Coconut and Almond Macaroons

Ingredient

• 
  

• 2 egg whites
• 115g (4 oz) icing sugar
• 115g (4 oz) ground almonds
• 1/4 teaspoon vanilla extract
• 115g (4 oz) dessicated coconut

Method

1. Preheat the oven to 150 degrees C (Gas 2). Grease two baking trays.
2. Use an electric beater to whisk the egg whites until stiff but moist. Sift in the icing sugar and gently fold into the egg whites. Gently fold in the almonds, vanilla extract and dessicated coconut until the mixture is combined, forming a sticky dough.
3. Spoon walnut-sized pieces of the mixture onto the baking trays.
4. Bake in the oven for 20-25 minutes, until the macaroons are crisp and golden on the outside.
5. Transfer to a cooling rack.

 Chocolate Shortbread Biscuits

Ingredients

• 250g icing sugar
• 50g Dutch process cocoa powder
• 450g plain flour
• 1/2 teaspoon salt
• 350g unsalted butter, chilled and cubed
• 1 teaspoon vanilla extract
• 2 eggs
• 175g chopped semisweet chocolate
• Preheat oven to 180 C / Gas mark 4.
• In a large bowl, stir together the icing sugar, cocoa, flour and salt until well blended. Cut in the butter until lumps are no larger than peas. Add eggs and vanilla; mix until a stiff dough forms. It may take a minute to come together.
• On a lightly floured surface, roll out dough to .5cm thickness and cut into desired shapes using biscuit cutters. If the dough is too sticky, chill for a little bit. Place biscuits 5cm apart onto an ungreased baking tray.
• Bake for 8 to 10 minutes in the preheated oven, or until the surface appears dry. Allow biscuits to cool for a couple minutes on the baking tray before removing to wire racks to cool completely. When biscuits are completely cool, melt the chocolate over a double boiler or in the microwave. Stir frequently until smooth. Dip cookies or drizzle with the chocolate and place on greaseproof paper to set.

Espicada Chicken

Recipe Ingredients

1/2kg Boneless chicken cubes 
2 Capsicum cut into big square
2 Tomatoes cut into big square
1 tsp Garlic paste 
1 tsp Meat tenderizer 
1 tsp Salt 
1 tbsp Soya sauce 
1/2 tsp White pepper 
2 tbsp Lemon juice 
2 tbsp Peri peri sauce 
2 tbsp Oil 
for Peri Peri Sauce
1 small Onion
4 big ones Red chilies whole 
1/2 cup White vinegar 
1/2 cup Oil.
1 tsp Garlic 
1 tsp Citric acid 
1 tbsp Crushed fenugreek seeds 
1 tbsp Coriander crushed 
2 tbsp Crushed red chili 
3 tbsp Lemon juice.

Recipe Method

 
for Chicken
 

 
Cut chicken in 3 inch cubes,
slightly flatten, marinate with 1 tsp salt, 2 tbsp lemon juice, 1 tbsp soya
sauce, 1 tsp garlic paste, ½ tsp white pepper, 1 tsp meat tenderizer, 2 tbsp peri
peri sauce and 2 tbsp oil. Put on skewers alternating with cubes of tomato and
capsicum, cook over a hot grill. Put with a burning coal and drop a little oil.
Cover for 1 minute, serve with rice.
 
for
Peri Peri Sauce
 
Soak 4 big whole red chilies
overnight, now blend with 2 tbsp crushed red chili, ½ cup oil, 3 tbsp lemon
juice, 1 tbsp crushed coriander, 1 tsp garlic, 1 small onion, 1 tsp citric
acid, ½ cup white vinegar and 1 tbsp crushed fenugreek seeds. Blend all very
well till smooth.