Author: Eliyah Samoun

Ingredients:

• 3 tablespoons butter chilled
• 1 can cherry pie filling – (21 oz)
• 1/2 cup coconut (I used Baker’s, not desiccated)
• 2 cups all-purpose flour
• 3/4 cup Quick Quaker Oats
• 1 cup sugar

Course: side dish

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Ingredients:

• 250 grams Butter
• 125 grams Sugar
• 4 Eggs
• 200 grams Plain flour (sifted with baking powder)
• 1/2 teaspoon Baking powder
• 1/2 teaspoon Mixed spice
• 500 grams Mixed dried fruit
• 100 grams Pitted prune- cut to small pieces
• 100 grams Walnut- chop to small pieces
• 2 tablespoons Rum
• 2 tablespoons Orange juice
• 1 Orange zest from orange
• 1 teaspoon Vanilla extract
• Line a 8″ square cake tin with layers of parchment paper, bottom and sides of cake tin
• Line a 8″ square cake tin with layers of parchment paper, bottom and sides of cake tin

Course: dessert

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Ingredients:

• 1 (8 oz.) pkg. cream cheese, softened
• 2 Eggs Lightly Beaten
• 1 Keebler ready crust graham cracker pie crust
• 1 tablespoon lemon juice
• Dash of salt
• 1 cup sour cream
• 1/4 cup sugar
• 1/2 teaspoon vanilla

Course: dessert

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Ingredients:

• 1 box of Duncan Hines Devil’s Food Cake
• 1 can Comstock Cherry Pie Filling
• 1 8 oz package cream cheese, softened
• 2 1/2 cups powdered sugar
• 1 ½ cups whipping cream
• ½ teaspoon almond extract
• Simple Syrup Glaze
• ¼ cup water
• ¼ cup sugar

Course: dessert

Cuisine: German,European

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Ingredients:

• ½ tsp baking powder
• 500gr / 1.1lb Cherries with the stones removed
• A couple of tsps unsalted butter to grease your pie dish
• 3 x eggs
• 75gr / 2.5 oz. plain flour
• A light dusting of icing sugar
• 3 x tbsp Marsala wine
• 125ml / 4.2 fl. oz. whole milk
• 125ml / 4.2 fl. oz. single cream
• 3 x tbsp sugar plus a little more to coat your pie dish
• 75gr / 2.5 oz. sugar
• Seeds from 1 x vanilla pod or ½ tsp vanilla extract
• To Finish
• To Finish

Course: dessert

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Ingredients:

• 1 teaspoon baking powder
• 2 extra-large eggs (or 2 large+ 1 egg white)
• 1 cup all-purpose flour (7 oz.)
• 5 1/2 pounds Plums (after skinning and pitting)
• 3/4 teaspoon pumpkin pie spice, divided
• 1/4 teaspoon salt
• 1 cup sugar+ 1 Tb
• 1 cup unsalted butter, room temperature (could use shortening)

Course: dessert

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Ingredients:

• 1 kilogram Minced Meat
• 1 cup Oil
• 1/2 cup Yoghurt beaten
• 3 Onion chopped medium size chopped
• 1 Garlic crushed medium size
• 2 inches Ginger crushed piece
• Fresh Coriander leaves for garnish
• Salt to taste
• Chilli powder to taste
• 1 teaspoon Garam masala
• 2 teaspoons Poppy seed crushed
• 1 teaspoon Cumin seed powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Haldi
• 1/2 teaspoon Haldi

Course: lunch,main course,main dish,dinner

Cuisine: Indian,Asian

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Ingredients:

• 1 tablespoon Cayenne
• Coriander
• 1 teaspoon Ground roasted cumin seeds
• Remove all extra fat
• 1 teaspoon x 2 Punjabi garam masala
• 2 Cloves garlic, peeled and cut in ha
• 3 In piece of fresh ginger
• 6 8 lamb chops from the ribs,
• 3 tablespoons Lemon juice
• 2 mediums Sized onions very finely
• Salt to taste
• Tomatoes
• 12 ounces fl Oz Plain yoghurt beaten
• 8 ounces fl Oz grated or finely chopped
• 8 ounces fl Oz grated or finely chopped

Course: lunch,main course,main dish,dinner

Cuisine: Indian,Asian

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Ingredients:

• 1/4 cup yellow moong dal (optional) – soaked from night before
• 3 carrots – shredded
• 1/2 small cucumber – peeled, seeded, chopped
• little plum tomato chopped
• 1 small shallot – chopped
• 3 tablespoons fresh coconut
• juice of half a lemon
• cilantro chopped
• salt to taste (I find that putting a good amount brings out the flavor well)
• 2 green chilis chopped (optional if you like it hotter)
• 2 teaspoons oil
• 1 teaspoon mustard seed
• pinch of hing (asafoetida)
• 3 fresh curry leaves (or dried curry leaves)
• 1 inch dried red chilis – broken pieces

Course: side dish,antipasti,salad,starter,snack,appetizer,antipasto,hor d’oeuvre

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Ingredients:

• 2 tablespoons of cornflour, 1 teaspoon extra
• Ground black pepper (I use flavoured white pepper)
• Skinless chicken breast fillets, thinly or thickly sliced
• 1 lemon, juiced (or half lemon)
• 1 cup chicken stock
• 2 tablespoons honey
• Cooking oil (I use Olive oil)
• 1 large onion
• 3 packets of instant noodles or cooked rice
• 2 spring onions/ scallions, sliced
• 1 tablespoon Chinese rice wine or white wine vinegar (I use dry white win
• 3 centimeters piece fresh ginger, peeled and cut into matchsticks (I omitted it)
• 1Season cornflour with pepper and spread on a plate. Lightly coat chicken in cornflour.
• 2To make sauce, place lemon juice, stock, rice wine/ dry white wine, honey and extra cornflour in a jug. Stir until smooth. Set aside.
• 3Heat work/ skillet over hight heat. Add oil, stir-fry chicken for 2-3 minutes or until golden brown. Remove and set aside.
• 4Return to wok/ skillet on high heat, add little more oil. Add onion and ginger. Stir-fry for 2 minutes or until golden. Pour sauce and simmer for 3-4 minutes or until sauce thickens. Return chicken to pan/ sillet. Simmer for 3 minutes or until chicken is
• 5Serve with baby spinach or choy sum and garnish with spring onions.
• 6Note: Serves 2-3
• 6Note: Serves 2-3

Course: lunch,main course,main dish,dinner

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