Ingredients:
2 Oz Dark Rum
1/2 Oz Passion-fruit Syrup
1/2 Oz Pineapple Juice
1/2 Oz Fresh Lime Juice
1 Tsp Orgeat Syrup

Instructions:
Pour The Dark Rum, Passion-fruit Syrup, Pineapple Juice, Lime Juice And Orgeat Syrup Into A Cocktail Shaker Half-filled With Ice Cubes. Shake Well. Strain Into A Chilled Cocktail Glass. Garnish With A Pineapple Stick, And Serve.

Ingredients :
(1 ½ lb.) shoulder of lamb. (boneless weight)
(1 ½ lb.) eggplant
(6 oz.) onions
(½ lb.) tomatoes
(1/2 pt.) olive oil
(1 teaspoon) ground allspice
(1 tablespoon) chopped parsley
(1/2 pt.) bechamel sauce
Salt
Freshly ground black pepper

Coating
1 large egg
Large pinch grated nutmeg
(3 oz.) Cheddar cheese

Instructions:
1) Wipe, top and tail, but do not peel the aubergines. Cut them into slices about 6 mm. (Ό in.) thick. Put into a colander with a light sprinkling of salt between the layers and leave to drain for half an hour.
2) Peel and slice the onions; peel, de-seed and chop the tomatoes.
3) When ready to cook, pat the aubergine slices dry with paper.
4) Heat 45 ml. (3 tbsp.) oil in a frying pan over a low heat and, when hot, fry the eggplant slices gently until tender, in batches, turning once. Lift out and drain on absorbent paper. Add extra oil between batches as necessary.
5) When all are fried, make the oil in the pan up to 30 ml. again. When this is hot, fry the onions gently for about 5 minutes, until soft and pale gold.
6) Add the meat and fry. Add the tomatoes, allspice, parsley and salt and pepper to taste. Stir well, cover and cook very gently for 25 to 20 minutes.
7) Heat oven to 180-C. (350 F.), gas mark 4.
In a deep, oven proof dish, arrange alternate layers of aubergines and meat, finishing with aubergines.
9) Warm the sauce over a low heat. Separate the egg and, off the heat, stir the yolk, nutmeg and salt and pepper to taste, into the sauce. Reserve the egg white for use in another dish.
10) Pour the sauce evenly over the surface of the dish. Grate the cheese over the sauce.
11) Bake in the oven for 45 minutes until the topping is golden and bubbling.

Additional Info:
Moussaka is a traditional eggplant dish that traditionally consists of layers of ground (minced) lamb or red meat, sliced eggplant and tomato, topped with a white sauce and baked. Turkish Musakka, unlike the Greek version, is not layered. Instead, it is prepared with sautéed and fried eggplants, green peppers, tomatoes, onions, and minced meat. There are also variants with zucchini, carrots and potatoes. In the Arab world, moussaka is a cooked salad made up primarily of tomatoes and eggplant, similar to Italian caponata, and is usually served cold as a mezze dish. The Macedonian, Bulgarian, Serbian, Bosnian, Montenegrin and Romanian versions are made with potatoes instead of eggplant. Despite its Arabic name, moussaka is usually thought of as a Greek dish in the West.

In the standard (3-layer) Greek recipe, the bottom layer consists of eggplant slices sautéed in olive oil; the middle layer is ground lamb precooked with onion, garlic, chopped tomatoes, herbs (bay leaf, oregano, thyme), and spices (cinnamon, allspice and black pepper); and the top layer is a cheese-flavoured béchamel sauce, or egg custard (probably introduced by Tselementes in the 1920s). The three layers are laid in a lightly buttered or oiled pan and baked until the top béchamel layer turns golden brown. No more baking is required as the bottom two layers are already almost cooked beforehand.

The butter in the béchamel can be omitted, used sparingly, or substituted by cream. In the rest of the Balkans, the top layer is often a custard. Grated cheese or bread crumbs are often sprinkled on top.

There are variations on this basic recipe, sometimes with no sauce, sometimes with other vegetables. The most common variant in Greece may include zucchini (courgette), part-fried potatoes or sautéed mushrooms in addition to the eggplant. There is even a fast-day version in the Greek cookbook by Tselementes which includes neither meat nor béchamel sauce, just vegetables (ground eggplant is used instead of ground meat), tomato sauce, and bread crumbs.

(Avocado Vichyssois)

Ingredients:

3 leeks — white part only, thinly sliced
2 Medium potatoes — peeled and thinly sliced
3 Cups vegetable or chicken stock
1 Cup heavy cream
salt and pepper to taste
2 avocados — mashed

Garnish:

chopped chives or chopped cilantro

Directions:

Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. If serving hot, stir in the avocado just as you’re ready to serve, as heat embitters the avocado. If serving cold, allow the stock to cool, then stir in avocado puree and refrigerate. Serve both with minced chives or cilantro.

Ingredients:
1/2 c Pineapple juice
1/4 c Honey
3 tb Worcestershire sauce
1 1/2 ts Ground ginger
1 ts Salt
1/2 ts Garlic powder

Instructions:
Combine all ingredients and use to brush over ribs, chicken or pork during the last 15 minutes of cooking
(Makes one cup sauce)

Ingredients:
8 Mussels
1/4 lb Cooking prawns
8 King prawns
1 md Onion; chopped
1/2 lb Chopped squid
Knob of butter
1/2 lb Cod fillet; chopped
1 ts Mixed spice
1/4 lb Crab sticks
1 Glass dry white wine

Directions:
Lightly oil a frying pan over a medium heat and fry the chopped onion until translucent. Stir in the knob of butter until it has fully melted, then add the squid, cod, mussels, king prawns, cooking prawns and crabsticks, stirring continuously. Then after adding the Salsa sauce and white wine, stir in the mixed spice. Continue to simmer for a further 3 minutes and the Colombian Seafood Caswela is ready.

Makes 16 Squares
Prep time: 10 minutes
Total time: 2 hours

Ingredients:

1 1/2 cups graham cracker crumbs
1 can sweetened condensed milk (14 ounces)
1/4 teaspoon salt
2 cups sliced almonds

Instructions:

1. Preheat oven to 350°. Line the bottom and sides of an 8-inch square baking pan with foil; coat with nonstick cooking spray.

2. In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1 can (14 ounces) sweetened condensed milk, and 1/4 teaspoon salt; stir until moistened. Stir in 1 1/2 cups sliced almonds.

3. Spread mixture evenly in prepared pan (if mixture is very sticky, pat in with moistened fingers). Sprinkle with another 1/2 cup sliced almonds, patting in gently.

4. Bake until golden and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool completely in pan.

5. Remove from pan; peel off foil, and cut into 16 squares with a serrated knife. Squares will keep, in an airtight container at room temperature, for 4 to 5 days.

Ingredients:

4 cups all-purpose flour
1 cup yellow cornmeal
1 / 3 cup sugar
1 envelope instant yeast
1- 1 / 2 teaspoons salt
1 cup milk
1 / 2 cup water
1 / 2 cup butter or margarine
2 large eggs
3 / 4 cup pecan pieces

Instructions:

In a large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, and salt. Heat milk, water and butter until very warm (120F to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 / 2 cup flour; beat 2 minutes at high speed. Stir in pecans and remaining flour to make a stiff batter. Transfer batter from bowl to 2 greased 8-inch round pans. Cover; let rise in warm, draft-free place, until doubled in size, about 45 minutes.

Bake at 375F for 25 minutes or until done. Remove from pans; cool on wire rack.

• Makes 2 round loaves

Rich peanut butter filling, topped with a sprinkling of chopped peanuts over drizzled chocolate!

Makes 16 Rolls

Ingredients:

4-3/4 to 5-1/4 cups all-purpose flour
1/4 cup sugar
2 envelopes instant yeast
1-1/2 teaspoons salt
1-1/4 cups milk
1/4 cup water
1/2 cup peanut butter
1 large egg
Peanut Butter Filling (recipe below)
Chocolate Glaze (recipe below)
1/4 cup chopped peanuts

Instructions:

In large bowl, combine 1-1/3 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and peanut butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 2 equal portions. Roll each half to 14 x 8-inch rectangle. Spread each with Peanut Butter Filling. Roll up tightly from long side, pinching seam to seal. Cut into 8 equal pieces. Place, cut side up, in 2 greased 9-inch round pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375oF for 20 to 25 minutes or until done. Remove from pans; cool on wire racks. Drizzle with Chocolate Glaze; sprinkle with chopped peanuts.

Peanut Butter Filling: Combine 2/3 cup peanut butter, 1/3 cup sugar, 2 tablespoons butter or margarine, softened; and 1 large egg. Stir until smooth.

Chocolate Glaze: Melt 2 (1-ounce) squares semi-sweet chocolate and 1 tablespoon butter or margarine. Stir until smooth.

Traditional homemade glazed wheat biscuits with cinnamon and raisins

Yield: 2 dozen biscuits

Ingredients:

1 cup whole wheat flour
1 cup white flour
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
3/4 cup butter
1/2-1 cup milk*
1 cup raisins

Icing:
2 Tablespoons melted butter
1 1/4 cup powdered sugar
water

Instructions:

1. Cut butter into flour, baking powder, salt, and cinnamon.

2. Add enough milk for consistency. Add raisins and shape into biscuits. Place on a lightly greased cookie sheet or jelly roll pan.

3. Bake at 450 degrees for 10-13 minutes. While baking, make your choice of icing or glaze (see additional notes for two recipes). Drizzle icing over slightly cooled biscuits.
Additional Notes:

*Use less milk to hand-form biscuits; use more milk for drop biscuits.

Icing:
Mix together 2 Tablespoons melted butter and 1 1/4 cup powdered sugar. Add water until runny and stir out all lumps with fork. Drizzle icing over slightly cooled biscuits. I set the biscuits on a cooling rack so the excess icing will drip off.

This wrap is a healthy alternative and very unique. I would not recommend this recipe for those who are not somewhat adventurous.

Ingredients

2 bean curd skins
2 mangoes
6 spring onions
1 bunch cilantro
2 hand fulls of bean sprouts
2 hand fulls snow pea shoots (pea vine)
1 orange
1 teaspoon of fish sauce
1 dash of Tabasco
half a lime (optional for tea)

Instructions:

1. Keep your bean curd skins covered with a damp towel to stop them splitting.
2. Cut the flesh from the mango nuts then remove the skin. Use a large spoon to scoop out the flesh from the large cheeks of mango. It is easier to remove the skin from the smaller pieces of mango with a knife. Squeeze the juice from the nuts into a bowl. Discard the nuts and the skin. Cut the mango flesh into 5-8mm slices and put into the bowl with the juice.
3. Cut the spring onion into 2-3cm lengths at 45 degrees across the stalk. Add to the mango.
4. Remove the roots from the coriander. Wash and dry it. A salad spinner is useful for this.
5. Add the juice of the orange, tabasco to taste, and the fish sauce to the salad.
6. Lay the bean curd skin out flat.
7. Along one end, spread out a handful of snow pea shoots, a hand full of bean sprouts a hand full of the mango mix, and half a dozen or so stalks of coriander. Gently but firmly roll up the bean curd skin and all its contents into a cylindrical roll.
8. Repeat the process for the second roll.
9. The wraps can be eaten immediately or wrapped in plastic film and eaten a day or two later. If you cut them, it is best to use a serrated edged knife to prevent tearing.