scones by Ebeiyamba Oluchi

A wonderful variety for picnics and breakfast. the sweet chocolate flavor makes this scone mouthwatering and will go down well with pineapple juice or warm milk. You can add dates or raisins.

ORIENTAL SALAD by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

wasabi fishcakes by Peter Brown

Fish cakes are quite easy to make and the proportion of fish to potato can vary according to taste although most recipes use about two-third fish to one third potato. Some chefs prefer a more runny mixture which they then drop by the spoonful into hot oil while others prefer shaping the fish cakes into burger-like forms and then…

Peanutbutter cookies by Judy fraschia

This recipe works well using a cookie press, very economical and tasty to boot!

Stuffed onions by Judy fraschia

Onions stuffed with mushrooms and cheese sauce

Weet-Bix caramel tart by Judy fraschia

A very special treat

Old Fashioned Bread and Butter Pudding by Peter Brown

One of Grandma Hazels Favourites

Chicken Tagine by Michael Klinger

Fuul Iskandariyya by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Falafel by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Falafel

Brie, Blue and Gruyere chesse by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Brie, Blue and Gruyere chesse

Prawns with avocado paté by Peter Brown

Prawn and avocado flavours combined come close to taste-bud Nirvana and they make a perfect team to set the mood for a leisurely summer lunch or evening meal. There is a good old saying: “If you have avocado in the house there will always be a meal on the table," and that’s very true. From toasted slices of home-made bread with a…

Baked Roccan Lamb Rolls by Homemade & Yummy

Baked Roccan Lamb Rolls combines the wonderful Moroccan flavours into an egg roll. Baked not fried for a healthier appetizer.

Salsa Roja de Tomatillos by Rocio Herbert

Red Mexican Salsa. Great with Chips and Margaritas for that Cinco de Mayo Celebration!

Asian chicken liver by Judy fraschia

Quick, easy and inexpensive dish to feed the family. Any kind of liver can be used. Serves 4