Milk Toffee

 Ingredients

1 Can Condensed Milk (Not the "Light" version)
350 g Sugar
1 tsp Vanilla Essence
50 ml water
2 Cardamoms
50 g Cashew
                                                                                    

Method: 

• Roast Cashew until golden brown in a pan (you can use the Microwave, medium power for 45 seconds, leave 30 seconds and put it for further 45 seconds)

• Once the Cashew has cooled down, crush into pieces and set aside.

• Finely grind Cardamom seeds and set aside.

• Apply a thin layer of butter to a flat dish (Pyrex preferred).

• On a fairly deep non-stick pan dissolve sugar with water (add more water if required).

• Slowly heat the pan and add condensed milk and stir continuously for about 15 minutes

• Add 1 tsp of Vanilla and Cardamom stir well.

• When the mixture starts to crystallize (mixture should be in a nice golden color) add chopped cashew and mix well.

• Pour the mixture into the dish and flatten with a spatula or a spoon.

• Leave it for some time and cut into squares or diamonds with a sharp knife (wipe the knife with a cloth damped with cold water each time to help cutting easy)

• Can make about 50 pieces of average size.

• Feel the roasted cashew flavor with every bite !

Chocolate Biscuit Pudding

Ingredients:

• 225g margarine (or butter)
• 450-500g icing sugar sifted
• 3 eggs (separated)
• 50-100g cocoa (depending on desired co lour)
• 2 tablespoons brandy
• Approximately 2 packets of Marie biscuits
• Chopped cashew nuts

Biscuits

Method                                                                                  

• Cream the butter (or margarine) and icing sugar till pale and fluffy.

• Add the egg yolks, one at a time.

• Add the sifted cocoa powder (first add 50g, then more depending on colour).

• Beat the 3 egg whites till stiff and add to the chocolate mixture. Add the brandy.

• Arrange the pudding with alternate layers of the chocolate mixture and biscuits (soak the biscuits in some hot milk before putting it to the pudding).

• If you wish, add some chopped cashews to each layer of the pudding or just on top to decorate it. This gives it a great crunchiness.

Egg Noodles

Serves 5-6
 Ingredients:
12 oz packet of fine egg noodles
2 cups of shredded carrots
2 cups of shredded cabbage
2 cups of shredded leeks
1 tsp ginger paste
1 tsp garlic paste
2 tbsp of tomato sauce or ketchup
1 tbsp soy sauce
salt and pepper
1 tbsp oil or butter

      Method:
 

• Prepare the noodles according to package directions. Take care not to over cook.

• Heat the oil in a large pan. Fry ginger and garlic till fragrant.
  
• Add the vegetables and the sauces. Add salt and pepper. Cook for about 5 minutes.

• Add  the cooked noodles. Stir and cook for another minute or so. Adjust seasoning if needed.
  
•      Serve hot.