Delicious Ramadaan
Preheat your oven to 200 C. Lightly grease a baking tin/ Pyrex with butter In a bowl, mix the eggs, chicken pieces, onion, corn, cheese, cream, salt and pepper with a fork until mixed together well. Roll the pastry to fit your Pyrex. Line your dish with the pastry, cutting off the excess pieces, or line your muffin tin or foil cases with pastry using a cookie cutter or glass to fit .Spoon the chicken mixture on top of the pastry. Top with extra cheese, optional. Sprinkle the dried herbs on top.
Bake in the oven for 15-20 minutes or until golden brown. 70g butter/margarine 1 tsp. vanilla essence
tsp. baking powder 1 - 1½ cups buttermilk Oil for frying 7cm and 3cm round cutters 1 level teaspoon ground cinnamon 125g castor sugar carefully into the hot oil and fry for 3-4 minutes, until golden on the bottom, then turn them over and fry for a further 2-3 minutes, until they are an even golden colour and cooked through. Lift on to kitchen paper to drain briefly and, while they’re still hot, toss them in the cinnamon sugar until evenly coated. Shake off any excess and place on a wire rack to cool. (Not suitable for freezing). 1 cup of icing sugar 1 tablespoon of vanilla essence or a drop of food colouring Whisk in enough boiling water to make a thin glaze, drizzle over doughnuts. Cover with sprinkles. Kids love these different coloured doughnuts. Or, coat the doughnuts with chocolate spread and dip in crushed peanuts. turns golden brown, turning all the time to ensure vermicelli does not burn. Add cardamom, stick cinnamon, sultanas, sugar, almonds and water. Steam, covered, for about 15 minutes over medium heat until water has been absorbed, stirring occasionally.