Fruits Bars

Fruits Bars

Preparation time : 15 minutes, lus chilling
Makes about : 450 g / 1 lb
Calories : 1200 per 450 g / 1 lb

You will need :
- 175 g / 6 oz ready-to-eat dried apricots, finely chopped -
- 50 g / 2 oz seedless raisins, finely chopped -
- 50 g / 2 oz pecan nuts, finely chopped -
- 50 g / 2 oz hazelnuts without skins, ground -
- grated rind of 1 orange -
- 2 dessertspoons clear honey -
- 2-3 dessertspoons lemon juice -
- icing sugar for dusting -

How to Prepare :
Combine the apricots, raisins, pecans, hazelnut and orange rind in a small bowl. Add all the honey and 1 dessertspoon of the lemon juice. Stir in the remaining juice gradually until the mixture forms a firm paste.
Turn the mixture onto a piece of baking foil and pat into an oblong shape 2 cm / 3/4 inch thick. Wrap the foil round to make a flat packet and refrigerate for 3 hours, until firm.
Remove the foil and cut the bar into small 1 cm / 1/2 inch wide and 4 cm / 1 1/2 inches long. Dust ligaty with icing sugar before serving.

Cook's tip
To remove the skins from hazelnuts, put the nuts under a preheated hot grill until the skins begin to split. Place the nuts in a folded tea towel and rub together until the skins come off.


Quick & Easy Cookbook

Chilled Cucumber and Avocado Soup

Chilled Cucumber and Avocado Soup

Cool, crisp cucumbers blend nicely with soy milk, creamy yogurt, vibrant avocados and tangy lime juice. Served in chilled bowls, this dairy-free summertime soup is a delightfully refreshing antidote to a warm evening. Use Haas avocados for the creamiest texture and vine-ripened tomatoes for just a hint of sweetness.
Serves 6

Ingredients :
- 1 large English hothouse cucumber, peeled, diced (about 3 cups) -
- 2 1/4 cups plain unsweetened soy milk -
- 12 ounces plain soy yogurt, divided -
- 1/3 cup freshly squeezed lime juice, about 4 to 5 limes -
- 2 avocados, quartered, pitted, peeled, divided -
- 1 small red onion, finely chopped (about 1/3 cups) , divided -
- 1/4 cup chopped fresh basil, divided -
- 2 teaspoons sea salt, or to taste -
- 1/2 teaspoon freshly ground black pepper -

Toppings :
- 1 cup seeded chopped tomato -
- 2 teaspoons lime juice -
- reserved avocado, basil, onion, lime juice and yogurt -

How to Prepare :
1. Combine the cucumber, soy milk, 1 container of yogurt and lime juice in a blender. Whirl at top speed until smooth, about 1 minute. Chop half of one avocado and set aside for topping. Add remaining avocado to the blender along with 4 tablespoons onion, 2 tablespoons of basil, salt and pepper. Blend until very smooth, about 2 minutes. Transfer to a non-metallic bowl with a tight fitting lid and refrigerate until chilled, about 2 hours.
2. In a small bowl, mix the reserved avocado, remaining 2 tablespoons onion, 2 tablespoons basil, tomato and lime juice. Gently toss to combine.
3. Ladle soup into six chilled bowls. Dollop each with 1 tablespoon of yogurt and garnish with tomato topping.
Nutrition Info
4. Per serving (295g-wt.): 140 calories (60 from fat), 7g total fat, 1g saturated fat, 4g dietary fiber, 4g protein, 19g carbohydrate, 0mg cholesterol, 820mg sodium


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Harira

Harira


"This is the soup that Moroccans traditionally use to break the fast every night of Ramadan. Season with salt, pepper, mint leaves and cinnamon to taste."

Ingredients :
- 1 pound cubed lamb meat -
- 1 teaspoon ground turmeric -
- 1 1/2 teaspoons ground black pepper -
- 1 teaspoon ground cinnamon -
- 1/4 teaspoon ground ginger -
- 1/4 teaspoon ground cayenne pepper -
- 2 tablespoons margarine -
- 3/4 cup chopped celery -
- 1 onion, chopped -
- 1 red onion, chopped -
- 1/2 cup chopped fresh cilantro -
- 1 (29 ounce) can diced tomatoes -
- 7 cups water -
- 3/4 cup green lentils -
- 1 (15 ounce) can garbanzo beans, drained -
- 4 ounces vermicelli pasta -
- 2 eggs, beaten -
- 1 lemon, juiced -


How to Prepare :
1. Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes.
2. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours.
3. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.


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Fiesta Chicken Chowder

Fiesta Chicken Chowder

Ingredients :
- 6 Maple Lodge Farms Skinless chicken Thighs, trimmed -
- 1 onion -
- 1 clove garlic -
- 1 bay leaf -
- 10 peppercorns -
- 1 stalk celery, chopped -
- 1 carrot, diced -
- 1 28 oz / 796 ml can diced tomatoes -
- 2 tbsp / 2 ml thyme -
- salt and pepper, to taste -

How to Prepare :
In a saucepan, combine chicken, onion, garlic, bay leaf and peppercorns with 4 cups (1 l) water. Bring to a boil; skim off foam and simmer covered for about 20 to 25 minutes. Remove chicken and let cool; reserve broth. Skim fat from chicken broth, if necessary and strain; discard, reserving broth. Remove meat from chicken, discarding bones and cut into bite-size pieces. In a saucepan, combine chicken, broth and remaning ingredients. Bring to a boil and simmer 20 to 30 minutes, until vegetables are tender.

Nutritional Information
CALORIES : 179
PROTEIN : 20g
FAT : 4g
CARBOHYDRATES : 18g
DIETARY FIBRE : 3g


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Creamy Roasted Tomato Soup

Creamy Roasted Tomato Soup

Ingredients :
- 2 1/2 pounds fresh tomatoes (mix of fresh cherry, vine and plum tomatoes) -
- 6 cloves garlic, peeled -
- 2 small yellow onions, sliced -
- 1/4 cup extra-virgin olive oil -
- Salt and freshly ground black pepper -
- 3 cups water -
- 2 bay leaves -
- 2 tablespoons butter -
- 1/2 cup chopped fresh basil leaves (optional) -
- 1/2 cup heavy cream -
- 1 maggi chicken cube (optional) -

How to Prepare :
1. Preheat oven to 450 degrees F.
2. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. Drizzle with 1/4 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.
3. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot. Add water, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes.
4. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth, (or pour the soup into a regular blender). Return soup to low heat, add cream. Season to taste with salt and freshly ground black pepper.


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Raspberry Trifle

Raspberry Trifle

Ingredients :
- 1 package (16 oz) pound cake, cut into 18 slices or 2 packages (3 oz each) ladyfingers -
- 2 packages (3.4 oz each) vanilla pudding mix (read ingredients first -
- 1 jar (18 oz) raspberry jam -
- 1-1/2 pints fresh raspberries -
- Whipped cream and fresh raspberries for garnishment -

How to Prepare :
1. Arrange one third of sliced cake on the bottom of a trifle dish or large decorative bowl. Preparing the pudding according to directions.
2. Place one third more pieces around inside of bowl, using half of pudding to hold them in place.
3. Gently stire together jam and raspberries; spooin half over pudding.
4. Cover remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill.
5. Garnish with whipped cream and fresh raspberries.

Yields about 8-10 servings


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Sheer Korma

Sheer Korma

Ingredients :
- 1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water) -
- 4 tbs sugar -
- seeds of 4-5 iaalichi 1/4 cup -
- chopped pistachios 1/2 cup -
- chopped coconut (dried) 1/2 cup -
- chopped almond 1/4 cup -
- raisins 1/4 cup -
- chopped dried dates -
- 1 hand ful of vermicelli (savaiyan) -
- 1tsp kevera essence -

How to Prepare :
Wash the dry fruit and soak in alittle milk for 3-4 hours.In a pot add milk,sugar and illaichi seeds and simmer on low heat until it starts to thicken. Add the vermicelli and keep cooking till it softens. Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kevera essence. Can be served hot or chilled


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Sweet Cinnaomon Biscuits

Sweet Cinnaomon Biscuits

Ingredients :
- 2 c sifted all purpose flour -
- 1 T baking powder -
- 1 t salt -
- 1/4 c vegetable oil -
- 3/4 c buttermilk -
- 8 T (one stick) butter, soft -
- 1 t cinnamon -
- 1 c milk, optional -

How to Prepare :
1. Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in the vegetable oil. Add buttermilk and stir just until blended. Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8 inch rectangle pan.
2. Preheat oven to 400 degrees. Grease a 9 inch round baking pan lightly. Spread butter over the dough. Combine granulated sugar and cinnamon in a small bow and mix well. Sprinkle over butter. Role up rectangle jelly roll fashion, starting from one long side. Pinch seam to seal. Cut the roll into 1-1/2 inch slices, cut side up, in prepared baking pan.
3. Bake until light browned, about 15-20 minutes. Remove from oven. Pour milk over the top, if desired. Serve hot


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Thai Bananas

Thai Bananas

This dessert makes a light, but healthy dessert, as the oil from the coconut has anti-viral, anti-bacterial properties, and bananas are high in potassium, calcium, and other minerals.

Ingredients :
- 6 bananas (not too ripe) -
- 1 1/2 cups of coconut milk -
- 2 tablespoons of palm sugar or honey pinch salt -


How to Prepare :
1. Cut each banana into four pieces, and place in a serving dish.
2. In a small pan, heat the coconut milk, add sugar or honey and salt, and warm until not quite boiling, then simmer a little.
3. Add the coconut milk to the bananas.
4. Serve warm.


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Tartur Sauce

Tartur Sauce

Ingredients :
- 1 Clove garlic -
- 1 tsp Salt -
- 1/2 cup Tahini* (made from sesame seeds) -
- 1/2 cup Water -
- 1/2 cup Lemon Juice -

How to Prepare :
1. Mash garlic and salt. Add tahini, mixing well--this will thicken. Gradually add water, blending thoroughly. Then add lemon juice.
2. Blend well. This is ready to be used with vegetables or in combination with other recipes.

Note: This can be a thin or thick sauce, depending upon use and preference-- simply adjust with water.


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Wojapi

Wojapi

Wojapi is a healthy treat of honey, wild choke cherry, plum, sand cherry, currant, buffalo berry, or grape; all wild, all found on the Great Plains. In different times, Wojapi, has changed, with everyone adding their own touch. Wojapi can be eaten on fry bread, as a dessert, with ice cream, or as a side dish to meat.

Ingredients :
- 4 pounds of blueberries (Other berries, cooked apples, or cooked peaches can be used) -
- 4 cups of water -
- 2 cups of sugar -
- Half a package of cornstarch or arrowroot (to thicken) -

How to Prepare :
1. Mash the fruit.
2. Mix some of the water with the cornstarch or arrowroot.
3. Put mashed fruit, water, and sugar into a pot and slowly bring it to a boil.
4. Remove from heat.
5. Mix cornstarch or arrowroot in a little cool water.
6. Stir into the fruit mixture; watch for lumps!
7. Return to low heat and stir until thickened to a pudding consistency.
8. Serve on fry bread, ice cream, pancakes, waffles, or biscuits.


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Fig and Date Bread

Fig and Date Bread

Ingredients :
- 1 cup chopped pitted dates -
- 1 cup chopped dried figs -
- 1/4 cup unsalted butter, softened -
- 1 1/2 teaspoons baking soda -
- 1 cup boiling water -
- 1/2 cup white sugar -
- 1/2 cup chopped walnuts -
- 2 eggs -
- 3/4 cup all-purpose flour -
- 3/4 cup whole wheat flour -
- 1/2 teaspoon baking powder -
- 1/2 teaspoon salt -

How to Prepare :
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan.
In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes.
2. Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan.
Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.


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Eggplant and Lamb Stew

Eggplant and Lamb Stew

PREP TIME 15 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 15 Min

Ingredients :
- 2 tablespoons butter -
- 1 1/2 pounds lamb shoulder -
- 2 large eggplants, peeled and chopped -
- 2 large tomatoes, chopped -
- 2 large onions, chopped -
- 2 green bell peppers, chopped -
- 10 cloves garlic, chopped -
- 1 tablespoon tomato paste -
- 1/2 cup water -
- 1 teaspoon allspice -
- 2 teaspoons salt -
- 1 teaspoon ground black pepper -

How to Prepare :
1. In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
2. In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

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Dolmeh-yeh Baadenjaan

Dolmeh-yeh Baadenjaan

Ingredients :
- 8 small eggplants -
- 400 grams ground lamb or beef -
- 100 grams of long-grain or basmati rice -
- 2 medium onions, finely chopped -
- cooking oil -
- 2-3 teaspoons of tomato paste -
- fresh lime juice, 3-4 teaspoons -
- sugar, 2-3 teaspoons -
- salt -
- black pepper -
- 1/2 cup parsley, finely chopped -
- 1/3 cup mint, finely chopped -
- 1/2 cup spring onions, finely chopped -
- 1/3 cup garlic chives, finely chopped -
- 1/3 cup tarragon, finely chopped (optional) -


How to Prepare :
1. Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off.
2. Fry prepared vegetables in cooking oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly.
3. Peel eggplants and cut a circle at the tops, then remove insides without creating any holes at the sides or the end. Sprinkle some salt inside the eggplants. Mix prepared meat, vegetables and rice well. Fill the eggplants with the mix and close the tops.
4. Fry eggplants in cooking oil for 5-10 minutes over medium heat, then place in a pot side by side (avoid stacking them). Dissolve one teaspoon of tomato paste in a glass of hot water and add to eggplants. Add salt, black pepper, lime juice and sugar and simmer for 5-10 minutes until water boils off.


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Coconut Burfi

Coconut Burfi

Ingredients :
- 1 cup Clarified Butter -
- 2 cups Coconut (fresh shredded) -
- 3 cups Sugar -
- 4 cups Milk -

How to Prepare :
Add all the four above mentioned ingredients to a deep non stick vessel.
Allow the milk to boil on low flame stirring the contents occassionally.
Once the milk starts thickening, check if the mixture has attained the required consistency (A simple test is to wet your hand, put some mixture on the palm and see if you can roll it up into a ball.
If you cannot, then wait for some more time before you can try it out again).
Keep stirring the contents throughout the whole process Once the consistency is right, pour the mixture on to a greased tray (greased with ghee or butter) .
Cut the mixture into squares and allow it to cool .


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Berber Bread

Berber Bread

"A very very yummy snack or breaky, very very very easy to make. Smear a little honey on each piece and enjoy!"

Ingredients :
- 3 1/2 cups all-purpose flour -
- 1 1/4 teaspoons salt -
- 4 teaspoons vegetable oil -
- 1 cup hot water -

How to Prepare :
1. In the container of a blender or food processor, combine the flour and salt. Pulse to blend. Add the oil and hot water, and blend until it stops sticking to the sides. Remove from the container, and cut into 4 pieces.
2. On a lightly floured surface, roll out the dough until fairly thin. Let it rest for a minute if it is difficult to roll. Heat a large skillet over medium heat, and spray with a light coating of cooking spray. Fry one piece at a time until the surface begins to bubble. Flip over, and fry until it has brown spots on the other side. Cut each piece into quarters to serve.


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Beef Meatballs

Beef Meatballs

Ingredients :
- 1/2 lb ground beef -
- 1/4 teaspoon oregano -
- 2 tablespoons grated Italian cheese (Parmesan and/or Romano) -
- 1/2 teaspoon salt -
- 1/4 teaspoon pepper -
- 1/4 teaspoon garlic powder -
- 1 egg -
- 1/4 cup cool milk -
- 1/4 cup seasoned bread crumbs -

How to Prepare :
Mix ingredients in given order one by one. After completely mixed by
hand, let stand for at least 20 minutes. Form into meatballs (golf
ball size) and fry slowly until golden brown. Do not turn until
completely done on one side and do not crowd pan. If not using teflon
pan, cook in 2 tablespoons oil.

To make it taste real mouthwatering dunk it in rich tomato sauce.


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Baklava

Baklava

Ingredients :
- 1 package phillo pastry sheets -
- 4 cups chopped walnuts or pistachios -
- 1 tablespoons cinnamon -
- 1 teaspoon allspice -
- 1 teaspoon nutmeg -
- 1/2 teaspoon ground cloves -
- 1/2 cup sugar -
- 1 pound unsalted butter -
- Honey Syrup -
- 4 cups sugar -
- 2 cups water -
- 2 tablespoons lemon juice -
- 1/2 cup honey -

How to Prepare :
In a heavy saucepan combine all ingredients for honey syrup and bring to a boil over medium heat. Continue to boil for 5 minutes. Take from heat and let cool. Preheat oven to 350F. Butter a 9" x 13" glass pan. Combine nuts, sugar and spices in a bowl, set aside. Melt butter. Layer half of the phillo dough sheets one at time into glass pan, brushing each sheet with melted butter. Pour nuts mixture over dough and continue layering remaining phillo sheets as before. Cut into 2" diamonds. Bake 30 minutes. Reduce heat to 225F and bake an additional 30 minutes. Pour cooled syrup over warm pastry. Let stand at least one hour before serving


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Turkish Style Eggs

Turkish Style Eggs

Ingredients :
- 3 cloves garlic, peeled and minced -
- 1 1/2 cups plain yogurt -
- 1 pinch salt -
- 1 quart water -
- 1 tablespoon vinegar -
- 1 teaspoon salt -
- 6 eggs -
- 2 tablespoons butter -
- 1 teaspoon paprika -

How to Prepare :
1. In a small bowl, combine the garlic, yogurt and pinch of salt; mix well.
2. In a large saucepan or stockpot, combine water, vinegar and 1 teaspoon salt; bring to a boil over high heat. When the water is boiling hard, reduce the heat and gently break the eggs into the water, spacing them well apart. Cook until the whites have set over the yolks, immediately remove the eggs with a slotted spoon and place on a serving dish.
3. Melt butter in a small skillet or saucepan. Stir in paprika. Pour yogurt sauce over eggs and top with paprika butter. Your cilbir is ready!


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Syrian Bread

Syrian Bread

Ingredients :
- 1 1/8 cups water -
- 2 tablespoons vegetable oil -
- 1/2 teaspoon white sugar -
- 1 1/2 teaspoons salt -
- 3 cups all-purpose flour -
- 1 1/2 teaspoons active dry yeast -

How to Prepare :
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.
2. Preheat oven to 475 degrees F (245 degrees C).
3. Once the dough has risen, turn it out onto a lightly floured surface. Divide the dough into eight equal pieces and form into rounds. Cover the rounds with a damp cloth and let rest.
4. Roll dough into thin flat circles, about 8 inches in diameter. Cook two at a time on preheated baking sheets or a baking stone until puffed up and golden brown, about 5 minutes. Repeat for remaining loaves.


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Holiday Roaster

Holiday Roaster

Ingredients :
- 1 Maple Lodge Farms Holiday Roaster (about 5 lbs) melted butter DRESSING -
- 1/2 cup / 125 ml wild rice -
- 1 onion, chopped -
- 1 stalk celery, chopped -
- 1 clove garlic, minced -
- 3 tbsp / 45 ml butter -
- 1/2 cup / 125 ml long grain rice -
- 1 tbsp / 15 ml each chopped fresh sage and thyme -
- 2 tsp / 10 ml grated orange zest -
- 1 1/2 cup / 375 ml chicken stock -
- 1/2 cup / 125 ml orange juice -
- 1/2 cup / 125 ml dried cranberries -
- 1/4 cup / 50 ml toasted pine nuts -
- 1/4 cup / 50 ml chopped parsley salt and pepper, to taste -


How to Prepare :
Rinse wild rice under cold running water; drain and set aside. In saucepan, cook onion, celery and garlic in butter until softened. Stir in both rices, herbs, zest, stock and juice; bring to boil. Reduce heat, cover and simmer 35 minutes. Stir in cranberries and simmer covered 10 to 15 minutes longer or until rice is tender. Add pinenuts, parsley, salt and pepper; toss to mix. Let cool completely before stuffing bird. Just before roasting, prepare chicken for stuffing. Rub with salt and pepper. Loosely pack stuffing into body cavity. Secure with small skewers or toothpicks. Place on rack in shallow roasting pan. Brush with melted butter. Roast at 400 degrees F (200 degrees C) for about 1 1/2 hours or until thermometer registers 175 degrees F (85 degrees C) inserted in thickest part of thigh. Remove chicken to a platter and let stand covered for 10 to 15 minutes before carving.


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Herb Crusted Salmon

Herb Crusted Salmon

Ingredients :
- Four 5-6 oz salmon fillets -
- 2 T honey mustard -
- 1/4 c chopped fresh mixed herbs, such as parsley, dill, chives, rosemary, basil and mint -

How to Prepare :
1. Preheat broiler with rack 4-5 inches from heat.
2. Place salmon skin side down on rack of broiler pan or a shallow roasting pan. Combine mustard and herbs in a small bowel. Brush mustard mixture over salmon.
3.Broil 6-8 minutes, or until salmon is goldne brown and barely opaque in the center. Serve hot.

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Fish Biryani

Fish Biryani

Ingredients :
- 450 grams rohu (any white fish fillets) -
- 1/2 cup vegetable oil -
- 1 level teaspoon cumin seeds, zeera -
- 1/2 level teaspoon mustard seeds (rai or sarson) -
- 1 clove garlic cloves, chopped ,
- 1 inch piece ginger fresh, peeled 1 teaspoon ajowan (carum) -
- 4 green chillies -
- 1/2 teaspoon red chili powder -
- As per taste salt -
- 10 green cardamoms -
- 4 black cardamoms -
- 6 cloves -
- 10 pieces black pepper -
- 1 inch piece cinnamon stick -
- 2 bay leaves (taze patta) -
- 10 dried plums (aaloo bukharay) -
- some ghee or cooking oil -
- 6 pieces green chili, finely chopped -
- 2 tablespoon coriander leaves, fresh -
- 3 Pinch yellow food color -

How to Prepare :
1.Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chillies to a fine paste. Mix the paste with salt, chilli powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
2. In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds;they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden colour.Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottomof the pan. Keep frying until the oil begins to separate.
3. Add the fish and stir well to coat it with the tomato mixture.Reduec the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander.Keep warm.
4.Soak the rice in water for half an hour.In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluf with a fork to prevent the rice to stick each other. Keep rice to one side.
5. In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top,repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food colour with a little water and sprinkle over the rice.
6. Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked.
7. Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork.
8. Serve with Raita. Serve Immediately. Serve Hot.


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Pear and Ginger Crumble

Pear and Ginger Crumble

Preparation time : 8 minutes
Cooking time : 10 minutes
Oven temperature : 200C, 400F, Gas 6
Calories : 414 per portion

You will need : - 1 kg / 2 lb cooking pears, peeled, cored and halved
- 1/2 teaspoon ground ginger
- soft light brown sugar
- singel cream to serve (optional)

For the topping :
- 50 g / 2 oz margarine
- 25 g / 1 oz butter
- 175 g / 6 oz plain wholemeal flour
- 1 tablespoon wheat bran
- 2 tablespoon soft brown sugar

How to Prepare :
Gently poach the pears in a littel water, with the ginger ang sugar to taste, for 10-15 minutes or until tender. Remove from the heat and cool in the syrup.
Meanwhile, to make the eopping, rub the margarine and butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the bran and sugar.
Using a slotted spoon, arrange the pears in a greased pie dish. Pous over 2 tablespoons of the cooking syrup and cover with the topping,Making a hole in the centre.
Bake above the centre of a preheated oven for 15 minutes until browned. Serve hot, with single cream if desired.

Cook's tip
For a crunchier crumble, stir 2 tablespoons chopped walnut halves or blanched almonds into the topping mixture.

Quick & Easy Cookbook

Almond Scones

Almond Scones

Preparation time : 15 minutes
Cooking time : 10 minutes
Oven temperature : 200C, 400F, Gas 6
Makes 10
Calories : 123 per scone

You will need :
- 175 g / 6 oz plain flour -
- 1/2 teaspoon salt -
- 4 teaspoons baking powder -
- 50 g / 2 oz chiled butter, cut into chunks -
- 50 g / 2 oz sultanas -
- few drops almond essence -
- milk to glaze -

How to Prepare :
Sift the flour, salt and baking powder together in a bowl, then stir in the ground almonds. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sultanas.
Make e well in the centre, then pour in the milk and almond essence. Mix lightly until a soft dough is formed.
Turn the dough onto a floured surface and knead gently unyil smooth. Roll out the dough to 1 cm / 1/2 inch thick and cut into rounds with a 6 cm / 2 1/2 inch cutter.
Place the scones on a lightly greased baking sheet and brush the tops lightly with milk. Bake in a preheated oven for 7-10 minutes, until the scones are well risen and golden brown. Remove from the oven and cool on a wire tray. Store in airtight container until ready to use.

Cook's tip
Make these luscious scones extra special by serving with straeberry jam and clotted or whipped cream. Peach jam would also be delicious.

Quick & Easy Cookbook

Ghoriba with Almonds

Ghoriba with Almonds

Ingredients :
- 7 beaten eggs -
- 250 g of granulated sugar -
- 1 sachet of chemical yeast -
- 1 zest of shabby lemon -
- 1 kg of hulled and chopped almonds -
- 200 g of fine semolina -
- water of orange blossom -
- icing sugar -

How to Prepare :
Mix the beaten eggs in a container, the granulated sugar, the yeast and the zest of lemon. Add little by little the chopped almonds and the semolina. Work this mixture energetically until getting a soft dough.
Dampen the hands with the water of orange blossom, remove thick part like a walnut of dough, make a ball of it and flatten it very slightly .put it on the bottom of icing sugar. Arrange the balls on an oiled plate, sugary face toward the high.
Cook to middle oven (th: 5_6) for 20 to 25 mn.


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Funnel Cake

Funnel Cake

Ingredients :
- 1 Egg -
- 2/3 c milk -
- 2 T sugar -
- 1.4 t salt -
- 3/4 t baking powder -
- 1-1/3 c flour -
- Choice of toppings, i.e. strawberries and whipped cream

How to Prepare :
1. Fill a large skillet with enough oil to come 2 inches up the pan. Heat the oven to 375 degrees.
2. Whisk egg into the milk and sift the dry ingredients together. Blend the wet ingredients into the dry and beat until smooth. Place about 1 cup of the batter at a time in a funnel, holding the hole closed with the fingertip of the other hand.
3. Allow the batter to flow from the funnel into the oil and swirl batter several times in a coiled, snail-like pattern. Deep fry 1-2 minutes on each side or until golden brown. Drain on paper towels and sprinkle with powdered sugar or drizzle with molasses or syrup.


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Dipped Strawberries

Dipped Strawberries

Ingredients :
- 1 quart medium fresh strawberries with stems -
- 1-2/3 c (10 oz) vanilla baking chips -
- 2 T shortening (vegetable) divided -
- 1 c (6 oz) semi-sweet chocolate chips -

How to Prepare :
1. Wash strawberries and gently pat until completely dry.
2. In a microwave or double boiler, melt vanilla chips and 1 T shortening. Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper lined tray or baking sheet. Refrigerate for 30 minutes or until set.
3.Melt the chocolate chips and add the remaining shortening. Dip each strawberry until one-third is coated. Return to tray, refrigerate for 30 minutes or until set.

Yields 2-1/2 to 3 dozen


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Basbousa with Almonds

Basbousa with Almonds

Ingredients :
- 2 1/4 cup water -
- 1 1/2 cup sugar -
- 1 teaspoon lemon juice -
- 3/4 cup almonds -
- 1/2 cup butter -
- 3/4 cup semolina -
- whipped cream or clotted cream -

How to Prepare :
Bring water, sugar and lemon juice to a boil in a pan. Simmer for a few minutes. Chop the almonds finely and fry them in hot butter together with the semolina until they are golden. Add the hot syrup slowly stirring constantly over low heat until the mixture thickens. Remove from heat and cover the pan. Let cool slightly. Pour into greased molds and flatten out the tops. Unmold and serve warm. Top with a dollop of cream. Semolina is coarsely ground durum wheat, a highly glutinous (hard) wheat. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina," i.e., "corn semolina" or "rice semolina." (flour)


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Banana Dessert

Banana Dessert

Ingredients :
- One 3-1/2 oz package of vanilla pudding -
- 1 can sweetened condensed milk -
- 1 c of regular milk -
- One 8 oz sour cream -
- 1/2 pint whipping cream or use cool whip -
- 1 box vanilla wafers -
- 3 T chocolate syrup, optional -
- 3-4 ripe bananas -

How to Prepare :
1. This is a wonderfully rich NO BAKE dessert
2. Use fat free pudding, condensed milk, sour cream, cool whip and skim milk if desired.
3. Directions: In a large mixing bowel, combine pudding and both milks together for 2 minutes until well blended. Refrigerate for 10 minutes. Whip the whipping cream and add it (or the cool whip). Add the sour cream to the chilled pudding.
4. In a large dish, place a layer of vanilla wafers. On top of the wafers place a layer of sliced bananas. Once all the layers have been placed in the dish, pour pudding mixture over the entire dish.


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