Pina Colada Smoothie

Ingredients:
1 cup frozen pineapple pieces
1 frozen cubed banana (peel and cut banana before freezing)
3/4 cups milk
1/2 cup frozen vanilla or strawberry yogurt
1/2 cup orange juice
3 tablespoon coconut
Method:
1. Place ingredients in blender and mix on medium-high until well blended.
2. Pour into glasses and serve immediately

Delicious ChesseCake

Ingredients
Crust:
6 tablespoons unsalted butter
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
Pinch fine salt
Filling:
2 pounds cream cheese, at room temperature
1 1/4 cups granulated sugar
1 1/4 cups sour cream
6 large eggs, lightly beaten
1 tablespoon vanilla paste (see cook's note) or extract
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
Topping:
3/4 cup sour cream
1/2 cup confectioners' sugar
1/4 teaspoon vanilla paste or extract
Berries, optional
Directions
Position a rack in the middle of the oven and preheat to 325 degrees F.

For the crust: Melt the butter, covered in the microwave, in a medium microwave safe bowl, or a saucepan. Brush a
9-inch springform pan with some of the butter. Stir the remaining butter together with the crumbs, sugar, and salt.
Press the crumb mixture over the bottom of the pan, taking care to get the crust evenly into the edges. Bake until
golden brown, 15 to 18 minutes. Cool. Wrap the bottom and up the sides of the pan with foil and put in a roasting
pan.
For the filling: Beat the cream cheese on medium speed with a hand-held mixer until smooth. Add the granulated
sugar and beat just until light and fluffy, scraping the sides of the bowl and beaters as needed. Slowly beat in the sour
cream, then eggs, vanilla and both citrus zests; take care not to over whip. Pour into the cooled crust.
Bring a medium saucepan or kettle of water to a boil. Gently place the roasting pan in the oven (don't pull the rack out
of the oven). Pour in enough hot water to come about halfway up the side of the springform pan. Bake the
cheesecake for about 1 hour and 10 minutes---the outside of the cake will set but the center will still be loose.
For the topping: Stir together the sour cream, confectioners' sugar and vanilla. Spread over the top of the cooked
cheesecake and return to the oven for 5 minutes. Turn the oven off, cook the cheesecake in the residual heat in the
oven for about1 hour. This gentle finish minimizes the risk of the dreaded crack in your cheesecake.
Remove cheesecake from the roasting pan to a rack. Run a knife around the edges and cool to room temperature.
Cover and refrigerate at least 8 hours or overnight.
Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. Dip a knife in warm
water, wipe dry before slicing each piece. Serve with berries, if desired.

Spinach Walnut Penne

Ingredients
2 cups reduced-sodium vegetable broth
1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic & Oregano-No Salt Added, undrained
2 cups dry multigrain penne pasta, uncooked
2 tablespoons Olive Oil Spread
1 pkg (6 oz each) baby spinach leaves
1/3 cup chopped walnuts
1/2 cup shredded Parmesan cheese
Directions
- Combine broth, undrained tomatoes, pasta and Fleischmann's in large skillet. Bring to a boil over high heat,
stirring occasionally. Cover skillet, reduce heat to medium and cook 15 minutes or just until pasta is tender, stirring
occasionally.
- Stir in spinach and cook 3 to 4 minutes or until spinach is wilted, stirring occasionally. Sprinkle with walnuts and
cheese just before serving.

Vegetable Pasta Salad

Serves 8
Ingredients:
1 pack medium-sized pasta (500 gm)

 1 cup peas
1 cup carrots, diced
1 yellow pepper, medium size
1 green pepper, medium size
1 red pepper, medium size
6 tablespoons mayonnaise
1 tablespoon mustard
1/4 tablespoon olive oil
3 tablespoons vinegar
2 teaspoons oregano, dried and crushed
2 teaspoons basil, dried and crushed
Salt and pepper
Directions:
1. Boil pasta, drain and set aside.
2. Boil peas and carrots separately, until peas are just tender and carrots are semi-tender. Drain vegetables and set
aside. Cut peppers into sticks.
3. In a serving bowl, mix pasta, peas, carrots and peppers.
4. Dressing: In a bowl, mix mayonnaise, mustard, olive oil, vinegar, oregano, basil, salt and pepper and stir until
mixture is well blended.
5. Add dressing to pasta mixture and stir to mix all ingredients well. Refrigerate until serving.
Tip: You can use half the quantity of mayonnaise and replace the other half with yoghurt to make the dressing lighter.
It will taste just as delicious

Potato Salad

By: Marwa W. Eid

Ingredients:
- 1 kg boiled potatoes
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 2 tbs mustard
- 2 tsp ketchup
and more...
- 1 kg boiled potatoes
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- 2 tbs mustard
- 2 tsp ketchup
- 1 red onion sliced into crescents
- 1 tsp sugar
- some parsley leaves to garnish
- salt and pepper
Directions:
1. Wait for the potatoes to totally cool down then start peeling them adn cutting them into large cube. (do not cut into
small cubes since during the mixing with the dressing it will break down further)
2. Place all the other ingredients in a large bowl (except the onion and parsley) and mix will till you have a smooth,
consistent, yellowish dressing.
3. Add the potatoes and the sliced onions to the dressing. Mix all well. Then garnish with a sprinkle of parsley leaves.
4. Refrigerate and serve cold.

..

Cinnamon Scotch egg

Serves 6
Ingredients:

25g ghee/clarified butter

tsp black onion seeds
tsp fennel seeds
tsp cumin
1 bay leaf
onion, finely chopped
1 carrot, finely chopped
1/8 medium-sized cauliflower, finely chopped
50g French beans, finely chopped
1 beetroot, boiled, peeled and finely chopped
10g raisins
tsp red chilli powder
tsp cumin
tsp salt
tsp sugar
1 medium-sized potato, boiled and grated
For the spice mix:
tsp roasted coriander seeds
2 green cardamom seeds
Pound the above ingredients coarsely in a mortar and pestle or a processor.
For the coating 2 eggs, whisked 150g dried breadcrumbs
18 quails eggs or 6 regular free-range eggs, boiled retaining soft yolks
Method:
If using quails eggs, start with salted tap water in a saucepan, just enough to cover the eggs, and bring to a boil.
As soon as liquid comes to a boil, keep on heat for 45 seconds, drain, chill using cold water, allow to cool and peel.
Keep aside.
When using regular eggs, drop the eggs in boiling salted water and cook for 6 minutes.
Remove from the heat, drain and place in a bowl of cold water to chill. Heat the ghee in a deep, thick-bottomed wok.
When hot, add the onion seeds, fennel, cumin and the bay leaf.
When they begin to crackle, add the onions and saut till golden.
Now add the vegetables as per their order in the list of ingredients (except the beetroot) and saut on a medium heat
for 4 minutes.
Then add the red chilli powder, spice mix and the ground cumin and stir for 2-3 minutes.
Add the raisins and diced beetroot and cook for another minute.
Add the salt and sugar and stir well, then add in the grated potatoes and cook well till the colour of the mixture is
reddish and shiny.
This should take 3-4 minutes.
Cool the mixture.
When cold, divide the mixture into 18 equal parts and roll it around the boiled egg.
Dip the balls in the egg batter, roll in the dried breadcrumbs to cover and cool in the refrigerator.
Deep-fry the cakes till golden brown and serve hot.
They can be served with any mustard-based sauce mixed with tomato ketchup.

Chicken Appetizer Cupcakes for your Kid

By: Ola Moheb

Ingredients:
2 cups shredded cooked chicken breast
2 tablespoons dry ranch dressing mix
3/4 cup pepper hot sauce
1 container whipped cream cheese spread
1 yogurt
1 refrigerated thin pizza crust
1 cup of mozzarella cheese
Method:
1 Heat oven to 375F. Spray 12 regular-size muffin cups with cooking spray.
2 In large bowl, mix chicken, dressing mix, hot sauce, cream cheese spread and yogurt. Set aside.
3 Unroll dough into large rectangle.
Cut dough into 12 equal squares.
Place 1 dough square in each muffin cup. Press dough in bottoms and up sides of cups.
4 Divide chicken mixture evenly into cups, using about 1 tablespoon in each. Sprinkle cheese evenly on top of filling
in each cup.
5 Bake about 15 minutes or until crusts are golden brown and filling is hot. Serve immediately