This edition is sponsored by

Narandas

Gateway 031 584 6804

Pavilion 031 265 8085
This Valentines Day say I love you with a gift from Narandas.

Editors

Leila Ally

Eshana Suleman
Valentines, the month of Love, although
we need to make our loved ones feel
special everyday, tell them we love them
everyday, lets make this Valentines extra
special, by preparing a romantic dinner,
while sipping on a cocktail or mocktail..

Happy
Valentines Day!

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Ferrero Chocs

Ingredients
1 cup pecan nuts
1 cup almonds
1 cup walnuts or hazelnuts
1 cup rice crispies
1 cup coconut
1 cup icing sugar
1/2 cup Nutella chocolate spread
2 tablespoons crunchy peanut butter
2 tablespoons soft butter
1 x 500g cadbury chocolate
(3 cups melted chocolate)

Method

1. Chop all nuts in a food processor. Roast in oven at 140C till light brown
2. When nuts are cool add icing sugar,Nutella, peanut butter and butter. Combine
well.
3. Add 3 cups of melted chocolate and form a dough. Refridgerate for about 10
minutes.
4. Form into tiny balls and refridgerate for another 30 minutes.
5. Remove from fridge, coat in melted chocolate and dip in chopped almonds or
peanuts.
6. Allow to set. Wrap individualy in gold wrappers, or colour of choice.

Chocolate
Mouss
Ingredients
1 can Chocolate Carnation Treat
250 ml fresh cream whipped
1 can Nestl Cream (155g) beaten
Flake or grated wholenut chocolate

Method
1. Beat Carnation Treat till smooth
2. Add in whipped fresh cream and mix well
3. Mix in crushed biscuits
4. Spoon this mixture into a pretty dessert
bowl
5. Spread beaten Nestl Cream over and
decorate with Flake or Wholenut chocolate
6. Allow to chill.

Strawberry Crumble
Ingredients
1 tin condensed milk (397g)
5 tsps lemon juice
250ml fresh cream whipped
200g Tennis biscuits (broken into pieces)
1 punnet strawberries (slightly crushed)
2 chocolate Flake, roughly chopped

Method
1. Beat condensed milk and lemon juice together till well blended and creamy.
2. Add 2/3 of the chopped Flake, stir in the crushed strawberries and biscuits.
3. Pour into a bowl ( heartshaped if you have)
4. Decorate with remaining fresh cream, Flake and strawberries.

Tip
Kiwi fruit can be used in this dessert.

Strawberry
Daiquiri
Ingredients
1/2 cup Lime cordial
1/2 cup Grenadine syrup
1/2 cup fresh strawberries
2 - 3 cups ice
1 cup water
1/4 cup icing sugar
1/2 cup cranberry/apple juice
Serves 2-3

Method
Blend above ingredients

Rose Champagne Cocktail

Rose Simple Syrup
3 red roses
2 cups castor sugar
1 cup rose water

Method
Wash and dry rose petals. Combine the sugar and water in a small saucepan and heat the
mixture over meduim heat, stirring occasionally, until the sugar is dissolved. Reduce the
heat to low, add rose petals, and simmer gently for 15 minutes, stirring occasionally, ( do
not boil).
Remove from heat and let it cool for 3 hours to allow the flavours to develop. Strain
through a mesh sieve, then bottel.
Set aside.

Rose Champagne Cocktail

1 bottle champagne
1 cup fresh lemonade
5 tbls of Rose simple syrup
Mix the rose simple syrup into the lemonade
Fill a flute a fourth of the way with champagne, and slowly trickle in the lemonade and
rose mixture gently from the top till the glass is full.

Tip
J.C . Le Roux (non alcohol) can be used

Mojito Magic
Ingredients
1/2 cup mint
2 slices ginger chopped
2 limes cut into pieces
Pinch of salt
Bruise the above with a pestle

Add
1/4 cup icing sugar (optional)
1/2 cup crushed ice
Top with Lemonade or half Lemonade and half Sprite

Exotic Chicken Salad

Ingredients
1 kg chicken fillet
1/2 teaspoon salt
1 tbls oil
1/2 tsp ground garlic
Cook all above ingredients together till done.
1/2 lettuce shredded
1/2 green pepper & 1/2 red pepper thinly sliced
2 bananas sliced
125 tin button mushrooms (plain)
2 boiled potatoes cubed

Dressing
3/4 cup white vinegar
1/4 cup olive oil
1 tsp salt
1 1/2 tsp freshly ground black pepper
1 tsp dried basil
Whisk all ingredients together and halve mixture

Method
1. Add half the dressing into the chicken, mix well till blended
2. Mix the other half of the dressing to the mushrooms.
3. Arrange lettuce onto a platter.
4. Spoon chicken over lettuce, add mushrooms, bananas & cubed potatoes.
5. Decorate with with the red and green peppers.

Tip
2 teaspoons of sesame seeds and 1/2 teaspoon of garlic flakes roasted in a little butter, can be added over the peppers.

Dahi (Yoghurt Salad)

Ingredients:
2 cups Yoghurt (full cream)
bunch dhunia
bunch mint
2 3 green chillies
1 teaspoon freshly ground jeera
1 teaspoon fine salt
1 clove garlic crushed (optional)

Method:
Add cleaned greens, garlic and salt to a liquidiser/processor. Add 2 3 tablespoons
of the yoghurt and liquidise. Pour into a gravy boat and top with the rest of the
yoghurt and mix well. Serve with biryani, akhni or pilaau..

NOTE: You can add some chopped cucumber/onion/grated carrot/chopped tomato to the yoghurt mixture for a delicious variation.

Do NOT add all the yoghurt to your processor/liquidiser as it will become too

runny (watery). Your yoghurt salad must be fairly thick.

Basic Roti
Ingredients:
Plain Rotis:

2 cups white flour (sifted)

1 teaspoon fine salt
1 tablespoon ghee
+- 1 cup boiling water

Method:
Sift flour and salt into a dish. Rub in ghee and make a soft, pliable dough with the
rapidly boiling water, adding a little at a time because you may not need all the
water.
First mix the water and flour using a fork (as it will be too hot to handle with your
hands), then when the dough is easier to handle, knead it well using your hands.
Dough must be soft and pliable to get perfectly soft rotis. Can be made in a food
processor. If dough is too soft and sticky, add more flour. If too stiff, add more water and ghee.
Divide dough into 8 to 12 pieces, kneading each piece well before rolling out into
circles on a floured surface. Cook on a lightly buttered thawa or frying pan, lightly
greasing each side with a little melted butter or ghee until golden brown on both
sides.
Serve with any curry.

NOTE: To make brown rotis, add 1 cup white flour and 1 cup brown flour and follow recipe as is.

Flaky Rotis:
Make the dough as above. Roll out rotis into circles and brush each circle with butter ghee and fold into squares. First fold sides inwards as in diagram, then tops.
Now, roll out on a floured board again and cook as above.

Whole Grilled Chicken in

Peri Peri Sauce

Ingredients
1 chicken
1 1/2 tsp salt
1 tsp chilli powder
1 tsp crushed chillies
1 tsp (heaped) dhania powder
1/4 tsp jeera powder
1 tsp garlic/ginger paste
1/4 tsp tumeric powder
3 cloves
3 peppercorns
3 tbls lemon juice
2 tbls vinegar
1/4 bottle peri-peri sauce of choice
1 tsp Worcester sauce

Method
1. Wash chicken and drain till dry
2. Make a paste with all the spices
3. Make slits on the chicken and rub the paste over the whole chicken
4. Marinate for about an hour,place in a deep oven pan and bake covered for half an hour
5. Remove lid, place pan directly under the griller and grill till moisture evaporates and
chicken is cooked.
6. Melt 2 tablespoons of butter together with 2 teaspoons of lemon juice and brush on the
chicken. (use an egg brush)

Grilled Sole
Ingredients
4 medium soles
4 tbls mayonnnaise
4 cloves of crushed garlic
4 tbls lemon juice
1/2 tsp mixed herbs
1/4 tsp lemon pepper
1 tsp crushed green chillies
4 tbls butter
Salt to taste

Method
1. Lay soles in a pyrex dish or oven pan
2. Make a paste with all the spices. Brush over fish on both sides
3. Add butter and grill in preheated oven at 200C until fish is cooked.

Lamb/Mutton Akhni
Ingredients:

1 1 kgs lamb/mutton
cup cooking oil
2 large onions (finely sliced)
1 teaspoon ginger/garlic (crushed)
Salt to taste
1 teaspoon turmeric powder
2 teaspoons dhunia/jeera powder
2 - 3 teaspoons chilli powder
1 teaspoon freshly ground green chillies
1 tablespoon tomato paste (optional)
Salt to taste
teaspoon freshly ground black pepper
2 pieces cinnamon sticks
3 whole cloves
2 whole elachi
teaspoon whole jeera
1 sprig curry leaves
2 cups rice
2 teaspoons rough salt (for rice)
6 8 small potatoes
Boiled eggs (optional)

Method:

Wash and chop meat. Drain.

I prefer dry roasting the cinnamon sticks, elachi and cloves, and grinding them in a coffee/masala grinder, but you can use them whole.
Fry the onion and whole jeera seeds in the oil until softened and light golden brown. Set aside
2 tablespoons of the onion for vagaar (garnishing top of rice).
Boil the rice in salted water for about 5 minutes. Rice must still be hard. If using Basmathi
rice, soak this in salted boiling water for about an hour.
Add the meat to the fried onion. Add the ginger/garlic, salt, turmeric, dhunia/jeera powder,
ground black pepper, chilli powder and ground or whole cinnamon sticks/elachi/cloves and allow to fry/braise for 5 8 minutes on a low heat. If using mutton rather than lamb, add a little
water to the pot (after masalas have been fried) and allow to simmer until meat is softened.
Now add the freshly ground green chillies, potatoes, tomato paste, curry leaves and rice. Toss
well ensuring all the spices are well mixed with the rice.
Now add about 4 cups of boiling water to the pot. Toss well, close pot with lid and leave to
simmer over low heat, gently stirring at intervals (make sure not to break the potatoes), till rice
is almost cooked and most of the water is absorbed. Spread the braised onion that you set aside
over the top of the rice. If using hard boiled eggs, place them deep in the rice. Now place the
pot in a preheated oven (180C) for about 30 to 40 minutes.
Serve with yoghurt (dahi) salad or green leafy salad (cucumbers, lettuce, tomatoes)

NOTE: Can substitute chicken for lamb.

Add cup of peas or parboiled gadra or double beans for a delicious variation.

Butter Crayfish Tails

Ingredients
1kg Crayfish tails
4 tsps chillie powder
1 tsp dhania powder
1 tsp jeera powder
250ml fresh cream
4 tbls plain yoghurt
1 onion chopped
1 tsp garlic/ginger
1/2 tsp tumeric powder
1 tsp salt
125g butter (melted)
4 tbls tomato paste

Method
1. Mix together yoghurt, garlic/ginger and spices together.
2. Smear over crayfish tails and allow to marinate.
3. Saut onions in melted butter and add the crayfish tails. Add the 4 tbls of tomato
paste and cook for 5 minutes. Add the fresh cream and cook for a further 5 minutes.

Tip

Chicken can also be used in this recipe.

Pepper Steak
1/2 kg Rump steak
1 tsp red crushed chillies
1 tsp aromat
1 tsp mustard powder
1/2 tsp lemon pepper (Robertsons)
1/2 tsp zesty lemon pepper (Robertsons)
1/2 tsp ground green chillies (optional)
3 tbls vinegar
4 tbls Steers pepper sauce
4 tbls melted butter
Salt to taste

Method
1. Cube steak and marinate with all ingredients except for the pepper sauce, for
1 hour
2. Cook marinated steak in butter till tender.
3. Layer steak in a pyrex dish, pour over the Steers sauce. Top with mushrooms
and grill for 10 mins.

Tips
1 cup of grated cheese can be sprinkled over mushrooms before grilling.