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Arab Cake Kodrit Kadir

Arab Cake Kodrit Kadir by molly11

Let me offer you an original recipe for a cake that is very easy to prepare and will surely appeal to all who try it.

3 votes
10662 views
BASBOUSSA (SEMOLINA CAKE)

BASBOUSSA (SEMOLINA CAKE) by MARIA LOURDES V. LIPARDO-AYUB

This is my favourite Egyptian pastry. I tried many recipes but I finally found the best one. An Indonesian chef, who's working in the palace of a Prince in Riyadh, gave me an idea how to make it. I made this recipe and tried it. Excellent!!!

1 vote
13165 views
Jamaican "Beef" Patties

Jamaican "Beef" Patties by Kiki Thompson

Coming from a Jamaican background, many times my palate craves the blended flavors of curry. So I veganized one of my favorite treats, Jamaican Beef Patties. These are kind of similar to Mexican empinadas, but spicy I was kind of skeptical at first, but you can not tell the difference…it’s all about the seasoning when it comes down…

2 votes
9588 views
Garlic labneh Baz

Garlic labneh Baz by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Garlic labneh Baz

1 vote
9339 views
Schnecken

Schnecken by Doris Samson

The only way I can describe this cake is that it is like Chelsea Buns joined together.

1 vote
6239 views
Lamb shanks roasted in port and red wine

Lamb shanks roasted in port and red wine by Peter Brown

A great Soul Food for a cold Winters night Enjoys with a good full bodied red wine

1 vote
3561 views
Chocolate Mousse Cake

Chocolate Mousse Cake by Nina Timm

Making a proper Chocolate Mousse Cake requires skill, patience and lots of time, right? Wrong!!! Let me explain! To make a proper Chocolate Mousse cake you need to make all the different components such as the cake layers, the cocoa cream, the mousse filling and then last but not least the chocolate ganache. Phew, I am tired just…

2 votes
16833 views
Basic Baked custard

Basic Baked custard by Peter Brown

A tasty, simple and inexpensive dessert that can be made with a wide range of flavours and served with many different additions. Some of the delicious flavour options include sago custard, caramel custard, coffee custard, chocolate custard and coconut custard, all of which can be accompanied by just about anything one can think of:…

1 vote
2977 views
Malva Pudding

Malva Pudding by Grant Loney

Malva Pudding is a classic South African Food dish, that origionally comes from the Dutch, it is a sweet pudding, which is usually served hot with sauce, custard or ice-cream and you will often find it on the dessert menu in many South African restaurants. Malva Pudding is made with apricot jam and has a spongy caramelized texture.…

1 vote
3421 views
Moroccan Bread

Moroccan Bread by Amos Miller

It is interesting to me that one of my grandfathers, a West Virginian who lived at the end of Horsemill Hollow, always referred to bread as 'the staff of life'. As anyone who has traveled to North Africa knows, bread is a special food, treated with the utmost respect and central to every meal. My Mountaineer gramps would have much…

2 votes
8016 views
Cream of Sago Pudding with a Lemon Meringue Topping

Cream of Sago Pudding with a Lemon Meringue Topping by Gypsy-Rose Belladonna Kilachef

Absolutely sublime! You will NEVER guess its sago you are eating! Combine cinnamon, & or nutmeg, or both if you like, this sago pudding is creamy, dreamy & absolutely delicious! It’s my own creation & off the back of many other recipe ideas! This recipe's secret to success is to allow sufficient time for the sago starch to become…

1 vote
6052 views
Spicy Baked Fish

Spicy Baked Fish by Peter Brown

Seafood and hot spices make a very tasty dish for summer and it is well-suited to a variety of salads, particularly with the traditional Lebanese bulgar wheat salad, Tabbouleh. It is important when spicing up fish to use firm white fish because oily fish and spices are not firm friends. It is also important when you use lemon or…

1 vote
3329 views
BEST EVER FRUITY FIBRE RUSKS / BOERBESKUIT (SOUTH AFRICAN)

BEST EVER FRUITY FIBRE RUSKS / BOERBESKUIT (SOUTH AFRICAN) by Gypsy-Rose Belladonna Kilachef

Moorishly fruitful with a citrusy burst on the tongue! Makes: 72 + 55 = Total 127 Rusks using a 72 & 55 Rusk Pasella pan (1 large + 1 medium sized pans) or use your very large oven pan + bread pans. *Note: If you decide to buy the Pasella pan (South Africa) for your Rusks make sure to get the correct pan size & cutters for 72…

1 vote
6328 views
Baked Kingklip in Foil

Baked Kingklip in Foil by Seawork

Kingklip fillet is very tasty seafood and we do our level best to provide the best kingklip products to our consumers. If you would like to know how kingklips are processed in our plant, please visit us on: http://www.seawork.com.na/kingklipslessfillets.html

1 vote
17443 views
Bananas baked in coffee

Bananas baked in coffee by Peter Brown

My son has just returned from a fishing trip to Madagascar, This dessert was served on a couple of occasions and he wangled the recipe from the chef on the boat. Easy to prepare and delicious. Any firm fruit can be used

2 votes
3180 views