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|
| Ingredients | |
| Pineapple | 1 tin |
| Cream | 1 Pack |
| Pineapple jelly | 1 pack, cut in small cubes |
| Sugar | as required |
| Coconut | 2 Tbsp , grated |
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|
| Ingredients | |
| Butter | 30g |
| Baby Potatoes | 750g |
| Onion | 1 medium, Sliced |
| Oil | 1/4 cup |
| Garlic clove | 1 , crushed |
| Can tomatoes | 425g |
| Tomato paste | 1 Tbsp |
| Sugar | 1/2 tsp |
| Sambal Oelek | 1/2 tsp |
| Chicken stock | 1/4 cup |
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|
| Ingredients : |
|
| Oil | 1 Tbsp |
| Beef mince | 750g |
| Pocket taco seasoning mix | 35g |
| Water | 1/2 cup |
| Taco Shells | 12 |
| Cheese | 1 cup, grated |
| Ingredients of Red and Green Pepper Salsa: | |
| Oil | 1 Tbsp |
| Green pepper | 1 finally chopped |
| Onion | 1 finally chopped |
| Sambal oelek | 1/4 tsp |
| Red pepper | 1 finally chopped |
| Fresh Coriander | 1 Tbsp,finally chopped |
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|
| Ingredients | |
| Butter | 30 g |
| Cabbage | 5 cups, shredded |
| Carrots | 2 medium , chopped |
| Baby mushrooms | 300g, halved |
| Broccoli | 500g, chopped |
| Red pepper | 1 , sliced |
| Sweet chilli sauce | 1/4 cup |
| Chicken flavoured 2 minutes noodels | 4 * 85g packets |
| Cheese | 180g , cut in cubes |
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|
| Ingredients | |
| Coconut Grated | 3 Tbsp Fresh or dried |
| Onion | 1 large , fine chopped |
| Bay leaves | 7, 8 |
| Green Peppers | 3 , chopped |
| Mustard Seeds | 1 1/2 Tbsp |
| Salt | To tsate |
| Oilve oil | 2, 3 Tbsp |
| Rice | 2 cups boiled, cooled |
| Green Coriander | As required |
| Cashew nuts | As required |
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|
| Ingredients | |
| Brown lentils | 2 cups, boiled |
| White fish fillets | 500 g , cut in cubes |
| Oil | 1 Tbsp |
| Onion | 1 medium, chopped |
| Cumin | 1/2 Tbsp , grounded |
| Coriander | 1/2 Tbsp , grounded |
| Tomato puree | 1 1/4 cups |
| Ready rolled puff pastry | 2 Sheets |
| Egg | 1 ,lightly beaten |
