Sandwich Loaf
Ingredients:
250gm cooked minced chicken/beef
¼ cup chopped onions
1 small carrot, finely diced
1 small capsicum, finely diced
2 cloves garlic, thinly sliced
2 tbsp oil
½ cup tomato puree
¼ tsp dried thyme
¼ tsp dried mixed herbs
2 tbsp grated parmesan cheese
8 slices of bread
1 cup milk
3 tsp butter
1 egg
Salt and pepper to taste
Method:
Heat oil in a wok and sauté the garlic and onions until softened. One by one, add the carrots, then the capsicum and the cooked minced meat and stir well. Add tomato puree and cheese, and then the herbs. Stir one last time, to mix all ingredients well, then remove from heat and keep aside.
Preheat oven to 260°C. Take a 20/10 cm loaf dish and grease it with butter. In another shallow bowl, pour a little bit of the milk, and one by one, soak the slices of bread in the milk and begin to line the base and internal walls of the dish with the soaked bread slices, until all slices are completely covered, like a pie. Fill the remaining hollow with the prepared meat mixture and cover with the remaining slices of soaked bread to form a loaf-like structure.
In a separate bowl, crack the egg and beat well, then pour the beaten egg over the top of the loaf. Then sprinkle a bit of grated cheese over this and bake in oven for 40 minutes.
When loaf is done, the top portion will turn a light golden colour and will rise, resembling a cheese soufflé.
Serve hot.

Fried Pastries with Chickpea Stuffing
Ingredients:
For stuffing:
1 cup boiled chickpeas
1 tbsp semolina
1 tsp oil
2 tbsp tamarind sauce
2 tsp mint leaf puree
2 green chillies, grinded to a paste
½ tsp chilli flakes
¼ tsp five-spice powder (paachforong)
¼ tsp cumin powder
½ cup water
Salt to taste

For pastries:
1 cup flour
2 tbsp rice flour
1 tbsp oil
1 tsp salt
½ water, or a little more if required
Method:
To make pastry dough, mix all ingredients together in a bowl and knead well to form semi-soft dough. Then cover and keep aside.
To make filling, grind the boiled chickpeas in a food processor to make a paste. Then heat oil in a wok, add the five-spice mix, and then add the semolina. Stir slightly, then add the grinded chickpeas and stir for a further minute, then add the water. Stir well. Then add the tamarind sauce and the green chilli paste and mix well. Then add the spices and stir well until the paste-like mixture has cooked through. Then remove from heat.
Now divide the pastry dough into 8 to 10 portions. Take one portion, roll it out onto a flat surface with a rolling pin, then spread 1 teaspoon of the prepared chickpea mixture onto the flattened dough, then fold dough according to desired shape. Likewise, make pastries out of the rest of the portions of dough. Deep fry until golden brown, and pastries are crispy. Roll pastries onto absorbent paper towels, to get rid of the excess oil.
Serve hot with dipping sauce.

Faluda
Ingredients:
2 litres milk
1 cup boiled noodeles
2 tbsp shagu
1 cup sugar
10/12 mixed nuts (almonds, pistachios, etc.)
2 drops vanilla essence
¼ cup green jello
¼ cup red jello
½ cup vanilla ice-cream (optional)
Method:
Soak shagu in ½ cup water for 10 minutes.
Pour milk into a separate pan, add the shagu and bring to boil. Then add the sugar, and slowly stir over low heat, until the 2 litres of milk reduces to about 1½ litres. Remove milk from heat and allow to cool.
In another bowl, add a bit of orange food colour to the cooked noodles if desired. Also prepare the jello according to instructions on the packaging. Once the gello has set, cut it into small cubes.
Meanwhile, once the milk has cooled, add the noodles and put in the refrigerator or around 2-3 hours. Once milk has chilled, remove from fridge and add the vanilla essence, just before preparing the faluda.
Finally, when all ingredients have been prepared, take a long glass, fill it with the milk mixture, add a dollop of ice-cream, if desired, add the gello, and finally sprinkle the mixed nuts on top.

Vegetable Toast
Ingredients:
4 slices of bread
3 tbsp chopped capsicum
3 tbsp chopped carrots
4 tbsp cream
2 green chillies
2 tbsp semolina
½ tsp salt
½ tsp rock salt
¼ tsp black pepper
Oil, for shallow frying
Method:
In a bowl, mix all ingredients together, except the bread slices, and keep aside.
Cut the bread slices into four pieces each. Spread a teaspoon of the mixture over each of the bread pieces. Then shallow fry the mixture-topped bread pieces until they reach a very light golden colour. Serve immediately.

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