• Butter: 1/2 cup
• Sugar: 1/2 cup
• Baking Flour: 1+1/2 cup
• Egg: 1
• Baking Powder: 1 tsp
• Raisins (optional): 1/4 cup
• Jam: 2 Tbsp

Lemon Curd

• Egg yolks: 3
• Sugar: 1/2 cup
• Butter: 2 Tbsp
• Flour: 1 Tbsp
• Water: 1/2 cup
• Lemon Juice: 1/4 tsp
• Yellow food color: 1/4 tsp

Method for Tart:

1. Combine butter and sugar in a bowl.
2. Mix well until it forms a smooth mixture.
3. Add the egg while mixing.
4. Separate 2 Tbsp flour for later use.
5. In a container, mix remaining flour with baking powder.
6. Now using a large stainer, slowly fold the flour into the butter/sugar/egg mixture.
7. Knead the mixture with hands to form a smooth dough.
8. Using a biscuit cutter, cut small sized pieces from this dough.
9. Grease a muffin tray with some cooking oil and powder it with the remaining flour.
10. Place the biscuits into baking tray and bake for 45 minutes at 180 degrees.

Method for Lemon Curd:

1. Mix all ingredients into a cooking pan.
2. Place on heat.
3. Keep stirring while cooking.
4. Once ready, fill the lemon curd into an icing gun and pour over the baked tarts.

• 1/2kg boneless chicken (cut in strips)
• 2 tbsp garlic sauce
• 2 tbsp soya sauce
• 1 tesp red chilli
• 1 tesp garlic (crushed)
• 1 tesp salt
• 1/4 tesp black pepper
• 1/4 tesp honey
• 1/4 tesp kolwanji

For Batter:

• 2 tbsp all purpose flour
• 2 tbsp besan (gram flour)
• 2 tbsp corn flour
• 1/2 tsp baking powder

Method:
Initial Preparation

• Add all these in chicken strips n leave for 2-3 hours.

Cooking:

1. In luke warm water, add the ingredients for the batter and mix to prepare.
2. Now dip chicken strips in this batter n deep fry.
3. Garnish with corriander and serve hot.

• 2 cups Rice
• 4 cups Water
• 1/2 cup Green Peas
• 1tsp Salt
• 1 small Onion thinly sliced
• Cooking oil to fry onion

Method:

1. Heat oil, fry onion slices
2. When the onion turns golden brown, add 1/4 cup water and leave it to boil.
3. Now pour the remaining water as well
4. Add salt, when water boils add rice and green peas.
5. DONOT close the lid, let the water evaporate.
6. When water evaporates and and not visible, close the lid and give dum for 10-12 min.
7. Place your cooking pot on a flat pan (tawa) for indirect heating during dum

• 1/2 lg Boneless Chicken
• 1 Egg Yolk
• 1/4 tsp Salt
• 1/4 tsp White Pepper
• 1 tbsp Corn Flour

For cooking:

• 4 Tbsp Lemon Juice
• 1/2 tsp Ginger / Garlic Paste
• 1 Tbsp Honey
• 1.5 cup Chicken Stock
• 1/2 tsp Salt
• 1/2 tsp White Pepper
• 1 tsp Chinese Salt
• 1 Tbsp Soy Sauce
• Green Onion for garnishing

Method:
Initial Preparation:

1. Mix all the ingredients for marinade with the chicken making sure its well coated.
2. Leave for 20-25 minutes.
3. Heat oil and lightly fry chicken.
4. Remove from the pan as soon as the chicken changes to a lighter color.

Cooking:

1. Saute ginger / garlic paste in oil and add chicken.
2. Add salt, white pepper, chinese salt and soy sauce.
3. Continue frying for another two minutes.
4. Mix chicken stock, honey and corn flour in a separate bowl.
5. Add this mixture to the chicken and cook for 10-12 minutes.
6. Garnish with chopped green onion and serve hot.

• 1/5 cup coconut cream
• 4/5 cup sweetened pineapple juice
• 1 t 2 tbsps small thin slices of pineapple

Method:

1. Mix the coconut cream and pineapple juice in a blender.
2. Pour over crushed ice placed in a tall glass.
3. Decorate glass with a pineapple slice and serve.

Presentation

• Chill your glass for 10 mintues (and no more)in the freezer before you pour the drink in it.
• Note: Do not freeze crystal – it shatters
• Dip the rim of your glass in sugar (if it’s a sweet drink n salt if it’s a salt based drink)
• Spread sugar or salt in a plat. Wet the rim and top (1cm) of the glass with lemon/lime juice and place the glass (rim/top side down into the sugar or salt.

The sugar or salt will stick to the juice and create a frosted look which adds taste and is decorative as well.

• 5 cloves of garlic
• 1 tsp salt
• Juice of one lemon
• 3 tbsp olive oil
• 750g boneless chicken breasts
• 1 tsp allspices powder

Method:

1. Crush the garlic with salt.
2. Combine lemon juice, olive oil and crushed garlic.
3. Cut chicken breasts into bite-size pieces.
4. Sprinkle allspices powder over chicken, pour the combined lemon juice and olive oil over it.
5. Mix well, coating chicken with the marinade.
6. Cover and refrigerate ideally overnight or for at least 3 hours.
7. Turn over the chicken a couples of time during the marination period.
8. Thread the chicken onto skewers and grill over a hot charcoal grill or an electric grill.
9. Keep basting with marinade.
10. Serve hot with salad and Arabic bread.

• Elbow Macroni 1 cup
• Carrots 1/2 cup finely chopped
• Cabbage 1/2 cup finely chopped
• Capcicum 1 finely chopped
• Chicken 1/2 cup boiled, small pieces
• Apple 1 (optional)
• Ketchup 1/4 cup
• Mayonise 1-1/2cup
• Cream 1/4 cup
• Salt 1/2 tsp
• Pepper 1/2 tsp

Method:

1. Boil macroni with a dash of salt.
2. When soft, drain the water and let is cool a little.
3. Mix mayonise and cream in the macroni.
4. Now add rest of the ingredients in it and mix well.

• 3 Dried red chillies
• 2 tbsp Coriander seeds
• 2 tsp Turmeric
• 2 tsp Garam masala
• 4 Garlic cloves, crushed
• 1/2 Onion, chopped
• 2.5cm/1 inch Piece ginger root, grated
• 2 tbsp Lime juice
• 1 tsp Salt
• 1/2 cup Low-fat natural yogurt
• 1 tbsp Oil
• 2 kg Lean chicken, cut into 6 pieces, or 6 chicken portions

Method:

1. Grind together the chillies, coriander seed, turmeric, garam masala, garlic, onion, ginger, lime juice and salt in a grinder.
2. Heat a frying pan.
3. add the spice mixture. Stir for 2 minutes.
4. Now turn into a shallow non-porous dish.
5. Add the natural yogurt and the oil to the spice paste and mix well to combine.
6. Remove skin from the chicken and make three slashes in the flesh.
7. Add chicken to the dish containing the yogurt n spice mixture.
8. Coat the pieces well in the marinade.
9. Cover with plastic wrap and chill for at least 4 hours.
10. Remove the dish from the refrigerator.
11. wrap the chicken pieces in foil, sealing well so the juices cannot escape.
12. Cook the chicken over a very hot barbecue grill for about 15 min, turning once.
13. remove the foil with tongs, and brown the chicken for 5 minutes.
14. Cook till tender.
15. Serve with boiled vegetables.

Make sure the barbecue (grill) is really hot before you start cooking. The coals should be white and glow red when fanned.

• 1/2 kg potatoes, boiled, skinned and cubed
• 1 medium, onion finely chopped
• 4-5 gherkins, very finely chopped (could omit)
• 1/4 – 1/2 tsp crushed red chillies
• 1/4 – 1/2 tsp freshly ground black pepper
• 1-2 tsp mixed Italian seasonings (if unavailable could use crushed ajwayin in a much smaller proportion, but do not omit)
• dash, sugar
• salt to taste

Method:

Take care not to over boil potatoes to prevent crumbling after all the tossing and coating. Transfer to a bowl with onions and gherkins. Season with salt, red pepper, black pepper, sugar, Italian herbs and toss to coat. Next prepare dressing.

For the dressing combine every tablespoon of mayonnaise with:

• 3/4 – 1 tsp mustard
• 1 tsp Thousand Island Dressing
• 1/2  tsp cream (could omit)

For our recipe 4-5 tablespoons of mayonnaise would be good. Drizzle dressing over potatoes and toss to coat. Chill well before serving. Could sprinkle with more Italian seasonings if so desired.

• 450 g potatoes, unpleeded and scrubbed
• 40 g 3 tbsp butter,melted
• 2 tbsp chopped thyme
• Paprika, for dusting

Lime Mayonnaise:

• 2/3 cup mayonnaise
• 2 tsp lime juice
• finely grated rind of 1 lime
• 1 garlic clove, crushed
• pinch of paprika
• salt n pepper

Method:

1. Cut the potatoes into 1/2 inch thick slices.
2. Cook the potatoes in a saucepan of boiling water for 3-5 minutes – they should still be quite firm. Remove the potatoes with a slotted spoon and drain thoroughly.
3. Line a grill (broiler) pan with kitchen foil. Place the potato slices on top of the foil.
4. Brush the potato with the melted butter and sprinkle the chopped thyme on top. season to taste with salt and pepper.
5. Cook the potatoes under a preheated grill. (broiler) at medium heat for 10 mintues, turning once.
6. Meanwhile, make the lime mayonnaise. Thoroughly combine the mayonnaise, lime juice, lime rind, garlic, paprika and salt and pepper to taste in a small bowl.
7. Dust the hot potato slices with a little paprika and serve immediately with the lime mayonnaise.