4 medium eggplants
2 red bell pepper
2 green bell pepper
2 yellow pepper
Black and green olives
1 package cocktail nuts – roasted peanuts, raisins, cashews and hazelnuts
Chop the peppers, eggplants and olives in small cubes.
Crush the peanuts, chestnuts and hazelnuts into smaller pieces, but make sure they’re not too fine.
Mix everything in a bowl and add salt and pepper to taste.
Transfer the vegetables to a baking pan and add enough olive oil to coat them.
Bake the vegetables in a preheated oven for 40 minutes, until the eggplant is completely cooked. Keep an eye on the vegetables and make sure they are coated in oil at all times. You might need to add more oil during cooking.
Once, cooked, the dish can be served both hot and cold, with bread or as a side to reasted meats.
2 can of condensed milk
2 package of shredded coconut
4 cups milk
2 tbsp cornstarch, dissolved in a little bit of milk
2 can of peaches
2 package of biscuits
For the cream: Mix the condensed milk with the coconut, then add the milk with the cornstarch dissolved and heat it up, stirring constantly until thickened.
Add a few drops of vanilla essence and set aside.
To assemble the cake wet the biscuits in peach sauce, and layer them on the bottom of a pan.Add a layer of cream and a layer of chopped peaches. Repeat until you’ve used up all of the ingredients.
Top the peach cobbler with a layer of whipped cream and garnish with peaches.
Refrigerate until firm and serve cold.
2 cup natural yoghurt (170 g)
1 cup oil
4 cups sugar
4 cups wheat flour
2 level tbsp baking powder
2 cup raisins, rolled in wheat flour
Icing sugar for dusting when ready
Use the cup from the yogurt to measure out the rest of the ingredients
Add all the ingredients aside from the raisins to a blender and blend until smooth.
Add the raisins and mix well.
Add spoonfuls of the mix to a liner baking tray and use your hands to shape the cookies.
Bake in a preheated oven over medium heat for 30 minutes or until golden brown.
Wait to cool and dust with icing sugar.