Recipes

Iced Mocha

Last Updated on Tuesday, 08 May 2018 15:28

When you need a little help to stay awake for extra ‘ibaadah

Makes 3 glasses

Dissolve 3 to 5 teaspoons (depending on how strong you like your coffee) of Nescafe coffee powder (regular or decaf) in 180ml of warm water. Alternatively you can use 6 shots of espresso.

Pour your coffee into your blender together with:

1 cup of ice cubes

1 ½ glasses of cold milk

6 tsp of chocolate nesquik powder

3 Tbsp of chocolate syrup

Blend on high speed until the ice is slushy.

Pour into glasses and top with whipped cream and more chocolate syrup if desired.

Steak Lagan

Last Updated on Tuesday, 08 May 2018 09:55

A delicious and healthy alternative to fried savouries

Finely chop one onion. Soften in a little oil.

Wash and cube ½kg of tenderized steak.

Marinate in:

½ tsp ginger garlic

1 tsp garlic

1 tsp salt

Coconut Butter Balls

Last Updated on Saturday, 21 April 2018 09:49

Cream 240g of softened butter for 3 minutes.

Add 1/3 cup icing sugar and beat for 1 minute.

Add 2 tsp of vanilla essence and beat till combined.

Add:

2 ¼ cup flour

¾ tsp baking powder

2/3 cup desiccated coconut.

Beat just till the dry ingredients are absorbed.

Take 2 tsp of dough at a time and roll into balls.

Bake on greased trays at 180 degrees celsius for 11 minutes.

While still warm dredge in icing sugar.

Lemon and Date Chicken

Last Updated on Thursday, 29 March 2018 06:14

A light and bright chicken dish

Marinate 1 chicken cut into pieces in:

½ tsp salt

½ tsp pepper

1 tsp ginger garlic

1 tsp dhana jeero

1 tsp green chillies

Hazelnut and Raspberry Meringue Cake

Last Updated on Saturday, 10 March 2018 15:22

A delicious summer cake.

Lightly toast 140g of skinned hazelnuts. Grind them to a powder taking care not to let them become oily.

Whisk 4 egg whites until stiff peaks form. Gradually add in 250g of castor sugar.

Mix in ½ tsp of vanilla essence and ½ tsp of vinegar.

Gently fold in the ground hazelnuts.

Line 2 sandwich pans with baking paper.

Empty the batter into the pans and smooth.

Bake on 180 degrees celcius for 30-40 minutes.

Whip 300ml of fresh cream with 3 Tbsp icing sugar.

Lightly crush 2-3 cups of fresh raspberries with sugar as needed.

Sandwich the cool cake with half of the cream and berries. Top with the other half. Refrigerate until serving.

The cake should be eaten on the day that it's assembled.