Romany Creams Dessert

Ingredients:

1 box Romany Creams (break into pieces)

1 tin Caramel Treat

2 fresh cream

2 Peppermint Crisp (crush into pieces)

Method:

Beat the fresh cream.

Mix the Caramel Treat in ½ of the fresh cream.

When setting in the bowl, first put the fresh cream mixed with Caramel Treat, then the Romany Creams and then the Peppermint Crisp. Lastly, add the plain fresh cream.

Carry on setting until the mixture is finished.

Leave to set in fridge.

Before serving, pipe the plain fresh cream on the top.

Bukhaari Pulao

Ingredients: 

1 chicken cut into 9 pieces or 1kg mutton

2 onions sliced

Salt to taste

4 tsp whole jeeru

2 level tblsp ginger garlic masala

1 ½ level tblsp fresh ground green chillies

1 tin whole peeled tomatoes liquidized

3 cups rice parboiled in salt water

Read more: Bukhaari Pulao

Ginger Biscuits

Ingredients:

6 oz. butter

1 cup brown sugar

¼ cup golden syrup

2 tsp bicarb (level)

2 tsp baking powder (level)

2 tsp ginger powder

1 tsp vanilla essence

1 egg

2 ¼ cups flour

Method

Cream butter, sugar and golden syrup till white and creamy. Add vanilla essence and egg and beat well. Add in the dry ingredients and make soft dough. Make small balls and dip in sugar. Bake at 180 degrees till done.

Leg/Shoulder Roast

Paste:

Ingredients:

3 tsp salt

1 tsp crushed pepper

4 tsp crushed garlic

10-12 red chillies (cut)

Method:

Make slits on the roast and put the paste in the slits.

Read more: Leg/Shoulder Roast

Eet-Sum-Mor

Ingredients:

½ pound butter

1 cup icing sugar

½ cup oil

1 cup maizena

+/- 3 cups flour

2 tsp vanilla essence

Method:

Beat butter well. Add sugar and beat again. Then add vanilla essence, oil and maizena. Sift flour few times and add 1 cup at a time.

Pat dough in wax wrap and cut in squares with the blunt side of the knife. Bake on 180 degrees.