Meatloaf Cuppies by Sara

MEATLOAF CUPPIES BY SARA 

INGREDIENTS
Meatloaf Cupcakes
1 lb / 500g beef mince (ground beef)
1 onion, grated, squeeze out excess water
6 green chilli
Fresh dhania nd spring onion chopped
1 tsp salt
1tsp chilie powder
1 tsp garlic paste

Mashed Potato
2 large or 3 medium potatoes
1 tbsp butter (optional)
½ - 1 cup milk

Garnish
Red Chutney/Green Chutney
Parsley, finely chopped (optional)

INSTRUCTIONS

Meatloaf Cupcakes
Preheat oven to 180C/350F.
Spray 8 holes of a muffin tin.
Grate the onion straight into a large bowl, squeeze out water.

Add remaining meat loaf gredients and use your hands to mix and combine well.
Scoop up ½ cup of mince and use your hands to form a rough ball shape. Press into the muffin tin. The surface should be a slight dome shape.
Repeat with remaining mince. It should make about 8.
Bake for 20 - 25 minutes until browned on top. Remove from oven.

Mashed Potato
Peel and dice the potato. Steam or boil until soft but not waterlogged.
Drain, then add butter and ½ cup of milk. Mash using a potato masher until smooth or to your liking. Add extra milk if you need it. The mash needs to be creamy but stiff enough to hold its shape when piped or piled onto the Meatloaf Cupcakes.

Assemble
Smear a dollop of Chutney on the Meatloaf Cupcakes.
Top with mashed potato, either by piping it or just dolloping it on with a spoon.
Serve with a sprinkle of parsley, if using.

NOTES
1. After topping with mashed potato, you could bake it for 10 minutes to brown it, or place it until the grill /broiler for a few minutes. But I like the mashed potato without the crunchy surface – more like the icing you actually get on cupcakes!
2. To freeze, let the cupcakes cool then a fine skin will form on the mashed potato so the cling wrap won't stick to it. Wrap in cling wrap and place in freezer. To reheat, thaw then reheat in the microwave or oven.
Shenaaz Osman

COWBOY FOOD , photo by me and recipe from Zulekha

COWBOY FOOD, recipe by Zulekha

1/2 kg sausage - sliced into rings
2 tins Koo Baked Beans
1 tin Koo Butter Beans
2 Tomatoes - grated
Salt to taste
Green Masala
Dhania n jeera powder
Chilli powder
Turmeric
1 large Onion - grated
Whole jeera
Green Chillies
Curry Leaves
Tomato Sauce

METHOD
Braise onion,whole jeera,green chilli n curry leaves until pink
Add grated tomato n spices n cook for a few mins
Add sliced sausage n cook till sausage is done
Add baked beans,butter beans n tomato sauce n cook
Must be saucy n not dry
Garnish wth dhania n mint leaves
Serve wth rice or bread

Personal Note - I did not have any green masala, so left that out but it came out tooooooooo delish. 

Creamy Steak Pasta by Shanaaz

Creamy Steak Pasta

250g pasta of your choice boiled
1 onion grated
1 green pepper grated
3 tab butter
1 cup steak fillet cubed
Salt
Black pepper
Crushed green chillies
1 tsp Ginger Garlic
1 cup of frozen corn (optional)

*braise onions, peppers in butter and add steak with rest of ing and cook till tender. Add corn at this point.

*then add 1tab of flour to steal and braise for a few seconds.

*add 300ml of fresh cream to steak and cook till thickens.

*taste for salt, add lots of chopped dhania, toss with pasta. Add mozarella cheese on top and serve. (Shanaaz Ahmod)

Royal Creams by Sara Sakoor

Royal creams (sara sakoor )

250g Butter

1/2cup icing sugar

1t almond essence

1/2cup mazeinaFlour to make a soft dough 

+-2 cupsCream sugar 

and butter. 

 Add mazeina.  Add essence.  Add flour.  Pipe. Bake on 160.Icing100 g butter1 cup icing sugar2 t almond essenceSandwich biscuits together.

Breakfast Casserole - recipe by Saaleha, picture by Me

BREAKFAST CASSEROLE 

5 slices bread 

2 cups cheese 

3 sausages,precooked and sliced 

1 cup polony- chopped. 

1 cup mushrooms fried. 

Optional -jalapenos,peppers,onions,chillies. 

1 1/2cups milk. 

6eggs. 

1/2 cup cream. 

1 tsp aromat,

1/4 tsp mix herbs. 

Salt and pepper to taste, 

1/4tsp paprika. 

METHOD. 

Cut each slice of bread into 4 and layer in a buttered pyrex.over the bread sprinkle 1 cup cheese, sausages,polony,mushroom.add another cup of cheese. Beat milk,eggs,aromat,salt,pepper,paprika- pour over bread and cheese. Sprinkle herbs,allow to stand for 15 mins before baking. Bake for 25 to 30 mins

Mini Cheese Cakes by Fathima

‎

Cheese cakes. 

250ml fresh cream. Whipped. 

1 tin condensed milk. (chill in the,freezer.) 

Juice of 2 lemons 

1 packet tennis or Marie biscuit crushed. 

125g butter. I added only 60g. 

Method :

whipped the cream. Add the condensed milk and lemon juice and fold. Add the melted butter to the crushed biscuits. Layer in a big pyrex or make mini ones. I also cut down on lemon juice coz they were big and very juicy. So u used juice of 1 lemon only.then it's not too tart.

PEACH CUSTARD PIE BY RUHANNA

Peach Custard Pie (Makes 10 servings) 

Ingredients Crust: 

•½ cup pecan halves 

•¾ cup whole-wheat flour (pastry flour if you can find) 

•¾ cup all-purpose flour 

•1 Tbsp sugar 

•¼ tsp salt 

•4 Tbsp cold butter (cut into small pieces)

 •1 Tbsp canola oil 

•¼ cup ice water (plus more as needed) 

•1 large egg yolk 

•1 tsp lemon juice or distilled white vinegar Filling: 

•1 cup sugar 

•¾ cup milk 

•¾ cup plain Greek yogurt 

•2 large eggs 

•2 Tbsp all-purpose flour 

•2 tsp maizena 

•1 tsp vanilla essence or ¼ tsp almond essence 

•Pinch of salt 

•2 cups sliced peaches (fresh or canned) 

•2 Tbsp chopped pecans 

Method: 

To prepare crust: 

1. Pulse pecans in a food processor until finely ground. 

2. Combine with whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. 

3. Cut in butter and using hands rub together until the mixture resembles coarse crumbs. 

4. Add oil and stir with a fork to blend. 

5. Mix ¼ cup water, egg yolk and lemon juice (or vinegar) in a measuring cup. 

6. Make a well in the center of the flour mixture. Add enough of the wet ingredients, stirring with a fork, until the dough clumps together. (Add a little water if it seems too dry.) 

7. Turn the dough out onto a lightly floured surface and knead several times. 

8. Form into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. 

 9. Preheat oven to 200 °c. 10. Coat a 9-inch pie pan with cooking spray. 

To prepare filling & assemble pie: 

1. Combine sugar, milk, yogurt, eggs, flour, maizena, vanilla (or almond) essence and salt in a medium bowl; whisk until smooth. 

2. Roll out the dough between sheets of wax paper into a 12-inch circle. 

 3. Peel off the top sheet and invert the dough into the prepared pie pan. 

4. Peel off the remaining paper. Trim the dough so it overhangs evenly by about 1 inch. 

5. Fold the edges under to make a plump edge; flute or crimp the edge with your fingers or a fork. 

6. Place on a baking sheet.

‎7. Arrange peaches in the crust and pour the filling on top (some peaches will float but this won’t affect the final results). 

8. Bake for 30 minutes. 

9. Remove the pie from the oven and sprinkle chopped pecans over the top. 

10. Cover the edges with heavy-duty foil (or a double layer of regular foil) to help prevent overbrowning. Reduce oven temperature to 170°c. 

11. Return the pie to the oven and bake until a knife inserted in the center comes out clean, 40-60min. 

12. Let cool for 1 ½ hours. Serve warm or refrigerate until cold. Note: To crimp or flute pie crust: Use a fork to crimp the edge. Or use one hand to pinch/flute the edge of the crust between your thumb and side of your index finger. ---------------------