6 med sized red potatoes sliced thin
1/2 cup butter or margarine, divided
1 lrg onion chopped
3 cloves garlic,minced
1 small eggplant, peeled and cubed
1 cup peeled chopped tomato's
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground cinnamon
2 tbls all purpose flour
2 cups milk
1/2 cup grated Parmesan
Layer potatoes in a baking dish, sprinkle with salt and pepper,set aside. Melt 2 tbs butter in a large skillet,add onion and garlic. Cook over medium heat,stirring constantly,5 minutes. Add eggplant, tomato, basil, oregano, cinnamon, cook 5 minutes, stirring often. Spoon eggplant mixture over potatoes.
Melt remaining 6 tbs butter in a small saucepan over low heat, add flour stirring until smooth. Cook, stirring constantly 1 minute. Gradually add milk,stirring constantly over medium heat, until mix is thickened and bubbly.. Pour over eggplant mixture,sprinkle with Parmesan cheese. Bake ,uncovered for 35 minutes at 350 F/176 C.
Honey Yogurt Cake
200g unsalted butter,chopped
180ml plain yogurt
1/2 tsp cinnamon
1/2 cup/125ml honey
55 g caster sugar
260 g self raising flour
1/2 tsp baking powder
1 tbs icing sugar mixture
1/2 tsp ground cinnamon,extra
Grease a small sized loaf pan, line base with baking paper. Beat butter,yogurt,cinnamon,honey in a bowl with electric mixer until smooth.
Beat eggs and sugar in a small bowl with electric mixer till smooth. Stir egg mix into yogurt mix, fold into this the flour and baking powder. Spread into loaf pan.
Bake in moderate heat oven for 45 minutes. Let stand 10 minutes, then turn onto wire rack to cool. Dust top with icing sugar mixture and extra cinnamon. Enjoy!
1 kg carrots
2 cups caster sugar
3 cups milk
1 tbs mazaher water(orange flower)
ground pistachios for decoration
4 packs dream whip
3/4 cup milk
1 can fresh breakfast cream
Scrub and wash carrots. Grate into fine strips(do not go "shredder happy like me").
Place carrots in metal pot. Add sugar and milk and leave the mix to boil on low heat till all liquid almost evaporated. Drain using a fine sieve and get rid of remaining liquid. Sprinkle with orange blossom water and leave to cool.
To prepare cream, add dream whip to milk in a blending bowl. Add fresh cream and blend using an electric hand blender until cream is sift and well held together.
Layer into a serving bowl: a layer of cream,then carrot, then cream, sprinkle with pistachios.
Quick Cucumber Boats
5 cucumbers, slit in half lengthwise and hollowed out
1 cup danish soft white cheese or feta cheese crumbled
1 tomato chopped fine
Fill the hollow cucumber with the white cheese, and sprinkle some finely chopped tomato on top. Arrange nicely in a serving platter and use as appetizer or quick snack.
2 cups sugar
4 cups boiling water
8 cups unsweetened pineapple juice
3 cups water
1 cup ,lemon juice
fresh mint sprigs for garnish
Combine tea, sugar; add 4 cups boiling water, stirring to dissolve. Add pineapple juice, 3 cups water, and lemon juice: chill.
For ice cubes: pour water into each cube(half way full) of 2 ice cube trays, place cherry or pineapple piece in each cube slot and freeze.
When ready to serve Tea place the fruit ice cubes into the serving glass with the tea and garnish with fresh prig of mint.