and whisk hot milk mixture, slowly at first, into egg yolk mixture, so as not to scramble the eggs. Return mixture to saucepan and whisk constantly, over a low heat for about four minutes, or until custard thickens. Pour custard over chocolate and stir until chocolate is melted. Can be served warm or cold.

PISTA PHIRNI (SUBMITTED BY MUMTAZ COCOA)

1 Litre Milk 1 tub fresh cream 1 condense 1 nestle cream(small) 2Tbl semolina 2 Eggs 1/2 tsp elachi powder 1 tsp ground pista 1 drop green colouring METHOD: Add all ingredients together in a pot,mix semolina and nestle cream together,add to pot and simmer until first boil, remove, cool and set in bowls, garnish with pista..

BAR ONE SAUCE (SUBMITTED BY )

Soften 2 big bar one chocolates, 100 g cadburys dairy milk, over a double boiler. Slowly add nestle cream or fresh cream until it reaches th consistency u want. Alternatively u can boil the fresh cream over low heat on the stove, and slowly add the chocolates, stirring until its smooth and th right consistency ensuring not to burn it.

WHITE SAUCE (SUBMITTED BY )

Use 1 heap tbsp butter/marg or gee and melt in a pot. Add 1 tbsp flour to melted butter and mix thro. It should form a kind of paste. Add salt and pepper as required. Please check the eat of the stove medium is best. Slowing add milk and stir continously till you reach the desired consistancy. This should make about a cup. Rather add too little milk at a time than too much - not easy to thicken if too thin. Use a whisk to stir with to avoid lumps.

MARSHMELLOW MILKSHAKE (TAKEN FROM FAIZA HADJEE'S 'EXCLUSIVE BISCUIT' RECIPE BOOK):
1 8 4 2 8 litre milk (I use fat-free!), marshmellows (don't fret abt the colour, I used pink&white), Tbls brown sugar, Tbls coconut, Tbls flake crumbled (equates to 2 flakes)

CHICKEN ROAST (SUBMITTED BY )

Heat ghee in a pot and add: red ginger garlic masala, peri peri masala, salt, arad, dana jeeru, chillie powder, Lemon juice & saffron soaked in little boiling water. Braise masala well in ghee & take off heat. Allow to cool. When cooled marinate chicken in the braised masala. Let it soak up the masala well. Cook after a few hours or the next day. When its cooked & before serving, Seperately melt & bring to a boil the following: butter, 2 tblspn tomatoe sauce, 2tblspn steers peri peri sauce, & 2 tblspn tomato puree. Pour over cooked chicken. Serve with potatoe wedges n garlic bread.

Blitz in a blender for 3 minutes. Serve with dusted drinking chocolate. (I made half the recipe for this eve's Iftar) The marshmellows create a lovely foamy 'lather' like a proper milkshake! I'll be inclined to use the finest, softed coconut (or even blend it finely first on its own before adding to the rest. 'Caught my throat' at some stages while drinking)

TANDOORI CHICKEN (SUBMITTED BY SALMA MAYET)

(orig. recipe purple Indian Delights pg 28: adjusted and used for pizza topping). I made a fraction of the std recipe. 3 plump chicken fillet malletted and cut into smaller pieces (for speedy cooking), 3/4 tsp jeero powder, 1 tsp salt, 1 Tbls lemon juice, 1,5 tsp wet red masala, 1/2 tsp coarse red chillies, 1 Tbls tomato paste, 1,5 Tbls yoghurt, 1,5 Tbls oil Marinade for a few hours. Cook on stove top, on simmer. Kickstart it w wee of ghee + splash of water. For pizza topping: tear into rough shreds (not too shredded!) and fold in a very small spooning of complimentary sauces from your fridge (don't let chicken flavour get overpowered by sauces).

SPAGHETTI BOLAGNESE (SUBMITTED BY )

braise an onion in oil, when almost brown add 1 heaped tsp garlic, then add 500g beef mince, add salt, red chilli powder, garlic masala, freshly ground blk pepper, robertsons succulent red meat spice,add water let cook break lumps, when water almost burnt out add 2 grated tomatoes, let cook, then add 3 tbs tomato sauce, 2 tbs all joy hot and spicy pasta sauce, 1 tsp oreganum, 1 tsp mixed herbs, 1 tsp italian herbs, some cubed mushrooms and cubed green and red peppers. Serve on top of boiled spaghetti.

CORN FRITTERS (SUBMITTED BY ZAHRA)

1 can sweetcorn kernels 140g cake flour 2 eggs 1/2 cup milk 100g mature Cheddar cheese,grated 2 tbsp Italian parsley,chopped 1 tbsp chives,chopped 1 tsp baking powder Method: Mix together the flour,eggs,milk,cheese,herbs,baking powder. Add the corn and salt 2 taste. Heat oil 2 deep-fry until hot. It must not be 2 hot,it needs 2 cook on the inside without burning. Drop spoonfuls of batter into the oil. Cook until puffed up and golden. Drain on absorbent paper. Keep warm until ready 2 eat. Optional: Can add finely chopped green chilli or paprika for a spicier version

SPINACH, MUSHROOM AND CHICKEN PIES (SUBMITTED BY SHAMS DESAI)

1kg cubed chicken fillet 1 bunch spinach chopped 1 grated onion salt,pepper,lemon pepper green chilles ground garlic 2 circles clover feta cheese n 3/4 cup grated cheddar. Method: Braise onion wt ghee. Add chicken n spices n allow 2 cook, add spinach, wn all da water has burnt out,1 tub Woolworths double thick cream . Allow 2 cool. Wn cool add cheddar n feta cheese.Fry mushrooms in garlic butter and throw it in once the chicken is cooked

4 IN ONES (SUBMITTED BY YASMIN GARDEE)

Cook up 1cup cubed chicken the way u like it,I used a little red masallah,salt n indian spices.Then u can boil spaghetti,I brake it up in2 small pieces about a cup.Then boil about 2 potatoes cubed 2 make mash.And one cup cheese.Once everything is done n cooled u mix it all together with some chopped dhania n make it in2 round pattie n dip in egg n bread crumbs in refrigerate until its time to fry-Njoy!

OMLETTE PIES (SUBMITTED BY MOENIERA MOOSA)

Ingredients 65ml cake flour 250ml peppers chopped 250ml grated cheese 4 eggs 5ml baking powder Pinch of salt Vienna, dhania (braised together with a little oil) Method 1. Beat eggs 2. Sift flour, salt and baking powder into eggs 3. Add chopped peppers and grated cheese 4. Pour into a WELL greased muffin pan (I found that the silicone ones work much better) 5. Throw over braised viennas and dhania 6. Bake in oven at 180 for 10min This tastes much better served warm Enjoy!!!

MINI PIZZA (SUBMITTED BY SHAMS DESAI)

Crust-Dough +-2 cups cake flour 1 Tblsp. baking powder 1 tsp.salt 1/3 cup(80ml) oil or melted butter 2/3 cup (160ml) milk Preheat oven to 200c. Sift the dry ing. together. Beat the oil or butter and milk together and add to the flour mixture. Mix and knead lightly until smooth. Roll out into 2 big rounds or cut out into shapes. Bake for 4 mins and remove. You can freeze the crust if not using immediately. Filling 1 kg chicken fillet or fillet steak(cubed) 2 tsp. ground green chilli(optional) 1 tsp. ground garlic 1/4 tsp. tumeric powder 1 tsp. coriander and cummin mix 1 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. whole cummin curry leaves coriander leaves 1 Tblp.butter

MINI PIZZA :: CONTINUED (SUBMITTED BY SHAMS DESAI)

Mix spices into your meat. Add the butter and curry leaves to pot followed by the meat and cook until all water is burn't out. Remove from stove and add the chopped coriander leaves. Tomato Sauce 1 tsp. ground garlic 1 tsp. ground green chilli(optional) Diced green and red pepper Dried origanum herb 1 Tblsp. tomato paste 4 tomatos (liquidised or chopped) 1/2 tsp. sugar 1 tsp. salt Pour olive oil in pot and add all your ing. except the tomatos. Heat the spices for a min.then add your tomatos. Cook on slow until it thickens. Spread tomato sauce on the crust ...followed by the cooked meat. Sprinkle alittle cheese. I use diced onions,tomatos,green,red, yellow peppers and olives and sprinkle over the cheese. Now add more cheese and a good sprinkle of origanum. Bake in oven until cheese bubbles and then remove. Freezes well ...once baked.

SALMON BLINIS (SUBMITTED BY FARZANA MIA)

I use the same crumpet recipe Crumpets 2tbsp Maziena 6 tbsp flour 2tbsp oil 1egg 1/4 tsp salt 1and half tsp baking powder 3tbsp sugar 1/2 cup milk Sieve dry ingredients but not sugar. Add all other ingredients and beat well. Heat a non stick pan. Grease it slightly. Then drop spoonfuls. When bubbles appear turn and brown on other side. Serve with a spread of woolies sweet chilli cream cheese,I piece of fresh smoked salmon,dollop of creme fraiche and garnish with flat leaf parsley n a strip of roasted pepper NOTE: I squeeze the juice of 1/2 a lemon and a good grind of fresh black pepper over the salmon wen removing from the packaging.

PRAWN TEMPURA (SUBMITTED BY FARZANA MIAs)

I took 12 shelled prawns washed n drained well,a thread then on a thin bamboo skewer,I just sprinkled a dash of (ina parman spices) Lemon & black pepper Fish spice Garlic pepper Chilli garlic pepper And allowed it to stand for a while For the batter,I halved the orignal recipe so for 1 kg of prawns 1/2 cup corn flour 1/2 cup plain flour 1 egg,slightly beaten 3/4 cup soda water Sift flours into a bowl,add egg n soda water n whisk till its a smooth consistency. set aside for few min. Heat oil in a wok or pan,(mine was deep oil,dip prawns into the batter ensuring that its well covered,allow excess batter to drip off back into the bowl,and fry till golden and till prawns turn pink.best to fry in batches instead of over crowding the pot. Remove onto paper towel and set into desired serving plate,serve with sweet sour ginger sauce

BANANA FRITTERS (SUBMITTED BY NAQIYAH MAYAT)

3 ripe bananas + 60ml white sugar 115ml cake flour 7ml baking powder + a pinch of bicarb 80ml milk + 5ml ground elachi Oil for frying In a blender, combine the banana's with the milk and blitz for a few secinds until the banana is all mushed up. To a mixing bowl, add sugar, flour and baking powder. By pouring in a little of the milk and banana mixture, whisk into the flour mix. If the mixture appears too runny, add a bit more flour to make it slightly more thickish. Add a wee bit - 1/2 tsp of ground elachi (You can get this from indian grocers). Heat about 1/2 cup (or more depending on the size of your pan, you will need to deep-fry, so bear this in mind when adding the oil) of sunflower oil in a frying pan. Drop spoonfuls in, turning around to ensure even heating and cook until crisp. Be sure not to cook on high, as the insides wont be cooked, while the outsides brown too quickly. Drain on some paper-towels, and set aside. Make a syrup of 1 cup water, half a cup of sugar and 1 tsp ground elachi. Allow to thicken and set aside to cool. Dip fritters into the syrup and roll immediately in desssicated coconut. Store in an airtight container and refrigerate if not easting immediately. Eat within 3 days (though i dont think they might actually last that long!) You may skip the syrup part, and simply roll in cinnamon sugar as an option.

PISTACHIO BISCUITS (SUBMITTED BY SADIYAH NAKHUDA)

1/4 cup vegetable oil 3/4 cup white sugar 2 teaspoons vanilla essence 1 teaspoon almond essence 2 eggs 1 3/4 cups cake flour 1/4 teaspoon salt 1 teaspoon baking powder 1 1/2 cups pistachio nuts (or a combo of pecan, almond and pistachio) DIRECTIONS: 1.Preheat the oven to 150 degrees C 2.In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond essences, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in the nuts by hand. 3.Divide dough in half. Form two logs (12x2 inches) (or three logs, if you prefer a smaller biscotti) on a baking tray that has been lined with wax paper. Dough may be sticky; wet hands with cool water to handle dough more easily. 4.Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 135 degrees C. 5.Cut logs with a really sharp knife diagonally into 1 and 1/4 cm thick slices. Lay sides on the wax paper. Bake approximately 8 to 10 minutes, or until dry; cool. Dust with icing sugar and serve! Enjoy :)

DATE BISCUITS (SUBMITTED BY MOENIERA MOOSA)

Just made these now and they quick and easy not to mention tasty. 250g butter. 1/2 cup sugar. 250g dates broken into pieces. 2 eggs beaten well. 2 packets marie biscuits crushed. 1 tsp vanilla essence. Coconut to sprinkle. Method. Melt butter and sugar in a pot until sugar is completely dissolved Add in dates and vanilla essence and stir. Remove from the heat and add in beaten eggs and continue to stir till eggs are well mixed. Add in crushed marie biscuits mixing everything through. Spray and cook a baking sheet and sprinkle with coconut. Press the batter into the sheet firmly and sprinkle coconut on top. Set in the fridge and then cut in squares.

CRUMPETS (SUBMITTED BY FARZANA MIA)

2tbsp Maziena 6 tbsp flour 2tbsp oil 1egg 1/4 tsp salt 1and half tsp baking powder 3tbsp sugar 1/2 cup milk Sieve dry ingredients but not sugar. Add all other ingredients and beat well. Heat a non stick pan. Grease it slightly. Then drop spoonfuls. When bubbles appear turn and brown on other side. For the caramel butter 250g butter (room tempreture,I used mooi river butter) 2 large cadbury crunchie bars,crushed 2 T honey (I used golden syrup & a little more then 2 T) Vanilla essence Beat the butter with golden syrup and little vanilla in an electric mixer, Crush crunchie chocolate and beat it in the mixture. Grease 6 silicone cupcake moulds with spray and cook,add some of the butter mixture in the moulds and freeze. Remove from freezer 20min b4 serving

MOROCCAN FISH (SUBMITTED BY NAQIYAH MAYAT)

4 hake fillets, half a tsp black pepper, 2tsp jeera, 1tsp red chillies, 1tblspn lemon juice, 1tsp salt, 1tsp garlic, 2tsp paprika, 2tblspn tomato paste, 1tin italian style tomatoe, 1 red pepper, 1 green pepper and 1 yellow pepper. Marinate the fish in all the spices, incl tomato paste and lemon juice. Add butter to a pot and place half a tin of the italian style tomato on that. Place the fish, peppers and remainder of the tomato. Garnish with dhania and cook for about 3 quarters of an hour. Serve with pecan nut rice (under side-dishes)

PURI (SUBMITTED BY NAQIYAH MAYAT)

in a cup (250ml) add equal measurements of milk &water to create half a cup of combined liquid. In a bowl, add 1 cup of sifted flour. Add a dash of salt and 1 tbl of butter. Rub to resemble breadcrumbs. Slowly add the liquid and combine. I often don't land up using the complete amount, so be cautious when pouring. The dough should be soft, not sticky. Rub a bit of oil on your palms and knead, gently. Don't overwork the dough. Then flour your surface. Roll out one third of the dough. Using a cutter (the frilly round one) cut and place on a dishcloth. This amount should yield about 25/30 puris. Fry in hot oil until it puffs up. I tipple in, the using a slotted spoon, flatten a push up so the oil frys the puri. Turn over and allow the oil to colour a golden brown. Allow to drain on some paper towel. Once complete, cover with a dishcloth to allow to soften.

PIZZA BASE AND TOPPINGS (SUBMITTED BY NAQIYAH MAYAT)

warm: 1 cup water + 1 cup milk + a finger slice width all the way down of butter from the 500g block) 3 1 3 1 and a half cups of flour packet of dry yeast (the purple anchor) tbl sugar tsp salt

PIZZA BASE AND TOPPINGS (SUBMITTED BY NAQIYAH MAYAT)

smear over unbaked bases and bake at 180 degrees until puffy and base is golden underneath Then top with: a bit of ground green chillie mix of mozarella and gouda cheese chopped robot peppers black pepper and some origanum slice baby mushrooms sliced olives sliced rosa tomatoe can now wrap each with cling and freeze

add wet to dry and knead well oil hands to prvent stickyness cover with cling in a large bowl and set aside somewhere warm to rise for 1 and a half hours punch down and roll out to about 4mm thin i use flower cutters or round cutters to get a consistent shape make sauce: olive oil or oil small chopped onion 1 tbl garlic black pepper salt origanum 3 to 4 grated tomatoes 1 tin tomatoe paste half a tsp of sugar and a squirt of tomato sauce 3 tbl of steers peri-peri cook until thick.

KOEKSISTERS (SUBMITTED BY FARZANA MIA)

500g cake flour 125ml self raising flour 100ml sugar 2ml salt 2tsp fine ginger 1tsp fine cinnamon Half tsp fine cloves mixed spice and nutmeg 125ml oil 1egg 250cold milk and 250ml hot water 20ml dry yeast 5ml sugar Method Sift dry ingredients in a mixing bowl Rub in 125ml oil to form crumbly mixture Mix water and milk and dissolve yeast and sugar in half milk mixture Add to flour with egg and remaining milk mixture Mix to form a soft dough let raise for about 2hours. Ps dough will be very soft Shape make small ones cause it raises quite big. Lay on a lightly oiled surface. let raise again for 30min and Fry on medium heat Make a syrup with 2 cups sugar 2 cups water + Pinch ginger powder Pinch cinnamon + Stick cinnamon Boil till its a runny slightly thick syrup dip koeksisters in syrup allow to boil for few seconds remove with a slotted spoon n roll in dessicated coconut.njoy

ROTI DOUGH (SUBMITTED BY FATIMA LAHER DHORAT)

1 cup flour Less than 1 tblsp melted ghee Less than 1 tblsp oil Pinch of salt Make dough with boiling hot water. The hotter the better ur rotis come out. Mix until a nice soft dough forms. Take some ghee n rub onto your hands n massgae the roti dough for a few minutes. Make balls. Leave dough to rest a while. When I say 1 tblsp I mean your ordinary cutlery, not a measuring tablespoon. With this recipe there is no need to make pur n then roll ur roti. It generally comes out quite nice n soft.

LAMINGTONS (SUBMITTED BY SALMA MAYET)

Lamingtons (sourced from one of our member's Flickr pages, ShamsD. Her mini lamingtons' recipe) The original recipe follows with my notes in parentheses: Preheat oven to 180. In a bowl, add: 90g soft butter (I used Stork Bake) 1/2 cup castor sugar 2 eggs 1 cup self raising flour (sifted) 2 Tbls milk Beat above with electric mixer on low speed until just combined. Increase speed to medium until mixture is changed to a paler colour. Divide mixture in prepared mini muffin pans. (I used 2 disposable foil rectangle loaf tins and evenly spread the batter in each. Don't forget to Spray n Cook first!) Bake large cakes for 25min and small for 15min (I let mine stay in for 35min!) Dip cool cakes in ganache (see below) and toss in toasted coconut (I lightly, continually stirred this on low heat in a pot until it 'crispened' without changing colour). You can fill the centres with fresh cream too (I didn't).

LAMINGTONS (SUBMITTED BY SALMA MAYET)

Ganache icing (there was a typo in the method it seems): 150g dark chocolate (I used 2 Albany dark choc slabs) 1/3 milk (I set these two to melt&mix on a double boiler) 1 cup icing sugar (sifted) 1/4 cup cocoa (sifted) 1/2 cup fresh cream (I then added the above 3 ingr & slowly stirred removing lumps and allowing it to thicken. Then set it into the fridge to cut the timings to get to start icing&rolling coconut on each lamington) (This yielded 20 lamingtons) Tip: when coating lamingtons with ganache, use a concave dinner plate&set simmer-plate over. Pour ganache over each square in the same spot. You land up collecting the non-crumby ganache overspill easily in the plate, that you can easily pour back into your bowl. Simmer plate then also gives you a 'wire rack' space to let the lamingtons rest after rolling in coconut.

QUICHE (SUBMITTED BY FATS)

(I doubled the receipe) 250g chicken cubes 1 small onion cubed 1 tsp parsley. 1/2 tsp black pepper. 1/2 tomato diced. 1 tsp butter. 2 eggs. 1/2 tsp salt. 1/2 cup cream or milk (I used cream). 1/2 cup grated cheese. 1 1/2 cup plain flour 1egg slightly beaten. 100 g butter chopped. 1 tsp lemon juice. Mix everything and make dough with cold water. Refrigerate 30 mins. Use as needed. Cook chicken until done. Saute onion in butter until soft. Remove from heat then add meat. Mix and leave aside. Beat the eggs with salt, pepper and cream or milk and leave aside. Roll out pastry slightly bigger than base of flan tins. Grease your flan pan with oil and line with pastry. Spread evenly with the chicken mixture and pour the egg mixture over this. Sprinkle with cheese and garnish with tomato slices and parsley. Bake @ 180 degrees for 30 mins or until brown and firm.

HONEY AND DATE SMOOTHIE (SUBMITTED BY SIMPLY SAVOURIES)

1/2 litre vanilla yoghurt 250 ml milk 250 ml ice cream 100g pitted dates Liquidise dates and milk until smooth. (This will take a good few minutes) Drop ice cream & yogurt in blender. Then pour into drinking glasses, drizzle with honey and serve! * I doubled this recipe - Ideal for Sehri & Iftaar

DARK CHOCOLATE MUD CAKE (SUBMITTED BY SHAMS D)

225g dark lindt or callebaut chocolate (break into pieces) 300ml water 1tsp coffee 340g butter 250g sugar 300g cake flour 50g cocoa(nomu) 1 1/2 tsp. bicarbonate of soda 4 eggs(free range) 1 tsp vanilla extract(vanilla man ,alcohol free) Preheat oven to 160 degrees celcius and fan forced 140degrees celcius.In a saucepan add first 5ingredients together stir over medium heat until butter and chocolate melts and sugar dissolves. Leave aside for 15 minutes to cool. Sift the dry ingredients. Whisk in sifted dry ingredients into chocolate mixture a little at a time . Lastly whisk in the eggs and vanilla extract. Cooking time for cakes +- 1 hour(depends on oven.)Cupcakes 1525mins.Cool cake in pan.Do not try and rush the cooling process of this cake - best to leave in tin overnight and then turn out (to avoid cracking!)It is moist and dense and keeps really well.It gives you a week to torte, ganache, fondant and decorate and it .It taste best from the second day .For milk choc mud cake reduce sugar by 50g.

DARK CHOCOLATE MUD CAKE (SUBMITTED BY SHAMS D)

Shams Dark Chocolate Ganache 200g dark chocolate(lindt or callebaut,broken into pieces ) 250ml must be double thick cream( WOOLWORTHS AYRSHIRE DOUBLE THICK CREAM)

Place the chopped chocolate in a medium sized bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat and when it begins to bubble on the sides remove from heat.Immediately pour the cream over the chocolate . Stir with a whisk until smooth.Then transfer to a glass bowl and leave it aside to cool.I do not pop it into the fridge as with the double thick cream within an hour it sets and ready to pipe on cupcakes or ice a cake.For milk choc ganache add 50-100g more milk choc.

RAFAELLO MILKSHAKE (SUBMITTED BY FATIMA LAHER DHORAT)

Ingredients: 8 rafaellos 1 litre of milk 4 scoops of vanilla ice cream 4 scoops of coconut ice cream (or coconut milk) Method: Add the milk & ice cream into a blender. Roughly crush rafaellos. Blitz all ingredients until frothy. Serve immediately. Decorate with rafaellos and glase cherries.

STRAWBERRY CHEESECAKE SMOOTHIE (SUBMITTED BY FADEELA)

8 strawberries, 250ml plain greek yoghurt, plain cottage cheese (cream,low fat), 25ml cream (optional), sugar to taste. Place all ingredients in blender, blend till smooth. Drink immediately. Top tip: When certain ingredients are required to complete the recipe hide the ingredients away. My kids were nibbling on the strawberries the entire day and they were all finish by iftaar, sorry ladies will definitely make it tomorrow then put up a picture. Ia.

STRAWBERRY DAIQUARI (SUBMITTED BY SAFEERA)

I blogged this recipe last year during Ramadhan and have since made it time and time again because its been such a huge success in my home. Blitz 1 punnet cleaned strawberries with 1/2 cup Rose's Pomegranate Cordial. Freeze for a couple of hours until its slushy. Pour into tall glasses and top with Sprite Zero. Post: Because the weather is slightly cooler I don't freeze the strawbs but simply refrigerate until ready to serve. It tastes just as good. Freezing it is amazing during the summer where the slight icyness lends delicious refreshment.