Spaghetti Bolognaise - by Sara

Sara Sakoor: Spaghetti bolognaise- braise an onion in oil with jeera. Add about 1/2 kg mince and brown.  Add ginger garlic. Can of Italian style tomatoes or can of peeled chopped tomatoes. Little chillq pwd.tumeric.dhana jeera.bbq spice. Steak n chops spice- then taste if u need salt. 1 sachet tomato paste and mixed herbs if u using the Normal peeled and chopped tomatoes. Cook all tog. Must be wet not dry. If u finding it dry then add a bit of mazeina to water and add to mince to thicken sauce.  Mix with spaghetti when done. I like more mince than spaghetti

Lemon Meringue Pie by Shanaaz

Shanaaz Ahmod: Lemon Meringue Pie:    

3/4 pkt Marie biscuits,crushed. 

80g butter melted

Mix d above n press into a well greased pie dish.bake for 8 mins on 180.remove n cool completly.

Filling:

1 can condensed milk 

1/4 c lemon juice

3 egg yolks

Rind of a lemon

Whisk together wid a hand whisk n pour over cooled base. 

Topping: 

3 egg whites

½ c castor sugar

1 t vinegar

1 T maziena

Beat whites stiff,gradualy add castor sugar n lastly beat in vinegar n maziena .pile evenly on top of filling n bake for 10 mins on 180 or until light brown. 

Chill b4 serving. 

Njoy

MARSHMALLOWS by Shanaaz

Shanaaz Ahmod: MARSHMALLOWS

4 cups sugar and 1 1/2cups water - Boil for 5 mins.

In a dish add 1 cup hot water, and add 4 tblsp gelatine

1 tblsp mazeina

1 tsp vanilla essence.

Add hot syrup slowly to the above with your mixer on low. And beat for 25 - 30min (I only beat for 15min). When frothy and stiff pour into an oven roasting pan. Set/pat down. Place in fridge for 30 mins. Cut into desired shapes and roll each in toasted coconut or a mixture of icing sugar and maziena.