Chicken with Rice & Pomegranate 

 Mango Ice Cream 

INGREDIENTS

Chicken
500 grams of chicken breast

Rice
1 cup Basmati rice
1 cup water
pinch of salt

Sauce
1 cup of almonds
1 large onion, finely chopped
1 teaspoon cinnamon
1/2 teaspoon ground cumin
1 tab olive oil
1/2 cup of water
200 ml concentrated pomegranate juice
1/2 cup firmly packed brown sugar

METHOD

Chicken
Place chicken pieces in casserole dish.
Place dish in a preheated 180° C oven for 20 minutes.

Rice
Place rice and water in saucepan.
Add salt and bring to boil.
Reduce temperature and simmer for a further 20 minutes.

Sauce
Heat oil in pan.
Add finely chopped onion and spices and cook until onion is soft.
Add coarsely chopped almonds and cook for 2 - 3 minutes while stirring.
Add pomegranate juice and brown sugar and stir.
Add water and bring to boil.
Reduce temperature and simmer for a further 15 minutes.

Add sauce to chicken and cook in oven for another 30 minutes, then pour onto rice and your meal is complete.

INGREDIENTS

1 small onion
500 g minced beef
1/2 cup uncooked rice
1 cup tomato puree
sprinkle of salt & pepper
3 slices bread
30 g butter or margerine

METHOD

Chop onion finely and put inot a big saucepan.
Add mince, rice, tomato puree, salt and pepper.
Mix together well.
Bring to the boil, stirring all the time.
Simmer gently for 30 minutes, stirring now and then.
Spread evenly in a big, flat casserole dish.
Butter bread, cut into tiny cubes and sprinkle over top.
Bake at 180°C for 15 minutes then place under hot grill for 5 minutes or until top is crisp.

INGREDIENTS

skinless chicken pieces
flour
bread crumbs
2 - 3 eggs, beaten
milk
butter
oil

METHOD

Cut the chicken into fairly thin slices.
Put some flour into a dinner plate.
Beat the eggs in a bowl, adding the milk.
Put the bread crumbs into another dinner plate.
Cover a piece of chicken with flour, then shake it.
Dip it into the egg mix and until it's gooey all aver.
Then pat it into the bread crumbs so they stick to the chicken.
Fry the piece of chicken in oil and butter mix for about 5 minutes
(check under-side with a fork to see when it's done) on each side.
Cook all other pieces in the same way and then ENJOY!

INGREDIENTS

500 grams mince
1 finely chopped onion
1 teaspoon mustard
1 beef cube
1 teaspoon worchester sauce
1 teaspoon brown vinegar
salt & pepper

METHOD

Mix all ingredients together.
Shape into balls and flatten.
Fry in a little oil.

INGREDIENTS

450 g dark or milk chocolate
400g can condensed milk
50 g butter

METHOD

Line the base and sides of a 20cm square cake tin with foil or baking paper.
Chop the chocolate up into small pieces.
Put the chocolate, condensed milk and butter into a medium saucepan and stir them over a low heat until the chocolate has melted and the mixture is smooth.
Pour the mixture into the prepared tin and smooth the surface with a spatula or flat-bladed knife.
Put the tin in the refrigerator for 3-4 hours or until the fudge is firm.
Take the fudge out of the tin and cut it into squares or triangles to serve.

INGREDIENTS

1 cup self-raising flour
2 table spoons sugar 1 egg
1 ¼cup of milk
some butter

METHOD

Place flour in sifter or sieve and sift into large bowl. Add sugar.
Break egg into small
bowl. Add milk and whisk.
Make a well in centre of flour mixture. Pour in egg and milk.
Beat till smooth.
Place a little bit of butter in frying pan. Heat over a mid heat until
butter melts and sizzles.
Pour 3-4 tablespoons of batter into pan. Cook until bubbles form on top of crepe. Turn over and cook for 1-2 minutes or until second side is brown.

INGREDIENTS

2 teaspoons corn flour
2 tablespoons sugar
1 cup milk
1 cup cream
175 g canned mango pulp

METHOD

Mix cornflour, sugar and cream in a pan.
Add milk and cook over a medium heat, stirring until it boils and thickens.
Remove from heat and leave to cool slightly.
Stir in mango pulp.
Pour mixture into a big plastic bowl and cover.
Put in freezer for two hours until ice cream hardens a little.
Take out and beat on medium speed for 4 minutes.
Put in freezer again for 4 hours or until firm.

INGREDIENTS

90 g butter
1/2 cup plain flour
1/2 cup milk
500 g elbow macaroni
4 cups hot milk
1/4 cup cream
4 cups grated cheese
salt and pepper

METHOD

Melt butter in saucepan, add flour, salt and pepper.
Stir while cooking for 2 minutes.
Add hot milk and stir constantly until it boils.
Remove from heat and add 3 cups of cheese to the white sauce.
Stir until melted.
Cook macaroni until just tender.
Drain, return to large saucepan and add white sauce.
Place half the macaroni mixture into a casserole dish, spread half a
cup of grated cheese over the top, and repeat
Pour over the cream and cook at 180° for 30 - 40 minutes.

What you need:

4 cups Rice Bubbles
1 1/2 cups icing sugar
1 cup desiccated coconut
250 grams copha
3 tablespoons cocoa powder

24 patty pans

3 Quick and Easy Steps:

1. Mix Rice Bubbles, icing sugar, cocoa and
desiccated coconut in a large bowl.
2. Slowly melt copha in a saucepan, allow to cool
slightly, then gently stir into other ingredients.
3. Using 2 teaspoons, spoon the mixture into 24
patty pans. Place each chocolate crackle on
a tray and refrigerate till all is firm.

INGREDIENTS

1 cup self-raising flour
1/2 to 2/3 cup sugar
2 eggs
pinch of salt
3 tabs melted butter
1 tsp vanilla essence
420 g tin pie apples

syrup:
1 cup sugar
1 cup cream
1 teaspoon vanilla essence

METHOD

Mix butter, sugar, salt and eggs
Add flour and vanilla essence
Mix in the tin of apples
Bake at 180° C for about 35 minutes.

To make syrup:
Simmer syrup ingredients for 2 minutes
Prick cooked apple pie
Pour syrup over pie and bake until caramel forms.

INGREDIENTS

2 cups of crushed Marie biscuits
1 cup of desiccated coconut
2 - 3 tablespoons of cocoa
400 g of sweetened condensed milk

METHOD

Mix all ingredients together thoroughly.
Shape into small balls and roll in extra coconut.

Makes about 30.

INGREDIENTS

2 tablespoons rice flour
2 tablespoons icing sugar mixture
2 tablespoons cornflour
1 cup (150g) plain flour
125g butter, chopped
3 teaspoons (approx) water

METHOD

Sift dry ingredients into bowl, rub in butter.
Add enough water to make ingredients cling together.
Cover and refrigerate for 30 minutes.
Cut dough in half and roll each half between grease proof paper until 3mm thick.
Cut out 5cm heart shapes, place about 3cm apart on oven trays cover with baking paper.
Bake in moderately slow oven for about 15 minutes before lifting onto wire racks to cool.
Dust with sifted icing sugar, if desired.

INGREDIENTS

1/2 cup of desiccated coconut
100g packet of white marshmallows
100g packet of pink marshmallows
1/2 cup white choc bits
1/2 cup chopped mixed nuts
1/4 cup mixed glazed cherries
375g choc melts, melted

METHOD

Sprinkle half the coconut over the base of a foil-lined baking dish.
Top with marshmallows, white choc bits, nuts, cherries and remaining coconut.
Pour over melted choc melts and allow to set.
Break into pieces to serve.
Store in an airtight container in a cool place.

INGREDIENTS

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

Frosting:
3 tablespoons butter
3 tablespoons unsweetened cocoa
1 tablespoon honey
1 teaspoon vanilla extract
1 cup confectioner's sugar

METHOD

Preheat oven to 175°C
Grease and flour a 20 cm (8 inch) square pan.
In a large saucepan, melt 1/2 cup butter.
Remove from heat and stir in sugar, eggs and 1 tsp vanilla.
Beat in 1/3 cup cocoa, flour and baking powder.
Spread batter onto prepared pan.
Bake in preheated oven for 25 - 30 minutes. Do not overcook.

To make frosting:

Combine 3 tabs butter, 3 tabs cocoa, 1 tab honey, 1 tsp vanilla and 1 cup confectioner's sugar.
Frost brownies while they are still warm.

INGREDIENTS

½ cup wholemeal flour
½ cup plain flour
3/4 cup sugar
1 teaspoon salt
1 teaspoon mixed spice
½ cup vegetable oil
2 eggs, beaten
1 ½ cups finely grated carrots

METHOD

Mix all dry ingredients in listed order.

Add the oil and stir until smooth, then add the beaten eggs and finally the grated carrots, mixing until smoothly blended.

Place into greased pan and bake at 180°C for 50 minutes.

INGREDIENTS

2 ripe bananas
2 cups self raising flour
½ teaspoon of salt
2 tablespoons of sugar
2 eggs, well beaten
½ cup of milk
100g of melted butter

Makes 12 large muffins

METHOD

Preh eat oven to 220°C.
Mix all dry ingredients together, then mix the eggs the butter and the milk.
Mash bananas and then add to the dry ingredients.
Mix all ingredients together until thick like a paste, then add the chocolate chips and mix them in so they are distributed evenly.
Place into greased muffin trays and make sure there is approximately the same amount of mixture in each.
Place into the oven and cook for 20 minutes or until golden brown.

INGREDIENTS

2 cups of flour
1 egg
1 tablespoon of sugar
1 cup of milk

METHOD

Mix all ingredients together.
Turn the deep fryer on and allow to heat up.
Use a deep spoon to cut into the mixture and place the ball into the deep fryer.
Allow to brown by turning them frequently on each side. This also prevents them from burning.
Remove the fried buns and allow to cool, then serve.
ENJOY!!!

INGREDIENTS

250 g couverture, or good quality, sweet,
dark chocolate
12 eggs, separated
finely grated zest of 1 orange

METHOD

Finely grate 60g of the chocolate and set aside.
Put the remaining chocolate in a bowl over simmering water (the bowl should not touch the water).
Stir once or twice until the chocolate is melted & creamy.
Remove from heat and set aside to cool a while.
Beat the egg yolks one at a time into the warm chocolate until smooth and creamy.
Fold in the grated chocolate and orange zest just enough to combine.
Beat the egg whites until soft peaks form and carefully, with a metal spoon, (so that the mousse remains aerated) fold half the egg whites into the chocolate mixture, then the chocolate mixture into the rest other half of the egg whites.
Spoon the mixture into a bowl or pots then cover and refrigerate until required, but no longer than 12 hours.

YUMMY!!!!

INGREDIENTS

2 cups of milk
1 teaspoon vanilla extract or
8cm piece of vanilla bean
1/4 cup sugar
3 eggs plus 2 extra yolks

METHOD

Beat sugar and the 3 eggs together and add the vanilla.
In a separate pan heat the milk (don't boil).
After that add the milk to the 3 eggs, sugar & vanilla.
Then stir over a low heat until it thickens.

Old School Grounds

Faded shades of red and yellow,
Scratched poles, flaking paint,
Rusting bolts, worn metal chains
The cool smooth surface of the climbing frame.

The rattling flying fox, scraping along the ancient metalwork,
Creaking of the time worn swinging rings,
Pitter pattering feet crossing the balancing beam,
A carefreeness felt, and often seen.

Transformed many times into pirate galleys and castles,
Escaping from baddies down the slide,
Which also held so many trains of kinders,
Over the playground a happiness lingers.

by Tasnim