Starter: Hummus with Paratha Bread

Preparation time: 15 min
Cooking time: 15 min
Serves 4-6

You will need:
Paratha bread
500 ml (2 cups) whole wheat flour plus extra for dusting
Pinch of salt
60 ml (¼ cup) melted butter
Enough cold water to form a dough
Hummus
500 ml (2 cups) canned chick peas
3-4 cloves of garlic, finely chopped
3 ml sea salt
80 ml (⅓ cup) tahini
60 ml (4 tbsp) fresh lemon juice
60 ml (4 tbsp) chick pea liquid
30 ml (2 tbsp) olive oil (optional)
About 5 ml (1 tsp) hot sauce

Method:
1. Paratha bread: sift the flour and salt together in a large mixing bowl. Add the melted butter and rub it into the flour until it resemble coarse like crumbs. Gently knead into a dough, adding enough cold water to form a soft dough.
2. Cover with cling wrap and rest for 30 minutes. Divide the dough into 10 equal sized pieces and roll into small balls. Roll our each ball on a floured surface to make a 10 cm circle and brush with oil.
3. Heat the heavy based saucepan and add a little oil. Cook the rolled out parathas on both sides until golden.  Keep each paratha in a warm place while continuing with the rest.
4. Hummus: drain the chickpeas from the can and reserve some of the liquid. Rinse the chickpeas under cold running water under a sieve and drain the water.
5. Place the garlic, chickpeas, salt and tahini in the food processor and blend until pasty. Add the lemon juice, chickpea iquid and olive oil, blending. Add a dash of olive oil if prefers and the hot sauce. Transfer onto servng bowls and chill until needed.
 

Main: Laska soup
Laksa, a seafood soup, hails from Southeast Asia. The name, “ten thousand”, refers to the many ingredients. There are thousands of variations of this fragrant soup which can be made with seafood or chicken. This recipe is quick and easy and the result is delicious.

Preparation time: 15 min
Cooking time: 15 min
Serves 4-6

You will need:
30 ml (2 tbsp) sesame or peanut oil
15 ml (1 tbsp) grated fresh ginger
2 large cloves garlic, crushed
1-2 red chili, chopped
2 lemongrass stems (hard outer layers removed), finely chopped
60 ml (¼ cup) finely chopped fresh coriander
salt and freshly ground black pepper
1 L (4 cups) chicken stock
200 g frozen mussels, shells removed
100 g frozen calamari rings
100 g cleaned and shelled prawns
410 g (1 can) coconut milk
250 g thin egg noodles
fresh coriander to garnish

Method:
1. Heat the oil in a large saucepan and fry the ginger, garlic, chili, lemongrass and coriander for a few minutes. Season with salt and pepper.
2. Add the stock and bring to the boil. Add the mussels, calamari and coconut milk to the stock, reduce the heat and slowly bring to the boil again.
3. Adjust the seasoning. Cook the egg noodles until done and divide them among soup bowls. Ladle the soup over the noodles, garnish with coriander and serve.

Dessert: Tiramisu

Preparation time: 10 min
Cooking time:
Serves

You will need:
125 g – 250 g sponge fingers
180 ml (¾ cup) strong black coffee, cooled
3 egg yolks
100 ml (⅓ cup + 4 tsp) castor sugar
60 ml (¼ cup) rum
2 x 250 g tub mascarpone cheese
100 g (1 slab) mint dark chocolate
Top with
Chocolate whispers
Cocoa powder

Method:
1. Dip the sponge fingers in the coffee on both sides and layer in a slightly greases baking pan.  In a mixing bowl, whisk together the egg yolks and castor sugar until pale and thick.
2. Mix in the brandy and the mascarpone cheese, mixing until combined. Spread a layer of the cheese mixture on top of the sponge biscuits, then the biscuits, ending off with the cheese mixture.
3. Grate the chocolate on top and top with chocolate whispers. Dust with a thick layer of cocoa powder and chill in the fridge for over night

Tip: use cream cheese or creamed cottage cheese instead of mascarpone cheese