Crispy Vermicelli Sweets



. 2 tbsp ghee

. 2 packets roasted Vermicelli

. 1 Can sweeten condense milk

. 1 small bowl crushed peanuts

. 1 small bowl dried coconut powder

. ½ bowl chopped Almonds

. ½ bowl sesame seeds


. Roast peanut, sesame seeds, chopped almonds and dried coconut powder in a pan on low heat until it turn to lightly brown

. Remove from pan, and keep aside

.Add ghee in the pan, crush vermicelli and add to the ghee.. keep stir for about 10 minutes

.Add ½ of roasted peanut coconut mixture into the vermicelli and stir

. Add condense Milk to the mixture and keep stir for about 10 minutes on low heat

.Remove from heat or until the mixture start to leave the pan

.grease a large rectangular tray, and add vermicelli mixture into it

. Press well with a wooden spoon and spread the rest of peanut mixture on the vermicelli

.Cut the sweet into shapes of your choice before it turn cold

. Remove from tray and Serve the crispy vermicelli sweets

King Prawn in Red sauce



. 15 king prawns (uncooked)

.500 g canned red tomatoes ( finely chopped)

. 3 tbsp tomato puree

.1  big onion (chopped)

.3 cloves garlic (crush and chopped)

. 1 teaspoon ginger paste

.1 tbsp lemon juice

. 1 teaspoon sugar

. salt

. black pepper

. oil

. 1 sprig fresh thyme leaves

. 1 tbsp fresh parsley (chopped)


. Clean prawns by removing the dorsal vein off, wash and leave the shells if want or you can remove them depend on your taste

. Add salt , and lemon juice to the prawn follow with a pinch of black pepper. Mix and keep aside

. Heat 3 tbsp of oil in a pan and add the prawns. Cook until it change the color. Remove from pan and keep aside

. Add onion in the same pan, and let to fry for a while. Add garlic, ginger paste, tomato puree and sugar. Let simmer with a little of water for 5 minutes or until the onion become transparent

. Add canned chopped tomatoes and fresh thyme. Stir and let sauce to cook until the tomato become soft and well cooked

. Add prawns in the sauce and cook until sauce become thick

. Season with salt, black pepper and fresh parsley. Allow to cook for more 5 minutes

. Remove from heat, and serve with breads




Pizza snail



For dough:

. 2 cups and 2 tablespoons all-purpose flour

.260 ml lukewarm water

.1 teaspoon instant yeast

. 1 tablespoon salt

. 1 teaspoon sugar

. 1 ½ tablespoon olive oil

.  1 tablespoon dried oregano


For stuffing

.  1 cup canned chop tomatoes

.  1 cup mozzarella, grated

.  1 cup Cheddar, grated




. Preheat oven to 200 °C

. Dissolve the yeast in the water, along with the olive oil, salt and sugar and leave the mixture for 5-10 minutes. Let the yeast to start foaming

.  Add oregano to the flour. Knead the dough with yeast mixture

.  Let the dough stay for some 3 hours. You can also put in a large bowl, cover it with plastic wrap and refrigerate overnight

. Divide the dough into two parts and roll each on a lightly floured surface. The dough should be rolled thin but shouldn’t be translucent

.  Spread a thin layer of the tomatoes follow by mozzarella and cheddar. Repeat with the remaining dough

 . Roll up slowly, starting with the long end and slightly pinch the ends together

.  Cut with a sharp knife to desire thickness on a baking sheets covered with parchment. If you have some unused tomatoes, slightly brush the top of the pizzas with them – you will get a lovely crust

.Bake them for about 20 minutes

. Remove from oven and now you can serve them immediately. If you are going to serve them later then you will need to cover the pizza with a clean kitchen towel to keep them soft and fresh.