Introduction

What lies before you is a product born out of a flash of inspiration, hastily conceived in the dying hours of a Saturday night. In an attempt to spark a lively discussion, the team drew inspiration from its own throats and empty stomachs, to appeal to the wider Crossroads family to come to its rescue with innovative ideas for tasty late night snacks. What started as an impromptu discussion morphed into a trade-post for recipes, and eventually grew into the delightful cookbook that you are now savouring. Gracefully illustrated and packed with a wide variety of innovative and adventurous dishes, the Crossroads Extra Recipe Book is a gastronomic wonder waiting to be discovered. We are indeed indebted to all in our wider network for you eagerness in sharing your home-grown trade secrets and specialties with a hungry world. From the lonely one-horse towns of the Free State to the idyllic beaches of the Caribbean, you have produced a tour de force that will leave even the most discerning of palates dumbfounded. The Crossroads Extra Recipe Book is part of the legacy of the on-air radio anasheed show. We aimed to explore, share, discover and not forgetting what we do best: unearthing reality and taking it to another dimension. The next few pages are now all yours to enjoy and indulge. Feel free to forward it and circulate among as many as possible. Also please dont forget, from time to time, to share and treat those most in need. Bon Apptit Complied by: Ebrahim Moosa & Imraan Karolia Presenters/Producers Crossroads and Crossroads Extra on Channel Islam International
(Illustrations may not necessarily represent the finished product)

PRAWN & VEGETABLE PASTA

KHATIJA DESAI
PRAWNS: Marinate in crushed garlic, lemon juice, salt & pepper PASTA: Boil in salt water VEGETABLES: Baby sweet corn, sugar snap peas, mange tout peas, colour peppers & 1/4 cup fresh chopped parsley METHOD: Put a little olive oil and butter in a frying pan and toss garlic and crushed black pepper in it . Put in prawns and let it cook until only a little water is left. Add vegetables, toss, then add pasta and sundried tomatoes and mix well. Melt 1/4 pound butter in 1/4 cup olive oil in the microwave and pour over prawn and vegetable pasta. Sprinkle the chopped parsley.

KHOWSE
SAFIYYAAH (BENONI) Break or cut par in strips and fry - (enough to cover the top of your dish) Sprinkle with a little lemon juice and aromat. Potatoes to make a little chips to cover the top. Boil the spaghetti - (enough to line the bottom of your dish) in hot water and salt until soft. Strain. CHICKEN: 1/2 kg of chicken fillet cut in cubes 1 tsp red chillies 2 tsp paco masala 1 tsp jeera 1 T ginger garlic 1 tsp salt Touch of tomato sauce Small pkt tamoto paste Add some water and cook

SAUCE: 1/4 cup lemon juice Sprinkle oregano Pieces of garlic butter Boil till the butter melts

In a dish, put the spaghetti in first, then the chicken, then your chips and then the par. Pour sauce over and enjoy!

NANDOS CHICKEN
SAFIYYAAH (BENONI)

2 chickens cut and washed 2 T garlic 2 T fine red chillies 2 T vinegar 2 tsp salt Cook chicken with all ingredients till done SAUCE: 500ml Ultramel fresh cream 1 tsp garlic 1 small pkt tomato paste 4 T Nandos wild herb sauce 4 T Nandos peri peri sauce Cook sauce on slow heat for +- 30 min and switch off. Place chicken in an oven tray or pyrex dish. Pour sauce over and grill in oven for a few minutes. Serve with savory rice and oven baked potatoes. Enjoy

CHINESE 2 MINUTE NOODLES

FAAIZAH TAGARI (QUEENSTOWN)
This is a quick & easy recipe, especially for those students and bachelors who live on Maggie's 2 minute noodles. It's also great served with Chinese Chicken. INGREDIENTS: 4 packets Maggie 2 minute noodles or other Halaal and suitable brand 2 sachets flavouring (preferably chicken/curry- Comes with noodles) 2 tsp zeal salt Chopped onion and green pepper METHOD: Boil noodles as stated on packet and strain Meanwhile saut onions and peppers in some oil After a minute or so, and in the flavouring and zeal Allow to simmer for 2 minutes, adding some water so it does not dry and burn Pour this sauce over the noodles, toss well and enjoy (serves 4 - adjust as required)

CHICKEN FRIED RICE

SOMAYYA GHOGAWALA (SURREY-CANADA)
INGREDIENTS: 3 CHICKEN FILLETS SALT AND PEPPER TO TASTE 1 TSP GINGER AND GARLIC PASTE 1 TSP GROUND GREEN CHILLIES 1 T SOYA SAUCE 1 T WOCESTER SAUCE 2 T OIL 2-3 CARROTS, JULIENNE 1 MEDIUM ONION, SLICED 2 CUPS RICE DHANIA AND SPRING ONION FOR GARNISHING GRATED CARROT AND FINELY SLICED ONION FOR GARNISHING METHOD: CUT CHICKEN FILLET IN SMALL STRIPS. BRAISE IN OIL WITH SALT, PEPPER, CHILLIES AND GINGER GARLIC. ADD SOYA AND WOCESTER SAUCE. MIX WELL. ADD CARROTS AND ONION AND BRAISE TILL DONE. BOIL RICE SEPERATELY TILL DONE BUT NOT SOFT. ADD TO CHICKEN AND TOSS WELL ADDING ABOUT 1-2 TBLSP SOYA SAUCE, DEPENDING ON TASTE. GARNISH WITH CHOPPED DHANIA AND SPRING ONIONS, GRATED CARROT AND ONION

SPINACH AND FETA HUMMUS

Huda (Sheffield-UK)
INGREDIENTS: 1 1/2 cups dried chickpeas (soaked overnight) 1/2 cup fresh spinach 3/4 cup crumbled feta cheese 1/4 cup olive oil 3 tablespoons lemon juice 2 tablespoons tahini (sesame seed paste) 1 peeled garlic clove 1-2 teaspoons salt 1/2 teaspoon black pepper Water-as required for consistency METHOD: Rinse the soaked chickpeas well, put in saucepan with water to cover all, plus 1 Tbsp salt. Bring to the boil and cook on medium heat for 2 hours or until the chick peas are soft, adding more water if necessary. As the foam rises skim it off and discard of it. Chop the garlic clove into a food blender, and add the tahini, spinach, lemon juice and about 1/2cup water. Leave it to blend until it is smooth. Put the chickpeas into the food blender with the above mixture. Blend until it is smooth, before adding the cheese. Blend again. Add more water until it reaches your desired consistency (different people like a different consistency). Refrigerate before served! Store it in an airtight container. Eat it with any vegetables or pita bread!

CONKIES
Umme Ubaidullah (Barbados)
This is a corn-based delicacy that dates back to the 18th century. It is made and eaten almost exclusively during the month of November! Originally it was made to be eaten during the old British colonial celebration of Guy Fawkes Day on November 5th; but in modern Barbados it is eaten during Independence Day celebrations -November 30th. INGREDIENTS: 1 large dry coconut, grated lb grated pumpkin lb grated sweet potato lb sugar 1 tsp spice 1 tsp nutmeg 1 tsp almond essence 4 ozs. raisins 1 cup flour 2 cups corn flour or corn meal 1 tsp salt 4 ozs. melted butter or margarine 2 ozs. melted shortening 1 cup milk Banana or plantain leaves cut in 8 inch squares METHOD: Mix the coconut, pumpkin, sweet potato, sugar, spices, almond essence, raisins, flour, corn flour, and salt together thoroughly. With a wooden spoon, stir in the melted butter, shortening and milk and mix until smooth. Place 2 heaping tablespoons of the mixture onto each plantain leaf square, fold the edges to make a neat envelope and tie securely. Steam the conkies on a rack over boiling water in a large saucepan, or in a steamer, for about 1 hour or until they are firm. Unwrap the conkies and serve on a heated dish.

CHICKEN CORN SOUP

ZAAHIRAH SALOJEE (LENASIA)
1 CUP CUBED CHICKEN FILLETS 1TSP SALT 1TSP FINELY GROUND GREEN CHILLI 1TSP PEPPER 1 TBLSPN LEMON JUICE 1 TBLSPN BUTTER 1 TBLSPN MAIZENA 1/2 CUP FRESH CREARN 1 TIN CREAM STYLE SWEETCORN 650ML WATER AND 1PKT THICK VEGETABLE SOUP METHOD: SEASON CHICKEN WITH SALT PEPPER GREEN CHILLIAND SAUTE IN BUTTER TILL COOKEND STIR IN LEMON JUICE AND CORN MIX SOUP WITH WATERBAND CORN FLOUR AND ADD TO CHICKEN BRING TO BOIL AND REDUCE HEAT SIMMERING FOR 10- 15 MINUTES BEFORE SERVING FOLD IN THE CREAM AND GARNISH AS DESIRED

BUTTER CHICKEN
ZAAHIRAH SALOJEE (LENASIA)
INGREDIENTS: 1kg CHICKEN BREASTS 1kg ONIONS CHOPPED 1/2kg TOMATOES (APPROX 3) 5ml (1 tsp) CHICKEN MASALA 5ml (1 tsp) TANDOORI SPICE 5ml (1 tsp) JEERA 2ml(1/2 tsp) TUMERIC POWDER 10ml (2 tsp) SALT 15ml (1 Tbsp) GARLIC PASTE 15ml (1 Tbsp) LEMON JUICE 60ml PLAIN YOGURT 125ml (1/2 cup) FRESH CREAM/ORLEY WHIP/COOK 'N CRME 15ml (1 Tbsp) SUGAR 1 BUNCH DHANYA 15ml (1 Tbsp) TOMATO PASTE (optional) 100g BUTTER METHOD: BRAISE ONION AND BUTTER UNTIL TRANSPARENT ADD ALL SPICES AND SIMMER TILL A THICK SAUCE FORMS ADD CHICKEN AND STIR IN YOGHURT, LEMON JUICE AND GARLIC PASTE ADD HALF BUNCH CHOPPED DHANYA AND SIMMER UNTIL CHICKEN IS DONE ADD FRESH CREAM AND SUGAR AND SIMMER SPRINKLE REST OF DHANYA ON TOP AND SERVE HOT WITH NAAN, BREAD OR RICE ADD TOMATO PASTE TO ADD COLOUR

Dokraa
Sumaiyah (Benoni)
This is a traditional memon recipe. Ideal for when the whole family gets together. INGREDIENTS: 1 pkt small onions 2 branjils cut in pieces 1 1/2 kg mix vegetables Indian veg optional---baby marrow and paapri 2 big tomato 5 T tomato puree 2 T garlic 5 T mix masala and 2 T fresh red masala or 2 1/2 tsp red chillies, 2 tsp fresh red masala, 4 tsp dhana, 4 tsp jeera, 1 tsp arad and 2 1/2 tsp salt 1/2 cup oil 8 big potatoes cut as you would for curry 2 cups flour 5 cups mealie meal For the dokraa you will need: 2 cups flour 5 cups mealie meal 2 tsp dhana 2 tsp jeera 2 tsp red chillies 2 tsp salt 1 tsp arad In a mug of lukewarm water, add 3 T lemon juice and 2 T garlic. Stir well. Pour in little by little to make a nice dough.-must not stick to your fingers (you will have some water left behind, strain and put the remainder of garlic into the dough). Take a little dough at a time in your hands and roll it till it looks like a log (ensure that it is not too thick as it will remain raw) In a big deep pot, put the oil, garlic and masala and braise together. Add in your tomatoes and tomato puree and braise for a while. Then add in the mix vegetables, branjils and indian veg (optional). Braise for about 1/2 an hour. Add in the small onions Braise for 10 minutes. Add boiling water till the pot is 3/4 full. When it starts to boil add in potatoes and after a while the dokra. keep the lid closed Boil until done---the oil will come to the top. Optional. Liquidize fresh tomatoes with a pinch of salt and pepper and fresh dhania. Throw over the dokra when eating.

BADAAM (ALMOND) CHICKEN

Amina Haffejee
MARINATE CHICKEN WITH: 1 tspn Ginger Garlic 1 tblspn Lemon Juice 1 tspn Dhana Jeeru 1/4 tspn Arad 1 tspn Salt 1 tspn Red Chillis add to pot with 2/3 tblspn Ghee. Also add 3 Taj and 3 Elachi When chicken is about 3/4 done add: 1cup tomato Then grate 1 large Onion, removing all excess water. Braise Onion till pink. Then add 1/2 bunch dhania chopped. Add to cooked chicken: Sliced badaam (almond) and the dhania/onion mix.

SUMMER SALAD
ASMA DAYA (TRICHARDT)
2 tabs of couscous- soaked in 2 tabs boiling water- cover and leave till it fluffs up. 6 cherry tomatoes- halved and lightly braised in 1 tab of olive oil. Sprinkle with salt and pepper and a pinch of sugar. Fresh green lettuce leaves of your choice- butter lettuce and rocket leaves work well together. Fold leaves and slice thinly. 2 carrots- cut into thin, 5cm long strips. 1/2 cucumber- cut into thin, 5 cm strips. 1 onion- thinly sliced. 2 rounds of feta cheese- sliced thinly. Use a long glass platter and place lettuce leaves on it. Sprinkle carrots over lettuce. Sprinkle cucumbers over carrots. Sprinkle onion slices over cucumbers. Place cherry tomatoes attractively over onions. Place sliced feta carefully on salad. Sprinkle couscous over the salad. Keep the following ready, but put on salad just before serving. SALAD DRESSING: 2 tabs mayonnaise 1 tab lemon juice 1 tsp sugar pinch of salt 1 tsp peri-peri oil. Mix well together. Use 1/4 cup of Chinese noodles- fried in very hot oil- drain on serviette. Crush noodles slightly. HEAT 2 TABS OLIVE OIL IN A FRYING PAN AND BRAISE: 1 tsp sesame seeds 1 tsp sunflower seeds 1 tsp pumpkin seeds 1 tsp pine nuts 1 tsp sliced almonds. Pour salad dressing over salad. Place fried Chinese noodles over dressing and lastly sprinkle braised seeds and nuts over. Growing your own vegetables like lettuce, rocket, spinach and herbs is very rewarding. You can taste the difference!

CHICKEN AND MUSHROOM SOUP

Razeen Moosa
INGREDIENTS: 16 wings or 1 kilo chicken fillets 2 Onions 4 Turnips 2 Potatoes 2 Spring Onion Stalks 1 punnet of Mushrooms 1 pkt Black Pepper Sauce 1 pkt Mushroom Soup 1 tin cream-style Corn 1 tin Whole Kernel Corn Salt Pepper 1 Bunch of dhania 500ml Cream

METHOD: 1. Cut chicken fillets into pieces. Rub with garlic, black pepper, salt. Allow to stand overnight or at least an hour. 2. Boil all vegetables except Spring Onions & Mushrooms. Liquidise once done. Cut spring onions & mushrooms into thin slices. 3. Brown chicken in a little olive oil. 4. Add liquidised veggies & sliced veggies to chicken. Add some water and allow to boil. 5. Make black pepper sauce & mushroom soup as per instructions on pkts. Add to pot and allow to cook on medium heat, stirring continuously. 6. Add both corns and allow to simmer. 7. Now add salt & pepper & finally the chopped dhania. 8. Allow to simmer. 9. Take off from heat once cooked & allow to stand for 5 mins. 10. Now stir in the Stork Cremedous. Chef's tip: Serve with warm French sticks or garlic bread.

CORN DOGS, BAKED ALASKA & REFRIED BEANS

Shameema Seedat (USA)
Thank you for the lovely program. Because of the time difference we don't get to hear the program very often. So this was a treat for us. I would like to share the following recipes with you. Yes it comes with a story too. Living in the United States and also in a State where Halaal products are very hard to find, I attempted to make the famous American corn dogs. I have the Muslim community hooked on them. I was thanked by Muslims born in America who always wondered what corndogs tasted like since it is given at school lunches too and they were deprived from trying them. I have also included a dessert recipe called Baked Alaska. I tried to keep this American because besides living here for 6 years now, I think you will have enough South African recipes. I hope everyone enjoys these dishes as much as all of us here in the US. I heard you like Mexican Nacho's. I have a very good Mexican friend who shared some Mexican recipes too. Like a short cut nacho sauce. refried beans and Guacamole is what Mexicans love to eat with almost everything. If you try tortilla's try the corn tortilla's or try making roti with mealie meal. Wow it seems like I am about to make my very own recipe book.

CORN DOGS - They are like hotdogs but only without the long bun
Shameema Seedat (USA)

cup corn meal (mealie meal) cup flour 1 tablespoon sugar 1 teaspoon dry mustard 1 teaspoon baking powder teaspoon salt cup milk 1 beaten egg 1 Tablespoon melted butter Hotdog ( Vienna's) , Skewers, oil for frying. Serve hot with ketchup, or any desired sauces. Before starting prepare viennas by putting them on skewers. I like making the viennas into half or use bite size viennas. Combine all dry ingredients. Add the rest of the ingredients to make a smooth but not thin batter. Pour the batter in a tall glass. dip the skewered viennas into the batter and fry in medium hot oil until golden in colour. drain on paper towel. Best when served hot with any chutney.

BAKED ALASKA
Shameema Seedat (USA)

The following is a dessert which a very good friend makes for me. It is called Baked Alaska from the name Alaska, the US state that is the coldest. Hence the ice cream and the shape of this dessert is like an igloo. 4 egg whites 1/4 teaspoon salt 1/2 teaspoon cream of tartar 1/4 teaspoon vanilla 1/4 cup confectioners sugar 6 individual shortcake shells 1 pint ice cream, well frozen 24 hours before preparation place ice cream in the coldest section of your freezer or deep freeze. Ice cream needs to be well frozen to make this dish. Preheat oven to 450F. Beat egg whites until foamy; add salt, cream of tartar and vanilla, gradually beating in sugar until stiff, shiny peaks form. Fill centers of shortcake shells with ice cream. Cover each with a layer of meringue, using a spatula or piping bag. Bake three minutes at 450F in a preheated oven. You can spread any flavour jam on the cake before scooping ice cream over cake. Make sure the ice-cream is completely covered with meringue. If you have a bakers blow torch it is easier to toast the meringue. Shortcake shell can be substituted with plain cake, pound cake or any desires cake cut with a round cutter. REFRIED BEANS
Shameema Seedat (USA)

1 cup pinto beans (sugar beans) bring beans to boil & rapid boil for 3 min Soak in same water for 2-3 hours Cook in new water for another 3 hours until soft Add salt to taste in the end. In a pan, heat oil, add beans without water and fry. Mash lightly while frying, when drying out add water from pot. Add any fresh chillie to spice it up a bit. Refried beans is added to taco's, used on tostada's, on nacho's or as a dip.

CHIP CASSEROLE
Sumayya Rustenburg

6-8 Potatoes (depending on size) cut into chips 1 medium size Onion 1 Tin Danny Creamed Mushrooms 250ml Fresh Cream Green dhana masala (Curry masala) Salt & pepper to taste Hand full of cheese

METHOD: Fry chips and spice with salt, chillies and vinegar (leave aside). Braise onions in little oil until golden brown, add in mushrooms let simmer, add in fresh cream, curry masala, salt, pepper and cheese. Cook until cheese melted. Put chips in casserole bowl and pour sauce over chips. Sprinkle breadcrumbs on top and bake @ 180degrees until brown. Ideal for braais or just a light meal.

POTATO BAKE
Sumayya Kajee

BOILED,SLICED POTATOES CHOPPED MUSHROOMS GRATED CHEESE 1 LARGE TUB FRESH CREAM 1 TIN CREAMSTYLE CORN TSP GROUND GREEN CHILLIES TSP SALT TSP PEPPER OR TO TASTE

METHOD: MIX CREAM, CORN, CHILLIES, SALT & PEPPER WELL. SPREAD OVER GREASED CASSEROLE. ADD CHOPPED MUSROOMS &POTATOES. ADD CHESSE OVER PTOTATO LAYER & SPRINKLE ORIGANUM OVER. BAKE AT 180 C FOR 3O-40 MINS - DO NOT OVERCOOK

CHICKPEAS AND SPINACH

Ebrahim Moosa (Crossroads & Crossroads Extra)

A mildly-spiced side dish with cottage cheese. Serves 6 Prep time: 5 minutes Cooking time: 15 minutes

INGREDIENTS: 15ml oil 1 onion, finely chopped 5cm piece ginger, peeled and finely chopped 2 garlic cloves, peeled and finely chopped 10ml ground coriander 2 x 400g tins Chickpeas, drained and rinsed 1 lemon, juice only or to taste 250g spinach (we used baby spinach) 45ml natural cottage cheese

METHOD: Heat oil in a large frying pan and cook onion and ginger over a moderate heat until soft and beginning to colour, about 5- 7 minutes. Add the garlic and coriander, cook for a further minute, then add the chickpeas and lemon juice and heat through gently. Add spinach, stir until just wilted, season with salt and freshly ground black pepper. Gently stir through the cottage cheese and serve.

CHICKEN A LA KING
Khadija Ali (Estcourt)
CHICKEN PREPARATION: 1.5kg chicken pieces 1 medium onion, cut into chunks 1 tsp mixed herbs 2 stems thyme 2 bay leaves A few whole black peppercorns 1 tsp ginger and garlic paste Combine all the ingredients in a deep saucepan. Add water to cover and bring to a boil. Turn down heat, remove scum that rises to surface and cook until chicken is tender. Remove chicken and shred. Strain and reserve water used for cooking. VEG AND SAUCE PREPARATION: 50g butter 1 medium onion, sliced 1 medium green pepper, seeded and sliced 1 red pepper, seeded and sliced 250g button mushrooms 4 Tbs flour 2 cups reserved stock 1 cup evaporated milk Salt, pepper and Aromat Heat butter and saut the vegetables. Sprinkle the flour in and stir until foamy (2-3 minutes) Stir in stock and cook until thickened. Add chicken, evaporated milk and seasoning. Simmer for 10-15 minutes. Serve with boiled rice and peas.

CHICKEN MANCHURIAN
Khadija Ali (Estcourt)
1kg chicken fillet (cubed) 1 tsp tandoori spice 1 tsp garlic paste 1 tsp salt Pepper (freshly ground) 2 T vinegar 2 tsp red chilli (crushed) c water Marinate chicken with the above ingredients. Cook till tender. Keep aside. SAUCE: Make a paste with 3 T corn flour and some water- leave aside. Then boil the following on medium heat: 100g butter 2 c water 4 T vinegar 1-2 T nandos hot sauce 1 T peri-peri sauce 3 T tomato sauce 3 T soy sauce 3 tsp ground garlic 2-3 tsp sugar 1 tsp salt 1 tsp red food colouring 1 tsp yellow food colouring Add corn flour paste after 15 minutes. Boil till thick. Add chicken to sauce. Heat cast iron oven pan. Add chicken and garnish with green pepper and some chopped spring onion. Serve sizzling with roti or rogni naan.

SPICY NAAN ROTIS

Khadija Ali (Estcourt) INGREDIENTS: 1 cup self-rising flour 1 tsp salt tsp green chillies cup yoghurt cup warm water METHOD: Mix flour, salt, green chillies and yoghurt together. Add water a little at a time to make a soft dough. Knead and cover with cloth, leave for an hour. Preheat grill and place a baking tray under grill. Divide the dough into 8 pieces. Roll out into round rotis. Place 2 rotis at a time on the heated baking tray and bake until light brown specks appear. Remove from oven and brush with butter.

HONEYED SWEET POTATOES

Aaishah Moosa (Benoni) Serves 6 INGREDIENTS: 8 sweet potatoes 50g butter 50g castor sugar 150ml water 100ml honey

METHOD: Halve each sweet potato and place in an ovenproof dish. Put a thin slice of butter on each half. Sprinkle with the sugar. Add water to the pan just to cover the base. Cover with foil. Steam/bake the sweet potatoes at 180`C for 20 minutes. Remove the foil. Spoon a dollop of honey over, and return uncovered to the oven for another 15 minutes. (Add a handful of cinnamon sticks to the pan for fabulous flavour. The sweet potatoes should be caramelised and totally yummy!

CREAMY PATHA
Tasneem Arbi (Pretoria) INGREDIENTS: 1 roll Patha 215g Cream Style Corn 250ml Fresh Cream Grated Cheese METHOD: 1. Cut patha and lay is at the bottom of a Pyrex dish. 2. Mix cream style corn and fresh cream together and pour over patha. 3. Put grated cheese over and season with salt and pepper. 4. Bake in the oven on 180 for 20 minutes to 30 minutes.

CHEESA
Asma Daya (Trichardt) 1 slice bread Spread a dessert spoon of mayonnaise on the bread Spread a dessert spoon of cream-style sweet corn on top of mayonnaise. Sprinkle liberally with grated cheese Chop fresh oregano from your herb garden over the cheese (bottled variety will do if you don't grow your own herbs) Place under the grill until cheese melts. Yum!

PAPADOM (PAAPAR) SALAD

SUMAIYA PARAK (DURBAN) 2 arad papadoms, toasted 1/2 cup lettuce, finely shredded 1/4 cup cucumber, finely chopped 1/4 cup carrots, finely chopped 1 small onion, finely chopped (optional) 3 tblsp mayonnaise 2 tblsp sweet chilli sauce or any other sauce 2 tblsp coriander leaves, chopped 2 piquant peppers METHOD: 1. combine lettuce, cucumber, carrots and onions 2. mix the mayonnaise with the sauces 3. add the salad ingredients to sauces and mix well 4. place on papadoms. 5. garnish with piquant peppers and coriander leaves 6. serve straight away You can add more or different sauces to the mayo!

AVOCADO SLICES
Maria Saleh Avocado pieces (mashed) Slices of brown bread Salt Pepper Mayo Hot sauce Sesame seeds Red chillies (crushed-optional) Toast the slices of bread in the oven till slightly crisp. Spread the avocado onto the bread. Thereafter sprinkle the rest of the ingredients over the top. Perfect for lunch boxes.

TANDOORI PASTE
ZAAHIRAH SALOJEE (LENASIA)

2 TBLSPCRUSHED GARLIC 2 TBLSP CRUSHED CHILLIES 2 TSP GROUND ELACHI 1 TBLSP CRUSHED GINGER 1 TBLSP ARAD 1 TSP SAFFRON 2 TBLSP VINEGAR OR LEMON JUICE 1/4 TSP ORANGE COLOUR 1 1/2 TSP SALT METHOD: MIX ALL INGREDIENTS TOGETHER FOR EVERY 2 TBLSP PASTE, MIX WITH 4 TBLSP YOGHURT MARINATE MEAT FEW HOURS BEFORE COOKING

SHRIMP COBB SALAD

FATHIMA MITHA INGREDIENTS: -LETTUCE -5 GRAPE OR CHERRY TOMATOES -1/4 CUP SLICED CUCUMBER -1 HARD BOILED EGG, SLICED -5 COOKED PEELED SHIRMP -FRESHLY GROUND PEPPER TO TASTE -2 TBL LIGHT BLUE CHEESE DRESSING METHOD: COMBINE LETTUCE, TOMATOES, CUCUMBER, EGG & SHRIMP IN A BOWL. SEASON WITH PEPPER. TOSS WITH DRESSING & SERVE.

Quick Snack
Mohamed (Brits) Take a slice of bread, butter it, sprinkle a nice serving of cheese, drizzle sum mayo over it. Then sprinkle some parsley, and grill in oven. For a spicy taste, sprinkle sum chillie powder. Enjoy!

CHEESE SPREAD
Taherah Moola

250g Butter 1 1/2 Cup milk BOIL 500g Sweet milk cheese slices grated Add to the above mixture mix well remove from heat and beat with an electric beater, cool and store in glass jars. Enjoy!

A must try
Nabeela Seedat

You will need the Nando's sauces: garlic, peri peri, lemon peri peri and mild peri peri. Youll also need mayo, olive oil, lemon pepper, black and white pepper, salt, mustard, powder, parsley, lemon juice and vinegar. You can take out some whole chillies. Mix all the sauces in a full chicken and place it in a oven tray. Bake on 180 degrees until golden brown. Melt some butter on the top and serve with chips, Portuguese rolls and a Greek salad. Yum!

PORTUGUESE PRAWNS
Imraan Karolia (Crossroads and Crossroads Extra)
MARINATE 2 KILOS BUTTERFLY QUEEN PRAWNS WITH: 4 tsp Garlic 3 tsp salt 3 tsp chillie powder 1 tsp black pepper 3 tblsp sunflower oil 3 tblsp olive oil cup lemon juice Grill in the oven or a non-stick pan, or braai HEAT THE FOLLOWING AS A SAUCE FOR 3-4 MINUTES UNTIL CREAMY: pound butter 7 tblsp mayonnaise 3 tblsp tomato sauce 3 tblsp olive oil 3 tsp chillie powder 1 tsp black pepper 2 tsp salt 2 tblsp tomato puree 3 tblsp lemon juice 2 tsp crushed garlic 2 tsp sugar Drizzle the sauce onto the prawns. Garnish with fresh chopped parsley, basil and spring onion. (My own little secret now made public (,) Enjoy!)

WOOLIES COOKIES
Yasmeen
2 (500 ml) cups butter 680 g chocolate chips 4 (1000 ml) cups flour 2 (500 ml) cups brown sugar 2 tsp. (10 ml) Bicarbonate of soda 1 tsp. (5 ml) salt 2 (500 ml) cups sugar 500 g Grated Cadbury chocolate 5 (1250 ml) cups blended oatmeal 4 eggs 2 tsp. (10 ml) baking powder 2 tsp. (10 ml) vanilla 3 cups (375 ml) chopped nuts (optional)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and bicarbonate of soda. Add chocolate chips, grated Chocolate and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 180 C. The above quantities make 112 cookies. Enjoy!

VANILLA PUDDING
Hajra Mahommed (Durban)
INGREDIENTS: 3 eggs 1 tin condensed milk 1 tsp vanilla essence 2 tins milk (using condense milk tin as measure) golden syrup Coconut (optional) METHOD: Mix condense milk, milk, vanilla and yolks Beat whites stiff and add to the above mixture PREPARATION: Grease an oven proof dish with golden syrup. Pour mixture in. Steam bake on 180 C for about an hour (place oven proof dish in water) Do not use a very big dish as will not be firm +- 25cm x 25cm or use ramekins Once cooled. Serve chilled with nestle cream and flake.

CHOCOLATE CHIP COOKIES

Fathima (Pietermaritzburg)
1 tsp vanilla essence (optional) 250g butter 3 quarter cup white sugar 3 quarter cup brown sugar 2 eggs 3 and half cups self raising flour 250g chopped chocolate Melt the butter and add the rest of the ingredients together. Bake at 180 degrees until done.

MINT CHOC CHIP CAKES

NABEELA MOOLA AND YASMEEN GANGAT (NEWCASTLE)
INGREDIENTS: 40g castor sugar 40g soft butter 40g self raising flour 1 TLBLSP cocoa 1 egg 1TBLS plain choc chips 1 TBLSP white choc chips half teaspoon peppermint essence ICING: 1 TBLSP butter 1 cup icing sugar 1 tspn peppermint essence 1 TBLSP milk METHOD: Put all ingredients in a bowl and beat. Add in choc chips. Spoon into small paper cases half full. Bake at 180 degrees for 12 minutes. Beat all icing ingredients together until smooth. Spread over cakes.

Marie Buiscuit Delights

Ummtaibah (Dubai)
INGREDIENTS: 250g butter 1and half cups icing sugar 3 small eggs 3 tsp Vanilla essence 3 tbsp Nestle Cocoa half a tsp coffee 2 x (175g) tins nestle cream 3 medium size pack soft Marie biscuits chopped almonds & flake chocolate for sprinkling PREPARATION: Beat the first 4 ingredients together till fluffy Add in the cocoa and coffee. Beat again till well blended Finally pour in the already chilled nestle cream and beat for another minute. Mix well with a wooden spoon In a glass casserole make several layers with the chocolate cream and the Marie Biscuits with the biscuits first then the cream. Finish the top layer with the cream. Decorate with flake chocolate & chopped almonds Chill for about 4 to 5 hrs in the refrigerator Serve chilled.

HOMEMADE ICE CREAM

Samya Rasul (Malawi)
1 tin condensed milk 1 tin ideal milk Half a liter of fresh cream METHOD: Freeze ideal milk overnight. Beat fresh cream until nice and fluffy. Beat ideal milk for at least 10-15 minutes. Beat condensed milk for about 5 minutes. All 3 ingredients need to be beaten separately. After everything is beaten mix all 3 items well. Pour in a rectangle deep tray and let it freeze overnight. Garnish with silvered almonds and cherries. VARIATION: You may add chopped marshmallows or chocolate chips in the mixture before emptying it in the tray.

EASY CRUMPETS
Amaani (Durban) &Salma Mohammed
1 cup flour 1/2 cup sugar 2 eggs beaten 50g butter 1/2 cup milk Pinch of salt. Sift dry ingredients.mix with butter to resemble breadcrumbs. Add the rest of the ingredients and mix well to a smooth batter. Pour onto a well-greased heated pan until golden on either sides. Serve with ice-cream or cream and syrup.

DECADENT CHOCOLATE MOOSE

125g chocolate 1 cup whipped cream, 4 eggs, separated

METHOD: melt chocolate in a double boiler. Stir constantly. Remove from heat and cool slightly. Gradually add yolks and beat until the mixture is smooth and thick. Fold in whipped cream. Beat the egg whites stiff and add to the above mixture. Spoon the mixture into a serving dish or dishes, and leave to set. Decorate with whipped fresh cream and chocolate curls. Enjoy!

PEPPERMINT FRIDGE TART

Zaakirah Tayob
250ml fresh cream 1 tin caramel treat 1 packet of tennis biscuits 1 peppermint crisp chocolate METHOD: Beat fresh cream till fluffy Add caramel treat n beat again Layer as follows: tennis biscuits, cream mixture, grated chocolate. Keep layering till bowl is full Refrigerate for about two hours and serve.

SAGO DESSERT
Amatullah Ismail
4 Tablespoon Sago 2 Tabelspoon Water 1 Litre Milk 1 Teaspoon China Grass Powder 2 Teaspoon Custard Powder 1 x 155g Tin Cream 1 x 397g Tin Condensed Milk Soak sago in a little water for few minutes. Heat milk, sago, china grass powder and custard powder until it reaches boiling point. Remove from stove and add cream and condensed milk. Pour into serving dish and chill. Decorate with flake or strawberries.

DOUGHNUTS IN SYRUP AND COCONUT

faatimah mulla (ridgeview)
INGREDIENTS: 3 cups flour. 1/4 cup castor sugar. 2 tblsp soft butter (not melted). 2 teaspoons instant yeast. 1/2 cup water and 1/2 cup milk warmed.

METHOD: Mix all the above ingredients together and make asoft firm dough with the milk and water mixture. Knead well and allow to rise double the size. Once it rises knead it well again. Roll out dough on a floured board and cut with a doughnut cutter about 1/4 inch thick. Place cut doughnuts on a oiled tray. Allow to rise again until double in size. Fry in medium hot oil until golden brown. Drain and dip in warm syrup and roll in shredded coconut.

SYRUP: 2 cups sugar 2 1/4 cups water drop of rose essence Allow to boil till thick. (Must form a thread between two fingers). NOTE: The syrup must be made before making your dough. Warm a bit before using.

DELICIOUS CHOCLATE MOUSSE TART

INGREDIENTS: 200g packet of butter biscuits 100g butter 1 tblsp golden syrup or honey 100g bar of dark chocolate 100g bar of milk chocolate 1 tsp vanilla extract 2 tblsp icing sugar and extra for decorating 200ml fresh cream or Orley whip plus 3 tblsp for decorating 200g raspberries to serve put biscuits in packet and crush with rolling pin METHOD: Melt butter and syrup in microwave, then add biscuits. Press into bottom and up the sides of a 12x36cm tin or 23-25cm round tin. Refrigerate while preparing mousse. Melt chocolate in microwave, add vanilla extract then sift in icing sugar. Whip cream till holds shape. Fold into melted chocolate mixture. Pour into tin and smooth top. Refrigerate for 2hrs or up to 2 days. Before serving loosen edges with sharp knife and slide onto flat plate. This is easier if dessert is left out of fridge for half an hour beforehand. Decorate as desired with cream and raspberries. Dusting icing sugar over raspberries also looks delicious.

SWEET AND SILKY STRAWBERRY SORBET

ATIYA (ZAMBIA)
1 pound ripe strawberries, hulled and chopped 1 pinch salt 1/2 cup white sugar 1 1/2 tsp cornstarch 1 1/2 tsp cold water 3 tblsp lemon juice METHOD: Place berries in a work bowl of a food processor and puree until smooth. Combine berry puree, sugar and salt in a large saucepan. Heat until melted and simmer. Whisk cornstarch into the cold water, stir into heated berry mixture. Remove from heat and stir in lemon juice. Cool slightly, Refrigerate berry mixture until cold (about 2hours). Freeze in ice cream maker according to manufacturers instruction. To freeze this sorbet without ice cream maker, pour strawberry mixture into a shallow dish. Place the dish in freezer, stir occasionally until sorbet reaches desired consistency.

BAR ONE SAUCE

Humairah (Pietermaritzburg)
3 bar one bars 1 tin condense milk 250ml cream 2ml vanilla essence Place bar one and condense milk in a pot stir until the chocolate is melted. Remove from heat, add cream and vanilla essence. Stir well. Serve hot on ice cream!

Quick Doughnuts
Fatima Mahomedy (Durban)
1cup sour milk 1 cup sugar 1/4 cup melted butter 2 eggs 4 tsp baking powder 4 cups flour estimate 1/4 tsp B.I soda 1tsp vanilla essence (Pinch of elachie/nutmeg (optional)

METHOD: Sift dry ingredients. Add to wet ingredients and form soft dough. Roll out and cut with doughnut cutter. Fry in deep oil. Toss in castor sugar and spread melted chocolate over. OR Make sugar syrup with 1 cup sugar and cup water. Boil till slightly thick. Dip hot doughnuts into hot syrup and roll in coconut.

CHOCOLATE MOUSSE TOPPING

Maryam Paruk (Pietermaritzburg)
One cup fresh cream Half tin caramel treats 2 Tblsp cocoa Whip up cream Smooth out caramel treats Fold into cream Sift cocoa Mix until smooth Place fridge until thick Spread on chocolate cake (yum!)

CHELSEA BUNS
1/4 lb butter 1/2 cup sugar 1 egg. 6 eggs 1 pkt yeast 1 tsp salt About 2 cups hot milk and 1 cup water mixed together) Some melted butter Egg for brushing Sugar and cinnamon mixture. (more sugar than cinnamon) Beat the butter and sugar. Add in the egg. Add dry ingredients to the mixture and make a sticky dough with milk and water. Cover and set aside to rise for 3 hours. When the dough has risen, divide into 2 or 3 parts so its easier to handle. Roll lightly till its big. Spread a little melted butter evenly all over. Sprinkle the sugar, cinnamon mixture. Roll up like a Swiss roll and cut into slices. Place in a greased oven tray. Brush lightly with egg. Bake in the oven at 180 degrees for about 15-25 minutes till light brown.

BAJAN SWEET BREAD

Umme Ubaidullah (BARBADOS)
Also known as coconut bread. Its a wonderful bread that all Bajans eat for breakfast and with their afternoon tea.

INGREDIENTS: 2 cups grated coconut cup melted butter or margarine 4 cups flour 1 tbsp shortening 1 tbsp baking powder 1 tsp salt cup sugar 1 cup raisins 1 egg - beaten 1 cup evaporated milk 1 tsp almond essence METHOD: Grease loaf pans with shortening and pre-heat oven to 350 degrees Fahrenheit. Mix flour, baking powder, salt, coconut, sugar and the raisins together in a bowl. Add egg, evaporated milk, margarine and almond essence and mix together well until you have a firm dough. Divide dough in half and fill loaf pans. Mix 2 tablespoons of sugar and 1 tablespoon of hot water and brush mixture over the loaves. Bake in center of oven for about 1 hour or until skewer inserted into center comes out clean. Let cool in the pans before removing and serving.

COCONUT SUGAR CAKES

Umme Ubaidullah (BARBADOS)
For those of us with a sweet tooth, this fits the bill. The joy of every Bajan kid! INGREDIENTS : lb. grated coconut pt. water lb. sugar METHOD: Place the sugar in a saucepan and add water. Simmer until the sugar melts. Then add the coconut. Let boil slowly, stirring constantly to avoid burning. Allow to cook until it thickens and takes on a greasy look. Drop mixture by tablespoonfuls onto a shallow plate or cookie sheet that has been moistened with water. Leave to set.

PINEAPPLE DESSERT
Fatima Aboo Baker
1 tin crushed pineapple the bigger tin. liquid drained 1 cup fresh cream 1 can condensed milk 2 cups sour cream METHOD: Open a can of crushed pineapple, drain the crushed pineapple and leave aside for the syrup to drain. In another bowl, open out the can of condensed milk to that add the sour cream and fresh cream. Mix them together, lastly add the drained crushed pineapple. Refrigerate. Dessert is ready to serve.

DELICIOUS CHOCOLATE ECLAIRS

Shameema (Lusaka, Zambia)
1 cup water 125g butter 1 cup cake flour 4 eggs 500ml fresh cream Icing sugar to taste Brown & white cooking chocolate Melt the butter in a pot with the water and when it comes to a boil add the flour and mix well till it forms a ball. Remove from heat and let it cool slightly. Then put the mixture in the bowl of your electric mixer and on high speed add the eggs one at a time, beating well after each addition. Drop spoonfuls of mixture onto a well greased tray or pipe into fingers with a nozzle. Bake in a very hot oven until clairs have puffed up and turned golden. Remove from oven and slit each puff. Allow to cool. Meanwhile melt chocolate and drizzle over each puff. Beat cream till stiff and sweeten with icing sugar. Fill each puff generously with cream and chill. Enjoy and don't count the calories!!!

PEPPERMINT CREAM DESERT

Nabeelah (ridgeway)
Its so easy, even the guys can make it, so no excuses! 1pack Oley whip (desert cream) 1tin caramel treat whipped together. Once whipped, add half peppermint crisp chocolate grated into the mixture. Now take a flat pyrex dish and start layering. Youll need one packet tennis biscuits. Lay about half the packet in the pyrex, then add the peppermint mixture on top. Then add some tennis biscuits again. Lastly, grate the other half of the peppermint crisp chocolate on the top and refrigerate. Serve chilled.

5 MINUTE CHOCOLATE MUG CAKE

Fathima vaid & Amina haffejee
4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips or a small splash of vanilla extract 1 large coffee mug

Add dry ingredients to your largest mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using), vanilla extract, then mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! If youre feeling very naughty, cover liberally in Cream. And why its the most dangerous cake recipe in the world! Because now you are only 5 minutes away from chocolate cake at any time of the day or night!

STRAWBERRY MILKSHAKE
SUMAIYA PARAK (DURBAN)
1 cup fresh strawberries, chopped 1/2 cup milk 2 scoops vanilla ice cream 3 tblsp sugar 1/2 cup fresh strawberry puree Blend strawberries and milk until smooth. Add ice cream, sugar and blend once more and pour into a glass. Drizzle strawberry puree into the milkshake with a skewer.

All-Bran Muffins
Amina
2 cups All-Bran Flakes 1 cup brown Sugar 2 cups milk 2 eggs 2,5 cups flour 2,33 tsp bicarbonate of soda 1 cup dates and nuts 0,5 cup oil

Mix all the above ingredients and put into muffin trays (makes 24). Bake at 180 degrees Celsius for 15-20 minutes.

CHOCOLATE SPONGE CAKE

Aneesah Surty
4 eggs, separated cup Sugar cup oil cup boiling water 1/3 cup cocoa 1 cup flour 2 tsp baking powder 1 tsp vanilla essence Beat egg whites with 1 tblsp sugar until stiff & set aside. Beat together egg yolks with remaining sugar until fluffy. Add oil, water & cocoa Beat together. Sift in flour & baking powder. Beat. Fold in egg whites. Bake in ring pan @ 180 degrees till done SAUCE: tin ideal milk 250g dairy milk chocolate Heat both on stove until it melts. Cool and pour over cake. Decorate as desired.

NOUGAT
Aneesah Surty
1 cup icing sugar 1 T honey 2 egg whites 3 T glucose powder

Combine all ingredients in a pot on a stove, moderate heat, beat with an electric hand beater for 20 min. Add 1 cup toasted nuts & add it to the mixture, mix well. Take one rice paper, cut in half. Put the mixture on the 1st half & close with the other half and leave to set

MAKE-SHIFT MILK TART

Zeenat Paruk (Linbro Park)
Tennis biscuits Ultramel custard Cinnamon Layer tennis biscuits in a dish. Pour custard over the biscuits until they are covered. Sprinkle cinnamon over. There you have it, milk tart!

CREAMY FUDGE
Aaishah Moosa (Benoni)
Makes 40 pieces INGREDIENTS: 450g (560ml) sugar 397g tin condensed milk 50g (55ml) butter 150ml water 5ml Vanilla Essence or 3ml Vanilla Extract. METHOD: 1. Place all the ingredients in a heavy-based saucepan, with the lid on, slowly bring to the boil, stirring frequently. 2. Cook fudge mixture to the soft ball stage (Place a drop of the mixture into a glass of water and it should form a soft ball when rolled between your fingers.) 3. Remove from the heat, beat the mixture until it begins to thicken and becomes cloudy in appearance. 4. Pour mixture into an oiled baking tray and allow to stand until almost set. Cut into squares or fingers. Leave in the tray to set completely, wrap in cellophane or pack as desired.

MINT CHOC ICE CREAM LOAF

SUMAYYYA KAJEE
2 LITRES VANILLA ICE CREAM SLIGHTLY SOFTENED BUT NOT MELTED 2,200 G MINT CHOC ROMANY CREAMS BISCUITS, CRUSHED 1 TIN CARAMEL TREAT LARGE PEPPERMINT CREAM TO DECORATE METHOD: LINE A LOAF TIN WITH LONG LAYERS OF CLING WRAP ,ENOUGH TO COME UP THE SIDE & OVER THE TOP OF THE TIN .USE SEVERAL LAYERS IF NECESSARY. PLACE A 2CM THICK LAYER OF ICE CREAM IN THE TIN ,SPRINKLE A THIN LAYER OF PEPPERMINT CRISP ON THE TOP OF THE ICE CREAM & SPREAD A THIN LAYER OF CARAMEL TREAT ON TOP OF THAT ,ENDING WITH A THIN LAYER OF CRUSHED BISCUITS ON THE TOP. REPEAT LAYERS UNTIL ALL INGREDIENTS HAVE BEEN USED ,ENDING WITH A LAYER OF MINT CRISP & RESERVING A LITTLE FOR DECORATIONS. WRAP THE CLING WRAP OVER THE TOP OF THE PUDDING & PLACE IN THE FREEZER UNTIL FIRM OR OVER NIGHT. TURN ICE CREAM LOAF ONTO A PLATTER, SPREAD WITH WHIPPED CREAM & SPRINKLE WITH A LITTLE RESERVED PEPPERMINT CRISP.

BAKED CHOCOLATE CHEESECAKE

Amatullah (Benoni)
200g box chocolate sandwich biscuits, crushed 30ml butter, melted 500g cream cheese 160g (200ml) sugar 2.5ml vanilla essence 75g dark chocolate, melted 5ml cocoa powder 2 eggs

METHOD: 1. Preheat the oven to 160`C. Grease and line a 20cm spring form cake tin. 2. Mix crushed biscuits and melted butter together and press into the bottom of the tin. Bake for 10 minutes. Remove from the oven and set aside. 3. Mix the cream cheese, vanilla and sugar together with an electric beater. Add the chocolate and cocoa and mix well. Add the eggs at one time, mixing on a medium speed until completely combined. 4. Pour the cheese cake mixture over the biscuit base and bake for 45-55 minutes or until the centre in almost set. Remove from the oven and allow to cool. Refrigerate for about 3-4 hours. Remove from the pan and serve with chocolate sauce or whipped cream.