Aisha's Site

Description:
Cooking time: Less than 30 minutes

NOTE: The sorbet can be made a week ahead. You will need 5 medium mangoes for this recipe.

Ingredients:
½ cup (110g) sugar
½ cup (125ml) water
3 medium (1.3kg) mangoes peeled, chopped
2 tablespoons lemon juice
2 egg whites
2 medium (860g) mangos, sliced thinly, extra
2 tablespoons white rum
1 tablespoon caster sugar, extra


Directions:
Combine the sugar and water in a small saucepan, stir over a low heat, without boiling, until sugar is dissolved. Brush down the inside of the pan with a pastry brush dipped in warm water to dissolve all sugar crystals. Bring to the boil; simmer, uncovered, for 3 minutes. Allow to cool.

Blend or process the mango until smooth. Add the syrup and lemon juice and process until combined. Add the egg whites and process until combined.

Pour sorbet mixture into an ice-cream maker and churn in accordance with the manufacturer's instructions.

Store the sorbet, covered, in a freezer-proof container. To make sorbet without using an ice-cream maker, pour mango mixture into a 14cm x 21cm loaf pan. Freeze for 3 hours or until just firm.

Chop the sorbet and process until it is smooth. Return sorbet to the pan and freeze until firm.

Ingredients:
• 1 cup (70g) fresh wholemeal breadcrumbs
• 500g chicken breast mince
• 1 egg, plus 1 extra lightly beaten egg
• 1 zucchini, finely grated
• 1 carrot, finely grated
• 1/2 onion, grated
• 1/4 cup chopped coriander leaves
• 1/4 cup chopped flat-leaf parsley leaves
• 4 sheets frozen puff pastry, just thawed
• 1 tbs sesame seeds
• Tomato or sweet chilli or sauce, to serve


Directions:
1. Preheat the oven to 200°C and line 2 baking sheets with baking paper.

2. Process crumbs, chicken and unbeaten egg in a food processor until well combined. Place in a bowl, mix well with vegetables and herbs, then season.

3. Place 1 pastry sheet on a floured surface and halve. Spoon an eighth of the mixture lengthways along centre of each piece. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. Repeat with remaining pastry and filling. Cut rolls into 3cm pieces and cut two small incisions into each roll to prevent splitting.

Place on baking sheets, cover and chill for 30 minutes. Brush with beaten egg and sprinkle with sesame seeds.
Bake for 25-30 minutes until the rolls are lightly browned and cooked through.

Serve with sauce on the side.

Source :
delicious. - October 2005, Page 119
Recipe by Mandy Biffin

Ingredients:
4 eggs, separated
2/3 cup caster sugar
2/3 cup plain flour
1/3 cup cornflour
1 teaspoon baking powder
3 teaspoons ground ginger
300ml carton thickened cream
extra 1 tablespoon caster sugar
2 tablspoons finely chopped glace ginger
1/3 cup fig jam
icing sugar mixture, to decorate


Directions:
1. Grease two deep, 20cm round cake pans. Line bases with baking paper.

2. Beat egg whites in a large bowl with an electric mixer until firm peaks form. With motor operating, gradually add sugar, beating well until sugar is dissolved. Add yolks, beat until mixture is thick and fluffy.

3. Sift combined flour, cornflour, baking powder and ginger over egg mixture. Using a metal spoon, gently fold into flour mixture. Divide mixture among prepared pans.

4. Cook in a moderately hot oven (190C) for about 15 to 20 minutes or until sponges come away from sides of pans. Turn onto wire racks to cool.

5. Place cream in a chilled bowl with extra sugar, beat with an electric mixer until firm peaks form. Fold in chopped ginger.

6. To serve, spread jam over one sponge layer, then top with ginger cream and remaining sponge. Dust with sifted icing sugar mixture.

Hint. Sponges are best made on the day of serving.

Ingredients:
1 package of phyllo dough
1 lb. minced beef (or a combination of beef and lamb)
1 large onion, minced
1 bell pepper, minced
Garlic, minced, to taste
2 tablespoons melted butter or oil
Salt, freshly ground pepper, and cumin, to taste


Directions:
Pre-heat oven to 350 degrees.

In a non-stick fry pan, using a teaspoon of butter or oil, sauté the onions, pepper and garlic until soft. Add the minced meat and cook until browned, then add the spices and mix. Remove from heat and drain off excess fat.

Prepare a rectangular oven dish by lightly brushing the bottom and sides of the pan with melted butter/oil.

Layer the phyllo dough in the prepared pan, brushing every second sheet with melted butter or oil. When one-half the quantity of phyllo leaves have been layered in the pan, spread your meat filling in and continue covering with phyllo sheets, making sure to brush the last layer with a little extra melted butter or oil, to ensure a nice golden color.

Cut through the "pie" with a sharp knife, into square or diamonds.

Bake uncovered until golden. May be eaten hot or cold. Serve with a green salad. Enjoy!

Note: This dish may be made vegetarian by substituting the meat filling with a spinach/feta cheese mixture.


From Omm Rafiq of the "Halal-Recipes eGroup

Ingredients:
• 300g (1 1/2 cups) long-grain rice
• 40ml (2 tbs) olive oil
• 1 onion, finely sliced
• 2 garlic cloves, crushed
• 2 tsp grated fresh ginger
• 4 chicken breasts, cut into 2cm dice
• 1/2 tsp ground chilli
• 1 tsp ground cumin
• 2 cinnamon sticks
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 6 fresh curry leaves (optional)*
• 150ml thick plain yoghurt
• 1 tsp white sugar
• 3 tbs sultanas
• 3 tbs slivered almonds, toasted
• 1/3 cup roughly chopped coriander leaves


Directions:
1. Cook the rice in salted water for 8 minutes, then drain and set aside.

2. Heat the oil in a large frypan over medium heat, add the onion and cook for 1-2 minutes or until softened. Add the garlic, ginger and chicken, and cook, stirring, for 3 minutes. Add the spices, curry leaves, yoghurt, sugar and sultanas, stir for 1 minute, then reduce heat to very low.

3. Place the rice on top of the sauce. Cover the top of the pan with a folded tea towel, then place the lid on top of the tea towel. Cook for 10 minutes. Remove from the heat and allow to sit for 10 minutes. Remove lid, add nuts and half the coriander and stir well to combine. Garnish with the remaining coriander, and offer chutney and sliced tomatoes and onions with the dish.

Notes & Tips.
* From selected green grocers.
Source
Delicious. - June 2003 , Page 76
Recipe by Valli Little

Description:
If you are ever in Egypt, and you happen to walk along a street where the Egyptians live in Alexandria, at about eleven o'clock in the morning, you will smell the aromas of this stew coming through the open kitchen windows on to the street.

Ingredients:
3 large carrots
8 shallots
1 lb. of stewing steak
2 cups of oil
3 cloves of garlic
Salt and pepper


Directions:
Cut the stewing steak into cubes of about an inch. Remove the skins of the shallots and cut the carrots up into small pieces. Crush the garlic with salt.

Heat the oil in a frying pan and brown the shallots. Then put them into a stew pan on top of the stove, leaving the oil in the frying pan. Brown the steak in the oil and then add the steak to the shallots. Brown the carrots in the oil and add both the carrots and oil to the steak and onions, garlic, seasoning, and one cup of hot water.

Put the lid on the pan and simmer for two hours. Replenish with a little water if needed, but let the liquid reduce to make a rich sauce.


From "Middle Eastern Cooking" by Patricia Smouha

Description:
From Zahid's kitchen
Serving size: Serves 4
Cooking time: Less than 30 minutes


Ingredients:
300g chicken, washed and cut into small pieces
2 cinnamon sticks
salt to taste
handful cashews and almonds ground into a smooth paste
2 teaspoons ginger and garlic paste
¼ teaspoon turmeric powder
2 teaspoons chilli powder
1 teaspoon coriander powder
1 chopped onion
1½ teaspoons orange food colouring
3 teaspoons butter
2 teaspoons oil
2 tomatoes, blended smoothly


Directions:
Fry onions in oil until transparent.

Add cinnamon and fry. Add ginger and garlic paste, along with a little water. Stir continuously.

Add turmeric, chilli, coriander powder and salt and mix well.

Pour in tomato puree, cashew and almond paste. Mix well with water.

When mixture starts to boil, add the chicken that has been mixed with a little colouring. Add sufficient water for the chicken to boil.

Allow gravy to thicken according to taste. Add butter.

Remove from heat and serve hot with parathas.

Description:
Serves: 4
Cooking time: Less than 60 minutes


Ingredients:
2 tablespoons extra virgin olive oil
1 medium (150g) brown onion, chopped finely
1 medium (120g) carrot, grated finely
1 clove garlic, crushed
250g pork mince
250g veal mince
2 x 400g cans peeled chopped tomatoes
2 tablespoons tomato paste
½ cup (125ml) chicken stock or water
salt and freshly ground black pepper
375g mini penne rigate pasta (or other short pasta)
2 cups (500g) fresh ricotta cheese
1 cup (80g) grated parmesan cheese
2 tablespoons extra virgin olive oil, extra


Directions:
Preheat the oven to very hot (240°C/220°C fan-forced).
Grease a 2.5-litre (10-cup) ovenproof dish.
Heat the oil in a large saucepan; add the onion, carrot and garlic, cook, stirring, until the onion is soft. Add the minces to the pan, cook, stirring, until browned.
Stir in the undrained tomatoes, tomato paste and stock; bring to the boil, simmer, uncovered, for about 10 minutes or until it has thickened slightly. Season to taste with salt and pepper.
Meanwhile, cook the pasta in a large saucepan of boiling, salted water until just tender; drain. Return the pasta to the pan. Combine the mince mixture with pasta, pour into the prepared dish.
In a medium bowl, combine the ricotta and half the parmesan; spread over the top of the hot mince and pasta mixture. Drizzle with extra oil. Top with the remaining parmesan.
Bake in a very hot oven for about 15 minutes or until browned.
Serve with a green salad, if desired.
Suitable to freeze and microwave.