Chicken Lasagne by shireen

                    Chicken Lasagne

Chicken mix

3 Tbsp oil

1/2 kg boneless chicken, cut into 1/4 inch cubes

2 Tbsp onion chopped

1 Tbspheaped garlic paste

1 tsp salt

2 tsp Shan Teekhi black pepper

6 mushrooms sliced

1 tsp oregano leaves

1 Tbsp flour

1/2 cup water

4 Tbsp fresh cream

Extra ingredients

1 cup grated cheese

6 lasagne sheets (boiled for 15 mind and drained)

1 capsicum sliced into strips

Preheat oven 190 degrees

Place oil in pan, once hot place onion in pan and cook till clear, then add garlic paste and cook for 1 minute, stirring all times.

Add chicken, and stir well to coat the chicken. Continue to stir fry. Once chicken has changed to a white colour, add mushrooms, oregano leaves and flour. Add 1/2 cup water and mix well. Add fresh cream, mix again and set aside. Chicken filling is ready.

Cheese sauce for chicken lasagne

3 Tbsp butter

2 Tbsp heaped flour

1/2 tsp salt

1/2 tsp white pepper

1-1/2 cup milk

1/2 cup water

1/2 cup of the grated cheese.

1 Tbsp Parmesan cheese

Melted butter in pan and add flour. Stir well and cook for 1 minute, stirring constantly to get the raw taste from flour. The mix should not be brown. Add salt and pepper. Remove from heat, and add milk while off the stove. Stir well and return to heat. Add water and cream, and continue to stir and cook on stove until the sauce coats the back of a wooden spoon and you can draw a line in middle of spoon and the sauce doesn't move to the empty space. Should not be too thick.

Remove from heat and stir in chedder and Parmesan cheese. Set aside. Cheese sauce is done.

Tomato sauce for chicken lasagne

(can also be used as pasta sauce)

1 Tbsp oil

1 Tbsp chopped onion

1/2 tsp garlic paste

1/2 cup tomato paste*

1/2 cup water

1 Tbsp castor sugar

1/2 tsp salt

1 Tbsp crushed red chilli

Pinch orange colour

1 tsp oregano leaves

Cook onions in oil until onions become transparent (clear) then add garlic paste and cook for 1 minute. Add all spices and colouring.

Add tomato paste* and water. Stir well on heat till well combined.

Tomato sauce is done.

*if you don't have tomato paste, take 4 tomatoes, cut into pieces and put in blender. Do not add any water. Put blended tomatoes through a sieve and then discard what is in sieve and put what was strained to pan with all above ingredients. You will need to cook this longer so it reduces and thickens.

If you are in a hurry you can thicken in a paste of 1/2 tsp cornflour and 1 Tbsp water.

To assemble chicken lasagne

Get a large rectangular dish that can be placed in oven (pyrex is perfect as is corning ware) place 3 cooked lasagne strips in bottom of dish. Add 1/2 tge chicken mix, 1/2 capsicum strips and some tomato sauce. Cover with 1/2 cheese sauce. Repeat with lasagne strips, remainder of chicken, capsicum and some tomato sauce. Top with the remaining cheese sauce, top with 1 cup chedder cheese and put 1 tsp of butter in little pieces over cheese so it doesn't dry out. If you would like extra colour, drizzle some tomato sauce on top of cheese.

Bake in over 190 degrees for 20 minutes and serve. (goes great with a simple garden salad and garlic bread)
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 Chicken lasagnia

Ingredients for filling

Boneless chicken½ kg cut into ½ inch cubes
Onion2 tbsp chopped
Capsicum1 sliced
Garlic paste1 tsp
Salt1 tsp
Black pepper powder1tsp
Mushrooms 2tbsp thinly sliced
Flour1 tbsp
Fresh cream4 tbsp
Oregano leaves1tbsp
Oil3 tbsp
Lasagna strips boil6
Cheddar cheese½ cup
Parmesan cheese1 tbsp

Ingredients for cheese sauce

Butter 3tbsp
Flour 2 tbsp heaped
Milk 1½ cup
Cream ½ cup
Water½ cup
Salt ½ tsp
White pepper½ tsp
Grated cheddar cheese4tbsp

Ingredients for tomato sauce:
Oil 1 tbsp
Onion2 tbsp chopped
Garlic ½ tsp
Tomato paste ½ cup
Salt½ tsp
Crushed red Pepper½ tsp
Oregano leaves ½ tsp
Sugar 1 tbsp
Orange color pinch

Method for filling
Heat oil fry onion till soft add garlic paste with chicken fry for 2 minutes add flour with salt pepper, oregano leaves. Add mushrooms cream and half cup water cook till thick.

Method for tomato sauce:
Heat oil add onion fry for 2 minutes add garlic paste then add tomato paste sizlings half cup water cooked till thick.

To assemble:
Grease rectangular dish spread 3 lasagna strips then half chicken filling half cheese sauce , half tomato sauce , repeat layers lastly covered top with grated cheese grill for ten minutes.
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Falafel by shireen

                            Falafel


Ingredients
Chickpeas200 grams (soaked overnight)
Coriander seeds1 tsp
Cumin seeds 1 tsp
Onion1 cup (chopped)
Garlic1 tbsp
Coriander leaves½ bunches (chopped)
Green chilies4 (chopped)
Lemon juice3 tbsp
Black pepper½ tsp
Red chili flakes1-1/2 tsp
Salt1 tsp
Baking soda1 tsp
Semolina3 to 4 tbsp


Method
Soak chickpeas over night, drain & place in the chopper with all seasonings & vegetables
& grind to a fine paste
Just before frying add baking soda, semolina and mix well
Make into small balls flatten & deep fry
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SFC Twister by shireen

                                       SFC Twister

      Ingredients

      Chicken breast (boneless) 4

      Salt 1 tsp

      Pepper ½ tsp

      Paprika powder 1 tsp

      Chili sauce 2 tbsp

      Chili garlic sauce 1 tbsp

      Corn crumbs 2 cups

      Self raising flour ½ cup

      Ice berg lettuce sliced ½ cup

      Hot sauce 2 tbsp

      Mayonnaise 2 tbsp

      White vinegar 2 tbsp

      Tomato (cut into cubes) 1

      Ingredients for batter

      Flour 2 tbsp

      Baking powder ½ tsp

      Salt ½ tsp

      White pepper ½ tsp

      Paprika ½ tsp

      Chili sauce 1 tbsp

      Water to make batter

      Ingredients for tortillas

      Flour 2 cup

      Salt ½ tsp

      Baking powder ½ tsp

      Oil 2 tbsp

      Luke warm water as required

      Method to make tortillas

      In a bowl knead 2cups of flour, 1/2tsp salt,1/2 tsp baking powder and 2 tbsp oil with water to form a medium dough, leave covered for 30 minutes, then make rotis of a dinner size plate and cook both the sides on a tawa, cover and keep warm.

      Method for batter

      In a bowl mix together 2tbsp of flour,1/2 tsp of baking powder,1/2tsp salt, 1/2tsp white pepper,1/2 tsp paprika,1 tbsp chili sauce and water . Mix all the ingredients well until a batter of medium consistency is formed

      Method for chicken

      Cut boneless breast into 3 inch long stripes, and marinate with salt, pepper, paprika, chili sauce, chili garlic sauce for 30 minutes, dip in batter roll in combined corn crumbs and

MEETHI TIKYAN by shireen

                          MEETHI TIKYAN
Ingredients

      Flour 2 cups

      Desiccated coconut 4 tbsp

      Sesame seeds 2 tbsp

      Semolina ½ cup

      Cardamom powder 1 tsp

      Milk ¾th cup

      Sugar 1 cup

      Ghee 4 tbsp heaped

      Method

      Cook together ¾ cup milk and 1 cup sugar for 5 minutes, add in it 4 tbsp ghee and remove from fire, cool to room temperature. In a bowl mix together flour, semolina, desiccated coconut, cardamom powder sesame seeds. Mix well and knead with cooked milk and sugar mixture. keep covered for 30 minutes, then roll dough ¼ inch thick, cut with cookie cutter and deep fry on low flame till light golden.


note    if  dnt like seaame seeds instead put more of coconut
if u want u can add sum more sugar!!

Cream Caramel by shireen

                              Cream Caramel

      Base

      6 Tbsp (6oz) sugar

      Custard

      8 eggs

      1 kg milk (fresh or tetrapak)

      1 tsp vanilla essence

      Few drops yellow colour

      6 Tbsp (6oz or 1/2 cup) fine sugar

      Preheat oven to 180 degrees

      Place pan on heat, add sugar for base and cook till golden colour. Remove immediately and pour into mould*. Let caramel cool. ***pls be careful caramel is very hot and can burn***

      In a seperate bowl whisk together eggs and sugar. Once well mixed add milk and vanilla. Strain though sieve so custard will be silky to another bowl. Using a cup, gently pour seived custard into caramel filled mould.

      Place mould into a high edge dish or pan and fill half way of pan with water. Bake in oven for 1 hour.
1 hour in a water bath - put cream caramel in a high edge dish fill pan with water so it is half way up on the outside of creamcaramel dish and bake.

      Once cream caramel is cooked, allow to cool for 1/2 an hour on bench, then put in fridge for at least 6hrs (or overnight) and then turn over to serving dish and serve chilled.

      Enjoy.

      *can use 1 large mould or individual moulds.

      note u can take a smaller mould and then take half od ingredients follow same method     like  make with  4 eggs n 2cups of milk