Summer Fruits Smoothie

Occasion: Any		Total servings: 4
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 4 min
How to serve: Cold

This is a great smoothee consisting of Banana, Raspberry and Apples.

One cup milk
Two Bananas
Half cup frozen Rasberries
Half Apple
Two scoops Ice cream (any)
Half cup ice cubes

---

Cut Bananas and apple in to small pieces.
Put every thing in a blender.
Blend it for two minutes.
Your smoothee is ready to serve. 

Garlic Dip

Occasion: Any		Total servings: 4-6
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 5 min
How to serve: Cold

Cool and creamy, this tangy dip flavored with garlic and tahini is the perfect compliment to grilled meats and vegetables.

3 tbsp (sesame seed sauce)tahini
1 minced clove of garlic
1/2 tsp. salt
3 tbsp. lemon juice
3 tbsp. water
1 tbsp. plain yogurt
Parsley for garnishing

---

Place tahini, garlic, salt, yogurt and lemon juice in a small bowl and mix with a spoon and gradually add water until tahini becomes smooth.
Add chopped parsley and mix well.
Serve this sauce with fried/grilled chicken or vegetables. 

Chicken Cheese Fiesta

Occasion: Any		Total servings: 6
Cuisine: Mexican		Calories:
Effort: Average		Pre-Prep time: 15 min
Best for: All		Preperation time: 30 min
How to serve: Hot

Chilli powder and cheese add a kick to Chicken in this hearty main dish.

1 tbsp. yeast
2/3 cup warm water
1 tsp. sugar
1 tsp. salt
2 tbsp. oil (or butter)
2 cups flour
1 egg yolk
1 tbsp. water
few poppy seeds for sprinkling
For the Filling :
2 cups boiled chicken, chopped
2 beaten eggs
1 cup grated cheese
2 tbsp. chopped parsley
cup chopped capsicum
cup chopped spring onions
cup chopped celery
2 tbsp. cream
1 tbsp. lemon juice
1/2 tsp. chilli powder
mustard sauce to taste.

---

Mix the yeast with warm water. Leave till frothy about 5 mins.
Add sugar, salt, oil and flour.
Knead well and form the dough into a ball.
Leave to rise in a greased bowl for 1 hour, keeping it covered with a damp cloth or plastic sheet.
Roll dough into two rounds, one slightly larger than the other.
Fit the smaller one into a greased shallow round pan.
Spread filling on dough and cover with the other larger round. Seal edges and flute.
Brush with egg yolk mixed with 1 tbsp. water. Sprinkle poppy seeds on top.
Bake at 200C for about 20 mins. until golden brown.

For Filling : Combine the boiled chicken, beaten eggs, grated cheese, chopped parsley, chopped capsicum, chopped spring onions, chopped celery, cream, lemon juice, chilli powder, salt, pepper and mustard.
Note : The dough is easy to roll if placed between sheets of plastic. 

Favorite

• 1
• 2
• 3
• 4
• 5

Bloody Mary Mix

Occasion: Any		Total servings: 16
Cuisine: American		Calories:
Effort: Average		Pre-Prep time:
Best for: All		Preperation time:
How to serve: Cold

A Bloody Mary is the perfect drink on a Sunday afternoon, over brunch or any ocassion. It is very spicy, and needs time to blend flavors.

4-6 oz. canned tomato juice
1/4 cup lime juice
3 Tblsp. juice from canned jalapenos
3 Tblsp. white vinegar
2 Tblsp. granulated sugar
2 tsp. prepared horseradish
1/4 tsp. salt
1/4 tsp. black pepper
1/8 tsp. onion powder
1 dash garlic powder

---

Combine all ingredients.Store covered in the refrigerator. 

Chocolate Midnight Cake

Occasion: Any		Total servings: 8
Cuisine: Pakistani		Calories:
Effort: Average		Pre-Prep time:
Best for: All		Preperation time: 60 minutes
How to serve: Warm

A very moist spongy chocolate cake recipe. Great for birthdays and parties. easy to follow steps make this no hassle recipe.

2 cup flour
2/3 cup cocoa
1 2/3 cup sugar
1 teaspoon baking powder
2/3 cup butter
2/3 cup milk
3 eggs
A pinch of salt

---

Sift together cocoa, flour, baking powder and a pinch of salt. Beat eggs well and keep aside.
Mix butter and sugar.
Add milk.
Beat well, till fluffy.
Add eggs slowly and stir.
Fold in the flour mixture.
Add 2-3 teaspoons of water.
Pour into a greased and floured pan.
Bake at 190C for 40-50 minutes in a preheated oven.

Chicken Macaroni Salad

Occasion: Any		Total servings: 3-4
Cuisine: Pakistani		Calories:
Effort: Easy		Pre-Prep time: 15 min
Best for: All		Preperation time: 10 min
How to serve: Cold

This is a very simple chicken salad recipe that's suitable for lunch, dinner or a potluck meal. Can be served as a starter or side.

Chicken breasts shredded and boiled 2
Uncooked macaroni 1 1/4 cups
Tomato puree 1/4
Tomato ketchup 2 tbsp
Fresh cream 2-3 tbsp
Red chili paste 1/2 tsp
Red chili powder 1/4
Sugar 1/4 tsp
Chopped parsley or coriander 2-3 tbsp
Oil 2 tbsp
Large capsicum to garnish 1

---

Boil 3-4 cups of water with 1 tsp of salt and 1 tsp of oil.
Add macaroni to the boiling water.
Cook covered for 8-10 minutes till soft and well cooked but not mushy.
Strain and wash several times with cold water.
To boil chicken, add 1/4 cup of water in a pressure cooker with 1/4 tsp of
salt and chicken.
Pressure cook to give 2 whistles.
Drop the pressure by putting water on the lid of the cooker.
Cool and shred the cooked chicken.
Heat oil in a nonstick pan.
Add the chili paste and tomato puree.
Stir for 1/2 minute.
Add the tomato sauce and 3/4 cup of water.
Simmer the sauce on low flame for 12 minutes.
Add salt, sugar, chili powder.
Keeping the flame low add the cream.
Switch off the flame immediately.
Add the cooked macaroni, chicken and parsley.
Stir gently.
Transfer to a bowl and cover and keep in a refrigerator to chill.
Before serving arrange some lettuce leaves on a serving platter.
If salad gets a little dry add a few tablespoons water to get a slightly wet consistency.
Transfer the macaroni salad on the lettuce leaves.
Deseed the capsicum and cut into thin rings.
Half the rings and arrange on the edges.
Serve cold. 

Coconut Shrimp

Occasion: Any		Total servings: 5-6
Cuisine: American		Calories: 250
Effort: Easy		Pre-Prep time: 10 mins
Best for: All		Preperation time: 10 mins
How to serve: Warm

Shrimp cooked with crunchy coconut coating served with sweet and sour sauce.

Shrimp - 1 1/2 lb, Large Raw
Flour - 1/2 cup All-Purpose
Constarch - 1/2 cup
Salt to taste
White Pepper - 1/2 Tbsp
Vegetable Oil - 2 Tbsp
Water, Ice - 1 cup
oil for deep frying
Coconut - 2 cup, Short Shredded
Orange Marmalade - 1/2 cup
Mustard Paste - 1/4 cup
Honey - 1/4 cup
Tabasco sauce - 3-4 drops (or hot sauce)

---

Peel, devein & wash shrimp.
Dry well on paper towels. Set aside.
In a bowl, mix all dry ingredients for batter. Add 2T oil & ice water.
Stir to blend.
To fry: heat oil to 350 in deep fryer or electric
skillet. Spread coconut on a flat pan a little at a time, adding
more as needed. Dip shrimp in batter, then roll in coconut.
Fry in hot oil until lightly browned, about 4 minutes.
To Bake: 300* 5 minutes to finish cooking of the shrimp.

Serve with sweet & sour sauce or the following sauce: Combine
marmalade, Grey Poupon mustard, honey & Tabasco sauce to taste 

Alinas Delight

Occasion: Any		Total servings: 4-6
Cuisine: Pakistani		Calories: low
Effort: Easy		Pre-Prep time:
Best for: All		Preperation time: 10 mins
How to serve: Cold

This is a quick dessert for the kids, my daughter loves it. Good for kids who don't enjoy eating fruit too much. In this recipe you can substitute the strawberries and cherries for any of your favourite fruit.

3 bananas cut into slices.
10 strawberries cut into slices.
10 cherries pitted cut into slices.
250 ml Double cream whipped till light.
1 packet Strawberry jelly ready made.
1/2 pack Digestive biscuit broken into large bits.
1 tin of ready made custard.

---

Mix the double cream and custard together.
Add the chopped fruit.
Cube the prepared jelly and add to mixture.
Refrigerate till chilled or atleast for 2 hours.
Alternatively keep all the ingredients in fridge to cool and prepare and serve straight away.
Finally add the digestive biscuits to mix just before serving as they may go soggy otherwise.
Your kids will love this treat!!

BBQ Fish

		BBQ Fish

Bbq Fish recipe by Faryal/paris
Bbq creates a delicious and moist fish. This is an easy recipe with step by step intruction to make a tasty meal.

2 lbs fillet of fish about 1 and 3/4 inches thick
1 lemon sliced round shape
1 onion sliced round shape
2 tsp fennel seeds (saunf)
3 tbs Olive oil
Salt & pepper
Aluminum paper for wrapping
Green fennel leaves for garnish

---

Wash and clean fillet of fish with dry cloth.
Rub olive oil with brush or with hand on both side of fish and put on aluminum foil.
Layer on top with onion & two lemon slices and sprinkle salt, pepper and fennel seed and wrap the foil.
Place it on hot B.B.Q grill and cook on high on both sides.
When cooked garnish with lemon slice and green fennel leaves.
Enjoy!